In terms of coronary heart disease (CHD)
A) Both wine consumption and overall alcohol consumption are negative CHD correlates
B) Wine consumption is the only negative CHD correlate among the various alcoholic beverages.
C) Wine consumption has a strong
1. In the earliest, ancient Mediterranean civilization wine was the first dink of the common
citizen. False, at that time, wine was the drink of the priesthood and of the
2. Scholars who have studied the origins of alcoh
Lecture 14 - Appendix C
1) Wines that are slightly sweet can be a good choice when you want to reduce the perception of saltiness, tartness, or
bitterness in a food.
True Page 332
2) The higher the acid levels of a food,
The lower the likelihood of findin
Lecture 10 Chapter 8
1) Which spice would you not expect to find in a sparkling wines but would be anticipated in (red)
d) Black Pepper
D) Black Pepper
2) Which of the following would be most desired i
Lecture 13 Chapter 11
1) The number of vines per acre in the Mosel region is about
2) What is the effect of a dry summer climate on the vigor of un-irrigated vines?
Dry summers reduce vigor because they do not replenish soil wa
Lecture 9 Chapter 7
1) Even Zinfandel can be used in making sparkling wine.
2) Yeast autolysis adds champagne bouquet elements and enabling the CO2 to remain dissolved in the wine
3) Which is the most common method of producing sparkling
Lecture 12 Chapter 10
1) Why do winemakers dilute wine spirits with water when they taste them?
For two reasons:
1. The high alcohol content of wine spirits can interfere with a winemakers, or anyones, odor
2. Diluting a solution that has a hi
Lecture 11 Chapter 9
1) Which of the following sherries will generally be the darkest?
2) Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their Spanish name,
Lecture 7 Chapter 5
1) California wineries often age their red wines from 1/2 month to 48 months in the bottle before releasing them
2) Which of the following have influenced labeling language for wine?
a) WTO (World Trade Organization)
b) WIPO (Worl
Lecture 8 Chapter 6
1) From the Rhone Valley of France; called Petite Sirah by some California Wineries.
b) Pinot Noir
e) Cabernet Sauvignon
2) Grown in the best vineyards in the Burgundy district of France.
Lecture 6 Chapter 4
1) White varietal wine on the list with the weakest flavor.
a) White (Johannisberg) Riesling
c) Chenin Blanc
d) Sauvignon Blanc
c) Chenin Blanc
2) White varietal wine on the list with the strongest flavor
Lecture 3 Appendix B
1) T/F: Sparkling wine and champagne are according to our labeling laws the exact same thing.
Thus we can use the terms interchangeably.
False (Slide 7)
Lecture 1 Chapter 1
1) A regular bottle of table wine contains:
A) 0.75 liter
B) just over 25 fluid ounces
C) 75 centiliters
D) All of the above are correct
d) All of the above are correct Slide 12
2) T/F: It is believed that wine was invented about 1000
HOSPITALITY BUSINESS 321 SECTION 1
CLUB MANAGEMENT COURSE
SPRING SEMESTER 2017
Procedure for Analysis of Cases
This is a general approach to case analysis and is recommended whether the case is to
be discussed in class, thoroughly analyzed in a formal rep
Online Activity #6
Question 1: Common Food Safety Issues (start the second page)
1-1) Summary Tables: the frequency of violations routine and follow-up
Note: These following tables will help you understand identifying commo
HB 409 Intro to Wine Syllabus
Instructor: Carl P. Borchgrevink
Office Phone: 517-884-1583
Office Address: 233 Eppley Center
E-mail: [email protected]
The University Wine Course by Marian W. Baldy, Ph.D.
Published by the Wine Appreciation Gu
The Production of Dessert
Lesson 11 (Chapter 9)
What comes to
Mold or Fungus?
Molds are a type of fungus but there ar
A premier concern is the grape variety
There are several thousand (4000?)
known wine grapes
Forty (40) are recognized as having distinct
Twenty-four (24) are widely used
Of these twenty-four
The Sensory Evaluation of
Lesson 12 (Chapter 10)
Dessert Wine Tasting
Dessert wines are a great deal more potent
than regular table wines:
Your palate will tire quicker
Red Table Wine Production
Lesson 7 (Chapter 5)
Red wines typically have more intense
aromas and flavors than white wines.
The aromas and flavors are extracted
along with color and tannins from grape
skins during fermentation
Sensory Evaluation of Red Table
Lesson 8 (Chapter 6)
Many find red wines to be more interesting
than white wines from
a sensory perspective
More intense aromas and flavors
Complex and subtle bouquets
Introductory tastings will
HB 409: Introduction to Wine
Book Review Questions
Wine- a beverage produced by the fermentation of grapes
Enology- the scientific study of wines and wine making
Sensory evaluation- the use of the senses