Final Test | QuestionPro

Physiologically, we:

Can taste liquids and solids the same, no need for chewing

Cannot taste solid foods well until they have been chewed into liquids

Can taste dry foods easier than wet foods/liquids

Can not taste bitterness or umami in liquids

The main taste components that will determine the extent to which the structure of a wine is in balance are:

Sourness and saltiness

Bitterness, sourness, and sweetness

Greenness and sweetness

Viscosity and sweetness

Why would one smell a food or beverage before they consume it?

Because “taste” is perceived by both the nose and mouth

Because smell is more accurate than taste

Because the smell may stop you from indulging in too much of the food or beverage

Because “taste” is only detected by the nose

What are the four basic elements of taste as described in Chapter 1?

Fatty, umami, sweet, bitter

Sweet, sour, salty, bitter

Umami, bitter, metallic, oily

Sweet, sour, astringency, umami

‘Sourness’ is a synonym for:

Astringency

Bitterness

Umami

Acidity

White wines with noticeable but not over-whelming acidity are referred to as:

“tart”

“crisp”

“astringent”

“flabby”

The Wine Aroma Wheel:

Can assist in identifying and describing aromas in wine

Consists of 4 tiers of descriptors

Was invented by Dr Ann Pickering

Is an exhaustive lexicon of terms to describe all aromas that can be found in wine

Which of the following wines might be described as smelling like citrus?

Chenin Blanc

Sauvignon Blanc

Any wine that goes through malolactic fermentation

Riesling

Which of the following type of grapes actually smell and taste “grapey?”

Muscat

Gewürztraminer

Sauvignon Blanc

Chardonnay

Wine from a warm climate tends to smell:

Grapey

Tropical and ripe

Citrusy and tangy

Like vanilla and warm spices

Gewürztraminer grapes are:

White in colour

Pinkish-skinned

Deep red in colour

Green-skinned

The most obvious characteristic of a Sauvignon Blanc is its:

Sweet taste

Distinctive colour

Acidity

Grapey aroma

Chardonnay is much more _____ than Sauvignon Blanc:

Sweet

Light in weight

Full-bodied

Acidic

Which of the following aromas is Gewürztraminer most associated with?

Honey

Butterscotch

Citrus

Roses

Which the following statements is most correct about table wines?

The riper the grapes, the longer the bottle life of the wine

The riper the grapes, the shorter the bottle life of the wine

The riper the grapes, the more acidic the wine will be

The less ripe the grapes, the sweeter the wine

Viognier grapes tend to produce wines that are:

Full-bodied with apricot scents

Full-bodied with pear and oak scents

Light-weight and berry scented

Light-weight and bone-dry

Which of the following is the name of a classic Spanish wine that is matured in American oak?

Garnacha

Riona à Bourbon

Rioja

Cru classé

Under-ripe Cabernet Sauvignon may smell:

Musky

Grassy

Like blackcurrants

Sweet

Which of the following allows Cabernet Sauvignon to age so well?

A low tannin level

Its dark colour

A high tannin level

The blackcurrant aroma

Licorice aroma in wine is greater when:

High yielding grapes have been used

Oak chips have been used during fermentation

Extended skin maceration has been used

Cork taint is also present

Compared to Cabernet Sauvignon, Cabernet Franc is:

Lighter bodied and more herbaceous

Oaky and heavier

Lighter-bodied and sweeter

More tannic

If Cabernet Sauvignon is cultivated in ______ it may taste like Cabernet Franc:

Cooler climates

Hotter climates

South Africa only

Loire Valley only

A young Pinot Noir will often have the scent of:

Wet dog

Raspberries

Lemons

Butter

Gamay grapes produce:

Red Burgundies

Chardonnay

Beaujolais

Pomerols

A red Burgundy is made from ____ grapes:

Pinot Noir

Cabernet Sauvignon

Sangiovese

Merlot

Which of the following terms used for describing mouthcoat sensations is not on the mouthfeel wheel?

Olive oil

Peanut oil

Baby oil

Sunflower oil

The length of mouthfeel sensations from wine is best described as:

Quick, Average, or Long

Short, Medium, or Long

Short or Average

Short, Average, or Persistent

If a wine is described as “insipid”:

It is very thick and complex

It is thin and lacking in complexity

It is harsh and persistent

It leaves a grainy sensation

Which of the following causes wines to be astringent?

Sugar content

High alcohol

Tannin

Drinking the wine with salty foods

High alcohol in wine might enhance your perception of its:

Sweetness

Acidity

Savory taste

Saltiness

A wine’s “weight” mainly comes from:

The yeast

How much extract and alcohol it contains

How much salt it contains

How much anthocyanin it contains

Dry German wines are typically:

Full-bodied

Light weight

Poisonous

High in alcohol content

What is the legal minimum for aging champagne?

25 months

6 months

15 months

5 years

Which of the following words is used to describe a wine’s body, density, weight, viscosity, and its ability to be abrasive or irritating?

Pucker

Mouthfeel

Gustato-nasal impact

Taste

Why would a server show you the cork of the wine bottle?

So you can tell if the wine has been properly stored

So you can see that it has been corked and does not have a screw cap

So you can save it as a souvenir, or recycle it

So you can smell it to see if the wine is healthy

What is the primary problem with screw caps?

They leave a metallic flavour in the wine

The public are not very accepting and may think the wine is inferior

Screw caps often cause the wine to oxidize

They are very expensive to use

Which of the following tends to make wine smell of rotten eggs or rubber?

Reducing the wine

Oxidizing the wine

Treating the wine with bentonite

Stoppering the wine with a tainted cork

A hint of “Brett” best refers to:

The musk of an aged wine

A horsey smell from some yeast

A vinegar-type smell

The smell of Sherry after it has been oxidized

Musty or mushroom odors may be due to:

Too much alcohol

Cork taint

Sediments at the bottom of the bottle

The wine is beginning to turn to vinegar

Although despised by many, Brettanomyces growth can:

Contribute to the complexity of a wine

Add carbonation, reducing production costs for sparkling wines

Increase alcohol content in some wines

Provide a good source of vitamins and minerals

When it comes to the depth of wine flavour:

Trust what is written on the bottle label

The more defined and interesting the aromas, the better

The duller the aromas, the better

The stronger the aroma, the better

As a general rule, the deeper the colour of red wine:

The riper the grapes

The further it was made from the Equator

The more rain there was before harvest

The older the wine

A viscous wine will leave a stream on the side of the glass which can be an indicator of:

The type of grape used

The acidity of the wine

The hue of the wine at its prime

The weight of the wine

If a wine is balanced:

The wine will be low in alcohol content

The aromas should be very strong and fragrant

No specific flavours should dominate

It should look slightly cloudy in the glass

Integration refers to:

Your assessment of a wine’s balance, depth and texture

Your assessment of a wines unique character

The way you interpret the wine’s aroma long after smelling it

The way you perceive a wine’s volume and details (e.g. bubbles)

The ‘personality’ of a wine refers to:

Its alcohol content

Its several unique qualities

Its colour and viscosity

Whether it is dry, sweet or bubbly

Which of the following is the best method for neutralizing your mouth before/during wine tasting?

Eating dark chocolate

Eating anything high in one of the main taste components of wine

Eating something bland

Brushing your teeth

Which of the following statements is most correct:

Pleasure from wine is due only to taste and smell

Pleasure from wine is due to taste, smell and psychological factors

Pleasure from wine is only found when sharing with others

Pleasure from wine is a product of its alcohol content alone

Which of the following may dull your wine tasting senses:

A heavy meal

A dry cracker

A glass of water

Salads

Which of the following should be avoided during an objective wine tasting?

Tasting over a white surface

Wearing cologne or perfume

Tasting in groups

Having a glass of water nearby for rinsing between sips

The following should be avoided when tasting wine:

Eating

Wearing a hat

Wearing perfumes or aftershave

Smiling

Which of the following may be considered as environmental distracters during wine tasting?

Wine order and palate fatigue

Palate fatigue and temperature

Bad music and loud tasting partners

All of the above

The best way to mask a wine with an objectionable smell is:

To serve it at room temperature

To serve it 1º C below room temperature

To serve it very chilled

To serve it warm

Which of the following is the best type of corkscrew to use?

One that has a coil with a solid center

A Screwpull with a clamp and level or a waiter’s corkscrew with a knife on the end

A steak knife

The Kozuch Widelec Brudny™ brand

The stem of a glass allows you to:

Swirl the wine without spilling

Carry more than one glass at once

Swirl the wine without warming it

Look class

Aerating a wine:

Should always be done just before serving

May be detrimental to some delicate wines

Is always helpful in taking the “edge” off of young and old wines

Is only beneficial for older sparkling wines

What is the problem with exposing wine to direct sunlight?

It could turn the wine to vinegar

It could prematurely oxidize the wine

The alcohol is broken down

It could warm the wine and make it distasteful

If a wine tastes a bit “tighter” than expected, doing the following may be more effective than decanting:

Putting your glass of wine in the fridge

Drinking the wine faster than normal

Swirling the wine around in your glass

Let the bottle of wine sit out and breathe for a few minutes

A standard glass of wine should be:

No more than half full

No more than a quarter full

Full to the rim

Never empty

What is a decanter primarily used for?

To make the wine look fancier than it already is

To reduce the wine

To help remove the wine from the sediment

To enhance the structure of the wine