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Wset 2 > Study Questions > Flashcards

Study Questions Flashcards

1
Q

Which of the following conditions allows for the best impression of a wine?

A

A room that allows natural light

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2
Q

Which of the following is the most common color for red wines?

A

Ruby

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3
Q

Which of the following is the most common color for white wines?

A

Lemon

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4
Q

Which of the following colors best describes a red wine with some age?

A

Garnet

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5
Q

If the pigmentation of a wine reaches the core to the rim, it should be described as:

A

Deep

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6
Q

Oak and malolactic conversion aromas are considered:

A

Secondary aromas

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7
Q

A fortified wine, such as Fino Sherry with 15% alcohol is described as having:

A

Low alcohol

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8
Q

Which structural component is the main factor that contributes to a body in a wine?

A

Alcohol

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9
Q

Which factor is important for balance in a wine with sugar?

A

Acidity

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10
Q

A wine should meet how many positive criteria to qualify as acceptable?

A

One

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11
Q

Which of the following is true about umami in food when pairing with wine?

A

It makes a wine seem more bitter

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12
Q

Salt can enhance the flavor and wine true or false

A

True

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13
Q

Acidity and food can make a wine seam:

A

Less acidic

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14
Q

Which statement is true about flavor intensity, and food and wine pairing?

A

The food and wine should have equal flavor intensities

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15
Q

What does salt in food do to a wine?

A

Decreases acidity

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16
Q

The effect of chili heat is greatest in which wine style?

A

Whines with higher alcohol

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17
Q

A persons sensitivities do not play an important role in matching food and wine. True or false

A

False

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18
Q

Food has a greater impact on Wine than Wine has on food. True or false

A

True

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19
Q

Acidity and wine makes the pallet seem cloying and un refreshing when paired with fatty/oily foods. True or false.

A

False

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20
Q

Which statement is most appropriate for storing wine?

A

Poor storage can create faulted wines

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21
Q

Which degree is generally accepted as room temperature?

A

18°C or 64°F

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22
Q

Which type of wine is best served I a flute?

A

Sparkling wine

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23
Q

Which style of wine could be served at the warmest temperature range?

A

Still red wine

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24
Q

Which of the following red wines should be served at the coolest temperature range?

A

Champagne

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25
Q

An ice bucket will efficiently chill a wine, if

A

The bucket is filled with both parts, ice and cold water

26
Q

When opening a bottle of sparkling wine, one should always:

A

Twist the bottle and not the cork

27
Q

When decanting an aged red wine, why should it be held near a light source?

A

It helps with seeing when sediments collect in the neck

28
Q

Aromas of damp cardboard and muted fruit flavors is an indicative of:

A

A wine that has been in contact with a cork contaminated with TCA

29
Q

A blanket system:

A

Adds a layer of gas to protect remaining wine from oxidation

30
Q

Which of the following pairs are found in the pulp of a grape?

A

Sugar and acid

31
Q

Most wine grapes belong to which species of vine?

A

European

32
Q

Which environmental factor generates energy in the vine to produce sugars to grow and ripen grapes?

A

Sunlight

33
Q

What is the correct order for grape formation and ripening?

A

Flowering, fruit set, verasion and ripening

34
Q

What occurs during VERAISON?

A

Grapes, change color from dark green to golden or reddish purple

35
Q

An example of a grape that performs better in a warm climate, but not in a cool climate is:

A

Grenache

36
Q

Warm ocean currents, play a significant climate role in:

A

Northern Europe

37
Q

A wine region with an average growing season temperature of 17°C or 63°F is considered to have a:

A

Moderate climate

38
Q

In climates further, from the equator vineyards can maximize sunlight exposure by:

A

Planting grapes on slopes, facing rivers

39
Q

Which environmental factor best creates sunny summers, and dry autumn that can extend the growing season?

A

Mountains

40
Q

Most of the worlds vineyards are found between which degree of latitude?

A

30 to 50

41
Q

Which weather related issue can result in wines that are too high and acidity?

A

Cooler than usual vintages

42
Q

Which of the following is a challenge in the spring that can reduce the crop for the year?

A

Frost

43
Q

Which of the following would be used in high levels of moisture?

A

Fungicides

44
Q

The challenge of lower yields is:

A

Commercial viability

45
Q

An example of a pest or disease, that is beneficial to grapes is:

A

BOTRYTIS CINEREA

46
Q

Grapes harvested later, in the ripening process will have:

A

Higher sugars, lower acidity

47
Q

Vendanges tardives indicates a wine made from:

A

Grapes that have been picked later in the harvest season

48
Q

An example of a PDO level Wine in Europe is:

A

Qualitatswein

49
Q

The acronym AOC refers to a PDO wine from which country?

A

France

50
Q

Which process maximizes extraction of liquid from grapes?

A

Pressing

51
Q

Which combination of factors would most likely to increase the cost of a wine?

A

Steep Vineyards, new French, oak barrels, natural cork

52
Q

Which is the correct typical order for red wine making?

A

Fermentation, draining, pressing, maturation

53
Q

Which process uses a plunger to extract color and tannin for red wine making

A

Punching down

54
Q

Which is the correct order for dry white wine making

A

Crushing, pressing, fermentation, maturation

55
Q

Short maceration followed by fermentation temperatures of 12°C to 22°C or 54°F to 72°F. Best describes:

A

Rosé wine making

56
Q

In cool vintages

A

Sugar may be added to the grape juice before fermentation

57
Q

Which of the following would result in the least cost when adding oak flavors to a wine?

A

Oak staves

58
Q

Which vessel would lead to a maturation with oxygen?

A

Old oak vats

59
Q

After which step of the Wine making process is the Wine unlikely to improve?

A

Packaging

60
Q

Which of the following statements about Pinot noir is true?

A

Pinot Noir can be enjoyed when it is young

61
Q

If a climate or vintage is too warm, the flavors of Pinot Noir will:

A

Show unattractive flavors of cooked fruit

62
Q

Which labeling term would be the highest quality from the best vineyards in Burgundy?

A

Grand Cru

Wset 2 (1 decks)

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