Wine 4
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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.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.Tasting dessert wines requires careful pacing because these wines are all higher in alcohol content than table wines.
- 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 young port--or young red table wine for that matter-should be astringent because it possesses tannins.
- A.
True
- B.
False
- 8.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
- A.
True
- B.
False
- 9.Compared to a glass of plain water, an alcohol solution should seem sweeter, smoother, heavier, and warm
- A.
True
- B.
False
- 10.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.
- 11.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
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