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Wine 13 Test 8-

40 Questions  I  By Hwangjane
Wine Quizzes & Trivia

  
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1.  The most commonly made red varietal wine in California starts with this grape
A.
B.
C.
D.
E.
2.  Used for sparkling wine production in California and France
A.
B.
C.
D.
E.
3.  Grown in the best vineyards in the Burgundy district of France
A.
B.
C.
D.
E.
4.  When off odors, particularly the acetaldehyde odor of oxidation, predominate in a wine
A.
B.
C.
5.  Grown in the best vineyards of Bordeaux, France.
A.
B.
C.
D.
E.
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.
B.
C.
D.
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.
B.
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.
B.
9.  The most commonly made blush varietal wine in California starts with this grape.
A.
B.
C.
D.
E.
10.  A California wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?
A.
B.
C.
D.
E.
11.  About how much of a cuvée would be made up of reserve wine?
A.
B.
C.
D.
E.
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.
B.
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.
B.
C.
D.
E.
14.  Reserve wines
A.
B.
C.
D.
15.  After the yeast cells are collected, the bottles may be stored neck down until the yeast cells are removed during
A.
B.
C.
D.
E.
16.  Scrupulous rinsing of glasses is important to avoid accelerated bubble dissipation while tasting sparkling wines
A.
B.
17.  It is recommended practice to speed-chill sparkling wines in the freezer.
A.
B.
18.  Sparkling wines are only available in a couple of bottle sizes.
A.
B.
19.  Experience particularly important for winemakers who are blending the wines for a cuvée?
A.
B.
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.
B.
21.  Among the positive structural organoleptic elements of sparkling wines are tart acidity, soft finish, freshness, and dryness
A.
B.
22.  Which of the following set of descriptors could be used when describing sparkling wines?
A.
B.
C.
D.
E.
F.
23.  It is not necessary to swirl sparkling wines to increase the release of volatile odor components in sparkling wine
A.
B.
24.  Which spice would you not expect to find in a sparkling wines but would be anticipated in (red) table wines?
A.
B.
C.
D.
E.
25.  When evaluating sparkling wines, varietal aromas are
A.
B.
26.  If a sparkling wine has a deep color, this suggests that the wine may be sweet
A.
B.
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.
B.
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.
B.
29.  The ____________ in sparkling wines are carried out of the wine and into the air by the carbon dioxide in the wine
A.
B.
C.
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.
B.
31.  Which of the following Marsala wines has been aged for the shortest period of time?
A.
B.
C.
D.
E.
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.
B.
33.  In California, ruby and vintage ports are aged in neutral barrels that do not contribute much wood flavor.
A.
B.
34.  For ordinary fortified wines, hot growing regions are beneficial for both high vineyard yields and high sugar content grapes
A.
B.
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.
B.
37.  Icewine (Eiswein)
A.
B.
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.
B.
39.  Because they contain plenty of nutrients, the grape berries are the best site for Botrytis to multiply
A.
B.
40.  Both growers and wineries feel that, for Botrytis-infected fruit, the higher the sugar, the better.
A.
B.
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