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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 some way of merchandising wine: Retail:
DO
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
Produces light and fruity wines.

2. Organization controlling regulations in Portugal:
AVA
Benefits of Malolactic 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
DOC

3. Organization controlling regulations in Italy:
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
AOC
DOC - DOCG - & IGT.
1. Fortified - 2. Still - & 3. Sparkling.

4. Name the bottles holding: 3.0L:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Jeroboam.
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
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

5. Explain Fermentation:
Half-split.
1. Tempranillo - & 2. Garnacha.
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.
Higher acidity; less alcohol.

6. Name the bottles holding: 1.5L:
Magnum.
Jeroboam.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
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

7. Name the bottles holding: 750ml:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
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. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.

8. What does Mis en Bouteille au Chateau signify?

9. Explain Carbonic Maceration:
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. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Fortified - 2. Still - & 3. Sparkling.
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

10. What conditions are considered ideal for wine storage?
Half-split.
AVA
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.

11. Organization controlling regulations in US:
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
AVA
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Fortified - 2. Still - & 3. Sparkling.

12. Name the primary White grapes of Bordeaux:
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
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 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
Jeroboam.

13. Name the bottles holding: 375ml:
1. Tempranillo - & 2. Garnacha.
Magnum.
1. Chardonnay - & 2. Aligote.
Half-bottle; (standard bottle).

14. Explain Malolactic Fermentation:
Benefits of Malolactic Fermentation
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
DOC
AVA

15. Organization controlling regulations in Germany:
1. Tempranillo - & 2. Garnacha.
' Made and bottled at the Chateau'.
QBA
DOC - DOCG - & IGT.

16. Cooler climates produce grapes with:
1. Pinot Noir - & 2. Gamay.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
Higher acidity; less alcohol.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

17. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
Half-bottle; (standard bottle).
Problems of Malolactic Fermentation
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
Benefits of Malolactic Fermentation

18. What kind of wine does Carbonic Maceration produce?
Produces light and fruity wines.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
' Made and bottled at the Chateau'.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

19. What is Terroir?
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
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

20. Who was Dom Perignon?
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

21. Name the primary red grapes of Spain:
Produces light and fruity wines.
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).
1. Tempranillo - & 2. Garnacha.

22. What are the 3 grapes of Champagne?
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Tempranillo - & 2. Garnacha.
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. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

23. Organization controlling regulations in Spain:
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.
DO
Lower acidity; higher alcohol.

24. Explain why cellaring wine is beneficial:
Higher acidity; less alcohol.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
DOC
Problems of Malolactic Fermentation

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

26. Name the primary white grapes of Burgundy:
Magnum.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
1. Chardonnay - & 2. Aligote.
Jeroboam.

27. Why is Terroir important?
Jeroboam.
1. Fortified - 2. Still - & 3. Sparkling.
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).

28. Name the bottles holding: 187ml:
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
AOC
Half-split.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

29. What makes Champagne Champagne?
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
DO
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

30. How is Champagne made?

31. Name some way of merchandising wine: On Permise:
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. 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.
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.

32. Name the primary red grapes of Burgundy:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
1. Fortified - 2. Still - & 3. Sparkling.
1. Pinot Noir - & 2. Gamay.
Higher acidity; less alcohol.

33. List 3 styles of wine:
AVA
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. Fortified - 2. Still - & 3. Sparkling.
Half-split.

34. Name 4 acids in 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).
' Made and bottled at the Chateau'.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
1. Chardonnay - & 2. Aligote.

35. 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
1. Matro - 2. Syrah - & 3. Grenache.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.

36. Name the primary red grapes of Bordeaux:
Standard bottle.
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.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

37. The fruitiness of wines are diminished and sometimes off-odors can result.
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.
Produces light and fruity wines.
Problems of Malolactic Fermentation

38. Warm climates produce grapes with:
Standard bottle.
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.
Lower acidity; higher alcohol.

39. Organization controlling regulations in France:
DO
AOC
Lower acidity; higher alcohol.
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 improvements did Dom Perignon contribute to bottled wine?

41. List 5 factors crucial to making good wine:
1. Fortified - 2. Still - & 3. Sparkling.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Half-split.
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.