Basics of Food & Wine Pairing Flashcards

Knowing why certain combinations work and other do not.

1
Q

If food is sweet, wine seems…

A

More drying and bitter

More acidic

Less sweet and fruity

Pairing sweet wine and sweet food is difficult - the sweetness in both will compound on itself and come across as unabalanced.

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2
Q

If food has umami, then wine seems…

A

More drying and bitter

More acidic

Less sweet and fruity

Parmesan Reggiano cheese will make a fruity, youthful Chianti taste more complex.

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3
Q

If food is salty, wine seems…

A

Less drying and bitter

Less acidic

More fruity, more body

A steak rubbed with salt will make a Cabernet Sauvignon taste smoother, fruitier and less tannic.

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4
Q

If food is acidic, wine seems…

A

Less drying and bitter

Less acidic

More sweet and fruity

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5
Q

If food is richly flavored, wine seems…

A

Overwhelmed by the food flavors

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6
Q

If food is fatty or oily, wine seems…

A

Less acidic

A fatty piece of salmon will make a medium- to high-acid pinot noir taste less acidic, when consumed together.

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7
Q

If food is hot (chilli), the wine will seem…

A

To increase the heat from the chilli, and the alcohol in the wine will become more noticable

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8
Q

Where can bitterness in wine come from?

A

Tannins (naturally in the grape)

or

Oak (as part of the winemaking process)

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9
Q

A good pairing for a Thai dish with lots of chilli heat might be…

A

Off-dry riesling

The sweetness in the wine will off-set the heat, and the natural acid in the wine will off-set the subtle fruit or veg flavors in the Thai dish.

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