Class 1: Module 1 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 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 5. The most important ingredient in winemaking is the G. Other important factors include the region and the winemaker. 6. Wines made primarily from a single 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, sunshine and latitude is an important factor in grape growing regions. 9. 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. Wines made using oak barrels / steel tanks are likely to be more expensive.
Class 1: Module 3 11. Evaluating wine means using your senses of 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 the taste with a common food: Sweet a. Strong tea Tart b. Honey Bitter c. Lemon 15. Match the taste with its mouthfeel: Sweet a. Sharp; causes you to pucker and salivate Tart b. Dry, furry Bitter c. Smooth, thick, coating 16. Each person s sensitivity to specific aromas and tastes is limited by their sensory T.
Class 1: Module 4: Buying Wine 17. A wine s important parameters that may be featured on a shelf-talker include price, F, B, and F as well as summary and score. 18. Price is always an accurate reflection of wine quality. True or False (circle one) 19. A wine with many different flavor descriptors may be called full-bodied / straightforward / complex. 20. Finish refers to the length of T a wine s flavors linger in your mouth. Class 1: Module 5: Setting the Table 21. A T -shaped glass is best for still wines because its narrow rim helps concentrate aromas and the broader bowl allows for easy swirling. 22. When checking for temperature, white wines should be warm / cool / cold / icy to the touch. 23. Red wines should be warm / cool / cold / icy to the touch. 24. Finding a hint of mold between the capsule and the cork is usually a bad sign. True or False Class 2: Module 1: Tasting Process 25. The 4 S s, the four step process used by wine professionals to evaluate wine, is: 26. White wine colors can range from G to S to G to A.
27. A color in a young white is not a good sign. 28. Generally, lighter / darker wines are richer with bigger, more mouth-filling flavors. 29. Wine tasters swirl wine to release the A. 30. When sipping a wine, take notice of the wine s B, F, T and F. 31. Match each question below with its associated wine characteristic (use your answers from question #30): 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 3: Module 1: Reds vs. Whites 32. Red wines get their color from R G S. 33. 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 34. White wines have three main components: F, A, and A. Red wines include a fourth component: T. 35. Tannins contribute M, B and the ability to A.
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. The most important ingredient in winemaking is 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 growing regions. 9. Steel tanks don t add flavors to the wine; oak barrels add flavors such as vanilla and spice. 10. Wines made using oak barrels are likely to be more expensive. 11. Evaluating wines means using your senses of sight, smell, taste and 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. Honey Sweet c. Lemon Tart a. Strong tea Bitter 15. Match the taste with its mouthfeel: c. Smooth, thick Sweet a. Sharp Tart b. Dry, furry Bitter 16. Each person s sensitivity to specific aromas and tastes is limited by their sensory threshold. 17. A wine s important parameters that can be found on a shelf talker include price, flavor, body, finish, and summary or score.
Answers 18. Price is always an accurate refection of quality: False 29. Wine tasters swirl wine to release the aromas. 19. A wine with many different flavor descriptors may be called complex. 30. When sipping a wine, take notice of the wine s body, flavors, taste and finish. 20. Finish refers to the length of time a wine s flavors linger in your mouth. 21. A tulip-shaped glass is best for still wines because its narrow rim helps concentrate aromas. 22. When checking for temperature, white wines should be cold to the touch. 31. 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? 23. Red wines should be cool to the touch but not cold. 32. Red wines get their color from red grape skins. 24. After removing the capsule, finding a hint of mold is usually a bad sign: False 25. The four Ss are: See, Sniff, Sip, Summarize 26. Colors in white wines can range from green-yellow to straw to gold to amber. 27. Amber color in a young white is not a good sign. 33. 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 34. White wines have three main components: fruit, acidity, and alcohol. Red wines include a fourth component: tannin. 28. Generally, darker wines are richer with bigger, more mouth-filling flavors. 35. Tannins contribute mouthfeel, body and the ability to age.