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Wine 101

Instructions:

Answer 41 questions in 15 minutes.
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Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

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 kind of wine does Carbonic Maceration produce?
DOC
Produces light and fruity wines.
Higher acidity; less alcohol.
Half-bottle; (standard bottle).

2. What are the 3 grapes of Champagne?
AOC
Lower acidity; higher alcohol.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Chardonnay - & 2. Aligote.

3. Name the primary white grapes of Burgundy:
1. Chardonnay - & 2. Aligote.
He was a wine Cellarmaster in France - and also tried to stop secondary 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
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.

4. What conditions are considered ideal for wine storage?
1. Tempranillo - & 2. Garnacha.
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).
Jeroboam.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

5. Name the bottles holding: 3.0L:
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
' Made and bottled at the Chateau'.
Jeroboam.
Half-split.

6. List 3 styles of wine:
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. Fortified - 2. Still - & 3. Sparkling.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

7. Organization controlling regulations in Germany:
Produces light and fruity wines.
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
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. What is Terroir?
' Made and bottled at the Chateau'.
DOC - DOCG - & IGT.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
DOC

10. The fruitiness of wines are diminished and sometimes off-odors can result.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
Problems of Malolactic Fermentation
Benefits of Malolactic Fermentation

11. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
Benefits of Malolactic Fermentation
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 - DOCG - & IGT.
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

12. Name the bottles holding: 375ml:
Half-bottle; (standard bottle).
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Produces light and fruity wines.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.

13. Explain why cellaring wine is beneficial:
DOC - DOCG - & IGT.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
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. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

14. Name the bottles holding: 1.5L:
1. Pinot Noir - & 2. Gamay.
Half-bottle; (standard bottle).
Magnum.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

15. Explain Fermentation:
Magnum.
QBA
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
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.

16. Name some way of merchandising wine: Retail:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
DOC - DOCG - & IGT.
Problems of Malolactic Fermentation
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

17. Name the primary White grapes of Bordeaux:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Lower acidity; higher alcohol.
Higher acidity; less alcohol.

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

19. Name the primary red grapes of Rhone:
Half-split.
1. Matro - 2. Syrah - & 3. Grenache.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
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

20. Name the primary red grapes of Burgundy:
DOC
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

21. Name the bottles holding: 187ml:
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
Jeroboam.
Half-split.

22. Explain Carbonic Maceration:
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.
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
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

23. Warm climates produce grapes with:
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.
1. Tempranillo - & 2. Garnacha.
Standard bottle.

24. Name the primary red grapes of Bordeaux:
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.
1. Fortified - 2. Still - & 3. Sparkling.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

25. Name 4 acids in grapes:
Benefits of Malolactic Fermentation
Higher acidity; less alcohol.
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.

26. Cooler climates produce grapes with:
1. Chardonnay - & 2. Aligote.
Higher acidity; less alcohol.
1. Matro - 2. Syrah - & 3. Grenache.
QBA

27. Organization controlling regulations in Spain:
Jeroboam.
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).
DO
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

28. Organization controlling regulations in Italy:
1. Matro - 2. Syrah - & 3. Grenache.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
DOC - DOCG - & IGT.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.

29. Explain Malolactic Fermentation:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
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).
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

30. Name some way of merchandising wine: On Permise:
DOC
AOC
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.

31. 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
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
1. Matro - 2. Syrah - & 3. Grenache.
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).

32. Name the primary red grapes of Spain:
1. Fortified - 2. Still - & 3. Sparkling.
1. Tempranillo - & 2. Garnacha.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Matro - 2. Syrah - & 3. Grenache.

33. Organization controlling regulations in France:
AOC
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Magnum.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

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

35. Why is Terroir important?
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.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
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

36. Organization controlling regulations in US:
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.
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. Matro - 2. Syrah - & 3. Grenache.
AVA

37. Name the bottles holding: 750ml:
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. 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
Standard bottle.

38. How is Champagne made?

39. Who was Dom Perignon?
Half-bottle; (standard bottle).
1. Fortified - 2. Still - & 3. Sparkling.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

40. List 5 factors crucial to making good wine:
AOC
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
DO

41. Organization controlling regulations in Portugal:
1. Chardonnay - & 2. Aligote.
Half-bottle; (standard bottle).
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
DOC