Food & Beverage Pairing Flashcards
Structural Components of Wine
Acidity
Body
Oak
Sugar
Alcohol
Tannin
Taste Elements
Sweet
Salt
Sour
Umami
Bitter
Textures
Fatty
Oily
Crispy
Crunchy
Creamy
Goes with…
Sancerre and..
Goat cheese
Goes with…
Chianti/Sangiovese and…
Tomato sauce
Goes with…
Oregon Pinot Noir and…
Grilled Salmon
Goes with…
Rioja and…
Paella
Goes with…
Muscadet and…
Oysters
Goes with…
Zinfandel and…
Barbecue
Goes with…
Sake and…
Sushi
Animal fat in food can:
Decrease the palate’s perception of tannin in wine.
When pairing a sweet wine and sweet food:
The wine should be sweeter than the food
Which wine pairs withStilton?
Port
Spicy heat in food can…
Be inflamed by high-alcohol beverages
Be softened by low-alcohol beverages
Be softened by sweetness in beverages
Salt in food can…
Decrease the palate’s perception of acidity.
