Q.1
What are the two key grapes grown in Burgundy?
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Cabernet Sauvignon and Merlot
Pinot Noir and Chardonnay
Syrah and Chardonnay
Pinot Noir and Pinot Gris
Q.2
What is the correct Burgundy classification hierarchy, beginning with the highest quality?
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Grand Cru A, Grand Cru, Premier Cru, Villages
Grand Cru, Premier Cru, Cru Bourgogne, Villages
Grand Cru, Premier Cru, Villages, Bourgogne
Grand Cru, Premier Cru, Deuxième Cru, Troisième Cru, Quatrième Cru
Q.3
Which one of the following statements of Chablis is FALSE?
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The major climatic hazard is hailstorm in the autumn
The best vineyards in Chablis has limestone soil overlaid with a layer of Kimmeridge Clay
Oak is rarely a main flavour component in Chablis wines
Chablis Premier Cru wines normally have ripe lemon and citrus fruit, softer and creamier texture and some mineral aromas
Q.4
Which one of the following is NOT a Grand Cru vineyard on the Côtes de Nuits?
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Clos de Vougeot
Corton
Nuits-Saint-Georges
Romanée-Conti
Q.5
The best white wines from Côte de Beaune generally
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aged in oak barrals for 6-9 months
aged in large oak vats for 18-24 months
aged in oak barrals for 18-24 months
aged in large oak vats for 6-9 months
Q.6
Which one of the following is a wine from Côte Chalonnaise?
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Meursault
Mercurey
Chambertin
Pouilly-Fumé
Q.7
Which one of the following might be a Pouilly ‐ Fuissé wines?
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Deep in colour with black fruit, spice aromas and black pepper flavour
Ripe and full-bodied with peach, melon fruit and savoury, nutty flavour
Fruity aromas with raspberry, red cherry flavour and a slightly gamey note
High acidity with green-plum fruit and a hint of smoky minerality
Q.8
When did the Burgundy region and its 'climats' become a UNESCO World Heritage Site?
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July 2015
January 1996
March 1972
October 2009
Q.9
Which one of the following is the typical flavour of wines from Beaujolais AOC?
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White stone fruit aromas, peach and apricot fruit, medium acidity
Blackcurrent aromas, black cherry and gamey flavour, high in tannin
Fragrant aromas, raspberry and cherry fruit with bubblegum flavour, light in tannin
Refreshing apple aroma, lemon and line flavour, high acidity
Q.10
Which one of the following statements of the winemaking technique of Beaujolais Nouveau is true?
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The technique is called carbonic maceration, because the vats are filled with carbon dioxide
This winemaking process can extract colour, flavour and tannin from the grapes
The grapes need to be destemmed and crushed before putting into the vats
Wines made using carbonic maceration should be aged in oak barrels for at least 6 months