1. Haziness in wine is

2. When unsure how to evaluate a characteristic of a wine, one should always default to “Medium”

3. 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?

4. Which of the following about tannin is false?

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

1. Which one of these is incorrect about sweetness in food?

2. Which of the following is true about acidity in food?

3. Which of the following is not considered a classic food and wine pairing?

4. Which of the following components is considered low-risk when pairing with wine?

5. Which of the following is true about Umami in food?

1. A white Burgundy should be served in which of the following temperature ranges?

2. A Canadian icewine should be served in which of the following temperature ranges?

3. Young wines never need to be decanted

4. If you are pouring wine into 250ml glasses, how many glass will you be pouring?

5. Older wines may throw a deposit and therefore need to be decanted

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

2. The parts of the grapevine that contains next year’s shoots, leaves, and tendrils are:

3. Head grafting is used:

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

5. Which of the following is true about clones?

1. Which of the following is not effective in protecting vines from spring frost?

2. Which of these is not a nutrient that is critical for vine growth?

3. A wine region has a low temperature difference between the hottest and coldest months of the year with very little rainfall during the growing season. This climate can be described as:

4. The average growing season temperature of a moderate climate is:

5. The best soils for grapegrowing contain which of the following soil particles:

1. When does budburst occur in the southern hemisphere?

2. Which of the following is not true in regards to bacterial infections?

3. In which of the following regions are growers most likely to have bush vines?

4. The environmental factors to consider when choosing a site for a vineyard include all but which of the following:

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

1. Wines sealed with a screwcap are typically poorer in quality than wines sealed with a natural cork

2. What is the species of yeast used to ferment grape sugars into alcohol?

3. Sulfur dioxide is often used in winemaking as an antiseptic. What does that mean?

4. Which is the best method for ensuring tartrate stability?

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

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

2. Grape must with a very high sugar content usually results in a low alcohol wine. Why?

3. A winemaker can make a wine sweet by using all but which of the following methods?

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?

5. At which of the following temperatures is a Chardonnay destined for oak aging most likely to be fermented?

1. More tannins will be extracted if:

2. Which method of rosé winemaking makes the most delicately colored wines?

3. Producers of high-volume red wines typically fine and filter their wines before bottling

4. Why is it tricky to extract color and tannin from Pinot Noir?

5. The optimal fermentation temperature range for red wines is between: