CSW CSW Wine & Food Pairing 2 — Questions and Answers
Question 1: What is the 'bridge ingredient' technique in food and wine pairing?
- Adding wine directly to the dish
- Using a shared flavor element in both the food and the sauce to link them to the wine (Correct answer)
- Serving two wines simultaneously
- Pairing wine only with bread
Correct answer: Using a shared flavor element in both the food and the sauce to link them to the wine
A bridge ingredient echoes a flavor present in both the dish and the wine, creating a harmonious connection.
Question 2: Which wine style best complements tomato-based pasta dishes?
- High-acid Italian reds like Chianti (Correct answer)
- Sweet Riesling
- Buttery oaked Chardonnay
- Late-harvest Zinfandel
Correct answer: High-acid Italian reds like Chianti
High-acid reds like Chianti match the natural acidity of tomato sauce, preventing the wine from tasting flat.
Question 3: Lamb is most classically paired with which wine?
- White Burgundy
- Red Bordeaux (Correct answer)
- Prosecco
- Moscato d'Asti
Correct answer: Red Bordeaux
Red Bordeaux, with its Cabernet Sauvignon-based structure and earthy character, is the traditional companion to roast lamb.
Question 4: What makes pairing chocolate with dry wine particularly challenging?
- Chocolate's bitterness and sweetness can make dry wines taste harsh and acidic (Correct answer)
- Chocolate is served too hot
- Chocolate lacks any flavor compounds
- Dry wine contains no sugar to complement chocolate
Correct answer: Chocolate's bitterness and sweetness can make dry wines taste harsh and acidic
When food is sweeter than the wine, the wine can taste thin, bitter, or sour by comparison.
Question 5: Which wine is most appropriate with grilled white fish?
- Dry Rosé or crisp unoaked white wine (Correct answer)
- Full-bodied Syrah
- Aged Cabernet Sauvignon
- Sweet Moscato
Correct answer: Dry Rosé or crisp unoaked white wine
Crisp whites and dry rosés match the delicate texture and mild flavor of grilled white fish without overpowering it.
Question 6: The 'like with like' pairing philosophy refers to:
- Only pairing wines from the same country as the cuisine
- Matching similar flavor profiles or intensities between food and wine (Correct answer)
- Always using the same grape variety
- Serving wine and food at identical temperatures
Correct answer: Matching similar flavor profiles or intensities between food and wine
Pairing foods and wines that share similar flavor characteristics—earthy with earthy, fruity with fruity—creates a harmonious congruence.
CSW CSW Wine & Food Pairing 2
What is the 'bridge ingredient' technique in food and wine pairing?