Module 1 - Tasting Technique, Food and Wine Pairing and Social Responsibility

Question 1

What components in food make wine taste harder?

Answer 1

Sweetness and umami

Question 2

How are wines that taste slightly sweet described?

Answer 2

Off-dry

Question 3

What are three important factors to consider when recommending a wine?

Answer 3

Cost, food, and guest’s preference.

Question 4

What do you call the combination of alcohol, tannins, sugars, and flavor compounds in wine?

Answer 4

Body

Question 5

If a wine looks fine but has a musty aroma, what is the fault?

Answer 5

The wine is affected by cork taint.

Question 6

What is the most common fault detected on the nose?

Answer 6

Cork taint

Question 7

A long finish could be an indicator of what?

Answer 7

High quality wine.

Question 8

What is the least important factor in determining what wine to recommend to a guest?

Answer 8

If it’s your fav.

Question 9

Which palate component makes wine taste vibrant and refreshing?

Answer 9

Acidity

Question 10

Eating food is a good idea while consuming alcohol because…

Answer 10

Alcohol will enter the system slower.

Question 11

What is the best serving temp for Barolo?

Answer 11

Room temp 59-64f

Question 12

If you pair a high alcohol wine with food that has chili heat, how will the wine seem?

Answer 12

More bitter

Question 13

If you pair a high tannin wine with a salty food, the wine will seem…

Answer 13

Softer, smoother, and less tannic.

Question 14

What is the best serving temp for Beaujolais?

Answer 14

Lightly Chilled 55f

Question 15

What will umami in food do to the perception of wine?

Answer 15

It will emphasize the bitterness and tannins in the wine.

Question 16

When pairing a wine with a dish that has sweetness, a general rule is to choose a wine with…

Answer 16

More sweetness

Question 17

Acid in food can do what to your perception of acidity in wine?

Answer 17

Decrease it.

Question 18

What is the best temp to serve Valpolicella?

Answer 18

Lightly Chilled 55f

Question 19

What is the best serving temp for Meursault?

Answer 19

Lightly chilled 50-55f

Question 20

If you pair a high tannin wine with a salty food, the wine would seem…?

Answer 20

Softer, smoother, and less tannic.

Question 21

Which aromas and flavors might indicate oak aging?

Answer 21

Vanilla and toast

Question 22

A possible indication of quality in the finish of the wine is…

Answer 22

A long complex finish.

Question 23

What is the ideal temp to serve a bottle of Cava

Answer 23

Well chilled - 43-50f

Question 24

What components in food make wine taste softer?

Answer 24

Acidity and salt

Question 25

A sweet wine that is too low in acid can taste…

Answer 25

Oversweet and cloying

Question 26

If you have a dry wine with dessert, how will the wine taste?

Answer 26

It will seem tart and over acidic.

Question 27

What is the best serving temp for a sweet Muscat?

Answer 27

Well Shilled - 43-45f

Question 28

What wine would decrease the bitter taste of a dish high in bitterness?

Answer 28

Beaujolais Nouveau

Question 29

Where on the tongue does one taste acidity?

Answer 29

On the sides