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Wine 101

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Answer 41 questions in 15 minutes.
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Match each statement with the correct term.
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1. Name the bottles holding: 375ml:
Half-bottle; (standard bottle).
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
Higher acidity; less alcohol.

2. Explain Malolactic Fermentation:
DOC - DOCG - & IGT.
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.
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.

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

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4. Name the bottles holding: 1.5L:
Problems of Malolactic Fermentation
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
DOC - DOCG - & IGT.
Magnum.

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

6. 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. Fortified - 2. Still - & 3. Sparkling.
' Made and bottled at the Chateau'.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

7. 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.
Standard bottle.
DOC
AOC

8. Organization controlling regulations in France:
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
AOC
Benefits of Malolactic Fermentation
Half-bottle; (standard bottle).

9. Name the bottles holding: 750ml:
Standard bottle.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Fortified - 2. Still - & 3. Sparkling.
Problems of Malolactic Fermentation

10. Name the primary red grapes of Burgundy:
AVA
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
1. Pinot Noir - & 2. Gamay.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

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

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12. 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.
Lower acidity; higher alcohol.
1. Matro - 2. Syrah - & 3. Grenache.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

13. What makes Champagne Champagne?
Standard bottle.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Benefits of Malolactic Fermentation
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

14. Organization controlling regulations in Portugal:
' Made and bottled at the Chateau'.
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.
DOC

15. Organization controlling regulations in Germany:
Higher acidity; less alcohol.
QBA
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.

16. The fruitiness of wines are diminished and sometimes off-odors can result.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
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.
Problems of Malolactic Fermentation

17. Organization controlling regulations in Italy:
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).
DOC - DOCG - & IGT.
1. Chardonnay - & 2. Aligote.

18. Name the primary red grapes of Spain:
1. Pinot Noir - & 2. Gamay.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
1. Tempranillo - & 2. Garnacha.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

19. Explain Carbonic Maceration:
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
Higher acidity; less alcohol.
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

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

21. Organization controlling regulations in Spain:
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.
Problems of Malolactic Fermentation
Lower acidity; higher alcohol.

22. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
DOC
Standard bottle.
Benefits of Malolactic Fermentation

23. What conditions are considered ideal for wine storage?
AOC
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
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

24. What are the 3 grapes of Champagne?
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.
Lower acidity; higher alcohol.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

25. Name the bottles holding: 3.0L:
Jeroboam.
Half-split.
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).

26. Cooler climates produce grapes with:
Half-split.
1. Pinot Noir - & 2. Gamay.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Higher acidity; less alcohol.

27. Explain why cellaring wine is beneficial:
1. Fortified - 2. Still - & 3. Sparkling.
' Made and bottled at the Chateau'.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
QBA

28. Name the primary red grapes of Bordeaux:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
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.
Problems of Malolactic Fermentation

29. Warm climates produce grapes with:
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.
Lower acidity; higher alcohol.
Produces light and fruity wines.

30. Name the primary white grapes of Burgundy:
1. Chardonnay - & 2. Aligote.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
Jeroboam.
' Made and bottled at the Chateau'.

31. Name 4 acids in grapes:
AOC
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
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.

32. List 3 styles of wine:
1. Pinot Noir - & 2. Gamay.
1. Fortified - 2. Still - & 3. Sparkling.
Jeroboam.
DOC - DOCG - & IGT.

33. Name the primary red grapes of Rhone:
1. Matro - 2. Syrah - & 3. Grenache.
Produces light and fruity wines.
1. Fortified - 2. Still - & 3. Sparkling.
DOC - DOCG - & IGT.

34. How is Champagne made?

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35. Name the primary White grapes of Bordeaux:
1. Fortified - 2. Still - & 3. Sparkling.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
AOC
DOC - DOCG - & IGT.

36. Name the bottles holding: 187ml:
Half-split.
1. Pinot Noir - & 2. Gamay.
AOC
1. Fortified - 2. Still - & 3. Sparkling.

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

38. What does Mis en Bouteille au Chateau signify?

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39. 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.
Half-split.
1. Chardonnay - & 2. Aligote.
DOC - DOCG - & IGT.

40. What kind of wine does Carbonic Maceration produce?
Higher acidity; less alcohol.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
' Made and bottled at the Chateau'.
Produces light and fruity wines.

41. Name some way of merchandising wine: Retail:
1. Pinot Noir - & 2. Gamay.
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
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

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Wine 101

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