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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. Carbonic Maceration
Designated growing area governed by the rules & regulations established by its central government and local governing body.
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
80%.

2. Negociant
1: Chardonnay - & 2. Aligote.
Cooler Climates.
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.

3. Name the Classification Control Organizations for...
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.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
Designated growing area governed by the rules & regulations established by its central government and local governing body.

4. 5 factors crucial to making good wine...
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: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
Cooler Climates.

5. Malolactic Fermentation
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.
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.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric

6. Primary red grapes of the Rhone Valley...
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1: Matro - 2: Syrah - & 3: Grenache.
80%.
1: Chardonnay - & 2. Aligote.

7. For a vintage listed on the wine label in the US - what is the % of grapes that must be harvested in that year?
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
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

8. Controlled Fermentation
95%.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
Tiny insect that sucks the nutrients from the roots of the grapevine.

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

10. Fermentation
Tannin soften - cediment to deposit - development of texture.
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: Sight - 2: Smell - 3: Taste - & 4: Finishes.

11. What is an appellation?
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.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
Cooler Climates.

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: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
80%.
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.

13. 2 methods of clarifying wine?
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
80%.
1: Filtering - & 2: Cold Stabilization.

14. Primary white grapes of Bordeaux (3)...
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
Cooler Climates.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

15. To qualify for an appellation designation - what % of the grapes have to be the varietal listed on the label? (American AA regulation)
Cooler Climates.
Warmer Climates.
1: Matro - 2: Syrah - & 3: Grenache.
Appellation designation: 85% - Varietal: 75%.

16. Which part of your tongue tastes the following flavors...
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.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
The year the grapes were picked.

17. Benefits of aging 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: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
Tannin soften - cediment to deposit - development of texture.

18. Primary red grapes of Burgundy...
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.
1: Filtering - & 2: Cold Stabilization.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.

19. Primary white grapes of Burgundy...
1: Chardonnay - & 2. Aligote.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
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.

20. Name 4 Acids in grapes...
1: Filtering - & 2: Cold Stabilization.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: Chardonnay - & 2. Aligote.
80%.

21. Pierce's Disease
1: Filtering - & 2: Cold Stabilization.
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.
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.

22. 4 steps in evaluating wine...
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
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
1: Still - 2: Sparkling - 3: Fortified wines.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

23. Phylloxera
Tiny insect that sucks the nutrients from the roots of the grapevine.
80%.
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.
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.

24. Which climates produce grapes with lower acidity?
Warmer Climates.
1: Pinot Nior - & 2: Gamay.
95%.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

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

26. Vintage
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: Matro - 2: Syrah - & 3: Grenache.
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. 3 types of wines...
1: Still - 2: Sparkling - 3: Fortified wines.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
1: Filtering - & 2: Cold Stabilization.
80%.

28. Primary red grapes of Bordeaux (5)...
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
1: Pinot Nior - & 2: Gamay.
Cooler Climates.
Warmer Climates.