CSP Food Pairing & Service 2 — Questions and Answers
Question 1: Which type of cheese is most classically paired with a peaty Islay Scotch due to its ability to stand up to bold smoke?
- Brie
- Aged cheddar (Correct answer)
- Ricotta
- Cottage cheese
Correct answer: Aged cheddar
Aged cheddar's sharp, assertive flavors and firm texture complement the intense peat smoke of Islay malts without being overwhelmed.
Question 2: Smoked salmon is considered an ideal pairing for lightly peated Speyside Scotch primarily because:
- The salmon's omega-3 oils neutralize alcohol burn
- Its delicate smoke mirrors the whisky's subtle peat while complementing malty sweetness (Correct answer)
- Smoked salmon has no flavor of its own
- The salt in cured salmon cancels tannins
Correct answer: Its delicate smoke mirrors the whisky's subtle peat while complementing malty sweetness
Smoked salmon's gentle smokiness echoes lightly peated Scotch, and its richness contrasts pleasingly with the whisky's malty, fruity notes.
Question 3: When serving a heavily sherried Highland Scotch, which dessert pairing is most appropriate?
- Lemon sorbet
- Vanilla ice cream
- Dark chocolate truffles (Correct answer)
- Angel food cake
Correct answer: Dark chocolate truffles
Dark chocolate's bitter cocoa notes and richness complement the dried fruit, spice, and sherry influence found in heavily sherried Highland expressions.
Question 4: A Scotch professional is recommending a pairing for a coastal Scotch with strong brine and iodine notes. Which food best complements these maritime qualities?
- Beef tenderloin
- Oysters on the half shell (Correct answer)
- Tiramisu
- Sourdough bread
Correct answer: Oysters on the half shell
Oysters share the same oceanic, saline character as coastal Scotch, creating a synergistic pairing that amplifies both the whisky's and the food's maritime qualities.
Question 5: What is the recommended water temperature when adding a splash of water to Scotch for service?
- Ice cold water from the freezer
- Room temperature still water (Correct answer)
- Sparkling mineral water
- Hot water above 70°C
Correct answer: Room temperature still water
Room temperature still water is preferred because it gently opens up aromas without shocking the whisky or adding carbonation that can disrupt delicate esters.
Question 6: Which nut variety pairs best with a Speyside Scotch known for its honeyed, vanilla character?
- Macadamia nuts
- Salted peanuts
- Marcona almonds (Correct answer)
- Wasabi peas
Correct answer: Marcona almonds
Marcona almonds' buttery, sweet profile complements the honey and vanilla notes in Speyside malts without overwhelming the whisky's delicate character.
Question 7: When hosting a Scotch tasting paired with food, what is the correct sequence for experiencing a pairing?
- Eat the food first, then nose and taste the whisky
- Nose the whisky, taste whisky, eat food, then re-taste the whisky (Correct answer)
- Mix the food into the whisky glass
- Eat and drink simultaneously without pausing
Correct answer: Nose the whisky, taste whisky, eat food, then re-taste the whisky
Nosing and tasting the whisky first establishes its baseline flavors, then the food is consumed, and the whisky is re-tasted to observe how the pairing interaction has evolved.
CSP Food Pairing & Service 2
Which type of cheese is most classically paired with a peaty Islay Scotch due to its ability to stand up to bold smoke?