1- TASTING & EVALUATING WINE

Question 1

What is the ideal tasting room? (3)

Answer 1

1. Odour free
2. Good natural light
3. White surface to judge appearance of wines

Question 2

What food is good removing existing flavours?

Answer 2

Bread

Question 3

Why is the ISO glass used? (3)

Answer 3

1. Rounded bowl to swirl
2. Tulip shape concentrates the aromas
3. Stem to hold so we don’t warm the wine

Question 4

What is it called when the wine is faulty?

Answer 4

Out of condition

Question 5

What is the main reason for looking at the appearance of wine?

Answer 5

To warn us of faults

Question 6

Out of condition wines will be? (2)

Answer 6

1. Dull in appearance

2. Hint of brown

Question 7

Purple wine is an indication of?

Answer 7

Youth

Question 8

Orange, amber, and brown are an indication of?

These colored wines are referred to as?

Answer 8

• Age

- Tawny

Question 9

Green wine indicates?

Answer 9

Youth

Question 10

Orange and brown indicates?

Answer 10

Age

Question 11

For rosè wines, bright purply-pink indicate? And orange and brown indicate?

Answer 11

• Youth

- Age

Question 12

The most common fault on the nose is?

Answer 12

Cork taint

Question 13

Sweetness is most easily detected on what part of the tongue?
Acidity?
Bitterness?

Answer 13

• Tip
• Sides
• Back

Question 14

Acidity makes wine taste?

Answer 14

Vibrant and refreshing

Question 15

Cool climates generally result in higher/lower levels of acidity?

Answer 15

Higher

Question 16

Thick skinned grapes have higher/lower tannins

Answer 16

Higher

Question 17

Name two thick and two thin skinned grapes.

Answer 17

Thick - Cab and Syrah

Thin - Pinot and Grenache

Question 18

Body is the is the sensation of? (2)

Answer 18

Weight or viscosity