Quiz: Wine Tasting & Etiquette

Question 1

T/F

With training, we can lower our detection level

Answer 1

False

Question 2

T/F
“Sensation” refers to the way the brain interprets sensory input

Answer 2

False

Question 3

T/F
With training, we can lower our recognition threshold

Answer 3

True

Question 4

T/F
Perception is hard-wired into our brains and cannot change

Answer 4

False

Question 5

When a wine is amber gold:

Answer 5

This is a sign of possible oxidation

Question 6

T/F
Deep golden yellow is a sign of barrel aging

Answer 6

True

Question 7

T/F
Deep golden yellow indicates a warm growing region

Answer 7

True

Question 8

T/F
Deep golden yellow is a sign a wine is maderized

Answer 8

False

Question 9

“Cloudy” is an adjective that can be used to describe _____ in a wine

Answer 9

Clarity

Question 10

T/F
The olfactory epithelium is connected to the brain’s olfactory bulb

Answer 10

True

Question 11

T/F
The olfactory epithelium can be reached through the retro-nasal route

Answer 11

True

Question 12

T/F
The olfactory epithelium controls the sense of smell

Answer 12

True

Question 13

Refers to the specific scents of the wine that come from the grape variety itself

Answer 13

Aroma

Question 14

Refers to the scents derived from the winemaking process

Answer 14

Bouquet

Question 15

T/F
We can detect only about 500 different smells

Answer 15

False

Question 16

T/F
Odorants are non-volatile components

Answer 16

False

Question 17

T/F
Wine has over 10,000 odiferous components

Answer 17

False

Question 18

T/F
We can detect the “off” hard-boiled egg odor of Hydrogen Sulfide in amounts as little as three parts per billion

Answer 18

True

Question 19

Body is related to the sense of

Answer 19

Touch

Question 20

Acidity is related to the sense of

Answer 20

Taste

Question 21

Astringency is related to the sense of

Answer 21

Touch

Question 22

Alcohol is related to the sense of

Answer 22

Touch, Smell

Question 23

T/F
An appropriate wine tasting glass should have facets to reflect light off the glass

Answer 23

False

Question 24

T/F
An appropriate wine tasting glass should have a stem to enable the taster to hold the glass without touching the bowl

Answer 24

True

Question 25

T/F
An appropriate wine tasting glass should be just large enough to hold 25ml of wine

Answer 25

False

Question 26

T/F
An appropriate wine tasting glass should flare out at the edges to distribute the aroma of the wine

Answer 26

False

Question 27

T/F
As a general rule:
taste whites before reds

Answer 27

True

Question 28

T/F
As a general rule:
Taste light-bodied wines before full-bodied

Answer 28

True

Question 29

T/F
As a general rule:
Taste young wines before older wines

Answer 29

True

Question 30

T/F
For red wines, a deeper color may suggest high tannin levels

Answer 30

True

Question 31

When you swirl a wine in a tasting glass before smelling, you:

Answer 31

Are volatizing the esters

Question 32

T/F
If you allow wine to remain in your mouth for too long, it reduces your perception of both acidity and tannins

Answer 32

False

Question 33

T/F
Acidity tends to make a wine taste thin and light

Answer 33

True

Question 34

T/F
Acidity tends to make wine feel like it has greater body

Answer 34

False

Question 35

T/F
Malolactic fermentation tends to reduce body

Answer 35

False

Question 36

T/F
Sweetness brings lighter body to a wine

Answer 36

False

Question 37

T/F
To give a red wine some air before serving, it suffices to open the bottle and leave it upright for an hour to “breathe”

Answer 37

False

Question 38

T/F
Cork taint is made all the worse when pieces of cork fall into the wine after opening

Answer 38

False