Cooking styles paired with wine

Question 1

Definitely a favorite fowl preparation method, especially for smaller birds like quail. This will make the meat very tender, but also preserves all of the intensity in flavor

Answer 1

Roasting

uses white wines such as Chardonnay, Rosé wine/Pinot Noir

Question 2

Bumps the smoky flavors up, which makes it possible to pair with richer red wines like Zinfandel, Cabernet Franc or Malbec

Answer 2

BBQ

Question 3

A technical prep style that preserves the texture and moisture in the meat but removes a lot of the flavor. Because of this, you can use light white wine such as dry Chenin Blanc

Answer 3

Poached

Question 4

There’s nothing better than rose champagne or sparkling wine with this chicken

Answer 4

Fried

Question 5

A preparation method that helps the breast meat absorb the flavors in the sauce

Answer 5

Sauté

Question 6

Usually poached, boiled or roasted, and then chilled. Cold poultry tends to pair with lighter white wines like Albarino, Pinot Blanc

Answer 6

Chilled dishes

Question 7

Leaner = ?

Answer 7

Lighter

the leaner the red meat, the lighter the red wine. Prime rib will pair nicely with a high tannin red wine such as Cabernet Sauvignon

Question 8

Fatty meats work great with?

Answer 8

bold red wines

that have high tannin

Question 9

A lot more delicate in flavor than most beed, so you can select lighter and more delicate flavored wines

Malbec and Syrah

Answer 9

Lamb

Question 10

Some culinary sources consider it white, some consider it red, but the important thing is this is one of the few meats that can match with white and rosé wine

ex. wiener schnitzel

Answer 10

Veal

Pinot Noir, Rosé, Zinfandel

Question 11

Rich and sometimes gamey red meat and also pretty lean. Look for rustic medium-bodied red wines for this meat. When you put the two together, the wines will taste fruitier and meat will taste less gamey

Answer 11

Venison