Pairing Food And Wine

43 cards

Food And Wine Pairing Fundamentals


 
  
Created Mar 16, 2010
by
lm24

 

 
Table View
 
Download
 
Print

Flashcard Set Preview

  Side A   Side B
1
Matching Systems
 
Subjective
Traditional
Seasonal
Aesthetical/Emotional
Technical/Logical
2
Subjective Matching
 
determined by personal taste and preferences
3
Traditional Matching
 
depended on choice of best combination handed down from generation to generation.

uses...
4
Seasonal Matching
 
Autum-Winter: high in fat food with robust red, aged, warm wines.
Spring-Summer: Pasta,...
5
Aesthetical/Emotional
 
Chosen based on emotions and prestige
i.e. champagne and strawberries
6
Technical/Logical
 
The correct way of matching food and wine based on the charateristcs of both. 
7
4 steps of analyzing wine
 
Visual, Olfactory, Gustative, Final Consideration
8
Soft Food Sensations
 
Roundness (fattiness)
Sweetness
Succulence
Oiliness
9
Hard Wine Sensations
 
Sapidity
Effervescence
Acidity
Levels of tannicity and alcohol
10
Pairing food and wine:
CONTRAST
 
soft food sensations with hard wine sensations

hard food sensations with soft wine sensations
11
Hard Food Sensations
 
Sapidity
Acid tendency
Bitter tendency
12
Soft Wine Sensations
 
Alcohol Level
13
Food Characteristics 
 
sweet
structure
aroma
spices
14
Wine Characteristics 
 
sweet
structure bodied wines
15
Food and Wine Pyramid
 
Bottom Level: Components
Middle Level: Texture
Top Level: Flavors
16
Food and Wine Pyramid
Components, Texture, Flavors
 
Comp: sweetness, salitiness, bitterness, sourness

Texture: Wine: thin, velvet, medium...
17
Wine Senory Pyramid:
 
Components: dryness/sweetness, acidity and efferescence

Texture: full bodied, tannin,...
18
Food Sensory Pyramid
 
Components: Sweet, sour, salty, bitter

Texture: fattiness, cooking method, body

Flavor:...
19
Acidity in Wines
 
Cuts fats in food dishes

Most important factor in pairing
20
Acidity is the ultimate contrast in which kind of dishes?
 
rich, salty, fatty, spicy food
21
Acidity brings out the intensity of good, simple ingredients...what are some dishes...
 
Spaghetti and tomato sauce, Mozzarella and Tomatos 
22
Sweetness
 
Sweetness in food should be less than or equal to the sweetness in wine.
23
Saltiness
 
Lessened by wine's acidity
Perception is exaggerated by tannins
Alcohol is accentuated...
24
What kind of wines can counterbalance salty dishes??
 
Dry or Sweet wines 
25
Bitterness
 
Maginfies the sensations of tannins in wine

Sweetness in wine reduces the impact of...
26
Good dishes to pair with sparkling wines...
 
seafood risotto, raw fish, shashimi, latin dishes, some caviars 
27
Sparkling wines can contrast with with textures such as...
 
deep fried foods, puff pastry, and spicy heat
28
Charmat Methos
 
Secondary feremented in bulk batches then put into individual bottles
More cost efficient...
29
Traditional Method
 
Secondary fermentation done in individual bottles
Normally used for more expensive wines
Bubbles...
30
Fortified Wine
 
Alcohol that has been added to wine to stop the fermentation
31
Wine's Viscosity
 
Consistency of wine
32
Lightness or Richness
 
Alcohol Level
Extract--all elements of wine except alcohol and water
Wine's viscocity
33
Smoothenss or Roughness
 
Level and Quality of Tannins
Grape Varieties
Crushing Procedures
Fermentation Process
Aging...
34
What is a Tannin
 
practice of tanning which uses plant extract to cute leather
polyphenolic compounds that...
35
Polyohenols
 
found in fruit skins, including that of a grape
36
Young wines tend to have...
 
larger tannins and are more astringent 
37
What do tannins play an important role for?
 
the structure, balance, and ageability of wine
38
Which wines should be:
63-65F/17-18C
 
Tannic red wines
39
Which wines should be:
58-61F/14-16C
 
Medium-bodied red wines
40
Which wines should be:
54-55F/12-13C
 
Red wines with light tannins
41
Which wines should be:
48-50F/9-10C
 
Fuller-bodied and aromatic white wines, sweet wines, Sherry and white Port
42
Which wines should be:
45-46F/7-8C
 
Light, crisp and sparkling white wines
43
Which wines should be:
36-39F/2-4C
 
Cheap sparkling wines

Upgrade and get a lot more done!
Upgrade    Cancel