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Question 1
Which statement correctly describes why Savoie white wine works physiologically with fondue savoyarde and raclette?
A
The residual sugar in Savoie whites balances the saltiness of the cheese
B
The low acidity in Savoie whites prevents conflict with the dairy fats in the cheese
C
The high acidity cuts through the fat of melted cheese, cleanses the palate, and allows continued eating without fatigue; the light body prevents alcohol weight from building over a long meal
D
The neutral fruit profile of Jacquère means it does not compete with the cheese's complex flavor
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