Wine Folly

Question 1

Wine bottle - ml? Wine glass - ml?

Answer 1

750ml, 150 ml (5/bottle)

Question 2

Wine - def

Answer 2

Wine is an alcoholic beverage made with fermented grapes

Question 3

Wine grape - Latin name?

Answer 3

Vitis vinifera (Normal grape is called vitis labrusca)

Question 4

Wine - when is harvest in the southern hemisphere?

Answer 4

Feb-April

Question 5

Vintage - def

Answer 5

Refer to the year the grapes were harvested

Question 6

Nonvintage - def

Answer 6

Wines that are a blend of several harvests

Question 7

Single varietal wine - def

Answer 7

A wine made with one grape variety, i.e. Pinot noir

Question 8

Wine blend - def, example

Answer 8

Wine made by mixing several wines together, i.e. Bordeaux blend

Question 9

Regions with cooler climates makes wines that taste more or less tart (sour)

Answer 9

More

Question 10

Split bottle - def

Answer 10

187,5 ml

Question 11

Demi/half bottle - ml?

Answer 11

375 ml

Question 12

Jenine bottle - ml?

Answer 12

500 ml

Question 13

How is wine labeled? (3)

Answer 13

1. By grape variety (I.e. riesling)
2. By region (I.e. Bordeaux superieur - known for growing primarily Merlot and Cabernet sauvignon and blending them)
3. By name (I.e. «The harbinger»)
   - More often than not, a named wine is a blend of grape varieties that is unique to the producer

Question 14

Each country requires a minimum percentage of the (grape) variety in the wine for it to be listed on the label. Name for 1. USA/Chile, 2. Argentina, 3. Everyone else (Italy, France, Germany, Austria, Portugal, NZ, South Africa, Australia)

Answer 14

1. 75% (USA, Chile)
2. 80% (Argentina)
3. 85% (Everyone else - Europe, NZ, Australia, South Africa)

Question 15

Which countries usually name wines by regions? (4)

Answer 15

1. France
2. Italy
3. Spain
4. Portugal

Question 16

5 taste characteristics

Answer 16

1. Sweetness / fruit
2. Acidity
3. Tannin
4. Alcohol
5. Body

Question 17

Sweetness - At the same sweetness level, how does the acidity level affect the sweetness sensation?

Answer 17

Wines with lower acidity tend to taste sweeter than wines with higher acidity.

Question 18

What is sweetness in wine derived from?

Answer 18

Residual sugar - the leftover when not all the grape must (‘druemost’) is fermented into alcohol.

Question 19

Sweetness - How to describe range

Answer 19

1-5

1. Bone dry
2. Dry
3. Off-dry
4. Sweet
5. Very sweet

Question 20

Which pH range is wine in?

Answer 20

pH 2-4.5

(Lemon is 2.5 and yogurt is 4.5)

Question 21

How does ripening affect the acidity in wine?

Answer 21

As grapes ripen, they become less acidic.

Thus, a wine from where it’s hard to ripen grapes will produce wines with higher acidity.

Question 22

Tannin - Derived from?

Answer 22

Stems, skins, seeds + new wood barrels.

Question 23

Tannin - def

Answer 23

Naturally occurring polyphenol found in plants.

Contains high levels of antioxidants.

Question 24

Tannins - % content in white wine compared to red?

Answer 24

Zero since white wines ferment without skins.

Question 25

What type of oak barrel impart more tannin?

Answer 25

New oak barrels

Question 26

Tannin - describe taste

Answer 26

More like a texture. Astringent/drying. -A high tannin wine will remove proteins from your tongue, causing drying and puckering sensation.

Question 27

High tannin - effect with food?

Answer 27

High tannin wines act as palate cleansers to rich, fatty, meats; cheeses; and pasta dishes. -This is why they are often served with food.

Question 28

Alcohol - taste/sensation

Answer 28

Often described as a temperature because of how it feels in your throat - ‘warm’, ‘burning’. - A ‘hot’ wine has higher alcohol - Often felt in the back of the throat

Question 29

Fortifying - def

Answer 29

Adding alcohol to a wine.

Question 30

Alcohol - effects in the wine/taste (2)

Answer 30

1. Plays an important role in wine aromas - It’s the vehicle by which aromas travel from the surface of the wine to your nose 2. Adds viscosity and body to wine

Question 31

Alcohol strength - classification with name and %

Answer 31

1. Low - \< 10% 2. Medium-low - 10-11.5% 3. Medium - 11.5-13.5% 4. Medium-high 13.5-15% 5. High \>15%

Question 32

Body - def & what affects ‘boldness'

Answer 32

How ‘thick’ a wine is. -Think of the difference between whole and skimmed milk with ‘light-bodied’ and ‘full-bodied’ wine The four characteristics of sweetness, acidity, tannin, and alcohol each affect how light or bold a wine will taste.

Question 33

Lighter wines - Taste characteristics (4)

Answer 33

1. Acidity - more 2. Alcohol - lower 3. Tannin - less 4. Sweetness/fruit - less

Question 34

Bolder wines - Taste characteristics (4)

Answer 34

1. Acidity - Less 2. Alcohol - higher 3. Tannin - more 4. Sweetness - more

Question 35

4-step wine tasting method - steps

Answer 35

1. Look 2. Smell 3. Taste 4. Conclude

Question 36

How to taste wine - look - What to look for?

Answer 36

1. Color 2. intensity 3. Opacity (gjennomsiktighet) 4. Viscosity - including ‘legs’/‘tears’ - Swirl

Question 37

How to taste wine - look - intensity - tips (2)

Answer 37

1. Pour half a glass (75 ml) 2. Attempt to view the wine with natural light over a white surface such as a napking or piece of paper with the glass tilted

Question 38

Viscosity - determinants (2)

Answer 38

1. Higher alcohol 2. Higher residual sugar

Question 39

Intensity - determinants (3)

Answer 39

1. (grape) Variety 2. Production 3. Age (Observe the wine from the rim to the middle. You will see small differences in color and clarity of a wine.)

Question 40

Pale platinum wines (A nearly clear white wine that refracts in the light) - What can typically be said about them?

Answer 40

1. Young 2. Not aged in oak