Wine 13 Test 8-

40 Questions  I  By Hwangjane
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Wine Quizzes & Trivia

  
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  • 1. 
    The most commonly made red varietal wine in California starts with this grape
    • A. 

      Gamay

    • B. 

      Pinot Noir

    • C. 

      Zinfandel

    • D. 

      Syrah

    • E. 

      Cabernet Sauvignon


  • 2. 
    Used for sparkling wine production in California and France
    • A. 

      Gamay

    • B. 

      Pinot Noir

    • C. 

      Zinfandel

    • D. 

      Syrah

    • E. 

      Cabernet Sauvignon


  • 3. 
    Grown in the best vineyards in the Burgundy district of France
    • A. 

      Gamay

    • B. 

      Pinot Noir

    • C. 

      Zinfandel

    • D. 

      Syrah

    • E. 

      Cabernet Sauvignon


  • 4. 
    When off odors, particularly the acetaldehyde odor of oxidation, predominate in a wine
    • A. 

      The wine is likely too young

    • B. 

      The wine is likely dead

    • C. 

      The wine is likely made from Zinfandel


  • 5. 
    Grown in the best vineyards of Bordeaux, France.
    • A. 

      Gamay

    • B. 

      Pinot Noir

    • C. 

      Zinfandel

    • D. 

      Syrah

    • E. 

      Cabernet Sauvignon


  • 6. 
    Refer to the five wines marked A, B, C, D, and E in the article "Napa Pinot Noirs Still Rank at the Top" (page 177) from the SAN FRANCISCO CHRONICLE, May 8, 1991. Which wine has an off odor?
    • A. 

      A

    • B. 

      B

    • C. 

      C

    • D. 

      D

    • E. 

      E


  • 7. 
    Descriptors from the floral and tropical fruit segments of the aroma wheel are used less often for red table wines than they are for white table wines.
    • A. 

      True

    • B. 

      False


  • 8. 
    The higher alcohol contents and stronger odors of red wines, when compared to white wines, might lead you to have more olfactory fatigue while tasting red wines versus white wines?
    • A. 

      True

    • B. 

      False


  • 9. 
    The most commonly made blush varietal wine in California starts with this grape.
    • A. 

      Gamay

    • B. 

      Pinot Noir

    • C. 

      Zinfandel

    • D. 

      Syrah

    • E. 

      Cabernet Sauvignon


  • 10. 
    A California wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?
    • A. 

      A Beaujolais-style wine

    • B. 

      Pinot Noir Blanc

    • C. 

      Gamay Nouveaux

    • D. 

      a Burgundian-style wine

    • E. 

      Pinot Oakeaux


  • 11. 
    About how much of a cuvée would be made up of reserve wine?
    • A. 

      No more than 5%

    • B. 

      10-60%

    • C. 

      As much as 20-30%

    • D. 

      At least 35%

    • E. 

      75%


  • 12. 
    To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly, and, unlike table wine, the glasses would be filled nearly all the way to the brim.
    • A. 

      True

    • B. 

      False


  • 13. 
    The _________________ is a method of producing sparkling wines in which the wines undergo their second fermentation in bottles which are then opened and their pooled wine filtered to remove the yeast, receive a dosage, and be re-bottled.
    • A. 

      charmat

    • B. 

      Bland de blanc

    • C. 

      Transfer

    • D. 

      Moussage

    • E. 

      Téte de téte


  • 14. 
    Reserve wines
    • A. 

      Are blends of still wines from previous vintages

    • B. 

      Are blends of still wines from previous vintages

    • C. 

      Help minimize vintage-to-vintage variation

    • D. 

      Are only used in prestige vintage sparkling wines


  • 15. 
    After the yeast cells are collected, the bottles may be stored neck down until the yeast cells are removed during
    • A. 

      Disgorging

    • B. 

      Engorgement

    • C. 

      Engorgement

    • D. 

      Dosage

    • E. 

      Sur pointe


  • 16. 
    Scrupulous rinsing of glasses is important to avoid accelerated bubble dissipation while tasting sparkling wines
    • A. 

      True

    • B. 

      False


  • 17. 
    It is recommended practice to speed-chill sparkling wines in the freezer.
    • A. 

      True

    • B. 

      False


  • 18. 
    Sparkling wines are only available in a couple of bottle sizes.
    • A. 

      True

    • B. 

      False


  • 19. 
    Experience particularly important for winemakers who are blending the wines for a cuvée?
    • A. 

      True

    • B. 

      False


  • 20. 
    In sparkling wine production, as in white table wine production, the wines produced from the free-run juices are of higher quality and those from the harder pressings are distilled
    • A. 

      True

    • B. 

      False


  • 21. 
    Among the positive structural organoleptic elements of sparkling wines are tart acidity, soft finish, freshness, and dryness
    • A. 

      True

    • B. 

      False


  • 22. 
    Which of the following set of descriptors could be used when describing sparkling wines?
    • A. 

      Soy, vegemite, marmite, diacetyl, milk, stale powdered milk

    • B. 

      Fresh bread, bakery, bakers yeast,

    • C. 

      Toasted grain, toasted nuts, buttered toast, popcorn,

    • D. 

      Walnuts, hazelnuts, almonds, peanuts, nut butters

    • E. 

      Burnt chocolate, honey, malt, butterscotch, vanilla, cacao, smoky notes

    • F. 

      All of the above


  • 23. 
    It is not necessary to swirl sparkling wines to increase the release of volatile odor components in sparkling wine
    • A. 

      True

    • B. 

      False


  • 24. 
    Which spice would you not expect to find in a sparkling wines but would be anticipated in (red) table wines?
    • A. 

      Cinnamon

    • B. 

      Nutmeg

    • C. 

      Cloves

    • D. 

      Black pepper

    • E. 

      Anise


  • 25. 
    When evaluating sparkling wines, varietal aromas are
    • A. 

      expected

    • B. 

      Not expected


  • 26. 
    If a sparkling wine has a deep color, this suggests that the wine may be sweet
    • A. 

      True

    • B. 

      False


  • 27. 
    Under appearance, the bubble display of sparkling wines is evaluated and tasters look for small bubbles that evolve from the wine over a long time and form a smooth, white foam on the surface of the wine.
    • A. 

      True

    • B. 

      False


  • 28. 
    Because they're called Blanc de Noirs, we expect all sparkling wines made from red grapes to be white, that is a very pale straw yellow to yellow color.
    • A. 

      True

    • B. 

      False


  • 29. 
    The ____________ in sparkling wines are carried out of the wine and into the air by the carbon dioxide in the wine
    • A. 

      Odorants

    • B. 

      Lees

    • C. 

      Tannins


  • 30. 
    If you come upon a group of wine tasters uttering the descriptive terms "fresh bread, sour cream, burnt chocolate, cocoa, hazelnut, and toasted grains," you have probably stumbled onto a tasting of tank-fermented sparkling wines.
    • A. 

      True

    • B. 

      False


  • 31. 
    Which of the following Marsala wines has been aged for the shortest period of time?
    • A. 

      Vergine Stravecchio

    • B. 

      Vergine

    • C. 

      Fine

    • D. 

      Superiore Riserva

    • E. 

      Superiore


  • 32. 
    For which two wines do we find these five common features as part of the wine making process: 1. Yeast autolysis during aging; 2. varietal grape character not desired; 3. blending to create a wine which is modified during a special aging process; 4. vintage-to-vintage variation is reduced by blending older and younger wines 5. both the processes originated in regions of climate extremes for grape growing; very cold for one and hot for the other.
    • A. 

      Chardonnay and Cabernet Sauvignon

    • B. 

      Champagne and Sherry


  • 33. 
    In California, ruby and vintage ports are aged in neutral barrels that do not contribute much wood flavor.
    • A. 

      True

    • B. 

      False


  • 34. 
    For ordinary fortified wines, hot growing regions are beneficial for both high vineyard yields and high sugar content grapes
    • A. 

      True

    • B. 

      False


  • 35. 
    Which of the following grape varieties are most susceptible, and which are the least susceptible to Botrytis cinerea?
    • A. Least susceptible to Botrytis
    • A.
    • B. Most susceptible to Botrytis
    • B.
    • C. Least susceptible to Botrytis
    • C.
    • D. Most susceptible to Botrytis
    • D.
    • E. Most susceptible to Botrytis
    • E.

  • 36. 
    A successful Botrytis infection--from the point of view of the winemakers, if not the mold--is one in which the disease cycle is interrupted before the berries are broken and secondary infections develop.
    • A. 

      True

    • B. 

      False


  • 37. 
    Icewine (Eiswein)
    • A. 

      Is made from frozen grapes

    • B. 

      Is frozen after fermentation is complete


  • 38. 
    The water evaporation that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
    • A. 

      True

    • B. 

      False


  • 39. 
    Because they contain plenty of nutrients, the grape berries are the best site for Botrytis to multiply
    • A. 

      True

    • B. 

      False


  • 40. 
    Both growers and wineries feel that, for Botrytis-infected fruit, the higher the sugar, the better.
    • A. 

      True

    • B. 

      False


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