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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. Phylloxera
1: Still - 2: Sparkling - 3: Fortified wines.
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.
Tiny insect that sucks the nutrients from the roots of the grapevine.

2. Controlled Fermentation
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: 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.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

3. For a vintage listed on the wine label in the US - what is the % of grapes that must be harvested in that year?
95%.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.

4. 2 methods of clarifying wine?
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1: Filtering - & 2: Cold Stabilization.
Cooler Climates.
80%.

5. 4 steps in evaluating wine...
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
1: Still - 2: Sparkling - 3: Fortified wines.
Appellation designation: 85% - Varietal: 75%.

6. Primary red grapes of Burgundy...
1: Filtering - & 2: Cold Stabilization.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
1: Pinot Nior - & 2: Gamay.
1: Still - 2: Sparkling - 3: Fortified wines.

7. Name 4 Acids in grapes...
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
Cooler Climates.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric

8. 3 types of wines...
1: Still - 2: Sparkling - 3: Fortified wines.
Cooler Climates.
80%.
1: Filtering - & 2: Cold Stabilization.

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.
Tannin soften - cediment to deposit - development of texture.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
80%.

10. 5 factors crucial to making good wine...
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

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

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

13. Which climates produce grapes with lower acidity?
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.
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: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.

14. Fermentation
95%.
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.
Warmer Climates.

15. 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: 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.
1: Matro - 2: Syrah - & 3: Grenache.

16. Vintage
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.
The year the grapes were picked.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric

17. Negociant
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.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1: Pinot Nior - & 2: Gamay.

18. Which part of your tongue tastes the following flavors...
80%.
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.
95%.

19. Primary red grapes of the Rhone Valley...
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.
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.

20. What is an appellation?
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
Warmer Climates.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric

21. 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: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
80%.
1: Chardonnay - & 2. Aligote.

22. What is the required % in Australia & Europe for varietal name?
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1: Pinot Nior - & 2: Gamay.
80%.
The year the grapes were picked.

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

24. Name the Classification Control Organizations for...
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
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: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.

25. Pierce's Disease
Warmer Climates.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: Still - 2: Sparkling - 3: Fortified wines.
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.

26. Primary white grapes of Bordeaux (3)...
1: Filtering - & 2: Cold Stabilization.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
80%.
The year the grapes were picked.

27. Benefits of aging wine...
1: Matro - 2: Syrah - & 3: Grenache.
1: Filtering - & 2: Cold Stabilization.
1: Pinot Nior - & 2: Gamay.
Tannin soften - cediment to deposit - development of texture.

28. Primary red grapes of Bordeaux (5)...
1: Matro - 2: Syrah - & 3: Grenache.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
1: Chardonnay - & 2. Aligote.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.