Book Generated Quiz Questions Flashcards by Isabel Jacobson

Which of the following conditions allows for the best impression of a wine?
a) A room that has been cleaned with bleach;
b) A room that allows natural light;
c) A palate that has been freshly brushed with toothpaste;
d) A palate after a cup of coffee.

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Which of the following is the most common colour for red wines?
a) Purple
b) Ruby
c) Garnet
d) Tawny

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Which of the following is the most common colour for white wines?
a) Lemon
b) Gold
c) Amber
d) Brown

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If the pigmentation of a wine reaches from the core to the rim, it should be described as:
a) Pale
b) Medium
c) Deep
d) Pronounced

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Oak and malolactic conversion aromas are considered:
a) Primary Aromas
b) Secondary Aromas
c) Tertiary Aromas
d) Faulted Aromas

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A fortified wine such as Fino Sherry with 15% alcohol is described as having:
a) Low alcohol
b) Medium alcohol
c) High alcohol

A.
It would be low alcohol on the SAT Fortified wine scale
Low: 15-16.4%
Medium: 16.5018.4%
High: 18.5% and above

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Which structural component is the main factor that contributes to body in a wine?
a) Sugar
b) Acidity
c) Tannins
d) Alcohol

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Which factor is important for balance in wine with sugar?
a) Acidity
b) Alcohol
c) Flavour characteristics
d) Tannins

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A wine should meet how many positive criteria to qualify as acceptable?
a) One
b) Two
c) Three
d) None – there are problems on all criteria

Outstanding=all 4
Very Good= 3
Good= 2
Acceptable=1
Poor= bad in all categories

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Which of the following is true about Sweetness in food when pairing with wine?
a) It makes a wine seem more acidic
b) It makes a wine seem more bitter
c) It makes seem less fruity
d) All of the above

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Which of the following is true about Umami in food when pairing with wine?
a) It makes a wine seem more bitter
b) It makes a wine seem less acidic
c) It makes a wine seem sweeter
d) None of the above

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Salt can enhance the flavour in wine.
a) True
b) False

True

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Acidity in food can make a wine seem:
a) Drier
b) Less acidic
c) Less fruity
d) More bitter

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Which statement is true about flavour intensity in food and wine pairing?
a) The flavour intensity of the food should be higher that the flavour intensity of the wine
b) The flavour intensity of the wine should be higher than the flavour intensity of the food
c) The food and wine should have equal flavour intensities
d) None of the above

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Which of the following pairings is correct?
a) Salt in food decreases Acidity in wine
b) Umami in food decreases Alcohol in wine
c) Chili Heat in food decreases Bitterness in wine
d) Sweetness in food decreases Acidity in wine

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The effect of chili heat is greatest in which wine style?
a) Wines with higher alcohol
b) Wines with lower alcohol
c) Wines with residual sugar
d) Wines with intense fruity characters

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A person’s sensitivities do not play an important role in matching food and wine.
a) True
b) False

B. False

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Food has a greater impact on wine than wine has on food.
a) True
b) False

A. True

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Which statement is true?
a) Poor storage can create faulted wines
b) Wines mature well in extremes of temperature
c) Wines sealed with a screwcap should be stored on its side
d) Bright light helps a wine retain its freshness

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Which degree is generally accepted as “room temperature?”
a) 6°C / 46°F
b) 12°C / 50°F
c) 18°C / 64°F
d) 24°C / 75°F

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Which type of wine is best served in a flute?
a) Sparkling wine
b) Dry red wine
c) Dry white wine
d) Fortified sweet wine

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Which style of wine could be served at the warmest temperature range?
a) Still red wine
b) Rosé wine
c) Sparkling wine
d) Sweet wine

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Which of the following wines should be served at the coolest temperature range?
a) Beaujolais
b) Champagne
c) Pinot Grigio
d) Shiraz

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When opening a bottle of sparkling wine, one should always:
a) Hold the cork secure while loosening the cage
b) Hold the bottle at an angle
c) Turn the bottle, not the cork
d) All of the above

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When decanting an aged red wine, why should it be held near a light source? a) It helps prevent the sediments from being agitated b) It helps bring the wine up to room temperature c) It helps with seeing when sediments collect in the neck d) None of the above

Aromas of damp cardboard and muted fruit flavours is indicative of: a) A wine that has been in contact with a cork contaminated with TCA b) A wine that has been unintentionally exposed to oxygen by a failed closure c) A wine that has been damaged by exposure to heat or sunlight d) A wine that has thrown sediment from prolonged aging in bottle

A | TCA

A blanket system: a) Chills a wine to proper serving temperature b) Adds a layer of gas to protect remaining wine from oxidation c) Is a decanting method that efficiently allows a wine to breathe d) None of the above

Which of the following pairs are found in the pulp of a grape? a) Carbon dioxide and alcohol b) Colour and tannin c) Seeds and stems d) Sugar and acid

Most wine grapes belong to which species of vine? a) African b) Asian c) European d) North American

Which is the correct order for grape formation and ripening? a) Flowering, Fruit Set, Véraison, Ripening b) Ripening, Véraison, Fruit Set, Flowering c) Fruit Set, Flowering, Ripening, Véraison d) Véraison, Ripening, Flowering, Fruit Set

Which of the following occurs during Véraison? a) Flowers are pollinated and turn into newly formed grapes b) Grapes change colour from dark green to golden or reddish-purple c) Grapes swell with water and sugars d) Grapes develop tannins and flavours

An example of a grape that can only successfully grow in a warm climate: a) Chardonnay b) Grenache c) Pinot Noir d) Sauvignon Blanc

Warm ocean currents play a significant climatic role in: a) California b) Chile c) Northern Europe d) South Africa

C. South Africa has cool ocean currents which is why it is not the answer.

A wine region with an average growing season temperature of 17°C / 63°F is considered to have a: a) Cold Climate b) Cool Climate c) Moderate Climate d) Warm Climate

C | Moderate Climate

In climates further from the equator, vineyards can maximise sunlight exposure by: a) Planting grapes on flat, easily accessible land b) Planting grapes on slopes that receive ample shade c) Planting grapes on slopes facing rivers d) Planting grapes on cool soils with no stones

Which environmental factor best creates sunny summers and dry autumns that can extend the growing season? a) Bodies of water b) Cloud cover c) Mountains d) Soils

Most of the world’s vineyards are found between which degrees of latitude? a) 10 to 30 b) 20 to 40 c) 30 to 50 d) 40 to 60

Which weather-related issue can result in wines that are too high in acidity? a) Cooler than usual vintages b) Frost c) Hail d) High levels of rain

Which of the following is a challenge in the spring that can reduce the crop for the year? a) Drought b) Frost c) Hail d) Hotter than usual temperatures

The challenge of lower yields is: a) Commercial viability b) Diluted flavours c) Lower sugar levels d) Shriveled grapes that develop raisin-like flavours

An example of a pest or disease that is beneficial to grapes is: a) Birds b) Pierce’s Disease c) Mildew d) Botrytis

Grapes harvested later in the ripening process will have: a) Higher acidity, lower sugars b) Higher sugars, lower acidity c) Higher sugars and acidity d) Lower acidity and sugars

Vendanges tardives indicates a wine made from: a) Grapes that have been picked later in the harvest season b) Grapes that have been affected by botrytis c) Grapes that have been left to freeze on the vine d) Grapes that have been harvested from old vines

An example of a PDO-level wine in Europe is: a) Indicazione Geografica Tipica b) Qualitätswein c) Vin de Pays d) Vino de la Tierra

The acronym AOC refers to a PDO-wine from which country? a) France b) Germany c) Italy d) Spain

Which process maximizes extraction of liquid from grapes? a) Crushing b) Pressing c) Fermentation d) Maceration

B | Pressing

Which is the correct typical order for red winemaking? a) Crushing, Pressing, Draining, Fermentation, Maturation b) Crushing, Fermentation, Draining, Pressing, Maturation c) Draining, Maturation, Pressing, Crushing Fermentation d) Maturation, Fermentation, Crushing, Draining, Pressing

Which is the correct order for dry white winemaking? a) Crushing, Pressing, Fermentation, Maturation b) Fermentation, Maturation, Crushing, Pressing c) Maturation, Crushing, Pressing, Fermentation d) Pressing, Fermentation, Crushing, Maturation

Which vessel would lead to maturation with oxygen? a) OId oak vats b) Bottles c) Cement tanks d) Stainless steel tanks

A | OId oak vats

Which of the following statements about Pinot Noir is true? a) Pinot Noir is widely planted as it adapts easily to a variety of climatic conditions b) Pinot Noir can be enjoyed when it is young c) Pinot Noir produces full-body wines with strong tannins d) Pinot Noir can withstand intense flavours from new oak

If a climate or vintage is too warm, the flavours of Pinot Noir will: a) Be well-suited for several years aging in bottle b) Show unattractive flavours of cooked fruit c) Show subtle flavours of clove and smoke d) Struggle to ripen

Which labelling term would be the highest-quality from the best vineyards in Burgundy? a) Cru b) Grand Cru c) Premier Cru d) Villages

B | Grand Cru

Which of the following is not a village AOC in Burgundy? a) Beaune b) Gevrey-Chambertin c) Nuits-Saint-Georges d) Pomerol

Good examples of Pinot Noir in California are generally not found in: a) Carneros b) Santa Barbara c) Sonoma d) Napa

A cool region of Australia that produces quality Pinot Noir is: a) Barossa Valley b) Hunter Valley c) Clare Valley d) Yarra Valley

Which region of New Zealand is not famous for its Pinot Noir? a) Central Otago b) Hawke’s Bay c) Marlborough d) Martinborough

Which Chilean region produces very good Pinot Noir? a) Casablanca Valley b) Central Valley c) Colchagua d) Maipo

Which region is well known for producing high quality Pinot Noir in South Africa? a) Mornington Peninsula b) Oregon c) Stellenbosch d) Walker Bay

Blending Pinot Noir with other grapes is common practice in: a) Burgundy b) Beaujolais c) Champagne d) Hermitage

What type of climate is best suited for Zinfandel/Primitivo? a) Cool Climate b) Moderate Climate c) Warm Climate d) All of the above

Which statements about White Zinfandel are true? 1) It is a white wine 2) It is medium-sweet 3) It is high alcohol 4) It is typically aged in oak a) 2 only b) 2 & 4 c) 1, 2, & 4 d) All of the above

Zinfandel grapes can often raisin on the vine. a) True b) False

Which best describes a red Zinfandel? a) Blackberry, High Alc, Full Body b) Pineapple, Medium Alc, Medium Body c) Raspberry, Low Alc, Light Body d) Red Plum, High Alc, Medium Body

Which Italian region is the source of wines made from Primitivo? a) Piemonte b) Puglia c) Tuscany d) Veneto

Just-ripe Riesling produces flavours of: a) Apple, lime, and lemon b) Apricot, mango, and raisins c) Asparagus, green bell pepper, and gooseberry d) Vanilla, coconut, and hazelnut

Naturally high acidity in Riesling means: a) It is suitable for late-harvesting when conditions are right b) It should be consumed young and does not have potential to develop further c) Oak aging is often used to contribute to balance and complexity d) None of the above

Which of the following terms describes a sterile grape juice that can be added to sweeten some Rieslings? a) Prädikatswein b) Qualitätswein c) Süssreserve d) Spätlese

What is the determining factor for each of the German Prädikatswein levels? a) Vineyard site b) Vintage c) Sugar levels d) Price

In order of least ripe to most ripe, which of the following is correct? a) Kabinett, Spätlese, Auslese, Beerenauslese b) Beerenauslese, Auslese, Spätlese, Kabinett c) Auslese, Beerenauslese, Spätlese, Kabinett d) Spätlese, Kabinett, Auslese, Beerenauslese

Which Prädikatswein translates to English as “late harvest?” a) Auslese b) Eiswein c) Halbtrocken d) Spätlese

Which region typically has lighter-bodied Rieslings that have medium-sweetness? a) Mosel b) Rheingau c) Pfalz d) Eden Valley

A | Mosel

# Which term refers to a Riesling that is made from select dried berries? a) Halbtrocken b) Kabinett c) Landwein d) Trockenbeerenauslese

D | Trockenbeerenauslese

Which pair of regions produces Australia’s signature Rieslings? a) Clare Valley and Eden Valley b) Barossa Valley and McLaren Vale c) Yarra Valley and Hunter Valley d) Mornington Peninsula and Margaret River

The Vosges Mountains allow Riesling to ripen slowly and gradually in which French region? a) Alsace b) Burgundy c) Loire Valley d) Rhône Valley

A | Alsace

Chenin Blanc, Sémillon, and Furmint are often used to produce high-quality: a) Sparkling wines made using the traditional method b) Red wines that are often matured in oak c) Sweet wines made from noble rot d) Wines that are fortified after fermentation

The grape variety used to make a Vouvray is: a) Chenin Blanc b) Furmint c) Sémillon d) All of the above

A | Chenin Blanc

The style of wine from Vouvray AOC is: a) Dry to off-dry b) Medium to Sweet c) Sparkling d) All of the above

Sauvignon Blanc is typically blended with: a) Chenin Blanc b) Sémillon/Semillon c) Furmint d) None of the above

Which term is an indication of sweetness in a wine from Tokaj? a) Beerenauslese b) Classico c) Puttonyos d) Reserva

South Africa’s most widely planted white grape variety is: a) Chenin Blanc b) Furmint c) Semillon d) None of the above

Which region is not known for its botrytis-affected sweet wines? a) Hunter Valley b) Sauternes AOC c) Tokaj d) Vouvray AOC

A Tokaji wine made from Furmint can be dry. a) True b) False

Sauternes wines are based on which variety? a) Chenin Blanc b) Furmint c) Riesling d) Sémillon

Which best describes a Semillon from the Hunter Valley? a) Dry, Full body, Oak-matured b) Dry, Light body, Unoaked c) Sweet, Full body, Oak-matured d) Sweet, Medium body, Unoaked

Which of the following statements about Chardonnay is false? a) Chardonnay is always oaked b) Chardonnay is the grape of Chablis c) Chardonnay is grown in a range of climates d) Chardonnay can show a range of primary fruit characters

Which best describes a typical of a warm-climate Chardonnay? a) High Acid, Light to medium body, Apple and lemon b) Medium acid, Full body, Pineapple and banana c) Low acid, Medium body, Raspberry and Plum d) Medium to High acid, Medium to full body, Peach and Melon

Which winemaking practice contributes flavours of butter and cream to a Chardonnay? a) Malolactic conversion b) Lees stirring c) Oak barrel maturation d) Bottle aging

Winemakers can use oak chips to give Chardonnay oak flavours. a) True b) False

True

Which of the following is not an AOC for Chardonnay? a) Bordeaux AOC b) Bourgogne AOC c) Mâcon AOC d) Meursault AOC

Which of the following regions would Chardonnay most likely be unoaked? a) Chablis AOC b) Puligny-Montrachet AOC c) Meursault AOC d) Pouilly-Fuissé AOC

Which region is considered the heart of Burgundian Chardonnay? a) Côte de Nuits b) Côte de Beaune c) Côte-Rôtie d) Côtes du Rhône

Which region on a label would unlikely be a source of high-volume Chardonnay? a) Central Valley b) Hawke’s Bay c) Southeastern Australia d) Western Cape

Which Californian region would have a warmer climate for Chardonnay? a) Carneros b) Napa Valley c) Santa Barbara d) Sonoma

Which of the following is not an Australian region known for its Chardonnay? a) Adelaide Hills b) Margaret River c) Walker Bay d) Yarra Valley

C. Walker Bay is in South Africa

Which of the following statements about Sauvignon Blanc is false? a) It is an aromatic varietal b) It is usually high in acidity and light to medium bodied c) It needs a warm climate to show its herbaceous character d) It does not typically benefit from bottle aging

Which of the following is not an AOC for Sauvignon Blanc in the Loire Valley? a) Sancerre AOC b) Pouilly-Fuissé AOC c) Touraine AOC d) Pouilly-Fumé AOC

Sémillon and Sauvignon Blanc are blended in Bordeaux because: a) Sauvignon Blanc lacks acidity, adding Semillon increases aging potential b) Sémillon is an aromatic grape that can help bring flavour to Sauvignon Blanc c) Sauvignon Blanc benefits from additional body brought to the blend by Sémillon d) All of the above

Which Bordeaux AOC is home to top quality Sauvignon Blanc? a) Haut-Médoc AOC b) Margaux AOC c) Pessac-Léognan AOC d) St.-Émilion AOC

The classic home for Sauvignon Blanc in New Zealand is found in: a) Hawke’s Bay b) Marlborough c) Central Otago d) Walker Bay

New Zealand Sauvignon Blanc can best be described as: a) Dry, high acidity, neutral aromas b) Off-dry, high acidity, pungent aromas c) Dry, high acidity, pungent aromas d) Off-dry, low acidity, neutral aromas

Most of California is not suited to growing fresh, herbaceous Sauvignon Blanc because: a) Fogs keep temperatures cool b) Soils are too fertile c) The climate is too warm d) The weather is too dry

What pair of regions in South Africa are famous for Sauvignon Blanc? a) Casablanca Valley and Central Valley b) Constantia and Elgin c) Napa Valley and Sonoma d) Walker Bay and Western Cape

Pinot Gris is the same grape variety as Pinot Noir. a) True b) False

Compared to Pinot Grigio, Pinot Gris is typically: a) Higher acid, Lighter body, More complex b) Higher acid, Fuller body, Less complex c) Lower acid, Lighter body, Less complex d) Lower acid, Fuller body, More complex

Pinot Gris is known as Pinot Grigio in: a) Germany b) Italy c) Portugal d) Spain

Pinot Grigio/Pinot Gris is often fermented and matured in a portion of new oak. a) True b) False

B. False

Which pair of regions are known for producing Pinot Grigio in Italy? a) Campania and Venezie b) Friuli and Veneto c) Piemonte and Puglia d) Tuscany and Marche

Typical aromas and flavours for Pinot Gris in Alsace are: a) Lemon, apple, and honey b) Peach, mango, and honey c) Rose, clove and banana d) Strawberry, clove and mushroom

Identify the grape varieties that can be classified as vendanges tardives in Alsace. 1) Gewurztraminer 2) Pinot Gris 3) Riesling 4) Sémillon a) 2 only b) 2 & 4 c) 1, 2, & 3 d) All of the above

Gewurztraminer and Viognier are often blended together. a) True b) False

B. False

Gewurztraminer is best described as: a) Medium-bodied with medium alcohol b) Full-bodied with high alcohol c) Light-bodied with light alcohol d) Any of the above; it depends on the sweetness

Albariño is the white grape of which region? a) Priorat DOCa b) Rías Baixas DO c) Ribera del Duero DO d) Rioja DOCa

Which AOC is home to the finest examples of Viognier? a) Condrieu AOC b) Côte-Rôtie AOC c) Graves AOC d) Touraine AOC

Dry, full-body, pronounced aromas of peach, apricot, and blossom best describe: a) Albariño b) Gewurztraminer c) Pinot Gris d) Viognier

The Albariño grape is known for producing which of the following: a) Sweet, high-acid, oaked white wines with tropical fruit character b) Light to medium bodied red wines with red fruit character c) Unoaked dry white wines with citrus and stone fruit character d) Simple, medium-sweet unoaked rosé wines with red fruit character

Merlot is originally from: a) Bordeaux b) Burgundy c) Loire Valley d) Rhône Valley

Riper Merlot from a warmer climate will show primary flavours of: a) Blackcurrant and green bell pepper b) Blackberry and black plum c) Green apple and lemon d) Strawberry and black pepper

When blended together, Merlot brings to Cabernet Sauvignon: a) Lower tannin and red-fruit flavours b) Higher tannin and red-fruit flavours c) Lower tannin and dark-fruit flavours d) Higher tannin and dark-fruit flavours

Merlot typically needs more time to mature in oak and age in bottle than Cabernet Sauvignon. a) True b) False

B. False

Which river divides Bordeaux into a Left and Right Bank? a) Gironde b) Loire c) Rhine d) Rhône

Which of the following communes is not on the Left Bank? a) Margaux b) Pomerol c) Pessac-Léognan d) Pauillac

Which of the following AOCs would be mostly Merlot? a) Haut-Médoc AOC b) Graves AOC c) St.-Émilion Grand Cru AOC d) Pessac-Léognan AOC

Premium California Merlot typically shows light, subtle flavours of vanilla and coconut. a) True b) False

B. False. It shows pronounced flavors of vanilla and coconut not subtle

Which Chilean region typically produces medium-bodied Merlots from high yields? a) Casablanca Valley b) Central Valley c) Colchagua d) Maipo

In which Australian region does Merlot play an important role in blends with Cabernet Sauvignon? a) Barossa Valley b) Coonawarra c) Margaret River d) Mornington Peninsula

The climate of Bordeaux is best described as: a) Cool continental b) Moderate maritime c) Warm Mediterranean d) Hot tropical

Which of the following statements best describes a Cabernet Sauvignon? a) High tannin, pronounced aromatics, high acidity b) Medium tannin, medium aromatics, full body c) Soft tannin, medium aromatics, light body d) High tannins, high aromatics, medium acidity

Which flavour profile best describes a Cabernet Sauvignon? a) Strawberry, mushroom, and barnyard b) Black currants, bell pepper, and mint c) Plum, dark cherry, and coffee d) Blackberry, black pepper, and liquorice

Which of the following statements about Cabernet Sauvignon is true? a) It ripens easily so can be grown in either a cool or warm climate b) It has its classic home on the Right Bank of Bordeaux c) Its high acidity and high tannins enable it to age for a long time d) All of the above

Which AOC includes the sub region of Pessac-Léognan? a) Médoc AOC b) Haut-Médoc AOC c) Graves AOC d) St. Émilion AOC

C | Graves

Which region has established itself as a source of distinctively minty Cabernet Sauvignon in Australia? a) Coonawarra b) Barossa Valley c) Hawke’s Bay d) Oakville

Which of the following statements about Napa Valley Cabernet Sauvignon is false: a) It is a powerful wine with high, ripe tannins b) It has pronounced flavours of black fruits and oak c) It is sometimes blended with small amounts of other grape varieties d) It is difficult to ripen in the California climate

Which Chilean region is not a major source of Cabernet Sauvignon and Merlot? a) Casablanca b) Central Valley c) Colchagua d) Maipo

In which region would Carmenère be blended with Cabernet Sauvignon? a) Calistoga b) Colchagua c) Margaret River d) Stellenbosch

Which term in Bordeaux indicates a high ranking for the best wines of the region? a) Château b) Cru Bourgeois c) Grand Cru Classé d) Supérieur

Which flavour profile best describes a Syrah? a) Strawberry, mushroom, and barnyard b) Black currants, green bell pepper, and cedar c) Red Plum, dark cherry, and coffee d) Blackberry, black pepper, and herbal

Which of the following would be a good description of a Syrah grape? a) Large berries, thin skins, and low acidity b) Small berries, thin skins, and medium acidity c) Small berries, thick skins, and medium to high acidity d) Large berries, thick skins, and high acidity

Syrah is used to blend with Grenache to bring: a) More colour and softer tannins b) Lighter colour and higher tannins c) More colour and higher tannins d) Light colour and lower tannins

The classic region for Syrah is: a) The Northern Rhône b) The Southern Rhône c) The Left Bank d) The Right Bank

Among the best appellations for Syrah are: a) Chambertin and Montrachet b) Côte-Rôtie and Hermitage c) Margaux and Pauillac d) St.-Émilion and Pomerol

B | Côte-Rôtie and Hermitage

Why are Syrah grapes hand-harvested in the Rhône Valley? a) Grapes are harvested from old vines b) Noble rot only affects some of the grapes c) Vines are planted in gravel soils d) Vineyards are planted on steep slopes

Which Australian region has a cloudy climate that results in medium-bodied Shiraz? a) Barossa Valley b) Clare Valley c) Hunter Valley d) Yarra Valley

Which best describes a wine made from Gamay? a) Low acid, High tannin, Strawberry and Mint b) Medium acid, Medium tannin, Dark Plum and Blackberry c) Medium to High acid, Low tannin, Apple and Lemon d) High acid, Low to Medium tannin, Red Cherry and Raspberry

Which region is famous for producing wines made from Gamay? a) Beaujolais b) Burgundy c) Rhône Valley d) Rioja

Which of these is a cru that produces wines made from Gamay? a) Beaune b) Fleurie c) Hermitage d) Minervois

Which of the following would be a good description of a Grenache grape? a) High sugars, thin skins, and low acidity b) Low sugars, thin skins, and medium acidity c) Low sugars, thick skins, and medium acidity d) High sugars, thick skins, and high acidity

Which flavour profile best describes a Grenache? a) Strawberry, red plum, and white pepper b) Black currants, bell pepper, and cedar c) Plum, dark cherry, and coffee d) Blackberry, black pepper, and liquorice

Which pair of grape varieties are commonly blended with Grenache? a) Cabernet Sauvignon and Merlot b) Gamay and Pinot Noir c) Sangiovese and Primitivo d) Syrah and Tempranillo

D | Syrah and Tempranillo

Grenache is often used to produce rosé wines. a) True b) False

A. True

Which region would see red wines made mostly from Grenache? a) Côtes du Rhône b) Côte de Beaune c) Côte-Rôtie d) Côte de Nuits

Which of the below is a Grenache-based cru in the Southern Rhône? a) Châteauneuf-du-Pape AOC b) Condrieu AOC c) Hermitage AOC d) Minervois AOC

The most powerful expression of Garnacha in Spain is from: a) Catalunya DO b) Navarra DO c) Priorat DOCa d) Rioja DOCa

Which of the following pairs of regions is home to many old vine Grenache? a) Barossa Valley and McLaren Vale b) Casablanca Valley and Colchagua c) Central Otago and Hawke’s Bay d) Stellenbosch and Walker Bay

Which best describes a wine made from Tempranillo? a) Low acid, High tannin, Blackcurrant and Green Bell Pepper b) Medium acid, Medium tannin, Red Cherry and Blackberry c) Medium to High acid, Low tannin, Peach and Pineapple d) High acid, Medium to High tannin, Dark Plum and Black pepper

Which term does not appear on a Spanish label? a) Classico b) Gran Reserva c) Reserva d) None of the above

Which region is the most famous for Tempranillo-based wines in Spain? a) Catalunya DO b) Priorat DOCa c) Rías Baixas DO d) Rioja DOCa

In Spain, the term Crianza indicates a wine that will show the most prounced tertiary aromas. a) True b) False

B. False

In which region is Tempranillo very full-bodied and has dark fruit character? a) Rías Baixas DO b) Ribera del Duero DO c) Rioja DOCa d) All of the above

Which is the correct order for aging minimums in Spain from shortest to longest? a) Crianza, Joven, Gran Reserva, Reserva b) Gran Reserva, Reserva, Crianza, Joven c) Joven, Crianza, Reserva, Gran Reserva d) Reserva, Gran Reserva, Joven, Crianza

A black grape unique in South Africa is: a) Barbera b) Carmenère c) Malbec d) Pinotage

Which variety native to southwest France is the most important black grape variety in Argentina? a) Carmenère b) Grenache c) Malbec d) Pinotage

Which variety native to Bordeaux is widely grown in Chile? a) Carmenère b) Malbec c) Pinotage d) Sémillon

Deeply coloured, high tannins, full body, and flavours of blackberry and eucalyptus best describes a: a) Carmenère b) Malbec c) Nebbiolo d) Pinotage

Pinotage is sometimes blended with Cabernet Sauvignon and Merlot to create: a) Amarone della Valpolicella b) Cape Blends c) Côtes du Rhône-Villages d) Méthode Cap Classique

Malbec is commonly blended with Garnacha in Mendoza. a) True b) False

B. False

The grape of Soave is: a) Cortese b) Fiano c) Garganega d) Verdicchio

Gavi DOCG is located in which part of Italy? a) Campania b) Marche c) Piemonte d) Veneto

The main grape of Gavi DOCG is: a) Cortese b) Fiano c) Garganega d) Verdicchio

Typical aromas and flavours of Fiano include: a) Blossom, pear, and vanilla b) Lemon, fennel, and apple c) Peach, melon, and mango d) Strawberry, raspberry, and red cherry

An important DOC in the Marche region is ___________ dei Castello di Jesi. a) Cortese b) Garganega c) Fiano d) Verdicchio

Soave wines are always white and can be either dry or sweet. a) True b) False

A. True

Which Italian white variety typically has the fuller body and medium acidity? a) Cortese b) Garganega c) Fiano d) Verdicchio

C | Fiano

Which of the below is not a red wine from Piemonte? a) Brunello di Montalcino DOCG b) Barolo DOCG c) Barbera d’Asti DOCG d) Barbaresco DOCG

Which grape is used to make Barolo DOCG? a) Barbera b) Corvina c) Nebbiolo d) Sangiovese

High acidity, high tannins, with red-fruit, dried herbs, and rose aromas best describes a: a) Barbera b) Corvina c) Nebbiolo d) Montepulciano

Which is the main grape of a Valpolicella blend? a) Barbera b) Corvina c) Garganega d) Nebbiolo

B | Corvina

Which pair of wines are made using the appassimento method? a) Amarone della Valpolicella DOCG & Valpolicella Classico DOC b) Recioto della Valpolicella DOCG & Amarone della Valpolicella DOCG c) Valpolicella DOC & Valpolicella Classico DOC d) Valpolicella Classico DOC & Recioto della Valpolicella DOCG

In which region is Corvina most important? a) Abruzzo b) Piemonte c) Tuscany d) Veneto

The appassimento method creates sweet wines by: a) Botrytis fungus developing on the skins b) Harvesting grapes later in the season c) Freezing the grapes on the vines d) Drying the grapes after the harvest

Wines made from Barbera are typically more enjoyable at a younger stage than Nebbiolo. a) True b) False

True

Which best describes an Amarone della Valpolicella? a) Dry, Full body, High Alc, High Tannin, b) Off-dry, Medium body, Medium Alc, Medium Tannin c) Medium, Light body, Low Alc, Low Tannin d) Sweet, Full body, Medium alc, Medium Tannin

The term Classico on an Italian label indicates: a) The wine is made from Sangiovese b) The wine comes from a historic centre of a wine region c) The wine has been aged for a minimum set number of months d) Both the grape variety and the wine region

The term riserva on an Italian wine label indicates: a) The wine has been aged for a set number of months b) The wine is of a lower minimum alcohol c) The wine is from the best vineyards d) None of the above; it has no legal implications

Chianti is dominated by which grape variety? a) Corvina b) Montepulciano c) Nebbiolo d) Sangiovese

Which of these wines is not made with Sangiovese? a) Chianti Classico b) Brunello di Montalcino c) Montepulciano d’Abruzzo d) None of the above

Which of the following best describes a wine made from Sangiovese? a) Low acid, Low tannin, Red Cherry, Red Plum b) Medium acid, Medium tannin, Black Cherry, Black Plum c) Medium to High acid, Medium tannin, Peach, Pineapple d) High acid, High tannin, Red Cherry, Dried Herbs

Montepulciano d’Abruzzo is a simple, fruity white wine from Abruzzo. a) True b) False

False. Its a red wine

Broadly speaking, two categories of sparkling wine are: a) Barrel-fermented and Tank-fermented b) Barrel-fermented and Bottle-fermented c) Bottle-fermented and Tank-fermented d) Bottle-fermented and Malolactic-fermented

Generally speaking, how much will the alcohol of a base wine increase during second fermentation? a) 1 – 2% b) 4 - 6% c) 10 - 12% d) 15 – 20%

Stopping fermentation by filtering out the yeast results in a sparkling wine that is: a) Sweet with low alcohol b) Sweet with high alcohol c) Dry with low alcohol d) Dry with high alcohol

Which style of sparkling wine is not a tank-method sparkling wine? a) Asti b) Cava c) Prosecco d) None of the above

Glera forms the base to which sparkling wine? a) Asti b) Cava c) Méthode Cap Classique d) Prosecco

Which factor adds bready complexity to a bottle-fermented sparkling wine? a) Aging wines in oak barrels b) Extended contact with dead yeast cells c) Adding a mixture of sugar and yeasts d) Adding a mixture of sugar and wine

What is the correct order for the production of a bottle-fermented sparkling wine? a) Second-fermentation, yeast autolysis, disgorgement, dosage b) Dosage, second-fermentation, yeast autolysis, disgorgement c) Second-fermentation, disgorgement, dosage, yeast autolysis d) Yeast autolysis, disgorgement, second-fermentation, dosage

What is added to a base wine to inaugurate a second-fermentation in a bottle-fermented sparkling wine? 1) Alcohol 2) Sugar 3) Wine 4) Yeast a) 3 only b) 2 & 4 c) 1, 2, & 4 d) All of the above

Biscuity, bready flavours in a bottle-fermented sparkling wine are described as: a) Frizzante b) Autolytic c) Dosage d) Remuage

“Riddling” refers to which part of the traditional method of making sparkling wine? a) Adding sugar and yeast to start a second-fermentation b) Aging sparkling wines on their lees c) Turning the bottles to collect yeast cells at the neck d) Removing dead yeast cells and topping up with a sugar and wine mixture

The purpose for disgorging a bottle-fermented wine is to: a) Add carbon-dioxide to the wine b) Add extra levels of alcohol to the wine c) Remove dead yeast cells d) Remove surplus wine

Which term refers to an automated system for riddling? a) Dosage b) Gyropalette c) Liqueuer d’expédition d) Méthode traditionelle

Base wines for sparkling wine are usually a blend from different: a) Grape varieties b) Villages c) Vineyards d) All of the above

The term ‘brut’ refers to a sparkling wine that is: a) A blend of different vintages b) Lightly-sparkling c) Dry d) Medium-sweet

Which of the following is not a traditional method sparkling wine? a) Cava b) Champagne c) Méthode Cap Classique d) Prosecco

Which of the following is not a grape of Champagne? a) Chardonnay b) Pinot Gris c) Pinot Meunier d) Pinot Noir

Due to the very cool climate, most base wines in Champagne are: a) Low alcohol and high acidity b) Low acidity and high alcohol c) Low alcohol and low acidity d) High alcohol and high acidity

What is the minimum legal period for aging Champagne on its lees? a) 6 months b) 12 months c) 24 months d) 36 months

A Vintage Champagne is a blend of grapes harvested in different years. a) True b) False

False

A sparkling wine labelled as Demi-sec is dryer than one labelled as Brut. a) True b) False

False

Cava refers to: a) A tank-fermented sparkling wine from Italy b) A tank-fermented sparkling wine from Spain c) A bottle-fermented sparkling wine from Italy d) A bottle-fermented sparkling wine from Spain

Which pair of French grapes are occasionally used in the production of Cava? a) Chardonnay and Pinot Noir b) Chenin Blanc and Sémillon c) Gewurztraminer and Viognier d) Cabernet Sauvignon and Merlot

Which grape variety is often used with Champagne varieties in South Africa? a) Chenin Blanc b) Pinot Gris c) Sauvignon Blanc d) Semillon

Identify the factors that Sherry and Port share in common. 1) They are both fortified 2) They are both from Spain 3) They are both always sweet 4) They are both always red a) 1 only b) 1 & 3 c) 1, 2, & 4 d) All of the above

What is the name of the Spanish region that produces Sherry? a) Catalunya b) Douro Valley c) Jerez de la Frontera d) Rioja

Which of the following best describes the sweetness level of Sherry? a) Dry b) Medium c) Sweet d) All of the above

The local white grape responsible for Sherry production is: a) Albariño b) Flor c) Palomino d) Tempranillo

What is the name of the aging technique responsible for producing Sherry? a) Gran Reserva b) Malolactic Conversion c) Solera System d) Traditional Method

Which style of sherry is does not show oxidative characters of walnuts and caramel? a) Amontillado b) Cream c) Fino d) Oloroso

What role does flor play in Sherry? a) It is a type of white, chalky soil unique to the region b) It is a type of grape that is neutral in flavour c) It is an aging process that allows for blending from many different vintages d) It is a type of yeast that forms a protective layer on the wine

Which of the following styles of Sherry is dry? a) Pale Cream b) Medium c) PX d) None of the above

How does Port become a sweet wine? a) Fermentation is halted with the addition of alcohol b) Noble rot affects ripe grapes on the vines c) Red grapes are dried on straw mats to concentrate sugars d) Unfermented grape juice is added to the final wine

Which style of Sherry is refortified to 17% partway through the aging process? a) Amontillado b) Fino c) Pale Cream d) Pedro Ximénez

Which style of Sherry is both the name of a grape and a sweet, sun-dried wine? a) Amontillado b) Oloroso c) Palomino d) Pedro Ximénez

Which style of Port is the most basic red? a) LBV b) Tawny c) Ruby d) Vintage

Which style of Port will have oxidative characters of walnut and caramel? a) Reserve Ruby b) Vintage c) LBV d) Tawny

Which style of Port is from a single year? a) 20-Year Tawny b) LBV c) Ruby d) Reserve Ruby

A 20-Year Tawny indicates a wine that: a) Has matured in a Solera for an average of 20 years b) Has matured in barrels for an average of 20 years c) Is made from grapes harvested at least 20 years ago d) Has the potential to age for 20 years

Port is a sweet fortified wine from: a) Jerez de la Frontera in Spain b) Northeastern Italy c) The Southern Rhône in France d) The Upper Douro in Portugal

Which style of Port must be decanted? a) Reserve Ruby b) Vintage c) LBV d) 40-year Tawny

Which of the following is not typical of Tawny Ports? a) The wine is aged in small barrels b) The wine has oxidative characters c) The wine comes from a single declared vintage d) The wine is tawny in colour

C | Tawny Port is a mixture of vintages

Port is sweetend with the addition of sweet wines made by sun-drying. a) True b) False

B false