Textbook bank

Question 1

Red wine that is _____ in colour is an indication of youth

Answer 1

purple

Question 2

Ruby coloured wine is (purply-____)

Answer 2

red

Question 3

Garnet coloured wine is (_______-red)

Answer 3

orangey-red

Question 4

In white wine, the colour _______ indicates youth, while ______ and ______ indicate age

Answer 4

green; orange and brown

Question 5

What is the primary aim of articulating a tasting note?

Answer 5

To describe the wine to someone who has not yet tasted it.

Question 6

Are white or red wines typically higher in acidity?

Answer 6

White

Question 7

_____ climates often result in higher levels of acidity than _______ climates?

Answer 7

Cooler; warmer

Question 8

Why are cooler climates more likely to produce higher acidity in wines?

Answer 8

Because there is less opportunity for the grapes to fully ripen in cooler weathers and their is less sugar available.

Question 8

What influences the amount of tannins in a wine?

Answer 8

the amount of skin contact during the winemaking process

Question 9

What are two common thick-skinned red wine grape varietals high in tannis?

Answer 9

Cab Sav and Syrah (Shiraz)

Question 10

Bitter flavours are most often noted at the ____ of the tongue

Answer 10

back

Question 11

A balanced, pleasant ______ where the flavours linger for several seconds is an indicator of a high quality wine

Answer 11

finish

Question 12

What does a wine’s complexity refer to?

Answer 12

Lesser wines will have one or two simple flavours, while a complex wine generally has many different flavours

Question 13

When recommending wine, what are the three factors you need to consider?

Answer 13

Their tastes; their preferences; and the occasion

Question 14

What to components in food make wine taste ‘harder’?

Answer 14

Sweetness and Umami

Question 15

What to components in food make wine taste ‘softer’?

Answer 15

Salt and acid

Question 16

Is wine or food more likely to impact the other?

Answer 16

Food generally has a bigger impact on the taste of wine

Question 17

__________ in food
- Increases the perception of bitterness, acidity, and the burning effect of the alcohol in the wine
- Decreases the perception of body, sweetness, and fruitiness in the wine

Answer 17

Sweetness

Question 18

Sweetness in food: Increases the perception of ___________, _______, and the burning effect of the ___________ in the wine

Answer 18

bitterness; acidity; alcohol

Question 19

Sweetness in food: Decreases the perception of ______, ________, and ____________ in the wine

Answer 19

body, sweetness, and fruitiness

Question 20

What is a golden rule with sweetness?

Answer 20

To serve a wine that has a higher level of sweetness than the dish

Question 21

Umami in Food
- Increases the perception of ___________, ___________, and alcohol burn in the wine

Answer 21

bitterness, acidity

Question 22

Umami in Food
- Decreases the perception of _________, __________, and fruitiness in the wine.

Answer 22

body, sweetness,

Question 23

Acidity in Food
- Increases the perception of _____, _________, and _________ in wine.

Answer 23

body, sweetness, and fruitiness

Question 24

Acidity in food increases/decreases the perception of acidity in wine?

Answer 24

decreases; remember: food impacts wine more than wine food

Question 25

**Salt in Food** - Increases the perception of _____ in wine. - Decreases the perception of ________ and _________ in wine

Answer 25

body ; bitterness and acidity

Question 26

- Bitterness in food increases the perception of __________ in wine

Answer 26

bitterness

Question 27

Most people find the pairing of acidic (wine/food) and fatty (wine/food) to be a well balanced and satisfying pairing

Answer 27

wine; food

Question 28

High-risk food: What should dishes high in sugar be paired with?

Answer 28

A wine that has at least as much sugar.

Question 29

High risk food: What should dishes high in Umami be paired with?

Answer 29

Wins that are more fruity than tannic, as umami will already emphasise the tannins

Question 30

High risk food: How can high levels of umami in a dish be balanced?

Answer 30

by the addition of salt and acid

Question 31

High risk food: Dishes high in bitterness should be paired with....

Answer 31

white wines or low-tannin reds like a pinot noir or Beaujolais

Question 32

High Risk food: What type of wine should be chilli heat?

Answer 32

white wines or wines low in tannins and alcohol to avoid alcohol burn

Question 33

High-acid food should be paired with a _____-______ wine so the wine does not taste soft and flabby

Answer 33

high-acid

Question 34

In order to produce a healthy crop, a vine needs C__________ d____________, s______________, W_______, W__________, and n____________

Answer 34

Carbon dioxide; sunlight; water; warmth; and nutrients

Question 35

What does a vine need to produce a healthy crop?

Answer 35

Carbon dioxide; sunlight; water; warmth; and nutrients

Question 36

Climate is determined by ...

Answer 36

latitude

Question 37

What does latitude mean in the context of wine?

Answer 37

How close the vineyard is to the equator

Question 38

Hot Climate typically equals: ______ alcohol, _______ body, ________ tannins, ________ acidity

Answer 38

less alcohol, fuller body, more tannin, less acidity

Question 39

Cool climate typically equals: ______ alcohol, _______ body, ________ tannins, ______ acidity

Answer 39

less alcohol; lighter body, less tannins, and more acidity

Question 40

Warmth is needed for the production of _______

Answer 40

sugars

Question 41

What can be done to control the heavy rainfall climate characteristic in old world wines?

Answer 41

To plant crops on slopes and in soils such as chalk or gravel where the water can drain and be controlled

Question 42

How do vineyards far from the equator encourage more sunlight?

Answer 42

Plant on slopes facing the sun and next to rivers that reflect the light of the sun

Question 43

Warmth is needed for the production of sugar, that is why most of the world's vineyards are found in the temperature zone between __ and __ degrees in latitude from the equator

Answer 43

30 - 50 degrees

Question 44

______ wine can be made from either black or white grapes, while ______ wine can only be made from black grapes

Answer 44

White, Red

Question 45

For ______ _______, grapes are 1) crushed and then 2) pressed to separate the skin from the juice, and then the *must* is 3) fermented.

Answer 45

White Wine

Question 46

White wines are then fermented in cooler temperatures to preserve the fruit aromas at ___ - ____ C between ____ to _____ weeks

Answer 46

12 - 22 degrees; 2 - 4 weeks

Question 47

To help with the skins staying in contact with the must in red wine fermentation, the juice may be "______ _____" the floating skins or the skins may be "_________ ______ " into the juice

Answer 47

pumped over; punched down

Question 48

How are Rose wines produced differently from red wines?

Answer 48

They are fermented at lower temperatures (12-22 degrees) and have a much shorter contact period with grape skin (e.g., 12 - 36 hours)