Sample interview questions: Can you discuss your experience with wine and barbecue/grilled food pairing recommendations?
Sample answer:
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Consider the intensity of the barbecue/grilled food. Lighter grilled dishes, such as fish or grilled shrimp, work well with white wines that have crisp acidity, such as Sauvignon Blanc or Pinot Grigio. Heartier dishes, such as grilled ribs or steaks, pair best with full-bodied red wines with bold tannins, such as Cabernet Sauvignon or Merlot.
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Think about the flavors present in the food. Sweet and fruity dishes, such as grilled chicken with a honey glaze, go great with off-dry or sweeter wines, such as Riesling or Gewürztraminer. Savory and spicy dishes, such as grilled burgers with a spicy rub, pair best with dry or semi-dry wines with good acidity, such as Zinfandel or Syrah.
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Consider the overall atmosphere of the meal. A casual barbecue is a great opportunity to experiment with different wine and food pairings. Serve a variety of wines to please everyone’s tastes, and encourage your guests to try new things.
Specific Pairing Recommendations:
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Grilled Salmon with Lemon-Herb Butter: Pair with a crisp and refreshing Pinot Noir.
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Grilled Beef Tenderloin with a Red Wine Reduction: Pair with a bold and robust Cabernet Sauvignon.
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