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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. 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.
1. Pinot Noir - & 2. Gamay.
QBA
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

2. Name the primary red grapes of Rhone:
1. Matro - 2. Syrah - & 3. Grenache.
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
DO
Benefits of Malolactic Fermentation

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

4. Organization controlling regulations in France:
AOC
Half-bottle; (standard bottle).
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.

5. Name the primary white grapes of Burgundy:
1. Fortified - 2. Still - & 3. Sparkling.
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. Pinot Noir - & 2. Gamay.
1. Chardonnay - & 2. Aligote.

6. Organization controlling regulations in Germany:
AVA
1. Tempranillo - & 2. Garnacha.
Benefits of Malolactic Fermentation
QBA

7. Explain why cellaring wine is beneficial:
DOC - DOCG - & IGT.
1. Fortified - 2. Still - & 3. Sparkling.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

8. Name the bottles holding: 375ml:
DOC - DOCG - & IGT.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
Half-bottle; (standard bottle).
' Made and bottled at the Chateau'.

9. Explain Malolactic Fermentation:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
1. Pinot Noir - & 2. Gamay.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Fortified - 2. Still - & 3. Sparkling.

10. Name the bottles holding: 1.5L:
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.
Jeroboam.
Magnum.
1. Chardonnay - & 2. Aligote.

11. Cooler climates produce grapes with:
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.
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).
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Higher acidity; less alcohol.

12. What are the 3 grapes of Champagne?
Magnum.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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?

14. Warm climates produce grapes with:
Benefits of Malolactic Fermentation
Lower acidity; higher 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
1. Fortified - 2. Still - & 3. Sparkling.

15. Name some way of merchandising wine: On Permise:
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.
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).

16. Organization controlling regulations in Spain:
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
DO
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

17. What makes Champagne Champagne?
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Magnum.
QBA
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

18. Organization controlling regulations in US:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
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
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.

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

20. Explain Carbonic Maceration:
1. Tempranillo - & 2. Garnacha.
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
Higher acidity; less alcohol.
AVA

21. Organization controlling regulations in Portugal:
DOC
AOC
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

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

23. What does Mis en Bouteille au Chateau signify?

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

25. List 5 factors crucial to making good wine:
Magnum.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Lower acidity; higher alcohol.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

26. Name 4 acids in grapes:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
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.
Benefits of Malolactic Fermentation
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.

27. Name the primary red grapes of Spain:
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Higher acidity; less alcohol.
1. Tempranillo - & 2. Garnacha.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

28. Name some way of merchandising wine: Retail:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
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.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

29. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Benefits of Malolactic Fermentation
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

30. Name the bottles holding: 187ml:
Half-split.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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.

31. What kind of wine does Carbonic Maceration produce?
Produces light and fruity wines.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
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.

32. Name the bottles holding: 750ml:
1. Fortified - 2. Still - & 3. Sparkling.
AVA
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
Standard bottle.

33. List 3 styles of wine:
1. Pinot Noir - & 2. Gamay.
1. Fortified - 2. Still - & 3. Sparkling.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Chardonnay - & 2. Aligote.

34. 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. 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).
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

35. Name the primary red grapes of Burgundy:
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Lower acidity; higher alcohol.
1. Pinot Noir - & 2. Gamay.
Half-split.

36. Name the bottles holding: 3.0L:
Jeroboam.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
DOC - DOCG - & IGT.
AOC

37. Who was Dom Perignon?
He was a wine Cellarmaster in France - and also tried to stop secondary 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.
Problems of Malolactic Fermentation
' Made and bottled at the Chateau'.

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

39. Name the primary red grapes of Bordeaux:
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.
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.

40. What is Terroir?
Half-bottle; (standard bottle).
DO
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.

41. Why is Terroir important?
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'.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.