Food and Wine Pairing

Question 1

Describe how sweetness in food affects wine.

Answer 1

increases perception of bitterness, astringency, acidity and alcohol burn; decreased perception of body, sweetness and fruitiness

Question 2

Describe how umami in food affects wine.

Answer 2

increases perception of bitterness, astringency, acidity and alcohol burn; decreased perception of body, sweetness and fruitiness

Question 3

Describe how acidity in food affects wine.

Answer 3

increase perception of body, sweetness and fruitiness; decreases perception of acidity

Question 4

Describe how salt in food affects wine.

Answer 4

Increases the perception of body; decreases the perception of astringency, bitterness and acidity

Question 5

Describe how bitterness in food affects wine.

Answer 5

Increases the perception of bitterness

Question 6

Describe how chili heat in food affects wine.

Answer 6

Increases the perception of bitterness, astringency, acidity and alcohol burn; decreases the perception of body, richness, sweetness and fruitiness

Question 7

What are three other considerations when it comes to food and wine pairing?

Answer 7

Flavor intensity should match;
Acid and fat is satisfying combination, because the acid in the wine seems to “cut through” the richness of the food;
Sweet and salty is a combination many people enjoy, such as Port wine and blue cheese

Question 8

What are some common principles of wine and food pairing?

Answer 8

Match (buttered popcorn and Chardonnay), complement (oysters and Chablis) or contrast (Riesling and Thai food);
What grows to together goes together;
Sweetness of wine should match or exceed sweetness of food;
Acid in wine should match or exceed acid in food;
Body in wine should stand up to the texture of the food