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