37 Questions
What happens when umami in food is paired with wine?
The astringency and bitterness of the tannins are emphasized.
What type of wine is recommended for dishes high in bitterness?
White wines or low-tannin reds
What is a characteristic of low-risk foods when it comes to wine pairing?
They are high in salt and/or acid
What type of wine is unlikely to be made unpleasant by any dish?
Simple, unoaked wines with a little residual sugar
What can happen to a wine's fruitiness and sweetness when paired with dishes high in chili heat?
They are reduced
What is a characteristic of high-risk wines when it comes to pairing with food?
They have high levels of bitterness and astringency from oak and grape tannins
What is a recommended approach to applying the principles of wine and food pairing?
Examine well-established pairings and consider why they are successful
What happens when dishes high in sugar are paired with wine?
The wine should have at least as much sugar as the dish
What is the effect of acidity in food on a wine with high acidity levels?
It brings the wine into balance and enhances its fruitiness.
What happens when a low-tannin red wine is consumed with umami-rich foods?
The wine becomes surprisingly bitter and unbalanced.
What is the effect of salt in food on a wine's astringency?
It decreases the perception of astringency, bitterness, and acidity in the wine.
What is the effect of bitterness in food on a wine's bitterness?
It increases the perception of bitterness in the wine.
What is the effect of chili heat in food on a wine's fruit character?
It decreases the wine's fruit character and increases its bitterness.
What is the effect of acidity in food on a wine with low acidity levels?
It makes the wine seem flat, flabby, and lacking focus.
What is the effect of salt in food on a wine's acidity?
It decreases the perception of acidity in the wine.
What is the primary purpose of food and wine pairing?
To take advantage of the effects of food and wine on each other to provide more pleasure
What is the effect of sweetness in food on the taste of wine?
It makes wine taste harder and more bitter
Which of the following is an example of a high-risk food and wine pairing?
Pairing a rich, creamy dish with a wine that is high in acidity
What is the effect of acidity in food on the taste of wine?
It makes wine taste more acidic and less fruity
Why is it important to consider individual sensitivities and preferences when pairing food and wine?
Because people have different sensitivities to various flavor and aroma components
What is the effect of umami in food on the taste of wine?
It makes wine taste harder and more bitter
What is the effect of a mouth-coating food on the taste of wine?
It impairs the sense of taste, making the wine taste unpleasantly acidic
What is the key to balancing wine structure when pairing food and wine?
Matching the structure of the wine to the structure of the food
What is the result of pairing acidic wines with fatty or oily foods?
A pleasant sensation of the acidic wine 'cutting through' the richness of the food and cleansing the palate
What is the effect of combining sweet and salty flavors in food and wine pairings?
A pleasant sensation that many people enjoy
What is the characteristic of 'high-risk' food and wine pairings?
They contain a combination of structural components that may clash
What is the characteristic of 'low-risk' food and wine pairings?
They contain a combination of structural components that are likely to harmonize
What is the general preference of people when it comes to the taste of wine?
More fruity and less acidic, bitter, and astringent
What is the effect of alcohol on the burning sensation of chili heat?
It increases the burning sensation
What is the key to successfully pairing food and wine?
Matching the flavor intensity of the food and wine
What is the effect of sweetness in food on the taste of wine?
It increases the perception of bitterness, astringency, acidity, and the warming effect of the alcohol in the wine.
What happens when a wine has a higher level of sweetness than the dish?
The wine will pair well with the dish.
What is the effect of umami in food on the taste of wine?
It increases the perception of bitterness, astringency, acidity, and the warming effect of the alcohol in the wine.
Which of the following foods is an example of high-risk food for wine pairing?
Asparagus, eggs, mushrooms, and ripe soft cheeses.
What is the effect of salt in food on the taste of wine?
It balances the taste of wine.
What happens when a wine is paired with a dish that is high in umami but lacks salt?
The wine will seem less fruity and taste unpleasantly acidic.
What is the effect of acid in food on the taste of wine?
It decreases the perception of bitterness, astringency, acidity, and the warming effect of the alcohol in the wine.
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.
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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