Food And Wine Pairing

Question 1

Why are foods paired with wines traditionally?

Answer 1

‘Old world’ wines were specially made to be enjoyed with food

Question 2

How are food and wine pairs considered?

Answer 2

Pairing of food and wine is decided according to:
• flavours
• texture
• aroma
• intensity

Question 3

What is a complementary match?

Answer 3

A complementary match is when the flavours enhance one another. E.g. Fish and lemon,

Question 4

What is a matching flavour?

Answer 4

A matching flavour is when they have the same amount of volatile compounds, e.g: beef and mushroom, capsicum and salad

Question 5

What three senses should not be paired together?

Answer 5

Spicy with Acidic, Acidic with Bitter and Bitter with Spicy

Question 6

What do tannic wines go well with?

Answer 6

Tannic wines go well with rich fatty proteins or course proteins

Question 7

What type of wines counteract the burn of spicy food?

Answer 7

Sweet and fruity wines counteract the burn of spicy food

Question 8

What do high acid and sweet wines pair well with?

Answer 8

High acidic and sweet wines pair well with pungent foods i.e. stinky cheeses go well with dessert or high acid wines

Question 9

What do bitter foods pair well with?

Answer 9

Bitter foods pair well with low tannic wines such as Chablis, Pino Grigio or Rieslings

Question 10

What do sweet foods make dry wines taste like?

Answer 10

Sweet foods make dry wines taste bitter

Question 11

What do sweet foods match well with?

Answer 11

Sweet food matches well with sweet wines