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 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

2 / 5

2. 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

3 / 5

3. 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

4 / 5

4. 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

5 / 5

5. Which of the following about alcohol is false?

a) Alcohol causes a person's mouth to water

b) Alcohol contributes to body

c) Alcohol causes a burning sensation

d) Alcohol is thick and viscous

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 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

2 / 5

2. 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

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. Red wine should never be paired with fish.

a) True

b) False

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

a) True

b) False

2 / 5

2. Young wines never need to be decanted

a) True

b) False

Some young wines will benefit from aeration therefore should be decanted

3 / 5

3. An Australian Shiraz 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

4 / 5

4. 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

5 / 5

5. 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

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. 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. If a grape variety has a Vitis Vinifera parent and a Vitis Rupestris parent, that variety is:

a) A crossing

b) A hybrid

c) A clone

d) A mutation

4 / 5

4. Permanent wood is trimmed every year during winter pruning

a) True

b) False

5 / 5

5. 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

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. 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

2 / 5

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

a) Nitrogen

b) Oxygen

c) Phosphorous

d) Potassium

3 / 5

3. As altitude increases, what else happens?

a) Temperature increases

b) Temperature decreases

c) Rainfall increases

d) Rainfall decreases

4 / 5

4. 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

5 / 5

5. 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

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

a) Gobelet

b) Single Guyot

c) Double Guyot

d) Vertical Shoot Positioning

2 / 5

2. When do veraison and berry ripening occur in the northern hemisphere?

a) July-September

b) March-May

c) September-October

d) January-March

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. The main difference between a head trained vine and a cordon trained vine is:

a) The number of buds that are retained for the following year

b) The location of the canopy

c) The amount of permanent wood

d) The ability to use a trellis system

5 / 5

5. When does budburst occur in the southern hemisphere?

a) March-April

b) September-October

c) November-December

d) January-March

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. Wines sealed with a screwcap are typically poorer in quality than wines sealed with a natural cork

a) True

b) False

3 / 5

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

a) True

b) False

4 / 5

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

a) Tartaric

b) Malic

c) Citric

d) Lactic

5 / 5

5. 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

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. Chardonnay should only be fermented at cool temperatures

a) True

b) False

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. A wine producer wants to make a high-volume Chardonnay with flavors of ripe lemon, green apple, and vanilla. What is the best option for post-fermentation maturation for this wine?

a) Aging the wine in small, new oak barrels

b) Aging the wine in small, used oak barrels

c) Aging the wine in a stainless steel that contains oak staves

d) Aging the wine in epoxy-lined concrete tanks

4 / 5

4. White wines may be clarified before fermentation because:

a) Their pale color makes sediment more apparent than in red wines

b) White wines that have residual sugar have a higher microbiological risk that is reduced by clarification

c) To improve clarity and stability of the wine

d) All of these

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. Which of the following is not true about Cabernet Sauvignon?

a) It is thick skinned

b) It has high levels of tannin

c) It is early ripening

d) It can struggle to ripen in cool climates or in cool years

2 / 5

2. 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

3 / 5

3. What is the classic flavor of Syrah?

a) Black plum

b) Blackcurrant

c) Black Pepper

d) Black Olive

4 / 5

4. Yeast cannot survive at temperatures higher than:

a) 15°C

b) 25°C

c) 35°C

d) 45°C

5 / 5

5. 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

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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