Wine with Food

WSET Level 2 wine & food pairings

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  • Wine with Food
    • 2 "Low Risk" food properties make wine "softer"
      • Acidity
        • Increases
          • Body
          • Sweetness
          • Fruitiness
        • Decreases
          • Perceived acidity of wine
        • Acidic wines i.e. Champagne & oysters with lemon
      • Salt
        • Increases
          • Body
        • Decreases
          • Bitterness
          • Acidity
        • Sweet wines i.e. Port & Stilton
        • or High Tannin or High Acidity wines i.e. Cheddar & Big reds
    • 3 "High Risk" food properties make wine "harder"
      • Sweetness
        • Pair with wine with at least as much sugar i.e. Dessert wine & crumble
      • Umami
        • Pair with low tannin, fruity wines i.e. Eggs & Pinot Noir
      • Chilli Heat
        • Pair with white wines or low tannin reds, with low alochol. Higher fruitiness & sweetness. i.e. Curry & Off Dry Riesling
    • Bitterness
      • Increases bitterness
    • Other Considerations
      • Match flavour intensity
      • Fatty Foods
        • Acidic wines
    • Low Risk Wines
      • Simple
      • Unoaked
    • High Risk Wines
      • Complex
      • High Tannins
      • High Oak
      • High Acidity
      • High Alocohol

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