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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. What improvements did Dom Perignon contribute to bottled wine?

2. Name the bottles holding: 375ml:
Half-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
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).

3. What is Terroir?
AVA
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Magnum.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

4. Organization controlling regulations in Spain:
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
DO
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. Chardonnay - & 2. Aligote.

5. Name the bottles holding: 1.5L:
Jeroboam.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Magnum.
DO

6. Who was Dom Perignon?
DO
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 - DOCG - & IGT.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.

7. Name the primary red grapes of Burgundy:
1. Pinot Noir - & 2. Gamay.
Produces light and fruity wines.
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
Half-split.

8. Name the primary White grapes of Bordeaux:
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. Tempranillo - & 2. Garnacha.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

9. What does Mis en Bouteille au Chateau signify?

10. Name the bottles holding: 750ml:
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
Half-split.
Benefits of Malolactic Fermentation
Standard bottle.

11. Name the bottles holding: 187ml:
DOC - DOCG - & IGT.
Half-split.
AVA
AOC

12. Name the primary white grapes of Burgundy:
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Pinot Noir - & 2. Gamay.
Standard bottle.
1. Chardonnay - & 2. Aligote.

13. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
Benefits of Malolactic Fermentation
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
Magnum.
1. Fortified - 2. Still - & 3. Sparkling.

14. What makes Champagne Champagne?
Half-split.
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.
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.

15. Name the primary red grapes of Spain:
Half-split.
Jeroboam.
AOC
1. Tempranillo - & 2. Garnacha.

16. Name 4 acids in grapes:
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Jeroboam.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

17. Name some way of merchandising wine: Retail:
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.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

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

19. Explain Fermentation:
AVA
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.
Problems of Malolactic Fermentation

20. How is Champagne made?

21. 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
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
Produces light and fruity wines.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

22. List 5 factors crucial to making good wine:
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.
Higher acidity; less alcohol.
DOC - DOCG - & IGT.

23. What kind of wine does Carbonic Maceration produce?
1. Tempranillo - & 2. Garnacha.
Produces light and fruity wines.
Problems of Malolactic Fermentation
AVA

24. Explain why cellaring wine is beneficial:
Produces light and fruity wines.
' 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.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

25. Organization controlling regulations in France:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Matro - 2. Syrah - & 3. Grenache.
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
AOC

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

27. Cooler climates produce grapes with:
Benefits of Malolactic Fermentation
1. Pinot Noir - & 2. Gamay.
AOC
Higher acidity; less alcohol.

28. The fruitiness of wines are diminished and sometimes off-odors can result.
Problems of Malolactic Fermentation
QBA
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.

29. What are the 3 grapes of Champagne?
Benefits of Malolactic Fermentation
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
AVA
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. Explain Malolactic 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
1. Chardonnay - & 2. Aligote.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

31. 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.
1. Matro - 2. Syrah - & 3. Grenache.
Problems of Malolactic Fermentation
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

32. Organization controlling regulations in Italy:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
DOC - DOCG - & IGT.
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

33. 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.
Produces light and fruity wines.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
Higher acidity; less alcohol.

34. Organization controlling regulations in Portugal:
1. Pinot Noir - & 2. Gamay.
DOC
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.

35. Name the primary red grapes of Bordeaux:
Produces light and fruity wines.
1. Matro - 2. Syrah - & 3. Grenache.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
DOC - DOCG - & IGT.

36. Warm climates produce grapes with:
1. Tempranillo - & 2. Garnacha.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
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.

37. Organization controlling regulations in Germany:
Lower acidity; higher alcohol.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
QBA
1. Pinot Noir - & 2. Gamay.

38. Organization controlling regulations in US:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
AVA
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
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. Why is Terroir important?
1. Pinot Noir - & 2. Gamay.
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.
Benefits of Malolactic Fermentation

40. What conditions are considered ideal for wine storage?
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).
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
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).

41. Name the bottles holding: 3.0L:
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.
Jeroboam.
AOC