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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 the primary red grapes of Rhone:
DOC
' Made and bottled at the Chateau'.
1. Fortified - 2. Still - & 3. Sparkling.
1. Matro - 2. Syrah - & 3. Grenache.

2. How is Champagne made?

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3. List 3 styles of wine:
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.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
Standard bottle.

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

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5. Organization controlling regulations in Germany:
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).
QBA
1. Pinot Noir - & 2. Gamay.
AOC

6. Name the primary White grapes of Bordeaux:
Standard bottle.
1. Tempranillo - & 2. Garnacha.
QBA
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

7. Organization controlling regulations in Spain:
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).
DOC
DO

8. What are the 3 grapes of Champagne?
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. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
DO
1. Tempranillo - & 2. Garnacha.

9. What does Mis en Bouteille au Chateau signify?

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10. Name the primary red grapes of Spain:
1. Tempranillo - & 2. Garnacha.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
DO
QBA

11. Organization controlling regulations in Portugal:
DOC
1. Matro - 2. Syrah - & 3. Grenache.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

12. Explain Malolactic Fermentation:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
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
Higher acidity; less alcohol.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

13. Who was Dom Perignon?
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Half-split.

14. Organization controlling regulations in Italy:
' Made and bottled at the Chateau'.
Benefits of Malolactic Fermentation
Half-split.
DOC - DOCG - & IGT.

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

16. What makes Champagne Champagne?
Half-bottle; (standard bottle).
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
AOC
DOC - DOCG - & IGT.

17. Warm climates produce grapes with:
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.
Lower acidity; higher alcohol.
QBA
Magnum.

18. Organization controlling regulations in US:
AVA
DOC - DOCG - & IGT.
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.

19. Name the bottles holding: 750ml:
AVA
Standard bottle.
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 allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

20. Explain Carbonic Maceration:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
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.

21. Name 4 acids in grapes:
DOC
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
Benefits of Malolactic Fermentation
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

22. 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).
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.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

23. 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.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
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'.

24. The fruitiness of wines are diminished and sometimes off-odors can result.
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
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
Problems of Malolactic Fermentation

25. What is Terroir?
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Higher acidity; less alcohol.
QBA

26. Name the primary red grapes of Bordeaux:
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).
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.

27. Name the bottles holding: 375ml:
Half-bottle; (standard bottle).
Produces light and fruity wines.
1. Pinot Noir - & 2. Gamay.
QBA

28. Name the bottles holding: 1.5L:
DOC - DOCG - & IGT.
Lower acidity; higher alcohol.
Magnum.
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).

29. What conditions are considered ideal for wine storage?
' Made and bottled at the Chateau'.
DOC - DOCG - & IGT.
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.

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

31. Organization controlling regulations in France:
Higher acidity; less alcohol.
AOC
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
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

32. Cooler climates produce grapes with:
Higher acidity; less alcohol.
DOC - DOCG - & IGT.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
DO

33. Name the bottles holding: 3.0L:
Jeroboam.
DOC
QBA
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).

34. Name the primary red grapes of Burgundy:
1. Chardonnay - & 2. Aligote.
1. Pinot Noir - & 2. Gamay.
DO
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

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.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Lower acidity; higher alcohol.

36. Explain 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.
Produces light and fruity wines.
Standard bottle.
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

37. What kind of wine does Carbonic Maceration produce?
' Made and bottled at the Chateau'.
Produces light and fruity wines.
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

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

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

40. Explain why cellaring wine is beneficial:
DOC
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
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
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.

41. Name the primary white grapes of Burgundy:
Standard bottle.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
AOC
1. Chardonnay - & 2. Aligote.