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Wine Trivia 2
Wine Trivia

Wine Trivia 2:

1. It is important to not serve red wine at too low of a temperature because:

• It makes it seem overly alcoholic
• It makes the sweetness overwhelm the rest of the flavors
• It dulls out the fruit flavors and makes it overly tannic

It dulls out the fruit flavors and makes it overly tannic. Red wines are at their best when they are served between 60-65F. Since they should be stored at around 55F make sure to let the temperature adjust before serving. If a red wine is served at too high of a temperature, it may seem overly alcoholic. On the other hand, if it is served too cold then the fruit flavors may seem bitter and astringent on the palate.


2. Which component of a wine is described as creating “mouth-feel”?

• Body
• Sweetness
• Smell

Body. It is the sense of texture the wine creates in the mouth that can be accentuated by its alcohol content, with a higher percentage indicating a fuller body. Body can be compared to milk. A light bodied wine may resemble the watery consistency of skim milk while a full-bodied wine can be more comparable to cream.

3. Around how much of the wine made today should be consumed soon after buying, without further aging?

• 10%
• 45%
• 90%

90%. While more complex reds may improve with age, most whites, rosés and many reds are in their prime at purchase.

4. Tasting tannins in red wine can be described as

• sour and pungent
• sweet and fruity
• dry and astringent

Dry and astringent flavors can be felt in the mouth, tongue, cheeks, and throat.

5. Grapes that have been infested with noble rot create wine that can be described as:

• sweet like honey
• moldy and pungent
• wet socks

Sweet like honey. Also known as Botrytis Cinerea, noble rot is a type of grape fungus that attacks grapes, causing them to shrivel and the sugars to intensify. When picked at a certain point during infestation, the grapes can produce a particularly fine and concentrated sweet wine. This is how many dessert wines become so sweet.

6. How long would it take after a new grapevine has been planted for it to bear fruit?

• 1-2 years
• 3-5 years
• 10-15 years

3-5 years. After this, a good grapevine should be able to bear fruit for around 40 years.

7. Lower grape crop yields does what to the wine?

• makes it more alcoholic
• makes the fruit notes less apparent
• intensifies the flavor

Intensifies the flavor. Too many grapes on the vine can dilute its flavor.

8. Once opened you should store red wine in the fridge:

• TRUE
• FALSE

TRUE. While red wine should be brought back up to room temperature when served, like white wine it should be stored in the refrigerator once opened to prevent it from deteriorating.

9. Chardonnays are often described as oaky because of:

• the flavor of the grape varietal
• the soil the grapevine was planted in
• the aging process

Chardonnay is aged in oak barrels to take on the flavors of the barrel. Since this grape varietal has such a light flavor by itself, the aging process has a large effect on changing the flavors of the wine.

10. When tasting wine, why do wine tasters spit it out?

• they can pick up on more flavors when they spit it out
• to avoid becoming drunk
• because its tradition and its not proper to swallow it

To avoid becoming drunk. Since wine tasters often have so many wines to evaluate, many spit out the wine in order to reduce their alcohol consumption. This allows them to evaluate each wine while keeping their wits. You don’t get drunk while at work either, do you?

 
Contents
Appellation d’Origine Controlée
Wine Through The Times
Wine Trivia 7
Fast Wine Facts 3
Grape Harvest
Oh the Horror! Red Wine Stains.
Wine Trivia 6
Grape Growing Problems
Fast Wine Facts 2
Ice Wine
Fast Wine Facts
How Many Grapes
Wine Aromas
Kosher Wine
Wine Trivia 5
When To Send Wine Back
Sherry
Wine Trivia 4
Prohibition
Great French Wine Blight
Port Wines
Wine Trivia 3
Wine Trivia 2
Wine Trivia
Oak Barrels
Sweetness
Sparkling Wine and Champagne
Organic and Biodynamic Wine
Aging Wine
Wine Varietals
Wine Labels
New World Vs Old World Wines
How Terroir Effects Wine
Clarifying Wine with Egg Whites
Tips On Preserving Open Wine
Why Red Wine Makes Me...
The Biology of Tasting Wine
Choosing the Perfect Glassware
Corks vs Plastic Corks
Wine Laws and AVAs in the USA
Tasting Wine
Wine and Food Matching
Buying Wine
Storing and Serving Wine