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