Wine 10

19 Questions  I  By Hwangjane
wine 10

  
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1.  Mild cheeses such as baby Swiss are enjoyed with wines because they reduce the perception of the wines' acidity
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B.
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.
B.
C.
D.
3.  What people often describe as flavors have significant odor (smell) elements.
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B.
4.  Which of the following are considered part of white wines' structural elements?
A.
B.
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D.
E.
F.
5.  White varietal wine most likely to be fermented and aged in oak.
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6.  White varietal wine blended with Sémillon to make Sauternes-style, Botrytis-affected late-harvest wines.
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E.
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
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B.
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E.
9.  Dry white varietal wine most likely to improve with bottle aging
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E.
10.  It is recommended practice to wash your hands prior to tasting wines.
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B.
11.  White varietal wine on the list with the strongest flavor
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B.
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E.
12.  White varietal wine on the list with the weakest flavor
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13.  White varietal wine whose grapes predominate in the vineyards of the Rhine and Mosel valleys of Germany
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14.  White varietal wine whose neutral-flavored grapes are highly susceptibel to Botrytis cinerea
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15.  White varietal wine whose grapes are used to make Champagne and White Burgundy wines in France
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16.  Aroma and flavor descriptor for this white varietal wine include bell pepper, green olive, and herbaceous
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E.
17.  Grapes for this white varietal wine rank with French Colombard as one of the most commonly planted varieties in California
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18.  You would have to pay the highest price per ton for grapes to make this white varietal wine
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B.
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D.
E.
19.  White varietal wine whose wines acquire "subtle, oily scents" as they age
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E.
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