Wine Tasting, Storing, Serving, and Pairing

Question 1

4 steps for tasting wine

Answer 1

Sight
Smell
Taste
Conclusion

Question 2

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.

Answer 2

True

Question 3

Aromas that are considered faulty in wine:

Answer 3

Nail varnish
Vinegar
Musty smell

Question 4

Will make your mouth water

Answer 4

Acidity

Question 5

Will give a drying sensation on your gums and cheeks

Answer 5

Tannin

Question 6

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

Answer 6

generous, 3 seconds, spitting it out

Question 7

Aroma association to wine

Black Pepper

Answer 7

Shiraz

Question 8

Aroma association to wine

Black Currant

Answer 8

Cabernet Sauvignon

Question 9

Aroma association to wine

White Pepper

Answer 9

Grenache

Question 10

Aroma association to wine

Herbaceous

Answer 10

Sauvignon Blanc

Question 11

Aroma association to wine

White Flowers and Peaches

Answer 11

Riesling

Question 12

As white wines age

Answer 12

They deepen in color and develop aromas of honey and nuttiness

Question 13

As red wines age

Answer 13

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

Question 14

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

Answer 14

True

Question 15

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

Answer 15

True

Question 16

When red wines are served too cold

Answer 16

they taste excessively tannic and acidic

Question 17

When white wines are served too warm

Answer 17

they lose structure and become flat

Question 18

When red wines are served too warm

Answer 18

they taste overly alcoholic and lifeless

Question 19

When white wines are served to cold

Answer 19

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

Question 20

The correct serving temperature for Cabernet Sauvignon

Answer 20

59-64

Question 21

The correct serving temperature for Oaked Chardonnay

Answer 21

50-55

Question 22

The correct serving temperature for Sauvignon Blanc

Answer 22

45-50

Question 23

The correct serving temperature for Sauternes

Answer 23

43-45

Question 24

The correct serving temperature for Beaujolais

Answer 24

55

Question 25

The correct serving temperature for Pinot Grigio

Answer 25

45-50

Question 26

The correct serving temperature for Champagne

Answer 26

43-50

Question 27

The correct serving temperature for Merlot

Answer 27

59-64

Question 28

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

Answer 28

45 degrees off vertical

Question 29

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

Answer 29

Present the bottle
Remove the foil
Wipe the cork
Remove the cork
Present the cork
Wipe the neck

Question 30

When opening a bottle of sparkling wine, you should:

Answer 30

Point the bottle away from anyone in the room

Question 31

Sweet food makes a dry wine taste

Answer 31

More acidic and less fruity

Question 32

Salt in food can make a wine taste

Answer 32

More bitter and more acidic

Question 33

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

Answer 33

More acidic, more drying and less fruity

Question 34

Food high in acidity can make a wine taste?

Answer 34

Sweeter

Question 35

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

Answer 35

True

Question 36

The most common ways to organize a wine list:

Answer 36

Geographical, Wine style and by grape variety

Question 37

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

Answer 37

True

Question 38

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

Answer 38

True