Tasting, Service, and Health

Question 1

Term used for wine that is “cloudy” or otherwise not clear in appearance

Answer 1

Turbid

Question 2

Average human recognition threshold for sweetness/sugar

Answer 2

1%

Question 3

The five (generally accepted) basic tastes

Answer 3

Acid
Sweet
Salty
Bitter 
Umami

Question 4

Four aspects of wine quality

Answer 4

Balance
Complexity
Intensity
Finish

Question 5

Ideal serving temperatures for sweet white wines

Answer 5

43F - 47F

Question 6

Ideal serving temperatures for dry Sherry

Answer 6

43F - 47F

Question 7

Ideal serving temperatures for sparkling wines

Answer 7

43F - 50F

Question 8

Ideal serving temperatures for light white and rosé wines

Answer 8

45F - 50F

Question 9

Ideal serving temperatures for medium to full bodied dry white wines

Answer 9

50F - 55F

Question 10

Another term for a wine’s tertiary aromas

Answer 10

Bouquet/Bottle Bouquet

Question 11

Ideal serving temperatures for light bodied red wines

Answer 11

50F - 55F

Question 12

Ideal serving temperature for medium-bodied red wines

Answer 12

55F

Question 13

Ideal serving temperature for full bodied and aged red wines

Answer 13

59F - 64F

Question 14

Ideal serving temperature for Tawny Port and Sweet Sherry

Answer 14

54F - 61F

Question 15

Ideal serving temperature for Vintage Port

Answer 15

64F - 68F

Question 16

Ideal temperatures for wine storage (for a wine cellar)

Answer 16

Cool temperatures

50F - 60F

Question 17

(5) Ideal conditions for wine storage (in addition to cool temperatures)

Answer 17

Moderate humidity (65%-75%)
Constant temperature
No light/no sunshine
Little or no vibration
Bottles stored on their sides

Question 18

5 instances where decanting may be appropriate

Answer 18

Young, robust reds
Complex wines with moderate aging
Fully aged and mature wines
Wines with sediment
Biodynamic white wines