Lesson 6 Quiz Quiz to review material in Lesson 6 0 Created on July 31, 2022 By prowineservice Lesson 6 Quiz - Specialty, Dessert, Sparkling ,and older Vintage Red wines Questions to review the material in Lesson 6 - Specialty Wines - Sparkling, Dessert, and Older Vintage Red Wines 1 / 6 Which of the following statements is NOT TRUE about detrimental wine oxidation? an oxidized wine can taste like a browned apple and nutty can produce a browned or garnet color in a wine has a spoiled taste within one hour for a bottle of young wine left open in direct warm sunlight occurs quicker in an old wine versus a young wine left open takes longer in a young wine versus an old wine left open A wine opened for one hour even in direct sunlight will not taste oxidized. It would take 2-3 days A wine opened for one hour even in direct sunlight will not taste oxidized. It would take longer A wine opened for one hour even in direct sunlight will not taste oxidized. It would take longer especially for a young wine. 2 / 6 Which of the following is a true statement about aeration (introduction of oxygen) into a wine? aeration of wine always makes it taste better can be accomplished by shaking the bottle of wine before opening it is only performed by pouring the bottle of wine into a decanter it may help older wines taste better for a short time requires an electric blender or mixer Whole bottles of wine and even just pours of one glass of wine can be aerated and sometimes improve a wines taste. In old bottles of wine, probably all of the oxygen trapped in the bottle at the time of sealing it has been chemically consumed so that further, beneficial microoxygenation that improves wine taste has not taken place. Aeration can improve that wine's taste for a short period of time. Introducing room air into wine can allow oxygen reactions to take place that improve the aromas and taste of the wine 3 / 6 Which of the following is NOT TRUE about most dessert wines like Port, Madiera, Muscat, Sherry, Tokay, Sauterne, etc. fermentation can be stopped by adding alcohol such as a brandy to stop fermentation fermentation can be stopped by cooling the fermenting wine to very low temperatures pours of dessert wines should be smaller amounts than other wines poured with a meal sweetness is almost always due to added sugar or sweet substances after fermentation is done the wines are best appreciated in a smaller wine glass than those used for red or white wines Most dessert wines produced commercially do not have added sugars after fermentation is stopped. The sweetness is from the natural sugars left in the wines when fermentation is stopped before all the grape sugars are fermented into alcohol Correct - Most dessert wines produced commercially do not have added sugars after fermentation is stopped. The sweetness is from the natural sugars left in the wines when fermentation is stopped before all the grape sugars are fermented into alcohol Dessert wines are almost always sweeter than food wines with natural sugars preserved by stopped fermentation of the wine grapes. Most dessert wines produced commercially do not have added sugars after fermentation is stopped. The sweetness is from the natural sugars left in the wines when fermentation is stopped before all the grape sugars are fermented into alcohol The terms are confusing and may b e the opposite of what you think 4 / 6 Which of the following labels for sparkling wine indicate an increasing level of sweetness (residual sugar) in the wine? brut, brut natural, doux brut natural, extra dry, demi-sec demi-sec, sec, brut doux, sec, demi-sec extra dry, brut, brut natural extra dry is sweeter than brut natural (the driest) or brut, and although sec means dry, it is really sweeter than brut Yes. Although brut wines can be as dry as brut natural (0-3 gm/l) or extra brut (0-6 gm/l) because there is a range for brut of 0-12 gm/l of residual sugar Labels on sparkling wines will let you know the sweetness levels of the wine from very dry to sweet. From less sweet to more sweet, those labels are: brut natural, brut, extra dry, sec, demi-sec, and doux Champagne is essentially a trademarked name 5 / 6 Which of the following is NOT TRUE about certain types of sparkling wine? Cava is produced in Spain Champagne can be produced anywhere in France Franciacorta is produced in Italy French Crémant is produced by the same method as French Champagne Prosecco is produced in Italy Champagne can only be labeled on wines produced in the small Champagne region of France, northeast of Paris Wines that are produced in other areas of France outside of the Champagne region, but using the traditional production method used by Champagne (méthode champenoise or traditional method), are called Crémant Sparkling wines from outside of the Champagne region of France go by different names. Wines that are produced in other areas of France outside of the Champagne region, but using the traditional production method used by Champagne (méthode champenoise or traditional method), are called Crémant 6 / 6 Which of the following is NOT TRUE about opening a bottle of sparkling wine? hold one hand over the cork and cage when untwisting the wire cage when removing the cork, slowly turn the bottle while holding the cork from turning for a dramatic opening of a sparkling wine, use a large knife or saber to slash the glass at the lip of the bottle when removing the cork manually, aim the bottle at the ceiling and away from any people twist the wire holding the cork on, 6 times counterclockwise The sabering response is not true, the rest are. Sabering a Champagne bottle is done at the junction of the neck and shoulder of the bottle but it is never a good idea because of pieces of glass flying uncontrollably Because sparkling wines are under high bottle pressure care must be taken not to injure others from a flying cork and glass shards. Sabering a Champagne bottle is done at the junction of the neck and shoulder of the bottle but it is NEVER a good idea in a restaurant because of pieces of glass flying uncontrollably Your score is The average score is 0% LinkedIn Facebook Twitter VKontakte 0% Restart quiz Let’s go to the next lesson