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. The best environment for tasting includes:

a) An area with good natural lighting

b) A palate freshly brushed with toothpaste

c) A room that has recently been cleaned with bleach

d) A palate after drinking a cup of coffee

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. When evaluating a white wine, a student tilts his glass to a 45° and notes a hint of orange around the rim. He should therefore describe the color as:

a) Lemon

b) Gold

c) Amber

d) Brown

4 / 5

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

a) True

b) False

5 / 5

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

a) Primary

b) Secondary

c) Tertiary

d) Faults

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 acidity in food?

a) It decreases the perception of body in wine

b) It decreases the perception of acidity in wine

c) It decreases the perception of sweetness in wine

d) It decreases the perception of fruitiness in wine

2 / 5

2. 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

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. Which two components in food make wines taste "softer"?

a) Salt and Acid

b) Sweetness and Umami

c) Salt and Sweetness

d) Acid and Umami

5 / 5

5. 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

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 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

2 / 5

2. 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

3 / 5

3. 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

4 / 5

4. 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

5 / 5

5. A Chianti Classico Riserva 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. 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

2 / 5

2. 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

3 / 5

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

a) A crossing

b) A hybrid

c) A clone

d) A mutation

4 / 5

4. 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

5 / 5

5. Which part of the grapevine is the reproductive organ?

a) Buds

b) Flowers

c) Berries

d) Tendrils

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 amount of heat in a growing season is the defining factor in determining whether a grape can successfully ripen in a certain region

a) True

b) False

2 / 5

2. 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

3 / 5

3. 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

4 / 5

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

a) True

b) False

5 / 5

5. 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

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. When does budburst occur in the northern hemisphere?

a) March-April

b) September-October

c) November-December

d) January-March

2 / 5

2. 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

3 / 5

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

a) 2 -3

b) 3 -12

c) 8 -20

d) 20 -30

4 / 5

4. In vines per hectare, what is the typical planting density in commerical vineyards?

a) 0-1000

b) 500-5000

c) 1000-10000

d) 10000-20000

5 / 5

5. Another term for an untrellised vine is:

a) Guyot

b) Bush vine

c) Pergola

d) Vertical Shoot Positioning

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 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

2 / 5

2. 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

3 / 5

3. 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

4 / 5

4. A winemaker purchases a group of used barrels that have already been used to age wine four times. What is the most likely reason for this?

a) She is making a Syrah that will be enhanced by the vanilla flavors imparted by the barrel

b) She is making a Gewurztraminer and wants to reduce the aromatics

c) She is making a Chardonnay that she wants to develop flavors of hazelnut and caramel

d) Her Merlot crop was overripe and she wants to reduce its flavor intensity

5 / 5

5. Pressing is best described as:

a) Breaking the grape skins to release free run juice

b) Separating the grape solids from the liquid

c) Removing the grape stems

d) Separating the wine into fractions

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. 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

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. Which of the following grape varieities is likely to undergo extended lees aging after fermentation?

a) Sauvignon Blanc

b) Riesling

c) Chardonnay

d) None of these

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. Grape sugars can be concentrated by drying the grapes on the vine or after picking

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. More tannins will be extracted if:

a) They are in a high-sugar solution

b) They are in a high-alcohol solution

c) They are in a high-acid solution

d) They are exposed to higher levels of oxygen

2 / 5

2. When undergoing carbonic maceration, grapes reach what percent alcohol before the skins break?

a) 2%

b) 4%

c) 6%

d) 8%

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. What is cold soaking?

a) Chilling grapes to prevent oxidation before crushing

b) Chilling finished wine to force the formation of tartrate crystals

c) Macerating the grapes at a cold temperature before fermentation begins

d) Macerating the grapes at a cold temperature after fermentation is complete

5 / 5

5. Grenache typically dominates blends from:

a) Rioja

b) Southern Rhone

c) California

d) Burgundy

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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