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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. Name the bottles holding: 3.0L:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
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.
' Made and bottled at the Chateau'.

2. Name some way of merchandising wine: Retail:
DOC
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

3. Name 4 acids in grapes:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Standard bottle.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

4. Name the primary red grapes of Spain:
AVA
1. Tempranillo - & 2. Garnacha.
DOC - DOCG - & IGT.
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.

5. Name the bottles holding: 375ml:
Half-bottle; (standard bottle).
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Fortified - 2. Still - & 3. Sparkling.

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

7. Name the primary White grapes of Bordeaux:
AOC
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

8. List 5 factors crucial to making good wine:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Produces light and fruity wines.
1. Matro - 2. Syrah - & 3. Grenache.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

9. Name the primary red grapes of Rhone:
DOC - DOCG - & IGT.
1. Chardonnay - & 2. Aligote.
1. Matro - 2. Syrah - & 3. Grenache.
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.

10. Organization controlling regulations in Spain:
1. Matro - 2. Syrah - & 3. Grenache.
DO
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. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

11. Explain Carbonic Maceration:
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
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
Half-bottle; (standard bottle).

12. Organization controlling regulations in US:
Higher acidity; less alcohol.
AVA
1. Chardonnay - & 2. Aligote.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.

13. Name the bottles holding: 187ml:
Jeroboam.
Half-split.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
DO

14. How is Champagne made?

15. Who was Dom Perignon?
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.
QBA
' Made and bottled at the Chateau'.

16. Explain Malolactic Fermentation:
Higher acidity; less alcohol.
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
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Standard bottle.

17. 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.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Higher acidity; less alcohol.

18. What does Mis en Bouteille au Chateau signify?

19. What conditions are considered ideal for wine storage?
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
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.
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

20. Organization controlling regulations in France:
DOC
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
AOC
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

21. Warm climates produce grapes with:
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
' Made and bottled at the Chateau'.
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.

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

23. 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).
Lower acidity; higher alcohol.
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

24. Organization controlling regulations in Germany:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
QBA
Lower acidity; higher alcohol.
Magnum.

25. Name the primary red grapes of Burgundy:
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. Chardonnay - & 2. Aligote.
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).

26. Organization controlling regulations in Portugal:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
DOC
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
' Made and bottled at the Chateau'.

27. Cooler climates produce grapes with:
1. Matro - 2. Syrah - & 3. Grenache.
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
Higher acidity; less alcohol.

28. Name the primary white grapes of Burgundy:
Problems of Malolactic Fermentation
AVA
DOC
1. Chardonnay - & 2. Aligote.

29. What is Terroir?
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.
Standard bottle.
Lower acidity; higher alcohol.

30. What kind of wine does Carbonic Maceration produce?
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Produces light and fruity wines.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

31. List 3 styles of wine:
1. Fortified - 2. Still - & 3. Sparkling.
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).
QBA
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

32. Name the bottles holding: 1.5L:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Half-split.
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

33. Organization controlling regulations in Italy:
Magnum.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
DOC - DOCG - & IGT.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

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

35. Name the bottles holding: 750ml:
Standard bottle.
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
AOC
1. Chardonnay - & 2. Aligote.

36. The fruitiness of wines are diminished and sometimes off-odors can result.
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.
Problems of Malolactic Fermentation
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

37. What makes Champagne Champagne?
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
DOC
1. Pinot Noir - & 2. Gamay.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

38. Explain Fermentation:
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
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.
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).

39. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
1. Pinot Noir - & 2. Gamay.
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. Tempranillo - & 2. Garnacha.
Benefits of Malolactic Fermentation

40. Why is Terroir important?
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.
AVA
Magnum.

41. Name the primary red grapes of Bordeaux:
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.
DOC
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.