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Study Questions Flashcards

1
Q

Which of the following conditions allows for the best impression of a wine?

A

A room that allows natural light

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2
Q

Which of the following is the most common color for red wines?

A

Ruby

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3
Q

Which of the following is the most common color for white wines?

A

Lemon

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4
Q

Which of the following colors best describes a red wine with some age?

A

Garnet

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5
Q

If the pigmentation of a wine reaches the core to the rim, it should be described as:

A

Deep

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6
Q

Oak and malolactic conversion aromas are considered:

A

Secondary aromas

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7
Q

A fortified wine, such as Fino Sherry with 15% alcohol is described as having:

A

Low alcohol

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8
Q

Which structural component is the main factor that contributes to a body in a wine?

A

Alcohol

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9
Q

Which factor is important for balance in a wine with sugar?

A

Acidity

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10
Q

A wine should meet how many positive criteria to qualify as acceptable?

A

One

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11
Q

Which of the following is true about umami in food when pairing with wine?

A

It makes a wine seem more bitter

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12
Q

Salt can enhance the flavor and wine true or false

A

True

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13
Q

Acidity and food can make a wine seam:

A

Less acidic

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14
Q

Which statement is true about flavor intensity, and food and wine pairing?

A

The food and wine should have equal flavor intensities

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15
Q

What does salt in food do to a wine?

A

Decreases acidity

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16
Q

The effect of chili heat is greatest in which wine style?

A

Whines with higher alcohol

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17
Q

A persons sensitivities do not play an important role in matching food and wine. True or false

A

False

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18
Q

Food has a greater impact on Wine than Wine has on food. True or false

A

True

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19
Q

Acidity and wine makes the pallet seem cloying and un refreshing when paired with fatty/oily foods. True or false.

A

False

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20
Q

Which statement is most appropriate for storing wine?

A

Poor storage can create faulted wines

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21
Q

Which degree is generally accepted as room temperature?

A

18°C or 64°F

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22
Q

Which type of wine is best served I a flute?

A

Sparkling wine

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23
Q

Which style of wine could be served at the warmest temperature range?

A

Still red wine

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24
Q

Which of the following red wines should be served at the coolest temperature range?

A

Champagne

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25
An ice bucket will efficiently chill a wine, if
The bucket is filled with both parts, ice and cold water
26
When opening a bottle of sparkling wine, one should always:
Twist the bottle and not the cork
27
When decanting an aged red wine, why should it be held near a light source?
It helps with seeing when sediments collect in the neck
28
Aromas of damp cardboard and muted fruit flavors is an indicative of:
A wine that has been in contact with a cork contaminated with TCA
29
A blanket system:
Adds a layer of gas to protect remaining wine from oxidation
30
Which of the following pairs are found in the pulp of a grape?
Sugar and acid
31
Most wine grapes belong to which species of vine?
European
32
Which environmental factor generates energy in the vine to produce sugars to grow and ripen grapes?
Sunlight
33
What is the correct order for grape formation and ripening?
Flowering, fruit set, verasion and ripening
34
What occurs during VERAISON?
Grapes, change color from dark green to golden or reddish purple
35
An example of a grape that performs better in a warm climate, but not in a cool climate is:
Grenache
36
Warm ocean currents, play a significant climate role in:
Northern Europe
37
A wine region with an average growing season temperature of 17°C or 63°F is considered to have a:
Moderate climate
38
In climates further, from the equator vineyards can maximize sunlight exposure by:
Planting grapes on slopes, facing rivers
39
Which environmental factor best creates sunny summers, and dry autumn that can extend the growing season?
Mountains
40
Most of the worlds vineyards are found between which degree of latitude?
30 to 50
41
Which weather related issue can result in wines that are too high and acidity?
Cooler than usual vintages
42
Which of the following is a challenge in the spring that can reduce the crop for the year?
Frost
43
Which of the following would be used in high levels of moisture?
Fungicides
44
The challenge of lower yields is:
Commercial viability
45
An example of a pest or disease, that is beneficial to grapes is:
BOTRYTIS CINEREA
46
Grapes harvested later, in the ripening process will have:
Higher sugars, lower acidity
47
Vendanges tardives indicates a wine made from:
Grapes that have been picked later in the harvest season
48
An example of a PDO level Wine in Europe is:
Qualitatswein
49
The acronym AOC refers to a PDO wine from which country?
France
50
Which process maximizes extraction of liquid from grapes?
Pressing
51
Which combination of factors would most likely to increase the cost of a wine?
Steep Vineyards, new French, oak barrels, natural cork
52
Which is the correct typical order for red wine making?
Fermentation, draining, pressing, maturation
53
Which process uses a plunger to extract color and tannin for red wine making
Punching down
54
Which is the correct order for dry white wine making
Crushing, pressing, fermentation, maturation
55
Short maceration followed by fermentation temperatures of 12°C to 22°C or 54°F to 72°F. Best describes:
Rosé wine making
56
In cool vintages
Sugar may be added to the grape juice before fermentation
57
Which of the following would result in the least cost when adding oak flavors to a wine?
Oak staves
58
Which vessel would lead to a maturation with oxygen?
Old oak vats
59
After which step of the Wine making process is the Wine unlikely to improve?
Packaging
60
Which of the following statements about Pinot noir is true?
Pinot Noir can be enjoyed when it is young
61
If a climate or vintage is too warm, the flavors of Pinot Noir will:
Show unattractive flavors of cooked fruit
62
Which labeling term would be the highest quality from the best vineyards in Burgundy?
Grand Cru

Wset 2 (1 decks)

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