Wine with Food Flashcards Preview

WSET Level 3 > Wine with Food > Flashcards

Flashcards in Wine with Food Deck (19):
1

What are the two factors in food that can make a wine taste more astringent, bitter, and acidic?

Umami and sweetness

Think shellfish with Nebbiolo or apple pie with Chablis. Nebbiolo will seem overly astringent and bitter with lobster, and Chablis will taste acrid and highly acidic with sweet desserts.

2

What are the two factors in food that can make a wine taste generally more fruity and sweet, and less astringent and bitter?

Saltiness and acidity

Think bacon with Syrah or tomato sauce with Chianti.  The saltiness of the bacon softens the tannins of Syrah, and the acid from the tomatoes will negate the nerve of Sangiovese.

3

When consumed with a dry wine, sweet foods or sweetness in foods can increase the awareness of ____ in wine.

Bitterness, tannins, acidity, and alcohol

Think raspberry tart with Left Bank Bordeaux.

4

When consumed with a dry wine, sweet foods or sweetness in foods can decrease the awareness of ____ in wine.

Body, weight, and fruitiness

Think chocolate cake with Zinfandel.

5

Generally, sweet foods should be paired with ___ wines.

Sweet foods should be paired with sweet wines - or wines that are at least as sweet as the food (but preferably sweeter than the food) otherwise the wine can taste acrid.

6

When consumed with a dry wine, umami in food can increase the awareness of ____ in wine.

Bitterness, tannins, acidity, and alcohol

Think raw oysters with Napa Valley Cabernet Sauvignon.

7

When consumed with a dry wine, umami in food can decrease the awareness of ____ in wine.

Body, weight, residual sugar, and fruitness

Think raw oysters with Albariño.

8

When consumed with a dry wine, acidic foods can increase the awareness of ____ in wine.

Body, fruitiness or ripeness, and residual sugar

Think salad vinaigrette with Italian Pinot Grigio.

9

When consumed with a dry wine, acidic foods can decrease the awareness of ____ in wine.

Acidity

Think sour cream with Chablis.

10

Generally speaking, a low acid wine paired with higher acid foods will make the wine taste ____.

Dull, flabby, and unfocused.

Think Viognier with tomato sauce.

11

When consumed with a dry wine, salty foods can increase the awareness of ____ in wine.

Body and weight

Think smoked meats with Côtes du Rhône.

12

When consumed with a dry wine, salty foods can decrease the awareness of ____ in wine.

Bitterness, acidity, and astringency

Think aged Parmiggiano Reggiano with Barolo.

13

When consumed with a dry wine, capsaicin (the heat in chili peppers) can increase the awareness of ____ in wine.

Alcohol, bitterness, tannins/astringency, and acidity

Think spicy Szechuan with an oaky, full-bodied Chilean Carmenère.

14

When consumed with a dry wine, capsaicin (the heat in chili peppers) can decrease the awareness of ____ in wine.

Fruit and residual sugar, along with decreasing awareness of body, weight, and texture

Think spicy Szechuan with off-dry Riesling.

15

What are the components in wine that can make a wine challenging, or problematic, to pair with food?

  • lots of oak
  • high tannin
  • high bitterness
  • high in flavor/complexity/extraction
  • low acid

16

What are the components in wine that will make a wine easier to pair with food?

  • no oak
  • wines with a touch of residual sugar
  • low intensity/complexity/extraction/flavor
  • medium acidity

17

What are some problematic components in food to consider when pairing with wine?

  • Foods with lots of sugar (i.e. desserts)
  • Foods with umami (e.g. shellfish)
  • Foods with bitterness (e.g. radicchio)
  • Foods high in capsaicin (e.g. jalapeños)

18

What are some components in food that make wine pairing easier?

  • Saltiness
  • Acidity

19

Food and wine pairing principles

Terroir-driven ("if it grows together, it goes together")

  • e.g. Sancerre with Valençay (goat cheese from the Loire Valley)

Like with Like

  • e.g. Tomato sauce (high acid food) with Chianti (high acid wine)

Contasting Flavors

  • e.g. Port (sweet wine) with Stilton blue cheese (salty and piquant)