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. Haziness in wine is

a) Always a fault

b) Caused by fining and filtering agents

c) A sign that the wine is a blend of two or more grape varieties

d) Caused by particles suspended in the wine

2 / 5

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

a) Fruity flavors

b) Floral flavors

c) Herbaceous Flavors

d) Bitter Flavors

3 / 5

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

a) Primary

b) Secondary

c) Tertiary

d) Faults

4 / 5

4. 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

5 / 5

5. 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

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. 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

2 / 5

2. 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

3 / 5

3. 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

4 / 5

4. 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

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. 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

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 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

4 / 5

4. A muscadet 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. 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

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 main species of vine used for quality wine production is:

a) Vitis Riparia

b) Vitis Berlandieri

c) Vitis Vinifera

d) Vitis Labrusca

2 / 5

2. Most European vines are grafted on American rootstocks

a) True

b) False

3 / 5

3. The only cure for a phylloxera infestation in a vineyard is:

a) Spraying pesticides to kill phylloxera

b) Santizing vineyard soil before planting vines

c) Grafting vines onto phylloxera-resistant rootstocks

d) Avoiding planting vines in regions where phylloxera is present

4 / 5

4. The parts of the grapevine that powers photosynthesis are:

a) The roots

b) The flowers

c) The shoots

d) The leaves

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 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. 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

3 / 5

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

a) True

b) False

4 / 5

4. 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

5 / 5

5. If a vine has access to too much water, which of the following is true?

a) The vine will produce more grapes

b) The vine will produce more canopy

c) The vine will produce diluted grapes

d) The vine will produce fewer grapes

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. A winemaker uses homeopathic remedies to fertilize the soil in her vineyard. What type of agriculture is this winemaker most likely practicing?

a) Conventional

b) Sustainable

c) Organic

d) Biodynamic

3 / 5

3. When deciding whether to use mechanical harvest, a producer should consider:

a) The steepness of the slopes

b) The weather conditions

c) The availability of labor

d) All of the above

4 / 5

4. In which of the following regions are you most likely to see vines trained high?

a) Rioja

b) Barossa Valley

c) Rias Baixas

d) Southern Rhone

Wet regions have higher fungal risk so vines are often trained high to promote air circulation and decrease fungal risk

5 / 5

5. 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

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. 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

2 / 5

2. Oak aging can cause wines to gradually turn brown

a) True

b) False

3 / 5

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

a) Tartaric

b) Malic

c) Citric

d) Lactic

4 / 5

4. The effects of malolactic fermentation include all but which of the following?

a) Softer acidity in the finished wine

b) Flavors of butter and cream

c) 1-2% additional alcohol

d) Fuller body in the finished wine

5 / 5

5. Which of the following winemaking processes is optional?

a) Sorting

b) Crushing

c) Pressing

d) Fermentation

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. Fermentation of Pinot Grigio is likely to take place in which of the following types of vessels?

a) Stainless Steel

b) Concrete tanks

c) Oak Barrels

d) Any of these

2 / 5

2. Chardonnay responds positively to which of the following winemaking techniques:

a) Lees aging

b) Oak treatment

c) Malolactic conversion

d) All of the above

3 / 5

3. At which of the following temperatures is a Sauvignon Blanc most likely to be fermented?

a) 10°C

b) 14°C

c) 20°C

d) 26°C

4 / 5

4. 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"

5 / 5

5. Riesling is susceptible to botrytis

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. Which method of rosé winemaking is forbidden in the EU with the exception of the Champagne region?

a) Direct Pressing

b) Short Maceration

c) Blending

d) Carbonic Maceration

2 / 5

2. What is the purpose of blending red wines?

a) To enhance color

b) To adjust tannin levels

c) To increase flavor intensity

d) Any of these

3 / 5

3. After fermentation of a red wine is complete, which wine will be the most concentrated and tannic?

a) Free run wine

b) The first press fraction

c) The last press fraction

d) All pressings will be relatively equal

4 / 5

4. What is the global winemaking trend in regards to oak use on red wines?

a) Age premium red wines in small new oak barrels

b) Age premium red wines in stainless steel

c) Age premium red wines in vessels of various sizes, ages, and materials

d) Age premium red wines in glass demijohns

5 / 5

5. 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.

Your score is

The average score is 70%

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