A) To impress your guests with expensive choices. B) To mask the flavors of the food. C) To get drunk quickly. D) To create a harmonious balance on the palate.
A) Fatty B) Sweet C) Bitter D) Umami
A) Dry white wines B) Tannic red wines C) Fortified wines D) Off-dry white wines
A) Tannins cleanse the palate. B) Tannins clash violently with fat. C) Tannins become sweeter. D) Tannins amplify the fat.
A) Sweet dessert wine B) Full-bodied red wine C) Dry white wine D) Sparkling Rosé
A) Cheese B) Artichokes C) Mushrooms D) Tomatoes
A) Tannins B) Sweetness C) Acidity D) Alcohol
A) Sauvignon Blanc B) Pinot Noir C) Cabernet Sauvignon D) Riesling
A) To match the intensity of flavors. B) To ensure proper digestion. C) To determine the cost of the meal. D) To measure calorie content.
A) Pinot Grigio B) Chardonnay C) Sauvignon Blanc D) Port
A) Blue Cheese B) Feta C) Cheddar D) Mozzarella
A) Dry Riesling B) Cabernet Sauvignon C) Oaked Chardonnay D) Merlot
A) Cabernet Sauvignon B) Pinot Noir C) Riesling D) Gamay
A) Chianti B) Sweet Sauternes C) Beaujolais D) Dry Rosé
A) Steak B) Oysters C) Spicy Curry D) Chocolate Cake
A) Pinot Grigio B) Gewürztraminer C) Chianti D) Moscato
A) The cooking method B) The dominant herb in the dish C) The price of the ingredients D) The size of the serving
A) Cabernet Sauvignon B) Merlot C) Syrah D) Chardonnay
A) Gewürztraminer B) Rioja C) Bordeaux D) Barolo
A) Only pair with acidic food B) Only pair with savory food C) Pair with the most bitter dishes D) Pair with dishes that are equally or less sweet
A) Malbec B) Shiraz C) Merlot D) Albariño
A) Gewürztraminer B) Riesling C) Chardonnay D) Sangiovese
A) Port Wine B) Red Blend C) Ice Wine D) Sparkling Wine
A) Pair with a tannic wine B) Match the acidity C) Only pair with sweet wine D) Ignore the dressing
A) Port B) Sauvignon Blanc C) Shiraz D) Malbec
A) Personal preference B) Matching color C) Following strict rules D) Cost of the wine |