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