ABCs OF WINE SALES AND SERVICE

Transcription

1 Class 1: Module 1: What is Wine? 1. The winemaking equation is: Grapes + Yeast = A. (The first letter of the answer is provided) 2. As grapes ripen on the vine, the amount of natural sugar contained in each berry increases / decreases / remains the same. (circle one) 3. Number the following winemaking steps in order from 1 to 6 for red wines: Crush Bottle Press Harvest Barrel Age Ferment 4. A big difference between making white wine and red wine is that white grapes are pressed before / during / after fermentation and red grapes are pressed before / during / after fermentation. (circle one) Class 1: Module 2: Making Distinctive Wine 5. Wine flavors come mainly from the G. 6. Wines made primarily from one type of grape are called V. 7. Wines made from a few different types of grapes are called B. 8. The C including temperature, fog and sunshine is an important factor in grape growing regions. 9. Both oak barrels and stainless steel tanks are commonly used in winemaking. Oak barrels / steel tanks don t add flavors to wine; oak barrels / steel tanks add flavors such as vanilla and spice. 10. Most wines improve with at least a few years of aging. True or False 1

2 Class 1: Module 3: Your Senses 11. Evaluating wine means using your senses of S S T T 12. Aromas enter your nasal passages through your nose / mouth; flavors enter through your nose / mouth. 13. Mark whether each of the following describes primarily a flavor or a taste: Plum Spice Tart Vanilla Bitter Sweet 14. Match each taste with a common food: Sweet a. Strong tea Tart b. Honey Bitter c. Lemon 15. Match each taste with its mouthfeel: Sweet a. Sharp, crisp, refreshing; mouth salivates Tart b. Dry, furry Bitter c. Smooth, thick, coating 16. Match each wine taste with its source: Sweet a. Acidity from fruit Tart b. Sugars from ripe fruit Bitter c. Tannins from skins, stems and barrels 17. Each person s sensitivity to specific aromas and tastes is limited by his or her sensory T. This is one reason wine preferences vary from individual to individual. 2

3 Class 1: Module 4: Buying Wine 18. Important wine parameters that are featured on many shelf-talkers include price, F, B, F and summary or score. 19. Price is always an accurate reflection of wine quality. True or False (circle one) 20. A wine with many different flavor descriptors is most likely to be called full-bodied / straightforward / complex. 21. Finish refers to the length of T a wine s flavors linger in your mouth. A wine s finish is one indicator of quality. Class 1: Module 5: Presentation and Pouring 22. A T -shaped glass is best for still wines because the narrow rim helps concentrate aromas. 23. When checking for temperature, white wines should be warm / cool / cold / icy to the touch. 24. If a wine is too cold, mention to your customer that the flavors may be a bit loose / tight / fruity / sweet until the wine warms up a bit. 25. Red wines should be warm / cool / cold / icy to the touch. 26. Finding a hint of mold between the capsule and the cork is usually a bad sign. True or False 27. Put the following presentation and pouring steps in order from 1 to 4: Open the bottle Pour a one-ounce taste Present the cork Present the bottle 3

4 28. When pouring wine, pour C around the table. The W should be served first, and regardless of gender, the H is always served last. 29. When serving from a bottle, glasses should be filled one- to one- full. 30. Always check the identification of customers who appear to be under the age of. 31. The most common reason for wine returns is that the wine is C. Class 2: Module 1: Tasting Process 32. Fill in the 4 S s, the four step process used by wine professionals to evaluate wine: S S S S 33. White wine colors can range from G to S to G to A. 34. An A color in a young white is not a good sign. 35. Generally, lighter / darker wines are more full-bodied. 36. Swirling wine releases the A. 37. When sipping a wine, pay attention to the wine s B, F, T and F. 4

5 38. Match each question below with its associated wine characteristic (use your answers from the question above): Is the wine light or full? Do the flavors linger in your mouth? Is the wine sweet or dry? Is the wine bitter? Are they similar to the aromas? Is it long or short? Is the wine tart? Class 2: Module 2: Riesling, Sauvignon Blanc and Chardonnay 39. Match each growing region to its traditional grape variety by writing in R, SB or C: Pouilly Fumé Germany Burgundy R = Riesling Alsace SB = Sauvignon Blanc Loire C = Chardonnay Chablis Sancerre 40. Compared to Riesling, Chardonnay is generally more light-bodied / full-bodied. Class 3: Module 1: Reds vs. Whites 41. Red wines get their color from red grape S_. 42. Match each aroma/flavor below with the color of wine (White or Red) in which you d expect to find that fruit: Raspberry Cherry Lemon Strawberry Apple Peach Melon Pear 5

6 43. White wines have three main components: F, A, and A. Red wines include a fourth component: T. 44. Tannins contribute M, B and the ability to A. Class 3: Module 2: Pinot Noir, Syrah / Shiraz, Cabernet Sauvignon 45. Match each growing region to its traditional grape variety by writing in R, SB or C: Burgundy Rhone PN = Pinot Noir Hermitage Syr = Syrah / Shiraz Bordeaux CS = Cabernet Sauvignon 46. Pinot Noir is generally more light-bodied / full-bodied than Cabernet Sauvignon and Shiraz. Class 4: Module 1: Assume the Sale 47. The best way to make a sale is to always A the sale. 48. When customers enter your store or restaurant, a friendly G can make all the difference. 49. A wine salesperson s roles include: S T P P 6

7 Class 4: Module 2: Recommending Wine 50. In addition to the winery website, resources you can use to describe wine include: 1. D S R 2. B L 3. W S S T 4. W S O 51. To avoid recommending a bottle that is priced above or below your customer s expectations be sure to P the P. 52. Write in three strategies for recommending wines: Class 4: Module 3: Wine and Food Pairing 53. When pairing wine and food based on weight, wine should NOT be heavier / lighter / the same as the dish. 7

8 Answers 1. Grapes + Yeast = Alcohol 2. As grapes ripen, the sugar in each berry increases. 3. Number the following winemaking steps in order from 1 to 6 for red wines: 2 - Crush 6 - Bottle 4 - Press 1 - Harvest 5 - Barrel Age 3 - Ferment 4. White grapes are pressed before fermentation, red grapes are pressed after fermentation. 5. Wine flavors come mainly from the grape. 6. Wines made primarily from one grape are called varietals. 7. Wines made from a few different grape varieties are called blends. 8. The climate is an important factor in grape growing regions. 9. Steel tanks don t add flavors to the wine; oak barrels add flavors such as vanilla and spice. 10. Most wines improve with at least a few years of aging: False 11. Evaluating wines means using your senses of Sight Smell Taste Touch 12. Aromas enter your nasal passages through your nose; flavors through your mouth. 13. Mark whether each of the following describes primarily a flavor or a taste: Flavor Plum Flavor Spice Taste Tart Flavor Vanilla Taste Bitter Taste Sweet 14. Match the taste with a common food: b Sweet Honey c Tart Lemon a Bitter Strong tea 15. Match the taste with its mouthfeel: c Sweet Thick a Tart Sharp, crisp refreshing d Bitter Dry, fur-lined 16. Match each taste in wine with its source: b Sweet Sugars from ripe fruit a Tart Acidity from fruit c Bitter Tannins from skins, stems and barrels 17. Each person s sensitivity to specific aromas and tastes is limited by their sensory threshold. 8

9 Answers 18. A wine s important parameters that can be found on a shelf talker include price, flavor, body, finish, and summary or score. 19. Price is always an accurate refection of quality: False 27. Put the following presentation and pouring points in order from 1 to 4: 2 - Open the bottle 4 - Pour a one-ounce taste 3 - Present the cork 1 - Present the bottle 20. A wine with many different flavor descriptors may be called complex. 21. Finish refers to the length of time a wine s flavors linger in your mouth. 28. When pouring wine, pour clockwise around the table. The women should be served first, and regardless of gender, the host is always served last 29. When serving from a bottle, glasses should be filled 1/3 to 1/2 full. 22. A tulip-shaped glass is best for still wines because its narrow rim helps concentrate aromas. 30. Always check the identification of customers who appear to be under the age of When checking for temperature, white wines should be cold to the touch. 31. The most common reason for returning a wine is that it is corked. 24. If the wine is too cold to the touch, you should mention to your customer that the flavors may be a bit tight until the wine warms up. 25. Red wines should be cool to the touch. 26. Finding a hint of mold between the capsule and the cork is usually a bad sign: False 32. The four S s are: See Sniff Sip Summarize 33. Colors in white wines can range from green-yellow to straw to gold to amber. 34. Amber color in a young white is not a good sign. 9

10 Answers 35. Generally, darker wines are more full-bodied. 36. Swirling wine releases the aromas. 37. When sipping a wine, pay attention to the wine s body, flavor, taste and finish. 42. Match each aroma/flavor below with the color of wine in which you d expect to find that fruit: Red - Raspberry Red - Cherry White - Lemon Red - Strawberry White - Apple White - Peach White - Melon White - Pear 38. Match each question below with its associated wine characteristic: Body - Is the wine light or full? Finish - Do the flavors linger in your mouth? Taste - Is the wine sweet or dry? Taste - Is the wine bitter? Flavors - Are they similar to the aromas? Finish - Is it long or short? Taste - Is the wine tart? 39. Growing regions and their traditional grape variety: SB Pouilly Fumé Ries Germany Chard Burgundy Ries = Riesling Ries Alsace SB = Sauvignon Blanc SB Loire Chard = Chardonnay Chard Chablis SB Sancerre 40. Chardonnay is generally more full-bodied than Riesling. 43. White wines have three main components: fruit, acidity, and alcohol. Red wines include a fourth component: tannin. 44. Tannins contribute mouthfeel, body and the ability to age. 45. Growing regions and their traditional grape variety: PN Burgundy PN = Pinot Noir Syr Rhone Syr = Syrah / Shiraz Syr Hermitage CS = Cabernet Sauvignon CS Bordeaux 46. Pinot Noir is generally more light-bodied than Cabernet Sauvignon and Shiraz. 47. The best way to make a sale is to always assume sale. 48. When customers enter your store or restaurant, a friendly greeting can make all the difference. 41. Red wines get their color from red grape skins. 10

11 Answers 49. A wine salesperson s roles include: Storyteller Teacher PR Specialist Psychologist 50. Resources you can use to describe wine include: Distributor Sales Representative Back Label Wine Spectator Shelf Talker Wine Spectator Online 51. To avoid recommending a bottle that is priced above or below your customer s expectations be sure to pinpoint the price. 52. Strategies for recommending wines include: Share personal favorites Offer options Relate third-party endorsements Use the power of the brand Point out values and discoveries Pair wine with food Pinpoint the price 53. When pairing wine and food, wine should not be lighter than the dish. 11