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Wine Exam

Instructions:

Answer 28 questions in 15 minutes.
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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. Negociant
Appellation designation: 85% - Varietal: 75%.
1: Still - 2: Sparkling - 3: Fortified wines.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.

2. Which part of your tongue tastes the following flavors...
1: Filtering - & 2: Cold Stabilization.
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
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.

3. 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: Filtering - & 2: Cold Stabilization.
Warmer Climates.

4. Fermentation
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.
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.

5. 3 types of wines...
80%.
1: Still - 2: Sparkling - 3: Fortified wines.
Warmer Climates.
1: Pinot Nior - & 2: Gamay.

6. What is the required % in Australia & Europe for varietal name?
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
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: Sight - 2: Smell - 3: Taste - & 4: Finishes.
80%.

7. Vintage
Designated growing area governed by the rules & regulations established by its central government and local governing body.
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
Warmer Climates.

8. Name the Classification Control Organizations for...
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
Warmer Climates.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

9. Controlled Fermentation
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.
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.

10. 5 factors crucial to making good wine...
95%.
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.
1: Chardonnay - & 2. Aligote.

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

12. Which climates produce grapes with lower acidity?
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
Warmer Climates.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

13. To qualify for an appellation designation - what % of the grapes have to be the varietal listed on the label? (American AA regulation)
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
Appellation designation: 85% - Varietal: 75%.
80%.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.

14. Primary white grapes of Burgundy...
1: Chardonnay - & 2. Aligote.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
Appellation designation: 85% - Varietal: 75%.

15. Primary red grapes of Bordeaux (5)...
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
1: Still - 2: Sparkling - 3: Fortified wines.
Appellation designation: 85% - Varietal: 75%.

16. Phylloxera
1: Chardonnay - & 2. Aligote.
1: Still - 2: Sparkling - 3: Fortified wines.
Tannin soften - cediment to deposit - development of texture.
Tiny insect that sucks the nutrients from the roots of the grapevine.

17. Carbonic Maceration
Tiny insect that sucks the nutrients from the roots of the grapevine.
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
80%.

18. 2 methods of clarifying wine?
1: Filtering - & 2: Cold Stabilization.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

19. Malolactic Fermentation
Warmer Climates.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
1: Pinot Nior - & 2: Gamay.
1: Still - 2: Sparkling - 3: Fortified wines.

20. 4 steps in evaluating wine...
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1: Chardonnay - & 2. Aligote.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.

21. 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%.
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
1: Still - 2: Sparkling - 3: Fortified wines.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.

22. 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.
1: Matro - 2: Syrah - & 3: Grenache.
95%.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

23. Primary red grapes of the Rhone Valley...
80%.
1: Matro - 2: Syrah - & 3: Grenache.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.

24. Name 4 Acids in grapes...
Warmer Climates.
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.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric

25. Which climates produce grapes with higher acidity?
Cooler Climates.
80%.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
80%.

26. What is an appellation?
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
1: Matro - 2: Syrah - & 3: Grenache.
Designated growing area governed by the rules & regulations established by its central government and local governing body.
1: Filtering - & 2: Cold Stabilization.

27. Pierce's Disease
Designated growing area governed by the rules & regulations established by its central government and local governing body.
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.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

28. Primary red grapes of Burgundy...
95%.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
1: Pinot Nior - & 2: Gamay.
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.