Part 1

Question 0

What characteristic does a wine that has undergone Malo-lactic fermentation have?

Answer 0

Increased smoothness

Question 1

What is the role of Sulfur Dioxide (SO2) in wine?

Answer 1

?

Question 2

When can a sparkling wine be defined as “Vintage/Milesime”?

Answer 2

When the wine is made 100% from one vintage

Question 3

Where does the “Classical Method” Refermentation for sparkling wine take place?

Answer 3

In the bottle to be sold

Question 4

Which distillate derives from wine?

Answer 4

Brandy

Question 5

What does the term “frizzante” legally mean on a bottle of sparkling wine?

Answer 5

Slightly sparkling

Question 6

What is the primary sensation given by tannins?

Answer 6

Roughness

Question 7

Where do we find a grapes primary aromas (Terpenes)?

Answer 7

In the skin

Question 8

What is the name of the “noble rot” that attacks grapes?

Answer 8

Botrytis Cinerea

Question 9

What does the LOW service temperature do to our tasting of wine?

Answer 9

Increases our perception of the hardnesses

Question 10

When do we use the term “Fragrant” in wine tasting?

Answer 10

In the olfactory examination

Question 11

Which term do we use to reinforce a specific scent in wine?

Answer 11

Frank

Question 12

Which term for sparkling wines below represents the Driest wine?

a) Pas Dose’/Dosage Zero
b) Brut
c) Extra Dry
d) Demi-Sec

Answer 12

a) Pas Dose’/Dosage Zero

Question 13

Where do we find the color/pigmentation in grapes?

Answer 13

Skin

Question 14

Where do the softest/most elegant tannins come from?

Answer 14

Oak

Question 15

What term do we use for wine that has undergone the addition of ethyl alcohol?

Answer 15

Fortified

Question 16

What is the term that describes wine that has been made following the cycles of the moon?

Answer 16

Bio-Dynamic

Question 17

Which factor is used to evaluate the consistency of the wine?

Answer 17

The fall-rate of the tears

Question 18

Single Malt Whisky is made with which primary raw material?

Answer 18

Barley

Question 19

What does the term TERROIR include?

a) Viticultural methods, winemaking, climate
b) Climate, Soil, winemaking
c) Soil, geography, local culture
d) Soil, Climate, Geography

Answer 19

d) Soil, Climate, Geography

Question 20

What does high density plan vine planting cause?

Answer 20

Higher quality grapes

Question 21

What is the historical parasite that kills the vine?

Answer 21

Phylloxera

Question 22

What do we mean by “potential alcohol”?

Answer 22

The amount of alcohol a wine would have if all sugars in the juice were fermented.

Question 23

What is the technical name of the product obtained from pressing grapes?

Answer 23

Must

Question 24

"Purple-red" in a wine is synonymous with what?

Answer 24

Youth

Question 25

What is the name of the re-fermentation method carried out ins steel tanks?

Answer 25

Charmat

Question 26

Which component of wine tasting below is defined as "Tactile"? a) acidity b) Alcohol c) Mineral substances (sapidity) d) Persistence

Answer 26

b) Alcohol

Question 27

In which section of the technical tasting could we find ourselves utilizing our own preferences?

Answer 27

Olfactory Quality

Question 28

What is the name of the vinification method utilized for wine such as Beaujolais Nouveau (France) or Novello (Italy)

Answer 28

carbonic maceration

Question 29

What are the terms for Limpidity?

Answer 29

``` Veiled Moderately limpid Limpid Crystal-clear Brilliant ```

Question 30

What are the terms for the color of a white wine?

Answer 30

Greenish yellow Straw yellow Golden yellow Amber

Question 31

What are the terms for the color of a red wine?

Answer 31

Purple red Ruby red Garnet red Brick red

Question 32

What are the terms for consistency?

Answer 32

``` Fluid Barely consistent Moderately consistent Consistent Syrupy ```

Question 33

What are the terms for Effervescence (Perlage)?

Answer 33

Bubble size - Large - Moderately fine - Fine Bubble Number - Few - Moderately numerous - Numerous Bubble Persistence - Fading - Moderately persistent - Persistent

Question 34

What are the categories of the Visual examination?

Answer 34

Limpidity Color Consistency Effervescence (Perlage)

Question 35

What are the categories of the Olfactory examination?

Answer 35

Intensity Complexity Quality Description

Question 36

What are the terms for Intensity?

Answer 36

``` Lacking Barely Intense Moderately Intense Intense Very Intense ```

Question 37

What are the terms for complexity?

Answer 37

``` Lacking Barely complex Moderately complex Complex Broad ```

Question 38

What are the terms for Quality?

Answer 38

``` Coarse Barely Fine Moderately fine Fine Excellent ```

Question 39

What are the 2 main categories for the Taste Olfactory Examination?

Answer 39

Softnesses & Hardnesses

Question 40

What are the different Softnesses we judge?

Answer 40

Sugars Alcohols Polyalcohols

Question 41

What are the Hardnesses we judge?

Answer 41

Acids Tannins Mineral Substances

Question 42

What are the terms for Sugars?

Answer 42

``` Dry Medium dry Medium sweet Sweet Cloying ```

Question 43

What are the terms for Alcohols?

Answer 43

``` Light Barely warm Moderately warm Warm Alcoholic ```

Question 44

What are the terms for Ployalcohols?

Answer 44

``` Harsh Barely Smooth Moderately Smooth Smooth Stodgy ```

Question 45

What are the terms for Acids?

Answer 45

``` Flat Barely Crisp Moderately crisp Crisp Acidulous ```

Question 46

What are the terms for Tannins?

Answer 46

``` Flabby Barely Tannic Moderately Tannic Tannic Astringent ```

Question 47

What are the terms for Mineral Substances?

Answer 47

``` Tasteless Barely Sapid Moderately Sapid Sapid Salty ```

Question 48

What are the Secondary categories for the taste olfactory examination?

Answer 48

Balance Palate intensity Persistence (finish) Palate Quality Tannin Quality

Question 49

What are the Final Considerations categories?

Answer 49

Structure Typicality State of Evolution Harmony

Question 50

What are the terms for Balance?

Answer 50

Barely Balanced Moderately balanced Balanced

Question 51

What are the term for Palate Intensity?

Answer 51

Lacking Barely Intense Moderately Intense Intense Very Intense

Question 52

What are the terms for Persistence (finish)?

Answer 52

Short Barely persistent Moderately persistent Persistent Very persistent

Question 53

What are the terms for palate quality?

Answer 53

Coarse Barely fine Moderately Fine Fine Excellent

Question 54

What are the terms for Tannin Quality?

Answer 54

Coarse Firm Elegant Silky Soft

Question 55

What are the terms used for Structure?

Answer 55

Light Bodied Medium Bodied Full Bodied Robust Heavy

Question 56

What are the terms for Typicality?

Answer 56

Barely Typical Moderately Typical Typical

Question 57

What are the terms for State of Evolution?

Answer 57

Immature Young Ready Mature Old

Question 58

What are the terms used for Harmony?

Answer 58

Barely Harmonious Moderately Harmonious Harmonious

Question 59

What are the terms for Bubble Size?

Answer 59

Large Moderately fine Fine

Question 60

What are the terms for Bubble Number?

Answer 60

Few Moderately Numerous Numerous

Question 61

What are the terms for Bubble Persistence

Answer 61

Fading Moderately Persistent Persistent

Question 62

In which 3 categories is the 1st (and negative term) 'Coarse'?

Answer 62

``` Quality (Olfactory Examination) Palate Quality (Taste-Olfactory Examination) Tannin Quality (Taste-Olfactory Examination) ```

Question 63

In which 3 categories is the 1st (and negative) term 'Lacking'?

Answer 63

Intensity (Olfactory Examination) Complexity (Olfactory Examination) Palate Intensity (Taste-Olfactory Examination)

Question 64

What are the terms for Rose wine?

Answer 64

Soft Rose Cherry Rose Dark Rose