Food and wine pairings

The wine should have a higher _____ than the food.

• intensity

• density

• acidity

• alkalinity

The wine should be _______ than the food.

• drier

• sweeter

• stronger

• nicer

The wine and the food should have __________.

• the same flavour intensity

• different flavour intensity

• the same basic flavours

• low acidity level

Light-intensity meats like _________ pair best with white wines.

• pork and beef

• beef and lamb

• lamb and pork

• poultry and fish

Red wines pair best with ________.

• fish

• poultry

• red meat

• salads

_________ are best balanced with fat.

• Sweet wines

• Bitter wines

• Sour wines

• Dessert wines

A ________ pairing means you select a wine for your meal that shares the same dominant element as is found in your food.

• complementary

• congruent

A contrasting pairing is when one flavour ___________________ the other.

• deflates and balances out the richness of

• is exactly the same strength as

Sauvignon Blanc is light-bodied, but it has ________.

• less acidity

• strong flavour

• more tannin

• higher acidity

Chardonnay has more ______, but it’s not too acidic.

• acid

• colour

• body

• volume