Module 4: A Feel for Texture

1. What can the “legs” or “tears” of a wine tell you?

How much wine you’ve had to drink so far

Whether the wine is of good quality or not

How thick the wine may be and its level of alcohol

Whether you’ve filled the glass too full or not

2. Bubbles created in wine using the natural, traditional method will be:|

Large and coarse

Dry and irritating

Very noticeable and will expand in your mouth

Small and refreshing

3. Which of the following terms used for describing surface texture is not on the mouthfeel wheel?

Silk

Fine Emery

Grainy

Gravel

4. Why are tannins important in wine?

They remove sour-tasting compounds

They increase the sweetness of wine

They enhance the green hue of the wine

They act as a preservative to prolong the life of the wine

5. With respect to wine structure, tannin is to young red wine, as ___ is to young white wine?

Metallic-ness

Acidity

Bitterness

Sweetness

6. “High sweetness with a thick & persistent sensation experienced in the back of the throat” is the definition of which of the following terms used to describe wine mouthfeel?

Cloying

Aggressive

Neutral

Cleansing

7. A full-bodied wine typically contains at least:

C 7 % alcohol

D 13.5% alcohol

A 15.5% alcohol

B 10% alcohol

8. A wine made exclusively from Pinot Noir grapes is called:

Blanc de Pinot

Blanc de Blancs

Blanc de Noirs

Blanc de Pipi de Chat

9. When serving champagne, why should the bottle be held at a 45⁰ angle?

To make sure the cork makes a loud ‘pop’ when it exists the bottle

To make sure the cork shoots off the bottle at top speed

To minimize the surface area and maximize the pressure under the cork

To maximize the surface area and minimize the pressure under the cork

10. If a wine is “disjointed”:

It is “lacking integration of oral sensations”

It has been oxidized

It leaves a “smooth yet grating impression”

B and C