Question 1

What term would apply when a white wine is ample in acidity?&#10;A) flat&#10;B) sour&#10;C) sweet&#10;D) bitter

Accepted Answer

When a white wine is ample in acidity, it is often described as sour. Acidity in wine can give it a sharp, tart taste, which is typically referred to as sourness.

Question 2

The first step of the tasting process begins with&#10;A) smell&#10;B) taste&#10;C) sight&#10;D) spit or swallow

Accepted Answer

The first step of the tasting process begins with sight, as it involves evaluating the appearance of the food or drink, including its color, consistency, and presentation, before engaging other senses.

Question 3

A drink's acidity causes&#10;A) salivation&#10;B) dryness&#10;C) spiciness&#10;D) none of the above

Accepted Answer

Acidity in drinks stimulates the salivary glands, causing an increase in salivation. This is a natural response to help neutralize the acid for protection and digestion.

Question 4

A drink's tannin causes&#10;A) salivation&#10;B) dryness&#10;C) spiciness&#10;D) none of the above

Accepted Answer

Tannins in drinks, such as wine, interact with the proteins in saliva, reducing lubrication in the mouth and leading to a sensation of dryness.

Question 5

A drink's &#34;structural components&#34; would NOT include:&#10;A) Acidity levels&#10;B) tannin levels&#10;C) dryness/sweetness levels&#10;D) aromas/flavors

Accepted Answer

Aromas and flavors are considered sensory properties that contribute to the overall perception of a drink, rather than its structural components. Structural components, like acidity, tannin, and sweetness levels, directly influence the physical and chemical makeup of the drink.

Question 6

The proper temperature range for serving white wine?&#10;A) 40-45F &#176;&#10;B) 45-55F &#176;&#10;C) 40F &#176; or below&#10;D) 55-65F &#176;

Accepted Answer

White wine is best served chilled, typically between 45-55°F, to enhance its flavors and aromas.

Question 7

When tasting the wine, it is critical to suck in some oxygen and chew the wine around the mouth.

Accepted Answer

This technique helps to aerate the wine, releasing more of its flavors and aromas, and allows the wine to come into contact with all taste zones of the mouth for a full evaluation.

Question 8

White wine color ranges from green yellow-straw yellow-golden yellow-amber and finally to brown.

Accepted Answer

White wine color variation is due to the aging process and the type of grape used, ranging from green-yellow for younger wines to amber and brown for older or oxidized wines.

Question 9

Red wine color ranges from purple-ruby red-brick red-red and finally to brown.

Accepted Answer

The answer of Red wine color ranges from purple-ruby red-brick...

Question 10

The best way to remember a drink's personality is to make an association of the aromas and flavor.

Accepted Answer

Associating a drink's aromas and flavors with specific memories or familiar items can help in better remembering and identifying its unique characteristics.

Deck 19: Appendix C: The Tasting Process