Wset L3 Ch2 - Wine With Food

Front 1

Primary food flavors

Back 1

SSSSB

Sweet, Salty, Sour, Savory (Umami), Bitter

Front 2

Two components in food that are wine enemies: e.g., makes wines taste harder, more astringent or bitter

Back 2

Sweetness and umami

Front 3

Two components in food that are friends of wine: e.g., make wines softer, sweeter, fruitier, less acidic, or less stringent and bitter

Back 3

Salt and acid

Front 4

Effect of sweetness in food

Back 4

Increased bitterness astringency, acidity, and warming affects of alcohol in wine

Decreased body, sweetness and fruitiness in wine

Front 5

Rule for pairing dishes that are sweet

Back 5

Wine should have a higher level of sweetness

Front 6

Effect of umami in food

Back 6

Increased perception of bitterness, astringency, acidity, and warming effect of alcohol in the wine

Decreases perception of body, sweetness, and fruitiness in the wine

Front 7

Effect of acidity in food

Back 7

Increases perception of body, sweetness, and fruitiness in wine

Decreases perception of acidity in wine

Front 8

Effect of salt in the food

Back 8

Increases perception of body in wine

Decreases perception of astringency, bitterness, and acidity in wine

Front 9

Effect of bitterness in food

Back 9

Increases perception of bitterness in wine

Front 10

Effect of chili heat and food

Back 10

Increased perception of bitterness, astringency, acidity, and burning affect of alcohol and wine

Decreased perception of body, richness, sweetness, and fruitiness in wine

Front 11

Rule for flavor intensity

Back 11

Flavor intensities of food and wine should be matched so that one does not overpower the other

Front 12

Rule for acid and fat

Back 12

People find combinations of acidic wines with fatty or oily foods very satisfying

Front 13

Rule for sweet and salty

Back 13

Combining sweet and salty flavors is subjective but often successful. Example is sweet wine with blue cheese

Front 14

Recommendations for food with chili heat

Back 14

White wines or low tannin reds. Neither should be high in alcohol. Consider wines with higher levels of fruitiness and sweetness

Front 15

High-risk foods contain what?

Back 15

Sugar, umami, bitterness, chili heat

Front 16

Low risk foods contain what

Back 16

High salt and acid

Front 17

High risk wines contain what?

Back 17

More structural components. High levels of bitterness and astringency from oak and grape tannins, combined with high levels of acidity and alcohol

Front 18

Low risk wines contain white?

Back 18

Simple, unoaked wines with some residual sugar

Front 19

3 WSET rules for food and wine pairing

Back 19

1. We are all different; personal preferences matter

2. Food is the culprit; components in food will change how the wine tastes

3. Most wine tastes okay with most foods