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Wine Tasting And Etiquette
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Wine Tasting And Etiquette
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23 Questions

1. Place deodorizers in the room to scent the air

2. Humans are most sensitive to what taste sensation?

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

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

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

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

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

8. 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.

9. 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.

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

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

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

13. The tongue map is a map of...

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

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

16. Color is linked to...

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

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

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

20. What is umami?

21. Humans are least sensitive to what taste sensation?

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

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

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