Pairing for goat cheese - ANSWER Sancerre
Local food pairs with - ANSWER local wine
Pairing with stilton cheese - ANSWER port
Pair w/ sweet food - ANSWER sweeter wine/no tannins
3 species of grapes native to north america - ANSWER vitis riparia, vitis berlandieri, vitis
rupestris
What is a "shoot" on a vine - ANSWER the new growth a vine produces each year
What does bitterness in food do - ANSWER increases bitterness in wine
Chili heat in food does what? - ANSWER increases perception of bitterness, astringency,
acidity, and alcohol burn
Decreases the perception of body, richness, sweetness, and fruitiness in wine
"reduction" giveaway - ANSWER rotten eggs
Pairing for curry - ANSWER light bodied unoaked white wine
1
,Non-conventional pairing w/ sweet wine - ANSWER salty food
TCA giveaway - ANSWER damp cardboard
What is a "cane" of a vine - ANSWER a long vine with 8-15 buds
What is a "spur" of a vine - ANSWER a short vine with only 2-3 buds
Color descriptors for WSET red wines - ANSWER ruby, purple, garnet, brown
Sweetness on the tongue location - ANSWER tip
Tannin in the mouth is found - ANSWER mainly the gums, especially the front top
Salt in food does what - ANSWER increases the perception of body in wine
Decreases the perception of astringency, bitterness, and acidity in wine
Oxidation giveaway - ANSWER deeper colored and browner than it should be
Scents of toffee, honey, caramel or coffee with a lack of fruit
Volatile acidity (VA) giveaway - ANSWER vinegar or nail polish remover
Sulphur dioxide giveaway - ANSWER acrid smell like a stuck match
(more present in sweet white wines)
2
,Primary aromas - ANSWER fruity and floral (aromas due to the actual grapes)
Secondary aromas - ANSWER aromas that arise due to production processes like oak or
malo or lees contact
I.e. Nutty/buttery (malo), yeasty and creamy (lees)
Dry wine = ___ g/L? - ANSWER up to about 4 g/l
Medium sweet = ___ g/l? - ANSWER about 10-45 g/l
Medium dry = ___ g/l? - ANSWER up to about 18 g/l
Sweet = ___ g/l? - ANSWER above 45 g/l
Luscious = ___g/l? - ANSWER above 150 g/l
Alcohol ranges - ANSWER low below 10.5
Medium (-) 10.5 - 11.5
Medium 11.5 - 13.5
Medium (+) 13.5 - 14
High above 14
Considered medium alcohol % on a fortified wine - ANSWER 16.5 - 18.5 %
Color descriptors for WSET whites - ANSWER lemon green
3
, Lemon
Gold
Amber
Brown
Bitter on tongue - ANSWER back
Sour (acids) on tongue - ANSWER sides
Salt on tongue - ANSWER middle
Oyster pairing - ANSWER Muscadet and champagne
(light in flavor and wont overwhelm the oyster... Also high in acid to seem vibrant)
Other examples could include rias baixas albarino, or hunter valley semillon
Pairing w/olives - ANSWER manzanilla
What does acidity in food do - ANSWER increases perception of body, sweetness and
fruitiness in wine
Decreases the perception of acidity in wine
High acid food with low acid wine makes wine seem - ANSWER flat, flabby, and lacking
focus
Fatty or oily food pair well with - ANSWER acidic wines
4
Local food pairs with - ANSWER local wine
Pairing with stilton cheese - ANSWER port
Pair w/ sweet food - ANSWER sweeter wine/no tannins
3 species of grapes native to north america - ANSWER vitis riparia, vitis berlandieri, vitis
rupestris
What is a "shoot" on a vine - ANSWER the new growth a vine produces each year
What does bitterness in food do - ANSWER increases bitterness in wine
Chili heat in food does what? - ANSWER increases perception of bitterness, astringency,
acidity, and alcohol burn
Decreases the perception of body, richness, sweetness, and fruitiness in wine
"reduction" giveaway - ANSWER rotten eggs
Pairing for curry - ANSWER light bodied unoaked white wine
1
,Non-conventional pairing w/ sweet wine - ANSWER salty food
TCA giveaway - ANSWER damp cardboard
What is a "cane" of a vine - ANSWER a long vine with 8-15 buds
What is a "spur" of a vine - ANSWER a short vine with only 2-3 buds
Color descriptors for WSET red wines - ANSWER ruby, purple, garnet, brown
Sweetness on the tongue location - ANSWER tip
Tannin in the mouth is found - ANSWER mainly the gums, especially the front top
Salt in food does what - ANSWER increases the perception of body in wine
Decreases the perception of astringency, bitterness, and acidity in wine
Oxidation giveaway - ANSWER deeper colored and browner than it should be
Scents of toffee, honey, caramel or coffee with a lack of fruit
Volatile acidity (VA) giveaway - ANSWER vinegar or nail polish remover
Sulphur dioxide giveaway - ANSWER acrid smell like a stuck match
(more present in sweet white wines)
2
,Primary aromas - ANSWER fruity and floral (aromas due to the actual grapes)
Secondary aromas - ANSWER aromas that arise due to production processes like oak or
malo or lees contact
I.e. Nutty/buttery (malo), yeasty and creamy (lees)
Dry wine = ___ g/L? - ANSWER up to about 4 g/l
Medium sweet = ___ g/l? - ANSWER about 10-45 g/l
Medium dry = ___ g/l? - ANSWER up to about 18 g/l
Sweet = ___ g/l? - ANSWER above 45 g/l
Luscious = ___g/l? - ANSWER above 150 g/l
Alcohol ranges - ANSWER low below 10.5
Medium (-) 10.5 - 11.5
Medium 11.5 - 13.5
Medium (+) 13.5 - 14
High above 14
Considered medium alcohol % on a fortified wine - ANSWER 16.5 - 18.5 %
Color descriptors for WSET whites - ANSWER lemon green
3
, Lemon
Gold
Amber
Brown
Bitter on tongue - ANSWER back
Sour (acids) on tongue - ANSWER sides
Salt on tongue - ANSWER middle
Oyster pairing - ANSWER Muscadet and champagne
(light in flavor and wont overwhelm the oyster... Also high in acid to seem vibrant)
Other examples could include rias baixas albarino, or hunter valley semillon
Pairing w/olives - ANSWER manzanilla
What does acidity in food do - ANSWER increases perception of body, sweetness and
fruitiness in wine
Decreases the perception of acidity in wine
High acid food with low acid wine makes wine seem - ANSWER flat, flabby, and lacking
focus
Fatty or oily food pair well with - ANSWER acidic wines
4
