Wine & Food

Question 1

Sweetness in food increases X and decreases Y

Answer 1

1. Increases the perception of bitterness, acidity and the burning effect of wine.
2. Decreases the perception of body, sweetness and fruitiness in the wine.

Question 2

With any dishes containing sugar do you select a wine with a higher or lower level of sweetness?

Answer 2

Higher

Question 3

Umami in food increases X and decreases Y

Answer 3

Increases the perception of bitterness, acidity and alcohol burn in the wine.
Decreases the perception of body, sweetness and fruitiness in the wine.

Question 4

Acidity in food increases X and decreases Y

Answer 4

Increases the perception of body, sweetness and fruitiness in the wine.
Decreases the perception of acidity in the wine.

Question 5

Salt in food increases x and decreases y

Answer 5

Increases the perception of body in the wine

Decreases the perception of bitterness and acidity in the wine.

Question 6

Bitterness in food increases

Answer 6

Bitterness in the wine

Question 7

Chilli in food increases X and decreases Y

Answer 7

Increases the perception of bitterness, acidity and alcohol burn.
Decreases the perception of body, richness, sweetness and fruitiness in the wine.

Question 8

Dishes with sugar should be paired with?

Answer 8

A wine that has at least as much sugar.

Question 9

Umami should be paired with?

Answer 9

Balanced by the addition of acid or salt.

Question 10

Bitter dishes should be paired with?

Answer 10

White wines or low-tannin reds.

Question 11

Chill dishes paired with

Answer 11

White wine or low-tannin reds, both with low alcohol. Fruity or sweetness can reduced effects.

Question 12

High acid foods to be paired with

Answer 12

High acid wines.