1. 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?

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. If a wine has only primary and secondary aromas, it’s development is:

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

1. Which of the following is not true regarding chili heat 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 is true about Umami in food?

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

1. The correct order of steps for opening a bottle of still wine is:

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

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

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

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

1. Phylloxera is:

2. If a grape variety has a Vitis Vinifera parent and a Vitis Rupestris parent, that variety is:

3. How many varieties of vitis vinifera are there?

4. Most European vines are grafted on American rootstocks

5. Cabernet Sauvignon’s parents are Cabernet Franc and Sauvignon Blanc. That means Cabernet Sauvignon is:

1. A wine region has warm summers and moderate winters with steady rainfall throughout the year. This climate can be described as:

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

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

4. 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:

5. Ocean currents have the following effects on wine regions:

a. They cool wine regions that are otherwise too hot for quality viticulture

b. They warm wine regions that are otherwise too cool for quality viticulture

c. They decrease continentality

1. When does budburst occur in the northern hemisphere?

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

3. How many buds are retained on a cane that has been cane pruned?

4. A winemaker uses homeopathic remedies to fertilize the soil in her vineyard. What type of agriculture is this winemaker most likely practicing?

5. How many buds are retained on a cane that has been spur pruned?

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

2. The effects of lees aging include all but which of the following?

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

4. Blending may take place because:

5. Different species of oak can impart different flavors onto a wine

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

2. A wine producer wants to make a high-volume Chardonnay with flavors of ripe lemon, green apple, and vanilla. What is the best option for post-fermentation maturation for this wine?

3. The optimal fermentation temperature range for white wines is between:

4. All but which of the following wines are made using botrytis cinerea

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

1. Red wines are generally fermented at higher temperatures than white wines. Why?

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

3. Carbonic maceration is effective at minimizing extraction of:

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

5. What is the classic flavor of Syrah?