Food and Beverage Pairing Basics Flashcards
(16 cards)
What are the guiding principle’s of pairing food and wine?
- Evaluate the wines
- Evaluate the dish
- Match the intensity
- Understand important interactions
What should you evaluate in a dish when pairing food and wine?
- Main ingredient/protein
- Cooking method
- Sauces
- Condiments
- Sides
- Textures
What is often the most important element on the plate?
The sauces
This can dictate the pairing even more decisively than the main ingredient at the core of a dish.
What effect does salt in food have on wine?
Reduces the palate’s perception of acidity in wine and makes tannins feel more astringent
How do animal fats affect the perception of tannins in wine?
They reduce the palate’s perception of tannins in wine
How do tannins in wine affect the perception of fats in meats and cheeses?
They will feel less rich and fatty on the palate
What pairing tip is associated with fat and tannin?
Fat loves tannin — and tannin loves fat
How do you pair a wine when there’s sugar in the food?
- Works best with sweetness in the beverage
- Can make dry wines seem drier or austere
Sugar is not limited to desserts; many base sauces contain sugar.
How does spicy heat in food affect the perception of alcohol in beverages?
Heightens our perception of alcohol
This effect can be mitigated with off-dry, slightly sweet, or low-alcohol beverages.
How can spice in food be mitigated with a beverage?
It can be mitigated when paired with beverages that are off-dry, slightly sweet, or low in alcohol.
What are some successful theories and approaches to pairing food and wine?
- What Grows Together Goes Together
- Complementing
- Contrasting
What are some classic food and wine pairings and why they work?
- Foie gras and Sauternes: Rich, unctuous wine meets creamy, rich, salty fat
- Fresh goat cheese and Sauvignon Blanc: High-acid cheese meets high-acid wine
- Steak and Cabernet Sauvignon: Tannin vs. protein and fat
- Sardines and Manzanilla Sherry: Salt and fish oil can stand up to stronger flavors in wine
- White truffles and Barolo or Barbaresco: Earthy truffles with earthy wine
- Roast chicken and Beaujolais: Soft tannins make the Beaujolais versatile with the leaner chicken
- Stilton cheese and Port: Salty cheese vs. sweet wine
Do grapes with softer tannins or grapes with harsher tannins intensify “fishiness” in wine more?
Higher-tannin wines
Should you serve a complex dish with an amazing bottle of wine?
No, especially if it’s an older vintage (they tend to be more subtle).
A simple dish will allow the wine to be the center of attention.
What are some examples of matching weights in food and wine pairing?
- Light foods with crisp wines
- Charred foods with wines that see oak
- More round textures in the wine for complicated foods
What is a tip for food and wine pairing that involves colors?
Evaluate the flavor components of the dish and the wine and draw from the colors. Look for wines with green flavors in both whites and reds, seeking the same tones in the food. Same with yellows, golds, pinks, and more tawny colors.
