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Wine 101

Instructions:

Answer 41 questions in 15 minutes.
If you are not ready to take this test, you can study here.
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. Explain Malolactic Fermentation:
AOC
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.
DOC

2. List 5 factors crucial to making good wine:
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
' Made and bottled at the Chateau'.

3. What are the 3 grapes of Champagne?
DO
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
QBA
' Made and bottled at the Chateau'.

4. Name the primary white grapes of Burgundy:
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
DOC
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. Chardonnay - & 2. Aligote.

5. Name the primary red grapes of Burgundy:
Half-split.
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).
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.

6. Name the primary red grapes of Bordeaux:
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
Jeroboam.
Half-split.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

7. What conditions are considered ideal for wine storage?
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. Matro - 2. Syrah - & 3. Grenache.
AVA
1. Pinot Noir - & 2. Gamay.

8. What kind of wine does Carbonic Maceration produce?
Standard bottle.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Produces light and fruity wines.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

9. How is Champagne made?

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10. The fruitiness of wines are diminished and sometimes off-odors can result.
' Made and bottled at the Chateau'.
DOC - DOCG - & IGT.
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

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

12. Name the primary red grapes of Spain:
Produces light and fruity wines.
1. Matro - 2. Syrah - & 3. Grenache.
Half-split.
1. Tempranillo - & 2. Garnacha.

13. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
Half-split.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
1. Chardonnay - & 2. Aligote.
Benefits of Malolactic Fermentation

14. Name the bottles holding: 375ml:
AOC
Benefits of Malolactic Fermentation
Half-bottle; (standard bottle).
Jeroboam.

15. 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.
Lower acidity; higher alcohol.
QBA
AVA

16. Name the bottles holding: 3.0L:
Jeroboam.
Lower acidity; higher alcohol.
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.

17. What makes Champagne Champagne?
1. Chardonnay - & 2. Aligote.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

18. Explain Carbonic Maceration:
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
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. Matro - 2. Syrah - & 3. Grenache.

19. Name the primary White grapes of Bordeaux:
Jeroboam.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
DOC

20. Organization controlling regulations in France:
Problems of Malolactic Fermentation
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
AOC

21. 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.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Lower acidity; higher alcohol.
Problems of Malolactic Fermentation

22. Name the bottles holding: 750ml:
Standard bottle.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Produces light and fruity wines.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

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

24. 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.
Magnum.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Fortified - 2. Still - & 3. Sparkling.

25. Name the primary red grapes of Rhone:
Half-split.
1. Matro - 2. Syrah - & 3. Grenache.
Lower acidity; higher alcohol.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

26. Organization controlling regulations in Italy:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
AOC
DOC - DOCG - & IGT.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

27. 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.
Problems of Malolactic Fermentation
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
Benefits of Malolactic Fermentation

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

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29. Name the bottles holding: 187ml:
DO
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Half-split.

30. What is Terroir?
1. Fortified - 2. Still - & 3. Sparkling.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
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.

31. What does Mis en Bouteille au Chateau signify?

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32. Who was Dom Perignon?
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Problems of Malolactic Fermentation
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

33. Organization controlling regulations in Portugal:
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. Tempranillo - & 2. Garnacha.
QBA
DOC

34. Name 4 acids in grapes:
1. Pinot Noir - & 2. Gamay.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
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.

35. Cooler climates produce grapes with:
AOC
Higher acidity; less alcohol.
Magnum.
QBA

36. Warm climates produce grapes with:
Benefits of Malolactic Fermentation
Lower acidity; higher alcohol.
DOC
1. Tempranillo - & 2. Garnacha.

37. Name some way of merchandising wine: Retail:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
AOC
1. Fortified - 2. Still - & 3. Sparkling.
Standard bottle.

38. Explain why cellaring wine is beneficial:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
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.
AOC

39. Organization controlling regulations in Spain:
DOC - DOCG - & IGT.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
' Made and bottled at the Chateau'.
DO

40. Organization controlling regulations in US:
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
AVA
1. Chardonnay - & 2. Aligote.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

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

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