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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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1. List 3 styles of wine:
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
QBA
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. Fortified - 2. Still - & 3. Sparkling.

2. Name some way of merchandising wine: Retail:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
Standard bottle.

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

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4. What is Terroir?
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. 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.
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.

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

6. Explain Fermentation:
' Made and bottled at the Chateau'.
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. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Magnum.

7. Organization controlling regulations in Portugal:
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
Benefits of Malolactic Fermentation
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

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

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9. Name the primary red grapes of Spain:
DO
1. Tempranillo - & 2. Garnacha.
Lower acidity; higher alcohol.
1. Matro - 2. Syrah - & 3. Grenache.

10. 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.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
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).

11. What kind of wine does Carbonic Maceration produce?
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
Produces light and fruity wines.
1. Pinot Noir - & 2. Gamay.
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

12. List 5 factors crucial to making good wine:
Produces light and fruity wines.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

13. Organization controlling regulations in Spain:
1. Fortified - 2. Still - & 3. Sparkling.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Jeroboam.
DO

14. Name the bottles holding: 1.5L:
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
AOC
Magnum.

15. 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. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
AVA
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

16. Name some way of merchandising wine: On Permise:
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
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.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
AVA

17. What are the 3 grapes of Champagne?
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
AOC
DOC - DOCG - & IGT.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

18. Name the primary White grapes of Bordeaux:
Produces light and fruity wines.
Standard bottle.
Magnum.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

19. Explain Carbonic Maceration:
1. Matro - 2. Syrah - & 3. Grenache.
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
AVA
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

20. Name the primary red grapes of Bordeaux:
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
DOC - DOCG - & IGT.
Lower acidity; higher alcohol.

21. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
Higher acidity; less alcohol.
Benefits of Malolactic Fermentation
AOC
Jeroboam.

22. Name the bottles holding: 3.0L:
Produces light and fruity wines.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
Jeroboam.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

23. What does Mis en Bouteille au Chateau signify?

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24. Organization controlling regulations in France:
AOC
Magnum.
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.
QBA

25. Explain why cellaring wine is beneficial:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Half-bottle; (standard bottle).

26. Name the primary red grapes of Burgundy:
1. Pinot Noir - & 2. Gamay.
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
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.

27. Warm climates produce grapes with:
Lower acidity; higher alcohol.
AVA
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
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).

28. Name the bottles holding: 750ml:
Problems 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.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

29. Name the bottles holding: 187ml:
Half-split.
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.
DOC - DOCG - & IGT.

30. Organization controlling regulations in Italy:
DOC - DOCG - & IGT.
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.
Produces light and fruity wines.

31. Name 4 acids in grapes:
1. Pinot Noir - & 2. Gamay.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
AVA
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

32. Organization controlling regulations in US:
1. Fortified - 2. Still - & 3. Sparkling.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
AVA
Problems of Malolactic Fermentation

33. Name the bottles holding: 375ml:
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).
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
Benefits of Malolactic Fermentation

34. Name the primary white grapes of Burgundy:
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. Chardonnay - & 2. Aligote.
Magnum.
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).

35. Who was Dom Perignon?
1. Matro - 2. Syrah - & 3. Grenache.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
AOC

36. The fruitiness of wines are diminished and sometimes off-odors can result.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
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
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.

37. Why is Terroir important?
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.
DOC
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

38. Cooler climates produce grapes with:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Higher acidity; less alcohol.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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

39. How is Champagne made?

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40. Name the primary red grapes of Rhone:
Standard bottle.
1. Matro - 2. Syrah - & 3. Grenache.
Half-bottle; (standard bottle).
AVA

41. Explain Malolactic Fermentation:
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.
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.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.