Identifying Flavors

Question 1

terms for: low acidity

Answer 1

soft, mellow, round, smooth, broad, plush, flat

Question 2

terms for: medium acidity

Answer 2

bright, fresh, lively, balanced, refreshing, juicy

Question 3

terms for: high acidity

Answer 3

crisp, zesty, sharp, tart, mouthwatering, electric, racy, vibrant

Question 4

astringency is determined by

Answer 4

tannins

Question 5

terms for: low tannins

Answer 5

soft, silky, delicate, light, gentle, barely noticeable, subtle

Question 6

terms for: medium tannins

Answer 6

balanced, smooth, velvety, polished, rounded, supple, moderate grip

Question 7

terms for: high tannins

Answer 7

drying, gripping, puckering, astringent, coarse, chewy, rough, firm, bold, structured

Question 8

If a wine is drying, gripping, puckering, or astringent, then the tannin levels are ___________.

Answer 8

high

Question 9

If a wine is structured, with balanced acidity, then the tannin levels are ___________.

Answer 9

medium

Question 10

If a wine is silky, soft, supple, with a minimal drying effect, then the tannin levels are ___________.

Answer 10

low

Question 11

terms for: low sweetness

Answer 11

dry, bone dry, crisp

Question 12

terms for: medium sweetness

Answer 12

off dry, ripe fruit, honeyed

Question 13

terms for: high sweetness

Answer 13

sweet, syrupy, jammy, candied, caramelized, dessert like

Question 14

Dry, still wines have little to no perceptible _________.

Answer 14

sweetness

Question 15

Off-dry, still wines have a small amount of __________ ___________ that gives a hint of sweetness.

Answer 15

residual sugar

Question 16

Medium-dry/medium-sweet wines show a noticeable __________ without being overly ___________.

Answer 16

sweetness; overly sugary

Question 17

Sweet wines have a high level of __________ __________ and are often considered as ___________ wines.

Answer 17

residual sugar; dessert

Question 18

no added sugar after fermentation; extremely dry

Answer 18

Brut Nature or Zero Dosage

Question 19

very low dosage, even drier than Brut

Answer 19

Extra Brut

Question 20

The most common style; perceived as dry despite a small dosage

Answer 20

Brut

Question 21

Slightly sweeter than Brut, though the name can be misleading

Answer 21

Extra Dry

Question 22

Noticeably sweeter than Extra Dry

Answer 22

Sec

Question 23

A distinctly sweet style4, often favored with dessert

Answer 23

Demi-Sec

Question 24

The sweetest style available in Sparkling wines

Answer 24

Doux

Question 25

Limestone-rich soils are prominent in these four notable wine regions

Answer 25

Champagne, Chablis, parts of Spain and Italy

Question 26

Wines grown in limestone tend to be ________ in acidity.

Answer 26

high

Question 27

This soil type retains more water than any other soil type

Answer 27

clay

Question 28

Clay-heavy soils are prominent in these regions:

Answer 28

Pomerol, Tuscany, and Ribera del Duero

Question 29

This soil type drains quickly and retains heat well

Answer 29

sand

Question 30

wines from sandy soils are often _________ in body

Answer 30

lighter

Question 31

Sandy soils are found in these regions:

Answer 31

Rhone Valley, South Africa, and Australia

Question 32

Gravelly soils produce wines with great ________ and _______ potential.

Answer 32

structure; aging

Question 33

_____ based soils produce wines that are smooth and rounded with vibrant fruit expression, and are common in river regions.

Answer 33

Silt

Question 34

_______ soil produces high-acid, complex wines with a strong mineral backbone.

Answer 34

Volcanic

Question 35

_________ altitude allows grapes to retain more acidity while developing complex flavors and aromas.

Answer 35

higher

Question 36

In the Northern Hemisphere, ______ facing slopes receive more sunlight.

Answer 36

south

Question 37

In the Southern Hemisphere, ______ facing slopes receive more sunlight.

Answer 37

north

Question 38

Primary Aromas are derived from

Answer 38

the grape itself

Question 39

Secondary aromas are created during

Answer 39

fermentation and winemaking processes

Question 40

Tertiary aromas develop over _______

Answer 40

time

Question 41

________- olfaction occurs when we smell a wine by bringing the glass to our nose and inhaling.

Answer 41

Orthonasal

Question 42

_______- olfaction occurs when we swallow or exhale through our nose while the wine is in our mouth.

Answer 42

Retronasal