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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. Primary red grapes of Burgundy...
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1: Pinot Nior - & 2: Gamay.
95%.
80%.

2. 5 factors crucial to making good wine...
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
The year the grapes were picked.
95%.

3. Carbonic Maceration
Warmer Climates.
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.
1: Chardonnay - & 2. Aligote.

4. Which part of your tongue tastes the following flavors...
95%.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
1: Pinot Nior - & 2: Gamay.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.

5. Negociant
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1: Pinot Nior - & 2: Gamay.
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.

6. Vintage
1: Matro - 2: Syrah - & 3: Grenache.
The year the grapes were picked.
1: Still - 2: Sparkling - 3: Fortified wines.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

7. Benefits of aging wine...
Cooler Climates.
1: Filtering - & 2: Cold Stabilization.
Tannin soften - cediment to deposit - development of texture.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.

8. Which climates produce grapes with higher acidity?
Cooler 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.
Appellation designation: 85% - Varietal: 75%.
80%.

9. 4 steps in evaluating wine...
Cooler Climates.
1: Filtering - & 2: Cold Stabilization.
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

10. 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: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
1: Matro - 2: Syrah - & 3: Grenache.
80%.

11. Pierce's Disease
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.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
1: Matro - 2: Syrah - & 3: Grenache.

12. What is an appellation?
1: Filtering - & 2: Cold Stabilization.
The year the grapes were picked.
1: Pinot Nior - & 2: Gamay.
Designated growing area governed by the rules & regulations established by its central government and local governing body.

13. 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.
Cooler Climates.
1: Pinot Nior - & 2: Gamay.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric

14. Phylloxera
Tiny insect that sucks the nutrients from the roots of the grapevine.
Cooler Climates.
80%.
Designated growing area governed by the rules & regulations established by its central government and local governing body.

15. Primary red grapes of the Rhone Valley...
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
Cooler Climates.
1: Matro - 2: Syrah - & 3: Grenache.

16. Which climates produce grapes with lower acidity?
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.
Appellation designation: 85% - Varietal: 75%.
Cooler Climates.

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

18. 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.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
95%.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.

19. Name 4 Acids in grapes...
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: Pinot Nior - & 2: Gamay.
The year the grapes were picked.

20. Malolactic Fermentation
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1: Matro - 2: Syrah - & 3: Grenache.
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.

21. Name the Classification Control Organizations for...
1: Filtering - & 2: Cold Stabilization.
The year the grapes were picked.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
95%.

22. 2 methods of clarifying wine?
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.
The year the grapes were picked.
1: Filtering - & 2: Cold Stabilization.

23. 3 types of wines...
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.
1: Chardonnay - & 2. Aligote.
1: Filtering - & 2: Cold Stabilization.

24. Controlled Fermentation
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.
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.

25. Primary white grapes of Burgundy...
1: Chardonnay - & 2. Aligote.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1: Pinot Nior - & 2: Gamay.

26. What is the required % in Australia & Europe for varietal name?
Cooler Climates.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
80%.
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.

27. To qualify for an appellation designation - what % of the grapes have to be the varietal listed on the label? (American AA regulation)
1: Still - 2: Sparkling - 3: Fortified wines.
Appellation designation: 85% - Varietal: 75%.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
The year the grapes were picked.

28. Primary red grapes of Bordeaux (5)...
The year the grapes were picked.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
80%.