Wine & Food Pairing

Front 1

FOOD

COMPONENTS

EFFECTING FLAVOURS

2.

Back 1

SWEETNESS, UMAMI, ACIDITY,

SALT, BITTERNESS, CHILLI

Front 2

SWEETNESS

IN FOOD

2.

Back 2

:(

INCREASES: BITTERNESS, ACIDITY & BURNING EFFECT OF ALCOHOL

DECREASES: BODY, SWEETNESS & FRUITINESS

Front 3

UMAMI

IN FOOD

2.

Back 3

:(

INCREASES: BITTERNESS, ACIDITY & BURNING EFFECT OF ALCOHOL

DECREASES: BODY, SWEETNESS & FRUITINESS

Front 4

ACIDITY

IN FOOD

2.

Back 4

:)

INCREASES: BODY, SWEETNESS & FRUITINESS

DECREASES: ACIDITY

Front 5

SALT

IN FOOD

2.

Back 5

:)

INCREASES: BODY

DECREASES: BITTERNESS & ACIDITY

Front 6

BITTERNESS

IN FOOD

2.

Back 6

:(

INCREASES: BITTERNESS IN FOOD

Front 7

CHILLI HEAT

IN FOOD

2.

Back 7

:/

INCREASES: BITTERNESS, ACIDITY & ALCOHOL BURN

DECREASES: BODY, RICHNESS, SWEETNESS & FRUITINESS

Front 8

FLAVOUR

INTENSITY

2.

Back 8

INTENSITY OF THE FOOD & WINE TO MATCH. NOT TO OVERPOWER EACH OTHER.

EXCEPTIONS TO THE RULE: LIGHTLY FLAVOURED DESSERT PAIRED WITH SWEET DESSERT WINE

Front 9

ACID & FAT

2.

Back 9

THIS COMBINATION IS VERY SATISFYING. THE ACIDIC WINE CUTS THROUGH THE RICHNESS OF THE FOOD & CLEARS THE PALATE

Front 10

SWEET & SALTY

2.

Back 10

THIS IS A COMBINATION MANY PEOPLE ENJOY. FOR EXAMPLE: SWEET WINE & BLUE CHEESE

Front 11

HIGH RISK FOODS

2.

Back 11

SUGAR, UMAMI, BITTERNESS, CHILLI HEAT

Front 12

LOW RISK FOODS

2.

Back 12

DISHES HIGH IN SALT &/OR ACID

Front 13

HIGH RISK WINES

2.

Back 13

HIGH LEVELS OF BITTERNESS FROM OAK OR TANNIN COMBINED WITH HIGH LEVEL OF

ACIDITY, ALCOHOL & COMPLEX FLAVOURS

Front 14

LOW RISK WINES

2.

Back 14

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.

Front 15

HIGH RISK: SUGAR

IN FOOD

2.

Back 15

SHOULD BE PAIRED WITH WINE WITH AT LEAST AS MUCH SUGAR PRESENT

Front 16

HIGH RISK:

UMAMI

IN FOOD

2.

Back 16

PAIR WITH MORE FRUITY. UMAMI WILL EMPHASIS THE TANNINS IN A RED WINE.

CAN BE BALANCED BY ADDING SALT TO THE DISH

Front 17

HIGH RISK:

BITTERNESS

IN FOOD

2.

Back 17

EMPHASISES THE BITTERNESS & TANNIN IN WINE.

PAIR WITH WHITE WINE OR LOW-TANNIN READ

Front 18

HIGH RISK:

CHILLI HEAT

IN FOOD

2.

Back 18

PAIR WITH WHITE WINE OR LOW TANNIN RED, BOTH WITH LOW ALCOHOL. ALSO WITH HIGH LEVELS OF FRUITINESS & SWEETNESS

Front 19

LOW RISK:

ACIDITY

IN FOOD

2.

Back 19

MATCH HIGH ACIDITY FOOD WITH HIGH ACIDITY WINE TO PREVENT WINE TASTY FLABBY