Test your basic knowledge |

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. Vintage
The year the grapes were picked.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

2. Primary white grapes of Burgundy...
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
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.
Warmer Climates.

3. Pierce's Disease
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
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.

4. 4 steps in evaluating wine...
Warmer Climates.
Tannin soften - cediment to deposit - development of texture.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

5. Negociant
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
80%.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.

6. Primary red grapes of the Rhone Valley...
1: Chardonnay - & 2. Aligote.
95%.
1: Matro - 2: Syrah - & 3: Grenache.
The year the grapes were picked.

7. Primary white grapes of Bordeaux (3)...
1: Still - 2: Sparkling - 3: Fortified wines.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
Tannin soften - cediment to deposit - development of texture.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric

8. Primary red grapes of Bordeaux (5)...
1: Chardonnay - & 2. Aligote.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
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.

9. Name 4 Acids in grapes...
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
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
95%.
1: Pinot Nior - & 2: Gamay.

10. Malolactic Fermentation
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.

11. 5 factors crucial to making good wine...
95%.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
1: Pinot Nior - & 2: Gamay.

12. Name the Classification Control Organizations for...
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
1: Chardonnay - & 2. Aligote.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
Warmer Climates.

13. Primary red grapes of Burgundy...
1: Pinot Nior - & 2: Gamay.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
80%.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.

14. What is an appellation?
Designated growing area governed by the rules & regulations established by its central government and local governing body.
80%.
Tiny insect that sucks the nutrients from the roots of the grapevine.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

15. 2 methods of clarifying wine?
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1: Filtering - & 2: Cold Stabilization.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
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.

16. Carbonic Maceration
1: Filtering - & 2: Cold Stabilization.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
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%.

17. Controlled Fermentation
80%.
Tannin soften - cediment to deposit - development of texture.
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
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

18. What is the required % in Australia & Europe for varietal name?
Appellation designation: 85% - Varietal: 75%.
1: Chardonnay - & 2. Aligote.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
80%.

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

20. 3 types of wines...
Tannin soften - cediment to deposit - development of texture.
95%.
1: Still - 2: Sparkling - 3: Fortified wines.
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.

21. For a vintage listed on the wine label in the US - what is the % of grapes that must be harvested in that year?
95%.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
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.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.

22. Which part of your tongue tastes the following flavors...
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
Appellation designation: 85% - Varietal: 75%.
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
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.

23. Which climates produce grapes with lower acidity?
Designated growing area governed by the rules & regulations established by its central government and local governing body.
Warmer Climates.
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
Cooler Climates.

24. Which climates produce grapes with higher acidity?
1: Pinot Nior - & 2: Gamay.
Appellation designation: 85% - Varietal: 75%.
The year the grapes were picked.
Cooler Climates.

25. Phylloxera
Tiny insect that sucks the nutrients from the roots of the grapevine.
Cooler Climates.
95%.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

26. 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: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
Appellation designation: 85% - Varietal: 75%.
80%.
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

27. To qualify for an appellation designation - what % of the grapes have to be the varietal listed on the label? (American AA regulation)
Appellation designation: 85% - Varietal: 75%.
95%.
80%.
1: Chardonnay - & 2. Aligote.

28. Benefits of aging wine...
95%.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
1: Matro - 2: Syrah - & 3: Grenache.
Tannin soften - cediment to deposit - development of texture.