Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
34 Cards in this Set
- Front
- Back
|
When done properly, the marriage of wine and food is a mutually beneficial relationship, with the qualities of each partner _________ the other. |
benefiting |
|
|
By the mid 1800's, France's national cuisine came to be called ___ ________ ________. |
la haute cuisine |
|
|
______ _________ translates to high cuisine and was considered the quintessential expression of fine dining. |
Haute cuisine |
|
|
What chef in the late nineteenth and early twentieth centuries gave more attention to wine as an integral part of cuisine? |
Escoffier |
|
|
______ cuisine refers to the blending of the culinary traditions of two or more nations to create innovative and sometimes quite fascinating dishes. |
Fusion |
|
|
The chef credited with Eurasian cuisine was ________ _______. |
Wolfgang Puck |
|
|
The goal of combining a wine together with a particular dish is to provide an arrangement where the flavors of the wine both ______ and _____ the flavors of the food and vice versa. |
compliment, elevate |
|
|
Intensely flavored wines should be matched with _____, _______ foods because they would overwhelm lighter fare. |
rich, flavorful |
|
|
______ will soften the tannins and make the wine taste more balanced and appealing. |
Cheese |
|
|
Rich foods are complimented by ____ _____ wines. |
full-bodied |
|
|
Light-bodied foods are complimented by _____ ____ wines. |
light-bodied |
|
|
Sour foods are best paired with _____ wines. |
tart |
|
|
Sweet foods are best paired with wines that are slightly ______ than the food. |
sweeter |
|
|
Foods with fruity flavors go best with wines that have a ______ character. |
fruity |
|
|
Complex foods with intricate flavors go best with _____ wines |
simple |
|
|
Wines with complex flavors go best with _____ foods. |
simple |
|
|
Spicy foods are best paired with _____, light-bodied, ____ ______ wines. |
tart, off-dry |
|
|
______ in food decreases the perception of bitterness and astringency in wine. |
Salt |
|
|
Salty foods pair well with ______ wine. |
sparkling |
|
|
Wines with a high alcohol level must be matched with _____ full-bodied foods. |
rich |
|
|
What makes a wine taste fresh and crisp and contributes to the quality of its finish? |
Acid |
|
|
A rule of thumb is that sweet wines should be as ____ as, or _______ than the food it is being served with. |
sweet, sweeter |
|
|
A red wine's ________ flavors allow it to compliment rich, fatty foods like beef and cheese and freshen the palate between bites. |
tannic |
|
|
A wine with a high degree of _____ character will have a more full-bodied flavor and go best with heavier foods. |
oak |
|
|
Method of cooking, as well as how it is ________ or what type of ________ is used should always be taken into consideration when selecting a wine. |
seasoned, sauce |
|
|
As a white wine ages, it gets ________ with age, while red wines get _______ with age. |
darker, lighter |
|
|
_________ _________ refers to the increasingly complex smells that develop in wine over time, as a result of the interactions of the various compounds. |
Bottle bouquet |
|
|
In red wines, _______ act as a preservative. |
tannins |
|
|
As wines age, they usually throw off silty ______ that accumulates on the sides or bottom of the bottle. |
sediment |
|
|
People who chronically over-consume are usually referred to as ____________. |
alcoholics |
|
|
Substances such as quercetin and _________ in wine can help reduce heart disease. |
resveratrol |
|
|
French citizens smoked more and had a much higher intake of saturated fats than Americans, they enjoyed a much lower level of heart disease. This is called the _______ _______. |
French paradox |
|
|
Moderate wine consumption is considered one to two ______ glasses of wine per day with meals. |
6-ounce |
|
|
The health benefits of moderate wine drinking are more clear cut for ____ than for _____. |
men, women |
