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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

Define "harder"

More astringent and bitter, more acidic, less sweet, less fruity

Define "softer"

Less astringent and bitter, less acidic, sweeter, more fruity

What two components in food tends to make wines taste softer?

Salt and acid

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

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

Generally speaking, is Sweetness in food, umami in food, and chili heat in food our friends when drinking wine?

No

What three components in food decrease the perception of body, sweetness, and fruitiness in the wine

Sweetness, umami, and chili heat in food

Once again, generally speaking, is Sweetness, umami, and chili heat in food our friend?

No, no they're not

What fourth component in food is not our friend and why?

Bitterness in food. It increases bitterness in the wine

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

This component in food increases the perception of body in the wine

Salt

This component in food increases the perception of sweetness and fruitiness, as well as body in the wine

Acidity

This component in food decreases the perception of acidity in the wine

Acidity in food

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

Bitter in food plus bitter in wine equals?

Increased perception bitterness in wine

Acid in food plus acid in wine equals?

Decreased perception of acid

Sweetness in food plus sweetness in wine equals?

Decreased perception of sweetness in wine

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