Test your basic knowledge |

Wine Tasting And Etiquette

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. Intensely __________ wines usually possess high levels of extract and flavor.






2. 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.






3. Humans are least sensitive to what taste sensation?






4. The tongue map is a map of...






5. When evaluating a flight of wines - evaluate the of all the wines first - then quickly smell them all before evaluating each one at length.






6. Humans are most sensitive to what taste sensation?






7. Place deodorizers in the room to scent the air






8. A vibration-less environment - Constant temperature or minimal fluctuations in temperature - Minimal light exposure






9. Within what temperature range should full-bodied reds be served?






10. What colors denote an older - mature red wine?






11. What is umami?






12. What colors can indicate high pH in a wine?






13. In normal breathing - what percentage of the air inhaled contacts the epithelium?






14. Pulling the cork and allowing the wine to stand open does little to help _____ a wine.






15. What sense gives us the least accurate information about a wine?






16. What colors indicate that a wine hails from a cool growing region or was made from unripe grapes?






17. 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.


18. To soften tannins - To allow more fruit flavors to emerge - To remove a wine from its sediment.






19. What sense is the most important tool in wine evaluation?






20. 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.






21. How many aromas can a human be trained to IDENTIFY?






22. What is the most familiar and frequently used sense?






23. Humans can identify 10 -000 different...






24. Aroma - although often used as a synonym for a wine's 'nose' - technically refers only to the scents of the grape ________ itself.






25. Color is linked to...