QUIZ RESULTS

Mostly A: Chardonnay

Because it’s aged in oak, this white wine often has a woody finish and a buttery aftertaste. Full of acidity, it pairs well with spicy and fatty dishes because it helps cut through the richness. “The acid helps dry up the fat content,” Lefevre says.

Mostly B: Riesling or Sauvignon

Blanc Fresh and sometimes flowery, Rieslings and Sauvignon Blancs are semi-sweet white wines that pair well with tart or bitter foods and lend crispness to a dish.

Mostly C: Gewürztraminer

Sweet, velvety and bordering on syrupy, this varietal of white wine can have hints of ripe lychee, pineapple and passion fruit. It’s usually ideal for anyone with an incurable sweet tooth. “Don’t be intimidated by the name of the grape,” Lefevre says. “If you can’t pronounce it, you have to try it.”

Mostly D: Cabernet Sauvignon

A heavy hitter in the flavour department, Cabernets are bold and fullbodied red wines. They tend to linger going down due to high tannins — you can usually detect flavours of dark fruits and even black pepper in them.

Mostly E: Pinot Noir

For those who prefer a gentler red, Pinot Noir has you covered. It’s flowery with hints of sweet stone fruits, such as cherries, peaches and apricots.