Test your basic knowledge |

Wine Production 101

Subjects : hospitality, industries
Instructions:
  • Answer 50 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 is a botanical pesticide?






2. White item on the list is not part of 'the best possible aging conditions' for bottled wines?






3. When tasting dessert wines - take small sips to avoid palate fatigue






4. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.






5. If the amounts of the chemicals responsible for the celery/fresh vegetable - herbaceous - or ____________ of Sauvignon Blanc are reduced - fruity flavors of grapefruit - pineapple - melon - and fig emerge.






6. Winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tactile receptors in their mouths can sense its sweetness and tartness


7. Briefly explain why women must weigh more than one risk when considering whether or not to drink.






8. In sparkling wine production - as in white table wine production - the wines produced from the _______ are of higher quality and those from the harder pressings are distilled.






9. How does a vineyardist determine leaf layer number?


10. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...






11. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.






12. What is the 'retro nasal route'?


13. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?






14. White varietal wine whose wines acquire 'subtle - oily scents' as they age






15. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.






16. Why is harvesting Botrytis-infected fruit slow?


17. Imported sparkling wine makes up about ______% of the U.S. market.






18. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?






19. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.






20. Our appreciation of wines is mainly due to their...






21. Great wines are distinguished from ordinary wines by their...






22. Overall quality in red wines is correlated with total color and...






23. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.






24. Weather refers to the...






25. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?






26. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.






27. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.






28. When are grape plants most resistant to low temperatures?






29. A winetaster who is evaluating the quality of a wine will take time to notice -among other things - if the wine has a lot of odors or flavors or just a few - how well the individual parts fit together - and if it...






30. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'






31. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.






32. Refer to the label William Hill 1989 Willamette Valley Oregon Dry White Riesling. Which statement below is an accurate prediction of how you would expect this wine to taste and smell to most people?






33. Grape shoots emerge from...






34. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...






35. A successful Botrytis infection - from the point of view of the winemakers - if not the mold - is one in which the disease cycle is interrupted before the berries are broken and...






36. Which is the most common method of producing sparkling wines?






37. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...






38. The concentrated alcohol used to fortify wines is called _______.






39. Why has oak become the traditional aging container for wines?






40. Dessert wines are served in ____________ portions than table wines.






41. Wine sensory components such as color which evoke pleasure in and of themselves are said to have a...






42. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.






43. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.






44. What is photosynthesis?






45. You should wait 6-9 months after the yeast removal and sugar addition steps to drink methode champenoise wines. This period is recommended to allow the added sugar to become integrated into the wine.






46. The average maceration time for California Napa Gamay is about four days and for Cabernet Sauvignon is 7-8 days. This means that the average _________ is intended for more aging than the average __________.






47. In 1990 - white table wines - ros






48. The 'Orange Juice Effect' is an example of






49. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.






50. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.