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

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2. Name some way of merchandising wine: On Permise:
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. Pinot Meunier - & 3. Chardonnay.
Half-bottle; (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.

3. What kind of wine does Carbonic Maceration produce?
Produces light and fruity wines.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
DOC
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

4. Name the primary white grapes of Burgundy:
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
Benefits of Malolactic Fermentation
Problems of Malolactic Fermentation
1. Chardonnay - & 2. Aligote.

5. Organization controlling regulations in France:
Half-split.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
AOC
QBA

6. What makes Champagne Champagne?
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Produces light and fruity wines.
1. Matro - 2. Syrah - & 3. Grenache.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

7. List 5 factors crucial to making good wine:
Standard bottle.
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).
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

8. Cooler climates produce grapes with:
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
1. Fortified - 2. Still - & 3. Sparkling.
1. Matro - 2. Syrah - & 3. Grenache.
Higher acidity; less alcohol.

9. Name the bottles holding: 1.5L:
Magnum.
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.
DO
Half-split.

10. What is Terroir?
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
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.
Magnum.

11. Name the bottles holding: 375ml:
Half-bottle; (standard bottle).
Produces light and fruity wines.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Chardonnay - & 2. Aligote.

12. Name the primary red grapes of Spain:
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
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.
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. Tempranillo - & 2. Garnacha.

13. Name some way of merchandising wine: Retail:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
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.
Standard bottle.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

14. Why is Terroir important?
Higher acidity; less alcohol.
DO
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
DOC

15. Name the primary red grapes of Rhone:
QBA
1. Matro - 2. Syrah - & 3. Grenache.
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
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

16. Organization controlling regulations in US:
AVA
Problems of Malolactic Fermentation
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

17. Organization controlling regulations in Italy:
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).
DOC
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

18. Organization controlling regulations in Germany:
QBA
1. Fortified - 2. Still - & 3. Sparkling.
1. Matro - 2. Syrah - & 3. Grenache.
Produces light and fruity wines.

19. Name the bottles holding: 750ml:
Standard bottle.
DOC - DOCG - & IGT.
QBA
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.

20. Who was Dom Perignon?
1. Fortified - 2. Still - & 3. Sparkling.
DO
Higher acidity; less alcohol.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.

21. Warm climates produce grapes with:
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
Lower acidity; higher alcohol.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
AOC

22. How is Champagne made?

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23. Name the primary red grapes of Bordeaux:
Higher acidity; less alcohol.
1. Tempranillo - & 2. Garnacha.
1. Pinot Noir - & 2. Gamay.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

24. What does Mis en Bouteille au Chateau signify?

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25. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
DOC
1. Matro - 2. Syrah - & 3. Grenache.
DO
Benefits of Malolactic Fermentation

26. Name 4 acids in grapes:
Lower acidity; higher alcohol.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
AVA
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

27. Name the primary White grapes of Bordeaux:
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
' Made and bottled at the Chateau'.

28. List 3 styles of wine:
Lower acidity; higher alcohol.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
DOC
1. Fortified - 2. Still - & 3. Sparkling.

29. What are the 3 grapes of Champagne?
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
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
1. Pinot Noir - & 2. Gamay.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

30. Name the bottles holding: 187ml:
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
DO
Half-split.
Magnum.

31. Explain Carbonic Maceration:
1. Tempranillo - & 2. Garnacha.
AOC
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.

32. The fruitiness of wines are diminished and sometimes off-odors can result.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Problems of Malolactic Fermentation
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

33. Explain 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
DOC - DOCG - & IGT.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

34. Explain why cellaring wine is beneficial:
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.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Produces light and fruity wines.

35. Organization controlling regulations in Portugal:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
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
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.

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

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37. What conditions are considered ideal for wine storage?
1. Chardonnay - & 2. Aligote.
' Made and bottled at the Chateau'.
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).
Problems of Malolactic Fermentation

38. Organization controlling regulations in Spain:
Produces light and fruity wines.
DO
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
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

39. Name the bottles holding: 3.0L:
1. Tempranillo - & 2. Garnacha.
DO
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Jeroboam.

40. Explain Fermentation:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
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
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.

41. Name the primary red grapes of Burgundy:
1. Pinot Noir - & 2. Gamay.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
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. Fortified - 2. Still - & 3. Sparkling.