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 style of port takes on its important sensory characteristics during long barrel aging?






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






3. California wineries age their red wines ________ months in the bottle before releasing them.






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






5. Red wines make up about __________% of the U.S. wine market during the 1980s.






6. How would a wine be aged in barrels to minimize its exposure to air?






7. The climate of the vineyard is called a...






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






9. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.






10. 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






11. Legumes add ___________ to the soil which will invigorate the vine.






12. What do carbonic maceration and m






13. Leaves in deep shade...






14. California has more ____________ than Region 1 acres.






15. About how much of a cuv






16. Why is harvesting Botrytis-infected fruit slow?


17. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.






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






19. Botrytis-affected dessert wines made in California are modelled after...






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






21. The people who should be most concerned about sulfites in wine are...






22. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.






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






24. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?






25. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests






26. In 1990 - white table wines - ros






27. What are two purposes for blending port?






28. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.






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






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






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






32. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.






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






34. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...






35. Women are more able to learn to _________ than men.






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






37. What is overcropping?


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






39. _____________ table wines are much more common than vintage-dated sparkling wines.






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






41. 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.






42. Why is it especially important to catch your first impressions when tasting port?


43. In California red grapes for varietal table wine making are harvested at higher '________' and lower total acids than are white grapes for varietal table wine making.






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






45. For winemaking the most important sugar in grape juice is sucrose.






46. The most prestigious wine of a sparkling wine producer may be called ______.






47. Winetasters may find that a wine's odors are stronger and more pleasant when they are experienced in the mouth as flavors rather than as odors entering the olfactory area in...






48. Which red wine is most likely to be aged in French Oak?






49. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?






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