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 sweetness level of a Sauternes is:

a) Dry

b) Medium-Sweet

c) Sweet

d) Luscious

2 / 5

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

a) Acceptable

b) Good

c) Very Good

d) Outstanding

3 / 5

3. 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

4 / 5

4. If a wine has only primary and secondary aromas, it's development is:

a) Youthful

b) Developing

c) Fully Developed

d) Past its best

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. 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 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. 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 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

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. If you are pouring wine into 125ml glasses, how many glass will you be pouring?

a) 3

b) 4

c) 5

d) 6

3 / 5

3. A Fino Sherry 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 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. 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 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. Vitis vinifera is native to:

a) Eurasia

b) North America

c) South America

d) Oceania

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. A variety is considered a hybrid if one of its parent varieties is Vitis Vinifera and the other parent variety is:

a) Vitis Vinifera

b) Any North American Vitis variety

c) Any Vitis variety other than Vitis Vinifera

d) All of the above

5 / 5

5. 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

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 moderate 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. Diurnal range 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

3 / 5

3. 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

4 / 5

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

a) True

b) False

5 / 5

5. 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

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 an untrellised vine is:

a) Guyot

b) Bush vine

c) Pergola

d) Vertical Shoot Positioning

2 / 5

2. Which of the following regions has the highest risk of fungal infection?

a) Bordeaux

b) Alsace

c) Mendoza

d) Rioja

3 / 5

3. Which of the following is not true about cordon trained vines?

a) They have very little permanent wood

b) They have one or two cordons of permanent wood

c) They are usually spur pruned

d) They can be trellised

4 / 5

4. 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

5 / 5

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

a) Gobelet

b) Single Guyot

c) Double Guyot

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. A producer in the Rheingau decides to add rectified concentrated grape must to his grape juice. What is the most likely reason for that?

a) To increase the sweetness of the final wine

b) To increase the alcohol level of the final wine

c) To decrease the sweetness level of the final wine

d) To decrease the alcohol level of the final wine

2 / 5

2. 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

3 / 5

3. 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

4 / 5

4. 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

5 / 5

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

a) Tartaric

b) Malic

c) Citric

d) Lactic

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

a) Fermentation

b) Pressing

c) Clarification

d) Racking

2 / 5

2. Grape varieties that have pronounced aromas and flavors are called aromatic varieties

a) True

b) False

3 / 5

3. Which of these varieties is most likely to be handled protectively during winemaking?

a) Syrah

b) Chardonnay

c) Riesling

d) Cabernet Sauvignon

4 / 5

4. Some of the best sweet wines of the world are made using a fungus called botrytis cinerea

a) True

b) False

5 / 5

5. An Alsatian producer is making Gewurztraminer. Which of the following things is she most likely to do before fermentation?

a) Crush the grapes to separate the free run juice and then press the remaining mass of grapes to extract the remaining juice

b) Put whole bunches of uncrushed grapes in the press and gently press the entire mass

c) Cold macerate the grapes for a few hours

d) Cold macerate the grapes for a few days

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 cap management technique is most extractive?

a) Punching down

b) Pumping over

c) Rack and return

d) Rotary Fermenters

2 / 5

2. What is the classic flavor of Merlot?

a) Black plum

b) Blackcurrant

c) Black Pepper

d) Black Olive

3 / 5

3. Which grape varieties are typically blended with Pinot Noir?

a) Cabernet Sauvignon

b) Syrah

c) Local varieties from wherever the Pinot Noir is grown

d) Pinot Noir is rarely blended

4 / 5

4. Semi-carbonic maceration uses only whole, uncrushed grapes

a) True

b) False

5 / 5

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

a) 2%

b) 4%

c) 6%

d) 8%

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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