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. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.






2. 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...






3. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.






4. The term 'champagne' may be used on the label for a wine made in any part of France as long as the precise steps that are prescribed by the French law for the methode champenoise process are followed.






5. Botrytis can penetrate...






6. A typical disease cycle of Botrytis begins with the germination of spores that have overwintered in ______ following ______ and can produce shoots and leaves that look like they have been scorched.






7. A survey of U.S. urban hospitals found that wine was used as an appetite stimulant - for its general therapeutic value - and as an aid to sleep in place of...






8. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.






9. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.






10. When judging the appearance of wines - the taster evaluates their






11. Upright shoots grow faster than...






12. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.






13. Wine provides about how many calories per four-ounce serving?






14. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?






15. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.






16. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.






17. Free-run juice has more sugar and less acid and tannin than press-run juice because press juice is ________________ from must containing a higher proportion of stems - skins - and seeds.






18. You are tasting two White Riesling wines. They are identical except for sugar content. Wine A has three times as much sugar as wine B. When you taste the two wines - you expect wine A to have more ____ than wine B.






19. At what blood alcohol concentration do most people perceive the maximum relaxation?






20. Why is harvesting Botrytis-infected fruit slow?


21. In regards to winemaking - what is the hazard of treating grapes with sulfur?






22. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________






23. Mild cheeses such as baby swiss are enjoyed with wines because they reduce the...


24. 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?






25. In winetasting we take advantage of a large part of our capacity to distinguish a wide range of _____ from yellow-greens to brick reds and purples.






26. Demographic studies have shown that wine drinkers are better educated and earn more than...






27. What element of red wines will probably cause you to have palate fatigue? How can you minimize it?






28. What factors are important for slower bottle aging?






29. Under the right circumstances - __________ improves winegrape quality.






30. About how many leaves does a shoot need to mature its grape clusters?






31. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon






32. Where are the papillae located that have very few taste buds in them?


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






34. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?






35. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...






36. You are going to make your mark in the wine world by creating a rare style of dry Chenin Blanc with a lot of oak character. What aging regine would you use?






37. Which tasting order would place the second wine at a disadvantage?






38. Dry white varietal wine most likely improve with bottle aging.






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






40. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...






41. You are having dinner at a friend's house and drinking a delicious bottle of white wine. You pick it up and notice that the label says 'CALLAWAY Vineyard and Winery 1990 'CALLA-LEES' Chardonnay. 'IN THE CLASSIC SUR LIE STYLE'. Your friend asks you wh


42. The process of collecting yeast for removal is...






43. The date that bottles in the case were filled is stamped on the box. This is useful for estimating the _________ of wines without vintage dates.






44. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.






45. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.






46. When the stimulus alcohol present in high amounts in a wine - you can expect to experience both a taste and a tactile sensation. These sensations are






47. A typical sulfur dioxide in wine would be ______.






48. Sediments in wine tanks are called...






49. A wine is neither heat- nor cold-stable if it becomes _____ when exposed to high temperatures and it forms crystals when subjected to temperatures around 32 degrees F.






50. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.