L3: Final Exam Expected Questions

Question 1

What is the signature grape of Chile?

Answer 1

Carmenere

Question 2

What is the signature grape of Argentina

Answer 2

Malbec

Question 3

List the 7 primary Bordeaux grapes

Answer 3

Cabernet Sauvignon
Merlot
Cabernet Franc
Malbec
Petit Verdot

Sauvignon Blanc
Semillon

Question 4

List the 4 primary Burgundy Grapes

Answer 4

Pinot Noir
Gamay

Chardonnay
Aligote

Question 5

What climate has the shortest growing season

Answer 5

Continental

Question 6

What latitudes does Vitis Vinifera grow in

Answer 6

30 to 50

Question 7

Name the native american grape varieities

Answer 7

Vitis Riparia
Vitis Labrusca
Vitis Vulpina

Zinfindel (uniquely grown America; genetically identical to Primitivo)
Petit Syrah (uniquely grown in America)

Question 8

What is the common blend in Southern Rhone

Answer 8

Grenache
Syrah
Mouvedre

Question 9

What is the current French appelation system

Answer 9

AoP
(Appelacion de Origen Protege)

Formerly AoC (Controlle)

Question 10

Who was the father of the California wine industry

Answer 10

Agoston Haraszthy

1860s - brought cuttings back from Europe

Hungarian

Question 11

Who was the father of California Wine

Answer 11

Juniper Serra

Brought first Mission grapes to California in the 1700s

Question 12

What does AVA stand for

Answer 12

American Viticultural Area

Question 13

What is the soil in Burgundy called

Answer 13

Kimmeridgian Clay

a sedimentary deposit of fossiliferous marine clay which is of Late Jurassic to lowermost Cretaceous age

Question 14

What are two regulated US bottle terms meaning wine was grown and made in by the same producer?

Answer 14

Grown, Produced, and Bottled By

Estate Bottled

Question 15

What % of grapes must come from the variety listed on a US wine label

Answer 15

75%

**Oregon = 90%

(From within AVA: 85%; From Vintage: 95%)

Question 16

What are two states that have more restrictive rules than the TTB

Answer 16

Oregon: 90% varietal requirement for major varietals (Pinot)

Washington: “Reserve” - certified higher quality, top 10% of grapes

Question 17

What is the climate in the finger lakes

Answer 17

Continental

Question 18

What two grapes were crossed to create Pinotage

Answer 18

Pinot Noir and Cisnault

Question 19

What is the difference between “Hybrid” and “Cross”

Answer 19

Hybrid: Across two separate species (e.g., Vitis Vinifera and Vitis Riparia)

Cross: Within Vitis Vinifera (e.g., Pinot Noir and Cisnault = Hermitage)

Question 20

What is the world’s most southerly wine region?

Answer 20

Central Otago, NZ

Question 21

What is the oldest wine area in South Africa

Answer 21

Constantia Ward

(Ward < District < Region)

Question 22

What is the Australian Wine Law System Called

Answer 22

GI

(Geographic Indicator)

The Australians rely on political boundaries as the basis of their regional classification system. This method is known officially as the Geographical Indication (GI) System. It originated in 1993 pursuant to a trade agreement with the European Union. Here, each delimited area is seen as a quality wine category, but without restrictions on grapes grown or winemaking process. The system is administered by the quasi-governmental agency, the Australian Wine and Brandy Corporation.

Question 23

What region is Amarone from

Answer 23

Veneto (Northeast Italy)

Amarone della Valpolicella. Produced with Corvina grapes through the appasamiento process.

*Veneto
Along with Sicily, one of the largest areas of production by volume is the Veneto. There is a diversity of style and grapes in this area, with amarone as its most sought-after wine. Other standouts include Pinot Grigio, Prosecco made from the Glera grape, and Soave, made from the native Garganega. All of its fine winemaking regions benefit from the moderating influence of Lake Garda, the largest lake in Italy.

The specialty of the region, the famous Amarone della Valpolicella whose name means “great bitter one”, is an intensely flavored dry red wine made from dried grapes by a winemaking method used in the Veneto for centuries, the appassimento method. Traditionally, the local grapes Corvino, Rondinella, and Molinara were harvested and left to dry on straw mats, or to hang in cool lofts, until their liquids evaporated and they took on a raisin-like character. When spring arrived, the grapes would begin to ferment naturally.