ABCs OF WINE TASTING

Worksheet

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 pressed
before / 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 important

factors 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 different 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 vanilla
and spice.

10. Wines made using oak barrels / steel tanks are likely to be more expensive.
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 ABCs OF WINE TASTING
Worksheet

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 your
nose / 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_______________.

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 ABCs OF WINE TASTING
Worksheet

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 summary
and 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 helps
concentrate 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_______________ to

G_______________ to A_______________.

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 ABCs OF WINE TASTING
Worksheet

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 from
question #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 expect
to find that fruit:
________ Raspberry ________ Cherry
________ Lemon ________ Strawberry
________ Apple ________ Peach
________ Melon ________ Pear

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

35. Tannins contribute M_______________, B_______________ and the ability to

A_______________.

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 ABCs OF WINE TASTING
Worksheet Answers

1. Grapes + Yeast = Alcohol 10. Wines made using oak barrels are likely
to be more expensive.
2. As grapes ripen, the sugar in each
berry increases 11. Evaluating wines means using your
senses of sight, smell, taste and touch.
3. Number the following winemaking steps in
order from 1 to 6 for red wines: 12. Aromas enter your nasal passages
2 Crush through your nose; flavors through
your mouth.
6 Bottle
4 Press
13. Mark whether each of the following
1 Harvest
describes primarily a flavor or a taste:
5 Barrel Age
Flavor—Plum Flavor—Spice
3 Ferment
Taste—Tart Flavor—Vanilla
Taste—Bitter Taste—Sweet
4. White grapes are pressed before
fermentation, red grapes are pressed
14. Match the taste with a common food:
after fermentation.
b. Honey—Sweet
c. Lemon—Tart
5. The most important ingredient in
a. Strong tea—Bitter
winemaking is the grape.

15. Match the taste with its mouthfeel:

6. Wines made primarily from one grape are
c. Smooth, thick—Sweet
called varietals.
a. Sharp—Tart
b. Dry, furry—Bitter
7. Wines made from a few different grape
varieties are called blends.
16. Each person’s sensitivity to specific
aromas and tastes is limited by their
8. The climate is an important factor in sensory threshold.
growing regions.
17. A wine’s important parameters that can
9. Steel tanks don’t add flavors to the wine; be found on a shelf talker include
oak barrels add flavors such as vanilla price, flavor, body, finish, and summary
and spice. or score.

5

18. Price is always an accurate refection of
quality: False
19. A wine with many different flavor
descriptors may be called complex.
20. Finish refers to the length of time a wine’s
flavors 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, white
wines 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 from
green-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.
ABCs OF WINE TASTING
Worksheet Answers
29. Wine tasters swirl wine to release
the aromas.
30. When sipping a wine, take notice of the
wine’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 the
color of wine in which you’d expect to
find that fruit:
Red—Raspberry Red—Cherry
White—Lemon Red—Strawberry
White—Apple White—Peach
White—Melon White—Pear
34. White wines have three main components:
fruit, acidity, and alcohol. Red wines
include a fourth component: tannin.
35. Tannins contribute mouthfeel, body and
the ability to age.