Wine Foundation 5.txt
Home > Preview
The flashcards below were created by user
on FreezingBlue Flashcards.
State two aspects of a food, other than the color of the meat, that impact what wine to pair with it
Cooking method, sauces
State why high acid wines often pair well with food
Cuts through fatty foods, complements salty foods
Name a type of food that would be complemented by a tannic wine & one that would clash
- Complement: bitter greens
- Clash: Something sweet like chocolate cake
Name a food item that is not wine friendly and what type of wine you might choose
Artichoke or asparagus. Pair with Gruner Veltliner.
State how you might modify a food dish to improve a wine pairing
Add salt or acid (lemon juice), sometimes adding same wine during cooking
Name a classic wine pairing for caviar
Champagne or iced Vodka
Name a classic wine pairing for foie gras
Sauterne or Tokaji Aszu
Name a classic wine pairing for chocolate
Port or Banyuls
What would you like to do?
Home > Flashcards > Print Preview