Sommelier Food and Wine Pairing 2 — Questions and Answers
Question 1: Which wine is the traditional pairing for Coq au Vin?
- White Burgundy (Chardonnay)
- Red Burgundy (Pinot Noir) (Correct answer)
- Beaujolais Nouveau
- Alsatian Riesling
Correct answer: Red Burgundy (Pinot Noir)
Coq au Vin is a classic Burgundian dish braised in red wine, and Red Burgundy (Pinot Noir) is the traditional pairing due to shared terroir and complementary earthy flavors.
Question 2: Prosciutto di Parma is classically paired with which wine from the same region of Emilia-Romagna?
- Barolo
- Lambrusco (Correct answer)
- Amarone
- Pinot Grigio
Correct answer: Lambrusco
Lambrusco, a lightly sparkling red from Emilia-Romagna, is the traditional regional pairing for Prosciutto di Parma, as its bubbles and acidity cut through the cured fat.
Question 3: Which pairing best illustrates the 'contrast' principle by balancing sweetness against saltiness?
- Fresh mozzarella with Pinot Grigio
- Brie with Champagne
- Roquefort with Sauternes (Correct answer)
- Aged cheddar with Cabernet Sauvignon
Correct answer: Roquefort with Sauternes
Sauternes' luscious sweetness contrasts beautifully with Roquefort's intense saltiness and pungency, creating a harmonious balance on the palate.
Question 4: In Provence, which wine style is most traditionally served alongside bouillabaisse?
- Côtes de Provence Rosé (Correct answer)
- White Burgundy
- Champagne
- Muscadet
Correct answer: Côtes de Provence Rosé
Côtes de Provence Rosé is the classic local pairing for bouillabaisse, a Provençal seafood stew, due to its regional origin and refreshing acidity.
Question 5: Sauvignon Blanc is considered a classic pairing with fresh goat cheese primarily because:
- It is full-bodied and matches the cheese's richness
- Both share herbaceous, grassy, and tangy characteristics from the Loire Valley (Correct answer)
- Sauvignon Blanc's tannins balance the cheese's creaminess
- High residual sugar complements the cheese's acidity
Correct answer: Both share herbaceous, grassy, and tangy characteristics from the Loire Valley
Loire Valley Sauvignon Blanc and local goat cheese share herbal, grassy, and tangy flavor profiles, making this a textbook congruent regional pairing.
Question 6: Late Bottled Vintage (LBV) Port is most classically paired with which food?
- Lemon tart
- Stilton blue cheese (Correct answer)
- Smoked salmon
- Beef carpaccio
Correct answer: Stilton blue cheese
LBV Port with Stilton is an iconic British pairing where the Port's sweetness and richness contrast magnificently with the cheese's salty, pungent intensity.
Question 7: Alsatian Gewürztraminer is most appropriately paired with which of the following?
- Delicate raw oysters
- Italian tomato-based pasta
- Spiced Alsatian dishes and aromatic Asian cuisine (Correct answer)
- Lean grilled fish with lemon
Correct answer: Spiced Alsatian dishes and aromatic Asian cuisine
Gewürztraminer's bold spice, lychee, and rose petal aromas make it an excellent match for spiced Alsatian cuisine and the complex aromatics of Asian dishes.
Sommelier Food and Wine Pairing 2
Which wine is the traditional pairing for Coq au Vin?