Wine 14 Test 12 - 14

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Wine 14 Test 12 - 14 - Quiz

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Questions and Answers
  • 1. 

    You would expect a Sauternes-style California late-harvest wine to be made from which grape varieties?

    • A.

      Gewürztraminer and Sylvaner

    • B.

      Sauvignon Blanc and/or Sémillion

    • C.

      White Riesling

    • D.

      Chardonnay and Pinot Blanc

    • E.

      Pinot Noir and Chardonnay

    Correct Answer
    B. Sauvignon Blanc and/or Sémillion
    Explanation
    A Sauternes-style California late-harvest wine is typically made from Sauvignon Blanc and/or Sémillon grape varieties. These grapes are known for their ability to develop noble rot, a beneficial fungus that concentrates the sugars and flavors in the grapes, resulting in a sweet and complex wine. Gewürztraminer and Sylvaner are not commonly used in Sauternes-style wines, while White Riesling, Chardonnay, and Pinot Blanc are not typically associated with this style of wine. Pinot Noir and Chardonnay are more commonly used in the production of sparkling wines and still wines, respectively.

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  • 2. 

    When tasting dessert wines, take small sips to avoid palate fatigue.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    When tasting dessert wines, it is recommended to take small sips to fully appreciate the flavors and avoid overwhelming the palate. This helps in experiencing the complexity and nuances of the wine. Therefore, the statement "take small sips to avoid palate fatigue" is true, not false.

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  • 3. 

    Why is it especially important to catch your first impressions when tasting port?

    • A.

      With repeated sniffing the alcohol will interfere with your ability to smell.

    • B.

      Port aromas are highly volatile, and if you do not catch your first impression many of the aroma elements may have dissipated

    • C.

      Bah-humbug! None of the answer are correct.

    Correct Answer
    A. With repeated sniffing the alcohol will interfere with your ability to smell.
    Explanation
    When tasting port, it is especially important to catch your first impressions because with repeated sniffing, the alcohol in the port can interfere with your ability to smell. This means that if you don't pay attention to your initial impression, the subsequent sniffs may be affected by the alcohol, making it difficult to accurately perceive and identify the aromas in the port. By catching your first impressions, you can ensure that you capture the true essence of the port's aromas before they are altered by the alcohol.

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  • 4. 

    Tasting dessert wines requires careful pacing because these wines are all higher in alcohol content than table wines.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Dessert wines are not necessarily higher in alcohol content than table wines. While some dessert wines can have a higher alcohol content, it is not a characteristic that applies to all dessert wines. Therefore, the statement is false.

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  • 5. 

    Why do winemakers dilute wine spirits with water when they taste them?

    • A.

      Diluting a solution that has a high concentration of alcohol changes the spectrum of perceptible odors. The spirits will be diluted in the wine and must be diluted for tasting to observe the "new odor spectrum" that will be part of the wine

    • B.

      The high alcohol content of wine spirits can interfere with a winemaker's, or anyone's, odor perception.

    • C.

      Both answers above are correct.

    Correct Answer
    C. Both answers above are correct.
    Explanation
    Both answers above are correct. Diluting wine spirits with water changes the concentration of alcohol, which in turn changes the spectrum of perceptible odors. The high alcohol content in wine spirits can interfere with a winemaker's ability to accurately perceive the aromas and flavors of the wine. By diluting the spirits, the winemaker can better observe the "new odor spectrum" that will be present in the wine.

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  • 6. 

    Dessert wines are more potent and may tire your palate quicker than table wines

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Dessert wines typically have a higher alcohol content and higher sugar content compared to table wines. The higher alcohol content can make them more potent, while the higher sugar content can make them sweeter. These factors can contribute to a more intense flavor profile, which may tire the palate more quickly compared to table wines. Therefore, the statement that dessert wines are more potent and may tire your palate quicker than table wines is true.

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  • 7. 

    Compared to regular table wines, dessert wines often (but not always)have

    • A.

      Higher alcohol

    • B.

      Higher sugar levels

    • C.

      Stronger flavors

    • D.

      All of the above are correct.

    Correct Answer
    D. All of the above are correct.
    Explanation
    Dessert wines often have higher alcohol content, higher sugar levels, and stronger flavors compared to regular table wines. While this is generally true, it is important to note that not all dessert wines will have these characteristics. However, in most cases, dessert wines are made with grapes that have been left on the vine longer, allowing them to accumulate more sugar and develop more intense flavors. Additionally, some dessert wines may also undergo a fortification process, which increases their alcohol content. Therefore, it is accurate to say that all of the above statements are correct.

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  • 8. 

    Compared to a glass of plain water, an alcohol solution should seem sweeter, smoother, heavier, and warm.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    An alcohol solution should seem sweeter because alcohol has a slight sweetness to it. It should also seem smoother because alcohol has a numbing effect on the taste buds. It should feel heavier because alcohol has more density than water. Lastly, it should feel warm because alcohol can cause a warming sensation when consumed. Therefore, the statement is true.

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  • 9. 

    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.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement suggests that in ports, a color that extends all the way to the rim indicates a deeper color intensity, which is typically associated with higher overall flavor concentration and quality. This implies that the depth of color in a port wine can be an indicator of its flavor intensity and overall quality. Therefore, the answer is true.

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  • 10. 

    The shoots on a severely pruned vine tend to grow very long, because

    • A.

      There is less competition for stored sugars.

    • B.

      There is less competition for the available light.

    • C.

      there is less competition for water.

    • D.

      There is less competition for mineral resources.

    • E.

      All of the above

    Correct Answer
    E. All of the above
    Explanation
    When a vine is severely pruned, there are fewer shoots competing for resources such as stored sugars, available light, water, and mineral resources. As a result, the remaining shoots have more resources available to them, allowing them to grow longer. Therefore, all of the above options contribute to the shoots on a severely pruned vine growing very long.

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  • 11. 

    Rootstocks are used to control

    • A.

      Leaf-roll virus

    • B.

      Armillaria melea

    • C.

      Powdery mildew

    • D.

      Phylloxera Vastatrix

    • E.

      Botrytis

    Correct Answer
    D. Phylloxera Vastatrix
    Explanation
    Rootstocks are used to control Phylloxera Vastatrix. Phylloxera Vastatrix is a devastating insect pest that attacks the roots of grapevines, causing damage and eventually death to the plant. By grafting grapevines onto rootstocks that are resistant to Phylloxera Vastatrix, the spread and impact of the pest can be controlled. This is an important practice in viticulture to prevent the loss of grapevine crops.

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  • 12. 

    The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is

    • A.

      As intense as full sunlight on a clear summer day

    • B.

      50% as intense as full sunlight on a clear summer day

    • C.

      10% as intense as full sunlight on a clear summer day

    Correct Answer
    B. 50% as intense as full sunlight on a clear summer day
    Explanation
    The correct answer is 50% as intense as full sunlight on a clear summer day. This is because as light intensity increases, the rate of photosynthesis also increases. However, there comes a point where the rate of photosynthesis reaches its maximum and does not increase further, even if the light intensity continues to increase. This is known as the light saturation point. Therefore, when the light intensity is 50% as intense as full sunlight on a clear summer day, the photosynthesis rate reaches its plateau and does not increase any further.

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  • 13. 

    The big vine theory is that increased node number per vine, but with little change in nodes per meter of row

    • A.

      invigorates the vine.

    • B.

      Devigorates the vine.

    • C.

      Increases grape yield

    Correct Answer
    B. Devigorates the vine.
    Explanation
    The given answer, "devigorates the vine," suggests that the big vine theory, which involves an increase in node number per vine but minimal change in nodes per meter of row, weakens or diminishes the vine's vigor. This means that the vine becomes less healthy, robust, and productive as a result of this theory.

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  • 14. 

    Removing leaves from around grape clusters

    • A.

      Decreases grape rots

    • B.

      Decreases grape rots

    • C.

      Lowers grape pH

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    Removing leaves from around grape clusters can have multiple benefits. Firstly, it decreases grape rots by improving air circulation and reducing humidity around the grape clusters, which creates a less favorable environment for rot-causing fungi. Secondly, it can also lower grape pH by increasing sun exposure to the grapes, which promotes higher levels of acidity. Therefore, all of the given options are correct as removing leaves can have these positive effects on grape health.

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  • 15. 

    The leaf layer number of thin canopies is

    • A.

      150 or lower

    • B.

      15 or lower

    • C.

      1.5 or lower

    Correct Answer
    C. 1.5 or lower
    Explanation
    The leaf layer number of thin canopies is 1.5 or lower because thin canopies typically have fewer layers of leaves compared to dense canopies. A lower leaf layer number indicates that there are fewer layers of leaves in the canopy, which allows more sunlight to penetrate through the canopy and reach the lower layers. This is common in thin canopies where the vegetation is sparse and the leaves are spread out, resulting in a lower leaf layer number.

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  • 16. 

    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.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    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. This method allows the vineyardist to determine the density of the canopy, which can be used as a measure of thickness. By randomly selecting sites and recording the number of leaves the rod contacts, the vineyardist can get an accurate representation of the overall canopy thickness. Therefore, the statement is true.

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  • 17. 

    Several grape clones may share the same name

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    It is true that several grape clones may share the same name. Clones are genetically identical plants that are propagated asexually, such as through cuttings. In the case of grapes, different clones may be developed and given the same name if they exhibit similar characteristics and qualities. This can lead to confusion in the grape industry, as different vineyards may be growing different clones with the same name.

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  • 18. 

    It is good to keep basal buds in the shade.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Basal buds are the buds located at the base of a plant's stem. Keeping them in the shade would limit their exposure to sunlight, which is essential for photosynthesis and the overall growth and development of the plant. Therefore, it is not good to keep basal buds in the shade.

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  • 19. 

    Irrigation will decrease wine grape quality.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement suggests that irrigation will decrease wine grape quality. However, this is incorrect. Irrigation is a crucial aspect of grape cultivation, especially for wine grapes. Proper irrigation helps in regulating water supply to the grapevines, ensuring optimal growth and development. It also helps in managing vine stress and promoting healthy grape production. Therefore, irrigation is essential for maintaining and improving wine grape quality, making the given statement false.

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  • 20. 

    The higher the acid levels of a food,

    • A.

      The higher the likelihood of finding a successful wine match.

    • B.

      The lower the likelihood of finding a successful wine match.

    Correct Answer
    B. The lower the likelihood of finding a successful wine match.
    Explanation
    The higher the acid levels of a food, the lower the likelihood of finding a successful wine match. This is because high acid foods can overpower and clash with the flavors of the wine, resulting in an unpleasant taste. Therefore, it is generally recommended to pair high acid foods with low acid wines to achieve a better balance and enhance the overall dining experience.

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  • 21. 

    Salty foods and acidic wines may produce a (less than desirable) metallic taste

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Salty foods and acidic wines can indeed produce a metallic taste. This is because the combination of salt and acidity can react with the metal ions present in the mouth, causing a metallic sensation. This taste is generally considered less than desirable as it can alter the flavors of the food and wine. Therefore, the statement "Salty foods and acidic wines may produce a metallic taste" is true.

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  • 22. 

    All people considered, which beverage is likely the best fit for a Snickers bar?

    • A.

      Dry white wine

    • B.

      Espresso or Cappuccino

    Correct Answer
    B. Espresso or Cappuccino
    Explanation
    Espresso or Cappuccino is likely the best fit for a Snickers bar because the strong and rich flavors of these beverages can complement the sweetness and nuttiness of the Snickers bar. The bitterness of the espresso or the creamy foam of the cappuccino can provide a contrasting taste that balances out the sweetness of the chocolate and caramel in the Snickers bar. Additionally, the caffeine in these beverages can enhance the overall flavor experience and provide a slight energy boost.

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  • 23. 

    A food with umami compared to the same type of food without umami will decrease our perception of bitterness in wine

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Umami is one of the five basic tastes along with sweet, sour, salty, and bitter. It is often described as a savory or meaty taste. The statement suggests that a food with umami will decrease our perception of bitterness in wine compared to the same type of food without umami. However, this is not true. Umami does not have the ability to decrease our perception of bitterness in wine. The presence of umami in food may enhance the overall flavor experience, but it does not specifically affect our perception of bitterness in wine. Therefore, the correct answer is false.

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  • 24. 

    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.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Slightly sweet wines can indeed help to reduce the perception of saltiness, tartness, or bitterness in food. The sweetness in the wine can balance out these flavors and create a more harmonious taste experience. This is why pairing a slightly sweet wine with a dish that has strong or intense flavors can enhance the overall enjoyment of the meal.

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  • 25. 

    In general, a dry wine will tend to taste more acidic than a sweeter wine of the same varietal/blend.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Dry wines typically have a lower residual sugar content compared to sweeter wines. This lack of sweetness allows the natural acidity of the wine to be more pronounced and noticeable on the palate. As a result, dry wines generally taste more acidic than sweeter wines of the same varietal or blend.

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  • 26. 

    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.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    According to the text, combining food with wine enhances the taste of the food, making it better than if it were consumed alone. This suggests that almost any food can be paired with nearly any wine to enhance the overall flavor experience. Therefore, the statement "almost any food will taste better with nearly any wine than it would taste by itself" is true based on the perspective of the text.

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  • 27. 

    Which of the following foods are considered potentially problematic foods from the perspective of matching with a wine?

    • A.

      Acidic foods

    • B.

      Salty foods

    • C.

      Hot and spicy foods

    • D.

      Fermented foods

    • E.

      All of the above are potentially problematic!

    Correct Answer
    E. All of the above are potentially problematic!
    Explanation
    The correct answer is that all of the foods mentioned (acidic, salty, hot and spicy, fermented) are potentially problematic when it comes to matching with wine. Acidic foods can clash with the acidity in wine, salty foods can make the wine taste more bitter, hot and spicy foods can overpower the flavors of the wine, and fermented foods can have strong flavors that may not pair well with certain wines. Therefore, all of these types of foods can pose challenges when trying to find the perfect wine pairing.

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  • 28. 

    The apparent acidity of wines decreases  with residual sugar, barrel aging, and bottle aging

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The apparent acidity of wines decreases with residual sugar, barrel aging, and bottle aging. This is because as wines age, the acidity levels tend to mellow out and become less pronounced. Residual sugar can also have a balancing effect on acidity, making it appear less acidic. Additionally, barrel aging can introduce oxygen into the wine, which can further soften the acidity over time. Therefore, the statement that the apparent acidity of wines decreases with residual sugar, barrel aging, and bottle aging is true.

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  • 29. 

    Wines organoleptic qualities, especially acids and tannins, helps wine complement foods

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Wines have organoleptic qualities, which refer to the sensory properties that can be perceived by our senses. These qualities include acidity and tannins, which play a crucial role in complementing food. The acidity in wine can help cut through the richness of certain dishes, while tannins can provide structure and balance when paired with protein-rich foods. Therefore, it is true that wines' organoleptic qualities, particularly acids and tannins, help wine complement foods.

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  • 30. 

    The higher acidity of younger wines makes them a good match for

    • A.

      Rich, sweet, foods

    • B.

      Rich, savory, foods

    Correct Answer
    B. Rich, savory, foods
    Explanation
    Younger wines tend to have higher acidity levels, which can help cut through the richness and enhance the flavors of savory foods. The acidity acts as a palate cleanser, balancing out the richness and providing a refreshing contrast. On the other hand, pairing younger wines with rich, sweet foods may result in an overpowering combination, as the sweetness of the food can accentuate the perception of acidity in the wine and make it taste harsh or sour. Therefore, the higher acidity of younger wines makes them a better match for rich, savory foods.

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  • 31. 

    A very low acidity wines may make produce an unpleasant metallic taste with salty foods.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement suggests that very low acidity wines may produce an unpleasant metallic taste with salty foods. However, this statement is false. In reality, wines with high acidity tend to pair better with salty foods as they help to balance the flavors. Very low acidity wines are more likely to taste flat and dull when paired with salty foods.

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  • 32. 

    Red wine is always a poor choice as a match with fish. Fish dishes require a white wine.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    This statement is incorrect. While it is true that fish dishes often pair well with white wine, it is not true that red wine is always a poor choice. There are certain types of fish, such as tuna or salmon, that can be complemented by a light-bodied red wine. Additionally, personal preferences and regional cuisines may also influence the choice of wine. Therefore, the statement that red wine is always a poor choice with fish is false.

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  • 33. 

    Which of the following characteristics is most important in matching wine and food?

    • A.

      grape variety

    • B.

      Producer

    • C.

      Overall style of wine

    • D.

      Region of production

    Correct Answer
    C. Overall style of wine
    Explanation
    The most important characteristic in matching wine and food is the overall style of wine. This is because the style of wine, such as light-bodied, medium-bodied, or full-bodied, determines its flavor profile, acidity, and tannin levels. These factors greatly influence how well the wine will complement different types of food. For example, a light-bodied wine may pair well with delicate dishes like seafood, while a full-bodied wine may be better suited for rich, hearty dishes like steak. Therefore, understanding the overall style of wine is crucial in finding the right match for a particular food.

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  • 34. 

    Cold serving temperatures decrease our perception of sweetness in wine

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Cold serving temperatures decrease our perception of sweetness in wine because lower temperatures can numb our taste buds and reduce the ability to detect certain flavors, including sweetness. When wine is served cold, the cold temperature can mask the sweetness, making the wine taste less sweet than it actually is. This is why some wines are recommended to be served at slightly warmer temperatures to enhance the perception of sweetness and fully enjoy the flavors.

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  • 35. 

    Which of the following are considered to be the key wine components involved in a wine's refreshing of the diners' palate?

    • A.

      Acid

    • B.

      Alcohol

    • C.

      Sugar

    • D.

      Tannins

    • E.

      Which of the following are considered to be the key wine components involved in a wine's refreshing of the diners' palate?

    Correct Answer(s)
    A. Acid
    B. Alcohol
    D. Tannins
    Explanation
    Acid, alcohol, and tannins are considered to be the key wine components involved in a wine's refreshing of the diners' palate. Acid adds brightness and crispness to the wine, refreshing the palate. Alcohol provides a warming sensation and enhances the flavors of the wine. Tannins, found in red wines, create a drying sensation in the mouth, which can also be refreshing. Sugar, on the other hand, does not contribute to the refreshing aspect of the wine but rather adds sweetness.

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  • 36. 

    The more you know of a wine's organoleptic properties, the better you will be at predicting successful food and wine matches

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Understanding a wine's organoleptic properties refers to being familiar with its sensory characteristics such as taste, aroma, and texture. By having knowledge of these properties, one can make more informed decisions when pairing wine with food. This allows for a better understanding of how different wines will complement or enhance certain flavors in dishes, leading to more successful food and wine matches.

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  • 37. 

    Your restaurant has baked ham on the menu. Which of the following wine choices is likely to produce the most favorable match?

    • A.

      A full-flavored, dry and rather tannic red wine.

    • B.

      A white or rosé wine with some residual sugar, fruity flavors, moderate acidity and no tannins.

    Correct Answer
    B. A white or rosé wine with some residual sugar, fruity flavors, moderate acidity and no tannins.
    Explanation
    A white or rosé wine with some residual sugar, fruity flavors, moderate acidity, and no tannins is likely to produce the most favorable match with baked ham. This is because the sweetness and fruity flavors in the wine can complement the savory and salty flavors of the ham. The moderate acidity can help balance the richness of the ham, while the absence of tannins ensures a smoother and more harmonious pairing.

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  • 38. 

    Sweetness in food will increase our perception of sourness, bitterness, and astringency in wine

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Sweetness in food can indeed enhance our perception of sourness, bitterness, and astringency in wine. This phenomenon is known as the "contrast effect." When we consume sweet foods before drinking wine, our taste buds become accustomed to the sweetness. As a result, when we taste the wine afterward, the contrasting flavors such as sourness, bitterness, and astringency become more pronounced and noticeable. This can influence our overall perception and enjoyment of the wine.

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  • 39. 

    Fruit-based desserts can never be successfully matched with a wine.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    This statement is false because fruit-based desserts can indeed be successfully matched with a wine. The sweetness and acidity of the fruit can complement and enhance the flavors of certain wines, such as a sweet Riesling or a sparkling Moscato. The wine can provide a contrast to the sweetness of the dessert or bring out the fruity notes in both the dessert and the wine. Therefore, it is possible to find suitable wine pairings for fruit-based desserts.

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  • 40. 

    Adding salt to food, especially to sauces and other savory foods, can tone down bitterness and astringency in wines

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Adding salt to food can indeed help to tone down bitterness and astringency in wines. Salt has the ability to enhance flavors and balance out the taste of food, including reducing the perception of bitterness. This is particularly useful when pairing wines with savory dishes or sauces that may have bitter or astringent components. By adding salt to the food, it can help to harmonize the flavors and make the wine taste smoother and more enjoyable.

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Quiz Review Timeline +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 20, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Apr 29, 2012
    Quiz Created by
    Hwangjane

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