L3 Session 1 Quiz
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A white wine that has a broad watery rim when the glass is held at a 45° angle should be called... *
1 point
A white wine that has a hint of orange or brown should be called... *
1 point
Which is the closest to "purple" in assessing the color of red wines? *
1 point
What are the terms used by the WSET to assess aroma intensity? *
1 point
Which of the following belong to the "secondary" aromas and flavors of post-fermentation winemaking? (Check all that apply) *
2 point
Påkrævet
Which of the following belong to the "tertiary aromas and flavors of maturation? (Check all that apply) *
2 point
Påkrævet
Which component of a wine gives body and can trigger pain receptors giving a hot, burning sensation, especially after spitting or swallowing? *
1 point
What is an important structural component in red wine extracted from the skin which binds to saliva and causes the mouth to dry up? *
1 point
Which wine component, detected on the tongue causes a tingling sensation and mouth-watering or salivation. *
1 point
Which acronym is used to memorize the criteria used in concluding on the quality of a wine? *
1 point
Which key food component makes a wine less drying and bitter, less acidic, more fruity and increases body? *
1 point
Which foods is likely to make a wine more drying and bitter, more acidic and less sweet and fruity? *
1 point
What is the WSET recommended service temperature for light to medium bodied whites (such as Pinot Grigio) and rosés? *
1 point
Which of the following is responsible for the aroma of damp cardboard, muted fruit aromas & flavors and lack of freshness in a wine? *
1 point
Which of the following gives the wine a "stinky" character; sometimes like rotten eggs, boiled cabbage, boiled onions or blocked drains; and which can dissipate once the bottle is open? *
1 point
How would you describe a wine that exhibits clearly and mostly primary and secondary aromas, but some hints of tertiary aromas can also be detected? *
1 point
Which characteristics should you consider to say that a dry red wine is suitable for aging? *
1 point
Which wine is described here: "The wine is medium  gold with pronounced intensity of ripe pineapple, apricot, lime and orange zest.  On the palate, the wine is sweet with high acidity, low alcohol, full body and pronounced flavors of lemon and orange zests, dried apricot, marmelade, honey, bees wax. The finish is long. This is an outstanding example of the style." *
1 point
Which wine is described here: "The wine is pale lemon with medium (+) intensity of lemon, apple, pear, blossom, a touch of pineapple, some minerality and nuttiness.  On the palate, the wine is dry with high acidity, medium (+) alcohol and body medium (+) intensity of flavors of lime, lemon, apple, chalk and a medium (+) mineral finish.  This is an outstanding example of the style. *
1 point
Which wine is described here: "The wine is pale garnet, with medium intensity of aromas of cherry, strawberry, raspberry, a hint of vanilla and smoke and a touch of cinnamon, wet leaves, animal notes.  The palate is dry with medium plus acidity, medium ripe silky tannin, medium alcohol and body, with medium plus intensity of flavors of cherry, raspberry, cranberry, humus, earth, leather and a medium plus finish.  This is an outstanding example of the style." *
1 point
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