LEVEL 3 CHAPTER QUIZZES

Chapter 1 - The Systematic Approach to Tasting Wine

11 votes, 5 avg

Chapter 1 Quiz L3

The Systematic Approach to Tasting Wine

1 / 5

1. When evaluating a red wine, a student looks down through an upright glass and can clearly see the stem of the glass. Therefore, he should therefore describe the color intensity as:

a) Pale

b) Deep

c) Ruby

d) Garnet

2 / 5

2. When evaluating the finish of a wine, you should not consider:

a) Fruity flavors

b) Floral flavors

c) Herbaceous Flavors

d) Bitter Flavors

3 / 5

3. An important component for balance in sweet wines is

a) Acidity

b) Tannin

c) Alcohol

d) High Flavor Intensity

4 / 5

4. Which of the following about tannin is false?

a) Tannins cause a drying sensation on the palate

b) Tannins contribute to body

c) Tannins always have the same texture

d) Tannins can have a bitter taste

5 / 5

5. If a wine has Medium (+) acidity, medium tannins, and flavors of blackberry, vanilla, toasted nuts, mushroom, caramel, and prunes, what is its potential for aging?

a) Too young

b) Can drink now, but has potential for aging

c) Drink now, not suitable for further aging

d) Too old

Your score is

The average score is 87%

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Chapter 2 - Wine with Food

8 votes, 5 avg

Chapter 2 Quiz L3

Wine with Food

1 / 5

1. Which of the following is true about acidity in food?

a) It decreases the perception of body in wine

b) It decreases the perception of acidity in wine

c) It decreases the perception of sweetness in wine

d) It decreases the perception of fruitiness in wine

2 / 5

2. Which of the following components is considered low-risk when pairing with wine?

a) Sugar because it increases flavor intensity in wine

b) Umami because it increases perception of fruitiness in wine

c) Chili heat because it increases perception of sweetness in wine

d) Salt because it increases perception of fruitiness in wine

3 / 5

3. Which one of these is incorrect about sweetness in food?

a) It increases the perception of bitterness in wine

b) It decreases the perception of acidity in wine

c) It decreases the perception of sweetness in wine

d) It increases the warming effect of alcohol in wine

4 / 5

4. Which of the following is true regarding salt in food:

a) It increases the perception of astringency in wine

b) It increase the perception of bitterness in wine

c) It increases the perception of body in wine

d) It increases the perception of acidity in wine

5 / 5

5. Red wine should never be paired with fish.

a) True

b) False

Your score is

The average score is 74%

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Chapter 3 - Storage and Service of Wine

8 votes, 5 avg

Chapter 3 Quiz L3

Storage and Service of Wine

1 / 5

1. A vacuum system works by:

a) Chilling wine to prevent loss of flavors after a bottle has been opened

b) Replacing the original closure after a bottle of wine has been opened to preserve the wine

c) Removing oxygen from a bottle that has already been opened to preserve the wine

d) Placing a protective layer of inert gas on top of the wine after the bottle has been opened to preserve the wine

2 / 5

2. The correct order of steps for opening a bottle of still wine is:

a) Remove the capsule, wipe the neck of the bottle, draw out the cork, pour a sample to check the wine's condition

b) Wipe the neck of the bottle, remove the capsule, draw out the cork, pour a sample to check the wine's condition

c) Remove the capsule, draw out the cork, pour a sample to check the wine's condition, wipe the neck of the bottle

d) Draw out the cork, remove the capsule, pour a sample to check the wine's condition, wipe the neck of the bottle

3 / 5

3. A blanket system works by:

a) Chilling wine to prevent loss of flavors after a bottle has been opened

b) Replacing the original closure after a bottle of wine has been opened to preserve the wine

c) Removing oxygen from a bottle that has already been opened to preserve the wine

d) Placing a protective layer of inert gas on top of the wine after the bottle has been opened to preserve the wine

4 / 5

4. It is acceptable to store wine in your refrigerator for long periods of time

a) True

b) False

Extended periods of refrigeration can cause corks to harden and lose their elasticity. This will cause the seal to fail and allow oxygen to enter the bottle which can cause the wine to become stale.

5 / 5

5. Young wines never need to be decanted

a) True

b) False

Some young wines will benefit from aeration therefore should be decanted

Your score is

The average score is 83%

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Chapter 4 - The Vine

14 votes, 5 avg

Chapter 4 Quiz L3

The Vine

1 / 5

1. The only cure for a phylloxera infestation in a vineyard is:

a) Spraying pesticides to kill phylloxera

b) Santizing vineyard soil before planting vines

c) Grafting vines onto phylloxera-resistant rootstocks

d) Avoiding planting vines in regions where phylloxera is present

2 / 5

2. How many varieties of vitis vinifera are there?

a) Less than 500

b) Between 500-1000

c) Several Thousand

d) More than 10,000

3 / 5

3. Which part of the grapevine is the reproductive organ?

a) Buds

b) Flowers

c) Berries

d) Tendrils

4 / 5

4. Head grafting is used:

a) To prevent phylloxera infections in new vines

b) To change a vine's grape variety from one season to the next

c) a process that takes place in a vine nursery

d) A very expensive way to change the grape variety on an existing vine

5 / 5

5. Phylloxera is:

a) An insect

b) A fungus

c) A microscopic worm

d) A virus

Your score is

The average score is 95%

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Chapter 5 - The Growing Environment

11 votes, 5 avg

Chapter 5 Quiz L3

The Growing Environment

1 / 5

1. Vines will not grow if the temperature is less than 10°C

a) True

b) False

2 / 5

2. Ocean currents have the following effects on wine regions:

a. They cool wine regions that are otherwise too hot for quality viticulture

b. They warm wine regions that are otherwise too cool for quality viticulture

c. They decrease continentality

a) a and c only

b) b and c only

c) a only

d) a, b, and c

3 / 5

3. The best soils for grapegrowing contain which of the following soil particles:

a) A mix of sand and stones

b) A mix of sand and clay

c) A mix of stones and clay

d) A mix of sand, stones, and clay

4 / 5

4. The average growing season temperature of a cool climate is:

a) 16.5°C or below

b) 16.5°C-18.5°C

c) 18.5°C-21°C

d) Above 21°C

5 / 5

5. Which of the following factors does not affect sunlight?

a) Latitude

b) Altitude

c) Aspect

d) Large bodies of water

Your score is

The average score is 90%

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Chapter 6 - Vineyard Management

9 votes, 5 avg

Chapter 6 Quiz L3

Vineyard Management

1 / 5

1. Most vines are replaced at how many years old?

a) 10 -30

b) 30-50

c) 50-70

d) 70-90

2 / 5

2. Legal requirements for organic agriculture vary by region; however, all organic certifications have one common factor. What is it?

a) The vineyard must undergo a period of conversion before becoming certified

b) Chemical sprays are strictly forbidden

c) Use of sulphur dioxide is limited

d) Cover crops must be used

3 / 5

3. When does winter dormancy occur in the northern hemisphere?

a) March-April

b) September-October

c) December-March

d) November-December

4 / 5

4. Another term for an untrellised vine is:

a) Guyot

b) Bush vine

c) Pergola

d) Vertical Shoot Positioning

5 / 5

5. Trellising is best described as:

a) The shape of permanent wood

b) The removal of unwanted leaves, canes, and permanent wood

c) The system of stakes and wires used to support vines

d) The number of vines per hectare

Your score is

The average score is 94%

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Chapter 7 - Common Elements in Winemaking and Maturation

9 votes, 5 avg

Chapter 7 Quiz L3

Common Elements in Winemaking and Maturation

1 / 5

1. What does the must weight measure?

a) The physiological ripeness of grapes

b) The sugar ripeness of grapes

c) The acidity level of grapes

d) The final alcohol level of a wine

2 / 5

2. Which is the best method for ensuring tartrate stability?

a) Passing a fining agent through the wine before bottling

b) Blanketing the wine with sulfur dioxide

c) Chilling the wine to below 0°C and then filtering or racking

d) Passing the wine through a depth filter and then a surface filter

3 / 5

3. Which of the following barrel sizes would have the least oxidative effect on wine?

a) A 60 liter Hungarian Oak cask

b) A 225 liter French barrique

c) A 500 liter Slovenian Butt

d) A 1000 liter American Tun

4 / 5

4. Oak aging can cause wines to gradually turn brown

a) True

b) False

5 / 5

5. What is the species of yeast used to ferment grape sugars into alcohol?

a) Brettanomyces

b) Saccharomyces cerevisiae

c) Saccharomyces pastorianus

d) Saccharomyces bayanus

Your score is

The average score is 98%

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Chapter 8 White and Sweet Winemaking

8 votes, 5 avg

Chapter 8 Quiz L3

White and Sweet Winemaking

1 / 5

1. Chardonnay responds positively to which of the following winemaking techniques:

a) Lees aging

b) Oak treatment

c) Malolactic conversion

d) All of the above

2 / 5

2. At which of the following temperatures is a Chardonnay destined for oak aging most likely to be fermented?

a) 10°C

b) 14°C

c) 20°C

d) 26°C

3 / 5

3. Which of the following is at the highest risk of microbiological instability?

a) High alcohol white wines

b) High acid white wines

c) White wines with residual sugar

d) White wines that have been chaptalized

4 / 5

4. At which of the following temperatures is a Sauvignon Blanc most likely to be fermented?

a) 10°C

b) 14°C

c) 20°C

d) 26°C

5 / 5

5. Grape must with a very high sugar content usually results in a low alcohol wine. Why?

a) Because the yeast doesn't have enough nutrients to complete the fermentation before dying off

b) Because the yeast ferments to alcohol levels above 15% which is toxic to the yeast, causing it to die before all the sugar is fermented

c) Because the yeast starts fermentation and then struggles to survive in a very sugary environment

d) Because high sugar grape musts are infected with noble rot which is toxic to yeast, preventing it from fermenting the wine to dryness

Your score is

The average score is 92%

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Chapter 9 Red and Rosé Winemaking

2 votes, 5 avg

Chapter 9 Quiz L3

Red and Rosé Winemaking

1 / 5

1. Carbonic maceration is effective at minimizing extraction of:

a) Color

b) Tannin

c) Acid

d) Flavor

2 / 5

2. Which cap management technique involves the risk of CO2 poisoning when done by hand?

a) Punching down

b) Pumping over

c) Rack and return

d) Rotary Fermenters

3 / 5

3. What type of yeast is a producer of high-volume wine most likely to use?

a) A commercial yeast because they want to encourage certain flavors, specifically fruity flavors

b) A commercial yeast so the producer can be certain the wine is fermented to dryness

c) The ambient yeast so the final wine is representative of the location where the grapes were grown

d) The ambient yeast so the wines have complex and interesting flavors

4 / 5

4. Cabernet Sauvignon is the classic grape of which Bordeaux appellation?

a) Haut-Medoc

b) Entre-Deux-Mers

c) Pomerol

d) Barsac

5 / 5

5. What is the classic flavor of Merlot?

a) Black plum

b) Blackcurrant

c) Black Pepper

d) Black Olive

Your score is

The average score is 70%

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LEVEL 3 CHAPTER QUIZZES

Table of Contents

Chapter 1 - The Systematic Approach to Tasting Wine

Chapter 2 - Wine with Food

Chapter 3 - Storage and Service of Wine

Chapter 4 - The Vine

Chapter 5 - The Growing Environment

Chapter 6 - Vineyard Management

Chapter 7 - Common Elements in Winemaking and Maturation

Chapter 8 White and Sweet Winemaking

Chapter 9 Red and Rosé Winemaking

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