Yen Nguyen – Chapter 5 discussion

1. What are the foundation elements of wine and food (components)?

The components of wine are sweetness, acidity, and effervescence. The basic structure in

wine is determined by its sweetness and acidity. In red wine, there are three characteristics

including sweetness, acidity, and tannins.

The components of food are sweetness, saltiness, bitterness, and acidity.

2. What sweetness level do the majority of wines fall into?

Wine is generally categorized into 6 levels from dry to sweet: bone dry, dry, medium dry,

medium sweet, sweet, and very sweet. Sancerre, Barolo, and Barbaresco are bone dry. 85 percent

of all red wine are dry, for examples Chardonnay, Pinot grigio, and Sauvignon Blanc. Fruity or

floral white wine are usually considered medium dry. Late harvest and white zinfandel wines are

generally described as medium sweet. Ice wines and fortified wines are usually sweet or very

sweet.

3. What is the standard pairing rule for sweetness?

In general, sweet food should be matched with sweet wines that have the greater level in

sweetness than in food. In contrast, non-sweet wines should be matched with non-sweet food.

5. What types of acid taste the most acidic?

Green or Tart is the most acidity level. At this level, sourness is at an unmistakably high

level of perceptibility with a lot of emphasis.

6. What are the five acidity level descriptions? How would you describe the sensation of each?

The five acidity levels include Flat – no to low acidity, Lacking – little acidity,

Refreshing – moderate acidity, Crisp – moderate to high acidity, and Green or tart – very high

acidity.
7. What are three examples of higher-acid wines?

Sancerre, Vinho Verde, and Champagne are three examples of higher acid wines.

4. What are other considerations in the sweetness pairing process?

Sweetness vs. sugariness in foods – a comparison of natural sweetness to artificial sweeteners.

Types of sweeteners: granulated sugar, powdered sugar, brown sugar, maple sugar and syrup,

molasses, corn syrup, honey, saccharin, aspartame and sucralose.

The sweetening power varies substantially by product.

Perceived levels of sweetness: Imperceptible, Little perception, Sufficiently perceived,

Abundant perception, Highly perceived

8. Describe a classic example of a high-acid wine and food marriage. Can you think of a New

World example that is relatively high in acid?

Salade is a classic high acid wine and food marriage. Ceviche and New Zealand

Sauvignon Blanc is a relatively high acid New World example.