Foundation Day 5 Flashcards

Wine & Food Pairing Basics

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1
Q

State two aspects of a dish that impact pairing considerations

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2
Q

Explain why high acid wine often pairs well with food

A

A key reason that high-acid wines pair so well with fatty dishes is that fatty dishes tend to coat your mouth. High-acid wines cut through that coating and act as a palate cleanser. Champagne, for example, cuts right through the oiliness of salmon, making you much more ready for your next bite of food.

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3
Q

Describe an entrée that would be complemented by a tannic wine and an entrée that would clash with tannins

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4
Q

Name a food that is not “wine friendly” and suggest a wine to pair with it

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5
Q

State how you might modify a dish to improve a wine pairing

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6
Q

Propose a classic wine pairing for caviar

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7
Q

Propose a classic wine pairing for foie gras

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8
Q

Suggest a classic wine pairing for chocolate

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