Lecture 5 Food Wine Pairing

Question 0

What wine traits can be intense

Answer 0

Sugar
Acid
Tannin
Alcohol
Body
Color not for pairing
FEW
Length 
Complexity

Question 1

What new guideline is followed when pairing food and wine

Answer 1

Intensity

Question 2

What food traits can be intense

Answer 2

All plus
Temp
Salt
Spicy heat

Question 3

What can be done to improve wine pairing

Answer 3

Dishes adjusted
Wines changed
Cooking method altered
Sauces added or removed

Question 4

Steps to pairing

Answer 4

Match overall intensity of the food and wine
Identify the key ingredients of the food
Decide whether to compliment or contrast

Question 5

Tasting order

Answer 5

Light b4 full bodied
Dry b4 sweet
Low alcohol b4 high alcohol 
Low tannin b4 high tannin
Young b4 old
Completely b4 complex

Question 6

Other pairing considerations

Answer 6

If the food is smoked bring the oak
Beat the heat with sweet
Serve wine at least as sweet as the food it will accompany
Match ethnicity of food and wine
Match regionally of food and wine ( same terroir)
Match occasion or weather
Drink what you like

Question 7

Restaurant pairing strategies

Answer 7

Ask the customer what style of wine they like, fave wines, fave producers
Determine how much they want to spend
Pair wines to food, person or occasion

Question 8

What to serve when guests at same table are having different food

Answer 8

Compromise wines: full bodied white, light reds
1 white 1 red
Half bottles
By the glass

Question 9

Salt in food impact on wine

Answer 9

Lowers acid and tannin

Question 10

Acid in food impact on wine

Answer 10

Lowers acid and tannin

Question 11

Fat in food impact on wine

Answer 11

Lowers acid and tannin

Question 12

Protein in food impact on wine

Answer 12

Lowers acid and tannin

Question 13

Bitterness in food impact on wine

Answer 13

Increases sweetness

Question 14

Sweetness in food impact on wine

Answer 14

Increases tannin

Question 15

Spicy heat in food impact on wine

Answer 15

Increases alcohol and tannin

Question 16

Acid in wine impact on food

Answer 16

Cuts through fatty foods
Cleanses salty, briny foods
Showcases crisp flavors in food

Question 17

Sugar in wine impact on food

Answer 17

Tames spicy food
Contrasts nicely with salty foods
Showcases sweet flavors in food

Question 18

Tannin in wine impact on food

Answer 18

Cuts through fatty foods

Question 19

Effect of artichokes on wine and solution

Answer 19

Contain chemical component (cynaria) which makes wine taste hollow
Try light, dry, acidic whites

Question 20

Effect off asparagus on wine and solution

Answer 20

Makes wine taste hollow
Grill or roast the asparagus to reduce the effect
Match the herbaceous character with a dry, grassy sav b or the herbal notes off a gruner veltliner

Question 21

Effect of vinaigrettes on wine and solution

Answer 21

Makes wine tAste flabby
Use less vinegar or replace vinegar with citrus or verjus
Light, high acid whites
Pair with a champagne, especially if the vinaigrette uses champagne vinegar

Question 22

Effect of eggs on wine and solution

Answer 22

Makes wine taste metallic or sulfurous
Add/incorporate wine friendly ingredients like mushrooms, bacon or cheese
Cleanse the palate with high acid white wines

Question 23

What wine to pair with caviar, why

Answer 23

Champagne > salty food with acidic wine, texture of popping eggs with bubbles, both are expensive
Iced vodka > salty food with neutral beverage, both are Russian

Question 24

Wine to match oysters, why

Answer 24

Champagne, muscadet, Sancerre, Chablis
Snatch delicate flavors and textures
Salty food with acidic wines
Pairing may change if oysters are cooked or based on other ingredients
Guinness

Question 25

Wine to match chocolate, why

Answer 25

Tawny port, banyuls
Sweet and low tanning wines
Sweet with sweet
High intensity food with high intensity wine

Question 26

Wine to match Stilton/blue cheese, why

Answer 26

Salty food with sweet wine
Salty food with low tannin wine
High intensity and high intensity
Tawny port, banyuls