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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 Burgundy:
AOC
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. Pinot Noir - & 2. Gamay.
Higher acidity; less alcohol.

2. Name the primary red grapes of Bordeaux:
DOC - DOCG - & IGT.
QBA
AOC
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

3. Name the bottles holding: 750ml:
Standard bottle.
1. Tempranillo - & 2. Garnacha.
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.

4. Name 4 acids in grapes:
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.
Produces light and fruity wines.
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).

5. Name the primary red grapes of Rhone:
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
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. 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

6. 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).
Lower acidity; higher alcohol.
AVA
Problems of Malolactic Fermentation

7. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
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.
Half-split.
Problems of Malolactic Fermentation
Benefits of Malolactic Fermentation

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

9. Explain Fermentation:
DOC - DOCG - & IGT.
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.
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

10. Name the primary White grapes of Bordeaux:
DOC - DOCG - & IGT.
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. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

11. What are the 3 grapes of Champagne?
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Problems of Malolactic Fermentation
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
' Made and bottled at the Chateau'.

12. What does Mis en Bouteille au Chateau signify?

13. Explain Carbonic Maceration:
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
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.

14. How is Champagne made?

15. Organization controlling regulations in Spain:
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
1. Matro - 2. Syrah - & 3. Grenache.
Half-split.

16. Name some way of merchandising wine: On Permise:
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.
Benefits of Malolactic Fermentation
' Made and bottled at the Chateau'.

17. Explain why cellaring wine is beneficial:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Pinot Noir - & 2. Gamay.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Half-split.

18. Name the primary white grapes of Burgundy:
Higher acidity; less alcohol.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Standard bottle.
1. Chardonnay - & 2. Aligote.

19. Organization controlling regulations in US:
1. Pinot Noir - & 2. Gamay.
AVA
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Fortified - 2. Still - & 3. Sparkling.

20. What conditions are considered ideal for wine storage?
Half-bottle; (standard bottle).
AVA
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).
Magnum.

21. Organization controlling regulations in Italy:
Benefits of Malolactic Fermentation
Lower acidity; higher alcohol.
DOC - DOCG - & IGT.
QBA

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

23. What is Terroir?
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.
' Made and bottled at the Chateau'.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

24. Organization controlling regulations in Germany:
Lower acidity; higher alcohol.
AOC
QBA
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

25. Why is Terroir important?
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.
1. Fortified - 2. Still - & 3. Sparkling.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

26. Name the bottles holding: 187ml:
1. Tempranillo - & 2. Garnacha.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Half-split.

27. Name the bottles holding: 375ml:
Half-bottle; (standard bottle).
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Tempranillo - & 2. Garnacha.
1. Pinot Noir - & 2. Gamay.

28. Organization controlling regulations in France:
DOC - DOCG - & IGT.
Jeroboam.
AOC
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

29. Explain Malolactic Fermentation:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Matro - 2. Syrah - & 3. Grenache.
Lower acidity; higher alcohol.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

30. Name the primary red grapes of Spain:
1. Tempranillo - & 2. Garnacha.
AVA
Higher acidity; less alcohol.
Magnum.

31. Name some way of merchandising wine: Retail:
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).
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.

32. Warm climates produce grapes with:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
Lower acidity; higher alcohol.
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

33. List 3 styles of wine:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Magnum.
1. Fortified - 2. Still - & 3. Sparkling.

34. What kind of wine does Carbonic Maceration produce?
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
DOC - DOCG - & IGT.
1. Fortified - 2. Still - & 3. Sparkling.
Produces light and fruity wines.

35. Organization controlling regulations in Portugal:
Problems of Malolactic Fermentation
DOC
1. Matro - 2. Syrah - & 3. Grenache.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

36. Name the bottles holding: 1.5L:
Magnum.
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'.

37. Cooler climates produce grapes with:
DO
Higher acidity; less alcohol.
Problems 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.

38. List 5 factors crucial to making good wine:
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Jeroboam.
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. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

39. Who was Dom Perignon?
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.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
Half-bottle; (standard bottle).

40. Name the bottles holding: 3.0L:
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Jeroboam.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
Produces light and fruity wines.

41. What makes Champagne Champagne?
1. Tempranillo - & 2. Garnacha.
Produces light and fruity wines.
1. Matro - 2. Syrah - & 3. Grenache.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.