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Test your basic knowledge |
Wine Tasting And Etiquette
Start Test
Study First
Subject
:
soft-skills
Instructions:
Answer 25 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Aroma - although often used as a synonym for a wine's 'nose' - technically refers only to the scents of the grape ________ itself.
variety
A savory taste sensation.
Why a wine is decanted
aromas
2. What colors can indicate high pH in a wine?
color and appearance
Sweet
aromas
Gold notes in a white wine; blue notes in a red wine
3. Humans can identify 10 -000 different...
aromas
Bitter
A savory taste sensation.
62-68 degrees F
4. When tasting sparkling wines whose base cuvees are of _______ - judge them by virtue of their bead and mousse...the smaller the bead and the more generous the mousse - the higher the quality of the sparkling wine.
maximum sensitivity
equal caliber
aromas
Will increase the release of a wine's aromatics?
5. What is umami?
A savory taste sensation.
Smell
clarity
Will increase the release of a wine's aromatics?
6. To soften tannins - To allow more fruit flavors to emerge - To remove a wine from its sediment.
variety
pigmented
62-68 degrees F
Why a wine is decanted
7. The tongue map is a map of...
A savory taste sensation.
Sweet
maximum sensitivity
Will increase the release of a wine's aromatics?
8. Pulling the cork and allowing the wine to stand open does little to help _____ a wine.
Sight
aerate
Will increase the release of a wine's aromatics?
62-68 degrees F
9. In normal breathing - what percentage of the air inhaled contacts the epithelium?
5-10%
aromas
equal caliber
1 -000
10. Place deodorizers in the room to scent the air
clarity
INAPPROPRIATE for a professional wine tasting set up?
color and appearance
A savory taste sensation.
11. Humans are least sensitive to what taste sensation?
62-68 degrees F
aromas
pigmented
Sweet
12. A vibration-less environment - Constant temperature or minimal fluctuations in temperature - Minimal light exposure
ideal wine storage conditions
Pale yellow-greens
maximum sensitivity
Will increase the release of a wine's aromatics?
13. What colors indicate that a wine hails from a cool growing region or was made from unripe grapes?
Sweet
Brick reds
62-68 degrees F
Pale yellow-greens
14. In order to inspect a wine for ________ - hold the wine up to a bright light or use flashlight with a focused beam to check for particulate matter.
Will increase the release of a wine's aromatics?
Sweet
clarity
maximum sensitivity
15. Within what temperature range should full-bodied reds be served?
Brick reds
62-68 degrees F
5-10%
Bitter
16. What colors denote an older - mature red wine?
clarity
equal caliber
ideal wine storage conditions
Brick reds
17. What is the most familiar and frequently used sense?
Smell
Sight
Why a wine is decanted
Sweet
18. When evaluating a flight of wines - evaluate the of all the wines first - then quickly smell them all before evaluating each one at length.
Bitter
color and appearance
variety
aerate
19. Warming the glass (and the wine) by holding the bowl of the wineglass in your hands - Swirling the wine in the glass - Decanting the bottle before pouring the wine into the glass.
20. What sense is the most important tool in wine evaluation?
Sight
color and appearance
Smell
variety
21. Humans are most sensitive to what taste sensation?
Bitter
clarity
A savory taste sensation.
5-10%
22. How many aromas can a human be trained to IDENTIFY?
1 -000
Brick reds
aromas
Bitter
23. What sense gives us the least accurate information about a wine?
aromas
Bitter
maximum sensitivity
Sight
24. Intensely __________ wines usually possess high levels of extract and flavor.
pigmented
equal caliber
INAPPROPRIATE for a professional wine tasting set up?
5-10%
25. Color is linked to...
pigmented
Smell
pH
1 -000