Sample interview questions: Can you discuss your experience with wine and food pairing experiments or unconventional pairings?
Sample answer:
- Lemon Ricotta Cookies with Gewürztraminer:
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The Gewürztraminer’s aromatic sweetness complements the citrus flavors in the cookies, creating a harmonious balance.
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Spicy Szechuan Beef with Riesling:
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The Riesling’s acidity cuts through the heat of the beef, while its sweetness enhances the savory flavors.
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Dark Chocolate Fondue with Cabernet Sauvignon:
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The Cabernet Sauvignon’s full-bodied tannins provide a structured foundation for the richness of the chocolate.
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Roasted Chicken with Viognier:
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The Viognier’s floral and fruity notes complement the roasted flavors of the chicken, creating a light and refreshing pairing.
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Smoked Salmon with Sauvignon Blanc:
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