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Wine 101

Instructions:

Answer 41 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

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. 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
1. Matro - 2. Syrah - & 3. Grenache.
Lower acidity; higher alcohol.
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.

2. Name the bottles holding: 3.0L:
Jeroboam.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Half-bottle; (standard bottle).
Produces light and fruity wines.

3. Name 4 acids in grapes:
Benefits of Malolactic Fermentation
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.
DO

4. What kind of wine does Carbonic Maceration produce?
Jeroboam.
Produces light and fruity wines.
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. Name the bottles holding: 375ml:
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
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. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Half-bottle; (standard bottle).

6. List 5 factors crucial to making good wine:
DOC - DOCG - & IGT.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Produces light and fruity wines.
DOC

7. What makes Champagne Champagne?
Half-split.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
AVA
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

8. Warm climates produce grapes with:
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Half-split.
Lower acidity; higher alcohol.
Problems of Malolactic Fermentation

9. What are the 3 grapes of Champagne?
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
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.
1. Fortified - 2. Still - & 3. Sparkling.

10. Name the bottles holding: 750ml:
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
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

11. What does Mis en Bouteille au Chateau signify?

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12. Organization controlling regulations in Germany:
1. Tempranillo - & 2. Garnacha.
Benefits of Malolactic Fermentation
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
QBA

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

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14. Who was Dom Perignon?
Half-bottle; (standard bottle).
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
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.

15. Explain why cellaring wine is beneficial:
Half-split.
Standard bottle.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

16. Organization controlling regulations in France:
AOC
Jeroboam.
1. Pinot Noir - & 2. Gamay.
' Made and bottled at the Chateau'.

17. How is Champagne made?

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18. Name the primary red grapes of Burgundy:
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. Chardonnay - & 2. Aligote.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
1. Pinot Noir - & 2. Gamay.

19. Cooler climates produce grapes with:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
' Made and bottled at the Chateau'.
Higher acidity; less alcohol.
1. Chardonnay - & 2. Aligote.

20. Name the primary red grapes of Rhone:
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.
1. Chardonnay - & 2. Aligote.
1. Matro - 2. Syrah - & 3. Grenache.

21. Explain 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
Standard bottle.
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.

22. Name the primary red grapes of Bordeaux:
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
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.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

23. Why is Terroir important?
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.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

24. 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).
Magnum.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

25. Name the bottles holding: 1.5L:
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Magnum.
1. Fortified - 2. Still - & 3. Sparkling.
Standard bottle.

26. Organization controlling regulations in Portugal:
AOC
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Matro - 2. Syrah - & 3. Grenache.
DOC

27. 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.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
AOC

28. What conditions are considered ideal for wine storage?
DO
Higher acidity; less alcohol.
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).

29. Name the bottles holding: 187ml:
1. Pinot Noir - & 2. Gamay.
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-split.
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

30. Name some way of merchandising wine: Retail:
AOC
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

31. What is Terroir?
1. Fortified - 2. Still - & 3. Sparkling.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
AOC
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

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

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33. Name the primary red grapes of Spain:
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Jeroboam.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Tempranillo - & 2. Garnacha.

34. Organization controlling regulations in US:
AVA
Problems 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.

35. Explain Malolactic Fermentation:
1. Pinot Noir - & 2. Gamay.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
DOC - DOCG - & IGT.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.

36. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
Benefits of Malolactic Fermentation
Standard bottle.
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.

37. Organization controlling regulations in Italy:
QBA
DOC - DOCG - & IGT.
1. Fortified - 2. Still - & 3. Sparkling.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

38. Name the primary white grapes of Burgundy:
DOC - DOCG - & IGT.
Magnum.
1. Chardonnay - & 2. Aligote.
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. The fruitiness of wines are diminished and sometimes off-odors can result.
Problems 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).
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
Jeroboam.

40. Organization controlling regulations in 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.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Higher acidity; less alcohol.
DO

41. List 3 styles of wine:
1. Fortified - 2. Still - & 3. Sparkling.
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.
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.
Jeroboam.