Deck 3: Viticulture: Outside in the Vineyard

Question 1

Typically, Pinot Noir that is intensely "fruit forward" versus one that is "earth and spice" could possibly mean that the first wine has experienced?

A) Hang-time
B) an Old World focused
C) All of the above
D) None of the above

Answer 1

Hang-time

Question 2

Which of the following is the most important for making wine?

A) Vitis vinifera
B) Vitis labrusca
C) Vitis riparia
D) Vitis Rotundifolia

Answer 2

Vitis vinifera

Question 3

In cooler climates, grapes tend to produce

A) less acid and more sugar
B) less alcohol
C) less sugar and more acid
D) both b and c

Answer 3

both b and c

Question 4

Viticulture is the science of?

A) Making wine
B) Making oak barrels
C) Growing grapes
D) Growing wine

Question 5

The classic soil type associated with Riesling in Germany is

A) Gravel
B) Granite
C) Limestone
D) Slate

Question 6

As grapes remain on the vine and ripen, the acid levels increase and sugar levels decrease.

Question 7

Pruning of grape vines can take place to produce a lesser yield, yet higher quality concentrated grapes.

Question 8

Phylloxera is a tiny bug that attacks the roots of the vinifera grape vine destroying its' ability to absorb nutrients and ultimately its ability to produce fruit.

Question 9

Explain what being "green" friendly means. Identify and explain some different approaches that a grape grower can incorporate.

Question 10

Identify at least 2 common vineyard hazards and some possible solutions for dealing with them.

Question 11

Generally, when smelling wines from the Old World, they commonly display less overt fruit components than wines from the New World. What are the reasons for this?