Introduction

Question 1

When opening a bottle of still wine, how many times is it best to wipe the top of the bottle?

Answer 1

TWICE, 2

Question 2

When opening a bottle of sparkling wine, what is the correct angle for holding the bottle, and what is gently turned back and forth – the bottle or the cork?

Answer 2

30 degrees, and the bottle is turned back and forth

Question 3

How many 125 ml glasses are in a 750 ml bottle of wine?

Answer 3

6

Question 4

And how many 175 ml glasses?

Answer 4

4

Question 5

Name two reasons for decanting.

Answer 5

To remove deposit/sediments from wine

To “air” wine to allow aromas to come up.

Question 6

Sweet wines are best served at what temperature range?

Answer 6

6 - 8 C, well chilled

Question 7

Sparkling wines are best served at what temperature range?

Answer 7

6 - 10 C, well chilled

Question 8

Light/Medium WHITE wines are best served at what temperature range?

Answer 8

7 - 10 C, chilled

Question 9

Medium/Full WHITE wines are best served at what temperature range?

Answer 9

10 - 13 C, lightly chilled

Question 10

Light RED wines are best served at what temperature range?

Answer 10

13 C, lightly chilled

Question 11

Full RED wines are best served at what temperature range?

Answer 11

15 - 18 C, room temperature

Question 12

What is a high-risk wine?

Answer 12

Wines with the most bitterness from oak and skin tannins, high-level acidity and alcohol, and complex flavours.

Question 13

What is a low-risk wine?

Answer 13

Simple, unoaked wines with a little residual sugar. Unlikely to be made unpleasant with any dish.

Question 14

Sweetness in food:

Answer 14

Increases acidity and alcohol, decreases sweetness on wine

Question 15

Umami in food:

Answer 15

Increases bitterness, acidity and alcohol. Decreases body, sweetness and fruitness.

Question 16

Acidityy in food:

Answer 16

Increases body, sweetness and fruitness. Decreases acidity.

Question 17

Salt in food:

Answer 17

Increases body. Decreases bitterness and acidity.

Question 18

What is the ideal temperature range for storage of wine?

Answer 18

10 - 15C, cool and constant.

Question 19

Is ‘vieilles vignes’ (old vines) a legal term?

Answer 19

No, but maybe in the future cna become.

Question 20

What is the word for ‘dry’ in French, Italian, Spanish and German.

Answer 20

Sec, Secco, Seco, Trocken

Question 21

What is the word for ‘medium-dry’ in French, Italian, Spanish and German.

Answer 21

Demi-sec, Abboccato, Semiseco, Habtrocken

Question 22

What is the word for ‘medium-sweet’ in French, Italian, Spanish and German.

Answer 22

Doux, Dolce, Dulce, Semidulce, Lieblich

Question 23

Define ‘barrel/barrique-fermented’

Answer 23

For white wines only. Fermenting wine in oak allows better integration of oak flavours into the wine. more labour intensive therefore the wine becomes more expensive.

Question 24

Are unfiltered/unfined wines likelier to need decanting when aged?

Answer 24

Yes, they tend to develop sediments with age.

Question 25

What is PDO?

Answer 25

Protected designation of origin, PDO's are smaller delimeted areas with more tightly defined rules.

Question 26

What is PGI?

Answer 26

Protected Geographical Indication, larger delimeted areas with fewer regulations.

Question 27

In order to produce a crop of ripe healthy grapes a vine needs these 5:

Answer 27

``` Carbon dioxide (CO2) Sunlight Water Warmth Nutrients ```

Question 28

Climate vs Weather

Answer 28

Climate is the typical weather patterns of a given region, and weather is the annual expression of that climate, and how it varies year to year.

Question 29

Name three factors in the vineyard that affect the cost of wine:

Answer 29

Land cost Machinery, Cost and availability of labour/equipment

Question 30

Name three factors in the winery that affect the cost of a bottle of wine:

Answer 30

Equipment and how eficciently is used Cost of barrels Ageing, storage facilities

Question 31

Name three factors in the packing and distribution that affect the cost of a bottle of wine:

Answer 31

Exchange rates Packaging Transport costs

Question 32

Name two diseases that affect grapes

Answer 32

Mildew and Rot

Question 33

Name three pests that affect grapes

Answer 33

Phylloxera, nematodes, birds and animals

Question 34

List all the traditional terms for PDO wines from the textbook

Answer 34

France: Apellation d'Origine Controlee (AOC) Italy: Denominazione d'Origine Controllata e Garantita (DOCG & DOC) Spain: Denominacion de Origin Calificada (DOCa) Germany: Qualitatswein and Predikatswein

Question 35

List all the traditional terms used for PGI wines from the textbook

Answer 35

France: Pays d'OC (PdO) or Indication Geographique Protegee Italy: Indicazione Geografica Tipica (IGP) Spain: Vino de la Tierra (VdlT) Germany: Landwine

Question 36

List all the levels in the German Pradikatswein category in ascending levels of sweetness.

Answer 36

``` Kabinett Spatlese Auselese Beerenauslese Trockenbeerenauslese Eiswen ```

Question 37

Describe three winemaking techniques for adding flavour, texture and complexity to Chardonnay

Answer 37

Lees ageing, barrel fermentation, barrel ageing