Food and Wine Pairing

Question 1

Relevant or Not Relevant?
You should match the color of the entrée with the color of the wine (i.e. white wine with fish or red wine with beef)

Answer 1

Not Relevant

Question 2

Can Pinot Noir be a good combination with Tuna?

Answer 2

Yes

Question 3

Can Chardonnay be a good combination with Veal?

Answer 3

Yes

Question 4

Relevant or Not Relevant?
First determine the weights of the wine and food, and ensure that they are as similar as possible

Answer 4

Relevant

Question 5

Relevant or Not Relevant?
It is important that the food and wine both come from the same country

Answer 5

Not relevant

Question 6

T/F
When matching food and wine, it is the fruit character and winemaking style that ate important, not the country of origin

Answer 6

True

Question 7

Relevant or Not Relevant?
Always avoid “deadly” ingredients (vinegar, asparagus, watercress, quiche, spinach, artichokes, eggs, etc)

Answer 7

Not relevant

Question 8

What’s more important pairing: the ingredients or how the ingredients are used?

Answer 8

How the ingredients are used

Question 9

Relevant or Not Relevant?
Identify the primary flavors of the wine and food, and then blend them together on the basis of complimentary and contrasting textures and flavors

Answer 9

Relevant

Question 10

The first step to improving a wine and food paring to, as closely as possible, match the _____ of the food with the _____ of the wine

Answer 10

Weight, weight

Question 11

By making sure that both the food and the wine are _____ against each other, you can prevent either from _____ the other

Answer 11

Balanced, overpowering

Question 12

How can you change the weight a food?

Answer 12

Adding ingredients

Question 13

Which is “heavier”?
- Salad with Blue Cheese
- Salad with Vinaigrette

Answer 13

Salad with blue cheese

Question 14

Which is “heavier”?
Fried Fish with Tartar Sauce or Broiled Fish

Answer 14

Fried Fish with Tartar Sauce

Question 15

Is it possible to change the weight of a wine?

Answer 15

Yes, in the vineyard and winery

Question 16

Increase or Decrease Weight of Wine:
Higher Residual Sugar

Answer 16

Increase

Question 17

Increase or Decrease Weight of Wine:
Barrel Fermentation

Answer 17

Increase

Question 18

Increase or Decrease Weight of Wine:
Sur Lie Aging

Answer 18

Increase

Question 19

Increase or Decrease Weight of Wine:
Riper, more intense fruit character

Answer 19

Increase

Question 20

Increase or Decrease Weight of Wine:
Barrel Aging

Answer 20

Increase

Question 21

Increase or Decrease Weight of Wine:
Increased Skin Contact during fermentation

Answer 21

Increase

Question 22

After the weights have been established, look at the primary ____ and _____ in both the wine and food

Answer 22

Flavors, Textures

Question 23

The taste of food in your mouth

Answer 23

Flavor

Question 24

What is the dominant flavor in Chinese Garlic Chicken?

Answer 24

Garlic

Question 25

What is the dominant flavor in Pasta with Pesto Sauce?

Answer 25

Pesto

Question 26

Term for how the food feels in your mouth

Answer 26

Texture

Question 27

When the wine and food have similar flavors and/ or textures, they are said to _____ each other

Answer 27

Compliment

Question 28

When the wine and food have different flavors and/ or textures, they are said to _____

Answer 28

Contrast

Question 29

A Cabernet Sauvignon with the flavor of mint would _____ a lamb with mint sauce

Answer 29

Compliment

Question 30

A Chardonnay with citrus flavors would _____ a sautéed shrimp with garlic and olive oil

Answer 30

Contrast