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 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

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

a) True

b) False

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. An important component for balance in sweet wines is

a) Acidity

b) Tannin

c) Alcohol

d) High Flavor Intensity

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. Red wine should never be paired with fish.

a) True

b) False

2 / 5

2. 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

3 / 5

3. 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

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. 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

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. 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

2 / 5

2. Which wines need to be stored on their side?

a) Wines sealed with a cork

b) Wines sealed with a screwcap

c) Both of the above

d) None of the above

3 / 5

3. If you are pouring wine into 250ml glasses, how many glass will you be pouring?

a) 3

b) 4

c) 5

d) 6

4 / 5

4. 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

5 / 5

5. 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

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

a) A crossing

b) A hybrid

c) A clone

d) A mutation

2 / 5

2. 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

3 / 5

3. 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

4 / 5

4. Phylloxera is:

a) An insect

b) A fungus

c) A microscopic worm

d) A virus

5 / 5

5. Cabernet Sauvignon's parents are Cabernet Franc and Sauvignon Blanc. That means Cabernet Sauvignon 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. 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. Continentality is defined by:

a) Wine regions that have a high average temperature during the growing season

b) Wine regions that have a high average temperature all year

c) Wine regions that have a large difference in temperatures between the hottest and coldest months

d) Wine regions that have a large difference in temperatures between day and night

4 / 5

4. Ocean currents have the following effects on wine regions:

a. They cool wine regions that are otherwise too hot for quality viticulture

b. They warm wine regions that are otherwise too cool for quality viticulture

c. They decrease continentality

a) a and c only

b) b and c only

c) a only

d) a, b, and c

5 / 5

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

a) True

b) False

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. 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

2 / 5

2. The environmental factors to consider when choosing a site for a vineyard include all but which of the following:

a) Average temperature during the growing season

b) Availability of a suitable workforce

c) Soil fertility

d) The average number of sunlight hours

The availability of a workforce is a business consideration, not an environmental factor

3 / 5

3. Which of the following is not true in regards to vine viruses?

a) They can be spread by cuttings

b) They can be spread by nematodes

c) They can be treated with anti-viral sprays

d) They are highly contagious and persistent

4 / 5

4. Which of the following is not a business consideration a producer may make when choosing a vineyard site?

a) The proximity of the potential vineyard to a water supply

b) The availability of a suitable workforce

c) The average number of sunlight hours

d) The potential accessibility of machinery

The average number of sunlight hours is an environmental factor, not a business consideration

5 / 5

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

a) July-September

b) March-May

c) September-October

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 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

2 / 5

2. 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

3 / 5

3. 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

4 / 5

4. 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

5 / 5

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

a) Skins

b) Seeds

c) Bloom

d) Stems

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. Riesling is susceptible to botrytis

a) True

b) False

2 / 5

2. Grape must with a very high sugar content usually results in a low alcohol wine. Why?

a) Because the yeast doesn't have enough nutrients to complete the fermentation before dying off

b) Because the yeast ferments to alcohol levels above 15% which is toxic to the yeast, causing it to die before all the sugar is fermented

c) Because the yeast starts fermentation and then struggles to survive in a very sugary environment

d) Because high sugar grape musts are infected with noble rot which is toxic to yeast, preventing it from fermenting the wine to dryness

3 / 5

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

a) Fermentation

b) Pressing

c) Clarification

d) Racking

4 / 5

4. Chardonnay from Burgundy has a typicity of style

a) True

b) False

5 / 5

5. 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

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. What type of yeast is a producer of high-volume wine most likely to use?

a) A commercial yeast because they want to encourage certain flavors, specifically fruity flavors

b) A commercial yeast so the producer can be certain the wine is fermented to dryness

c) The ambient yeast so the final wine is representative of the location where the grapes were grown

d) The ambient yeast so the wines have complex and interesting flavors

2 / 5

2. Why is a hot, dry climate suitable for grapes grown for the production of bulk wine?

a) Because the grape varieties used for bulk wine tend to retain their acidity, despite hot temperatures

b) Because tartaric acid may be added to the wine to adjust acidity levels

c) Because this type of climate encourages high levels of sugar development which is key to the style of bulk wines

d) Because it naturally ripens grapes to the ideal level of balance for bulk wines

3 / 5

3. Which of the following is true about Merlot?

a) It buds and ripens earlier than Cabernet Sauvignon

b) It is a high tannin grape variety

c) It is only suitable for inexpensive, high-volume production

d) It is known for its floral complexity

4 / 5

4. If the cap is left to float on top of the fermenting must without any manipulation:

a) A lot of color, tannin, and flavor will be extracted into the wine

b) Very little color, tannin, and flavor will be extracted into the wine

c) The fermenting must will be protected from oxygen ingress

d) The finished wine will develop sediment over time

5 / 5

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

a) Oak

b) Concrete

c) Stainless Steel

d) Any of these

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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