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2011
August
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Module 2: A Nose for Whites
Module 2: A Nose for Whites
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Only the following grape part(s) is/are suitable for making a
fresh, fruity
wine:Q1
The skin and pips
The flesh
The flesh with a lot of pips
The skin
Which of the following converts sugar to alcohol?
Yeast
Acid
Sodium chloride
The pips from the grapes
Which aromas/flavours are more common in white wines as they age?
Butterscotch and melon
Honey and roasted nuts
Rose and melon
Rose and oak/cedar
Which of the following tends to be most important in defining a wine's aroma?
The climate in which the grapes were grown
The grape variety
The country from which the wine originates
The container in which the wine was fermented
The aromas of pear and peach are most common in which white wine?
Pinot Gris
Grüner Veltliner
Chenin Blanc
Muscat
Chablis is:
A heavy-bodied Chardonnay with a sweet finish
A Chardonnay that typically needs decades to mature
A blend of Chardonnay and Riesling that needs many years to reach peak maturity
An off-dry Chardonnay that is meant to be drunk while fresh and crisp
Wine from a cool climate tends to smell:
Citrusy and tangy
Like vanilla and warm spices
Tropical and ripe
Grapey
A Riesling is best described as:
A refreshing and fruity wine with high alcohol content
An oaky wine
An alcoholic, heavy wine
A refreshing and fruity wine with little alcohol content
Wine from a cool climate tends to smell:
Citrusy and tangy
Grapey
Like vanilla and warm spices
Tropical and ripe
“Moelleux” means:
Bone dry
Medium dry
Sweet
Botrytis
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