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. 

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. 

Which of the following is the most common colour for red wines?

a) Purple

b) Ruby

c) Garnet

d) Tawny 

Which of the following is the most common colour for red wines?

a) Purple

b) Ruby

c) Garnet

d) Tawny 

 Which of the following is the most common colour for white wines?

  a) Lemon

b) Gold

c) Amber

d) Brown 

 Which of the following is the most common colour for white wines?

  a) Lemon

b) Gold

c) Amber

d) Brown 

Which of the following colours best describes a red wine with some age?

a) Ruby

b) Garnet

c) Purple

d) Gold 

Which of the following colours best describes a red wine with some age?

a) Ruby

b) Garnet

c) Purple

d) Gold 

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 

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 

Oak and malolactic conversion aromas are considered:

a) Primary Aromas

b) Secondary Aromas

c) Tertiary Aromas

d) Faulted Aromas 

Oak and malolactic conversion aromas are considered:

a) Primary Aromas

b) Secondary Aromas

c) Tertiary Aromas

d) Faulted Aromas 

A fortified wine such as Fino Sherry with 15% alcohol is described as having:

a) Low alcohol

b) Medium alcohol

c) High alcohol 

A fortified wine such as Fino Sherry with 15% alcohol is described as having:

a) Low alcohol

b) Medium alcohol

c) High alcohol 

*אחלה התקלה*

Which structural component is the main factor that contributes to body in a wine?

a) Sugar

b) Acidity

c) Tannins

d) Alcohol

Which structural component is the main factor that contributes to body in a wine?

a) Sugar

b) Acidity

c) Tannins

d) Alcohol

Which factor is important for balance in wine with sugar?

a) Acidity

b) Alcohol

c) Flavour characteristics

d) Tannins 

Which factor is important for balance in wine with sugar?

a) Acidity

b) Alcohol

c) Flavour characteristics

d) Tannins 

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 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

 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 

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 

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

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

Salt can enhance the flavour in wine.

a) True

b) False 

Salt can enhance the flavour in wine.

a) True

b) False 

Acidity in food can make a wine seem:

a) Drier

b) Less acidic

c) Less fruity

d) More bitter 

Acidity in food can make a wine seem:

a) Drier

b) Less acidic

c) Less fruity

d) More bitter 

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 

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 

 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

 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

 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 

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 person’s sensitivities do not play an important role in matching food and wine.

a) True

b) False 

A person’s sensitivities do not play an important role in matching food and wine.

a) True

b) False 

Food has a greater impact on wine than wine has on food.

a) True

b) False 

Food has a greater impact on wine than wine has on food.

a) True

b) False 

Acidity in wine makes the palate seem cloying and unrefreshing when paired with fatty/oily foods.

  a) True

b) False 

Acidity in wine makes the palate seem cloying and unrefreshing when paired with fatty/oily foods.

  a) True

b) False 

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 

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

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 

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 

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 

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 

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

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

Which of the following wines should be served at the coolest temperature range?

a) Beaujolais

b) Champagne

c) Pinot Grigio

d) Shiraz 

Which of the following wines should be served at the coolest temperature range?

a) Beaujolais

b) Champagne

c) Pinot Grigio

d) Shiraz 

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 

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 

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 

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 

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 

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 

 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

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 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 

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 

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 

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 

Most wine grapes belong to which species of vine?

a) African

b) Asian

c) European

d) North American 

Most wine grapes belong to which species of vine?

a) African

b) Asian

c) European

d) North American 

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 

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 

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 

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 

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 

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

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 

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 

Warm ocean currents play a significant climatic role in:

a) California

b) Chile

c) Northern Europe

d) South Africa 

Warm ocean currents play a significant climatic role in:

a) California

b) Chile

c) Northern Europe

d) South Africa 

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

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

 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 

 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

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 

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 

 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 

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 

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 

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 

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 

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

Which of the following would be used in high levels of moisture?

a) Fungicides

b) Herbicides

c) Pesticides

d) All of the above 

Which of the following would be used in high levels of moisture?

a) Fungicides

b) Herbicides

c) Pesticides

d) All of the above 

The challenge of lower yields is:

a) Commercial viability

b) Diluted flavours

c) Lower sugar levels

d) Shriveled grapes that develop raisin-like flavours 

The challenge of lower yields is:

a) Commercial viability

b) Diluted flavours

c) Lower sugar levels

d) Shriveled grapes that develop raisin-like flavours 

An example of a pest or disease that is beneficial to grapes is:

a) Birds

b) Pierce’s Disease

c) Mildew

d) Botrytis Cinerea 

An example of a pest or disease that is beneficial to grapes is:

a) Birds

b) Pierce’s Disease

c) Mildew

d) Botrytis Cinerea 

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 

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 

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 

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 

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 

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 

The acronym AOC refers to a PDO-wine from which country?

a) France

b) Germany

c) Italy

d) Spain 

The acronym AOC refers to a PDO-wine from which country?

a) France

b) Germany

c) Italy

d) Spain 

In which region would you typically find full-bodied Chardonnay with prominent oak

flavours?

a. Chablis

b. Marlborough

c. Napa Valley

d. Alsace

In which region would you typically find full-bodied Chardonnay with prominent oak

flavours?

a. Chablis

b. Marlborough

c. Napa Valley

d. Alsace

What is the primary effect of using malolactic fermentation in winemaking?

a. Increases sweetness

b. Enhances tannin structure

c. Softens acidity

d. Intensifies colour

What is the primary effect of using malolactic fermentation in winemaking?

a. Increases sweetness

b. Enhances tannin structure

c. Softens acidity

d. Intensifies colour

Which region is known for producing elegant and floral Riesling wines?

a. Clare Valley

b. Mosel

c. Barossa Valley

d. Bordeaux

Which region is known for producing elegant and floral Riesling wines?

a. Clare Valley

b. Mosel

c. Barossa Valley

d. Bordeaux

What is the typical profile of a Sauvignon Blanc from the Loire Valley?

a. Tropical fruit flavours and low acidity

b. Red fruit flavours and high tannins

c. Citrus and green fruit flavours with high acidity

d. Oak and spice flavours with medium body

What is the typical profile of a Sauvignon Blanc from the Loire Valley?

a. Tropical fruit flavours and low acidity

b. Red fruit flavours and high tannins

c. Citrus and green fruit flavours with high acidity

d. Oak and spice flavours with medium body

Which winemaking practice is commonly used to add complexity to red Bordeaux wines?

a. Carbonic maceration

b. Extended maceration

c. Cold fermentation

d. Oak ageing

Which winemaking practice is commonly used to add complexity to red Bordeaux wines?

a. Carbonic maceration

b. Extended maceration

c. Cold fermentation

d. Oak ageing

Which of the following regions is renowned for its full-bodied, peppery Shiraz wines?

a. Rhône Valley

b. Barossa Valley

c. Tuscany

d. Burgundy

Which of the following regions is renowned for its full-bodied, peppery Shiraz wines?

a. Rhône Valley

b. Barossa Valley

c. Tuscany

d. Burgundy

Which grape variety, often grown in cooler climates, is known for its green apple and

citrus flavours?

a. Shiraz

b. Merlot

c. Chardonnay

d. Cabernet Sauvignon

Which grape variety, often grown in cooler climates, is known for its green apple and

citrus flavours?

a. Shiraz

b. Merlot

c. Chardonnay

d. Cabernet Sauvignon

A wine that smells like wet cardboard is likely suffering from:

a. Oxidation

b. Cork taint

c. Excessive sulfites

d. Under-ripened grapes

A wine that smells like wet cardboard is likely suffering from:

a. Oxidation

b. Cork taint

c. Excessive sulfites

d. Under-ripened grapes

Late harvesting of grapes generally results in wines with:

a. Lower sugar levels

b. Higher acidity

c. More pronounced fruit flavours

d. Lower alcohol content

Late harvesting of grapes generally results in wines with:

a. Lower sugar levels

b. Higher acidity

c. More pronounced fruit flavours

d. Lower alcohol content

Riesling is suitable for producing sweet wines because it:

a. Prefers a hot climate

b. Is susceptible to botrytis

c. Is always full-bodied

d. Is a non-aromatic variety

Riesling is suitable for producing sweet wines because it:

a. Prefers a hot climate

b. Is susceptible to botrytis

c. Is always full-bodied

d. Is a non-aromatic variety

Which one of the following best describes a red wine made from the Zinfandel grape

variety?

a. Dry light-bodied with floral character

b. Dry full-bodied with black fruit character

c. Sweet light-bodied with red fruit character

d. Sweet full-bodied with green fruit character

Which one of the following best describes a red wine made from the Zinfandel grape

variety?

a. Dry light-bodied with floral character

b. Dry full-bodied with black fruit character

c. Sweet light-bodied with red fruit character

d. Sweet full-bodied with green fruit character

Primary aroma characteristics of Sauvignon Blanc are typically:

a. Black fruit and spice

b. Red fruit and floral

c. Banana and fig

d. Gooseberry and green bell pepper (capsicum)

Primary aroma characteristics of Sauvignon Blanc are typically:

a. Black fruit and spice

b. Red fruit and floral

c. Banana and fig

d. Gooseberry and green bell pepper (capsicum)

Barolo wines, made from Nebbiolo grapes, are distinguished by:

a. Their light colour and low tannins

b. Their full body and high tannins

c. Their sweetness and floral aromas

d. Their sparkling nature and high acidity

Barolo wines, made from Nebbiolo grapes, are distinguished by:

a. Their light colour and low tannins

b. Their full body and high tannins

c. Their sweetness and floral aromas

d. Their sparkling nature and high acidity

What best describes the style of Pinot Grigio from the Veneto region?

a. Rich, oaky, and full-bodied

b. Sweet with tropical fruit flavours

c. Light, crisp, and dry with subtle fruit notes

d. Bold and tannic with dark fruit aromas

What best describes the style of Pinot Grigio from the Veneto region?

a. Rich, oaky, and full-bodied

b. Sweet with tropical fruit flavours

c. Light, crisp, and dry with subtle fruit notes

d. Bold and tannic with dark fruit aromas

Which of the following words indicates that a wine has been aged for a period in oak?

a. Chenin Blanc

b. Classico

c. Côtes du Rhône

d. Crianza

Which of the following words indicates that a wine has been aged for a period in oak?

a. Chenin Blanc

b. Classico

c. Côtes du Rhône

d. Crianza

Which one of the following is a dry white wine from Burgundy

a. Pouilly Fume

b. Gevrey-Chambertin

c. Vouvray

d. Meursault

Which one of the following is a dry white wine from Burgundy

a. Pouilly Fume

b. Gevrey-Chambertin

c. Vouvray

d. Meursault

Noble rot is an important factor in the production of

a. Dry red wine

b. Sparkling wine

c. Dry white wine

d. Sweet white wine

Noble rot is an important factor in the production of

a. Dry red wine

b. Sparkling wine

c. Dry white wine

d. Sweet white wine

Areas with the ideal level of warmth for grape growing are typically found

a. between 10° and 30° from the equator

b. between 30° and 50° from the equator

c. at 20° north and south of the equator

d. at 60° north and south of the equator

Areas with the ideal level of warmth for grape growing are typically found

a. between 10° and 30° from the equator

b. between 30° and 50° from the equator

c. at 20° north and south of the equator

d. at 60° north and south of the equator

Chardonnay is best suited to which of the following climates?

a. Cool and moderate only

b. Cool, moderate and warm

c. Warm only

d. Moderate and warm only

Chardonnay is best suited to which of the following climates?

a. Cool and moderate only

b. Cool, moderate and warm

c. Warm only

d. Moderate and warm only

 Fungal diseases can

1 damage vine leaves

2 increase yield

3 spoil grapes

a. 1 only

b. 2 only

c. 2 and 3 only

d. 1 and 3 only

 Fungal diseases can

1 damage vine leaves

2 increase yield

3 spoil grapes

a. 1 only

b. 2 only

c. 2 and 3 only

d. 1 and 3 only

[image]

Sweet foods can make a wine taste

a. less drying and bitter

b. more acidic

c. more sweet

d. more fruity

Sweet foods can make a wine taste

a. less drying and bitter

b. more acidic

c. more sweet

d. more fruity

Red wine fermentation typically takes place at

a. 7–11°C

b. 12–22°C

c. 23–32°C

d. 35–45°C

Red wine fermentation typically takes place at

a. 7–11°C

b. 12–22°C

c. 23–32°C

d. 35–45°C

 Which process maximizes extraction of liquid from grapes?

a) Crushing

b) Pressing

c) Fermentation

d) Maceration 

Which process maximizes extraction of liquid from grapes?

a) Crushing

b) Pressing

c) Fermentation

d) Maceration 

[image]

 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 

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 

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 

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 

Which process uses a plunger to extract colour and tannin for red winemaking?

a) blending

  b) Short maceration 

  c) Pumping over

 d)  Punching down

Which process uses a plunger to extract colour and tannin for red winemaking?

a) blending

  b) Short maceration 

  c) Pumping over

 d)  Punching down

[image]

 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

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

[image]

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

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

[image]

 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

 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

 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 

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 

[image]

Which vessel would lead to maturation with oxygen?

a) OId oak vats

b) Bottles

c) Cement tanks

d) Stainless steel tanks 

Which vessel would lead to maturation with oxygen?

a) OId oak vats

b) Bottles

c) Cement tanks

d) Stainless steel tanks 

[image]

After which step of the winemaking process is the wine unlikely to improve?

a) Pressing

b) Fermentation

c) Maturation

d) Packaging

After which step of the winemaking process is the wine unlikely to improve?

a) Pressing

b) Fermentation

c) Maturation

d) Packaging

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 

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 

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 

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 

Which labelling term would be the highest-quality from the best vineyards in Burgundy?

a) Cru

b) Grand Cru

c) Premier Cru

d) Villages 

Which labelling term would be the highest-quality from the best vineyards in Burgundy?

a) Cru

b) Grand Cru

c) Premier Cru

d) Villages 

[image]

Which of the following is not a village AOC in Burgundy?

a) Beaune

b) Gevrey-Chambertin

c) Nuits-Saint-Georges

d) Pomerol 

Which of the following is not a village AOC in Burgundy?

a) Beaune

b) Gevrey-Chambertin

c) Nuits-Saint-Georges

d) Pomerol 

Good examples of Pinot Noir in California are generally not found in:

a) Carneros

b) Santa Barbara

c) Sonoma

d) Napa

Good examples of Pinot Noir in California are generally not found in:

a) Carneros

b) Santa Barbara

c) Sonoma

d) Napa

[image]

A cool region of Australia that produces quality Pinot Noir is:

a) Barossa Valley

b) Hunter Valley

c) Clare Valley

d) Yarra Valley 

A cool region of Australia that produces quality Pinot Noir is:

a) Barossa Valley

b) Hunter Valley

c) Clare Valley

d) Yarra Valley 

[image]

Which region of New Zealand is not famous for its Pinot Noir?

a) Central Otago

b) Hawke’s Bay

c) Marlborough

d) Martinborough 

Which region of New Zealand is not famous for its Pinot Noir?

a) Central Otago

b) Hawke’s Bay

c) Marlborough

d) Martinborough 

[image]

Which Chilean region produces very good Pinot Noir?

a) Casablanca Valley

b) Central Valley

c) Colchagua

d) Maipo 

Which Chilean region produces very good Pinot Noir?

a) Casablanca Valley

b) Central Valley

c) Colchagua

d) Maipo 

[image]

Which region is well known for producing high quality Pinot Noir in South Africa?

a) Mornington Peninsula

b) Oregon

c) Stellenbosch

d) Walker Bay

Which region is well known for producing high quality Pinot Noir in South Africa?

a) Mornington Peninsula

b) Oregon

c) Stellenbosch

d) Walker Bay

[image]

Blending Pinot Noir with other grapes is common practice in:

a) Burgundy

b) Beaujolais

c) Champagne

d) Hermitage 

Blending Pinot Noir with other grapes is common practice in:

a) Burgundy

b) Beaujolais

c) Champagne

d) Hermitage 

[image]

What type of climate is best suited for Zinfandel/Primitivo?

a) Cool Climate

b) Moderate Climate

c) Warm Climate

d) All of the above 

What type of climate is best suited for Zinfandel/Primitivo?

a) Cool Climate

b) Moderate Climate

c) Warm Climate

d) All of the above

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 

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 

Zinfandel grapes can ofted raisin on the vine.

a) True

b) False 

Zinfandel grapes can ofted raisin on the vine.

a) True

b) False 

התשובה הנכונה היא a. 

blackberry, high alcohol, full body. 

[image]

Which Italian region is the source of wines made from Primitivo?

a) Piemonte

b) Puglia

c) Tuscany

d) Veneto 

Which Italian region is the source of wines made from Primitivo?

a) Piemonte

b) Puglia

c) Tuscany

d) Veneto

[image]

 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 

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 

[image]

 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 

 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 

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 

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

[image] 

What is the determining factor for each of the German Prädikatswein levels?

a) Vineyard site

b) Vintage

c) Sugar levels

d) Price 

What is the determining factor for each of the German Prädikatswein levels?

a) Vineyard site

b) Vintage

c) Sugar levels

d) Price 

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 

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 

 Which Prädikatswein translates to English as “late harvest?”

  a) Auslese

b) Eiswein

c) Halbtrocken

d) Spätlese  

Which Prädikatswein translates to English as “late harvest?”

  a) Auslese

b) Eiswein

c) Halbtrocken

d) Spätlese  

Which region typically has lighter-bodied Rieslings that have medium-sweetness?

a) Mosel

b) Rheingau

c) Pfalz

d) Eden Valley 

Which region typically has lighter-bodied Rieslings that have medium-sweetness?

a) Mosel

b) Rheingau

c) Pfalz

d) Eden Valley 

[image]

Which term refers to a Riesling that is made from selected dried berries?

a) Halbtrocken

b) Kabinett

c) Landwein

d) Trockenbeerenauslese 

Which term refers to a Riesling that is made from selected dried berries?

a) Halbtrocken

b) Kabinett

c) Landwein

d) Trockenbeerenauslese 

[image]

 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

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

The Vosges Mountains allow Riesling to ripen slowly and gradually in which French region?

a) Alsace

b) Burgundy

c) Loire Valley

d) Rhône Valley 

The Vosges Mountains allow Riesling to ripen slowly and gradually in which French region?

a) Alsace

b) Burgundy

c) Loire Valley

d) Rhône Valley 

 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

 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

[image]

The grape variety used to make a Vouvray is:

a) Chenin Blanc

b) Furmint

c) Sémillon

d) All of the above 

The grape variety used to make a Vouvray is:

a) Chenin Blanc

b) Furmint

c) Sémillon

d) All of the above 

Sauvignon Blanc is typically blended with:

a) Chenin Blanc

b) Sémillon/Semillon

c) Furmint

d) None of the above

Sauvignon Blanc is typically blended with:

a) Chenin Blanc

b) Sémillon/Semillon

c) Furmint

d) None of the above

[image]

לא ממומן ****

Which term is an indication of sweetness in a wine from Tokaj?

a) Beerenauslese

b) Classico

c) Puttonyos

d) Reserva 

Which term is an indication of sweetness in a wine from Tokaj?

a) Beerenauslese

b) Classico

c) Puttonyos

d) Reserva

[image] 

South Africa’s most widely planted white grape variety is:

a) Chenin Blanc

b) Furmint

c) Semillon

d) None of the above

South Africa’s most widely planted white grape variety is:

a) Chenin Blanc

b) Furmint

c) Semillon

d) None of the above

[image]

Which region is not known for its botrytis-affected sweet wines?

a) Hunter Valley

b) Sauternes AOC

c) Tokaj

d) Vouvray AOC

Which region is not known for its botrytis-affected sweet wines?

a) Hunter Valley

b) Sauternes AOC

c) Tokaj

d) Vouvray AOC

A Tokaji wine made from Furmint can be dry.

a) True

b) False 

A Tokaji wine made from Furmint can be dry.

a) True

b) False

Sauternes wines are based on which variety?

a) Chenin Blanc

b) Furmint

c) Riesling

d) Sémillon 

Sauternes wines are based on which variety?

a) Chenin Blanc

b) Furmint

c) Riesling

d) Sémillon 

[image]

[image]

b. dry, light, unoaked 

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 

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 

[image]

b. medium, full, pineapple and banana

[image]

 Winemakers can use oak chips to give Chardonnay oak flavours.

a) True

b) False

 Winemakers can use oak chips to give Chardonnay oak flavours.

a) True

b) False

[image]

גם זה לא ממומן*****

 Which of the following is not an AOC for Chardonnay?

a) Bordeaux AOC

b) Bourgogne AOC

c) Mâcon AOC

d) Meursault AOC

 Which of the following is not an AOC for Chardonnay?

a) Bordeaux AOC

b) Bourgogne AOC

c) Mâcon AOC

d) Meursault AOC

  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

b) Puligny-Montrachet AOC

c) Meursault AOC

d) Pouilly-Fuissé AOC

  Which region is considered the heart of Burgundian Chardonnay?

a) Côte de Nuits

b) Côte de Beaune

c) Côte-Rôtie

d) Côtes du Rhône 

  Which region is considered the heart of Burgundian Chardonnay?

a) Côte de Nuits

b) Côte de Beaune

c) Côte-Rôtie

d) Côtes du Rhône 

[image]

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

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

  Which Californian region would have a warmer climate for Chardonnay?

a) Carneros

b) Napa Valley

c) Santa Barbara

d) Sonoma 

Which Californian region would have a warmer climate for Chardonnay?

a) Carneros

b) Napa Valley

c) Santa Barbara

d) Sonoma 

[image]

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 

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 

[image]

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

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

[image]

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

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

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 

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 

The classic home for Sauvignon Blanc in New Zealand is found in:

a) Hawke’s Bay

b) Marlborough

c) Central Otago

d) Walker Bay 

The classic home for Sauvignon Blanc in New Zealand is found in:

a) Hawke’s Bay

b) Marlborough

c) Central Otago

d) Walker Bay 

[image]

גם לא ממומן לצערי

 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 

 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 

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

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

 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 

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 

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 

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

[image]

 Argentina is emerging as a significant producer of high-quality Sauvignon Blanc.

a) True

b) False 

Argentina is emerging as a significant producer of high-quality Sauvignon Blanc.

a) True

b) False 

  Pinot Gris is the same grape variety as Pinot Noir.

a) True

b) False  

Pinot Gris is the same grape variety as Pinot Noir.

a) True

b) False 

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

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

[image]

d) lower, fuller, more complex 

  Pinot Gris is known as Pinot Grigio in:

a)  Germany

b) Italy

  c) Portugal

    d)  Spain  

Pinot Gris is known as Pinot Grigio in:

a)  Germany

b) Italy

  c) Portugal

    d)  Spain  

[image]

 Pinot Grigio/Pinot Gris is often fermented and matured in a portion of new oak.

a) True

b) False

Pinot Grigio/Pinot Gris is often fermented and matured in a portion of new oak.

a) True

b) False

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 

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 

[image]

  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)  Rose, clove and banana   

  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)  Rose, clove and banana

Pinot Gris can come from a Premier Cru vineyard in Alsace.

a) True

b) False

Pinot Gris can come from a Premier Cru vineyard in Alsace.

a) True

b) False

 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 

 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 

Gewurztraminer and Viognier are often blended together.

a) true

  b)    False 

Gewurztraminer and Viognier are often blended together.

a) true

  b)    False 

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 

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

Albariño is the white grape of which region?

a) Priorat DOCa

b) Rías Baixas DO

c) Ribera del Duero DO

d) Rioja DOCa

Albariño is the white grape of which region?

a) Priorat DOCa

b) Rías Baixas DO

c) Ribera del Duero DO

d) Rioja DOCa

Which AOC is home to the finest examples of Viognier?

a) Condrieu AOC

b) Côte-Rôtie AOC

c) Graves AOC

d) Touraine AOC

Which AOC is home to the finest examples of Viognier?

a) Condrieu AOC

b) Côte-Rôtie AOC

c) Graves AOC

d) Touraine AOC

[image]

Dry, full-body, pronounced aromas of peach, apricot, and blossom best describe:

a) Albariño

b) Gewurztraminer

c) Pinot Gris

d) Viognier 

Dry, full-body, pronounced aromas of peach, apricot, and blossom best describe:

a) Albariño

b) Gewurztraminer

c) Pinot Gris

d) Viognier 

[image]

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   

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 

[image]

Merlot is originally from:

a) Bordeaux

b) Burgundy

c) Loire Valley

d) Rhône Valley 

Merlot is originally from:

a) Bordeaux

b) Burgundy

c) Loire Valley

d) Rhône Valley 

[image]

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 

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

[image]

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

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

Merlot typically needs more time to mature in oak and age in bottle than Cabernet Sauvignon.

a) True

b) False 

Merlot typically needs more time to mature in oak and age in bottle than Cabernet Sauvignon.

a) True

b) False 

Which river divides Bordeaux into a Left and Right Bank?

a) Gironde

b) Loire

c) Rhine

d) Rhône 

Which river divides Bordeaux into a Left and Right Bank?

a) Gironde

b) Loire

c) Rhine

d) Rhône 

 Which of the following communes is not on the Left Bank?

a) Margaux

b) Pomerol

c) Pessac-Léognan

d) Pauillac

 Which of the following communes is not on the Left Bank?

a) Margaux

b) Pomerol

c) Pessac-Léognan

d) Pauillac

[image]

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 

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 

 Premium California Merlot typically shows light, subtle flavours of vanilla and coconut.

a) true

  b) False 

Premium California Merlot typically shows light, subtle flavours of vanilla and coconut.

a) true

  b) False 

The wine is typically dry, medium- to full-bodied and has moderate acidity. California Merlots tend to more fruit-forward, with lots of raspberry and blackberry cut with strong mocha and chocolate notes.

Which Chilean region typically produces medium-bodied Merlots from high yields?

a) Casablanca Valley

b) Central Valley

c) Colchagua

d) Maipo 

Which Chilean region typically produces medium-bodied Merlots from high yields?

a) Casablanca Valley

b) Central Valley

c) Colchagua

d) Maipo 

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

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

[image]

The climate of Bordeaux is best described as:

a) Cool continental

b) Moderate maritime

c) Warm Mediterranean

d) Hot tropical 

The climate of Bordeaux is best described as:

a) Cool continental

b) Moderate maritime

c) Warm Mediterranean

d) Hot tropical 

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 

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

[image]

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 

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

[image]

 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 

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 

[image]

Which AOC includes the sub region of Pessac-Léognan?

a) Médoc AOC

b) Haut-Médoc AOC

c) Graves AOC

d) St. Émilion AOC

Which AOC includes the sub region of Pessac-Léognan?

a) Médoc AOC

b) Haut-Médoc AOC

c) Graves AOC

d) St. Émilion AOC

[image]

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

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

[image]

עדיין לא ממומן ): 

 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

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

Which Chilean region is not a major source of Cabernet Sauvignon and Merlot?

a) Casablanca

b) Central Valley

c) Colchagua

d) Maipo 

Which Chilean region is not a major source of Cabernet Sauvignon and Merlot?

a) Casablanca

b) Central Valley

c) Colchagua

d) Maipo 

 In which region would Carmenère be blended with Cabernet Sauvignon?

a) Calistoga

b) Colchagua

c) Margaret River

d) Stellenbosch

In which region would Carmenère be blended with Cabernet Sauvignon?

a) Calistoga

b) Colchagua

c) Margaret River

d) Stellenbosch

[image]

 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

 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

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

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

[image]

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

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

[image]

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 

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 

The classic region for Syrah is:

a) The Northern Rhône

b) The Southern Rhône

c) The Left Bank

d) The Right Bank 

The classic region for Syrah is:

a) The Northern Rhône

b) The Southern Rhône

c) The Left Bank

d) The Right Bank

[image]

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 

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 

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 

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 

[image]

Which Australian region has a cloudy climate that results in medium-bodied Shiraz?

a) Barossa Valley

b) Clare Valley

c) Hunter Valley

d) Yarra Valley

Which Australian region has a cloudy climate that results in medium-bodied Shiraz?

a) Barossa Valley

b) Clare Valley

c) Hunter Valley

d) Yarra Valley

[image]

Shiraz is used to produce sparkling wines in Australia.

a) True

b) False

Shiraz is used to produce sparkling wines in Australia.

a) True

b) False

*בין היתר*

[image]

d) high acidity, low to medium tannins, red cherry and raspberry. 

[image]

Which region is famous for producing wines made from Gamay?

a) Beaujolais

b) Burgundy

c) Rhône Valley

d) Rioja 

Which region is famous for producing wines made from Gamay?

a) Beaujolais

b) Burgundy

c) Rhône Valley

d) Rioja 

[image]

 Which of these is a cru that produces wines made from Gamay?

a) Beaune

b) Fleurie

c) Hermitage

d) Minervois 

 Which of these is a cru that produces wines made from Gamay?

a) Beaune

b) Fleurie

c) Hermitage

d) Minervois 

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 

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

[image] 

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 

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 

[image]

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 

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 

Grenache is often used to produce rosé wines.

a) True

b) False 

Grenache is often used to produce rosé wines.

a) True

b) False 

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

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

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 

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 

The most powerful expression of Garnacha in Spain is from:

a) Catalunya DO

b) Navarra DO

c) Priorat DOCa

d) Rioja DOCa 

The most powerful expression of Garnacha in Spain is from:

a) Catalunya DO

b) Navarra DO

c) Priorat DOCa

d) Rioja DOCa 

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 

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 

[image]

[image]

b) medium acidity, medium tannins, red cherry and blackberry.

[image]

 Which term does not appear on a Spanish label?

a) Classico

b) Gran Reserva

c) Reserva

d) None of the above 

 Which term does not appear on a Spanish label?

a) Classico

b) Gran Reserva

c) Reserva

d) None of the above 

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 

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 

In Spain, the term Crianza indicates a wine that will show the most prounced tertiary aromas.

a) True

b) False 

In Spain, the term Crianza indicates a wine that will show the most prounced tertiary aromas.

a) True

b) False 

זה יהיה gran reserva

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 

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 

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 

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

[image]

A black grape unique in South Africa is:

a) Barbera

b) Carmenère

c) Malbec

d) Pinotage 

A black grape unique in South Africa is:

a) Barbera

b) Carmenère

c) Malbec

d) Pinotage 

Which variety native to southwest France is the most important black grape variety in Argentina?

a) Carmenère

b) Grenache

c) Malbec

d) Pinotage 

Which variety native to southwest France is the most important black grape variety in Argentina?

a) Carmenère

b) Grenache

c) Malbec

d) Pinotage

Which variety native to Bordeaux is widely grown in Chile?

a) Carmenère

b) Malbec

c) Pinotage

d) Sémillon 

Which variety native to Bordeaux is widely grown in Chile?

a) Carmenère

b) Malbec

c) Pinotage

d) Sémillon 

[image]

 Deeply coloured, high tannins, full body, and flavours of blackberry and eucalyptus best describes a:

a) Carmenère

b) Malbec

c) Nebbiolo

d) Pinotage

 Deeply coloured, high tannins, full body, and flavours of blackberry and eucalyptus best describes a:

a) Carmenère

b) Malbec

c) Nebbiolo

d) Pinotage

 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 

 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 

[image]

Malbec is commonly blended with Garnacha in Mendoza.

a) True

b) False 

Malbec is commonly blended with Garnacha in Mendoza.

a) True

b) False

*it is common to blend Malbec with Cabernet Sauvignon and\or /Merlot.  

The grape of Soave is:

a) Cortese

b) Fiano

c) Garganega

d) Verdicchio 

The grape of Soave is:

a) Cortese

b) Fiano

c) Garganega

d) Verdicchio 

Gavi DOCG is located in which part of Italy?

a) Campania

b) Marche

c) Piemonte

d) Veneto 

Gavi DOCG is located in which part of Italy?

a) Campania

b) Marche

c) Piemonte

d) Veneto

The main grape of Gavi DOCG is:

a) Cortese

b) Fiano

c) Garganega

d) Verdicchio

The main grape of Gavi DOCG is:

a) Cortese

b) Fiano

c) Garganega

d) Verdicchio

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

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

[image]

An important DOC in the Marche region is ___________ dei Castello di Jesi.

a) Cortese 

b) Garganega

c) Fiano

d) Verdicchio 

An important DOC in the Marche region is ___________ dei Castello di Jesi.

a) Cortese 

b) Garganega

c) Fiano

d) Verdicchio 

Soave wines are always white and can be either dry or sweet.

a) True

b) False 

Soave wines are always white and can be either dry or sweet.

a) True

b) False 

Which Italian white variety typically has the fuller body and lower acidity?

a) Cortese

  b) Garganega

c) Fiano

d) Verdicchio 

Which Italian white variety typically has the fuller body and lower acidity?

a) Cortese

  b) Garganega

c) Fiano

d) Verdicchio 

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 

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 

Which grape is used to make Barolo DOCG?

a) Barbera

b) Corvina

c) Nebbiolo

d) Sangiovese 

Which grape is used to make Barolo DOCG?

a) Barbera

b) Corvina

c) Nebbiolo

d) Sangiovese 

High acidity, high tannins, with red-fruit, dried herbs, and floral aromas best describes a:

a) Barbera

b) Corvina

c) Nebbiolo

d) Montepulciano 

High acidity, high tannins, with red-fruit, dried herbs, and floral aromas best describes a:

a) Barbera

b) Corvina

c) Nebbiolo

d) Montepulciano

[image]

 A wine from Barbera d’Asti DOCG makes similarly powerful wines as a Barolo DOCG.

a) True

b) False 

 A wine from Barbera d’Asti DOCG makes similarly powerful wines as a Barolo DOCG.

a) True

b) False 

 Which is the main grape of a Valpolicella blend?

a) Barbera

b) Corvina

c) Garganega

d) Nebbiolo 

Which is the main grape of a Valpolicella blend?

a) Barbera

b) Corvina

c) Garganega

d) Nebbiolo

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 

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 

[image]

In which region is Corvina most important?

a) Abruzzo

b) Piemonte

c) Tuscany

d) Veneto 

In which region is Corvina most important?

a) Abruzzo

b) Piemonte

c) Tuscany

d) Veneto 

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 

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 

[image]

 Wines made from Barbera are typically more enjoyable at a younger stage than Nebbiolo.

a) True

b) False

 Wines made from Barbera are typically more enjoyable at a younger stage than Nebbiolo.

a) True

b) False

[image]

a[image]

 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 

 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

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 

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 

Chianti is dominated by which grape variety?

a) Corvina

b) Montepulciano

c) Nebbiolo

d) Sangiovese

Chianti is dominated by which grape variety?

a) Corvina

b) Montepulciano

c) Nebbiolo

d) Sangiovese

 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 

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 

[image]

d

[image]

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

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

Montepulciano d’Abruzzo is a simple, fruity white wine from Abruzzo.

a) True

b) False 

Montepulciano d’Abruzzo is a simple, fruity white wine from Abruzzo.

a) True

b) False

[image]

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

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

[image] [image]

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% 

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% 

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

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

Which style of sparkling wine is not a tank-method sparkling wine?

a) Asti

b) Cava

c) Prosecco

d) None of the above 

Which style of sparkling wine is not a tank-method sparkling wine?

a) Asti

b) Cava

c) Prosecco

d) None of the above 

Glera forms the base to which sparkling wine?

a) Asti

b) Cava

c) Méthode Cap Classique

d) Prosecco 

Glera forms the base to which sparkling wine?

a) Asti

b) Cava

c) Méthode Cap Classique

d) Prosecco 

Sweet, fruity, and light-bodied best describes which sparkling wine?

a) Asti

b) Brut Champagne

c) Cava

d) All of the above 

Sweet, fruity, and light-bodied best describes which sparkling wine?

a) Asti

b) Brut Champagne

c) Cava

d) All of the above 

Which factor adds bready complexity to a bottle-fermented sparkling wine?

a) 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 

Which factor adds bready complexity to a bottle-fermented sparkling wine?

a) 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 

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 

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 

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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

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

Biscuity, bready flavours in a bottle-fermented sparkling wine are described as:

a) Frizzante

b) Autolytic

c) Dosage

d) Remuage 

Biscuity, bready flavours in a bottle-fermented sparkling wine are described as:

a) Frizzante

b) Autolytic

c) Dosage

d) Remuage 

“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 

“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 

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 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

 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

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 Which term refers to an automated system for riddling?

a) Dosage

b) Gyropalette

c) Liqueuer d’expédition

d) Méthode traditionelle 

 Which term refers to an automated system for riddling?

a) Dosage

b) Gyropalette

c) Liqueuer d’expédition

d) Méthode traditionelle 

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 Base wines for sparkling wine are usually a blend from different:

a) Grape varieties

b) Villages

c) Vineyards

d) All of the above 

 Base wines for sparkling wine are usually a blend from different:

a) Grape varieties

b) Villages

c) Vineyards

d) All of the above 

The term ‘brut’ refers to a sparkling wine that is:

a) A blend of different vintages

b) Lightly-sparkling

c) Dry

d) Medium-sweet 

The term ‘brut’ refers to a sparkling wine that is:

a) A blend of different vintages

b) Lightly-sparkling

c) Dry

d) Medium-sweet 

 Which of the following is not a traditional method sparkling wine?

a) Cava

b) Champagne

c) Méthode Cap Classique

d) Prosecco 

 Which of the following is not a traditional method sparkling wine?

a) Cava

b) Champagne

c) Méthode Cap Classique

d) Prosecco 

Which of the following is not a grape of Champagne?

a) Chardonnay

b) Pinot Gris

c) Pinot Meunier

d) Pinot Noir 

Which of the following is not a grape of Champagne?

a) Chardonnay

b) Pinot Gris

c) Pinot Meunier

d) Pinot Noir 

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 

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 

What is the minimum legal period for aging Champagne on its lees?

a) 6 months

b) 12 months

c) 24 months

d) 36 months 

What is the minimum legal period for aging Champagne on its lees?

a) 6 months

b) 12 months

c) 24 months

d) 36 months 

A Vintage Champagne is a blend of grapes harvested in different years.

a) True

b) False 

A Vintage Champagne is a blend of grapes harvested in different years.

a) True

b) False 

ממש ממש לא אברהם

 A sparkling wine labelled as Demi-sec is dryer than one labelled as Brut.

a) True

b) False 

A sparkling wine labelled as Demi-sec is dryer than one labelled as Brut.

a) True

b) False