Food and Wine Micro Course

Food and Wine Interaction Chart

Here is a fun way of looking at how the flavors in food interact with wine. Hover over the icons to discover how the flavors in food will either increase or decrease the flavors in wine. This is a useful tool to figuring out a wine and food pairing quickly.

Begin

How do these flavors affect your wine

Sweetnessin food

Saltinessin food

how foodinteracts with wine

Acidityin food

Umamiin food

What is Umami

Pairing wines with these flavors

Sweetnesswith wine

Saltinesswith wine

PairingTips

Aciditywith wine

Umamiwith wine

Finish

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You have completed this micro course.

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25 points

Saltiness

Increases Saltiness will make your wine taste more fruity and give the perception of a fuller body. Decreases Saltiness in your food will decrease the perception of dryness and bitterness but also make your wine seem less acidic.

Sweetness

Increases Sweetness in food can make wines taste dryer, more bitter and more acidic. Decreases Sweetness in food can decrease the perception of sweetness in the wine and make the wine seem less fruity.

Umami

When it comes to wine pairing, umami can be a challenging taste to match. When in doubt, look for wines with good acidity and moderate tannins. These characteristics can help balance the savory flavors of umami and create a harmonious pairing.

Saltiness

Balancing Act: Salt can help balance the acidity in wine, making it taste smoother and more flavorful. Enhancing Sweetness: Salt can also enhance the perception of sweetness in wine, which can be beneficial when pairing with dessert wines.

Sweetness

When pairing sweet wines with food, it's essential to consider the sugar levels in both the wine and the dish. A common misconception is that sweet wines should only be paired with desserts. However, sweet wines can also pair well with spicy foods, as the sweetness helps to balance the heat. In general, the wine should be at least as sweet as the food, if not slightly sweeter, to create a harmonious pairing.

What is Umami?

Umami

Increases Umami in food can make wines taste dryer, more bitter and more acidic. Decreases Umami in food can decrease the perception of sweetness in the wine and make the wine seem less fruity.

Acidity

Acidic wines, such as Sauvignon Blanc or Pinot Grigio, pair well with acidic foods, like tomato-based dishes or citrus salads. The acidity in the wine balances out the acidity in the food, creating a harmonious pairing.

Acidity

Increases Acidity in your food will increase the perception of sweetness and make the wine seem more fruity. Decreases Acidity in your food will make the wine seem less dry and decrease the perception of bitterness and also seem lower in acidity.