WSET - Chapter 2 - Wine with Food Flashcards Preview

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Flashcards in WSET - Chapter 2 - Wine with Food Deck (42)
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1

What are the two components in food that make wine taste 'harder'?

sweetness and umami

2

What are the two components in food that make wine taste 'softer'?

salt and acid

3

What does it mean that a wine tastes 'harder' after a food?

more astringent, bitter, more acidic, less sweet, less fruity

4

What does it mean that a wine tastes 'softer' after a food?

less astringent/bitter, less acidic, more sweet, more fruity

5

Sweetness in a dish can make a dry wine seem (2 things) ______________

Less fruit (lose its fruit) and be way to sour

6

With any dish with alot of sweetness you should choose a wine that ________________

Has more sweetness than the dish

7

Sweetness increases the perception of what three things in wine?

Bitterness, acid and the burning effect of wine alcohol

8

Umami increases the perception of what three things in wine?

Bitterness, acid and the burning effect of wine alcohol

9

Umami decreases the perception of what three things in a wine?

Body, sweetness and fruitiness

10

Is Umami savory or sweet?

Savory

11

Many difficult to pair food have lots of umami with no salt. Give three examples of these foods.

Asparagus, eggs, mushrooms and ripe soft cheese

12

Easier to pair foods have umami with salt. Give three examples of these foods.

Meats, smoked seafood and hard cheeses like parmesan.

13

If after a food the wine is increased in body, sweetness and fruitiness, what did the food contain?

Acid

14

Acid in food increases the perception of what three things in a wine?

Body, sweetness and fruitiness

15

If you pair a low acid wine with a high acid food, is the good or bad, and what impact does it have on the wine?

This is not good. The wine will taste flat, flabby and lacking focus.

16

Acid in food decreases the perception of what in a wine?

Acid

17

Salt in food increases the perception of what in a wine?

Body

18

Salt in a food decreases the perception of what two things in a wine?

Bitterness and acidity

19

Bitterness in foods will increase/decrease bitterness in a wine

increase

20

How is chili heat not a taste? What kind of sensation is it?

touch

21

Chili heat in food increases the perception of what three elements

Bitterness, acid and the burning effect of wine alcohol

22

Chili heat in food decreases the perception of what four things in wine?

Body, richness, sweetness and fruitiness

23

Alcohol will increase/decrease the burning sensation of a chili pepper

Increase

24

If you have a very fatty meal, what characteristic should you look for in a wine

Acid

25

Food with sugar is a high-risk/low-risk example to pair wine with?

High

26

Food with umami is a high-risk/low-risk example to pair wine with?

High

27

Food with chili heat is a high-risk/low-risk example to pair wine with?

High

28

Food with bitterness is a high-risk/low-risk example to pair wine with?

High

29

Food with salt is a high-risk/low-risk example to pair wine with?

Low

30

Food with acid is a high-risk/low-risk example to pair wine with?

Low