The Wine Profile

Bronze

Cabernet Sauvignon

Tasting & Food Pairing · 6 questions · 400 pts

1 Which fruit aromas are commonly found in a glass of Cabernet Sauvignon?

A Peach, apricot, and mango B Lemon, lime, and grapefruit C Blackberry, plum, and dark cherry D Strawberry, raspberry, and red cherry

2 Which fruit flavour is most commonly associated with Cabernet Sauvignon?

A Blackcurrant (cassis) B Strawberry C Peach D Lemon

3 What type of food is traditionally paired with Cabernet Sauvignon?

A Raw oysters B Delicate steamed fish C Grilled red meat D Light green salads

4 At what temperature should red Cabernet Sauvignon typically be served?

A 16–18°C (slightly below room temperature) B 4–6°C (refrigerator cold) C 8–10°C (lightly chilled) D 25–30°C (warm)

5 How does a wine with lots of tannins feel in your mouth?

A Sharp and tingly along the cheeks B Dry and rough against the gums C Thick and oily in the throat D Sweet and soft on the tongue

6 Why does a tannic red wine pair so well with a juicy steak?

A The tannins are softened by the protein and fat in the meat B The tannins add sweetness that complements the meat's umami C The tannins cool down the palate and balance the heat of the meat D The tannins boost the meat's saltiness and make it more flavorful