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12 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Food Sweetness
Wine Sweetness |
less than or equal to
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Food sweetness level should be less than or equal to wine sweetness level.
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Food acidity
Wine acidity |
less than or equal to
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Food acidity should be less than or equal to Wine acidity.
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Highly salty foods work best with
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wines that have high effervescence
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Highly salty foods work better with wines that have high effervescence.
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The negative impact of bitter food is lessened ____ .
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when combined with wines of moderate to high levels of effervescence.
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The negative impact of bitter food is lessened when combined with wines of moderate to high levels of effervescence.
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Wine tannin levels
Animal-based food fatness levels |
should be equal to
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Wine tannin levels should be equal to animal-based food fatness levels.
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Wine acidity levels
vegetable-based food fatness levels. |
should be equal to
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Wine acidity levels should be equal to vegetable-based food fatness levels.
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Wine overall body
food overall body |
should be equal to
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Wine overall body should be equal to food overall body.
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Food spiciness
wine spiceness |
should be equal to
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Food spiciness should be equal to wine spiceness.
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Spicy food should be paired with
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off-dry, acidic white wines
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Spicy food should be paired with off-dry, acidic white wines.
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Food and wine flavor types can be matched using _____ or _____.
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similarity
contrast |
Food and wine flavor types can be matched using similarity or contrast.
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Wine and food flavor intensity should be _____.
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equal
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Wine flavor persistency
Food flavor persistency |
should be equal
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