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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. Who was Dom Perignon?
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Half-bottle; (standard bottle).
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.

2. What kind of wine does Carbonic Maceration produce?
Produces light and fruity wines.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Fortified - 2. Still - & 3. Sparkling.
DOC - DOCG - & IGT.

3. How is Champagne made?

4. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
Half-bottle; (standard bottle).
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.
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
Benefits of Malolactic Fermentation

5. The fruitiness of wines are diminished and sometimes off-odors can result.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
DOC
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).

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

7. What does Mis en Bouteille au Chateau signify?

8. Explain Malolactic Fermentation:
Magnum.
Higher acidity; less alcohol.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
1. Chardonnay - & 2. Aligote.

9. Name the primary red grapes of Rhone:
Half-bottle; (standard bottle).
Jeroboam.
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 Germany:
QBA
' Made and bottled at the Chateau'.
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. Fortified - 2. Still - & 3. Sparkling.

11. Name the bottles holding: 375ml:
1. Matro - 2. Syrah - & 3. Grenache.
Higher acidity; less alcohol.
Jeroboam.
Half-bottle; (standard bottle).

12. Name the primary red grapes of Spain:
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).
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
AOC

13. Organization controlling regulations in Portugal:
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.
Half-split.
DOC

14. Explain Carbonic Maceration:
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.
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.

15. Warm climates produce grapes with:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Higher acidity; less alcohol.
Lower acidity; higher alcohol.
AOC

16. What are the 3 grapes of Champagne?
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Lower acidity; higher alcohol.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Half-bottle; (standard bottle).

17. Organization controlling regulations in Italy:
Problems of Malolactic Fermentation
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).
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

18. Organization controlling regulations in US:
Half-split.
Half-bottle; (standard bottle).
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).
AVA

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

20. Name the primary white grapes of Burgundy:
Half-bottle; (standard bottle).
Problems of Malolactic Fermentation
Higher acidity; less alcohol.
1. Chardonnay - & 2. Aligote.

21. Name the primary red grapes of Burgundy:
Lower acidity; higher alcohol.
1. Pinot Noir - & 2. Gamay.
DOC
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

22. 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.
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.
Standard bottle.

23. Cooler climates produce grapes with:
Higher acidity; less alcohol.
Benefits of Malolactic Fermentation
Standard bottle.
AOC

24. What makes Champagne Champagne?
DOC - DOCG - & IGT.
1. Tempranillo - & 2. Garnacha.
Lower acidity; higher alcohol.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

25. Name the bottles holding: 1.5L:
Standard bottle.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
DO
Magnum.

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

27. Explain why cellaring wine is beneficial:
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. 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.

28. Name some way of merchandising wine: Retail:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Fortified - 2. Still - & 3. Sparkling.
1. Matro - 2. Syrah - & 3. Grenache.

29. Name the primary White grapes of Bordeaux:
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. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
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
QBA

30. Name the bottles holding: 750ml:
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.
Produces light and fruity wines.
Standard bottle.

31. 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.
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
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).

32. What conditions are considered ideal for wine storage?
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.
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).
Produces light and fruity wines.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

33. What is Terroir?
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
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.
Jeroboam.

34. Name 4 acids in grapes:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
QBA
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

35. List 5 factors crucial to making good wine:
Jeroboam.
DO
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Half-bottle; (standard bottle).

36. List 3 styles of wine:
Jeroboam.
1. Fortified - 2. Still - & 3. Sparkling.
Half-split.
' Made and bottled at the Chateau'.

37. Why is Terroir important?
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
Magnum.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
QBA

38. Name the primary red grapes of Bordeaux:
DO
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Matro - 2. Syrah - & 3. Grenache.

39. Organization controlling regulations in France:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
AOC
DOC - DOCG - & IGT.
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

40. Explain Fermentation:
Jeroboam.
Produces light and fruity wines.
Lower acidity; higher alcohol.
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.

41. Organization controlling regulations in Spain:
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).
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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
DO