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20 Cards in this Set

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Sweetness and umami in food increases the perception of bitterness, acidity, and alcohol burn in the wine. T/F?

True
Sweetness and umami in food decreases the perception of body, sweetness and fruitiness in the wine. T/F?
True
Sweet foods should be paired with sweet wines. T/F?
True. Dishes high in sugar should be paired with a wine that has at least as much sugar.
Sweetness in a dish can make dry wine seem to lose its fruit and be unpleasantly acidic. T/F?
True
Which two components in food tend to make wine taste "harder" (more astringent and bitter, more acidic, less sweet and less fruity)?
Sweetness and umami
Which two components in food tend to make wine taste "softer" (less astringent and bitter, less acidic, sweeter and more fruity)?
Salt and acid
Acidity and salt in food increases the perception of body, sweetness and fruitiness in the wine. T/F?
True
Some acidity in food can bring a very high acid wine into balance and enhance the fruitiness, T/F?
True
High acid foods can make low acid wines seem flat and flabby. T/F?
True
Salt in food decreases the perception of bitterness and acidity in the wine. T/F?
True
Salt is a wine-friendly component of food which can help soften some of the harder elements. T/F?
True
Bitterness in food increases the bitterness in wine. T/F?
True
Chilli heat in food increases the perception of bitterness, acidity and alcohol burn in the wine. T/F?
True
Chilli heat decreases the perception of body, richness, sweetness and fruitiness in the wine. T/F?
True
The flavor intensity of food and wine should generally match or contrast?
Match
Dishes high in umami should be paired with wines that are more fruity than tannic. T/F?
True. Umami in the food will emphasize the bitterness of the tannins.
Dishes high in bitterness should generally be paired with white wines or low-tannin reds. T/F?
True. Bitterness in the food will emphasize the bitterness in the wine.
Dishes high in chili heat should be paired with low alcohol white wines or low-tannin reds. T/F?
True. Bitterness and alcohol burn can be highlighted for sensitive tasters.
High-acid foods should generally be paired with high-acid wines. T/F?
True. Otherwise, the wines can taste too soft and flabby.
Why is Champagne and oysters a classic successful pairing?
Because Champagne is unoaked, there is no bitter component to be spoiled by the umami taste of the oyster. It's relatively light in body, so it won't overwhelm the delicate flavor of oysters. It's high in acid, so it still seems vibrant and refreshing when oysters are eaten with lemon juice.