Mid-term

Question 1

The traditional method

Answer 1

grapes are picked earlier to maintain high acidity, then vinified and stored for future blending. Once the blend has been finalized, it is placed into individual bottles for aging along with “liquer de triage” which starts the second fermentation process

Question 2

The Charmat method

Answer 2

grapes are picked earlier to keep their high acidity, then vinified and stored in STAINLESS STEEL tanks for further processing. Later the juice is transferred to a special tank where sugar & yeast are added to start the second fermentation. The released CO2 pressurizes the tank and integrates with the wine to create bubbles.

Question 3

Grapes used to make champagne

Answer 3

Pinot Noir, Pinot Meunier & Chardonnay

Question 4

Grapes used to make prosecco

Answer 4

Glera Grape

Question 5

Sparkling wine styles

Answer 5

Brut nature- the driest level
Extra brut- very dry
Brut- 0-12.0 grams of residual sugar
Extra dry- 12-17 grams of residual suagr
Dry- sweetness is more noticeable
Demi- Sec- Sweet sparkling wine

Question 6

Know which sparkling wines use the charmat method

Answer 6

the preferred method for making Prosecco, Asti Spumante,
Lambrusco and Moscato de Ast

Question 7

Liqueur de Tirage

Answer 7

A mixture of yeast, sugar, and wine that starts a second fermentation inside each bottle so carbon dioxide (bubbles) become a part of the wine over time

Question 7

Riddling

Answer 7

The process by which the individual bottles of sparkling wine are turned clockwise every so often to allow the spent yeast cells to fall down into the neck of the bottle. Lees stirring.

Question 8

Autolysis

Answer 8

The process during whereby yeast cells are slowly broken down and impart flavor and complexity to the wine in each bottle

Question 9

Disgorging

Answer 9

once the wine has achieved the desired time in the bottle (15, 18, 24, or 36 months) the dead yeast cells or “plug” are removed by dipping the bottle in a supercooled brine solution to freeze it. The CO2 in the bottle expels the frozen sediment or plug

Question 10

Dosage

Answer 10

After “disgorging” a mixture of the base wine, sugar water, and sulfur dioxide is added. The purpose is to balance the acidity of the wine with additional sugar. Each producer or “house” has its own dosage blend

Question 11

Rose champagne or rose sparkling wine can be made in 2 different ways:

Answer 11

The blended method: add red wine to white wine
- Take some white wine and add red wine to it until you reach the desired level of color to make it a rose

Question 12

Rose champagne or rose sparkling wine can be made in 2 different ways:

Answer 12

The saignee method: the “bleeding: method, requires that red wine juice or red grapes that have limited contact with the juice to be “bled” out of the tank once the wine reaches the desired rose color. Usually done with Pinot Noir

Question 13

Prosecco

Answer 13

seen a big increase in demand over the last ten years. The main reasons being that it is less expensive

Question 14

Cava

Answer 14

continues to be popular with consumers because it offers great value. It is a delicious sparkling wine that is less expensive but just as good as many champagnes on the market

Question 15

Cremants

Answer 15

from France have also found great acceptance due to their origin and reasonable pricing. They are worth having on any wine list.

Question 16

Which fault makes the wine smell like Wet Cardboard and which makes it smell like Rotten Eggs

Answer 16

Cork taint

Question 17

What are the fruit aromas often associated with a Riesling

Answer 17

Floral, honeysuckles, green apple, citrus, peach, apricot, petrol and minerality

Question 18

What are the fruit aromas often associated with a Sauvignon Blanc

Answer 18

Lemon, grapefruit, gooseberry, green bell pepper, fig, guava, and grassy notes

Question 19

What are the fruit aromas often associated with a Pinot Noir

Answer 19

Red cherry, raspberry, strawberry, plum, wet leaves, violets, earth and smoke

Question 20

What are the fruit aromas often associated with a Cabernet Sauvignon

Answer 20

Blackberry Currant, black cherry, mint, bell pepper

Question 21

What is a Diurnal Shift?

Answer 21

Areas that have hot days and cool nights

Question 22

White wine making

Answer 22

Crushing, pressing, fermentation, and maturation

Question 23

Red winemaking

Answer 23

Crushing, fermentation, pressing, maturation

Question 24

ML Malolactic fermentation

Answer 24

The secondary fermentation that takes place while the wine is aging turning the malic acid in the wine to lactic acid which is softer. In white wine, the winemaker decides if ML will take place

Question 25

What is Maceration?

Answer 25

The process of allowing the grapes to remain in contact with the skins for an extended period prior to primary fermentation

Question 26

Cultured Yeasts

Answer 26

yeast strains made in the laboratory that can add certain characteristics to the fermentation process

Question 27

Natural yeasts

Answer 27

yeasts naturally found in the vineyard on grape skins

Question 28

What is the most important area to control costs in any business.

Answer 28

Cashflow?

Question 29

What is the correct procedure to follow when placing and receiving an order?

Answer 29

Designate one or two persons for this process Take liquor, beer, and wine inventory weekly Use an order form Order weekly- coordinate with purchasing dept Order when at a minimum level Order to a maximum level PAR levels are established by managers Staff must be there at time of delivery and it should not be the same person who did the ordering Check every item on the invoice to ensure receipt All products go directly to storeroom Make note of credit memos, invoice errors Sign invoice, keep and file paperwork Send invoice over to A/Payable for processing - Person receiving the order from the truck must check: Brands Proofs Labels Vintage Date codes Seals Quantity and size Price/discount

Question 30

PAR

Answer 30

Minimal amount of inventory you should have on hand at all times

Question 31

AVA

Answer 31

In the USA- AVA: The American Viticultural Area is the wine’s denomination of origin and confirms where the grapes come from

Question 32

AOC

Answer 32

In France- AOC: The denomination of origin is know as wine’s AOC (appellation d’origine controlee)

Question 33

DO: Denomination of origin

Answer 33

In Spain- DO: There are 60 DO’s and 2 (DOC’s) or higher quality wine making areas according to the regional regulating council

Question 34

DOCG

Answer 34

In italy- DOCG: There are 2 levels DOC: a wine has met the basic quality standards for that area DOCG: the wine has met the more stringent standards for that area/region DOCG wines are made from grapes grown in a specific area and are subject to strict production guidelines.

Question 35

What does the vintage year on the label signify?

Answer 35

Year produced. The wine produced by that year’s growing season and resulting harvest.

Question 36

What percentage of the grape shown on the label must be in the bottle if a specific AVA is listed on the label?

Answer 36

If it has its own specific AVA on the label then it has to be 85% of that grape or area

Question 37

What do European labels tend to show on the label instead of the grape?

Answer 37

Old World:wine labels are mainly based on region/village/vineyard labeling or varietal

Question 38

What flavors enhance the body and structure in wine?

Answer 38

Saltiness and Acidity

Question 39

What flavors reduce the body and sweetness in wine?

Answer 39

Umami, Spiceness, sweetness

Question 40

A congruent (similar) pairing

Answer 40

where you match the style of the wine to the style/taste of the food. FOR EXAMPLE: Apple strudel with a sweet Riesling Fettuccine Alfredo with a buttery chardonnay Goat cheese with sauvignon blanc (A classic pairing)

Question 41

A complimentary (opposite) pairing

Answer 41

one where the style of the wine contrasts with the style/taste of the food. FOR EXAMPLE Grilled salmon and pinot noir Blue cheese and cabernet sauvignon Thai or Chinese Food and an off-dry riesling

Question 42

Where on the world map are the majority of vineyards found, which latitudes?

Answer 42

50 ^N 30 ^N or 50^S 30 ^S

Question 43

Noble Rot

Answer 43

also know as Botrytis Cinerea is a mold that affects grape bunches by reducing the amount of water in the grape and in turn concentrating the amount of sugar in it

Question 44

Where do Tannins in a Red wine come from?

Answer 44

Tannins in a Red wine come from grape skins, grape seeds, and oak aging

Question 45

Mark-up

Answer 45

The amount you want to add to the cost of goods to cover overhead profit. Usually done by multiplying the cost by a markup factor of 3,4, or 5

Question 46

Margin

Answer 46

The difference between the cost and the selling price. ,argin is calculated and expressed as a percentage of net sales/ net revenue

Question 47

Know the tastes captured by our tongue and where on the tongue do we find them.

Answer 47

- Saltiness - Acidity - Bitterness - Sweetness - Spiceness - Umami

Question 48

What is the name of the louse that devastated the vineyards of Europe?

Answer 48

Phylloxera- Is an insect, a grape louse that will eventually kill the vine if untreated. It attack the roots and is the grapevines worst enemy

Question 49

Know which entities belong to each level of the three-tier system.

Answer 49

1. Producer (Distiller, brewery, winery, blending house) or importer or supplier 2. Distributor or wholesaller 3. Retail on premise or off premise

Question 50

Why is using clean glassware important when serving wine?

Answer 50

Using clean glassware when serving wine is crucial because any residue left on the glass, like soap or fingerprints, can significantly alter the wine's aroma and taste, impacting the overall drinking experience by potentially masking delicate flavors and aromas; essentially, a dirty glass can distort how you perceive the wine itself.