Assignment on wines
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| wine quiz |
1.What kind of grape is Cabernet Sauvignon?
a)Pink
b)Red
c)White
2.Rosé wine can only be made with pink grapes.
a)True
b)False
3.Winemaking began in France.
a)True
b)False
4.What is sparkling wine in Spain called?
a)Champagne
b)Prosecco
c)Sekt
d)Cava
5.What does it mean when a wine is "corked"?
a)The wine is sealed with a cork.
b)The wine has been open too long.
c)The wine has a fault because of a bad cork.
6.Shiraz and Syrah are the same grape.
a)True
b)False
7.Which is not located in Bordeaux?
a)Margaux
b)Vouvray
c)Pomerol
d)Medoc
8.What is the main white grape of Burgundy?
a)Sauvignon Blanc
b)Chenin Blanc
c)Chardonnay
d)Vioginer
9.How many pounds of grape are needed to make a bottle of wine?
a)10lbs
b)2.5lbs
c)6lbs
d).75lbs
10.Which is NOT a style of Port?
a)Ruby
b)Amontillado
c)Colheitas
d)LBV
11.What is the most famous region of France known for its Chardonnay wines?
a)Nuits-Saint-George
b)Burgundy
c)Pfalz
d)Margaret RIver
12._______ adds buttery and creamy flavors to the wine.
a)Fermenting with peels
b)Barrel fermenting
c)Malolactic fermentation
d)Fermenting in stainless-steel vessels
13.If grapes are grown in scorching temperatures, what can happen?
a)The grapes become bloated, and flavors are diluted.
b)The grapes over-ripen.
c)The leaves on the vine shut down.
d)The grapes take longer to ripen.
14.A standard ISO tasting glass is how tall?
a)120-130 mm.
b)100-110 mm.
c)140-150 mm
d)150-160 mm
15.The taste buds that detect bitterness are located in the center of the tongue.
a)True
b)False
16.Hotter climates encourage what in red wine?
a)Higher color and tannin
b)Higher alcohol content
c)Fuller body
d)All of the above
17.Which is a traditional Protected Designation of Origin term for Italian wines?
a)Indicazione Geografica Protetta (IGP)
b)Denominazione di Origine Controllata e Garantita (DOCG)C.
c)"Denominazione d'Origine Protetta" (DOP)
d)Denominacion de Origen Calificada (DOCa)
18.Chablis Chardonnays are:
a)Medium-Dry
b)Bone-Dry.
c)Sweet
d)Medium Sweet
19.What is the wine-making process for red wines?
a)Crushed, pressed, fermented, matured, bottled.
b)Crushed, pressed, fermented, bottled, matured.
c)Pressed, crushed, fermented, matured, bottled.
d)Crushed, fermented, pressed, matured, bottles.
20.Pinot Noir grapes prefer what climate?
a)Cool climate
b)Moderate climate
c)Warm climate
d)All of the above
21.Chardonnay can grow in what climate?
a)Cool climates
b)Moderate climates
c)Warm climates
d)All of the above
22.What flavors are added to the wine by "maturing with oxygen?"
a)Coffee
b)Walnut
c)Toffee
d)Buttery
e)Vanilla
f)Hazelnut
g)Fig
23.Chardonnay wines tend to be:
a)Full-bodied, high-tannin, and dry
b)Full-bodied, weighty, and creamy
c)Light-bodied, soft tannin, and high-acid
d)Medium-bodied, sweet, and fruity
24.Select the correct fermentation temperatures.
a)Red 20-32ºC.
b)White 12-22ºC.
c)Rose 20-32ºC.
d)White 10-22ºC.
e)Rose 12-22ºC.
f)Red 22-30ºC
25.Choose the most crucial factors needed to grow grapes.
a)CO2
b)Fertilizer
c)Water
d)Warmth
e)Pest control
f)Sunlight
g)Nutrients
26.Most vines grow best how far from the equator?
a)0-20º
b)20-40º
c)30-50º
d)50-60º
27.North America's most prestigious Cabernet Sauvignon and Merlot region is located in _____________, California.
28.Present in wine grapes, citrus fruits and other produce, which of these compounds is an essential component of wine, enlivening it and shaping its flavors and aftertaste?
a)Acid
b)Fat
c)Cane
d)Oïdium
29.During a tasting, a wine professional might use words like “primary,” “secondary” and “tertiary” to refer to which aspect of a wine?
a)Its tannins
b)Its sugars
c)Its flavors
d)Its labels
30.If you’re ever on a wine-tasting tour of Germany, you may discover many bottles bearing which classification?
a)Landwein
b)Tafelwein
c)Kognakwein
d)Both A and B are correct
31.How does red wine get its color?
a)Artificial coloring
b)Contact with grape skins during fermentation
c)Crushing the grapes
d)Reaction from contact with the type of yeast
32.Woe to the winemaker who finds this tiny, invasive aphid in their vineyard, attacking the roots of vines:
a)Phylloxera
b)Flor
c)Botrytis
d)Spider mite
33.How do rose wines obtain their pink color?
a)Contact with skins for a short period of time
b)Blending of a finished red and white wine
c)Addition of water to a finished red wine
d)Both A and B
34.How does sparkling wine get its bubbles?
a)Carbonation
b)Secondary fermentation in the bottle
c)Secondary fermentation in a sealed tank
d)All of the above
35.Most wines are at their best if stored in a cellar for at least 10 years.
a)True
b)False
36.How should wine be stored?
a)In a cool, dark location
b)In a warm, bright location to prevent mold
c)Near vibrations (stairs, elevator) to prevent sediment build up
37.A wine that smells musty or of wet cardboard when opened is a sign of
a)Oxidation
b)A good Merlot
c)Long growing season
d)Cork taint
38.Why are wines traditionally stored on their side?
a)Provides easy access to all wines in a rack
b)Keeps the cork moist
c)Result of influential cabinet makers in the 12th century
d)Less likely to fall in case of an earthquake
39.What are tannins?
a)Compounds in red wine added by grape skins, seeds, stems, and contact with oak
b)The technical description for a "leathery" taste in wine
c)Synthetic corks
d)How the wine clings to the side of a glass, also referred to as "legs"
40.Red wines from the Bordeaux region are
a)Full bodied wines made from Cabernet Sauvignon, Merlot, and Cabernet Franc
b)Full bodied wines made from Syrah, Grenache, and Mourvedre
c)Medium bodied wines made from Pinot Noir
d)Medium bodied wines made from Sangiovese
e)Medium bodied wines made from Tempranillo
41.Which red wine is usually served slightly chilled?
a)Cabernet Sauvignon
b)Malbec
c)Beaujolais-Nouveau
d)Shiraz
42.Why is red wine typically paired with heavier meats such as beef?
a)The tannins help to break apart the meat while chewing
b)A white wine would be overpowered by the strong flavors of the meat
c)A red wine can balance well with the pronounced flavors of the meat
d)All of the above
43.What color of wine would you pair with a pasta dish?
a)A full bodied red
b)A crisp, high acid white
c)It depends on the sauce
d)A heavily oaked Chardonnay
44.Which white wine is typically light in body, lower in alcohol, and frequently off-dry (slightly sweet)?
a)Chardonnay
b)Sauvignon Blanc
c)Riesling
45.Which country produces Sherry?
a)Italy
b)France
c)Portugal
d)Spain
46.What is the name for sparkling wine from Spain?
a)Champagne
b)Prosecco
c)Cava
d)Asti
47.Traditional and tank method are two ways to make which type of wine?
a)Still
b)Distilled
c)Sparkling
d)Fortified
48.What is the difference between red wine and white wine?
a)White wine is made from different grapes
b)Red wine is harvested later
c)When making red wine, the skins of the grapes are left in the wine during fermentation
d)The skins of red wine grapes are darker in color
49.What is the difference between looking at a French wine and an American, in terms of how it's labeled?
a)French wine is more expensive
b)American wine marked with alcohol content
c)American wine is more regulated in terms of what it can be called
d)French wine is labeled by where it is made
50.Sangiovese is the type of grape used to make...
a)Bordeaux style wine
b)White table wine
c)Chianti style wine
d)Rose wine