2- WINE WITH FOOD

Question 1

Food has more/less impact on the way wine will taste than the other way around.

Answer 1

More

Question 2

Sweetness in food INCREASES (3) in wine:

Answer 2

Perception of:

1. Bitterness
2. Acidity
3. Alcohol burn

Question 3

Sweetness in food DECREASES (3) in wine:

Answer 3

Perception of:

1. Body
2. Sweetness
3. Fruitness

Question 4

With dishes containing sugar, a good general pairing rule is.

Answer 4

Select wines with a higher level of sweetness

Question 5

Examples of high umami foods are: (4)

Answer 5

1. Ripe soft cheese, mushrooms, eggs, asparagus

Question 6

Acidity in food INCREASES (3) in wine:

Answer 6

Perceptions of:

1. Body
2. Sweetness
3. Fruitiness

Question 7

Acidity in food DECREASES (1) in wine:

Answer 7

Perception of acidity

Question 8

Salt in food INCREASES (1) in wine:

Answer 8

Perception of body

Question 9

Salt in food DECREASES (2) in wine:

Answer 9

Perception of:

1. Bitterness
2. Acidity

Question 10

Bitterness in food INCREASES (1) in wine:

Answer 10

Bitterness (generally bitter flavors add to each other)

Question 11

Chili heat in food INCREASES (3) in wine:

Answer 11

Perception of:

1. Bitterness
2. Acidity
3. Alcohol burn

Question 12

Chili heat in food DECREASES (3) in wine:

Answer 12

Perception of:

1. Body
2. Sweetness
3. Fruitiness

Question 13

What are 3 other pairing considerations?

Answer 13

1. High flavour intensity with light wine (curry+light white)
2. Acid and fat (prosciutto+riesling)
3. Sweet and salty (blue cheese+sweet wine)