UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 2 Worksheet
1.
Red wines should be served at slightly warmer / cooler temperatures than whites.
2. A major part of the wine, _______________ from the grape provides a solution for the rest of
a wine’s components. These components are divided into the two larger categories of
_________________ and _______________.
3. Extract refers to the _______________ components in wine. Wines with more extract have
lighter / darker colors, lighter / fuller bodies and an increased / decreased ability to age.
4. As red wines ferment, _______________ and _______________ are extracted from the
skins, seeds and stems.
5.
Red wines contain _______________; this component is rarely found in white wines.
6.
Tannins are not associated with a drying, astringent mouthfeel.
True or False
7. As red wines mature, their texture becomes _______________ and they often gain
_______________ flavors.
8.
Most wines benefit from aging. -- True or False
9. Wines that age well usually share some of the following characteristics: they have higher /
lower levels of extract, balanced components and they are made from more
_______________ varieties.
10. Removing sediment by pouring wine from its bottle into another container is
called _______________.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
1
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 2 Worksheet
11. In a crisis, decanting can help you separate _______________ fragments from the wine.
12. As wine is exposed to air, a chemical process called _______________ occurs.
13. Aeration can help young wines _______________; with air exposure, more fragile, older
wines can _______________.
14. The five requirements for long-term storage are _______________, _______________,
______________, and the absence of _______________ and _______________.
15. The measurement of empty space in the bottle’s neck is called _______________.
16. The rivulets of wine that form and flow down the inside of a wineglass after the wine has
been swirled are called _______________.
17. The sensation of weight and thickness in the mouth indicates a wine’s _______________.
18. Wines with higher levels of alcohol, extract, sugar and tannin have fuller _______________.
19. When storing partially-consumed bottles of wine, it is important to avoid warm / hot / cold
temperatures and to minimize _______________ contact.
20. In red wines, _______________ and _______________ are balanced by _______________
and sweetness (or fruit).
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
2
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 2 Worksheet
21. Match the term on the left with the most closely associated bold term on the right by writing in
the correct bold term. Terms on the right may be used more than once.
____________ Dry
____________ Hot
Acidity
____________ Grape skins
Alcohol
____________ Fresh
Sweetness
____________ Drying
Tannins
____________ Green apples
____________ Primarily red wine
____________ Cloying
____________ Rough
____________ Perception of sweetness
____________ Velvety
____________ Flabby
____________ Tart
____________ Strong tea
____________ Crisp
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
3
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 2 Worksheet Answers
1.
Warmer
15. Ullage
2.
Water, liquids, solids
16. Legs
3.
Solid, darker, fuller & increased
17. Body
4.
Pigment/color, tannins, flavors
18. Bodies
5.
Tannins
19. Warm, air
6.
False
20. Tannin and acidity are balanced by alcohol
and fruit
7.
Smoother, earthy
8.
9.
False
Higher, complex
10. Decanting
11. Cork
12. Oxidation
13. Open up/evolve, decline
14. Cool temperatures, temperature stability,
humidity, light and vibration
21. Sweetness
Dry
Alcohol
Hot
Tannins
Grape skins
Acidity
Fresh
Tannins
Drying
Acid
Green apples
Tannins
Primarily red wine
Sweetness
Cloying
Tannins
Rough
Alcohol
Perception of sweetness
Tannins
Velvety
Acids
Flabby
Acids
Tart
Tannins
Strong tea
Acids
Crisp
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
4
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 3 Worksheet
1.
The vine species used for making fine wines is _______________.
2. The Old World origins of Chardonnay are Burgundy’s _______________ and
_______________ regions.
3. Chardonnay from cool climate regions tends to have _______________ acidity; those from
warmer regions tend to be more _______________-bodied.
4. Chardonnay from Chablis is less likely to be aged in _______________ than wines from
Côte d’Or.
5. Chardonnay from the New World tends to have more _______________ flavor than wine
from the Old World.
6. German Rieslings are known for their _______________ acidity and
_______________ alcohol.
7. Rieslings from Germany can be dry or sweet; most Rieslings from Alsace are
_______________.
8. The classic white variety from the Loire and Bordeaux, _______________, is generally
lighter-bodied than Chardonnay and is characterized by distinct herb, citrus, fig and sweet
pea aromas and flavors.
9. The name _______________, a synonym for Sauvignon Blanc, may indicate that the wine
has seen some oak.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
5
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 3 Worksheet
10. Wines from _______________ and _______________ in the Loire are made from
Sauvignon Blanc.
11. _______________ and _______________ are two flavors often associated with
Cabernet Sauvignon.
12. As Cabernet Sauvignon ages, the wine’s tannins become _______________.
13. In _______________, Merlot is often blended with Cabernet Sauvignon and Cabernet Franc.
14. Wines made from Pinot Noir are _______________ in color, body and tannins than those
made from Cabernet Sauvignon, but the flavors can be just as complex.
15. In terms of body, Syrah is fuller than wines made from _______________and about even
with _______________.
16. _______________ is the main red variety planted on the craggy hills along the northern
Rhône River. There this grape makes _______________, _______________ and
_______________, among other wines.
17. Syrah from the Southern Hemisphere is usually called _______________.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
6
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 3 Worksheet
18. Match the variety to its origin:
______ Riesling
a. Bordeaux
______ Sauvignon Blanc
b. Rhone
______ Cabernet Sauvignon
c. Burgundy
______ Pinot Noir
d. Loire
______ Syrah
e. Germany
19. Match the variety to its most predominant new frontier:
______ Riesling
a. Napa Valley, California
______ Sauvignon Blanc
b. Oregon
______ Cabernet Sauvignon
c. New York
______ Pinot Noir
d. New Zealand
______ Syrah
e. Australia
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
7
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 3 Worksheet Answers
1.
Vitis Vinifera
13. Bordeaux
2.
Chablis; Côte d’Or
14. Lighter
3.
High; Full
15. Pinot Noir; Cabernet Sauvignon
4.
Oak
16. Syrah; Hermitage; Crozes-Hermitage;
Côte Rôtie
5.
Fruit
17. Shiraz
6.
High; low
18. Match the variety to its origin:
e (Germany) – Riesling
7.
Dry
d (Loire) – Sauvignon Blanc
a (Bordeaux) – Cabernet Sauvignon
8.
Sauvignon Blanc
c (Burgundy) – Pinot Noir
b (Rhone) – Syrah
9.
Fumé Blanc
19. Match the variety to its new frontier:
c (New York) – Riesling
10. Sancerre; Pouilly-Fumé
d (New Zealand) – Sauvignon Blanc
a (Napa Valley) – Cabernet Sauvignon
11. Black Cherry/Cherry/Currant/Herbs/Mint/
Cedar/Spice (any two)
b (Oregon) – Pinot Noir
e (Australia) – Syrah
12. Smoother
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
8
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 4 Worksheet
1. "Gewürz" means ______________ in German, referring not to the wine’s flavors, but to its
intense ______________.
2. In northern Italy’s Asti region, ______________ makes light, slightly sweet, fizzy wines, yet
the model of this grape can be found in ______________ ,where it makes ______________,
still wines.
3. Viognier is planted in many areas in France, yet reaches its zenith in the steep vineyards of
the Northern Rhône Valley in two appellations, ______________ and the tiny
______________.
4. Three white, aromatic varieties are ______________ , ______________ and
______________.
5. Pinot Gris from Alsace is usually more ______________ -bodied than the same variety from
northeastern Italy. The Italians call this variety ______________.
6.
Pinot Gris from Oregon tend to resemble the wine from ______________ .
7.
In Bordeaux, Sémillon is almost always blended with ______________; Sémillon’s fat body
and lighter acidity combine well with the leaner, more acidic characteristics of this
counterpart.
8.
Sémillon in the primary grape in the production of some of the world’s most renowned sweet
wines such as ______________.
9.
Gamay is a light-bodied red with ______________ tannins. Fruit flavors associated with the
variety include ______________ and ______________.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
9
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 4 Worksheet
10. Grenache does best in the ______________ Rhône Valley, where it is a major component in
the blends of ______________ and ______________.
11. Grenache makes dry rosé in ______________.
12. In central Italy, the region of Tuscany is home to these two closely related varieties:
______________, which is usually blended, and ______________, which is
bottled unblended.
13. Super Tuscans are often blends of the indigenous variety ______________ and nontraditional varieties such as ______________.
14. Nebbiolo is planted almost exclusively in the northwestern Italian region of ______________
where it makes two of Italy’s most prized traditional wines: ______________ and the slightly
lighter-bodied ______________.
15. Wines made from Nebbiolo tend to have ______________ levels of acidity and alcohol.
16. As Nebbiolos age, they can develop aromas of ______________ and ______________.
17. Rioja is a blend of traditional Spanish varieties, including ______________ and Grenache,
which is called ______________ in Spain.
18. Rioja’s tradition of extended ______________ aging adds ______________ flavor and allows
the wines to develop a ______________ mouthfeel similar to Merlot.
19. California’s most widely planted red variety is ______________, which produces dry red
wines and two sweet styles, ______________ and ______________.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
10
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 4 Worksheet
20. Wine drinkers who enjoy Zin may want to try ______________ from southern Italy.
21. Similarly to ______________ from Australia, Zinfandel tends to be a ______________ -bodied
wine with full, intense fruit flavors.
22. Match the variety the color of the wine it makes (red or white):
________ Pinot Gris
________ Muscat
________ Tempranillo
________ Nebbiolo
________ Viognier
________ Sangiovese
________ Gamay
________ Grenache
________ Gewürztraminer
________ Sémillon
23. Match the variety to its origin:
______ Gewürztraminer
a. Alsace
______ Pinot Gris
b. Beaujolais
______ Viognier
c. Alsace
______ Gamay
d. Piedmont
______ Nebbiolo
e. Rhone
______ Sangiovese
f. Tuscany
24. Match the variety to its wine:
______ Viognier
a. Barolo
______ Sémillon
b. Beaujolais-Villages
______ Gamay
c. Condrieu
______ Tempranillo
d. Rioja
______ Sangiovese
e. Chianti
______ Nebbiolo
f. Sauternes
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
11
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 4 Worksheet Answers
1.
Spicy; aromas
17. Tempranillo; Garnacha
2.
Muscat; Alsace; dry
18. Oak; vanilla; velvety
3.
Condrieu; Château Grillet
19. Zinfandel; Port; blush
4.
Gerwurztraminer; Viogner; Muscat
20. Primitivo
5.
Full; Pinto Grigio
21. Shiraz; full; intense
6.
Alsace
22. Whites: Pinot Gris, Viognier,
Gewürztraminer, Muscat, Sémillon
7.
Sauvignon Blanc
8.
Sauternes
Reds: Tempranillo, Gamay, Nebbiolo,
Sangiovese, Grenache
23. Match the variety to its origin:
9.
Light; strawberry; red cherry
a/c – Alsace–Gewürztraminer
a/c – Alsace–Pinot Gris
10. Southern; Châteauneuf-du-Pape and
Côtes du Rhône
e – Rhone–Viognier
b – Beaujolais–Gamay
d – Piedmont–Nebbiolo
11. Tavel
12. Sangiovese; Brunello
f – Tuscany–Sangiovese
24. Match the variety to its wine:
c – Condrieu–Viognier
13. Sangiovese; Cabernet Sauvignon
14. Piedmont; Barolo; Barbaresco
15. High
f – Sauternes–Sémillon
b – Beaujolais Villages–Gamay
d – Rioja–Tempranillo
e – Chianti–Sangiovese
a – Barolo–Nebbiolo
16. Tar; roses
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
12
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 5 Worksheet
1. Terroir is the French term used to describe an area’s unique combination of
_______________, _______________, _______________and _______________.
2. France’s classification system is called _______________ _______________
_______________ or __________ for short.
3. The two main varieties in the Bordeaux blends are _______________ and
_______________.
4. Cabernet Sauvignon has an affinity for the well-drained gravelly soils of the
_______________ Bank or _______________ where some of the most famous districts are
_______________, _______________, _______________and _______________.
5. Merlot has an affinity for the cooler, damper soils of the _______________ Bank where two
of the most famous districts are _______________ and _______________.
6. Wines from the Left Bank tend to have _______________ tannins than wines from the Right
Bank.
7. A mold called _______________or _______________ concentrates the grapes’ flavors and
sugars, resulting in some of the greatest _______________ wines in the world.
8. Bordeaux’s _______________ identified about five dozen châteaus in Médoc, PessacLéognan and Graves and sorted them into _______________ quality categories. The highest
category is called _______________or _______________ cru.
9. Most wines in Burgundy are made from one of three varieties: _______________ for the
whites and _______________ for the reds. However in Beaujolais, the red grape is
_______________.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
13
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 5 Worksheet
10. Burgundy’s wines are named after the _______________, _______________ or
_______________where the grapes are grown.
11. The heart of Burgundy is the Côte _______________. It is made up of Côte
_______________ in the north, which specializes in _______________wines and the Côte
_______________ in the south, which specializes in _______________ wines.
12. Burgundy’s most northerly region, _______________, produces crisp, dry whites from
_______________ grapes with mineral and fruit aromas and flavors.
13. The warmest white-wine area of Burgundy, _______________, produces soft and earlydrinking wines. Two famous regions, seen on many wine lists, are _______________
and _______________.
14. The Northern Rhône produces dark, concentrated red wines from the _______________
grape; the dominant variety in the Southern Rhone is _______________.
15. In the Northern Rhône, fuller-bodied reds come from _______________ or
_______________. A relatively lighter-bodied red might come from _______________ or
_______________.
16. Perhaps the Southern Rhône’s finest red wine is _______________, made from grapes
grown in pebbly soils.
17. The Rhône’s three white grapes are _______________, _______________ and
_______________.
18. The Loire’s Central Valley is known for its whites made from _______________.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
14
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 5 Worksheet
19. Of the two most famous Loire villages that lend their names to wine, _______________ is
lighter-bodied, with herb and mineral aromas and flavors, while _______________ tends to
be fullerbodied and fruitier.
20. In Nantais, where the _______________ River meets the Atlantic, the _______________
grape makes a wine of the same name.
21. Alsace’s four main wines are all from _______________ varieties. They are
_______________, _______________, _______________ and _______________.
22. Three varieties (two red and one white) are allowed in the production of Champagne;
_______________ , _______________ and _______________.
23. Early Champagne winemakers developed a style to defy the cold winters and short growing
seasons; they _______________ the wines and added bubbles along with a touch of
_______________ to balance the high acidity levels in the grapes.
24. Some regions blend many of their wines, others don’t. Indicate the traditional practice in the
following regions by writing in "blend" or "varietal."
______ Loire
______ Champagne
______ Bordeaux
______ Rhone
______ Burgundy
______ Alsace
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
15
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 5 Worksheet
25. Match the variety to its region:
______ Riesling
a. Bordeaux
______ Sauvignon Blanc
b. Rhône
______ Cabernet Sauvignon
c. Burgundy
______ Pinot Noir
d. Loire
______ Syrah
e. Alsace
26. Match the variety to its wine and to its color (red or white):
______ Sémillon
a. Pouilly Fumé
______ Pinot Meunier
b. Champagne
______ Chardonnay
c. Sauternes
______ Cabernet Franc
d. Côte Rôtie
______ Sauvignon Blanc
e. Chinon
______ Syrah
f. Condrieu
______ Gamay
g. Fleurie
______ Viognier
h. Chablis
______ Grenache
i. Côtes-du-Rhône
27. Circle the wines that are made with Chardonnay:
Pouilly-Fumé
St.-Veran
Pouilly-Fuissé
Champagne
Condrieu
Fumé Blanc
Chablis
Sauternes
Sancerre
Bourgogne
Vouvray
Marsanne
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
16
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 5 Worksheet Answers
1.
Grape, Climate, Soil, Aspect
20. Loire; Muscadet
2.
Appellation d’Origine Contrôlée; AOC or AC
21. White; Gewürztraminer; Reisling;
Pinot Gris; Muscat
3.
Cabernet Sauvignon; Merlot
22. Chardonnay; Pinot Noir; Pinot Meunier
4. Left; Haut-Médoc; St.-Estèphe; Pauillac;
St.-Julien; Margaux
5.
Right; St. Emilion; Pomerol
6.
Larger/firmer/more/heavier/rougher
7.
Botryitis Cinerea; noble rot; sweet
8. 1855 Classification; 5; Grande Cru Classé;
Premier Cru
23. Blended; sugar
24. Regions that traditionally blend: Champange,
Bordeaux, Rhone
Regions that are traditionally varietal: Loire,
Burgundy, Alsace
25. Match the variety to its region:
e (Alsace) - Riesling,
d (Loire) - Sauvignon Blanc,
9.
Chardonnay; Pinot Noir; Gamay
10. District, village\commune; vineyard
a (Bordeaux) - Cabernet Sauvignon,
c (Burgundy) - Pinot Noir ,
b (Rhone) - Syrah
11. d’Or; Nuits; reds; Beaune; Whites
26. Match the variety to its wine and its color:
12. Chablis; Chardonnay
13. Maconnais; Pouilly-Fuissé; St.-Veran
14. Syrah; Grenache
Sémillon
c (Sauternes), white
Pinot Meunier
b (Champagne), red
Chardonnay
h (Chablis), white
Cabernet Franc
e (Chinon), red
Sauvignon Blanc
a (Poully-Fumé), white
15. Côte Rôtie; Hermitage;
Crozes-Hermitage; Cornas
Syrah
d (Côte Rôtie), red
Gamay
g (Fleurie), red
16. Châteauneauf-du-Pape
Viognier
f (Condrieu), white
Grenache
i (Côtes-du-Rhône), red
17. Viogner; Marsanne; Rousanne
18. Sauvignon Blanc
19. Sancerre; Pouilly-Fumé
27. Chablis, St.-Veran, Bourgogne
Pouilly-Fuisse and some Champagnes are
made with Chardonnay
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
17
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 6 Worksheet
1. Italy’s highest classification ________________________ or ________ is roughly equivalent
to France’s AC level.
2. Although they are the lowest two classifications in Italy, some outstanding wines carry one of
these designations: _______________ and _______________.
3. Wines labeled "_______________" can come from grapes grown anywhere in Chianti. These
wines tend to be simpler and lighter than wines from smaller districts within Chianti such as
_______________ and _______________.
4. Tuscany produces a rich and nutty dessert wine called _______________ from white grapes
that have been _______________over the winter to concentrate their flavors.
5. Piedmont’s two most intense, full-bodied red wines are both made from _____________
grapes. The grapes are grown in vineyards surrounding the towns the wines are named after,
_______________ and _______________.
6. Barbera d’Alba is made from _______________ grapes in the _______________ district.
7. The two sweet sparkling wines made in Piedmont are _______________ and
_______________.
8. In northeastern Italy the regions of Friuli-Venezia-Giulia and Trentino-Alto Adige are known for
their varietal whites such as _______________, _______________, _______________.
9. Veneto’s three famous reds are _______________, _______________ and finally
_______________, the richest one made from grapes that have been partially air-dried.
10. _______________ is Germany’s finest variety and one of the greatest varieties in the world.
The wines are known for their _______________ acidity and _______________ alcohol.
11. German wine law is unusual; the categories reflect the amount of _______________ in the
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
18
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 6 Worksheet
grapes at harvest. This indicates the effect of the __________ climate on the growth process.
12. The highest of Germany four major quality levels is often called by its initials,
_______________; this level is then divided into another ____ categories.
13. In German, Trocken means _______________ and Halbtrocken means _______________.
14. When the German region of ___________ is at its best, no region packs more power into its
product; these are spicy, medium- to full-bodied, lush wines noted for their ____________.
15. Some of Germany’s most famous wine regions are in river valleys, including the
_______________, which is the coldest region and produces wines with
_______________ acidity.
16. Sometimes called the "California of Germany," _______________ is the most southerly of
Germany’s major wine regions and produces rich, _______________-bodied whites.
17. When cold weather freezes ripe grapes on the vine, winemakers pick and crush the berries
while their water content is frozen to produce _______________. Rather than the dried fruit
flavors found in other sweet wines, this wine has _______________ fruit flavors.
18. The "early" ripening _______________ variety is well-suited to northern Spain’s
_______________ climate.
19. Three of Spain’s most famous wine regions are _______________ along the Mediterranean
in northeastern Spain, _______________ in north-central Spain and _______________
in the west.
20. Reds from Ribera del Duero are made primarily of _______________ and rank among
Spain’s best wines for their richness and _______________ flavors.
21. Sparkling wine, called _______________ in Spain, is made in the cool foothills of Penedès.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
19
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 6 Worksheet
International varieties such as _______________ and _______________ are grown in this
region as well.
22. Spain’s quality categories are related to how long a wine must be _______________ in the
winery. With time the wines slowly _______________ their fresh and fruity flavors gaining
_______________, _______________and _______________ nuances from the wood; the
tannins become _______________.
23. Put the quality categories in order, least aged to most aged:
______ Crianza
______ Vino Joven
______ Reserva
______ Sin Crianza
______ Gran Reserva
24. Label each grape with its country (Spain, Italy or Germany) and the color of the wine
(white or red).
____________ Riesling
____________ Dolcetto
____________ Sangiovese
____________ Trebbiano
____________ Barbera
____________ Garnacha
____________ Tempranillo
____________ Rondinella
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
20
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 6 Worksheet Answers
1. Denominazione di Origine Controllata e
Garantita; DOCG
16. Pfalz; full
17. Eiswien; fresh
2. Indicazione Geographica Tipica (IGT); Vino
da Tavola (VdT)
3. Chianti; Chianti Classico or Chianti Ruffina
or Colli Fiorentini (Any 2)
4.
Vin Santo; dried
5.
Nebbiolo; Barolo; Barbaresco
6.
Barbera; Alba
7.
Moscato d’Asti; Asti Spumante
18. Tempranillo, cool
19. Penedés; Rioja; Ribera Del Duero
20. Tempranillo; intense
21. Cava; Reisling; Pinot Nior
22. Aged; lose; coffee, toast; vanilla; mellow
23. Put the quality categories in order:
Vino Joven
8. Chardonnay; Pinot Grigio; Pinot Bianco
9.
Valpolicella; Bardolino; Amarone
10. Riesling; crisp; low
11. Sugar; cold
12. QmP; 6
13. Dry; off-dry
Sin Crianza
Crianza
Reserva
Gran Reserva
24. Label each grape with its country and color:
Riesling: Germany, White
Dolcetto: Italy, Red
Sangiovese: Italy, Red
Trebbiano: Italy, White
Barbera: Italy, Red
Garnacha: Spain, Red
Tempranillo: Spain, Red
14. Rheingau; Longevity
Rondinella: Italy, Red
15. Mosel; crisp/high/bracing
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
21
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 7 Worksheet
1.
The New World refers to wine-growing countries outside of _______________.
2. Reflecting the freedom to experiment in the New World, one difference between Old and New
World labels is that most New World labels indicate the _______________.
3. Some areas in the New World are becoming renowned for specific varieties; Napa Valley is
often associated with _______________, Australia with _______________ and New Zealand
with _______________.
4.
The four largest wine producers in the world (the first three are countries):
1.________________ 2. ______________ 3. ________________ 4. ________________
5. Wines from broader appellations such as California or the Central Coast tend
to be _______________.
6. Exposure to the _______________ is the major factor that differentiates the regions in
California.
7. AVAs (short for ______________________________) are based on definable boundaries
such as _______________, _______________ and _______________.
8. California’s most widely planted white variety is _______________. The grapes develop
additional complexity in cooler regions such as _______________ and _______________,
and in some parts of the ________________ region.
9. Made with minimal oak, California Chardonnay can be lighter and leaner, as it is in
_______________; made with more oak barrel influence, Chardonnay can be fuller-bodied,
with vanilla and toast flavors, as in _______________.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
22
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 7 Worksheet
10. Sauvignon Blanc is sensitive to the variations in California’s climate; crisper, more herbal versions are produced in _______________ regions and wines from _______________ regions
offer riper fruit flavors.
11. California Cabernet Sauvignons are frequently aged in _______________, as are their
models in _______________.
12. Throughout the 1990s, California’s production of Merlot grew substantially in response to consumer demand for _______________ reds with _______________ tannins.
13. Some California wineries use the term _______________ to indicate that the wine is a
blend of traditional Bordeaux varieties such as _______________, _______________
and _______________.
14. As in Burgundy, _______________ is often grown in the same areas as Chardonnay in
California. The wines fall roughly into two styles: wines from the warmer areas are more richly
_______________ and wines from cooler areas are leaner and more _______________.
15. Although Zinfandel is a _______________-colored grape, it can be produced in a range of
styles, from a jammy, _______________-alcohol wine to a slightly sweet _______________colored wine called _______________.
16. The most popular of the Rhône varieties grown in California, _______________ seems to be
performing especially well in the Central Coast, in warmer areas such as _______________
and in cooler areas such as _______________.
17. Although Napa Valley is only 35 miles long, the climate varies considerably since the mountains act like a funnel, drawing in cool maritime air at the _______________ end of the valley.
The _______________ end of the valley is warmer.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
23
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 7 Worksheet
18. Early-ripening grape varieties such as _______________ and _______________ are planted
at cooler end of Napa Valley; varieties such as _______________ are planted in the rest of
the valley and in the foothills.
19. If you wanted to assemble four wines, which demonstrate the diversity of Napa Valley Cabs,
you might choose wines from the mountain regions of _______________, _______________
and _______________.
20. Sonoma County is located between _______________ to the east and _______________
to the west.
21. Match the Sonoma County regions with their descriptors:
______ Alexander Valleya. warmer; inland from Russian River Valley
______ Sonoma Valley
b. warm and dry; spicy, full-bodied Zinfandel
______ Russian River Valley
c. chilly, foggy; Chardonnay and Pinot Noir
______ Dry Creek Valley d. diverse climates; some of oldest wineries in CA
22. The chilly region contouring around San Pablo Bay is called _______________; the cool climate causes stress to the vines, resulting in grapes with more _______________ flavors.
23. _______________, located north of Sonoma County, contains the cool coastal Anderson
Valley where German varieties such as _______________ and _______________ grow
along the foothills and Zinfandel is planted above the _______________.
24. Latitude means little in California; the Central Coast’s coolest area, _______________
County, is the southernmost. Further north are _______________ and _______________
Counties.
25. Zinfandel is the classic varietal in this AVA, which includes gold-rush country between the
Sierras and the Central Valley: _______________.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
24
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 7 Worksheet Answers
1.
Europe
14. Pinot Noir; fruity; elegant
2.
Variety/varietal
15. Red/Black; high; rose; White Zinfandel
3. Cabernet Sauvignon; Syrah (Shiraz);
Sauvignon Blanc;
16. Syrah; Paso Robles; Santa Ynez
17. Southern; Northern
4.
1. Italy; 2. France; 3. Spain; 4. California
18. Chardonnay; Pinot Noir; Cabernet Sauvignon
5.
6.
Fruit-forward
Coast or Pacific Ocean
7. American Viticultural Area; soil;
elevation; climate
8. Chardonnay; Carneros;
Russian River Valley; Central Coast
19. Mount Veeder; Diamond Mountain; Howell
Mountain (in any order)
20. Napa Valley; Pacific/Pacific Ocean
21. Match the Sonoma County regions with
their descriptors:
Alexander Valley, a
Sonoma Valley, d
9.
Chablis; Cote d’Or
Russian River Valley, c
Dry Creek Valley, b
10. Cooler; warmer
22. Carneros; concentrated
11. Oak; Bordeaux
23. Mendocino; Riesling; Gerwürztraminer; fog
12. Fruity; smooth
24. Santa Barbara; San Luis Obispo; Monterey
13. Meritage; Cabernet Sauvignon; Merlot;
Cabernet Franc
25. Sierra Foothills
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
25
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 8 Worksheet
1. Oregon and Washington’s coastal regions are similar to California’s thanks to the influence
of the _______________.
2. Oregon is at the same latitude as _______________, so it is no wonder that the varieties of
_______________ and _______________ are among its best-known.
3. The Oregon climate is _______________ and _______________ in temperature
than California’s.
4. Oregon’s most developed wine region is _______________. Located further to the south, the
_______________ is slightly warmer.
5. Washington is best-known for its ______________-colored wines made from varieties such
as _______________, _______________ and _______________.
6. Heading inland along the Washington’s Columbia River, the number of vineyards
_______________ and the amount of rainfall _______________ and the river becomes an
important source of _______________.
7. Washington’s main appellation is the _______________ Valley, which is home to smaller
regions such as _______________, containing nearly half the state’s vineyards, and
_______________ to the south.
8. In upstate New York, the regions of _______________ and _______________ are known
for Chardonnay and Riesling. Further south, _______________ has a longer growing season
and warmer temperatures; varieties such as Chardonnay and _______________
can ripen here.
9. Australian wines can be characterized as having big _______________ flavors and
_______________ textures.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
26
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 8 Worksheet
10. On an Australian label, the varieties in the _______________ are hyphenated, with the
_______________ grape listed first.
11. Australia’s wine regions are in the _______________ part of the country where the three
most important winemaking states – _______________, _______________ and
_______________ – are located.
12. Barossa Valley, with its _______________ temperatures, produces rich _______________colored wines.
13. Cooled by the _____________ Ocean, the regions of _______________ and McLaren Vale
are successful Chardonnay producers in the state of South Australia.
14. The most southern area in the country, ___________________, is home to
_______________-style wines and Southern Australia’s top-ranked
variety of _______________.
15. Home to boutique wineries, Western Australia’s Margaret River region is producing high
quality wines with _______________ acidity and _______________ tannins.
16. Since New Zealand is farther from the equator than Australia, New Zealand’s temperature is
_____________, producing wines that are _______________-bodied and _______________
acidic than Australia’s wines.
17. In contrast to Australia, New Zealand grows primarily early-ripening varieties such as
_______________ and _______________.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
27
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 8 Worksheet
18. Match the growing region to its location (New Zealand or Australia):
______ Marlborough
______ Yarra Valley
______ Hunter Valley
______ Hawkes Bay
______ Adelaide Hills
______ Barossa Valley
19. Chile’s wines are influenced by _______________ immigrants who introduced the
_______________, _______________ and _______________ varieties to Chile.
20. The _______________ Mountains and _______________ soils in Chile have protected the
vineyards from phylloxera. Because of this, vines do not need to be grafted onto the resistant
_______________ rootstocks.
21. Both Chile and Argentina traditionally grow _______________-colored varieties used to make
wines that provide good value.
22. The historic heartland of Chilean wine country, the ____________________ region produces
the country’s best wines in the famous districts of _______________ and _______________.
23. Although used as a blending grape in Bordeaux, the _______________ variety makes noteworthy wines on its own in Argentina, showing _______________ color and
_______________ tannins.
24. Match the growing region to its location (Chile or Argentina):
______ Aconcagua Valley
______ Mendoza
______ Rapel Valley
______ Maipo Valley
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
28
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 8 Worksheet Answers
1.
Pacific Ocean
16. Cooler; lighter; more
2.
Burgundy; Pinot Noir: Chardonnay
17. Riesling; Sauvignon Blanc; Pinot Noir;
Chardonnay (Any 2)
3.
Wetter/rainier; cooler/colder
4.
Willamette; Rogue
18. Match the growing region to its location
(Australia or New Zealand)
New Zealand - Marlborough
5.
Red; Merlot; Cabernet Sauvignon; Syrah
Australia - Hunter Valley
Australia- Adelaide Hills
6.
Increases; diminishes/decreases; irrigation/water
Australia- Yarra Valley
New Zealand - Hawkes Bay
Australia- Barossa Valley
7.
Columbia Valley; Yakima; Walla Walla
8. Finger Lakes; Hudson River Valley; Long
Island; Merlot
19. French; Chardonnay;
Cabernet Sauvignon; Merlot
20. Andes; light/sandy; American
9.
Fruit; smooth
21. Red/Black
10. Blend; dominant
22. Central Valley; Rapel; Maipo Valley
11. Southeastern; South Australia;
New South Wales; Victoria
12. Hot; red
13. Adelaide Hills; Indian
23. Malbec; deep/intense; firm
24. Match the growing region to its location
(Chile or Argentina)
Aconcagua Valley > Chile
Rapel Valley > Chile
14. Coonawarra; Rhone; Cabernets
Mendoza > Argentina
Maipo Valley > Chile
15. High; firm
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
29
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 9 Worksheet
1. In the early part of the vine’s annual cycle, inclement weather such as _______________ and
_______________ can disrupt _______________, reducing the potential crop.
2.
Put the stages of vine development in chronological order, (1-5)
______ Veraison
______ Flowering
______ Fruit Set
______ Bud Break
______ Maturity
3.
As grapes ripen, sugar content ________________ and acidity ________________.
4.
During the final stages of growth, rain can cause rot or ________________ the fruit flavors of
the grapes, reducing the potential quality of the wine.
5.
When vines are closely spaced, they must compete for ________________. This means that
each vine produces a ________________quantity of fruit, often resulting in higher quality fruit
with more concentrated flavors.
6.
Generally, ________________ -yielding vines can put more energy and flavor into
each grape. Very ________________ -yielding vines produce less flavorful fruit.
7.
The quality of the fruit determines the ________________of the wine.
8. Timing the ________________ is critical; many producers will pick grapes in the early
morning hours, when cooler temperatures slow down ________________ and protect the
grapes’ fresh flavors.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
30
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 9 Worksheet
9. A stemmer-crusher machine removes the stems, which can add a ________________ taste
to the wine, from the clusters.
10. Primary fermentation is the process by which ________________ convert
________________ into ________________.
11. Oak barrels can impart flavors of ________________, ________________and oak to wines.
If the inside of the barrel was ________________or charred, the wines can also pick up
smoky flavors.
12. ________________fermentation temperatures can kill yeasts and make the wine’s fruit seem
stewed. ________________ fermentation temperatures maintain the freshness of the fruit.
13. Grapes frequently break open under their own weight even before the press is turned on.
With ________________ -colored grapes, the juice released at this stage is called
________________and is used to make top wines.
14. _____________-colored grapes are pressed before fermentation; ________________ colored grapes are pressed after fermentation.
15. Red wine derives its color and tannins from ________________.
16. _____________________or ________ reduces the sharp acidity found in some wines,
imparting a softer mouthfeel.
17. A richer, creamier mouthfeel is one goal of aging white wines sur ________________.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
31
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 9 Worksheet
18. Some winemakers do not ________________their wines, feeling that this process may strip
some flavors from their wine. The term ________________may appear on the label; the wine
should not be expected to be crystal clear in appearance.
19. To create a more balanced wine, various lots of wine may be ________________. On the
other hand, to highlight distinctive characteristics imparted by a single vineyard, the wine may
be bottled un-________________.
20. Aging allows the components in newly-made wines to knit together, softens the
________________ in reds and makes whites richer and more ________________ -bodied.
21. True Champagne comes from the ________________ region of France; bubbly wine made
elsewhere, such as California, is properly called ________________.
22. Even the time-honored process of making bubbly has different names: methode
________________ refers to true Champagne, the same process for wine made elsewhere is
methode ________________.
23. By either name, the base wine undergoes a second ________________in the bottle to
create the bubbles.
24. The base wine for Champagne has ________________ levels of acidity and
________________ levels of alcohol.
25. Most Champagne producers ________________ lots of wine from different vineyards and different ________________ in order to conserve the house style.
26. Just before inserting the cork when making Methode Champenoise, the bottles are topped off
with ________________ ________________ and a measure of ________________.
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
32
UNDERSTANDING PROFESSIONAL
WINE SALES & SERVICE
Class 9 Worksheet Answers
1.
Rain/wind/frost (any two); flowering
14. White; red
2.
The stages of vine development in order:
15. Skins
4, 2, 3, 1, 5
(Bud Break, Flowering, Fruit Set,
Veraison, Maturity)
3.
Increases; decreases
4.
Dilute
5.
Nutrients; smaller
6.
Generally; low; high
7.
Quality
8.
Harvest; oxidation
9.
Bitter
10. Yeasts; sugar; alcohol
11. Vanilla; spice; toasted
12. Warmer/hot; cooler/cold
16. Malolactic Fermentation; ML
17. Lie
18. Filter; “unfiltered”
19. Blended; unblended
20. Tannins; full
21. Champagne; sparkling wine
22. Champenoise; traditionnelle
23. Fermentation
24. High; low
25. Blend; vintages
26. Still wine; sugar
13. White; free-run
Understanding Professional Wine Sales and Service • Class Worksheets • Copyright © 2002 Wine Spectator, Inc. All Rights Reserved
33