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CMS Wine Study > 04 Food & beverage pairing > Flashcards

04 Food & beverage pairing Flashcards

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1
Q

Pair with acidity

A
  • Cut richness
  • Highlight core incredients
  • Match acidity in dish
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2
Q

Pair body

A

Match body

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3
Q

Pair with oak

A
  • If a lot of oak, needs to be part of dish’s personality
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4
Q

Pair with sugar

A
  • Sugar level cannot be less sweet than the food or the wine will taste sour
  • Goes well with salthy dishes
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5
Q

Pair with alcohol

A
  • Body and alcohol relate
  • Alcohol can be exaggerated by salt / pepper / heat
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6
Q

How to evaluate the dish

A
  • Main ingredients
  • Cooking method
  • Sauces / condiments
  • Sides
  • Textures
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7
Q

Animal fat

A

Match fatty meats or fatty dairy with tannins

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8
Q

Pair with Spice

A
  • Pair with off-dry, slightly sweet, or low in alcohol
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9
Q

Pairing theories

A
  • What grows together goes together
  • Complement: find similar elements to pair (e.g., a sensory pridge)
  • Contrast: e.g., tart beverage & rich food
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10
Q

Pairing suggestion: Foie Gras

A
  • Sauterns
  • Rich, unctuous wine meets creamy, rich, salty fat
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11
Q

Pairing suggestion: Fesh goat cheese

A
  • Sauvignon Blanc
  • High acid cheese meets high acid wine
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12
Q

Pairing suggestion: Steak

A
  • Cabernet Sauvignon
  • Tannin vs. protein & fat
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13
Q

Pairing suggestion: Sardines

A
  • Manzanilla Sherry
  • Salt and fish oil can stand up to stronger flavors in wine
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14
Q

Pairing suggestion: White Truffles

A
  • Barolo or Barbaresco
  • Earthy truffles & earthy wine
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15
Q

Pairing suggestion: Roast chicken

A
  • Beaujolais
  • Soft tannins make hte Beaujolais versatile with the leaner chicken
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16
Q

Pairing suggestion: Stilton cheese

A
  • Port
  • Salty cheese vs. sweet wine

CMS Wine Study (15 decks)

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