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. 2 methods of clarifying wine?
The year the grapes were picked.
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: Filtering - & 2: Cold Stabilization.

2. 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.
Appellation designation: 85% - Varietal: 75%.
95%.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.

3. Malolactic Fermentation
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.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

4. Name the Classification Control Organizations for...
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
1: Chardonnay - & 2. Aligote.
1: Filtering - & 2: Cold Stabilization.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.

5. Negociant
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
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.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.

6. Primary red grapes of Bordeaux (5)...
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.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
Designated growing area governed by the rules & regulations established by its central government and local governing body.

7. 3 types of wines...
The year the grapes were picked.
1: Pinot Nior - & 2: Gamay.
1: Filtering - & 2: Cold Stabilization.
1: Still - 2: Sparkling - 3: Fortified wines.

8. Phylloxera
1: Pinot Nior - & 2: Gamay.
Tiny insect that sucks the nutrients from the roots of the grapevine.
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.

9. Primary white grapes of Bordeaux (3)...
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: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
Tiny insect that sucks the nutrients from the roots of the grapevine.

10. Carbonic Maceration
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
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
Cooler Climates.

11. Controlled Fermentation
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1: Chardonnay - & 2. Aligote.
Warmer Climates.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

12. Benefits of aging wine...
Tannin soften - cediment to deposit - development of texture.
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.
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

13. Which climates produce grapes with higher acidity?
1: Pinot Nior - & 2: Gamay.
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.
Cooler Climates.

14. Vintage
1: Matro - 2: Syrah - & 3: Grenache.
The year the grapes were picked.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1: Still - 2: Sparkling - 3: Fortified wines.

15. Primary white grapes of Burgundy...
1: Matro - 2: Syrah - & 3: Grenache.
1: Chardonnay - & 2. Aligote.
1: Pinot Nior - & 2: Gamay.
Warmer Climates.

16. Fermentation
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
Cooler Climates.
Tannin soften - cediment to deposit - development of texture.
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.

17. Primary red grapes of the Rhone Valley...
1: Matro - 2: Syrah - & 3: Grenache.
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: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.

18. 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%.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
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.

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

20. Which climates produce grapes with lower acidity?
Tiny insect that sucks the nutrients from the roots of the grapevine.
The year the grapes were picked.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
Warmer Climates.

21. To qualify for an appellation designation - what % of the grapes have to be the varietal listed on the label? (American AA regulation)
1: Chardonnay - & 2. Aligote.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
Appellation designation: 85% - Varietal: 75%.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.

22. Pierce's Disease
Tannin soften - cediment to deposit - development of texture.
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: 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.

23. 5 factors crucial to making good wine...
1: Still - 2: Sparkling - 3: Fortified wines.
80%.
80%.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.

24. What is the required % in Australia & Europe for varietal name?
Cooler Climates.
The year the grapes were picked.
Warmer Climates.
80%.

25. Name 4 Acids in grapes...
1: Still - 2: Sparkling - 3: Fortified wines.
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:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric

26. 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.
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

27. 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: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
80%.
1: Pinot Nior - & 2: Gamay.

28. 4 steps in evaluating wine...
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.
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.