Languedoc-Roussillon wine - Exam
A) Minervois B) Corbières C) Muscat de Rivesaltes D) Fitou
A) Pinot Noir B) Cabernet Sauvignon C) Syrah D) Grenache
A) Oceanic B) Mediterranean C) Continental D) Desert
A) Rosé wine B) Sparkling wine C) Red wine D) White wine
A) France B) Spain C) Italy D) Germany
A) Muscat Blanc à Petits Grains B) Semillon C) Chardonnay D) Sauvignon Blanc
A) Languedoc-Minervois B) Roussillon-Provence C) Bordeaux-Appellation D) Languedoc-Roussillon-Midi-Pyrénées
A) Mauzac B) Pinot Noir C) Sauvignon Blanc D) Chardonnay
A) Port B) Marsala C) Banyuls D) Sherry
A) The Phoenicians B) The Romans C) The Carthaginians D) The early Greeks
A) 16th century B) 8th century C) 4th century D) 12th century
A) Sauternes B) Champagne C) Bordeaux D) Le gros rouge
A) Powdery mildew B) Botrytis cinerea C) Phylloxera D) Downy mildew
A) Aramon, Alicante Bouschet and Carignan B) Chardonnay, Sauvignon Blanc and Riesling C) Syrah, Grenache and Mourvèdre D) Cabernet Sauvignon, Merlot and Pinot Noir
A) Conseil Interprofessionnel du Vin de Bordeaux B) Comité Régional d'Action Viticole (CRAV) C) Fédération Nationale des Syndicats Viticoles D) Union des Vignerons
A) Reducing production costs B) Increasing wine blending C) Focusing on bulk exports D) Creating a good brand name
A) Blended wines B) Sparkling wines C) Single varietal wines D) Fortified wines
A) Levanter B) Tramontane C) Mistral D) Sirocco
A) Cold fermentation B) Skin contact C) Carbonic maceration D) Malolactic fermentation
A) By the moon's cycle B) By sugar content levels C) By a fixed calendar date D) By temperature measurements
A) Early 1980s B) Late 1990s C) Early 2000s D) Mid-1970s
A) Complete ban on all forms of irrigation B) Stricter enforcement of irrigation bans C) Introduction of new irrigation technology D) Relaxed some of the irrigation regulations
A) Muscat de Rivesaltes B) Banyuls C) Crémant de Limoux D) Fat Bastard
A) 50 °F (10 °C) B) 57 °F (14 °C) C) 65 °F (18 °C) D) 60 °F (16 °C)
A) Roussanne B) Vermentino C) Syrah D) Marsanne
A) Cold stabilization B) Pasteurization C) Méthode Traditionnelle D) Carbon filtration
A) Cinsault B) Roussanne C) Vermentino D) Bourboulenc
A) Seine B) Rhône C) Loire D) Hérault
A) 10 to 12% B) 12 to 14% C) 16 to 17% D) 18 to 20%
A) Corbières AOC B) Faugères C) Languedoc AOC D) Minervois AOC
A) Excessive rainfall B) Drought C) Frost D) Pests
A) Grenache blanc B) Vermentino C) Marsanne D) Chardonnay
A) Cabernet Sauvignon B) Vermentino C) Marsanne D) Grenache blanc
A) Grenache blanc B) Vermentino C) Marsanne D) Merlot
A) Minervois la Livinière B) Muscat de Rivesaltes C) Vin de Pays d'Oc D) Corbières
A) Using artificial sweeteners B) Reducing the sugar content C) Cooling the wine rapidly D) Adding brandy to stop fermentation
A) Rancio B) Oaky C) Tannic D) Fruity
A) Chalk soils B) Limestone soils C) Alluvial soils D) Gravel-based soils
A) Syrah B) Grenache C) Viognier D) Mourvedre
A) Loire Valley B) Bordeaux C) Southern Rhône D) Alsace
A) Piquepoul noir B) Lladoner Pelut C) Roussanne D) Cinsault
A) Hailstorms B) Floods C) Tornadoes D) Heatwave
A) Cévennes B) Pyrenees C) Massif Central D) Alps
A) Quatourze B) Pic St.-Loup C) Montpeyroux D) La Clape |
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