Tasting / Serving

Question 1

Albariño – Rías Baixas, Spain

Answer 1

Albariño – Rías Baixas, Spain
Bright and zesty, Albariño from Rías Baixas delivers citrus, stone fruit, and saline freshness ideal for seafood pairings

Question 2

Chenin Blanc – Vouvray, Loire Valley, France

Answer 2

Elegant and textured, Vouvray seduces with quince, honeysuckle, and off-dry charm — a dream pairing for spicy Thai food or soft cheeses.

Question 3

Gewürztraminer – Alsace, France

Answer 3

Lush and exotic, Alsace Gewürztraminer is a sensory explosion of rose, lychee, and spice — built for bold flavors like Indian curry or aged cheeses.

Question 4

Pinot Grigio – Friuli, Italy

Answer 4

Crisp and quietly complex, Friuli Pinot Grigio blends lemon peel, almond, and alpine minerality — a go-to for grilled fish, antipasti, or patio sipping.

Question 5

Pinot Grigio – Trentino-Alto Adige, Italy

Answer 5

Light, floral, and refreshingly bitter, this mountain-grown Pinot Grigio pairs effortlessly with light pastas, vegetable risotto, or fresh mozzarella.

Question 6

Sauvignon Blanc – Sancerre, France

Answer 6

Chiseled and flinty, Sancerre delivers zesty grapefruit and crushed stone minerality — a natural fit for goat cheese, asparagus, and anything from the sea.

Question 7

Sauvignon Blanc – Pouilly-Fumé, France

Answer 7

Structured and smoky, Pouilly-Fumé is a cerebral white wine with citrus zest and gunflint — brilliant with shellfish, smoked trout, or tangy goat cheese.

Question 8

Sauvignon Blanc – Marlborough, New Zealand

Answer 8

Explosively aromatic, Marlborough Sauvignon Blanc bursts with passionfruit, lime, and fresh herbs — an instant hit with salads, ceviche, or sushi rolls.

Question 9

Torrontés – Salta, Argentina

Answer 9

Lifted and intensely floral, Salta Torrontés brings jasmine, orange blossom, and citrus zip — a surprising match for sushi, spring rolls, or patios.

Question 10

Torrontés – Mendoza, Argentina

Answer 10

Rounder and more fruit-forward, Mendoza Torrontés offers soft peach and citrus blossom — best with lightly spiced tapas or solo sipping in the sun.

Question 11

Riesling – Mosel & Rhein, Germany (Kabinett/Spätlese)

Answer 11

Delicate and high-acid, German Riesling layers stone fruit, florals, and slate with off-dry sweetness.

Question 12

Chardonnay (Napa)

Answer 12

Rich and opulent, Napa Chardonnay delivers orchard fruit, toasty oak, and a creamy, full-bodied texture.

Question 13

Chardonnay (Sonoma)

Answer 13

Fresh yet full, Sonoma Chardonnay balances baked apple, lemon curd, and toasty oak — a crowd-pleaser with crab cakes or grilled salmon.

Question 14

Chardonnay (Central Coast)

Answer 14

Coastal and refreshing, Central Coast Chardonnay brings vibrant citrus, subtle oak, and sea breeze minerality — perfect with scallops, chicken piccata, or creamy pastas

Question 15

Chardonnay (Maconnais)

Answer 15

soft, round, and fruit-driven, Mâconnais Chardonnay charms with ripe pear, melon, and a gentle creaminess — a casual pairing for roast turkey or mild cheeses.

Question 16

Chardonnay (Chablis)

Answer 16

Taut and mineral-laced, Chablis offers razor-sharp acidity and green apple purity — the ultimate white wine for oysters, shellfish, and clean, elegant cuisine

Question 17

Chardonnay (Cote de Or)

Answer 17

Rich yet refined, Côte d’Or Chardonnay layers golden apple, hazelnut, and flinty depth — a luxurious choice for roast chicken or lobster in beurre blanc

Question 18

Sangiovese – Chianti Classico, Tuscany

Answer 18

Zippy and rustic, Chianti Classico shows sour cherry, tomato leaf, and dusty earth with grippy tannins — perfect for pizza, red sauce pasta, or grilled meats.

Question 19

Sangiovese – Brunello di Montalcino, Tuscany

Answer 19

Structured and refined, Brunello offers dried cherry, leather, balsamic, and firm oak — built for decanting, aging, and pairing with osso buco or Florentine steak.

Question 20

Syrah – Northern Rhône (e.g., Cornas, Saint-Joseph)

Answer 20

Savory and intense, Northern Rhône Syrah gives black pepper, olive, smoked meat, and firm acid — ideal for lamb, venison, or charred vegetables.

Question 21

Syrah – Victoria, Australia (e.g., Yarra, Heathcote)

Answer 21

Cooler-climate and elegant, Victorian Shiraz shows violet, red plum, and peppery and herbaceous lift — great with duck or spice-rubbed meats.

Question 22

Syrah – South Australia (Barossa, McLaren Vale)

Answer 22

Ripe and concentrated, Barossa Shiraz bursts with blackberry jam, mocha, and spice under velvety weight — made for barbecue, ribs, or hearty stews.

Question 23

Syrah – Western Australia (Margaret River)

Answer 23

Fresher and more restrained than Barossa, Margaret River Shiraz balances red and black fruit with subtle pepper and clean acidity — versatile with grilled lamb or mushroom dishes.

Question 24

Tempranillo – Rioja Reserva, Spain

Answer 24

Refined and savory, Reserva Rioja features dried cherry, tobacco, dill, and leather with silky tannins — perfect with grilled lamb or jamón.

Question 25

Tempranillo – Rioja Gran Reserva, Spain

Answer 25

Mature and complex, Gran Reserva shows dried fruit, cedar, and spice box with soft structure and oxidative notes — tailor-made for aged cheeses or slow-roasted meats.

Question 26

Zinfandel – Napa Valley

Answer 26

Dense and bold, Napa Zinfandel offers blackberry, black pepper, and smoky oak with high alcohol — a rich match for barbecue or chili.

Question 27

Zinfandel – Sonoma County

Answer 27

Brighter and more brambly, Sonoma Zinfandel shows raspberry, baking spice, and wild herbs with medium tannin — perfect for pizza, grilled sausage, or casual meals.

Question 28

Cabernet Franc – Chinon, Loire Valley

Answer 28

Fresh and herbal, Chinon Cabernet Franc offers red currant, green peppercorn, and crushed gravel with high acid and firm structure — ideal for herbed pork or lentils.

Question 29

Cabernet Franc – Bourgueil, Loire Valley

Answer 29

A touch more rustic than Chinon, Bourgueil shows earth, bramble, and dried herbs over chewy tannins — built for roasted meats or aged goat cheese.

Question 30

Gamay – Beaujolais (Crus)

Answer 30

Lively and perfumed, Cru Beaujolais offers raspberry, violet, and crushed rock with juicy acid and light tannin — an elegant match for roast chicken or pâté.

Question 31

Nebbiolo – Barolo, Piedmont

Answer 31

Bold and age-worthy, Barolo layers rose petal, tar, sour cherry, and firm tannin over high acid — perfect with braised meats, truffles, or cellaring.

Question 32

Nebbiolo – Barbaresco, Piedmont

Answer 32

More elegant than Barolo, Barbaresco balances floral aromatics and red fruit with slightly softer tannins — a graceful pairing for mushroom risotto or veal chops.

Question 33

Grenache – Châteauneuf-du-Pape, Southern Rhône

Answer 33

Powerful and warm, CdP Grenache shows stewed strawberry, garrigue herbs, and leather with high alcohol and generous weight — perfect with lamb or ratatouille.

Question 34

Grenache – Gigondas, Southern Rhône

Answer 34

Earthier and more structured than CdP, Gigondas offers darker fruit, iron, and spice under firm tannins — great for grilled sausage or braised meats.

Question 35

Malbec – Mendoza, Argentina

Answer 35

Ripe and smooth, Mendoza Malbec gives black plum, violet, and cocoa with soft acid and plush tannins — built for grilled steak or smoky barbecue.

Question 36

Cabernet Sauvignon – Graves, Bordeaux (Left Bank)

Answer 36

Graves Cabernet shows restrained black fruit, graphite, and tobacco leaf with firm acid and a mineral streak — a cerebral pairing for grilled lamb.

Question 37

Cabernet Sauvignon – Haut-Médoc, Bordeaux (Left Bank)

Answer 37

Classic and structured, Haut-Médoc Cabernet brings cassis, pencil shavings, and cedar spice with assertive tannins — textbook with ribeye or roast duck.

Question 38

Cabernet Sauvignon – Napa Valley

Answer 38

Bold and plush, Napa Cabernet delivers cassis, black cherry, mocha, and toasty oak with velvety tannins — ideal for steak or rich holiday roasts.

Question 39

Cabernet Sauvignon – Sonoma County

Answer 39

Softer than Napa, Sonoma Cabernet leans into blackberry, eucalyptus, and baking spice with balanced oak and a gentler grip — great with burgers or BBQ.

Question 40

Merlot – Saint-Émilion, Bordeaux (Right Bank)

Answer 40

Structured and slightly rustic, Saint-Émilion Merlot blends red plum, cedar, and dried herbs with fine acid and a gravelly backbone — pair with roast pork or mushroom ragù.

Question 41

Merlot – Pomerol, Bordeaux (Right Bank)

Answer 41

Polished and plush, Pomerol delivers velvety tannins, black cherry, cocoa, and earthy truffle — a luxurious match for duck confit or veal[=

Question 42

Merlot – Napa Valley

Answer 42

Round and fruit-forward, Napa Merlot shows black cherry, vanilla, and baking spice over soft tannins — excellent with roast chicken or meatloaf.

Question 43

Merlot – Sonoma County

Answer 43

Brighter than Napa, Sonoma Merlot offers red plum, dried herbs, and silky structure with less oak — food-friendly with grilled salmon or pasta.

Question 44

Pinot Noir – Côte de Nuits, Burgundy

Answer 44

Dark-fruited and earthy, Côte de Nuits Pinot brings black cherry, iron, and forest floor with structure built for aging — ideal with duck or game.

Question 45

Pinot Noir – Côte de Beaune, Burgundy

Answer 45

Red-fruited and lifted, Côte de Beaune Pinot shows strawberry, rose, and mushroom over elegant acid and fine tannin — great with roast chicken or salmon.

Question 46

Pinot Noir – Napa Valley

Answer 46

Full and ripe, Napa Pinot offers black cherry, sweet oak, and soft tannins with moderate acid — plush and crowd-pleasing for glazed pork or burgers.

Question 47

Pinot Noir – Sonoma County (Russian River)

Answer 47

Lush and perfumed, Sonoma Pinot brings cherry cola, spice, and floral notes with smooth texture — an easy fit for salmon, duck, or mushroom dishes.

Question 48

Pinot Noir – Central Coast (e.g., Santa Barbara)

Answer 48

Bright and coastal, Central Coast Pinot gives cranberry, pomegranate, and crushed herbs with vibrant acidity — made for charcuterie or grilled fish.

Question 49

Pinot Noir – Willamette Valley, Oregonnd p

Answer 49

Earthy and high-acid, Willamette Pinot marries tart red fruit, forest floor, and savory spice — versatile with salmon, turkey, or lentil stew.

Question 50

Grenache struture

Answer 50

Medium acidity Medium tannins Medium / Medium + alcohol

Question 51

Grenache flavor notes (Gigongas)

Answer 51

Red fruit - cherry / strawberry Herbs Violet / Rose Sometimes (-) White pepper