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

2. Name the bottles holding: 1.5L:
Magnum.
1. Fortified - 2. Still - & 3. Sparkling.
QBA
Produces light and fruity wines.

3. Name 4 acids in grapes:
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).
Magnum.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

4. Name some way of merchandising wine: Retail:
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).
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.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

5. What is Terroir?
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Half-split.
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. Tempranillo - & 2. Garnacha.

6. What kind of wine does Carbonic Maceration produce?
Produces light and fruity wines.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
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.

7. Name the bottles holding: 750ml:
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Standard bottle.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
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

8. Organization controlling regulations in Italy:
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
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.
DOC - DOCG - & IGT.

9. Name the bottles holding: 375ml:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Fortified - 2. Still - & 3. Sparkling.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Half-bottle; (standard bottle).

10. Explain Carbonic Maceration:
Standard bottle.
Magnum.
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. Tempranillo - & 2. Garnacha.

11. Warm climates produce grapes with:
QBA
DO
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.

12. Name the primary White grapes of Bordeaux:
1. Tempranillo - & 2. Garnacha.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Higher acidity; less alcohol.
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

13. 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 implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
1. Fortified - 2. Still - & 3. Sparkling.
QBA

14. List 3 styles of wine:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
1. Fortified - 2. Still - & 3. Sparkling.
' Made and bottled at the Chateau'.
Benefits of Malolactic Fermentation

15. Explain Fermentation:
' Made and bottled at the Chateau'.
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. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

16. What conditions are considered ideal for wine storage?
Produces light and fruity wines.
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
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).
Half-bottle; (standard bottle).

17. Organization controlling regulations in Portugal:
DOC
QBA
Half-bottle; (standard bottle).
DO

18. Organization controlling regulations in Germany:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
DO
QBA
1. Tempranillo - & 2. Garnacha.

19. What are the 3 grapes of Champagne?
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Tempranillo - & 2. Garnacha.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
' Made and bottled at the Chateau'.

20. Organization controlling regulations in US:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
AVA
Standard bottle.
Higher acidity; less alcohol.

21. Name the primary red grapes of Rhone:
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
1. Matro - 2. Syrah - & 3. Grenache.
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

22. Cooler climates produce grapes with:
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Standard bottle.
Problems of Malolactic Fermentation
Higher acidity; less alcohol.

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

24. Organization controlling regulations in Spain:
DO
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
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).
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.

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

26. Name the bottles holding: 187ml:
AVA
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Half-split.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

27. 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.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
Problems of Malolactic Fermentation
' Made and bottled at the Chateau'.

28. How is Champagne made?

29. 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.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

30. Name the primary white grapes of Burgundy:
1. Fortified - 2. Still - & 3. Sparkling.
AVA
DOC - DOCG - & IGT.
1. Chardonnay - & 2. Aligote.

31. Name the primary red grapes of Bordeaux:
Higher acidity; less alcohol.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
DOC
Produces light and fruity wines.

32. Explain Malolactic Fermentation:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
Magnum.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

33. Name the primary red grapes of Burgundy:
Higher acidity; less alcohol.
QBA
1. Pinot Noir - & 2. Gamay.
1. Chardonnay - & 2. Aligote.

34. What makes Champagne Champagne?
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
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).

35. Organization controlling regulations in France:
Half-split.
QBA
AOC
Magnum.

36. Name the bottles holding: 3.0L:
Jeroboam.
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.

37. Who was Dom Perignon?
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
QBA
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Pinot Noir - & 2. Gamay.

38. Name the primary red grapes of Spain:
AVA
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.
DOC

39. What does Mis en Bouteille au Chateau signify?

40. Why is Terroir important?
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
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. 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.

41. Explain why cellaring wine is beneficial:
AVA
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).
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.