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. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.






2. A cone is a subgroup of a grape species and is distinguished from other clones by economically important hereditary traits such as its climactic adaptation.

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3. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew






4. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...






5. 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.






6. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.






7. Shade reduces the number of ________ on the shoots that emerge the following year from the nodes.






8. Why is experience particularly important for winemakers who are blending the wines for a cuvee?






9. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.






10. If canopy heigh remains constant - then increasing between-row spacing






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






12. Even though alternatives such as oak chips or oak structures added to wines in stainless steel tanks add oak character to the wines - they cannot have the same effect on a wine's other sensory properties because they will not be ______________ the wa






13. Winemakers taste the fortifying alcohol and match it to the wine being made because...






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






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






16. Oxidation without flor by _________ rather than aging for long periods in barrels is a common procedure for low-priced sherries and inexpensive fortified wine products called 'Malaga' 'Marsala' and 'Madeira'






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






18. Define 'canes'






19. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?






20. Red wines often benefit from ______________ after fermentation and during barrel aging.






21. Leaves export ______ to developing grapes






22. 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...






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






24. In filtering - the wine is forced through media that vary in 'tightness' from those that trap and remove just the very largest particles (chunks of grape skins) to those that take out...






25. The higher the alcohol content of a wine...






26. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.






27. The juice of Zinfandel and most other red wine grapes is...






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






29. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.






30. Winemakers find significant differences in oak from various forests in France: the trees in the warmer ___________ produce a more open-grained wood that contributes oak extract to wines relatively quickly - while slower-growing trees in the more cent






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






32. 'Organic growers' eschew pesticides.






33. Describe the aging regime you would use for White Riesling or other wine to which you want to add very little or no oak flavor.






34. What is reserve wine and how is it used in methode champenoise sparkling wine production?






35. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.






36. Corks come from the bark of an oak...






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






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






39. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...






40. If growers maximize light interception - the vine canopies will be thick and shady and grape yields and...






41. According to the legend - the methode champenoise was discovered by ______ sometime during the period ______to______.






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






43. Which grape variety below would be most consistently used for premium wines rather than jug wines?






44. A key factor that separates premium white grape vineyards from mediocre vineyards is...






45. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?






46. Are spurs longer or shorter than canes?






47. What three things happen when wines age in oak barrels?






48. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?






49. Scholars believe that the Italian pattern of introducing children to diluted wine at an early age in a family setting coupled with an overall social disapproval of drunkenness is...






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