Wine 14 Test 12 - 14
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- 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
- 2.When tasting dessert wines, take small sips to avoid palate fatigue.
- A.
True
- B.
False
- 3.
- 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.
- 4.Tasting dessert wines requires careful pacing because these wines are all higher in alcohol content than table wines.
- A.
True
- B.
False
- 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.
- 6.Dessert wines are more potent and may tire your palate quicker than table wines
- A.
True
- B.
False
- 7.
- 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.
Higher alcohol
- B.
Higher sugar levels
- C.
Stronger flavors
- D.
All of the above are correct.
- 9.Compared to a glass of plain water, an alcohol solution should seem sweeter, smoother, heavier, and warm.
- A.
True
- B.
False
- 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.
True
- B.
False
- 11.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
- 12.Rootstocks are used to control
- A.
Leaf-roll virus
- B.
Armillaria melea
- C.
Powdery mildew
- D.
Phylloxera Vastatrix
- E.
Botrytis
- 13.
- 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
- 14.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
- 15.Removing leaves from around grape clusters
- A.
Decreases grape rots
- B.
Decreases grape rots
- C.
Lowers grape pH
- D.
All of the above
- 16.The leaf layer number of thin canopies is
- A.
150 or lower
- B.
15 or lower
- C.
1.5 or lower
- 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.
True
- B.
False
- 18.Several grape clones may share the same name
- A.
True
- B.
False
- 19.It is good to keep basal buds in the shade.
- A.
True
- B.
False
- 20.Irrigation will decrease wine grape quality.
- A.
True
- B.
False
- 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.
The higher the likelihood of finding a successful wine match.
- B.
The lower the likelihood of finding a successful wine match.
- 23.Salty foods and acidic wines may produce a (less than desirable) metallic taste
- A.
True
- B.
False
- 24.All people considered, which beverage is likely the best fit for a Snickers bar?
- A.
Dry white wine
- B.
Espresso or Cappuccino
- 25.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
- 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.
True
- B.
False
- 27.In general, a dry wine will tend to taste more acidic than a sweeter wine of the same varietal/blend.
- A.
True
- B.
False
- 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.
True
- B.
False
- 29.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!
- 30.The apparent acidity of wines decreases with residual sugar, barrel aging, and bottle aging
- A.
True
- B.
False
- 31.Wines organoleptic qualities, especially acids and tannins, helps wine complement foods
- A.
True
- B.
False
- 32.The higher acidity of younger wines makes them a good match for
- A.
Rich, sweet, foods
- B.
Rich, savory, foods
- 33.A very low acidity wines may make produce an unpleasant metallic taste with salty foods.
- A.
True
- B.
False
- 34.Red wine is always a poor choice as a match with fish. Fish dishes require a white wine.
- A.
True
- B.
False
- 35.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
- 36.Cold serving temperatures decrease our perception of sweetness in wine
- A.
True
- B.
False
- 37.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?
- 38.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
- 39.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.
- 40.Sweetness in food will increase our perception of sourness, bitterness, and astringency in wine
- A.
True
- B.
False
- 41.Fruit-based desserts can never be successfully matched with a wine.
- A.
True
- B.
False
- 42.Adding salt to food, especially to sauces and other savory foods, can tone down bitterness and astringency in wines
- A.
True
- B.
False
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