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19 Cards in this Set
- Front
- Back
What are the textural elements in wine?
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Weight
Intensity Persistency |
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Food sweetness level should _____ to wine sweetness level.
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be less than or equal
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Food acidity level should be _____ to wine acidity level.
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less than or equal
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Highly salty foods work better with wines that have high _____.
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effervescence
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The negative impact of bitter food is lessened when combined with wines of _____.
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moderate to high levels of effervescence.
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Wine tannin levels should be _____ food fattiness levels.
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equal to
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Wine acidity levels should be _____ vegetable food fattiness levels.
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equal to
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Overall body of wine should be _____ overall body of food.
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equal to
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Food spiciness should be ____ wine spiciness.
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equal to
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Spicy food should be paired with _____ wines.
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off-dry, acidic white
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Food and wine flavor types can be matched using either a _____ or_____ approach.
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similarity
contrasting |
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Flavor intensity of wine and food should be _____ to ensure an equal impact by each gastronomic partner.
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equal
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What sensations can be identified as part of food texture and tactile sense?
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smoothness
stickiness graininess fibrousness consistency. |
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What factors create intensity in wine?
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Extraction
Primarily acid Varietal Character Other factors: Maceration type Oak Vine age Viticulture practices |
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What is the "marinating" effect of oak on wine?
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Oak ageing can lend subtle spicy notes particularly in red wine or simply enhance the wines spiciness
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What characteristics does oak impart to wine?
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Aroma
Flavor Body Color |
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How do you control the amount of oak in wine?
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Barrel fermentation vs. Barrel ageing
Time spent in barrel Age of barrels Size of barrels Toast of barrels |
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What aromas and flavors are commonly associated with the influence of oak?
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Toasty
Nutty Mocha Vanilla Coconut Sweet Baking Spice |
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How do bridge ingredients work?
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They help connect the food and the wine through their interaction in flavor, body, intensity, or basic taste.
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