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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: On Permise:
1. Chardonnay - & 2. Aligote.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
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.
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

2. Organization controlling regulations in US:
AVA
1. Tempranillo - & 2. Garnacha.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Problems of Malolactic Fermentation

3. Cooler climates produce grapes with:
Higher acidity; less alcohol.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
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.
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

4. Name the primary White grapes of Bordeaux:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Tempranillo - & 2. Garnacha.
AOC
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

5. Name the bottles holding: 3.0L:
Jeroboam.
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.
Lower acidity; higher alcohol.

6. Name the bottles holding: 187ml:
Half-split.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Jeroboam.
1. Fortified - 2. Still - & 3. Sparkling.

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

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

9. Name some way of merchandising wine: Retail:
1. Pinot Noir - & 2. Gamay.
Half-split.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
AOC

10. What is Terroir?
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
' Made and bottled at the Chateau'.
Standard bottle.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.

11. Explain Malolactic Fermentation:
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).
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
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).

12. How is Champagne made?

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13. What conditions are considered ideal for wine storage?
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
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
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. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

14. Organization controlling regulations in Germany:
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
QBA
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.

15. Name the primary white grapes of Burgundy:
1. Pinot Noir - & 2. Gamay.
1. Tempranillo - & 2. Garnacha.
1. Chardonnay - & 2. Aligote.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

16. Name the primary red grapes of Spain:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Tempranillo - & 2. Garnacha.
Magnum.

17. The fruitiness of wines are diminished and sometimes off-odors can result.
Magnum.
Problems of Malolactic Fermentation
1. Tempranillo - & 2. Garnacha.
Benefits of Malolactic Fermentation

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

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19. What makes Champagne Champagne?
QBA
1. Tempranillo - & 2. Garnacha.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

20. 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. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
' 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).

21. Name 4 acids in grapes:
DOC
Problems of Malolactic Fermentation
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
AVA

22. Organization controlling regulations in Portugal:
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. 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
DOC

23. Name the primary red grapes of Burgundy:
1. Chardonnay - & 2. Aligote.
1. Pinot Noir - & 2. Gamay.
1. Matro - 2. Syrah - & 3. Grenache.
Half-split.

24. What does Mis en Bouteille au Chateau signify?

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25. Explain why cellaring wine is beneficial:
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).
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

26. Who was Dom Perignon?
DO
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Problems of Malolactic Fermentation
Produces light and fruity wines.

27. What kind of wine does Carbonic Maceration produce?
Magnum.
AVA
Produces light and fruity wines.
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.

28. Name the primary red grapes of Bordeaux:
DO
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).
AVA

29. Organization controlling regulations in Italy:
1. Chardonnay - & 2. Aligote.
QBA
DOC - DOCG - & IGT.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

30. Name the bottles holding: 375ml:
Benefits of Malolactic Fermentation
Half-bottle; (standard bottle).
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

31. List 3 styles of wine:
1. Fortified - 2. Still - & 3. Sparkling.
AVA
Jeroboam.
Higher acidity; less alcohol.

32. Organization controlling regulations in Spain:
AOC
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.
DO

33. Name the bottles holding: 750ml:
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.
Lower acidity; higher alcohol.
Standard bottle.

34. What are the 3 grapes of Champagne?
Lower acidity; higher alcohol.
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.
' Made and bottled at the Chateau'.

35. Organization controlling regulations in France:
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).
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.

36. Explain Fermentation:
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
Half-split.
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.

37. Name the primary red grapes of Rhone:
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
DOC - DOCG - & IGT.
1. Chardonnay - & 2. Aligote.
1. Matro - 2. Syrah - & 3. Grenache.

38. Name the bottles holding: 1.5L:
Magnum.
1. Tempranillo - & 2. Garnacha.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
QBA

39. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
Benefits of Malolactic 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.
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.

40. Warm climates produce grapes with:
DOC
Lower acidity; higher alcohol.
1. Chardonnay - & 2. Aligote.
DOC - DOCG - & IGT.

41. Explain Carbonic Maceration:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
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
QBA
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.