Wine Tasting: Understanding Red Wines and Sparkling Wines, Quizzes of Hospitality and Tourism

Download Wine Tasting: Understanding Red Wines and Sparkling Wines and more Quizzes Hospitality and Tourism in PDF only on Docsity! TERM 1 Most vegetative/herbaceous red wine on the list. DEFINITION 1 Cabernet Sauvignon TERM 2 Refer to the 5 wines marked on A, B, C, D, and E, in the article "Napa Pinot Noirs Still Rank at the Top" from the San Francisco Chronicle, May 8, 1991. Which wine has an off odor? DEFINITION 2 E TERM 3 Grown in the best vineyards in the Burgundy district of France: DEFINITION 3 Pinot Noir TERM 4 Most likely to be vinified by carbonic maceration: DEFINITION 4 Gamay TERM 5 A California wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be: DEFINITION 5 A Burgundian-style wine TERM 6 The higher alcohol contents and stronger odors of red wines, when compared to white wines, might lead you to have more olfactory fatigue while tasting red wines versus white wines. DEFINITION 6 True TERM 7 What element of red wines will probably cause you to have palate fatigue if tasting many red wines? DEFINITION 7 The astringency from tannins TERM 8 Used for sparkling wine production in California and France: DEFINITION 8 Pinot Noir TERM 9 Descriptors from the floral and tropical fruit segments of the aroma wheel are used less often for red table wines than they are for white table wines. DEFINITION 9 True TERM 10 Which sensory change on the list below would not be expected as a fine bottle of cabernet sauvignon ages? DEFINITION 10 The total acid content increases TERM 21 An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is: DEFINITION 21 Asti Spumante TERM 22 Reserve wines: DEFINITION 22 Are blends of still wines from previous vintagesAre added to cuveesHelp minimize vintage-to-vintage variation TERM 23 It is recommended practice to speed-chill sparkling wines in the freezer. DEFINITION 23 False TERM 24 Which producer would encourage malolactic fermentation? DEFINITION 24 Domaine Longtaste whose vineyards are in the coldest regions and who specialize in the driest, longest-aged, most complex sparkling wines TERM 25 Yeast autolysis adds champagne bouquet elements and enables the CO2 to remain dissolved in the wine longer. DEFINITION 25 True TERM 26 The term "champagne" may be used on the label for a wine made in any part of France as long as the precise steps that are prescribed by the French law for the methode champenoise process are followed. DEFINITION 26 False TERM 27 Scrupulous rinsing of glasses is important to avoid accelerated bubble dissipation while tasting sparkling wines. DEFINITION 27 True TERM 28 The neck of the bottles are frozen in the ____ step in order to ____ collected by ____. DEFINITION 28 Disgorging, trap the yeast, riddling TERM 29 While Dom Perignon, Cellarmaster at the Benedictine Abbey in Hautvillers from 1668 to 1715 is often credited with the discovery of champagne, the residents of Limoux fiercely disagree with this. They claim that their own monks of the famed Abbey of St Hilaire discovered champagne in 1531. DEFINITION 29 True TERM 30 Sparkling wines are only available in a couple of bottle sizes. DEFINITION 30 False TERM 31 To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly, and unlike table wine, the glasses would be filled nearly all the way to the brim. DEFINITION 31 True TERM 32 In sparkling wine production, as in a white table wine production, the wines produced from the free-run juices are of higher quality and those from the harder pressings are distilled. DEFINITION 32 True TERM 33 The process of collecting yeast for removal is: DEFINITION 33 Riddling TERM 34 After the re-corking that follows the removal of the yeast and adjustment of sugar, sparkling wines develop in the bottle in much the same way as do white table wines. DEFINITION 34 False TERM 35 About how much of a cuvee would be made up of reserve wine? DEFINITION 35 As much as 20-30%