1: Which type of wine is typically best paired with a creamy Brie cheese?
A: Champagne
B: Pinot Grigio
C: Cabernet Sauvignon
D: Shiraz
Correct Answer: A
Explanation: The acidity in Champagne cuts through the richness of Brie, while the yeasty undertones complement its creaminess.
2: Heavy wines like Cabernet Sauvignon are best paired with which type of food?
A: Light salads
B: Delicate seafood
C: Robust red meat dishes
D: Fresh fruit
Correct Answer: C
Explanation: The weight and body of Cabernet Sauvignon can match and complement the robustness of red meat dishes without overwhelming them.
3: What characteristic in food pairing is softened by protein-rich dishes like hard cheeses or red meats?
A: Sweetness
B: Acidity
C: Tannins
D: Alcohol content
Correct Answer: C
Explanation: Proteins bind with tannins, softening their astringency and making tannic wines taste smoother and fruitier.
4: Which of the following wines would typically be considered a light-bodied red?
A: Barolo
B: Beaujolais
C: Shiraz
D: Zinfandel
Correct Answer: B
Explanation: Beaujolais is known for its light body, making it a representative choice for light-bodied reds.
5: What dominant flavor is often associated with malic acid in wines?
A: Green apples
B: Butterscotch
C: Blackberries
D: Spices
Correct Answer: A
Explanation: Malic acid often imparts a green apple flavor to wines, contributing to their tartness.
6: What is a potential effect of pairing a very sweet wine with spicy food?
A: Enhancing spiciness
B: Balancing the heat
C: Making the food taste sour
D: Decreasing acidity
Correct Answer: B
Explanation: The sweetness in the wine can help balance and alleviate the heat caused by spicy food, creating a more harmonious flavor experience.
7: Which wine is best matched with a heavy cream sauce due to its fuller body?
A: Light Pinot Grigio
B: Crisp Sauvignon Blanc
C: Bold Chardonnay
D: Sparkling Prosecco
Correct Answer: C
Explanation: A bold Chardonnay, often full-bodied, matches well with heavy cream sauces due to its weight and richer flavors.
8: What is one main reason why acidity is important in wine and food pairings?
A: It enhances sweetness.
B: It stimulates appetite by mouth-watering.
C: It decreases the perception of body.
D: It balances bitterness.
Correct Answer: B
Explanation: Acidity causes the salivary glands to produce mouth-watering, which can stimulate appetite and cleanse the palate.
9: Which classic pairing involves a light-bodied wine with a nutty, hard cheese?
A: Pinot Grigio with Parmigiano Reggiano
B: Brunello with Cheddar
C: Sauvignon Blanc with Stilton
D: Shiraz with Brie
Correct Answer: A
Explanation: Light-bodied wines like Pinot Grigio pair well with the nutty flavors of hard cheeses like Parmigiano Reggiano due to complementary textures and flavors.
10: What type of wine is typically recommended to pair with a fresh, tangy goat cheese?
A: Zinfandel
B: Riesling
C: Chianti
D: Malbec
Correct Answer: B
Explanation: Riesling’s sweetness and acidity can complement the tanginess of goat cheese, providing a balanced tasting experience.
11: What principle relates to the saying “White wine with fish; Red wine with meat”?
A: Matching sweetness
B: Matching acidity
C: Matching weight
D: Matching tannin levels
Correct Answer: C
Explanation: The principle of matching weight suggests heavy foods go with heavy wines, and lighter foods with lighter wines.
12: Which of the following best describes the “bridge ingredients” concept in wine pairing?
A: Using ingredients present in the dish to match the flavors in the wine.
B: Using random ingredients to test pairing.
C: Avoiding ingredients that are too similar to the wine.
D: Pairing wines solely on fragrance.
Correct Answer: A
Explanation: Bridge ingredients involve using flavors in the dish that are also found in the wine, thereby creating a flavorful connection between the two.
13: An example of a complementary pairing would be:
A: Pinot Noir with mushroom risotto
B: Sauvignon Blanc with spicy Thai curry
C: Shiraz with mint chocolate
D: Chardonnay with orange juice
Correct Answer: A
Explanation: Pinot Noir and mushroom risotto both have earthy flavors which complement each other well.
14: Which wine characteristic is often accentuated by salty food?
A: Sweetness
B: Acidity
C: Tannins
D: Heat from alcohol
Correct Answer: D
Explanation: Salt can accentuate the perception of heat from alcohol, making high-alcohol wines feel even hotter.
15: What is a key consideration when pairing sweet wine with sweet food?
A: Sweetness of the wine must be less than the food.
B: Sweetness of the wine must equal the food’s sweetness.
C: Sweetness of the wine must overpower the food.
D: Sweetness of the wine should be higher than the food’s sweetness.
Correct Answer: D
Explanation: To avoid making the wine taste thin and the food overly sweet, the wine’s sweetness should be higher than that of the food.
16: Which food pairing strategy is based on “opposites attract”?
A: Complement
B: Contrast
C: Fusion
D: Dissonance
Correct Answer: B
Explanation: The contrast strategy pairs foods and wines with opposite traits, such as a crisp acidic wine with a rich, creamy dish.
17: Which historical pairing is known for matching strong cheeses with strong wines?
A: Parmesan with Chianti
B: Brie with Champagne
C: Asiago with Zinfandel
D: Roquefort with Sherry
Correct Answer: C
Explanation: Asiago, a strong cheese, pairs well with Zinfandel, a robust wine with fruit tones, creating a bold tasting experience.
18: What element of wine is primarily responsible for its body or “weight”?
A: Acidity
B: Tannins
C: Alcohol
D: Residual sugar
Correct Answer: C
Explanation: Alcohol levels contribute most significantly to a wine’s body or “weight,” with higher alcohol content generally meaning a fuller-bodied wine.
19: Why might a Sauvignon Blanc from California have a different body compared to one from the Loire?
A: Different grape varieties
B: Different climate conditions
C: Different fermentation vessels
D: Different pruning techniques
Correct Answer: B
Explanation: Warmer climates, such as California, typically produce wines with higher alcohol levels and thus fuller bodies compared to cooler regions like the Loire.
19.2: Which style of wine is more suitable for pairing with light salads?
A: Heavy Syrah
B: Light-bodied Chardonnay
C: Robust Merlot
D: Hearty Zinfandel
Correct Answer: B
Explanation: Light-bodied Chardonnay is delicate enough to complement the light flavors and textures in salads without overpowering them.
20: What characterizes a “classic” pairing in terms of regional traditions?
A: Matching foods and wines from different regions
B: Pairing modern wines with ancient dishes
C: Local wines paired with local cuisines
D: Wines with no geographical indication
Correct Answer: C
Explanation: Classic pairings often arise from historical practices where local wines were naturally paired with the local cuisine of a region.
21: What wine characteristic can vegetables high in bitterness accentuate?
A: Sweetness in the wine
B: Acidity in the wine
C: Bitterness in the wine
D: Alcohol in the wine
Correct Answer: C
Explanation: Bitter vegetables can accentuate bitterness in the wine, making tannic and more bitter wines seem harsher in comparison.
22: Which food is known for pairing well with a nutty, aged Parmesan?
A: Gruner Veltliner
B: Champagne
C: Barolo
D: Prosecco
Correct Answer: C
Explanation: The complex flavors of Barolo complement the nutty taste and texture of aged Parmesan cheese.
23: Which modern trend in wine and food pairing began in the United States during the 1980s?
A: Emphasis on wine as an alcoholic beverage only
B: Pairing specific wines with specific dishes
C: Avoiding wine with meals
D: Drinking wine only on special occasions
Correct Answer: B
Explanation: The trend of pairing specific wines with specific dishes and emphasizing wine as a dining component gained popularity in the 1980s in the United States.
24: Why might an acidic wine taste less tart when paired with an acidic dish?
A: They cancel each other’s acidity.
B: Acid multiplies in taste.
C: Acid burns the tongue.
D: The wine becomes sweeter.
Correct Answer: A
Explanation: The combined acidity of the wine and dish cancels each other out, making the remaining flavors more noticeable.
25: What wine would typically be a good match for a fish dish with a heavy cream sauce?
A: Sparkling Prosecco
B: Crisp Sauvignon Blanc
C: Full-bodied Chardonnay
D: Light Riesling
Correct Answer: C
Explanation: A full-bodied Chardonnay can complement and withstand the heavy cream sauce, creating a balanced pairing.
26: Which wine pairing adage has become somewhat dated due to modern winemaking?
A: Red wine with meat, white wine with fish.
B: Only drink wine before dinner.
C: Pair all wines with dessert.
D: Avoid wines with spicy food.
Correct Answer: A
Explanation: The variety of wine styles today means many white wines can be heavier than some reds, making the old adage less applicable.
27: What is an example of a region where lamb is traditionally paired with local red wines?
A: Bordeaux
B: Napa Valley
C: Tuscany
D: Champagne
Correct Answer: A
Explanation: Bordeaux red wines are traditionally paired with local lamb dishes, showcasing a centuries-old pairing tradition.
28: Which type of cheese often pairs well with a sparkling wine like Champagne or Cava?
A: Hard Parmesan
B: Soft Brie
C: Blue Stilton
D: Aged Cheddar
Correct Answer: B
Explanation: The acidity and effervescence of sparkling wines can cut through and enhance the rich, creamy texture of soft cheeses like Brie.
29: What is the main concept behind complementing flavors in wine and food pairings?
A: Pairing extremely different flavors
B: Combining similar flavors to enhance each other
C: Ignoring the flavors
D: Concentrating only on the wine’s sweetness
Correct Answer: B
Explanation: Complementing flavors means pairing similar tastes to enhance and elevate both the food and the wine.
30: Why might a Gruner Veltliner be described as a light-bodied wine?
A: It has high alcohol content.
B: It’s made using oak barrels.
C: It’s known for its crisp, refreshing taste with low alcohol.
D: It’s only produced in hot climates.
Correct Answer: C
Explanation: Gruner Veltliner is often made to be crisp, refreshing, and light-bodied, with a lower alcohol content contributing to its lightness.
31: What is the role of a sommelier in the restaurant industry?
A: Cooking food
B: Designing menus
C: Making food pairing recommendations
D: Serving cocktails
Correct Answer: C
Explanation: Sommeliers specialize in recommending wine pairings to enhance guests’ dining experiences.
32: What is a potential effect of pairing a dry sparkling wine with a very sweet dessert?
A: Wine tastes sweeter.
B: Dessert tastes saltier.
C: Wine tastes tart and weak.
D: Dessert tastes more sour.
Correct Answer: C
Explanation: The dryness of the sparkling wine contrasts negatively with the sweetness of the dessert, making the wine taste overly tart.
33: Which classic pairing involves matching the acidity of tomatoes with a similarly acidic wine?
A: Cabernet Sauvignon with steak
B: Beaujolais with tomato-based salad
C: Shiraz with grilled lamb
D: Riesling with spicy food
Correct Answer: B
Explanation: Beaujolais, with its acidity, pairs well with the tartness of tomatoes in a salad, allowing the wine’s fruitiness to shine.
34: Which of the following flavors is associated with tartaric acid in wines?
A: Peanut butter
B: Bitter
C: Buttery
D: Sweet
Correct Answer: B
Explanation: Tartaric acid can impart a bitter flavor, which plays a key role in the wine’s overall taste profile.
35: What wine characteristic can grilled dishes accentuate?
A: Sweetness
B: Char and bitterness
C: Acidity
D: Lightness
Correct Answer: B
Explanation: The char and bitterness from grilling can complement the tannins and potentially bitter elements in a robust red wine.
36: How do high-protein foods like red meat interact with tannins in wine?
A: They make tannins more pronounced.
B: They soften the perception of tannins.
C: Increase acidity.
D: Intensify sweetness.
Correct Answer: B
Explanation: The proteins in red meat bind with tannins, softening their astringency and making tannic wines taste smoother.
37: What is a typical effect of alcohol in wine pairing with spicy food?
A: Increases the perception of heat.
B: Lowers bitterness.
C: Enhances sourness.
D: Reduces spice.
Correct Answer: A
Explanation: Alcohol can magnify the heat from spicy dishes, intensifying the overall perception of spiciness.
38: Which type of wine is generally considered medium-bodied?
A: Sauvignon Blanc
B: Syrah
C: Chianti
D: Port
Correct Answer: C
Explanation: Chianti is often described as medium-bodied, balancing between lighter and heavier wines in terms of weight.
39: What principle does the statement “matching the body of the wine with the weight of the food” refer to?
A: Flavor pairing
B: Complementary textures
C: Weight matching
D: Alcohol level matching
Correct Answer: C
Explanation: Weight matching involves pairing the body of the wine with the weight of the food to avoid one overwhelming the other.
40: In terms of wine pairing, what does the term “bridge ingredients” refer to?
A: Unrelated ingredients in a dish
B: Ingredients in a dish that have flavor affinities with the wine
C: Sweetening the wine to match the food
D: Adding acidity to the food
Correct Answer: B
Explanation: Bridge ingredients are those present in both the dish and the wine, enhancing the harmonious flavors between them.
41: What type of cheese is best paired with a nutty, nuanced wine like Sherry?
A: Fresh Mozzarella
B: Gruyere
C: Blue Stilton
D: Aged Cheddar
Correct Answer: D
Explanation: Aged Cheddar, with its depth and nutty profile, pairs well with Sherry, which has similarly nuanced and complex flavors.
42: Which principle explains why a wine with a higher tartness level might suit a tart dish?
A: Enhances sweetness
B: Cancels each other’s acidity
C: Balances bitterness
D: Increases alcohol content
Correct Answer: B
Explanation: The tartness in both the wine and the dish cancels each other out, allowing other flavors to stand out more distinctly.
43: What is an example of a contrasting food and wine pairing strategy?
A: Acidic wine with acidic food
B: Sweet wine with sweet food
C: Earthy wine with earthy food
D: Crisp wine with creamy dish
Correct Answer: D
Explanation: A crisp and acidic wine contrasts with and cuts through the richness of a creamy dish, offering a refreshing palate experience.
44: How might grilling or blackening food help in wine pairing?
A: It accentuates the acidity.
B: It enhances the sweetness.
C: It adds a bitter char component.
D: It reduces wine’s alcohol perception.
Correct Answer: C
Explanation: The bitter char created by grilling or blackening can complement the tannic structure of a robust wine.
45: Which type of wine would pair well with a tangy, fresh goat cheese?
A: Malbec
B: Riesling
C: Zinfandel
D: Brunello
Correct Answer: B
Explanation: The acidity and sweetness of Riesling pair harmoniously with the tanginess of fresh goat cheese.
46: Why might a high-alcohol wine be challenging to pair with spicy food?
A: It decreases sweetness.
B: It magnifies the spiciness.
C: It reduces the food’s acidity.
D: It suppresses Tannins.
Correct Answer: B
Explanation: High-alcohol wines can amplify the heat from spicy dishes, creating an intense and overwhelming sensory experience.
47: What characteristic should you look for in wine when pairing with a nutty Parmesan?
A: Fruity
B: Sweet
C: Crisp
D: Nuanced and full-bodied
Correct Answer: D
Explanation: A nuanced and full-bodied wine will suitably match the rich, nutty flavors of Parmesan.
48: What fruit characteristic does high acidity in a wine usually enhance?
A: Butteriness
B: Bitterness
C: Sweetness
D: Tartness
Correct Answer: D
Explanation: High acidity in wine can make its fruit characteristics taste sharper, enhancing the tartness.
49: What type of wine is typically best for pairing with a fresh, soft cheese like Mozzarella?
A: Bold Shiraz
B: Full-bodied Chardonnay
C: Light Pinot Grigio
D: Robust Merlot
Correct Answer: C
Explanation: Light-bodied wines like Pinot Grigio match well with the delicate textures and subtle flavors of fresh Mozzarella.
50: What does the astringency of tannins in wine primarily affect?
A: Acidity perception
B: Creaminess
C: Dryness in the palate
D: Sweetness balance
Correct Answer: C
Explanation: The astringency from tannins often results in a chalky or dry feeling on the palate, particularly in the absence of proteins to soften it.
51: What characteristic of wine does “heat” typically refer to?
A: Acidity
B: Tannins
C: Alcohol content
D: Sugar levels
Correct Answer: C
Explanation: “Heat” in wine tasting refers to the burning sensation caused by alcohol content, influencing the perception of the wine’s body.
52: Which type of wine would be an ideal match for a dessert level sweetness (such as Sauternes)?
A: Bone dry wine
B: Off-dry wine
C: Dry sparkling wine
D: Sweet wine
Correct Answer: D
Explanation: A dessert-level sweet wine pairs well with very sweet dishes, matching their sweetness without being overwhelmed.
53: Which of the following is a classic complementary pairing?
A: Earthy Burgundian Pinot Noir with mushrooms
B: Sweet port with citrus salad
C: High-tannin Shiraz with creamy pudding
D: Crisp Sauvignon Blanc with red meat
Correct Answer: A
Explanation: Earthy flavors in both the Burgundian Pinot Noir and mushrooms complement each other, enhancing the tasting experience.
54: Which type of wine is generally better suited to cut through the fattiness of a rich, salty dish?
A: Sweet dessert wine
B: Light-bodied rosé
C: High-acid wine
D: Tannic red wine
Correct Answer: C
Explanation: High-acid wines can cut through the fat, providing a refreshing contrast and balance to a rich, salty dish.
55: If a Chardonnay from a cooler region like Chablis is lighter in body, which factor contributes to this characteristic?
A: Higher alcohol content
B: Short aging process
C: Stainless steel fermentation
D: Oak barrel aging
Correct Answer: C
Explanation: Stainless steel fermentation preserves the wine’s light, crisp qualities, unlike oak aging which can add heft and richness.
56: What is the main advantage of pairing a wine with a similar weight to the food?
A: Enhances sweetness
B: Avoids one overwhelming the other
C: Increases acidity
D: Balances bitterness
Correct Answer: B
Explanation: Pairing wines with similar weight to the food avoids situations where either the wine or food overpowers the other’s flavors.
57: What is a prominent characteristic of a wine with high residual sugar?
A: Low acidity
B: High sweetness
C: Bitter aftertaste
D: Low alcohol content
Correct Answer: B
Explanation: High residual sugar results in a sweeter-tasting wine, making it suitable for pairing with desserts or balancing spicy foods.
58: What is the primary factor that makes a Sauvignon Blanc from California potentially heavier than one from the Loire?
A: Oak treatment
B: Regional climate conditions
C: Different grape variety
D: Fermentation method
Correct Answer: B
Explanation: Warmer climates, like California’s, typically produce wines with higher alcohol content, contributing to a heavier body compared to wines from cooler climates like the Loire.
59: Which principle of wine pairing focuses on avoiding flavor conflicts by using matching ingredients in both the dish and the wine?
A: Flavor pairing
B: Weight matching
C: Bridge ingredients
D: Contrast strategy
Correct Answer: C
Explanation: Bridge ingredients use similar or complementary flavors in both the wine and the dish to create a harmonious pairing.
60: Why might a wine with pronounced tannins be less suitable for a vegetarian dish without a high protein content?
A: Tannins become more astringent without protein to bind to.
B: Vegetarian dishes enhance the wine’s acidity.
C: Tannins make the dish taste sweeter.
D: Vegetarian dishes reduce the wine’s bitterness.
Correct Answer: A
Explanation: Tannins in wine bind with proteins; without high protein content in the dish, they can be perceived as more astringent and drying on the palate.
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