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, if any
Sides
Fat, if any

Question 3

You should match the ___ of the food with the ___ of the wine

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

How do salty foods affect wine?

Answer 4

Salt decreases the perception of acidity in wine, and they make tannins seems more drying/astringent

Question 5

How do fatty foods affect wine?

Answer 5

Fat reduces the perception of tannins, and they react to acidity by coating your palette and letting the acid cleanse the palette.

Question 6

What do you pair with sweet foods?

Answer 6

Off-dry, medium or sweet wines. A wine that is just as sweet or sweeter than the food.

Question 7

What does spicy food to do a wine?

Answer 7

They make wine seem more alcoholic.

Question 8

What do you pair with spicy foods?

Answer 8

Wines that are off-dry and low in alcohol, like German Rieslings.

Question 9

Describe the three pairing theories

Answer 9

What grows together goes together (Oysters and Muscadet), Complementing (high acid goat cheese and Sancerre), Contrasting (salty Roquefort and sweet Port)