1. The best environment for tasting includes:

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

3. The sweetness level of a Rutherglen Muscat is:

4. An important component for balance in sweet wines is

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?

1. Red wine should never be paired with fish.

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

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

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

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

1. A vacuum system works by:

2. A Chianti Classico Riserva 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 125ml glasses, how many glass will you be pouring?

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

1. Clonal selection is most likely to occur in which of the following situations:

2. Permanent wood is trimmed every year during winter pruning

3. A cutting of Pinot Noir is planted in a vine nursery and grows it owns roots. It is later discovered that the new plant is more resistant to nematodes than the original plant. The new Pinot Noir plant is:

4. Most European vines are grafted on American rootstocks

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

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

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

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

5. All grapevines must be grown between 30° and 50° from the equator in order to successfully ripen grapes

1. 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?

2. Which of the following is not true about cordon trained vines?

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

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

5. Quality wines can be made from grapes regardless of whether they are hand harvested or machine harvested

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

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

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

4. Which of the following best illustrates Chaptalization?

5. A winemaker wants to clarify his wine in a very gentle way. Which method should he use for clarification?

1. Chardonnay should only be fermented at cool temperatures

2. Cooler fermentation temperatures will do which of the following?

3. A winemaker wants to minimize the amount of contact his Chardonnay grape must has with its skins. How is he most likely to proceed?

4. Which of these is not a way to make sweet wine?

5. A customer requests a sweet Riesling. Which of the following would you recommend?

1. Which grape variety is least likely to undergo post-fermentation maceration?

2. 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?

3. Which of the following is not true about Cabernet Sauvignon?

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

5. Which method of whole bunch fermentation does not involve the use of CO2?