question bank Flashcards
(107 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
b) A room that allows natural light
2
Q
Which of the following is the most common colour for red wines?
a) Purple
b) Ruby
c) Garnet
d) Tawny
A
b) Ruby
3
Q
Which of the following is the most common colour for white wines?
a) Lemon
b) Gold
c) Amber
d) Brown
A
a) Lemon
4
Q
Which of the following colours best describes a red wine with some age?
a) Ruby
b) Garnet
c) Purple
d) Gold
A
b) Garnet
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
c) Deep
6
Q
Oak and malolactic conversion aromas are considered:
a) Primary Aromas
b) Secondary Aromas
c) Tertiary Aromas
d) Faulted Aromas
A
b) Secondary Aromas
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
a) Low alcohol
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
d) Alcohol
9
Q
Which factor is important for balance in wine with sugar?
a) Acidity
b) Alcohol
c) Flavour characteristics
d) Tannins
A
a) Acidity
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
a) One
11
Q
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
d) All of the above
12
Q
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
a) It makes a wine seem more bitter
13
Q
Salt can enhance the flavour in wine.
a) True
b) False
A
a) True
14
Q
Acidity in food can make a wine seem:
a) Drier
b) Less acidic
c) Less fruity
d) More bitter
A
b) Less acidic
15
Q
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
c) The food and wine should have equal flavour intensities
16
Q
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
a) Salt in food decreases Acidity in wine
17
Q
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
a) Wines with higher alcohol
18
Q
A person’s sensitivities do not play an important role in matching food and wine.
a) True
b) False
A
b) False
19
Q
Food has a greater impact on wine than wine has on food.
a) True
b) False
A
a) True
20
Q
Acidity in wine makes the palate seem cloying and unrefreshing when paired with fatty/oily foods.
a) True
b) False
A
b) False
21
Q
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
a) Poor storage can create faulted wines
22
Q
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
c) 18°C / 64°F
23
Q
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
a) Sparkling wine
24
Q
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
A
a) Still red wine
25
Which of the following wines should be served at the coolest temperature range?
a) Beaujolais
b) Champagne
c) Pinot Grigio
d) Shiraz
b) Champagne
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
c) The bucket is filled with both parts ice and cold water
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
d) All of the above
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
c) It helps with seeing when sediments collect in the neck
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
a) A wine that has been in contact with a cork contaminated with TCA
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
b) Adds a layer of gas to protect remaining wine from oxidation
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
d) Sugar and acid
32
Most wine grapes belong to which species of vine?
a) African
b) Asian
c) European
d) North American
c) European
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
c) Sunlight
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
a) Flowering, Fruit Set, Véraison, Ripening
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
b) Grapes change colour from dark green to golden or reddish-purple
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
b) Grenache
37
Warm ocean currents play a significant climatic role in:
a) California
b) Chile
c) Northern Europe
d) South Africa
c) Northern Europe
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
c) Moderate Climate
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
c) Planting grapes on slopes facing rivers
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
c) Mountains
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
c) 30 to 50
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
a) Cooler than usual vintages
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
b) Frost
44
Which of the following would be used in high levels of moisture?
a) Fungicides
b) Herbicides
c) Pesticides
d) All of the above
a) Fungicides
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
a) Commercial viability
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
d) Botrytis Cinerea
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
b) Higher sugars, lower acidity
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
a) Grapes that have been picked later in the harvest season
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
b) Qualitätswein
50
The acronym AOC refers to a PDO-wine from which country?
a) France
b) Germany
c) Italy
d) Spain
a) France
51
Which process maximizes extraction of liquid from grapes?
a) Crushing
b) Pressing
c) Fermentation
d) Maceration
b) Pressing
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
a) Steep vineyard, new French oak barrels, natural cork
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
b) Fermentation, Draining, Pressing, Maturation
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
d) Punching down
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
a) Crushing, Pressing, Fermentation, Maturation
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
b) Rosé winemaking
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
c) Sugar may be added to the grape juice before fermentation
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
a) Oak staves
59
Which vessel would lead to maturation with oxygen?
a) OId oak vats
b) Bottles
c) Cement tanks
d) Stainless steel tanks
a) OId oak vats
60
After which step of the winemaking process is the wine unlikely to improve?
a) Pressing
b) Fermentation
c) Maturation
d) Packaging
d) Packaging
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
b) Pinot Noir can be enjoyed when it is young
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
b) Show unattractive flavours of cooked fruit
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
b) Grand Cru
64
Which of the following is not a village AOC in Burgundy?
a) Beaune
b) Gevrey-Chambertin
c) Nuits-Saint-Georges
d) Pomerol
d) Pomerol
65
Good examples of Pinot Noir in California are generally not found in:
a) Carneros
b) Santa Barbara
c) Sonoma
d) Napa
d) Napa
66
A cool region of Australia that produces quality Pinot Noir is:
a) Barossa Valley
b) Hunter Valley
c) Clare Valley
d) Yarra Valley
d) Yarra Valley
67
Which region of New Zealand is not famous for its Pinot Noir?
a) Central Otago
b) Hawke’s Bay
c) Marlborough
d) Martinborough
b) Hawke’s Bay
68
Which Chilean region produces very good Pinot Noir?
a) Casablanca Valley
b) Central Valley
c) Colchagua
d) Maipo
a) Casablanca Valley
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
d) Walker Bay
70
Blending Pinot Noir with other grapes is common practice in:
a) Burgundy
b) Beaujolais
c) Champagne
d) Hermitage
c) Champagne
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
c) Warm Climate
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
a) 2 only (It is medium-sweet)
73
Zinfandel grapes can ofted raisin on the vine.
a) True
b) False
a) True
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
a) Blackberry High Full
75
Which Italian region is the source of wines made from Primitivo?
a) Piemonte
b) Puglia
c) Tuscany
d) Veneto
b) Puglia
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
a) Apple, lime, and lemon
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
a) It is suitable for late-harvesting when conditions are right
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
c) Süssreserve
79
What is the determining factor for each of the German Prädikatswein levels?
a) Vineyard site
b) Vintage
c) Sugar levels
d) Price
c) Sugar levels
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
a) Kabinett, Spätlese, Auslese, Beerenauslese
81
Which Prädikatswein translates to English as “late harvest?”
a) Auslese
b) Eiswein
c) Halbtrocken
d) Spätlese
d) Spätlese
82
Which region typically has lighter-bodied Rieslings that have medium-sweetness?
a) Mosel
b) Rheingau
c) Pfalz
d) Eden Valley
a) Mosel
83
Which term refers to a Riesling that is made from selected dried berries?
a) Halbtrocken
b) Kabinett
c) Landwein
d) Trockenbeerenauslese
d) Trockenbeerenauslese
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
a) Clare Valley and Eden Valley
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
a) Alsace
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
c) Sweet wines made from noble rot
87
The grape variety used to make a Vouvray is:
a) Chenin Blanc
b) Furmint
c) Sémillon
d) All of the above
a) Chenin Blanc
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
d) All of the above
89
Sauvignon Blanc is typically blended with:
a) Chenin Blanc
b) Sémillon/Semillon
c) Furmint
d) None of the above
b) Sémillon/Semillon
90
Which term is an indication of sweetness in a wine from Tokaj?
a) Beerenauslese
b) Classico
c) Puttonyos
d) Reserva
c) Puttonyos
91
South Africa’s most widely planted white grape variety is:
a) Chenin Blanc
b) Furmint
c) Semillon
d) None of the above
a) Chenin Blanc
92
Which region is not known for its botrytis-affected sweet wines?
a) Hunter Valley
b) Sauternes AOC
c) Tokaj
d) Vouvray AOC
a) Hunter Valley
93
A Tokaji wine made from Furmint can be dry.
a) True
b) False
a) True
94
Sauternes wines are based on which variety?
a) Chenin Blanc
b) Furmint
c) Riesling
d) Sémillon
d) Sémillon
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
b) Dry Light Unoaked
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
a) Chardonnay is always oaked
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
b) Medium Full Pineapple and banana
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
a) Malolactic conversion
99
Winemakers can use oak chips to give Chardonnay oak flavours.
a) True
b) False
a) True
100
Which of the following is not an AOC for Chardonnay?
a) Bordeaux AOC
b) Bourgogne AOC
c) Mâcon AOC
d) Meursault AOC
a) Bordeaux AOC
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
Which of the following regions would Chardonnay most likely be unoaked?
a) Chablis AOC
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
b) Côte de Beaune
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
b) Hawke’s Bay
104
Which Californian region would have a warmer climate for Chardonnay?
a) Carneros
b) Napa Valley
c) Santa Barbara
d) Sonoma
b) Napa Valley
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
c) Walker Bay
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
c) It needs a warm climate to show its herbaceous character
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
b) Pouilly-Fuissé AOC
