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Wine 101

Instructions:

Answer 41 questions in 15 minutes.
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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 makes Champagne Champagne?
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
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.
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

2. 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.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
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

3. Name 4 acids in grapes:
1. Pinot Noir - & 2. Gamay.
Magnum.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

4. Name the primary red grapes of Burgundy:
Lower acidity; higher alcohol.
1. Pinot Noir - & 2. Gamay.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

5. Name the bottles holding: 375ml:
Magnum.
Jeroboam.
Half-bottle; (standard bottle).
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

6. Who was Dom Perignon?
' Made and bottled at the Chateau'.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Lower acidity; higher 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

7. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
' Made and bottled at the Chateau'.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Benefits of Malolactic Fermentation

8. 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.
DO
Magnum.
Produces light and fruity wines.

9. Why is Terroir important?
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.
Half-split.
AVA

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

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11. Organization controlling regulations in Italy:
1. Tempranillo - & 2. Garnacha.
DOC - DOCG - & IGT.
Half-split.
1. Pinot Noir - & 2. Gamay.

12. List 3 styles of wine:
Lower acidity; higher alcohol.
1. Fortified - 2. Still - & 3. Sparkling.
Jeroboam.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.

13. What conditions are considered ideal for wine storage?
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.
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. Fortified - 2. Still - & 3. Sparkling.

14. Explain Malolactic Fermentation:
Jeroboam.
AVA
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Standard bottle.

15. Name the primary white grapes of Burgundy:
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.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

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

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17. What kind of wine does Carbonic Maceration produce?
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Matro - 2. Syrah - & 3. Grenache.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Produces light and fruity wines.

18. Name the primary red grapes of Bordeaux:
Half-bottle; (standard bottle).
1. Tempranillo - & 2. Garnacha.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

19. What does Mis en Bouteille au Chateau signify?

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20. Organization controlling regulations in Portugal:
Lower acidity; higher alcohol.
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).
DOC
AVA

21. Name the bottles holding: 1.5L:
Lower acidity; higher alcohol.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Magnum.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

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

23. Name the bottles holding: 3.0L:
Jeroboam.
Higher acidity; less alcohol.
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.

24. Name the primary White grapes of Bordeaux:
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. Matro - 2. Syrah - & 3. Grenache.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

25. Name the bottles holding: 187ml:
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.
Standard bottle.
Half-split.

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.
1. Tempranillo - & 2. Garnacha.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
AVA

27. Name some way of merchandising wine: Retail:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
1. Chardonnay - & 2. Aligote.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

28. Organization controlling regulations in Germany:
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
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.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

29. What is Terroir?
1. Matro - 2. Syrah - & 3. Grenache.
1. Tempranillo - & 2. Garnacha.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Standard bottle.

30. Cooler climates produce grapes with:
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.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
Benefits of Malolactic Fermentation

31. Explain Fermentation:
1. Fortified - 2. Still - & 3. Sparkling.
Lower acidity; higher alcohol.
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. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

32. List 5 factors crucial to making good wine:
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. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
Jeroboam.

33. Organization controlling regulations in France:
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
Benefits of Malolactic 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.
AOC

34. Name the primary red grapes of Rhone:
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
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. Matro - 2. Syrah - & 3. Grenache.
QBA

35. Name the primary red grapes of Spain:
1. Tempranillo - & 2. Garnacha.
Higher acidity; less alcohol.
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.

36. The fruitiness of wines are diminished and sometimes off-odors can result.
DOC
AOC
Problems of Malolactic Fermentation
' Made and bottled at the Chateau'.

37. Explain why cellaring wine is beneficial:
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
1. Pinot Noir - & 2. Gamay.
AOC
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

38. How is Champagne made?

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39. Organization controlling regulations in Spain:
DO
Jeroboam.
Magnum.
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.

40. Name the bottles holding: 750ml:
Magnum.
Standard bottle.
Problems of Malolactic Fermentation
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

41. What are the 3 grapes of Champagne?
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
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. Fortified - 2. Still - & 3. Sparkling.
Produces light and fruity wines.