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 some tertiary aromas but is mostly primary and secondary, it's development is:

a) Youthful

b) Developing

c) Fully Developed

d) Past its best

2 / 5

2. The sweetness level of a Rutherglen Muscat is:

a) Dry

b) Medium-Sweet

c) Sweet

d) Luscious

3 / 5

3. When evaluating a red wine, a student tilts her glass to a 45° and notes a small amount of browning near the rim. She should therefore describe the color as:

a) Ruby

b) Garnet

c) Tawny

d) Brown

4 / 5

4. If a student has evaluated a wine as balanced and complex with a short finish and lacking in intensity, what is the final evaluation of the wine?

a) Acceptable

b) Good

c) Very Good

d) Outstanding

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 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

2 / 5

2. 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

3 / 5

3. 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

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. The best potential food and wine pairings occur when wines from a certain region are paired with foods from that region.

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. 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.

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

a) 3

b) 4

c) 5

d) 6

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 Napa Chardonnay 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. 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

3 / 5

3. Vines used for winemaking can be propagated by:

a. Planting seeds

b. Cutting

c. Layering

a) b only

b) a and b only

c) a and c only

d) b and c only

4 / 5

4. 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

5 / 5

5. The main species of vine used for quality wine production is:

a) Vitis Riparia

b) Vitis Berlandieri

c) Vitis Vinifera

d) Vitis Labrusca

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 average growing season temperature of a hot 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

2 / 5

2. 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

3 / 5

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

a) True

b) False

4 / 5

4. 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

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. Which of the following pruning methods occurs during winter pruning?

a) Spur pruning

b) Replacement cane pruning

c) Both of these

d) Neither of these

2 / 5

2. Bush vines do not use trellises

a) True

b) False

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. Pruning 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

5 / 5

5. How many buds are retained on a cane that has been cane pruned?

a) 2 -3

b) 3 -12

c) 8 -20

d) 20 -30

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. Different species of oak can impart different flavors onto a wine

a) True

b) False

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 is producing Viognier. At which temperature will she most likely ferment her wine?

a) 12°C

b) 18°C

c) 24°C

d) 30°C

A cooler fermentation temperature will help retain the primary characteristics of a grape variety which is preferable in aromatic varieties

4 / 5

4. 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

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. Warmer fermentation temperatures will do which of the following?

a) Retain primary aroma and flavor characteristics

b) Encourage development of tertiary character

c) Develop unique secondary characteristics

d) Cooler fermentation temperatures have no effect on winemaking

2 / 5

2. Chardonnay thrives in which of the following climates:

a) Cool

b) Moderate

c) Warm

d) All of the above

3 / 5

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

a) True

b) False

4 / 5

4. Which of the following is not an optional step winemakers can take during winemaking?

a) Crushing

b) Skin Contact

c) Pressing

d) Malolactic Conversion

5 / 5

5. White winemaking must be done using whole bunches

a) True

b) False

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. The main difference between red and white winemaking is the time that grapes are pressed

a) True

b) False

To make white wine, winemakers press the grapes before fermentation. For red winemaking, the grapes are fermented on the skins to extract color and tannin and the pressing takes place after fermentation is complete.

2 / 5

2. Which grape varieties are typically blended with Pinot Noir?

a) Cabernet Sauvignon

b) Syrah

c) Local varieties from wherever the Pinot Noir is grown

d) Pinot Noir is rarely blended

3 / 5

3. When used, carbonic maceration imparts unique flavors into wine

a) True

b) False

Carbonic maceration creates flavors of kirsch, banana, bubblegum, and cinnamon

4 / 5

4. Fermenting vessels for red and rose wines can be made from

a) Oak

b) Concrete

c) Stainless Steel

d) Any of these

5 / 5

5. "Black grapes are crushed and left on their skins" best describes which rosé winemaking method?

a) Direct Pressing

b) Short Maceration

c) Blending

d) Carbonic Maceration

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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