Vine

Question 1

Pinot noir

Answer 1

Taste: Very red fruited (cherry, cranberry) and red-floral (rose), often with appealing vegetal notes of beet, rhubarb, or mushroom

Food Pairing: chicken, pork, veal, duck, cured meat, French, German, cream sauces, soft cheeses, nutty medium-firm cheeses like Gruyère

Question 2

Chardonnay

Answer 2

Taste: Yellow citrus (Meyer lemon), yellow pomaceous fruits (like yellow pear and apple), tropical fruits (banana, pineapple), and often a touch of butterscotch, vanilla or toasted caramel notes from oak

Food Pairing: lobster, crab, shrimp, chicken, pork, mushroom, French, cream sauces, soft cheeses such as triple cream brie, medium-firm cheeses like Gruyère

Question 3

Sauvignon Blanc

Answer 3

Taste: Aggressively-citrus-driven (grapefruit pith), with some exotic fruits (honeydew melon, passion fruit, kiwi) and always an herbaceous quality (grass, mint, green pepper)

Food Pairing: fish, chicken, pork, veal, Mexican, Vietnamese, French, herb-crusted goat cheese, nutty cheeses such as Gruyère