Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years.
Thanks to Winerist www.winerist.com we found a simple and fun way to test our own knowledge on food and wine pairing! The answers are at the end of the test ……..
1 Which of the following is true?
A Red wine only pairs with red meat
B White wine pairs best with fish
C Wine increases the heat of spicy food
D Sweet wines only pair with desserts
2 Which of the following is true
A Sweetness in food makes dry wine taste better
B Light foods and light wines match
C Acidity in food enhances the acidity in wine
D Umami flavours enhance wine
3 Sauvignon blanc does not pair well with…
A Sushi
B Goats cheese salad
C Mussels
D Cured ham
4 Tempranillo does not pair well with…
A Oysters
B Pepperoni pizza
C Leg of lamb
D Roast chicken
5 Champagne does not pair well with…
A Smoked salmon
B Chocolate cake
C Popcorn
D Fish and chips
6 Sweet wine does not pair well with…
A Gorgonzola
B BBQ ribs
C Foie Gras
D Roast quail
7 Cabernet Sauvignon does not pair well with…
A Sushi
B Lamb shank
C Mushroom risotto
D Venison
8 Oaked Chardonnay does not pair well with…
A Lobster thermidor
B Roast Turkey
C Bean stew
D Thai curry
9 Pinot Noir does not pair well with…
A Spicy pork burritos
B Beef Teriyaki
C Roast Duck
D Grilled Hake
10 Viognier does not pair well with…
A Thai green curry
B Lemon Tart
C Chicken tagine
D Risotto primavera
Answers
1 – C Wine increases the heat of spicy food
Wines, especially those spicy, full-bodied, high alcohol reds, increase the sensation of chili heat in food. This may thrill some spice enthusiasts but be warned if you don’t fancy a burning mouth!
2- B Light foods and light wines match.
More delicate dishes need a lighter wine to pair with so that the flavours are not overwhelmed.
3- D Cured Ham
Cured ham is high in salt, which the bone dry nature of Sauvignon Blanc may struggle with. The crisp acidity works well with sushi and also matches the tang of goats’ cheese brilliantly. It can also work well with mussels, particularly when cooked in it.
4 – A Oysters
The delicate saltiness of the oysters would be overpowered by the rich, fruity flavours of Rioja. The full-on flavours go deliciously with seasoned meats. Pepperoni has enough of a kick in it without overwhelming.
5 – B Chocolate Cake
Chocolate cake is not a good pairing, the sweet and heavy richness completely overwhelms the delicate bubbles and crisp acidity. The fresh acidity of Champagne cuts beautifully through the fattiness of fish and chips or salmon. Also try it with popcorn!
6 – B BBQ Ribs
BBQ ribs are far too heavy and in flavour and would pair better with a powerful red. Sweet wine contrasts well with salty richness of Gorgonzola. Foie gras and Sauternes is a classic combo and as with quail, the richness of flavours work in harmony.
7 – A Sushi
The tannins in the wine are at odds with the texture and flavour of raw fish. Warm climate Cab Savs particularly pair better with richer foods like venison, lamb and mushrooms.
8- D Thai Curry
Oaky Chardonnay does not fare so well with spicy flavours, where a fresher wine with high acidity would make a better match. It does have the fullness of body to match well with the heavier dishes such as lobster and richer flavours of roasted meat.
9- A Spicy Pork Burritos
Spicy Mexican food can overwhelm the more delicate fruit flavours. Pinot Noir from hot climates are more tannic and work well with roasted meat. Lighter styles can pair brilliantly with hake or tuna.
10 – B Lemon Tart
Although aromatic, Viognier lacks the acidity to match up to the tartness of a lemon-based dessert. It pair wells with delicate spicy flavours in Thai or Moroccan foods. It can also be an interesting partner to richer dishes such as risotto.
This information and any thing else wine related can be found at www.winerist.com
