FOOD ELEMENTS CONSIDERATIONS WINE ELEMENTS CONSIDERATIONS

SWEET FRUIT
UMAMI SWEETNESS
SALT BODY
ACID RICHNESS
FLAVOUR INTENSITY ALCOHOL
FAT/OIL TANNIN/OAK
HOT/CHILLY INTENSITY
BITTERNESS

FOOD IS WINE ELEMENTS WHAT HAPPENS TO WINE ELEMENTS CONSIDERATION INTO ACCOUNT
FRUIT Increase the perception of bitterness, Sweetness in a dish can make a dry
SWEETNESS acidity and the warming effect of the wine to be less fruity and taste
BODY alcohol in the wine. unpleasantly acidic.
SWEET RICHNESS General rule is to select wine with
ALCOHOL Decrease the perception of body, higher level of sugar than the dish
TANNIN/OAK sweetness and fruitiness in the wine.
INTENSITY

FOOD IS WINE ELEMENTS WHAT HAPPENS TO WINE ELEMENTS CONSIDERATION INTO ACCOUNT
FRUIT Increase the perception of bitterness, Umami is a taste, and is distinct from
SWEETNESS acidity and the warming effect of the the primary tastes, although it can be
BODY alcohol in the wine. difficult to isolate.
RICHNESS
ALCOHOL Decrease the perception of body, It appears with saltness in
UMAMI
TANNIN/OAK sweetness and fruitiness in the wine Monosodium Glutamate or in cooked
INTENSITY or dried mushrooms.

Consider wine with concentrated fruit

flavours.

FOOD IS WINE ELEMENTS WHAT HAPPENS TO WINE ELEMENTS CONSIDERATION INTO ACCOUNT
FRUIT Increase the perception of body, If the level of acidity in the wineries
SWEETNESS sweetness and fruitiness in the wine. low, high level of acidity in the food
BODY can make it flat and lacking focus
SALT RICHNESS Decrease the perception of acidity in
ALCOHOL the wine.
TANNIN/OAK
INTENSITY
 FOOD IS WINE ELEMENTS WHAT HAPPENS TO WINE ELEMENTS CONSIDERATION INTO ACCOUNT
FRUIT Increase the perception of the body in Salt is a friendly component to the
SWEETNESS the wine. wine and can enhance the wine's fruit
BODY character and soften astringency.
ACID RICHNESS Decrease the perception of
ALCOHOL astringency, bitterness and acidity in
TANNIN/OAK the wine.
INTENSITY

FOOD IS WINE ELEMENTS WHAT HAPPENS TO WINE ELEMENTS CONSIDERATION INTO ACCOUNT
FRUIT Flavour intensity of the food and wine In some circumstances, a highly
SWEETNESS are desirable to be matched so that intensely food can be successfully
BODY one doesn't overpower the other. partnered with a lightly flavoured
FLAVOUR wine.
RICHNESS
INTENSITY
ALCOHOL
TANNIN/OAK
INTENSITY

FOOD IS WINE ELEMENTS WHAT HAPPENS TO WINE ELEMENTS CONSIDERATION INTO ACCOUNT
FRUIT The combination of acidic wine and This pairing can provide a pleasant
SWEETNESS fatty or oily food can be very satisfying sensation of the acidic wine cutting
BODY through the richness of the food.
FAT/OIL RICHNESS
ALCOHOL
TANNIN/OAK
INTENSITY

FOOD IS WINE ELEMENTS WHAT HAPPENS TO WINE ELEMENTS CONSIDERATION INTO ACCOUNT
FRUIT Increases the perception of bitterness, The effects caused by the chilli heat
SWEETNESS astringency, acidity and the burning are greater in wines with high alcohol
BODY effect of alcohol in the wine. level than those with lower alcohol
RICHNESS level.
HOT/CHILLY
ALCOHOL Decrease the perception of body,
TANNIN/OAK richness, sweetness and fruitiness in Consider white wine or low tannin
INTENSITY the wine. reds, neither of which should be high
in alcohol.
 FOOD IS WINE ELEMENTS WHAT HAPPENS TO WINE ELEMENTS CONSIDERATION INTO ACCOUNT
FRUIT Increases the perception of bitterness Although, bitterness in the food alone
SWEETNESS in the wine. may be at a pleasant level, and the
BODY bitterness in the wine may be in
RICHNESS balance, together they combine to
BITTERNESS
ALCOHOL reach an unpleasant level.
TANNIN/OAK
INTENSITY Consider white wine or low tannin
reds.