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Wine > Wine and food > Flashcards

Wine and food Flashcards

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1
Q

True or false: Food that is sweet, makes wine seem more drying, bitter, more acidic, less sweet and less fruity.

A

True

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2
Q

True or false: wine seems more bitter when paired with umami food.

A

True

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3
Q

True or false: Wine becomes sweeter when paired with umami food.

A

False

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4
Q

True or false: Wine tastes sweeter when paired with a dessert that is sweeter than the wine.

A

False

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5
Q

True or false: Wine Becomes less acidic, less dry, more fruity, and has more body when paired with salty food.

A

True

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6
Q

What happens to wine when paired with salty food?
A. Becomes sweeter.
B. Becomes dryer.
C. Becomes less bitter and less acidic.
D. A and C

A

C. Becomes less bitter and less acidic.

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7
Q

True or false: when food is acidic, it makes wine seem sweeter.

A

True

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8
Q

Acidic food has this affect on wine.
1. Drying.
2. Makes it sweeter.
3. Gives it more body.
4. Makes it less acidic.

A. 1.
B. 2, 3, and 4.
C. 2 and 3.
D. All of the above.

A

B

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9
Q

True or false: Food that is oily or fatty should be paired with more acidic wine.

A

True

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10
Q

True or false: Fatty/ oily foods make wine seam less acidic.

A

True

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11
Q

True or false: Fatty / oily foods make wine seem more acidic.

A

False

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12
Q

True or false: Hot/chili food makes wine seem dryer.

A

False

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13
Q

True or false: highly flavored foods overwhelm the flavor of wine.

A

True

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14
Q

What type of wine is recommended with hot/chili foods?
A. Dry wine.
B. Fortified wine.
C. Off-dry and sweet wine.
D. None of the above.

A

C. Off – dry and sweet wine.

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15
Q

What wine would not pair well with steak?
A. Cabernet Sauvignon.
B. Pinot Noir.
C. Pinot Grigio.
D. Syrah.

A

C. Pinot Grigio.

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16
Q

True or false: Salt decreases the perception of acidity in wine

A

True

17
Q

Which of the following is true of all light wines? A. No spirit has been added. B. It is still. C. They are all dry. D. The range of alcohol is between 11 to 18%.

  1. D.
  2. B.
  3. A and B.
  4. All of the above.
A
  1. No spirit has been added and it is still.
18
Q

Wine from a cool climate is:
1. Lower in alcohol.
2. Higher in alcohol.
3. Lower in acidity.
4. Higher in acidity.

A. 1 and 3
B. 1 and 4
C. 2 and 3
D. 2 and 4

A

B. Lower in alcohol and higher in acidity.

19
Q

Wines from warm regions are typically:
1. Lower in acidity.
2. Higher in acidity.
3. Lower in alcohol.
4. Higher in alcohol.

A. 1 and 3
B. 1 and 4
C. 2 and 3
D. 2 and 4

A

B. 1 and 4.

20
Q

Bitterness in wine can come from?

A

Tannins or Oak.

21
Q

True or false: A persons preference should be taken into consideration when recommending a style of wine.

A

True

22
Q

True or false: Wine exemplifies its best characteristics, when paired with a highly flavored food.

A

False

23
Q

True or false: Wine appears to have more body and be more fruity when paired with salty food.

A

True

24
Q

True or false: Wine becomes more bitter when paired with salty food.

A

False

25
Q

True or false: Wine becomes more acidic when paired with salty food

A

False

26
Q

True or false: Wine becomes more bitter when paired with acidic food.

A

False

27
Q

True or false: Wine seems drier when paired with acidic food.

A

False

28
Q

To make a wine that is less acidic seem more sweet and fruity pair it with this type of food.

A. Umami.
B. Sweet.
C. Fatty/ oily
D. Acidic

A

D. Acidic

29
Q

Salt and acid in food tend to make wines taste “softer”, which results in wine that tastes less drying, bitter, acidic and ___________.
1. Sweet
2. Flabby
3. Astringent
4. Cloying

A
  1. Astringent
30
Q

True or false: Acidity is what keeps the wine tasting fresh and vibrant. It gives wines a tangy, sour taste, as well as contributes to the overall balance of a wine.

A

True

31
Q

True or false: Sweetness in wine balances acidity, and it also counters heat from chili peppers.

A

True

32
Q

True or false: Sweetness in wine balances dryness, and it also counters heat from chili peppers.

A

False

33
Q

True or false: Sweet food pairs best with tangy wines.

A

True

34
Q

True or false: Fortified food pairs best with tangy wines.

A

False

35
Q

True or false: Full-bodied whites, such as Chardonnay, often do not pair well with delicate seafood.

A

True

36
Q

True or false: Tannic wines pair well with low-salt and high-fat food, like well-marbled meat. When enjoyed together, fat lessens the astringency of tannins, and conversely tannins prevent fat from seeming too rich.

A

True

37
Q

Tannins taste

  1. Dry
  2. Astringent
  3. Bitter
  4. All of the above
A
  1. All of the above
38
Q

True or false: as wines age they become more tannic

A

False

39
Q

True or false: Salty foods bring out the bitterness in tannins, and cream-based foods make tannins seem more astringent.

A

True

Wine (2 decks)

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