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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. 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. Tempranillo - & 2. Garnacha.
Magnum.
Half-split.

2. Cooler climates produce grapes with:
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.
' Made and bottled at the Chateau'.
Higher acidity; less alcohol.

3. Organization controlling regulations in Germany:
QBA
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.
AVA
Lower acidity; higher alcohol.

4. What are the 3 grapes of Champagne?
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
QBA
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.
AVA

5. Why is Terroir important?
Jeroboam.
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
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
' Made and bottled at the Chateau'.

6. Organization controlling regulations in Spain:
Produces light and fruity wines.
DO
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.
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.

7. Name the bottles holding: 1.5L:
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
Magnum.
Half-split.
Problems of Malolactic Fermentation

8. Name the primary red grapes of Burgundy:
1. Pinot Noir - & 2. Gamay.
Jeroboam.
1. Tempranillo - & 2. Garnacha.
DOC - DOCG - & IGT.

9. Name the bottles holding: 750ml:
AVA
Half-bottle; (standard bottle).
DOC - DOCG - & IGT.
Standard bottle.

10. Name the primary red grapes of Bordeaux:
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.
1. Chardonnay - & 2. Aligote.
Lower acidity; higher alcohol.

11. What makes Champagne Champagne?
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
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.

12. Name the bottles holding: 3.0L:
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.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Jeroboam.
Lower acidity; higher alcohol.

13. Explain Fermentation:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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.

14. List 5 factors crucial to making good wine:
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
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. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

15. Organization controlling regulations in France:
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.
1. Fortified - 2. Still - & 3. Sparkling.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

16. Organization controlling regulations in US:
Higher acidity; less alcohol.
AVA
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.

17. Name the primary red grapes of Spain:
Lower acidity; higher alcohol.
1. Tempranillo - & 2. Garnacha.
AOC
DOC

18. Warm climates produce grapes with:
Lower acidity; higher alcohol.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
1. Tempranillo - & 2. Garnacha.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

19. What kind of wine does Carbonic Maceration produce?
1. Fortified - 2. Still - & 3. Sparkling.
Produces light and fruity wines.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
DOC

20. Organization controlling regulations in Italy:
Benefits of Malolactic Fermentation
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
DOC - DOCG - & IGT.
AVA

21. Name some way of merchandising wine: Retail:
Half-split.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Fortified - 2. Still - & 3. Sparkling.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

22. Name the bottles holding: 187ml:
1. Fortified - 2. Still - & 3. Sparkling.
Benefits of Malolactic Fermentation
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Half-split.

23. List 3 styles of wine:
1. Fortified - 2. Still - & 3. Sparkling.
1. Tempranillo - & 2. Garnacha.
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

24. The fruitiness of wines are diminished and sometimes off-odors can result.
1. Fortified - 2. Still - & 3. Sparkling.
Benefits of Malolactic Fermentation
Problems of Malolactic Fermentation
DOC

25. Who was Dom Perignon?
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.
Produces light and fruity wines.
Problems of Malolactic Fermentation

26. Organization controlling regulations in Portugal:
Benefits of Malolactic Fermentation
Magnum.
DOC
1. Tempranillo - & 2. Garnacha.

27. Name the primary red grapes of Rhone:
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
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.
' Made and bottled at the Chateau'.

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

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

30. Explain why cellaring wine is beneficial:
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.
Half-split.
1. Chardonnay - & 2. Aligote.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

31. How is Champagne made?

32. Name the primary White grapes of Bordeaux:
AOC
Half-bottle; (standard bottle).
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Problems of Malolactic Fermentation

33. Name 4 acids in grapes:
Produces light and fruity wines.
1. Fortified - 2. Still - & 3. Sparkling.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

34. What is Terroir?
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.
1. Fortified - 2. Still - & 3. Sparkling.
DO

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

36. Name the primary white grapes of Burgundy:
Higher acidity; less alcohol.
QBA
1. Chardonnay - & 2. Aligote.
Benefits of Malolactic Fermentation

37. Name the bottles holding: 375ml:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
Half-bottle; (standard bottle).
Magnum.

38. Explain Malolactic Fermentation:
1. Fortified - 2. Still - & 3. Sparkling.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
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. Tempranillo - & 2. Garnacha.

39. What does Mis en Bouteille au Chateau signify?

40. Name some way of merchandising wine: On Permise:
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Matro - 2. Syrah - & 3. Grenache.
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.

41. Explain Carbonic Maceration:
Benefits of Malolactic Fermentation
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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