Tasting & Evaluating Wine

Question 1

What should you avoid doing before tasting wine?

Answer 1

1. avoid wearing scented perfumes.

2. avoid eating strongly flavoured food or brushing your teeth.

Question 2

The majority of red wines are considered what color descriptor?

Answer 2

Ruby

Question 3

What color descriptor is a red wine with blue or purple hue?

Answer 3

Purple

Question 4

What color descriptor is a red wine with an orange or brown hint?

Answer 4

Garnet

Question 5

What color descriptor is a red wine that is more brown than red?

Answer 5

Tawny

Question 6

What primary aroma category does blossom, rose and violet fall under?

Answer 6

Floral

Question 7

What primary aroma category does grapefruit, lemon, lime, orange fall under?

Answer 7

Citrus Fruit

Question 8

What primary aroma category does banana, lychee, mango, melon, passion fruit and pineapple fall under?

Answer 8

Tropical fruit

Question 9

What primary aroma category does peach, apricot and nectarine fall under?

Answer 9

Stone fruit

Question 10

What aromas in wine are created by post-fermentation winemaking?

Answer 10

Secondary aromas

Question 11

What aromas and flavors are created by maturation?

Answer 11

Tertiary Aromas and Flavors

Question 12

Rank the 4 levels of sweetness descriptors from least sweet to most sweet

Answer 12

Dry
Off-dry
Medium
Sweet

Question 13

What are the ABV measures for low alcohol wine?

Answer 13

under 11%

Question 14

What are the ABV measures for medium alcohol wine?

Answer 14

11-13.9%

Question 15

What are the ABV measures for high alcohol wines?

Answer 15

above 14%

Question 16

True or False: We can describe a wine that has fruit flavours which last for a long time as having a long finish.

Answer 16

True

Question 17

A wine that is high in acidity but lacking in fruit flavour could be described as __________.

Answer 17

Unbalanced

Question 18

What primary aromas and flavors do black/white pepper and liquorice fall under?

Answer 18

Spice

Question 19

What primary aromas and flavors do eucalyptus, mint, fennel, dill and dried herbs fall under?

Answer 19

Herbal

Question 20

What primary aromas and flavors do unripe fruit, ripe fruit, dried fruit, cooked fruit fall under?

Answer 20

Fruit Ripeness

Question 21

What primary aromas and flavors do green bell pepper, gass, tomato leaf and asparagus fall under?

Answer 21

Herbaceous

Question 22

What primary aromas and flavors do apple, pear, gooseberry and grape fall under?

Answer 22

Green Fruit

Question 23

What primary aromas and flavors do redcurrant, cranberry, raspberry, strawberry, red cherry, redplum fall under?

Answer 23

Red Fruit

Question 24

What primary aromas and flavors do blackcurrant , blackberry, blueberry, black cherry and black plum fall under?

Answer 24

Black Fruit

Question 25

What causes secondary flavors and aromas of biscuit, pastry, bread, toasted bread, bread dough, cheese and yogurt?

Answer 25

Yeast

Question 26

What causes secondary flavors and aromas of butter, cream and cheese?

Answer 26

Malolactic fermentation

Question 27

What causes secondary flavors and aromas of vanilla, cloves, coconut, cedar, charred wood, smoke, chocolate and coffee?

Answer 27

Oak

Question 28

What color wine is associated with tertiary flavors of dried fruit, leather, earth, mushrooms, meat, tobacco, wet leaves, forest floor and caramel?

Answer 28

red wine

Question 29

What color wine is associated with tertiary flavors of dried fruit, orange marmalade, petrol, cinnamon, ginger, nutmeg, almond, hazelnut, honey, caramel?

Answer 29

White Wine

Question 30

What tertiary aromas and flavors are associated with deliberately oxidized wines?

Answer 30

almond, hazelnut, walnut, chocolate, coffee, caramel

Question 31

What does the intensity of a wine's color refer to?

Answer 31

How pale, medium or deep a wines color is

Question 32

What are the 3 ranges of color descriptors for the appearance of white wine?

Answer 32

Lemon Gold Amber

Question 33

In the SAT system what are the 3 colors associated with the appearance of rose wine?

Answer 33

Pink Pink-Orange Orange

Question 34

What are the 4 ranges of color descriptors for the appearance of red wine?

Answer 34

Ruby (most red wines) Purple Garnet Tawny

Question 35

What are the 4 parts to the SAT (Systematic Approach to Tasting Wine)?

Answer 35

Appearance - Intensity and Color Nose - Intensity and Aromas Characteristics Palate - Sweetness, Acidity, Tannin, Alcohol, Body, Flavor Intensity, Flavor Characteristics and Finish Conclusions - Quality

Question 36

In the SAT system what are the levels of intensity for nose?

Answer 36

Light Medium Pronounced

Question 37

In the SAT system what are the 3 categories of aroma characteristics for nose?

Answer 37

Primary Secondary Tertiary

Question 38

In the SAT system what are the 8 categories of Palate?

Answer 38

``` Sweetness Acidity Tannin Alcohol Body Flavor Intensity Flavor Characteristics Finish ```

Question 39

In the SAT system what are the 5 levels of Quality for conclusions

Answer 39

``` Poor Acceptable Good Very Good Outstanding ```

Question 40

Where do primary aromas and flavors come from?

Answer 40

Grapes or the fermentation process

Question 41

Where do secondary aromas and flavors come from?

Answer 41

Post fermentation winemaking process

Question 42

Where do tertiary aromas and flavors come from?

Answer 42

Ageing process

Question 43

What effect does acidity in wine have when you sip it?

Answer 43

Mouth watering effect

Question 44

What effect do tannins in wine have when you sip it?

Answer 44

Can make mouth feel dry and can taste bitter

Question 45

What structural component of wines can alcohol contribute to?

Answer 45

Body

Question 46

What is the body of a wine?

Answer 46

Body is overall impression of how the wine feels in the mouth using sense of touch

Question 47

What is the finish of a wine?

Answer 47

The finish is the collection of sensations after you have swallowed or spit the wine out

Question 48

What should your ideal tasting environment look like?

Answer 48

free of strong odors be well-lit have space for samples and spitoon and have white space - either napkin of flavor to test color

Question 49

What is the suggested sample size?

Answer 49

1.7 US FL OZ (5cl)