SWEETNESS and UMAMI In FOOD tend To make The wine...	More harder: + Bitterness, Acidity and Alcohol Burn With less Body: - Sweetness and Fruitiness
SALTY and ACID in FOOD tend To make The wine ...	More Softer: - astringent, bitter, acidic + Sweet and Fruity
ACIDITY in FOOD make The wine taste with more... Low acidity wine with high acidity food makes wines...	+ body, sweetness and fruitiness. And less acidity Flat and flabby
SALT in FOOD make The wine with...	+ body — bitternes and acidity
BITTERNES in FOOD make The wine with....	+ bitterness
CHILI HEAT in FOOD make The wine with...	+ bitternes, acidity and alcohol burn — body, richness, sweetness and fruitiness
Flavour intensity in FOOD is beter with a wine... In some circumstances, an intensely flavoured food such a CURRY can be succesfully partnered with...	That no overpower The food A Lightly flavoured WHITE wine
Good pairing with fatty or oily foods is...	Acidic wines
Good pairing OF SWEET is... For example, a sweet wine with...	SALTY Blue cheese
High acidity food is a good pairing with...	A high acidity wine
The sweetness in food must be as least...	Equal or higher in wine
Good pairing for an UMAMI FOOD is...	A FRUITY WINE
Good pairing with a HIGH BITTERNESS FOOD is...	LOW-TANNIN REDS or WHITE WINES
Good pairing with a CHILI HEAT FOOD is...	-Wines with low alcohol and high fruitiness or sweetness -Low-tannin reds -White wines

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