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WSET L2 > Ch02 Wine with Food > Flashcards

Ch02 Wine with Food Flashcards

1
Q

What are the two components in food that make wine taste ‘harder’?

A

sweetness and umami

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2
Q

What are the two components in food that make wine taste ‘softer’?

A

salt and acid

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3
Q

What does it mean that a wine tastes ‘harder’ after a food?

A

more astringent, bitter, more acidic, less sweet, less fruity

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4
Q

What does it mean that a wine tastes ‘softer’ after a food?

A

less astringent/bitter, less acidic, more sweet, more fruity

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5
Q

Sweetness in a dish can make a dry wine seem (2 things) ______________

A

Less fruit (lose its fruit) and be way to sour

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6
Q

With any dish with alot of sweetness you should choose a wine that ________________

A

Has more sweetness than the dish

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7
Q

Sweetness increases the perception of what three things in wine?

A

Bitterness, acid and the burning effect of wine alcohol

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8
Q

Umami increases the perception of what three things in wine?

A

Bitterness, acid and the burning effect of wine alcohol

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9
Q

Umami decreases the perception of what three things in a wine?

A

Body, sweetness and fruitiness

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10
Q

Is Umami savoury or sweet?

A

Savoury

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11
Q

Many difficult to pair food have lots of umami with no salt. Give three examples of these foods.

A

Asparagus, eggs, mushrooms and ripe soft cheese

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12
Q

Easier to pair foods have umami with salt. Give three examples of these foods.

A

Meats, smoked seafood and hard cheeses like parmesan.

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13
Q

If after a food the wine is increased in body, sweetness and fruitiness, what did the food contain?

A

Acid

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14
Q

Acid in food increases the perception of what three things in a wine?

A

Body, sweetness and fruitiness

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15
Q

If you pair a low acid wine with a high acid food, is the good or bad, and what impact does it have on the wine?

A

This is not good. The wine will taste flat, flabby and lacking focus.

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16
Q

Acid in food decreases the perception of what in a wine?

A

Acid

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17
Q

Salt in food increases the perception of what in a wine?

A

Body

18
Q

Salt in a food decreases the perception of what two things in a wine?

A

Bitterness and acidity

19
Q

Bitterness in foods will increase/decrease bitterness in a wine

A

increase

20
Q

How is chilli heat not a taste? What kind of sensation is it?

A

touch

21
Q

Chilli heat in food increases the perception of what three elements

A

Bitterness, acid and the burning effect of wine alcohol

22
Q

Chilli heat in food decreases the perception of what four things in wine?

A

Body, richness, sweetness and fruitiness

23
Q

Alcohol will increase/decrease the burning sensation of a chilli pepper

A

Increase

24
Q

If you have a very fatty meal, what characteristic should you look for in a wine

A

Acid

25
Q

Food with sugar is a high-risk/low-risk example to pair wine with?

A

High

26
Q

Food with umami is a high-risk/low-risk example to pair wine with?

A

High

27
Q

Food with chilli heat is a high-risk/low-risk example to pair wine with?

A

High

28
Q

Food with bitterness is a high-risk/low-risk example to pair wine with?

A

High

29
Q

Food with salt is a high-risk/low-risk example to pair wine with?

A

Low

30
Q

Food with acid is a high-risk/low-risk example to pair wine with?

A

Low

31
Q

Name three characteristics of wine that make them easier to pair with foods.

A

Simple, unoaked, little/no residual sugar

32
Q

Name four characteristics of wine that make them harder to pair with foods.

A

Bitter (oak and skins), high acid, high alcohol, complex

33
Q

Foods with chilli heat should be paired with what two types of wine

A

Reds with no tannins or white wines. They should have low alcohol and less fruit/sweet

34
Q

Bitter foods are best with _____ (what types of wine and characteristics)

A

Reds with no tannins or white wines. They should have low alcohol and less fruit/sweet

35
Q

Foods with lots of umami should be paired with ___ types of wine

A

More fruity than tannic

36
Q

High levels of umami in a dish can be balanced by the addition of what two things to the food?

A

Acid and/or salt.

37
Q

What four characteristics of food can increase the perception of bitterness in a wine?

A

Bitterness, chilli heat, umami and sweetness

38
Q

What characteristics of food can increase the perception of acidity in a wine?

A

Sweetness, umami, chilli heat

39
Q

What characteristics of a food can increase the perception of the body of a wine?

A

Salt and Acid

40
Q

What characteristics of a food can decrease the perception of the body of a wine?

A

Chilli heat and umami

41
Q

What characteristics of food can decrease the perception of acidity in a wine?

A

Acid and salt

42
Q

What characteristics of a food can increase the perception of the burning effect of alcohol?

A

Sweet and umami and chilli heat

WSET L2 (22 decks)

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