Module One - Self Assessment Wine

Front 1

Flavor is a combination of smell, taste, and tactile sensation.

TRUE/FALSE

Back 1

TRUE

Front 2

Is the study of wine....

Back 2

ENOLOGY

Front 3

What quality would you expect of a wine described as "Very pale & nearly colorless?"

A- Intense fruit aromas
B- Low in alcohol
C- Light or thin-bodied
D- High Acidity

Back 3

C- Light or thin-bodied

Front 4

What is the traditional interpretation of aroma and bouquet?

Back 4

Aroma is the smell of the grape, while bouquet is the smell derived from the winemaking process.

Front 5

What is the modern interpretation of aroma and bouquet?

Back 5

Aroma is a single smell and bouquet is multiple smells.

Front 6

is the person credited with developing the Wine Aroma Wheel.

A- Dr. Albert J. Winkler
B- Dr. Anne C. Noble
C- Dr. Herman wheeler
D- Andre Tchelistcheff

Back 6

B- Dr. Anne Noble

During her time at the UC Davis Department of Viticulture and Enology, Noble invented the "Aroma Wheel" which is credited with enhancing the public understanding of wine tasting and terminology.

Front 7

You would expect a colder glass of wine to have less intense aromas compared to a warmer glass of the same wine.

TRUE / FALSE

Back 7

TRUE

Front 8

Aroma: Apple

Back 8

Chardonnay

Front 9

Aroma: Grapefruit

Back 9

Sauvignon Blanc

Front 10

Aroma: Lychee Nut

Back 10

Gewurztraminer

Front 11

Aroma: Petrol

Back 11

Riesling

Front 12

Aroma: Black Currant

Back 12

Cabernet Sauvignon

Front 13

Aroma: Mushroom-Earthiness

Back 13

Pinot Noir

Front 14

Which tasting order would place the second wine at a disadvantage??

A- white before red
B- sweet before dry
C- young before old
D- light-bodied before full-bodied

Back 14

B- SWEET BEFORE DRY

The sweetness will cause the drier wine to become to acidic.

The wine tasting order
1-Riesling [Dry]
2-Pinot Grigio
3-Sauvignon Blanc
4-Gewürztraminer
5-Chenin Blanc
6-Viognier
7-Chardonnay
8-Rosé / Clariet
9-Pinot Noir
10-Sangiovese
11-Tempranillo
12-Grenache
13-Zinfandel
14-Merlot
15-Shiraz / Syrah
16-Cabernet Sauvignon
17-Sweet [White before Red]
18-Dessert Wines [non-fortified]
19-Fortified Wines

Front 15

Following are all sources of tannin in Wine except

A- Grape Skins
B- Grape Seeds
C- Oak Barrels
D- Lees Aging

Back 15

D- Lees Aging

Front 16

How does tanning affect the taste of wine?

Back 16

Bitter, astringent feel, drying sensation.

Tannin tastes dry and astringent and you can feel it specifically on the middle of your tongue and the front part of your mouth. Unsweetened black tea is a great example of nearly pure tannin dissolved in water.

Front 17

Wine is considered to be out of balance when;

A- Alcohol exceeds 14.5%
B- Sugar is not perceptible
C- One of more of the structural components dominate the impression of the wine in the mouth
D- You perceive acid on the tip of your tongue

Back 17

C- One of more of the structural components dominate the impression of the wine in the mouth

Front 18

What are the two predominant acids found in wine grapes?

Back 18

Tartaric acid

Malic acid

Front 19

What are tartrate crystals ?

Back 19

Harmless crystal like substances that forms as the result of tartaric acid perspiratory out at low temps. Looks like glass shards. Cold stabilization prevents this.

Front 20

What happens to the color of a WHITE wine as it ages?

Back 20

Becomes darker, yellow straw to gold amber.

Just as lemon juice keeps cut fruit from browning, acid in wines slows the oxidation process, which means that acidic wines are better candidates for long aging.

Front 21

What happens to the color of a RED wine as it ages?

Back 21

Becomes lighter, purple, tawny.

Red wine, initially deep purple, turns reddish, then slightly orange, then dull brown.

Front 22

You have just poured two glasses of a California Riesling. The first was warmer than the second. when tasted, the first will seem:

A- less sweet
B- sweeter
C- the same

Back 22

B- sweeter

Front 23

Acetic acid, hydrogen sulfide, sulfur dioxide and mercaptans are all examples of:

A- structural components of wine
B- chemical additives in the wine-making process
C- off-odors found in wine

Back 23

C- off-odors found in wine

Hydrogen sulfide = Smell of rotten eggs or garlic that has gone bad

Mercaptans = Smell of burnt rubber and/or cooked cabbage

Front 24

According to the Heat Summation System, carneros, Casablanca and Chablis are generally all considered to be areas with a ____________ climate.

A- region I
B- region II
C- region III
D- Region IV
E- region V

Back 24

A- region I (the coolest)

Amerine and Winkler (1974) found that the quality of wines produced in California reflected the heat summation of the sites on which they were produced.The heat summation for vines is usually calculated by measuring the mean temperature for the month, subtracting 10ºC (the minimum temperature for vine growth), and multiplying the result by the number of days in the month. For example, if the average temperature for June is 15ºC, the heat summation for that month is
(15 - 10) x 30 days = 150 Growing Degree Days (GDD)

Front 25

Compared to wines from warmer wine-growing regions, wines grown where it's cooler are likely to be....

A- Lighter, with more pronounced acidity
B- The same in therm of body and acidity
C- Fuller-bodied, with a milder acidity

Back 25

A- Lighter, with more pronounced acidity

Acidity: Hot weather wines = lower acidity; cold weather wines = higher acidity

Alcohol: Hot weather wines = higher alcohol; cold weather wines = lower alcohol.

Body: Hot weather wines = heavier body; cold weather wines = lighter body.

Front 26

Why would wine grapes not be harvested at 10* Brix?

Back 26

Wines has to have a minimum of 7% alcohol and 10 degrees brix is only 5% alcohol. Not enough sugar to be considered a wine.

Front 27

In the process of making wine what is pomace?

Back 27

Pomace is the pulpy residue (Skins, seeds, grape solids, stems) remaining after fruit has been crushed in order to extract its juice.

Front 28

In the process of making wine what is must?

Back 28

Must is the juice of freshly pressed grapes, prior to fermentation into wine. Must contains various quantities of pulp, skins, stems, and seeds, called pomace or grape solids, which typically comprise between 7–23 percent of the total weight of the must. These components, and the time they are allowed to be in contact with the juice, are critical to the final character of the wine."

Front 29

What is the purpose of racking wine?

Back 29

To clarifying the wine and remove sediments.

Racking is the step in the wine-making process in which the wine is siphoned out of one container and into another, leaving the sediment in the old container.

Front 30

Why are many white wine fermented in stainless steel tanks that are temperature-controlled at about 55F ?

Back 30

To extend the fermentation time and retain fresh fruity flavors. The colder the fermentation, the slower the fermentation.

Front 31

Leaving juice from red grapes in contact with the skins, seeds and stem fragments to impart color, tannin and flavor is called:

Back 31

Maceration.

Front 32

What is chaptalization?

Back 32

Adding sugar to the must to increase resulting alcohol.

Front 33

Define "malolactic fermentation"

Back 33

Bacterial fermentation that converts hard malic acid to softer lactic acid. It also reduces the overall acidic impression in wine.

Front 34

Why is sulfur used in winemaking?

Back 34

Preservative and anti-oxident.

Front 35

Do wines labeled "Organically Grown and Produced" have any sulfites?

Back 35

Yes

Front 36

How would egg whites be used in the wine making process?

Back 36

Fining agent to clarify the wine.

Front 37

Which of the following does not occur during the oak aging of a wine?

A- Evaporation,
B- Oxygenation,
C- Absorption of Tannin,
D- Accumulation of sulfites.

Back 37

D- Accumulation of sulfites.

Front 38

Describe the concept of terroir

Back 38

Terroir is the added flavor and character given to a wine from the soil, climate, region of the grapes. Combination of the grape variety, slope, sun, drainage 'all coming together to produce a particular type of wine'

Front 39

Match the variety with the word that accurately describes its classification.

___Pinotage A- Clone

___Catawba B- Crossing

___Sangiovese Grosso C- Hybrid

Back 39

Pinotage = Crossing

Catawba = Hybrid

Sangiovese Grosso = Clone

Front 40

What is the term that describes the period of grape development when ripening begins?

Back 40

Verasion.

Front 41

What changes occur on the onset of ripening? Internally?

Back 41

1. Increase sugar level,
2. Increased pH,
3. Increase sugar level,
4. Acid decreases.
5. Seeds develop.

Front 42

What changes occur on the onset of ripening? Externally?

Back 42

1. Larger in size,
2. White grapes become translucent while red grapes become more purpose,
3. Verasion,
4. Soften and enlarge.

Front 43

Which vine disease is associated with the glassy winged sharpshooter?

Back 43

Pierce's Disease.

Front 44

What are the main factors that determine when wine grapes should be harvested.

Back 44

balance of acid and sugar

Front 45

Initial steps of the red wine making process are:

Harvest - Crush/destem - Adjust the must - . Ferment 5. Extended Maceration 5. Press

Back 45

1. Harvest
2. Crush/destem
3. Adjust the must
4. Ferment
5. Extended Maceration
5. Press

Front 46

_______ A version of a vine variety, such as Sangiovese Grosso, selected over several generations to have certain characteristics that will suit particular vineyard conditions and gives desired fruit quality and quantity.

Back 46

CLONE

Front 47

An insect that attacks the vine roots.

Back 47

Phylloxera Vasatrix

Front 48

Noble rot (or mold) that causes moisture loss in the grapes, concentrating sugars, acids and other elements.

Back 48

Botrytis cinerea

Front 49

A low-trained, cane pruned system of cultivation.

Back 49

Guyot simple

Front 50

The bacterial disease which affects the vascular system of the vine.

Back 50

Pierce's disease.

Front 51

The residue of dead yeast cells in a vessel after fermentation has stopped.

Back 51

Lees

Front 52

Grapes, like Muller-Thurgau, that come from two varieties of Vitis Vinifera.

Back 52

Crossing

Front 53

List where each grape is traditionally found.

Back 53

-

Front 54

The traditional approach to wine and food pairing______ the organoleptic traits of both the wine and the food.

Back 54

Compliments, Contasts, and Echoes.

Front 55

The component of wine most often associated with giving a tactile sensation is:

A- Alcohol
B- Acid
C- Tannin
D- Sugar

Back 55

Alcohol.

Front 56

Name the 5 official tastes that humans can perceive

Back 56

Salt, Sweet, Bitter, Sour, Umami

Front 57

Foods that have sweetness or umami tend to make wines taste

A- Stronger ( more acidic, more tannic, more dry)
B- Milder (less acidic, less tannic, less dry)
C- No change

Back 57

Stronger (more acidic, more tannic, more dry)

Front 58

Foods that are naturally acidic or have acid added tend to make wines taste

A- Stronger ( more acidic, more tannic, more dry)
B- Milder (less acidic, less tannic, less dry)
C- No change

Back 58

Milder (less acidic, less tanic, less dry)

Front 59

The following is an example of contrasting wine and food flavors:

A- Broiled white seafood steak served with a full flavored Chardonnay,

B- Earthy Pinot Noir served with a meat with mushroom sauce,

C- Prime rib with a medium bodied red wine,

C- Cajun or similarly spiced seafood or poultry served with a light off dry white wine.

Back 59

Cajun or similary spiced seafood or poulty served with a light off dry white wine

Front 60

Briefly explain the J shaped curve as it relates to alcohol abstainers, moderate drinkers, and heavy drinkers.

Back 60

People who don't drink--average incident of death. People who drink moderately--lowest incident of death. People who drink heavily--highest incident of death. Creates a J shape curve.

Front 61

Explain the French Paradox

Back 61

The French Paradox is the contradiction between scientific theory and real world facts.

refers to the fact that, despite having one of the highest fat diets in the world, the French have an incredible 42% lower occurrence of heart disease than their American counterparts do.

The secret lies in the resveratrol found in red wine.

Front 62

An antioxidant is a compound that

A- prevent oxidation in wine
B- neutralizes free radicals
C- causes alcohol to be broken down in the blood
D- none of the above

Back 62

Neutralizes free radicals.

Front 63

TRUE or FALSE

Flavonoids phenolic are the compound generally considered to be responsible for the lower incident of heart disease in people that consume wine moderately.

Back 63

TRUE

Flavonoids, a group of phenolic compounds found in fruits and vegetables, are known to have antioxidant properties.

Front 64

Anthocyanins are responsible for the______ in wine.

A- calories
B- oxidation
C- cyanide
D- color

Back 64

Color

Front 65

Which of the following are the quality levels of the French Appellation System?

A- Vin de Pays, Vin de Table, Grand Cru, Premier Cru
B- Appellation Controlee, Vin Delimite de Qualite Superieur, Vind de Pays, Vin de Table
C- AOC, VdQS, Vin de Pays, Vino da Tavola
D- Grand Cru, Premier Cru, Petic Cru. Two Live Crew.

Back 65

Appellation Controlee, Vin de Pays, Vin de France

Front 66

List 4 of the key points that feature in all Appellation Controlee regulations.

Back 66

Yield,
Grape Variety,
Area of production,
alcohol content,
viticultural practices,
vinification practices

Front 67

Match the following Loire Valley Wines to the region they are from.

Chinon.

Back 67

Touraine.

Front 68

Match the following Loire Valley Wines to the region they are from.

Muscadet.

Back 68

Pays Nantais.

Front 69

Match the following Loire Valley Wines to the region they are from.

Sancerre.

Back 69

Central Loire Valley

Front 70

Match the following Loire Valley Wines to the region they are from. Savennieres.

Back 70

Anjou-Saumur

Front 71

Which of the following accurately lists the regions of Burgundy?
A- Chablis, Cote de Nuits, Cotes de Beaune, Maconnais, Beaujolais
B- Chablis, Cotes de Beaune, Cote Chalonnais, Maconnais, Beaujolais
C- Chablis, Cote d' Or, Cote Chalonnais, Maconnais, Beaujolais
D- Chablis, Cote d' Or, Cote Chenas, Maconnais, Cote Chalonnais,

Back 71

Chablis, Cote d' Or, Cote Chalonnais, Maconnais, Beaujolais

Front 72

Which of the following best describes the differences between the Cote de Beaune and the Cote de Nuits?

Back 72

Cote de Beaune wines are mainly white while Cote de Nuits wines are mainly red.

Front 73

4 Appellations levels of Chablis

Back 73

1. Grand Cru Chablis,
2. Premier Cru Chablis,
3. Chablis,
4. Petit Chablis

Front 74

Name one of the Grand Cru of Chablis.

Back 74

There are 7.
1. Les Clos
2. Les Preuses
3. Bougros
4. Blanchors
5. Vaudesir
6. Valmur
8. Les Grenouilles

Front 75

True or False:
In the carbonic maceration process of making Beaujloais, the grape skins are broken in order for the conversion of sugar to alochol to take place.

Back 75

False: In true carbonic maceration, the fermentation begins with grapes in aerobic environment.

Front 76

Name 5 of the crus of Beaujolais.

Back 76

There are 10.
1. Chiroubles
2. Brouilly
3. Cote de Brouilly
4. Chenas
5. Regnie
6. Fleurie
7. Moulin-A Vent
8. Morgon
9. Julieans
10. St. Amour

Front 77

Which of the following is not an approved variety of the production of Chateauneuf-du-pape?

A- Grenache Noir,
B- Chasellas,
C- Cinsault,
D- Rousanne

Back 77

B- Chasellas,

Front 78

True of False:
The Northern Rhone is known for the quantity of its wines while the Southern Rhone is known for the higher quality of its wines.

Back 78

False.

Front 79

The dominant red grape variety of Cahors is

Back 79

Malbec. Called Cot.

Front 80

Chateau Lafitte Rothschild is to Paulliac as Chateau Haut Brion is to

Back 80

Graves--Pessac Leognan.

Front 81

Which are the four 'noble' grape varieties used to product Alsace Grand Cru wines?

Back 81

Riesling,
Gewurtztraminer,
Pinot Gris,
Muscat d'Alsace.

Front 82

True of False:
The vineyards of Alsace are located on the cool Western slopes of the Vosges Mountains.

Back 82

False, Eastern slopes.

Front 83

All of the following are communes of the Medoc except:

A- St. Estephe,
B- Julienas,
C- Margaux,
D- Pauilliac
E- St. Kulien

Back 83

Julienas

Front 84

What is one of the key differences between the classification of the wines of Medoc and St. Emilion?

Back 84

St. Emilion wines change classifications every 10 years, Medoc has changed once since 1855 and is not subject to review.

Front 85

Which of the following is an appellation of the Cote Chalonnaise?

A- Reuilly,
B- Bouzeron,
C- Gevrey-Chambertin,
D- Monthelie.

Back 85

B- Bouzeron,

Front 86

What vineyard condition in Sauternes accounts for the unique sweet flavor of its wines?

Back 86

The occurence of Botrytic Cinera.

Front 87

On which bank of the Dordogne is St. Emilion located?

Back 87

The right bank.

Front 88

Match the classic grape variety.

Cabernet Sauvignon.

Back 88

Medoc--Left Bank.

Front 89

Merlot

Back 89

Pomerol, St. Emilion (right bank)

Front 90

Syrah

Back 90

Rhone Valley

Front 91

Nebbiolo

Back 91

Piemonte

Front 92

Sangiovese

Back 92

Toscana

Front 93

Tempranillo

Back 93

Rioja and Ribera del Duero

Front 94

Chardonnay

Back 94

Burgundy and Champagne

Front 95

Sauvignon Blanc

Back 95

Loire Valley--Sancerre, Pouilly Fume

Front 96

Chenin Blanc

Back 96

Loire Valley--Vouvray

Front 97

Riesling

Back 97

Germany--Rheingau, Mosel, and Alsace.

Front 98

Name the first growth chateaux of Bordeaus red wines and what communes they are from.

Back 98

Château Lafite Rothschild - Médoc (Pauillac)
Château Margaux - Médoc (Margaux)
Château Latour - Médoc (Pauillac)
Château Mouton-Rothschild - Médoc (Pauillac)
Château Haut-Brion - Pessac-Leognan Graves (only wine in Classification not from Haut-Médoc)