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Wine 101

Instructions:

Answer 41 questions in 15 minutes.
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Match each statement with the correct term.
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This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. Organization controlling regulations in France:
Jeroboam.
AOC
Temperatures between 55-66 F degrees (no sudden change in temperature) - Dark area - Ventilated area - Humidity between 60%-80% - A stable area - and Bottle position ( Cork top: Laying on its side - Screw top: Standing up).
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

2. Name the bottles holding: 187ml:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Lower acidity; higher alcohol.
Half-split.
' Made and bottled at the Chateau'.

3. Name the primary red grapes of Rhone:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
1. Matro - 2. Syrah - & 3. Grenache.
DO

4. Organization controlling regulations in Germany:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Benefits of Malolactic Fermentation
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
QBA

5. Name some way of merchandising wine: Retail:
1. Chardonnay - & 2. Aligote.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
Taking various 'still wines' and blending them to make a cuvee. Once all the various wines are blended in large blending vats - a bottling dosage (a syrup mixture of sugar and wine) is added along with special yeasts. The cuvee is then immediately bo

6. What are the 3 grapes of Champagne?
1. Fortified - 2. Still - & 3. Sparkling.
DOC - DOCG - & IGT.
1. Matro - 2. Syrah - & 3. Grenache.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

7. Name the bottles holding: 3.0L:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
Jeroboam.
QBA
Magnum.

8. Explain Fermentation:
Jeroboam.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
The natural process that turns grape juice into wine - fermentation is actually a chain reaction of chemical responses. During primary fermentation the sugars are converted by the enzymes in yeast into alcohol and carbon dioxide.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

9. Name the primary white grapes of Burgundy:
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Chardonnay - & 2. Aligote.

10. Name the primary White grapes of Bordeaux:
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
DOC - DOCG - & IGT.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
' Made and bottled at the Chateau'.

11. The fruitiness of wines are diminished and sometimes off-odors can result.
Problems of Malolactic Fermentation
Higher acidity; less alcohol.
Magnum.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

12. Who was Dom Perignon?
Lower acidity; higher alcohol.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
The natural process that turns grape juice into wine - fermentation is actually a chain reaction of chemical responses. During primary fermentation the sugars are converted by the enzymes in yeast into alcohol and carbon dioxide.

13. Name the primary red grapes of Burgundy:
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
' Made and bottled at the Chateau'.
AVA
1. Pinot Noir - & 2. Gamay.

14. Explain Carbonic Maceration:
It is a technique during primary fermentation where alot of grapes are dumped into a vat that contains CO2. The weight of the grapes on top crush the grapes on the bottom. The grapes crushed on the bottom start to fermentate - alcohol and CO2 is prod
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.

15. Warm climates produce grapes with:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
QBA
AVA
Lower acidity; higher alcohol.

16. Organization controlling regulations in US:
1. Matro - 2. Syrah - & 3. Grenache.
AVA
Higher acidity; less alcohol.
Half-split.

17. What improvements did Dom Perignon contribute to bottled wine?

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18. Cooler climates produce grapes with:
Taking various 'still wines' and blending them to make a cuvee. Once all the various wines are blended in large blending vats - a bottling dosage (a syrup mixture of sugar and wine) is added along with special yeasts. The cuvee is then immediately bo
Higher acidity; less alcohol.
AOC
Magnum.

19. Name the bottles holding: 375ml:
Problems of Malolactic Fermentation
Half-bottle; (standard bottle).
Higher acidity; less alcohol.
Taking various 'still wines' and blending them to make a cuvee. Once all the various wines are blended in large blending vats - a bottling dosage (a syrup mixture of sugar and wine) is added along with special yeasts. The cuvee is then immediately bo

20. Why is Terroir important?
1. Fortified - 2. Still - & 3. Sparkling.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

21. Explain Malolactic Fermentation:
1. Pinot Noir - & 2. Gamay.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
AOC

22. List 5 factors crucial to making good wine:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Temperatures between 55-66 F degrees (no sudden change in temperature) - Dark area - Ventilated area - Humidity between 60%-80% - A stable area - and Bottle position ( Cork top: Laying on its side - Screw top: Standing up).
Higher acidity; less alcohol.

23. List 3 methods of producing sparkling wines - and explain the fundamental methods used in each:

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24. What makes Champagne Champagne?
The natural process that turns grape juice into wine - fermentation is actually a chain reaction of chemical responses. During primary fermentation the sugars are converted by the enzymes in yeast into alcohol and carbon dioxide.
AOC
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

25. Organization controlling regulations in Spain:
DO
1. Pinot Noir - & 2. Gamay.
Standard bottle.
Half-bottle; (standard bottle).

26. Organization controlling regulations in Portugal:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
DOC
1. Chardonnay - & 2. Aligote.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

27. Name the bottles holding: 1.5L:
Magnum.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
DOC - DOCG - & IGT.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.

28. What does Mis en Bouteille au Chateau signify?

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29. Organization controlling regulations in Italy:
DOC - DOCG - & IGT.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
1. Chardonnay - & 2. Aligote.
Problems of Malolactic Fermentation

30. What is Terroir?
1. Pinot Noir - & 2. Gamay.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

31. What kind of wine does Carbonic Maceration produce?
Produces light and fruity wines.
Higher acidity; less alcohol.
1. Matro - 2. Syrah - & 3. Grenache.
Standard bottle.

32. Explain why cellaring wine is beneficial:
Standard bottle.
' Made and bottled at the Chateau'.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Jeroboam.

33. Name the primary red grapes of Bordeaux:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
This deals with restaurants and bars. Wine displays - having wine glasses already on the table (they will think of having a glass more often) - having contests with your wait staff to try and sell certain wines - table tents - etc.
Lower acidity; higher alcohol.

34. Name 4 acids in grapes:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.

35. What conditions are considered ideal for wine storage?
Higher acidity; less alcohol.
Temperatures between 55-66 F degrees (no sudden change in temperature) - Dark area - Ventilated area - Humidity between 60%-80% - A stable area - and Bottle position ( Cork top: Laying on its side - Screw top: Standing up).
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
This deals with restaurants and bars. Wine displays - having wine glasses already on the table (they will think of having a glass more often) - having contests with your wait staff to try and sell certain wines - table tents - etc.

36. Name some way of merchandising wine: On Permise:
This deals with restaurants and bars. Wine displays - having wine glasses already on the table (they will think of having a glass more often) - having contests with your wait staff to try and sell certain wines - table tents - etc.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

37. How is Champagne made?

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38. List 3 styles of wine:
1. Fortified - 2. Still - & 3. Sparkling.
Lower acidity; higher alcohol.
AOC
QBA

39. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
Benefits of Malolactic Fermentation
Taking various 'still wines' and blending them to make a cuvee. Once all the various wines are blended in large blending vats - a bottling dosage (a syrup mixture of sugar and wine) is added along with special yeasts. The cuvee is then immediately bo
Jeroboam.
DO

40. Name the primary red grapes of Spain:
1. Pinot Noir - & 2. Gamay.
1. Tempranillo - & 2. Garnacha.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

41. Name the bottles holding: 750ml:
1. Fortified - 2. Still - & 3. Sparkling.
DO
Standard bottle.
Half-bottle; (standard bottle).