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

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?

Accepted Answer

Lambrusco

Answer

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?

Accepted Answer

Roquefort with Sauternes

Answer

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?

Accepted Answer

Côtes de Provence Rosé

Answer

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:

Accepted Answer

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

Answer

Loire Valley Sauvignon Blanc and local goat cheese share herbal, grassy, and tangy flavor profiles, making this a textbook congruent regional pairing.

Sommelier - Certified Sommelier Practice Test

Sommelier - Certified Sommelier Practice Test

Sommelier Food and Wine Pairing 2