Q.1
What are the two key grapes grown in Burgundy?
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Pinot Noir and Pinot Gris
Syrah and Chardonnay
Pinot Noir and Chardonnay
Cabernet Sauvignon and Merlot
Q.2
What is the correct Burgundy classification hierarchy, beginning with the highest quality?
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Grand Cru, Premier Cru, Villages, Bourgogne
Grand Cru A, Grand Cru, Premier Cru, Villages
Grand Cru, Premier Cru, Cru Bourgogne, Villages
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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Chablis Premier Cru wines normally have ripe lemon and citrus fruit, softer and creamier texture and some mineral aromas
The best vineyards in Chablis has limestone soil overlaid with a layer of Kimmeridge Clay
The major climatic hazard is hailstorm in the autumn
Oak is rarely a main flavour component in Chablis wines
Q.4
Which one of the following is NOT a Grand Cru vineyard on the Côtes de Nuits?
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Nuits-Saint-Georges
Clos de Vougeot
Corton
Romanée-Conti
Q.5
The best white wines from Côte de Beaune generally
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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
aged in oak barrals 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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Fruity aromas with raspberry, red cherry flavour and a slightly gamey note
Deep in colour with black fruit, spice aromas and black pepper flavour
High acidity with green-plum fruit and a hint of smoky minerality
Ripe and full-bodied with peach, melon fruit and savoury, nutty flavour
Q.8
When did the Burgundy region and its 'climats' become a UNESCO World Heritage Site?
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January 1996
July 2015
October 2009
March 1972
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 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
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