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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. Explain Carbonic Maceration:
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. Fortified - 2. Still - & 3. Sparkling.
DOC

2. Organization controlling regulations in US:
AVA
Lower acidity; higher 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
1. Matro - 2. Syrah - & 3. Grenache.

3. Why is Terroir important?
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
QBA

4. List 3 styles of wine:
1. Fortified - 2. Still - & 3. Sparkling.
1. Chardonnay - & 2. Aligote.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Pinot Noir - & 2. Gamay.

5. What are the 3 grapes of Champagne?
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
QBA
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Tempranillo - & 2. Garnacha.

6. Name the bottles holding: 750ml:
' Made and bottled at the Chateau'.
AVA
Standard bottle.
1. Matro - 2. Syrah - & 3. Grenache.

7. Name the primary red grapes of Bordeaux:
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
Standard bottle.
1. Chardonnay - & 2. Aligote.

8. Name the bottles holding: 187ml:
DOC - DOCG - & IGT.
Jeroboam.
Half-split.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

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

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10. What kind of wine does Carbonic Maceration produce?
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
DO
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Produces light and fruity wines.

11. Organization controlling regulations in France:
Jeroboam.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
DOC - DOCG - & IGT.
AOC

12. Name the primary red grapes of Spain:
AOC
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
1. Tempranillo - & 2. Garnacha.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

13. Name the bottles holding: 375ml:
Half-bottle; (standard bottle).
1. Fortified - 2. Still - & 3. Sparkling.
1. Pinot Noir - & 2. Gamay.
Half-split.

14. Organization controlling regulations in Italy:
DOC - DOCG - & IGT.
DO
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.

15. Organization controlling regulations in Spain:
DO
1. Tempranillo - & 2. Garnacha.
Magnum.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

16. The fruitiness of wines are diminished and sometimes off-odors can result.
Problems of Malolactic Fermentation
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
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.
DO

17. Name 4 acids in grapes:
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 allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
' Made and bottled at the Chateau'.

18. What does Mis en Bouteille au Chateau signify?

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19. Name the bottles holding: 3.0L:
AVA
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
Produces light and fruity wines.
Jeroboam.

20. Explain Malolactic Fermentation:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
AOC
1. Fortified - 2. Still - & 3. Sparkling.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

21. Name the primary red grapes of Burgundy:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
AOC
1. Pinot Noir - & 2. Gamay.
' Made and bottled at the Chateau'.

22. What makes Champagne Champagne?
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.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
AOC

23. Explain 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
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.
Benefits of Malolactic Fermentation

24. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
Benefits of Malolactic Fermentation
Standard bottle.
Higher acidity; less alcohol.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

25. Name the bottles holding: 1.5L:
Magnum.
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 allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

26. List 5 factors crucial to making good wine:
1. Pinot Noir - & 2. Gamay.
Problems of Malolactic Fermentation
DOC - DOCG - & IGT.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

27. What is Terroir?
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.
Jeroboam.
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

28. Organization controlling regulations in Portugal:
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.
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.

29. Organization controlling regulations in Germany:
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
Higher acidity; less alcohol.
Lower acidity; higher alcohol.
QBA

30. Name some way of merchandising wine: On Permise:
1. Matro - 2. Syrah - & 3. Grenache.
DO
DOC
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. Explain why cellaring wine is beneficial:
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
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

32. Cooler climates produce grapes with:
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).
Higher acidity; less alcohol.
' Made and bottled at the Chateau'.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

33. Name the primary white grapes of Burgundy:
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. Chardonnay - & 2. Aligote.
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. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.

34. Name the primary White grapes of Bordeaux:
DO
Problems of Malolactic Fermentation
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Pinot Noir - & 2. Gamay.

35. Who was Dom Perignon?
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Magnum.
QBA
Half-bottle; (standard bottle).

36. How is Champagne made?

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37. Name some way of merchandising wine: Retail:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Half-split.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

38. Name the primary red grapes of Rhone:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
AVA
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
1. Matro - 2. Syrah - & 3. Grenache.

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

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40. What conditions are considered ideal for wine storage?
1. Pinot Noir - & 2. Gamay.
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
Magnum.

41. Warm climates produce grapes with:
DO
Half-bottle; (standard bottle).
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).