2: Wine With Food

Question 1

What is the purpose of food and wine pairing?

Answer 1

To take advantage of the pleasant effects of the food and wine together rather than separate

Question 2

When pairing, preferences and sensitivities and ___ ____ between food and wine should be taken into consideration

Answer 2

Basic interations

Question 3

When pairing, preferences and sensitivities and ___ ____ between food and wine should be taken into consideration

Answer 3

Basic interations

Question 4

What are the 2 components in food that can make a wine taste harder

Answer 4

1.) sweetness
2.) umami

Question 5

What are the 2 components in food that taste softer?

Answer 5

1.) Salt
2.) Acid

Question 6

What is more likely to have a negative impact on taste?

Answer 6

Food has more of a negative impact on the taste of wine than the other way around.

Question 7

What does Sweetness and Unami in food increase and decrease in a wine?

Answer 7

Increase:
•Perception of Bitterness, astringency, acidity, and warming of alcohol
Decrease:
•Perception of body, sweetness, and fruitiness

Question 8

What is the general rule when pairing with sugary dishes?

Answer 8

Pair with a higher sweetness than the dish

Question 9

Name some examples of what umami is typically present in.

Answer 9

• MSG (Monosodium Glutamate)
• Cooked or dried mushrooms (greatly increased when cooked)

Question 10

Foods with high umami but lack enough salt are difficult to pair with wine because?

Answer 10

Salt counter acts umami’s hardening of a wine

Question 11

A balanced high tannin red wine and umami may still ___ whereas a low tannin wine with light body can be __

Answer 11

•Balanced
•Unbalanced

Question 12

What does acidity and salt increase and decrease in a wine?

Answer 12

•Increases: body, sweetness, and fruitiness
•Decreases: acidity

Question 13

Why is acidity usually a good thing in food?

Answer 13

It can balance high acidity levels in a wine and enhance fruitiness.

Question 14

What happens if a wine with low acidity is paired with a highly acidic dish?

Answer 14

The wine can seem out of focus and flat

Question 15

What is the benefit of salt in food?

Answer 15

It can enhance fruit flavors and soften any astringency

Question 16

What does a bitter dish do to a wine?

Answer 16

Increases it’s bitterness
bitter + bitter = more bitter

Question 17

What does chili heat in food increase and decrease in a wine?

Answer 17

•Increase: bitterness, astringency, acidity, and burning effect of alcohol
•Decreases: body, richness, sweetness, and fruitiness

Question 18

What is the rule of thumb for chili heat and alcohol in wine?

Answer 18

The higher the alcohol, the higher effects of chili heat.

Question 19

Flavor intensities are usually desired to __?

Answer 19

Match

Question 20

What is the subjective effect of acid and fat?

Answer 20

Acid can “cut through” the richness and be a satisfying pair

Question 21

What is an example of a sweet and salty wine pairing?

Answer 21

Sweet wine and blue cheese

Question 22

What should be taken into consideration when recommending food parings?

Answer 22

Everyone is different with preference and sensitivities but most prefer wine to taste :
•More: fruity
•Less: acidic, bitter, and astringent

Question 23

What are the high risk foods?

Answer 23

•sugar
•umami
•bitterness
•chili heart

Question 24

What are the low risk foods?

Answer 24

•Salt
•Acid

Question 25

What is considered a **high risk** wine in food pairing?

Answer 25

•*High* levels of bitterness and astringency from tannin with *high* acidity, alcohol, and complexity -The more structure the more possible interactions

Question 26

What are **low risk** wines in good pairing?

Answer 26

•Simple •Unoaked •Minimal residual sugar

Question 27

“Mirroring” is typically rule of thumb, however, it may not be successful if?

Answer 27

The interaction between all of the structural components do not all work