10 misc unsorted qns 1 Flashcards
Which factors are important to have in order to ripen grapes? 1. Carbon dioxide; 2. Heat; 3. Sunshine; 4. Water
Which factors are important to have in order to ripen grapes?
2. Heat; 3. Sunshine
Stomach ulcers can be the result of excessive alcohol consumption
a. True
b. False
Stomach ulcers can be the result of excessive alcohol consumption
a. True
As the growing season continues:
a. Acidity levels increase and sugar levels decrease
b. Acidity levels decrease and sugar levels increase
c. Acidity and sugar levels both increase
d. Acidity and sugar levels both decrease
As the growing season continues:
b. Acidity levels decrease and sugar levels increase
An oaked, highly tannic red wine is considered to be high-risk wine
a. True
b. False
An oaked, highly tannic red wine is considered to be high-risk wine
a. True
How is acidity perceived in the mouth?
a. A burning sensation on the palate
b. A mouth-drying sensation
c. A mouth-watering sensation
d. A sticky sensation on the front of the tongue
How is acidity perceived in the mouth?
c. A mouth-watering sensation
LDA refers to the age at which a person may legally purchase alcohol
a. True
b. False
LDA refers to the age at which a person may legally purchase alcohol
a. True
Which of the following elements is NOT considered high risk element in a wine?
a. High acidity
b. High alcohol
c. Simple flavours
d. Tannins
Which of the following elements is NOT considered high risk element in a wine?
c. Simple flavours
Which grape is used in Hermitage?
a. Chardonnay
b. Pinot Noir
c. Sauvignon Blanc
d. Syrah
Which grape is used in Hermitage?
d. Syrah
Soave is a light-bodied wine from Italy with flavours of citrus and apple.
a. True
b. False
Soave is a light-bodied wine from Italy with flavours of citrus and apple.
a. True
What does the term “body” refer to in wine?
a. The balance of acidity and sweetness in the wine
b. The complexity of flavour in the wine
c. The degree of alcohol in the wine
d. The general feel of the wine in the mouth
What does the term “body” refer to in wine?
d. The general feel of the wine in the mouth
Which of the following is an example of a light-bodied red wine?
a. Shiraz from Australia
b. Beaujolais
c. Merlot from Chile
Which of the following is an example of a light-bodied red wine?
b. Beaujolais
Which pair of regions produces good examples of Merlot-based wines?
a. Australia and Côte-Rôtie
b. California and Châteauneuf-du-Pape
c. Chile and St.Emilion
d. New Zealand and Burgundy
Which pair of regions produces good examples of Merlot-based wines?
c. Chile and St.Emilion
Salt decreases the perception of acidity in a wine.
a. True
b. False
Salt decreases the perception of acidity in a wine.
a. True
Germany is most famous for which of the following wines?
a. Pinot Noir
b. Riesling
c. Syrah/Shiraz
d. Sauvignon Blanc
Germany is most famous for which of the following wines?
b. Riesling
Fino Sherry is a dry wine.
a. True
b. False
Fino Sherry is a dry wine.
a. True
Which style of wine may be light chilled to 13’C?
a. Beaujolais
b. Châteauneuf-du-Pape
c. Hermitage
d. Rioja
Which style of wine may be light chilled to 13’C?
a. Beaujolais
Red wine, high in alcohol and rich in flavour is typical of a hot climate.
a. True
b. False
Red wine, high in alcohol and rich in flavour is typical of a hot climate.
a. True
Which type of wine is a Châteauneuf-du-Pape?
a. Fortified
b. Light
c. Red and white
d. Sparkling
Which type of wine is a Châteauneuf-du-Pape?
c. Red and white
Which of the following is a popular sparkling wine from Spain?
a. Asti
b. Cava
c. Champagne
d. Rioja
Which of the following is a popular sparkling wine from Spain?
b. Cava
What is the key difference between making red wines and rosé wines?
a. Less time is spent in contact with the skins when making rosé wines
b. More time is spent in contact with the skins when making rosé wines
c. Only the juice is used when making rosé wines
d. None of the above - winemaking is the same for red and rosé wines
What is the key difference between making red wines and rosé wines?
a. Less time is spent in contact with the skins when making rosé wines
When pairing a wine with a dessert, the wine should:
a. Be sweeter than the dessert
b. Be drier than the dessert
c. Be high in alcohol
d. Be high in tannins
When pairing a wine with a dessert, the wine should:
a. Be sweeter than the dessert
When a wine smells of wet leaves and mushrooms, what has likely happened to the wine?
a. The wine is faulty
b. The wine was aged in oak
c. The wine has been matured for a long time in bottle
d. The wine is a Shiraz
When a wine smells of wet leaves and mushrooms, what has likely happened to the wine?
c. The wine has been matured for a long time in bottle
Umami decreases the perception of bitterness in a wine?
a. True
b. False
Umami decreases the perception of bitterness in a wine?
b. False
At what alcohol % does yeast die?
a. 8 %
b. 15 %
c. 18 %
d. 22 %
At what alcohol % does yeast die?
b. 15 %
Where is Sauternes?
a. Bordeaux
b. Burgundy
c. Sancerre
d. Northern Rhône
Where is Sauternes?
a. Bordeaux
Which grape can be described as having blackcurrant aromas?
a. Cabernet Sauvignon
b. Merlot
c. Pinot Noir
d. Sauvignon Blanc
Which grape can be described as having blackcurrant aromas?
a. Cabernet Sauvignon
Why is important to draw in air when tasting wine?
a. It releases flavour and aromas
b. It lessens the impact of alcohol in the bloodstream
c. It helps keep the palate fresh for the next wine
d. It is not important
Why is important to draw in air when tasting wine?
a. It releases flavour and aromas
A white wine that spends time in oak barrels will gain vanilla flavours.
a. True
b. False
A white wine that spends time in oak barrels will gain vanilla flavours.
a. True
Which type of wine is a Sauternes?
a. Fortified
b. Light
c. Sparkling
d. Sweet
Which type of wine is a Sauternes?
b. Light
Which style of wine best matches with a light salad and vinaigrette dressing?
a. Oaked Chardonnay
b. Pinot Grigio
c. Pinot Noir
d. Australian Shiraz
Which style of wine best matches with a light salad and vinaigrette dressing?
b. Pinot Grigio
Which 2 factors contribute to the body of a wine?
a. Acidity and fruit character
b. Super ripeness and use of oak
c. Grape variety and colour
Which 2 factors contribute to the body of a wine?
b. Super ripeness and use of oak
Chili heat in food decreases the perception of sweetness in a wine.
a. True
b. False
Chili heat in food decreases the perception of sweetness in a wine.
a. True
Red wines are mainly produced in hot climates because?
a. All black grapes have thick skins
b. Black grapes need more heat to ripen
c. Red wines are always high in alcohol
d. All of the above
Red wines are mainly produced in hot climates because?
b. Black grapes need more heat to ripen
Which pair of wines is used to make Bordeaux?
a. Cabernet Sauvignon and Merlot
b. Cabernet Sauvignon and Sauvignon Blanc
c. Chardonnay and Pinot Noir
d. Chardonnay and Sauvignon Blanc
Which pair of wines is used to make Bordeaux?
a. Cabernet Sauvignon and Merlot
How is acidity perceived in the mouth?
a. A burning sensation on the palate
b. A mouth-drying sensation
c. A mouth-watering sensation
d. A sticky sensation on the front of the tongue
How is acidity perceived in the mouth?
c. A mouth-watering sensation
Which of the following statements is false?
a. Bright light will make the wine stale
b. Wines should be kept at a cool and constant temperature
c. Wines with corks should be stored upright
d. Sunlight will not improve the wine
Which of the following statements is false?
c. Wines with corks should be stored upright
Which grape can be described as having floral aromas?
a. Chardonnay
b. Pinot Noir
c. Riesling
d. Sauvignon Blanc
Which grape can be described as having floral aromas?
c. Riesling
A wine made from under-ripe grapes will taste?
a. Alcoholic and flabby
b. Alcoholic and thin
c. Sour and flabby
d. Sour and thin
A wine made from under-ripe grapes will taste?
d. Sour and thin
How many 125 ml glasses can you get from a standard 75cl bottle of wine?
a. 3
b. 4
c. 5
d. 6
How many 125 ml glasses can you get from a standard 75cl bottle of wine?
a. 3