32
an introduction to wine
Food and Wine Pairing Exercise In this exercise, your educator will ask you to make a wine recommendation for a number of dishes.
Sparkling Wines
Champagne 12.5% abv This dry sparkling wine has flavours of apple and lemon and high acidity Prosecco 12% abv A light-bodied sparkling wine with a medium level of sweetness and pear aromas
Sauternes 13.5% abv Sweet, full-bodied wine with apricot, honey and vanilla
Germany
Riesling 9% abv Medium sweet, with a light body and refreshing acidity
Italy
Pinot Grigio 12% abv Light-bodied, fruity and dry with delicate pear notes and high acidity
White Wines France
Sancerre 12.5% abv Classic Sauvignon Blanc, dry, medium-bodied with refreshing acidity and citrus flavours Riesling, Alsace 13.5% abv Dry with a citrus and floral character and high acidity Meursault, Burgundy 13.5% abv A dry, full-bodied Chardonnay with notes of citrus, peach and oak
Australia
Chardonnay 14% abv Dry, full-bodied with tropical fruit flavours and vanilla oak
New Zealand
Sauvignon Blanc 13% abv Dry with refreshing high acidity and grapefruit, lemon and grass aromas
In the grid below, fill in the names of the dishes and your recommendations, using the wine list on these two pages Dish
Main Food Consideration
Main Wine Consideration
