Food & Wine Pairing Course Review

Flashcards covering core concepts of food and wine pairing, wine structure, Italian classifications, regional Tuscan wines, and wine culture vocabulary based on the lecture notes.

Contrast

A pairing strategy that focuses on balance, such as using acidity to cut through fat, bubbles to cleanse the palate, or sweetness to balance heat/spice.

Congruence

A pairing strategy that echoes similar flavors, such as pairing earthy ingredients with earthy wines or savory dishes with savory wines.

Bright

A wine vocabulary term that indicates high levels of acidity.

Tannin

Compounds derived from grape skins and seeds that create a drying or gripping sensation; they act as a preservative and are softened by protein and fat.

Light-bodied wine

Wines like Pinot Grigio, Sauvignon Blanc, and Pinot Noir that pair best with delicate foods.

Full-bodied wine

Rich wines like Cabernet Sauvignon and Malbec that pair best with rich foods, steak, cheeses, and heavy stews.

Salt (Food Trigger)

A food element that reduces the perception of bitterness and acidity in wine while enhancing fruity and full-bodied characteristics.

Umami (Food Trigger)

A food element that increases the perception of bitterness and alcohol in wine while reducing fruitiness and body.

Spumante

A broad Italian category for sparkling wine using the classic or charmat method, typically using Glera or Moscato grapes with high pressure ($3.5+$).

Prosecco

A sparkling wine from Veneto/Friuli, Italy, made using the Charmat method with Glera grapes at high pressure ($3.5$).

Champagne

A sparkling wine from the Champagne region of France made via the Metodo Classico using Chardonnay grapes at high pressure ($5\text{--}6$).

DOCG ($\text{Denominazione di Orgine Controllata e Garantita}$)

The highest level of Italian wine classification, featuring the strictest rules, lower yields, longer aging, and mandatory government chemical analysis.

Brut

A sparkling wine classification with $0\text{--}12\,g/L$ of sugar, characterized as dry, crisp, and versatile.

Extra Dry

A sparkling wine classification with $12\text{--}17\,g/L$ of sugar, featuring subtle sweetness and a rounder mouthfeel.

Passito

A sweet wine style made from grapes dried on straw mats to concentrate sugars into a thick nectar with raisin and fig notes and higher alcohol.

Vendemmia Tardiva

A rich and silky sweet wine made from grapes left on the vine longer to concentrate sugars, often featuring honeyed and tropical fruit notes.

Moscato

A low-alcohol, fizzy sweet wine where fermentation is stopped early to leave residual sugar, characterized by notes of peach and orange blossom.

Vin Santo

An oxidative, amber-colored sweet wine made from white grapes dried and aged for years in wooden barrels, often featuring caramel and nut notes.

Amabile

A legal category for semi-sweet wine that is sweeter than dry but not a full dessert wine.

Dolce

A legal category for the highest sugar content ($45\text{--}50\,g/L$), referring to true dessert wine.

Sangiovese

The core Tuscan grape variety characterized by high acidity, firm tannin, and savory cherry/herbal notes.

Chianti Classico

A DOCG wine requiring at least $80\%$ Sangiovese, grown at higher elevations and known for its structured, age-worthy profile.

Montalcino

A Tuscan zone producing wines from $100\%$ Sangiovese that are full-bodied with high tannin and acidity, requiring five years of aging.

Bolgheri

The birthplace of Super Tuscans, focused on Cabernet Sauvignon, Merlot, and Cabernet Franc grown in rocky/gravelly soils.

Vernaccia

The most famous white wine of Tuscany, grown around San Gimignano, known for being crisp, dry, and floral with a bitter almond finish.

Osteria

A wine-focused venue with a short, rustic menu where the wine selection takes priority over the food.

Trattoria

A family-run restaurant offering a full menu and a slightly more extensive wine list than an osteria.

Fiaschetteria

A deeply local and affordable wine bar.

Buchette del vino

Renaissance-era wine windows used by noble families to sell wine tax-free.

Vino della casa

House wine, typically a young Sangiovese-based red or Trebbiano white, served in carafes.

IGT ($\text{Indicazione Geografica Tipica}$)

A middle-ground classification with broader geographical areas and looser restrictions, often used for experimental wines like Super Tuscans.

Nebbiolo

A Piemonte grape variety characterized by high tannin and high acidity, capable of aging for up to $40$ years and requiring food pairing.

Stainless steel

An aging vessel that preserves pure fruit flavors, commonly used for Pinot Grigio or Vernaccia.

Concrete

An aging vessel that allows wine to breathe slightly for a rounder mouthfeel without adding wood flavors.

Oak

An aging vessel that adds vanilla, spice, and toast flavors while allowing slow oxygen contact to soften tannins.