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► Wine 1 > Self Assessment 1 > Flashcards

Self Assessment 1 Flashcards

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1
Q

T or F

Flavor is a combination of smell, taste and tactile sensation

A

T

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2
Q

What is the study of wine

A

Oenology

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3
Q 
What quality would you expect of a white wine described as "very pale and nearly colorless'?
a. intense fruit arommas
B. Low in alcohol
C. Light or thin bodied
D. High acidity
A

C. Light or thin bodied

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4
Q

what is the traditional interpretation of aroma and bouquet?

A

Aroma smell of grape

Bouquet is the skill derived

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5
Q

What is the modern interpretation of aroma and bouquet?

A

Bouquet is all smells

Aroma is single smell

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6
Q 
Who is the person who is credited with developing the Wine Aroma Wheel?
A. Dr Albert J Winkler
B. Dr Anne Noble 
C. Dr Herman Wheeler
D. ANdre Tchelistcheff
A

B Dr. Anne Noble

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7
Q

T or F

you would expect a colder glass of wine to have less intense aromas compared to a warmer glass of the same wine.

A

T

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8
Q

What type of aroma most associated with the apple?

A

Chardonnay

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9
Q

What type of aroma most associated with grapefruit

A

Sauvignon Blanc

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10
Q

What type of aroma most associated with the Lychee Nut

A

Gewürztraminer

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11
Q

What type of aroma most associated with petrol

A

Riesling

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12
Q

What type of aroma most associated with the black currant

A

Cabernet Sauvignon

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13
Q

What type of aroma most associated with mushroom-earthiness

A

Pinot Noir

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14
Q 
Which tasting order would place the second wine at a disadvantage?
A. white before red
B. sweet before dry
C. young before red
D. light bodied before full bodied
A

B. sweet before young

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15
Q 
Following all sources of tannin in wine except
A. Grape skin
B. Grape seeds
C. Oak Barrels
D. Lees Aging
A

D. Lees aging

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16
Q

How does tannin affect the taste of wine

A

the longer the juice has contact with the grape skins, grape seeds, and oak barrels it becomes more tannic astringent felling the mouth as bitter tasting

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17
Q

wine is considered to be out of balance when
A. alcohol exceeds 14.5%
B. sugar is not perceptible
C. one or more of the structural components dominate the impression of the wine in the mouth.
D. your perceive acid on the tip of your tongue.

A

C. one or more of the structural components dominate the impression of the wine in the mouth

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18
Q 
all of the following are primary acids found in grapes and therefor in wine, except
A. lactic acid
b. Malic acid
C. citric acid
D. Tartaric acid
A

A. lactic acid

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19
Q

What are tartrate crystals

A

Harmless crystals

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20
Q

What happens to the color of a white wine as it ages?

A

Becomes more golden

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21
Q

What happens to the color of red wine as it ages?

A

softness up and becomes lighter in color

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22
Q

you have just poured two glasses of California riesling. the first was warmer than the second. when tasted, the first will seem

a. less sweet
b. sweet
c. the same

A

B. sweeter

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23
Q

Acetic acid, hydrogen sulfide, sulfur dioxide and mercaptans are all examples of?

a. structural components of wine
b. chemical additives the winemaking process
c. off odors found in wine

A

C. off odors found in wine

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24
Q

according to the heat summation system, carneros, santa maria valley, and chablis are generally all considered to be areas with what climate?

a. region 1
b. region 2
c. region 3
d. region 4
e. region 5

A

A. region 1

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25
Q

Compared to wines from warmer wine growing regions, wines grown where its cooler are likely to be…
a. lighter with more pronounced acidity
b.the same in terms of body and acidity
fuller bodied with a milder acidity

A

a. lighter with more pronounced acidity

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26
Q

why would wine grapes not be harvested at 10 brix?

A

does not qualify to be considered wine

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27
Q

In the process of making wine what is the pomace

A

Left over

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28
Q

in the process of making wine what is the must

A

grape juice

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29
Q

What is the purpose of racking wine

A

to clarify it

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30
Q

why are many white wines fermented in stainless steel tanks that are temperature controlled at about 55F

A

to extend the fermentation time and retain fresh fruity flavors the lower the fermentation

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31
Q

Leaving juice from red grapes in contact with the skins, seeds, and stem fragments to impart color, tannin and flavor is called

A

Maceration

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32
Q

What is chaptalization

A

adding sugar to the must for the purpose of increasing the result alcohol

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33
Q

Define Malolactic Fermentation

A

MLF

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34
Q

why is sulfur used in winemaking?

A

as a preservative

35
Q

Do wines labeled organically grown and produced have any sulfites? Yes or No

A

Yes

36
Q

How would egg whites be used in the wine making process

A

as fining

37
Q

Describe the concept of terroir

A

Earth wind and fire

all coming together to produce a particular type of wine

38
Q

Which of the following does not occur during the oak aging of a wine

a. evaporation
b. oxygenation
c. absorption of tannin
d. accumulation of sulfites

A

D. accumulation of sulfites

39
Q

Which grape variety accurately describes clone

A

Sangiovese Grosso

40
Q

Which grape variety accurately describes Crossing

A

Pinotage

41
Q

Which grape variety accurately describes Hybrid

A

Catawba

42
Q

What is the term that describes the period of grape development when ripening begins

A

Veraison

43
Q

What changes occur during the onset of ripening internally?

A

Carbohydrates begin to covert to sugars the level of which increase while acid levels begins to decrease.

44
Q

What changes occur during the onset of ripening externally?

A

Check book

45
Q

Which vine disease is associated with the classy winged sharpshooter

A

Pierce Disease

46
Q 
T or F
Followin is the correct order for the initial steps of red wine making.
1. harvest
2. crush/ destem
3. adjust the must
4. ferment
5. extended maceration
6. press
A

T

47
Q

A version of a vine variety, such as sangivese gross, selected over several generations to have certain characteristics that will suit particular vineyard conditions and give desired fruit quality and quantity

A

Colne

48
Q

An insect that attacks the vine roots

A

Phylloxera Vastatrix

49
Q

Novel ro that causes moisture loss in the grapes, concentrating sugars, acids and other elements

A

Botrytis cinerea

50
Q

a low trained, cane pruned system of cultivation

A

Guyot simple

51
Q

the bacterial disease which affects the vascular system of the vine

A

perces disease

52
Q

the residue of dead yeast cells in a vessel after fermentation has stopped

A

Lees

53
Q

Grapes, like Muller-Thurgau, that comes from two varieties of Vitis Vinifera

A

Crossing

54
Q 
The traditional approach to wine and food pairing \_\_\_\_\_ the organoleptic traits of both the wine and the food.
A. Compliments
B. Contrasts
C. Echoes
D. all of the above
A

D. all of the above

55
Q

the component of wine most often associated with giving a tactile sensation is.

a. alcohol
b. acid
c. tannin
d. sugar

A

c. tannin

56
Q

Name the five official tastes that humans can perceive

A
  1. Sweet
  2. Salty
  3. sour
  4. bitter
  5. umami
57
Q

Food that have sweetness or nmami tend to make wine taste.

a. stronger ( more acidic, more tannic, more dry)
b. milder (less acidic, less tannic, less dry)
c. no change

A

a. stronger ( more acidic, more tannic, more dry)

58
Q

foods that are naturally acidic or have acid added tend to make wines taste.

a. stronger ( more acidic, more tannic, more dry)
b. milder (less acidic, less tannic, less dry)
c. no change

A

b. milder (less acidic, less tannic, less dry)

59
Q

the following is an example of contrasting wine and food flavors.

a. broiled white seafood steak served with full flavored chardonnay
b. earthy pinot noir served with a meat served with mushroom sauce.
c. prime rib with a medium bodied red wine
d. cajun or similarly spiced seafood or poultry served with a light off dry white wine.

A

d. cajun or similarly spiced seafood or poultry served with a light off dry white wine.

60
Q

an antioxidant is a compound that?

a. prevents oxidation in wine
b. neutralizes free radicals
c. causes alcohol to be broken down in the blood
d. none of the above

A

b. neutralizes free radicals

61
Q

t or f
flavonoid phenolics are the compounds generally considered to be responsible for the lower incidence of heart disease in people that consume wine moderately

A

T

62
Q

anthocyanins are responsible the_____ in wine

a. calories
b. oxidation
c. cyanide
d. color

A

d. color

63
Q

which of the following are the quality levels of the french appellation system
a. vin de pays, vin de table, grand cru, premier cru
b appellation controlee, vin delimite de qualité supérieur, vin de pays, vin de table
c. aoc, vdqs, cin de pays, vino da tavola

A

a. vin de pays, vin de table, grand cru, premier cru

64
Q

What are six key points that feature in all appellation controlee regulations

A
  1. area
  2. yield
  3. grape
  4. alcoho content
  5. viticultural
  6. vinification
65
Q

Chinon from Loire valley is from what region

A

Touraine

66
Q

muscadet from Loire valley is from what region

A

Pay Nantais

67
Q

Sancerre from Loire valley is from what region

A

central loire

68
Q

savennieres from Loire valley is from what region

A

Anjou saumur

69
Q

Which of the following accurately lists the regions of burgundy

a. chablis, cote de nuits, cotes de beaune, mâconnais, beaujolais
b. chablis, cote de beaune, cote chalonnais, mâconnais, beaujolais
c. chablis, code d’or, chalonnais, mâconnais, beaujolais
d. chablis, cote d’or, cote chenas, mâconnais, cote chalonnais

A

c. chablis, code d’or, chalonnais, mâconnais, beaujolais

70
Q

which of the following best describes the difference between the ore de beaune and the cote de nuits?
a. core de beaune wines are evenly divided between red and white; core de nuits wines are mainly white
b. core de beaune wines are mainly white while cote de nuits wines are mainly red
c. cote de beaune wines are mainly red while cote de nuits wines are main white
d most of the grand cru wines of the cote d’or are located in the cote de beaune

A

b. core de beaune wines are mainly white while cote de nuits wines are mainly red

71
Q

which of the following is not one of the four appellation levels of chablis

a. petit chablis
b. grand cru chablis
c. regular chablis
d. premier cru chablis

A

c. regular chablis

72
Q

name of the grand cry of chablis

A 
1.
2.
3.
4.
5.
6.
7.
73
Q

t or f
in the carbonic maceration process of making beaujolais the grape skins are broken in order for the conversion of sugar to alcohol to take place

A

F

74
Q

Name 5 of the crus of beaujolais

A 
1. 
2.
3.
4.
5.
75
Q

which of the followin is not an approved variety in the production of chateaunneuf du pape

a. grenache noir
b. chasellas
c. cinsault
d. rousanne

A

b. chasellas

76
Q

t or f
the northern rhone is known for the quantity of its wine while the southern rhone is known for the higher quality of its wine

A

F

77
Q

the dominate red grape variety of cahors is

A

Cot

78
Q

chateauu lafitte tothschild is to pauillac as chateau haut brion is to

A

Graves (pessac-leognan)

79
Q

List six grape varieties used for alsacian wines

A
  1. Riesling
  2. Pinot Gris
  3. Muscat d Alsace
    4.
    5.
    6.
80
Q

t or f

the vineyards of alsace are located on the cool western slopes of vosges mountains

A

f

81
Q

all of the following are communes of the medoc except

a. st esterphe
b. julienas
c. margaux
d. listrac

A

b. julienas

82
Q

what is one of the key differences between the classification of the wines of medoc and st emission?

A

?

83
Q

which of the following is an appellation of the cote chalonnaise

a. rieully
b. bouzeron.
c. geve\rey-chambertin
d. monthelie

A

b. bouzeron.

84
Q

what vineyard condition in sauternes accounts for the unique sweet flavor of its wine

A

botrytic vinerea

► Wine 1 (36 decks)

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