wine

Question 1

Serious wine tasters DO NOT smoke during tastings, DO NOT come wearing perfume/after-shave, or with recently brushed teeth.

T/F

Answer 1

True

Question 2

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

Answer 2

c) aroma, bouquet

Question 3

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

Answer 3

a. makes the wine richer and less bitter

Question 4

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

Answer 4

b) sweet before dry

Question 5

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

Answer 5

a) True

Question 6

Aromatic grape varieties are always sweet.

True
False

Answer 6

False

Question 7

The most basic way to pair food and wine is to match the intensities of both.

True
False

Answer 7

True

Question 8

As a general rule, white wines lose their color with age.

a) True
b) False

Answer 8

False

Question 9

Spicy heat in food makes the wine taste higher in alcohol or ‘hot’.

True
False

Answer 9

True

Question 10

Acid in food brings out what in wine?

a. the bitter
b. the fruit
c. the tart
d. the acid

Answer 10

b. the fruit

Question 11

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

Answer 11

sweet, salty, sour, umami, bitter

Question 12

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

Answer 12

smooth

Question 13

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

Answer 13

True

Question 14

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

Answer 14

brown

Question 15

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

Answer 15

the food

Question 16

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

Answer 16

True

Question 17

Great wines distinguish themselves from ordinary wines by their greater complexity, balance and concentration of fruit.

a) True
b) False

Answer 17

True

Question 18

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

Answer 18

intense fruit aromas

Question 19

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

Answer 19

all of the above

Question 20

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

Answer 20

False