Food and Wine Rules

Question 1

Rule 1. Food sweetness level should be less than or equal to wine sweetness level!!!

Answer 1

The slightly higher wine sweetness creates a pleasant contrast with the savory, salty, and bitter characteristics of most foods.

Question 2

Rule 1. Food sweetness level should be less than or equal to wine sweetness level!!!

Answer 2

If sweetness in food item is greater it will overemphasize the acidity present in the wine and any bitterness.

Question 3

Rule 1. Food sweetness level should be less than or equal to wine sweetness level!!!

Answer 3

Savory dish prepared with sauce or other accompaniment that has fruit or sweet elements (e.g. Duck with Sauce Bigarade) works good with sweeter wines as medium sweet Riesling.

Question 4

Rule 1. Food sweetness level should be less than or equal to wine sweetness level!!!

Answer 4

Red meat or game with a fruit/sweet sauce works well with wines with a good sense of lush fruit, wines from very ripe grapes from warm zones, such as California Zinfandel, or Australian Shiraz.

Question 5

Rule 1. Food sweetness level should be less than or equal to wine sweetness level!!!

Answer 5

If the dish has sweetness and acidity than choose wines that are sweet with high levels of acidity, such as Loire Valley Chenin Blanc, or German Sweet Rieslings.

Question 6

Rule 1. Food sweetness level should be less than or equal to wine sweetness level!!!

Answer 6

Food served at the peak of the freshness match with wines that have equally vibrant fruit flavors. It can be red or white but generally from New World that will have a fruit forward, more lush tendency than Old World wines which can have subtler, earthier profiles.

Question 7

Rule 1. Food sweetness level should be less than or equal to wine sweetness level!!!

Answer 7

AVOID serving heavily oaked white wines alongside savory dishes with sweet accompaniments. Fruit in aged whites will be reduced!!! White wines should also have ripe fruit flavors.

Question 8

Rule 2. Food acidity level should be less than or equal to wine acidity level

Answer 8

When high acid wines are paired with high acid foods, the acidity tend to cancel each other out, allowing the fruit and sweetness in the wine to come through. Also a subtle food flavors become more prominent, otherwise they might taste sour.

Question 9

Rule 2. Food acidity level should be less than or equal to wine acidity level

Answer 9

The higher acidity in unoaked, fruity white wines works well with the tang and zest of many salads.

Question 10

Rule 2. Food acidity level should be less than or equal to wine acidity level

Answer 10

Acid in wine cuts the fat in food dishes.

Question 11

Rule 2. Food acidity level should be less than or equal to wine acidity level

Answer 11

Moderately high to high acid wines work well with plant based fats such as olive oil and canola oil.

Question 12

Rule 2. Food acidity level should be less than or equal to wine acidity level

Answer 12

With cream or butter (dairy fats) the importance of body match (full body wine with full bodied food) becomes a better prediction of match than the acidity/fat relationship.

Question 13

Rule 2. Food acidity level should be less than or equal to wine acidity level

Answer 13

Unoaked white for yogurt or lighter creamy sauces.

Question 14

Rule 2. Food acidity level should be less than or equal to wine acidity level

Answer 14

Oak Chardonnay with high-fat, buttery sauces by matching the body as well as bringing out the butter flavor in each.

Question 15

Rule 2. Food acidity level should be less than or equal to wine acidity level

Answer 15

Sauvignon Blanc, Semillon, and Riesling generally work well with Asian flavors food. The acidity in many Asian dishes cancels out the high acidity in wine, making both the food and wine taste sweeter.

Question 16

Rule 2. Food acidity level should be less than or equal to wine acidity level

Answer 16

Acid in food will clash with the tannins; choose reds from cooler climates (higher acidity, lower tannins).

Question 17

Rule 2. Food acidity level should be less than or equal to wine acidity level

Answer 17

Low acid wines will taste flat when paired with high acid dishes most rose are too soft for high acid food.

Question 18

Rule 3. High salty foods work better with wines that have high effervescence!!!

Answer 18

High salt foods pair with wines that have no tannins, have some residual sugar, are fruit forward, and have moderate levels of acidity, such as Riesling, or Gewurztraminer.

Question 19

Rule 3. High salty foods work better with wines that have high effervescence!!!

Answer 19

Best will be sparkling wines such as Moscato d`Asti. Sweetness along with moderate effervescence and acidity refresh the palate in the case of salty foods.

Question 20

Rule 3. High salty foods work better with wines that have high effervescence!!!

Answer 20

If reds are must, choose cooler climate reds that are low in tannins or reds from warm climates that have soft, ripe tannins.

Question 21

Rule 3. High salty foods work better with wines that have high effervescence!!!

Answer 21

Baked ham works with residual sugar, fruitiness, and low tannins of rose.

Question 22

Rule 3. High salty foods work better with wines that have high effervescence!!!

Answer 22

Salty and Sweet combinations such as Stilton and Port or Sauternes.

Question 23

Rule 3. High salty foods work better with wines that have high effervescence!!!

Answer 23

Champagne is pairing fairly well with salty foods due to its acidity and bubbles it is a food friendly, and the effervescence helps to cleanse the palate, think of Caviar.

Question 24

Rule 3. High salty foods work better with wines that have high effervescence!!!

Answer 24

Salty foods such as oysters and other shellfish go best with crisp, dry, light bodied white wines.

Question 25

Rule 3. High salty foods work better with wines that have high effervescence!!!

Answer 25

High salty foods accentuate any bitterness or astringency present in a red wine creating bitter, unpleasant taste. Avoid oily or very salty foods with high-tannin red wines.

Question 26

Rule 3. High salty foods work better with wines that have high effervescence!!!

Answer 26

Amount of salt is easily detectable at cooler temperatures and less pronounced at warmer ones.

Question 27

Rule 3. High salty foods work better with wines that have high effervescence!!!

Answer 27

Avoid peanuts, they destroy wine flavors. Olives are also too piquant for many wines; they need sherry or a Martini.

Question 28

Rule 4. The negative impact of bitter food is lessened when combined with wines of moderate to high levels of effervescence

Answer 28

Tannin is a feeling of astringency and is tactile sensation felt throughout mouth.

Question 29

Rule 4. The negative impact of bitter food is lessened when combined with wines of moderate to high levels of effervescence

Answer 29

Bitterness is a primary taste component detected on the back of the tongue. As saltiness, it is not a dominant characteristic in a wine.

Question 30

Rule 4. The negative impact of bitter food is lessened when combined with wines of moderate to high levels of effervescence

Answer 30

Sweetness in wine reduces the impact of food bitterness; best choice is a sparkling wine, such as Moscato.

Question 31

Rule 4. The negative impact of bitter food is lessened when combined with wines of moderate to high levels of effervescence

Answer 31

Matching a bitter food with a bitter wine just create an intense bitter taste.

Question 32

Rule 4. The negative impact of bitter food is lessened when combined with wines of moderate to high levels of effervescence

Answer 32

Bitter alkaloids are far more discernible at cooler temperatures.

Question 33

Rule 4. The negative impact of bitter food is lessened when combined with wines of moderate to high levels of effervescence

Answer 33

Bitterness in food magnifies the sensation of tannin in wine.

Question 34

Rule 4. The negative impact of bitter food is lessened when combined with wines of moderate to high levels of effervescence

Answer 34

Bitter foods are endive, radicchio, and broccoli.

Question 35

Rule 4. The negative impact of bitter food is lessened when combined with wines of moderate to high levels of effervescence

Answer 35

Italian wines such as Barolo, Barbaresco, Chianti has bitter nuances.

Question 36

Rule 5. Wine tannin levels should be equal to animal – based food fattiness levels

Answer 36

Tannin in red wine reacts with protein. Foods with high protein content, particularly rare red meat will soften the effects of the tannin on the palate. This is why Cabarnet Sauvignon and Syrah go well with roast meats, stews and steaks.

Question 37

Rule 5. Wine tannin levels should be equal to animal – based food fattiness levels

Answer 37

Light fruity red with low levels of tannin, like Beaujolais and Valpolicella, will complement white meats, because these are low in proteins, and lighter than beef or lamb.

Question 38

Rule 6. Wine overall body should be equal to food overall body

Answer 38

It is body of the wine that matters, not color!!! Always remember the contribution of the sauce!!!

Question 39

Rule 7. Spicy foods should be paired with off-dry, acidic whites

Answer 39

Spicy foods are best matched by wines that are made from really ripe, juicy fruit, either unoaked or very light oaked (many spices accentuate the flavors of oak).

Question 40

Rule 7. Spicy foods should be paired with off-dry, acidic whites

Answer 40

Wines such as New Zealand Sauvignon Blanc or ripe Chilean Merlot can work well with highly spicy foods.

Question 41

Rule 7. Spicy foods should be paired with off-dry, acidic whites

Answer 41

Hot spices like chili reduce the sweetness in wine and can make dry red wines seem more astringent.

Question 42

Rule 8. Smoked foods need wines with enough character to cope with the strength of the smoking

Answer 42

Lightly smoked salmon is a classic partner for Brut Champagne. Alternative is Alsace Riesling or Gewurztraminer. The powerful flavor of any smoked food calls for powerful wine. Riesling is likely to be more elegant.

Question 43

Rule 8. Smoked foods need wines with enough character to cope with the strength of the smoking

Answer 43

Smoked meats like pork can benefit from some slight sweetness in the wine like that found in some German Rieslings.

Question 44

Rule 8. Smoked foods need wines with enough character to cope with the strength of the smoking

Answer 44

Smoky barbecued flavors suits powerful oaked wines like Australian Shiraz.

Question 45

Rule 8. Smoked foods need wines with enough character to cope with the strength of the smoking

Answer 45

The stronger the smoke, the greater the oak flavor in a wine can be without dominating.

Question 46

Rule 9. Food and wine flavor types can be matched using similarity or contrast

Answer 46

Food and wine flavor types can be matched using similarity or contrast

Question 47

Rule 10. Wine and food flavor intensity should be equal

Answer 47

Wine and food flavor intensity should be equal

Question 48

Rule 11. Flavor persistency of wine and food should be equal

Answer 48

Flavor persistency of wine and food should be equal

Question 49

Vertical pairing rule of thumb is that wine and food pairs should increase in intensity with each successive course

Answer 49

Vertical pairing rule of thumb is that wine and food pairs should increase in intensity with each successive course

Question 50

Vertical pairing rule 1. Light-bodied wine before medium-bodied wine before full-bodied wine

Answer 50

This rule is based on the fact that lighter-bodied wines tasted after fuller-bodied ones have a tendency to be perceived as thin and weak. If this is not possible, try to maximize the time between the fullerbodied wine and the lighter one by serving some sort of palate cleanser between them. A sorbet is a classic example, but a green salad or sparkling wine would also cleanse the palate.

Question 51

Vertical pairing rule 2. Dry wines before sweet wines

Answer 51

This ordering suggestion is similar to the ordering of savory items before sweet food items such as dessert. Sweet wines and particularly fortified wines can deaden the palate. While this rule serves as a general guideline, there are many exceptions to it. Many times you will want to serve an off-dry table or sparkling wine as an aperitif. You could serve a Gewurztraminer or off-dry Riesling with an appetizer or seafood course, or even the classic Sauternes with foie gras.

Question 52

Vertical pairing rule 3. Lower-alcohol wines before higher-alcohol wines

Answer 52

As alcohol is an indicator of body, this ordering suggestion follows the same idea of lighter-bodied wines before fuller-bodied ones.

Question 53

Vertical pairing rule 4. Lower-quality wines before higher-quality wines

Answer 53

It stands to reason that wines of a lower quality taste less impressive after those of higher quality. This can also be an issue when serving young versus mature wines. Many times, the highest-quality wine is served with the main course, but it can also be appropriate to serve the most dramatic wine with the cheese course or dessert. Of course, you should be careful not to serve it too late, when the diners may have succumbed to sensory fatigue.

Question 54

Vertical pairing rule 5. Low-tannin wines before high-tannin wines

Answer 54

This follows the normal progression that wines and foods are served in order of intensity from light to full. The general rule is to serve white wines before red wines with some exceptions such as a light red (e.g., Beaujolais-Villages) and an oaky Chardonnay. In this case, the oak adds body and tannin to the Chardonnay and it may be appropriate to serve it after a light red wine.