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Wine Exam

Instructions:

Answer 28 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. Controlled Fermentation
Tannin soften - cediment to deposit - development of texture.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
1: Still - 2: Sparkling - 3: Fortified wines.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

2. 4 steps in evaluating wine...
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1: Pinot Nior - & 2: Gamay.
80%.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.

3. Phylloxera
Tiny insect that sucks the nutrients from the roots of the grapevine.
Appellation designation: 85% - Varietal: 75%.
1: Pinot Nior - & 2: Gamay.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.

4. Vintage
1: Matro - 2: Syrah - & 3: Grenache.
95%.
The year the grapes were picked.
Designated growing area governed by the rules & regulations established by its central government and local governing body.

5. 3 types of wines...
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
Tannin soften - cediment to deposit - development of texture.
1: Still - 2: Sparkling - 3: Fortified wines.
Bacterial disease that attacks and kills grapevines and other crops - the bacteria levels become so concentrated that they clog the plants vascular system which kills the vine.

6. Name 4 Acids in grapes...
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: Chardonnay - & 2. Aligote.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
Appellation designation: 85% - Varietal: 75%.

7. Which climates produce grapes with lower acidity?
Warmer Climates.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
95%.
1: Still - 2: Sparkling - 3: Fortified wines.

8. Malolactic Fermentation
95%.
80%.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
Cooler Climates.

9. Primary red grapes of Burgundy...
1: Pinot Nior - & 2: Gamay.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
1: Matro - 2: Syrah - & 3: Grenache.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.

10. What is an appellation?
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: Matro - 2: Syrah - & 3: Grenache.

11. What is the required % in Australia & Europe for varietal name?
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
1: Pinot Nior - & 2: Gamay.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
80%.

12. 2 methods of clarifying wine?
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
1: Filtering - & 2: Cold Stabilization.
Cooler Climates.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.

13. Carbonic Maceration
Appellation designation: 85% - Varietal: 75%.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
Technic 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 & CO2 is produced & whole
Tannin soften - cediment to deposit - development of texture.

14. Primary white grapes of Bordeaux (3)...
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
The year the grapes were picked.
1: Still - 2: Sparkling - 3: Fortified wines.

15. Which climates produce grapes with higher acidity?
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
Cooler Climates.
Bacterial disease that attacks and kills grapevines and other crops - the bacteria levels become so concentrated that they clog the plants vascular system which kills the vine.

16. Negociant
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: The natural process that turns grapes into wine 2: Chain Reaction of chemical responses during primary fermentation - sugars are converted by the enzymes in the yeast & the alcohol & CO2.

17. To qualify for an appellation designation - what % of the grapes have to be the varietal listed on the label? (American AA regulation)
1: Pinot Nior - & 2: Gamay.
Appellation designation: 85% - Varietal: 75%.
The year the grapes were picked.
1: Filtering - & 2: Cold Stabilization.

18. Primary red grapes of the Rhone Valley...
1: Still - 2: Sparkling - 3: Fortified wines.
1: Matro - 2: Syrah - & 3: Grenache.
Warmer Climates.
80%.

19. Which part of your tongue tastes the following flavors...
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
1: The natural process that turns grapes into wine 2: Chain Reaction of chemical responses during primary fermentation - sugars are converted by the enzymes in the yeast & the alcohol & CO2.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.

20. To qualify for a varietal name (for ex. Chardonnay - Cabernet Sauvignon - Pinot Noir) what % of the grapes have to be the named varietal? (American AA regulation)
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
80%.
The year the grapes were picked.

21. Benefits of aging wine...
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
Tannin soften - cediment to deposit - development of texture.
Bacterial disease that attacks and kills grapevines and other crops - the bacteria levels become so concentrated that they clog the plants vascular system which kills the vine.
Tiny insect that sucks the nutrients from the roots of the grapevine.

22. 5 factors crucial to making good wine...
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
80%.
1: Still - 2: Sparkling - 3: Fortified wines.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.

23. Name the Classification Control Organizations for...
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
95%.
1: Chardonnay - & 2. Aligote.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric

24. Primary red grapes of Bordeaux (5)...
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
Cooler Climates.
Warmer Climates.
Designated growing area governed by the rules & regulations established by its central government and local governing body.

25. Pierce's Disease
Warmer Climates.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
Bacterial disease that attacks and kills grapevines and other crops - the bacteria levels become so concentrated that they clog the plants vascular system which kills the vine.

26. For a vintage listed on the wine label in the US - what is the % of grapes that must be harvested in that year?
Appellation designation: 85% - Varietal: 75%.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
95%.
1: Filtering - & 2: Cold Stabilization.

27. Primary white grapes of Burgundy...
Tannin soften - cediment to deposit - development of texture.
The year the grapes were picked.
1: Chardonnay - & 2. Aligote.
1: The natural process that turns grapes into wine 2: Chain Reaction of chemical responses during primary fermentation - sugars are converted by the enzymes in the yeast & the alcohol & CO2.

28. Fermentation
1: Filtering - & 2: Cold Stabilization.
Technic 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 & CO2 is produced & whole
80%.
1: The natural process that turns grapes into wine 2: Chain Reaction of chemical responses during primary fermentation - sugars are converted by the enzymes in the yeast & the alcohol & CO2.