3 - Grape Varieties and Wines Flashcards
(95 cards)
1
Q
Which three wine regions are known for producing Chardonnay
A
Australia
Burgundy (France)
California (US)
2
Q
Is Pinot Grigio light, medium or full bodied
A
Light bodied
3
Q
What aromas does Chardonnay have in cool climates
A
Green fruit (apple) and citrus (lemon)
4
Q
Is Sauvignon Blanc light, medium or full bodied
A
Medium bodied
5
Q
What aromas does Sauvignon Blanc have
A
Green fruit (apple), citrus (lemon), herbaceous (asparagus/grass)
6
Q
Which region is known for producting Pinot Grigio
A
Italy
7
Q
In warm climates is Chardonnay light, medium or full bodied
A
Medium to full bodied
8
Q
What aromas does Riesling have
A
Floral, green apple, lemon/citrus, and stone fruits (apricot)
9
Q
What white grape variety is often used to produce wines with a range from dry to sweet
A
Riesling
10
Q
In cool climates is Chardonnay light, medium or full bodied
A
Light to medium bodied
11
Q
What aroms does warm climate chardonnay have
A
stone fruits (peach) and tropical fruits (pineapple and banana)
12
Q
Which three regions are known for producing Riesling
A
Alsace (France)
Australia
Germany
13
Q
What aromas does Pinot Grigio have
A
Pear and Lemon
14
Q
Which two regions are known for producing Sauvignon Blanc
A
Sancerre (France)
New Zealand
15
Q
In warm climates does Chardonnay have low, medium or high acidity
A
Medium acidity
16
Q
What are the 4 principal white grape varietals
A
Chardonnay
Pinot Grigio
Riesling
Sauvignon Blanc
17
Q
Is Riesling light, medium or full bodied
A
Light to medium bodied
18
Q
Do Sauvignon Blanc, Pinot Grigio and Riesling have low, medium or high acidity
A
High acidity
19
Q
What are the 4 principal black grape varietals
A
Cabernet Sauvignon
Merlot
Pinot Noir
Syrah/Shiraz
20
Q
Do Cabernet Sauvignon and Pinot Noir have low, medium or high acidity
A
High acidity
21
Q
Is Cabernet Sauvignon light, medium or full bodied
A
Full bodied
22
Q
Does Cabernet Sauvignon have low, medium or hight tannin levels
A
High tannins
23
Q
What aromas does Cabernet Sauvignon have
A
Black fruits (blackcurrant) herbaceious (bell pepper) and oak (vanilla)
24
Q
Which region is known for blending Cabernet Sauvignon with Merlot
A
Bordeaux (France)
25
Which 4 regions are known for producing Cabernet Sauvignon
Australia
California (US)
Chile
South Africa
26
Is Pinot Noir light, medium or full bodied
light bodied
27
Does Pinot Noir have low, medium or hight tannin levels
low
28
What aromas does Pinot Noir have
red fruits (strawberry) and oak (clove)
29
Pinot Noir can be blended with Chardonnay to make which sparkling wine
Champagne
30
Which two regions are known for producing Pinot Noir
Burgundy (France)
| New Zealand
31
Do Merlot and Syrah/Shiraz have low, medium or hight acidity
medium acidity
32
Are Merlot and Syrah/Shiraz light, medium or full bodied
medium to full bodied
33
Does Merlot have low, medium or high tannin levels
medium
34
What aromas does Merlot have
Red fruits (plum), black fruits (black cherry) and oak (vanilla)
35
Which two regions are known for producing Merlot
California
| Chile
36
Does Syrah/Shiraz have low, medium or high tannin levels
High tannins
37
What aromas does Syrah/Shiraz have
Black fruits (blackberry), spices (black pepper) and oak (coconut)
38
Which two regions are know for producing Syrah/Shiraz
```
Australia
Northern Rhone (France)
```
39
What are the key characteristics of champagne
1. French sparkling wine
2. Made from Chardonnay and Pinot Noir
3. Dry and highly acidic
4. Aromas of green apple,citrus and bready notes
40
What are the key characteristics of Sancerre
1. French white wine
2. Made from Sauvignon Blanc
3. High acidity
4. Usually unoaked with pronounced green apple and herbaceous (grass) aromas
41
What are the key characteristics of Chablis
1. French white wine
2. Made from Chardonnay
3. Dry, light bodied, high acidity
4. Usually unoaked with pronounced green apple and citrus (lemon) aromas
42
What color wines come from Burgundy
red and white
43
What are they key characteristics of White Burgundy
1. Made from Chardonnay
2. Dry, medium bodied
3. Riper fruit flavors than Chablis
4. Citrus and stone fruit aromas
44
What are they key characteristics of Red Burgundy
1. Made from Pinot Noir
2. Typically dry, light bodied, low in tannins and high acidity
3. Red fruits (raspberry, red cherry, and sometime oak (vanilla and clove) aromas
45
What are the key characteristics of Bordeaux
1. Wines from Bordeaux region in France
2. Usually red, high acidity, high tannin levels, mediumt full body and dry
3. Usually a blend of Cabernet Sauvignon and Merlot
4. Black fruits (blackberry and blackcurrant) and cedar notes from oak
46
What is a typical wine pairing with fresh oysters and why?
1. Champagne could be paired with fresh oysters. The oysters are light and fresh tasting which would balance with the high acidity and fresh fruit and bread aromas
2. Sancerre, Alsace Riesling and Italian Pinot Grigio would also be suitable, for similar reasons.
DO NOT PAIR Mersault or Australian Chardonnay because the Umami in the oysters could cause the oak flavours in the Meursault and the Australian Chardonnay to taste unpleasantly bitter. The intense flavours of the Sauternes might overpower the delicate flavour of the Oyster.
47
What are the key characteristics of Cava
1. Spanish sparkling wine
2. Dry
3. Green fruit (pear) and citrus (lemon) flavors
48
What are the key characteristics of White Zinfandel
1. California Rose Wine
2. low alcohol, medium sweetness
3. Unaoked with flavors of red fruits (strawberry and raspberry)
49
What are the key characteristics of Beaujolais
1. French red wine
2. light bodied, low tannins, dry
3. unoaked, with fresh flavors of red fruits(raspberry, red cherry)
50
What are the key characteristics of Cotes du Rhone
1. French red wine
2. dry, medium bodied
3. Can be oaked or unoaked
4. red fruits (strawberry, plum) and peppery flavors
51
What are the key characteristics of Chianti
1. Italian red wine
2. Medium bodied, high tannin and high acidity
3. Red fruit flavors (red cherry, plum) and aromas of cloves from oak
52
What are the key characteristics of Rioja
1. Spanish red wine
2. Dry, medium to full bodied
3. Red fruit (strawberry) and vanilla flavors from oak
53
What are the key characteristics of Chateauneuf-du-Pape
1. French red wine
2. Dry, full bodied, high alcohol
3. Red fruit (strawberry) and clove flavors from oak
54
What are the key characteristics of Sauternes
1. Sweet white wine, made in Bordeaux France
2. Full bodied with high acidity
3. Stone fruits (apricot) honey and vanilla (from oak)
55
What are the key characteristics of Sherry
1. Spanish fortified wine
| 2. Made in a range of styles - can be dry, medium or sweet
56
What are the key characteristics of Port
1. Portuguese fortified wine
2. Sweet, high in alcohol and made in a range of styles
3. usually red, full bodied with high tannins
4. Black fruit (blackberry) flavors
57
Type in the missing parts of the 4 grape varietals:
1. Sauvignon ______
2. _____ Grigio
3. _______ Sauvignon
4. _______ Noir
1. Blanc
2. Pinot
3. Cabernet
4. Pinot
58
Is Merlot a black or white grape
black
59
Is Sauvignon Blanc a black or white grape
white
60
Is Syrah/Shiraz a black or white grape
black
61
Is Riesling a black or white grape
white
62
Is Cabernet Sauvignon a black or white grape
black
63
Is Chardonnay a black or white grape
white
64
Is Pinot Noir a black or white grape
black
65
Is Pinot Grigio a black or white grape
white
66
What wine varietal would you expect to have the flavours/aromas of apple, asparagus, lemon and green bell pepper - Riesling, Sauvignon Blanc, Chardonnay or Pinot Grigio
Sauvignon Blanc
67
What wine varietal would you expect to have the flavours/aromas of blackcurrant, green bell pepper and mint - Merlot, Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz
Cabernet Sauvignon
68
Select all of the wines that may be made entirely or partly from Chardonnay grapes:
- Champagne
- Sauternes
- Chablis
- Burgundy
- Sancerre
- Champagne
- Chablis
- Burgundy
69
Select all wines that are typically classified as fully sweet from the drop-down options.
Be sure not to get confused with wines that have a medium level of sweetness.
- White Zinfandel
- Sauternes
- Port
- Rioja
- Prosecco
- Sauternes
| - Port
70
What grape variety is used to make Red Burgundy?
Pinot Noir
71
What is the typical level of sweetness (dry, medium, sweet) in White Zinfandel
Medium
72
What is the typical level of sweetness (dry, medium, sweet) in Beaujolais
Dry
73
What is the typical level of sweetness (dry, medium, sweet) in Sauternes
Sweet
74
What is the typical level of sweetness (dry, medium, sweet) in Cotes du Rhone
Dry
75
What is the typical level of sweetness (dry, medium, sweet) in Chianti
Dry
76
What is the typical level of sweetness (dry, medium, sweet) in Port
Sweet
77
What is the typical level of sweetness (dry, medium, sweet) in Rioja
Dry
78
What is the typical level of sweetness (dry, medium, sweet) in Chateauneuf-du-Pape
Dry
79
Which of the wines below are likely to be medium-bodied?
- Cotes du Rhone
- Chianti
- Chateauneuf-du-Pape
- Cotes du Rhone
| - Chianti
80
Which of the following wines are fortified wines?
- Port
- Rioja
- Sherry
- Beaujolais
- Red Burgundy
- Port
| - Sherry
81
What is the most important consideration when it comes to pairing food and wine:
- The individual's personal preferences.
- The level of alcohol in the wine.
- The way the food will likely interact with the wine.
The individual's personal preferences
82
Food affects wine in different ways. Some of the reactions are considered positive and improve the flavour of the wine, but some are often thought of as negative. In this question, the reaction of the wine is described on the left.
Decide whether the reactions below are usually considered positive or negative.
- More Fruity
- Less Sweet
- More Drying
- More Bitter
- Less Acidic
- More Fruity, positive
- Less Sweet, negative
- More Drying, negative
- More Bitter, negative
- Less Acidic, positive
83
Match the correct food characteristic (salty, sweet or highly flavored) with the correct reaction in wine:
When food is _____, Wine seems MORE drying, bitter and acidic, LESS sweet and fruity
When food is SWEET, Wine seems more drying, bitter and acidic
84
Match the correct food characteristic (salty, sweet or highly flavored) with the correct reaction in wine:
When food is _____, Wine seems LESS drying, bitter and acidic, MORE sweet and fruity
When food is SALTY, Wine seems LESS drying, bitter and acidic, MORE sweet and fruity
85
Match the correct food characteristic (salty, sweet or highly flavored) with the correct reaction in wine:
When food is _____, wine is overwhelmed by the food flavours
When food is HIGHLY FLAVORED, wine is overwhelmed by the food flavours
86
Mushroom and parmesan risotto is high in umami as it contains mushrooms and parmesan. Given that it is high in umami, what effect is it likely to have on wine;
- less drying and bitter, less acidic, more fruity, more body
- less drying and bitter, less acidic, more sweet and fruity
- more drying and bitter, more acidic, less sweet and fruity
- more drying and bitter, more acidic, less sweet and fruity
87
This cake will undoubtedly be sweet, both from the added and natural sugars. What effect will the sweetness of the cake be likely to have on the wine:
- less drying and bitter, less acidic, more sweet and fruity
- less drying and bitter, less acidic, more fruity, more body
- more drying and bitter, more acidic, less sweet and fruity
- more drying and bitter, more acidic, less sweet and fruity
88
What is a typical wine pairing with fresh oysters and why?
1. Champagne could be paired with fresh oysters. The oysters are light and fresh tasting which would balance with the high acidity and fresh fruit and bread aromas
2. Sancerre, Alsace Riesling and Italian Pinot Grigio would also be suitable, for similar reasons.
DO NOT PAIR Mersault or Australian Chardonnay because the Umami in the oysters could cause the oak flavours in the Meursault and the Australian Chardonnay to taste unpleasantly bitter. The intense flavours of the Sauternes might overpower the delicate flavour of the Oyster.
89
What is a typical pairing with a spicy curry and why
1. the medium sweet German Riesling would pair well with a spicy curry. The wine style is fruity and sweet and the spice in the curry would reduce this a little, making a pleasant partnership. The intensity of this wine is also likely to balance the intensity of the curry. 2. The Prosecco could also be a good match, for similar reasons, even though it is lighter in flavour
90
What is a typical pairing with lemon sorbet
1. Prosecco could pair with the lemon sorbet. The acidity and sweetness in both the sorbet and Prosecco would balance with each other and not overpower either. Also, the sweetness in the dish will make the wine taste less sweet.
Most of the wines on this list are so dry that the sweetness in the sorbet would make them taste unpleasantly acidic and thin.
The exception is the Sauternes, which may work well but is likely to have intense flavours that risk overwhelming the sorbet.
91
What is a typical pairing for a rare steak?
The Margaux from Bordeaux could be paired with a rare steak. A rare steak is highly flavoured and will need a wine that has concentrated flavours so as not to overwhelm the wine. The Australian Shiraz, Chilean Merlot, Châteauneuf-du-Pape, South African Cabernet Sauvignon and Rioja are also likely to be good matches, for similar reasons.
92
What is a typical pairing for a cheese platter?
The Port would pair well and be a classic match with the cheese platter as the sweet fruit would balance with the fat of the cheese. But any of these wines might work well. Although cheeses contain umami, which can emphasise bitterness in wines, they also contain salt to counteract this effect. Soft mature cheeses with high umami and little salt are the ones that are most likely to present challenges, and for these a sweet or ripe-fruity wine such as Port, the Australian Shiraz or even the White Zinfandel are likely to be the safest pairings.
93
What is a typical pairing for seared tuna?
Tuna can be high in umami, so low-tannin red wines with little oak generally work best, as long as they have enough flavour not to be overwhelmed by the tuna. For this reason, the Beaujolais and the Châteauneuf-du-Pape are likely to be the best pairings.
Oak in the Margaux, the Rioja and the South African Cabernet Sauvignon is likely to taste more bitter in the presence of the umami from the tuna, so these are less likely to work well.
94
Imagine you are drinking a bottle of Australian Shiraz with food. However, the alcohol level in the wine seems more prominent than expected and it has a burning effect. From the options below, which dish do you think is most likely to have this effect on the wine:
- A spicy curry
- A mild, creamy pasta dish
- Sushi made from an oily type of fish
A spicy curry
95
If a bottle of wine is sealed with a cork, what position should it be stored in?
on its side
