A) Sight B) Taste C) Touch D) Smell
A) Alcohol content and viscosity B) Grape varietal C) Acidity level D) Age of the wine
A) Room temperature (60-65°F) B) Warm (70-75°F) C) Ice cold (32°F) D) Slightly chilled (50-55°F)
A) Sweetness B) Acidity C) Fruity flavors D) Astringency and structure
A) Oak B) Vanilla C) Toast D) Fruit
A) The aging process of a wine B) The environmental factors affecting a wine C) The blend of grapes used in a wine D) The legal classification of a wine
A) Lychee B) Black currant C) Pear D) Lemon
A) Tartness and freshness B) Bitterness C) Body D) Sweetness
A) The weight and feel of the wine in your mouth B) The alcohol content of the wine C) The color of the wine D) The aroma of the wine
A) Spicy B) Bitter C) Sour D) Sweet
A) By the stem B) By the rim C) By the base D) By the bowl
A) Color intensity B) Clarity C) Legs D) Sediment
A) It is overly acidic B) It contains pieces of cork C) It has a musty aroma due to TCA contamination D) It is very tannic
A) To improve the color B) To release the aromas C) To increase the temperature D) To remove sediment
A) The lingering sensation after swallowing B) The initial aroma C) The acidity level D) The color of the wine
A) Cherry B) Grapefruit C) Black pepper D) Plum
A) Neutral lighting and aromas B) Strong perfumes C) Loud music D) Bright, colorful decor
A) Feta B) Aged cheddar C) Brie D) Fresh mozzarella
A) Exposure to oxygen causing spoilage B) The process of fermentation C) The natural aging process D) The addition of sulfites
A) White B) Red C) Sparkling D) Rosé
A) High acidity levels B) High tannin levels C) Flavors reminiscent of stone or earth D) High sugar content
A) To chill the wine quickly B) To add carbonation C) To dilute the alcohol content D) To separate sediment and aerate the wine
A) Snifter B) Tumbler C) Flute D) Goblet
A) Fruit B) Cheese C) Artichokes D) Bread
A) The type of grape used B) The winery's name C) The alcohol content D) The year the grapes were harvested
A) Apple B) Strawberry C) Raspberry D) Blueberry
A) A trained and knowledgeable wine professional B) A wine distributor C) A wine maker D) A grape grower
A) Aging wine in oak barrels B) Filtering the wine C) Adding sugar to the wine D) Adding tannins to the wine
A) Roasted chicken B) Steak C) Blue cheese D) Salmon
A) Tasting wine in a dark room B) Tasting wine without swirling C) Tasting wine without knowing its identity D) Tasting wine without smelling it |