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Wine L1 > 10 misc unsorted qns 1 > Flashcards

10 misc unsorted qns 1 Flashcards

1
Q

Which factors are important to have in order to ripen grapes? 1. Carbon dioxide; 2. Heat; 3. Sunshine; 4. Water

A

Which factors are important to have in order to ripen grapes?
2. Heat; 3. Sunshine

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2
Q

Stomach ulcers can be the result of excessive alcohol consumption
a. True
b. False

A

Stomach ulcers can be the result of excessive alcohol consumption
a. True

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3
Q

As the growing season continues:
a. Acidity levels increase and sugar levels decrease
b. Acidity levels decrease and sugar levels increase
c. Acidity and sugar levels both increase
d. Acidity and sugar levels both decrease

A

As the growing season continues:
b. Acidity levels decrease and sugar levels increase

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4
Q

An oaked, highly tannic red wine is considered to be high-risk wine
a. True
b. False

A

An oaked, highly tannic red wine is considered to be high-risk wine
a. True

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5
Q

How is acidity perceived in the mouth?
a. A burning sensation on the palate
b. A mouth-drying sensation
c. A mouth-watering sensation
d. A sticky sensation on the front of the tongue

A

How is acidity perceived in the mouth?
c. A mouth-watering sensation

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6
Q

LDA refers to the age at which a person may legally purchase alcohol
a. True
b. False

A

LDA refers to the age at which a person may legally purchase alcohol
a. True

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7
Q

Which of the following elements is NOT considered high risk element in a wine?
a. High acidity
b. High alcohol
c. Simple flavours
d. Tannins

A

Which of the following elements is NOT considered high risk element in a wine?
c. Simple flavours

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8
Q

Which grape is used in Hermitage?
a. Chardonnay
b. Pinot Noir
c. Sauvignon Blanc
d. Syrah

A

Which grape is used in Hermitage?
d. Syrah

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9
Q

Soave is a light-bodied wine from Italy with flavours of citrus and apple.
a. True
b. False

A

Soave is a light-bodied wine from Italy with flavours of citrus and apple.
a. True

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10
Q

What does the term “body” refer to in wine?
a. The balance of acidity and sweetness in the wine
b. The complexity of flavour in the wine
c. The degree of alcohol in the wine
d. The general feel of the wine in the mouth

A

What does the term “body” refer to in wine?
d. The general feel of the wine in the mouth

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11
Q

Which of the following is an example of a light-bodied red wine?
a. Shiraz from Australia
b. Beaujolais
c. Merlot from Chile

A

Which of the following is an example of a light-bodied red wine?
b. Beaujolais

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12
Q

Which pair of regions produces good examples of Merlot-based wines?
a. Australia and Côte-Rôtie
b. California and Châteauneuf-du-Pape
c. Chile and St.Emilion
d. New Zealand and Burgundy

A

Which pair of regions produces good examples of Merlot-based wines?
c. Chile and St.Emilion

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13
Q

Salt decreases the perception of acidity in a wine.
a. True
b. False

A

Salt decreases the perception of acidity in a wine.
a. True

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14
Q

Germany is most famous for which of the following wines?
a. Pinot Noir
b. Riesling
c. Syrah/Shiraz
d. Sauvignon Blanc

A

Germany is most famous for which of the following wines?
b. Riesling

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15
Q

Fino Sherry is a dry wine.
a. True
b. False

A

Fino Sherry is a dry wine.
a. True

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16
Q

Which style of wine may be light chilled to 13’C?
a. Beaujolais
b. Châteauneuf-du-Pape
c. Hermitage
d. Rioja

A

Which style of wine may be light chilled to 13’C?
a. Beaujolais

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17
Q

Red wine, high in alcohol and rich in flavour is typical of a hot climate.
a. True
b. False

A

Red wine, high in alcohol and rich in flavour is typical of a hot climate.
a. True

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18
Q

Which type of wine is a Châteauneuf-du-Pape?
a. Fortified
b. Light
c. Red and white
d. Sparkling

A

Which type of wine is a Châteauneuf-du-Pape?
c. Red and white

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19
Q

Which of the following is a popular sparkling wine from Spain?
a. Asti
b. Cava
c. Champagne
d. Rioja

A

Which of the following is a popular sparkling wine from Spain?
b. Cava

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20
Q

What is the key difference between making red wines and rosé wines?
a. Less time is spent in contact with the skins when making rosé wines
b. More time is spent in contact with the skins when making rosé wines
c. Only the juice is used when making rosé wines
d. None of the above - winemaking is the same for red and rosé wines

A

What is the key difference between making red wines and rosé wines?
a. Less time is spent in contact with the skins when making rosé wines

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21
Q

When pairing a wine with a dessert, the wine should:
a. Be sweeter than the dessert
b. Be drier than the dessert
c. Be high in alcohol
d. Be high in tannins

A

When pairing a wine with a dessert, the wine should:
a. Be sweeter than the dessert

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22
Q

When a wine smells of wet leaves and mushrooms, what has likely happened to the wine?
a. The wine is faulty
b. The wine was aged in oak
c. The wine has been matured for a long time in bottle
d. The wine is a Shiraz

A

When a wine smells of wet leaves and mushrooms, what has likely happened to the wine?
c. The wine has been matured for a long time in bottle

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23
Q

Umami decreases the perception of bitterness in a wine?
a. True
b. False

A

Umami decreases the perception of bitterness in a wine?
b. False

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24
Q

At what alcohol % does yeast die?
a. 8 %
b. 15 %
c. 18 %
d. 22 %

A

At what alcohol % does yeast die?
b. 15 %

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25
Q

Where is Sauternes?
a. Bordeaux
b. Burgundy
c. Sancerre
d. Northern Rhône

A

Where is Sauternes?
a. Bordeaux

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26
Q

Which grape can be described as having blackcurrant aromas?
a. Cabernet Sauvignon
b. Merlot
c. Pinot Noir
d. Sauvignon Blanc

A

Which grape can be described as having blackcurrant aromas?
a. Cabernet Sauvignon

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27
Q

Why is important to draw in air when tasting wine?
a. It releases flavour and aromas
b. It lessens the impact of alcohol in the bloodstream
c. It helps keep the palate fresh for the next wine
d. It is not important

A

Why is important to draw in air when tasting wine?
a. It releases flavour and aromas

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28
Q

A white wine that spends time in oak barrels will gain vanilla flavours.
a. True
b. False

A

A white wine that spends time in oak barrels will gain vanilla flavours.
a. True

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29
Q

Which type of wine is a Sauternes?
a. Fortified
b. Light
c. Sparkling
d. Sweet

A

Which type of wine is a Sauternes?
b. Light

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30
Q

Which style of wine best matches with a light salad and vinaigrette dressing?
a. Oaked Chardonnay
b. Pinot Grigio
c. Pinot Noir
d. Australian Shiraz

A

Which style of wine best matches with a light salad and vinaigrette dressing?
b. Pinot Grigio

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31
Q

Which 2 factors contribute to the body of a wine?
a. Acidity and fruit character
b. Super ripeness and use of oak
c. Grape variety and colour

A

Which 2 factors contribute to the body of a wine?
b. Super ripeness and use of oak

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32
Q

Chili heat in food decreases the perception of sweetness in a wine.
a. True
b. False

A

Chili heat in food decreases the perception of sweetness in a wine.
a. True

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33
Q

Red wines are mainly produced in hot climates because?
a. All black grapes have thick skins
b. Black grapes need more heat to ripen
c. Red wines are always high in alcohol
d. All of the above

A

Red wines are mainly produced in hot climates because?
b. Black grapes need more heat to ripen

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34
Q

Which pair of wines is used to make Bordeaux?
a. Cabernet Sauvignon and Merlot
b. Cabernet Sauvignon and Sauvignon Blanc
c. Chardonnay and Pinot Noir
d. Chardonnay and Sauvignon Blanc

A

Which pair of wines is used to make Bordeaux?
a. Cabernet Sauvignon and Merlot

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35
Q

How is acidity perceived in the mouth?
a. A burning sensation on the palate
b. A mouth-drying sensation
c. A mouth-watering sensation
d. A sticky sensation on the front of the tongue

A

How is acidity perceived in the mouth?
c. A mouth-watering sensation

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36
Q

Which of the following statements is false?
a. Bright light will make the wine stale
b. Wines should be kept at a cool and constant temperature
c. Wines with corks should be stored upright
d. Sunlight will not improve the wine

A

Which of the following statements is false?
c. Wines with corks should be stored upright

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37
Q

Which grape can be described as having floral aromas?
a. Chardonnay
b. Pinot Noir
c. Riesling
d. Sauvignon Blanc

A

Which grape can be described as having floral aromas?
c. Riesling

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38
Q

A wine made from under-ripe grapes will taste?
a. Alcoholic and flabby
b. Alcoholic and thin
c. Sour and flabby
d. Sour and thin

A

A wine made from under-ripe grapes will taste?
d. Sour and thin

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39
Q

How many 125 ml glasses can you get from a standard 75cl bottle of wine?
a. 3
b. 4
c. 5
d. 6

A

How many 125 ml glasses can you get from a standard 75cl bottle of wine?
a. 3

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40
Q

Can white wine be made from black grapes?
a. Yes
b. No

A

Can white wine be made from black grapes?
a. Yes

41
Q

What is the serving temperature range for an Oaked Chardonnay?
a. 6-10’C
b. 10-13’C
c. 13’C
d. 15-18’C

A

What is the serving temperature range for an Oaked Chardonnay?
b. 10-13’C

42
Q

Which of the following is a wine made from Sauvignon Blanc?
a. Chablis
b. Champagne
c. Hermitage
d. Sancerre

A

Which of the following is a wine made from Sauvignon Blanc?
d. Sancerre

43
Q

Which pair of characters is associated with Riesling as it ages?
a. Asparagus and Green Bell Pepper
b. Banana and Vanilla
c. Petrol and Dried apricots
d. Strawberry and Plum

A

Which pair of characters is associated with Riesling as it ages?
c. Petrol and Dried apricots

44
Q

How many units per day does World Health Organization suggests as a responsible guideline for women?
a. 1 unit
b. 2 units
c. 3 units
d. 4 units

A

How many units per day does World Health Organization suggests as a responsible guideline for women?
b. 2 units

45
Q

What effect does sweetness have on the body of a wine?
a. Sweetness makes the wine thicker
b. Sweetness makes the wine lighter
c. Sweetness makes the wine more acidic
d. Sweetness makes the wine less acidic

A

What effect does sweetness have on the body of a wine?
a. Sweetness makes the wine thicker

46
Q

Salt can counteract the effect of umami on a wine.
a. True
b. False

A

Salt can counteract the effect of umami on a wine.
a. True

47
Q

A wine made from under-ripe grapes will taste?
a. Alcoholic and flabby
b. Alcoholic and thin
c. Sour and flabby
d. Sour and thin

A

A wine made from under-ripe grapes will taste?
d. Sour and thin

48
Q

Châteauneuf-du-Pape is a light-bodied red wine with fresh, fruity flavours?
a. True
b. False

A

Châteauneuf-du-Pape is a light-bodied red wine with fresh, fruity flavours?
b. False

49
Q

Which of the following is a faulty aroma in a wine?
a. Damp cardboard or vinegard
b. Fruits or flowers
c. Petrol or vegetables
d. Spices or oak

A

Which of the following is a faulty aroma in a wine?
a. Damp cardboard or vinegard

50
Q

Which of the following pairs are examples of cool climate regions?
a. Australia and Germany
b. Central Spain and Southern France
c. Germany and Northern France
d. Northern and Southern France

A

Which of the following pairs are examples of cool climate regions?
c. Germany and Northern France

51
Q

A person’s personal preferences should not be taken into considereation when matching food and wine.
a. True
b. False

A

A person’s personal preferences should not be taken into considereation when matching food and wine.
b. False

52
Q

Why is a Port served in small glasses?
a. To allow more air to come in contact with the wine
b. To enhance the bubbles traveling up the glass
c. To emphasize the fruit characteristics rather than the alcohol
d. So you don’t get drunk

A

Why is a Port served in small glasses?
c. To emphasize the fruit characteristics rather than the alcohol

53
Q

Sweetness in food decreases the perception of body in wine.
a. True
b. False

A

Sweetness in food decreases the perception of body in wine.
a. True

54
Q

At which temperature Cava should be served?
a. 6-10’C
b. 10-13’C
c. 13’C
d. 15-18’C

A

At which temperature Cava should be served?
a. 6-10’C

55
Q

A Côte-Rotie is best served in which sized glassware?
a. Large-sized glassware
b. Medium-sized glassware
c. Flute-shaped glassware
d. Small-sized glassware

A

A Côte-Rotie is best served in which sized glassware?
a. Large-sized glassware

56
Q

A wine that tastes alcoholic and flabby comes from which weather conditions?
a. Too much sunlight and heat
b. Not enough sunlight and heat
c. Too much water and not enough sunlight
d. Not enough water and not enough heat

A

A wine that tastes alcoholic and flabby comes from which weather conditions?
a. Too much sunlight and heat

57
Q

Which style of wine best matches with blue cheese?
a. Hermitage
b. Rioja
c. Sancerre
d. Sauterness

A

Which style of wine best matches with blue cheese?
b. Rioja

58
Q

Which of the following are ways a winemaker can make a medium sweet wine?
a. Add unfermented grape juice to dry wine
b. Add grape spirit to the fermenting wine
c. Remove yeast during fermentation
d. All of it above

A

Which of the following are ways a winemaker can make a medium sweet wine?
a. Add unfermented grape juice to dry wine

59
Q

When are grapes pressed off their skins for white wine making?
a. Before fermentation
b. After fermentation

A

When are grapes pressed off their skins for white wine making?
a. Before fermentation

60
Q

Pinot Noir produces wines with flavours of cherry, blackberry and black pepper.
a. True
b. False

A

Pinot Noir produces wines with flavours of cherry, blackberry and black pepper.
b. False

61
Q

Which sweetness level is a White Zinfandel?
a. Dry
b. Medium
c. Sweet

A

Which sweetness level is a White Zinfandel?
b. Medium

62
Q

Where in your mouth do you first perceive sweetness?
a. Tip of the tongue
b. Top of the teeth and gums
c. Sides of the mouth
d. Back of the palate

A

Where in your mouth do you first perceive sweetness?
a. Tip of the tongue

63
Q

Where does tannin come from?
a. Grape skins
b. Grape pulp
c. Grape pips

A

Where does tannin come from?
a. Grape skins

64
Q

Which gives colour to a red wine?
a. Pips
b. Pulp
c. Skin
d. Stalk

A

Which gives colour to a red wine?
c. Skin

65
Q

Which pair of grapes is used to make Champagne?
a. Cabernet Sauvignon and Merlot
b. Cabernet Sauvignon and Sauvignon Blanc
c. Chardonnay and Pinot Noir
d. Chardonnay and Sauvignon Blanc

A

Which pair of grapes is used to make Champagne?
c. Chardonnay and Pinot Noir

66
Q

Dry, intensely fruity, light to medium body with refreshingly high acidity and aromas of green frutis and herbaceous notes, best describes which of the following wines?
a. Chardonnay
b. Merlot
c. Pinot Noir
d. Sauvignon Blanc

A

Dry, intensely fruity, light to medium body with refreshingly high acidity and aromas of green frutis and herbaceous notes, best describes which of the following wines?
d. Sauvignon Blanc

67
Q

Which of the following statements are TRUE about wines from a cool climate?
1.High in acidity; 2.Mainly white; 3.Lower in alcohol; 4.Refreshing

a. 1 and 4
b. 2 and 3
c. 1, 2, and 4
d. All of the above

A

Which of the following statements are TRUE about wines from a cool climate?
1.High in acidity; 2.Mainly white; 3.Lower in alcohol; 4.Refreshing

d. All of the above

68
Q

An off-dry wine is considered to be:
a. A high-risk wine
b. A low-risk wine

A

An off-dry wine is considered to be:
b. A low-risk wine

69
Q

Where is Rioja?
a. France
b. Germany
c. Spain
d. Italy

A

Where is Rioja?
c. Spain

70
Q

Tannic red wines mature in bottles.
a. True
b. False

A

Tannic red wines mature in bottles.
a. True

71
Q

Pinot Grigio is a full-bodied white wine from Italy.
a. True
b. False

A

Pinot Grigio is a full-bodied white wine from Italy.
b. False

72
Q

A Chardonnay from a cool climate will be typically full-bodied with flavours of stone and tropical frutis.
a. True
b. False

A

A Chardonnay from a cool climate will be typically full-bodied with flavours of stone and tropical frutis.
b. False

73
Q

A blanket system preserves a wine by removing the oxygen from the bottle.
a. True
b. False

A

A blanket system preserves a wine by removing the oxygen from the bottle.
b. False

74
Q

Which of the following are considered hot climate regions? 1.Australia; 2.Central Spain; 3.Germany; 4.Southern France;

a. 2 and 4
b. 1
c. 1, 2 and 4
d. 2, 3 and 4

A

Which of the following are considered hot climate regions? 1.Australia; 2.Central Spain; 3.Germany; 4.Southern France;

c. 1, 2 and 4

75
Q

Which type of wine is Asti from Italy?
a. Fortified
b. Light
c. Sparkling
d. Sweet

A

Which type of wine is Asti from Italy?
c. Sparkling

76
Q

When are grapes harvested?
a. Spring
b. Summer
c. Autumn
d. Winter

A

When are grapes harvested?
c. Autumn

77
Q

Acidity helps a wine mature.
a. True
b. False

A

Acidity helps a wine mature.
a. True

78
Q

Which of the following foods is high in umami?
a. Carrots
b. Cheesecake
c. Lemons
d. Mushrooms

A

Which of the following foods is high in umami?
d. Mushrooms

79
Q

Which of the following grapes is often blended with Cabernet Sauvignon in Bordeaux?
a. Merlot
b. Pinot Noir
c. Sauvignon Blanc
d. Syrah/Shiraz

A

Which of the following grapes is often blended with Cabernet Sauvignon in Bordeaux?
a. Merlot

80
Q

White Burgundy is an example of?
a. A light-bodied wine
b. A medium-bodied wine
c. A full-bodied wine

A

White Burgundy is an example of?
b. A medium-bodied wine

81
Q

Which of the following best describes climate?
a. A latitude range of 30’ - 50’ north or south of the Equator
b. The amount of rainfall expected in a given year
c. The amount of sunlight and heat a region gets
d. The complex conditions expressed by a specific vineyard

A

Which of the following best describes climate?
c. The amount of sunlight and heat a region gets

82
Q

Oaked California Chardonnay is an example of:
a. Light-bodied white wine
b. Medium-bodied white wine
c. Full-bodied white wine
d. Sparkling white wine

A

Oaked California Chardonnay is an example of:
c. Full-bodied white wine

83
Q

Which of the following does a regions’s climate tell us? 1.Expected temperatures; 2.Expected weather conditons; 3.Expected style of wine; 4.Expected type of grape;

a. All of the above
b. 1, 2, and 3
c. 1 and 2
d. 3 and 4

A

Which of the following does a regions’s climate tell us?
1.Expected temperatures; 2.Expected weather conditons; 3.Expected style of wine; 4.Expected type of grape;

b. 1, 2, and 3

84
Q

Which of the following is NOT a type of wine?
a. Fortified Wine
b. Light Wine
c. Sparkling Wine
d. Sweet Wine

A

Which of the following is NOT a type of wine?
d. Sweet Wine

85
Q

Which of the following does tannin contribute to a wine?
1.Ability to age; 2.Complexity; 3.Length; 4.Structure

a. 2 only
b. 1 and 3 only
c. 1, 2, and 4
d. 1, 3, and 4

A

Which of the following does tannin contribute to a wine?
1.Ability to age; 2.Complexity; 3.Length; 4.Structure

c. 1, 2, and 4

86
Q

Rosé wines usually have more body than white wines?
a. True
b. False

A

Rosé wines usually have more body than white wines?
a. True

87
Q

Which of the following is an example of a full-bodied red wine?
a. Australian Shiraz
b. Oaked Chardonnay
c. Chilean Merlot

A

Which of the following is an example of a full-bodied red wine?
a. Australian Shiraz

88
Q

A low acid wine is a good match for fatty or oily foods.
a. True
b. False

A

A low acid wine is a good match for fatty or oily foods.
b. False

89
Q

A wine that is deeply coloured, rich, powerful, peppery, and has the ability to age is likely going to be made from:
a. Cabernet Sauvignon
b. Chardonnay
c. Pinot Noir
d. Syrah/Shiraz

A

A wine that is deeply coloured, rich, powerful, peppery, and has the ability to age is likely going to be made from:
d. Syrah/Shiraz

90
Q

Which of the following determines the colour of a wine?
1.Alcohol Degree; 2.Grape Type; 3.Vintage; 4.Winemaking;

a. 1, 2 and 4
b. 2 and 4
c. 2 only
d. All of the above

A

Which of the following determines the colour of a wine?
1.Alcohol Degree; 2.Grape Type; 3.Vintage; 4.Winemaking;

a. 1, 2 and 4

91
Q

Cool climate wines are typically lower in alcohol.
a. True
b. False

A

Cool climate wines are typically lower in alcohol.
a. True

92
Q

What of the following is true about all light wines?
1.They are all dry; 2.The range of alcohol is 11%-18%; 3.No spirit has been added; 4.It is still;

a. 1, 3 and 4
b. 2 only
c. 3 and 4
d. All of the above

A

What of the following is true about all light wines?
1.They are all dry; 2.The range of alcohol is 11%-18%; 3.No spirit has been added; 4.It is still;

c. 3 and 4

93
Q

Which of the following pair are BOTH fortified Wines?

a. Port and Madeira
b. Sherry and Sancerre
c. Port and Amarone
d. Cava and Icewine

A

Which of the following pair are BOTH fortified Wines?

a. Port and Madeira

94
Q

Acidity in food increases the perception of acidity in wine?
a. True
b. False

A

Acidity in food increases the perception of acidity in wine?
b. False

95
Q

Tannin is a flavour in wine.
a. True
b. False

A

Tannin is a flavour in wine.
b. False

96
Q

Which of the following does oak add to a wine?
1.Alcohol; 2. Flavour; 3. Tannin; 4. Texture.

a. 2, 3, and 4
b. 2 only
c. 1 and 3
d. all of the above

A

Which of the following does oak add to a wine?
1.Alcohol; 2. Flavour; 3. Tannin; 4. Texture.

a. 2, 3, and 4

97
Q

How is tannin perceived in your mouth?
a. A burning sensation on the palate
b. A mouth-drying sensation
c. A mouth-watering sensation
d. A sticky sensation on the front of the tongue

A

How is tannin perceived in your mouth?
b. A mouth-drying sensation

98
Q

Why is acicidty important for sweet wines?
a. It adds extra body to the wine
b. It prevents the wine from being cloying
c. It enhances the fruity character of the wine
d. It makes the wine seem less alcoholic

A

Why is acicidty important for sweet wines?
b. It prevents the wine from being cloying

Wine L1 (11 decks)

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