Sommelier Food and Wine Pairing 1 â Questions and Answers
Question 1: When pairing wine with rich, fatty foods such as foie gras, which wine characteristic is most beneficial?
- High tannins
- High residual sugar
- High acidity (Correct answer)
- Low alcohol
Correct answer: High acidity
High acidity in wine cuts through fat and richness, cleansing the palate and creating balance with heavy dishes.
Question 2: Which classic pairing best demonstrates the 'what grows together, goes together' regional principle?
- Chardonnay with sushi
- Chianti with tomato-based pasta (Correct answer)
- Riesling with Thai curry
- Champagne with fried chicken
Correct answer: Chianti with tomato-based pasta
Chianti, from Tuscany, pairs naturally with tomato-based pasta because both originate from the same region and share bright acidity and earthy characteristics.
Question 3: Tannic red wines react poorly when paired with which type of food?
- Grilled red meat
- Aged cheddar
- Oily fish (Correct answer)
- Roasted mushrooms
Correct answer: Oily fish
Tannins react with the oils in fish, producing a metallic, unpleasant taste on the palate.
Question 4: Sauternes is most classically paired with which of the following?
- Roasted chicken
- Beef tenderloin
- Roquefort cheese (Correct answer)
- Caesar salad
Correct answer: Roquefort cheese
Sauternes and Roquefort is a classic contrast pairing where the wine's sweetness balances the cheese's intense saltiness and pungency.
Question 5: Which wine style is best suited to pair with spicy Asian cuisine?
- Full-bodied Cabernet Sauvignon
- Off-dry Riesling (Correct answer)
- Heavily oaked Chardonnay
- Dry Sangiovese
Correct answer: Off-dry Riesling
Off-dry Riesling's residual sweetness tames the heat of spicy dishes while its high acidity keeps the pairing refreshing and lively.
Question 6: What effect does a high-acid wine have when paired with a dish that also contains high acidity, such as a lemon vinaigrette?
- The wine tastes sharper and more tart
- The wine tastes softer and rounder (Correct answer)
- The wine's fruit character disappears
- The wine becomes more tannic
Correct answer: The wine tastes softer and rounder
When the acidity of the food matches or exceeds the wine's acidity, the wine's own acid is perceived as softer and more balanced on the palate.
Question 7: The classic pairing of Champagne with oysters is best explained by which pairing principle?
- Weight contrastâbubbles offset the heaviness of oysters
- Complementâboth share delicate, mineral, and briny qualities (Correct answer)
- Regional pairingâboth originate from the same area of France
- ContrastâChampagne's sweetness balances the saltiness of oysters
Correct answer: Complementâboth share delicate, mineral, and briny qualities
Champagne and oysters are a congruent pairing because both share delicate texture, pronounced minerality, and a briny, saline quality.
Sommelier Food and Wine Pairing 1
When pairing wine with rich, fatty foods such as foie gras, which wine characteristic is most beneficial?