wine Flashcards
Serious wine tasters DO NOT smoke during tastings, DO NOT come wearing perfume/after-shave, or with recently brushed teeth.
T/F
True
From a wine vocabulary perspective, ____ refers to the odors associated with the grape varietal, and ___ is used for smells that come from fermentation and aging in oak and bottle.
a) bouquet, aroma
b) grape volatiles, aging volatiles
c) aroma, bouquet
d) aromatics, volatiles
c) aroma, bouquet
What does salt do to the food and wine pairing?
a. makes the wine richer and less bitter
b. makes the wine taste sour
c. makes the wine more flabby
d. makes the wine more tannic
a. makes the wine richer and less bitter
Which tasting order would place the second wine at a disadvantage?
a) young before old
b) sweet before dry
c) modest before fine
d) white before red
b) sweet before dry
You would expect a warmer glass of wine to have more intense aromas compared to a colder glass of the same wine.
a) True b) False
a) True
Aromatic grape varieties are always sweet.
True False
False
The most basic way to pair food and wine is to match the intensities of both.
True False
True
As a general rule, white wines lose their color with age.
a) True b) False
False
Spicy heat in food makes the wine taste higher in alcohol or ‘hot’.
True False
True
Acid in food brings out what in wine?
a. the bitter
b. the fruit
c. the tart
d. the acid
b. the fruit
What are the 5 flavors we can isolate?
a. sweet, salty, savory, bitter, sugar
b. sweet, salty, sour, tart, bitter
c. sweet, salty, umami, tart, oak
d. sweet, salty, sour, umami, bitter
sweet, salty, sour, umami, bitter
What sensation would you expect in your mouth when a wine is low or absent in tannin? I a) flat b) smooth c) dry d) still
smooth
Higher alcohol content and/or sweetness will cause “legs,” or rivlets of wine to fall back down the side of the glass after it is swirled.
a) True b) False
True
This color is a sign that a white table wine has been exposed to too much air or has been bottle aged too long:
a) medium yellow
b) gold
c) pale yellow
d) brown
brown
When you pair food and wine, which one changes the dynamics of the pairing?
a. the food
b. the wine
c. tartrate crystals in wine
d. the region where the wine comes from
the food
When tasting two Riesling wines, that are identical except Riesling A has three times the amount of sugar as Riesling B, you would expect wine A to have more body than wine B.
a) True b) False
True
Great wines distinguish themselves from ordinary wines by their greater complexity, balance and concentration of fruit.
a) True b) False
True
If a white wine is “very pale and nearly colorless,” what sensory quality would NOT be expected?
a) high in acid, with a “green” taste
b) intense fruit aromas
c) low in alcohol
d) light or thin bodied
intense fruit aromas
Why is sugar the enemy of wine?
a. It makes a wine taste bitter
b. It makes a wine thin and astringent
c. it takes a wine out of balance
d. all of the above
all of the above
Within red wines, a purple hue is associated with older, bottle-aged wines, and a brick red hue is characteristic of young wines.
a) True b) False
False
