Food + Wine

Question 1

what elements in wine need to be considered when parking it with food

Answer 1

sweetness
tannins
acidity
alcohol
weight + texture

Question 2

what elements in food need to be considered when parking it with wine

Answer 2

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

Question 3

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

Answer 3

Intensity

Meaning, pair up things that match in intensity such as Muscadet and Oysters, or seared steak and cabernet sauvignon. 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 slaty foods affect tannins in wine

Answer 5

Salte 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

How do fatty foods react with acidity in wine

Answer 7

Fatty foods coat your palate, and acidity helps please your palate

e.g. champagne + French fries

Question 8

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

Answer 8

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

Keep vin mind that when determining which wine to pair with food that has sweetness/sugar in it, your wine should be at least as sweet as your food (if not a touch sweeter), otherwise you risk the wine tasting acrid

Question 9

what do foods with spicy chili heat do to a wine

Answer 9

spicy foods make a wine seem more alchohlic

Question 10

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

Answer 10

• off-dry
• low in alcohol

German rieslings are a good go-to- wine for foods with low to high levels of spicy chili heat

Question 11

what are 3 pairing theories to remember

Answer 11

1. what grows together goes together
   - e.g. oysters + muscadet
2. Complementing, or Like with Like
   - e.g. goat cheese (high in acidity) + sparkling wine (high in acidity)
3. Contrasting, or Opposites Attract
   - e.g. piquant, salty roquefort + sweet port