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Test your basic knowledge |
Wine 101
Start Test
Study First
Subject
:
hospitality
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 Malolactic Fermentation:
AOC
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
DOC
2. List 5 factors crucial to making good wine:
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
' Made and bottled at the Chateau'.
3. What are the 3 grapes of Champagne?
DO
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
QBA
' Made and bottled at the Chateau'.
4. Name the primary white grapes of Burgundy:
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
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
1. Chardonnay - & 2. Aligote.
5. Name the primary red grapes of Burgundy:
Half-split.
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).
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
6. Name the primary red grapes of Bordeaux:
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
Jeroboam.
Half-split.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
7. 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. Matro - 2. Syrah - & 3. Grenache.
AVA
1. Pinot Noir - & 2. Gamay.
8. What kind of wine does Carbonic Maceration produce?
Standard bottle.
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.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
9. How is Champagne made?
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10. The fruitiness of wines are diminished and sometimes off-odors can result.
' Made and bottled at the Chateau'.
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.
Problems of Malolactic Fermentation
11. List 3 styles of wine:
QBA
1. Fortified - 2. Still - & 3. Sparkling.
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. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
12. Name the primary red grapes of Spain:
Produces light and fruity wines.
1. Matro - 2. Syrah - & 3. Grenache.
Half-split.
1. Tempranillo - & 2. Garnacha.
13. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
Half-split.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
1. Chardonnay - & 2. Aligote.
Benefits of Malolactic Fermentation
14. Name the bottles holding: 375ml:
AOC
Benefits of Malolactic Fermentation
Half-bottle; (standard bottle).
Jeroboam.
15. Explain 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.
Lower acidity; higher alcohol.
QBA
AVA
16. Name the bottles holding: 3.0L:
Jeroboam.
Lower acidity; higher alcohol.
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.
17. What makes Champagne Champagne?
1. Chardonnay - & 2. Aligote.
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.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
18. Explain Carbonic Maceration:
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
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
AOC
1. Matro - 2. Syrah - & 3. Grenache.
19. Name the primary White grapes of Bordeaux:
Jeroboam.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
DOC
20. Organization controlling regulations in France:
Problems of Malolactic Fermentation
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
AOC
21. 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. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Lower acidity; higher alcohol.
Problems of Malolactic Fermentation
22. Name the bottles holding: 750ml:
Standard bottle.
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.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
23. Organization controlling regulations in Germany:
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
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. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
QBA
24. Name the bottles holding: 1.5L:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Magnum.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Fortified - 2. Still - & 3. Sparkling.
25. Name the primary red grapes of Rhone:
Half-split.
1. Matro - 2. Syrah - & 3. Grenache.
Lower acidity; higher alcohol.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
26. Organization controlling regulations in Italy:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
AOC
DOC - DOCG - & IGT.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
27. 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.
Problems of Malolactic Fermentation
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
Benefits of Malolactic Fermentation
28. List 3 methods of producing sparkling wines - and explain the fundamental methods used in each:
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29. Name the bottles holding: 187ml:
DO
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Half-split.
30. 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.
DOC - DOCG - & IGT.
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.
31. What does Mis en Bouteille au Chateau signify?
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32. Who was Dom Perignon?
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Problems of Malolactic Fermentation
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
33. Organization controlling regulations in Portugal:
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. Tempranillo - & 2. Garnacha.
QBA
DOC
34. Name 4 acids in grapes:
1. Pinot Noir - & 2. Gamay.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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.
35. Cooler climates produce grapes with:
AOC
Higher acidity; less alcohol.
Magnum.
QBA
36. Warm climates produce grapes with:
Benefits of Malolactic Fermentation
Lower acidity; higher alcohol.
DOC
1. Tempranillo - & 2. Garnacha.
37. Name some way of merchandising wine: Retail:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
AOC
1. Fortified - 2. Still - & 3. Sparkling.
Standard bottle.
38. Explain why cellaring wine is beneficial:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
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.
AOC
39. Organization controlling regulations in Spain:
DOC - DOCG - & IGT.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
' Made and bottled at the Chateau'.
DO
40. Organization controlling regulations in US:
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
AVA
1. Chardonnay - & 2. Aligote.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
41. What improvements did Dom Perignon contribute to bottled wine?
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