Answer Key

Answer Key
Answer Key
Certified Specialist of Wine Workbook
To Accompany the 2020 CSW Study Guide
Chapter 1: Wine Composition and Chemistry

Exercise 1: Wine Components: Matching

1. Tartaric Acid 6. Glycerol
2. Water 7. Malic Acid
3. Legs 8. Lactic Acid
4. Citric Acid 9. Succinic Acid
5. Ethyl Alcohol 10. Acetic Acid

Exercise 2: Wine Components: Fill in the Blank/Short Answer

1. Tartaric Acid, Malic Acid, Citric Acid, and Succinic Acid
2. Citric Acid, Succinic Acid
3. Tartaric Acid
4. Malolactic Fermentation
5. TA (Total Acidity)
6. The combined chemical strength of all acids present
7. 2.9 (considering the normal range of wine pH ranges from 2.9 – 3.9)
8. 3.9 (considering the normal range of wine pH ranges from 2.9 – 3.9)
9. Glucose and Fructose
10. Dry

Exercise 3: Phenolic Compounds and Other Components: Matching

1. Flavonols 7. Tannins
2. Vanillin 8. Esters
3. Resveratrol 9. Sediment
4. Ethyl Acetate 10. Sulfur
5. Acetaldehyde 11. Aldehydes
6. Anthocyanins 12. Carbon Dioxide

Exercise 4: Phenolic Compounds and Other Components: True or False

1. False 7. True
2. True 8. False
3. True 9. False
4. True 10. True
5. False 11. False
6. True 12. False

Chapter 1 Checkpoint Quiz

1. C 6. C
2. B 7. B
3. D 8. A
4. C 9. D
5. A 10. C
Chapter 2: Wine Faults
Exercise 1: Wine Faults: Matching
1. Bacteria 6. Bacteria
2. Yeast 7. Bacteria
3. Oxidation 8. Oxidation
4. Sulfur Compounds 9. Yeast
5. Mold 10. Bacteria

Exercise 2: Wine Faults and Off-Odors: Fill in the Blank/Short Answer

1. 2,4,6-Trichloroanisole (TCA)
2. Musty, moldy, or dank basement
3. Butyric Acid
4. Geranium
5. Maderized
6. Ascensence or Volatile Acidity
7. Sweaty, horsy, Band-Aid, or medicinal
8. Mercaptan (Ethyl Mercaptan)
9. Nail polish remover or model airplane glue
10. Sulfur dioxide
11. Hydrogen sulfide
12. Vinegar

Chapter 2 Checkpoint Quiz

1. B 5. D
2. D 6. C
3. A 7. A
4. B 8. B

Chapter 3: Grape Varieties

Exercise 1: Grapevine Species and Varieties: Matching

1. Seyval Blanc 7. Autochthonous
2. Cabernet Sauvignon 8. International
3. Species 9. Clone
4. Hybrid 10. Mutation
5. Cross 11. Clone
6. Variety 12. Hybrid

Exercise 2: White Grape Varieties: Matching

1. Torrontés 8. Riesling
2. Viognier 9. Pinot Gris
3. Semillon 10. Chenin Blanc
4. Chardonnay 11. Albariño
5. Muscat 12. Furmint
6. Ugni Blanc 13. Sauvignon Blanc
7. Sauvignon Blanc 14. Chenin Blanc
Exercise 3: Red Grape Varieties: True or False
1. False 9. False
2. True 10. True
3. False 11. False
4. True 12. True
5. True 13. False
6. True 14. True
7. False 15. True
8. True

Exercise 4: Grape Varieties: Fill in the Blank/Short Answer

1. Nebbiolo 9. Gewurztraminer
2. Malbec 10. Syrah
3. Chardonnay 11. Muscat
4. Pinot Gris 12. Malbec
5. Pinot Noir 13. Riesling
6. Sangiovese 14. Pinot Blanc
7. Tempranillo 15. Chenin Blanc
8. Trebbiano Toscano

Chapter 3 Checkpoint Quiz

1. C 9. B
2. A 10. A
3. D 11. D
4. B 12. B
5. D 13. C
6. C 14. D
7. A 15. A
8. C

Chapter 4: Viticulture
Exercise 1: Growth Cycle of the Vine: Timeline
1. Winter Dormancy
2. Weeping
3. Bud Break
4. Shoot & Leaf Growth
5. Photosynthesis Begins
6. Flowering
7. Berry Set
8. Veraison
9. Physiological Maturity
10. Harvest

Exercise 2: The Vine’s Metabolic Processes: Fill in the Blank/Short Answer

1. Translocation 3. Transpiration
2. Photosynthesis 4. Respiration
Exercise 3: Vine Pests, Problems, and Diseases: Matching
1. Coulure 5. Millerandage
2. Nematode 6. Peronospora
3. Botrytis Cinerea 7. Pierce’s Disease
4. Oidium 8. Phylloxera

Exercise 4: Terroir: Short Answer/Fill in the Blank

1. Climate refers to the historical, average weather of a certain place, or what is expected to
happen in the long run. Weather is the actual meteorological conditions forecast in the short
term, as well as what actually occurs.
2. Approximately 20–30 inches/51–76 cm.
3. Less fertile soils encourage the vine to produce less vegetation and fewer grapes, leading to
well-ripened grape bunches rich in sugar and phenolics.
4. Clay (smallest), silt, sand, gravel (largest).
5. A vineyard at higher elevations will be cooler, windier, and have less fog. The higher altitude
vineyard will also have more intense sunlight and larger diurnal temperature swings.
6. Water tends to change temperature more slowly than soil, so vineyards situated close to
large bodies of water experience less temperature fluctuations. Their diurnal temperature range
is less, summers are not as hot, and winters are milder. The humidity can also provide for
morning or evening fogs as well as greater cloud cover, rain, and dampness.

Exercise 5: Viticulture: True or False

1. True 9. False
2. False 10. False
3. False 11. True
4. False 12. True
5. True 13. False
6. True 14. True
7. False 15. False
8. True

Chapter 4 Checkpoint Quiz

1. D 6. A
2. C 7. C
3. B 8. A
4. D 9. B
5. C 10. B

Chapter 5: Fermentation and Still Wine Production

Exercise 1: Fermentation and Still Wine Production: Timeline

1. Harvest
2. Sorting
3. Crushing
4. Pressing (note: crushing and pressing are often done simultaneously in white wine
production)
5. Must Adjustments
6. Juice Setting
7. Inoculation
8. Fermentation
9. Sur Lie Aging
10. Clarification
11. Barrel Aging (or aging in other containers)
12. Blending
13. Cold Stabilization
14. Bottling

Exercise 2: Fermentation and Still Wine Production: Matching

1. Harvest
2. Sorting
3. Crushing/Destemming
4. Must Adjustments
5. Cold Soak
6. Inoculation
7. Fermentation
8. Cap Management (begins 1 – 2 days after fermentation begins, then proceeds
simultaneously with fermentation)
9. Extended Maceration
10. Pressing
11. Clarification
12. Barrel Aging (or aging in other containers)
13. Blending
14. Bottling

Exercise 3: Fermentation and Still Wine Production: Matching

1. Barrique 7. Diacetyl
2. Débourbage 8. Carbonic Maceration
3. Chaptalization 9. Free Run
4. Sur Lie Aging 10. Pomace
5. Bâtonnage 11. Racking
6. Must 12. Fining

Exercise 4: Red, White or Rosé: Comparison

Process Red? White? Rosé?

1. Saignée X X
2. De-stemming X X X
(optional, (optional,
varies) varies)
3. Cap Management X X
4. Fermentation at 50°F (10°C) X X
5. Malolactic Fermentation X X
6. Sulfur Additions X X X
7. Barrel Aging X X
8. Fermentation at 95°F (32°C) X
9. Extended Maceration X
10. Must Adjustments X X X
11. Direct Press X
12. Blending X X X
Exercise 5: Special Wine Making Practices: True or False
1. True 9. False
2. True 10. True
3. False 11. True
4. False 12. True
5. True 13. True
6. False 14. False
7. True 15. True
8. True

Chapter 5 Checkpoint Quiz

1. B 6. B
2. A 7. C
3. C 8. C
4. B 9. D
5. B 10. A

Chapter 6: Sparkling Wine Production

Exercise 1: Sparkling Wine Production: Matching

1. Liqueur de tirage 6. Prise de mousse
2. Remuage 7. Autolysis
3. Sur lie 8. Liqueur d’expédition
4. Pupitre 9. Dégorgement
5. Assemblage 10. Cuve close

Exercise 2 (Chapter 6): Sweetness Levels of Sparkling Wine: Short Answer/Fill in the
blank
1. Brut Nature 5. Sec
2. Extra Brut 6. Demi-Sec
3. Brut 7. Doux
4. Extra Dry

Exercise 3 (Chapter 6): Traditional Champagne Bottle Sizes: Short Answer/Fill in the
blank

1. Magnum Equivalent to 2 standard bottles.

2. Jeroboam Equivalent to 4 standard bottles.

3. Rehoboam Equivalent to 6 standard bottles.

4. Methuselah Equivalent to 8 standard bottles.

5. Salmanazar Equivalent to 12 standard bottles.

6. Balthazar Equivalent to 16 standard bottles.

7. Nebuchadnezzar Equivalent to 20 standard bottles.

Exercise 4 (Chapter 6): Sparkling Wine Production: True or False
1. True 9. False
2. True 10. True
3. False 11. False
4. False 12. True
5. False 13. True
6. True 14. False
7. True 15. True
8. False

Chapter 6 Checkpoint Quiz

1. B 6. B
2. D 7. A
3. A 8. B
4. C 9. C
5. D 10. A

Chapter 7: Fortified Wine Production

Exercise 1 (Chapter 7): Fortified Wine Production: Matching

1. Cyprus 7. Portugal
2. Italy 8. Portugal
3. Greece 9. Spain
4. France 10. Portugal
5. Australia 11. France
6. France 12. France

Exercise 2 (Chapter 7): Fortified Wine Production: Short Answer/Fill in the blank
1. Mutage 6. Biological Aging
2. Palomino 7. Oxidative Aging
3. Sercial and Verdelho 8. Solera System
4. Fino 9. Mistelle
5. Oloroso 10. Roussillon

Chapter 7 Checkpoint Quiz

1. A 6. D
2. D 7. B
3. B 8. B
4. B 9. D
5. C 10. A

Chapter 8: Introduction to the World Wine Industry

Exercise 1 (Chapter 8): Legally Defined Wine Regions: Matching

1. Australia 6. France
2. Spain 7. Italy
3. South Africa 8. Spain
4. Germany 9. United States
5. Italy 10. Portugal
Exercise 2 (Chapter 8): The European Union: Short Answer/Fill in the blank
1. 1993, global marketplace
2. 56
3. Italy, France, and Spain
4. Protected Designation of Origin
5. December 31, 2011
6. Protected Geographical Indication
7. 100%
8. A minimum of 85%
9. A minimum of 85%
10. A minimum of 85%

Exercise 3 (Chapter 8): Old World and New World Style: Comparison
Wine region, production technique, or wine style: Old World? New World?
1. Bold flavors X
2. Emphasis on terroir X
3. Vineyards planted close to markets X
4. Highlight the style or skill of the winemaker X
5. More subtlety X
6. Emphasis on fruit flavors X
7. Less acidity X
8. Wines of California X
9. Lower levels of alcohol X
10. Subtle flavors X
11. Emphasis on grape variety X
12. Wines of Italy X
13. More alcohol X
14. Higher acidity X
15. Earthier flavors X

Chapter 8 Checkpoint Quiz

1. C
2. D
3. B
4. B
5. D
6. A
7. C
8. C
9. A
10. D

Chapter 9: France

Exercise 1 (Chapter 9): Introduction to French Wines: Short Answer/Fill in the blank
1. Bordeaux 5. Merlot
2. Alsace 6. Vin de France
3. The Massif Central 7. Seven
4. Ugni Blanc (Trebbiano)
Exercise 2 (Chapter 9): Wine Regions of France: Map Exercise
1. Champagne 11. Languedoc
2. Alsace 12. Roussillon
3. Chablis 13. Madiran
4. Jura 14. Jurançon
5. Burgundy 15. Béarn
6. Beaujolais 16. Bordeaux
7. Savoie 17. Loire Valley
8. Rhône Valley 18. Cahors
9. Provence 19. Gaillac
10. Corsica

Exercise 3 (Chapter 9): Bordeaux: Matching

1. Merlot 9. Muscadelle
2. Château Cheval-Blanc 10. Cabernet Franc
3. Sauvignon Blanc 11. Dordogne
4. Château Mouton-Rothschild 12. Cabernet Sauvignon
5. En Primeur 13. Château Haut-Brion
6. Château d’Yquem 14. Malbec
7. Sémillon 15. Gironde
8. Garonne

Exercise 4 (Chapter 9): Bordeaux: Map Exercise

1. Côtes de Bourg 12. Cérons
2. Fronsac 13. Graves
3. Pomerol 14. Pessac-Léognan
4. Saint-Émilion 15. Margaux
5. Sainte Foy-Côtes de Bordeaux 16. Moulis-en-Médoc
6. Graves de Vayres 17. Listrac-Médoc
7. Entre-Deux-Mers 18. Haut-Médoc
8. Haut-Benauge 19. Saint-Julien
9. Loupiac 20. Pauillac
10. Sauternes 21. Saint-Estèphe
11. Barsac

Exercise 5 (Chapter 9): Left Bank, Right Bank, or Entre-Deux-Mers?

1. Left Bank 8. Right Bank
2. Left Bank 9. Left Bank
3. Left Bank 10. Right Bank
4. Right Bank 11. Left Bank
5. Entre-Deux-Mers 12. Right Bank
6. Left Bank 13. Right Bank
7. Left Bank 14. Entre-Deux-Mers
Exercise 6 (Chapter 9): The Loire Valley: Map Exercise
1. Pays Nantais
2. Anjou-Saumur
3. Touraine
4. Upper Loire (Note: Sometimes called the Eastern Loire)
5. Savennières
6. Bourgueil
7. Chinon
8. Vouvray
9. Sancerre
10. Pouilly-Fumé

Exercise 7 (Chapter 9): The Loire Valley: Key White Grapes

Sauvignon Blanc Chenin Blanc Melon de Bourgogne
Reuilly Savennières Pays Nantais
Menetou-Salon Bonnezeaux Muscadet
Sancerre Vouvray
Pouilly-Fumé Montlouis-sur-Loire
Quincy Quarts-de-Chaume

Exercise 8 (Chapter 9): The Loire Valley: Short Answer/Fill in the blank
1. Malvoisie
2. Sur lie aging
3. Cabernet Franc
4. Pinot Noir
5. Fines Bulles
6. Coteaux du Layon, Bonnezeaux, Quarts-de-Chaume or Coteaux du Layon Premier Cru
Chaume
7. Quarts-de-Chaume
8. Rosé de Loire (driest), Rosé d’Anjou (off-dry), Cabernet d’Anjou (slightly sweeter [sweetest])
9. Savennières
10. Chenin Blanc
11. Malbec
12. Cabernet Franc
13. Chinon, Bourgueil, and St. Nicholas-de-Bourgueil

Exercise 9 (Chapter 9): Champagne: Short Answer/Fill in the blank

1. Montagne de Reims, Vallée de la Marne, Côte des Blancs, Côte de Sézanne, Côte des Bar
2. Kimmeridgian Marl (note: sometimes called Kimmeridgian Clay)
3. Chardonnay, Pinot Noir, Meunier (Pinot Meunier)
4. Pinot Blanc, Pinot Gris, Petit Meslier, Arbane
5. Cuvée
6. Taille
7. Rebêche
8. Millésime
9. RM, or Récoltant-Manipulant
10. Still wines in red, white, and rosé
11. Rosé des Riceys
Exercise 10 (Chapter 9): Alsace: True or False
1. True 9. True
2. False 10. True
3. False 11. False
4. True 12. True
5. True 13. True
6. False 14. False
7. True 15. True
8. False

Exercise 11 (Chapter 9): Burgundy: Map Exercise

1. Chablis 7. Côte Chalonnaise
2. Dijon 8. Mâconnais
3. Côte de Nuits 9. Nuits-Saint-Georges
4. Hautes-Côtes de Nuits 10. Beaune
5. Hautes-Côtes de Beaune 11. Tournus
6. Côte de Beaune 12. Mâcon

Exercise 12 (Chapter 9): Burgundy by the Numbers

1. 254
2. 90
3. 80
4. 24
5. 60
6. 14
7. 32
8. 33
9. 17
10. 8
11. 103
12. 129
13. 7

Exercise 13 (Chapter 9): Côte de Nuits: Map Exercise

1. Marsannay 7. Vougeot
2. Fixin 8. Flagey-Échezeaux
3. Brochon 9. Vosne-Romanée
4. Gevry-Chambertin 10. Nuits-Saint-Georges
5. Morey-Saint-Denis 11. Comblanchien
6. Chambolle-Musigny 12. Corgoloin

Exercise 14 (Chapter 9): Burgundy: Matching

1. Gamay 6. Aligoté 11. Corton
2. Côte de Nuits 7. Côte de Beaune 12. Pinot Noir
3. Climat 8. Chardonnay 13. Premier Cru
4. Mercurey 9. Grand Cru 14. Montrachet
5. Marsannay 10. Clos de Vougeot 15. La Tâche
Exercise 15 (Chapter 9): Côte de Beaune: Map Exercise
1. Aloxe-Corton 9. Pernand-Vergelesses
2. Chorey-lès-Beaune 10. Savigny-lès-Beaune
3. Beaune 11. Pommard
4. Volney 12. Monthélie
5. Meursault 13. Saint-Romain
6. Puligny-Montrachet 14. Auxey-Duresses
7. Chassagne-Montrachet 15. Saint-Aubin
8. Santenay

Exercise 16 (Chapter 9): Burgundy: True or False

1. False 7. False 13. True
2. True 8. True 14. True
3. True 9. False 15. True
4. False 10. False 16. False
5. True 11. True
6. True 12. True

Exercise 17 (Chapter 9): Grand Cru Vineyards of Burgundy

Grand Cru Vineyard Commune(s) Red, White, or
Both?
Puligny-Montrachet and
1. Montrachet Chassagne-Montrachet White
2. La Grande Rue Vosne-Romanée Red
Morey-St.-Denis and
3. Bonnes Mares Chambolle-Musigny Red
4. Romanée-Conti Vosne-Romanée Red
5. Clos de la Roche Morey-St.-Denis Red
Ladoix-Serrigny, Aloxe-Corton,
6. Corton and Pernand-Vergelesses Red & White
7. Musigny Chambolle-Musigny Red & White
8. Richebourg Vosne-Romanée Red
Flagey-Échezeaux (as there is
no Flagey-Échezeaux
9. Échezeaux communal AOC, it is often
listed under the heading of Red
Vosne-Romanée)
Ladoix-Serrigny, Aloxe-Corton,
10. Corton-Charlemagne and Pernand-Vergelesses White
11. Clos de Vougeot Vougeot Red
12. La Tâche Vosne-Romanée Red
13. Chambertin Gevrey-Chambertin Red

Exercise 18 (Chapter 9): Beaujolais: Map Exercise

1. Saint-Amour 7. Juliénas
2. Chénas 8. Fleurie
3. Moulin-à-Vent 9. Chiroubles
4. Morgon 10. Régnié
5. Côte de Brouilly 11. Beaujolais-Villages
6. Brouilly 12. Beaujolais AOC
Exercise 19 (Chapter 9): Beaujolais: Short Answer/Fill in the Blank
1. Granite, Gamay
2. Saône
3. Carbonic maceration
4. Thursday, November
5. Mâconnais
6. Chardonnay, Aligoté, Pinot Noir, Melon de Bourgogne, and Pinot Gris
7. 38 (thirty-eight)
8. Chiroubles, Fleurie, St.-Amour
9. Brouilly, Côte de Brouilly, Juliénas, Régnié
10. Chénas, Moulin-à-Vent, Morgon

Exercise 20 (Chapter 9): The Rhône Valley: Map Exercise

1. Crozes-Hermitage 11. Côte-Rôtie
2. Grignan-les-Adhémar 12. Condrieu
3. Vinsobres 13. Château-Grillet
4. Cairranne 14. Saint-Joseph
5. Rasteau 15. Hermitage
6. Gigondas 16. Cornas
7. Vacqueyras 17. Saint-Péray
8. Beaumes-de-Venise 18. Lirac
9. Ventoux 19. Tavel
10. Luberon 20. Châteauneuf-du-Pape

Exercise 21 (Chapter 9): The Rhône Valley: Matching

1. Grenache Blanc 8. St.-Joseph
2. Château Grillet 9. Marsanne
3. Rasteau 10. Tavel
4. Galet 11. Syrah
5. Clairette 12. Côte Rotie
6. Cornas 13. Viognier
7. Mistral 14. Grenache

Exercise 22 (Chapter 9): The Languedoc-Roussillon: Map Exercise

1. Pic Saint-Loup 13. Clairette du Languedoc
2. Muscat de Mireval 14. Cabrières
3. Muscat de Frontignan 15. Faugères
4. Gres de Montpellier 16. Saint-Chinian
5. Picpoul de Pinet 17. Muscat de Saint-Jean-de-Minervois
6. La Clape 18. Minervois
7. Quatourze 19. Cabardès
8. Fitou 20. Corbières
9. Rivesaltes 21. Malepère
10. Banyuls 22. Limoux
11. St.-Georges d'Orques 23. Maury
12. Terrasses du Larzac
Exercise 23 (Chapter 9): Southern and Southwest France: Matching
1. Cahors
2. Côtes de Provence
3. Arrufiac
4. Bandol
5. Limoux
6. Fer Servadou
7. Terrasses du Larzac
8. Corbières
9. Madiran
10. Minervois
11. Sainte-Victoire
12. Rivesaltes
13. Vermentino
14. Nielluccio

Chapter 9 Checkpoint Quiz

1. D 9. D 17. A
2. C 10. B 18. D
3. A 11. A 19. B
4. B 12. D 20. A
5. B 13. C 21. C
6. D 14. B 22. B
7. A 15. C
8. C 16. C

Chapter 10: Italy

Exercise 1 (Chapter 10): Italy – Grapes and Geography: True or False

1. True 5. True 9. True
2. True 6. True 10. True
3. False 7. False
4. False 8. True

Exercise 2 (Chapter 10): Italy: Map Exercise

1. Milan 15. Campania
2. Turin 16. Basilicata
3. Venice 17. Calabria
4. Bologna 18. Sicily
5. Florence 19. Trentino-Alto Adige
6. Rome 20. Friuli-Venezia Giulia
7. Naples 21. Veneto
8. Lombardy 22. Emilia-Romagna
9. Valle d'Aosta 23. Le Marche (Marches)
10. Piedmont 24. Umbria
11. Liguria 25. Abruzzo
12. Tuscany 26. Molise
13. Lazio (Latium) 27. Puglia (Apulia)
14. Sardinia
Exercise 3 (Chapter 10): Wines of the Veneto: Fill in the Blank
Appellation Designation Grape/Grapes Style:

Amarone della Corvina, Corvinone, Red, dry, still

Valpolicella DOCG Rondinella
Recioto della DOCG Corvina, Corvinone, Red, sweet, still (note:
Valpolicella Rondinella sparkling versions are
allowed, but very rare)
DOC Corvina, Corvinone, Red, dry, still
Valpolicella Rondinella

DOCG Corvina, Corvinone, Red, dry, still

Bardolino Rondinella
Superiore
Bardolino DOC Corvina, Corvinone, Rosé, dry, still
Chiaretto Rondinella
DOC Garganega (min. 70%), White, dry, still (note:
Soave Trebbiano, Chardonnay sparkling versions are
allowed, but very rare)
Recioto di DOCG Garganega (min. 70%), White, sweet, still (note:
Soave Trebbiano, Chardonnay sparkling versions are
allowed, but very rare)
Asolo DOCG Glera (min. 85%) White, dry, sparkling (note:
Prosecco is allowed to be dry-to-demi-
sec; still styles are allowed
but are very rare)
Glera (min. 85%) White, dry, sparkling (note:
Prosecco DOC is allowed to be dry-to-demi-
sec; still styles are allowed
but are very rare)

Exercise 4 (Chapter 10): Veneto: Map Exercise

1. Asolo Prosecco DOCG
2. Conegliano Valdobbiadene Prosecco DOCG
3. Lison-Pramaggiore DOC
4. Piave DOC
5. Bagnoli DOC
6. Breganze DOC
7. Monti Lessini DOC
8. Vicenza DOC
9. Valdadige DOC
10. Bardolino DOC
11. Lugana DOC
12. Bianco di Custoza DOC
13. Valpolicella DOC
14. Soave DOC
15. Gambellara DOC
16. Colli Berici DOC
17. Colli Euganei DOC
Exercise 5 (Chapter 10): Wines of Piedmont: Fill in the Blank
Style:
Appellation Designation Grape/Grapes Red, White or Rosé;
Dry or Sweet;
Still or Sparkling

Barolo DOCG Nebbiolo Red, dry, still

Barbaresco DOCG Nebbiolo Red, dry, still

Moscato d’Asti DOCG Moscato (Muscat) White, sweet, sparkling

(frizzante)

Asti DOCG Moscato (Muscat) White, dry, off-dry, or sweet,

sparkling (frizzante)

Roero DOCG Nebbiolo (red) Red and white, dry, still

Arneis (white)
Nebbiolo (Spanna)
Gattinara DOCG Note: min. 90% Red, dry, still
Nebbiolo (Spanna)
Ghemme DOCG Note: min. 90% Red, dry, still
Gavi DOCG Cortese White, dry, still
Barbera d’Alba DOC Barbera Red, dry, still
Acqui Red, sweet, sparkling (note:
Note: also known DOCG Brachetto other styles, including still
as “Brachetto wines are rosé are allowed
d’Acqui” but are extremely rare)

Exercise 6 (Chapter 10): Piedmont: Map Exercise

1. Boca DOC
2. Gattinara DOCG
3. Ghemme DOCG
4. Barbera d’Asti DOCG
5. Colli Tortonesi DOC
6. Gavi DOCG
7. Brachetto d’Acqui DOCG
8. Lessona DOC
9. Carema DOC
10. Erbaluce di Caluso DOCG
11. Freisa di Chieri DOC
12. Roero DOCG
13. Barolo DOCG
14. Barbaresco DOCG
15. Nizza DOCG
Exercise 7 (Chapter 10): Northern Italy: Matching
1. Ribolla Gialla
2. Appassimento
3. Satèn
4. Chiavennasca
5. Inferno
6. Südtirol
7. Collio Goriziano
8. Franciacorta
9. Metodo Classico
10. Recioto
11. Spanna
12. Sforzato
13. Valtellina
14. Ripasso
15. Langhe

Exercise 8 (Chapter 10): Tuscany: Short Answer/Fill in the Blank

1. Florence, Pisa, and Siena
2. 90% (nearly)
3. Super-Tuscan
4. 70% (note: Many references state that the minimum is 75%. However, according to the
Production Regulations for the Chianti DOCG, the minimum is 70%.)
5. Canaiolo Nero, “other suitable red varieties,” Trebbiano (white), Malvasia (white)
6. Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano, Montespertoli, Rufina
7. 80%
8. Chianti Classico Gran Selezione
9. Two years, four months, January 1 of the fifth year following harvest
10. Occhio di pernice
11. Vernaccia di San Gimignano DOCG

Exercise 9 (Chapter 10): Tuscany: Matching

1. Sassicaia 8. Vin Santo
2. Vino Nobile 9. Prugnolo Gentile
3. Carmignano 10. Colorino
4. Sangiovese 11. Bolgheri
5. Morellino 12. Canaiolo Nero
6. Governo 13. Tignanello
7. Chianti Classico

Exercise 10 (Chapter 10): Chianti Map Exercise

1. Colli Fiorentini 7. Colli Senesi
2. Rufina 8. Colline Pisane
3. Greve 9. Pisa
4. Chianti Classico 10. Montespertoli
5. Colli Aretini 11. Montalbano
6. Siena 12. Florence
Exercise 11 (Chapter 10): Central Italy: True or False
1. True 9. True
2. False 10. True
3. True 11. False
4. True 12. True
5. True 13. True
6. False 14. False
7. False 15. True
8. True

Exercise 12 (Chapter 10): Southern Italy and the Islands: Matching

1. Cerasuolo di Vittoria 8. Greco di Bianco
2. Vesuvio 9. Grenache
3. Calabria 10. Vermentino di Gallura
4. Primitivo 11. Sicily
5. Taurasi 12. Nero d’Avola
6. Cirò 13. Aglianico
7. Negroamaro 14. Campania

Exercise 13 (Chapter 10): Marsala: Fill in the Blank

Marsala DOC
Location: Sicily
Main Grape Varieties: Cataratto, Grillo, and Inzolia
Three Main Types: Oro (golden), Ambra (amber), and Rubino (ruby/red)
Sweetness Levels:
Secco (dry) Maximum 4% residual sugar
Semisecco (semidry) 4% to 10% residual sugar
Dolce (sweet) More than 10% residual sugar
Aging Requirements:
Marsala Fine Minimum of one year
Marsala Superiore Minimum of two years
Marsala Superiore Four years or more
Riserva
Marsala Vergine/ Aged in a solera system for a minimum of five years
Marsala Solera
Marsala Vergine Minimum of ten years in cask
Stravecchio Riserva

Chapter 10 Checkpoint Quiz

1. A 12. B
2. B 13. D
3. C 14. C
4. D 15. A
5. C 16. C
6. D 17. B
7. A 18. A
8. C 19. D
9. A 20. C
10. B 21. C
11. C 22. B
Chapter 11: Spain

Exercise 1 (Chapter 11): Spanish Grape Varieties: Matching

1. Macabeo 6. Albariño
2. Tinta del País 7. Ull de Llebre
3. Garnacha 8. Airén
4. Tinta Roriz 9. Aragonêz
5. Monastrell 10. Cencibel

Exercise 2 (Chapter 11): Spain: Map Exercise

1. Bixkaiko Txakolina 14. Montilla-Moriles
2. Navarra 15. Málaga
3. Somontano 16. Jerez-Xéres-Sherry
4. Costers del Segre 17. Ribeiro
5. Penedès 18. Rías Baixas
6. Tarragona 19. Ribeira Sacra
7. Priorat 20. Bierzo
8. Montsant 21. Toro
9. Tierra Alta 22. Rueda
10. Valencia 23. Cigales
11. Yecla 24. Rioja
12. Jumilla 25. Ribera del Duero
13. La Mancha 26. Valdepeñas

Exercise 3 (Chapter 11): Spanish Wine Laws: Matching

Exercise 4 (Chapter 11): Spanish Wine Label Terms: Fill in the Blank
Terms used by both PGI and PDO wines:
Wine that has spent a minimum of 18 months aging in
Vino Noble (Noble Wine) barricas or in the bottle
Wine that has spent a minimum of 24 months aging in
Vino Añejo (Aged Wine) barricas or in the bottle
Wine that has spent a minimum of 36 months aging in a
strongly oxidative environment exposed to any combination
Vino Viejo (Old Wine) of light, oxygen, or heat
Terms used by PDO wines only:
Red Wines White and Rosé Wines

Crianza Barrel Aging: Total Aging: Barrel Aging: Total Aging:

6 months 24 months 6 months 18 months
Red Wines White and Rosé Wines

Reserva Barrel Aging: Total Aging: Barrel Aging: Total Aging:

12 months 36 months 6 months 24 months
Red Wines White and Rosé Wines

Gran Reserva Barrel Aging: Total Aging: Barrel Aging: Total Aging:
18 months 60 months 6 months 48 months
Term that may be used for PDO wines released the year after
Joven (young) or it was made, or aged for a shorter period of time than the
Genérico (generic) minimum required for Crianza

Exercise 5 (Chapter 11): Northern Spain: Matching

1. Cigales 8. Ribeiro
2. Penedès 9. Catalonia
3. Somontano 10. Priorat
4. Rías Baixas 11. Montsant
5. Valdeorras 12. Galicia
6. Rueda 13. Ribera del Duero
7. Navarra 14. Tarragona

Exercise 6 (Chapter 11): Rioja: Map Exercise

1. Alava 10. Rioja Alta
2. Haro 11. Rioja Oriental
3. Burgos 12. Oja Valley
4. La Rioja 13. Najerilla Valley
5. Logroño 14. Iregua Valley
6. Soria 15. Leza Valley
7. Zaragoza 16. Jubera Valley
8. Navarra 17. Cidacos Valley
9. Rioja Alavesa 18. Alhama Valley
Exercise 7 (Chapter 11): Rioja: Fill in the Blank/Short Answer
1. 1925, 1991
2. Ebro, La Rioja, Basque Country & Navarra
3. Rioja Alta
4. Rioja Alavesa
5. Rioja Oriental
6. 90%
7. Tempranillo; Garnacha, Mazuelo (Carignan), and Graciano
8. Viura (Macabeo)
9. Malvasia & Garnacha Blanca; Chardonnay & Sauvignon Blanc
10. Bordeaux
11. American oak
12. Fruit; earthiness, minerality, and a “leathery” bouquet
13. Garnacha
14. 60, 24, 24

Exercise 8: Cava: Fill in the Blank

Cava
Grape Varieties:
Macabeo
Xarel-lo The three classic grape varieties used in Cava
Parellada
The same grape as Rioja’s Viura, this grape produces dry
Macabeo wines of balanced acidity
This grape forms the basis for most Cava blends as it
Xarel-lo provides a good deal of body and acidity
This grape adapts well to higher elevation vineyards and
Parellada produces wines with great subtlety
This international white grape variety has recently been added
Chardonnay to the list of grapes allowed in Cava
This red grape variety, thought to be native to Catalonia, is
Trepat authorized for use in rosé (rosado) Cava only
Pinot Noir
Garnacha These three red grapes are also approved for use in Cava
Monastrell
Production Requirements:
Método Tradicional
(Traditional Method) Required method of production for all Cava
9 months Minimum lees aging time for basic Cava
Any sweetness level is
allowed Required sweetness level for basic Cava
15 months Minimum lees aging time for Cava Reserva
Brut level or drier Required sweetness level for Cava Reserva
30 months Minimum lees aging time for Cava Gran Reserva
Brut level or drier Required sweetness level for Cava Gran Reserva
36 months Minimum lees aging time for Cava de Paraje Calificado
Brut level or drier Required sweetness level for Cava de Paraje Calificado
Exercise 9 (Chapter 11): Sherry and Andalusia: Matching
1. Fino 8. Albariza
2. Oloroso 9. Barro
3. Manzanilla 10. Arena
4. Pale Cream 11. Montilla-Moriles
5. Palomino 12. Amontillado
6. Pedro Ximénez 13. Palo Cortado
7. Moscatel (Muscat of Alexandria) 14. Cream

Chapter 11 Checkpoint Quiz

1. A 7. C 13. A
2. D 8. A 14. B
3. D 9. C 15. D
4. C 10. B 16. C
5. A 11. A 17. B
6. B 12. D 18. A

Chapter 12: Portugal

Exercise 1 (Chapter 12): Portuguese Grape Varieties: Matching

1. Touriga Nacional 6. Tinta Roriz
2. Castelão 7. Trincadeira
3. Fernão Pires 8. Gouveio
4. Alvarinho 9. Touriga Franca
5. Malvasia 10. Baga

Exercise 2 (Chapter 12): Portugal: Map Exericse

1. Transmontano 7. Alentejano
2. Duriense 8. Minho
3. Terras de Cister 9. Beira Atlântico
4. Terras do Dão 10. Lisboa
5. Terras da Beira 11. Península de Setúbal
6. Tejo 12. Algarve

Exercise 3 (Chapter 12): Portuguese Wine Regions: Fill in the Blank/Short Answer
1. Minho, Vinho Verde
2. Loureiro and Alvarinho
3. Vinhão
4. Douro DOC
5. VR Duriense
6. Bairrada
7. Dão, complex, full-bodied reds
8. Moscatel de Setúbal
9. Algarve
10. Azores; Biscoitos, Graciosa, and Pico
11. Colares
12. Palmela, Castelão
Exercise 4 (Chapter 12): The Douro River Valley: Map Exercise
1. Baixa Corgo 7. Sabrosa
2. Cima Corgo 8. Pinhão
3. Douro Superior 9. Armamar
4. Vila Real 10. Tua
5. Régua 11. Vila Nova de Foz Côa
6. Lamego 12. Torre de Moncorvo

Exercise 5 (Chapter 12): Port: Fill in the Blank

Port
Region of Origin: Porto DOC (located in the Douro River Valley, in northern Portugal)
Sub-regions: Baixo Corgo, Cima Corgo, Douro Superior
Grape Varieties:
Five preferred red grape Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca,
varieties Tinto Cão
Two predominant white Malvasia, Gouveio
grape varieties:
Styles of Port:
The simplest style of Port; aged in large oak vats for about
Ruby two years before being bottled and ready-to-drink
Wine from a single year, matured in large oak casks for four to
Late-Bottled Vintage six years after harvest
Port that has been aged for a minimum of seven years before
Reserve Tawny bottling
Wine from a single year designated as being an outstanding
Vintage year; aged for two to three years in cask before being bottled
Single Quinta Vintage Port produced from the grapes of one year and one estate
Colheita A single-vintage tawny Port
Port produced using Malvasia Fina and Gouveio grapes,
White among others
Non-traditional style of Port originally produced by Croft, first
Rosé released in 2008

Exercise 6 (Chapter 12): Madeira: Fill in the Blank/Short Answer

1. Atlantic, 400
2. Madeira DOC
3. Terras Madeirenses
4. Tinta Negra Mole
5. Sercial, Verdelho, Boal, and Malvasia (Malmsey)
6. Fortified
7. Sercial, Verdelho, or Tinta Negra
8. Boal, Malvasia, or Tinta Negra
9. Canteiro
10. Estufagem
11. Canteiro
12. Sercial – Extra dry, or dry and very acidic; Verdelho – off-dry/medium dry; Boal – raisiny and
sweet/medium rich; Malmsey – very sweet/rich, yet balanced by acidity
Chapter 12 Checkpoint Quiz
1. D 7. B
2. C 8. C
3. C 9. D
4. A 10. B
5. D 11. A
6. A 12. C

Chapter 13: Germany

Exercise 1 (Chapter 13): Germany: Map Exercise
1. Hamburg 11. Nahe
2. Hanover 12. Rheinhessen
3. Cologne 13. Pfalz
4. Berlin 14. Hessische Bergstrasse
5. Leipzig 15. Baden
6. Munich 16. Sachsen
7. Mittelrhein 17. Saale-Unstrut
8. Ahr 18. Franken
9. Rheingau 19. Württemberg
10. Mosel
Exercise 2 (Chapter 13): German Wines: Matching
1. Grauburgunder
2. Weissburgunder
3. Spätburgunder (Pinot Noir)
4. Deutscher Wein
5. Wein
6. Riesling
7. geschützte geographische Angabe (ggA)
8. Trocken
9. Halbtrocken
10. geschützte Ursprungsbezeichnung (gU)
11. Qualitätswein
12. Prädikatswein
13. Edelfäule
14. Oechsle
Exercise 3 (Chapter 13): Subcategories for Prädikatswein: Short Answer/Fill in the blank
1. Kabinett
2. Spätlese
3. Auslese
4. Beerenauslese (BA)
5. Eiswein (Ice Wine)
6. Trockenbeerenauslese (TBA)
Exercise 4 (Chapter 13): Geographical Indications: Short Answer/Fill in the blank
1. Anbaugebiete
2. Bereiche
3. Grosslagen
4. Einzellagen
Exercise 5 (Chapter 13): German Wine Labels: Matching
1. Verband Deutscher Prädikatsweingüter (VDP)
2. Grosse Lage
3. Erste Lage
4. Süssreserve
5. Gutsabfüllung
6. Erzeugerabfüllung
7. Abfüller
8. Feinherb
9. Lieblich
10. Trocken
11. Grosses Gewächs
12. Schaumwein
13. Chaptalization
14. Weissherbst
15. Sekt

Exercise 6 (Chapter 13): German Wine Regions: Matching

1. Rheingau 9. Mosel
2. Sachsen 10. Württemberg
3. Rheinhessen 11. Rheingau
4. Baden 12. Mosel
5. Ahr 13. Pfalz
6. Mosel 14. Baden
7. Rheingau 15. Franken
8. Pfalz

Chapter 13 Checkpoint Quiz

1. B 10. C
2. A 11. D
3. A 12. A
4. C 13. B
5. D 14. A
6. B 15. C
7. D 16. A
8. B 17. D
9. A 18. C

Chapter 14: Central and Eastern Europe

Exercise 1 (Chapter 14): Austria: Map Exercise
1. Weinviertel DAC 10. Kamptal DAC
2. Carnuntum DAC 11. Kremstal DAC
3. Neusiedlersee DAC 12. Wachau
4. Leithaberg DAC 13. Traisental DAC
5. Mittelburgenland DAC 14. Wagram
6. Eisenberg DAC 15. Wiener Gemischter Satz DAC
7. Vulkanland Steiermark DAC 16. Thermenregion
8. Südsteiermark DAC 17. Rosalia DAC
9. Weststeiermark DAC
Exercise 2: Wines of Austria: Fill in the Blank/Short Answer
1. 66%
2. One third (35,530 acres/14, 380 ha)
3. Fresh fruit, vibrant acidity, citrus, white pepper, mineral
4. Müller-Thurgau
5. Morillon
6. Zweigelt
7. Blaufränkisch
8. Klosterneuburger Mostwaage (KMW)
9. Strohwein, Schilfwein
10. Spätese–Spätese is the lowest level of the Prädikat in Austria; while in Germany, Kabinett is
the lowest level of the Prädikat. (Another way of saying this is: Kabinett-level wines are not
considered Prädikatswein in Austria, but they can be Prädikatswein in Germany.)
11. 40, 14 (red), 26 (white)
12. Districtus Austriae Controllatus (DAC)

Exercise 3 (Chapter 14): Wine Regions of Austria: Fill in the Blank/Short Answer

1. Niederösterreich (Lower Austria)

2. Grüner Veltliner
3. Blaufränkisch
4. Ruster Ausbruch, (Lake) Neusiedl, Burgenland
5. Zweigelt
6. Roter
7. Heurigen
8. Wiener Gemischter Satz DAC
9. Leithaberg DAC
10. Vulkanland Steiermark DAC
11. Weststeiermark DAC
12. Danube
13. Weinviertel DAC
14. Wachau
15. Blauer Wildbacher

Exercise 4 (Chapter 14) Central and Eastern Europe: Matching

1. Saperavi
2. Kékfrankos
3. Chasselas
4. Tokaji Aszú
5. Egri Bikavér
6. Slovenia
7. Croatia
8. Rubin
9. Kvevri
10. Crimea
11. Rkatsiteli
12. Romania
13. Graševina
14. Bulgaria
15. Tribidrag
Chapter 14 Checkpoint Quiz
1. D
2. B
3. A
4. C
5. B
6. A
7. D
8. A
9. C
10. B
11. C
12. D

Chapter 15: Eastern Mediterranean

Exercise 1 (Chapter 15): Greece: Map Exercise
1. Thrace 12. Malvasia Sitia PDO
2. Macedonia 13. Goumenissa PDO
3. Thessalia 14. Slopes of Meliton PDO
4. Epirus 15. Rapsani PDO
5. Central Greece 16. Muscat of Rio Patras PDO
6. Peloponnese 17. Nemea PDO
7. Crete 18. Mantinia PDO
8. Naoussa PDO 19. Samos PDO
9. Amynteo PDO 20. Rhodes PDO
10. Mavrodaphne of Cephalonia PDO 21. Paros PDO
11. Muscat of Patras PDO 22. Santorini PDO

Exercise 2 (Chapter 15): Greek Wines: Matching

1. Mavrodaphne
2. Kava
3. Vinsanto
4. Topikos Oínos (TO)
5. Onomasía Katá Parádosi (OKP)
6. Onomasía Proeléfseos Eleghoméni (OPE)
7. Moschofilero
8. Xinomavro
9. Onomasía Proeléfseos Anotéras Piótitos (OPAP)
10. Assyrtiko
11. Verdea
12. Agiorgitiko
13. Epitrapézios Oínos (EO)
14. Muscat
15. Roditis
Exercise 3 (Chapter 15): Eastern Mediterranean: Fill in the Blank/Short Answer
1. Two, one year
2. Four, 18 months
3. Six, three
4. Two, one year
5. Aged in barrel, exceeded
6. Neamea OPAP
7. The island of Cyprus
8. Mavro (red) and Xynisteri (white)
9. The mana system
10. Bekaa Valley
11. Chateau Musar
12. Galilee
13. Negev
14. Shimson (Samson)
15. Shomron (Samaria)

Chapter 15 Checkpoint Quiz

1. C 6. C
2. D 7. D
3. A 8. A
4. C 9. B
5. B 10. A

Chapter 16: United States and North America

Exercise 1 (Chapter 16): U.S. Wine History: Fill in the Blank/Short Answer
1. 1920 – 1933
2. Gold was discovered in California
3. The Paris Tasting (sometimes referred to as “The Judgment of Paris”)
4. Agoston Haraszthy
5. Charles Krug
6. Nicholas Longworth
7. California winemaker who introduced modern winemaking techniques to the U.S; also known
as a mentor to many winemakers.

Exercise 2 (Chapter 16): The U.S. Wine Industry: Matching

1. Off-premise Retailers 8. Distributors
2. TTB 9. ATF
3. Producers 10. Off-premise Retailers
4. On-premise Retailers 11. TTB
5. ATF 12. On-premise Retailers
6. TTB 13. TTB
7. Producers
Exercise 3 (Chapter 16): U.S. Wine Labeling Laws
Item Required? Optional? Not
Permitted?
1. Vintage Date X
2. Health Claims X
3. Alcohol Content X
4. Grape Variety/Varieties X
5. “Estate Bottled” X
6. Label Art X
7. Name of the bottler/importer X
8. Address of the bottler/importer X
9. Net contents (volume) X
10. Appellation of Origin
Note: Place of origin is generally X
required; appellations are optional
11. Sulfite Statement
Note: Required for all wines that have X
10 ppm or more of sulfur dioxide
12. Brand Name X

Exercise 4 (Chapter 16): U.S. Wine Laws: True or False

1. True 9. True
2. True 10. False
3. False 11. True
4. False 12. False
5. False 13. False
6. True 14. True
7. False 15. True
8. True

Exercise 5 (Chapter 16): Napa County: Map Exercise

1. Chiles Valley District AVA 9. Mount Veeder AVA
2. Howell Mountain AVA 10. Yountville AVA
3. Calistoga AVA 11. Oak Knoll District AVA
4. Diamond Mountain District AVA 12. Los Carneros AVA
5. Spring Mountain District AVA 13. Atlas Peak AVA
6. St. Helena AVA 14. Stags Leap District AVA
7. Rutherford AVA 15. Wild Horse Valley AVA
8. Oakville AVA 16. Coombsville AVA

Exercise 6 (Chapter 16): Sonoma County: Map Exercise

1. Rockpile AVA 10. Alexander Valley AVA
2. Sonoma Coast AVA 11. Knights Valley AVA
3 . Fort Ross-Seaview AVA 12. Chalk Hill AVA
4. Russian River Valley AVA 13. Fountaingrove District AVA
5. Green Valley AVA 14. Sonoma Valley AVA
6. Petaluma Gap AVA 15. Bennett Valley AVA
7. Los Carneros AVA 16. Sonoma Mountain AVA
8. Pine Mountain-Cloverdale Peak AVA 17. Moon Mountain District AVA
9. Dry Creek Valley AVA
Exercise 7 (Chapter 16): Napa, Sonoma, and Mendocino Counties: Matching
1. Cabernet Sauvignon 9. Mendocino Ridge
2. Pinot Noir 10. Petaluma Gap
3. Anderson Valley 11. Fort Ross-Seaview
4. Rutherford 12. Zinfandel
5. Los Carneros 13. Cole Ranch
6. Wild Horse Valley 14. Howell Mountain
7. Green Valley 15. Chiles Valley
8. Bennett Valley
16. Fountaingrove District

Exercise 8 (Chapter 16): California’s North Central Coast: Map Exercise

1. Santa Cruz Mountains AVA 11. Livermore Valley AVA
2. Ben Lomond Mountain AVA 12. Santa Clara Valley AVA
3. Monterey AVA 13. San Ysidro District AVA
4. Carmel Valley AVA 14. Pacheco Pass AVA
5. Santa Lucia Highlands AVA 15. San Benito AVA
6. Chalone AVA 16. Cienega Valley AVA
7. Arroyo Seco AVA 17. Mount Harlan AVA
8. San Bernabe AVA 18. Paicines AVA
9. San Lucas AVA 19. Hames Valley AVA
10. San Antonio Valley AVA

Exercise 9 (Chapter 16): Lake County, the Central Coast, and the Central Valley: Matching
1. Guenoc Valley 9. Central Valley
2. Monterey 10. Alta Mesa
3. Arroyo Seco 11. El Dorado
4. Hames Valley 12. Sierra Foothills
5. Paso Robles 13. Livermore Valley
6. Edna Valley 14. Lake County
7. Sta. Rita Hills 15. Los Olivos
8. Ben Lomond Mountain 16. Santa Maria Valley

Exercise 10 (Chapter 16): Washington State: Map Exercise

1. Puget Sound AVA
2. Naches Heights AVA
3. Yakima Valley AVA
4. Rattlesnake Hills AVA
5. Snipes Mountain AVA
6. Columbia Gorge AVA
7. Lake Chelan AVA
8. Columbia Valley AVA
9. Ancient Lakes of Columbia Valley AVA
10. Wahluke Slope AVA
11. Red Mountain AVA
12. Lewis-Clark Valley AVA
13. Walla Walla Valley AVA
14. Horse Heaven Hills AVA
Exercise 11 (Chapter 16): Washington State: Fill in the Blank/Short Answer
1. 95% 8. Yakima Valley
2. Second 9. Red Mountain
3. Rain shadow 10. Puget Sound
4. Northerly latitude 11. Ancient Lakes of Columbia Valley
5. Cabernet Sauvignon and Merlot, Syrah 12. Columbia Gorge
6. New World 13. Lewis-Clark Valley AVA
7. Columbia Valley

Exercise 12 (Chapter 16): Oregon: Map Exercise

1. Willamette Valley AVA 5. Columbia Valley AVA
2. Umpqua Valley AVA 6. The Rocks of Milton-Freewater AVA
3. Rogue Valley AVA 7. Walla Walla Valley AVA
4. Columbia Gorge AVA 8. Snake River Valley AVA

Exercise 13 (Chapter 16): Oregon: Fill in the Blank/Short Answer

1. David Lett, Charles Coury, and Dick Erath
2. Pinot Noir, Pinot Gris, and sparkling wine
3. Maison Joseph Drouhin, Domaine Drouhin
4. Columbia Gorge, Columbia Valley, and Walla Walla Valley
5. Willamette Valley; Dundee Hills, Ribbon Ridge, Eola-Amity Hills, McMinnville, Yamhill-
Carlton District, Van Duzer Corridor, and Chehalem Mountains
6. Rocks District of Milton-Freewater, Washington State
7. Applegate Valley
8. Umpqua and Rogue

Exercise 14 (Chapter 16): Willamette Valley: Map Exercise

1. Yamhill-Carlton AVA
2. McMinnville AVA
3. Van Duzer Corridor ava
4. Eola-Amity AVA
5. Chehalem Mountains AVA
6. Ribbon Ridge AVA
7. Dundee Hills AVA

Exercise 15 (Chapter 16): New York, Canada, and Mexico: Fill in the Blank/Short Answer
1. Finger Lakes, Seneca Lake and Cayuga Lake
2. Dr. Konstantin Frank
3. Vitis labrusca, hybrids
4. Long Island, Hamptons
5. Hudson River Region
6. Vintner’s Quality Alliance (VQA)
7. Ontario
8. Niagara Peninsula
9. Niagara Escarpment
10. Okanagan Valley
11. Valle de Guadalupe, Ensenada
12. Casa Madero
Chapter 16 Checkpoint Quiz
1. B 11. B
2. D 12. D
3. A 13. D
4. C 14. C
5. D 15. A
6. B 16. B
7. D 17. D
8. B 18. B
9. A 19. C
10. C 20. B

Chapter 17: South America

Exercise 1 (Chapter 17): Argentina: Fill in the Blank/Short Answer
1. Dry air, plentiful water from snowmelt, high elevations and plentiful sunshine
2. The Zonda
3. Hailstorms
4. Malbec
5. Torrontés
6. Denominación de Origen Controlada (DOC)
7. Indicación Geográfica (IG)
8. Indicación de Procedencia (IP)
9. Luján de Cuyo and San Rafael

Exercise 2 (Chapter 17): Argentina: Map Exercise

1. Jujuy
2. Salta
3. Catamarca
4. Tucamán
5. La Rioja
6. San Juan
7. Córdoba
8. Mendoza
9. Neuquén
10. Buenos Aires (the province of)
11. La Pampa
12. Río Negro
13. Chubut

Exercise 3 (Chapter 17): Argentina: Matching

1. San Juan 9. Río Negro
2. Salta 10. Cafayate
3. La Rioja 11. Córdoba
4. Mendoza 12. Neuquén
5. Vinos Finos 13. Bonarda
6. Jujuy 14. Pedro Giménez
7. Reserva 15. San Rafael
8. Luján de Cuyo 16. Chubut
Exercise 4 (Chapter 17): Chile: Fill in the Blank/Short Answer
1. 2,700; 100
2. Atacama Desert, Tierra del Fuego
3. Phylloxera
4. Humboldt
5. Cabernet Sauvignon
6. Carmenère
7. Sauvignon Vert, Sauvignon
8. Denominación de Origen (DO)
9. 75, 85%
10. Costa (Coast), Entre Cordilleras (Between the Mountains), and Andes

Exercise 5 (Chapter 17): Chile: Map Exercise

1. Elqui Valley 8. Rapel Valley
2. Limarí Valley 9. Curicó Valley
3. Choapa Valley 10. Maule Valley
4. Aconcagua Valley 11. Itata Valley
5. Casablanca Valley 12. Bío-Bío Valley
6. San Antonio Valley 13. Malleco Valley
7. Maipo Valley

Exercise 6 (Chapter 17): Chile: Matching

1. Maipo Valley 8. Maule Valley
2. Limarí Valley 9. Austral Region
3. Rapel Valley 10. Bío-Bío Valley
4. Aconcagua Valley 11. Casablanca Valley
5. Curicó Valley 12. Leyda Valley
6. Central Valley 13. Elqui Valley
7. Atacama Region 14. Choapa Valley
Chapter 17 Checkpoint Quiz
1. C 7. A
2. D 8. C
3. B 9. B
4. D 10. C
5. C 11.D
6. A

Chapter 18: Australia and New Zealand

Exercise 1 (Chapter 18): Australian Wine: Fill in the Blank/Short Answer
1. Shiraz (Syrah)
2. Grenache, Shiraz, and Mourvèdre
3. Geographical Indications (GI)
4. State, Zone, Region
5. 85%
6. Best Before, box wine
7. Stickies
8. Australian Grape and Wine Authority
Exercise 2 (Chapter 18): Australia: Map Exercise
1. Clare Valley 13. Heathcote
2. Barossa Valley 14. Bendigo
3. Eden Valley 15. Coonawarra
4. Murray Darling 16. McLaren Vale
5. Riverina 17. Adelaide Hills
6. Orange 18. Great Southern
7. Mudgee 19. Mount Barker
8. Hunter Valley 20. Frankland
9. Rutherglen 21. Margaret River
10. Yarra Valley 22. Swan District
11. Mornington Peninsula 23. Perth Hills
12. Goulburn Valley

Exercise 3 (Chapter 18): Australian Wine: Matching

1. Riverina 8. Barossa Valley
2. Limestone Coast 9. Margaret River
3. South Eastern Australia 10. Mudgee
4. Hunter Valley 11. Riverland
5. Coonawarra 12. Clare Valley
6. Rutherglen 13. Yarra Valley
7. Tasmania 14. Heathcote

Exercise 4: New Zealand (Chapter 18): Fill in the Blank/Short Answer

1. 1970’s
2. In the Pacific Ocean, 1,200 miles (1,930 km) east of Australia
3. The Southern Alps
4. Blocks the westerly winds and forms a rain shadow for the eastern part of the South Island
5. It is surrounded by cold ocean waters and few parts of the country are more than 50 miles
from the sea
6. In the rain shadow of the Southern Alps, in the rain shadows of the North Island volcanoes,
along the east coast of both islands, or in the far north of the North Island
7. 85%
8. Sauvignon Blanc
9. Chardonnay and Pinot Gris (followed by Riesling and Gewürztraminer)
10. Pinot Noir
11. Cabernet Sauvignon, Merlot, and Syrah

Exercise 5 (Chapter 18): New Zealand: Map Exercise

1. Northland
2. Auckland
3. Waikato/Bay of Plenty
4. Gisborne
5. Hawke’s Bay
6. Wairarapa
7. Marlborough
8. Canterbury
9. Waitaki Valley
10. Otago/Central Otago
11. Nelson
Exercise 6 (Chapter 18): New Zealand: Matching
1. Poverty Bay
2. Gisborne
3. Aotearoa
4. Marlborough
5. Wairau Valley
6. Banks Peninsula
7. Gimblett Gravels
8. Nelson
9. Awatere Valley
10. Waikato
11. Canterbury
12. Waipara Valley
13. Hawke’s Bay
14. Waitaki Valley
15. Central Otago

Chapter 18 Checkpoint Quiz

1. C 5. C 9. A
2. B 6. A 10. C
3. D 7. A 11. D
4. D 8. B 12. B

Chapter 19: Africa

Exercise 1 (Chapter 19): Africa: Fill in the Blank/Short Answer
1. 1655
2. Generates winds that bring moist fogs and cooling breezes; generates the “Cape Doctor”
wind
3. Chenin Blanc, Steen
4. A botrytis-affected dessert wine
5. A blended red wine made with 30% to 80% Pinotage
6. Wine of Origin (WO)
7. Geographical Unit, Region, District, Ward

Exercise 2 (Chapter 19) South Africa: Map Exercise

1. Breedekloof 12. Lutzville Valley
2. Worcester 13. Citrusdal Valley
3. Robertson 14. Citrusdal Mountain
4. Calitzdorp 15. Swartland
5. Langeberg-Garcia 16. Tulbagh
6. Plettenberg Bay 17. Darling
7. Swellendam 18. Wellington
8. Overberg 19. Constantia
9. Cape Agulhas 20. Cape Town
10. Walker Bay 21. Paarl
11. Elgin 22. Stellenbosch
Exercise 3 (Chapter 19): Africa: Matching
1. Walker Bay 8. Franschhoek Valley
2. Robertson 9. Northern Cape
3. Algeria 10. Constantia
4. Swartland 11. Paarl
5. Stellenbosch 12. Western Cape
6. Devon Valley 13. Drakenstein Valley
7. Worcester 14. Cape Town
Chapter 19 Checkpoint Quiz
1. B 6. D
2. C 7. D
3. D 8. C
4. D 9. B
5. A 10. A

Chapter 20: Asia

Exercise 1 (Chapter 20): China: Fill in the Blank/Short Answer
1. 1892, Qing
2. Shandong
3. Fourth
4. Yan 73
5. Gongniang No. 1
6. Cabernet Gernischt
7. Marselan
8. Dragon Eyes
9. Eastern Foot of Helan Mountain
Exercise 2 (Chapter 20): China Map Exercise
1. Xinjiang 6. Beijing
2. Gansu 7. Hebei
3. Ningxia 8. Tianjin
4. Shaanxi 9. Shandong
5. Shanxi 10. Yunnan
Exercise 3 (Chapter 20): Wine Regions of China: Matching
1. Hebei 8. Shandong
2. Xinjiang 9. Shanxi
3. Yunnan 10. Hebei
4. Ningxia 11. Ningxia
5. Hebei 12. Yunnan
6. Yunnan 13. Ningxia
7. Xinjiang 14. Xinjiang

Exercise 4 (Chapter 20): Japan: True or false

1. True 6. False 11. False
2. False 7. True 12. True
3. True 8. True 13. True
4. True 9. False 14. False
5. True 10. True 15. True
Chapter 20 Checkpoint Quiz
1. D 5. B 9. A
2. D 6. A 10. C
3. C 7. C
4. A 8. B

Chapter 21: The Sensory Evaluation of Wine

Exercise 1 (Chapter 21): Understanding the Senses: Matching
1. Stimulus 7. Olfactory Epithelium
2. Volatile Components 8. Flavor
3. Sensation 9. Bitter
4. Perception 10. Sweet
5. Detection Threshold 11. Umami
6. Recognition Threshold

Exercise 2 (Chapter 21): The Colors of Wine: Fill in the Blank/Short Answer
White Wine Colors:
Pale Yellow/Yellow-Green Found in young white table wines from cool growing regions
Found in white wines made from grapes that have not reached
Pale Yellow/Yellow-Green optimal ripeness or maturity
Yellow (Straw to Lemon) The standard hue for most young dry white wines
Golden Yellow Found in older white wines
Golden Yellow Found in young white wines from warm growing regions
Golden Yellow Found in white wines that have spent some time in barrels
Amber Gold May be indicative of a maderized or oxidized white wine
Red Wine Colors:
Inky Purple Found in young reds
Brick-Red Found in older, mature reds
Ruby-Orange Found in high-acid reds
Black-Blue Found in low-acid reds
Rust May be indicative of an oxidized red wine

Exercise 3 (Chapter 21): Wine Tasting: Fill in the Blank/Short Answer

1. 1 (one)
2. 0.5%
3. Acidity, tannin
4. Body (note: “weight” or “mouth feel” would also be acceptable answers)
5. Astringent
6. Hot, sweet, bitter
7. 6.5 ounces (59-60 ml)
8. Bitterness
9. Flights
10. Turbid
11. Bead
12. Off-odors (faults)
13. Primary, secondary
14. Bouquet
15. Sur lie aging
Chapter 21 Checkpoint Quiz
1. B 5. C 9. A
2. A 6. B 10. D
3. B 7. C
4. D 8. B

Chapter 22: The Impact of Alcohol on Health

Exercise 1 (Chapter 22): The Impact of Alcohol on Health: Fill in the Blank/Short Answer
1. Acetaldehyde, intoxication 7. Clot, plaque
2. Binge drinking 8. Increases
3. Up to one, up to two 9. Fatty liver
4. 5 ounces (148 ml) 10. Cirrhosis
5. 12 ounces (355 ml) 11. Resveratrol
6. 1.5 ounces (44 ml)

Chapter 22 Checkpoint Quiz

1. C 4. C
2. B 5. D
3. A

Chapter 23: Wine Etiquette and Service

Exercise 1 (Chapter 23): Wine Service: True or False
1. False 7. False
2. True 8. True
3. False 9. True
4. True 10. False
5. True 11. False
6. True

Exercise 2 (Chapter 23): Wine Service Tips: Fill in the Blank/Short Answer
1. 45
2. 65
3. 43°F to 50°F (6°C to 8°C)
4. Alcohol
5. Aromas, flavors
6. Young, robust, red
7. Moderate, aromas
8. Fully aged/mature
9. Sediment
10. Biodynamic
11. 50°F to 60°F (10°C to 15°C)
12. 65% to 75%
13. Cork
Exercise 3 (Chapter 23): Food and Wine Pairing: Fill in the Blank
The Interaction of Wine and Food
Food Component: Expected impact on Wine: Increases or decreases
___Decreases_________ the perceived acidity of a wine
Acidity ___Increases_________ the perceived sweetness of a wine
___Increases_________ the perceived body (richness) of a wine
___Increases_________ the perceived acidity of a wine
Sweetness ___Decreases_________ the perceived sweetness of a wine
___Decreases_________ the perceived fruitiness of a wine
___Decreases_________ the perceived body (richness) of a wine
___Decreases_________ perceived “heat” from spicy food
___Increases_________ the perceived fruitiness of a wine
Saltiness ___Increases_________ the perceived body (richness) of a wine
___Decreases_________ the perceived bitterness of a wine
Bitterness ___Increases__________ the perceived bitterness of a wine
___Decreases_________ the perceived sweetness of a wine
Umami ___Decreases_________ the perceived fruitiness of a wine
___Decreases_________ the perceived body (richness) of a wine
___Increases_________ the perceived bitterness of a wine

Chapter 23 Checkpoint Quiz

1. D 6. D
2. C 7. A
3. B 8. C
4. C 9. B
5. A 10. D