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. 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...






2. ___________ are younger and get more brick red with age.






3. A typical ___________ spreads from one site to infect adjacent berries. A cluster with an advanced infection will contain berries in all stages from shriveled to healthy.






4. California has more ____________ than Region 1 acres.






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






6. Port production from _______________ is being done on a small scale in California.






7. __________ give wines more oak flavor.






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






9. 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...






10. A _____________ is one that stops by itself before all the glucose has been used up.






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






12. The canopy surface area should not exceed twice the...






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






14. What might lead you to have more olfactory fatigue while tasting red wines?






15. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.






16. PTC tasting is a well-documented example of how dramatically people can vary in their ability to taste something bitter and it accurately predicts a person's sensitivity to bitterness in wines.


17. Sherries referred to as ______ will have 7.5-10% sugar






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






19. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...






20. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?






21. Which red wine grape is preferred when grown in Region I?






22. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.






23. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?






24. The sensory organ for the sense of smell is located at the top and rear of the nasal cavity and about 5-10% of the air reaches it in...






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






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






27. Under which aging conditions will the components of the wine in a barrel become concentrated?






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






29. Leaving more nodes will increase the number of _____________ the following year - and the increased competition for resources among the more numerous shoots will decrease their growth.






30. The alcoholic fermentation in red wine production is _________________ than for white wine production.






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






32. In white table wines - this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long






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






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






35. Leaves in deep shade...






36. The blended wine that will be bottled for a second fermentation is called the vin de ______.






37. We should question the accuracy of the taste bud map of the tongue because we don't taste sweet or sour or bitter or salty in just...






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






39. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with the appetizers. You do not include green apple slices on the plate because ______.






40. What are the two processes that occur during aging of the champenoise sur lie?






41. 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






42. Thick canopies adversely affect...


43. 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.






44. Which is a botanical pesticide?






45. What are the preferred viticultural regions for most red wine grapes?






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






47. What changes would you expect when white wines age in the bottle?






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






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






50. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.