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23 Cards in this Set
- Front
- Back
Did wine styles originally evolve to complement the cuisine of a given region?
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Yes.
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Should you match weight/richness of food/wine, or contrast?
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Match.
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Flavor intensity of food/wine...match or contrast?
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Match
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(Match/contrast) sweet foods with sweet wines.
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Match.
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Would oily/very salty foods be a good match with high tannin wines?
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No.
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Pair "chewy" meat with ______ wines.
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Tannic.
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Pair ______ foods with sweet or high acid wines.
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salty
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Good match or bad match: fatty/oily food with high acid wine?
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Good match.
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Rich, heavyweight foods like game, roast meats & red meat casseroles need a (light/full)-bodied wine.
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full
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For many meat dishes, a rich, full-bodied white is a (better/lesser match) than a lighter red wine.
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better
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Lighter food is complimented by more (delicate/ robust) wine
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delicate
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Can light-bodied, low tannin reds be successfully paired with plain white meat or fish?
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Yes
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After weight, the next most important element to consider is __________.
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flavor intensity
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Delicate wines and strong-flavored foods (do, do not) match.
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do not
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Sour flavors in food make wines taste (less acidic/ more acidic).
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less acidic.
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Less acidic wines seem (less vibrant & refreshing/ more vibrant and refreshing)
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Less vibrant & refreshing.
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Do wines to be paired with Italian food need high acidity or low acidity?
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High acidity.
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When consumed with food that has a degree of sweetness, dry wine seems (sweet & less acidic/ tart and over-acidic).
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Tart & over-acidic
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sweet food is best with a wine which has a ( similar or lesser degree of sweetness/ similar or greater degree of sweetness).
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Similar or greater.
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_____in red wine reacts with protein.
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Tannin
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Which wines go well with salty foods like olives, oysters and other shellfish?
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Crisp, dry, light-bodied white wines.
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Fried foods will need wines with high acidity, True or False?
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True, because the method of cooking increases the fat content.
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Do strongly smoked foods work with very oaky wines?
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Yes.
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