Deck 2: Introduction to Wine and Service

Question 1

Western France includes the most important winemaking regions of:

A) Alsace, Burgundy and Champagne
B) Loire Valley and Bordeaux
C) Languedoc, Roussillon and Provence
D) Armagnac and Cognac

Answer 1

Loire Valley and Bordeaux

Question 2

The proper temperature range for serving white wine?

A) 40-45F °
B) 45-55F °
C) 40F ° or below
D) 55-65F °

Answer 2

45-55F °

Question 3

Decanting a wine is done

A) to aerate the wine.
B) for display purposes.
C) to remove sediment.
D) for all of the above reasons.

Answer 3

for all of the above reasons.

Question 4

A grapes color, tanning and aromas and flavors derive from its?

A) Skin
B) Seeds
C) Pulp
D) Stems

Question 5

The three categories of wine include: Table, Sparkling and:

A) sweet wine
B) dry wine
C) rose wine
D) fortified wine

Question 6

Wines that contain proprietary-based labeling will always be made as a red Bordeaux-style.

Question 7

A designated American Viticultural Area (AVA) will define grape varietal and other growing requirements.

Question 8

The Catholic church played a considerable influence in the early history in the development of wines in France

Question 9

Identify the proper serving temperatures of a white and red wine. What are the effects of serving a white wine and red wine too cold, and the effects of serving them too warm?

Question 10

How are varietal based labeled wines easier to understand than compared to geographically based-labeled wines?

Question 11

Beyond the obvious results of the competition, how has the judgment of Paris played a critical role in the development of California wine?