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Wine 101

Instructions:

Answer 41 questions in 15 minutes.
If you are not ready to take this test, you can study here.
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. 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.
Magnum.
DOC
1. Chardonnay - & 2. Aligote.

2. What makes Champagne Champagne?
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Standard bottle.
Half-split.
Half-bottle; (standard bottle).

3. Explain Malolactic Fermentation:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
' Made and bottled at the Chateau'.
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.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

4. What kind of wine does Carbonic Maceration produce?
Produces light and fruity wines.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
DO

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

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

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

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

9. Organization controlling regulations in Italy:
DOC - DOCG - & IGT.
Half-bottle; (standard bottle).
Higher acidity; less alcohol.
Lower acidity; higher alcohol.

10. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
Benefits of Malolactic Fermentation
Lower acidity; higher alcohol.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

11. Name the bottles holding: 187ml:
Produces light and fruity wines.
Half-split.
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.

12. List 5 factors crucial to making good wine:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Benefits of Malolactic Fermentation
Half-bottle; (standard bottle).
QBA

13. Why is Terroir important?
Produces light and fruity wines.
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).
QBA

14. Name the primary red grapes of Rhone:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
AOC
1. Tempranillo - & 2. Garnacha.
1. Matro - 2. Syrah - & 3. Grenache.

15. Name some way of merchandising wine: On Permise:
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
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).
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.

16. Name the bottles holding: 750ml:
Jeroboam.
1. Fortified - 2. Still - & 3. Sparkling.
Standard bottle.
Benefits of Malolactic Fermentation

17. Explain Fermentation:
Higher acidity; less alcohol.
DO
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.

18. Name the primary red grapes of Burgundy:
1. Pinot Noir - & 2. Gamay.
1. Chardonnay - & 2. Aligote.
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).

19. Organization controlling regulations in Germany:
Standard bottle.
QBA
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.

20. What conditions are considered ideal for wine storage?
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.
Magnum.
Standard bottle.

21. Organization controlling regulations in Spain:
Benefits of Malolactic Fermentation
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
DO
DOC - DOCG - & IGT.

22. Organization controlling regulations in France:
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
AOC
DOC
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

23. Warm climates produce grapes with:
Lower acidity; higher alcohol.
Jeroboam.
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
DOC - DOCG - & IGT.

24. Name 4 acids in grapes:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
AOC
AVA
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

25. Who was Dom Perignon?
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Chardonnay - & 2. Aligote.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Matro - 2. Syrah - & 3. Grenache.

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

27. Name the primary white grapes of Burgundy:
1. Tempranillo - & 2. Garnacha.
Produces light and fruity wines.
1. Chardonnay - & 2. Aligote.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

28. List 3 styles of wine:
Half-split.
DOC - DOCG - & IGT.
1. Fortified - 2. Still - & 3. Sparkling.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

29. Cooler climates produce grapes with:
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.
Higher acidity; less alcohol.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

30. 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).
Problems of Malolactic Fermentation
Standard bottle.
QBA

31. Name the bottles holding: 3.0L:
Jeroboam.
Higher acidity; less alcohol.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Pinot Noir - & 2. Gamay.

32. Name the bottles holding: 1.5L:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Magnum.
Standard bottle.

33. What are the 3 grapes of Champagne?
Lower acidity; higher alcohol.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
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 implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

34. Explain Carbonic Maceration:
QBA
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
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

35. Organization controlling regulations in US:
Produces light and fruity wines.
AVA
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

36. 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).
AVA
1. Fortified - 2. Still - & 3. Sparkling.

37. How is Champagne made?

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38. What is Terroir?
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
Standard bottle.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
AOC

39. Name the bottles holding: 375ml:
Benefits of Malolactic Fermentation
Half-bottle; (standard bottle).
Jeroboam.
DOC

40. Name some way of merchandising wine: Retail:
Half-split.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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.

41. What does Mis en Bouteille au Chateau signify?

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