Beverage Manager's Guide to Wines, Beers, and Spirits, The, 4th Edition Test Bank

Exam Name___________________________________ MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question. 1) Western France includes the most important winemaking regions of: A) Armagnac and Cognac B) Loire Valley and Bordeaux 1) _______ C) Alsace, Burgundy and Champagne D) Languedoc, Roussillon and Provence 2) What is the proper temperature range for serving white wine? A) 55-65°F B) 40°F or below C) 45-55°F D) 40-45°F 2) _______ 3) Decanting a wine is done: A) to remove sediment B) for display purposes 3) _______ C) to aerate the wine D) for all of the above reasons 4) A grape’s color, tanning and aromas, and flavors derive from its: A) pulp B) skin C) seeds D) stems 4) _______ 5) The three categories of wine include: Table, Sparkling and: A) rose wine B) sweet wine C) dry wine D) fortified wine 5) _______ TRUE/FALSE. Write ‘T’ if the statement is true and ‘F’ if the statement is false. 6) Wines that contain proprietary-based labeling will always be made as a red Bordeaux-style. 6) _______ 7) A designated American Viticultural Area (AVA) will define grape varietal and other growing requirements. 7) _______ 8) The Catholic church played a considerable influence in the early history in the development of wines in France. 8) _______ ESSAY. Write your answer in the space provided or on a separate sheet of paper. 9) Identify the proper serving temperatures of a white and red wine. What are the effects of serving a white wine and red wine too cold, and the effects of serving them too warm? 10) How are varietal based labeled wines easier to understand than compared to geographically based-labeled wines? 11) Beyond the obvious results of the competition, how has the judgment of Paris played a critical role in the development of California wine? 1) B 2) C 3) D 4) B 5) D 6) FALSE 7) FALSE 8) TRUE 9) 10) 11)