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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. Benefits of aging wine...
Tannin soften - cediment to deposit - development of texture.
1: Pinot Nior - & 2: Gamay.
80%.
1: Chardonnay - & 2. Aligote.

2. Pierce's Disease
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.
80%.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
Tiny insect that sucks the nutrients from the roots of the grapevine.

3. Fermentation
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
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.
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.

4. 5 factors crucial to making good wine...
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
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.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.

5. Phylloxera
1: Pinot Nior - & 2: Gamay.
Appellation designation: 85% - Varietal: 75%.
1: Filtering - & 2: Cold Stabilization.
Tiny insect that sucks the nutrients from the roots of the grapevine.

6. Primary white grapes of Bordeaux (3)...
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
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
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.

7. 2 methods of clarifying wine?
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
1: Filtering - & 2: Cold Stabilization.

8. For a vintage listed on the wine label in the US - what is the % of grapes that must be harvested in that year?
1: Filtering - & 2: Cold Stabilization.
95%.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
Tiny insect that sucks the nutrients from the roots of the grapevine.

9. 4 steps in evaluating wine...
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1: Chardonnay - & 2. Aligote.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
1: Still - 2: Sparkling - 3: Fortified wines.

10. 3 types of wines...
1: Still - 2: Sparkling - 3: Fortified wines.
1: Filtering - & 2: Cold Stabilization.
80%.
Tiny insect that sucks the nutrients from the roots of the grapevine.

11. Vintage
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
95%.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
The year the grapes were picked.

12. Primary red grapes of the Rhone Valley...
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
95%.
1: Matro - 2: Syrah - & 3: Grenache.

13. What is the required % in Australia & Europe for varietal name?
Appellation designation: 85% - Varietal: 75%.
Warmer Climates.
Tannin soften - cediment to deposit - development of texture.
80%.

14. Primary red grapes of Burgundy...
1: Pinot Nior - & 2: Gamay.
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.
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.

15. Which part of your tongue tastes the following flavors...
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
95%.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
1: Still - 2: Sparkling - 3: Fortified wines.

16. 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)
80%.
1: Matro - 2: Syrah - & 3: Grenache.
Tannin soften - cediment to deposit - development of texture.
Appellation designation: 85% - Varietal: 75%.

17. Primary white grapes of Burgundy...
Cooler Climates.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
Appellation designation: 85% - Varietal: 75%.
1: Chardonnay - & 2. Aligote.

18. Malolactic Fermentation
1: Pinot Nior - & 2: Gamay.
Tiny insect that sucks the nutrients from the roots of the grapevine.
Warmer Climates.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.

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

20. Name 4 Acids in grapes...
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
1: Still - 2: Sparkling - 3: Fortified wines.
Cooler Climates.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric

21. Which climates produce grapes with higher acidity?
1: Still - 2: Sparkling - 3: Fortified wines.
Cooler Climates.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
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.

22. To qualify for an appellation designation - what % of the grapes have to be the varietal listed on the label? (American AA regulation)
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
80%.
Appellation designation: 85% - Varietal: 75%.

23. Primary red grapes of Bordeaux (5)...
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
Tannin soften - cediment to deposit - development of texture.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.

24. Name the Classification Control Organizations for...
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:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
Cooler Climates.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.

25. What is an appellation?
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
1: Filtering - & 2: Cold Stabilization.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1: Pinot Nior - & 2: Gamay.

26. Carbonic Maceration
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
Warmer Climates.
1: Chardonnay - & 2. Aligote.
Cooler Climates.

27. Which climates produce grapes with lower acidity?
1: Matro - 2: Syrah - & 3: Grenache.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
Warmer Climates.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.

28. Controlled Fermentation
80%.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
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:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric