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

a) Primary

b) Secondary

c) Tertiary

d) Faults

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 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

4 / 5

4. When evaluating the finish of a wine, you should not consider:

a) Fruity flavors

b) Floral flavors

c) Herbaceous Flavors

d) Bitter Flavors

5 / 5

5. 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

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 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

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 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

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. Red wine should never be paired with fish.

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

a) 3

b) 4

c) 5

d) 6

2 / 5

2. 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

3 / 5

3. 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

4 / 5

4. In regards to decanting an older wine that has thrown a deposit, which one of these is not true?

a) A decanting basket should be used if available

b) The bottle should be inverted momentarily to loosen the sediment

c) A light should be used while pouring into the decanter to avoid pouring sediment out of the bottle

d) The cork should be removed gently as it may crumble

5 / 5

5. 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

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 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

2 / 5

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

a) Vitis Riparia

b) Vitis Berlandieri

c) Vitis Vinifera

d) Vitis Labrusca

3 / 5

3. 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

4 / 5

4. A cutting of Pinot Noir is planted in a vine nursery and grows it owns roots. The new Pinot Noir plant is:

a) A crossing

b) A hybrid

c) A clone

d) A mutation

5 / 5

5. Permanent wood is trimmed every year during winter pruning

a) True

b) False

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. 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

2 / 5

2. The average growing season temperature of a cool 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

3 / 5

3. 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

4 / 5

4. 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

5 / 5

5. As altitude increases, what else happens?

a) Temperature increases

b) Temperature decreases

c) Rainfall increases

d) Rainfall decreases

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. Grey rot and Noble rot are caused by the same fungus

a) True

b) False

2 / 5

2. When does winter dormancy occur in the southern hemisphere?

a) March-April

b) September-October

c) July-September

d) November-December

3 / 5

3. When does winter dormancy occur in the northern hemisphere?

a) March-April

b) September-October

c) December-March

d) November-December

4 / 5

4. What is a nematode?

a) An aphid that feeds on the roots of a vine

b) A microscopic worm that feeds on the roots of vines

c) A vine virus

d) A mammal that feeds on grapes

5 / 5

5. 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

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. Which of the following barrel sizes would have the greatest oxidative effect on wine?

a) A 60 liter Hungarian Oak cask

b) A 225 liter French barrique

c) A 500 liter Slovenian Butt

d) A 1000 liter American Tun

2 / 5

2. 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

3 / 5

3. 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

4 / 5

4. Oxygen exposure during winemaking is always negative

a) True

b) False

Wines aged in oak are slowly exposed to oxygen over time which softens tannins and adds complexity to the wine

5 / 5

5. Which of the following barrel sizes would have the least oxidative effect on wine?

a) A 60 liter Hungarian Oak cask

b) A 225 liter French barrique

c) A 500 liter Slovenian Butt

d) A 1000 liter American Tun

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 Bordeaux producer has just harvested a ripe crop of Semillon. What is she most likely to blend the Semillon with?

a) Sauvignon Blanc to balance the Semillon's lack of acidity

b) Muscadelle to add floral complexity

c) Sauvignon Blanc to create a house style

d) The Semillon is unlikely to be blended

2 / 5

2. White winemaking must be done using whole bunches

a) True

b) False

3 / 5

3. The optimal fermentation temperature range for white wines is between:

a) 5°C-15°C

b) 12°C-22°C

c) 14°C-26°C

d) 20°C-32°C

4 / 5

4. After fermentation, a white wine producer can do which of the following: a. Mature the wine in oak b. Mature the wine in stainless steel c. Rest the wine on its lees to develop tertiary character d. Encourage malolactic fermentation

a) a, c, and d

b) b, c, and d

c) a, b, and c

d) Any of these

5 / 5

5. Chardonnay from Burgundy has a typicity of style

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. "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

2 / 5

2. 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

3 / 5

3. 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.

4 / 5

4. What is unique about intracellular fermentation

a) Only whole, uncrushed berries are used

b) Alcohol is created without the use of yeast

c) Only cultured yeast may be used

d) Only ambient yeast may be used

5 / 5

5. 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