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19 Cards in this Set
- Front
- Back
Primary food flavors |
SSSSB Sweet, Salty, Sour, Savory (Umami), Bitter |
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Two components in food that are wine enemies: e.g., makes wines taste harder, more astringent or bitter |
Sweetness and umami |
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Two components in food that are friends of wine: e.g., make wines softer, sweeter, fruitier, less acidic, or less stringent and bitter |
Salt and acid |
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Effect of sweetness in food |
Increased bitterness astringency, acidity, and warming affects of alcohol in wine Decreased body, sweetness and fruitiness in wine |
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Rule for pairing dishes that are sweet |
Wine should have a higher level of sweetness |
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Effect of umami in food |
Increased perception of bitterness, astringency, acidity, and warming effect of alcohol in the wine Decreases perception of body, sweetness, and fruitiness in the wine |
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Effect of acidity in food |
Increases perception of body, sweetness, and fruitiness in wine Decreases perception of acidity in wine |
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Effect of salt in the food |
Increases perception of body in wine Decreases perception of astringency, bitterness, and acidity in wine |
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Effect of bitterness in food |
Increases perception of bitterness in wine |
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Effect of chili heat and food |
Increased perception of bitterness, astringency, acidity, and burning affect of alcohol and wine Decreased perception of body, richness, sweetness, and fruitiness in wine |
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Rule for flavor intensity |
Flavor intensities of food and wine should be matched so that one does not overpower the other |
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Rule for acid and fat |
People find combinations of acidic wines with fatty or oily foods very satisfying |
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Rule for sweet and salty |
Combining sweet and salty flavors is subjective but often successful. Example is sweet wine with blue cheese |
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Recommendations for food with chili heat |
White wines or low tannin reds. Neither should be high in alcohol. Consider wines with higher levels of fruitiness and sweetness |
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High-risk foods contain what? |
Sugar, umami, bitterness, chili heat |
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Low risk foods contain what |
High salt and acid |
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High risk wines contain what? |
More structural components. High levels of bitterness and astringency from oak and grape tannins, combined with high levels of acidity and alcohol |
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Low risk wines contain white? |
Simple, unoaked wines with some residual sugar |
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3 WSET rules for food and wine pairing |
1. We are all different; personal preferences matter 2. Food is the culprit; components in food will change how the wine tastes 3. Most wine tastes okay with most foods |