Appendix C

Question 1

The apparent acidity of wines _______ with residual sugar, barrel aging, and bottle aging.

Answer 1

decreases

Question 2

T/F: Matching a wine with a particular food or dish is rather straight forward and simple. All one needs to do is refer to one of the available food and wine charts or one of the food and wine recommendations made by wine journalists

Answer 2

false

Question 3

T/F: Sour foods with high amounts of acidity will decrease our perception of sourness in a wine, make a wine taste richer, and more mellow

Answer 3

true

Question 4

REd wine is always a poor choice as a match with fish. Fish dishes require white wine

Answer 4

false

Question 5

All people considered, which beverage is likely the best fit for a Snickers bar?

Answer 5

Espresso o r Cappuccino

Question 6

T/F: From the perspective of our text ,almost any food will taste better with nearly any wine than it would taste by itself

Answer 6

true

Question 7

Sweet foods can have a sugar content as high as ____%. Sweet wiens rarely have sugar contents higher than ___%

Answer 7

24;10

Sweet foods can have sugar content as high as 24%, sweet wines rarely have sugar contents higher than 10%

Question 8

T/F: Wines that are slightly sweet can be a good choice when you want to reduce the perception of saltiness, tartness, or bitterness in a food

Answer 8

true

Question 9

T/F: Green vegetables can add bitter elements to foods which must be considered when choosing a wine and when preparing the dish

Answer 9

true

Question 10

______ foods can make _______ wines taste sour and feel thin

Answer 10

sweet; dry (??)

Question 11

T/F: While it is recommended by many to match the “weight of the wine” to the “weight of the food” it is good to remember that while light food tends to work reasonably well with heavy wine, heavy food tends not to work with a light wine

Answer 11

true

Question 12

Food with bitter components seems to _____ the bitterness of a wine served with it

Answer 12

increase

Question 13

T/F: Every person who consumes wine may have preferences about which wines and foods work well together that differens from that of the preferences of other persons

Answer 13

true

Question 14

Spicy foods will typically ______ the tannins and the _____ of a wine

Answer 14

exaggerate; bitterness

Question 15

T/F: Umami taste in food can bring out bitter and metallic taste in wine

Answer 15

true

Question 16

T/F: You were just served a glass of wine that you find to be overly fruity. The wine is intended to be consumed with food. If you squeeze some lemon juice on your food, the wine will appear less fruity

Answer 16

false

Question 17

The higher acidity of younger wines makes them a good match for__

Answer 17

rich, savory foods

Question 18

T/F: In general, a dry wine willtend to taste more acidic than a sweeter wine of the same varietal/blend

Answer 18

true

Question 19

T/F: The more you know of a wines’ organoleptic properties, the better you will be at prediction successful food and wine matches

Answer 19

true

Question 20

Which three components are considered key in a wine’s refreshing of the diner’s palate?

Answer 20

acid, alcohol, tannins

Question 21

T/F: Very low acidity wines may produce an unpleasant metallic taste with salty foods

Answer 21

false, HIGH acidity and salty foods may produce an unpleasant metallic taste

Question 22

T/F: If a sweet wine does not have adequate acidity it will tend to taste somewhat flat and cloying

Answer 22

true

Question 23

T/F: Hot and spicy foods generally need cool, refreshing beverages that are low in alcohol

Answer 23

true

Question 24

You restaurant has baked ham on the menu. Which of the following wine choices is likely to produce the most favorable match?

Answer 24

A white rose wine with some residual sugar, fruit flavors, moderate acidity and no tannins

Question 25

All things considered and not knowing personal preferences, please match the wine and food most likely to be successful
A. chicken breast in light herb-cream sauce
B. plain grilled halibut steak
1.Fruity Chenin Blanc. Residual sugar:1.0gram/ml wine
2.Chenin Blanc-austere,flinty,wine

Answer 25

A-2

B-1

Question 26

T/F: Adding salt to food especially to sauces and other savory foods can tone down bitterness and astringency in wines

Answer 26

true

Question 27

T/F: Dishes that have troublesome acidity levels can be made more amenable to wine matches if we remove fats or sweetness from the dish

Answer 27

false

Question 28

You and your partner are about to share a wine while you eat dinner. YOu find yoru partner’s wine too dry. Which can you do to make the wine seem less dry (more sweet) and closer to your preference

Answer 28

add hoisin sauce or tomato ketchup will make the wine taste even drier due to the sweetness and savoriness in such sauces

Question 29

When you apply the flavor similarity (flavor echo) approach in choosing a wine and food match, what three things could happen?

Answer 29

1. It works brilliantly and the echoed flavors have a heightened intensity
2. It works brilliantly and the echoed flavors are muted, allowing an awareness of other flavors in the dish
3. They totally clash producing a less than desirable match

Question 30

T/F: A food with umami comparted to the same type of food without umami will decrease or perception of bitterness in wine

Answer 30

false

Question 31

T/F:Tannins can be found in red wine and tea

Answer 31

true

Question 32

T/F:From the perspective of food and wine matching, all acids in foods are equally problematic

Answer 32

false

Question 33

Where does “umami” come from

Answer 33

it was identified by the Japanese researcher Ikeda in 1908 as the taste in laminaria Japonica seaweed

Question 34

T/F: Sweetness if food will increase our perception of sourness, bitterness, and astringency in wine

Answer 34

true