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Test your basic knowledge |
Wine 101
Start Test
Study First
Subject
:
hospitality
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 kind of wine does Carbonic Maceration produce?
Produces light and fruity wines.
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.
AOC
2. Name the bottles holding: 3.0L:
QBA
1. Chardonnay - & 2. Aligote.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Jeroboam.
3. Organization controlling regulations in US:
DOC
AVA
DO
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
4. Explain Carbonic Maceration:
1. Pinot Noir - & 2. Gamay.
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. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.
5. Organization controlling regulations in Italy:
Produces light and fruity wines.
1. Chardonnay - & 2. Aligote.
DOC - DOCG - & IGT.
DO
6. What conditions are considered ideal for wine storage?
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
QBA
Problems of 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).
7. Name the bottles holding: 187ml:
Half-split.
AVA
1. Pinot Noir - & 2. Gamay.
' Made and bottled at the Chateau'.
8. Organization controlling regulations in Portugal:
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 implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
DOC
9. Why is Terroir important?
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
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.
10. Name the primary red grapes of Bordeaux:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
QBA
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
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
11. What makes Champagne Champagne?
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
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).
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
12. What is Terroir?
Magnum.
AOC
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).
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
13. 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.
Lower acidity; higher alcohol.
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).
14. Warm climates produce grapes with:
AOC
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
Lower acidity; higher alcohol.
15. What are the 3 grapes of Champagne?
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
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. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
16. Cooler climates produce grapes with:
Higher acidity; less alcohol.
1. Fortified - 2. Still - & 3. Sparkling.
QBA
1. Tempranillo - & 2. Garnacha.
17. List 3 styles of wine:
1. Fortified - 2. Still - & 3. Sparkling.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
DOC - DOCG - & IGT.
Magnum.
18. Name the primary White grapes of Bordeaux:
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.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
Produces light and fruity wines.
19. Organization controlling regulations in Spain:
DO
Benefits of Malolactic Fermentation
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Higher acidity; less alcohol.
20. Name the bottles holding: 1.5L:
Magnum.
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.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
21. List 5 factors crucial to making good wine:
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. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
DOC - DOCG - & IGT.
Lower acidity; higher alcohol.
22. What does Mis en Bouteille au Chateau signify?
23. What improvements did Dom Perignon contribute to bottled wine?
24. Name the primary white grapes of Burgundy:
Standard bottle.
1. Chardonnay - & 2. Aligote.
Jeroboam.
Lower acidity; higher alcohol.
25. List 3 methods of producing sparkling wines - and explain the fundamental methods used in each:
26. Who was Dom Perignon?
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
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 was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
27. Name 4 acids in grapes:
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. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
DOC
28. Produces diacetyl (adds complexity to wine and resembles the smell of heated butter) - and produces softer and smoother wines.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
Standard bottle.
Benefits of Malolactic Fermentation
29. 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. Matro - 2. Syrah - & 3. Grenache.
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).
' Made and bottled at the Chateau'.
30. Name some way of merchandising wine: Retail:
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
Problems of Malolactic Fermentation
31. Name the primary red grapes of Spain:
1. Tempranillo - & 2. Garnacha.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Jeroboam.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
32. Name the primary red grapes of Burgundy:
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.
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.
33. Name the bottles holding: 750ml:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
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
Standard bottle.
1. Pinot Noir - & 2. Gamay.
34. The fruitiness of wines are diminished and sometimes off-odors can result.
1. Matro - 2. Syrah - & 3. Grenache.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Problems of Malolactic Fermentation
35. Name the bottles holding: 375ml:
Half-bottle; (standard bottle).
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
DOC - DOCG - & IGT.
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
36. Name the primary red grapes of Rhone:
1. Matro - 2. Syrah - & 3. Grenache.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
Lower acidity; higher alcohol.
37. Name some way of merchandising wine: On Permise:
' Made and bottled at the Chateau'.
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. Fortified - 2. Still - & 3. Sparkling.
Standard bottle.
38. Organization controlling regulations in France:
AOC
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.
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
39. Explain Malolactic Fermentation:
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
QBA
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
1. Chardonnay - & 2. Aligote.
40. How is Champagne made?
41. Organization controlling regulations in Germany:
QBA
DO
Produces light and fruity wines.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.