level 2 Flashcards
- Which of the following conditions allows for the best impression of a wine?
a) A room that has been cleaned with bleach;
b) A room that allows natural light;
c) A palate that has been freshly brushed with toothpaste;
d) A palate after a cup of coffee.
Answer - B
- Which of the following is the most common colour for red wines?
a) Purple
b) Ruby
c) Garnet
d) Tawny
Answer - B
- Which of the following is the most common colour for white wines?
a) Lemon
b) Gold
c) Amber
d) Brown
Answer - A
- Which of the following colours best describes a red wine with some age? a) Ruby
b) Garnet
c) Purple
d) Gold
Answer - B
- If the pigmentation of a wine reaches from the core to the rim, it should be described as
a) Pale
b) Medium
c) Deep
d) Pronounced
Answer - C
- Oak and malolactic conversion aromas are considered
a) Primary Aromas
b) Secondary Aromas
c) Tertiary Aromas
d) Faulted Aromas
Answer - B
- A fortified wine such as Fino Sherry with 15% alcohol is described as having
a) Low alcohol
b) Medium alcohol
c) High alcohol
Answer - A
- Which structural component is the main factor that contributes to body in a wine?
a) Sugar
b) Acidity
c) Tannins
d) Alcohol
Answer - D
- Which factor is important for balance in wine with sugar?
a) Acidity
b) Alcohol
c) Flavour characteristics
d) Tannins
Answer - A
- A wine should meet how many positive criteria to qualify as acceptable?
a) One
b) Two
c) Three
d) None - there are problems on all criteria
Answer - A
11) Which of the following is true about Sweetness in food when pairing with wine?
a) It makes a wine seem more acidic
b) It makes a wine seem more bitter
c) It makes seem less fruity
d) All of the above
Answer - D
11) Which of the following is true about Sweetness in food when pairing with wine?
a) It makes a wine seem more acidic
b) It makes a wine seem more bitter
c) It makes seem less fruity
d) All of the above
Answer - D
12) Which of the following is true about Umami in food when pairing with wine?
a) It makes a wine seem more bitter
b) It makes a wine seem less acidic
c) It makes a wine seem sweeter
d) None of the above
Answer - A
13) Salt can enhance the flavour in wine.
a) True
b) False
Answer - A
14) Acidity in food can make a wine seem
a) Drier
b) Less acidic
c) Less fruity
d) More bitter
Answer - B
15) Which statement is true about flavour intensity in food and wine pairing?
a) The flavour intensity of the food should be higher that the flavour intensity of the wine
b) The flavour intensity of the wine should be higher than the flavour intensity of the food
c) The food and wine should have equal flavour intensities
d) None of the above
Answer - C
16) Which of the following pairings is correct?
a) Salt in food decreases Acidity in wine
b) Umami in food decreases Alcohol in wine
c) Chili Heat in food decreases Bitterness in wine
d) Sweetness in food decreases Acidity in wine
Answer - A
17) The effect of chili heat is greatest in which wine style?
a) Wines with higher alcohol
b) Wines with lower alcohol
c) Wines with residual sugar
d) Wines with intense fruity characters
Answer - A
18) A person’s sensitivities do not play an important role in matching food and wine. a) True
b) False
Answer - B
19) Food has a greater impact on wine than wine has on food.
a) True
b) False
Answer - A
20) Acidity in wine makes the palate seem cloying and unrefreshing when paired with fatty oily foods. a) True
b) False
Answer - B
21) Which statement is most appropriate for storing wine?
a) Poor storage can create faulted wines
b) Wines mature well in extremes of temperature
c) Wines sealed with a screwcap should be stored on its side
d) Bright light helps a wine retain its freshness
Answer - A
22) Which degree is generally accepted as “room temperature?”
a) 6°C ( 46°F )
b) 12°C ( 50°F )
c) 18°C ( 64°F )
d) 24°C ( 75°F )
Answer - C
23) Which type of wine is best served in a flute?
a) Sparkling wine
b) Dry red wine
c) Dry white wine
d) Fortified sweet wine
Answer - A
24) Which style of wine could be served at the warmest temperature range?
a) Still red wine
b) Rosé wine
c) Sparkling wine
d) Sweet wine
Answer - A
25) Which of the following wines should be served at the coolest temperature range?
a) Beaujolais
b) Champagne
c) Pinot Grigio
d) Shiraz
Answer - B
26) An ice-bucket will efficiently chill a wine if
a) The bucket is filled with ice only
b) The bucket is filled with ice and a little water
c) The bucket is filled with both parts ice and cold water
d) The bucket is filled of mostly water and a little ice
Answer - C
27) When opening a bottle of sparkling wine, one should always
a) Hold the cork secure while loosening the cage
b) Hold the bottle at an angle
c) Turn the bottle, not the cork
d) All of the above
Answer - D
28) When decanting an aged red wine, why should it be held near a light source?
a) It helps prevent the sediments from being agitated
b) It helps bring the wine up to room temperature
c) It helps with seeing when sediments collect in the neck
d) None of the above
Answer - C
29) Aromas of damp cardboard and muted fruit flavours is indicative of
a) A wine that has been in contact with a cork contaminated with TCA
b) A wine that has been unintentionally exposed to oxygen by a failed closure
c) A wine that has been damaged by exposure to heat or sunlight
d) A wine that has thrown sediment from prolonged aging in bottle
Answer - A
30) A blanket system
a) Chills a wine to proper serving temperature
b) Adds a layer of gas to protect remaining wine from oxidation
c) Is a decanting method that efficiently allows a wine to breathe
d) None of the above
Answer - B
31) Which of the following pairs are found in the pulp of a grape?
a) Carbon dioxide and alcohol
b) Colour and tannin
c) Seeds and stems
d) Sugar and acid
Answer - D
32) Most wine grapes belong to which species of vine?
a) African
b) Asian
c) European
d) North American
Answer - C
33) Which environmental factor generates energy in the vine to produce sugars to grow and ripen grapes? a) Carbon dioxide
b) Nutrients
c) Sunlight
d) Water
Answer - C
34) Which is the correct order for grape formation and ripening?
a) Flowering, Fruit Set, Véraison, Ripening
b) Ripening, Véraison, Fruit Set, Flowering
c) Fruit Set, Flowering, Ripening, Véraison
d) Véraison, Ripening, Flowering, Fruit Set
Answer - A
35) Which of the following occurs during Véraison?
a) Flowers are pollinated and turn into newly formed grapes
b) Grapes change colour from dark green to golden or reddish-purple
c) Grapes swell with water and sugars
d) Grapes develop tannins and flavours
Answer - B
36) An example of a grape that performs better in a warm climate but not in a cool climate is
a) Chardonnay
b) Grenache
c) Pinot Noir
d) Sauvignon Blanc
Answer - B
37) Warm ocean currents play a significant climatic role in
a) California
b) Chile
c) Northern Europe
d) South Africa
Answer - C
38) A wine region with an average growing season temperature of 17°C (63°F) is considered to have a
a) Cold Climate
b) Cool Climate
c) Moderate Climate
d) Warm Climate
Answer - C
39) In climates further from the equator, vineyards can maximise sunlight exposure by
a) Planting grapes on flat, easily accessible land
b) Planting grapes on slopes that receive ample shade
c) Planting grapes on slopes facing rivers
d) Planting grapes on cool soils with no stones
Answer - C
40) Which environmental factor best creates sunny summers and dry autumns that can extend the growing season?
a) Bodies of water
b) Cloud cover
c) Mountains
d) Soils
Answer - C
41) Most of the world’s vineyards are found between which degrees of latitude? a) 10 to 30
b) 20 to 40
c) 30 to 50
d) 40 to 60
Answer - C
42) Which weather-related issue can result in wines that are too high in acidity?
a) Cooler than usual vintages
b) Frost
c) Hail
d) High levels of rain
Answer - A
43) Which of the following is a challenge in the spring that can reduce the crop for the year? a) Drought
b) Frost
c) Hail
d) Hotter than usual temperatures
Answer - B
44) Which of the following would be used in high levels of moisture?
a) Fungicides
b) Herbicides
c) Pesticides
d) All of the above
Answer - A
45) The challenge of lower yields is
a) Commercial viability
b) Diluted flavours
c) Lower sugar levels
d) Shriveled grapes that develop raisin-like flavours
Answer - A
46) An example of a pest or disease that is beneficial to grapes is
a) Birds
b) Pierce’s Disease
c) Mildew
d) Botrytis Cinerea
Answer - D
47) Grapes harvested later in the ripening process will have
a) Higher acidity, lower sugars
b) Higher sugars, lower acidity
c) Higher sugars and acidity
d) Lower acidity and sugars
Answer - B
48) Vendanges tardives indicates a wine made from
a) Grapes that have been picked later in the harvest season
b) Grapes that have been affected by botrytis
c) Grapes that have been left to freeze on the vine
d) Grapes that have been harvested from old vines
Answer - A
49) An example of a PDO-level wine in Europe is
a) Indicazione Geografica Tipica
b) Qualitätswein
c) Vin de Pays
d) Vino de la Tierra
Answer - B
50) The acronym AOC refers to a PDO-wine from which country?
a) France
b) Germany
c) Italy
d) Spain
Answer - A
51) Which process maximizes extraction of liquid from grapes?
a) Crushing
b) Pressing
c) Fermentation
d) Maceration
Answer - B
52) Which combination of factors would most likely increase the cost of a wine?
a) Steep vineyard, new French oak barrels, natural cork
b) Machine-harvest, used American barrels, screwcap
c) Hand-harvest, stainless steel, synthetic cork
d) High-yield, oak staves, cardboard box
Answer - A
53) Which is the correct typical order for red winemaking?
a) Pressing, Draining, Fermentation, Maturation
b) Fermentation, Draining, Pressing, Maturation
c) Draining, Maturation, Pressing, Fermentation
d) Maturation, Fermentation, Draining, Pressing
Answer - B
54) Which process uses a plunger to extract colour and tannin for red winemaking? a) Blending
b) Short maceration
c) Pumping over
d) Punching down
Answer - D
55) Which is the correct order for dry white winemaking?
a) Crushing, Pressing, Fermentation, Maturation
b) Fermentation, Maturation, Crushing, Pressing
c) Maturation, Crushing, Pressing, Fermentation
d) Pressing, Fermentation, Crushing, Maturation
Answer - A
56) Short maceration followed by fermentation temperatures of 12°C - 22°C (54°F - 72°F) best describes
a) White winemaking
b) Rosé winemaking
c) Red winemaking
d) Sweet winemaking
Answer - B
57) In cool vintages
a) Acid may be added to the grape juice before fermentation
b) Acid may be added to the finished wine after fermentation
c) Sugar may be added to the grape juice before fermentation
d) Sugar may be added to the finished wine after fermentation
Answer - C
58) Which of the following would result in the least cost when adding oak flavours to a wine? a) Oak staves
b) New French oak
c) Previously used barrels
d) Barrel fermentation
Answer - A
59) Which vessel would lead to maturation with oxygen?
a) OId oak vats
b) Bottles
c) Cement tanks
d) Stainless steel tanks
Answer - A
60) After which step of the winemaking process is the wine unlikely to improve?
a) Pressing
b) Fermentation
c) Maturation
d) Packaging
Answer - D
61) Which of the following statements about Pinot Noir is true?
a) Pinot Noir is widely planted as it adapts easily to a variety of climatic conditions
b) Pinot Noir can be enjoyed when it is young
c) Pinot Noir produces full-body wines with strong tannins
d) Pinot Noir can withstand intense flavours from new oak
Answer - B
62) If a climate or vintage is too warm, the flavours of Pinot Noir will
a) Be well-suited for several years aging in bottle
b) Show unattractive flavours of cooked fruit
c) Show subtle flavours of clove and smoke
d) Struggle to ripen
Answer - B
63) Which labelling term would be the highest-quality from the best vineyards in Burgundy? a) Cru
b) Grand Cru
c) Premier Cru
d) Villages
Answer - B
64) Which of the following is not a village AOC in Burgundy?
a) Beaune
b) Gevrey-Chambertin
c) Nuits-Saint-Georges
d) Pomerol
Answer - D
65) Good examples of Pinot Noir in California are generally not found in
a) Carneros
b) Santa Barbara
c) Sonoma
d) Napa
Answer - D
66) A cool region of Australia that produces quality Pinot Noir is
a) Barossa Valley
b) Hunter Valley
c) Clare Valley
d) Yarra Valley
Answer - D
67) Which region of New Zealand is not famous for its Pinot Noir?
a) Central Otago
b) Hawke’s Bay
c) Marlborough
d) Martinborough
Answer - B
68) Which Chilean region produces very good Pinot Noir?
a) Casablanca Valley
b) Central Valley
c) Colchagua
d) Maipo
Answer - A
69) Which region is well known for producing high quality Pinot Noir in South Africa?
a) Mornington Peninsula
b) Oregon
c) Stellenbosch
d) Walker Bay
Answer - D
70) Blending Pinot Noir with other grapes is common practice in
a) Burgundy
b) Beaujolais
c) Champagne
d) Hermitage
Answer - C
71) What type of climate is best suited for Zinfandel / Primitivo?
a) Cool Climate
b) Moderate Climate
c) Warm Climate
d) All of the above
Answer - C
72) Which statements about White Zinfandel are true?
1) It is a white wine
2) It is medium-sweet
3) It is high alcohol
4) It is typically aged in oak
a) 2 only
b) 2 & 4
c) 1, 2, & 4
d) All of the above
Answer - A
73) Zinfandel grapes can ofted raisin on the vine.
a) True
b) False
Answer - A
74) Which best describes a red Zinfandel?
Primary Flavour Alcohol Body a) Blackberry High Full
b) Pineapple Medium Medium
c) Raspberry Low Light
d) Red Plum High Medium
Answer - A
75) Which Italian region is the source of wines made from Primitivo?
a) Piemonte
b) Puglia
c) Tuscany
d) Veneto
Answer - B
76) Just-ripe Riesling produces flavours of
a) Apple, lime, and lemon
b) Apricot, mango, and raisins
c) Asparagus, green bell pepper, and gooseberry
d) Vanilla, coconut, and hazelnut
Answer - A
77) Naturally high acidity in Riesling means
a) It is suitable for late-harvesting when conditions are right
b) It should be consumed young and does not have potential to develop further
c) Oak aging is often used to contribute to balance and complexity
d) None of the above
Answer - A
78) Which of the following terms describes a sterile grape juice that can be added to sweeten some Rieslings? a) Prädikatswein
b) Qualitätswein
c) Süssreserve
d) Spätlese
Answer - C
79) What is the determining factor for each of the German Prädikatswein levels? a) Vineyard site
b) Vintage
c) Sugar levels
d) Price
Answer - C
80) In order of least ripe to most ripe, which of the following is correct?
a) Kabinett, Spätlese, Auslese, Beerenauslese
b) Beerenauslese, Auslese, Spätlese, Kabinett
c) Auslese, Beerenauslese, Spätlese, Kabinett
d) Spätlese, Kabinett, Auslese, Beerenauslese
Answer - A
81) Which Prädikatswein translates to English as “late harvest?”
a) Auslese
b) Eiswein
c) Halbtrocken
d) Spätlese
Answer - D
82) Which region typically has lighter-bodied Rieslings that have medium-sweetness? a) Mosel
b) Rheingau
c) Pfalz
d) Eden Valley
Answer - A
83) Which term refers to a Riesling that is made from selected dried berries?
a) Halbtrocken
b) Kabinett
c) Landwein
d) Trockenbeerenauslese
Answer - D
84) Which pair of regions produces Australia’s signature Rieslings?
a) Clare Valley and Eden Valley
b) Barossa Valley and McLaren Vale
c) Yarra Valley and Hunter Valley
d) Mornington Peninsula and Margaret River
Answer - A
85) The Vosges Mountains allow Riesling to ripen slowly and gradually in which French region? a) Alsace
b) Burgundy
c) Loire Valley
d) Rhône Valley
Answer - A
86) Chenin Blanc, Sémillon, and Furmint are often used to produce high-quality
a) Sparkling wines made using the traditional method
b) Red wines that are often matured in oak
c) Sweet wines made from noble rot
d) Wines that are fortified after fermentation
Answer - C
87) The grape variety used to make a Vouvray is
a) Chenin Blanc
b) Furmint
c) Sémillon
d) All of the above
Answer - A
88) The style of wine from Vouvray AOC is
a) Dry to off-dry
b) Medium to Sweet
c) Sparkling
d) All of the above
Answer - D
89) Sauvignon Blanc is typically blended with
a) Chenin Blanc
b) Sémillon/Semillon
c) Furmint
d) None of the above
Answer - B
90) Which term is an indication of sweetness in a wine from Tokaj?
a) Beerenauslese
b) Classico
c) Puttonyos
d) Reserva
Answer - C
91) South Africa’s most widely planted white grape variety is
a) Chenin Blanc
b) Furmint
c) Semillon
d) None of the above
Answer - C
92) Which region is not known for its botrytis-affected sweet wines?
a) Hunter Valley
b) Sauternes AOC
c) Tokaj
d) Vouvray AOC
Answer - A
93) A Tokaji wine made from Furmint can be dry.
a) True
b) False
Answer - A
94) Sauternes wines are based on which variety?
a) Chenin Blanc
b) Furmint
c) Riesling
d) Sémillon
Answer - D
95) Which best describes a Semillon from the Hunter Valley? Sweetness Body Oak Use a) Dry Full Oak-matured b) Dry Light Unoaked c) Sweet Full Oak-matured d) Sweet Medium Unoaked
Answer - B
96) Which of the following statements about Chardonnay is false?
a) Chardonnay is always oaked
b) Chardonnay is the grape of Chablis
c) Chardonnay is grown in a range of climates
d) Chardonnay can show a range of primary fruit characters
Answer - A
97) Which best describes a typical of a warm-climate Chardonnay?
Acidity Body Primary Characters
a) High Light to medium Apple and lemon
b) Medium Full Pineapple and banana
c) Low Medium Raspberry and Plum
d) Medium to High Medium to full Peach and Melon
Answer - B
98) Which winemaking practice contributes flavours of butter and cream to a Chardonnay? a) Malolactic conversion
b) Lees stirring
c) Oak barrel maturation
d) Bottle aging
Answer - A
99) Winemakers can use oak chips to give Chardonnay oak flavours.
a) True
b) False
Answer - A
