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