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Flashcards in Food and Wine Pairings Deck (34)
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1
Q

The really important guidelines

A

Weight with weight. Acidity loves and needs acidity. Fish oil love acidity but hate tannins. Tannins love fat but hate fish oils. Acidity can cut saltiness.

2
Q

Building Blocks 3

A

Tannin: is always counterbalanced by protein/ fat. Is variable; not all red wines are created equal. Fades with age.

3
Q

Building Blocks 2

A

Alcohol: balances weights/ body. Accentuated easily….so pay attention (salty, heat……)
Oak: is best in small doses

4
Q

Building blocks of wine

A

Acidity: is the ultimate contrast balances high acid ingredients. Highlights the integrity of core focal point ingredients.

Sugar: Required for “sweet foods”. Counters aromatic heat (Provençal Italian, Nth African). Can counteract salt.

5
Q

The key to it all…..

Understand the…..

A

Flavours: Thousands and thousands
Textures: Increasingly important in the play of modern food/ wine.
Tastes: Critical matching points. Sweet, sour, salty, bitter (and, though nota taste, heat)

6
Q

Which of the following tastes is not in wine?

A

Salt

7
Q

When will acidity most likely be detected?

A

In the mouth

8
Q

What cheese is ideal with Recioto Della Valpolicella DOCG?

A

Blue Cheese

9
Q

After looking @ the richness what is the most important factor?

A

Flavour and how intense the flavour is (delicate wines and strong- flavoured foods do not match). Consider method of cooking food.

10
Q

What types of wines are best with fruity flavours?

A

Fruity flavours in food can be matched with fruity, floral wines.

11
Q

What effect do hot spicy foods have on wine?

A

Hot spicy foods reduce the sweetness in wines and can make dry reds more astringent

12
Q

What types of wines are good with spicy foods?

A

Spicy foods are best with wines that are made from really ripe, juicy fruit either unoaked or slightly Oaked. Spicy wines go well with spicy foods.

13
Q

What types of wines are good with smokey foods?

A

The stronger the smoke, the greater the oak can be.

14
Q

What types of wines are best to pair with fatty or oily foods?

A

High acid wines are best to pair with fatty or oily foods

15
Q

What types of wines are best to pair with salty foods?

A

Salty foods are enhanced by sweet or high- acid wines.

16
Q

What is the relationship between protein content and tannin?

A

Tannin reacts with protein foods with high protein content soften the effects of tannin pair chewy meat with tannic wines

17
Q

What is the relationship between tannin and salty foods?

A

Wines with high tannin can taste bitter with salty foods

18
Q

What is the relationship between tannin and oily foods?

A

Tannin with oily foods can give a metallic taste

19
Q

What effect do sweet foods have on wines?

A

Dry wines can seem tart and over acidic when consumed with sweet food. So best to match sweet food with sweet wines.

20
Q

What effect do sour flavours in food have on wines?

A

Sour flavours make wines taste less acidic (and less vibrant and refreshing). Need to match acidic foods with high- acid wines.

21
Q

What is the first and most important element to consider when pairing food and wine?

A

Match the weight of the food to the weight of the wine

22
Q

What are the key compounds to think about when pairing food and wine?

A

Structure- Body/ Weight, Acid, RS, Flavors: Sweet/ Sour/ Salty/ Bitter/ Umami/ Heat/ Textures

23
Q

What are the principals for pairing regarding body?

A

Weight of the wine and food should match. If wine is lighter bodied, it must be powerful in flavour/ high acid to stand up to food.

24
Q

What are the principals for pairing regarding alcohol?

A

Balances weight and body in food.

Accentuated easily with too much spice/ heat

25
Q

What are the principals for pairing regarding acidity?

A

Acid of the wine must match/ exceed acidity of the food (or will appear flabby). Highlights other core focal ingredients in food. Great balance to sugar.

26
Q

What are the principals for pairing regarding residual sugar?

A

RS must match/ exceed sugar in food or will appear sour or bitter. Counters heat. Great match to salt.

27
Q

What are the effects of salt on pairing?

A

Great with sweet or fruity Flavors. Can soften tannins.

28
Q

What are the effects of oak on pairing?

A

Best in small doses. Cooking techniques (grilling, smoking) can offset.

29
Q

What are the rules for pairing fruits/ herbs/ veg/ spices/ nuts?

A

No solid rules. Mirroring and/ or contrasting flavours can work

30
Q

How does tannin affect pairing?

A

Proteins and fat will soften tannins.

Oily fish and tannin= metallic taste

31
Q

How does oils/ fats/ butter affect pairings?

A

Acid and tannins can balance

32
Q

What are the steps to determine a pairing?

A

Determine the primary component of the dish and how to work with it. Determine the supporting players. Don’t forget the sauce. Think of the arc of a multi- course meal.

33
Q

Why is chocolate so hard to pair with wine?

A

Chocolate is slightly bitter, slightly acidic in nature and its own tannins can over power most wines.
Add sweetness and it becomes difficult

34
Q

Guideline 2

A

Sweets need sweets. Intensity with intensity. Alcohol + spicy= fire. Spicy + sugar= no fire. Vegetarian and souls will always be tricky.