Knowledge Check Quizzes Flashcards
1
Q
What should you avoid doing before tasting wine?
A
Avoid wearing scented perfumes, eating strongly flavored foods or brushing your teeth
2
Q
What color are the majority of red wines?
A
Ruby
3
Q
What color are red wines with a blue or purple hue?
A
Purple
4
Q
What color are red wines with an orange or brown hue?
A
Garnet
5
Q
What color are red wines that are more brown than red?
A
Tawny
6
Q
What are the primary floral aromas?
A
Blossom, rose, violet
7
Q
What are the primary citrus fruit aromas?
A
Grapefruit, lemon, lime, orange
8
Q
What are the primary tropical fruit aromas?
A
Banana, lychee, mango, pineapple, passion fruit
9
Q
What are the primary herbaceous aromas?
A
Green bell pepper, grass, tomato leaf, asparagus
10
Q
What aromas in wine are created by post-fermentation winemaking?
A
Secondary
11
Q
What tertiary aromas are associated with white wines?
A
Caramel, honey, almond, orange marmalade
12
Q
What is the structural compound in red wines that can sometimes have a bitter taste than lingers in the back of your mouth?
A
Tannin
13
Q
What are the sweetness descriptors from least sweet to most sweet?
A
Dry
Off-Dry
Medium
Sweet
14
Q
What are the ABV measures for low alcohol wine?
A
Below 11%
15
Q
What are the ABV measures for medium alcohol wine?
A
Between 11-13.9%
16
Q
What are the ABV measures for high alcohol wine?
A
Above 14%
17
Q
True or False: We can describe a wine that has fruit flavors which last for a long time as having a long finish
A
True
18
Q
A wine that is high in acidity but lacking in fruit flavor could be described as ______
A
Unbalanced
19
Q
______ flavored food can overwhelm a dry wine.
A
Highly
20
Q
True or False: With dishes containing sugar, a general rule is to select a wine that has a LOWER level of sweetness than the dish
A
False - select a wine with a HIGHER level of sweetness than the dish
21
Q
What characteristic in wine may complement fatty foods?
A
High acidity
22
Q
What effect does acidity in food have on wine?
A
Wine seems LESS drying, bitter and acidic, MORE fruity
23
Q
What effect does sugar in food have on wine?
A
Wine seems MORE drying, bitter and acidic
24
Q
What is the recommended service temperature for serving sweet wines?
A
Well Chilled 43-46F
25
What is the recommended service temperature for serving sparkling wines?
Well Chilled 43-50F
26
What is the recommended service temperature for serving full bodied white wines?
Lightly Chilled 50-55F
27
What is the recommended service temperature for serving full bodied red wines?
Room Temperature 59-64
28
To keep a wine fresh when opened you can use a ______ system, that removes air from inside the wine bottle with a pump
Vacuum
29
To keep a wine fresh when opened you can use a ______ system, that pumps harmless gas into the bottle and pushes air inside out as a result
Blanket
30
What is cork taint caused by?
A chemical called TCA
31
Failure of ______ is a wine fault that happens when unwanted oxygen interacts with the wine and oxidizes it
Closure
32
True or False: a refrigerated wine will keep its freshness/fruitiness for longer than a wine stored at room temperature
True
33
What does a vine need to produce a healthy crop of grapes?
```
Sunlight
Water
Carbon Dioxide
Warmth
Nutrients
```
34
What is the correct order for stages of grape formation and ripening?
Flowering
Fruit Set
Verasion
Ripening
35
Which latitudes north and south of the equator mark the temperature zones where most vineyards are found?
30-50 degrees
36
What effects do clouds have on grape ripening?
Clouds block sunlight, slowing photosynthesis and ripening
37
True or False: Vines are typically pruned in summer when the grapes are ripening
False
38
If the term "Botrytis" is on a wine label what does that indicate?
That the grapes used to make the wine have been affected by noble rot
39
If the term "Eiswein" is on a wine label what does that indicate?
That the grapes have been frozen on the vine prior to pressing
40
What is a GI?
A legally defined vineyard area within a country
41
What are the two categories of GI's in the European Union divided into?
PGI
| PDO
42
Is the AOC appellation a PDO or PGI?
PDO
43
Is the Vin de Pays appellation a PDO or PGI?
PGI
44
Is the DOCa appellation a PDO or PGI?
PDO
45
Is the DOC and DOCG appellations a PDO or PGI?
PDO
46
What is the typical order of events in white winemaking?
```
Crush
Press
Ferment
Storing/Maturation
Bottling/Packaging
```
47
What is the typical order of events in red winemaking?
```
Crush
Ferment
Drain
Press
Storing/Maturation
Bottling/Packaging
```
48
Compared with red wine, what temperature are white wines generally fermented at?
Lower temperatures
49
If grapes are fermented in a concrete vessel will it add any flavors to red wine?
No
50
If a winemaker wants to allow small amounts of oxygen to dissolve in wine during maturation which vessel would they use?
Oak Barrel
51
What are 4 ways to produce sweet wine?
1. Kill the yeast by adding alcohol before all the sugar has been converted into alcohol
2. Remove the yeast using filtration before all the sugar has been converted into alcohol
3. Use grapes with concentrated sugar causing yeast to stop fermenting before all the sugar has been converted into alcohol
4. Adding sweetness to a dry wine
52
The process for producing dry rose wines by fermenting black grapes with their skins for a shorter period of time is call short _____
Maceration
53
True or False: Rose wines can be made by blending red and white wine?
True
54
What is the correct term for extracting color and tannins by using a plunger to push the grape skins down into fermenting grape juice
Punching down
55
What flavors does lees contact impart to wine?
Biscuit and bread
56
What does the labeling term Auslese indicate?
Dr Schmitt
Riesling Auslese
Mosel
A dry or sweet wine made from carefully selected extra-ripe bunches
57
What flavors are associated with Riesling made from just-ripe grapes?
```
Green Fruit (apple, pear)
Citrus (Lemon/Lime)
```
58
What flavors are associated with Riesling made from extra-ripe grapes?
```
Stone fruit (Peach, Apricot)
Tropical fruit (mango, pineapple)
dried fruit (dried apricot, raisins)
```
59
```
Which of these GI's produce Chardonnay?
Marlborough, New Zealand
Alsace, France
Walker Bay, South Africa
Burgundy, France
```
Marlborough, New Zealand
Walker Bay, South Africa
Burgundy, France
60
What are the characteristics of a typical cool-climate Chardonnay?
High acidity and flavors of green fruits (apple, pears), citrus fruits (lemon, lime) and wet stones
61
What are the characteristics of a typical Sauvignon Blanc?
High acidity and flavors of green bell pepper/capsicum, asparagus, apple and gooseberry.
62
```
Which PDO's are known for producing Sauvignon Blanc?
Pouilly-Fume AOC
Sancerre AOC
Graves AOC
Mersault AOC
```
Pouilly-Fume AOC
Sancerre AOC
Graves AOC
63
Match the correct characteristics to Italian-style Pinot Grigio or French-style Pinot Gris - Simple, unoaked, light in body
Italian Pinot Grigio
64
Match the correct characteristics to Italian-style Pinot Grigio or French-style Pinot Gris - typically short finish
Italian Pinot Girgio
65
Match the correct characteristics to Italian-style Pinot Grigio or French-style Pinot Gris - can develop notes of honey in the bottle
French Pinot Gris
66
Match the correct characteristics to Italian-style Pinot Grigio or French-style Pinot Gris - medium to full in body
French Pinot Gris
67
What appellation is permitted to use the labelling term Vendanges Tardives?
Alsace AOC
68
Which white variety is the only white variety permitted in Sancerre AOC and Pouilly-Fumé AOC?
Sauvignon Blanc
69
What characteristics do Viognier wines typically have?
Pronounced floral aromas (blossom) and stone-fruit flavors (peach, apricot)
70
What characteristics do typical Semillon wines from the Hunter Valley, Australia, have?
Dry, light bodied, low alcohol
71
Which grape variety is grown in Veneto, Italy, and is the most important grape variety in the wines of Soave DOC and Soave Classico DOC?
Garganega
72
T or F: Tokaji Aszú wines are produced in a wide range of styles: dry, off-dry, medium, and sweet.
False
73
What grape variety is used to make Sauternes?
Semillon
74
Vouvray AOC, located in the ____ Valley in France is a PDO for the grape variety _______
Vouvray AOC, located in the LOIRE Valley in France is a PDO for the grape variety CHENIN BLANC
75
What vessels are typically used for the maturation of wines made with Viognier?
inert vessels
76
Which PDO is associated with Albariño?
Rías Baixas DO
77
T or F: The most famous region for Gewurztraminer is Bourgogne AOC in France.
False - its Alsace
78
What does the labelling term Puttonyos indicate?
The level of sweetness in Tokaji Aszú wines
79
What type of vessels are typically used for the maturation of Pinot Noir?
older oak and/or large barrels
80
What are the characteristics of a typical Bourgogne Pinot Noir?
A light- to medium-bodied wine with low tannins, high acidity and fresh red-fruit flavors
81
```
What regions are famous for producing Cabernet Sauvignon?
Stellenbosch, South Africa
Margaret River, Australia
Bordeaux, France
Walker Bay, South Africa
Hawke's Bay, New Zealand
Oregon, USA
Napa Valley, USA
Yarra Valley, Australia
```
```
Stellenbosch, South Africa
Margaret River, Australia
Bordeaux, France
Hawke's Bay, New Zealand
Napa Valley, USA
```
82
Which variety is Merlot often blended with?
Cabernet Sauvignon
83
```
Which black grape varietal (syrah, Cab/Merlot, Pinot Noir is each AOC appellation associated with?
Cote Rotie
Croze-Hermitage
Medoc
Pommard
Bourgogne
```
```
Cote Rotie - Syrah
Croze-Hermitage - Syrah
Medoc - Cab/Merlot
Pommard - Pinot Noir
Bourgogne - Pinot Noir
```
84
T or F - Cabernet Sauvignon grows well in cool climates.
False
85
```
What appellations are on the Left Bank and which are on the Right Bank of Bordeaux?
Médoc AOC
Pauillac AOC
Pessac-Léognan AOC
Pomerol AOC
Saint-Émillion AOC
Saint-Émillion Grand Cru AOC
```
```
Médoc AOC - Left
Pauillac AOC - Left
Pessac-Léognan AOC - Left
Pomerol AOC - Right
Saint-Émillion AOC - Right
Saint-Émillion Grand Cru AOC - Right
```
86
The Northern Rhône in France and Barossa Valley in Australia are two important regions for which black grape variety?
Syrah/Shiraz
87
In which climate will Syrah/Shiraz not ripen fully?
Cool climate
88
```
What aromas and flavors would you expect in a typical Cabernet Sauvignon?
Strawberry
Red cherry
Mint
Blackcurrant
Green bell pepper/capsicum
Black cherry
```
Mint
Blackcurrant
Green bell pepper/capsicum
Black cherry
89
Which region is the most important region for the production of Gamay?
Beaujolais
90
What climate does Grenache/Garnacha need to ripen successfully?
Warm
91
Tempranillo is an important blending component in wines from which PDOs?
Ribera del Duero
Rioja
Catalunya
92
What grape variety is the most important black grape variety in Argentina?
Malbec
93
What is the only grape variety permitted in the wines of Barolo DOCG?
Nebbiolo
94
Which PDOs are associated with which styles of wine?
Valpolicella DOC
Amarone della Valpolicella DOCG
Recioto della Valpolicella
Valpolicella DOC - Typically a light-bodied and fruity wine
Amarone della Valpolicella DOCG - A dry to off-dry red wine made from partially dried grapes
Recioto della Valpolicella - A sweet red wine made from partially dried grapes
95
What grape varietal is associated with Barbaresco DOCG?
Nebbiolo
96
What grape varietal is associated with Gavi DOCG?
Cortese
97
What grape varietal is associated with Chianti DOCG?
Sangiovese
98
What grape varietal is associated with Priorat DOCa
Garnacha
99
The labelling terms used in Spain to reflect the style and quality of wine are:
Joven
Crianza
Reserva
Gran Reserva
100
Montepulciano d'Abruzzo DOC is in which region of Italy?
Abruzzo
101
T or F: The first step to producing nearly all sparkling wines is to make a base wine, which typically has medium sweetness and low acidity?
False - base wine is dry with high acid
102
Which sparkling wines use the traditional method in their production?
- Prosecco
- Cava
- Asti DOCG
- Champagne
Cava
| Champagne
103
During tank method production, yeast and _____
are added to the dry base wine. The yeast convert the sugar into alcohol and ____ ____ , and to stop this gas from escaping, the second fermentation must take place in a _____ vessel.
During tank method production, yeast and _SUGAR____
are added to the dry base wine. The yeast convert the sugar into alcohol and __CARBON _DIOXIDE___ , and to stop this gas from escaping, the second fermentation must take place in a __SEALED___ vessel.
104
The _____ is a sediment that forms in the bottle during second fermentation, and can impart flavours of biscuit and bread to the wine.
Lees
105
What is the correct order for producing traditional method champagne?
1. Second fermentation and yeast autolysis
2. Riddling
3. Disgorgement
4. Dosage
5. Resealing
106
In the traditional method, what is the aim of riddling?
Impart flavors (biscuit, bread) to the wine
Trap the lees in a plug of ice
Form a sediment of lees in the bottle
Move the deposit of lees into the neck of the bottle
Move the deposit of lees into the neck of the bottle
107
Which grape varieties typically form the base wine for Champagne?
Chardonnay
Pinot Noir
Meunier
108
T or F: The tank method can be used if the winemaker does not want to add flavors associated with autolysis to their wine.
True
109
```
Which sparkling wines are examples of tank fermented sparkling wines?
Champagne
Méthode Cap Classique
Asti DOCG
Prosecco DOC
```
Asti DOCG
| Prosecco DOC
110
T or F: In the Asti method, the fermentation is stopped by filtering out the yeast before all the sugar has been converted to alcohol, resulting in a wine that is low in alcohol, dry and sparkling.
False - the resulting wine is sweet not dry
111
What is fortification?
The addition of sugar to a wine.
The addition of alcohol to a wine.
The addition of sugar and alcohol to a wine.
The addition of cultured yeast to a wine.
The addition of alcohol to a wine
112
Which grape varieties are used for the production of Sherry?
Palomino & Pedro Ximenez
113
Which characteristic is NOT associated with Fino Sherry?
Flavors from oxidative ageing (walnuts and caramel)
Pronounced flavors of biscuit, bread and dough
Aromas of apple and almonds
Lemon in color
Flavors from oxidative ageing (walnuts and caramel)
114
Does fortification in Sherry take place after fermentation or when fermentation is interrupted by the addition of grape spirits to the wine?
Fortification in sherry takes place AFTER fermentation
115
Does fortification in Port take place after fermentation or when fermentation is interrupted by the addition of grape spirits to the wine?
Fortification in Port takes place when fermentation is interrupted by the addition of grape spirits to the wine
116
What are the dry sherry styles?
Fino
Oloroso
Amontillado
117
T or F: Port is a fortified wine that is produced in Jerez de la Frontera?
False - it is produced in Duoro, Portugal
118
```
Which are examples of Ruby-style ports?
Reserve Ruby Port
Late Bottled Vintage Ports
Vintage Port
Tawny-style Port
```
Reserve Ruby Port
| Late Bottled Vintage Ports
119
What is the main characteristic of Ruby-style port?
deeply colored and fruity
120
What is the main characteristic of Vintage Port?
high in tannins and very concentrated flavors
121
What is the main characteristic of Tawny-style port?
complex notes of dried fruit and deliberate oxidation
122
```
Which Sherry can be dry, have flavors of deliberate oxidation and none from flor, and can develop flavors of raisins and prunes?
Pedro Ximénez
Amontillado Sherry
Fino Sherry
Oloroso Sherry
```
Oloroso Sherry
123
T or F: Vintage Ports are declared every year.
False - they are only declared in the best vintage years
