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Wine 101

Instructions:

Answer 41 questions in 15 minutes.
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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. Name the bottles holding: 375ml:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
1. Chardonnay - & 2. Aligote.
1. Pinot Noir - & 2. Gamay.
Half-bottle; (standard bottle).

2. Why is Terroir important?
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.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.

3. Organization controlling regulations in US:
DOC - DOCG - & IGT.
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. Gamay.
AVA

4. Explain Malolactic Fermentation:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
Magnum.
Half-split.

5. Name the bottles holding: 187ml:
DO
Problems of Malolactic Fermentation
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Half-split.

6. What kind of wine does Carbonic Maceration produce?
1. Matro - 2. Syrah - & 3. Grenache.
Half-split.
Produces light and fruity wines.
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.

7. List 3 styles of wine:
1. Fortified - 2. Still - & 3. Sparkling.
Standard bottle.
1. Tempranillo - & 2. Garnacha.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

8. Name the primary red grapes of Spain:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
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.
Higher acidity; less alcohol.

9. Name the primary red grapes of Rhone:
Benefits of Malolactic Fermentation
Higher acidity; less alcohol.
Produces light and fruity wines.
1. Matro - 2. Syrah - & 3. Grenache.

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

11. Name the primary white grapes of Burgundy:
DO
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.
1. Chardonnay - & 2. Aligote.

12. Organization controlling regulations in Portugal:
AOC
DOC
Problems of Malolactic Fermentation
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

13. 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. Fortified - 2. Still - & 3. Sparkling.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
AVA

14. Explain Fermentation:
Lower acidity; higher alcohol.
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
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.

15. Name the primary red grapes of Bordeaux:
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
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.
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.

16. What is Terroir?
1. Tempranillo - & 2. Garnacha.
Problems of Malolactic Fermentation
DO
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

17. Organization controlling regulations in Spain:
1. Matro - 2. Syrah - & 3. Grenache.
DO
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.
' Made and bottled at the Chateau'.

18. Name the bottles holding: 3.0L:
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Jeroboam.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
Benefits of Malolactic Fermentation

19. What makes Champagne Champagne?
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
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.
Jeroboam.

20. Name the primary red grapes of Burgundy:
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
Magnum.
1. Pinot Noir - & 2. Gamay.

21. Warm climates produce grapes with:
Lower acidity; higher alcohol.
Problems of Malolactic Fermentation
AOC
1. Tempranillo - & 2. Garnacha.

22. Organization controlling regulations in Italy:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
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.
DOC - DOCG - & IGT.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

23. Cooler climates produce grapes with:
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
Higher acidity; less alcohol.
DOC - DOCG - & IGT.
Problems of Malolactic Fermentation

24. What are the 3 grapes of Champagne?
1. Matro - 2. Syrah - & 3. Grenache.
DOC - DOCG - & IGT.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
1. Chardonnay - & 2. Aligote.

25. Organization controlling regulations in France:
1. Fortified - 2. Still - & 3. Sparkling.
AOC
Lower acidity; higher alcohol.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

26. Organization controlling regulations in Germany:
QBA
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.
AVA

27. What does Mis en Bouteille au Chateau signify?

28. Name the primary White grapes of Bordeaux:
1. Pinot Noir - & 2. Gamay.
Magnum.
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.

29. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
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).
Benefits of Malolactic Fermentation

30. Name some way of merchandising wine: Retail:
1. Pinot Noir - & 2. Gamay.
Produces light and fruity wines.
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
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

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

32. 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).
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. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
' Made and bottled at the Chateau'.

33. Who was Dom Perignon?
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).
Higher acidity; less alcohol.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
DOC - DOCG - & IGT.

34. Explain Carbonic Maceration:
1. Pinot Noir - & 2. Gamay.
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
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 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

35. Name the bottles holding: 750ml:
DO
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
Standard bottle.
DOC

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

37. 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.
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
Jeroboam.

38. The fruitiness of wines are diminished and sometimes off-odors can result.
Higher acidity; less alcohol.
1. Fortified - 2. Still - & 3. Sparkling.
1. Tempranillo - & 2. Garnacha.
Problems of Malolactic Fermentation

39. Name the bottles holding: 1.5L:
DOC - DOCG - & IGT.
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).
Magnum.

40. How is Champagne made?

41. Name 4 acids in grapes:
Produces light and fruity wines.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
DO