Wset Advanced: Section 2/9 Wine With Food

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Wine with Food

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People have different sensitivities to various flavour and aroma components.
Some people like strong reactions while others find them unpleasant.
Pairing should therefore take into account the preferences of the individual, as the basic interactions between food and wine.
Taste buds in mouth are adaptible, tasting one food can affect to taste on another (toothpaste - orange, chocolate- mouthcoating)
- sweetness and umami - harder, more astrigent, bitter, acidic, less sweet, less fruity.
- salt and acid - softer, less astrigent, bitter, acidic, more sweeter and fruity.

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Sweetness in Food

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- Increases bitterness, astringency, acidity and burning efect of alcohol
- Decreases body, sweetness and fruitiness
Always try to choose more sweetner wine than food.
Isolation of sweetnes with, sugar, salt, sodium chloride, acidity (tartaric)

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Umami in Food

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- Increases bitterness, astringency, acidity and burning efect of alcohol
- Decrease body, sweetness and fruitiness
Umami is a savoury taste, it can be difficult to isolate.
Can be present in saltiness through Monosodium Glutaminate (MSG) or in cooked or dryed food (mushrooms)
UMAMI TASTE IS COMBINED WITH SALT TASTE
AVOID LOW TANNIN WINES WITH UMAMI FOOD
(make wine unbalaced and supriced bitterness)

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Acidity in Food

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- Increases body, sweetness and fruitiness
- decreases acidity
AVOID PAIRING LOW ACID WINE AND ACIDIC FOOD.

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Salt in Food

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- Increases body
- Decrease astringency, bitterness and acidity
Wine-Friendly component, help to soften harder component in wine.

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Bitterness in Food

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- Increases bitterness in wine

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Chilli Heat in Food

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is a touch sensation
-Increases bitterness, astrigency, acidity and alcohol burn
- Decreases body, richiness, sweetnes and frutiness
INTENSITY OF REACTION INCREASE WITH LEVEL OF ALCOHOL

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Flavour Intensity

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Flavour in food is desirable to match with flavour from wine if does not affect into overpower intensity each other.
HIGH FLAVOURED FOOD MATCHED WITH LIGHTLY FLAVOURED WINE AND VICE VERSE.

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Acid and Fat

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This is a subjective efect.
Acidic wine cutting through the richines of a food and cleaning up the palate.

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Sweet and Salty

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Subjective !
leeds to some very successful pairing.
(sweet wine and blue cheese)

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High-Risk Food

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*Sugar - should be paired with a wine that has at least much sugar
*Umami - should be paired with more fruity than tanninic wine to avoid astringency and bitterness. Can be balanced by addition of acid or salt.
*Bitterness - consider white wines and low taninn reds.
*Chilli heat - should be paired with low tannin and alcohol, but consider for more fruity and sweet wines.

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Low-Risk Foods

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High in salt and/or acid
High acid food should be paired with high acid wines.

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High-Risk Wines

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Generaly wines with more structural components affect to more taste interactions so can be complicate to pair all of them but also can reach interesting and successfuly results.
*high level of astringency and bitterness in combination with high levels of acidity and alcohol.

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Low-Risk Wines

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*Simple, unoaked, low sugar wines are almost good pair with any dishes, but this kind of wines can change with food relativly little so can be less interesting.

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Matching or Contrasting Flavours

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Idea that flavours in food can mirrored or contrasting in flavours in wine. (smoky, spicy, creamy or gamay dish is matched with smoky, spicy, creamy or gamay wine) success is possible but only in case when structural components are paired well between food and wine (sugar, acid, salt, tannin, fat...)
STRUCTURAL COMPONENTS ARE MORE IMPORTANT THAN FLAVOUR.

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Local Wine with Local Food

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Idea that with regional dish, best wine pairing is likely to be a wine from the region.
- regions with long history of winemaking have had time for food and wine pairing to evolve together, so local vineards might be replanted or foods maight have more salt or acid added to them in regions with high tannin wines (Italy for instance).
REGIONAL FOOD AND WINE PAIRING ARE NOT THE WHOLE STORY

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Red Wine with Red Meat / White wine with fish

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Idea about bind tannin from red wine with proteins from meat and result with softening the impact of wine. Althrough tannin from wine bind with protein (can se in saliva when spiting red wine) this efect is not importand for pairing, salt in red meat affect to softness tannins in red wine.
Some fish have umami component and increase asringent and bitterness in red wine, this reaction can be offset by salt and acid. More difficult is to avoid oily blue fish with compounds in red wine and is better to stick with rule to pair with white wine. It is essential to consider all components in dihs (especially sauces) , if the structural components of a dish match there is no reason not to serve white wine with meat or red wine with fish.
THIS RULE HELPS AVOID DISASTERS BUT ALSO MISES OPPORTUNITIES.