DAY 5

Question 0

What is the pour size of a glass of wine?

Answer 0

7 ounces

Question 1

Explain in detail how to serve wine by the bottle.

Answer 1

Glasses should be placed about half annch above the tip of the knife. Show the label to the host. Quietly announce the bottle to the host: vintage, winemaker, varietal. Remove cork. Pour 1 oz. sample for the host. Pour clockwise around the table remembering ladies first, then gentlemen, finishing with the host. Place the wine on the table with the label facing the host. Place the service linen and cork in your pocket.

Question 2

What is the pour size of a glass of port?

Answer 2

3 ounces.

Question 3

How should wine glasses be held when serving?

Answer 3

By the stem.

Question 4

When pouring a bottle of wine at the table whom do you serve first and why?

Answer 4

Traditionally, the serving order is ladies first, the gentlemen clockwise around the table ending with the host.

Question 5

When serving a bottle of wine at the table, when is the wine service truly finished?

Answer 5

When the server pours the last drop of wine and removes the wine bottle from the table.

Question 6

Why is body an important concept to understand about wine? What is the body of a wine?

Answer 6

Body is one of the few wine terms that has the same meaning to every taster. Body is a textural sensation, the feeling of weight, richness, and thickness in the mouth,

Question 7

Of the big seven varietals, which are light?

Answer 7

Riesling, Pinot Noir

Question 8

Of the big seven varietals, which are Medium?

Answer 8

Sauvignon Blanc, Merlot

Question 9

Of the big seven varietals, which are full?

Answer 9

Chardonnay, Cabernet Sauvignon, Syrah/Shiraz

Question 10

How does the term “skim milk” help us understand the textural sensation and weight body produces in a wine?

Answer 10

Watery, runny, feels kind of skimpy on the tongue and the taste goes away fast. Light bodied.

Question 11

How does the term “whole milk” help us understand the textural sensation and weight body produces in a wine?

Answer 11

Thicker, richer, coats your mouth a bit, and the flavor lingers longer than skim milk- medium bodied.

Question 12

How does the term “heavy cream” help us understand the textural sensation and weight body produces in a wine?

Answer 12

Dense, thick, really clings to the inside of your mouth, and the flavor hangs on- full bodied.

Question 13

Pair Riesling with a menu item.

Answer 13

Chicken Milanese

Question 14

Pair Sauvignon Blanc with a menu item.

Answer 14

Salads, soups

Question 15

Pair Chardonnay with a menu item.

Answer 15

Grilled Salmon

Question 16

Pair Pinot Noir with a menu item.

Answer 16

Old Fashioned Cheeseburger, Ahi Tuna

Question 17

Pair Merlot with a menu item.

Answer 17

Veggie burger

Question 18

Pair Cabernet with a menu item.

Answer 18

Filet mignon, Chicago ribeye

Question 19

Pair Syrah/Shiraz with a menu item.

Answer 19

Ahi tuna steak, prime rib

Question 20

Define the wine descriptor “dry.”

Answer 20

Lack of residual sugar is the taster and winemakers definition.

Question 21

Define the wine descriptor “crisp.”

Answer 21

The more acidity, the more crisp. Low acidity usually provides a soft, Plump, and smooth feel in the mouth. High acidity is tangy, tingly, and mouthwatering,

Question 22

Define the wine descriptor “oaky.”

Answer 22

The flavor of wine affected by the oak barrel used in the process of winemaking. Several factors and processes contribute to the amount of oak and style of oak in wines.

Question 23

Define tannin.

Answer 23

Tannin is a natural component of the skins, stems, and seeds of wine grapes. It is recognizable in red wines because of skin contact.

Question 24

What is the entry level Riesling?

Answer 24

Hogue

Question 25

What is the entry level Sauvignon Blanc?

Answer 25

Clifford Bay

Question 26

What is the entry level Chardonnay?

Answer 26

Wente

Question 27

What is the entry level Pinot Noir?

Answer 27

Angeline

Question 28

What is the entry level Merlot?

Answer 28

Red Rock

Question 29

What is the entry level Cabernet?

Answer 29

Grayson

Question 30

What is the entry level Syrah/Shiraz?

Answer 30

Matchbook.

Question 31

List eight by the glass white wine choices.

Answer 31

Conundrum White Table Wine, Ferrari-Carano Fume Blanc, Honig Sauvignon Blanc, J. Lohr Chardonnay, Lincourt Unoaked Chardonnay, Merryvale Starmont Chardonnay, Sabastiani Chardonnay, Santa Margarita Pinot Grigio.

Question 32

List eight by the glass red wine choices.

Answer 32

9 Stones Shiraz, Belle Glos Meiomi Pinot Noir, Genesis Merlot, Joseph Carr Cabernet, Lincourt “Lindsay’s” Pinot Noir, Newton Claret, The Prisoner Zinfindel, The Velvet Devil Merlot.