LO 6

Question 1

If food is sweet, wine will seem:

Answer 1

More drying
More acidic
Less sweet
Less fruity

Question 2

Sweet food should be served with _____ wine

Answer 2

Sweet

Question 3

if food has umami flavor, wine will seem:

Answer 3

More drying
More bitter
More acidic
Less sweet
Less fruity

Question 4

If food is acidic, wine will taste:

Answer 4

Less drying
Less biter
Less acidic
More fruity
More sweet

Question 5

If food is salty, wine will taste

Answer 5

Less drying
Less biter
Less acid
More body
More fruit
Soften tannins
Food friendly :)

Question 6

If food has heat, wine can:

Answer 6

Appear to have more alcohol. Burning from the chili heat directly correlates to the burning alcohol feeling in wine

Question 7

Flavor intensity of food and wine should be:

Answer 7

Even matched to not overpower one another

Question 8

Which type of food is paired well with acidic wines

Answer 8

Fatty foods
Acidic wine can “cut through” fattiness of food and create pleasant sensation

Question 9

Wine storage should be:

Answer 9

1) kept cool and constant temp
2) away from sunshine and artificial light
3) cork and on its side
Think of a wine fridge

Question 10

Sweet wines recommended service temp:

Answer 10

Well chilled
43-46 degrees
Example: Sauternes

Question 11

Sparkling wines recommended service temp:

Answer 11

Well chilled
43-50 degrees

Question 12

Light, medium- bodied and rosè recommended service temp:

Answer 12

Chilled
45-50 degrees
Example: Pinot Grigio

Question 13

Full bodied white wine recommended service temp:

Answer 13

Lightly chilled
50-55 degrees

Example: Oaked Chardonnay

Question 14

Light bodied red wine recommended service temp:

Answer 14

Room temperature or lightly chilled
55-64 degrees
Example: beaujolais

Question 15

Medium, full bodied red recommended service temperature:

Answer 15

Room temp
59-64 degrees
Example: Shiraz