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






2. Place deodorizers in the room to scent the air






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






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






5. What is umami?






6. The tongue map is a map of...






7. Humans are least sensitive to what taste sensation?






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






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






10. 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.






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






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






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






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






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






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






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






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






19. 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.






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






21. Color is linked to...






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






23. Humans are most sensitive to what taste sensation?






24. 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.


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