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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. Organization controlling regulations in Spain:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
DOC
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

2. Organization controlling regulations in US:
AVA
DOC
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
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

3. Name the primary red grapes of Bordeaux:
Magnum.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
Produces light and fruity wines.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

4. Name the bottles holding: 375ml:
1. Chardonnay - & 2. Aligote.
Half-bottle; (standard bottle).
Benefits of Malolactic Fermentation
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

5. What is Terroir?
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
DO
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.

6. Explain Carbonic Maceration:
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.
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

7. Name some way of merchandising wine: Retail:
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).
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
' Made and bottled at the Chateau'.
DOC - DOCG - & IGT.

8. Organization controlling regulations in Portugal:
Higher acidity; less 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
DOC
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

9. How is Champagne made?

10. Name some way of merchandising wine: On Permise:
1. Matro - 2. Syrah - & 3. Grenache.
DOC
Jeroboam.
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.

11. Name the primary red grapes of Spain:
Half-split.
1. Tempranillo - & 2. Garnacha.
Produces light and fruity wines.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.

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

13. Name the primary red grapes of Burgundy:
1. Pinot Noir - & 2. Gamay.
1. Tempranillo - & 2. Garnacha.
Higher acidity; less alcohol.
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

14. Name the bottles holding: 750ml:
Standard bottle.
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.
' Made and bottled at the Chateau'.

15. What are the 3 grapes of Champagne?
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.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
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

16. Name the bottles holding: 3.0L:
DOC
1. Tempranillo - & 2. Garnacha.
Jeroboam.
AOC

17. Organization controlling regulations in France:
AOC
QBA
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.

18. Explain Fermentation:
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.
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
Problems of Malolactic Fermentation

19. List 5 factors crucial to making good wine:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
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
Standard bottle.

20. Name the primary White grapes of Bordeaux:
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).
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.

21. 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
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. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Fortified - 2. Still - & 3. Sparkling.

22. Warm climates produce grapes with:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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.

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

24. Name the bottles holding: 1.5L:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Magnum.
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.
AVA

25. Name 4 acids in grapes:
AOC
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
1. Pinot Noir - & 2. Gamay.

26. Cooler climates produce grapes with:
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
Higher acidity; less alcohol.
Half-bottle; (standard bottle).
QBA

27. Name the primary red grapes of Rhone:
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
1. Matro - 2. Syrah - & 3. Grenache.
1. Pinot Noir - & 2. Gamay.

28. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
Benefits of Malolactic Fermentation
1. Chardonnay - & 2. Aligote.
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. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

29. What kind of wine does Carbonic Maceration produce?
Half-split.
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.
Produces light and fruity wines.

30. Explain why cellaring wine is beneficial:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
QBA
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).

31. Organization controlling regulations in Germany:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
QBA
1. Fortified - 2. Still - & 3. Sparkling.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

32. What does Mis en Bouteille au Chateau signify?

33. Explain Malolactic Fermentation:
Benefits of Malolactic Fermentation
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).
Lower acidity; higher alcohol.

34. Organization controlling regulations in Italy:
DOC - DOCG - & IGT.
DO
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
AOC

35. Who was Dom Perignon?
Higher acidity; less alcohol.
AVA
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.

36. Why is Terroir important?
' Made and bottled at the Chateau'.
Benefits of Malolactic Fermentation
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
DO

37. Name the bottles holding: 187ml:
Lower acidity; higher alcohol.
DOC - DOCG - & IGT.
1. Pinot Noir - & 2. Gamay.
Half-split.

38. The fruitiness of wines are diminished and sometimes off-odors can result.
Problems 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
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

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

40. Name the primary white grapes of Burgundy:
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. Chardonnay - & 2. Aligote.
QBA
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

41. List 3 styles of wine:
DOC - DOCG - & IGT.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Standard bottle.
1. Fortified - 2. Still - & 3. Sparkling.