Wine Appreciation Midterm exam 2024

T/F iIt's always best to pair a high-quality wine with lower-quality food to accentuate the wine - correct answer False - both should match If trying to make a pairing using the concept of mirroring, the best match to a crisp, dry Pinot Grigio with green apple and mineral flavors would be - correct answer A light pork dish served with apple compote Which 2 characteristics in wine are best when paired with dishes that have a high fat content - correct answer Acid and tannins T/F It's always a good idea to match full-bodied wines with heavy dishes - correct answer True Which 2 taste sensations bring out the positive flavor characteristics of a food/wine? - correct answer Sour and salty T/F In almost every case, the determination of a wine pairing should be based only on the protein (meat) component of a dish - correct answer False - should involve all aspects T/F When pairing a sweet wine with desserts, it's always best for the dessert to be sweeter than the wine - correct answer False - wine should be sweeter than the dessert T/F It's best to avoid red wines with strong tannins when making a pairing with spicy foods - correct answer True T/F It's