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Wine Exam

Instructions:

Answer 28 questions in 15 minutes.
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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. Primary red grapes of Bordeaux (5)...
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
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
1: Still - 2: Sparkling - 3: Fortified wines.

2. Primary red grapes of Burgundy...
1: Still - 2: Sparkling - 3: Fortified wines.
1: Pinot Nior - & 2: Gamay.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

3. 5 factors crucial to making good wine...
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
1: Pinot Nior - & 2: Gamay.
95%.

4. Controlled Fermentation
95%.
1: Pinot Nior - & 2: Gamay.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

5. Pierce's Disease
80%.
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: 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.

6. For a vintage listed on the wine label in the US - what is the % of grapes that must be harvested in that year?
1: Filtering - & 2: Cold Stabilization.
95%.
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.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.

7. 4 steps in evaluating wine...
1: Filtering - & 2: Cold Stabilization.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
The year the grapes were picked.

8. Primary white grapes of Burgundy...
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
1: Pinot Nior - & 2: Gamay.
1: Chardonnay - & 2. Aligote.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.

9. 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: Pinot Nior - & 2: Gamay.
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
80%.

10. Name 4 Acids in grapes...
1: Still - 2: Sparkling - 3: Fortified wines.
Tiny insect that sucks the nutrients from the roots of the grapevine.
Warmer Climates.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric

11. Negociant
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.
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

12. 3 types of wines...
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: 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.

13. Benefits of aging wine...
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
Tannin soften - cediment to deposit - development of texture.
Warmer Climates.
The year the grapes were picked.

14. 2 methods of clarifying wine?
1: Filtering - & 2: Cold Stabilization.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
80%.
1: Chardonnay - & 2. Aligote.

15. Malolactic Fermentation
Appellation designation: 85% - Varietal: 75%.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
1: Still - 2: Sparkling - 3: Fortified wines.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.

16. Phylloxera
Warmer Climates.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
1: Chardonnay - & 2. Aligote.
Tiny insect that sucks the nutrients from the roots of the grapevine.

17. Carbonic Maceration
1: Still - 2: Sparkling - 3: Fortified wines.
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: Chardonnay - & 2. Aligote.

18. Which climates produce grapes with lower acidity?
Warmer Climates.
1: Matro - 2: Syrah - & 3: Grenache.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
80%.

19. 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.
80%.
1: Pinot Nior - & 2: Gamay.
Tannin soften - cediment to deposit - development of texture.

20. Which climates produce grapes with higher acidity?
Tannin soften - cediment to deposit - development of texture.
80%.
Cooler Climates.
1: Matro - 2: Syrah - & 3: Grenache.

21. Primary white grapes of Bordeaux (3)...
Cooler Climates.
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.
80%.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.

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

23. What is an appellation?
Designated growing area governed by the rules & regulations established by its central government and local governing body.
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
95%.

24. Fermentation
80%.
1: Pinot Nior - & 2: Gamay.
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:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric

25. What is the required % in Australia & Europe for varietal name?
80%.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
Appellation designation: 85% - Varietal: 75%.
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.

26. Vintage
80%.
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.
1: Matro - 2: Syrah - & 3: Grenache.

27. Name the Classification Control Organizations for...
Designated growing area governed by the rules & regulations established by its central government and local governing body.
Cooler Climates.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.

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