1. If a wine has a light acid structure and only primary aromas, what is it’s potential for aging?

2. 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?

3. The sweetness level of a Sauternes is:

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

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

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

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

3. Red wine should never be paired with fish.

4. Which of the following is true regarding salt in food:

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

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

2. Long term storage of wine should be between in which temperature range?

3. A Chianti Classico Riserva should be served in which of the following temperature ranges?

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

5. A vacuum system works by:

1. Which of the following is true about clones?

2. Different varieties of vitis vinifera can vary in all but the following ways:

3. Vines used for winemaking can be propagated by:

a. Planting seeds

b. Cutting

c. Layering

4. Phylloxera is:

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

1. 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:

2. The average growing season temperature of a hot climate is:

3. As altitude increases, what else happens?

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

5. Increased cloud cover decreases a region’s diurnal range

1. Which of the following is not a winemaker’s goal when growing grapes?

2. The main difference between a head trained vine and a cordon trained vine is:

3. Pruning is best described as:

4. Legal requirements for organic agriculture vary by region; however, all organic certifications have one common factor. What is it?

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

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

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

3. A winemaker is producing a Gran Reserva Rioja. At which temperature will she most likely ferment her wine?

4. A winemaker hand harvests her grapes at night when temperatures are cooler. Why mights she do that?

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

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

2. Chardonnay should only be fermented at cool temperatures

3. Riesling is susceptible to botrytis

4. Which of the following is at the highest risk of microbiological instability?

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

1. Grenache typically dominates blends from:

2. The main difference between red and white winemaking is the time that grapes are pressed

3. Which cap management technique is most extractive?

4. How will high-volume red wines differ from premium red wines?

5. A winemaker in the Rhone valley is preparing to ferment his Grenache grapes for a wine that will be labeled Cotes du Rhone. What fermentation temperature is he likely to use?