Module 4: A Feel for Texture

1. What can the “legs” or “tears” of a wine tell you?

Whether the wine is of good quality or not

How thick the wine may be and its level of alcohol

Whether you’ve filled the glass too full or not

How much wine you’ve had to drink so far

2. Bubbles created in wine using the natural, traditional method will be:|

Dry and irritating

Large and coarse

Small and refreshing

Very noticeable and will expand in your mouth

3. Which of the following terms used for describing surface texture is not on the mouthfeel wheel?

Gravel

Fine Emery

Silk

Grainy

4. Why are tannins important in wine?

They remove sour-tasting compounds

They act as a preservative to prolong the life of the wine

They enhance the green hue of the wine

They increase the sweetness of wine

5. With respect to wine structure, tannin is to young red wine, as ___ is to young white wine?

Sweetness

Bitterness

Acidity

Metallic-ness

6. “High sweetness with a thick & persistent sensation experienced in the back of the throat” is the definition of which of the following terms used to describe wine mouthfeel?

Neutral

Aggressive

Cleansing

Cloying

7. A full-bodied wine typically contains at least:

B 10% alcohol

D 13.5% alcohol

A 15.5% alcohol

C 7 % alcohol

8. A wine made exclusively from Pinot Noir grapes is called:

Blanc de Pipi de Chat

Blanc de Blancs

Blanc de Pinot

Blanc de Noirs

9. When serving champagne, why should the bottle be held at a 45⁰ angle?

To maximize the surface area and minimize the pressure under the cork

To make sure the cork shoots off the bottle at top speed

To make sure the cork makes a loud ‘pop’ when it exists the bottle

To minimize the surface area and maximize the pressure under the cork

10. If a wine is “disjointed”:

It is “lacking integration of oral sensations”

It has been oxidized

It leaves a “smooth yet grating impression”

B and C