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. Controlled Fermentation
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
Appellation designation: 85% - Varietal: 75%.
80%.
The year the grapes were picked.

2. What is the required % in Australia & Europe for varietal name?
1: Matro - 2: Syrah - & 3: Grenache.
80%.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
1: Filtering - & 2: Cold Stabilization.

3. 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.
80%.
Cooler Climates.

4. Which climates produce grapes with higher acidity?
1: Sauvignon Blanc - 2: Semillion - & 3: Muscadelle.
Cooler Climates.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
80%.

5. Pierce's Disease
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
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.
Warmer Climates.

6. 5 factors crucial to making good wine...
1: Filtering - & 2: Cold Stabilization.
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.
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.

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

8. Which part of your tongue tastes the following flavors...
Tannin soften - cediment to deposit - development of texture.
1: Pinot Nior - & 2: Gamay.
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.

9. Benefits of aging wine...
Tannin soften - cediment to deposit - development of texture.
The year the grapes were picked.
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Pinot Nior - & 2: Gamay.

10. To qualify for an appellation designation - what % of the grapes have to be the varietal listed on the label? (American AA regulation)
1: Matro - 2: Syrah - & 3: Grenache.
Tiny insect that sucks the nutrients from the roots of the grapevine.
Appellation designation: 85% - Varietal: 75%.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

11. 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.
Tannin soften - cediment to deposit - development of texture.

12. What is an appellation?
95%.
The year the grapes were picked.
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.

13. For a vintage listed on the wine label in the US - what is the % of grapes that must be harvested in that year?
95%.
Appellation designation: 85% - Varietal: 75%.
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

14. 2 methods of clarifying wine?
1: Chardonnay - & 2. Aligote.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.
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.

15. Vintage
1: Sight - 2: Smell - 3: Taste - & 4: Finishes.
The year the grapes were picked.
1: Pinot Nior - & 2: Gamay.
1: Chardonnay - & 2. Aligote.

16. 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: 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.
Tiny insect that sucks the nutrients from the roots of the grapevine.
80%.

17. 4 steps in evaluating wine...
1: Cabernet Sauvignon - 2: Cabernet Franc - 3: Merlot - 4: Malbec - & 5: Petite Verdot.
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.
Designated growing area governed by the rules & regulations established by its central government and local governing body.

18. Primary white grapes of Burgundy...
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.
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: Chardonnay - & 2. Aligote.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.

19. Primary red grapes of Burgundy...
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%.
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.

20. Negociant
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
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
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.

21. Carbonic Maceration
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
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.

22. Primary red grapes of the Rhone Valley...
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
1: Still - 2: Sparkling - 3: Fortified wines.
Warmer Climates.
1: Matro - 2: Syrah - & 3: Grenache.

23. Phylloxera
Secondary fermentation - where bacteria coverts Malolactic and Lactic acids -Benefits: Produces a diacetyl (adds complexity to wine) - also produces a softer & smoother wine.
Tiny insect that sucks the nutrients from the roots of the grapevine.
1: Soil - 2: Climate - 3: Geographical location - 4: Grapes - & 5: Vinification.
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. Name the Classification Control Organizations for...
France: AOC Spain: DO Italy: DOC - IGT - & DOCG US: ABA Portugal: DOC Germany: QBA.
1: Chardonnay - & 2. Aligote.
80%.
Appellation designation: 85% - Varietal: 75%.

25. Name 4 Acids in grapes...
1:Tartaric acid - 2:Malic acid - 3:Lactic acid - & 4:Citric
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: 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: Sight - 2: Smell - 3: Taste - & 4: Finishes.

26. 3 types of wines...
Appellation designation: 85% - Varietal: 75%.
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: Still - 2: Sparkling - 3: Fortified wines.

27. 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.
A merchant/dealer that sells & ships wine as a wholesaler. They also buy matured wine & blend them - then they bottle and ship them.
1: Sweet- Tip of tongue 2: Sour/Acid- Side of tongue 3: Bitter- Back of tongue 4: Salty: Mid palate of tongue.
Fermentation is controlled by temperature - fermentation containers - and different fermentation processes.

28. Which climates produce grapes with lower acidity?
1: Pinot Nior - & 2: Gamay.
Warmer 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.