Test your basic knowledge |

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. Which climates produce grapes with higher acidity?
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
Cooler Climates.
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.

2. 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%.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
Appellation designation: 85% - Varietal: 75%.
The year the grapes were picked.

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.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
1: Filtering - & 2: Cold Stabilization.

4. Primary red grapes of Burgundy...
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
1: Pinot Nior - & 2: Gamay.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

5. Name 4 Acids in grapes...
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric

6. Primary white grapes of Burgundy...
1: Chardonnay - & 2. Aligote.
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Filtering - & 2: Cold Stabilization.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.

7. Name the Classification Control Organizations for...
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
1: Matro - 2: Syrah - & 3: Grenache.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.

8. Carbonic Maceration
1: Pinot Nior - & 2: Gamay.
1: Still - 2: Sparkling - 3: Fortified wines.
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%.

9. 2 methods of clarifying wine?
1: Filtering - & 2: Cold Stabilization.
The year the grapes were picked.
1: Still - 2: Sparkling - 3: Fortified wines.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.

10. Benefits of aging wine...
Warmer Climates.
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.
Tannin soften - cediment to deposit - development of texture.

11. To qualify for an appellation designation - what % of the grapes have to be the varietal listed on the label? (American AA regulation)
Tannin soften - cediment to deposit - development of texture.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
Appellation designation: 85% - Varietal: 75%.
80%.

12. For a vintage listed on the wine label in the US - what is the % of grapes that must be harvested in that year?
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.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
95%.

13. Controlled Fermentation
80%.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
Tiny insect that sucks the nutrients from the roots of the grapevine.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

14. Primary red grapes of Bordeaux (5)...
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: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
1: Chardonnay - & 2. Aligote.

15. What is an appellation?
Appellation designation: 85% - Varietal: 75%.
80%.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
Designated growing area governed by the rules & regulations established by its central government and local governing body.

16. Primary white grapes of Bordeaux (3)...
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.

17. Which part of your tongue tastes the following flavors...
Tannin soften - cediment to deposit - development of texture.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
1: Filtering - & 2: Cold Stabilization.
80%.

18. Vintage
Tiny insect that sucks the nutrients from the roots of the grapevine.
80%.
Warmer Climates.
The year the grapes were picked.

19. What is the required % in Australia & Europe for varietal name?
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
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.
Tannin soften - cediment to deposit - development of texture.

20. Fermentation
1: Filtering - & 2: Cold Stabilization.
The year the grapes were picked.
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.

21. 4 steps in evaluating wine...
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
Tannin soften - cediment to deposit - development of texture.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
Designated growing area governed by the rules & regulations established by its central government and local governing body.

22. Negociant
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
Cooler Climates.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.

23. 3 types of wines...
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Still - 2: Sparkling - 3: Fortified wines.
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.

24. Pierce's Disease
Designated growing area governed by the rules & regulations established by its central government and local governing body.
Warmer Climates.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
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.

25. Malolactic Fermentation
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
1: Still - 2: Sparkling - 3: Fortified wines.

26. Primary red grapes of the Rhone Valley...
1: Chardonnay - & 2. Aligote.
1: Matro - 2: Syrah - & 3: Grenache.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
The year the grapes were picked.

27. Which climates produce grapes with lower acidity?
Warmer Climates.
80%.
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.

28. Phylloxera
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.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
Tiny insect that sucks the nutrients from the roots of the grapevine.