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