Wine Descriptions

Question 1

What are the principal white grape varieties?

Answer 1

Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling

Question 2

What are the principal black grape varieties?

Answer 2

Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz

Question 3

Describe cool-climate chardonnays.

Answer 3

Acidity: high
Body: light to medium
Notes: green fruit (apple), citrus (lemon)

Question 4

Describe warm-climate chardonnays.

Answer 4

Acidity: medium
Body: medium to full
Notes: stone fruit (peach), tropical fruit (pineapple)

Question 5

Describe chardonnay from Burgundy (white Burgundy).

Answer 5

Acidity: high
Body: medium
Notes: citrus (lemon), stone fruit (peach); maybe also vanilla from maturation in oak

Question 6

Describe chardonnay from Chablis.

Answer 6

Acidity: high
Body: light to medium
Notes: green fruits (apple), citrus (lemon); typically unoaked

Question 7

Describe sauvignon blanc generally.

Answer 7

Acidity: high
Body: light to medium
Notes: pronounced intensity of aromas; green fruit (apple), citrus (grapefruit), tropical fruit (passion fruit); herbaceous notes (asparagus, green bell pepper/capsicum, grass); typically dry, often fermented in stainless steel tanks and are usually not matured in oak; Sancerre

Question 8

Describe pinot grigio generally.

Answer 8

Acidity: medium to high
Body: light
Notes: pear, lemon; typically dry, usually fermented in stainless steel tanks and not matured in oak; associated with Italy

Question 9

Describe riesling generally.

Answer 9

Acidity: high
Body: light to medium
Notes: range from dry to sweet; pronounced aromas; floral, green fruits (apple), citrus (lime, lemon), stone fruit (peach, apricot); often fermented in stainless steel tanks, not matured in oak

Question 10

Are rieslings from Alsace and Australia sweet or dry?

Answer 10

Dry

Question 11

Are rieslings from Germany sweet or dry?

Answer 11

Both

Question 12

Describe cabernet sauvignon generally.

Answer 12

Acidity: high
Tannin: high
Body: medium to full
Notes: black fruits (black currant, black cherry), herbaceous (green bell pepper, mint); often matured in oak, imparting vanilla and cedar; often blended with merlot (Bordeaux) for softness, shiraz (Australia) for spice

Question 13

Describe merlot generally.

Answer 13

Acidity: medium
Tannin: medium
Body: medium to full
Notes: red fruits (strawberry, red plum), black fruits (blackberry, black plum); often matured in oak, imparting vanilla; commonly blended with cabernet sauvignon (Bordeaux, etc.) for added tannin and acidity

Question 14

Describe pinot noir generally.

Answer 14

Acidity: high
Tannin: low to medium
Body: light to medium
Notes: red fruits (strawberry, red cherry, raspberry); often matured in oak, imparting vanilla and smoke; can be used in Champagne; principal black grape of red Burgundy

Question 15

Describe syrah generally.

Answer 15

Acidity: medium
Tannin: medium to high
Body: medium
Notes: fresh black fruits (blackberry), spice (black pepper); often matured in oak, imparting vanilla, coconut; common in the Northern Rhône

Question 16

Describe shiraz generally.

Answer 16

Acidity: medium
Tannin: medium to high
Body: full
Notes: jammy black fruit (black cherry), licorice; often matured in oak, imparting vanilla, coconut; common in Australia

Question 17

Champagne is made from which grape(s)?

Answer 17

chardonnay, pinot noir, pinot meunier

Question 18

Sancerre is made from which grape(s)?

Answer 18

sauvignon blanc

Question 19

Chablis is made from which grape(s)?

Answer 19

chardonnay

Question 20

Burgundy is made from which grape(s)?

Answer 20

Red: pinot noir
White: chardonnay

Question 21

Bordeaux is made from which grape(s)?

Answer 21

cabernet sauvignon, merlot

Question 22

Describe prosecco generally.

Answer 22

Body: light
Notes: sparkling white from Italy; green fruit (pear), floral; may be dry or medium-sweet

Question 23

Describe cava generally.

Answer 23

Notes: dry, sparkling white from Spain; green fruit (apple), citrus (lemon)

Question 24

Describe white zinfandel generally.

Answer 24

Notes: medium-sweet rosé from California, with low alcohol; red fruits (strawberry, raspberry); unoaked

Question 25

Describe beaujolais generally.

Answer 25

Body: light Tannin: low Notes: dry red from France; fresh; red fruits (raspberry, red cherry); unoaked

Question 26

Describe Côtes du Rhône generally.

Answer 26

Body: medium Notes: dry red from France; red fruit (strawberry, red plum), white pepper; may be oaked or unoaked

Question 27

Describe chianti generally.

Answer 27

Acidity: high Tannin: high Body: medium Notes: dry red from Italy; red fruits (red cherry, red plum), dried herbs, sometimes cloves from oak maturation

Question 28

Describe rioja generally.

Answer 28

Body: medium to full Notes: dry red from Spain; red fruits (strawberry), vanilla from oak maturation

Question 29

Describe Châteauneuf-du-Pape generally.

Answer 29

Body: full Notes: dry red from France with high alcohol; red fruit (strawberry), clove from oak maturation

Question 30

Describe Sauternes generally.

Answer 30

Acidity: high Body: full Notes: sweet white from Bordeaux; stone fruits (apricot), vanilla from oak maturation, honey

Question 31

Describe sherry generally.

Answer 31

Notes: Fortified wine from Spain; made in range of styles; can be dry, medium-sweet, or sweet

Question 32

Describe port generally.

Answer 32

Body: full Tannin: high Notes: sweet red fortified wine from Portugal, high in alcohol; made in range of styles; black fruit (blackberry)