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