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