Food and Wine Pairing

Question 1

What is the general rule for matching intensity between food and wine?

Answer 1

Light dishes pair with light-bodied wines; rich dishes require full-bodied wines.

Question 2

What does it mean to match or contrast flavours in wine pairing?

Answer 2

Match similar flavours (e.g. buttery Chardonnay with creamy pasta) or contrast (e.g. zesty Riesling with fatty, salty dish).

Question 3

Why is acidity important in food and wine pairing?

Answer 3

High-acid wines cleanse the palate and balance rich or vinegary/citrusy foods.

Question 4

What kind of wine pairs well with spicy food?

Answer 4

Off-dry or sweet wines tame heat; low alcohol is better to avoid amplifying spice.

Question 5

Why do tannic wines pair well with fatty foods?

Answer 5

Fat softens tannins, making the wine feel smoother—best with red meat, not fish.

Question 6

How should wine pair with sweet dishes?

Answer 6

The wine should be as sweet or sweeter than the dish to avoid tasting sour or flat.

Question 7

Why is sauce often more important than protein in pairing?

Answer 7

The preparation or sauce can dramatically change the ideal wine match (e.g., cream vs tomato sauce).

Question 8

What are common ‘wine killers’ and how to pair them?

Answer 8

Artichokes, asparagus, eggs, bitter greens—pair with unoaked whites like Sauvignon Blanc.

Question 9

How does salt affect wine?

Answer 9

Salt can make tannins taste harsher and decrease wine’s acidity perception.

Question 10

What kind of wine works with oily fish?

Answer 10

High-acid, low-tannin wines (e.g. Sauvignon Blanc, Champagne) work best.

Question 11

What is meant by ‘What grows together, goes together’?

Answer 11

Regional foods and wines often pair well—e.g. Champagne and oysters.

Question 12

What is an example of ‘Like with Like’?

Answer 12

Goat cheese (acidic) with Sancerre (acidic Sauvignon Blanc).

Question 13

What is an example of ‘Opposites Attract’ in pairing?

Answer 13

Salty Roquefort with sweet Port.

Question 14

What elements in wine influence pairing?

Answer 14

Acidity, sweetness, tannin, alcohol, weight/texture.

Question 15

What food elements influence wine choice?

Answer 15

Protein, cooking method, sauces, sides, fat, salt.

Question 16

How does acidity behave in wine pairing?

Answer 16

It contrasts rich food and balances acidic dishes.

Question 17

What is the role of sugar in wine pairing?

Answer 17

Balances spicy, salty, or sweet food and reduces heat.

Question 18

How do tannins interact with food?

Answer 18

Balanced by fat/protein; mellow with age.

Question 19

What is the role of alcohol in pairing?

Answer 19

Balances rich dishes but intensifies spice and salt.

Question 20

What’s the effect of oak in pairing?

Answer 20

Adds spice and sweetness—use lightly to avoid overpowering the dish.

Question 21

What characteristics make a wine food-friendly?

Answer 21

High acidity, moderate alcohol, low-to-moderate tannins, minimal oak, dry or off-dry.

Question 22

Name 3 classic food wines and their pairings.

Answer 22

Sauvignon Blanc: goat cheese, salads
Pinot Noir: duck, salmon
Chablis: shellfish, creamy dishes

Question 23

Which wine is a great all-rounder for Mediterranean food?

Answer 23

Dry Rosé.

Question 24

Which wine pairs well with fried foods and why?

Answer 24

Champagne—high acid and bubbles cut through fat and salt.

Question 25

What wine suits grilled or charred foods?

Answer 25

Bold, structured wines like Cabernet Sauvignon.

Question 26

What wine suits sautéed or pan-fried dishes?

Answer 26

High-acid whites like Chardonnay or Pinot Grigio.

Question 27

What wine suits braised or stewed dishes?

Answer 27

Full-bodied, complex reds like Malbec.

Question 28

What wine suits poached or steamed dishes?

Answer 28

Light, crisp whites like Sauvignon Blanc.

Question 29

What wine suits smoked or cured foods?

Answer 29

High-acid, slightly sweet wines—e.g. Champagne, Lambrusco.

Question 30

What wine suits raw, cured, or marinated dishes?

Answer 30

Crisp whites or rosé—e.g. Rosé with beef carpaccio.

Question 31

What wine suits caramelised or glazed foods?

Answer 31

Off-dry or full-bodied wines—e.g. Riesling with honey-glazed ham.

Question 32

How to pair wine with vinegar-forward dishes?

Answer 32

Use high-acid wines like Sauvignon Blanc, Albarino, or Dry Riesling.

Question 33

What wine suits spicy chilli-heavy dishes?

Answer 33

Off-dry, fruity, low-alcohol wines like Riesling or Gewürztraminer.

Question 34

Why avoid tannic wines with spicy food?

Answer 34

They increase perception of heat and clash with spice.

Question 35

What wine works with dark chocolate?

Answer 35

Sweet fortified wines like Ruby Port or Pedro Ximenez.

Question 36

What wine suits caramel/toffee desserts?

Answer 36

Nutty, oxidative sweet wines like Tokaji, Sauternes, or Madeira.

Question 37

What pairs with oysters?

Answer 37

Chablis—high acid, mineral, no oak enhances brininess.

Question 38

What wine goes with roast lamb and herbs?

Answer 38

Bordeaux Left Bank (Cabernet Sauvignon dominant).

Question 39

What pairs with goat cheese?

Answer 39

Sancerre (Sauvignon Blanc)—crisp acidity balances tanginess.

Question 40

What pairs with foie gras?

Answer 40

Sauternes—sweetness contrasts saltiness.

Question 41

What wine matches grilled steak?

Answer 41

Cabernet Sauvignon—tannins meet protein and char.

Question 42

What wine works with spicy Thai curry?

Answer 42

Off-dry Riesling—sweetness balances spice.

Question 43

What wine suits duck à l'orange?

Answer 43

Pinot Noir—acid complements fat, fruit lifts sauce.

Question 44

What wine goes with sushi?

Answer 44

Champagne—acidity and bubbles clean the palate.

Question 45

What wine suits mushroom risotto?

Answer 45

Nebbiolo (Barolo)—earthy, tannic, balanced.

Question 46

What pairs with chocolate tart?

Answer 46

Ruby Port—matches sweetness and richness.