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WSET 3 Spring 19 > Ch 2 > Flashcards

Flashcards in Ch 2 Deck (27)
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1
Q

What should food and wine pairing consider?

A

1) preferences / sensitivities of the individual

2) basic interactions between food and wine

2
Q

sweetness & umami in food make wine taste?

A

____ in food makes wine taste harder
wine more acidic, astringent, bitter
wine less sweet, fruity

3
Q

Salt & acid in food makes wine taste?

A

____ in food makes wine taste softer
wine more sweet, fruity
wine less acidic, astringent, bitter

4
Q

sweetness in food makes wine taste?

A

____ in food makes
wine more bitter, astringent, acidic, warming (alcohol)
wine less body, sweet, fruit

5
Q

when pairing sweet food, what characteristic in wine should you consider?

A

select a wine that has a high level of sweetness than the dish

6
Q

umami in food make wine taste?

A

____ in food makes:
wine more bitter, astringent, acidic, warming (alcohol)
wine less body, sweet, fruit

7
Q

describe umami

A

___ tends to be present with other tastes

-it appears with saltiness or cooked mushrooms

8
Q

Asparagus, eggs, mushrooms, ripe cheese, are examples of

A

___ are examples of food with high umami

9
Q

an example of a difficult food pairing is a food high in umumi, why?

A

the difficulty lies with the lack of salt which is a friend to most food / wine pairings

10
Q

Low tannin red wine may become bitter and unbalanced when consumed with

A

___ can become bitter and unbalanced when consumed with umami- rich food

11
Q

acidity in food does what to wine?

A

____ in food makes:
wine more body, sweet, fruity
wine less acidic

12
Q

when pairing acidic food, what characteristic in wine should you consider?

A

wine should also be acidic

wine and food of equal acidity

13
Q

salt in food does what to wine?

A

___ in food make:
wine more body, fruity
wine less astringent, bitter, acidic

14
Q

bitterness in food does what to wine?

A

___ in food make:

wine more bitter

15
Q

chili/ head in food does what to wine?

A

___ in food make:
wine more bitter, astringent, acidic, alcohol
wine less body, rich, sweet, fruity

16
Q

how should flavor intensity be considered in a food and wine paring?

A

____ should be desirable when matched
intensity is paired
-so one does not overpower the other

17
Q

acid and fat should be considered how when pairing wine and food?

A

__ and ___ desirable

___ of wine cuts through ___ of food

18
Q

sweet & salty flavors should be considered how?

A

___ wine and ___ food = good pairing

Sauternes and frgrau

19
Q

high risk foods pairing–> sugar

A

pair with at least as much ___

20
Q

high risk foods pairing–>umami

A

choose a wine with high fruity

add to food acid or salt

21
Q

high risk foods pairing–>bitter

A

choose a white wine or low tannin red

22
Q

high risk foods pairing–> chilly heat

A

choose a wine
high in fruity, sweet
low in alcohol

23
Q

low rich food will generally have what characters and will pair well with what wines?

A

food that is high in salt and acid are considered ___ food

note high food should be paired with high acid wine

24
Q

high risk wine descriptions

A

___ have high bitterness and astringency from oak and grape tannin
choose a wine with high acid, alcohol, complex flavors

25
Q

low risk wines descriptions

A

___ can be described as simple, unoaked, little residual sugar

26
Q

matching or contrasting a successful wine / food pairing is dependent upon?

A

___ is dependent upon the interaction of structural components in food

food: sugar oil/ fat, salt
wine: sugar, alcohol, acid, tannin

27
Q

things to consider when paring wine with meat/ fish

A
  • red wine has tannin that bind to proteins of red meat which work to soften the wine
  • salt will soften tannin
  • some fish high in umami can make wine bitter and astringent
  • avoid red wine with oily fish/ produces metallic taste