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1.Malolactic fermentation’ refers to which process?
a)Creating Champagne in individual bottles
b)Leaving grapes on the vine until they shrivel
c)The creation of "fino" sherry
d)Clearing wine of all solid matter prior to bottling
e)The conversion of harsh acid into softer acid
2.Barbaresco wines come from which region of Italy?
a)Lombardy
b)Puglia
c)Le Marche
d)Tuscany
e)Piedmont
3.What wine-making action is referred to as ‘Pumping over’, or 'Remontage'?
a)Pumping wine across oak chips to add flavour
b)Pumping wine from bottom to top of the fermentation tank
c)Pumping sparkling wine under pressure
d)Pumping wine over gas burners to pasteurize it
e)Removing the oxygen from just-bottled wines with a vacuum pump
4.What does 'LBV' stand for on a bottle of Port?
a)Low bottle volume
b)Light Botrytis vintage
c)Late budding vines
d)Limited bottle vintage
e)Late bottled vintage
5.White wines can be made from?
a)any colour of grapes
b)green grapes only
c)green or red grapes - but not black
d)black grapes only
e)white skinned grapes only
6.In which larger wine region are Pauillac, St-Estephe and St-Julien?
a)Graves
b)St-Emilion
c)Entre-Deux-Mers
d)Médoc
e)Pomerol
7.What is this man doing?
a)Adding "flor" to fino sherry
b)Preparing Champagne for disgorgement
c)Encouraging tannins to form in Claret
d)Inspecting bottles for cracks
e)Emptying faulty bottles of tawny Port
8.Cooking’ it at high heat is a step in the production of which wine?
a)Amontillado sherry
b)Madeira
c)Crusted port
d)Blossom Hill
e)Vermouth
9.Which of these wines is the odd one out?
a)Chablis
b)Meursault
c)Pouilly-Fuissé
d)Pommard
e)St-Véran
10. The Mosel wine region is in which country?
a)France
b)Germany
c)Austria
d)Portugal
e)Hungary
11.Where does the wine Chateauneuf-du-Pape come from?
a)Bordeaux
b)Burgundy
c)The Loire
d)The Languedoc
e)The Rhone
12.What puts the sparkle into sparkling wine?
a)Carbon monoxide
b)It is made with sparkling water
c)Sodium crystals are added
d)Carbon dioxide
e)Gas pockets within special sparkling wine corks
13.Which is a wine made from frozen grapes?
a)Glacier wine
b)Ice wine
c)Cryovin
d)Polar Port
e)Slush wine
14.Sercial is an important grape in which wine?
a)Madeira
b)Sherry
c)Lambrusco
d)Hock
e)Malaga
15.What term refers to the addition of sugar during fermentation?
a)Sucration
b)Avec sweetesse
c)Chaptalisation
d)Grosslage
e)Dolcetto
16. What is the highest ripeness level in this list?
a)Auslese
b)Trocken
c)Kabinett
d)Tafelwein
e)Spatlese
16.In Portugal, what is a ‘Quinta’?
a)A variety of grape used in vintage port
b)The vintage or year of harvest
c)The traditional rafts for shipping port
d)The honorable society of port shippers
e)A grape-growing estate
17.What is Phylloxera?
a)The Noble Rot
b)A fungal vine disease
c)A substance used to clarify wine
d)Another name for mildew
e)An insect that eats vine roots
18.What kind of wine is a Vin Doux Naturel?
a)Organic wine
b)Wine made from indigenous grapes
c)Sweet fortified wine
d)Soft wines like Beaujolais Nouveau
e)Botrytised wines
19.From which ingredient did Vermouth derive its name?
a)Vermentino
b)Verdigris
c)Wormwood
d)Vermicelli
e)Wort-root
20.A wine taster might say a wine has “RS”. What does RS stand for?
a)Rain Saturation - grapes were diluted by rain at harvest
b)Rapid Spoilage - wine has gone "off" after bottling
c)Residual Sugar - wine has sweetness due to sugar remaining
d)Real Structure - wine with great balance
e)Remuage Sportif - over-manipulated wine (French term)
21.What or who are Huxelrebe and Bacchus?
a)Wine regions in Austria
b)Gods of wine
c)Grape varieties
d)The inventors of the pneumatic press
e)Swiss wine producers
22.When is decanting a red wine always advisable?
a)If it is a young wine
b)If it is a wine that has thrown a sediment
c)If you want to make it look impressive
d)To reduce the risk of attack by bottle weevil
e)If you want the wine to heat-up more quickly
23.A French wine described as ‘Moelleux’ is what?
a)Sparkling
b)Fortified
c)Slightly sparkling
d)Sweet
e)Oxidised
24.The famous white wine of Sancerre is made from which grape?
a)Chardonnay
b)Chenin Blanc
c)Sancerre Blanc
d)Sauvignon Blanc
e)Colombard
25.What is ‘Cava’?
a)The French term for a wine cellar
b)The grape used for Spanish sparkling wine
c)A word meaning a blend of different grapes
d)Sparkling wines made in Spain
e)The cellar-master of Burgundy domaine
26.What classifies an AC Bordeaux Superieur as superior?
a)It is aged for an extra year in oak barrels
b)It comes from the best vineyard slopes
c)It does not contain Malbec
d)It is made from vines more than 8 years old
e)It has half a degree more alcohol
27.Pouilly-Fuissé is an appellation in which French wine region?
a)The Upper Loire
b)The Maconnais
c)The Rhone
d)The Cote Chalonnaise
e)Minervois
28.What is 'Bordeaux Mixture'?
a)The Clay and gravel soil typical of the Bordeaux region
b)Cabernet Sauvignon, Merlot and Cabernet Franc
c)A treatment used against vine disease
d)Workers from around the world employed at harvest time
e)A mix of oak essence and blackcurrant extract
29.Crémant describes which style of wine?
a)Sweet
b)Fortified
c)Sparkling
d)Late Harvest
e)Low Alcohol
30.What is a Lagar?
a)The cellarmaster of a Spanish Bodega
b)A stone trough where grapes are foot-trodden A fizzy, amber-coloured wine sold in tins
c)The breed of horse used to plough vineyards in Hungary
d)A special yeast strain for winemaking
31.Which winemaking process converts harsh acids to softer acids?
a)Racking
b)Batonnage
c)Malolactic Fermentation
d)Fining
e)Soft Sulphuring
32.‘Hock’ was a traditional English name for wines of which country?
a)France
b)Spain
c)Austria
d)Germany
e)USA
33.Which term describes part of the Champagne-making process?
a)Krugification
b)Disgorgement
c)Bubblification
d)Declassification
e)Popification
34.What types of wine can be labelled ‘Chassagne-Montrachet’?
a)Only red wines
b)Only white wines
c)Both white and red wines
d)Sparkling or still whites
e)Sweet or fortified whites
35.What does the French term batonnage refer to?
a)Trimming surplus bunches from the vine
b)Managing the 'canopy' of leaves on the vine
c)Adding yeast to bottles of Champagne
d)Stirring wine as it lies in barrel or tank
e)Clarifying a wine using egg whites
36.How is the difference between ‘aroma’ and ‘bouquet’ usually defined?
a)Aroma = young wine; bouquet = older wine
b)Aroma = white wine; bouquet = red wine
c)Aroma = smell; bouquet= taste
d)Aroma = red wine; bouquet = white wine
e)Aroma = no need to swirl; bouquet = glass must be swirled
37.Approximately how many calories in a 125ml glass of dry wine?
a)Around 55 calories
b)Around 115 calories
c)Around 225 calories
d)Around 335 calories
e)Around 555 calories
38.Which is a classic descriptor that might be used for the aroma of a Riesling wine?
a)Blackcurrants
b)Leather
c)Petrol
d)Butter
e)Gooseberry
39.Fermentation converts sugar into which of these?
a)Tannin
b)Acid
c)Plutonium
d)Alcohol
e)Yeast
40.What types of wine is Vinho Verde?
a)A white wine
b)A red wine
c)Can be a white or red wine
d)A green wine
e)A tawny wine