Module 5

Question 1

When food is SWEET, wine seems…

Pair with…

Answer 1

…more drying and bitter, more acidic, less sweet and fruity.

…a wine with at least as much sugar, i.e. a sweet “dessert” wine.

Question 2

When food has UMAMI, wine seems…

Pair with…

Answer 2

…more drying and bitter, more acidic, less sweet and fruity.

…fruity wines with low tannin.

Question 3

When food is SALTY, wine seems…

Pair with…

Answer 3

…less drying and bitter, less acidic, more fruity, more body.

…high acid, high tannin or oaked wines.

Question 4

When food is ACIDIC, wine seems…

Pair with…

Answer 4

…less drying and bitter, less acidic, more sweet and fruity.

…high-acid wines, i.e. Sauvignon Blanc or Chianti.

Question 5

When food is HIGHLY FLAVORED, wine seems…

Pair with…

Answer 5

…overwhelmed by the food flavors.

…a full-bodied red.

Question 6

When food is FATTY/OILY, wine seems…

Pair with…

Answer 6

…less acidic.

…a high-acid wine, i.e. a Sauvignon Blanc.

Question 7

When food is SPICY, wine seems…

Pair with…

Answer 7

…to increase the heat from the chili, alcohol in the wine seems more noticeable.

…fruity white wines, red wines that are fruity with low tannin, lower alcohol sweet wines.