level 2 Flashcards
(250 cards)
1
Q
- 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.
A
Answer - B
2
Q
- Which of the following is the most common colour for red wines?
a) Purple
b) Ruby
c) Garnet
d) Tawny
A
Answer - B
3
Q
- Which of the following is the most common colour for white wines?
a) Lemon
b) Gold
c) Amber
d) Brown
A
Answer - A
4
Q
- Which of the following colours best describes a red wine with some age? a) Ruby
b) Garnet
c) Purple
d) Gold
A
Answer - B
5
Q
- 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
A
Answer - C
6
Q
- Oak and malolactic conversion aromas are considered
a) Primary Aromas
b) Secondary Aromas
c) Tertiary Aromas
d) Faulted Aromas
A
Answer - B
7
Q
- A fortified wine such as Fino Sherry with 15% alcohol is described as having
a) Low alcohol
b) Medium alcohol
c) High alcohol
A
Answer - A
8
Q
- Which structural component is the main factor that contributes to body in a wine?
a) Sugar
b) Acidity
c) Tannins
d) Alcohol
A
Answer - D
9
Q
- Which factor is important for balance in wine with sugar?
a) Acidity
b) Alcohol
c) Flavour characteristics
d) Tannins
A
Answer - A
10
Q
- 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
Answer - A
11
Q
11) 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
A
Answer - D
12
Q
11) 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
A
Answer - D
13
Q
12) 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
Answer - A
14
Q
13) Salt can enhance the flavour in wine.
a) True
b) False
A
Answer - A
15
Q
14) Acidity in food can make a wine seem
a) Drier
b) Less acidic
c) Less fruity
d) More bitter
A
Answer - B
16
Q
15) 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
A
Answer - C
17
Q
16) 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
Answer - A
18
Q
17) 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
Answer - A
19
Q
18) A person’s sensitivities do not play an important role in matching food and wine. a) True
b) False
A
Answer - B
20
Q
19) Food has a greater impact on wine than wine has on food.
a) True
b) False
A
Answer - A
21
Q
20) Acidity in wine makes the palate seem cloying and unrefreshing when paired with fatty oily foods. a) True
b) False
A
Answer - B
22
Q
21) Which statement is most appropriate for storing wine?
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
Answer - A
23
Q
22) 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 )
A
Answer - C
24
Q
23) 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
Answer - A
25
24) 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
Answer - A
26
25) Which of the following wines should be served at the coolest temperature range?
a) Beaujolais
b) Champagne
c) Pinot Grigio
d) Shiraz
Answer - B
27
26) An ice-bucket will efficiently chill a wine if
a) The bucket is filled with ice only
b) The bucket is filled with ice and a little water
c) The bucket is filled with both parts ice and cold water
d) The bucket is filled of mostly water and a little ice
Answer - C
28
27) 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
Answer - D
29
28) 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
Answer - C
30
29) 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
Answer - A
31
30) 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
Answer - B
32
31) 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
Answer - D
33
32) Most wine grapes belong to which species of vine?
a) African
b) Asian
c) European
d) North American
Answer - C
34
33) Which environmental factor generates energy in the vine to produce sugars to grow and ripen grapes? a) Carbon dioxide
b) Nutrients
c) Sunlight
d) Water
Answer - C
35
34) 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
Answer - A
36
35) 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
Answer - B
37
36) An example of a grape that performs better in a warm climate but not in a cool climate is
a) Chardonnay
b) Grenache
c) Pinot Noir
d) Sauvignon Blanc
Answer - B
38
37) Warm ocean currents play a significant climatic role in
a) California
b) Chile
c) Northern Europe
d) South Africa
Answer - C
39
38) 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
Answer - C
40
39) 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
Answer - C
41
40) 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
Answer - C
42
41) 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
Answer - C
43
42) 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
Answer - A
44
43) 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
Answer - B
45
44) Which of the following would be used in high levels of moisture?
a) Fungicides
b) Herbicides
c) Pesticides
d) All of the above
Answer - A
46
45) The challenge of lower yields is
a) Commercial viability
b) Diluted flavours
c) Lower sugar levels
d) Shriveled grapes that develop raisin-like flavours
Answer - A
47
46) An example of a pest or disease that is beneficial to grapes is
a) Birds
b) Pierce's Disease
c) Mildew
d) Botrytis Cinerea
Answer - D
48
47) 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
Answer - B
49
48) 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
Answer - A
50
49) 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
Answer - B
51
50) The acronym AOC refers to a PDO-wine from which country?
a) France
b) Germany
c) Italy
d) Spain
Answer - A
52
51) Which process maximizes extraction of liquid from grapes?
a) Crushing
b) Pressing
c) Fermentation
d) Maceration
Answer - B
53
52) Which combination of factors would most likely increase the cost of a wine?
a) Steep vineyard, new French oak barrels, natural cork
b) Machine-harvest, used American barrels, screwcap
c) Hand-harvest, stainless steel, synthetic cork
d) High-yield, oak staves, cardboard box
Answer - A
54
53) Which is the correct typical order for red winemaking?
a) Pressing, Draining, Fermentation, Maturation
b) Fermentation, Draining, Pressing, Maturation
c) Draining, Maturation, Pressing, Fermentation
d) Maturation, Fermentation, Draining, Pressing
Answer - B
55
54) Which process uses a plunger to extract colour and tannin for red winemaking? a) Blending
b) Short maceration
c) Pumping over
d) Punching down
Answer - D
56
55) 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
Answer - A
57
56) Short maceration followed by fermentation temperatures of 12°C - 22°C (54°F - 72°F) best describes
a) White winemaking
b) Rosé winemaking
c) Red winemaking
d) Sweet winemaking
Answer - B
58
57) In cool vintages
a) Acid may be added to the grape juice before fermentation
b) Acid may be added to the finished wine after fermentation
c) Sugar may be added to the grape juice before fermentation
d) Sugar may be added to the finished wine after fermentation
Answer - C
59
58) Which of the following would result in the least cost when adding oak flavours to a wine? a) Oak staves
b) New French oak
c) Previously used barrels
d) Barrel fermentation
Answer - A
60
59) Which vessel would lead to maturation with oxygen?
a) OId oak vats
b) Bottles
c) Cement tanks
d) Stainless steel tanks
Answer - A
61
60) After which step of the winemaking process is the wine unlikely to improve?
a) Pressing
b) Fermentation
c) Maturation
d) Packaging
Answer - D
62
61) 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
Answer - B
63
62) 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
Answer - B
64
63) Which labelling term would be the highest-quality from the best vineyards in Burgundy? a) Cru
b) Grand Cru
c) Premier Cru
d) Villages
Answer - B
65
64) Which of the following is not a village AOC in Burgundy?
a) Beaune
b) Gevrey-Chambertin
c) Nuits-Saint-Georges
d) Pomerol
Answer - D
66
65) Good examples of Pinot Noir in California are generally not found in
a) Carneros
b) Santa Barbara
c) Sonoma
d) Napa
Answer - D
67
66) A cool region of Australia that produces quality Pinot Noir is
a) Barossa Valley
b) Hunter Valley
c) Clare Valley
d) Yarra Valley
Answer - D
68
67) Which region of New Zealand is not famous for its Pinot Noir?
a) Central Otago
b) Hawke's Bay
c) Marlborough
d) Martinborough
Answer - B
69
68) Which Chilean region produces very good Pinot Noir?
a) Casablanca Valley
b) Central Valley
c) Colchagua
d) Maipo
Answer - A
70
69) Which region is well known for producing high quality Pinot Noir in South Africa?
a) Mornington Peninsula
b) Oregon
c) Stellenbosch
d) Walker Bay
Answer - D
71
70) Blending Pinot Noir with other grapes is common practice in
a) Burgundy
b) Beaujolais
c) Champagne
d) Hermitage
Answer - C
72
71) What type of climate is best suited for Zinfandel / Primitivo?
a) Cool Climate
b) Moderate Climate
c) Warm Climate
d) All of the above
Answer - C
73
72) 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
Answer - A
74
73) Zinfandel grapes can ofted raisin on the vine.
a) True
b) False
Answer - A
75
74) Which best describes a red Zinfandel?
Primary Flavour Alcohol Body a) Blackberry High Full
b) Pineapple Medium Medium
c) Raspberry Low Light
d) Red Plum High Medium
Answer - A
76
75) Which Italian region is the source of wines made from Primitivo?
a) Piemonte
b) Puglia
c) Tuscany
d) Veneto
Answer - B
77
76) 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
Answer - A
78
77) 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
Answer - A
79
78) 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
Answer - C
80
79) What is the determining factor for each of the German Prädikatswein levels? a) Vineyard site
b) Vintage
c) Sugar levels
d) Price
Answer - C
81
80) 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
Answer - A
82
81) Which Prädikatswein translates to English as "late harvest?"
a) Auslese
b) Eiswein
c) Halbtrocken
d) Spätlese
Answer - D
83
82) Which region typically has lighter-bodied Rieslings that have medium-sweetness? a) Mosel
b) Rheingau
c) Pfalz
d) Eden Valley
Answer - A
84
83) Which term refers to a Riesling that is made from selected dried berries?
a) Halbtrocken
b) Kabinett
c) Landwein
d) Trockenbeerenauslese
Answer - D
85
84) 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
Answer - A
86
85) The Vosges Mountains allow Riesling to ripen slowly and gradually in which French region? a) Alsace
b) Burgundy
c) Loire Valley
d) Rhône Valley
Answer - A
87
86) 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
Answer - C
88
87) The grape variety used to make a Vouvray is
a) Chenin Blanc
b) Furmint
c) Sémillon
d) All of the above
Answer - A
89
88) The style of wine from Vouvray AOC is
a) Dry to off-dry
b) Medium to Sweet
c) Sparkling
d) All of the above
Answer - D
90
89) Sauvignon Blanc is typically blended with
a) Chenin Blanc
b) Sémillon/Semillon
c) Furmint
d) None of the above
Answer - B
91
90) Which term is an indication of sweetness in a wine from Tokaj?
a) Beerenauslese
b) Classico
c) Puttonyos
d) Reserva
Answer - C
92
91) South Africa's most widely planted white grape variety is
a) Chenin Blanc
b) Furmint
c) Semillon
d) None of the above
Answer - C
93
92) Which region is not known for its botrytis-affected sweet wines?
a) Hunter Valley
b) Sauternes AOC
c) Tokaj
d) Vouvray AOC
Answer - A
94
93) A Tokaji wine made from Furmint can be dry.
a) True
b) False
Answer - A
95
94) Sauternes wines are based on which variety?
a) Chenin Blanc
b) Furmint
c) Riesling
d) Sémillon
Answer - D
96
```
95) Which best describes a Semillon from the Hunter Valley?
Sweetness Body Oak Use
a) Dry Full Oak-matured
b) Dry Light Unoaked
c) Sweet Full Oak-matured
d) Sweet Medium Unoaked
```
Answer - B
97
96) 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
Answer - A
98
97) Which best describes a typical of a warm-climate Chardonnay?
Acidity Body Primary Characters
a) High Light to medium Apple and lemon
b) Medium Full Pineapple and banana
c) Low Medium Raspberry and Plum
d) Medium to High Medium to full Peach and Melon
Answer - B
99
98) 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
Answer - A
100
99) Winemakers can use oak chips to give Chardonnay oak flavours.
a) True
b) False
Answer - A
101
100) Which of the following is not an AOC for Chardonnay?
a) Bordeaux AOC
b) Bourgogne AOC
c) Mâcon AOC
d) Meursault AOC
Answer - A
102
101) 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
Answer - A
103
102) Which region is considered the heart of Burgundian Chardonnay?
a) Côte de Nuits
b) Côte de Beaune
c) Côte-Rôtie
d) Côtes du Rhône
Answer - B
104
103) 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
Answer - B
105
104) Which Californian region would have a warmer climate for Chardonnay?
a) Carneros
b) Napa Valley
c) Santa Barbara
d) Sonoma
Answer - B
106
105) 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
Answer - C
107
106) 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
Answer - C
108
107) 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
Answer - B
109
108) 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
Answer - C
110
109) 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
Answer - C
111
110) The classic home for Sauvignon Blanc in New Zealand is found in
a) Hawke's Bay
b) Marlborough
c) Central Otago
d) Walker Bay
Answer - B
112
111) 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
Answer - C
113
112) Which pair of regions are known for Sauvignon Blanc in Australia?
a) Adelaide Hills and Margaret River
b) Hunter Valley and Barossa Valley
c) Eden Valley and Clare Valley
d) Yarra Valley and Mornington Peninsula
Answer - A
114
113) 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
Answer - C
115
114) 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
Answer - B
116
115) Argentina is emerging as a significant producer of high-quality Sauvignon Blanc. a) True
b) False
Answer - B
117
116) Pinot Gris is the same grape variety as Pinot Noir.
a) True
b) False
Answer - B
118
117) Which most contributes to the stylistic differences between a Pinot Grigio and a Pinot Gris? a) Grape-growing choices
b) Fermentation choices
c) Maturation choices
d) Packaging choices
Answer - A
119
118) Compared to Pinot Grigio, Pinot Gris is typically
Acidity Body Flavour Complexity a) Higher Lighter More complex
b) Higher Fuller Less complex
c) Lower Lighter Less complex
d) Lower Fuller More complex
Answer - D
120
119) Pinot Gris is known as Pinot Grigio in
a) Germany
b) Italy
c) Portugal
d) Spain
Answer - B
121
120) Pinot Grigio/Pinot Gris is often fermented and matured in a portion of new oak. a) True
b) False
Answer - B
122
121) 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
Answer - B
123
122) 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
Answer - B
124
123) Pinot Gris can come from a Premier Cru vineyard in Alsace.
c) True
d) False
Answer - B
125
124) 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
Answer - C
126
125) Gewurztraminer and Viognier are often blended together.
a) True
b) False
Answer - B
127
126) 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
Answer - B
128
127) Albariño is the white grape of which region?
a) Priorat DOCa
b) Rías Baixas DO
c) Ribera del Duero DO
d) Rioja DOCa
Answer - B
129
128) Which AOC is home to the finest examples of Viognier?
a) Condrieu AOC
b) Côte-Rôtie AOC
c) Graves AOC
d) Touraine AOC
Answer - A
130
129) Dry, full-body, pronounced aromas of peach, apricot, and blossom best describe
a) Albariño
b) Gewurztraminer
c) Pinot Gris
d) Viognier
Answer - D
131
130) 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
Answer - C
132
131) Merlot is originally from
a) Bordeaux
b) Burgundy
c) Loire Valley
d) Rhône Valley
Answer - A
133
132) 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
Answer - B
134
133) 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
Answer - A
135
134) Merlot typically needs more time to mature in oak and age in bottle than Cabernet Sauvignon. a) True
b) False
Answer - B
136
135) Which river divides Bordeaux into a Left and Right Bank?
a) Gironde
b) Loire
c) Rhine
d) Rhône
Answer - A
137
136) Which of the following communes is not on the Left Bank?
a) Margaux
b) Pomerol
c) Pessac-Léognan
d) Pauillac
Answer - B
138
137) 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
Answer - C
139
138) Premium California Merlot typically shows light, subtle flavours of vanilla and coconut. a) True
b) False
Answer - B
140
139) Which Chilean region typically produces medium-bodied Merlots from high yields? a) Casablanca Valley
b) Central Valley
c) Colchagua
d) Maipo
Answer - B
141
140) 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
Answer - C
142
141) The climate of Bordeaux is best described as
a) Cool continental
b) Moderate maritime
c) Warm Mediterranean
d) Hot tropical
Answer - B
143
142) 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
Answer - A
144
143) 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
Answer - B
145
144) 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
Answer - C
146
145) Which AOC includes the sub region of Pessac-Léognan?
a) Médoc AOC
b) Haut-Médoc AOC
c) Graves AOC
d) St. Émilion AOC
Answer - C
147
146) 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
Answer - A
148
147) 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
Answer - D
149
148) Which Chilean region is not a major source of Cabernet Sauvignon and Merlot? a) Casablanca
b) Central Valley
c) Colchagua
d) Maipo
Answer - A
150
149) In which region would Carmenère be blended with Cabernet Sauvignon? a) Calistoga
b) Colchagua
c) Margaret River
d) Stellenbosch
Answer - B
151
150) Which term in Bordeaux indicates a high ranking for the best wines of the region? a) Château
b) Cru Bourgeois
c) Cru Classé
d) Supérieur
Answer - C
152
151) 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
Answer - D
153
152) 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 acidity
d) Large berries, thick skins, and high acidity
Answer - C
154
153) 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
Answer - C
155
154) The classic region for Syrah is
a) The Northern Rhône
b) The Southern Rhône
c) The Left Bank
d) The Right Bank
Answer - A
156
155) 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
Answer - B
157
156) 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
Answer - D
158
```
157) Which Australian region has a cloudy climate that results in medium-bodied Shiraz?
Barossa Valley
Clare Valley
Hunter Valley
Yarra Valley
```
Answer - C
159
158) Shiraz is used to produce sparkling wines in Australia.
a) True
b) False
Answer - A
160
159) Which best describes a wine made from Gamay?
Acidity Tannins Flavours
a) Low High Strawberry and Mint
b) Medium Medium Dark Plum and Blackberry
c) Medium to High Low Apple and Lemon
d) High Low to Medium Red Cherry and Raspberry
Answer - D
161
160) Which region is famous for producing wines made from Gamay?
a) Beaujolais
b) Burgundy
c) Rhône Valley
d) Rioja
Answer - A
162
161) Which of these is a cru that produces wines made from Gamay?
a) Beaune
b) Fleurie
c) Hermitage
d) Minervois
Answer - B
163
162) 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
Answer - A
164
163) Which flavour profile best describes a Grenache?
a) Strawberry, raspberry, and white pepper
b) Black currants, bell pepper, and cedar
c) Plum, dark cherry, and coffee
d) Blackberry, black pepper, and liquorice
Answer - A
165
164) 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
Answer - D
166
165) Grenache is often used to produce rosé wines.
a) True
b) False
Answer - A
167
166) 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
Answer - A
168
167) 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
Answer - A
169
168) The most powerful expression of Garnacha in Spain is from
a) Catalunya DO
b) Navarra DO
c) Priorat DOCa
d) Rioja DOCa
Answer - A
170
169) 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
Answer - A
171
170) Which best describes a wine made from Tempranillo?
Acidity Tannins Flavours
Low High Blackcurrant and Green Bell Pepper
Medium Medium Red Cherry and Blackberry
Medium to High Low Peach and Pineapple
High Medium to High Dark Plum and Black pepper
Answer - B
172
171) Which term does not appear on a Spanish label?
a) Classico
b) Gran Reserva
c) Reserva
d) None of the above
Answer - A
173
172) 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
Answer - A
174
173) In Spain, the term Crianza indicates a wine that will show the most prounced tertiary aromas. a) True
b) False
Answer - B
175
174) In which region is Tempranillo very full-bodied and have dark fruit character? a) Rías Baixas DO
b) Ribera del Duero DO
c) Rioja DOCa
d) All of the above
Answer - B
176
175) 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
Answer - C
177
176) A black grape unique in South Africa is
a) Barbera
b) Carmenère
c) Malbec
d) Pinotage
Answer - A
178
```
177) Which variety native to southwest France is the most important black grape variety in Argentina?
Carmenère
Grenache
Malbec
Pinotage
```
Answer - C
179
178) Which variety native to Bordeaux is widely grown in Chile?
a) Carmenère
b) Malbec
c) Pinotage
d) Sémillon
Answer - A
180
179) Deeply coloured, high tannins, full body, and flavours of blackberry and eucalyptus best describes a
a) Carmenère
b) Malbec
c) Nebbiolo
d) Pinotage
Answer - A
181
180) 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
Answer - B
182
181) Malbec is commonly blended with Garnacha in Mendoza.
a) True
b) False
Answer - B
183
182) The grape of Soave is
a) Cortese
b) Fiano
c) Garganega
d) Verdicchio
Answer - C
184
183) Gavi DOCG is located in which part of Italy?
a) Campania
b) Marche
c) Piemonte
d) Veneto
Answer - C
185
185) 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
Answer - C
186
186) An important DOC in the Marche region is ___________ dei Castello di Jesi.
a) Cortese
b) Garganega
c) Fiano
d) Verdicchio
Answer - D
187
187) Soave wines are always white and can be either dry or sweet.
a) True
b) False
Answer - A
188
188) Which Italian white variety typically has the fuller body and lower acidity?
a) Cortese
b) Garganega
c) Fiano
d) Verdicchio
Answer - C
189
189) 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
Answer - A
190
190) Which grape is used to make Barolo DOCG?
a) Barbera
b) Corvina
c) Nebbiolo
d) Sangiovese
Answer - C
191
191) High acidity, high tannins, with red-fruit, dried herbs, and floral aromas best describes a
a) Barbera b) Corvina c) Nebbiolo d) Montepulciano
Answer - C
192
192) A wine from Barbera d'Asti DOCG makes similarly powerful wines as a Barolo DOCG. a) True
b) False
Answer - B
193
193) Which is the main grape of a Valpolicella blend?
a) Barbera
b) Corvina
c) Garganega
d) Nebbiolo
Answer - B
194
194) 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
Answer - B
195
195) In which region is Corvina most important?
a) Abruzzo
b) Piemonte
c) Tuscany
d) Veneto
Answer - D
196
196) 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
Answer - D
197
197) Wines made from Barbera are typically more enjoyable at a younger stage than Nebbiolo. a) True
b) False
Answer - A
198
198) Which best describes an Amarone della Valpolicella?
Sweetness Body Alcohol Tannins a) Dry Full High High
b) Off-dry Medium Medium Medium
c) Medium Light Low Low
d) Sweet Full Medium Medium
Answer - A
199
199) 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
Answer - B
200
200) 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
Answer - A
201
201) Chianti is dominated by which grape variety?
a) Corvina
b) Montepulciano
c) Nebbiolo
d) Sangiovese
Answer - D
202
202) 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
Answer - C
203
203) Which of the following best describes a wine made from Sangiovese?
Acidity Tannins Aromas
a) Low Low Red Cherry, Red Plum
b) Medium Medium Black Cherry, Black Plum
c) Medium to High Medium Peach, Pineapple
d) High High Red Cherry, Dried Herbs
Answer - D
204
204) Which of the following is not a wine made from Sangiovese?
a) Chianti DOCG
b) Chianti Classico DOCG
c) Chianti Classico Riserva DOCG
d) Recioto di Chianti DOCG
Answer - D
205
205) Montepulciano d'Abruzzo is a simple, fruity white wine from Abruzzo.
a) True
b) False
Answer - B
206
206) 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
Answer - C
207
207) 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%
Answer - A
208
208) 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
Answer - A
209
209) Which style of sparkling wine is not a tank-method sparkling wine? a) Asti
b) Cava
c) Prosecco
d) None of the above
Answer - B
210
210) Glera forms the base to which sparkling wine?
a) Asti
b) Cava
c) Méthode Cap Classique
d) Prosecco
Answer - D
211
211) Sweet, fruity, and light-bodied best describes which sparkling wine? a) Asti
b) Brut Champagne
c) Cava
d) All of the above
Answer - A
212
212) Which factor adds bready complexity to a bottle-fermented sparkling wine?
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
Answer - B
213
213) 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
Answer - A
214
214) 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
Answer - B
215
215) Biscuity, bready flavours in a bottle-fermented sparkling wine are described as
a) Frizzante
b) Autolytic
c) Dosage
d) Remuage
Answer - B
216
216) "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
Answer - C
217
217) 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
Answer - C
218
```
218) Which term refers to an automated system for riddling?
Dosage
b) Gyropalette
c) Liqueuer d'expédition
d) Méthode traditionelle
```
Answer - B
219
219) Base wines for sparkling wine are usually a blend from different
a) Grape varieties
b) Villages
c) Vineyards
d) All of the above
Answer - D
220
220) The term 'brut' refers to a sparkling wine that is
a) A blend of different vintages
b) Lightly-sparkling
c) Dry
d) Medium-sweet
Answer - C
221
221) Which of the following is not a traditional method sparkling wine?
a) Cava
b) Champagne
c) Méthode Cap Classique
d) Prosecco
Answer - D
222
222) Which of the following is not a grape of Champagne?
a) Chardonnay
b) Pinot Gris
c) Pinot Meunier
d) Pinot Noir
Answer - B
223
223) 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
Answer - A
224
224) What is the minimum legal period for aging Champagne on its lees?
a) 6 months
b) 12 months
c) 24 months
d) 36 months
Answer - B
225
225) A Vintage Champagne is a blend of grapes harvested in different years.
True
b) False
Answer - B
226
226) A sparkling wine labelled as Demi-sec is dryer than one labelled as Brut. a) True
b) False
Answer - B
227
227) 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
Answer - D
228
228) 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
Answer - A
229
229) Which grape variety is often used with Champagne varieties in South Africa? a) Chenin Blanc
b) Pinot Gris
c) Sauvignon Blanc
d) Semillon
Answer - A
230
230) Which grape variety is popular in tank-fermented sparkling wines in such regions as California and Australia? a) Chardonnay
b) Chenin Blanc
c) Muscat
d) Pinot Noir
Answer - A
231
231) 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
Answer - A
232
232) What is the name of the Spanish region that produces Sherry?
a) Catalunya
b) Douro Valley
c) Jerez de la Frontera
d) Rioja
Answer - C
233
233) Which of the following best describes the sweetness level of Sherry?
a) Dry
b) Medium
c) Sweet
d) All of the above
Answer - D
234
234) The local white grape responsible for Sherry production is
a) Albariño
b) Flor
c) Palomino
d) Tempranillo
Answer - C
235
235) What is the name of the aging technique responsible for producing Sherry?
a) Gran Reserva
b) Malolactic Conversion
c) Solera System
d) Traditional Method
Answer - C
236
236) Which style of sherry is does not show oxidative characters of walnuts and caramel?
a) Amontillado
b) Cream
c) Fino
d) Oloroso
Answer - C
237
237) 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
Answer - D
238
238) Which of the following styles of Sherry is dry?
a) Pale Cream
b) Medium
c) PX
d) None of the above
Answer - D
239
239) Which style of Sherry is refortified to 17% partway through the aging process?
a) Amontillado
b) Fino
c) Pale Cream
d) Pedro Ximénez
Answer - A
240
240) 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
Answer - D
241
241) 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
Answer - A
242
242) Which style of Port is the most basic red?
a) LBV
b) Tawny
c) Ruby
d) Vintage
Answer - C
243
243) Which style of Port will have oxidative characters of walnut and caramel?
a) Reserve Ruby
b) Vintage
c) LBV
d) Tawny
Answer - D
244
244) Which style of Port is from a single year?
a) 20-Year Tawny
b) LBV
c) Ruby
d) Reserve Ruby
Answer - B
245
245) Vintage Port is only produced in exceptional years.
a) True
b) False
Answer - A
246
246) 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
Answer - B
247
247) 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
Answer - D
248
248) Which style of Port must be decanted?
a) Reserve Ruby
b) Vintage
c) LBV
d) 40-year Tawny
Answer - B
249
249) 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
Answer - C
250
250) Port is sweetend with the addition of sweet wines made by sun-drying.
a) True
b) False
Answer - B
