taste and evaluation Flashcards
What effect does tannin have on the palate?
a. Burning sensation
b. Dry, rough sensation
c. Mouth-watering sensation
d. Mouth-puckering sensation
Dry, rough sensation
How do you assess the length of the wine’s finish?a.Counting the persistance of all flavors after swallowing.
b. Counting the persistance of desireable flavors after swallowing.
c. guaging the length of the mouth watering effect of the acid after swallowing
d. guaging the intensities of aromas and flavors after swallowing
Counting the persistance of desireable flavors after swallowing.
Sugar ______ the body of the wine & acidity _________ the perception body of the wine.
a. Increases/Increases
b. Increases/Decreases
c. Decreases/Increases
d. Decreases/Decreases
Increases/Decreases
If a red wine’s color is predominantly a red color with some noticeable orange or brown color in it, what color is the wine according to the SAT?
a. ruby
b. purple
c. garnet
d. tawny
garnet
Which of the following is not a secondary aroma?
a. wet stones
b. vanilla
c. butter
d. biscuit
wet stones
What is the most common color for red wine?
a. ruby
b. purple
c. garnet
d. tawny
ruby
Which of the following is not a tertiary aroma?
a. caramel
b. cloves
c. marmalade
d. leather
cloves
If a wine’s aromas are not immediately apparent upon smelling, but are not too delicate to distinguish easily, what is the aromatic intensity of the wine?
a. light
b. medium
c. pronounced
medium
True of False? Rose wines that would be considered “orange” in color are very rare.
True
What are primary aromas?
a. Aromas that come from post-fermentation winemaking
b. Aromas that come from oak maturation
c. Aromas that come from bottle aging
d. Aromas that come from the grape and are created during alcoholic fermentation.
Aromas that come from the grape and are created during alcoholic fermentation.
If a white wine has a broad watery rim, what should the color intensity be?
a. pale
b. medium
c. deep
d. watery
pale
True or False? If a wine has a limited number of primary fruit aromas that come from a single cluster (eg. only citus fruit) the wine is considered a “simple” wine.
True
When looking through an upright glass of red wine, what is the color intensity if you cannot see the stem of the glass through the wine?
a. pale
b. medium
c. deep
d. opaque
deep
If a wine has a distinct presence of sugar but is not so sweet as to pair with a dessert, how should the sweetnes level be assessed?
a. dry
b. off dry
c. medium
d. sweet
medium
What are tertiary aromas?
a. aromas that come from post fermentation winemaking techniques
b. aromas that come from oak maturation
c. aromas that develop during ageing or maturation
c. aromas that come from the grape and are created during the alcoholic fermentation
aromas that develop during ageing or maturation
