Lesson 8 Quiz Quiz for material in Lesson 8 – Matching wines with food 0 Created on August 04, 2022 By prowineservice Lesson 8 - Matching Food to Wine 1 / 18 Which of the following wine and food combinations is likely to result in a POOR tasting experience? oaked Chardonnay with roasted vegetables light Pinot Noir or red Burgundy with seafood in a beurre blanc sauce Sauvignon Blanc, Albariño or a dry Riesling with salads dressed with vinaigrettes or lemon tannic red wines such as a Cabernet Sauvignon or Sangiovese with prime rib or roast pork Zinfandel, Syrah with moderate to high alcohol levels and spicy pepper (ala Texas) barbecue All are good pairings except for high alcohol with spicy pepper food Yes. a high alcohol wine makes the capsaicin taste even hotter and may ruin the taste of the wine All are good pairings except for high alcohol (above 14.0% abv) with spicy pepper food. Zinfandels and Syrahs are very often higher in alcohol at 14.5% abv or more and are ruined with high capsaicin food. Oils in certain fishes can have strong tastes which must be accounted for in wine and food pairing 2 / 18 Oily fish such as tuna, salmon, sardine, anchovy, and mackerel usually pair well with young, fruit-forward (fruity) wines True False Not sure Fruity tastes in wine significantly clash in taste with strong fish oils Yes - With oily fish, pair with older wines (>3 years old) or wines that don't taste fruity. Oils in certain fishes can clash with fruit tastes in younger wines. If you need to pair wines with oily fish, the wines do better if they are older than 5 years old and their the fruit tastes have become more muted. 3 / 18 Flavor compounds from oak barrels used to age wine can make a wine clash with acidic food but can enhance the taste with roasted or grilled foods True False Not sure Usually, oak flavors in wine complement any wood or other smoke aromas from grilling Oak flavors in wine such as red or white wines aged in barrels go well with any fire-roasted, grilled foods Any food that is smoked or roasted will carry aromas and tastes similar to or that pair well with that of oak barrels used for aging wines. Ribeye steaks are usually fatty and cooked with moderate salt 4 / 18 Which wine is more likely to pair well with a grilled rib eye steak or pork chop? a big tannic red wine from California or Italy a full-bodied, unoaked Chardonnay wine a light white wine such as a Sauvignon blanc or Albarino a soft, fruity red wine a sparkling wine such as a Champagne or Prosecco In this case, white wines would probably not complement a fatty, salty, grilled beef. A soft merlot-based red wine would be more suitable for a filet mignon which does not have as much fat or is usually not heavily salted Yes. Firm tannins in red wine can soften fat and salt in the meat and bring both the food and wine into better balance Tannic wines tend to balance out fat and salt and ribeye steaks are usually fatty and cooked with moderate salt Which is more likely to take away taste from a dessert; additional sugar or less sugar? 5 / 18 Sweet foods such as desserts should be paired with wines that are slightly sweeter True False Not sure Just the opposite -- the wine should be slightly LESS sweet than the food because the additional sweetness from the wine will make the food taste sour Yes. Dessert wine should not be as sweet as the dessert because it takes away taste from the dessert Sugar sweetness can alter tastes of food and wine because it is a "strong "taste 6 / 18 Spicy, capsaicin hot foods should be paired with higher alcohol wines in general True False Not sure high alcohol makes capsaicin even hotter and can ruin a wine Yes. Pair the hot food with low or no alcohol or perhaps with sweetness Capsaicin in peppers, or even piperine, which causes the hotness in black pepper, is extracted additionally from the lining of the mouth by alcohol in wine and while you may enjoy the "hotness" in the food you have chewed, it often tends to ruin the taste of subsequent wine by overpowering it. 7 / 18 The body or "weight" of the wine should be matched to the body or "weight" of the food or sauce it is paired with True False Not sure a full-bodied wine can overpower a light-bodied food Yes. Match body to body after first matching acidity to acidity Matching the fullness of the wine with the fullness of the food or the sauce (whichever gives the"heaviest" feel) keeps the food and wine in balance for a good pairing 8 / 18 Good food and wine pairings make the wine taste better, not necessarily the food True False Not sure Good pairings may or may not make the food taste better but they usually make the wine taste better to you because they condition your mouth Yes. They bring your mouth into balance for that wine Good pairings may or may not make the food taste better but they usually make the wine taste better because they condition your mouth. Bad pairings tend to make the wine, not the food, taste worse. 9 / 18 Red wines shouldn't be paired with fish or shellfish True False not sure Red wine with red meat and white wine with white meat is a guideline that has exceptions a light red wine, such as a pinot noir, can be paired with fish or shellfish especially if any sauce used on the seafood matches the acidity of the wine. Fish and shellfish are light bodied food and can be paired with light red wines such as Pinot Noir produced in cool climates. Red wine with red meat and white wine with white meat is only a guideline that has many exceptions. Sauces change the taste of the base food 10 / 18 Wines should always be paired with the characteristics of the base food itself rather than any sauces used with it True False Not sure Usually, the sauce is the predominant taste so the wine should be paired with the characteristics of the sauce Yes. Pair the wine with the sauce. Sauces on a base food are usually the predominant taste of the dish and are the characteristics you want to pair the wine with Strong predominant tastes are considered off balance 11 / 18 Foods that are unbalanced (have strong tastes that predominate) are the easiest to choose wines for True False Not sure Unbalanced foods are difficult to match with wine Yes. Balance in food more easily matches with balance in a wine Balance in food is best matched with a wine that is balanced Acidity in wine is relative, not absolute 12 / 18 Which of the following is NOT TRUE about wine in general? all red wines are actually acidic meaning a pH less than 7.0 beer is usually more acidic than wine many white wines have pHs less than 3.4 wine with a pH less than 3.4 would be considered acidic wine with a pH greater than 3.4 would be considered less acidic/more savory Beer is acidic with usual ranges around a pH of 4.0, but wines are almost always more acidic (reds pH about 3.3 to 3.8 ) so generally, beer goes better with more savory foods than does wine. beer is acidic but has a higher pH than wine so it is considered less acidic and goes better with savory foods acidity in wine is relative and depends upon how low the pH is Astringency and dryness in wine are not the same 13 / 18 Moderate tannin content in a red wine, for example, tends to dry up saliva in the mouth and be sensed as astringency, as opposed to wine dryness (not sweet) True False Not sure The term "dry" as used for wine simply means "not sweet" and although astringency has the effect of reducing saliva in the mouth, it is different than no sugar. Yes. Astringency is not the same as dryness in wine A dry wine is simply not sweet and it may or may not be astringent. Astringency is usually due to tannins from red grape skins or even from tannins in oak barrels 14 / 18 An example of savory food to go with a low acid (higher pH) wine would NOT LIKELY INCLUDE which of the following: bacon Italian salad dressing mushrooms, truffles smoked salmon soy sauce vinegar-based salad dressings are usually high acid Yes. the vinegar in a salad dressing usually clashes with a low-acid wine. Pair the food to match the acidity level What seems the least likely to make your mouth water? 15 / 18 An example of acidic food would most likely NOT INCLUDE which of the following: beef citrus fruits white wine sauce vinegar based sauce beef is usually considered a savory, umami taste (low acid) unless it has a very acidic sauce served with it beef is usually considered a savory, umami taste (low acid) unless it has a very acidic sauce served with it acidic foods or wines stimulate saliva Elements in wine and food give different mouth-feels 16 / 18 Which of the following statements is most likely to be true? an acid food produces a hard mouth feel a bitter food produces a soft mouth feel a savory food produces a hard mouth feel a sweet food produces a hard mouth feel a tannic food produces a soft mouth feel Acidic mouthfeel is considered a "hard" mouthfeel Acidic mouthfeel is considered a "hard" mouthfeel Acidic foods are considered to produce a "hard" or "sharp" mouthfeel and food with wine is best paired with similar mouthfeels so as not to make the wine tastes funny. 17 / 18 Most dining guests prefer either a soft mouthfeel or a hard mouthfeel from their food and wine combinations but not both. True False Not sure Guests may like both the hard mouthfeel of a salad with a vinaigrette as well as the soft mouthfeel of a grilled chicken, just at different times. Preferred mouthfeels vary by the food and wine combination Guests may like both the hard mouthfeel of a salad with a vinaigrette as well as the soft mouthfeel of a grilled chicken, just at different times. Preferred mouthfeels vary by the food and wine combination Is there a single preference on the part of most guests for either a hard mouthfeel or soft mouthfeel? pair acid with acid 18 / 18 A low acid wine (more savory) like a merlot, should be recommended to "counter" the hard mouthfeel of a fish with a lemon juice sauce True False Not sure opposite tastes such as high acid with savory (low acid) usually result in poor wine-food pairings that make the wine taste worst opposite tastes such as high acid with savory (low acid) usually result in poor wine-food pairings that make the wine taste worst complementary tastes in acidity, soft with soft or hard with hard, usually make the best pairings Your score is The average score is 0% LinkedIn Facebook Twitter VKontakte 0% Restart quiz Go on to Lesson 9