04 Food & beverage pairing

Question 1

Pair with acidity

Answer 1

• Cut richness
• Highlight core incredients
• Match acidity in dish

Question 2

Pair body

Answer 2

Match body

Question 3

Pair with oak

Answer 3

• If a lot of oak, needs to be part of dish’s personality

Question 4

Pair with sugar

Answer 4

• Sugar level cannot be less sweet than the food or the wine will taste sour
• Goes well with salthy dishes

Question 5

Pair with alcohol

Answer 5

• Body and alcohol relate
• Alcohol can be exaggerated by salt / pepper / heat

Question 6

How to evaluate the dish

Answer 6

• Main ingredients
• Cooking method
• Sauces / condiments
• Sides
• Textures

Question 7

Animal fat

Answer 7

Match fatty meats or fatty dairy with tannins

Question 8

Pair with Spice

Answer 8

• Pair with off-dry, slightly sweet, or low in alcohol

Question 9

Pairing theories

Answer 9

• What grows together goes together
• Complement: find similar elements to pair (e.g., a sensory pridge)
• Contrast: e.g., tart beverage & rich food

Question 10

Pairing suggestion: Foie Gras

Answer 10

• Sauterns
• Rich, unctuous wine meets creamy, rich, salty fat

Question 11

Pairing suggestion: Fesh goat cheese

Answer 11

• Sauvignon Blanc
• High acid cheese meets high acid wine

Question 12

Pairing suggestion: Steak

Answer 12

• Cabernet Sauvignon
• Tannin vs. protein & fat

Question 13

Pairing suggestion: Sardines

Answer 13

• Manzanilla Sherry
• Salt and fish oil can stand up to stronger flavors in wine

Question 14

Pairing suggestion: White Truffles

Answer 14

• Barolo or Barbaresco
• Earthy truffles & earthy wine

Question 15

Pairing suggestion: Roast chicken

Answer 15

• Beaujolais
• Soft tannins make hte Beaujolais versatile with the leaner chicken

Question 16

Pairing suggestion: Stilton cheese

Answer 16

• Port
• Salty cheese vs. sweet wine