Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
23 Cards in this Set
- Front
- Back
|
Did wine styles originally evolve to complement the cuisine of a given region?
|
Yes.
|
|
|
Should you match weight/richness of food/wine, or contrast?
|
Match.
|
|
|
Flavor intensity of food/wine...match or contrast?
|
Match
|
|
|
(Match/contrast) sweet foods with sweet wines.
|
Match.
|
|
|
Would oily/very salty foods be a good match with high tannin wines?
|
No.
|
|
|
Pair "chewy" meat with ______ wines.
|
Tannic.
|
|
|
Pair ______ foods with sweet or high acid wines.
|
salty
|
|
|
Good match or bad match: fatty/oily food with high acid wine?
|
Good match.
|
|
|
Rich, heavyweight foods like game, roast meats & red meat casseroles need a (light/full)-bodied wine.
|
full
|
|
|
For many meat dishes, a rich, full-bodied white is a (better/lesser match) than a lighter red wine.
|
better
|
|
|
Lighter food is complimented by more (delicate/ robust) wine
|
delicate
|
|
|
Can light-bodied, low tannin reds be successfully paired with plain white meat or fish?
|
Yes
|
|
|
After weight, the next most important element to consider is __________.
|
flavor intensity
|
|
|
Delicate wines and strong-flavored foods (do, do not) match.
|
do not
|
|
|
Sour flavors in food make wines taste (less acidic/ more acidic).
|
less acidic.
|
|
|
Less acidic wines seem (less vibrant & refreshing/ more vibrant and refreshing)
|
Less vibrant & refreshing.
|
|
|
Do wines to be paired with Italian food need high acidity or low acidity?
|
High acidity.
|
|
|
When consumed with food that has a degree of sweetness, dry wine seems (sweet & less acidic/ tart and over-acidic).
|
Tart & over-acidic
|
|
|
sweet food is best with a wine which has a ( similar or lesser degree of sweetness/ similar or greater degree of sweetness).
|
Similar or greater.
|
|
|
_____in red wine reacts with protein.
|
Tannin
|
|
|
Which wines go well with salty foods like olives, oysters and other shellfish?
|
Crisp, dry, light-bodied white wines.
|
|
|
Fried foods will need wines with high acidity, True or False?
|
True, because the method of cooking increases the fat content.
|
|
|
Do strongly smoked foods work with very oaky wines?
|
Yes.
|
