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19 Cards in this Set
- Front
- Back
FOOD COMPONENTS EFFECTING FLAVOURS 2. |
SWEETNESS, UMAMI, ACIDITY, SALT, BITTERNESS, CHILLI |
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SWEETNESS IN FOOD 2. |
:( INCREASES: BITTERNESS, ACIDITY & BURNING EFFECT OF ALCOHOL DECREASES: BODY, SWEETNESS & FRUITINESS |
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UMAMI IN FOOD 2. |
:( INCREASES: BITTERNESS, ACIDITY & BURNING EFFECT OF ALCOHOL DECREASES: BODY, SWEETNESS & FRUITINESS |
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ACIDITY IN FOOD 2. |
:) INCREASES: BODY, SWEETNESS & FRUITINESS DECREASES: ACIDITY |
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SALT IN FOOD 2. |
:) INCREASES: BODY DECREASES: BITTERNESS & ACIDITY |
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BITTERNESS IN FOOD 2. |
:( INCREASES: BITTERNESS IN FOOD |
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CHILLI HEAT IN FOOD 2. |
:/ INCREASES: BITTERNESS, ACIDITY & ALCOHOL BURN DECREASES: BODY, RICHNESS, SWEETNESS & FRUITINESS |
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FLAVOUR INTENSITY 2. |
INTENSITY OF THE FOOD & WINE TO MATCH. NOT TO OVERPOWER EACH OTHER. EXCEPTIONS TO THE RULE: LIGHTLY FLAVOURED DESSERT PAIRED WITH SWEET DESSERT WINE |
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ACID & FAT 2. |
THIS COMBINATION IS VERY SATISFYING. THE ACIDIC WINE CUTS THROUGH THE RICHNESS OF THE FOOD & CLEARS THE PALATE |
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SWEET & SALTY 2. |
THIS IS A COMBINATION MANY PEOPLE ENJOY. FOR EXAMPLE: SWEET WINE & BLUE CHEESE |
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HIGH RISK FOODS 2. |
SUGAR, UMAMI, BITTERNESS, CHILLI HEAT |
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LOW RISK FOODS 2. |
DISHES HIGH IN SALT &/OR ACID |
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HIGH RISK WINES 2. |
HIGH LEVELS OF BITTERNESS FROM OAK OR TANNIN COMBINED WITH HIGH LEVEL OF ACIDITY, ALCOHOL & COMPLEX FLAVOURS |
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LOW RISK WINES 2. |
Simple, unoaked with a little residual sugar However this can be boring. It is best to apply the principles for each situation to find well-established or successful pairings. |
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HIGH RISK: SUGAR IN FOOD 2. |
SHOULD BE PAIRED WITH WINE WITH AT LEAST AS MUCH SUGAR PRESENT |
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HIGH RISK: UMAMI IN FOOD 2. |
PAIR WITH MORE FRUITY. UMAMI WILL EMPHASIS THE TANNINS IN A RED WINE. CAN BE BALANCED BY ADDING SALT TO THE DISH |
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HIGH RISK: BITTERNESS IN FOOD 2. |
EMPHASISES THE BITTERNESS & TANNIN IN WINE. PAIR WITH WHITE WINE OR LOW-TANNIN READ |
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HIGH RISK: CHILLI HEAT IN FOOD 2. |
PAIR WITH WHITE WINE OR LOW TANNIN RED, BOTH WITH LOW ALCOHOL. ALSO WITH HIGH LEVELS OF FRUITINESS & SWEETNESS |
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LOW RISK: ACIDITY IN FOOD 2. |
MATCH HIGH ACIDITY FOOD WITH HIGH ACIDITY WINE TO PREVENT WINE TASTY FLABBY |