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. 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.






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






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






4. Color is linked to...






5. The tongue map is a map of...






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






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






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






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






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






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






12. 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.






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






14. 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.


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






16. Place deodorizers in the room to scent the air






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






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






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






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






21. What is umami?






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






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






24. Humans are least sensitive to what taste sensation?






25. Humans are most sensitive to what taste sensation?