Level 2

Question 1

How does sweet food effect wine?

Answer 1

Decreases sweetness. Increases tannins and acidity.

Question 2

How does Umami effect wine?

Answer 2

Decreases sweetness. Increases tannins and acidity.

Question 3

How does salty food effect wine?

Answer 3

Increases sweetness and body. Decreases tannins and acidity.

Question 4

How does acidic food effect wine?

Answer 4

Increases sweetness. Decreases tannins and acidity.

Question 5

How does highly flavored food effect wine?

Answer 5

Wine is overwhelmed by highly flavored food.

Question 6

How does fat in food effect wine?

Answer 6

Decreases acidity.

Question 7

How does spicy food effect wine?

Answer 7

Alcohol is more noticeable.

Question 8

What are two wine preservation systems?

Answer 8

Vacuum and Blanket

Question 9

What is a vacuum preservation system?

Answer 9

Use a pump to remove air from the bottle.

Question 10

What is a blanket preservation system?

Answer 10

Pump gas into the bottle to push air out.

Question 11

Sweet wine service temp?

Answer 11

Well-chilled. 6-8C (43-46F)

Question 12

Sparkling wine service temp?

Answer 12

Well-chilled. 6-10C (43-50F)

Question 13

Service temp for light-medium bodied white and rose?

Answer 13

Chilled. 7-10C (45-50F)

Question 14

Service temp for full-bodied white wines?

Answer 14

Lightly chilled. 10-13C (50-55F)

Question 15

Service temp for light-bodied red wines?

Answer 15

Room temp or lightly-chilled. 13-18C (55-64F)

Question 16

Service temp for medium-full bodied red wines?

Answer 16

Room temp. 15-18C (59-64F)

Question 17

What causes cork taint?

Answer 17

Corks contaminated by TCA (TriChloroAnisole).

Question 18

Signs of Cork Taint.

Answer 18

Damp cardboard aroma. Muted fruit aromas and flavors.

Question 19

What causes oxidization faults?

Answer 19

Failure of closure.

Question 20

Signs of an oxidization fault.

Answer 20

Deep-colored and brown. Aromas of honey, caramel or coffee. Lacks freshness and fruitiness.

Question 21

Sign of Heat Damage.

Answer 21

Lacks freshness and fruit character. Tastes dull and stale.

Question 22

What a vine needs.

Answer 22

Warmth. Sunlight. Carbon Dioxide. Water. Nutrients.

Question 23

What part of the vine are grapes?

Answer 23

Fruit.

Question 24

Name the parts of a grape.

Answer 24

Skin. Seeds & stem. Pulp.

Question 25

What does the grape skin contain?

Answer 25

Flavor, color, tannin.

Question 26

What do seeds and stems contribute to wine?

Answer 26

Tannins.

Question 27

What does grape pulp contain?

Answer 27

Water and sugar. Acids and flavors.

Question 28

Stages of grape formation.

Answer 28

Flowering. Fruit set. Veraison. Ripening.

Question 29

How are grape vines pollinated?

Answer 29

Wind.

Question 30

What is Veraison?

Answer 30

Start of ripening. The point where grapes start to lose their dark green color.

Question 31

Describe Ripening.

Answer 31

Grapes swell with water. Become soft & fleshy. Acidity drops. Sugar increases.

Question 32

What does botrytis do?

Answer 32

Makes tiny holes in grape skin, causing water inside grape to evaporate. Concentrates acids, sugars, and flavors.

Question 33

Conditions required for beneficial botrytis.

Answer 33

1. Ripe grapes. 2. Damp misty mornings followed by warm, dry afternoons.

Question 34

Three ways to concentrate grape flavors on the vine.

Answer 34

1. Extra ripening. 2. Botrytis/noble rot. 3. Frozen grapes.

Question 35

What are the components of climate?

Answer 35

Heat. Sunlight. Water.

Question 36

Climate Temperatures.

Answer 36

Cool: 16.5 C or below. (62F) Moderate: 16.5-18.5C (62-65F) Warm: 18.5-21C (65-70F)