Food and Wine Pairing Exam Review Flashcards

Vocabulary flashcards for Food and Wine Pairing Exam Review.

Food Culture in Italy

Strongly linked to the identity of regions in Italy; cuisines depend on what can be grown in that specific area.

Table wine (Vino de Tavola)

Basic everyday wines with minimal regulations.

IGT

Wines regulated to a broad geographic area, requiring 85% to be made from that region.

DOC

Strict control of grape varieties, yield, aging, alcohol content, and geographic boundaries. Governs the entire production cycle; wine is tied to the region.

DOCG

Highest classification, including all DOC criteria plus stricter yield and aging requirements, mandatory batch testing, and government blind testing. Sealed with a government-numbered band to prevent fraud.

Mediterranean Diet

Based around physical activity and enjoying meals with others

mostly fruit, vegetables, and whole grains with olive oil; fish and seafood often; moderate portions of poultry, eggs, cheese, and yogurt; meats and sweets less often; lots of water and wine in moderation.

Crush

Breaks the skin to release juice. Red wine ferments with the skin for color and tannins; white wine typically ferments without the skin.

Maceration

Red wine process where it ferments with skin to extract color and tannins

White Wine Process

Breaks skin to release juice, discard the skin, ferment without the skin.

Rose Wine Process

Made like white wine with red grapes with only minimal color extracted. The result never undergoes a second fermentation

Tavola Calda

Means “hot table”; a place with a small kitchen where they cook you a fresh, hot meal.

Ristorante

Fine dining environment for traditional sit-down meal.

Trattoria

More local, informal, and relaxed dining experience; often a family business with a simpler menu and wine list.

Osteria

Neighborhood spot rather than for tourists; many bar-like elements with restaurant-style service; home-style and affordable with a wine-centric menu.

Agriturismo

Merges agriculture and hospitality; guests stay on working farms, experiencing rural life and nature; visitors can engage in farm activities, cooking classes, and wine tastings.

Enoteca

Greek for “wine repository”; a wine shop focused on allowing consumers to taste and buy wines; may also offer local foods and snacks.

Bottle Method (Classic Method)

Second fermentation is in the bottle to trap the bubbles.

Method for Champagne

Tank Method (Charmat)

Second fermentation takes place in a pressure-resistant tank for about 10 days

Method for Prosecco

Fatness

Solid fats are counterbalanced with acidity

Oiliness

Liquid fats are counterbalanced with alcohol/tannins.

Persistency

How long the flavor lingers on the palate

Intensity

How strong the flavors or aromas are, also known as structure.

Sweetness

The presence of sugar, wine pairing should also be sweet

(Ex: Dessert wine with cookie from class tasting)

Sweet Tendency

A natural sweetness but does not contain sugar. Counterbalanced by savory (minerality) in wine.

Sangiovese Grape

Most common grape in the Tuscan region used to make red wine, especially important ones like Chianti and Chianti Classico

Amarone

Veneto region, rich dry red wines. Made with Corvina grapes. They are dry grapes, so there is less water and more flavor

Barolo - Piedmont or Brunello

Wine made from Nebbiolo grape variety with high levels of tannins and acidity

Aperitivo

Drink and snack before dinner, typically from 6-8 pm.

Often a spritz or negroni served to stimulate the appetite and enhance the dining experience.

Meranda

“To deserve” snack in mid-morning or late afternoon.

Caffè Sospeso

Paying for your coffee and another coffee for someone who cannot pay for it.

History of wine - Romans

Daily wine usage

God of Wine - Bacchus

History of wine - middle ages

Winemaking came to a halt, primarily produced by churches for mass

History of Wine - Renaissance

Birth of the modern wine appellation system

Brunch

Started by Americans but rising in popularity

Bellini - a popular brunch drink with peaches, prosecco, and often other fruits

Rules about food

Never have coffee with a meal, especially a savory meal

To-go is uncommon

Tipping is uncommon but shows gratitude

Tap water only at home, when eating out, you get bottled water

No check will be given until asked

Bars

Basically a cafe, coffee to aperitivo

Can be casual or high level

Wine storage

Cork should be stored on the side in a cool, dark area. Humidity levels over 50% and temperature should be around 10-16 degrees Celsius

Aging wines

Some wines are meant to be aged. Need high-quality grapes with high acidity and tannins. Premium wines can be aged 10-15 years.

Other wines are meant to be consumed within the first few years. Average lifespan in 2-5 years

How to read a wine menu

Start with producer, then wine type (either by grape variety, region, or wine name), then the vintage (year the grapes were grown)

Different kinds of food menu

• a la carte

• menu of the day

• weekly menu

• set price menu

• chef’s table

• drink menu

• dessert section

Dinner experience - 1st course

Food: Zucchini blossom with saffron cream: light dish, creamy texture

Wine: White, citrus and grapefruit, dry and savory, medium intensity

Pairing: match on similarities, light and fresh. Acidity cuts the richness of the dish

Dinner experience - 2nd course

Food: Fried stockfish polpette with onion sauce dressing

Wine: Belrosso Canaiolo Rosso

Pairing: Dish is savory and fatty, pairing with the full-bodied acidic wine to balance the saltiness and umami of the fish

Easter in Italy

Big celebratory lunch

Main foods are lamb, chocolate eggs, and colomba (dove shaped cake)

Christmas in Italy

Major holiday

Main foods are meat tortellini, boiled meats, mashed potatoes, dried fruit and panettone

Italian meal structure and sequence

• aperitivo

• starter

• first course

• second course

• dessert

The 5 tastes

1. Sweet

2. Salty

3. Sour

4. Bitter

5. Umami (savory)

Pinot Grigio

White wine. Light and dry with a more fruity flavor

Sauvignon Blanc

Herbaceous dry white wine with intense green flavors like lime, passion fruit, and green bell peppers

Ex: Collio Sauvignon DOC (Venezia)

Chardonnay

Bold and dry, light body

Ex: Bramito DOC

Types of red wines and their styles

• Light - fewer tannins, easy to pair

• Medium - more tannins and presence on the palate

• Full body - highest tannin content, feels heaviest on the tongue

Examples of Tuscan food and wine pairing

• Wild boar pasta and Chianti

• Grilled steak and Chianti Classico

ABC Wines

• Amorone - Veneto

• Barolo - Piedmont or Brunello

• Chianti - Tuscany

Organization of Italian daily meals

• 3 meals a day

• Light, sweet breakfast

• Quick lunch

• Big long dinner, usually a social activity that lasts 3+ hours

Geography of Italy

Very diverse because of the long peninsula

Sicily - southernmost region with warm climate

Piedmont - northern region with cold climates

Cool climate influence on wine

leaner structure, low alcohol, high acidity

Ex: Casentino

Warm climate influence on wine

Bigger structure, high alcohol, lower acidity

Ex: Bulgheri

3 most important red grapes of Italy

1. Sangiovese

2. Nebbiolo

3. Anglianico

Phases of winemaking

• Harvest

• Crush/destem

• Fermentation and maceration

• Press

• Second fermentation (optional)

• Fining and filtration

• Bottling

Pressing

Separates skin from the grape and extracts the juice

Happens before fermentation with white wine and rose, and after fermentation with red wine.

Second fermentaion

Converts malic acid into softer lactic acid

(AKA Malolactic fermentation)

5 main types of wine

1. red wine

2. white wine

3. sparkling wine

4. rose wine

5. dessert wine

Scents linked to poor winemaking

Glue, horse saddle, rotten eggs, cauliflower

Succulence

The presence of moisture in food. Primarily important with red wine, the goal is for this to disappear when pairing the wine. (Chewy steak or hard cheese)

Aglianico grape

• Amalfi coast

• Full body red wines

• very versatile

• high tannins, high acidity, very dry