Chpt 1 Tasting and Evaluating Wine

Question 1

WHICH OF THE FOLLOWING CONDITIONS ALLOWS FOR THE BEST IMPRESSION OF A WINE

a. A room that has been cleaned with bleach
b. A room that allows natural light
c. A palate that has been freshly brushed with toothpaste
d. A palate after a cup of coffee

Answer 1

A room that allows natural light

Question 2

WHICH OF THE FOLLOWING IS THE MOST COMMON COLOUR FOR RED WINES?

a. Purple
b. Ruby
c. Garnet
d. Tawny

Answer 2

RUBY - usually found in medium structured or even matured or aged wines, the most common color

Question 3

WHICH OF THE FOLLOWING IS THE MOST COMMON COLOUR FOR WHITE WINES?

a. Lemon
b. Gold
c. Amber
d. Brown

Answer 3

LEMON - the most common color

Question 4

WHICH OF THE FOLLOWING COLOURS BEST DESCRIBES A RED WINE WITH SOME AGE?

a. Ruby
b. Garnet
c. Purple
d. Brown

Answer 4

Garnet

Question 5

IF THE PIGMENTATION OF A WINE REACHES FROM THE CORE TO THE RIM, IT SHOULD BE DESCRIBED AS:

a. Pale
b. Medium
c. Deep
d. Pronounced

Answer 5

Deep

Question 6

OAK AND MALOLACTIC CONVERSION AROMAS ARE CONSIDERED:

a. Primary Aromas
b. Secondary Aromas
c. Tertiary Aromas
d. Faulted Aromas

Answer 6

Secondary Aromas

Question 7

A FORTIFIED WINE SUCH AS FINO SHERRY WITH 15% ALCOHOL IS DESCRIBED AS HAVING:

a. Low Alcohol
b. Medium Alcohol
c. High Alcohol

Answer 7

Low Alcohol

Question 8

WHICH STRUCTURAL COMPONENT IS THE MAIN FACTOR THAT CONTRIBUTES TO BODY IN A WINE?

a. Sugar
b. Acidity
c. Tannins
d. Alcohol

Answer 8

Alcohol

Question 9

WHICH FACTOR IS IMPORTANT FOR BALANCE IN WINE WITH SUGAR?

a. Acidity
b. Alcohol
c. Flavor characteristics
d. Tannins

Answer 9

Acidity

Question 10

A WINE SHOULD MEET HOW MANY POSITIVE CRITERIA TO QUALIFY AS ACCEPTABLE?

a. One
b. Two
c. Three
d. None - there are problems on all criteria

Answer 10

One