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. 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

2 / 5

2. The higher the acidity in a wine, the more a person's palate will water

a) True

b) False

3 / 5

3. When evaluating a white wine, a student tilts his glass to a 45° and notes a hint of orange around the rim. He should therefore describe the color as:

a) Lemon

b) Gold

c) Amber

d) Brown

4 / 5

4. Haziness in wine is

a) Always a fault

b) Caused by fining and filtering agents

c) A sign that the wine is a blend of two or more grape varieties

d) Caused by particles suspended in the wine

5 / 5

5. If a wine has only primary and secondary aromas, it's development is:

a) Youthful

b) Developing

c) Fully Developed

d) Past its best

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 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

2 / 5

2. Which of the following is not considered a classic food and wine pairing?

a) Olives with Manzanilla Sherry

b) Goat cheese with Sancerre

c) Oysters with Muscadet

d) These are all classic pairings

3 / 5

3. Which of the following is not true regarding chili heat in food?

a) It increases the perception of bitterness in wine

b) It increases the burning effect of alcohol in wine

c) It increases the perception of body in wine

d) It decreases the perception of fruitiness in wine

4 / 5

4. Red wine should never be paired with fish.

a) True

b) False

5 / 5

5. 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

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. Older wines may throw a deposit and therefore need to be decanted

a) True

b) False

2 / 5

2. A white Burgundy should be served in which of the following temperature ranges?

a) 6°C-8°C

b) 7°C-10°C

c) 10°C-13°C

d) 15°C-18°C

3 / 5

3. In regards to decanting an older wine that has thrown a deposit, which one of these is not true?

a) A decanting basket should be used if available

b) The bottle should be inverted momentarily to loosen the sediment

c) A light should be used while pouring into the decanter to avoid pouring sediment out of the bottle

d) The cork should be removed gently as it may crumble

4 / 5

4. If you are pouring wine into 250ml glasses, how many glass will you be pouring?

a) 3

b) 4

c) 5

d) 6

5 / 5

5. If you are pouring wine into 175ml glasses, how many glass will you be pouring?

a) 3

b) 4

c) 5

d) 6

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. Which of the following is true about one year old wood on a grapevine?

a) They come from the previous year's shoots

b) They can be pruned as either spurs or canes

c) They are the only part of the vine that can produce fruit in the following year

d) All of the above

2 / 5

2. What is transpiration?

a) The process of leaves performing photosynthesis using sunlight and CO2

b) The process of a vine's roots absorbing water and nutrients

c) The process of a vine storing carbohydrates during winter dormancy

d) The process of male and female parts ofthe vine pollinating to become berries

3 / 5

3. Clonal selection is most likely to occur in which of the following situations:

a) A clone has mutated to become more resistant to gray rot

b) A clone has mutated to be slightly deeper in color

c) A clone has mutated to bud earlier in a cool climate

d) A clone has mutated to lose acidity faster in a warm climate

4 / 5

4. Which of the following is true about clones?

a) Clones are planted from seeds

b) Clones are genetically idential to their parent

c) Clones produce more diluted grapes than their parent

d) Clones never have any variation between them

5 / 5

5. A variety is considered a crossing if one of its parent varieties is Vitis Vinifera and the other parent variety is:

a) Vitis Vinifera

b) Any North American Vitis variety

c) Any Vitis variety other than Vitis Vinifera

d) All of the above

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 can be damaged or killed by winter freeze. That occurs at which temperature range?

a) Between 0°C and 10°C

b) Between -10°C and 0°C

c) Between -10°C and -20°C

d) Below -20°C

2 / 5

2. Diurnal range is defined by:

a) Wine regions that have a high average temperature during the growing season

b) Wine regions that have a high average temperature all year

c) Wine regions that have a large difference in temperatures between the hottest and coldest months

d) Wine regions that have a large difference in temperatures between day and night

3 / 5

3. The leaves of a grapevine use sunlight to convert what into glucose?

a) Carbon dioxide and water

b) Oxygen and water

c) Carbon dioxide and nutrients from the soil

d) Water and nutrients from the soil

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. All grape varieties need the same amount of heat in order to ripen grapes

a) True

b) False

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. What is a nematode?

a) An aphid that feeds on the roots of a vine

b) A microscopic worm that feeds on the roots of vines

c) A vine virus

d) A mammal that feeds on grapes

2 / 5

2. All of the following can affect a vine's yield except:

a) The number of buds left on the vine after winter pruning

b) Frost damage

c) The amount of warmth a vine receives during the growing season

d) Rainfall during flowering

3 / 5

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

a) March-April

b) September-October

c) July-September

d) November-December

4 / 5

4. In which of the following regions are growers most likely to have bush vines?

a) Barossa Valley

b) Mosel

c) Alto Adige

d) Bordeaux

Bush vines are most suited to warm, dry, sunny climates

5 / 5

5. Which of the following regions has the highest risk of fungal infection?

a) Bordeaux

b) Alsace

c) Mendoza

d) Rioja

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. A winemaker hand harvests her grapes at night when temperatures are cooler. Why mights she do that?

a) The potential for unwanted oxygenation is lower at night because temperatures are cooler

b) She is located in a climate where it is dangerously hot for workers to pick grapes during the day

c) She is practicing biodynamic winemaking

d) None of these

2 / 5

2. Which of the following best illustrates Chaptalization?

a) A winemaker adds rectified concentrated grape must to grape juice

b) A winemaker adds beet sugar to grape juice

c) A winemaker adds rectified concentrated grape must to wine

d) A winemaker adds beet sugar to wine

3 / 5

3. A winemaker in Napa is producing a Chardonnay. She plans to both ferment and mature the wine in new American oak. At which temperature will she most likely ferment her wine?

a) 12°C

b) 18°C

c) 24°C

d) 30°C

Because this wine is going to be fermented and aged in oak, it is likely that the winemaker is trying to make a wine that will age. Therefore it will benefit from a warmer fermentation that will encourage the development of tertiary characteristics

4 / 5

4. At what point in winemaking can adjustments be made?

a) Before the fermentation

b) During the fermentation

c) After the fermentation

d) All of the above

5 / 5

5. 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

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. Which of the following is an optional step winemakers can take during winemaking?

a) Fermentation

b) Pressing

c) Clarification

d) Racking

2 / 5

2. 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

3 / 5

3. Riesling is grown in cool climates because:

a) It buds late which decreases spring frost risk

b) It develops attractive stone fruit flavors in cold climates

c) It ripens early which allows for a long growing season to develop flavors

d) It accumulates sugar very quickly with a minimum amount of sunlight

Riesling is a late budding and mid- to late-ripening variety. It can develop stone fruit flavors but only in warmer temperatures.

4 / 5

4. A customer requests a sweet Riesling. Which of the following would you recommend?

a) A Riesling from Eden Valley

b) A Riesling from Alsace

c) A Riesling labeled "Auslese"

d) A Riesling labeled "Trockenbeerenauslese"

5 / 5

5. A champange producer has blended several fractions of Chardonnay. One has been aged in oak, one has undergone malolactic fermentation, and one has been cool fermented and aged in stainless steel. What is the most likely reason for producing this blend?

a) To achieve balance in the final wine

b) To create a house style

c) To keep the price of the final wine low

d) None of these reasons

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 uses only whole, uncrushed grapes

a) True

b) False

2 / 5

2. What is the main purpose of post-fermentation maceration?

a) To extract additional flavor

b) To extract additional color

c) To extract additional tannin

d) To stabilize the wine

Tannin is more soluble in high-alcohol solutions than in high-sugar solutions, so post-fermentation maceration is suitable for additional tannin extraction

3 / 5

3. Which of the following is not true about Pinot Noir?

a) It is an early budding variety

b) It is a early ripening variety

c) It has thin skins

d) It can be grown in a variety of climates

4 / 5

4. A Bordeaux producer is getting ready to ferment her Cabernet Sauvignon destined for a Cru Classe wine. At which temperature is she likely to ferment these grapes?

a) 16°C

b) 22°C

c) 26°C

d) 30°C

A Cru Classe wine is likely meant for aging and will be fermented at a higher temperature to encourage development of tertiary characteristics

5 / 5

5. Which grape variety is least likely to undergo post-fermentation maceration?

a) Pinot Noir

b) Grenache

c) Cabernet Sauvignon

d) Syrah