Practice Quiz 3 Flashcards
1
Q
1. Which of the following is not a synonym for Tempranillo A. Cencibel B. Macabeo C. Tinta del País D. Tinta Roriz
A
B. Macabeo
2
Q
2. A wine from a Washington AVA must contain hat percentage of grapes from that area A. 75% B. 85% C. 95% D. 1005
A
C. 95%
3
Q
3. A wine made from Corvina, Molinara, and Rondinella might be labeled any of the following, except A. Amarone della Valpolicella B. Bardolino C. Rosso Conero D. Valpolicella
A
C. Rosso Conero
4
Q
4. The region with the largest volume of wine production in Australia is A. New South Wales B. Western Australia C. Tasmania D. Riverland
A
D. Riverland
5
Q
5. Which of the following AVA’s are located in Sonoma County A. Russian River and Mendocino Ridge B. Rockpile and Alexander Valley C. Russian River and Anderson Valley D. Knights Valley and Anderson Valley
A
B. Rockpile and Alexander Valley
6
Q
6. Chaptalization is A. The addition of sugar B. The addition of alcohol C. The addition of Malic acid D. The addition of lactic acid
A
A. The addition of sugar
7
Q
7. Which of the following wines is based on Trebbiano and Grechetto A. Orvieto of Umbria B. Orvieto of Tuscany C. Frascati of Tuscany D. Castelli Romani white of Umbria
A
A. Orvieto of Umbria
8
Q
8. Where is Nelson located A. North Island, New Zealand B. Stellenbosch, South Africa C. South Island, New Zealand D. South Australia
A
C. South Island, New Zealand
9
Q
- Which of the following wine regions are located in the state of South Australia
A. Barossa Valley, Coonawarra, and Padthaway
B. Cowra, Hunter Valley, and Mudgee
C. Frankland River, Margaret River, and Swan District
D. Geelong, Goulburn Valley, and Yarra Valley
A
A. Barossa Valley, Coonawarra, and Padthaway
10
Q
10. Excessive foliage increases A. Cluster Primordial B. Fungal growth C. Humidity D. Aeration
A
B. Fungal growth
11
Q
- In Germany, what is the primary difference between the new Classic and Selection designations
A. Classic represents individual vineyard sites
B. Selection can represent individual vineyard sites
C. Classic wines are always sweet
D. None of the above
A
B. Selection can represent individual vineyard sites
12
Q
12. The South African Wine of Origin Law requires which percentage of wine from a named place A. 50% B. 51% C. 85% D. 100%
A
D. 100%
13
Q
- Wine displaying a Cava DO is produced
A. In 160 municipalities
B. In the Catalonia region exclusively
C. In both Charmat and Traditional Method
D. In the sweeter “Non Brut” styles most often
A
A. In 160 municipalities
14
Q
14. Which of these AVA’s is not contained within the greater Columbia Valley AVA A. Puget Sound B. Waluke Slope C. Red Mountain D. Walla Walla
A
A. Puget Sound
15
Q
15. Which of the following is made primarily from Sangiovese or one of its clones A. Brunello di Montalcino B. Barbera d'Asti C. Barbaresco D. Gattinara
A
A. Brunello di Montalcino
16
Q
16. Compared to grapes intended for still wines, grapes for sparkling wine production are usually A. Higher in acidity B. Higher in phenolics C. Higher in sugar levels at harvest D. More likely to be machine harvested
A
A. Higher in acidity
17
Q
17. A solera is a means of storing and aging wine in A. Madeira B. Oporto C. Rioja D. Jerez
A
D. Jerez
18
Q
18. The most widely planted white grape in Argentina is A. Pedro Giménez B. Chardonnay C. Torrontés D. Chenin Blanc (Pinot de Loire)
A
A. Pedro Giménez
19
Q
19. The Austrian term used to indicate a wine made from grapes grown on extraordinarily steep slopes A. Edelzwicker B. Heuriqe C. Ausbruch D. Bergwein
A
D. Bergwein
20
Q
20. What three acids are found in the grape A. Tartaric, Citric, Succinic B. Lactic, Malic, Acetic C. Citric, Malic, Tartaric D. Acetic, Succinic, Lactic
A
C. Citric, Malic, Tartaric
21
Q
21. When assessing the color of a wine, a red with a ruby-orange highlight should indicate A. Young red B. Mature red C. High acid red D. Low acid red
A
B. Mature red
22
Q
22. The lightest and driest of the Madeira wines is A. Malmsey B. Verdelho C. Bual D. Sercial
A
D. Sercial
23
Q
23. Gray Rot is also known as A. Pierce’s disease B. Oidium C. Phylloxera D. Botrytis
A
D. Botrytis
24
Q
24. Carbonic Maceration is also known as A. Whole Berry Fermentation B. Malolactic Fermentation C. Acidification D. Chaptalization
A
A. Whole Berry Fermentation
25
Q
25. A white grape known for producing wines exhibiting aromas of lanolin, honey, wax and minerals is A. Viognier B. Sémillon C. Riesling D. Muscat
A
B. Sémillon
26
Q
26. An Australian wine from a single GI must have what percentage of grapes grown in that appellation A. 50% B. 70% C. 85% D. 100%
A
C. 85%
27
Q
27. In what county is the Anderson Valley located A. Mendocino B. Napa C. Sonoma D. None of the above
A
A. Mendocino
28
Q
28. Which are the classic Cava varieties A. Palomino, Tempranillo, and Macabeo B. Tempranillo, Mazuelo, Malvasia C. Parellada, Macabeo, Tempranillo D. Macabeo, Parellada, Xarel-lo
A
D. Macabeo, Parellada, Xarel-lo
29
Q
29. Where are most of the Argentine vineyards located A. In the east, along the coast B. In the southern half of the country C. In the northern part of the country D. In the southeast
A
C. In the northern part of the country
30
Q
- What occurs during cold stabilization
A. Suspended proteins are removed by fining agents
B. Tartaric acid precipitates out
C. Malic acid is converted into Lactic acid
D. Wine is moved off of its sediment or lees
A
B. Tartaric acid precipitates out
31
Q
- What are the six categories for QmP wines in descending order
A. Eiswein, Beerenauslese, Auslese, Trockenbeerenauslese, Spätlese, Kabinett
B. Kabinett, Spätlese, Auslese, Trockenbeerenauslese, Beerenauslese, Eiswein
C. Eiswein, Trockenbeerenauslese, Beerenauslese, Auslese, Spätlese, Kabinett
D. Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, Eiswein
A
C. Eiswein, Trockenbeerenauslese, Beerenauslese, Auslese, Spätlese, Kabinett
32
Q
- Which of the following is most accurate about the sulfite statement on wine labels in the United States
A. It is required on all wines
B. It is required on all wines except organic and kosher wines
C. It is required on all wines if the sulfite level exceeds 10 ppm
D. It is required only if the wine is to be exported
A
C. It is required on all wines if the sulfite level exceeds 10 ppm
33
Q
33. Cabernet Sauvignon is a grape variety permitted for all growers in which of the following areas A. Rias Baixas B. Ribera del Duero C. Malaga D. Jerez
A
B. Ribera del Duero
34
Q
34. The low/high of extremes in temperature that shut down photosynthesis are A. 50/90°F B. 32/95° F C. 50/86° F D. 68/86° F
A
A. 50/90°F
35
Q
35. The French Quality Designations in ascending order are A. Vin de Pays, Vin de Table, AOC B. Vin de Table, VDQS, Vin de Pays C. Vin de Table, Vin de Pays, VDQS D. AOC, VDQS, Vin de Pays
A
C. Vin de Table, Vin de Pays, VDQS
36
Q
- A cross or crossing is
A. Reproduction between different species
B. Reproduction of different sub-species with the same species
C. Imperfect reproduction
D. A sub-species of grape
A
B. Reproduction of different sub-species with the same species
37
Q
37. What is Ausbruch A. A sweet wine from Austria B. A wine region in Austria C. A wine region in Germany D. An Austrian grape variety
A
A. A sweet wine from Austria
38
Q
38. Which wine region is located in Victoria, Australia A. Clare Valley B. Yarra Valley C. Orange D. Eden Valley
A
A. Clare Valley
B. Yarra Valley
C. Orange
D. Eden Valley
39
Q
39. The French region of Provence in southern France is located A. At the foot of the French Alps B. East of the Rhône River C. Over the border from Spain D. West of the Rhone River
A
B. East of the Rhône River
40
Q
40. What is the best method for removing the odor caused by Hydrogen Sulfide in a wine E. Adding Acid F. Racking the wine G. Fining it with egg whites H. None of the above
A
F. Racking the wine
