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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. What is an appellation?
Tiny insect that sucks the nutrients from the roots of the grapevine.
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: 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.

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)
Cooler Climates.
The year the grapes were picked.
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.

3. Primary red grapes of Burgundy...
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
1: Pinot Nior - & 2: Gamay.
1: Chardonnay - & 2. Aligote.

4. Primary white grapes of Bordeaux (3)...
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.
Cooler Climates.
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

5. Primary red grapes of Bordeaux (5)...
1: Matro - 2: Syrah - & 3: Grenache.
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

6. Primary red grapes of the Rhone Valley...
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: Pinot Nior - & 2: Gamay.
1: Matro - 2: Syrah - & 3: Grenache.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.

7. 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: 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.
80%.

8. Name the Classification Control Organizations for...
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.
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.

9. Carbonic Maceration
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: 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

10. Which climates produce grapes with higher acidity?
Cooler Climates.
The year the grapes were picked.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
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.

11. Fermentation
Appellation designation: 85% - Varietal: 75%.
Tiny insect that sucks the nutrients from the roots of the grapevine.
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: Chardonnay - & 2. Aligote.

12. What is the required % in Australia & Europe for varietal name?
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
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: Chardonnay - & 2. Aligote.
80%.

13. Vintage
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.

14. 5 factors crucial to making good wine...
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
1: Pinot Nior - & 2: Gamay.
Tannin soften - cediment to deposit - development of texture.

15. Which part of your tongue tastes the following flavors...
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.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
Designated growing area governed by the rules & regulations established by its central government and local governing body.

16. 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: 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: Filtering - & 2: Cold Stabilization.
Appellation designation: 85% - Varietal: 75%.

17. 3 types of wines...
1: Matro - 2: Syrah - & 3: Grenache.
Warmer Climates.
1: Still - 2: Sparkling - 3: Fortified wines.
The year the grapes were picked.

18. 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.
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.
Tiny insect that sucks the nutrients from the roots of the grapevine.

19. Benefits of aging wine...
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
1: Pinot Nior - & 2: Gamay.
Tannin soften - cediment to deposit - development of texture.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric

20. 4 steps in evaluating wine...
Tannin soften - cediment to deposit - development of texture.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
Cooler Climates.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.

21. 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%.
1: Still - 2: Sparkling - 3: Fortified wines.
1: Filtering - & 2: Cold Stabilization.
1: Pinot Nior - & 2: Gamay.

22. Pierce's Disease
Appellation designation: 85% - Varietal: 75%.
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
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. For a vintage listed on the wine label in the US - what is the % of grapes that must be harvested in that year?
1: Matro - 2: Syrah - & 3: Grenache.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
95%.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.

24. Name 4 Acids in grapes...
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
Tannin soften - cediment to deposit - development of texture.
1: Chardonnay - & 2. Aligote.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.

25. Phylloxera
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
Tiny insect that sucks the nutrients from the roots of the grapevine.

26. Which climates produce grapes with lower acidity?
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
The year the grapes were picked.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
Warmer Climates.

27. Primary white grapes of Burgundy...
The year the grapes were picked.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
1: Chardonnay - & 2. Aligote.
Designated growing area governed by the rules & regulations established by its central government and local governing body.

28. Controlled Fermentation
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1: Matro - 2: Syrah - & 3: Grenache.