Wine Pairing with High-Risk Foods
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Questions and Answers

What happens when umami in food is paired with wine?

  • The acidity of the wine is reduced.
  • The fruitiness of the wine is enhanced.
  • The astringency and bitterness of the tannins are emphasized. (correct)
  • The sweetness of the wine is emphasized.

    • What type of wine is recommended for dishes high in bitterness?

  • Sparkling wines with high acidity
  • Full-bodied red wines with high tannin levels
  • Dessert wines with high sugar levels
  • White wines or low-tannin reds (correct)

    • What is a characteristic of low-risk foods when it comes to wine pairing?

  • They are high in salt and/or acid (correct)
  • They are high in sugar and bitterness
  • They are high in umami flavors
  • They are high in chili heat

    • What type of wine is unlikely to be made unpleasant by any dish?

    <p>Simple, unoaked wines with a little residual sugar</p> Signup and view all the answers

    What can happen to a wine's fruitiness and sweetness when paired with dishes high in chili heat?

    <p>They are reduced</p> Signup and view all the answers

    What is a characteristic of high-risk wines when it comes to pairing with food?

    <p>They have high levels of bitterness and astringency from oak and grape tannins</p> Signup and view all the answers

    What is a recommended approach to applying the principles of wine and food pairing?

    <p>Examine well-established pairings and consider why they are successful</p> Signup and view all the answers

    What happens when dishes high in sugar are paired with wine?

    <p>The wine should have at least as much sugar as the dish</p> Signup and view all the answers

    What is the effect of acidity in food on a wine with high acidity levels?

    <p>It brings the wine into balance and enhances its fruitiness.</p> Signup and view all the answers

    What happens when a low-tannin red wine is consumed with umami-rich foods?

    <p>The wine becomes surprisingly bitter and unbalanced.</p> Signup and view all the answers

    What is the effect of salt in food on a wine's astringency?

    <p>It decreases the perception of astringency, bitterness, and acidity in the wine.</p> Signup and view all the answers

    What is the effect of bitterness in food on a wine's bitterness?

    <p>It increases the perception of bitterness in the wine.</p> Signup and view all the answers

    What is the effect of chili heat in food on a wine's fruit character?

    <p>It decreases the wine's fruit character and increases its bitterness.</p> Signup and view all the answers

    What is the effect of acidity in food on a wine with low acidity levels?

    <p>It makes the wine seem flat, flabby, and lacking focus.</p> Signup and view all the answers

    What is the effect of salt in food on a wine's acidity?

    <p>It decreases the perception of acidity in the wine.</p> Signup and view all the answers

    What is the primary purpose of food and wine pairing?

    <p>To take advantage of the effects of food and wine on each other to provide more pleasure</p> Signup and view all the answers

    What is the effect of sweetness in food on the taste of wine?

    <p>It makes wine taste harder and more bitter</p> Signup and view all the answers

    Which of the following is an example of a high-risk food and wine pairing?

    <p>Pairing a rich, creamy dish with a wine that is high in acidity</p> Signup and view all the answers

    What is the effect of acidity in food on the taste of wine?

    <p>It makes wine taste more acidic and less fruity</p> Signup and view all the answers

    Why is it important to consider individual sensitivities and preferences when pairing food and wine?

    <p>Because people have different sensitivities to various flavor and aroma components</p> Signup and view all the answers

    What is the effect of umami in food on the taste of wine?

    <p>It makes wine taste harder and more bitter</p> Signup and view all the answers

    What is the effect of a mouth-coating food on the taste of wine?

    <p>It impairs the sense of taste, making the wine taste unpleasantly acidic</p> Signup and view all the answers

    What is the key to balancing wine structure when pairing food and wine?

    <p>Matching the structure of the wine to the structure of the food</p> Signup and view all the answers

    What is the result of pairing acidic wines with fatty or oily foods?

    <p>A pleasant sensation of the acidic wine 'cutting through' the richness of the food and cleansing the palate</p> Signup and view all the answers

    What is the effect of combining sweet and salty flavors in food and wine pairings?

    <p>A pleasant sensation that many people enjoy</p> Signup and view all the answers

    What is the characteristic of 'high-risk' food and wine pairings?

    <p>They contain a combination of structural components that may clash</p> Signup and view all the answers

    What is the characteristic of 'low-risk' food and wine pairings?

    <p>They contain a combination of structural components that are likely to harmonize</p> Signup and view all the answers

    What is the general preference of people when it comes to the taste of wine?

    <p>More fruity and less acidic, bitter, and astringent</p> Signup and view all the answers

    What is the effect of alcohol on the burning sensation of chili heat?

    <p>It increases the burning sensation</p> Signup and view all the answers

    What is the key to successfully pairing food and wine?

    <p>Matching the flavor intensity of the food and wine</p> Signup and view all the answers

    What is the effect of sweetness in food on the taste of wine?

    <p>It increases the perception of bitterness, astringency, acidity, and the warming effect of the alcohol in the wine.</p> Signup and view all the answers

    What happens when a wine has a higher level of sweetness than the dish?

    <p>The wine will pair well with the dish.</p> Signup and view all the answers

    What is the effect of umami in food on the taste of wine?

    <p>It increases the perception of bitterness, astringency, acidity, and the warming effect of the alcohol in the wine.</p> Signup and view all the answers

    Which of the following foods is an example of high-risk food for wine pairing?

    <p>Asparagus, eggs, mushrooms, and ripe soft cheeses.</p> Signup and view all the answers

    What is the effect of salt in food on the taste of wine?

    <p>It balances the taste of wine.</p> Signup and view all the answers

    What happens when a wine is paired with a dish that is high in umami but lacks salt?

    <p>The wine will seem less fruity and taste unpleasantly acidic.</p> Signup and view all the answers

    What is the effect of acid in food on the taste of wine?

    <p>It decreases the perception of bitterness, astringency, acidity, and the warming effect of the alcohol in the wine.</p> Signup and view all the answers

    Study Notes

    High-Risk Foods

    • Sugar: Dishes high in sugar require wines with at least equal sugar levels to balance the taste.
    • Umami: Umami in food emphasizes the astringency and bitterness of wine tannins, so wines need concentrated fruit flavors to cope.
    • Bitterness: Dishes high in bitterness accentuate wine bitterness, so consider white wines or low-tannin reds.
    • Chili Heat: Dishes high in chili heat require white wines or low-tannin reds with low alcohol levels, as chili heat reduces wine fruitiness and sweetness.

    Low-Risk Foods

    • Salt and acid: Dishes high in salt and/or acid generally pair well with wine, as they balance out the taste.

    High-Risk Wines

    • Wines with high levels of bitterness, astringency, acidity, and alcohol are more complicated to pair with food.

    Low-Risk Wines

    • Simple, unoaked wines with residual sugar are less likely to be affected by food and provide a less interesting pairing experience.

    Wine and Food Interaction

    • Food and wine interact to affect the taste of each other, and the purpose of pairing is to enhance the pleasure of both.
    • Knowledge of taste interactions helps avoid negative combinations and takes into account individual preferences and sensitivities.

    Primary Food and Wine Taste Interactions

    • Taste buds adapt to changes in sugar, salt, acidity, etc., affecting the perception of subsequent tastes.
    • Certain foods, like chocolate or creamy dishes, have a mouth-coating effect that impairs taste.
    • Sweetness and umami in food make wines taste 'harder' (more astringent, bitter, acidic, and less sweet).

    Acidity in Food

    • Increases the perception of wine body, sweetness, and fruitiness.
    • Decreases the perception of wine acidity.

    Salt in Food

    • Increases the perception of wine body.
    • Decreases the perception of wine astringency, bitterness, and acidity.

    Bitterness in Food

    • Increases the perception of wine bitterness.
    • Bitterness sensitivity varies greatly from person to person, and bitterness flavors add to each other.

    Chili Heat in Food

    • Increases the perception of wine bitterness, astringency, acidity, and burning effect of alcohol.
    • Decreases the perception of wine body, richness, sweetness, and fruitiness.

    Other Considerations

    • Flavour Intensity: Matching flavor intensities of food and wine is usually desirable.
    • Acid and Fat: Acidic wines with fatty or oily foods can provide a pleasing sensation of 'cutting through' richness.
    • Sweet and Salty: Combining sweet and salty flavors is a subjective pleasure, but it can lead to successful pairings.

    Applying the Principles

    • Individual variations in sensitivities and preferences make it difficult to recommend specific pairings.
    • Most people prefer wines to taste more fruity and less acidic, bitter, and astringent.
    • Salt and acid in food tend to make wines taste 'softer' (less astringent, bitter, acidic, and more fruity).

    Sweetness in Food

    • Increases the perception of wine bitterness, astringency, acidity, and warming effect of alcohol.
    • Decreases the perception of wine body, sweetness, and fruitiness.

    Umami in Food

    • Increases the perception of wine bitterness, astringency, acidity, and warming effect of alcohol.
    • Decreases the perception of wine body, sweetness, and fruitiness.
    • Umami is a distinct taste, often present with other tastes, and can be difficult to isolate.

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    WINE AND FOOD.docx

    Description

    Learn how to pair wine with high-risk foods, including those high in sugar, umami, and bitterness. Discover the key to balancing flavors and textures.

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