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12 Cards in this Set
- Front
- Back
What are the key components to think about when pairing food and wine?
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Structure - body/weight, acid, RS
Flavors Sweet/Sour/Salty/Bitter/Umami/Heat Textures |
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What are the principles for paring regarding body?
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Weight of wine and food should match
If wine is lighter bodied, it must be powerful in flavor/high acid to stand up to food |
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What are the principles for pairing regarding alcohol?
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Balances weight and body in food
Accentuated easily with too much spice/heat |
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What are the principles for pairing regarding acidity?
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Acid of the wine must match/exceed acidity of the food (or will appear flabby)
Highlights other core focal ingredients in food Great balance to sugar |
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What are the principles for paring regarding residual sugar?
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RS must match/exceed sugar in food or will appear sour or bitter
Counters heat Great match to salt |
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What are the effects of salt on pairing?
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Great with sweet or fruity flavors
Can soften tannins |
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What are the effects of oak on pairing?
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Best in small doses
Cooking techniques (grilling, smoking) can offset |
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What are the rules for pairing fruits/herbs/veg/spices/nuts?
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No solid rules
Mirroring and/or contrasting flavors can work |
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How does tannin affect pairing?
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Proteins and fat will soften tannins
Oily fish + tannin = metallic taste |
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How does oils/fats/butter affect pairing?
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Acid and tannins can balance
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What are the steps to determine a pairing?
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Determine the primary component of the dish and how to work with it
Determine the supporting players Don't forget the sauce Think of the arc of a multi-course meal |
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Why is chocolate so hard to pair with wine?
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Chocolate is slightly bitter, slightly acidic nature, and its own tannins can overpower most wines
Add sweetness and it becomes difficult |