Term
Higher acid foods such as tomatoes, citrus fruits and goat cheese |
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Definition
Higher acid wines such as Sauvignon Blanc, Gamay Beaujolais and Pinot Noir |
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Term
Richer and fattier foods such as duck, lamb, beef and cheese |
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Definition
Either slightly oaky white wines such as chardonnay or younger red wines such as Cabernet Sauvignon or Zinfandel |
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Term
Spicy, salt, smoked and more heavily seasoned dishes |
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Definition
Lighter, fruitier wines such as Gewurtaminer, Johannisberg Riesling and Gamay Beaujolais |
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Term
What two factors determine how to pair foods and wines? |
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Definition
The body/weight of the wine, its acidity and flavor should compliment the flavor of the food. |
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Term
| Should food and wine pairs always match exactly? |
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Definition
No; in fact, some of the best food and wine pairings are made from contrasting foods and wines. |
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Term
Food with some sweetness (like meat or poultry dishes with fruit sauces) |
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Definition
Wines with some sweetness (such as Gewurztraminer, Jannisberg Riesling and white zinfandel) |
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Term
| Should either the wine or the food overpower the other? |
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Definition
No. Both the food and wine should be harmonious and compliment each other well. |
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