wine vini

Question 1

Chardonnay, Cabernet Sauvignon and Zinfandel are varieties of..

1) Vitis Labrusca
2) Hybrids
3) Vitis Vinifera
4) Rose’s

Answer 1

Vitis Vinifera

Question 2

Vitis Vinifera vines planted on their own rootstocks are susceptible to a louse called..

1) peronospera
2) phylloxera
3) philodendron
4) phlebotomy

Answer 2

phylloxera

Question 3

Vitis Vinifera vines can be made immune to the effects of phylloxera by..

1) grafting onto immune American rootstock
2) grafting onto a different Vinifera variety
3) planting the vines deeper
4) watering the vine more often

Answer 3

grafting onto immune American rootstock

Question 4

The taste characteristics of a young Cabernet Sauvignon-based wine are generally..

1) light, simple, easy to drink
2) sparkling and sweet
3) low tannins, soft, sweet fruit, light color
4) concentrated fruit, high tannin, deep color

Answer 4

concentrated fruit, high tannin, deep color

Question 5

The taste characteristics of a red wine made from Gamay grapes are generally..

1) light, simple, easy-to-drink
2) sparkling and sweet
3) concentrated fruit, high tannin, deep color
4) fortified and oxidized

Answer 5

light, simple, easy-to-drink

Question 6

Canopy management is necessary to..

1) allow the vine to grow at a rapid and random rate
2) achieve optimum production and ripeness
3) keep the leaves and grape bunches moist
4) strip the vine of all its leaves so the vine’s resources are concentrated in the grapes

Answer 6

achieve optimum production and ripeness

Question 7

Which red and white wine are considered “crossover” wines, suitable for accompanying a wide array of red meats, white meats and seafood items?

1) Cabernet Sauvignon and Pinot Grigio
2) Zinfandel and Gewurztraminer
3) Chardonnay and Pinot Noir
4) Marsanne and Gamay

Answer 7

Chardonnay and Pinot Noir

Question 8

Vidal and Vignoles are examples of..

1) Vitis Labrusca
2) Hybrids
3) Vitis Vinifera
4) Rose’

Answer 8

Hybrids

Question 9

The process of pruning is done to..

1) restrict the number of bunches that will be produced each year
2) allow the vine to remain dormant every other year
3) allow the vine to produce as many bunches as possible
4) kill phylloxera

Answer 9

restrict the number of bunches that will be produced each year

Question 10

The trellis is a..

1) special tank for carbonic maceration
2) rootstock immune to phylloxera
3) lattice structure that shades the vine from direct sunlight
4) support system for the vine that allows the bunches and leaves to be placed in a desired position

Answer 10

support system for the vine that allows the bunches and leaves to be placed in a desired position

Question 11

Compared to Cabernet Sauvignon, Merlot grapes will generally produce a wine that is..

1) darker and more concentrated in fruit flavors
2) more tannic and higher in alcohol
3) softer, smoother, and more accessible
4) more bubbly

Answer 11

softer, smoother, and more accessible

Question 12

Sauvignon Blanc from Loire Valley or New Zealand generally shows characteristics of..

1) barely ripe green fruit and high acidity
2) overripe fruit and low acidity
3) obvious wood aging
4) neutral aromas and flavors suitable for distillation

Answer 12

barely ripe green fruit and high acidity

Question 13

Syrah will usually produce wines that are..

1) very light in color and low in alcohol
2) best consumed immediately after bottling
3) spritzy with a high acidity
4) strong, sturdy wines of deep purple color

Answer 13

strong, sturdy wines of deep purple color

Question 14

If a white wine is “very pale and nearly colorless,” what sensory quality would NOT be expected?

a) intense fruit aromas
b) low in alcohol
c) light or thin bodied
d) high in acid, with a “green” taste

Answer 14

intense fruit aromas

Question 15

Which taste quality is very rare in wines?

a) sweet
b) sour
c) bitter
d) salt

Answer 15

salt

Question 16

This color is a sign that a white table wine has been exposed to too much air or has been bottle aged too long:

a) pale yellow
b) medium yellow
c) gold
d) brown

Answer 16

brown

Question 17

From a wine vocabulary perspective, ____ refers to the odors associated with the grape varietal, and ___ is used for smells that come from fermentation and aging in oak and bottle.

a) grape volatiles, aging volatiles
b) aroma, bouquet
c) bouquet, aroma
d) aromatics, volatiles

Answer 17

aroma, bouquet

Question 18

What sensation would you expect in your mouth when a wine is low or absent in tannin?

a) dry
b) flat
c) still
d) smooth

Answer 18

smooth

Question 19

This category of wines is served at the coldest temperature:

a) sparkling and sweet wines
b) dry table wines
c) light red table wines
d) red table wines

Answer 19

sparkling and sweet wines

Question 20

Which tasting order would place the second wine at a disadvantage?

a) white before red
b) sweet before dry
c) young before old
d) modest before fine

Answer 20

sweet before dry

Question 21

As a general rule, white wines lose their color with age.

a) True
b) False

Answer 21

False

Question 22

Great wines distinguish themselves from ordinary wines by their greater complexity, harmony, and power to stimulate emotions.

a) True
b) False

Answer 22

True

Question 23

Varietal wines are made mainly from a single variety of grapes that impart a characteristic flavor and aroma to the wine.

a) True
b) False

Answer 23

True

Question 24

You would expect a warmer glass of wine to have more intense aromas compared to a colder glass of the same wine.

a) True
b) False

Answer 24

True