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NEWA - WSET L2 Wine > Section 2 - Wine with Food > Flashcards

Section 2 - Wine with Food Flashcards

1
Q

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

A

sweetness and umami

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2
Q

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

A

salt and acid

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3
Q

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

A

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

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4
Q

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

A

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

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5
Q

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

A
  1. less fruit (lose its fruit)
  2. be way too sour
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6
Q

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

A

Has more sweetness than the dish

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7
Q

Sweetness increases the perception of what three things in wine?

A
  1. bitterness
  2. acid
  3. alcohol
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8
Q

Umami increases the perception of what three things in wine?

A
  1. bitterness
  2. acid
  3. alcohol
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9
Q

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

A
  1. body
  2. sweetness
  3. fruitiness
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10
Q

Is Umami savory or sweet?

A

Savory

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11
Q

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

A
  1. asparagus
  2. eggs
  3. mushrooms
  4. ripe soft cheese
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12
Q

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

A
  1. meats
  2. smoked seafood
  3. hard cheeses like parmesan.
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13
Q

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

A

Acid

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14
Q

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

A
  1. body
  2. sweetness
  3. fruitiness
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15
Q

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

A

This is not good.

The wine will taste flat, flabby and lacking focus.

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16
Q

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

A

Acid

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17
Q

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

A

Body

18
Q

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

A

Bitterness and acidity

19
Q

Bitterness in foods will increase or decrease bitterness in a wine

A

increase

20
Q

How is chili heat not a taste?

What kind of sensation is it?

A

touch

21
Q

Chili heat in food increases the perception of what three elements

A
  1. bitterness
  2. acid
  3. alcohol
22
Q

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

A
  1. body
  2. richness
  3. sweetness
  4. fruitiness
23
Q

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

A

Increase

24
Q

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

A

Acid

25
Q

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

A

High

26
Q

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

A

High

27
Q

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

A

High risk

28
Q

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

A

High risk

29
Q

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

A

Low risk

30
Q

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

A

Low risk

31
Q

Name three characteristics of wine that make them easier to pair with foods.

A
  1. simple
  2. unoaked
  3. little/no residual sugar
32
Q

Name four characteristics of wine that make them harder to pair with foods.

A
  1. bitter (oak and skins)
  2. high acid
  3. high alcohol
  4. complex
33
Q

Foods with chili heat should be paired with what two types of wine

A

Reds with no tannins or white wines.

They should have low alcohol and less fruit/sweet

34
Q

Bitter foods are best with _____ (what types of wine and characteristics)

A

Reds with no tannins or white wines.

They should have low alcohol and less fruit/sweet

35
Q

Foods with lots of umami should be paired with ___ types of wine

A

More fuity than tannic

36
Q

High levels of umami in a dish can be balanced by the addition of what two things to the food?

A

Acid and/or salt.

37
Q

What four characteristics of food can increase the perception of bitterness in a wine?

A
  1. itterness
  2. chili heat
  3. umami
  4. sweetness
38
Q

What characteristics of food can increase the perception of acidity in a wine?

A

Sweetness, umami, chili heat

39
Q

What characteristics of a food can increase the perception of the body of a wine?

A

Salt and Acid

40
Q

What characteristics of a food can decrease the perception of the body of a wine?

A

Chili heat and umami

41
Q

What characteristics of food can decrease the perception of acidity in a wine?

A

Acid and salt

42
Q

What characteristics of a food can increase the perception of the burning effect of alcohol?

A

Sweet and umami and chili heat

NEWA - WSET L2 Wine (18 decks)

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