Tasting + Assessing Wine supplement

Question 1

Lemon-Green
Lemon
Gold
Amber
Brown
Describe ___

Answer 1

Colors used to describe white wines

Question 2

Purple
Ruby
Garnet
Tawny
Brown
Describe ____

Answer 2

Colors used to describe red wines

Question 3

Pink
Pink-orange
Orange
Describe this style of wine

Answer 3

Colors used to describe rosés

Question 4

Aroma type: comes from grapes themselves, made during fermentation

Answer 4

Primary aromas

Question 5

Primary, secondary, or tertiary aroma type: made after fermentation e.g. vanilla from oak contact, butter from malo

Answer 5

Secondary aromas

Question 6

Aroma type: made from the aging process e.g. caramel, hazelnut, dried fruits

Answer 6

Tertiary aromas

Question 7

Describe a wine with no perceptible sugar

Answer 7

Dry

Question 8

Describe a wine with barely-there or residual sugar

Answer 8

Off-dry

Question 9

Describe a wine with obvious sugar, but not sweet enough to pair with desserts

Answer 9

Medium

Question 10

Describe a wine with sugar as the main driver of the wine

Answer 10

Sweet

Question 11

The wine makes your mouth water. Probably from the wine’s ____

Answer 11

Acidity

Question 12

Compound that causes your mouth to dry and sometimes leaves a bitter taste

Answer 12

Tannin

Question 13

Alcohol % level threshold for low alcohol table wine. Lower than __%

Answer 13

11%

Question 14

Alcohol % level threshold for high alcohol table wine. Higher than __%

Answer 14

14%

Question 15

Alcohol % level between 15% and 16.4% for fortified wine

Answer 15

Low alcohol fortified wine

Question 16

Alcohol % level between 16.5% and 18.4% for fortified wine is __.

Answer 16

Medium (fortified)

Question 17

Alcohol % level threshold for high alcohol fortified wine. Higher than __%

Answer 17

18.5%

Question 18

Sugar
Alcohol
Acidity
Tannin
Are all called ___ of wine

Answer 18

Structural components contributing to a wine’s body

Question 19

Increasing acidity makes wine appear (lighter or fuller) in body?

Answer 19

Lighter

Question 20

Increasing tannin makes wine appear (lighter or fuller) in body?

Answer 20

Fuller

Question 21

Increasing alcohol makes wine appear (lighter or fuller) in body?

Answer 21

Fuller (main factor)

Question 22

Main factor in making wine appear fuller in body

Answer 22

Higher alcohol

Question 23

Increasing sugar makes wine appear (lighter or fuller) in body?

Answer 23

Fuller

Question 24

Term for how long you taste the wine after you’ve swallowed it or spat it out

Answer 24

Finish (describes flavor, not structural components like sugar, alcohol, acidity, or tannins)

Question 25

Outstanding
Very good
Good
Acceptable
Poor
Describe ____ used for the SAT

Answer 25

5 quality levels of wine used for the SAT

Question 26

Balance
Length/finish
Discernible characteristics and flavors and intensity
Complexity
Describe ____

Answer 26

4 criteria for evaluating wine quality

Question 27

Alcohol % level threshold for low alcohol fortified wine. 15% to __%

Answer 27

16.4%

Question 28

More ___ balances a wine high in residual sugar

Answer 28

Acidity (like lemonade)

Question 29

More ___ balances a wine high in alcohol

Answer 29

Fruit