Sommelier Food and Wine Pairing

Question 1

When pairing wine with rich, fatty foods such as foie gras, which wine characteristic is most beneficial?

Accepted Answer

High acidity

Answer

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?

Accepted Answer

Chianti with tomato-based pasta

Answer

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?

Accepted Answer

Oily fish

Answer

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?

Accepted Answer

Roquefort cheese

Answer

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?

Accepted Answer

Off-dry Riesling

Answer

Off-dry Riesling's residual sweetness tames the heat of spicy dishes while its high acidity keeps the pairing refreshing and lively.

Sommelier - Certified Sommelier Practice Test

Sommelier - Certified Sommelier Practice Test

Sommelier Food and Wine Pairing