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
Can white wine be made from black grapes?
a. Yes
b. No
Can white wine be made from black grapes?
a. Yes
What is the serving temperature range for an Oaked Chardonnay?
a. 6-10’C
b. 10-13’C
c. 13’C
d. 15-18’C
What is the serving temperature range for an Oaked Chardonnay?
b. 10-13’C
Which of the following is a wine made from Sauvignon Blanc?
a. Chablis
b. Champagne
c. Hermitage
d. Sancerre
Which of the following is a wine made from Sauvignon Blanc?
d. Sancerre
Which pair of characters is associated with Riesling as it ages?
a. Asparagus and Green Bell Pepper
b. Banana and Vanilla
c. Petrol and Dried apricots
d. Strawberry and Plum
Which pair of characters is associated with Riesling as it ages?
c. Petrol and Dried apricots
How many units per day does World Health Organization suggests as a responsible guideline for women?
a. 1 unit
b. 2 units
c. 3 units
d. 4 units
How many units per day does World Health Organization suggests as a responsible guideline for women?
b. 2 units
What effect does sweetness have on the body of a wine?
a. Sweetness makes the wine thicker
b. Sweetness makes the wine lighter
c. Sweetness makes the wine more acidic
d. Sweetness makes the wine less acidic
What effect does sweetness have on the body of a wine?
a. Sweetness makes the wine thicker
Salt can counteract the effect of umami on a wine.
a. True
b. False
Salt can counteract the effect of umami on a wine.
a. True
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
Châteauneuf-du-Pape is a light-bodied red wine with fresh, fruity flavours?
a. True
b. False
Châteauneuf-du-Pape is a light-bodied red wine with fresh, fruity flavours?
b. False
Which of the following is a faulty aroma in a wine?
a. Damp cardboard or vinegard
b. Fruits or flowers
c. Petrol or vegetables
d. Spices or oak
Which of the following is a faulty aroma in a wine?
a. Damp cardboard or vinegard
Which of the following pairs are examples of cool climate regions?
a. Australia and Germany
b. Central Spain and Southern France
c. Germany and Northern France
d. Northern and Southern France
Which of the following pairs are examples of cool climate regions?
c. Germany and Northern France
A person’s personal preferences should not be taken into considereation when matching food and wine.
a. True
b. False
A person’s personal preferences should not be taken into considereation when matching food and wine.
b. False
Why is a Port served in small glasses?
a. To allow more air to come in contact with the wine
b. To enhance the bubbles traveling up the glass
c. To emphasize the fruit characteristics rather than the alcohol
d. So you don’t get drunk
Why is a Port served in small glasses?
c. To emphasize the fruit characteristics rather than the alcohol
Sweetness in food decreases the perception of body in wine.
a. True
b. False
Sweetness in food decreases the perception of body in wine.
a. True
At which temperature Cava should be served?
a. 6-10’C
b. 10-13’C
c. 13’C
d. 15-18’C
At which temperature Cava should be served?
a. 6-10’C
A Côte-Rotie is best served in which sized glassware?
a. Large-sized glassware
b. Medium-sized glassware
c. Flute-shaped glassware
d. Small-sized glassware
A Côte-Rotie is best served in which sized glassware?
a. Large-sized glassware
A wine that tastes alcoholic and flabby comes from which weather conditions?
a. Too much sunlight and heat
b. Not enough sunlight and heat
c. Too much water and not enough sunlight
d. Not enough water and not enough heat
A wine that tastes alcoholic and flabby comes from which weather conditions?
a. Too much sunlight and heat
Which style of wine best matches with blue cheese?
a. Hermitage
b. Rioja
c. Sancerre
d. Sauterness
Which style of wine best matches with blue cheese?
b. Rioja
Which of the following are ways a winemaker can make a medium sweet wine?
a. Add unfermented grape juice to dry wine
b. Add grape spirit to the fermenting wine
c. Remove yeast during fermentation
d. All of it above
Which of the following are ways a winemaker can make a medium sweet wine?
a. Add unfermented grape juice to dry wine
When are grapes pressed off their skins for white wine making?
a. Before fermentation
b. After fermentation
When are grapes pressed off their skins for white wine making?
a. Before fermentation
Pinot Noir produces wines with flavours of cherry, blackberry and black pepper.
a. True
b. False
Pinot Noir produces wines with flavours of cherry, blackberry and black pepper.
b. False
Which sweetness level is a White Zinfandel?
a. Dry
b. Medium
c. Sweet
Which sweetness level is a White Zinfandel?
b. Medium
Where in your mouth do you first perceive sweetness?
a. Tip of the tongue
b. Top of the teeth and gums
c. Sides of the mouth
d. Back of the palate
Where in your mouth do you first perceive sweetness?
a. Tip of the tongue
Where does tannin come from?
a. Grape skins
b. Grape pulp
c. Grape pips
Where does tannin come from?
a. Grape skins
Which gives colour to a red wine?
a. Pips
b. Pulp
c. Skin
d. Stalk
Which gives colour to a red wine?
c. Skin
Which pair of grapes is used to make Champagne?
a. Cabernet Sauvignon and Merlot
b. Cabernet Sauvignon and Sauvignon Blanc
c. Chardonnay and Pinot Noir
d. Chardonnay and Sauvignon Blanc
Which pair of grapes is used to make Champagne?
c. Chardonnay and Pinot Noir
Dry, intensely fruity, light to medium body with refreshingly high acidity and aromas of green frutis and herbaceous notes, best describes which of the following wines?
a. Chardonnay
b. Merlot
c. Pinot Noir
d. Sauvignon Blanc
Dry, intensely fruity, light to medium body with refreshingly high acidity and aromas of green frutis and herbaceous notes, best describes which of the following wines?
d. Sauvignon Blanc
Which of the following statements are TRUE about wines from a cool climate?
1.High in acidity; 2.Mainly white; 3.Lower in alcohol; 4.Refreshing
a. 1 and 4
b. 2 and 3
c. 1, 2, and 4
d. All of the above
Which of the following statements are TRUE about wines from a cool climate?
1.High in acidity; 2.Mainly white; 3.Lower in alcohol; 4.Refreshing
d. All of the above
An off-dry wine is considered to be:
a. A high-risk wine
b. A low-risk wine
An off-dry wine is considered to be:
b. A low-risk wine
Where is Rioja?
a. France
b. Germany
c. Spain
d. Italy
Where is Rioja?
c. Spain
Tannic red wines mature in bottles.
a. True
b. False
Tannic red wines mature in bottles.
a. True
Pinot Grigio is a full-bodied white wine from Italy.
a. True
b. False
Pinot Grigio is a full-bodied white wine from Italy.
b. False
A Chardonnay from a cool climate will be typically full-bodied with flavours of stone and tropical frutis.
a. True
b. False
A Chardonnay from a cool climate will be typically full-bodied with flavours of stone and tropical frutis.
b. False
A blanket system preserves a wine by removing the oxygen from the bottle.
a. True
b. False
A blanket system preserves a wine by removing the oxygen from the bottle.
b. False
Which of the following are considered hot climate regions? 1.Australia; 2.Central Spain; 3.Germany; 4.Southern France;
a. 2 and 4
b. 1
c. 1, 2 and 4
d. 2, 3 and 4
Which of the following are considered hot climate regions? 1.Australia; 2.Central Spain; 3.Germany; 4.Southern France;
c. 1, 2 and 4
Which type of wine is Asti from Italy?
a. Fortified
b. Light
c. Sparkling
d. Sweet
Which type of wine is Asti from Italy?
c. Sparkling
When are grapes harvested?
a. Spring
b. Summer
c. Autumn
d. Winter
When are grapes harvested?
c. Autumn
Acidity helps a wine mature.
a. True
b. False
Acidity helps a wine mature.
a. True
Which of the following foods is high in umami?
a. Carrots
b. Cheesecake
c. Lemons
d. Mushrooms
Which of the following foods is high in umami?
d. Mushrooms
Which of the following grapes is often blended with Cabernet Sauvignon in Bordeaux?
a. Merlot
b. Pinot Noir
c. Sauvignon Blanc
d. Syrah/Shiraz
Which of the following grapes is often blended with Cabernet Sauvignon in Bordeaux?
a. Merlot
White Burgundy is an example of?
a. A light-bodied wine
b. A medium-bodied wine
c. A full-bodied wine
White Burgundy is an example of?
b. A medium-bodied wine
Which of the following best describes climate?
a. A latitude range of 30’ - 50’ north or south of the Equator
b. The amount of rainfall expected in a given year
c. The amount of sunlight and heat a region gets
d. The complex conditions expressed by a specific vineyard
Which of the following best describes climate?
c. The amount of sunlight and heat a region gets
Oaked California Chardonnay is an example of:
a. Light-bodied white wine
b. Medium-bodied white wine
c. Full-bodied white wine
d. Sparkling white wine
Oaked California Chardonnay is an example of:
c. Full-bodied white wine
Which of the following does a regions’s climate tell us? 1.Expected temperatures; 2.Expected weather conditons; 3.Expected style of wine; 4.Expected type of grape;
a. All of the above
b. 1, 2, and 3
c. 1 and 2
d. 3 and 4
Which of the following does a regions’s climate tell us?
1.Expected temperatures; 2.Expected weather conditons; 3.Expected style of wine; 4.Expected type of grape;
b. 1, 2, and 3
Which of the following is NOT a type of wine?
a. Fortified Wine
b. Light Wine
c. Sparkling Wine
d. Sweet Wine
Which of the following is NOT a type of wine?
d. Sweet Wine
Which of the following does tannin contribute to a wine?
1.Ability to age; 2.Complexity; 3.Length; 4.Structure
a. 2 only
b. 1 and 3 only
c. 1, 2, and 4
d. 1, 3, and 4
Which of the following does tannin contribute to a wine?
1.Ability to age; 2.Complexity; 3.Length; 4.Structure
c. 1, 2, and 4
Rosé wines usually have more body than white wines?
a. True
b. False
Rosé wines usually have more body than white wines?
a. True
Which of the following is an example of a full-bodied red wine?
a. Australian Shiraz
b. Oaked Chardonnay
c. Chilean Merlot
Which of the following is an example of a full-bodied red wine?
a. Australian Shiraz
A low acid wine is a good match for fatty or oily foods.
a. True
b. False
A low acid wine is a good match for fatty or oily foods.
b. False
A wine that is deeply coloured, rich, powerful, peppery, and has the ability to age is likely going to be made from:
a. Cabernet Sauvignon
b. Chardonnay
c. Pinot Noir
d. Syrah/Shiraz
A wine that is deeply coloured, rich, powerful, peppery, and has the ability to age is likely going to be made from:
d. Syrah/Shiraz
Which of the following determines the colour of a wine?
1.Alcohol Degree; 2.Grape Type; 3.Vintage; 4.Winemaking;
a. 1, 2 and 4
b. 2 and 4
c. 2 only
d. All of the above
Which of the following determines the colour of a wine?
1.Alcohol Degree; 2.Grape Type; 3.Vintage; 4.Winemaking;
a. 1, 2 and 4
Cool climate wines are typically lower in alcohol.
a. True
b. False
Cool climate wines are typically lower in alcohol.
a. True
What of the following is true about all light wines?
1.They are all dry; 2.The range of alcohol is 11%-18%; 3.No spirit has been added; 4.It is still;
a. 1, 3 and 4
b. 2 only
c. 3 and 4
d. All of the above
What of the following is true about all light wines?
1.They are all dry; 2.The range of alcohol is 11%-18%; 3.No spirit has been added; 4.It is still;
c. 3 and 4
Which of the following pair are BOTH fortified Wines?
a. Port and Madeira
b. Sherry and Sancerre
c. Port and Amarone
d. Cava and Icewine
Which of the following pair are BOTH fortified Wines?
a. Port and Madeira
Acidity in food increases the perception of acidity in wine?
a. True
b. False
Acidity in food increases the perception of acidity in wine?
b. False
Tannin is a flavour in wine.
a. True
b. False
Tannin is a flavour in wine.
b. False
Which of the following does oak add to a wine?
1.Alcohol; 2. Flavour; 3. Tannin; 4. Texture.
a. 2, 3, and 4
b. 2 only
c. 1 and 3
d. all of the above
Which of the following does oak add to a wine?
1.Alcohol; 2. Flavour; 3. Tannin; 4. Texture.
a. 2, 3, and 4
How is tannin perceived in your 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 tannin perceived in your mouth?
b. A mouth-drying sensation
Why is acicidty important for sweet wines?
a. It adds extra body to the wine
b. It prevents the wine from being cloying
c. It enhances the fruity character of the wine
d. It makes the wine seem less alcoholic
Why is acicidty important for sweet wines?
b. It prevents the wine from being cloying
