Wine 4

1. A mature port--or an older wine for that matter-should be velvety smooth because the tannins have polymerized, softening the texture and, very likely, forming a sediment

True

False

2. 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

True

False

3. A young port--or young red table wine for that matter-should be astringent because it possesses tannins.

True

False

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

True

False

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

True

False

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

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

Bah-humbug! None of the answer are correct.

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

Gewürztraminer and Sylvaner

Sauvignon Blanc and/or Sémillion

White Riesling

Chardonnay and Pinot Blanc

Pinot Noir and Chardonnay

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

Higher alcohol

Higher sugar levels

Stronger flavors

All of the above are correct.

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

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

Both answers above are correct.

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

True

False

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

True

False