Wine And Food Pairing

Question 1

5 Classic sauces

Answer 1

1. Espanole = brown sauce from concentrated beef/veal stock
2. Béchamel = white sauce from roux
3. Velouté = white sauce from roux-thickened stock
4. Tomato
5. Hollandaise = emulsion of clarified butter with egg yolk

Question 2

Pairing strategies for sauces

Answer 2

1. Emulsion sauces (based in egg yolks - coats mouth): high acidity white or sparkling
2. Béchamel and Velouté sauces: full-bodied white to mirror the thickened stock heaviness
3. Brown sauces: medium/full- bodied red
4. Tomato sauces: light to medium reds with sufficient acidity and mild tannin

Question 3

Acidic food pairing

Answer 3

High acid foods make low acid wines taste flat. March with high acid wines instead.

Question 4

Spicy food pairing

Answer 4

Cold sweet wine with low alcohol counteracts the burn of spicy foods

Question 5

Bitter food pairing

Answer 5

Bitter foods magnify the bitterness of tannin. Match with low or no tannin wines having some sweetness

Question 6

Sweet food pairing

Answer 6

Sweet foods make dry wines taste bitter. Match with a sweet wine. L