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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 is Terroir?
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Fortified - 2. Still - & 3. Sparkling.
Half-split.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

2. Cooler climates produce grapes with:
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
Half-bottle; (standard bottle).
1. Chardonnay - & 2. Aligote.

3. Name the primary red grapes of Rhone:
Produces light and fruity wines.
DO
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
1. Matro - 2. Syrah - & 3. Grenache.

4. What conditions are considered ideal for wine storage?
DO
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.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

5. Explain why cellaring wine is beneficial:
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
Lower acidity; higher alcohol.
1. Tempranillo - & 2. Garnacha.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).

6. List 3 styles of wine:
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. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
' Made and bottled at the Chateau'.

7. Warm climates produce grapes with:
Jeroboam.
Lower acidity; higher alcohol.
AVA
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

8. Explain Malolactic Fermentation:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
Jeroboam.
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

9. Name the primary White grapes of Bordeaux:
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.
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 is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

10. Organization controlling regulations in Spain:
Jeroboam.
DO
Lower acidity; higher alcohol.
1. Tempranillo - & 2. Garnacha.

11. How is Champagne made?

12. Name the bottles holding: 750ml:
Standard bottle.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
Half-split.
Magnum.

13. Name the primary white grapes of Burgundy:
QBA
1. Chardonnay - & 2. Aligote.
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
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.

14. Organization controlling regulations in Italy:
Magnum.
DOC - DOCG - & IGT.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.

15. What makes Champagne Champagne?
1. Pinot Noir - & 2. Gamay.
DOC - DOCG - & IGT.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.

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

17. Explain Carbonic Maceration:
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.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
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

18. What kind of wine does Carbonic Maceration produce?
DOC - DOCG - & IGT.
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.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.

19. Name the bottles holding: 187ml:
Half-split.
Higher acidity; less alcohol.
Standard bottle.
AOC

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

21. Organization controlling regulations in US:
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
AVA
1. Fortified - 2. Still - & 3. Sparkling.
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.

22. Why is Terroir important?
1. Pinot Noir - & 2. Gamay.
Produces light and fruity wines.
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.

23. Name some way of merchandising wine: Retail:
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.
Problems of Malolactic Fermentation
This is a Biochemical reaction in secondary fermentation - which bacterias convert malic acids into lactic acids.
1. Methode Champenoise: Fermentation in the bottles. 2. Charmat: Bottled in a pressurized chamber - called 'bulk processing' & 3. Carbonation: Carbonation added when bottling occurs.

24. Explain Fermentation:
AOC
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.
1. Fortified - 2. Still - & 3. Sparkling.

25. Name the primary red grapes of Bordeaux:
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
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
AVA

26. What are the 3 grapes of Champagne?
1. Tempranillo - & 2. Garnacha.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
Lower acidity; higher alcohol.
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.

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

28. List 5 factors crucial to making good wine:
Magnum.
Jeroboam.
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

29. Name some way of merchandising wine: On Permise:
Jeroboam.
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.
Standard bottle.
French word meaning soil. It is soil - temperature - altitude - angle of the incline - position relative to the sun - and water drainage.

30. Name the bottles holding: 1.5L:
1. Soil - 2. Climate - 3. Geographic location - 4. Grapes - & 5. Vinification.
1. Chardonnay - & 2. Aligote.
Benefits of Malolactic Fermentation
Magnum.

31. The fruitiness of wines are diminished and sometimes off-odors can result.
Produces light and fruity wines.
Problems of Malolactic Fermentation
Standard bottle.
It implies that the land from which the grapes are grown imparts a unique quality that is specific to that region.

32. Name the bottles holding: 3.0L:
1. Chardonnay - & 2. Aligote.
Jeroboam.
1. Tempranillo - & 2. Garnacha.
Magnum.

33. Name 4 acids in grapes:
1. Pinot Noir - 2. Pinot Meunier - & 3. Chardonnay.
Jeroboam.
It allows the tannins to soften - sediments to deposit - smoother texture develops as well as the complexity of flavor and bouquet (aroma).
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.

34. Organization controlling regulations in Germany:
DO
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
1. Fortified - 2. Still - & 3. Sparkling.
QBA

35. Who was Dom Perignon?
He was a wine Cellarmaster in France - and also tried to stop secondary fermentation.
DOC - DOCG - & IGT.
Half-bottle; (standard bottle).
Problems of Malolactic Fermentation

36. Name the primary red grapes of Spain:
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
1. Malic - 2. Latic - 3. Citric - & 4. Tartaric.
1. Tempranillo - & 2. Garnacha.
Packaging (bottle design & logo) - floor merchandising (stacks - displays - etc.) - Tasting events.

37. Organization controlling regulations in Portugal:
DO
Magnum.
Grapes must be grown in the Champagne region of France and made with 2 out of the 3 Champagne grapes.
DOC

38. Name the primary red grapes of Burgundy:
1. Sauvignon Blanc - 2. Semillon - & 3. Muscadelle.
1. Pinot Noir - & 2. Gamay.
1. Cabernet Sauvignon - 2. Cabernet Franc - 3. Merlot - 4. Malbec - & 5. Petit Verdot.
Produces light and fruity wines.

39. Organization controlling regulations in France:
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.
DOC
AOC

40. Name the bottles holding: 375ml:
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
Half-bottle; (standard bottle).
1. Pinot Noir - & 2. Gamay.
Magnum.

41. What does Mis en Bouteille au Chateau signify?