Toughies

Question 1

One of the most common esters found in wine

Answer 1

Ethyl acetate

Question 2

The specific component that gives fino Sherries their distinctive aroma

Answer 2

Acetaldehyde

Question 3

Molecules that result from the joining of an acid and an alcohol

Answer 3

Esters

Question 4

Oxidized alcohols formed when wine is exposed to air

Answer 4

Aldehydes

Question 5

Promotes the release of the wine’s aromatic compounds

Answer 5

Carbon dioxide

Question 6

Source of acetic acid

Answer 6

Bacteria

Question 7

Source of ascensence

Answer 7

Bacteria (acetobacter)

Question 8

Geranium source

Answer 8

Bacteria (metabolization of sorbic acid by lactic acid bacteria)

Question 9

What specific terms can be used to describe the aroma of a “corked” wine?

Answer 9

Musty, moldy, dank basement

Question 10

What wine fault can be described as having the aroma of burnt matches?

Answer 10

Sulfur dioxide (influenced by acid)

Question 11

What wine fault is often described as similar to rotten eggs?

Answer 11

Hydrogen sulfide (resting too long with yeast sediment, problem for screw caps)

Question 12

Famous N Rhone white grape

Answer 12

Viognier

Question 13

Famous Burgundy white grape

Answer 13

Chardonnay

Question 14

Famous Sancerre grape

Answer 14

Sauvignon blanc

Question 15

Famous white grape in NE Italy, Oregon

Answer 15

Pinot Gris

Question 16

Famous white grape in Vouvray

Answer 16

Chenin Blanc

Question 17

Famous Pouilly Fume white

Answer 17

Sauvignon Blanc

Question 18

Famous Savennieres white grape

Answer 18

Chenin Blanc

Question 19

What grape is famous red wine Chinon AOC based on

Answer 19

Cabernet Franc

Question 20

True or False: Grenache is grown in Priorat

Answer 20

True

Question 21

True or False: Pinot Noir is grown in Champagne

Answer 21

True

Question 22

T or F: Barolo is made from 100% Nebbiolo

Answer 22

True

Question 23

Italian variety known to have aromas of tar and roses

Answer 23

Nebbiolo

Question 24

Italian variety known to have a characteristic sour cherry and orange peel flavor profile

Answer 24

Sangiovese

Question 25

The most widely planted grape in South Africa

Answer 25

Chenin Blanc

Question 26

Describe the potential climatic differences between a vineyard situated at a high elevation and one situated on a valley floor.

Answer 26

More sun, cooler, less fog, windier, diurnal

Question 27

At what temperature does bud break occur?

Answer 27

50

Question 28

Order of white grape production timeline

Answer 28

``` Harvest Sorting Crushing Pressing Must adjustments Juice settling Inoculation Fermentation Sur lie aging Clarification Barrel aging Blending Bottling ```

Question 29

Order of red grape production timeline

Answer 29

``` Sorting Crushing Must adjustments Cold soak Inoculation Fermentation Cap management Extended maceration Pressing Clarification Barrel aging Blending Bottling ```

Question 30

T or F: The direct press method of rose creates deep rosy pink wines

Answer 30

False: light hue

Question 31

Turning the bottles and gently shaking them in order to get the dead yeast cells collected near the cap

Answer 31

Remuage

Question 32

The second alcoholic fermentation

Answer 32

Prise de mousse

Question 33

T or F: The term "California Champagne" may be used on some Cali wine labels but only if approved before March 10, 2012

Answer 33

F, 2006

Question 34

T or F: The typical pressure of the dissolved carbon dioxide in a bottle of sparkling wine is about 10 atmospheres of pressure.

Answer 34

F : 5 -6

Question 35

T or F: Chenin Blanc is often used to create sparkling wines in the Loire Valley.

Answer 35

True

Question 36

What is the term used for the process of fortified wine production in which alcohol is added fermenting wine while it still has a significant amount of sugar in it?

Answer 36

Mutage

Question 37

2. What grape variety is most widely used in the production of Sherry?

Answer 37

Palomino, Pedro Ximenez

Question 38

That two grape varieties are most commonly used in the production of dry styles of Madeira?

Answer 38

Sercial, Verdelho

Question 39

Year EU founded

Answer 39

1993

Question 40

Percentage pf global vineyard in Europe | Percentage of global production from Europe

Answer 40

56% | 65%

Question 41

Top three producing countries

Answer 41

Italy, France, Spain

Question 42

The new EU regulations permit the continuing use of pre-existing designations of origin, as long as they were registered prior to

Answer 42

Dec 31, 2011

Question 43

Below this level sugar can't be detected

Answer 43

0.5%

Question 44

Young red wines with high levels of tannin can be described as

Answer 44

Astringent

Question 45

6. A wine with a high level of alcohol may produce a _____ tactile sensation as well as a _______ taste for some people; hypersensitive tasters may perceive alcohol as a _____ sensation

Answer 45

Hot, sweet, bitter

Question 46

Last taste sensation

Answer 46

Bitterness

Question 47

Wine reduces what and what in blood

Answer 47

Clots and plaque

Question 48

Temp to serve sparkling wines at

Answer 48

43-50, 6-10