Deck 5: The Wine Styling Approach: White Wines

Question 1

A wine having the following profile: Citrus Fruit (lemon, grapefruit), Garden (herbs, grass, tomato vine) is most likely made from which grape?

A) Cool-climate chardonnay
B) Riesling
C) Pinot Grigio
D) Sauvignon Blanc

Answer 1

Sauvignon Blanc

Question 2

Another name for Pinot Gris is:

A) Pinot Blanc
B) Pinot Noir
C) Pinot Grigio
D) Pinot Bianco

Answer 2

Pinot Grigio

Question 3

Malolactic fermentation is the process of converting:

A) malic acid into lactic acid
B) lactic acid into malic acid
C) to secondary fermentation
D) none of the above

Answer 3

malic acid into lactic acid

Question 4

The Viognier grape is most associated with which growing region?

A) Burgundy
B) Rhône Valley
C) Bordeaux
D) Alsace

Question 5

The Riesling grape has the adaptability to produce wines that are

A) Dry
B) Sweet
C) a range of body depending on level of dryness/sweetness
D) All of the above

Question 6

Chardonnay will have an aroma profile associated with the following: citrus and tree fruits (lemon, lime, grapefruit, and nectarine) and vegetal (asparagus and green pepper with some white pepper).

Question 7

Riesling will have an aroma profile associated with the following: tree fruits (peach and apricot), tropical fruits (pineapple and golden raisin), citrus fruits (lemon and lime), bakeshop (honey), and minerals (petroleum, flint, metal, and wet stone).

Question 8

In warmer climates, Chardonnay will have an aroma profile associated with the following: tropical fruits (pineapple, fig, banana, and mango). Secondary flavors derived from winemaking techniques are commonly associated with bakeshop (vanilla, butter, honey, toast, butterscotch, cinnamon, and clove).

Question 9

Discern between the crisp and youthful white wine style versus the silky and smooth white wine style.

Question 10

Identify and explain the three common vinification techniques done to most Chardonnay from around the world.

Question 11

When training servers and other front of the house (FOH) service staff about wine, why would the wine styling approach be critical to implement?