Level 2 Wine Training—Certification Exam

1. The front part of the tongue detects…?

a. Sweetness
b. Tannin
c. Sourness

2. The back part of the tongue…?

a. Sweetness
b. Tannin
c. Sourness

3. Which grape has the lightest color?

a. Pinot Noir
b. Shiraz
c. Cabernet Sauvignon

4. Which grape has the darkest color?

a. Sauvignon Blanc
b. Chardonnay
c. Riesling

5. What are the three main types of Aroma?

a. Fruit, Earthiness, Oak
b. Fruit, Floral, Oak
c. Floral, Oak, Sweet

6. When a wine is cold, which parts are enhanced?

a. Acidity
b. Tannin
c. Aroma
7. What is a part of the Oak aromas?
a. Spice
b. Apple
c. Rose

8. Which is a part of the White Wine Aroma?

a. Blueberry
b. Black Currant
c. Citrus

9. What are the three types of Secondary Aroma?

a. Vegetal, Mineral, Earthy
b. Acidity, Mineral, Vegetal
c. Tannin, Earthy, Vegetal

10. Old World Wines highlight which characteristic?

a. Mineral
b. Earthy
c. Fruity

11. Earthy aromas include which of the following?

a. Truffle
b. Mint
c. Mushroom

12. Which is considered a tropical fruit

a. Mango
b. Lemon
c. Blueberry
13. Which flavors come up being aged in oak?
a. Vanilla
b. Grapefruit
c. Rose

14. What is considered an earthy taste?

a. Truffle
b. Flint
c. Coconut

15. What is considered a vegetal taste?

a. Coconut
b. Truffle
c. Green Bell Pepper

16. What is associated with a crisp and refreshing taste?

a. Acidity
b. Alcohol
c. Tannin

17. Which is associated with a “hot” or burning taste?

a. Acidity
b. Alcohol
c. Tannin

18. Which is associated with a bitter taste?

a. Acidity
b. Alcohol
c. Tannin
19. Where does tannin come from?
a. Grape Skins
b. Grape Seeds
c. Oak Barrels

20. A cool climate causes the following?

a. Higher Acidity and Lower Alcohol
b. Lower Acidity and Lower Alcohol
c. Higher Acidity and Higher Alcohol

21. Which wines are light, crisp and refreshing?

a. A Sauvignon Blanc from New Zealand
b. A Riesling from Germany
c. A Chardonnay from Napa Valley

22. What grape is the best pairing for Steak?

a. Pinot Noir from Burgundy
b. Shiraz from Australia
c. Cabernet from Bordeaux

23. Who do you present the wine to?

a. Host (The person that ordered the wine)
b. The lady to the left of the host
c. The first person you walk up to at the table

24. When opening Champagne, you must do which?

a. Keep a hand over the cork at all times once you loosen the cage
b. Point the bottle towards the guest when you are opening
c. “Pop” the cork with a loud noise!
25. When decanting a wine?
a. Pour all the sediment into the decanter
b. Leave extra wine in the bottle so you can taste it later
c. Stop pouring from the bottle when you see sediment in the neck

26.When pouring a bottle of wine?

a. Have the label facing the guest
b. Grab the label with your hand for a better grip
c. It doesn’t matter which way the label is facing

27.When recommending a wine to a guest at the table, you should?

a. Pretend you have never met and be very formal
b. Pretend the guest is your friend and speak with comfort
c. Sell them the most expensive wine