Sample Themes of Prelim 1 Questions

Topics include: classes 1 through 7 (lectures, readings and handouts).

The prelim will consist of 125 to 150 multiple choice questions.
If you can answer the questions below you should have little difficulty with the exam and you will impress most people
with your wine knowledge.
Components, Winemaking, Viticulture, Wine Service, Wine Buying
What information on the wine label is important to review before accepting a wine in a restaurant?
What are steps in the ritual of wine service in a restaurant and how should one proceed before accepting a wine?
What are generally accepted reasons for sending a bottle of wine back in a restaurant?
When serving wine what is the proper sequence if more than one wine is being served?
How does the temperature of a wine affect its taste?
What are the major differences between how white and red wines are made?
Which VITICULTURAL (grape growing) and VINICULTURAL (winemaking) practices effect a wines concentration,
quality, flavor and price?
What do the various grape components contribute to the finished wine?
What are the major components in wine and how do these influence taste, texture, and shelf life?
How does the winemaker shape or adjust various components in wine?
What is the definition of Viniculture and Viticulture?
How do we evaluate wines? What are the stages of taste?
What are the varietal (aroma & flavor) characteristics of the major grape varieties tasted in class?
What defects might one find in a wine?
What happens to wine as it ages? Which wines benefit from aging?
France: AOC, Alsace, Loire
What are the quality levels of French wines available in the market today?
Why and when was the AOC system established?
What does the French AOC/AOP attempt to regulate?
What assurances does AOC/AOP offer the consumer?
How have the recent EU labeling regulations affected France?
How does the US system of AVAs differ from the French AOC system?

Who monitors the AOC system?

LOIRE:
What are the classifications of Loire wines and what flavor differences might one find when comparing them?
What are the major grape varieties grown in Loire?
What are the benchmark wines which come from the Loire?
How does one identify sparkling and dessert style wines made in the Loire Valley from the Loires dry table wines?
What are the labeling requirements and how does one decode a Loire wine label?
How does the Loires climate and geography influence its wine styles?
What historic events influenced the growth of the wine industry in the Loire?
What winemaking practices (if any) are unique to the Loire?
ALSACE:

What are the classifications of Alsace wines and what flavor differences might one find when comparing them?
What are the major grape varieties grown in Alsace?
What are the benchmark wines which Alsace is known for?
What are the labeling requirements and how does one decode an Alsace wine label?
What terms on an Alsace wine label are meaningful and what do they tell us?
What label terms are not regulated and thus may not provide useful information to the purchaser?
How does Alsaces labeling system differ from other wine regions of France?
How does one identify sparkling and dessert style wines made in Alsace from the dry table wines made there?
How does Alsaces climate and geography influence its wine styles?
What winemaking practices (if any) are unique to Alsace?

France - Bordeaux
What are the AOC levels of Bordeaux wines?
What are the major grape varieties grown in the different districts or appellations of Bordeaux?
Which of the fine wine producing districts of Bordeaux have been classified?
What are the names of the five Chateaux which hold the First Growth Status today?
How do the wines of the right bank differ from the wines of the left bank?

Which districts are best known for specific wine types e.g. dry white, sweet wines, etc?
What are the labeling requirements and how does one decode a Bordeaux wine label?
How does the climate influence Bordeauxs wine styles?
What historic events influenced the growth of the wine industry in Bordeaux?
How does Bordeaux differ from Burgundy?
What impact does Bordeaux wine have on the other wine producing regions of the world and the wine trade in general?
What is the classification level of each of the wines tasted in class?
Review and decode all labels on your tasting sheet.
FranceBurgundy, Beaujolais, Rhne
What are the classifications of Burgundy and Beaujolais wines and in general what flavor differences might one find when
comparing them?
What are the most important areas within Burgundy for white wines?
What are the most important areas within Burgundy for red wines?
What are the major grape varieties grown in Burgundy and Beaujolais?
What are the labeling requirements and how does one decode a Burgundy and Beaujolais wine label?
How does the Burgundys climate influence its wine styles?
What historic events influenced the growth of the wine industry in the Burgundy?
What winemaking practices are unique to the Burgundy and Beaujolais?
Review and decode all labels on your tasting sheet.
Rhne
What are the classifications of Rhne wines?
What are the major grape varieties grown in the northern and southern Rhne?
How do the wines of the Northern Rhne differ from those of the Southern Rhne?
What are the labeling requirements and how does one decode a Rhne wine label?
Review and decode all labels on your tasting sheet.
How does the Rhnes climate influence its wine styles?
What historic events influenced the growth of the wine industry in the Rhne?

California
Which individuals had significant impact on the growth of Californias wine industry?
How does one decode a California wine label?
What are the labeling requirements and regulations for California? E.g. % of grape variety, meaningful controlled terms etc.
Suggestionmake up a one page spread sheet comparing the requirements side by side.
What are the major grape varieties grown in California?
What are the signature grapes varieties which have made Californias reputation?
What are the geographic factors that influence grape growing and wine production in California?
How does climate influence wine styles produced in various regions?
What historic events influenced the growth of the wine industry in California?
What winemaking practices are unique and legal in California e.g. Acidification, Chaptalization, etc.?
What are the most important AVAs in California?
New York
What historic events influenced the growth of the wine industry in the US and the NY State?
Which individuals had significant impact on the growth of NY States wine industry?
What are the major grape varieties grown in New York State? Give examples of vinifera, labrusca and hybrid varieties.
How does one decode a New York wine label?
What are the labeling requirements and regulations for New York wine and how might they differ from Federal standards?
E.g. % of grape variety, meaningful controlled terms etc.
Suggestionmake up a one page spread sheet comparing the requirements side by side.
What regions in New York are known for specific wine styles and grape varieties, and why?
What are the signature grapes varieties which have made each regions reputation?
What are the geographic factors (e.g. bodies of water, mountain ranges etc.) that influence grape growing and wine
production in New York wine regions.
How does climate influence wine styles produced in various regions?
What historic events influenced the growth of the wine industry in the US as well as New York?
What winemaking practices are unique and legal in New York, e.g. Acidification, Chaptalization, Amelioration etc.?
What are the most important AVAs (American Viticultural Areas)?

General wine information:

What are the varietal characteristics of the grape varieties we have tasted in class? See the handouts, PPTs and text
readings.
It is suggested that you go over the labels from your tasting sheets and be sure you are able to decode them, more than just
at face value. For each label you should be able to identify: who made the wine, what is the name of the wine, which
grape variety is used to make the wine, where were the grapes grown, what do certain terms on the label mean. Note: We
decode each label we present in class. All the classes are videotaped and on Blackboard. If you cant figure out a label go
to that lecture and fast forward to the label and review it. You can also visit Mrs. Stanley during her posted office hours.
While many additional producers are recommended in both the textbook and on our course handouts, these are offered for
your information when you are purchasing wines. We do not expect you to memorize the names or locations of all these
producers.
A word to the wise!
As you can see from this list there is a lot to know. Dont wait to the last minute to try to assimilate all this information as
it is just not possible. Spend the time each week to do the readings and learn the material for that week, then you will only
need to review it for the prelim. As stated in the syllabus, to earn an S in this class you need to achieve a combined score
of at least 210 out of 300 possible points for the two exams.
The University schedules our exams and students are required to take them as scheduled. If you have an exam conflict you
must contact Erica Anderson, the Administrative Assistant in advance of the exam (at least a week in advance). She is the
only person authorized to deal with exam conflicts.
You should keep your schedule free from 7:30 to 10 p.m. on the evening of the prelim.
You will be notified on Blackboard of the specific time when you will take the exam as the class size requires us to divide
the class up. You will sit in your assigned seat and must take the exam at your scheduled time.
If you are ill, you need to contact Erica at 255-3699 before the start of the exam.