We have sent an email with your new password.

Close this window

Wine 14 Test 12 - 14

42 Questions  I  By Hwangjane
wine 14 test 12 - 14

  
Changes are done, please start the quiz.


Question Excerpt

Removing question excerpt is a premium feature

Upgrade and get a lot more done!
1.  You would expect a Sauternes-style California late-harvest wine to be made from which grape varieties?
A.
B.
C.
D.
E.
2.  When tasting dessert wines, take small sips to avoid palate fatigue.
A.
B.
3.  Why is it especially important to catch your first impressions when tasting port?
A.
B.
C.
4.  Tasting dessert wines requires careful pacing because these wines are all higher in alcohol content than table wines.
A.
B.
5.  Why do winemakers dilute wine spirits with water when they taste them?
A.
B.
C.
6.  Dessert wines are more potent and may tire your palate quicker than table wines
A.
B.
7.  What textures would you expect in a young port and a mature port? Please make the proper matches.
A. A young port--or young red table wine for that matter-
A.
B. A mature port--or an older wine for that matter-
B.
8.  Compared to regular table wines, dessert wines often (but not always)have
A.
B.
C.
D.
9.  Compared to a glass of plain water, an alcohol solution should seem sweeter, smoother, heavier, and warm.
A.
B.
10.  In ports, color that extends all the way to the rim reflects deeper color intensity and is generally associated with greater overall flavor concentration and quality.
A.
B.
11.  The shoots on a severely pruned vine tend to grow very long, because
A.
B.
C.
D.
E.
12.  Rootstocks are used to control
A.
B.
C.
D.
E.
13.  The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is
A.
B.
C.
14.  The big vine theory is that increased node number per vine, but with little change in nodes per meter of row
A.
B.
C.
15.  Removing leaves from around grape clusters
A.
B.
C.
D.
16.  The leaf layer number of thin canopies is
A.
B.
C.
17.  A vineyardist can measure canopy "thickness" by randomly selecting a number of sites at fruit cluster height along the vine row, pushing a rod through the canopy curtain at each site and recording the number of leaves it contacts 
A.
B.
18.  Several grape clones may share the same name
A.
B.
19.  It is good to keep basal buds in the shade.
A.
B.
20.  Irrigation will decrease wine grape quality.
A.
B.
21.  Please match the sentence with the proper sugar level.
A. Sweet foods can have a sugar content as high as
A.
B. Sweet wines rarely have sugar contents higher than
B.
22.  The higher the acid levels of a food,
A.
B.
23.  Salty foods and acidic wines may produce a (less than desirable) metallic taste
A.
B.
24.  All people considered, which beverage is likely the best fit for a Snickers bar?
A.
B.
25.  A food with umami compared to the same type of food without umami will decrease our perception of bitterness in wine
A.
B.
26.  Wines that are slightly sweet can be a good choice when you want to reduce the perception of saltiness, tartness, or bitterness in a food.
A.
B.
27.  In general, a dry wine will tend to taste more acidic than a sweeter wine of the same varietal/blend.
A.
B.
28.  From the perspective of our text (not your personal opinion), almost any food will taste better with nearly any wine than it would taste by itself.
A.
B.
29.  Which of the following foods are considered potentially problematic foods from the perspective of matching with a wine?
A.
B.
C.
D.
E.
30.  The apparent acidity of wines decreases  with residual sugar, barrel aging, and bottle aging
A.
B.
31.  Wines organoleptic qualities, especially acids and tannins, helps wine complement foods
A.
B.
32.  The higher acidity of younger wines makes them a good match for
A.
B.
33.  A very low acidity wines may make produce an unpleasant metallic taste with salty foods.
A.
B.
34.  Red wine is always a poor choice as a match with fish. Fish dishes require a white wine.
A.
B.
35.  Which of the following characteristics is most important in matching wine and food?
A.
B.
C.
D.
36.  Cold serving temperatures decrease our perception of sweetness in wine
A.
B.
37.  Which of the following are considered to be the key wine components involved in a wine's refreshing of the diners' palate?
A.
B.
C.
D.
E.
38.  The more you know of a wine's organoleptic properties, the better you will be at predicting successful food and wine matches
A.
B.
39.  Your restaurant has baked ham on the menu. Which of the following wine choices is likely to produce the most favorable match?
A.
B.
40.  Sweetness in food will increase our perception of sourness, bitterness, and astringency in wine
A.
B.
41.  Fruit-based desserts can never be successfully matched with a wine.
A.
B.
42.  Adding salt to food, especially to sauces and other savory foods, can tone down bitterness and astringency in wines
A.
B.
Back to top

Removing ad is a premium feature

Upgrade and get a lot more done!
Take Another Quiz