1.
Compared with the tank method, bottle-fermented sparkling wines typically have…
a. A shorter maturation period
b. More fresh fruit flavors and refreshing acidity
c. Bigger bubbles
d. Complex bready, biscuit flavors
2. The Solera system is a technique used for which process?
a. Sweetening
b. Fermentation
c. Maturation
d. Distillation
3. A Tawny Port is …
a. Golden in colour, with yeast flavors
b. High in tannins and acidity
c. Sweet, with nutty aromas
d. Sparkling and dry in style
4. Which of the following is a common labeling term for Sherry?
a. NV
b. Tawny
c. LBV
d. PX
5. When opening a bottle of sparkling wine, what can be done to make the process easier and safer?
1. Chill the wine
2. Hold the cork securely from the moment the wire cage is loosened
3. Twist the bottle gently whilst holding the cork
a. 1 only
b. 1 and 3 only
c. 1 and 2 only
d. 1, 2, and 3
6. Sparkling Asti is made from …
a. Glera
b. Muscat
c. Chardonnay
d. Pinot Meunier
7. Vintage is a labeling term that can be used for which of the following wines?
1. Sherry
2. Champagne
3. Port
a. 1 only
b. 2 only
c. 1 and 2 only
d. 2 and 3 only
8. Traditional method sparkling wines from South Africa will be labeled with this term:
a. Méthode Cap Classique
b. Methode traditionelle
c. Crémant
d. Frizzante
9. Pomerol AC wines typically have:
ACID TANNIN COLOR
a. med med med
b. high high deep
c. low high pale
d. high low deep
10. If you pair a sweet wine with a sweet food, the wine will seem:
a. Less sweet
b. More fruity
c. Lighter bodied
d. More tannic
11. Which part of the grape contains the most sugar?
a. Pulp
b. Skin
c. Seeds
d. Stalk
12. Merlot is a major grape in which of the following regions?
a) Hermitage
b) Central Otago
c) Coonawarra
d) Nuits-St-Georges
13. Too much water irrigation is likely to result in
a) Larger crops
b) Expensive wines
c) More fruit concentration
d) Higher sugar levels
14. Which of the following describes the nose of an oxidative wine?
a) Cranberry
b) Cardboard
c) Cloves
d) Caramel
15. Sauvignon Blanc is best suited to which of the following climates?
a) Cool and moderate only
b) Hot only
c) Cool, moderate and hot
d) Moderate and hot only
16. The sweetness, alcohol and acid of a Sauternes would typically be
Sweetness Alcohol Acidity
a) Medium low high
b) Sweet high high
c) Sweet low low
d) Medium high low
17. Soil provides the vine with
1. Tannin
2. Nutrients
3. Sugar
4. Water
a. 1, 2 and 4 only
b. 3 and 4 only
c. 1 and 2 only
d. 2 and 4 only
18. Rias Baixas wines are typically
a) Made by the Traditional Method
b) Sweet and fortified
c) Unoaked with high acidity
d) Full-bodied with high tannin
19. A creamy texture can be given to wine made from Chardonnay by
a. Pumping-over
b. Lees stirring
c. Punching-down
d. Flor aging
20. Which one of the following terms is NOT associated with sparkling wines?
a. Bottle-fermented
b. Recioto
c. Methode traditionelle
d. Brut
21. Which one of the following grape varieties has the most pronounced aroma intensity?
a. Cortese
b. Verdicchio
c. Chenin Blanc
d. Gewurztraminer
22. Which of the following is a typical aroma of a Pomerol AC?
a. Blossom
b. Gooseberry
c. Lychee
d. Plum
23. Soave is a
a. Full-bodied high tannin red wine
b. Light-bodied fruity red wine
c. Light-bodied high acid white wine
d. Full-bodied white wine with great aging potential
24. Yarra Valley and Mornington Peninsula are important wine regions
a) For Pinot Noir
b) In California
c) For Carmenere
d) In New Zealand
