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. Phylloxera
1: Still - 2: Sparkling - 3: Fortified wines.
Cooler Climates.
Tiny insect that sucks the nutrients from the roots of the grapevine.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.

2. Which climates produce grapes with higher acidity?
Appellation designation: 85% - Varietal: 75%.
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.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.

3. Vintage
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
80%.
The year the grapes were picked.
1: Chardonnay - & 2. Aligote.

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

5. What is the required % in Australia & Europe for varietal name?
80%.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
Cooler Climates.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.

6. Name the Classification Control Organizations for...
1: Chardonnay - & 2. Aligote.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
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

7. Primary red grapes of the Rhone Valley...
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
Appellation designation: 85% - Varietal: 75%.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1: Matro - 2: Syrah - & 3: Grenache.

8. Primary red grapes of Bordeaux (5)...
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
1: Matro - 2: Syrah - & 3: Grenache.
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.

9. 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.
Appellation designation: 85% - Varietal: 75%.
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.

10. Negociant
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: Sight - 2: Smell - 3: Taste - & 4: Finishes.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.

11. 4 steps in evaluating wine...
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
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.

12. 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: Chardonnay - & 2. Aligote.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
80%.
1: Filtering - & 2: Cold Stabilization.

13. Carbonic Maceration
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
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.
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

14. Primary white grapes of Bordeaux (3)...
Warmer Climates.
1: Chardonnay - & 2. Aligote.
80%.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.

15. Pierce's Disease
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
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: 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.

16. Which climates produce grapes with lower acidity?
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
80%.
Warmer Climates.
Appellation designation: 85% - Varietal: 75%.

17. Controlled Fermentation
1: Filtering - & 2: Cold Stabilization.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
Warmer Climates.

18. For a vintage listed on the wine label in the US - what is the % of grapes that must be harvested in that year?
95%.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
80%.
1: Matro - 2: Syrah - & 3: Grenache.

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

20. What is an appellation?
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.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

21. Name 4 Acids in grapes...
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.
1: Matro - 2: Syrah - & 3: Grenache.

22. 2 methods of clarifying wine?
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1: Filtering - & 2: Cold Stabilization.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1: Still - 2: Sparkling - 3: Fortified wines.

23. 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.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
1: Pinot Nior - & 2: Gamay.
Designated growing area governed by the rules & regulations established by its central government and local governing body.

24. Primary white grapes of Burgundy...
1: Pinot Nior - & 2: Gamay.
1: Chardonnay - & 2. Aligote.
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.

25. 5 factors crucial to making good wine...
1: Still - 2: Sparkling - 3: Fortified wines.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
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.

26. 3 types of wines...
Cooler Climates.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
95%.
1: Still - 2: Sparkling - 3: Fortified wines.

27. 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.
95%.
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.

28. Benefits of aging wine...
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.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
Tannin soften - cediment to deposit - development of texture.