Wset Wine With Food

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Wset was created

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In 1969

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Two components in food that tend to make wine taste harder

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Sweetness and umami

Hint 2

More astrigent and bitter, more acidic, less fruit and less sweet

Front 3

Two components whose presence in food tends to make wine taste softer

Back 3

Salt and acidic

Hint 3

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

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Sweetness in food

Back 4

Increase perception (suvokima) of bitterness, astrigency (sutraukima) acidity and the warming effect of the alcohol in the wine.//decrease the perception of body, sweetness and fruitiness in the wine

Hint 4

Sweetness in a dish can make a dry wine seem less fruity and taste unpleasenty acidic. With dishes containing sugar, good general rule is to select a wine that has a higher level of sweetness than dish.

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Umami in food

Back 5

Increase perception of bitternes, astrigency, acidity and the warming effect of the alcohol in the wine//decrease the perception of body, sweetnes and fruitiness in wine

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Acidity in food

Back 6

Increase the perception (suvokimas) of body, sweetness and fruitiness in the wine.//decrease the perception of acidity in the wine

Hint 6

If the level of acidtiy in the wine is low,high levels of acidity in foods can make it seem flat,flabby and lacking focus.

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Salt in food

Back 7

Increase the perception of body in the wine// decrease the perception of astrigency, bitterness and acidity in the wine

Hint 7

Salt is another wine-friendly component of food that can enchance a wine's fruit character and soften astrigency

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Bitternes in food

Back 8

Increase the perception of bitternes in the wine

Hint 8

Bitternes in the food alone may be at a pleasent level and any bitterness in the wine may be in balance, together combine could reach unpleasant level.

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Chill heat in food

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Increase perception of bitterness, astrigency, acidity and the burning effect of alcohol in the wine//decrease the perception of body, richness, sweetness and fruittiness in the wine

Hint 9

Alcohol increase the burning sensation of the chilli ( as well to low alcohol increase) some people enjoys that

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Flavour consideration

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Desirable- flavour intensities of the food and wine to be matched. Sometimes intensely flavoured food such as curry can be successfully partnered with lightly flavoured wine such as simple non aromatic unoaked white

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Acidic and fat

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Combination if acidic wine with fatty or oily food. Asidic wine cutting throught the richness of the food and cleaning the palate

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Sweet and salty

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Sweet wine + salty food for example blue cheese

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Dishes high in sugar

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Should be paired with a wine that has at least as much sugar as the dish

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Umami in food

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Umami in food will emphasise the astrigency and bitternes of the tannins and therefore the choosen wine will need to have the necessary components such as concentrated fruit flavours to be able ro cooe with this change in the wine

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Hight levels of umami in a dish

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Can be balanced by the addition of acid or salt providing this is keeping with the basic character of the dish

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Dishes hight in bitternes

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Will emphasis bitterness in wine. Consider white wines or low-tannin reds

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Dishes with hight in chilli

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Should be paired with white wines or low - tannin reds, neither of which should be high in acohol. A wine fruitiness and sweetness can also be reduced by chilli heat so consider wines with higher level kf these components to make this effect less severe

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Low risk food

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Dishes that are high in salt and / or acidic generally pair well with wine. Hight acidic wines should generally be matched with high acidic wine

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Hight risk wines

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The more structural components in the wine and food the more possible taste interaction there will be. Most problematic wine- with hight levels of bitternes and astrigency from oak and grape tannins, combined with hight levels of acidity, alcohol, complex flavours

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Matching or contrasting flavour

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Idea that flavours in the food can be mirrored or contrasted by flavours in the wine is one of the most commonly ideas.

Hint 20

Smoky spycy gamey or creamy dish is matched by a smoky, spicy gamey ir creamy flavoured wine

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Local wine with local food

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Regional dish is likely to be best suited to a wine from that region

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Red wine with a meat

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Tannins in red wine bind to meat proteins, thus softening the impact of the wine. Tannins do bind to proteins-salt content of meat dishes plays more important role in softening wine tannins

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White wine with a fish

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Some fish-hight in umami which can make wine appear more bitter and astrigent. Red wine with oily fish-produce mettalic taste.

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Few classic pairings

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Goats cheese - sancerre//oysters with muscadet or champagne//stilton with port//ollives with manzanilla