WINE CHARACTERISTICS EXAM 2025|150 QUESTIONS
WITH 100% ACCURATE SOLUTIONS
1. Describe the importance of releasing the cork slowly when opening a
bottle of sparkling wine.
Releasing the cork slowly helps to safely release pressure and
preserve the bubbles.
Releasing the cork allows the wine to breathe immediately.
Releasing the cork prevents the wine from spilling.
Releasing the cork quickly enhances the flavor of the wine.
2. Describe the significance of proper pronunciation in the context of wine
tasting and appreciation.
Proper pronunciation is irrelevant in wine tasting.
Proper pronunciation is only important for sommeliers.
Proper pronunciation enhances communication and shows
respect for the wine culture.
Proper pronunciation only matters in written communication.
3. Which of the following most accurately describes a dry wine?
a wine to which sulphites have been added
a wine that is low in alcohol
a wine that is high in tannins
a wine in which most of the fermentable sugars have been
consumed by yeast during fermentation
4. Describe the main characteristics that define a rosé wine, particularly in
relation to White Zinfandel.
, Rosé wine, such as White Zinfandel, is known for its pink hue,
light body, and often fruity flavors, which are derived from
limited skin contact during fermentation.
Rosé wine is made exclusively from white grapes.
Rosé wine is a type of fortified wine with high alcohol content.
Rosé wine is typically full-bodied and has a deep red color.
5. If a wine enthusiast mispronounces Châteauneuf-du-Pape during a
tasting event, how might it affect their experience?
It will only affect their ability to order wine.
It will make them more popular among wine enthusiasts.
It will have no effect on their experience.
It may lead to misunderstandings or a lack of credibility among
peers.
6. If a winemaker wants to create a white wine from a black grape variety,
which step must they prioritize during the winemaking process?
Blending with other white wines for sweetness
Aging the wine in oak barrels for flavor
Separating the skins from the juice before fermentation
Fermenting the grapes with their skins for color
7. Which grape variety is used for red wines from the Côte d'Or (Burgandy)?
Pinot Noir
Riesling
Cabernet Sauvignon
Sauvignon Blanc
,8. In which country is Riesling primarily produced?
Germany
France
Spain
Italy
9. If a restaurant is planning a wine pairing menu that includes a dish with
strong umami flavors, which type of wine would be most appropriate to
complement the meal?
A fortified wine like Port
A rosé wine
A sparkling wine like Prosecco
A dry white wine like Chablis
10. Wine is generally about ____ alcohol by volume.
1%
24%
4%
12%
11. The wines of Chablis are
Crisp white wines that are high in acidity.
Mostly red, although some whites are also cultivated.
Long-lived, requiring many years to reach full maturity.
Generally aged in new oak barrels.
12. What is the first step in the process of making rosé wines?
, Fermentation
Aging
Bottling
Crushing
13. The majority of the world's vineyards are planted:
As close to the equator as possible
As far north and as far south as possible
In wind-prone areas
Between the 30-50 degree latitude lines
14. Which of the following sets of characteristics best describes Cabernet
Sauvignon produced as a premium wine?
Black currant, mint, bell pepper, oak flavours
Blueberries, cherries, chocolate, spice, and vanilla
Cherries, cranberries, earth, spice, and barnyard
Blackberries, meaty, smoke, and black pepper
15. If a dish high in umami is served with a sweet wine, what adjustments
might a sommelier recommend to enhance the pairing?
Pair with a wine that has higher umami levels
Choose a wine with lower acidity
Serve a sweeter wine with more fruitiness
Add acid or salt to the dish
16. Which of the following is classified as a fortified wine?
Red Burgundy
WITH 100% ACCURATE SOLUTIONS
1. Describe the importance of releasing the cork slowly when opening a
bottle of sparkling wine.
Releasing the cork slowly helps to safely release pressure and
preserve the bubbles.
Releasing the cork allows the wine to breathe immediately.
Releasing the cork prevents the wine from spilling.
Releasing the cork quickly enhances the flavor of the wine.
2. Describe the significance of proper pronunciation in the context of wine
tasting and appreciation.
Proper pronunciation is irrelevant in wine tasting.
Proper pronunciation is only important for sommeliers.
Proper pronunciation enhances communication and shows
respect for the wine culture.
Proper pronunciation only matters in written communication.
3. Which of the following most accurately describes a dry wine?
a wine to which sulphites have been added
a wine that is low in alcohol
a wine that is high in tannins
a wine in which most of the fermentable sugars have been
consumed by yeast during fermentation
4. Describe the main characteristics that define a rosé wine, particularly in
relation to White Zinfandel.
, Rosé wine, such as White Zinfandel, is known for its pink hue,
light body, and often fruity flavors, which are derived from
limited skin contact during fermentation.
Rosé wine is made exclusively from white grapes.
Rosé wine is a type of fortified wine with high alcohol content.
Rosé wine is typically full-bodied and has a deep red color.
5. If a wine enthusiast mispronounces Châteauneuf-du-Pape during a
tasting event, how might it affect their experience?
It will only affect their ability to order wine.
It will make them more popular among wine enthusiasts.
It will have no effect on their experience.
It may lead to misunderstandings or a lack of credibility among
peers.
6. If a winemaker wants to create a white wine from a black grape variety,
which step must they prioritize during the winemaking process?
Blending with other white wines for sweetness
Aging the wine in oak barrels for flavor
Separating the skins from the juice before fermentation
Fermenting the grapes with their skins for color
7. Which grape variety is used for red wines from the Côte d'Or (Burgandy)?
Pinot Noir
Riesling
Cabernet Sauvignon
Sauvignon Blanc
,8. In which country is Riesling primarily produced?
Germany
France
Spain
Italy
9. If a restaurant is planning a wine pairing menu that includes a dish with
strong umami flavors, which type of wine would be most appropriate to
complement the meal?
A fortified wine like Port
A rosé wine
A sparkling wine like Prosecco
A dry white wine like Chablis
10. Wine is generally about ____ alcohol by volume.
1%
24%
4%
12%
11. The wines of Chablis are
Crisp white wines that are high in acidity.
Mostly red, although some whites are also cultivated.
Long-lived, requiring many years to reach full maturity.
Generally aged in new oak barrels.
12. What is the first step in the process of making rosé wines?
, Fermentation
Aging
Bottling
Crushing
13. The majority of the world's vineyards are planted:
As close to the equator as possible
As far north and as far south as possible
In wind-prone areas
Between the 30-50 degree latitude lines
14. Which of the following sets of characteristics best describes Cabernet
Sauvignon produced as a premium wine?
Black currant, mint, bell pepper, oak flavours
Blueberries, cherries, chocolate, spice, and vanilla
Cherries, cranberries, earth, spice, and barnyard
Blackberries, meaty, smoke, and black pepper
15. If a dish high in umami is served with a sweet wine, what adjustments
might a sommelier recommend to enhance the pairing?
Pair with a wine that has higher umami levels
Choose a wine with lower acidity
Serve a sweeter wine with more fruitiness
Add acid or salt to the dish
16. Which of the following is classified as a fortified wine?
Red Burgundy
