Wine 14 Test 12 - 14

42 Questions | By Hwangjane | Updated: Mar 20, 2022 | Attempts: 815

Questions

Settings

Create your own Quiz

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
2.

When tasting dessert wines, take small sips to avoid palate fatigue.
- A.
  
  True
- B.
  
  False
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.
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.

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.
8.

Compared to a glass of plain water, an alcohol solution should seem sweeter, smoother, heavier, and warm.
- A.
  
  True
- B.
  
  False
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
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
11.

Rootstocks are used to control
- A.
  
  Leaf-roll virus
- B.
  
  Armillaria melea
- C.
  
  Powdery mildew
- D.
  
  Phylloxera Vastatrix
- E.
  
  Botrytis
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
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
14.

Removing leaves from around grape clusters
- A.
  
  Decreases grape rots
- B.
  
  Decreases grape rots
- C.
  
  Lowers grape pH
- D.
  
  All of the above
15.

The leaf layer number of thin canopies is
- A.
  
  150 or lower
- B.
  
  15 or lower
- C.
  
  1.5 or lower
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
17.

Several grape clones may share the same name
- A.
  
  True
- B.
  
  False
18.

It is good to keep basal buds in the shade.
- A.
  
  True
- B.
  
  False
19.

Irrigation will decrease wine grape quality.
- A.
  
  True
- B.
  
  False
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.
21.

Salty foods and acidic wines may produce a (less than desirable) metallic taste
- A.
  
  True
- B.
  
  False
22.

All people considered, which beverage is likely the best fit for a Snickers bar?
- A.
  
  Dry white wine
- B.
  
  Espresso or Cappuccino
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
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
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