Wine 101

Question 1

What is wine?

Answer 1

An alcoholic drink made by fermenting grape juice

While most wines are made from grapes, they can technically be made from other fruits like apples, blueberries, and strawberries.

Question 2

Why are grapes the standard fruit for wine production?

Answer 2

Grapes contain acids that preserve wine and have a higher sugar content for fermentation

The main acids are malic, tartaric, and citric acids.

Question 3

What are the two main influences on grape growing regions?

Answer 3

Climate and geography

Cooler climates produce tart wines, while warmer climates produce riper wines.

Question 4

What is sparkling wine?

Answer 4

Wine that undergoes a second fermentation to create carbonation

Examples include Champagne, Prosecco, and Cava.

Question 5

What characterizes light-bodied white wines?

Answer 5

Dry, crisp, fresh, and often described as ‘zesty’

Common flavors include citrus, melon, apple, and peach.

Question 6

What characterizes full-bodied white wines?

Answer 6

Richer, smoother taste often oak-aged

Good choices for red wine lovers.

Question 7

What are aromatic (sweet) white wines known for?

Answer 7

Explosive, perfumed aromas and potential sweetness on the palate

Examples include Riesling and Gewurztraminer.

Question 8

How is rosé wine made?

Answer 8

From red grapes that have been partially fermented with skins

This process gives rosé its pink tinge.

Question 9

What distinguishes red wine from white wine?

Answer 9

Red wine is fermented with skins, which introduces tannins

Tannins are responsible for the drying sensation in the mouth.

Question 10

What are the characteristics of light-bodied red wines?

Answer 10

Paler color and lighter tannins, making them very drinkable

Common flavors include cranberry, blackberry, and cherries.

Question 11

What do medium-bodied red wines typically offer?

Answer 11

Decent acidity and tannin levels with a lot of flavor

Examples include Grenache and Sangiovese.

Question 12

What defines full-bodied red wines?

Answer 12

Deep, dark, and tannic with complex flavors

Examples include Cabernet Sauvignon and Malbec.

Question 13

What are dessert/fortified wines?

Answer 13

Wines with added spirits to boost alcohol and sweetness

Examples include Port and Sherry.

Question 14

What does the equal sign (=) represent regarding wine names?

Answer 14

Indicates wines that are similar but not exact matches

Examples include Champagne = Prosecco.

Question 15

What defines Old World wines?

Answer 15

Traditional wine producers in Europe emphasizing earthiness and minerality

Countries include France, Spain, and Italy.

Question 16

What characterizes New World wines?

Answer 16

Fruits flavors and fuller-bodied textures, labeled by grape variety

Includes countries like USA, Australia, and South Africa.

Question 17

What is an appellation?

Answer 17

A legally defined wine-growing region

Appellation laws protect the name and production methods.

Question 18

What is terroir?

Answer 18

The unique characteristics of a wine defined by its place of origin

Includes soil type, climate, and altitude.

Question 19

What is the difference between organic and biodynamic wines?

Answer 19

Organic avoids synthetic chemicals, while biodynamic includes ecosystem principles and lunar cycles

Biodynamic wines avoid common manipulations in winemaking.

Question 20

What does sustainability in winemaking refer to?

Answer 20

Practices that are ecologically sound, economically viable, and socially responsible

Sustainable farmers can use a mix of organic and conventional methods.

Question 21

How can a wine be labeled?

Answer 21

By grape varietal, region, or a proprietary name

This labeling varies between Old World and New World wines.

Question 22

What is the first step in the winemaking process?

Answer 22

Grow grapes

This includes choosing a vineyard site and testing soil.

Question 23

What decision is made when picking grapes?

Answer 23

Choosing between maximum flavor or maximum acidity

Timing and method of picking (hand or machine) also matter.

Question 24

What is the purpose of destemming grapes?

Answer 24

To decide whether to use the stems for added flavor or remove them

Some winemakers believe stems contribute their own flavor.

Question 25

What happens during fermentation?

Answer 25

Grape juice converts into alcohol through yeast activity ## Footnote Winemakers may choose to use natural or industrial yeasts.

Question 26

What is the purpose of aging wine in barrels?

Answer 26

To allow oxygen to mellow the flavor and introduce oak characteristics ## Footnote New barrels can impart flavors like vanilla and butter.

Question 27

What is the final step in the winemaking process?

Answer 27

Bottling the wine ## Footnote After bottling, the logical next step is to drink it.

Question 28

What is the purpose of filtering out microparticles in wine?

Answer 28

To remove impurities but may also remove some flavor ## Footnote Winemakers must balance purity with flavor retention.

Question 29

What is whole bunch fermentation?

Answer 29

A winemaking process where grapes are fermented in clusters with stems intact ## Footnote This method offers a different flavor spectrum.

Question 30

What are lees in winemaking?

Answer 30

Dead yeast cells and sediment that collect at the bottom of a barrel or tank ## Footnote Lees can enhance the texture of the wine.

Question 31

What is the effect of leaving wine on the lees?

Answer 31

Adds body and creaminess to the wine ## Footnote Lees stirring can further enrich the wine.

Question 32

What is malolactic fermentation?

Answer 32

A fermentation process that converts malic acid into lactic acid ## Footnote This softens the acidity of the wine.

Question 33

True or False: Oxygen is considered the enemy of wine.

Answer 33

True ## Footnote Excess oxygen can spoil wine, but controlled oxygenation can benefit it.

Question 34

What is skin contact in winemaking?

Answer 34

The process where grape juice is in contact with the grape skins ## Footnote This contributes to color, tannin, and flavor.

Question 35

How does temperature affect fermentation time in wine?

Answer 35

Fermentation can take from a few days to many months depending on temperature ## Footnote Yeast works best in warmer conditions.

Question 36

What contributes to the sweetness of wine?

Answer 36

Residual sugar left after fermentation ## Footnote Sweetness can be detected on the tip of the tongue.

Question 37

What is the relationship between acidity and body in wine?

Answer 37

Wines with higher acidity feel lighter-bodied ## Footnote Less acidity can lead to a richer, rounder taste.

Question 38

What is tannin in wine?

Answer 38

Phenolic compounds that add bitterness and a drying sensation ## Footnote Tannins contribute to the structure and longevity of the wine.

Question 39

What is the average alcohol content in a glass of wine?

Answer 39

Around 11–13% alcohol by volume (ABV) ## Footnote Wine can range from 5.5% to 20% ABV.

Question 40

Fill in the blank: The body of a wine can be compared to _______.

Answer 40

milk ## Footnote Skimmed milk represents light wine; cream represents full-bodied wine.

Question 41

What are the steps to tasting wine?

Answer 41

Look, Smell, Taste, Conclude ## Footnote Each step provides information about the wine's characteristics.

Question 42

What should you check when looking at the wine?

Answer 42

Color, opacity, and viscosity ## Footnote Viscosity can indicate alcohol and residual sugar content.

Question 43

What are the three primary categories of wine aromas?

Answer 43

Primary, Secondary, Tertiary ## Footnote Each category stems from different sources like grapes, winemaking, and aging.

Question 44

What is a complementary pairing in wine and food?

Answer 44

A pairing that creates balance through complementary tastes and flavors ## Footnote It enhances the overall dining experience.

Question 45

List the six basic tastes to consider when pairing wine with food.

Answer 45

* Salt * Acid * Sweet * Bitter * Fat * Spice (piquant) ## Footnote Understanding these tastes helps in making better pairings.

Question 46

What is the role of acidity in food and wine pairing?

Answer 46

Choose a wine that’s more acidic than the food ## Footnote This enhances the overall flavor balance.

Question 47

What is one key factor to consider when serving wine?

Answer 47

Never fill a glass more than halfway ## Footnote This allows room for the wine to breathe.

Question 48

How should you present wine to the host?

Answer 48

Present the wine with the label facing them ## Footnote Allow them to smell and taste before pouring for others.

Question 49

What is the first step in using a corkscrew?

Answer 49

Screw into the middle of the cap until a single spiral loop remains

Question 50

What should you do with the cork after removing it from the bottle?

Answer 50

Place the cork on the table near where you will place the bottle

Question 51

What is the purpose of pouring a taste of the wine for the host?

Answer 51

To allow them to smell and taste the wine for approval

Question 52

True or False: The wine tasting is primarily to see if the guest likes the wine.

Answer 52

False

Question 53

What is the actual purpose of the wine tasting?

Answer 53

To see whether or not the wine is spoiled

Question 54

Who is traditionally served first at a wine table?

Answer 54

The women at the table

Question 55

What is a contemporary alternative to serving wine?

Answer 55

Start pouring with the person to the left of the host, regardless of gender

Question 56

Who gets served first if there is a guest of honor?

Answer 56

The guest of honor, such as someone celebrating their birthday

Question 57

Who is always served last when wine is being poured?

Answer 57

The guest who ordered the wine

Question 58

What should you ensure about the label when pouring wine?

Answer 58

Ensure the label faces the guest each time

Question 59

What technique should be used at the end of the pour to prevent spillage?

Answer 59

Give the bottle a twist

Question 60

What should be done with any wine drips before they hit the table?

Answer 60

Wipe up any drips with your cloth napkin

Question 61

Where should the bottle be placed after pouring wine?

Answer 61

Next to the cork on the table with the label facing the guests

Question 62

How should chilled wines be presented?

Answer 62

Nest them within the ice

Question 63

What should you periodically check for while serving wine?

Answer 63

To top up and ensure guests are enjoying the bottle

Question 64

What should you offer when the guests' bottle is empty?

Answer 64

To grab them another

Question 65

What foundational knowledge do you gain from this packet?

Answer 65

Basic styles of wines, their characteristics, and how to pair wine with food