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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. Organization controlling regulations in Germany:
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. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
QBA

2. Explain Malolactic Fermentation:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Lower acidity; higher alcohol.
QBA
1. Pinot Noir - & 2. Gamay.

3. What conditions are considered ideal for wine storage?
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
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

4. Organization controlling regulations in France:
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.
AOC
QBA

5. Name the primary red grapes of Burgundy:
1. Pinot Noir - & 2. Gamay.
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.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

6. What is Terroir?
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Higher acidity; less alcohol.
Half-split.

7. Name the bottles holding: 750ml:
Standard bottle.
QBA
DOC - DOCG - & IGT.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

8. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
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).
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Benefits of Malolactic Fermentation

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

10. Name the bottles holding: 187ml:
1. Pinot Noir - & 2. Gamay.
Half-split.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.

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

12. Organization controlling regulations in Portugal:
Problems of Malolactic Fermentation
DOC
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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.

13. Name the primary red grapes of Rhone:
1. Matro - 2. Syrah - & 3. Grenache.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.

14. Organization controlling regulations in Spain:
DO
AOC
1. Tempranillo - & 2. Garnacha.
Lower acidity; higher alcohol.

15. Organization controlling regulations in Italy:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
DO
DOC - DOCG - & IGT.
Problems of Malolactic Fermentation

16. Who was Dom Perignon?
He was a wine Cellarmaster in France - and also tried to stop secondary 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.
Magnum.
Jeroboam.

17. Organization controlling regulations in US:
1. Matro - 2. Syrah - & 3. Grenache.
AVA
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.

18. Name 4 acids in grapes:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

19. Name the bottles holding: 375ml:
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).
1. Chardonnay - & 2. Aligote.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

20. 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.
1. Pinot Noir - & 2. Gamay.
Half-split.
1. Tempranillo - & 2. Garnacha.

21. Name the primary red grapes of Spain:
1. Tempranillo - & 2. Garnacha.
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.
1. Chardonnay - & 2. Aligote.

22. What makes Champagne Champagne?
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).
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.
Half-bottle; (standard bottle).

23. 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
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. Tempranillo - & 2. Garnacha.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

24. Name the primary white grapes of Burgundy:
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. Chardonnay - & 2. Aligote.
1. Tempranillo - & 2. Garnacha.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

25. Why is Terroir important?
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.
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).

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

27. The fruitiness of wines are diminished and sometimes off-odors can result.
Problems of Malolactic Fermentation
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
AOC
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. Warm climates produce grapes with:
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.
Lower acidity; higher alcohol.
Problems of Malolactic Fermentation

29. Name the bottles holding: 1.5L:
DOC
Magnum.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
Half-split.

30. Name some way of merchandising wine: Retail:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Half-bottle; (standard bottle).
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

31. Explain why cellaring wine is beneficial:
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
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

32. What does Mis en Bouteille au Chateau signify?

33. List 3 styles of wine:
1. Tempranillo - & 2. Garnacha.
AVA
QBA
1. Fortified - 2. Still - & 3. Sparkling.

34. What are the 3 grapes of Champagne?
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Produces light and fruity wines.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
Problems of Malolactic Fermentation

35. Name the bottles holding: 3.0L:
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. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Jeroboam.
Standard bottle.

36. How is Champagne made?

37. What kind of wine does Carbonic Maceration produce?
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
AVA
Produces light and fruity wines.
1. Fortified - 2. Still - & 3. Sparkling.

38. Cooler climates produce grapes with:
Higher acidity; less 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).
AOC
' Made and bottled at the Chateau'.

39. Name the primary red grapes of Bordeaux:
' Made and bottled at the Chateau'.
Half-bottle; (standard bottle).
DOC
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

40. List 5 factors crucial to making good wine:
Half-split.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Tempranillo - & 2. Garnacha.

41. Name some way of merchandising wine: On Permise:
Magnum.
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
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.