Level 2 · Wine & Spirits Exam Prep
Wine and Food Pairing
Advanced food and wine pairing principles at Level 2.
Topics covered
- Matching intensity
- Sauce considerations
- Cheese and wine
- Regional classics
Quick Revision
- Match weight and intensity
- High acid = cuts fat/richness
- Tannin + protein = complementary
- Tannin + oily fish = metallic clash
- Sweet wine ≥ sweetness of dish
- Umami + tannin = harsh (avoid)
Key Facts for the Exam
- Match weight: light-bodied wines with delicate dishes; full-bodied with rich dishes
- Acid in wine mirrors acid in food — high-acid wine (Champagne, Riesling) cuts through fat
- Tannin is softened by protein and fat in red meat; clash with fish causes metallic taste
- Sweet wine should be as sweet as or sweeter than the dessert
- Salty food can make wine taste more astringent or bitter — sweetness in wine counteracts this
- Umami-rich foods (mushrooms, aged cheese) can make tannic wines taste harsh
Level 2 Exam Tips
- 1.Exam questions often give you a dish and ask for the best wine — think weight, acidity, tannin.
- 2.Know why pairings work, not just which ones work — mechanism questions are common at L2.
- 3.Classic L2 pairings to know: Sauternes + Roquefort, Champagne + oysters, Barolo + bistecca.
- 4.The word "balance" is key: neither wine nor food should dominate.
Common Exam Mistakes
- ✗Recommending a tannic red with fish — always explain why this is poor (metallic off-flavour)
- ✗Ignoring sweetness of the dish when choosing wine — sweet dessert needs sweeter wine
- ✗Oversimplifying to "white with fish, red with meat" without considering weight or preparation
Related Topics
Frequently Asked Questions
- Why does Sauternes pair so well with Roquefort blue cheese?
- The intense sweetness of Sauternes contrasts beautifully with the salty, pungent Roquefort. The wine's sweetness and high acidity balance the fat and salt in the cheese, while the richness of both wine and cheese matches in weight. Contrast and complement at work simultaneously.
- What wines work with spicy Asian food?
- Off-dry wines with low to moderate alcohol work best. Gewurztraminer, off-dry Riesling, and Pinot Gris are classic choices. Their residual sweetness calms heat, their aromatics complement spice, and low alcohol avoids amplifying the burn. Avoid high-tannin reds and high-alcohol wines.