Wines Quiz 2 PDF

Lecture Week 4: Influence of Site **1. The canopy of a grapevine plays a crucial role in:** a\) Water absorption from the soil b) **Light energy capture for photosynthesis**1 c) Nutrient storage d) Anchoring the vine to the soil **2. Phylloxera, a significant threat to grapevines, is:** a\) A fu...

Lecture Week 4: Influence of Site **1. The canopy of a grapevine plays a crucial role in:** a\) Water absorption from the soil b) **Light energy capture for photosynthesis**1 c) Nutrient storage d) Anchoring the vine to the soil **2. Phylloxera, a significant threat to grapevines, is:** a\) A fungal disease b) A type of extreme weather c) **An insect that attacks grape roots**2 d) A nutrient deficiency **3. Terroir, a concept central to wine appreciation, encompasses:** a\) Only the soil composition of a vineyard b) The winemaker\'s skills and techniques c) **A region\'s climate, soils, and terrain, influencing wine taste**2 d) The price and market demand for a wine **4. For successful grape ripening, the average temperature ideally falls within the range of:** a\) Below 10°C b) **16°C - 21°C**3 c) 21.5°C - 25°C d) Above 25°C **5. Warm climate wines generally exhibit:** a\) High acidity and tart fruit flavors b) **More ripe fruit flavors and less acidity**4 c) A short growing season d) Green and herbaceous notes **6. Cool climate wines are typically characterized by:** a\) Low acidity and jammy fruit flavors b) A rapid drop in temperature from summer to fall, hindering grape ripening4 c) **Tart fruit flavors and higher acidity**5 d) Consistent temperatures throughout the growing season **7. The aspect of a vineyard refers to:** a\) The altitude of the vineyard b) The type of soil present c) **The direction the slope of the land faces**6 d) The proximity to large bodies of water **8. A maritime climate, often favorable for viticulture, is characterized by:** a\) Hot summers, cold winters, and little rainfall b) **Warm summers, moderate winters, higher than average rain, and a long growing season**7 c) Very little heat from the sun due to a northern aspect d) Dry conditions with annual rainfall not exceeding 400 liters Lecture Week 5: The Influence of Grape Varieties **9. Chardonnay, a widely planted grape variety, is known for:** a\) Its consistently bold and fruity flavors b) **Its versatility and range of styles, from lean and chalky to rich and oaky**8 c) Its strong herbal and grassy aromas d) Its delicate floral and honeyed notes **10. Unoaked Chardonnay often exhibits aromas of:** a\) Peach, mango, and vanilla b) Buttered toast, hazelnut, and spice c) **Green apple, pear, and citrus**9 d) Honeycomb, jasmine, and petrol **11. Oaked Chardonnay, particularly in the Burgundian style, commonly displays aromas like:** a\) Freshly cut grass and asparagus b) **Peach, mango, lemon, vanilla, butter, and toasted bread or nuts**9 c) Nectarine, apricot, and honey d) Flint, mineral, and saline **12. Malolactic fermentation, often employed in Chardonnay production, results in:** a\) Increased acidity and a sharper flavor profile b) **A creamier texture and buttery or yogurt notes**10 c) More pronounced herbal and vegetal characteristics d) A lighter body and more delicate mouthfeel **13. Sauvignon Blanc is celebrated for its:** a\) Rich, tropical fruit flavors and full body b) **Pungent \"green\" aromas, racy acidity, and light body**1112 c) Earthy, mushroomy, and forest floor notes d) Spicy, peppery, and smoky qualities **14. Riesling, originating from Germany, is recognized for:** a\) Its consistently dry and austere style b) Its muted aromas and subtle flavors c) **Its aromatic intensity, ranging from dry to sweet styles**1314 d) Its low acidity and soft texture **15. A distinctive aroma sometimes associated with Riesling is:** a\) Freshly cut grass b) **Petrol or petroleum wax**14 c) Cat pee d) Toasted coconut Lecture Week 7: Wine Label; Red and Rose Wines **16. Rosé wine production:** a\) Always involves blending red and white wines b) **Can utilize various methods, including direct press, maceration, and saignée**1516 c) Aims to extract maximum color and tannin from grape skins d) Typically results in wines with full body and high alcohol content **17. The direct press method for rosé yields wines that are generally:** a\) **Delicate in color and lighter in style**15 b) Darker in color with robust tannins c) Sweet and fruity with low acidity d) Characterized by savory, earthy flavors **18. The saignée method for rosé involves:** a\) Minimal skin contact and short maceration b) **Bleeding off a portion of juice from a red wine fermentation**15 c) Co-fermenting red and white grapes together d) Extended skin contact to extract maximum color **19. Red winemaking, unlike white winemaking, always includes:** a\) Malolactic fermentation b) Aging in oak barrels c) **Contact between the juice and grape skins during fermentation**16 d) Carbonic maceration **20. Cap management, a crucial aspect of red wine fermentation, refers to:** a\) Controlling the temperature of the fermenting juice b) **Managing the layer of grape skins that forms on top of the fermenting wine**17 c) Preventing oxidation during the winemaking process d) Adjusting the acidity levels of the wine **21. Pinot Noir, a grape of ancient origins, is:** a\) Easy to grow and resistant to disease b) Known for its deep color and powerful tannins c) **Often called the \"Heartbreak Grape\" due to its susceptibility to various challenges**18 d) A parent grape of Cabernet Sauvignon **22. Merlot, the second most planted grape globally, is:** a\) A parent grape of Pinot Noir b) Known for its intense \"green\" aromas c) **A half-sibling of Cabernet Sauvignon**19 d) Primarily grown in cool climate regions **23. Cabernet Sauvignon, a result of natural crossing:** a\) Is a parent grape of Shiraz/Syrah b) **Is a cross between Cabernet Franc and Sauvignon Blanc**20 c) Originated in Australia d) Produces light-bodied wines with low tannins **24. Shiraz, widely planted in Australia, is:** a\) **Also known as Syrah in other parts of the world**21 b) A parent grape of Merlot c) Characterized by delicate floral aromas d) Known for its high acidity and low color intensity