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