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 fer-mentation. (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 impor-tant 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.
Class 1: Module 3
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 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: S ____________________
S ____________________ S ____________________ S ____________________
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_______________.
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.
18. Price is always an accurate refection of quality: False
19. A wine with many different flavor descriptors may be called complex.
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.
23. Red wines should be cool to the touch but not cold.
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.
28. Generally, darker wines are richer with big-ger, more mouth-filling flavors.
29. Wine tasters swirl wine to release the aromas.
30. When sipping a wine, take notice of the wine’s body, flavors, taste and finish.
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?
32. Red wines get their color from red
grape skins.
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.
35. Tannins contribute mouthfeel, body and the ability to age.
