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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. Primary red grapes of the Rhone Valley...
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
1: Matro - 2: Syrah - & 3: Grenache.
The year the grapes were picked.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

2. 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.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
1: Filtering - & 2: Cold Stabilization.
The year the grapes were picked.

3. Benefits of aging wine...
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1: Pinot Nior - & 2: Gamay.
Tannin soften - cediment to deposit - development of texture.
Designated growing area governed by the rules & regulations established by its central government and local governing body.

4. Vintage
The year the grapes were picked.
Tannin soften - cediment to deposit - development of texture.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.

5. What is the required % in Australia & Europe for varietal name?
80%.
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.
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

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: Chardonnay - & 2. Aligote.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
95%.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.

7. Fermentation
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%.
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

8. 2 methods of clarifying wine?
1: Pinot Nior - & 2: Gamay.
1: Filtering - & 2: Cold Stabilization.
The year the grapes were picked.
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.

9. Name the Classification Control Organizations for...
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
95%.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.

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

11. Pierce's Disease
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
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.
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. 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
Appellation designation: 85% - Varietal: 75%.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
80%.

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

14. Phylloxera
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
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.

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)
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.
Tannin soften - cediment to deposit - development of texture.
Appellation designation: 85% - Varietal: 75%.
80%.

16. What is an appellation?
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.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
1: Matro - 2: Syrah - & 3: Grenache.

17. Primary white grapes of Bordeaux (3)...
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
1: Matro - 2: Syrah - & 3: Grenache.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

18. 3 types of wines...
1: Still - 2: Sparkling - 3: Fortified wines.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
1: Matro - 2: Syrah - & 3: Grenache.
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.

19. Name 4 Acids in grapes...
1: Filtering - & 2: Cold Stabilization.
95%.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
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

20. Primary red grapes of Bordeaux (5)...
The year the grapes were picked.
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: 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: Filtering - & 2: Cold Stabilization.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
1: Still - 2: Sparkling - 3: Fortified wines.

22. Which climates produce grapes with higher acidity?
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
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.
Cooler Climates.

23. 4 steps in evaluating 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.
Appellation designation: 85% - Varietal: 75%.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

24. Primary white grapes of Burgundy...
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1: Chardonnay - & 2. Aligote.
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.

25. Controlled Fermentation
95%.
1: Still - 2: Sparkling - 3: Fortified wines.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1: Filtering - & 2: Cold Stabilization.

26. Which part of your tongue tastes the following flavors...
1: Filtering - & 2: Cold Stabilization.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
1: Chardonnay - & 2. Aligote.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.

27. 5 factors crucial to making good wine...
Tiny insect that sucks the nutrients from the roots of the grapevine.
95%.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.

28. Primary red grapes of Burgundy...
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
95%.
1: Pinot Nior - & 2: Gamay.
80%.