Question 1

What is a logical progression to consider when creating wines to pair with a food menu?&#10;A) Full bodied wins to light bodied wines?&#10;B) White to red wines&#10;C) Light to full bodied wines&#10;D) Dry to sweet wines&#10;E) Answers b, c, d

Accepted Answer

The logical progression when pairing wines with a food menu often involves moving from white to red wines, light to full-bodied wines, and dry to sweet wines. This progression helps in complementing the increasing intensity and complexity of flavors in the food.

Question 2

The first and foremost principle to follow when matching wine and food is to&#10;A) compare or contrast flavors.&#10;B) consider the mood, ambience, and occasion.&#10;C) contrast acidity with fat.&#10;D) balance the weight and intensity of the wine with the food.

Accepted Answer

Balancing the weight and intensity of the wine with the food ensures that neither overpowers the other, creating a harmonious pairing.

Question 3

A factor that can influence a food's weight and body is&#10;A) the cooking method.&#10;B) the sauce.&#10;C) Its flavors.&#10;D) only answers a and b.

Accepted Answer

The cooking method and the sauce can significantly influence a food's weight and body, as they can add or reduce moisture and fat content, affecting the overall density and texture of the food. Flavors, while important for taste, do not directly affect the physical weight and body of food.

Question 4

This additional pairing consideration applies to or pertains to an accompanying drink paired with a food to the &#34;appropriateness&#34; of a time of year.&#10;A) Occasion&#10;B) Mood&#10;C) Seasonality&#10;D) Answers a and b

Accepted Answer

Seasonality refers to selecting drinks (and foods) that are appropriate for a particular time of year, considering factors like weather and available ingredients.

Question 5

Generally, a drink's body should parallel that of the progression of the meal.

Accepted Answer

A drink's body, which refers to its weight or fullness, should ideally match the progression of the meal, starting lighter and becoming fuller as the meal progresses. This pairing enhances the dining experience by ensuring that the drink complements the food without overpowering it.

Question 6

Residual sugar (RS) in a drink can temper a moderately spicy food.

Accepted Answer

Residual sugar in a drink can help balance the heat from moderately spicy food by coating the palate and reducing the perception of spiciness, creating a more harmonious pairing.

Question 7

Light-bodied red wines can pair effectively with coagulated protein.

Accepted Answer

Light-bodied red wines, due to their lower tannin content and higher acidity, can pair effectively with coagulated proteins (such as cheese or cooked meats) as they can cut through the richness and complement the flavors without overwhelming the palate.

Question 8

Light-bodied red wines go best with uncoagulated protein.

Accepted Answer

Light-bodied red wines are typically paired with lighter dishes such as chicken or fish, which are coagulated proteins, rather than uncoagulated proteins like tofu.

Question 9

Provide some reasons that someone would pair wine with food.

Accepted Answer

The answer of Provide some reasons that someone would pair...

Question 10

Identify and describe the three principles of the analytical wine and food pairing approach.

Accepted Answer

The answer of Identify and describe the three principles of...

Deck 20: Appendix D: Drink and Food Pairing