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Level One Somm > Taste Like A Sommelier > Flashcards

Taste Like A Sommelier Flashcards

1
Q

The ability to taste and evaluate wine begins with the sense of smell. True or false?

A

True

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2
Q

The indirect pathway to the olfactory receptors is through the mouth. True or false?

A

True.

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3
Q

A sensory stimulus will always result in conscious perception in the brain. True or false.

A

False

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4
Q

What is perception?

A. A sensory stimulus in the cell of the brain
B. The brain’s interpretation of information
C. The brain’s reflective response to a stimulus
D. The brain’s unconscious reflex

A

B

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5
Q

How many smells can a human detect?

A. 100,000
B. 1 million
C. 1 billion
D. 1 trillion

A

D

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6
Q

The study of wine is the effort to increase what type of threshold?

A. Recognition
B. Detection
C. Sensory
D. Cognitive

A

A

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7
Q

Approximately how many different aromas are present in wine?

A. 100
B. 150
C. 200
D. 250

A

C

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8
Q

Aroma is

A. Compounds identified by the sense of taste
B. Compounds identified by the sense of smell
C. The aroma of old wine

A

B

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9
Q

Flavor is

A. Compounds identified by the sense of taste
B. Compounds identified by the sense of smell
C. The aroma of old wine

A

A

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10
Q

Bouquet is

A. Compounds identified by the sense of taste
B. Compounds identified by the sense of smell
C. The aroma of old wine

A

C

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11
Q

One environmental factor that can influence the perception of wine is

A

Time of day

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12
Q

Organoleptic properties of wine are the chemical and physical characteristics that affect one’s senses. True or false?

A

True.

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13
Q

What are the 5 Esses, in order?

A 
See
Swirl
Smell
Sip
Savor
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14
Q

Which step of the 5 esses evaluates the intensity and viscosity of the wine?

A. Sniff
B. See
C. Sip
D. Savor

A

B

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15
Q

Which step of the 5 esses aerates and vaporizes the wine?

A. See
B. Savor
C. Sniff
D. Swirl

A

D

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16
Q

When sipping wine, how long should you all the wine to rest on your tongue?

A. 5 seconds
B. 10 seconds
C. 15 seconds
D. 20 seconds

A

B

17
Q

When considering the finish of a great wine, balance can be defined as

A. A sense of excitement that imprints the memory of the wine in the brain.
B. Each component being in harmony with the other components.
C. A high number of pleasing odors and flavors.

A

B

18
Q

When considering the finish of a great wine, impactfulness can be defined as

A. A sense of excitement that imprints the memory of the wine in the brain.
B. Each component being in harmony with the other components.
C. A high number of pleasing odors and flavors.

A

A

19
Q

When considering the finish of a great wine, complexity can be defined as

A. A sense of excitement that imprints the memory of the wine in the brain.
B. Each component being in harmony with the other components.
C. A high number of pleasing odors and flavors.

A

C

20
Q

The reasons to swirl wine include (select all that apply):

A. Even the texture
B. Age the wine
C. Aerate the wine
D. Vaporize aromas

A

C and D

21
Q

Using an aerator is essential to swirl the wine correctly. True or false.

A

False.

22
Q

At what point does nasal fatigue set in?

A. 20 seconds
B. 25 seconds
C. 30 seconds
D. 45 seconds

A

C

23
Q

Anosmia is the loss of the ability to taste. True or false?

A

False.

24
Q

The aroma wheel was designed to facilitate discussion about wine around which group of people?

A. Chemists
B. Sommeliers
C. Wine Students
D. Winemakers

A

D

25
Q

Which of the three categories of the FEW Method may not be present in a wine?

A. Fruit
B. Earth
C. Oak

A

C

26
Q

Which of the categories in the FEW Method applies to the smell of leather?

A. Wood
B. Earth
C. Fruit

A

B

27
Q

What I’d not a common aroma derived from oak?

A. Vanilla
B. Espresso
C. Nutmeg
D. Thyme

A

D

28
Q

Which qualities in wine can be attributed to the presence of acids? Select all that apply.

A. Tartness
B. Lightness
C. Sourness
D. Texture

A

A and C

29
Q

What does the body of the wine describe? Select all that apply.

A. Shape
B. Texture
C. Finish
D. Weight

A

B and D

Level One Somm (6 decks)

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