1.2 Wine with food Flashcards Preview

SI: WSET Level 2 > 1.2 Wine with food > Flashcards

Flashcards in 1.2 Wine with food Deck (8)
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1
Q

What does sweetness in food do to wine? (6)

A

INCREASES:
Bitterness
Acidity
Burning effect of alcohol

DECREASES:
Body
Sweetness
Fruitiness

Pick a sweet wine which is sweeter than food

2
Q

What does umami in food do to wine? (6)

A

INCREASES:
Bitterness
Acidity
Burning effect of alcohol

DECREASES:
Body
Sweetness
Fruitiness of wine

High umami without salt hard to pair: asparagus, egg, mushroom

3
Q

What does acidity in food do to wine? (3)

A

INCREASES:
Body

DECREASES:
Bitterness
Acidity

High acidity food can bring high acid wine into balance and enhance fruitiness

High acidity food can bring low acidity wine to be flat, flabby and lacking focus

4
Q

What does salt in food do to wine? (3)

A

INCREASES:
Body

DECREASES:
Bitterness
Acidity

Salt can soften some hard elements.

5
Q

What does bitterness in food do to wine? (1)

A

INCREASES:
Bitterness

Layer on top of each other

6
Q

What does chilli heat in food do to wine? (7)

A

INCREASES:
Bitterness
Acidity
Alcohol Burn

DECREASES:
Body
Richness
Sweetness
Fruitiness

More reaction with more alcohol (layers with chilli burn)

7
Q

What are the high risk food types and why? (4)

A

Sugar: need a high sugar wine

Umami: needs fruity over tannic

Bitterness: white wines or low tannin

Chilli heat: white or low tannin, low alcohol. More sweet/fruity wines as chilli reduces effect

8
Q

What are the low risk food types and why? (2)

A

Salt
And/Or
Acid

Match with high acid food otherwise soft and flabby