Wine Consumption and Service

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 (sour)
Sweet
Salt
Bitter
Umami

Question 4

Ideal serving temperatures for sweet white wines

Answer 4

43F to 47F

6C to 8C

Question 5

Ideal serving temperatures for dry Sherry

Answer 5

43F to 47F

6C to 8C

Question 6

Ideal serving temperatures for sparkling wines

Answer 6

43F to 50F

6C to 10C

Question 7

Ideal serving temperatures for light white and rose wines

Answer 7

45F to 50F

7C to 10C

Question 8

Ideal serving temperature for medium- to full-bodied dry white wines

Answer 8

50F to 55F

10C to 13C

Question 9

Another term for a wine’s tertiary aromas

Answer 9

Bouquet/Bottle Bouquet

Question 10

Ideal serving temperature for light-bodied red wines

Answer 10

50F to 55F

10C to 13C

Question 11

Ideal serving temperature for medium-bodied red wines

Answer 11

55F (13C)

Question 12

Ideal serving temperature for full-bodied and aged red wines

Answer 12

59F to 64F

15C to 18C

Question 13

Ideal serving temperature for Tawny Port and Sweet Sherry

Answer 13

54F to 61F

12C to 16C

Question 14

Ideal serving temperature for Vitnage Port

Answer 14

64F to 68F

18C to 20C

Question 15

5 instances where decanting may be appropriate

Answer 15

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