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






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






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






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






5. Place deodorizers in the room to scent the air






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






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






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






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






10. Humans are least sensitive to what taste sensation?






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






12. What is umami?






13. 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.


14. Humans are most sensitive to what taste sensation?






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






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






17. Color is linked to...






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






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






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






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






22. 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.






23. 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.






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






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