Sommelier Food and Wine Pairing 2

Question 1

Which wine is the traditional pairing for Coq au Vin?

Accepted Answer

Red Burgundy (Pinot Noir)

Answer

White Burgundy (Chardonnay)

Answer

Beaujolais Nouveau

Answer

Alsatian Riesling

Question 2

Prosciutto di Parma is classically paired with which wine from the same region of Emilia-Romagna?

Accepted Answer

Lambrusco

Answer

Barolo

Answer

Amarone

Answer

Pinot Grigio

Question 3

Which pairing best illustrates the 'contrast' principle by balancing sweetness against saltiness?

Accepted Answer

Roquefort with Sauternes

Answer

Fresh mozzarella with Pinot Grigio

Answer

Brie with Champagne

Answer

Aged cheddar with Cabernet Sauvignon

Question 4

In Provence, which wine style is most traditionally served alongside bouillabaisse?

Accepted Answer

Côtes de Provence Rosé

Answer

White Burgundy

Answer

Champagne

Answer

Muscadet

Question 5

Sauvignon Blanc is considered a classic pairing with fresh goat cheese primarily because:

Accepted Answer

Both share herbaceous, grassy, and tangy characteristics from the Loire Valley

Answer

It is full-bodied and matches the cheese's richness

Answer

Sauvignon Blanc's tannins balance the cheese's creaminess

Answer

High residual sugar complements the cheese's acidity

Question 6

Late Bottled Vintage (LBV) Port is most classically paired with which food?

Accepted Answer

Stilton blue cheese

Answer

Lemon tart

Answer

Smoked salmon

Answer

Beef carpaccio

Question 7

Alsatian Gewürztraminer is most appropriately paired with which of the following?

Accepted Answer

Spiced Alsatian dishes and aromatic Asian cuisine

Answer

Delicate raw oysters

Answer

Italian tomato-based pasta

Answer

Lean grilled fish with lemon