Quiz: Food & Wine Pairing

Question 1

T/F
The first step in pairing food and wine is to determine the weights the wine and food, and ensure that they are as similar as possible

Answer 1

True

Question 2

T/F
It it’s important that the food and wine both come from the same country

Answer 2

False

Question 3

T/F
Always avoid “deadly” ingredients (vinegar, asparagus, watercress, etc)

Answer 3

False

Question 4

How can you prevent a specific food or wine from overpowering each other?

Answer 4

Ensure that the weight / body of the food and wine is always balanced

Question 5

Term that describes the feeling of the food in your mouth

Answer 5

Texture

Question 6

A light bodied Chardonnay with citrus flavors served with a sautéed shrimp in a light bodied garlic and olive oil sauce with a twist of lemon

This is an example of: (2 answers)

Answer 6

• Complimentary flavors (lemon)
• A Balanced food and wine pairing

Question 7

T/F
Contrast is when the wine and food have different flavors and / or textures

Answer 7

True

Question 8

Does the flavor and texture compliment or contrast?:

Sauvignon Blanc with Broiled Snapper and Tomato/Caper Cream Sauce

Answer 8

Flavor - Contrast

Texture - Contrast

Question 9

What general type of cheese typically pairs best with a sweet wine or a full-flavored wine such as Zinfandel?

Answer 9

Blue-Veined Cheese (like Gorgonzola)