Wine 13 Test 8-

40 Questions | Total Attempts: 104

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Wine Quizzes & Trivia

Questions and Answers
  • 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

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