FWS Fundamentals

Question 1

What are basal buds?

Answer 1

On a shoot, basal buds are those closest to the trunk

Question 2

What is the difference between conventional and sustainable farming practices?

Answer 2

Conventional practices rely heavily upon agrochemicals

Sustainable practices use agrochemicals more discriminately

Question 3

Grapes are described as early-to-late ripeners relative to what?

Answer 3

The harvest date of Chasselas

Question 4

Above what temperature would a vine stop photosynthesizing?

Answer 4

35°C

Question 5

Below what temperature would a vine stop photosynthesizing?

Answer 5

10°C

Question 6

Powdery Mildew is also known by what name?

Answer 6

Oidium

Question 7

Downey Mildew is also known by what name?

Answer 7

Peronospera

Question 8

What production method is used to make Pet-Nats?

Answer 8

Methode Ancestrale

Question 9

What sparkling wine production method involves just one fermentation?

Answer 9

Methode Ancestrale

Question 10

What is reductive winemaking?

Answer 10

A practice by which a wine’s contact with oxygen is minimized before bottling

Question 11

What is passerillage?

Answer 11

A process by which the stalks of the grape clusters are twisted, cutting off the flow of sap and causing the grapes to desiccate on the vine

Question 12

What synonym is used for Muscadet in Bourgogne?

Answer 12

Melon de Bourgogne

Question 13

What does monopole mean?

Answer 13

A vineyard with a single owner

Question 14

Malbec is a natural cross of which 2 grapes?

Answer 14

Prunelard x Magdeleine Noire des Charentes

Question 15

List the 4 sweetness levels regulated by the EU and their residual sugar levels

Answer 15

Sec (dry): 4 g/l
Demi-Sec (medium dry): 4-12 g/l
Moelleux (medium sweet): 12-45 g/l
Doux (sweet): 45+ g/l

Question 16

What does VDN stand for?

Answer 16

Vin Doux Naturel

Question 17

What is the name of the process by which neutral grape spirit is added to a fermenting must?

Answer 17

Mutage

Question 18

What is “ban des vendanges”?

Answer 18

The official picking date as prescribed by government officials

Question 19

What climatic event in 1956 dramatically changed viticulture in France?

Answer 19

The Great Winter Freeze (of 1956)

Question 20

Cabernet Sauvignon is a natural cross of which 2 grapes?

Answer 20

Cabernet Franc x Sauvignon Blanc

Question 21

Syrah is a natural cross of which 2 grapes?

Answer 21

Mondeuse Blance x Dureza

Question 22

Chardonnay is a natural cross of which 2 grapes?

Answer 22

Pinot x Gouais Blanc

Question 23

What is the Bordeaux mixture?

Answer 23

A copper sulfate solution used to combat fungal diseases

Question 24

What is “coulure”?

Answer 24

Poor fruit set caused by cloudy, cold, and/or wet weather at flowering

Question 25

What is "veraison"?

Answer 25

The point at which berries change color and soften

Question 26

What is "marcottage"?

Answer 26

Vine propagation by layering

Question 27

What is "debourbage"?

Answer 27

Juice settling

Question 28

What is "transversage"?

Answer 28

The process in which 750ml bottles of champagne are used to fill larger/smaller bottles after disgorgement

Question 29

What are "pupitres"?

Answer 29

The traditional A-frame structures used in the champagne riddling process

Question 30

What is "remuage"?

Answer 30

The process by which lees are moved to the neck of the sparkling wine bottle in preparation for disgorgement Also known as riddling

Question 31

What is "prise de mousse"?

Answer 31

The "seizing of the foam" This is the second fermentation in traditional method sparkling wine production

Question 32

What is "sur lattes"?

Answer 32

The placement of sparkling wine bottles on their side between thin pieces of wood called lattes The second fermentation takes place at this stage

Question 33

As a general rule, grapes are picked how many days after veraison?

Answer 33

45

Question 34

What is "maceration peliculaire"?

Answer 34

Skin contact in white wine production

Question 35

What is "batonnage"?

Answer 35

Lees stirring

Question 36

What is "Saignee"?

Answer 36

The "bleeding method" of rose production

Question 37

Why might a winemaker cold stabilize their wine?

Answer 37

To remove tartaric acid before bottling so that is does not precipitate out after bottling

Question 38

What is "vin de goutte"?

Answer 38

Free-run juice