1. What is the purpose of the Systematic Approach to Tasting

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?

3. When evaluating a white wine, a student tilts her glass to a 45° and notes that the color of the wine at the core of the glass extends almost to the rim. She should therefore describe the color intensity as:

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

5. Aromas of fruit, flowers, and herbs are considered:

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

2. Which of the following is not true regarding chili heat in food?

3. The best potential food and wine pairings occur when wines from a certain region are paired with foods from that region.

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

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

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

2. A Fino Sherry should be served in which of the following temperature ranges?

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

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

5. In regards to opening a bottle of sparkling wine, which of the following is incorrect?

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

2. The main species of vine used for quality wine production is:

3. Most European vines are grafted on American rootstocks

4. Phylloxera is:

5. Which of the following is true about one year old wood on a grapevine?

1. The leaves of a grapevine use sunlight to convert what into glucose?

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

3. Which of the following factors does not affect sunlight?

4. Continentality determines the length of a wine region’s growing season

5. Which of the following components is typically always available to grapevines naturally in the vineyard to support growth?

1. Which of the following is not a business consideration a producer may make when choosing a vineyard site?

2. Which of the following pruning methods occurs during winter pruning?

3. A producer is planting a vineyard in an area with nutrient-poor soils and high levels of rainfall. Which of the following would be the most suitable planting density in vines per hectare?

4. All of the following can affect a vine’s yield except:

5. A producer is planting a vineyard in an area with nutrient-poor soils and low levels of rainfall. Which of the following would be the most suitable planting density in vines per hectare?

1. Tannins are present all but in which components of a grape?

2. A winemaker is producing a bulk Merlot. At which temperature will she most likely ferment her wine?

3. Which of the following barrel sizes would have the least oxidative effect on wine?

4. Which of the following vessels is most difficult to keep clean?

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

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. White winemaking must be done using whole bunches

4. Riesling is suitable for making wines in a wide variety of sweetness levels for which of the following reasons?

5. A Bordeaux producer has just harvested a ripe crop of Semillon. What is she most likely to blend the Semillon with?

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

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

3. “A small quantity of red wine is added to a white wine” best describes which rosé winemaking method?

4. “Black grapes crushed and pressed in the same way as red wine” best describes which rosé winemaking method?

5. Which cap management technique is most extractive?