Food and Wine Pairing

Question 1

What elements in wine need to be considered when pairing it with food?

Answer 1

sweetness
tannins
acidity
alcohol
weight/texture

Question 2

What elements in food need to be considered when pairing it with wine?

Answer 2

what’s the protein
cooking method
sauces/condiments
sides
fat, if any

Question 3

If there is one thing to remember or fall back on when food and wine pairing, it’s that you should match the ______ of the food with the _______ of the wine (or vice versa)

Answer 3

Intensity

Pair things that match in intensity such as muscadet and oysters, or seared steak and cab. You don’t want one to overpower the other.

Question 4

Do salty foods increase or decrease the perception of acidity in wine?

Answer 4

salt decreases the perception of acidity in wine

Question 5

How do salty foods affect tannins in wine?

Answer 5

Salty foods make wine tannins in wine seem more drying/astringent.

Question 6

Do fatty foods reduce or increase perception of tannins in wine?

Answer 6

Fat reduces perception of tannins (and tannins make the fat seem less rich)

Question 7

What style of wine should you be prepared to drink or recommend when pairing it with foods that are sweet?

Answer 7

off-dry, medium and sweet wines do best with foods that have sugar in them.

the wine should be at least as sweet as the food, if not a little sweeter.

Question 8

What do foods with spicy chili heat do to a wine?

Answer 8

spicy foods make a wine seem more alcoholic

Question 9

What style of wine should you consider when pairing foods that are spicy with chili heat?

Answer 9

off-dry
low in alcohol

(ex: German Reisling)

Question 10

What are 3 pairing theories to remember?

Answer 10

1. What grows together goes together (muscadet and oysters)
2. Complementing, like with like (goat cheese and sparkling wine–both high acidity)
3. Contrasting, opposites attract (piquant, salty Roquefort and sweet port)

Question 11

How do fatty foods react with acidity in wine?

Answer 11

Fatty foods coat your palate and acidity helps cleanse your palate

(ex: champagne and fries)