Lesson 6 (White Wine Testing)

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Author:
coondog100us
ID:
195202
Filename:
Lesson 6 (White Wine Testing)
Updated:
2013-01-25 09:43:03
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HB 409 MSU
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HB 409
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  1. White varietal wine that is the strongest?
    Gewurztraminer
  2. White varietal wine that is weakest?
    Chenin Blanc
  3. White varietal wine whose grapes predominate in the vineyards of Rhine and Mosel valleys of Germany?
    White (Johannisberg) Riesling
  4. White varietal wine most likely to be fermented and aged in oak?
    Chardonnay
  5. White varietal wine whose neutral flavored grapes are highly susceptible to Botrytis cinerea?
    Chenin Blanc
  6. White varietal wine whose grapes are used to make Champagne and White Burgundy wines in France?
    Chardonnay
  7. Aroma and flavor descriptors for this white varietal wine include bell pepper, green olive, and herbaceous.
    Sauvignon Blanc
  8. White varietal wine blended with Semillon to make Sauternes-style, Botrytis-affected late-harvest wines.
    Sauvignon Blanc
  9. Grapes for this white varietal wine rank with French Colombard as one of the most commonly planted varieties in California.
    Chardonnay
  10. You would have to pay the highest price per ton for grapes to make this white varietal wine.
    Chardonnay
  11. Dry white varietal most likely to improve with bottle aging.
    Chardonnay
  12. White varietal wine whose wines acquire "subtle, oily scents" as they age/
    White (Johannisberg) Riesling
  13. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with them. You do not include green apple slices on the plate because: __________?
    Eating the apple will bring out the acid in the wine.
  14. Mild cheese such as baby swiss are enjoyed with wines because they reduce the perception of the wine's acidity.
    True

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