Wine Pairing & BEER

Question 1

When evaluating a wine for suitable pairing look at

Answer 1

Wine Structure (Sweet, Tannin, Alcohol, Texture, Acidity), Wine Flavor (fruit vs. nonfruit, earth, oak, serving temp), Taste Elements (sweet, sour, bitter, salt, umami).

Question 2

When evaluating a dish suitable for pairing what do you look for

Answer 2

Main ingredient, cooking method, sauces, condiments, side dishes, textures (fat, oil, butter).

Question 3

Should level of intensity match or differ when pairing a wine and food

Answer 3

Match

Question 4

Interaction of salt with wine

Answer 4

Reduces acidity and increases astringency.

Question 5

Interaction of animal fats

Answer 5

They soften tannins. Fatty beef, lamb, cheese etc. loves tannins. Tannins love fats and fats love tannins.

Question 6

Interaction of Sugar

Answer 6

Match intensity. Pair sweet food with sweet wine. A dry wine with sugar becomes bone dry and austere.

Question 7

Interaction of Spicy heat

Answer 7

Increases taste of alcohol. To avoid pair with a low alcohol wine or something slightly sweeter. Even sparkiling

Question 8

Comparing and contrast relies on what

Answer 8

Creating a sensory bridge betwwen intensity or flavors or textures or intensity or structure.

Question 9

With what would you pair with an herb crusted tenderloin

Answer 9

Chianti Classico. The herbs in these two pairings match

Question 10

With what would you pair goat cheese

Answer 10

Sancerre from the Loire Valley

Question 11

In using contrast, you could pair a tart Heifenweizen (made out of wheat) beer from Germany with

Answer 11

Burrata

Question 12

Guinness is low alcohol and light-meaning there is low residual sugar. Color is darker due to roasted barley. A dry Irish Stout. Originates in Ireland. Contains Brewers yeast and hops.

Answer 12

Put with shephard pie, beef stew, fish and chips

Question 13

Stouts are dark and thick beers. Such as Irish Stout or Porter. Higher alc. 7-8 percent.

Answer 13

Sweets or deserts

Question 14

Most beers will pair well with pub food

Answer 14

Pizza, Burgers

Question 15

What are the types of Ales beer

Answer 15

Pale Ale (English/American), India Pale Ale (intense hops slightly higher alcohol). Brown Ale (nutty because it germinates and is then malted, kilned or toasted to dry it out).

Question 16

Pilsners

Answer 16

Barley based lightly toasted (germinated and dried) Bud Light, Millers,

Question 17

Beers are categorized by

Answer 17

type of grain, yeast, fermentation style, how they malted which is how they are germinated and dried

Question 18

Hefenweisen

Answer 18

Made out of wheat and is typically a lighter style. Often add fruit.

Question 19

Sour beers

Answer 19

Are often fruity. A sour beer is not ususally fermented with traditional yeast but with sacrhrommyacees brettanomyacees or lactobacillus.

Question 20

Sezanne

Answer 20

Belgium beer uses a Belgium yeast strain. Creates a more rustic farm style ale with spice.

Question 21

Lager

Answer 21

Lager yeast, european (czech), american, or internatonal, long cool fermentation.

Question 22

Oatmeal stouts

Answer 22

Creamier

Question 23

Imperial stouts

Answer 23

Traditionally a Russian stout. Sometimes has a higher level of alc. Often creamy, thick, rich, complex, aged in whiskey or oak barrel. The malt is deeply toasted in kiln and designed for darker beer

Question 24

Flowery hoppy beers

Answer 24

Pale Ales, IPA’s (more hoppy more bitter more alcohol stronger in alc and flavor, more floral), Lager is less strong (refreshing),

Question 25

Pilsner and Lagers

Answer 25

Lighter Crisp beer. Little hops.

Question 26

Amber and Brown Ales are popular

Answer 26

At pubs

Question 27

IPA’s

Answer 27

Indian food

Question 28

Lager

Answer 28

Wings spicy foods. Doesn’t compete with the flavor

Question 29

Milk and dark chocolate pairs well with what dessert wine

Answer 29

Madeira (caramel nuts toffee) or Port

Question 30

Sherry PX

Answer 30

Raisin, coffee, caramel, dark chocolate

Question 31

What is sweeter the dessert wine or the dessert

Answer 31

The wine should be sweeter than the dessert or it results in austere bone dry taste.

Question 32

Does champagne pair well with wedding cake

Answer 32

No

Question 33

If pairing champagne with any dessert use what sweetness designation

Answer 33

Demi-sec or doux