Wset Level 2 - Wine With Food Matchin Part1

Front 1

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

Back 1

True

Front 2

Sweetness and umami in food decreases the perception of body, sweetness and fruitiness in the wine. T/F?

Back 2

True

Front 3

Sweet foods should be paired with sweet wines. T/F?

Back 3

True. Dishes high in sugar should be paired with a wine that has at least as much sugar.

Front 4

Sweetness in a dish can make dry wine seem to lose its fruit and be unpleasantly acidic. T/F?

Back 4

True

Front 5

Which two components in food tend to make wine taste "harder" (more astringent and bitter, more acidic, less sweet and less fruity)?

Back 5

Sweetness and umami

Front 6

Which two components in food tend to make wine taste "softer" (less astringent and bitter, less acidic, sweeter and more fruity)?

Back 6

Salt and acid

Front 7

Acidity and salt in food increases the perception of body, sweetness and fruitiness in the wine. T/F?

Back 7

True

Front 8

Some acidity in food can bring a very high acid wine into balance and enhance the fruitiness, T/F?

Back 8

True

Front 9

High acid foods can make low acid wines seem flat and flabby. T/F?

Back 9

True

Front 10

Salt in food decreases the perception of bitterness and acidity in the wine. T/F?

Back 10

True

Front 11

Salt is a wine-friendly component of food which can help soften some of the harder elements. T/F?

Back 11

True

Front 12

Bitterness in food increases the bitterness in wine. T/F?

Back 12

True

Front 13

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

Back 13

True

Front 14

Chilli heat decreases the perception of body, richness, sweetness and fruitiness in the wine. T/F?

Back 14

True

Front 15

The flavor intensity of food and wine should generally match or contrast?

Back 15

Match

Front 16

Dishes high in umami should be paired with wines that are more fruity than tannic. T/F?

Back 16

True. Umami in the food will emphasize the bitterness of the tannins.

Front 17

Dishes high in bitterness should generally be paired with white wines or low-tannin reds. T/F?

Back 17

True. Bitterness in the food will emphasize the bitterness in the wine.

Front 18

Dishes high in chili heat should be paired with low alcohol white wines or low-tannin reds. T/F?

Back 18

True. Bitterness and alcohol burn can be highlighted for sensitive tasters.

Front 19

High-acid foods should generally be paired with high-acid wines. T/F?

Back 19

True. Otherwise, the wines can taste too soft and flabby.

Front 20

Why is Champagne and oysters a classic successful pairing?

Back 20

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.