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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.
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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. What kind of wine does Carbonic Maceration produce?
Problems of Malolactic Fermentation
1. Tempranillo - & 2. Garnacha.
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.

2. Who was Dom Perignon?
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Produces light and fruity wines.
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).

3. Name some way of merchandising wine: Retail:
Jeroboam.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

4. Organization controlling regulations in US:
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Matro - 2. Syrah - & 3. Grenache.
AOC
AVA

5. 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.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Higher acidity; less alcohol.

6. Name the primary red grapes of Spain:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
1. Tempranillo - & 2. Garnacha.
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).

7. What is Terroir?
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Produces light and fruity wines.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

8. Name the primary red grapes of Rhone:
1. Matro - 2. Syrah - & 3. Grenache.
QBA
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.

9. Explain why cellaring wine is beneficial:
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).
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.

10. Name the primary red grapes of Bordeaux:
Standard bottle.
DO
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
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.

11. Name 4 acids in grapes:
Lower acidity; higher alcohol.
Standard bottle.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
1. Chardonnay - & 2. Aligote.

12. Name the primary red grapes of Burgundy:
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. Pinot Noir - & 2. Gamay.
1. Matro - 2. Syrah - & 3. Grenache.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

13. How is Champagne made?

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14. Why is Terroir important?
Problems of Malolactic Fermentation
DOC
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.

15. Name the bottles holding: 750ml:
Half-split.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Standard bottle.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.

16. Organization controlling regulations in Portugal:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
AVA
DOC

17. What makes Champagne Champagne?
AOC
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
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

18. 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. Tempranillo - & 2. Garnacha.
' Made and bottled at the Chateau'.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

19. Name the bottles holding: 187ml:
DOC
Half-split.
Produces light and fruity wines.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

20. 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).
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
DOC - DOCG - & IGT.
Half-bottle; (standard bottle).

21. What does Mis en Bouteille au Chateau signify?

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22. Warm climates produce grapes with:
Lower acidity; higher alcohol.
Half-bottle; (standard bottle).
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
QBA

23. What are the 3 grapes of Champagne?
AOC
Problems of Malolactic Fermentation
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.

24. Organization controlling regulations in Italy:
1. Pinot Noir - & 2. Gamay.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
DOC - DOCG - & IGT.

25. Explain 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).
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
AVA
Magnum.

26. The fruitiness of wines are diminished and sometimes off-odors can result.
AVA
Problems of Malolactic Fermentation
DOC - DOCG - & IGT.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

27. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Jeroboam.
Benefits of Malolactic Fermentation

28. Organization controlling regulations in Germany:
Benefits of Malolactic Fermentation
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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.
QBA

29. List 5 factors crucial to making good wine:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Matro - 2. Syrah - & 3. Grenache.
AOC
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

30. Cooler climates produce grapes with:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
DOC
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

31. List 3 styles of wine:
1. Fortified - 2. Still - & 3. Sparkling.
Standard bottle.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

32. Name the primary white grapes of Burgundy:
Produces light and fruity wines.
1. Chardonnay - & 2. Aligote.
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).
Jeroboam.

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

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34. Name the primary White grapes of Bordeaux:
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Problems of Malolactic Fermentation
1. Pinot Noir - & 2. Gamay.
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.

35. Name the bottles holding: 3.0L:
Jeroboam.
1. Fortified - 2. Still - & 3. Sparkling.
DOC
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

36. Organization controlling regulations in Spain:
Lower acidity; higher alcohol.
DO
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

37. Name the bottles holding: 375ml:
Half-bottle; (standard bottle).
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
Half-split.
DO

38. Organization controlling regulations in France:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Fortified - 2. Still - & 3. Sparkling.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
AOC

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

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40. Explain Carbonic Maceration:
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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.

41. Name the bottles holding: 1.5L:
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Magnum.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Chardonnay - & 2. Aligote.