Accords mets / vins Flashcards
(17 cards)
Quels sont les deux ingrédients qui rendent les vins plus durs: plus astringents, amers, acides, moins doux et fruités??
Umami, sucre
Think apple pie with Chablis. Chablis will taste acid and highly acidic with sweet desserts.
What are the two factors in food that can make a wine taste generally more fruity and sweet, and less astringent and bitter?
Saltiness, acidity, fat
Think bacon with Syrah or tomato sauce with Chianti. The saltiness of the bacon softens the tannins of Syrah, and the acid from the tomatoes will negate the nerve of Sangiovese.
When consumed with a dry wine, sweet foods or sweetness in foods can increase the awareness of ________ in wine.
Amertume, astringence, acidité
Think raspberry tart with Left Bank Bordeaux.
When consumed with a dry wine, sweet foods or sweetness in foods can decrease the awareness of ________ in wine.
corps, caractère fruité
Think chocolate cake with Zinfandel.
Generally, sweet foods should be paired with _______ wines.
Sweet foods should be paired with sweet wines - or wines that are at least as sweet as the food (but preferably sweeter than the food) otherwise the wine can taste acid.
When consumed with a dry wine, umami in food can increase the awareness of what 4 things in wine.
Amertume, astringence, acidité, tannins
Think raw oysters with Napa Valley Cabernet Sauvignon.
When consumed with a dry wine, umami in food can decrease the awareness of ________ in wine.
Body, residual sugar, and fruitiness
Think raw oysters with Albariño.
When consumed with a dry wine, acidic foods can increase the awareness of ________ in wine.
corps, douceur, caractère fruité
Think salad vinaigrette with Italian Pinot Grigio.
When consumed with a dry wine, acidic foods can decrease the awareness of ________ in wine.
Amertume, astringence, acidité
Think sour cream with Chablis.
Generally speaking, a low acid wine paired with higher acid foods will make the wine taste ________.
terne, mou.
Viognier with tomato sauce.
When consumed with a dry wine, salty foods can increase the awareness of ________ in wine.
Body
Think smoked meats with Côtes du Rhône.
When consumed with a dry wine, salty foods can decrease the awareness of ________ in wine.
Amertume, astringence, acidité
Aged Parmigiano Reggiano with Barolo.
Quels effets d’un plat pimenté.
Augmente l’impression de:
Amertume, astringence, acidité, alcool
Diminue la perception de:
corps, douceur, caractère fruité
Conseil: vins blancs, ou rouges peu tanniques, avec faible degré d’alcool. Privilégier les vins fruités et doux
What are the components in wine that will make a wine easier to pair with food?
Vins plus fruités qu’acides / amers / astringents
What are some problematic components in food to consider when pairing with wine?
sucre / umami
amertume
piment
What are some components in food that make wine pairing easier?
plats très salés ou acides
Name three food and wine pairing principles.
Accords régionaux
Accords de couleur
Accords de contraste / de saveurs analogues
