Pairings

Question 0

How does wine impact food?

Answer 0

If wine is this (then it impacts perception of food this way):
Sugar (tame spicy, contrast salty, showcase sweet)
Acid (cut fatty, cleanse salty/briny, showcase crisp)
Tannin (cut fatty, match bitter greens)

Question 1

Name 4 classic food-wine pairings

Answer 1

Caviar and Champagne (young, bone dry), iced vodka
salty food with acidic wine

Raw Oysters and Champagne/Muscadet, Sancerre (SB), Chablis, Guinness Stout (bitter)
salty food with acidic wine

Foi Gras and Sauterne or Tokaji Aszu (maybe very old Madeira)
fatty food with acidic wine

Chocolate and Port, demi-sec Champagne, Banyuls (fortified Grenache apéritif from France)

Rationale:
sweet food with sweet wine
sweet food with low tannin wine
high intensity food with high intensity wine
Note: Mo’s Bacon Bar goes with any red wine

Question 2

Varietal Markers for Malbec

Answer 2

blueberry, coffee bean, ripe plum

Question 3

Varietal Markers for Merlot

Answer 3

Plum, Blackberry, chocolate, fern leaf

Question 4

Varietal Markers for Albarino

Answer 4

peach, orange oil, juicy fruit gum

Question 5

Varietal Markers for Zinfandel

Answer 5

cranberry, blueberry jam, Blackberry pie, Peppercorn, Peach Yogurt

Question 6

How does food impact wine?

Answer 6

If food is this (then it impacts perception of wine this way):
Salty, acidic, fatty, high in protein (lowers acid and tannin)
Spicy (increases alcohol and tannin)
Bitter (increases sweetness)
Sweet (increases tannins)

Question 7

Scallops

Answer 7

Domaine William Fèvre Les Clos Grand Cru Chablis

Stony Hill Chardonnay