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Academy - Module 1

Warehouse Asia Wine Academy Quiz

Wine & Food Pairing

Learning Outcome

After learning this chapter, you will understand the key principles of wine and food pairing.

  • Basic principles
  • Examples of classic food and wine pairings
  • Examples of Vietnamese food and wine pairings
Basic Principles
Light Red
Pinot Noir, Gamay, Grenache
Pairs beautifully with
White Meat
Starches
Cured Meat
Bold Red
Cabernet Sauvignon, Syrah, Malbec
Pairs beautifully with
Red Meat
Cheese
Light White
Albariño, Sauvignon Blanc, Pinot Gris
Pairs beautifully with
Fish
Vegetables
Rich White
Chardonnay, Viognier, Marsanne
Pairs beautifully with
White Meat
Starches
Cheese
Rosé
Provence Rosé, White Zinfandel, Bardol
Pairs beautifully with
Vegetables
Fish
Cured Meat
Sparkling
Champagne, Prosecco, Cava
Pairs beautifully with
Fish
Starches
Vegetables
Sweet
Moscato, Riesling, Late Harvest Wines
Pairs beautifully with
Sweets
Cheese
Classic Food & Wine Pairing
Food Wine Why It Works
Foie grasSweet wine (Sauternes)Rich wine balances creamy, salty fat
Fresh oysterLight white wine (Sauvignon Blanc)High acidity complements freshness and saltiness
Roast chickenLight red wine (Pinot Noir)Soft tannins match delicate meat flavors
SteakBold red wine (Cabernet Sauvignon)Tannins bind with protein and fat
Vietnamese Food & Wine Pairing
FoodWineWhy It Works
Pho Bo (Beef noodle soup)Light white wine (Pinot Gris)Acidity refreshes palate from salty and earthy soup flavors
Ca Kho To (Caramelized braised catfish)Rich white wine (Chardonnay)Rich wine complements sweet and salty sauce
Bo Luc Lac (Shaking beef)Bold red wine (Cabernet Sauvignon)Tannins balance protein and fat
Banh MiRosé wine (Grenache)Balanced and versatile pairing

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