Our perception of sweetness in wine is enhanced at higher temperatures.
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Rieslings are usually __________ wines with high natural acidity and distinctive _________ attributes. The presence of toasty, kerosene notes indicates __________.
A. light-bodied / vegetal, grassy and tropical / oak maturation
B. full-bodied / vegetal, grassy and tropical / bottle aging
C. full-bodied / floral, apple and citrus / oak maturation
D. light-bodied / floral, apple and citrus / bottle aging
When evaluating the appearance of a white wine:
A. Clarity is not important
B. Colour and hue are not important
C. Light green tinges indicate oxidation has taken place
D. Light green tinges indicate a wine is young
The basic tastes include:
A. alcohol, tannin, sweetness, acids
B. sweetness, sourness, warmth, astringency
C. sweetness, sourness, bitterness, saltiness
D. mineral salts, sugar, sourness, bitterness
Which of the following factors does not impact on the mouthfeel of wine?
A. Tannin
Bitterness
C. Alcohol
D. Sugar
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