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19 Cards in this Set

  • Front
  • Back
What are the textural elements in wine?
Weight
Intensity
Persistency
Food sweetness level should _____ to wine sweetness level.
be less than or equal
Food acidity level should be _____ to wine acidity level.
less than or equal
Highly salty foods work better with wines that have high _____.
effervescence
The negative impact of bitter food is lessened when combined with wines of _____.
moderate to high levels of effervescence.
Wine tannin levels should be _____ food fattiness levels.
equal to
Wine acidity levels should be _____ vegetable food fattiness levels.
equal to
Overall body of wine should be _____ overall body of food.
equal to
Food spiciness should be ____ wine spiciness.
equal to
Spicy food should be paired with _____ wines.
off-dry, acidic white
Food and wine flavor types can be matched using either a _____ or_____ approach.
similarity
contrasting
Flavor intensity of wine and food should be _____ to ensure an equal impact by each gastronomic partner.
equal
What sensations can be identified as part of food texture and tactile sense?
smoothness
stickiness
graininess
fibrousness
consistency.
What factors create intensity in wine?
Extraction
Primarily acid
Varietal Character

Other factors:
Maceration type
Oak
Vine age
Viticulture practices
What is the "marinating" effect of oak on wine?
Oak ageing can lend subtle spicy notes particularly in red wine or simply enhance the wines spiciness
What characteristics does oak impart to wine?
Aroma
Flavor
Body
Color
How do you control the amount of oak in wine?
Barrel fermentation vs. Barrel ageing
Time spent in barrel
Age of barrels
Size of barrels
Toast of barrels
What aromas and flavors are commonly associated with the influence of oak?
Toasty
Nutty
Mocha
Vanilla
Coconut
Sweet
Baking Spice
How do bridge ingredients work?
They help connect the food and the wine through their interaction in flavor, body, intensity, or basic taste.