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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. How is Champagne made?

2. Name the bottles holding: 1.5L:
Produces light and fruity wines.
Lower acidity; higher alcohol.
Half-bottle; (standard bottle).
Magnum.

3. List 5 factors crucial to making good wine:
Magnum.
Half-bottle; (standard bottle).
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Lower acidity; higher alcohol.

4. Name the bottles holding: 750ml:
1. Fortified - 2. Still - & 3. Sparkling.
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.
Standard bottle.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

5. Name some way of merchandising wine: Retail:
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.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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

6. Name the primary red grapes of Bordeaux:
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Fortified - 2. Still - & 3. Sparkling.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

7. The fruitiness of wines are diminished and sometimes off-odors can result.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Problems of Malolactic Fermentation
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.

8. What makes Champagne Champagne?
AOC
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
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.

9. Name the primary white grapes of Burgundy:
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.
DO
1. Chardonnay - & 2. Aligote.

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

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

12. Organization controlling regulations in Spain:
DO
Half-bottle; (standard bottle).
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

13. Cooler climates produce grapes with:
Higher acidity; less alcohol.
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
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

14. Name the bottles holding: 187ml:
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.
Half-split.
DOC - DOCG - & IGT.

15. What are the 3 grapes of Champagne?
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
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
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

16. Name 4 acids in grapes:
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
' Made and bottled at the Chateau'.
Benefits of Malolactic Fermentation

17. What does Mis en Bouteille au Chateau signify?

18. Explain Fermentation:
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
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.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Problems of Malolactic Fermentation

19. Warm climates produce grapes with:
QBA
Lower acidity; higher alcohol.
He was a wine Cellarmaster in France - and also tried to stop secondary 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.

20. Name the primary red grapes of Burgundy:
Standard bottle.
1. Pinot Noir - & 2. Gamay.
DOC
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.

21. 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.
1. Matro - 2. Syrah - & 3. Grenache.
DO

22. What kind of wine does Carbonic Maceration produce?
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
Problems of Malolactic Fermentation
Lower acidity; higher alcohol.
Produces light and fruity wines.

23. Organization controlling regulations in France:
AOC
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
Half-split.

24. Name some way of merchandising wine: On Permise:
1. Matro - 2. Syrah - & 3. Grenache.
Lower acidity; higher alcohol.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
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.

25. Name the primary red grapes of Spain:
Magnum.
1. Tempranillo - & 2. Garnacha.
AVA
Problems of Malolactic Fermentation

26. Organization controlling regulations in Germany:
DOC
DOC - DOCG - & IGT.
QBA
Problems of Malolactic Fermentation

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

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

29. Name the primary red grapes of Rhone:
1. Matro - 2. Syrah - & 3. Grenache.
DO
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

30. What is Terroir?
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Benefits of Malolactic Fermentation

31. Why is Terroir important?
Half-bottle; (standard bottle).
Standard bottle.
Half-split.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

32. Organization controlling regulations in Italy:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
DOC - DOCG - & IGT.
QBA
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

33. Explain Carbonic Maceration:
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
DO
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

34. Name the bottles holding: 375ml:
Problems of Malolactic Fermentation
DO
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Half-bottle; (standard bottle).

35. What conditions are considered ideal for wine storage?
He was a wine Cellarmaster in France - and also tried to stop secondary 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).
Problems of Malolactic Fermentation
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

36. Organization controlling regulations in US:
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
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
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

37. Who was Dom Perignon?
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.
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 was a wine Cellarmaster in France - and also tried to stop secondary fermentation.

38. Explain 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.
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 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).

39. Name the bottles holding: 3.0L:
Jeroboam.
Half-bottle; (standard bottle).
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Problems of Malolactic Fermentation

40. List 3 styles of wine:
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.
Magnum.
Benefits of Malolactic Fermentation
1. Fortified - 2. Still - & 3. Sparkling.

41. Organization controlling regulations in Portugal:
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
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).
DOC
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.