Foundation Day 5 Flashcards
Wine & Food Pairing Basics
State two aspects of a dish that impact pairing considerations
Explain why high acid wine often pairs well with food
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.
Describe an entrée that would be complemented by a tannic wine and an entrée that would clash with tannins
Name a food that is not “wine friendly” and suggest a wine to pair with it
State how you might modify a dish to improve a wine pairing
Propose a classic wine pairing for caviar
Propose a classic wine pairing for foie gras
Suggest a classic wine pairing for chocolate