Free SOMM Wine Tasting Questions and Answers — Questions and Answers
Question 1: What is the primary purpose of swirling wine in a glass during tasting?
- To reduce the alcohol content
- To mix the wine with air, enhancing its aroma (Correct answer)
- To warm the wine
- To check the color clarity
Correct answer: To mix the wine with air, enhancing its aroma
Swirling wine in a glass is a crucial step in tasting because it increases the wine's surface area exposed to oxygen, a process called aeration. This aeration helps to release volatile aromatic compounds, allowing the taster to perceive a wider and more complex range of the wine's scents and nuances. It effectively 'opens up' the wine, making its bouquet more expressive.
Question 2: Which of the following descriptors would you most likely use for a wine with high acidity?
- Flabby
- Tart (Correct answer)
- Oaky
- Creamy
Correct answer: Tart
A wine with high acidity is most accurately described as 'tart' on the palate. This characteristic manifests as a crisp, mouth-watering, and sometimes sharp sensation, contributing to the wine's freshness and liveliness. Acidity is essential for balance, especially in white wines, and prevents a wine from tasting 'flabby' or dull.
Question 3: If a wine has a strong aroma of green bell pepper, what grape variety might it be?
- Chardonnay
- Sauvignon Blanc
- Merlot
- Cabernet Sauvignon (Correct answer)
Correct answer: Cabernet Sauvignon
A strong aroma of green bell pepper, often attributed to compounds called pyrazines, is a classic varietal characteristic of Cabernet Sauvignon. This herbaceous note is particularly noticeable when the grapes are grown in cooler climates or are not fully ripe. It serves as a key identifier for the grape and contributes to its complex aromatic profile.
Question 4: Which of the following terms describes a wine with a high level of tannins?
- Bitter
- Sweet
- Astringent (Correct answer)
- Silky
Correct answer: Astringent
A wine with a high level of tannins is best described as 'astringent.' Tannins, found in grape skins, seeds, and oak barrels, create a drying, puckering sensation in the mouth, particularly on the gums and tongue. This characteristic contributes to the wine's structure, texture, and aging potential, especially in red wines.
Question 5: During a blind tasting, you notice the wine has a deep purple color, high tannins, and black fruit aromas. Which grape variety is this most likely to be?
- Pinot Noir
- Syrah/Shiraz (Correct answer)
- Riesling
- Gamay
Correct answer: Syrah/Shiraz
During a blind tasting, a deep purple color, high tannins, and black fruit aromas (like blackberry and blackcurrant) are classic indicators of Syrah/Shiraz. This grape variety is known for producing powerful, full-bodied wines that often exhibit notes of black pepper, smoke, and sometimes game. These characteristics collectively point to Syrah/Shiraz as the most likely grape.
Free SOMM Wine Tasting Questions and Answers
What is the primary purpose of swirling wine in a glass during tasting?