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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. Name the primary red grapes of Burgundy:
Half-bottle; (standard bottle).
Benefits of Malolactic Fermentation
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
1. Pinot Noir - & 2. Gamay.

2. Why is Terroir important?
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).
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

3. Who was Dom Perignon?
1. Matro - 2. Syrah - & 3. Grenache.
He was a wine Cellarmaster in France - and also tried to stop secondary 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
He wanted to improve the quality of 'still wines' by blending different wines together to make champagnes have a superior flavor. He also was the one who changed the bottles of champagnes into thicker bottles because the gases that build up during th

4. The fruitiness of wines are diminished and sometimes off-odors can result.
1. Matro - 2. Syrah - & 3. Grenache.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
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.
Problems of Malolactic Fermentation

5. Explain Fermentation:
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.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
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.

6. List 3 styles of wine:
DO
1. Fortified - 2. Still - & 3. Sparkling.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
AVA

7. Name the bottles holding: 1.5L:
QBA
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).
DOC
Magnum.

8. Name the primary red grapes of Bordeaux:
DOC - DOCG - & IGT.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Half-bottle; (standard bottle).

9. What makes Champagne Champagne?
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
1. Matro - 2. Syrah - & 3. Grenache.

10. How is Champagne made?

11. Name the primary red grapes of Spain:
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Tempranillo - & 2. Garnacha.
Magnum.
Problems of Malolactic Fermentation

12. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Problems of Malolactic Fermentation
Benefits of Malolactic Fermentation

13. What is Terroir?
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).
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
1. Pinot Noir - & 2. Gamay.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

14. Organization controlling regulations in Germany:
QBA
1. Chardonnay - & 2. Aligote.
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
Half-split.

15. Name the primary red grapes of Rhone:
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Matro - 2. Syrah - & 3. Grenache.
1. Fortified - 2. Still - & 3. Sparkling.
Benefits of Malolactic Fermentation

16. Explain why cellaring wine is beneficial:
Standard bottle.
AOC
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Benefits of Malolactic Fermentation

17. Name the bottles holding: 750ml:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Standard bottle.
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.
AOC

18. Name the primary White grapes of Bordeaux:
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.
Half-split.
1. Matro - 2. Syrah - & 3. Grenache.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

19. Warm climates produce grapes with:
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
1. Fortified - 2. Still - & 3. Sparkling.
Lower acidity; higher alcohol.
Jeroboam.

20. Explain Malolactic Fermentation:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Magnum.
He wanted to improve the quality of 'still wines' by blending different wines together to make champagnes have a superior flavor. He also was the one who changed the bottles of champagnes into thicker bottles because the gases that build up during th
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

21. Cooler climates produce grapes with:
Higher acidity; less alcohol.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Problems of Malolactic Fermentation
Jeroboam.

22. Organization controlling regulations in Portugal:
1. Tempranillo - & 2. Garnacha.
DOC
Magnum.
Problems of Malolactic Fermentation

23. What are the 3 grapes of Champagne?
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Benefits of Malolactic Fermentation
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
Produces light and fruity wines.

24. 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
DOC
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
He wanted to improve the quality of 'still wines' by blending different wines together to make champagnes have a superior flavor. He also was the one who changed the bottles of champagnes into thicker bottles because the gases that build up during th

25. Name some way of merchandising wine: On Permise:
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.
Benefits of Malolactic Fermentation
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.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

26. Name the bottles holding: 3.0L:
He wanted to improve the quality of 'still wines' by blending different wines together to make champagnes have a superior flavor. He also was the one who changed the bottles of champagnes into thicker bottles because the gases that build up during th
Half-bottle; (standard bottle).
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Jeroboam.

27. Name some way of merchandising wine: Retail:
Half-split.
1. Matro - 2. Syrah - & 3. Grenache.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

28. Organization controlling regulations in US:
AOC
AVA
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

29. Organization controlling regulations in Spain:
DO
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Standard bottle.
AOC

30. Name 4 acids in grapes:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
1. Pinot Noir - & 2. Gamay.

31. List 5 factors crucial to making good wine:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Higher acidity; less alcohol.
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
DOC - DOCG - & IGT.

32. Organization controlling regulations in Italy:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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.
DOC - DOCG - & IGT.
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).

33. Name the bottles holding: 375ml:
DO
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
Half-bottle; (standard bottle).
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

34. What conditions are considered ideal for wine storage?
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).
1. Tempranillo - & 2. Garnacha.
Produces light and fruity wines.
AVA

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

36. Organization controlling regulations in France:
AOC
DOC - DOCG - & IGT.
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. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

37. Name the bottles holding: 187ml:
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
Half-split.
Lower acidity; higher alcohol.
DOC - DOCG - & IGT.

38. What kind of wine does Carbonic Maceration produce?
Produces light and fruity wines.
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).
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
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.

39. Name the primary white grapes of Burgundy:
1. Chardonnay - & 2. Aligote.
QBA
Jeroboam.
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

40. What does Mis en Bouteille au Chateau signify?

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