Level 2 Test General & Vocabulary

1. Terroir is how a particular region’s Vine, ______, soils and human management affect the taste of wine.

2. Wine grapes from______ generate higher sugar levels

3.______ A growth stage of wine after the dormancy and before the flowering.

4. Véraison is when the grapes have finished growing and start to ______ .

5.______ is made up of tiny particles that tend to store water for a longer period of time . Regions: Barossa Valley, Pomerol

6.______ is formed from the decomposed bodies of fish and other organic material which once lived in the ancient seabed.

7. The main components in the ______ are: coloring matter (red and yellow pigments), tannins, aromatic substances, and potassium and other minerals.

8. The seeds are rich in ______ which is extracted during fermentation (in red wines).

9. Fermentation requires the action of ______, to convert the sugars to alcohol.

10. Just after ______, some white wines go through a process called malolactic fermentation

11. From the ______ depends the tannic and aromatic framework of a red wine.

12. ______ : must is circulated from the bottom of the tank up and over the cap (Winemaking)

13. ______ : suck air into your mouthful of wine while your teeth are closed – retro nasal (Wine testing)

14. By swirling the wine, it spreads the wine around the surface of the glass and will release the ______

15. Clarity of the wine falls into two categories: clear or ______

16. Intensity of colour falls into three categories: pale, medium or ______

17. In young wines, initially tasters will experience what is known as ______ aromas. These early scents come predominantly from the fruits.

18. Some of the more easily recognizable tertiary aromas include tobacco, truffle, ______

19. Basic Wine Characteristics are ______.

20. What is wine high in when it is described as tart?

21. Mendoza has vineyards around 4,000 feet above sea level. The high elevation gives Malbec ______ acidity due to ______ nighttime temperatures.

22. Rain during ______ can lead to poor fruit-set, also known as coulure in French, which can impact harvest size and also quality further down the line.

23. Soil affects the characteristics of wine grape through their supply of ______ to grapevines

24. The ______ content of the juice of ripe grapes varies between 150 to 250 g/L

25. Ageing on the lees adds ______to the wine

26. Malolactic fermentation, contributes to the successful evolution of the wine by reducing its ______ .

27. These seven steps ______ will help you learn how to be a thorough wine taster in no time (in correct order)

28. ______ : technical term used to refer to the coating left on the side of a glass by red wine once it has been swirled around

29. When a wine is referred to as green : ______

30. Tannin makes your tongue ______