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Flashcards in Self Assessment 1 Deck (84):
1

T or F
Flavor is a combination of smell, taste and tactile sensation

T

2

What is the study of wine

Oenology

3

What quality would you expect of a white wine described as "very pale and nearly colorless'?
a. intense fruit arommas
B. Low in alcohol
C. Light or thin bodied
D. High acidity

C. Light or thin bodied

4

what is the traditional interpretation of aroma and bouquet?

Aroma smell of grape
Bouquet is the skill derived

5

What is the modern interpretation of aroma and bouquet?

Bouquet is all smells
Aroma is single smell

6

Who is the person who is credited with developing the Wine Aroma Wheel?
A. Dr Albert J Winkler
B. Dr Anne Noble
C. Dr Herman Wheeler
D. ANdre Tchelistcheff

B Dr. Anne Noble

7

T or F
you would expect a colder glass of wine to have less intense aromas compared to a warmer glass of the same wine.

T

8

What type of aroma most associated with the apple?

Chardonnay

9

What type of aroma most associated with grapefruit

Sauvignon Blanc

10

What type of aroma most associated with the Lychee Nut

Gewürztraminer

11

What type of aroma most associated with petrol

Riesling

12

What type of aroma most associated with the black currant

Cabernet Sauvignon

13

What type of aroma most associated with mushroom-earthiness

Pinot Noir

14

Which tasting order would place the second wine at a disadvantage?
A. white before red
B. sweet before dry
C. young before red
D. light bodied before full bodied

B. sweet before young

15

Following all sources of tannin in wine except
A. Grape skin
B. Grape seeds
C. Oak Barrels
D. Lees Aging

D. Lees aging

16

How does tannin affect the taste of wine

the longer the juice has contact with the grape skins, grape seeds, and oak barrels it becomes more tannic astringent felling the mouth as bitter tasting

17

wine is considered to be out of balance when
A. alcohol exceeds 14.5%
B. sugar is not perceptible
C. one or more of the structural components dominate the impression of the wine in the mouth.
D. your perceive acid on the tip of your tongue.

C. one or more of the structural components dominate the impression of the wine in the mouth

18

all of the following are primary acids found in grapes and therefor in wine, except
A. lactic acid
b. Malic acid
C. citric acid
D. Tartaric acid

A. lactic acid

19

What are tartrate crystals

Harmless crystals

20

What happens to the color of a white wine as it ages?

Becomes more golden

21

What happens to the color of red wine as it ages?

softness up and becomes lighter in color

22

you have just poured two glasses of California riesling. the first was warmer than the second. when tasted, the first will seem
a. less sweet
b. sweet
c. the same

B. sweeter

23

Acetic acid, hydrogen sulfide, sulfur dioxide and mercaptans are all examples of?
a. structural components of wine
b. chemical additives the winemaking process
c. off odors found in wine

C. off odors found in wine

24

according to the heat summation system, carneros, santa maria valley, and chablis are generally all considered to be areas with what climate?
a. region 1
b. region 2
c. region 3
d. region 4
e. region 5

A. region 1

25

Compared to wines from warmer wine growing regions, wines grown where its cooler are likely to be...
a. lighter with more pronounced acidity
b.the same in terms of body and acidity
fuller bodied with a milder acidity

a. lighter with more pronounced acidity

26

why would wine grapes not be harvested at 10 brix?

does not qualify to be considered wine

27

In the process of making wine what is the pomace

Left over

28

in the process of making wine what is the must

grape juice

29

What is the purpose of racking wine

to clarify it

30

why are many white wines fermented in stainless steel tanks that are temperature controlled at about 55F

to extend the fermentation time and retain fresh fruity flavors the lower the fermentation

31

Leaving juice from red grapes in contact with the skins, seeds, and stem fragments to impart color, tannin and flavor is called

Maceration

32

What is chaptalization

adding sugar to the must for the purpose of increasing the result alcohol

33

Define Malolactic Fermentation

MLF

34

why is sulfur used in winemaking?

as a preservative

35

Do wines labeled organically grown and produced have any sulfites? Yes or No

Yes

36

How would egg whites be used in the wine making process

as fining

37

Describe the concept of terroir

Earth wind and fire
all coming together to produce a particular type of wine

38

Which of the following does not occur during the oak aging of a wine
a. evaporation
b. oxygenation
c. absorption of tannin
d. accumulation of sulfites

D. accumulation of sulfites

39

Which grape variety accurately describes clone

Sangiovese Grosso

40

Which grape variety accurately describes Crossing

Pinotage

41

Which grape variety accurately describes Hybrid

Catawba

42

What is the term that describes the period of grape development when ripening begins

Veraison

43

What changes occur during the onset of ripening internally?

Carbohydrates begin to covert to sugars the level of which increase while acid levels begins to decrease.

44

What changes occur during the onset of ripening externally?

Check book

45

Which vine disease is associated with the classy winged sharpshooter

Pierce Disease

46

T or F
Followin is the correct order for the initial steps of red wine making.
1. harvest
2. crush/ destem
3. adjust the must
4. ferment
5. extended maceration
6. press

T

47

A version of a vine variety, such as sangivese gross, selected over several generations to have certain characteristics that will suit particular vineyard conditions and give desired fruit quality and quantity

Colne

48

An insect that attacks the vine roots

Phylloxera Vastatrix

49

Novel ro that causes moisture loss in the grapes, concentrating sugars, acids and other elements

Botrytis cinerea

50

a low trained, cane pruned system of cultivation

Guyot simple

51

the bacterial disease which affects the vascular system of the vine

perces disease

52

the residue of dead yeast cells in a vessel after fermentation has stopped

Lees

53

Grapes, like Muller-Thurgau, that comes from two varieties of Vitis Vinifera

Crossing

54

The traditional approach to wine and food pairing _____ the organoleptic traits of both the wine and the food.
A. Compliments
B. Contrasts
C. Echoes
D. all of the above

D. all of the above

55

the component of wine most often associated with giving a tactile sensation is.
a. alcohol
b. acid
c. tannin
d. sugar

c. tannin

56

Name the five official tastes that humans can perceive

1. Sweet
2. Salty
3. sour
4. bitter
5. umami

57

Food that have sweetness or nmami tend to make wine taste.
a. stronger ( more acidic, more tannic, more dry)
b. milder (less acidic, less tannic, less dry)
c. no change

a. stronger ( more acidic, more tannic, more dry)

58

foods that are naturally acidic or have acid added tend to make wines taste.
a. stronger ( more acidic, more tannic, more dry)
b. milder (less acidic, less tannic, less dry)
c. no change

b. milder (less acidic, less tannic, less dry)

59

the following is an example of contrasting wine and food flavors.
a. broiled white seafood steak served with full flavored chardonnay
b. earthy pinot noir served with a meat served with mushroom sauce.
c. prime rib with a medium bodied red wine
d. cajun or similarly spiced seafood or poultry served with a light off dry white wine.

d. cajun or similarly spiced seafood or poultry served with a light off dry white wine.

60

an antioxidant is a compound that?
a. prevents oxidation in wine
b. neutralizes free radicals
c. causes alcohol to be broken down in the blood
d. none of the above

b. neutralizes free radicals

61

t or f
flavonoid phenolics are the compounds generally considered to be responsible for the lower incidence of heart disease in people that consume wine moderately

T

62

anthocyanins are responsible the_____ in wine
a. calories
b. oxidation
c. cyanide
d. color

d. color

63

which of the following are the quality levels of the french appellation system
a. vin de pays, vin de table, grand cru, premier cru
b appellation controlee, vin delimite de qualité supérieur, vin de pays, vin de table
c. aoc, vdqs, cin de pays, vino da tavola

a. vin de pays, vin de table, grand cru, premier cru

64

What are six key points that feature in all appellation controlee regulations

1. area
2. yield
3. grape
4.alcoho content
5. viticultural
6. vinification

65

Chinon from Loire valley is from what region

Touraine

66

muscadet from Loire valley is from what region

Pay Nantais

67

Sancerre from Loire valley is from what region

central loire

68

savennieres from Loire valley is from what region

Anjou saumur

69

Which of the following accurately lists the regions of burgundy
a. chablis, cote de nuits, cotes de beaune, mâconnais, beaujolais
b. chablis, cote de beaune, cote chalonnais, mâconnais, beaujolais
c. chablis, code d'or, chalonnais, mâconnais, beaujolais
d. chablis, cote d'or, cote chenas, mâconnais, cote chalonnais

c. chablis, code d'or, chalonnais, mâconnais, beaujolais

70

which of the following best describes the difference between the ore de beaune and the cote de nuits?
a. core de beaune wines are evenly divided between red and white; core de nuits wines are mainly white
b. core de beaune wines are mainly white while cote de nuits wines are mainly red
c. cote de beaune wines are mainly red while cote de nuits wines are main white
d most of the grand cru wines of the cote d'or are located in the cote de beaune

b. core de beaune wines are mainly white while cote de nuits wines are mainly red

71

which of the following is not one of the four appellation levels of chablis
a. petit chablis
b. grand cru chablis
c. regular chablis
d. premier cru chablis

c. regular chablis

72

name of the grand cry of chablis

1.
2.
3.
4.
5.
6.
7.

73

t or f
in the carbonic maceration process of making beaujolais the grape skins are broken in order for the conversion of sugar to alcohol to take place

F

74

Name 5 of the crus of beaujolais

1.
2.
3.
4.
5.

75

which of the followin is not an approved variety in the production of chateaunneuf du pape
a. grenache noir
b. chasellas
c. cinsault
d. rousanne

b. chasellas

76

t or f
the northern rhone is known for the quantity of its wine while the southern rhone is known for the higher quality of its wine

F

77

the dominate red grape variety of cahors is

Cot

78

chateauu lafitte tothschild is to pauillac as chateau haut brion is to

Graves (pessac-leognan)

79

List six grape varieties used for alsacian wines

1. Riesling
2. Pinot Gris
3. Muscat d Alsace
4.
5.
6.

80

t or f
the vineyards of alsace are located on the cool western slopes of vosges mountains

f

81

all of the following are communes of the medoc except
a. st esterphe
b. julienas
c. margaux
d. listrac

b. julienas

82

what is one of the key differences between the classification of the wines of medoc and st emission?

?

83

which of the following is an appellation of the cote chalonnaise
a. rieully
b. bouzeron.
c. geve\rey-chambertin
d. monthelie

b. bouzeron.

84

what vineyard condition in sauternes accounts for the unique sweet flavor of its wine

botrytic vinerea