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Wine Exam

Instructions:

Answer 28 questions in 15 minutes.
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Match each statement with the correct term.
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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. Primary red grapes of Burgundy...
1: Matro - 2: Syrah - & 3: Grenache.
80%.
1: Pinot Nior - & 2: Gamay.
95%.

2. 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: Matro - 2: Syrah - & 3: Grenache.
80%.
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%.

3. 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
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.
Tannin soften - cediment to deposit - development of texture.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.

4. 4 steps in evaluating wine...
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
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: Sight - 2: Smell - 3: Taste - & 4: Finishes.
95%.

5. To qualify for an appellation designation - what % of the grapes have to be the varietal listed on the label? (American AA regulation)
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Chardonnay - & 2. Aligote.
Appellation designation: 85% - Varietal: 75%.
Warmer Climates.

6. Which climates produce grapes with lower acidity?
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
Warmer Climates.
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

7. Benefits of aging wine...
1: Still - 2: Sparkling - 3: Fortified wines.
Tiny insect that sucks the nutrients from the roots of the grapevine.
80%.
Tannin soften - cediment to deposit - development of texture.

8. 3 types of wines...
1: Filtering - & 2: Cold Stabilization.
1: Still - 2: Sparkling - 3: Fortified wines.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
Tannin soften - cediment to deposit - development of texture.

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

10. Pierce's Disease
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
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.
1: Matro - 2: Syrah - & 3: Grenache.
Warmer Climates.

11. 5 factors crucial to making good wine...
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
Warmer Climates.
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.

12. Primary red grapes of Bordeaux (5)...
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
Tiny insect that sucks the nutrients from the roots of the grapevine.
80%.

13. Phylloxera
Tiny insect that sucks the nutrients from the roots of the grapevine.
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: Filtering - & 2: Cold Stabilization.

14. Name 4 Acids in grapes...
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
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.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

15. For a vintage listed on the wine label in the US - what is the % of grapes that must be harvested in that year?
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
95%.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
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

16. Primary red grapes of the Rhone Valley...
1: Chardonnay - & 2. Aligote.
1: Matro - 2: Syrah - & 3: Grenache.
The year the grapes were picked.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

17. Which part of your tongue tastes the following flavors...
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Still - 2: Sparkling - 3: Fortified wines.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.

18. Fermentation
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%.
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.

19. What is the required % in Australia & Europe for varietal name?
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
80%.
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.
1: Matro - 2: Syrah - & 3: Grenache.

20. Which climates produce grapes with higher acidity?
Tiny insect that sucks the nutrients from the roots of the grapevine.
Cooler Climates.
95%.
1: Still - 2: Sparkling - 3: Fortified wines.

21. 2 methods of clarifying wine?
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
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

22. Negociant
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
The year the grapes were picked.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
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

23. Vintage
80%.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
The year the grapes were picked.

24. Primary white grapes of Bordeaux (3)...
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.
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.
1: Pinot Nior - & 2: Gamay.

25. Malolactic Fermentation
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.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1: Matro - 2: Syrah - & 3: Grenache.

26. What is an appellation?
Designated growing area governed by the rules & regulations established by its central government and local governing body.
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: Pinot Nior - & 2: Gamay.
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.

27. Primary white grapes of Burgundy...
95%.
1: Matro - 2: Syrah - & 3: Grenache.
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Chardonnay - & 2. Aligote.

28. Name the Classification Control Organizations for...
95%.
1: Matro - 2: Syrah - & 3: Grenache.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.