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