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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. Negociant
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.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
Tannin soften - cediment to deposit - development of texture.

2. 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.
Warmer 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.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

3. Malolactic Fermentation
Cooler Climates.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
95%.
Designated growing area governed by the rules & regulations established by its central government and local governing body.

4. Primary red grapes of Burgundy...
80%.
Cooler Climates.
Warmer Climates.
1: Pinot Nior - & 2: Gamay.

5. What is the required % in Australia & Europe for varietal name?
80%.
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: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.

6. Primary white grapes of Bordeaux (3)...
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
Tannin soften - cediment to deposit - development of texture.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.

7. 2 methods of clarifying wine?
1: Filtering - & 2: Cold Stabilization.
Appellation designation: 85% - Varietal: 75%.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
Tiny insect that sucks the nutrients from the roots of the grapevine.

8. 4 steps in evaluating wine...
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
Tannin soften - cediment to deposit - development of texture.

9. Phylloxera
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
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: Filtering - & 2: Cold Stabilization.
Tiny insect that sucks the nutrients from the roots of the grapevine.

10. What is an appellation?
1: Pinot Nior - & 2: Gamay.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
95%.
80%.

11. Primary red grapes of Bordeaux (5)...
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
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
Designated growing area governed by the rules & regulations established by its central government and local governing body.
95%.

12. 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.
The year the grapes were picked.
1: Filtering - & 2: Cold Stabilization.
Tannin soften - cediment to deposit - development of texture.

13. Carbonic Maceration
1: Pinot Nior - & 2: Gamay.
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: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.

14. 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: Sight - 2: Smell - 3: Taste - & 4: Finishes.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
95%.

15. Primary red grapes of the Rhone Valley...
1: Matro - 2: Syrah - & 3: Grenache.
80%.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
1: Pinot Nior - & 2: Gamay.

16. 3 types of wines...
1: Still - 2: Sparkling - 3: Fortified wines.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
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.

17. Name the Classification Control Organizations for...
1: Still - 2: Sparkling - 3: Fortified wines.
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
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.

18. Primary white grapes of Burgundy...
The year the grapes were picked.
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
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1: Chardonnay - & 2. Aligote.

19. 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.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
80%.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

20. Name 4 Acids in grapes...
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: Matro - 2: Syrah - & 3: Grenache.
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.

21. Controlled Fermentation
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
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.

22. 5 factors crucial to making good wine...
Tiny insect that sucks the nutrients from the roots of the grapevine.
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.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.

23. Vintage
1: Filtering - & 2: Cold Stabilization.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
Tiny insect that sucks the nutrients from the roots of the grapevine.
The year the grapes were picked.

24. Which climates produce grapes with higher acidity?
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: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
Cooler Climates.

25. Fermentation
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
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.
80%.

26. Which part of your tongue tastes the following flavors...
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1: Still - 2: Sparkling - 3: Fortified wines.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
1: Chardonnay - & 2. Aligote.

27. 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%.
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Chardonnay - & 2. Aligote.
The year the grapes were picked.

28. Pierce's Disease
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
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.
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.