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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. Who was Dom Perignon?
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Half-split.
Jeroboam.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.

2. Organization controlling regulations in France:
AOC
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.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

3. Name the bottles holding: 375ml:
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.
Half-bottle; (standard bottle).
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

4. Name the primary white grapes of Burgundy:
1. Chardonnay - & 2. Aligote.
' Made and bottled at the Chateau'.
Higher acidity; less alcohol.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

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

6. 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
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
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 implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

7. Organization controlling regulations in Portugal:
DOC
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Lower acidity; higher alcohol.
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.

8. Why is Terroir important?
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.
Higher acidity; less 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
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

9. Explain Fermentation:
DOC - DOCG - & IGT.
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.
DOC

10. List 3 styles of wine:
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.
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. Fortified - 2. Still - & 3. Sparkling.

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

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12. Name the primary red grapes of Spain:
1. Tempranillo - & 2. Garnacha.
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

13. Name the bottles holding: 187ml:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Higher acidity; less alcohol.
Half-split.

14. Name the bottles holding: 1.5L:
Problems of Malolactic Fermentation
Half-split.
Magnum.
DO

15. Name the primary red grapes of Rhone:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Matro - 2. Syrah - & 3. Grenache.
' Made and bottled at the Chateau'.
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

16. List 5 factors crucial to making good wine:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
AOC
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Lower acidity; higher alcohol.

17. Organization controlling regulations in Germany:
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
QBA
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.

18. Name the primary red grapes of Bordeaux:
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. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
DOC - DOCG - & IGT.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

19. Explain Malolactic Fermentation:
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
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

20. Name the primary White grapes of Bordeaux:
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. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
AVA

21. Name the bottles holding: 3.0L:
DOC
Lower acidity; higher alcohol.
Half-split.
Jeroboam.

22. How is Champagne made?

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

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24. 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.
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. 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.

25. What is Terroir?
Higher acidity; less alcohol.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
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).

26. Organization controlling regulations in US:
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 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
AVA
DOC

27. Name some way of merchandising wine: Retail:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
Benefits of Malolactic Fermentation
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Half-bottle; (standard bottle).

28. Organization controlling regulations in Spain:
1. Tempranillo - & 2. Garnacha.
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.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
DO

29. What conditions are considered ideal for wine storage?
DOC - DOCG - & IGT.
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. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

30. What makes Champagne Champagne?
Higher acidity; less alcohol.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
DOC

31. Name the primary red grapes of Burgundy:
1. Tempranillo - & 2. Garnacha.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Pinot Noir - & 2. Gamay.
AOC

32. What are the 3 grapes of Champagne?
' Made and bottled at the Chateau'.
1. Matro - 2. Syrah - & 3. Grenache.
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.

33. Explain why cellaring wine is beneficial:
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).
He was a wine Cellarmaster in France - and also tried to stop secondary 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.

34. Name 4 acids in grapes:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
1. Chardonnay - & 2. Aligote.
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 - DOCG - & IGT.

35. What kind of wine does Carbonic Maceration produce?
Produces light and fruity wines.
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. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
1. Matro - 2. Syrah - & 3. Grenache.

36. Cooler climates produce grapes with:
1. Chardonnay - & 2. Aligote.
Standard bottle.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Higher acidity; less alcohol.

37. Organization controlling regulations in Italy:
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
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
DOC - DOCG - & IGT.

38. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
AVA
Half-bottle; (standard bottle).
Benefits of Malolactic Fermentation
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

39. What does Mis en Bouteille au Chateau signify?

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40. Warm climates produce grapes with:
1. Pinot Noir - & 2. Gamay.
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.
Lower acidity; higher alcohol.

41. The fruitiness of wines are diminished and sometimes off-odors can result.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
Problems of Malolactic Fermentation
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
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.