Food Pairing Flashcards
Match the color of the entrée with the color of the wine true or false
False
The first step in pairing wine and food is determined the weights of the wine and food and ensure that they are similar as possible true or false
True
It is important that the food and wine both come from the same country true or false
False
Always avoid deadly ingredients vinegar asparagus watercress true or false
False
How can you prevent a specific food or wine from overpowering each other
Ensure that the weight body of the food and wine is always balanced
What term describes the feeling of the food in your mouth
Texture
What is the dominant flavor in Chinese garlic chicken
Garlic
Which of these applies to a light bodied Chardonnay with citrus flavors served with a sautéed shrimp and a Lightbody garlic and olive oil sauce with a twist of lemo
Both A and C this is an example of complementary flavors also example of a balanced food and wine pairing
Contrast is when the wine and food have different flavors and/or textures true or false
True
Which of these is an example of contrasting flavor and contrasting texture
Sauvignon Blanc with broiled snapper and tomato caper cream sauce
What general type of cheese typically pairs best with a sweet wine or a full flavored wine such as zinfandel
Blue veined cheese
What famous chef first discussed problematic ingredients
Julia child
