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HB 409-Intro to Wine > Chapter 6 > Flashcards

Chapter 6 Flashcards

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1
Q 
From the Rhone Valley of France, called Petite Sirah by some California wineries\_\_\_
A. Gamay
B. Pinot Noir
C. Zinfandel
D. Syrah
E.Cabernet Sauvignon
A

Syrah

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2
Q 
Grown in the best vineyards in the Burgundy district of France\_\_\_
A. Gamay
B. Pinot Noir
C. Zinfandel
D. Syrah
E.Cabernet Sauvignon
A

Pinot Noir

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3
Q 
Most vegetative/herbaceous red wine on the list\_\_\_\_
A. Gamay
B. Pinot Noir
C. Zinfandel
D. Syrah
E.Cabernet Sauvignon
A

Cabernet Sauvignon

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4
Q 
Most likely to be vinified by carbonic maceration \_\_\_\_
A. Gamay
B. Pinot Noir
C. Zinfandel
D. Syrah
E.Cabernet Sauvignon
A

Gamay

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5
Q 
A fruity raspberry aroma is typical of this variety when young; originally from Italy\_\_\_
A. Gamay
B. Pinot Noir
C. Zinfandel
D. Syrah
E.Cabernet Sauvignon
A

Zinfandel

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6
Q 
Used for sparkling wine production in California and France\_\_\_
A. Gamay
B. Pinot Noir
C. Zinfandel
D. Syrah
E.Cabernet Sauvignon
A

Pinot Noir

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7
Q 
The most commonly made blush varietal wine in CAlifornia starts with this grape\_\_\_
A. Gamay
B. Pinot Noir
C. Zinfandel
D. Syrah
E.Cabernet Sauvignon
A

Zinfandel

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8
Q 
The most commonly made red varietal wine in California starts with this grape. \_\_\_
A. Gamay
B. Pinot Noir
C. Zinfandel
D. Syrah
E.Cabernet Sauvignon
A

Cabernet Sauvignon

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9
Q 
Grown in the best vineyards of Bordeaux, France \_\_\_
A. Gamay
B. Pinot Noir
C. Zinfandel
D. Syrah
E.Cabernet Sauvignon
A

Cabernet Sauvignon

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10
Q

How is the evaluation of color and clarity modified for red wines?

A

You tilt the glass so that you can look through a thinner layer of wine

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11
Q

What might lead you to have more olfactory fatigue while tasting red wines?

A

Their higher alcohol contents and stronger odors

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12
Q

What element of red wines will probably cause you to have palate fatigue? How can you minimize it?

A

The astringency from tannins seems to get stronger with each sip and that tires the palate. If tasters wait 40 seconds or more between sip the effect is lessened.

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13
Q

T/F: Descriptors from the floral and tropical fruit segments of the aroma wheel are used less often for red table wines than they are for white table wines

A

True

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14
Q

When is a wine “dead”?

A

When off odors, particularly the acetaldehyde odor of oxidation, predominate.

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15
Q

Refer to the five wines marked A,B,C,D,E in the article “Napa Pinot Noirs Still Rank at the Top” p177, Which wine has an off odor?

A

E has a “slightly vinegary note”

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16
Q

Refer again to the five wines marked A,B,C,D,E in the article “Napa Pinot Noirs Still Rank at the Top” p177, Which of the sound wines would you predict to have the shortest aging life in the bottle?

A

C is described as “round and silky” while all others have “medium tannins”

17
Q

Which odor descriptors would you expect to find in the bottle bouquet of a fine, well-aged 1978 Napa Valley Cabernet Sauvignon?

A

tobacco, coffee, chocolate, soy

18
Q

Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?

A

bell pepper, eucalyptus, mint, maybe berries, cassis

19
Q

Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?

A

acetaldehyde, ethyl acetate

20
Q

A California wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?

a. A beaujolais-style wine
b. Pinot Noir Blanc
c. Gamay Nouveaux
d. a Burgundian-style wine
e. Pinot Oakeaux

A

a Burgundian-style wine

21
Q

Which red table wine on the list below would you predict would have the darkest color and most tannin? IT also can have an aroma of fresh ground black peper. All are from the same vintage.

a. Zinfandel
b. Pinot Noir
c. Gamay Beaujolais
d. Syrah
e. Merlot

A

Syrah

22
Q

Which sensory change on the list below would you not expect as a fine bottle of Cabernet Sauvignon ages?

a. The red color becomes more tawny
b. the tannins polymerize and the wine feels less rough
c. the total acid content increases
d. the odors and flavors become more complex and subtle
e. a sediment forms

A

the total acid content increases

HB 409-Intro to Wine (15 decks)

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