Wining and Dining Quiz

Question: Which is not a step in wine tasting?

Answer: The important steps in wine tasting include visual assessment (judging colour, clarity, and opacity), deep smelling (nose in the glass), and tasting (judging initial impression, mid-palate, and finish).

Question: Which is savoury or sweet dish with the consistency of a dense foam, composed of a puréed chief ingredient mixed with stiffly beaten egg whites, whipped cream, or both?

Answer: Mousse is a savoury or sweet dish with the consistency of a dense foam, composed of a puréed chief ingredient mixed with stiffly beaten egg whites, whipped cream, or both.

Question: What varietal fragrance is found in some Cabernet wines?

Answer: Some Cabernet wines have a bell pepper odour. The varietal fragrance is generated by the same compounds that donate the characteristic flavours to the fruit.

Question: What quality are the majority of French wines?

Answer: The majority of French wines are everyday vins ordinaires, of no outstanding regional, varietal, or vintage characteristics.

Question: What kind of wine does the Rhône region mostly produce?

Answer: The Rhône region mostly produces strong, full-bodied red wines from the Syrah grape. 

Question: What kind of wines contain over 14 percent alcohol?

Answer: The addition of alcohol during or after alcoholic fermentation produces fortified wines of over 14 percent alcohol, generally called dessert wines  in the United States.

Question: What French delicacy consists of the liver of a goose or duck that has been fattened by a process of force-feeding?

Answer: Foie gras is a French delicacy that consists of the liver of a goose or duck that has been fattened by a process of force-feeding.

Question: Which district is not included in the Burgundy region?

Answer: Champagne is not a district in the Burgundy region. Burgundy comprises the districts of Chablis (dry white wines), Côte d’Or (red and white), Beaujolais (red), and Mâcon (white and red). 

Question: Which dish is the meat of calves slaughtered between 3 and 14 weeks of age?

Answer: Veal is the meat of calves slaughtered between 3 and 14 weeks of age. It is delicate in flavour, pale grayish white in colour, firm and fine-grained, with velvety texture.