Sommelier Food and Wine Pairing 3

Question 1

Artichokes are considered 'wine-unfriendly' primarily because they contain cynarin, which does what to the perception of wine?

Accepted Answer

Makes wine taste sweeter than it actually is

Answer

Cynarin temporarily suppresses sweet taste receptors; when it washes away with a sip of wine, everything—including dry wine—tastes unexpectedly sweet and thin.

Question 2

When pairing wine with umami-rich foods like aged Parmesan or dried mushrooms, which wine characteristic should generally be avoided?

Accepted Answer

High tannins

Answer

Umami amplifies the perception of tannins, making high-tannin wines taste harsh, bitter, and astringent when paired with umami-rich foods.

Question 3

Which food and wine pairing technique involves selecting a wine that shares similar flavor profiles with the dish?

Accepted Answer

Congruent (complement) pairing

Answer

Congruent pairing matches food and wine that share similar flavor compounds, reinforcing and amplifying those qualities in both the food and the wine.

Question 4

Eggs are considered challenging to pair with wine primarily because they:

Accepted Answer

Coat the palate with proteins and mute wine's flavors

Answer

The sulfur-containing proteins in eggs coat the tongue and palate, muting and suppressing the flavors and aromas of the wine.

Question 5

A dish featuring a rich cream or butter sauce is best balanced by a wine with which characteristic?

Accepted Answer

High acidity to cut through the richness

Answer

High acidity in wine acts as a palate cleanser, cutting through the richness of cream or butter sauces and preventing the dish from feeling heavy or cloying.

Sommelier - Certified Sommelier Practice Test

Sommelier - Certified Sommelier Practice Test

Sommelier Food and Wine Pairing 3