Do you know the taste difference between a Pinot Noir and a Pinot Gris? Lambrusco or Prosecco? Test your palate with our guess the grape quiz.

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Match the grape to the tasting note quiz:

  • Tomasz Kolecki

    Classic good examples. 9/10. Pinotage killed me. I can’t stand it…

  • Gallantish

    I enjoy these short quizes–keep them coming. They are educational, encourage critical thinking and inspire. Cheers.

  • I agree. They are very classic descriptors. 9/10 for me. Missed the last one. Went with Aged Mourvèdre.

  • Rajiv Ayyangar

    10/10 for me – I agree with Andrew. These are pretty well-agreed-upon descriptors, at least among people who seriously study wine.

  • Andrew Scott

    I disagree. I got 9 out of 10 because they are very classic descriptions of the varieties.

    As much as the finer points of tasting can be subjective and certainly regionality, vintage and wine making come into play, thre is always the idea of typicity lurking in the background.

    Im order to identify a wine as a Shiraz, we need a snapshot of what constitutes a model Shiraz. Plato called them “forms”. The abstract concept of an ideal model. – Just like when you see a dog, you notice “long body, short legs, floppy ears, short coat” and this agrees with your “form” for a dachshund.

    We need this idea of typicity if we’re to have any meaningful discussion about the difference between wines and styles… Or else its like reinventing the wheel every time. – It’s easier and more useful to describe a wine as an off-dry riesling than to launch into a full tasting note of slate, green apples, low alcohol and high acid with 30g of residual sugar.

    Also if we are to judge wines, like we do dogs, then we need an even further evolved and technical “form” to measure each entry against. I will admit, though, that this is a necessary evil of wine judging in that difficult-to-categorize wines often don’t get a look in despite how well crafted they may be.

    Hope this puts a different spin on it for you!
    – Andrew Scott. (Winemaker/ Sommelier)

  • George P

    I scored 60% and to that I have a criticism to offer. Wine has 3 parts: dairy from yeast, fruit from fruit, spice from barrels. Region, specific terroir has a play and the wine making practice as well may determine what fruit notes or spice notes one would perceive. The questions here have a very broad spectrum with which to answer and being right or wrong in specific flavor profile tends to confuse and pronounce that a certain pallet is more right than another. i.e. The question on New Zealand Sauvignon blanc had 2 correct possible choices on this test.

    I strongly suggest for the purpose of education that a diffinitive tasting exam be removed from your attempt at seeking to educate. Everyone has a unique sense of smell and taste. There is no wrong answer in this unique perception.