WSet2 1 Flashcards
Tasting and evaluating wine which of these factors offer the most clues to wines identity?
Sight
Finish
Aroma
Complexity
Aroma
A wine that would have low level of residual sugar would be classified as Off dry Sweet Semi sweet dessert
Off-dry
Alcohol is detected in wine by measuring the level of
Residual sugar
Sharp nature of the wine
Length of the wine
Heat and body of the wine
Heat and body of the wine
Which of these smells would indicate a wine has a higher level of S02
Barnyard
Moldy cardboard
Burnt matchsticks
Buttery notes
Burnt matchstick
In what order is the deductive wine tasting process
Taste site aromas conclusion
Site aroma taste conclusion
Aroma site taste conclusion
Aroma taste conclusion site
Site aroma taste conclusion
A wine with many aspects and flavor profiles would be described as
Big
Simple
Fruity
Complex
Complex
Tannins in wine are best described as
Buttery
Bitter
Sour
Sweet
Bitter
Which of the following components of wine must make your mouth water
Acid
Tannin
Alcohol
Residual sugar
Acid
Heat in food is handled most effectively by blank in wine
Acidity
Residual sugar
Alcohol
Tannin
Residual sugar
A dish that has a noticeable level of sweetness requires a wine that has
Low tannin
High acid
Higher alcohol
The same or higher level of sweetness
The same or higher level of sweetness
What best describes the interaction between Acids in Wine and Food
They cause the pairing to be more acidic
They create a difficult tasting experience
They balance each other out
They mask the flavor
They balance each other out
What would best describe the proper approach to create a wine and food pairing
Match the intensity of the food to the intensity of the wine
Max white wine with fish and red wine with meat
Pair a big bold red with a light vegetable dish
Contrast a high acid white with a stewed meat dish
Match the intensity of the food to the intensity of the wine
Tannin in wine is best described as
A sharp taste on the pallet
A rich mouth feel
Bitterness on the palate
An oily consistency on the palate
Bitterness on the pallet
Which of the terms below best describes umami
Delicate
Savory
Thin
Robust
Savory
Which of the following wines is the most versatile and food pairing
Heavily Oaked Napa Valley Cabernet
Full bodied gewurztraminer from alsace
Off dry Riesling from the Mosel
Australian Shiraz from the barossa valley
Off dry Riesling from the Mosel
Which of the following would not be a good pairing with fresh oysters
Champagne
Chablis
Sancerre
Napa Chardonnay
NAPA Chardonnay
Of the following what are the two most important factors in ripening grapes
Heat summation available water cooler nights sunlight Pick two
Heat summation and sunlight
The most common method of producing still rose wines is
a small amount of skin contact prior to pressing
A drawn off amount of juice in a vat of red wine
The combination of red and white wines
Adding color to a white wine
A small amount of skin contact prior to pressing
Which is the most typical order in which a white wine will be produced
Harvest crush press ferment age
Harvest crush ferment press age
Harvest Firment crush press age
Harvest press ferment Age
Harvest crush press ferment age
Which of the following are threats in the Vineyard to grape production
Birds
Wind
Mold in mildew
Proximity to a major highway
Wind
Mold and mildew
Which one of these factors will be the most effective at moderating a hot climate
A slow moving river
An ocean
A land locked location
Trees
And ocean
What is the most devastating weather condition approaching harvest
Rain
Wind
Heat
Hail
Hail
Which of these aspects is best suited for a vineyard in the northernly location
North east
South east
North west
south west
South west
What is the most cost effective method of harvesting grapes Hand harvesting Utilizing one ton bins Machine harvesting Gravity flow on steep slopes
Machine harvesting
