Basics of Food & Wine Pairing Flashcards Preview

WSET ® Level 1 Wine > Basics of Food & Wine Pairing > Flashcards

Flashcards in Basics of Food & Wine Pairing Deck (9)
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1

If food is sweet, wine seems...

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.

2

If food has umami, then wine seems...

More drying and bitter

More acidic

Less sweet and fruity

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

3

If food is salty, wine seems...

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.

4

If food is acidic, wine seems...

Less drying and bitter

Less acidic

More sweet and fruity

5

If food is richly flavored, wine seems...

Overwhelmed by the food flavors

6

If food is fatty or oily, wine seems...

Less acidic

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

7

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

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

 

8

Where can bitterness in wine comes from?

Tannins (naturally in the grape)

or

Oak (as part of the winemaking process)

9

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

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.