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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. Who was Dom Perignon?
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).
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Produces light and fruity wines.
1. Tempranillo - & 2. Garnacha.

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

3. What is Terroir?
Lower acidity; higher alcohol.
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.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

4. Name the bottles holding: 375ml:
Half-bottle; (standard bottle).
Magnum.
1. Tempranillo - & 2. Garnacha.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

5. What conditions are considered ideal for wine storage?
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
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).
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.

6. Name the primary red grapes of Burgundy:
Standard bottle.
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. Gamay.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

7. List 3 styles of wine:
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. Fortified - 2. Still - & 3. Sparkling.
Lower acidity; higher alcohol.

8. Organization controlling regulations in Portugal:
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
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.
Problems of Malolactic Fermentation
DOC

9. Organization controlling regulations in Germany:
QBA
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).

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

11. What kind of wine does Carbonic Maceration produce?
Standard bottle.
Magnum.
Produces light and fruity wines.
Jeroboam.

12. 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.
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
Lower acidity; higher alcohol.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

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

14. Organization controlling regulations in Spain:
Standard bottle.
1. Chardonnay - & 2. Aligote.
DO
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

15. Name the primary White grapes of Bordeaux:
Lower acidity; higher alcohol.
Produces light and fruity wines.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
DO

16. Why is Terroir important?
DOC - DOCG - & IGT.
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.
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

17. What makes Champagne Champagne?
1. Fortified - 2. Still - & 3. Sparkling.
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.
Jeroboam.

18. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
Lower acidity; higher alcohol.
Benefits of Malolactic Fermentation
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).

19. Cooler climates produce grapes with:
1. Chardonnay - & 2. Aligote.
Higher acidity; less alcohol.
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
Problems of Malolactic Fermentation

20. Name the primary red grapes of Rhone:
1. Tempranillo - & 2. Garnacha.
DO
1. Matro - 2. Syrah - & 3. Grenache.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

21. Organization controlling regulations in US:
Produces light and fruity wines.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
AVA
DOC

22. Name the bottles holding: 750ml:
1. Chardonnay - & 2. Aligote.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
' Made and bottled at the Chateau'.
Standard bottle.

23. What does Mis en Bouteille au Chateau signify?

24. Explain Carbonic Maceration:
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
Lower acidity; higher alcohol.
Problems of Malolactic 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).

25. The fruitiness of wines are diminished and sometimes off-odors can result.
Problems of Malolactic Fermentation
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
AVA
DOC - DOCG - & IGT.

26. How is Champagne made?

27. Explain Fermentation:
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
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.
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.

28. Name 4 acids in grapes:
Half-bottle; (standard bottle).
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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.

29. Name some way of merchandising wine: Retail:
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.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
DOC - DOCG - & IGT.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

30. Name the primary white grapes of Burgundy:
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
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
1. Chardonnay - & 2. Aligote.
Produces light and fruity wines.

31. What are the 3 grapes of Champagne?
Higher acidity; less alcohol.
Benefits of Malolactic Fermentation
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
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. Organization controlling regulations in Italy:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
DOC - DOCG - & IGT.
Standard bottle.
Half-bottle; (standard bottle).

33. Name the bottles holding: 187ml:
1. Matro - 2. Syrah - & 3. Grenache.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Tempranillo - & 2. Garnacha.
Half-split.

34. 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.
Produces light and fruity wines.
Problems of Malolactic Fermentation
DOC - DOCG - & IGT.

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

36. 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).
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.
Half-split.

37. Warm climates produce grapes with:
Magnum.
Standard bottle.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Lower acidity; higher alcohol.

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

39. Name the bottles holding: 1.5L:
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.
QBA
Magnum.

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

41. Name the primary red grapes of Bordeaux:
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Problems of Malolactic Fermentation
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
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).