Foundation Day 5

Question 1

State two aspects of a dish that impact pairing considerations

Question 2

Explain why high acid wine often pairs well with food

Answer 2

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.

Question 3

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

Question 4

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

Question 5

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

Question 6

Propose a classic wine pairing for caviar

Question 7

Propose a classic wine pairing for foie gras

Question 8

Suggest a classic wine pairing for chocolate