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19 Cards in this Set
- Front
- Back
What 2 components in food tend to make wines taste "harder"? |
Sweetness and umami |
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Define "harder" |
More astringent and bitter, more acidic, less sweet, less fruity |
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Define "softer" |
Less astringent and bitter, less acidic, sweeter, more fruity |
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What two components in food tends to make wines taste softer? |
Salt and acid |
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True or false, food, generally, has more impact on the way a wine will taste than the other way around |
True. Which also means that if there's a negative impact it's more likely the foods fault |
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These three components in food increase the perception of bitterness, astringency, acidity and warming/burning effect of alcohol in the wine |
Sweetness in food, umami in food, chili heat in food |
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Generally speaking, is Sweetness in food, umami in food, and chili heat in food our friends when drinking wine? |
No |
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What three components in food decrease the perception of body, sweetness, and fruitiness in the wine |
Sweetness, umami, and chili heat in food |
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Once again, generally speaking, is Sweetness, umami, and chili heat in food our friend? |
No, no they're not |
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What fourth component in food is not our friend and why? |
Bitterness in food. It increases bitterness in the wine |
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When eating sweet food, what is a good general rule when selecting a wine to pair? |
Select a wine with a higher level sweetness than the dish |
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This component in food increases the perception of body in the wine |
Salt |
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This component in food increases the perception of sweetness and fruitiness, as well as body in the wine |
Acidity |
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This component in food decreases the perception of acidity in the wine |
Acidity in food |
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As well as decreasing perception of acidity in wine, this component in food decreases perception of astringency and bitterness in the wine |
Salt in food |
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Bitter in food plus bitter in wine equals? |
Increased perception bitterness in wine |
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Acid in food plus acid in wine equals? |
Decreased perception of acid |
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Sweetness in food plus sweetness in wine equals? |
Decreased perception of sweetness in wine |
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Wines with high levels of what four things are the most problematic to pair with food but have the highest potential for an interesting food pairing? |
High tannin, high acid, high alcohol, and high level of complex flavors |