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Flashcards in wine Deck (20)
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1

Serious wine tasters DO NOT smoke during tastings, DO NOT come wearing perfume/after-shave, or with recently brushed teeth.

T/F

True

2

From a wine vocabulary perspective, ____ refers to the odors associated with the grape varietal, and ___ is used for smells that come from fermentation and aging in oak and bottle.

a) bouquet, aroma
b) grape volatiles, aging volatiles
c) aroma, bouquet
d) aromatics, volatiles

c) aroma, bouquet

3

What does salt do to the food and wine pairing?

a. makes the wine richer and less bitter
b. makes the wine taste sour
c. makes the wine more flabby
d. makes the wine more tannic

a. makes the wine richer and less bitter

4

Which tasting order would place the second wine at a disadvantage?

a) young before old
b) sweet before dry
c) modest before fine
d) white before red

b) sweet before dry

5

You would expect a warmer glass of wine to have more intense aromas compared to a colder glass of the same wine.
a) True
b) False

a) True

6

Aromatic grape varieties are always sweet.

True
False

False

7

The most basic way to pair food and wine is to match the intensities of both.

True
False

True

8

As a general rule, white wines lose their color with age.
a) True
b) False

False

9

Spicy heat in food makes the wine taste higher in alcohol or 'hot'.

True
False

True

10

Acid in food brings out what in wine?

a. the bitter
b. the fruit
c. the tart
d. the acid

b. the fruit

11

What are the 5 flavors we can isolate?

a. sweet, salty, savory, bitter, sugar
b. sweet, salty, sour, tart, bitter
c. sweet, salty, umami, tart, oak
d. sweet, salty, sour, umami, bitter

sweet, salty, sour, umami, bitter

12

What sensation would you expect in your mouth when a wine is low or absent in tannin?
I
a) flat
b) smooth
c) dry
d) still

smooth

13

Higher alcohol content and/or sweetness will cause "legs," or rivlets of wine to fall back down the side of the glass after it is swirled.
a) True
b) False

True

14

This color is a sign that a white table wine has been exposed to too much air or has been bottle aged too long:

a) medium yellow
b) gold
c) pale yellow
d) brown

brown

15

When you pair food and wine, which one changes the dynamics of the pairing?

a. the food
b. the wine
c. tartrate crystals in wine
d. the region where the wine comes from

the food

16

When tasting two Riesling wines, that are identical except Riesling A has three times the amount of sugar as Riesling B, you would expect wine A to have more body than wine B.
a) True
b) False

True

17

Great wines distinguish themselves from ordinary wines by their greater complexity, balance and concentration of fruit.
a) True
b) False

True

18

If a white wine is "very pale and nearly colorless," what sensory quality would NOT be expected?

a) high in acid, with a "green" taste
b) intense fruit aromas
c) low in alcohol
d) light or thin bodied

intense fruit aromas

19

Why is sugar the enemy of wine?

a. It makes a wine taste bitter
b. It makes a wine thin and astringent
c. it takes a wine out of balance
d. all of the above

all of the above

20

Within red wines, a purple hue is associated with older, bottle-aged wines, and a brick red hue is characteristic of young wines.
a) True
b) False

False