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. 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

3 / 5

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

a) Primary

b) Secondary

c) Tertiary

d) Faults

4 / 5

4. 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

5 / 5

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

a) True

b) False

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 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

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. 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

4 / 5

4. 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

5 / 5

5. 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

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 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

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. If you are pouring wine into 125ml glasses, how many glass will you be pouring?

a) 3

b) 4

c) 5

d) 6

4 / 5

4. 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

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. Bench grafting is risky because of phylloxera risk in the vineyard

a) True

b) False

Bench grafting takes place in a vine nursery so there is no phylloxera risk

2 / 5

2. Pinotage's parents are Cinsault and Pinot Noir. That means Pinotage is:

a) A crossing

b) A hybrid

c) A clone

d) A mutation

3 / 5

3. 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

4 / 5

4. The parts of the grapevine that powers photosynthesis are:

a) The roots

b) The flowers

c) The shoots

d) The leaves

5 / 5

5. 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

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

a) True

b) False

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. Which of the following is not effective in protecting vines from spring frost?

a) Wind machines

b) Sprinklers

c) Earthing up

d) Thoughtful vineyard design

5 / 5

5. A wine region has very hot summers and very cold winters with almost no rainfall during the growing season. This climate can be defined 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. Vine training 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

2 / 5

2. Mechanical harvesting is suitable for all but which of the following:

a) Gobelet

b) Single Guyot

c) Double Guyot

d) Vertical Shoot Positioning

3 / 5

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

a) 2 -3

b) 3 -12

c) 8 -20

d) 20 -30

4 / 5

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

a) They have very little permanent wood

b) They have one or two cordons of permanent wood

c) They can be spur pruned

d) They can be trellised

5 / 5

5. After vines are pulled, vineyard land is left fallow for how many years minimum?

a) 2

b) 3

c) 4

d) 5

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. 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

2 / 5

2. Blending may take place because:

a) A winery wants to create a house style

b) A winemaker wants to adjust the tannin level of a wine

c) A winemaker wants to make a more complex wine

d) All of the above

3 / 5

3. Which is the best method for ensuring microbiological 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

4 / 5

4. The effects of lees aging include all but which of the following?

a) The wine will have flavors of baking spice

b) The wine will have a richer texture

c) The wine will have flavors of bread and toast

d) The wine will have a fuller body

5 / 5

5. 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

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 these is not a way to make sweet wine?

a) Chaptalization

b) Addition of Süssreserve

c) Drying grapes on the vine

d) Drying the grapes after harvest

Chaptalization is the addition of sugar pre-fermentation to increase the final alcohol level of the wine

2 / 5

2. A New World wine labeled "Pinot Gris" will likely be made in the Alsatian style

a) True

b) False

3 / 5

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

a) Lees aging

b) Oak treatment

c) Malolactic conversion

d) All of the above

4 / 5

4. A New World wine labeled "Pinot Grigio" will likely be made in the Italian style

a) True

b) False

5 / 5

5. 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"

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. 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

2 / 5

2. Why is it tricky to extract color and tannin from Pinot Noir?

a) Because of its thin skins, there is little color and tannin to extract

b) It is prone to oxidation

c) The juice can easily be overworked causing the loss of primary aromas

d) Tannin and color can only be extracted during post-fermentation maceration

3 / 5

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

a) Oak

b) Concrete

c) Stainless Steel

d) Any of these

4 / 5

4. The mass of pulp and skins that rises to the top of a fermenting vat of wine is called:

a) The cap

b) The top

c) The pomace

d) The must

5 / 5

5. 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

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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