Wine with Food

Question 1

Food and wine taste interactions

Answer 1

Taste harder (more astringent and bitter, more acidic, less sweet and less fruity): sweetness and umami;

Taste softer (less astringent and bitter, less acidic, sweeter and more fruity): salt and acid;

Food has more impact one the way a wine will taste than other way round.

Question 2

Sweetness in Food

Answer 2

• increase the perception of bitterness, astringency, acidity anche the warming effect of the alcohol in the wine
• decreases the perception of body sweetness and fruitiness in the wine
• can make dry wine less fruity and taste unpleasantly acidic

Question 3

Umami in food

Answer 3

• Increase the perception of bitterness, astringency and acidity and the warming effect of the alcohol in the wine
• Decrease the perception of body, sweetness and fruitless in the wine

N.B bitterness in wine comes from tannins extracted from grapes oak. For a balanced high-tannin wine the change in perceived bitterness ma not appear be excessive and will not be enough to unbalance the wine. Low tannin in wines made with oak or skin contact, can become bitter and unbalanced when consumed with umami rich foods

Question 4

Acidity in food

Answer 4

• Increases the perception of body, sweetness and fruitiness in the wine
• Decrease the perception of acidity in the wine

N.B acidity in food is generally a good things for the pairing with the wine with e very high acidity. If the level of acidity in the wine is low, high levels of acidity in foods can make it seem fast focus

Question 5

Salt in food

Answer 5

• Increases the perception of body in the wine
  -Decreases the perception of astringency, bitterness and acidity in the wine

Question 6

Bitterness in food

Answer 6

• Increase the perception of bitterness in the wine
• bitter flavours add to each other

Question 7

Chilli Heat in food

Answer 7

• Increase the perception of bitterness astringency, acidity and the burning effect of alcohol in the wine
• Decreases the perception of body, richness, sweetness and fruitiness in the wine

Question 8

Other considerations

Answer 8

• Flavour intensity: an intensity falvoured food parented with a lightly flavored wine;
• Acid and Fat: a pleasant sensation of the acidic wine cutting through the reaches of the food and cleansing the palate;
• Sweet and salty