Explore the nuances of dessert and fortified wines in 'wine 14 test 12 - 14'. Learn to identify grape varieties in late-harvest wines, manage palate fatigue, and understand the impact of alcohol on sensory perception. Essential for enthusiasts and professionals aiming to enhance their tasting skills.
True
False
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False
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False
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False
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False
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False
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False
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False
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False
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False
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False
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Dry white wine
Espresso or Cappuccino
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True
False
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Higher alcohol
Higher sugar levels
Stronger flavors
All of the above are correct.
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Decreases grape rots
Decreases grape rots
Lowers grape pH
All of the above
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Acidic foods
Salty foods
Hot and spicy foods
Fermented foods
All of the above are potentially problematic!
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With repeated sniffing the alcohol will interfere with your ability to smell.
Port aromas are highly volatile, and if you do not catch your first impression many of the aroma elements may have dissipated
Bah-humbug! None of the answer are correct.
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There is less competition for stored sugars.
There is less competition for the available light.
there is less competition for water.
There is less competition for mineral resources.
All of the above
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As intense as full sunlight on a clear summer day
50% as intense as full sunlight on a clear summer day
10% as intense as full sunlight on a clear summer day
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The higher the likelihood of finding a successful wine match.
The lower the likelihood of finding a successful wine match.
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Rich, sweet, foods
Rich, savory, foods
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True
False
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True
False
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grape variety
Producer
Overall style of wine
Region of production
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Gewürztraminer and Sylvaner
Sauvignon Blanc and/or Sémillion
White Riesling
Chardonnay and Pinot Blanc
Pinot Noir and Chardonnay
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True
False
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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
The high alcohol content of wine spirits can interfere with a winemaker's, or anyone's, odor perception.
Both answers above are correct.
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A full-flavored, dry and rather tannic red wine.
A white or rosé wine with some residual sugar, fruity flavors, moderate acidity and no tannins.
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True
False
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Leaf-roll virus
Armillaria melea
Powdery mildew
Phylloxera Vastatrix
Botrytis
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True
False
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invigorates the vine.
Devigorates the vine.
Increases grape yield
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150 or lower
15 or lower
1.5 or lower
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True
False
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True
False
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Acid
Alcohol
Sugar
Tannins
Which of the following are considered to be the key wine components involved in a wine's refreshing of the diners' palate?
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Quiz Review Timeline (Updated): Mar 20, 2023 +
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