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Flashcards in C2 - Wine With Food Deck (33)
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1

Which two components in food that can make a wine seem to taste harder?

Sweetness and Umami

2

Which two components in food can make a wine taste softer?

Salt and acid

3

Generally...has more impact on the way...will taste than the other way round

Food
Wine

4

Sweetness in food increases the perception of...

Bitterness, astringency, acidity and the warming effect of alcohol

5

Sweetness in food decreases the perception of...

Sweetness and fruitiness in a wine

6

With dishes containing sugar, a good general rule is to select a wine that has a...

Higher level of sweetness than the dish

7

Umami in food increases the perception of...

Bitterness, astringency, acidity and the warming effect of alcohol

8

Umami in food decreases the perception of...

Body, sweetness and fruitiness in the wine

9

Which foods are most difficult to pair with wine?

Ones which are high in umami, but lack the salt to counteract the resulting hardness

10

Name examples of foods which are high in umami but lack the salt necessary for balance...

Asparagus, eggs, mushrooms and ripe soft cheeses

11

Name foods high in umami but which have less of an adverse effect on wine...

Cured of smoked seafood/meats and hard cheeses

12

Which wines may become surprisingly bitter when consumed with umami rich foods?

Low tannin reds or whites made with oak or skin contact

13

Acidity in food increases...

Perception of body, sweetness and fruitiness in wine

14

Acidity in food decreases...

Perception of acidity in the wine

15

Salt in food increases...

Perception of body in a wine

16

Salt in food decreases...

Perception of astringency, bitterness and acidity in wine

17

Bitterness in food increases...

Perception of bitterness in wine

18

Chilli heat in food increases...

Perception of bitterness, astringency, acidity and alcohol burn

19

Chilli heat in food decreases...

Perception of body, richness, sweetness and fruitiness in wine

20

What are the three 'other' considerations when food and wine matching?

Flavour intensity
Acid and fat
Sweet and salty

21

Name a situation where opposites of flavour intensity work best together...

Curry and lightly flavoured wine

22

Name a classic situation where the pairing of sweet with salty is successful...

Sweet wine with blue cheese

23

What are the high risk components in food?

Sugar
Umami
Bitterness
Chilli heat

24

What should be paired with a dish high in sugar?

A wine that has at least as much sugar as the dish

25

What are the two best ways of countering the hard effects of umami in food?

Pairing with a wine that has high levels of the necessary components e.g. Concentrated fruit flavours to stand up to the increase in undesirable components
The food itself can be balanced with acid or salt

26

How may the unpleasant effects of a bitter food on wine be counteracted?

With a white wine or low tannin red

27

How may the unpleasant effects of chilli heat be counteracted by wine?

By pairing with a white or low tannin wine, either of which should be low in alcohol
By pairing with a sweet or fruity wine

28

What are the low-risk food components?

Salt and acid

29

What essentially makes a wine more high-risk when matching?

High levels of structural components

30

What are considered to be low-risk wines?

Simple, unoaked wines with little residual sugar