Wine 10

19 Questions  I  By Hwangjane
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Wine Quizzes & Trivia

  
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  • 1. 
    Mild cheeses such as baby Swiss are enjoyed with wines because they reduce the perception of the wines' acidity
    • A. 

      True

    • B. 

      False


  • 2. 
    You are preparing a plate of appetizers for dinner. You will serve a dry Gewürztaminer with the appetizers. You do not include green apple slices on the plate because 
    • A. 

      Eating the apple will bring out the spicy flavors in the wine

    • B. 

      Eating the apple will reduce the tannins in the wine

    • C. 

      Eating the apple will bring out the sugar in the wine

    • D. 

      Eating the apple will bring out acid in the wine


  • 3. 
    What people often describe as flavors have significant odor (smell) elements.
    • A. 

      True

    • B. 

      False


  • 4. 
    Which of the following are considered part of white wines' structural elements?
    • A. 

      Acidity

    • B. 

      Astringency

    • C. 

      Bitterness

    • D. 

      Body

    • E. 

      Sugar-to-Acid Balance

    • F. 

      All of the above


  • 5. 
    White varietal wine most likely to be fermented and aged in oak.
    • A. 

      White (Johannisberg) Riesling

    • B. 

      Gewürztraminer

    • C. 

      Chenin Blanc

    • D. 

      Sauvignon Blanc

    • E. 

      Chardonnay


  • 6. 
    White varietal wine blended with Sémillon to make Sauternes-style, Botrytis-affected late-harvest wines.
    • A. 

      White (Johannisberg) Riesling

    • B. 

      Gewürztraminer

    • C. 

      Chenin Blanc

    • D. 

      Sauvignon Blanc

    • E. 

      Chardonnay


  • 7. 
    Consider the notion of spectrum of flavor strength. Rank order the following wines in the order of DECREASING (strongest first) anticipated flavor strength given the typical varietal characteristics.
    • A. 1
    • A.
    • B. 2
    • B.
    • C. 3
    • C.
    • D. 4
    • D.
    • E. 5
    • E.
    • F. 6
    • F.

  • 8. 
    You would have to pay the highest price per ton for grapes to make this white varietal wine
    • A. 

      White (Johannisberg) Riesling

    • B. 

      Gewürztraminer

    • C. 

      Chenin Blanc

    • D. 

      Sauvignon Blanc

    • E. 

      Chardonnay


  • 9. 
    Dry white varietal wine most likely to improve with bottle aging
    • A. 

      White (Johannisberg) Riesling

    • B. 

      Gewürztraminer

    • C. 

      Chenin Blanc

    • D. 

      Sauvignon Blanc

    • E. 

      Chardonnay


  • 10. 
    It is recommended practice to wash your hands prior to tasting wines.
    • A. 

      True

    • B. 

      False


  • 11. 
    White varietal wine on the list with the strongest flavor
    • A. 

      White (Johannisberg) Riesling

    • B. 

      Gewürztraminer

    • C. 

      Chenin Blanc

    • D. 

      Sauvignon Blanc

    • E. 

      Chardonnay


  • 12. 
    White varietal wine on the list with the weakest flavor
    • A. 

      White (Johannisberg) Riesling

    • B. 

      Gewürztraminer

    • C. 

      Chenin Blanc

    • D. 

      Sauvignon Blanc

    • E. 

      Chardonnay


  • 13. 
    White varietal wine whose grapes predominate in the vineyards of the Rhine and Mosel valleys of Germany
    • A. 

      White (Johannisberg) Riesling

    • B. 

      Gewürztraminer

    • C. 

      Chenin Blanc

    • D. 

      Sauvignon Blanc

    • E. 

      Chardonnay


  • 14. 
    White varietal wine whose neutral-flavored grapes are highly susceptibel to Botrytis cinerea
    • A. 

      White (Johannisberg) Riesling

    • B. 

      Gewürztraminer

    • C. 

      Chenin Blanc

    • D. 

      Sauvignon Blanc

    • E. 

      Chardonnay


  • 15. 
    White varietal wine whose grapes are used to make Champagne and White Burgundy wines in France
    • A. 

      White (Johannisberg) Riesling

    • B. 

      Gewürztraminer

    • C. 

      Chenin Blanc

    • D. 

      Sauvignon Blanc

    • E. 

      Chardonnay


  • 16. 
    Aroma and flavor descriptor for this white varietal wine include bell pepper, green olive, and herbaceous
    • A. 

      White (Johannisberg) Riesling

    • B. 

      Gewürztraminer

    • C. 

      Chenin Blanc

    • D. 

      Sauvignon Blanc

    • E. 

      Chardonnay


  • 17. 
    Grapes for this white varietal wine rank with French Colombard as one of the most commonly planted varieties in California
    • A. 

      White (Johannisberg) Riesling

    • B. 

      Gewürztraminer

    • C. 

      Chenin Blanc

    • D. 

      Sauvignon Blanc

    • E. 

      Chardonnay


  • 18. 
    You would have to pay the highest price per ton for grapes to make this white varietal wine
    • A. 

      White (Johannisberg) Riesling

    • B. 

      Gewürztraminer

    • C. 

      Chenin Blanc

    • D. 

      Sauvignon Blanc

    • E. 

      Chardonnay


  • 19. 
    White varietal wine whose wines acquire "subtle, oily scents" as they age
    • A. 

      White (Johannisberg) Riesling

    • B. 

      Gewürztraminer

    • C. 

      Chenin Blanc

    • D. 

      Sauvignon Blanc

    • E. 

      Chardonnay


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