Wine Pairing Class
- Historically, how were foods and wines paired, and why was this so?
Historically, foods and wines were paired using cheese since high protein and high fats balance tannin’s taste, hence making cheese the perfect food option for wine.
- The primary wine texture considerations in the pairing process are defined as an evaluation of: _________ level, level of ________, presence and level of ________, and an overall __________ ____ ________.
- acidity, sweetness, tannins, length of finish
- Describe what a “synergistic match” is. Describe what a “no match” is.
Synergistic match if a form of paring that combines wine and food to generate a completely superior and new gastronomic effect. No match is a form of the poor pairing of wine that may destroy the wine’s flavor while lessening the general dining experience.
- What is it in wine lessens the perception of astringency? What is it in wine that heightens the perception of astringency?
- grape varietals, bitterness
- Describe the “retro-nasal” process
It is the process through which individuals perceive odors released from the oral cavity when drinking or eating.
- Primary texture considerations in food include:
- fat level in the protein or other plate elements, the cooking method employed, and overall feeling of the body within all of the food items of the dish
- How would you define “sensory evaluation”?
Sensory evaluation involves identifying how consumers may react to the setting of a product with the application of basic five senses.
- How does climate affect typical flavors found in red and white wines?
Different climates affect the state of flavors found in both red and white wines. For instance, in cooler conditions, grapes face difficulty in ripening. Therefore, they will contain high levels of acidity when they are ripe fully, hence having a tart taste that may either be liked or disliked by individuals.
- For what purposes are fats added to foods?
- adding flavor and mouth-feel to a particular food item
- Explain what gastronomic identity is and its importance.
Gastronomic identity illustrates the cultural and environmental influence on prevailing textures, taste, flavor, and food components. It is important in branding identity.
- In the case of sour foods, what quality is important to ensure is present in wine?
- high level of acidity
- Describe the interaction between wine and food acidity.
Wines with high acidity have a more tart, and crisper taste on the palate white wine with low acidity will feel smoother. Wine with a high acidic level will, therefore, complement the fats within foods.
- Is the following statement true or false? While many wines have herbal echoes, it is important to reinforce the idea that herbal character in a wine is not derived from the actual herb but is derived from the vineyard’s growing conditions, the characteristics inherent to the varietal, or the winemaking process used.
true
- How do dry wines & sweet wines pair with sweetness levels in foods?
When pairing dry and sweet wines to reach the sweetness level of foods, wines can be sweetened using sugar to achieve the desired sweetness.
- Is the following statement true or false? Persistence is not a great indicator of wine and food quality.
True
- How does one define a ‘Super-Taster?
A super-taster is an individual who tastes foods and certain flavors more strongly as compared to other individuals.
- Is the following statement true or false? Moderate to high levels of effervescence in wine can hurt both salty and bitter foods.
The statement is false since high effervescence provides a palette cleansing impact with high salty and bitter foods, thereby lessening the negative impacts when combined with moderate to high effervescence levels.
- Is the following statement true or false? The chewing process for both food and wine can help open the nasal cavity and release flavor compounds.
True
- Which of the following was not a flavor descriptor for cheese?
b.spicy
- Which guidelines can you state for successful red wine and white wine pairing with cheese?
White wine pairs better with cheese as compared to red wine. When pairing, it is important that one pair the right white or red wine with the right cheese.