• Shuffle
    Toggle On
    Toggle Off
  • Alphabetize
    Toggle On
    Toggle Off
  • Front First
    Toggle On
    Toggle Off
  • Both Sides
    Toggle On
    Toggle Off
  • Read
    Toggle On
    Toggle Off
Reading...
Front

Card Range To Study

through

image

Play button

image

Play button

image

Progress

1/12

Click to flip

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;

12 Cards in this Set

  • Front
  • Back
What are the key components to think about when pairing food and wine?
Structure - body/weight, acid, RS
Flavors
Sweet/Sour/Salty/Bitter/Umami/Heat
Textures
What are the principles for paring regarding body?
Weight of wine and food should match
If wine is lighter bodied, it must be powerful in flavor/high acid to stand up to food
What are the principles for pairing regarding alcohol?
Balances weight and body in food
Accentuated easily with too much spice/heat
What are the principles for pairing regarding acidity?
Acid of the wine must match/exceed acidity of the food (or will appear flabby)
Highlights other core focal ingredients in food
Great balance to sugar
What are the principles for paring regarding residual sugar?
RS must match/exceed sugar in food or will appear sour or bitter
Counters heat
Great match to salt
What are the effects of salt on pairing?
Great with sweet or fruity flavors
Can soften tannins
What are the effects of oak on pairing?
Best in small doses
Cooking techniques (grilling, smoking) can offset
What are the rules for pairing fruits/herbs/veg/spices/nuts?
No solid rules
Mirroring and/or contrasting flavors can work
How does tannin affect pairing?
Proteins and fat will soften tannins
Oily fish + tannin = metallic taste
How does oils/fats/butter affect pairing?
Acid and tannins can balance
What are the steps to determine a pairing?
Determine the primary component of the dish and how to work with it
Determine the supporting players
Don't forget the sauce
Think of the arc of a multi-course meal
Why is chocolate so hard to pair with wine?
Chocolate is slightly bitter, slightly acidic nature, and its own tannins can overpower most wines
Add sweetness and it becomes difficult