Class 1: Module 1

1. The winemaking equation is: Grapes + Yeast = A_______________. (The first letter of the answer is provided)

2. As grapes ripen on the vine, the amount of sugar contained in each berry increases /decreases / remains the same. (circle one)

3. Number the following winemaking steps in order from 1 to 6 for red wines:_____ Crush_____ Bottle_____ Press_____ Harvest_____ Barrel Age_____ Ferment

4. A big difference between making white wine and red wine is that white grapes are pressedbefore / during / after fermentation and red grapes are pressed before / during / after fer-mentation. (circle one)

Class 1: Module 2

5. The most important ingredient in winemaking is the G_______________. Other importantfactors include the region and the winemaker.

6. Wines made primarily from a single type of grape are called V_______________.

7. Wines made from a few dif ferent types of grapes are called B_______________.

8. The C_______________ – including temperature, fog, sunshine and latitude – is an impor-tant factor in grape growing regions.

9. Oak barrels and stainless steel tanks are commonly used in winemaking. Oak barrels /steel tanks don’t add flavors to wine; oak barrels / steel tanks add flavors such as vanillaand spice.

10. Wines made using oak barrels / steel tanks are likely to be more expensive.

ABCs OF WINE TASTINGWorksheet

Class 1: Module 3

11. Evaluating wine means using your senses of S ____________________S ____________________T ____________________T ____________________

12. Aromas enter your nasal passages through your nose / mouth; flavors enter through yournose / mouth.

13. Mark whether each of the following describes primarily a flavor or a taste:__________ Plum __________ Spice__________ Tart __________ Vanilla__________ Bitter __________ Sweet

14. Match the taste with a common food:_____ Sweet a. Strong tea_____ Tart b. Honey _____ Bitter c. Lemon

15. Match the taste with its mouthfeel:_____ Sweet a. Sharp; causes you to pucker and salivate_____ Tart b. Dry, furry _____ Bitter c. Smooth, thick, coating

16. Each person’s sensitivity to specific aromas and tastes is limited by their sensory T_______________.

ABCs OF WINE TASTINGWorksheet

Class 1: Module 4: Buying Wine

17. A wine’s important parameters that may be featured on a shelf-talker include price,F_______________, B________________, and F_______________ as well as summaryand score.

18. Price is always an accurate reflection of wine quality . True or False (circle one)

19. A wine with many different flavor descriptors may be called full-bodied / straightforward / complex.

20. Finish refers to the length of T_______________ a wine’s flavors linger in your mouth.

Class 1: Module 5: Setting the Table

21. A T_______________ -shaped glass is best for still wines because its narrow rim helpsconcentrate aromas and the broader bowl allows for easy swirling.

22. When checking for temperature, white wines should be warm / cool / cold / icy to the touch.

23. Red wines should be warm / cool / cold / icy to the touch.

24. Finding a hint of mold between the capsule and the cork is usually a bad sign. True or False

Class 2: Module 1: Tasting Process

25. The 4 S’s, the four step process used by wine professionals to evaluate wine, is: S ____________________S ____________________S ____________________S ____________________

26. White wine colors can range from G_______________ to S_______________ toG_______________ to A_______________.

ABCs OF WINE TASTINGWorksheet

27. A_______________ color in a young white is not a good sign.

28. Generally, lighter / darker wines are richer with bigger , more mouth-filling flavors.

29. Wine tasters swirl wine to release the A_______________.

30. When sipping a wine, take notice of the wine’ s B_______________, F_______________,T_______________ and F_______________.

31. Match each question below with its associated wine characteristic (use your answers fromquestion #30):

________ Is the wine light or full?________ Do the flavors linger in your mouth?________ Is the wine sweet or dry?________ Is the wine bitter?________ Are they similar to the aromas?________ Is it long or short?________ Is the wine tart?

Class 3: Module 1: Reds vs. Whites

32. Red wines get their color from R_____________ G_____________ S_____________.

33. Match each aroma/flavor below with the color of wine (White or Red) in which you’d expectto find that fruit:

________ Raspberry ________ Cherry________ Lemon ________ Strawberry________ Apple ________ Peach________ Melon ________ Pear

34. White wines have three main components: F_______________, A_______________, andA_______________. Red wines include a fourth component: T_______________.

35. Tannins contribute M_______________, B_______________ and the ability toA_______________.

ABCs OF WINE TASTINGWorksheet

1. Grapes + Yeast = Alcohol

2. As grapes ripen, the sugar in each berry increases

3. Number the following winemaking steps inorder from 1 to 6 for red wines:2 Crush6 Bottle4 Press1 Harvest5 Barrel Age3 Ferment

4. White grapes are pressed beforefermentation, red grapes are pressed after fermentation.

5. The most important ingredient in winemaking is the grape .

6. Wines made primarily from one grape arecalled varietals .

7. Wines made from a few dif ferent grapevarieties are called blends .

8. The climate is an important factor in growing regions.

9. Steel tanks don’t add flavors to the wine;oak barrels add flavors such as vanilla and spice.

10. Wines made using oak barrels are likelyto be more expensive.

11. Evaluating wines means using your senses of sight, smell, taste and touch .

12. Aromas enter your nasal passagesthrough your nose; flavors through your mouth .

13. Mark whether each of the followingdescribes primarily a flavor or a taste :Flavor —Plum Flavor —SpiceTaste—Tart Flavor —VanillaTaste—Bitter Taste—Sweet

14. Match the taste with a common food:b. Honey —Sweetc. Lemon —Tarta. Strong tea —Bitter

15. Match the taste with its mouthfeel:c. Smooth, thick —Sweeta. Sharp —Tartb. Dry, furry —Bitter

16. Each person’s sensitivity to specific aromas and tastes is limited by their sensory threshold .

17. A wine’s important parameters that can be found on a shelf talker include price, flavor, body, finish , and summaryor score.

ABCs OF WINE TASTINGWorksheet Answers

18. Price is always an accurate refection ofquality: False

19. A wine with many different flavor descriptors may be called complex .

20. Finish refers to the length of time a wine’sflavors linger in your mouth.

21. A tulip -shaped glass is best for still wines because its narrow rim helps concentrate aromas.

22. When checking for temperature, whitewines should be cold to the touch.

23. Red wines should be cool to the touch but not cold .

24. After removing the capsule, finding a hint of mold is usually a bad sign: False

25. The four Ss are: See, Sniff, Sip,Summarize

26. Colors in white wines can range fromgreen-yellow to straw to gold to amber.

27. Amber color in a young white is not a good sign.

28. Generally, darker wines are richer with big-ger, more mouth-filling flavors.

29. Wine tasters swirl wine to release the aromas .

30. When sipping a wine, take notice of thewine’s body, flavors, taste and finish .

31. Match each question below with its associated wine characteristic: Body—Is the wine light or full?Finish —Do the flavors linger in your mouth?Taste—Is the wine sweet or dry?Taste—Is the wine bitter?Flavors —Are they similar to the aromas?Finish —Is it long or short?Taste—Is the wine tart?

32. Red wines get their color from red grape skins .

33. Match each aroma/flavor below with thecolor of wine in which you’d expect to find that fruit:Red—Raspberry Red—CherryWhite —Lemon Red—StrawberryWhite —Apple White —PeachWhite —Melon White —Pear

34. White wines have three main components:fruit, acidity, and alcohol . Red winesinclude a fourth component: tannin .

35. Tannins contribute mouthfeel, body andthe ability to age.

ABCs OF WINE TASTINGWorksheet Answers