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. Aromas of mushroom, cooked fruit, and honey are considered:

a) Primary

b) Secondary

c) Tertiary

d) Faults

2 / 5

2. If a wine has a high level of acidity, Medium (+) tannins, and flavors of black cherry, blackberry, black pepper, vanilla, and smoked meat, 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

3 / 5

3. 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

4 / 5

4. If a wine has a light acid structure and only primary aromas, what is it's 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

5 / 5

5. When evaluating a white wine, a student tilts her glass to a 45° and notes that the color of the wine at the core of the glass extends almost to the rim. She should therefore describe the color intensity as:

a) Pale

b) Deep

c) Lemon

d) Gold

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 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

2 / 5

2. 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

3 / 5

3. Red wine should never be paired with fish.

a) True

b) False

4 / 5

4. Which of the following is true about Umami in food?

a) It decreases the perception of bitterness in wine

b) It increases the perception of body in wine

c) It decreases the perception of acidity in wine

d) It increases the warming effect of alcohol in wine

5 / 5

5. Which two components in food make wines taste "softer"?

a) Salt and Acid

b) Sweetness and Umami

c) Salt and Sweetness

d) Acid and Umami

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 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

2 / 5

2. A Canadian icewine 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. In regards to opening a bottle of sparkling wine, which of the following is incorrect?

a) The bottle should be held at a 30° angle

b) Once the cage is removed, the cork should be held securely in place until the bottle is opened

c) The bottle should be turned while the cork is held in place

d) The cork should be removed with a loud "pop" noise

5 / 5

5. A Fino Sherry 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

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. Different varieties of vitis vinifera can vary in all but the following ways:

a) Flavors

b) Budding and ripening time

c) Disease Resistance

d) Juice color

2 / 5

2. 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

3 / 5

3. A variety is considered a hybrid 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

4 / 5

4. A cutting of Pinot Noir is planted in a vine nursery and grows it owns roots. The new Pinot Noir plant is:

a) A crossing

b) A hybrid

c) A clone

d) A mutation

5 / 5

5. The parts of the grapevine that contains next year's shoots, leaves, and tendrils are:

a) The canes

b) The roots

c) The buds

d) The trunk

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. 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

2 / 5

2. Which of the following components is typically always available to grapevines naturally in the vineyard to support growth?

a) Water

b) Nutrients

c) Sunlight

d) Carbon dioxide

3 / 5

3. Vines in the northern hemisphere that are planted on south-facing slopes receive:

a) More sunlight than those with a southeast or southwest facing aspect

b) Less sunlight than those with a southeast or southwest facing aspect

c) The same amount of sunlight than those with a southeast or southwest facing aspect

4 / 5

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

a) Latitude

b) Altitude

c) Aspect

d) Large bodies of water

5 / 5

5. A wine region has a low temperature difference between the hottest and coldest months of the year with very little rainfall during the growing season. This climate can be described as:

a) Continental

b) Maritime

c) Mediterranean

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. Which of the following is not true about cordon trained vines?

a) They have very little permanent wood

b) They have one or two cordons of permanent wood

c) They are usually spur pruned

d) They can be trellised

2 / 5

2. Vine density 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

3 / 5

3. 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

4 / 5

4. When does budburst occur in the southern hemisphere?

a) March-April

b) September-October

c) November-December

d) January-March

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. A winemaker is producing a Gran Reserva Rioja. At which temperature will she most likely ferment her wine?

a) 12°C

b) 18°C

c) 24°C

d) 30°C

Warmer fermentation temperatures will encourage the development of tertiary characteristics which is desirable in wines that are meant for longer aging

2 / 5

2. The effects of malolactic fermentation include all but which of the following?

a) Softer acidity in the finished wine

b) Flavors of butter and cream

c) 1-2% additional alcohol

d) Fuller body in the finished wine

3 / 5

3. The most abundant acid present in the pulp of grapes is:

a) Tartaric

b) Malic

c) Citric

d) Lactic

4 / 5

4. Which of the following winemaking processes is optional?

a) Sorting

b) Crushing

c) Pressing

d) Fermentation

5 / 5

5. Which of these temperate ranges is best for long term storage of wine?

a) 0°C-5°C

b) 5°C-10°C

c) 10°C-15°C

d) 15°C-20°C

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. A winemaker can make a wine sweet by using all but which of the following methods?

a) Chaptalization

b) Drying grapes on the vine

c) Fortification

d) Adding RCGM to a finished wine before bottling

2 / 5

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

a) Fermentation

b) Pressing

c) Clarification

d) Racking

3 / 5

3. The juice of white grapes is typically clarified before fermentation begins

a) True

b) False

4 / 5

4. An Alsatian producer is making Gewurztraminer. Which of the following things is she most likely to do before fermentation?

a) Crush the grapes to separate the free run juice and then press the remaining mass of grapes to extract the remaining juice

b) Put whole bunches of uncrushed grapes in the press and gently press the entire mass

c) Cold macerate the grapes for a few hours

d) Cold macerate the grapes for a few days

5 / 5

5. 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

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. 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

2 / 5

2. After fermentation of a red wine is complete, which wine will be the lightest and least tannic?

a) Free run wine

b) The first press fraction

c) The last press fraction

d) All pressings will be relatively equal

3 / 5

3. Producers of high-volume red wines typically fine and filter their wines before bottling

a) True

b) False

4 / 5

4. Cabernet Sauvignon is often blended because:

a) It lacks the flavor complexity needed to be an interesting varietal wine

b) Its alcohol levels tend to be very high need to be moderated

c) It tends to have very high tannins that need softening

d) It tends to lack the acidity needed to make a refreshing wine

5 / 5

5. A producer is making a high-volume cabernet sauvignon. Which of the following winemaking steps is she most likely to take:

a) Whole bunch fermentation

b) Rack and return

c) Fermentation at 30°C

d) Addition of oak chips

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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