Learning Outcome 5: Understand how the production process can influence the styles of sparkling and fortified wines

Question 1

Sparkling Asti is made from
a. Glera
b. Moscato (Muscat)
c. Chardonnay
d. Pinot Noir

Answer 1

b. Moscato (Muscat)

Question 2

In Champagne production, disgorgement is the process of
a. Blending still wines
b. Moving the lees towards the neck of the bottle
c. Removing the lees from the bottle
d. Adding Sugar and yeast to still wine

Answer 2

c. Removing the lees from the bottle

Question 3

The flavors of autolysis are
a. Lemon and pineapple
b. Apple and cream
c. Biscuit and bread
d. Butter and cream

Answer 3

c. Biscuit and bread

Question 4

Which of the following best describes Prosecco?
a. Light-bodied with melon and apple characteristics
b. full-bodied with blossom and grape characteristics
c. Full-bodied with bread and biscuit characteristics
d. Medium-bodied with lemon and biscuit characteristics

Answer 4

a. Light-bodied with melon and apple characteristics

Question 5

The solera system is a method of
a. Adding sweetness to Port
b. Blending and ageing Sherry
c. Removing yeast from Champagne
d. Drying grapes before fermentation

Answer 5

b. Blending and ageing Sherry

Question 6

Which of the following is a common labeling term for Port?
a. TBA
b. DOC
c. LBV
d. PX

Answer 6

c. LBV

Question 7

‘Sweet with flavours of almond and apple’ best describes a
a. Pale Cream Sherry
b. Vintage Port
c. Oloroso Sherry
d. Ruby Port

Answer 7

a. Pale Cream Sherry

Question 8

Which of these wines both come from Spain?
a. Prosecco and Asti
b. Cava and Prosecco
c. Sherry and Asti
d. Cava and Sherry

Answer 8

d. Cava and Sherry