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21 Cards in this Set
- Front
- Back
- 3rd side (hint)
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What will increase the release of a wine's aromatics?
A. Warming the glass (and the wine) by holding the bowl of the wineglass in your hands. B. Swirling the wine in the glass. C. Decanting the bottle before pouring the wine into the glass. D. All of the above. |
D. All The Above
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What sense gives us the least accurate information about a wine?A. Sight
B. Touch C. Smell D. Taste |
A. Sight
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What colors can indicate high pH in a wine?
A. Gold notes in a white wine; blue notes in a red wine B. Green highlights in a white wine; ruby highlights in a red wine |
A. Gold notes in a white wine; blue notes in a red wine
Remember a wine with high pH is low in acid. |
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What is the most familiar and frequently used sense?
A. Sight B. Hearing C. Touch D. Smell |
A. Sight
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What colors denote an older, mature red wine?
A. Inky purples B. Rusts C. Brick reds |
C. Brick reds
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Which of the following steps, procedures, or supplies is INAPPROPRIATE for a professional wine tasting set up?
A. Procure a room with good lighting B. Provide white placements or white tablecloths C. Place deodorizers in the room to scent the air D. Glassware should be clear and unfaceted |
C. Place deodorizers in the room to scent the air
There should be no extraneous odors whatsoever. Even attendees should refrain from perfume or aftershave. |
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Which of the following statements is true?
A. Taste receptor cells in taste buds do not respond to all five tastes. B. The tongue map is a map of maximum sensitivity. C. Sensors in the mouth cannot detect dissolved gas or astringency. D. A wine with a low alcohol content will produce a hot tactile sensation on the palate. |
B. The tongue map is a map of maximum sensitivity.
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Which of the following statements is true?
A. The hippocampus and the limbic system are responsible for emotion/gut response and memory respectively. B. Odorants are non-volatile wine components. C. The olfactory epithelium is the sensory organ responsible for smell. D. Humans can identify 10,000 different aromas. |
C. The olfactory epithelium is the sensory organ responsible for smell.
This is a true statement. |
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In normal breathing, what percentage of the air inhaled contacts the epithelium?
A. 2-3% B. 5-10% C. 40-50% D. 60-80% |
B. 5-10%
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What colors indicate that a wine hails from a cool growing region or was made from unripe grapes?
A. Deep, golden yellows B. Pale yellow-greens C. Amber golds |
B. Pale yellow-greens
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Humans are least sensitive to what taste sensation?
A. Sweet B. Sour C. Salty D. Bitter |
A. Sweet
This means we need higher quantitites of it to trigger our perception of it. |
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How many aromas can a human be trained to IDENTIFY?
A. 100,000 B. 10,000 C. 1,000 D. 100 |
C. 1,000
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What is umami?
A. An off-odor found in wine. B. An agent used to inhibit yeast. C. A savory taste sensation. D. Another term for papillae |
C. A savory taste sensation.
Together with sweet, sour, salty and bitter, umami is a taste and is perceived on the palate. |
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Which wine tasting protocol listed below is INCORRECT?
A. In order to inspect a wine for clarity, hold the wine up to a bright light or use flashlight with a focused beam to check for particulate matter. B. When tasting sparkling wines whose base cuveés are of equal caliber, judge them by virtue of their bead and mousse...the smaller the bead and the more generous the mousse, the higher the quality of the sparkling wine. C. When evaluating a flight of wines, evaluate the color and appearance of all the wines first, then quickly smell them all before evaluating each one at length. D. In order for all wines to show to best advantage, they should be poured: sweet before dry, fine before modest, and full-bodied before light-bodied. |
D. In order for all wines to show to best advantage, they should be poured: sweet before dry, fine before modest, and full-bodied before light-bodied
This is not the proper tasting order. |
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Humans are most sensitive to what taste sensation?
A. Sweet B. Sour C. Salty D. Bitter |
D. Bitter
This means that we need very little of it in order to perceive its presence. |
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Within what temperature range should full-bodied reds be served?
A. 45-50 degrees F B. 50-60 degrees F C. 55-65 degrees F D. 62-68 degrees F |
D. 62-68 degrees F
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Pulling the cork and allowing the wine to stand open does little to help aerate a wine.
True or false? |
True
A minimal amount of surface area is exposed to oxygen when the cork is pulled. The wine should be decanted or at least poured into glassware to increase oxygen exposure. In this way, the wine can open up more quickly. |
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Which of the following is a false statement?
A. Intensely pigmented wines usually possess high levels of extract and flavor. B. Color is linked to pH. C. An estimated 1% of all wine bottled today is affected by cork taint. D. Aroma, although often used as a synonym for a wine's "nose", technically refers only to the scents of the grape variety itself. |
C. An estimated 1% of all wine bottled today is affected by cork taint.
This is a false statment. The percentage is actually estimated to be much higher...3-5%! |
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Why is a wine decanted?
A. To soften tannins B. To allow more fruit flavors to emerge C. To remove a wine from its sediment D. All of the above |
D. All of the above
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What sense is the most important tool in wine evaluation?
A. Taste B. Touch C. Smell D. Sight |
A. Taste
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Which of the following wine storage conditions are NOT ideal?
A. A vibration-less environment B. Constant temperature or minimal fluctuations in temperature C. Minimal light exposure D. A temperate, 75 degree F environment |
D. A temperate, 75 degree F environment
This is NOT ideal. The perfect cellaring temperature is between 50 and 60 degrees F. |
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