TESTQUESTIONSWSETLEVEL2
1:tastingandwine-foodpairing,socialresponsability,service(chapter1,2,5,6)
2:factors:viticulture,soil,vinification,labels(chapter3,4)
3:chardonnayandpinotnoir(chapter7,8)
4:cabernetsauvignon,merlot,sauvignonblanc(chapter9,10)
5:riesling,grenache,syrah/shiraz(chapter11,12)
6:whitegrapes(chapter13)
7:blackgrapes(chapter14)
8:sparklingandsweetwines(chapter15,16)
9:fortifiedwinesanddistilled(chapter17,18,19,20) 1stsession(chapter1,2,5,6)
Tastingandwine-foodpairing,socialresponsability,service
1.Thewinetastesrefreshing,yourmouthiswatering:
a)itmeansthewineisspoilt
b)thistheresultofacidityinthewine
c)thisisaverysweetwinewithlowacidity
d)thisisatypicalfull-bodiedwinewithlowacidity
2.Astrongtasteofblacktea,bitterandastringent:
a)thisistheresultofacidityinthewine
b)thisistheresultofsweetnessinthewine
c)thisperfectlynormalforwhitewine
d)thisthetasteoftannininthewine
3.Therightsequenceofatastingnoteis:
a)appearance,nose,palate,conclusions
b)nose,appearance,palate,conclusions
c)appearance,palate,conclusions,nose
d)nose,palate,appearance,conclusions
4.Mouthfeelisanotherwordfor:
a)theacidityinwine
b)thesweetnessofthewine
c)thetanninsinwine
d)bodyinthewine
5.Longlastingdesirableflavoursafterswallowingthewine:
a)thisistheresultoftanninsinthewine
b)thisdescribesalongfinishofawine
c)thisdescribesatypicalredwine
d)thisdescribesatypicalItalianwine
6.Thebalanceofawineisbestdescribedas:
a)fruit,sweetness,tanninnsandacidity
b)sweetnessandbody
c)acidityandtannins
d)bodyofthewine
7.Thewineappearstohavemorebiternessandacidity:
a)thismeanstheglasistoobig
b)thisisasignofatoooldwine
c)thisistypicallyanAustralianwine
d)thisistheeffectofpairingwithsweetfood
8.Thewineappearstohavemorebiternessandacidity:
a)thiswilldisappearanyway
b)umamiinfoodincreasesthisperception
c)thisisageneraleffectoffoodpairing,ithappenstoeverywine
d)thistheresultofpairingwithfoodthathasnoumamiatall
9.Acidityinfood:
a)makesitimpossibletomakeagoodmatchwithwine
b)foodhasnoacidityatall
c)increasestheperceptionofbody,sweetnessandfruit
d)increasestheperceptionofsaltinessofthewine
10.Thewineseemslessbitter,withloweracidityandmorebody:
a)thiscanonlyhappentoaredwine
b)thisistheresultofalotofshakingofthebottle
c)thishappenswhenpairingwinewithsaltyfood
d)thiscanonlyhappentoawhitewine
11.BACmeans:
a)BloodAccidentsControl
b)BeverageAlcoholControl
c)BloodAlcoholContent
d)BloodlevelAfterCarbondioxide
12.Alcoholisabsorbedbythebodythrough:
a)theliver
b)thestomachandintestines
c)thebrains
d)themusclesandheart
13.Ethanolisbrokendownmainlyby:
a)theintestines
b)thestomach
c)themusclesandbrains
d)theliver
14.Theconsumptionofalcohol
a)improvestheabilityofdriving
b)improvesthefocusonwork
c)improvesyourcoordination
d)willnotimproveanyofthese
15.ThemaximumamountofBACwhiledrivingis:
a)0,5promille
b)1,0promille
c)0,5procent
d)1,0procent
16.ThemaximumBACinthefirst5yearswithadriverslicenseis:
a)0,1procent
b)0,2procent
c)0,2promille
d)2promille
17.Abottleofwineshouldalwaysbestoredhorizontal
a)thatisright
b)thisdependsonthetypeofsealing
c)thatisfalse
d)thatisonlyrightforwhitewines
18.Thebesttemperaturetoserveasweetwineis:
a)6-8ºC
b)10-15ºC
c)0-6ºC
d)6-18ºC
19.Explaintheuseofaflute:
a)itpreventsawinefromdecaying
b)fluteisaglassusedforbeer,notforwine
c)thisisaglasssealing,usedforexpensivewines
d)thisisasmallglassthatenhancestheeffectofthebubbles
20.Abottleofwinecontains…glassesof125ml
a)5glasses
b)6glasses
c)7glasses
d)7.5glasses
2ndsession(chapter3,4)
Factors:viticulture,soil,vinification,labels
1.Inordertogrowandproducegrapes,avineneeds:
a)sunlight,bacteria,warmth
b)Co2,sunlight,water,warmth,nutrients
c)water,yeast,warmth,nutrients
d)sunlight,water,warmth
2.Climate:
a)describesthewheaterthatwemayexpecytinatypicalyear
b)istheweatherinthesummer
c)describestheweatherduringthegrowingseasonofagrape
d)describestheweatheroflastyear
3.Climateismainlydeterminedby:
a)latitide,weatherandoceans
b)weather,latiutude,riversandoceans
c)altitude,weatherandlatitude
d)latitude,altitudeandoceans
4.Forvinegrapes,themostimportanttimeoftheweatherconditionis:
a)winter
b)whenthegrapesareripening
c)spring
d)afterharvest
5.Warmthisimportantforgrapes.Idealis:
a)alotofheat
b)alotofcoldperiodes
c)asoftandwarmwinter
d)nottoolittle,nottoomuch
6.Yieldsareinfluencingquality:
a)thatisnottrue
b)yes,buttheinfluenceisverysmall
c)loweryieldsgenerallygivethebestqualities
d)higheryieldsalwaysalwaysgivethebestresults
7.Pestsanddiseasesdecreasethequalityofthegrapes:
a)animalpests,suchasbirdsandinsects
b)fungaldiseasessuchasmildew
c)bacteriaandviruses
d)alloftheabove
8.Theharvestofgrapes:
a)isalwaysinSeptember
b)dependsonthelatitude
c)isalwaysinOktober
d)dependsonrainfall
9.Thefermentationtemperatureofwhitewineis:
a)between20-32ºC
b)around25ºC
c)between12-22ºC
d)around10ºC
10.Sweetnessinwineismostlycausedby:
a)completelyfermentedmost
b)unfermentedsugarsinthewine
c)addingsugartothewine
d)addingsugartothemost,beforefermenting
9.Thefermentationtemperatureofredwineis:
a)between20-32ºC
b)around25ºC
c)between12-22ºC
d)around10ºC
12.Extractionofcoloursinredwinescanbedoneby:
a)pumpingoveronly
b)pumpingoverorpuncheddownskins
c)puncheddownskins
d)justletnaturedoitswork
13.AmericanoakiscompairingtoEuropeanoak:
a)moreexpensive,andnotveryaromatic
b)moreexpensiveandveryaromatic
c)lessexpensive,witharomasofcoconutandvanilla
d)lessexpensive,withverylittlearomaticcompounds
14.Allowingalotofoxygenduringwinemaking:
a)softenthetanninsinwine
b)producestheflavourofgasoline
c)isdestroyinganywine
d)isastandardprocedureforanywine
15."Vintage"onalabelmeans:
a)theyearthewinewasbottled
b)thewineismadefromveryoldgrapevines
c)theyearthegrapeswereharvested
d)thisisaveryfashionablewine
16.Thewords"DOCa"or"DOCQ"onalabelmeans:
a)Itmeansthesame,usedinSpain
b)DOCaisaSpanishwine,DOCGisanItalianwine
c)itmeansthesame,usedinItaly
d)DOCaisanItalianwine,DOCQisaSpanishwine
17."TBA"isaveryspecialqualitywine:
a)itmeansTotalBlendofAllGrapes
b)thisisaverydrywine,fromsundriedgrapes
c)itisaninexpensivewinewithgoodquality
d)thisisaverysweetwine,affectedbynoblerot
18.Winegrapeswereproducedwithoutpesticides,herbicides,etc.
a)thisiscalledanorganicwine
b)unfortunately,thisisnotpossible
c)thisisanexperimentalwine
d)thesearealwayssweetwines
19.Ingeneral,oldvinesproduce:
a)loweryields,higherquality
b)averageyieldsandlowquality
c)lowyields,theyarepronetomanydiseases
d)highyields,averagequalities
20.A"CaveCoopérative"orco-operativecellar:
a)isaplacewherewinemakersholdtheirmeetings
b)isawinemakingfacilitysharedbyanumberofgrapefarmers
c)isaplacewherewineauctionsarehold
d)isafacilitywhrethefamiliesofwinemakershavesocialmeetings
3rdsession(chapter7,8)
Chardonnayandpinotnoir
1.Chablisisthenameof:
a)awine,andaregionnotbeloningtoBurgundy
b)agrapeandaBurgundy-region
c)awineandaBurgundy-region
d)agrapeandaregionnotbeloningtoBurgundy
2.MalolacticfermentationisusedinBurgundy:
a)tosoftentheharshacids
b)toavoidsecondfermentation
c)toemphasizetheacidity
d)tobrightenupthecolour
3.TwofamousregionsoftheCôted'Orare:
a)BeaujolaisandJura
b)Thereisjustoneregion,calledCôted'Or
c)MeursaultandPuligny-Montrachet
d)MeursaultandChampagne
4.Pouilly-Fuisséisthenameof:
a)agrapevariety
b)aregionintheLoire
c)afamouswinegrapegrowerinBurgundy
d)awineintheMacconaisregion
5.YaraValley,AdelaideRiverandMargaretRiverareregionsin:
a)Australia
b)NewZealand
c)SouthAfrica
d)Argentina
6.SonomaandCarenerosareregionsin:
a)Argentina
b)Australia
c)NewZealand
d)California
7.ThemostwelknownregionofArgentinais:
a)CassablancaValley
b)Marlborough
c)Mendoza
d)WesternCape
8.Chardonnaygrapes:
a)areveryhardtogrow
b)cantoleratewiderangesofsoilsandclimates
c)areonlysuitableforverywarmclimates
d)canonlyproduceinexpensivewines
9.Oakflavoursareoftenaddedtochardonnaywines:
a)thatistrueforlargevolumeChardonnays
b)no,thatisnotacommonthingtodo
c)thatisonlytrueforthemostexpensivewines
d)chardonnayisalwaysmaturedonoak
10.Chardonnayisverysuitableforblending
a)no,thisiscausingoff-flavours
b)no,thatwouldbeawasteofthebeautifulquality
c)yes,especiallywithsemillon
d)yes,especiallywithpinotnoir
11.Pinotnoirisusuallyadarkwinewithalotoftannins
a)thatistrue
b)thatisonlytrueinverycoldregions
c)yes,italsohaslowacidity
d)thatisnottrue
12.Gevrey-ChambertinandNuits-Saint-Georgesare:
a)winesmadeofchardonnay
b)villagesknownforpinotnoirgrape-growing
c)winesmadefromablendofchardonnayandpinotnoir
d)regionsforlowqualitybulkwinesofpinotnoir
13.PfalzandBadenarefamouswineregionsinGermany:
a)no,BadenisaregioninAustria
b)theyproducesmallquantitiesofinexpensivepinotnoir
c)theyproducepinotnoirwithalightbodyandredberryfruit
d)yes,becausetheseregionshaveahotclimate
14.PinotnoirinGermany:
a)israreleyseen,sinceallmostallproductionisfromwhitegrapes
b)isproducedinlargevolumes
c)typicallygivesflavoursofpineappleandmango
d)isoftenblendedwithriesling
15.Increasingqualitylevelsare,intherightsequence:
a)BourgogneAC,Bourgognevillage,PremierCru,GrandCru
b)GrandCru,Bourgognevillage,PremierCru,BourgogneAC
c)Bourgognevillage,PremierCru,GrandCru,BourgogneAC
d)GrandCru,PremierCru,Bourgognevillage,BourgogneAC
16.NewZealandproducespinotnoir:
a)yes,butverylittle,theclimateistoowarm
b)yes,butverylitlle,theclimateistoocold
c)yes,inCentralOtagoandMarlborough
d)pinotnoirgrowinghasstartedintheyear2000
17.Australiaproducespinotnoir:
a)yes,inYarraValley,Victoria
b)no,allregionsaretoohotforpinotnoir
c)yes,inthecasablancaregion
d)yes,inallregions
18.PinotnoirwinesintheUSA:
a)mainlygrowinOregonandCalifornia
b)areverylightbodied
c)areonlymadeinbulk
d)mainlygrowinKansas
19.Chiliis:
a)knownforpinotnoirwines,blendedwithGermanwines
b)thecountrywiththemostwidelyplantedpintnoirgrapes
c)thebiggestconsumerofhigh-qualitypinotnoir
d)oneoftherareplaceswhereinexpensivepinotnoirisbeingproduced
20.atypicalBurgundywineis:
a)unblendedpinotnoir
b)aChampagneblend
c)awinemadefromallkindofgrapes
d)acheapdarkwinewithlowacidity
4rthsession(chapter9,10)
Cabernetsauvignon,merlot,sauvignonblanc
1.Cabernetsauvignonandmerlotareoftenblendedtogetherbecause:
a)merlotaddsbodyandsoftnesstothewine
b)itissimplyatradition
c)cabernetsauvignonlacksofcolour
d)merlotgivesmoreacidityandtanninsinthewine
2.Blackcurrant,bellpeperandmintaretypicalaromasof:
a)merlot
b)merlotfromacoolregion
c)theoakinawinemadefromcabernetsauvignon
d)cabernetsauvignon
3.Blackberry,blackplum,andblackcherryaretypicalaromasof:
a)anycabernetsauvignon
b)cabernetsauvignoninawarmregion
c)merlot
d)cabernetsauvignoninacoolregion
4.LeftbankwineregionsinBordeauxare:
a)Saint-Émillion,Pomerol
b)Haut-Médoc,Pauillac,Margaux
c)Saint-Émillion,Médoc
d)Médoc,HautMédoc,Saint-Émillion
5.MerlotisthedominantgrapeinMédoc,ontheleftbank:
a)thatistrue
b)no,Médocisawineregionontherightbank
c)no,merlotisnowherethedominantgrape
d)no,merlotisthedominantgrapeattheBordeauxrightbank
6."BordeauxSupérieure"means:
a)thehighestqualitywinesofBordeaux
b)ahigherlevelofalcoholthanbasicBordeauxAC
c)aqualitywineforallregionsinthesouthofFrance
d)nothing,everywinemakercanputthisonthelabel
7.Cabernetsauvignonwithdistinctivecassis,mintandeucalyptus:
a)istypicalforrightbankBordeaux
b)istypicalforleftbankBordeaux
c)istypicalforCoonawara,NewZeeland
d)istypicalforCoonawara,Australia
8.Theterm"GrandCru"isoftenusedtoindicatethat:
a)thewineismadefromgrapesthatareboughtelsewhere
b)thewineisreadytodrink
c)thisisthemainwineofthechâteau
d)thisisthehighestqualitylevelinBordeaux
9.Bulkproductionofinexpensivecabernetsauvignonandmerlot:
a)areproducedinChiliandSouthernFrance
b)arerarelyseen
c)areproducedintheHautMédocregion
d)arefoundonlyinSouthAfrica
10.Shirazandmalbecarerespectivelyblendedwithcabernetsauvignon:
a)inBordeauxandAustralia
b)inAustraliaandArgentina
c)inBurgundyandArgentina
d)inBordeauxandArgentina
11.Sauvignonblanchasstrongaromasof:
a)cherriesandblackberries
b)blackcurrantandasparagus
c)elderflower,bellpepper,asparagus
d)brambleandasparagus
12.Sauvignonblancisanon-aromaticredgrape:
a)no,sauvignonblancisthenameofawine,notofagrape
b)yes,itis
c)no,it'sanon-aromaticwhitegrape
d)no,it'sanaromaticwhitegrape
13.IntheLoire,sauvignonblancisfamousin:
a)Marlborough
b)Pessac-Léognan
c)SancerreandPouilly-Fumé
d)Casablanca
14.SauvignonisapartofpremiumBordeauxwines:
a)no,itisneverapartofBordeauxblends
b)asasinglevariety
c)blendedwithsémillon
d)onlyforinexensivebulkwines
15.SauvignonblancinNapaValley,California:
a)isknownasFuméBlanc
b)israrelyseen,sinceit'sthemostcommongrapeforWashingtonState
c)isknownasMeursault
d)isproducedonlyforexportwines
16.Thebest-knownregionforSauvignonblancinNewZealand:
a)Constantia
b)Marlborough,knownforverysmallquantitiesofsauvignonblanc
c)Casablanca
d)Marlborough,whichisalsothelargestregionforsauvignonblanc
17.inMarlborough,machineharvestingiscommon:
a)becauseitisveryefficient
b)becausethegrapesarepickedverycarefully
c)becauseyoucanpickthembeforeripening
d)becauseworkersdon'tlikethehandpicking
18.SouthAfricaproducessauvignonblanc:
a)onlyforinexpensivewines
b)topqualitiesinthecoolercoastalareas
c)topqualitiesinthewarmregions
d)top-qualities,onlymaturedonoak
19.OutsideoftheLoire,Franceproduces
a)nosauvignonblancatall
b)largevolumesofredsauvignonblancs
b)smallquantitiesofsauvignonblanc
d)largevolumesofinexpensivesauvignonblancwines
20.Whenblended,sauvignonblancismostlyassembledwith:
a)chablis
b)pinotnoir
c)cabernetsauvignon
d)sémillon
5rthsession(chapter12,11)
Riesling,grenache,syrah/shiraz
1.Well-knowncountriesforrieslingare:
a)Germany,Italy,Austria,Spain,Australia
b)Australia,Switzerland,Portugal,Austria
c)Germany,Austria,Italy,Spain,Australie,NewZealand
d)Germany,France,Austria,Australia,NewZealand
2.Thearomacharacterofrieslingcanbedescribedas:
a)fruityandfloral
b)herbaceous
c)earthy,withalotofredfruit
d)floral,withspicesandoak
3.Rieslingwinecontain:
a)lowacidity,theycanbedryorsweet
b)highacidity,theycanbesweetonly
c)mediumacidity,thecanbedryormediumsweet
d)highacidity,theycanbedry,mediumdryorsweet
4.Prädikatsweiniscategorisedaccordingto:
a)thesugarlevelsinthewine
b)thesugarlevelsinthegrapes
c)thearomasinthegrape
d)theconclusionsofatastingpanel
5.Increasingqualitylevelsare:
a)Spätlese,Kabinett,Trockenbeerenauslese,Auslese
b)Kabinett,Spätlese,Auslese,Beerenauslese
c)Eiswein,Beerenauslese,Spätlese,Kabinett
d)Kabinet,Trockenbeerenauslese,Spätlese,Auslese
6.ThelightestbodiedrieslingsinGermanyareproducedin:
a)Rheingau
b)Mosel
c)Pfalz
d)Alsace
7.TherearetwoappellationsintheAlsace:
a)AlsaceGrandcruandAlsaceRoyal
b)AlsacesuperiorandAlsaceValley
c)AlsaceandAlsaceGrandCru
d)AlsaceGrandCruandAlsacePremierCru
8.ClareValleyandEdenValleyarefamousRieslingregionsin:
a)SouthAfrica
b)California
c)NewZealand
d)Australia
9.GrossesGewachsisahighqualitywine
a)madefrompinotnoirorriesling,itissetupbythebestproducers
b)madefromrieslingonly
c)madefrompinotnoironly
d)madefrompinotnoirorriesling,itissetupbijtheGermangovernment
10.WelschrieslingandOlaszrislingare:
a)non-existinggrapes
b)rieslingvarieties
c)varietiesunrelatedtoriesling
d)themostusedvarietiesinGermany
11.Thiscountryhasagreatreputationforshiraz:
a)NewZealand
b)Argentina
c)Australia
d)Germany
12.Atypicalsyrahwineis:
a)low-bodied,witharomasofgrassandhay
b)medium-bodied,witharoma'sofredfruitandcitrus
c)fullbodied,witharomasofvanillaandgrapefruit
d)full-bodied,witharomasofdarkfruitanddarkchocolate
13.Atypicalgrenachewineis:
a)lightcouloured,witharomasofredfruitandspicynotes
b)verydarkcouloured,witharomasoflemonandapple
c)lightcouloured,witharomasofpetrolandpineapple
d)verydarkcoloured,witharomasofredfruitandelderflower
14.Grenacheiswidelyusedtomake:
a)redwinesonly
b)roséwines,intheRhôneandSpain
c)whitewinesonly
d)roséwines,inGermanyandAustria
15.SyrahandGrenacheareoftenblendedtogether:
a)thatistrue,becausetheysharealmostthesamecharacter
b)thatiscalledGSM
c)thatisfalse
d)thatistrue,especiallyintheSouth-Rhône
16.SyrahandGrenachearemainlyfoundin:
a)GermanyandSouthFrance
b)SouthFranceandSpain
c)AustriaandBordeaux
d)SpainandItaly
17.CôteRotieandHermitagearewineregions:
a)thosearetwonamesforthesameregion
b)intheSouthernRhône,theyproduceinexpensivewines
c)intheNorthernRhône,theyproducehighqualitywines
d)inSpainandFrance,theyproducehighqualitywines
18.CôtesduRhôneandCôteduRhôneVillagesareappellations:
a)inBordeaux
b)intheNorthernRhône
c)inBurgundy
d)nonoftheseregions
19.Châteauneuf-du-Papeis:
a)afamouswineregioninAustralia
b)ahighqualitywineregionintheSouthernRhône
c)apopulairwineregioninthenorthofFranceforwinetourism
d)thebiggestwineregionofFrancethatproducesbulkwines
20.HunterValley,MclarenValeandBarossaValleyare:
a)famousAustralianwineregionsforproducingshiraz
b)famousCalifornianwineregionsforproducingshiraz
c)wineregionsinArgentina,theyproducelowqualitywines
d)wineregionsinCalifornia,theyproduceanyquality
6thsession(chapter13)
Whitegrapes
1.TheclassicregionforPinogrisis:
a)Alsace
b)Provence
c)Southern-Rhône
d)Burgundy
2.Pinogrisorpinotgrigioisagrapevariety:
a)thatisonlyknowninFranceandCalifornia
b)thatisplantedwidelyinAlsace,NewZealandandItaly
c)thatisknowninSpainas"PindeGriz"
d)thatisplantedwidelyinSpainandAustralia
3.ThebestPinotgrigiowinesarecomingfrom:
a)PiemonteandSicilia
b)Trentino-AltoAdigeandFriuli-Venezia-Giulia
c)RiojaandPiemonte
d)NavarraandCatalunya
4.VerdicchioisawhitegrapevarietyintheMarcheregion:
a)fullbodied,withlotsoftannins
b)no,itgrowsmainlyinVenetoandSicilia
c)withhighacidityandflavoursoflemon,fennelandbitteralmond
d)no,itgrowsmainlyinFrance
5.ThebestexamplesofVerdicchioarefoundin:
a)VerdicchiodiSicilia
b)VerdicchiodiTrentino-AltoAdige
c)VerdicchiodeiCastellidiJesiDOC
d)VerdicchiodeiToscano
6.Trebbianoisagrapevariety:
a)thatmakebeautifulpremiumwines
b)no,it'saregioninthenorthofItaly
c)thatismostlybeingusedforinexpensiveneutralwines
d)no,it'sablendedwine
7.SoaveandSoaveClassicoDOC:
a)arewhitewinesfromSpainthatareincreasinglypopular
b)areredwines,oftenblendedwithFrenchwines
c)arerosesfromalloverItaly,madefromsangiovese
d)arewhitewinesfromnorth-eastItaly,madefromgarganega
8.AnItalianwhitewine,madefromtheCortesegrapeiscalled:
a)Chiantiwhite
b)GaviDOCG,awinewithhifghacidity,notesofgreenappleandcitrus
c)Trebbiano,alsoknownasalbariño
d)Pinotgrigio,withnuttinesandahoneycharacter
9.TouraineintheLoirevalleyis:
a)ahotclimate
b)acool-climateregionthatproducescheninblanc
c)ahotclimate,notsuitableforwinemaking
d)acoolclimatethatproducesbeautifulrieslingwines
10.Cheninblanciswidelygrownin:
a)Germany
b)California
c)SouthAfrica
d)Bordeaux
11.Cheninblancisagrapethatisnotsusceptibletonoblerot
a)thatisnottrue,onecanmakebeautifulsweetwineswithit
b)luckelythisistrue,theferorewinemakersloveit
c)thatisnottrue,whennoblerotarrives,thegrapesaredestroyed
d)thatistrue,thereforeonecanonlymakedrywinesofcheninblanc
12.Therelationbetween"melonblanc"andMuscadetis:
a)melonblancisthegrape,thewineiscalledMuscadet
b)melonblancisthewine,thegrapeiscalledMuscadet
c)melonblancisanothernameforMuscadet
d)melonblancandMuscadetarethesamegrapes,inFranceandItaly
13.Viognierisawhitegrape:
a)no,it'saredgrape
b)itcanbeawhiteoraredgrape
c)withhighacidityandaromasofleather,vanillaandcoconut
d)fullbodied,lowinalcohol,witharomasofpeachandpear
14.Viognieristobefoundin:
a)CaliforniaandBurgundy
b)NorthernRhône,Chili,Argentina,AustraliaandCalifornia
c)NorthernRhôneandBordeaux
d)SouthernRhône,BordeauxandAustralia
15.RiasBaixasinSpainproducesaverynicewine:
a)abeautifultempranillo
b)averyfreshwhitewinemadeofalbariño
c)afull-bodiedwhitewinefromtrebbiano
d)thewell-knownVerdicchio
16.BordeauxandHunterValleyareusingthesamewhitegrape:
a)sémillon
b)shiraz
c)viognier
d)chardonnay
17.Gewurztraminerhasaparticularyaromaprofile:
a)petrol,flowersandgreenapple
b)grass,hay,bellpepper,asparagus
c)floralperfumesaslycheeandgrape,tropicalfruitandsweetspices
d)plums,cherriesandleather
18.Well-knownwineregionsforgewurztraminerare:
a)AlsaceandPortugal
b)SouthernFranceandSpain
c)AustraliaandSpain
d)AlsaceandNewZealand
19.Toronteshasaspecificcharacter:
a)veryaromatic,floralaromasofperfumeandgrapes
b)highacidity,hightannins,deepgranatecolour
c)highacidity,lowtannins,flavoursofcherriesandraspberry
d)lowaromatics,lowbody,verysofttannins
20.Torontesisalocalspecialityof:
a)Argentina,especiallyintheCentralValley
b)Chili,especiallyintheCentralValley
c)Argentina,especiallyintheCafayeteregion
d)Chili,especiallyinMendoza
7thsession(chapter14)
Redgrapes
1.GamayistheonlyredgrapebeingusedinBeaujolais
a)no,chardonnayispermittedaswell
b)yes,itprovidesblackfruitlikebrambleandhashightannins
c)no,cabernetsauvignonispermittedaswell
d)yes,itprovidesalotofredfruitlikestrawberries,andhaslowtannins
2.BeaujolaisNouveauis:
a)averylightstylewinereleasedinnovember
b)awineonlyproducedinverygoodyears
c)awineregioninthesouthofFrance
d)awinethatismenttokeepforamaximumof10years
3.Tempranillois:
a)themostimportantgrapevarietyforPortugesepremiumwines
b)aSpanishtitlethatmeans"bestWinemakeroftheyear"
c)themostimportantgrapevarietyforpremiumSpanishredwines
d)thenameagrape,aregionandawine
4.Douroisawineregionwithahighreputation:
a)DouroisthenameofafamousPortugesewine
b)inSpain,famousforRioja
c)inPortugal,itproducesamongstothers,port
d)inItaly,wherebeautifulbaroloisproduced
5.ThemostfamouswinesfromPiemonteare:
a)Chianti
b)Rioja
c)Amarone
d)BaroloDOCGandBarbarescoDOCG
6.BaroloandBarabarescoaremadefrom:
a)nebbiolo,withhightanninsanhighacidity
b)montepulciano,withsofttanninsandlowacidity
c)tempranillo,withsoftacidityandadeepgoldencolour
d)trebbiano,withharstanninsandhighacidity
7.ChiantoandChiantiClassicoaremadefromdifferentgrapes
a)yes,fromsangioveseandnebbiolo
b)no,theyarebothmadeofnebbiolo
c)no,theyarebothmadeofsangiovese
d)yes,fromnebbioloandmontepulciano
8.Valpolicellais:
a)awinemadeinVeneto,innorthernItaly
b)awine,madeinthewholeofsouthernItaly
c)agrapevariety,existinginItalyandSpain
d)agrapevariety,inuseforproducinganytypeofwine
9.DescribetheproductionprocessofAmarone:
a)itismadeoffrozengrapes
b)itismadeofverysmallwhitegrapes
c)itismadefrompartiallydriedredgrapes
d)itismadeofblendedwhitegrapes
10.Montepulcianod'Abruzzo:
a)isawine,madefromthemontepulcianogrape
b)isthesameasVinoNobilediMontepulciano
c)isawhitewinemadefromblackgrapes
d)isaredwine,madefromwhitegrapes
11.InsouthernItalywinesareoftenmadeof:
a)cabernetsauvignon,agrapethatoriginsfromBordeaux
b)riesling,agrapethatoriginsfromGermany
c)Sangiovese,whichisalscallednebbiolo
d)primitivo,whichisthesamevarietyaszinfandel
12.TaurasiDOCGis:
a)thenameofawinemadefromaglianico
b)awineregionthatproducesaglianico
c)thenameofaverycomplexwhitewine
d)awineregioninVeneto
13.Californiahassomeveryoldrootstocks:
a)ofzinfandel,usedforredwineandoff-dryrosés
b)ofzinfadelandamarone
c)ofzinfandel,onlyusedforoff-dryrosés
d)ofzinfandel,onlyusedforredwines
14.DryredZinfandel:
a)doesnotexist,thereisonlyoff-dryzinfandel
b)isrich,full-bodied,highinalcohol,withblackfruit
c)isablendofzinfandelandgrenache
d)isextremelydry,withlowalcohol,andredfruit
15.Pinotageis:
a)awineregioninCalifornia
b)amethodforthedryingofgrapes
c)thenameofafamouswinemakerinCalifornia
d)agrapevarietyinSouthAfrica
16.Carmenèreisagrapethatorigensfrom:
a)theburgundyregion,nowit'sthebenchmarkofChili
b)thebordeauxregion,nowit'sthebenchmarkofChili
c)Chili,nowit'sthebenchmarkofArgentina
d)Chii,nowit'sthebenchmarkofCalifornia
17.Thearomacharacterfromcarmenèrevarieswithripeness:
a)unripecarmenèreshowspungentgreenbelllpeperandgreenbeans
b)unripecarmenèreshowsfulldarkfruit
c)thedifferenceistoosmalltonotice
d)ripenedcarmenèreshowspungentgreenbelllpeperandgreenbeans
18.Malbecisthemostimportantgrapevarietyfor:
a)California
b)SouthAfrica
c)Chili
d)Argentina
19.Malbechasitsoriginin:
a)Burgundy
b)Bordeaux
c)Loire
d)theRhôneValley
20.Themostplantingsofmalbecare:
a)inCafayete
b)inMendoza
c)inChianti
d)inCentralValey
8thsession(chapter15,16)
Sparklingandsweetwines
1.Nearlyallsparklingwinesaremadeusingoneoftwomethods:
a)secondfermentationandthirdfermentation
b)tankmethodandcaskmethod
c)secondfermentationandopen-airmethod
d)bottle-fermentedandtankmethod
2.Thesecondfermentationisachievedby:
a)addingamixtureofsugarandyeast
b)addingCO2
c)coolingdownandfiltrationofthefermentatingmost
d)collecttheCO2fromtheopenairandbringitbackintothewine
3.Yeastautolysis:
a)isaprocessthatlastfor2weeks,itcausesoff-flavours
b)meansremovaloftheyeastinthebottle
c)caussesoff-flavours,andcanbeavoidedbycoolingthemost
d)canlastforyears,itaccountsforthespecialflavours
4."Disgorge"means:
a)thefermentationwasarrestedtooearly
b)theflavoursinthewinesuddenlydisappear
c)thewineisreadyforconsumption
d)toremovetheyeastydeposit
5.Thesweetnessofa"traditonalmethod"wineisachievedby:
a)thedosage
b)traditionalwinesarealwaysmadeinadrystyle
c)theadditionofsugarbeforefermentation
d)thesweetnessofthegrapesbeingused
6.Thetransfermethodisanotherwayofremovingtheyeast:
a)thatisfalse,itisawayoftransportingthebottles
b)thebottlesarebeingemptiedinatank,underpressure
c)theyeastisremovedafterseveralhoursofstirringthewine
d)theyeastisdissolvedinasugarsolution
7.ThetransfermethodisusedforChampagneandNewZealandwines
a)no,it'snotaloudforChampagne
b)thatiscorrect
c)no,it'snotaloudinNewZealand
d)yes,butonlyindeclaredyears
8.VintageChampagne:
a)arerathersimplewines,notinuseforexport
b)ischeeperandyoungerthanotherChampagnes
c)areverycomplexwines,gainedbybottleaging
d)arewinesmadeinthe20thcentury
9.Cavais:
a)anItalianwine,madeaccordingtothetraditionalmethod
b)aSpanishwine,madeaccordingtothetraditionalmethod
c)anItalianwine,producedbytankfermentation
d)aSpanishwine,producedbytankfermentation
10.CapClassiqueis:
a)atankmethodwine,producedinthesouthofFrance
b)aTraditionalMethodwinefromSouthAfrica
c)atankmethodwinefromCalifornia
d)aTraditionalMethodwine,madeonlyinclassicregions
11.Thereareseveralwaysofmakingasweetwine,suchas:
a)addingsugartothewinebeforefermentation
b)filteringtheyeastafterfermentation
c)addingasweetcomponentduringfermentation
d)interruptthefermentation,oraddingasweetcomponent
12.Tofortifythewinemeans:
a)toaddalcoholpartwaythroughthefermentation
b)toreinforcethewinewithsweetjuice
c)toblendthewinewithwines,containingmorealcohol
d)toaddalcoholbeforethefermentation
13.Port,MuscatdeBeaumesdeVeniseandRutherglenare:
a)semi-sweetredwines
b)sweetwinesfromthepalominofinogrape
c)VinDouxNaturel
d)so-calledPMRwines
14.Sherryachievesitssweetnessby:
a)addingPedroXimenesorgrapejuiceandalcohol
b)asecondfermentation
c)earlyharvesting
d)addingextrayeasttothemost
15.Concentrationofsugarinthegrapescanbedoneby:
a)dryingthegrapes,pressingthegrapes,alongfermentation
b)addingbacteriesandyeasttothegrapes
c)dryingthegrapes,noblerot,orfreezingthegrapes
d)noblerotorgrowingthegrapesinacoolclimate
16.Trockenbeerensauslese,SauternesandTokajiare:
a)semi-sweetwines,producedbyfreezingthegrapes
b)sweetwines,producedbytheeffectofbotrytiscinera
c)semi-sweetwines,producedbydryingthegrapes
d)sweetwines,producedbyalongfermentation
17.Somegrapesareverysusceptiblefornoblerot:
a)sémillon,sauvignonblanc,chardonnay
b)riesling,cabernetsauvignonandshiraz
c)riesling,sémillonandcheninblanc
d)sauvignonblanc,Tokaji,Eiswein
18.Sauternesisasweetwinefrom:
a)Burgundy
b)Loire
c)Piemonte
d)Bordeaux
19.Tokajiwine:
a)comesfromGermany,itissweetandveryelegant
b)comesfromHungary,whereputtonyosareused
c)isproducedwithgrapesandotherfruits
d)isagenericsweetwinefromalloverEurope
20.EisweinandIcewineshareaparticularstyle:
a)theyareverypure,withpronouncedvarietal-fruityflavours
b)theyshowtheintensflavoursoftheyeast
c)botharbonedry,withintensflavours
d)theyareverysweet,madeofriesling
9thsession(chapter17,18,19,20)
Fortifiedwinesanddistilled
1.Sherryandportarecalled:
a)oldwines,becausetheyarealwaysmatured
b)fortifiedwines,becausealcoholisaddedtothewine
c)controlledwines,becausetheyarecontrolledbythegovernment
d)sweetwines,becausetheyarealwayssweet
2.Theplaceswheresherryandportareproducedare:
a)RiojaandDouro
b)JerezdelaFronteraandBairrada
c)JerezdelaFronteraandupperDouro
d)RiojaandBairrada
3.Sherryismadefromseveralwhiteandredgrapes
a)no,sherryisonlymadefromredgrapes
b)yes,butmostlytempranillo
c)no,sherryisonlymadefromthewhitepalominofino
d)no,sherryisonlymadefromthewhitealbariño
4.Thesolerasystem:
a)isusedtoblendoldandyoungwinesforsherry
b)isaveryefficientcoolingsystemforportproduction
c)isasystemofcasks,usedforport
d)isusedtoseparateoldandyoungwinesforsherry
5.Sherryisalwaysasweetwine
a)sherryisalwaysmedium-sweettosweet
b)no,sherryisalwaysadrywine
c)sherryissweetenedduringthefermentation
d)no,sherryisadrywinethatcanbesweetenedafteraging
6.Frompaletoambertoblack,thestylesofsherryare:
a)amontillado,PX,fino,olorosso
b)fino,amontillado.olorosso,PX
c)olorosso,amontilado,PX,fino
d)fino,PX,olorosso,amontillado
7.LBVport:
a)means"LostBetweenVessels"thiscanbeanystyleofport
b)ismadeofasingleharvestyear,itshowsredandblackfruit
c)ismadebyblendingatleast5differentharvests
d)means"LessBottleVolume",thesearebottlesof0,5ltr.
8.Vintageports:
a)arematuredformanyyearsinacask
b)didnotmatureonoak,butstraightonthebottle
c)havebeenmaturedforashortperiodinalargeoakvessels
d)haveaminumageof40years
9.Tawnystyleports:
a)areinexpensive,withtoffeeandcaramelflavours
b)arethemostexpensiveports,duetotheexecellentqualityofthegrapes
c)areinexpensive,withflavoursofflowers,appleandfennel
d)areveryexpensive,duetothelongmaturation
10.Tawnyportscanhaveanindicationofageonthelabel:
a)2,3,or4years
b)5,10,15,or20years
c)20,40,or60years
d)10,20,30or40years
11.TheISOglass,awineglass,canbeusedforspiritstastings:
a)yes
b)yes,butonlywhenyoufillthemuptothebrim
c)no,spiritsaretobeevaluatedinlargewidecoupes
d)no,everyspiritneedsitsownglass
12.therightsequenceofevaluatingspiritsis:
a)nose,palate,conclusions,appearance
b)appearance,palate,nose,conclusions
c)nos,appearance,conclusions,palate
d)appearance,nose,palate,conclusions
13.Theaimofdistillationis:
a)increasingthealcoholcontentoftheliquid
b)removaloftheacidityandthetannins
c)neutralisingtheflavoursoftheliquid
d)removalofthecolour,decreasingthealcoholcontentoftheliquid
14.Thedifferencebetweenpotstillandcolumnstillis:
a)potstillisanancientmethod,nottobeusedanymore
b)columnstillisjustaverticalpotstill,theresultisthesame
c)potstillisabatchprocess,acolumnstillcanberuncontinuously
d)potstillisacontinuousprocess,columnstillisabatchprocess
15.Theeffectofoakagingafterdistillationis:
a)increasingthefeelingofacidity,alcoholandtannins
b)softentheharshalcohol,addingflavourssuchasvanilla
c)decreasingthecolour,addflavourssuchascherries
d)neutralisingofallflavours
16.Well-knownbrandysare:
a)cognacandrum
b)cognacandarmagnac
c)rumandvodka
d)armagnacandrum
17.Singlemaltwhiskyis:
a)anIrishwhiskey,madeofrye,withlotsofflavours
b)aScotchwhisky,madeofbarly,fromonedistillery
c)Americanwhiskey,producedinonedistillery
d)aScotchwhisky,madeofonegrain,producedinseveraldistilleries
18.Rumismadefrom:
a)grapes,ordriedraisins
b)anysugar-containingproduct
c)sugarcaneormolasses
d)driedraisinsorcaramel
19.Tequilaismadefrom:
a)greenagave,acactuswithhighsugarcontent
b)blueagave,intheTequilaregion
c)theblueagavecactus
d)theblueorgreenagave,producedinmanycountries
20.Vodka:
a)isaneutralproduct,onlymadeofgrains
b)isintenselyflavoured,madeofpotatoes
c)isonlymadeofmolasse
d)isaneutralproduct,madeofgrains,grapes,potatoes,etc.