Final Flashcards
(70 cards)
How much fat is needed in a dish to make an impact on food and wine pairing?
Only a little
Fats should be balanced to what?
FIT
FIT
Flavor, Intensity, Texture
Fats act as what in food?
Richness
What does fat bring out in food?
“Peak-Sweet”
True or False: Fats are a bridge ingredient?
True
What are the dual abilities of fat?
Can capture and contain flavor, and can soften and enrich flavors
When can fat capture and contain flavors?
When the flavor is sealed in like salmon
When can fat soften and enrich flavors?
When oil is added to vinegar to make emulsions like mayonnaise
What are the three ways fat can flatter flavor in wine?
Layering in additional intrinsic wine-loving flavors, layering in fat to bring out wine-loving flavors, showcases wines component when not with other flavors directly
How does fat showcase wine’s components?
Adds body to a dish so wine wont overpower it, coats mouth and tames tannins, tame acidity
What happens when fat tames tannins?
Big fruit and complexity of wine shines through
What is the basis of many Asian flavors?
Sesame and peanut
What pairs well with Asian flavors?
Richly fruited wines and wines with lower alcohol
Pepitas
Pumpkin seeds
What does pumpkin seed oil taste like?
Nutty, toasty, and earthy
What is pumpkin seed oil served with?
Bread, greens, grilled vegetables, baked potatoes
Where are many pumpkin seed oils made?
Austria
Confit is the specialty of where?
Gascony, France
What is confit?
Meat that is slated and cooked slopwly in its own fat
What allows for white wine to age?
Acidity
What is foie gras?
Fat liver or goose liver
Where is foie gras from originally?
Ancient Egypt
Where is foie gras popular today
Alsace, France
