Unit 1 Foundation: Day 4

Question 1

State two aspects of a dish that impact pairing considerations

Answer 1

1. Spiciness
2. Sweetness
3. Protein
4. Fat
5. Acidity
6. Salt

Question 2

Explain why high acid wine often pairs well with food

Answer 2

Cuts through fatty foods
Cleanses salty, briny foods
Showcases crisp flavors in food

Question 3

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

Answer 3

1. Porterhouse
2. Salad w/Vinaigrette

Question 4

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

Answer 4

1. Asparagus
   Pair with Sauvignon Blanc (grassy)

Question 5

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

Answer 5

You can incorporate wine friendly foods. If you have an egg dish you can add mushrooms, cheese, bacon.

Question 6

Propose a classic wine pairing for caviar

Answer 6

Champagne

Question 7

Propose a classic wine pairing for foie gras

Answer 7

Sauternes

Question 8

Suggest a classic wine pairing for chocolate

Answer 8

Tawny Port or Banyuls