Book Generated Quiz Questions Flashcards
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.
B
Which of the following is the most common colour for red wines?
a) Purple
b) Ruby
c) Garnet
d) Tawny
B
Which of the following is the most common colour for white wines?
a) Lemon
b) Gold
c) Amber
d) Brown
A
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
C
Oak and malolactic conversion aromas are considered:
a) Primary Aromas
b) Secondary Aromas
c) Tertiary Aromas
d) Faulted Aromas
B
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
Which structural component is the main factor that contributes to body in a wine?
a) Sugar
b) Acidity
c) Tannins
d) Alcohol
D
Which factor is important for balance in wine with sugar?
a) Acidity
b) Alcohol
c) Flavour characteristics
d) Tannins
A
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
A.
Outstanding=all 4
Very Good= 3
Good= 2
Acceptable=1
Poor= bad in all categories
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
D
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
A
Salt can enhance the flavour in wine.
a) True
b) False
True
Acidity in food can make a wine seem:
a) Drier
b) Less acidic
c) Less fruity
d) More bitter
B
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
C
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
A
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
A
A person’s sensitivities do not play an important role in matching food and wine.
a) True
b) False
B. False
Food has a greater impact on wine than wine has on food.
a) True
b) False
A. True
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
A
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
C
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
A
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
A
Which of the following wines should be served at the coolest temperature range?
a) Beaujolais
b) Champagne
c) Pinot Grigio
d) Shiraz
B
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
D
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
C
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
B
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
D
Most wine grapes belong to which species of vine?
a) African
b) Asian
c) European
d) North American
C
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
A
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
B
An example of a grape that can only successfully grow in a warm climate:
a) Chardonnay
b) Grenache
c) Pinot Noir
d) Sauvignon Blanc
B
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
C
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
C
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
C
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
A
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
B
The challenge of lower yields is:
a) Commercial viability
b) Diluted flavours
c) Lower sugar levels
d) Shriveled grapes that develop raisin-like flavours
A
An example of a pest or disease that is beneficial to grapes is:
a) Birds
b) Pierce’s Disease
c) Mildew
d) Botrytis
D
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
B
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
A
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
B
The acronym AOC refers to a PDO-wine from which country?
a) France
b) Germany
c) Italy
d) Spain
A
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
B
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
A
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
B
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
B
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
D
Good examples of Pinot Noir in California are generally not found in:
a) Carneros
b) Santa Barbara
c) Sonoma
d) Napa
D
A cool region of Australia that produces quality Pinot Noir is:
a) Barossa Valley
b) Hunter Valley
c) Clare Valley
d) Yarra Valley
D
Which region of New Zealand is not famous for its Pinot Noir?
a) Central Otago
b) Hawke’s Bay
c) Marlborough
d) Martinborough
B
Which Chilean region produces very good Pinot Noir?
a) Casablanca Valley
b) Central Valley
c) Colchagua
d) Maipo
A
Which region is well known for producing high quality Pinot Noir in South Africa?
a) Mornington Peninsula
b) Oregon
c) Stellenbosch
d) Walker Bay
D
Blending Pinot Noir with other grapes is common practice in:
a) Burgundy
b) Beaujolais
c) Champagne
d) Hermitage
C
What type of climate is best suited for Zinfandel/Primitivo?
a) Cool Climate
b) Moderate Climate
c) Warm Climate
d) All of the above
C
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
A
Zinfandel grapes can often raisin on the vine.
a) True
b) False
A
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
A
Which Italian region is the source of wines made from Primitivo?
a) Piemonte
b) Puglia
c) Tuscany
d) Veneto
B
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
A
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
A
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
C
What is the determining factor for each of the German Prädikatswein levels?
a) Vineyard site
b) Vintage
c) Sugar levels
d) Price
C
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
A
Which Prädikatswein translates to English as “late harvest?”
a) Auslese
b) Eiswein
c) Halbtrocken
d) Spätlese
D
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
A
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
C
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
D
Sauvignon Blanc is typically blended with:
a) Chenin Blanc
b) Sémillon/Semillon
c) Furmint
d) None of the above
B
Which term is an indication of sweetness in a wine from Tokaj?
a) Beerenauslese
b) Classico
c) Puttonyos
d) Reserva
C
South Africa’s most widely planted white grape variety is:
a) Chenin Blanc
b) Furmint
c) Semillon
d) None of the above
A
Which region is not known for its botrytis-affected sweet wines?
a) Hunter Valley
b) Sauternes AOC
c) Tokaj
d) Vouvray AOC
A
A Tokaji wine made from Furmint can be dry.
a) True
b) False
A
Sauternes wines are based on which variety?
a) Chenin Blanc
b) Furmint
c) Riesling
d) Sémillon
D
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
B
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
A
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
B
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
A
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
A
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
A
Which region is considered the heart of Burgundian Chardonnay?
a) Côte de Nuits
b) Côte de Beaune
c) Côte-Rôtie
d) Côtes du Rhône
B
