Wine Tasting, Storing, Serving, and Pairing Flashcards

1
Q

4 steps for tasting wine

A

Sight
Smell
Taste
Conclusion

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2
Q

You should sniff before you swirl so you can smell the aromas present on the top layer of the wine. That way, when you do swirl, you can appreciate how the aromas change when exposed to oxygen.

A

True

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3
Q

Aromas that are considered faulty in wine:

A

Nail varnish
Vinegar
Musty smell

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4
Q

Will make your mouth water

A

Acidity

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5
Q

Will give a drying sensation on your gums and cheeks

A

Tannin

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6
Q

When tasting a wine, take a _____ sip of wine and hold it in your mouth for ____ before ____.

A

generous, 3 seconds, spitting it out

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7
Q

Aroma association to wine

Black Pepper

A

Shiraz

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8
Q

Aroma association to wine

Black Currant

A

Cabernet Sauvignon

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9
Q

Aroma association to wine

White Pepper

A

Grenache

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10
Q

Aroma association to wine

Herbaceous

A

Sauvignon Blanc

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11
Q

Aroma association to wine

White Flowers and Peaches

A

Riesling

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12
Q

As white wines age

A

They deepen in color and develop aromas of honey and nuttiness

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13
Q

As red wines age

A

they become paler in color and develop aromas of dried fruit and leather

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14
Q

The most important consideration when drawing conclusions about a wine is whether or not you liked it!

A

True

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15
Q

For long-term storage, wines should be kept at a cool and constant temperature. Extremes of cold and heat can damage wines.

A

True

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16
Q

When red wines are served too cold

A

they taste excessively tannic and acidic

17
Q

When white wines are served too warm

A

they lose structure and become flat

18
Q

When red wines are served too warm

A

they taste overly alcoholic and lifeless

19
Q

When white wines are served to cold

A

they lose flavor and aromas are masked making them seem ‘simple’

20
Q

The correct serving temperature for Cabernet Sauvignon

A

59-64

21
Q

The correct serving temperature for Oaked Chardonnay

A

50-55

22
Q

The correct serving temperature for Sauvignon Blanc

A

45-50

23
Q

The correct serving temperature for Sauternes

A

43-45

24
Q

The correct serving temperature for Beaujolais

A

55

25
Q

The correct serving temperature for Pinot Grigio

A

45-50

26
Q

The correct serving temperature for Champagne

A

43-50

27
Q

The correct serving temperature for Merlot

A

59-64

28
Q

What is the correct angle at which to hold a bottle of sparkling wine when opening it?

A

45 degrees off vertical

29
Q

What is the correct order for opening a bottle of still wine?

A
Present the bottle
Remove the foil
Wipe the cork
Remove the cork
Present the cork
Wipe the neck
30
Q

When opening a bottle of sparkling wine, you should:

A

Point the bottle away from anyone in the room

31
Q

Sweet food makes a dry wine taste

A

More acidic and less fruity

32
Q

Salt in food can make a wine taste

A

More bitter and more acidic

33
Q

Foods that are high in umami can make a wine seem:

A

More acidic, more drying and less fruity

34
Q

Food high in acidity can make a wine taste?

A

Sweeter

35
Q

A wine high in alcohol will increase the burning sensation of spicy heat in food.

A

True

36
Q

The most common ways to organize a wine list:

A

Geographical, Wine style and by grape variety

37
Q

Restaurant wines are typically higher priced because they markup the wines 2-3 times the wholesale price.

A

True

38
Q

When ordering wines from the list, it is acceptable to point to the wine when communicating your selection to the server or sommelier.

A

True