The Wine Profile

Bronze

Pinot Noir

Tasting & Food Pairing · 6 questions · 400 pts

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1 Which fruit flavour is most commonly associated with Pinot Noir?

A Tropical mango B Green apple C Grapefruit D Cherry

2 At what temperature is Pinot Noir typically best served?

A Well chilled at 4-6°C B Warm at room temperature (22-24°C) C Lightly cool at 14-16°C D Ice cold at 0-2°C

3 Which classic dish is considered an ideal pairing for Pinot Noir?

A Roast duck B Grilled steak with pepper sauce C Spicy Thai curry D Deep-fried fish and chips

4 How does a glass of Pinot Noir typically feel in your mouth compared to Cabernet Sauvignon?

A Soft and silky, with little gripping sensation B Light and almost tasteless, like water C Bold and gripping, with high astringency D Sweet and sticky, like a dessert wine

5 Which of these foods is generally a poor pairing choice for Pinot Noir?

A Mushroom risotto B Grilled salmon C Very spicy chilli con carne D Roast chicken

6 You hold a glass of Pinot Noir up to the light. What is typical of its color?

A Translucent ruby red, so light the stem shows through B Pale pink, almost like a rosé wine in the glass C Deep opaque purple, almost black at the rim D Bright red with clear orange hues along the rim