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. Which of the following about body is false?

a) Concentrated flavor intensity contributes to a wine's body

b) Body is the feeling of weight in a person's mouth

c) Sugar and Alcohol contribute to a wine's body

d) Acidity makes a wine's body feel lighter

2 / 5

2. If a student has evaluated a wine as balanced with complexity and a long length but lacking in intensity, what is the final evaluation of the wine?

a) Acceptable

b) Good

c) Very Good

d) Outstanding

3 / 5

3. If a wine is dominated by tertiary aromas, it's development is:

a) Youthful

b) Developing

c) Fully Developed

d) Past its best

4 / 5

4. When evaluating complexity, which of the following is most likely to be considered complex?

a) A Pinot Grigio from Alto Adige

b) A Pay's d'Oc Merlot aged with oak chips

c) A dry Alsatian Gewurztraminer

d) A Chardonnay from California's Central Valley

5 / 5

5. 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

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. 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

2 / 5

2. 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

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 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

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. 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

3 / 5

3. 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

4 / 5

4. Long term storage of wine should be between in which temperature range?

a) 7°C-12°C

b) 10°C-15°C

c) 13°C-18°C

d) 15°C-20°C

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 part of the grapevine is the reproductive organ?

a) Buds

b) Flowers

c) Berries

d) Tendrils

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. 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

4 / 5

4. Most European vines are grafted on American rootstocks

a) True

b) False

5 / 5

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

a) A crossing

b) A hybrid

c) A clone

d) A mutation

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 warm 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 grapevines must be grown between 30° and 50° from the equator in order to successfully ripen grapes

a) True

b) False

There are intervening factors that can affect a vine's ability to ripen grapes include altitude, aspect, soil, and ocean currents

3 / 5

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

a) Latitude

b) Altitude

c) Aspect

d) Large bodies of water

4 / 5

4. As altitude increases, what else happens?

a) Temperature increases

b) Temperature decreases

c) Rainfall increases

d) Rainfall decreases

5 / 5

5. Which of these is not a nutrient that is critical for vine growth?

a) Nitrogen

b) Oxygen

c) Phosphorous

d) Potassium

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. Another term for replacement cane pruning is:

a) Guyot

b) Bush vine

c) Gobelet

d) Vertical Shoot Positioning

2 / 5

2. When does budburst occur in the northern hemisphere?

a) March-April

b) September-October

c) November-December

d) January-March

3 / 5

3. 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

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. 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

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. Tannins are present all but in which components of a grape?

a) Skins

b) Seeds

c) Bloom

d) Stems

2 / 5

2. Oak aging can cause wines to gradually turn brown

a) True

b) False

3 / 5

3. 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

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 a bulk Merlot. At which temperature will she most likely ferment her wine?

a) 12°C

b) 18°C

c) 24°C

d) 30°C

A bulk Merlot is unlikely to be ageworthy and would not benefit from a warm ferment that encourages development of tertiary characteristics

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 producer is making wine from Sauvignon Blanc. Which of these vessels is she most likely to use for the fermentation?

a) Stainless steel

b) Concrete tanks

c) Oak

d) Glass demijohns

2 / 5

2. Riesling is susceptible to botrytis

a) True

b) False

3 / 5

3. What is the definition of racking?

a) Pumping wine from one vessel to another, leaving grape skins and pulp behind

b) Aging wines in oak barrels

c) Disturbing the lees to increase yeast autolysis

d) Stacking wines on racks in a wine cellar

4 / 5

4. 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

5 / 5

5. 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

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 keeps the grape skins in constant contact with the fermenting juice?

a) Punching down

b) Pumping over

c) Rack and return

d) Rotary Fermenters

3 / 5

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

a) Pinot Noir

b) Grenache

c) Cabernet Sauvignon

d) Syrah

4 / 5

4. What is the most common time frame for aging Cabernet Sauvignon?

a) Less than 12 months

b) 12-18 months

c) 18-36 months

d) 36 months or longer

5 / 5

5. Which cap management technique should only be used a maximum of 2 times during fermentation?

a) Punching down

b) Pumping over

c) Rack and return

d) Rotary Fermenters

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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