French Wine Scholar Practice Exam

By Erik Fleming Wait

The following are questions drawn from the French Wine

Scholar (FWS) textbook [Julien Camus, Lisa M. Airey,
Celine Camus (ed), French Wine Scholar Study Manual (5 th

Edition) (French Wine Society)] which I wrote for my own

preparation for the final exam. There is no guarantee that
any of these questions will be on the actual exam and while
this practice exam is rather lengthy it is by no means
exhaustive. The page numbers of the book from which the
questions are derived are provided with the answers in the
footnotes.

FWS Q1: What is the definitive voice with regard to wine

law in France?
(a) The INAO
(b) The BATF
(c) The TBB
(d) The IMF

FWS Q2: What are the 3 macronutrients that vines need?

(a) Boron, Copper, and Iron
(b) Nitrogen, Phosphorus and Zinc
(c) Nitrogen, Phosphorus and Potassium
(d) Magnesium, Manganese and Zinc

FWS Q3: What are the 6 micronutrients that vines need?

(a) Nitrogen, Phosphorus, Iron, Magnesium, Manganese
and Zinc
(b) Boron, Copper, Iron, Magnesium, Manganese and Zinc
(c) Boron, Copper, Iron, Nitrogen, Phosphorus and
Potassium
(d) Phosphorus, Copper, Iron, Magnesium, Manganese and
Zinc

FWS Q4: What did Pierre Le Roy de Boiseaumari

accomplish?
(a) He invented the Champagne remurage method
(b) He discovered the American root grafting solution to
Phyloxera.
(c) He is credited with making the first sparkling wine in
France near the Languedoc of Limoux in the 1500s
(d) He was the first to set zone and production standards in
CdP and he helped create the first AOC system
FWS Q5: What are the classifications for the OLD and
NEW French wine quality pyramid? Old = ________,
________, _______, ________ New = ________,
________, ________.
(a) Old = AOC, VDQS, Vin de Pays; New = AOC, IGP,
Vin sans IG
(b) Old = AOC, IGP, Vin sans IG; New = AOC, VDQS,
Vin de Pays

FWS Q6: What is the most restrictive quality designation in

France?
(a) AOC/AOP
(b) VDQS
(c) IGP
(d) Vin sans IG

FWS Q7: According to Wine Grapes by Robinson, what

were the 3 most commonly grown grape varieties in
Northeast France and Southwest Germany during the
Middle Ages?
(a) Gouais Blanc, Sauvignon Blanc, Pinot
(b) Gouais Blanc, Gamay, Pinot
(c) Gouais Blanc, Savagnin, Pinot
(d) Gouais Blanc, Savagnin, Gamay

FWS Q8: Gouais Blanc and Chenin Blanc are parents to

what grape?
(a) Pinot Noir
(b) Chardonnay
(c) Colombard
(d) Gamay

FWS Q9: Name two grapes that are a cross between Gouais
Blanc and Savagnin.
(a) Petit Meslier, Aubin
(b) Petit Meslier, Sylvaner
(c) Csar, Aubin
(d) Csar, Sylvaner

FWS Q10: Gouais Blanc and Osterreichisch are parents to

what grape?
(a) Aubin
(b) Sylvaner
(c) Csar
(d) Pinot

FWS Q11: Which of the following is not a clonal variation

of Pinot grown in France: Pinot Meunier, Pinot Gris, Pinot
Blanc, Pinotage, Pinot Noir.
(a) Pinot Meunier
(b) Pinot Gris
(c) Pinot Blanc
(d) Pinotage

FWS Q12: The Csar grape is a cross between _________

and Gnsfer / Gnsfsser ("goose-feet").
(a) Aubin
(b) Sylvaner
(c) Csar
(d) Pinot

FWS Q13: The ___________ grape is a cross between

Savagnin and St. Georgener.
(a) Gewrztraminer
(b) Grner Veltliner
(c) Auxerrois Blanc
(d) Riesling

FWS Q14: Geographically the grapevine thrives between

_______ and ________ degrees north or south latitude.
(a) 20 and 60
(b) 25 and 70
(c) 30 and 50
(d) 45 and 65

FWS Q15: Without sufficient supply of ________ yeast

breaks up amino acids in the must to release the needed
compounds resulting in light sulfides as fermentation
continues. Consequently the yeast needed to ferment grape
must into wine are 75% ___________, because they need
_________ to multiply.
(a) Nitrogen, Nitrogenous, Nitrogen
(b) Oxygen, Oxygenous, Oxygen
(c) CO2, Nitrogen, Oxygen
(d) Oxygen, CO2, Nitrogen

FWS Q16: According to DNA research, the ___________

grape originated around Lake Geneva in Switzerland.
(a) Gewrztraminer
(b) Grner Veltliner
(c) Chasselas
(d) Auxerrois Blanc

FWS Q17: _________ is the process whereby a grapevine

changes sunlight into sugar, involves a complex series of
chemical reactions that requires sunlight, water and carbon
dioxide; oxygen is a by-product.
(a) Glycosylation
(b) Photosynthesis
(c) Transubstantiation
(d) Hydrolyzation

FWS Q18: No Photosynthesis can occur in the vine when

the temperature is under _______ degrees or over
__________ degrees even if the sun is shining.
(a) 10F (-12C), 85F (30C).
(b) 30F (-1C), 90F (32C).
(c) 40F (4.5C), 85F (29C).
(d) 50F (10C), 95F (35C).

FWS Q19: ____________ is a small insect indigenous to

the eastern USA, it kills the grapevine by attacking its
roots.
(a) Phylloxera
(b) Botrytis Cinerea
(c) Glassy winged Sharpshooter
(d) Archaeopteryx

FWS Q20: Propagating grapevines by laying down a shoot

and burying a bud is called ________.
(a) Simple/ Double Cordon
(b) Goblet
(c) layering
(d) Lyre system

FWS Q21: Name two imported problems (vine diseases)

that impacted French vineyards in the latter part of the 19 th

century.
(a) Phylloxera, Botrytis Cinerea
(b) Powdery mildew, Downey mildew
(c) Downey mildew, Botrytis Cinerea
(d) Coulure, Powdery mildew

FWS Q22: _____________ is a fungus that attacks tight-

clustered grape varieties whose grapes are high in sugar
content. The mold penetrates the grape skin, desiccates the
berry, and concentrates sugars and other flavor compounds.
If the weather stays cool and moist for too long it turns into
__________.
(a) Powdery mildew, Grey Rot
(b) Downey mildew, Grey Rot
(c) Powdery mildew, Downey mildew
(d) Botrytis Cinerea (Noble Rot), Grey Rot

FWS Q23: Cloudy, cold and/or wet weather at flowering

often results in poor fruit set known as ______________.
(a) Powdery mildew
(b) Downey mildew
(c) Coulure
(d) Gray Rot

FWS Q24: (Planting Density and Training Systems)

When the vine is pruned to one or two lateral arms that are
tied to a supported vine it is known as a ______________.
(a) Simple/ Double Cordon
(b) Goblet
(c) Guyot
(d) Lyre system

FWS Q25: (Planting Density and Training Systems)

When the vine is kept low to the ground and no stake or
trellis is used it is known as a ______________.
(a) Simple/ Double Cordon
(b) Goblet
(c) Guyot
(d) Lyre system

FWS Q26: (Planting Density and Training Systems)

When the vine is pruned to one long temporary arm that is
trained horizontally, diagonally, vertically or in an arch it is
known as a ______________.
(a) Simple/ Double Cordon
(b) Goblet
(c) Guyot
(d) Lyre system

FWS Q27: (Planting Density and Training Systems) In

the _____________ system the vine is flanked by 2 parallel
support wires on either side and then trained into a divided
canopy. (Note: this training system is not yet approved in
Alsace).
(a) Simple/ Double Cordon
(b) Goblet
(c) Guyot
(d) Lyre system

FWS Q28: Vins Doux Naturels are fortified wines made by

_____________; which refers to the process of arresting
a fermentation by adding neutral grape spirit.
(a) Mutage
(b) Remuage
(c) Liqueur de triage
(d) Liqueur d'expdition

FWS Q29: Sweet or dessert wines are defined as

_____________ in France; they are always made from
botrytized grapes.
(a) Ptillant
(b) Liquoreux
(c) Moelleux
(d) Mousseux

FWS Q30: Semi-Sweet wines are defined as

_____________ in France; they are made from late-
harvest grapes that may or may not be botrytized grapes.
(a) Ptillant
(b) Liquoreux
(c) Moelleux
(d) Mousseux

FWS Q31: Name 4 types of sparkling wine in France.

(a) Champagne, Crmant, Mousseux, Ptillant
(b) Champagne, Crmant, Moelleux, Ptillant
(c) Champagne, Crmant, Mousseux, Prosecco
(d) Champagne, Prosecco, Mousseux, Ptillant

FWS Q32: All Champagne sparkling wines contain

approximately _______ atmospheres of pressure.
(a) 3
(b) 6
(c) 8
(d) 10

FWS Q33: Vintage Champagne must spend at least

_______ years in the cellar prior to release.
(a) 1
(b) 2
(c) 3
(d) 5

FWS Q34: The French word Pigeage in wine production

refers to __________.
(a) Free-run wine
(b) Rack and return, the process of emptying fermenting
juice into another tank and then return it to its original
fermentation vessel for the most comprehensive level of
extraction.
(c) Pumping over the floating cap to reintegrate the skins
into the juice
(d) Punching down the floating cap to reintegrate the skins
into the juice

FWS Q35: The French word Remontage in wine

production refers to __________.
(a) Free-run wine
(b) Rack and return, the process of emptying fermenting
juice into another tank and then return it to its original
fermentation vessel for the most comprehensive level of
extraction.
(c) Pumping over the floating cap to reintegrate the skins
into the juice
(d) Punching down the floating cap to reintegrate the skins
into the juice

FWS Q36: The French word Dlestage in wine

production refers to __________.
(a) Free-run wine
(b) Rack and return, the process of emptying fermenting
juice into another tank and then return it to its original
fermentation vessel for the most comprehensive level of
extraction.
(c) Pumping over the floating cap to reintegrate the skins
into the juice
(d) Punching down the floating cap to reintegrate the skins
into the juice

FWS Q37: The French word Vine De Goutte in wine

production refers to __________.
(a) Free-run wine
(b) Rack and return, the process of emptying fermenting
juice into another tank and then return it to its original
fermentation vessel for the most comprehensive level of
extraction.
(c) Pumping over the floating cap to reintegrate the skins
into the juice
(d) Punching down the floating cap to reintegrate the skins
into the juice

FWS Q38: Name 3 French areas that practice carbonic

maceration and the grapes that are used in the wine.
(a) Beaujolais (Gamay), The Southern Rhne (Carignan),
Gaillac (Gamay)
(b) Beaujolais (Gamay), Roussillon and Languedoc
(Carignan), Gaillac (Gamay)
(c) Beaujolais (Gamay), Chinon (Cabernet franc), Gaillac
(Gamay)
(d) Beaujolais (Gamay), Roussillon and Languedoc
(Carignan), Sud-West (Mourvdre)

ALSACE

FWS Q39: Alsace is protected from the Atlantic influences

by the __________ which causes the Rain Shadow
effect, making the region one of the driest in France.
(a) Mont Blanc
(b) Mont Colombier,
(c) Mont Ventoux
(d) Vosges Mountains

FWS Q40: What are the 7 primary grapes of Alsace?

(a) Gewurstaminer, Muscat, Riesling, Chasselas, Pinot
Blanc, Pinot Gris, Pinot Noir
(b) Auxerrois, Gewurstaminer, Riesling, Sylvaner, Pinot
Blanc, Pinot Gris, Pinot Noir
(c) Gewurstaminer, Muscat, Riesling, Sylvaner, Pinot
Blanc, Pinot Gris, Pinot Noir
(d) Grner Veltliner, Muscat, Riesling, Sylvaner, Pinot
Blanc, Pinot Gris, Pinot Noir

FWS Q41: What are the 4 secondary grapes of Alsace?

(a) Chardonnay, Chasselas, Grner Veltliner, Auxerrois
(b) Chardonnay, Chasselas, Klevener de Heilgebstein,
Auxerrois
(c) Chardonnay, Grner Veltliner, Klevener de
Heilgebstein, Auxerrois
(d) Chardonnay, Chasselas, Savagnin, Auxerrois

FWS Q42: If a variety named on the label in Alsace, it

must consist of at least _______% of that grape except for
______________.
(a) 100%, Pinot Blanc
(b) 90%, Pinot Blanc
(c) 100%, Pinot Gris
(d) 85%, Pinot Gris

FWS Q43: In Alsace, Gentil must consist of at least

_______% of noble grapes.
(a) 50%
(b) 65%
(c) 75%
(d) 90%

FWS Q44: In Alsace, Edlezwicker is a blend of

_____________ white grapes approved for Alsace AOC.
(a) Noble grapes
(b) Any
(c) 2
(d) All

FWS Q45: In Alsace, a wine labeled Pinot Blanc can be

100% _________ or 100% _______ or a blend of both.
(a) Pinot Blanc (Klevner), Chenin Blanc
(b) Chenin Blanc (Klevner), Auxerrois Blanc
(c) Pinot Blanc (Klevner), Pinot Gris
(d) Pinot Blanc (Klevner), Auxerrois Blanc

FWS Q46: In Crmant dAlsace, the grapes are

handpicked, whole-cluster pressed and must age
__________ sur lie.
(a) 6 months
(b) 9 months
(c) 1 year from harvest
(d) 18 months

FWS Q47: In Alsace, _____________ are late harvest

wines made from Riesling, Pinot Gris, Muscat or
Gewurstraminer.
(a) Edlezwicker
(b) Vendanges Tardives (VdT)
(c) Gentil
(d) Selections de Grains Nobles (SdGN)

FWS Q48: In Alsace, _____________ are late harvest

wines are late harvest wines made from Riesling, Pinot
Gris, Muscat or Gewurstraminer affected by Noble Rot.
(a) Edlezwicker
(b) Vendanges Tardives (VdT)
(c) Gentil
(d) Selections de Grains Nobles (SdGN)

FWS Q49: The 3 AOCs of Alsace are __________,

___________, and ___________.
(a) Alsace AOC, Grand Cru Alsace AOC, Crmant
dAlsace AOC
(b) Alsace AOC, Grand Cru Alsace AOC, Grand Cru
Alsace AOC
(c) Alsace AOC, Grand Cru Alsace AOC, Crmant
dAlsace AOC
(d) Alsace AOC, Alsace Cru AOC, Crmant dAlsace AOC

FWS Q50: In Alsace, a ___________ is a name given to

a plot of land or vineyard because of its notable and
significant expression of terroir but they are a sub-category
and not an independent AOC.
(a) Grand Cru
(b) lieu-dit
(c) Grand Cru
(d) Estate

FWS Q51: There are ___________ Grand Cru in Alsace.

(a) 13
(b) 27
(c) 47
(d) 51

FWS Q52: There are ___________ Alsace Communal

AOCs (sub-category of Alsace AOC)
(a) 13
(b) 27
(c) 47
(d) 51

FWS Q53: Sylvaner is only allowed in the ____________

Alsace Grand Cru.
(a) Altenberg de Bergbieten
(b) Kaefferkopf
(c) Altenberg de Bergheim
(d) Zotzenbeg

FWS Q54: Out of the 51 Alsace Grand Crus, only

_____________ and _________ may be a blend.
(a) Alsace Grand Cru Altenberg de Bergheim and Alsace
Grand Cru Zotzenbeg
(b) Alsace Grand Cru Altenberg de Bergbieten and Alsace
Grand Cru Kaefferkopf
(c) Alsace Grand Cru Altenberg de Bergheim and Alsace
Grand Cru Kaefferkopf
(d) Alsace Grand Cru Altenberg de Bergbieten and Alsace
Grand Cru Zotzenbeg

FWS Q55: If Alsace Grand Cru Altenberg de Bergheim is a

blend it must contain at least ___________% Riesling and
no more than 10% Gewurztraminer and/or Pinot Gris 10%
combination of Chasselas, any Muscat clone, Pinot Blanc
and Pinot Noir.
(a) 50%
(b) 65%
(c) 75%
(d) 80%

FWS Q56: If Alsace Grand Cru Kaefferkopf is a blend it

must contain at least ____ - _______% Gewurztraminer,
10% - 40% Riesling, 30% Pinot Gris, 10% of any Muscat
clone.
(a) 50-60% Gewurztraminer
(b) 60-80% Gewurztraminer
(c) 70-80% Gewurztraminer
(d) 55-65% Gewurztraminer

FWS Q57: Alsace Crmant AOC is produced using the

_______________.
(a) Tank
(b) Transfer
(c) Transfer or mthode traditionelle
(d) mthode traditionelle

FWS Q58: The primary grape in Alsace Crmant AOC is

_______________.
(a) Pinot Blanc
(b) Pinot Noir
(c) Chardonnay
(d) Pinot Gris

FWS Q59: Alsace Crmant AOC Ros is made from

_______________.
(a) 100% Pinot Noir
(b) 50% Pinot Noir, 50% Pinot Blanc
(c) 100% Pinot Meunier
(d) 50% Pinot Noir, 50% Pinot Meunier

FWS Q60: What are the legal requirements for Alsace

AOC wines labeled reserve or reserve personelle?
(a) Must come from Estate vineyard
(b) Must be aged in oak for 12 months
(c) None, the designation is not regulated
(d) Must be produced from the top 10% quality grapes

CHAMPAGNE

FWS Q61: Sparkling wine made in Champagne produced

by trapping the gas in the bottle without disgorging or using
a second fermentation is known as the ___________
method.
(a) Remuage Method or Ancestral Method
(b) Rural Method or Antique Method
(c) Tank Method or Ancestral Method
(d) Rural Method or Ancestral Method

FWS Q62: ________________ are/is credited with making

the first sparkling wine in France near the Languedoc of
Limoux in the 1500s.
(a) The monks of St. Hilaire
(b) Dom Prignon
(c) Brother Jean Oudart
(d) Veuve Cliquot

FWS Q63: The first Champagne house established was

_______________.
(a) Ruinart
(b) Krug
(c) Louis Roederer
(d) Mot et Chandon

FWS Q64: The region of Champagne takes its name from

the Latin word campagna meaning _______________ or
________________.
(a) Flat land or Open Country
(b) Forested land or Open country
(c) Chalky earth or White land
(d) Cold or Winter

FWS Q65: Around 1890 the pest known as

________________ arrived in Champagne which
devastated the vineyards.
(a) Powdery Mildew
(b) Downey Mildew
(c) Phylloxera
(d) Glassy Winged Sharpshooter

FWS Q66: Champagne is the most northerly of all French

wine regions located at the ____________parallel.
(a) 39 39.5 parallel
(b) 49 49.5 parallel
(c) 59 59.5 parallel
(d) 69 69.5 parallel

FWS Q67: Champagne has a ____________________

climate.
(a) Continental with Mediterranean
(b) Maritime
(c) Continental with Maritime influences
(d) Continental

FWS Q68: To fight frost in Champagne vignerons use

___________ and ___________.
(a) Smudge pots (chaufrettes) and Sprinkler systems
(b) Fans and Windmills
(c) Smudge pots (chaufrettes) and Fans
(d) Sprinkler systems and Windmills

FWS Q69: The traditional grapes in Champagne from the

9 16 centuries were ______________ to create vins de
th th

la montagne and _______________ to create vins de

riviere.
(a) Gamay, Fromenteau
(b) Gouais, Pinot Gris
(c) Pinot Noir, Fromenteau
(d) Gouais, Fromenteau

FWS Q70: Today the three primary grapes for Champagne

production are _______, _______ and __________.
(a) Pinot Noir (38%), Pinot Gris (34%) and Chardonnay
(28%)
(b) Pinot Noir (38%), Pinot Meunier (34%) and
Chardonnay (28%)
(c) Pinot Noir (38%), Pinot Meunier (34%) and Pinot Gris
(28%)
(d) Pinot Noir (38%), Pinot Meunier (34%) and Pinot Blanc
(28%)

FWS Q71: Two authorized but uncommon grapes in

Champagne production are _______ and __________.
(a) Pinot Blanc and Pinot Gris
(b) Pinot Gris and Arbane
(c) Pinot Blanc and Chenin Blanc
(d) Pinot Blanc and Arbane

FWS Q72: The Cote des Bar region of Champagne is

mostly planted to _______________ on ______________
soils.
(a) Pinot Noir on Kimmeridgean soils
(b) Pinot Meunier on marl, clay and sands
(c) Chardonnay on east-facing chalk outcroppings
(d) Chardonnay on south-east facing chalk and clay
outcroppings

FWS Q73: The Vallee de Marne region of Champagne is

mostly planted to _______________ on ______________
soils.
(a) Pinot Noir on Kimmeridgean soils
(b) Pinot Meunier on marl, clay and sands
(c) Chardonnay on east-facing chalk outcroppings
(d) Chardonnay on south-east facing chalk and clay
outcroppings

FWS Q74: The Cote de Blancs region of Champagne is

mostly planted to _______________ on ______________
soils.
(a) Pinot Noir on Kimmeridgean soils
(b) Pinot Meunier on marl, clay and sands
(c) Chardonnay on east-facing chalk outcroppings
(d) Chardonnay on south-east facing chalk and clay
outcroppings

FWS Q75: The Cote de Sezanne region of Champagne is

mostly planted to _______________ on ______________
soils.
(a) Pinot Noir on Kimmeridgean soils
(b) Pinot Meunier on marl, clay and sands
(c) Chardonnay on east-facing chalk outcroppings
(d) Chardonnay on south-east facing chalk and clay
outcroppings

FWS Q76: Most of Champagne rests atop two primary

types of chalk, ________ and __________.
(a) Bentonite and Micraster
(b) Belemnite and Micraster
(c) Micraster and Limestone
(d) Bentonite and Limestone

FWS Q77: Belemnite chalk is made of fossilized

_____________.
(a) Squid
(b) Sea Urchins
(c) Plankton
(d) Clams

FWS Q78: Micraster chalk is made of fossilized

_____________.
(a) Squid
(b) Sea Urchins
(c) Plankton
(d) Clams

FWS Q79: The most prized section of a slope for vineyards

in Champagne is ___________.
(a) Top-slope
(b) Mid-slope
(c) Bottom-slope
(d) Flat Land

FWS Q80: The Chalk soil in Champagne is a type of

porous __________________.
(a) Bentonite
(b) Micraster
(c) Belemnite
(d) Limestone

FWS Q81: Grapes grown on Chalk soil in Champagne

typically are high in __________.
(a) Acid
(b) pH
(c) Alcohol
(d) Tannin

FWS Q82: True or False: All limestone is chalk.

(a) False
(b) True

FWS Q83: Limestone-rich marl soil is only found in the

________region of Champagne.
(a) Valle de la Marne
(b) Montagne de Reims
(c) Cte de bar
(d) Cte de Szanne

FWS Q84: The 3 AOCS of Champagne include all of the

following except ________.
(a) Champagne AOC
(b) Champagne Grand Cru AOC
(c) Coteaux Champenois AOC
(d) Ros des Riceys AOC

FWS Q85: The _________________ was established in

1911 in an effort to recognize different terroirs within the
Champagne AOC.
(a) The Echelle des Crus
(b) INAO
(c) The Rglementation de Vin Champagne
(d) Ensemble des Vin Champagne

FWS Q86: The 3 steps in the Echelle des Crus (Ladder of

Growth) in the Champagne AOC which are ______,
_______ and ________.
(a) Cru, Grand Cru, Premier Cru
(b) Grand Cru, Premier Cru, Village
(c) Champagne AOC, Grand Cru, Premier Cru
(d) Grand Cru, Premier Cru, Exceptional

FWS Q87: The 3 primary individuals credited with

developing Champagne as we know it today are all of the
following except ________________.
(a) Dom Prignon
(b) Brother Jean Oudart
(c) Claude Mot
(d) Veuve Cliquot

FWS Q88: ____________ is credited with creating the

cuvee or blend by mixing different proportions of
Chardonnay, Pinot Noir and Pinot Meunier clusters at the
press.
(a) Dom Prignon
(b) Brother Jean Oudart
(c) Claude Mot
(d) Veuve Cliquot

FWS Q89: In making Champagne, the Prise de Mousse

refers to the ______________.
(a) Adding sugar and yeast
(b) Second alcoholic fermentation
(c) Placing of the sealed bottles on thin strips of wood
(d) The wire cage which holds the cork in place

FWS Q90: Brother Jean Oudart is credited with developing

the ________________.
(a) Liqueur de Triage
(b) Muselet
(c) Riddling (remuage) Process
(d) Liqueur d'expedition

FWS Q91: Adding sugar and yeast prior to the second

fermentation of making Champagne in the bottle is known
as _______________.
(a) Liqueur de Triage
(b) Sur lattes
(c) Tte de Cuvee
(d) Liqueur d'expedition

FWS Q92: The ___________ refers to the placing of the

sealed bottles on thin strips of wood after the Liqueur de
Triage has been added to the bottle and then capped.
(a) Liqueur de Triage
(b) Sur lattes
(c) Tte de Cuvee
(d) Liqueur d'expedition

FWS Q93: The ___________ refers to the aging of wine on

dead yeast cells in order to add complexity.
(a) Liqueur d'expedition
(b) Sur lattes
(c) Sur lie
(d) Tte de Cuvee

FWS Q94: By law, Champagne must spend a minimum of

____________ months on its lees whereas Crmant only
required ____________ months prior to release.
(a) 9 months, 6 months
(b) 12 months, 9 months
(c) 18 months, 12 months
(d) 36 months, 24 months

FWS Q95: By law, Vintage Champagne must spend a

minimum of ____________ in the cellar prior to release.
(a) 12 months
(b) 2 years
(c) 3 years
(d) 5 years

FWS Q96: The process of effectively collecting spent

yeasts in the neck of the Champagne bottle is known as
_____________.
(a) Liqueur de Triage
(b) Muselet
(c) Riddling (remuage) Process
(d) Liqueur d'expedition

FWS Q97: The invention of the process of riddling

(remuage) is attributed to _________.
(a) Dom Prignon
(b) Brother Jean Oudart
(c) Claude Mot
(d) Veuve Cliquot
FWS Q98: Once the dead yeast cells are collected in the
Champagne bottle they can be removed by ___________.
(a) Disgorging or A la vole
(b) Filtering
(c) Sedimentation
(d) Racking

FWS Q99: Today, ______________ perform the same task

as the remur in riddling.
(a) Auto-Riddlers
(b) Auto-Reumurs
(c) Gyropalates
(d) Vino- Reumurs

FWS Q100: ____________ is a type of Champagne with

no sugar added.
(a) Mthode Ancestrale
(b) Brut Ancestrale
(c) Ancestrale Nature
(d) Brut Nature

FWS Q101: During the disgorging process some wine is

lost, this is usually replaced with A reserve wine mixture
known as __________________.
(a) Liqueur de Triage
(b) Liqueur de dosage
(c) Liqueur d'expedition
(d) Liqueur dDoux

FWS Q102: The driest Champagne is labeled

______________ with no sugar added.
(a) Mthode Ancestrale
(b) Brut Ancestrale
(c) Ancestrale Nature
(d) Brut Nature

FWS Q103: Champagne with 0-0.6% sugar is labeled

______________.
(a) Extra Brut
(b) Brut
(c) Extra-Sec
(d) Demi-Sec

FWS Q104: Champagne with 1.2-1.7% sugar is labeled

______________.
(a) Extra Brut
(b) Brut
(c) Extra-Sec
(d) Demi-Sec

FWS Q105: Champagne with 0-1.2% sugar is labeled

______________.
(a) Extra Brut
(b) Brut
(c) Extra-Sec
(d) Demi-Sec

FWS Q106: Champagne with 3.2-5% sugar is labeled

______________.
(a) Extra Brut
(b) Brut
(c) Extra-Sec
(d) Demi-Sec

FWS Q107: Champagne with 1.7-3.2% sugar is labeled

______________.
(a) Sec
(b) Brut
(c) Extra-Sec
(d) Doux

FWS Q108: Champagne with over 5% sugar is labeled

______________.
(a) Sec
(b) Brut
(c) Extra-Sec
(d) Doux

FWS Q109: After the Tsar of Russia was over thrown and
the market for Champagne collapsed,
__________________ began the trend of dry Champagne.
(a) Dom Prignon
(b) Madame Pommery
(c) Philippe the Bold
(d) Brother Jean Oudart

FWS Q110: Non-Vintage Champagne might be better

thought of as ______________ Vintage because it better
conveys the nature of the wine.
(a) Multi-Vintage
(b) Sans-Vintage
(c) Trans-Vintage
(d) Omni-Vintage
FWS Q111: A Champagne Houses prestige bottling is
referred to as their ___________.
(a) Liqueur de Triage
(b) Liqueur de dosage
(c) Liqueur d'expedition
(d) Tte de Cuvee

FWS Q112: Mot et Chandons prestige bottling of

Champagne is known as _______________.
(a) Le Grande Dame
(b) Dom Prignon
(c) Cristal
(d) Celebris

FWS Q113: Veuve Cliquots prestige bottling of

Champagne is known as _______________.
(a) Le Grande Dame
(b) Dom Prignon
(c) Cristal
(d) Celebris

FWS Q114: Roederers prestige bottling of Champagne is

known as _______________.
(a) Le Grande Dame
(b) Dom Prignon
(c) Cristal
(d) Celebris

FWS Q115: Gossets prestige bottling of Champagne is

known as _______________.
(a) Le Grande Dame
(b) Dom Prignon
(c) Cristal
(d) Celebris

FWS Q116: Blanc de Blanc Champagne is white wine

made from ______________ grapes.
(a) 75% Chardonnay, 25% Pinot Blanc
(b) 50% Chardonnay, 50% Chenin Blanc
(c) 100% Chardonnay
(d) 75% Chardonnay, 25% Chenin Blanc

FWS Q117: Blanc de Noir Champagne is white wine made

from _____________ grapes.
(a) 75% Pinot Noir, 10% Pinot Meunier and 15%Pinot
Blanc
(b) Pinot Noir and/or Pinot Meunier
(c) Always 100% Pinot Noir
(d) 75% Pinot Noir, 25% Chardonnay

FWS Q118: A bottle of Champagne from a producer who

purchased grapes from others in the vinification process
will be labeled with the initials __________.
(a) RM Recoltant- Manipulant
(b) NM Negociant-Manipulant
(c) SR Socit de Manipulation
(d) CM Cooperative de Manipulation

FWS Q119: A bottle of Champagne from a producer who

only vinified estate-grown grapes will be labeled with the
initials __________.
(a) RM Recoltant- Manipulant
(b) NM Negociant-Manipulant
(c) SR Socit de Manipulation
(d) CM Cooperative de Manipulation

FWS Q120: A bottle of Champagne from a group of grape

growers who jointly vinify and sell one communal or
several communal brands will be labeled with the initials
__________.
(a) RM Recoltant- Manipulant
(b) NM Negociant-Manipulant
(c) SR Socit de Manipulation
(d) CM Cooperative de Manipulation

FWS Q121: A bottle of Champagne from a cooperative

cellar which vinifies grapes of its member growers will be
labeled with the initials _____________.
(a) MA Marque Auxillaire, Marque d Architecture,
Marque Autorise
(b) CM Cooperative de Manipulation
(c) ND Negociant- Distributor
(d) SR Socit de Manipulation

FWS Q122: A bottle of Champagne registered by a private

individual, group or society (restaurant, wine store,
supermarket etc.) who sources their wine from any type of
producer will be labeled with the initials _____________.
(a) MA Marque Auxillaire, Marque d Architecture,
Marque Autorise
(b) CM Cooperative de Manipulation
(c) ND Negociant- Distributor
(d) SR Socit de Manipulation
FWS Q123: A bottle of Champagne sold by a finished wine
buyer who puts their own label on it will be labeled with
the initials _____________.
(a) MA Marque Auxillaire, Marque d Architecture,
Marque Autorise
(b) CM Cooperative de Manipulation
(c) ND Negociant- Distributor
(d) SR Socit de Manipulation

COTE DOR

FWS Q124: __________________ (1363-1404) outlawed

Gamay within the Cte dOr.
(a) The Napoleonic Code
(b) King Louis-Philippe
(c) Charles the Bold
(d) Philippe the Bold

FWS Q125: _______________ (1804) mandated that

inheritable property be divided equally among siblings
which resulted in the fractionalization of vineyard holdings
in Bourgogne.
(a) The Napoleonic Code
(b) King Edward I
(c) Charles the Bold
(d) Philippe the Bold

FWS Q126: In 1847, King Louis-Philippe granted the

village of Gevrey the right to append its most famous
vineyard to the village itself and it became
________________ and most other villages followed suit.
(a) Charmes-Chambertin
(b) Gevrey-Chambertin
(c) Chapelle-Chambertin
(d) Griotte-Chambertin

FWS Q127: Les Saint-George is classified as a

______________________AOC.
(a) Grand Cru
(b) Premier Cru
(c) Village
(d) Regional

FWS Q128: Bourgogne has a ______________ climate.

(a) Maritime
(b) Continental
(c) Semi-Continental
(d) Mediterranean

FWS Q129: The primary grapes of Bourgogne are

____________ and ______________.
(a) Gamay and Pinot Noir
(b) Chardonnay and Gamay
(c) Aligot and Pinot Noir
(d) Chardonnay and Pinot Noir

FWS Q130: The 5 ancillary grapes of Bourgogne include

all of the following except: Aligot, Gamay, Sacy, Pinot
Gris (Pinot Beurot), Pinot Meunier and Csar.
(a) Aligot
(b) Sacy
(c) Csar
(d) Pinot Meunier

FWS Q131: Passe-tout-Grains AOC wine is mostly

______________ but must be comprised of at least 1/3
_____________ and may contain up to 15% __________,
___________ and ___________.
(a) Aligot; 1/3 Pinot Noir and/or Pinot Liebolt, up to 15%
Pinot Blanc, Pinot Gris and Chardonnay
(b) Gamay; 1/3 Pinot Noir and/or Pinot Liebolt, up to 15%
Pinot Meunier, Pinot Gris and Chardonnay
(c) Gamay; 1/3 Pinot Noir and/or Pinot Liebolt, up to 15%
Pinot Blanc, Pinot Gris and Chardonnay
(d) Gamay; 1/3 Pinot Noir and/or Pinot Liebolt, up to 15%
Pinot Blanc, Pinot Gris and Csar

FWS Q132: Sparkling wine from Bourgogne made from

Sacy, Aligot, Chardonnay, Pinot Noir, Csar or Gamay
will be labeled ___________________.
(a) Crmant de Passe-tout-Grains
(b) Crmant de Bourgogne
(c) Crmant de Burgundy
(d) Crmant de Cte dOr

FWS Q133: In the Cte dOr the crests of the hilltops are
always slated for ____________ and ____________
production.
(a) Grand Cru and Premier Cru
(b) Premier Cru and Village
(c) Village and Hautes Cte de Nuits
(d) Hautes Cte de Beaune and Hautes Cte de Nuits
FWS Q134: Most Grand Cru vineyards in Bourgogne are
located on ___________ slope.
(a) Crests of the hilltops
(b) Top-Slope
(c) Mid-Slope
(d) Lower-Slope

FWS Q135: In Bourgogne, the plains at the bottom of the

slope produce wines with the __________ amount of
distinction.
(a) Most
(b) Second highest
(c) Most moderate
(d) Least

FWS Q136: In Bourgogne, the most desired slope is

_______________ facing to catch the morning sun.
(a) North-facing
(b) South-facing
(c) East-facing
(d) West-facing

FWS Q137: In Chablis, ______________ soil is considered

superior to Portlandian limestone.
(a) Marl
(b) Kimmeridgean
(c) Chalk
(d) Tuffeau

FWS Q138: In Bourgogne, Pinot Noir prefers

_____________ soils or _____________.
(a) Limestone or Marls with high limestone content
(b) Limestone or Tuffeau with high limestone content
(c) Limestone or Sand with high limestone content
(d) Limestone or Marls with high limestone content

FWS Q139: In Bourgogne, Chardonnay prefers

_____________ soils.
(a) Limestone
(b) Marl
(c) Sand
(d) Tuffeau

FWS Q140: The four qualitative designations (highest to

lowest) for vineyards within the Bourgogne AOC are
________, ________, _________, and _______________.
(a) Reserve, Grand Cru, Premier Cru, Village
(b) Grand Cru, Premier Cru, VdP, Regional
(c) Grand Cru, Premier Cru, Village, Regional
(d) Grand Cru, Premier Cru, Village, Exceptional

FWS Q141: Regional wine within Bourgogne usually

incorporates the word Bourgogne into the name, the
exceptions are all of the following except __________.
(a) Macon
(b) Hautes Cte de Beaune
(c) Hautes Cte de Nuits
(d) Grand Cru

FWS Q142: Regional Bourgogne Blanc allows

____________ grapes in the wine.
(a) Pinot Gris
(b) Chardonnay
(c) Pinot Blanc
(d) All of the above

FWS Q143: Regional Bourgogne Rouge is mostly

__________ but also allows a maximum of 30%
__________ plus 15% ____________ , _________, or
___________ grapes plus a maximum of 10% __________
in the wine in a field blend.
(a) Pinot Noir; Gamay plus Chardonnay, Pinot Blanc, Pinot
Gris; Csar
(b) Pinot Noir; Gamay plus Chardonnay, Pinot Blanc,
Chenin Blanc; Csar
(c) Gamay; Pinot Noir plus Chardonnay, Pinot Blanc, Pinot
Gris; Csar
(d) Pinot Noir; Gamay plus Chardonnay, Pinot Blanc, Pinot
Gris; Csar

FWS Q144: Wines made from grapes that are grown within
a specific zone of production surrounding a specific village
in Bourgogne are classified as __________ wines.
(a) Grand Cru
(b) Premier Cru
(c) Village
(d) Regional

FWS Q145: In Bourgogne, wines classified as

______________ represent a single vineyard (named on the
label) with a reputation for producing truly exceptional
wine.
(a) Grand Cru
(b) Premier Cru
(c) Village
(d) Regional

FWS Q146: In Bourgogne, wines classified as

______________ represent a single vineyard with a
reputation for producing high quality wine and they are
incorporated into the village AOC.
(a) Grand Cru
(b) Premier Cru
(c) Village
(d) Regional

FWS Q147: Grand Cru vineyards in Bourgogne are

responsible for _________% of the total production.
(a) 2%
(b) 15%
(c) 25%
(d) 45%

FWS Q148: Chablis has a _____________ climate

influenced by the Atlantic Ocean.
(a) Maritime
(b) Continental
(c) Semi-Continental
(d) Mediterranean

FWS Q149: Wine from the St. Bris AOC is made from the
____________ grape.
(a) Pinot Gris
(b) Chardonnay
(c) Pinot Blanc
(d) Sauvignon Blanc

FWS Q150: The Grand Cru and Premier Cru vineyards of

Chablis are situated on _______________ soil.
(a) Limestone
(b) Marl
(c) Kimmeridgean marl
(d) Tuffeau

FWS Q151: Which of the following is not one of the 4

Chablis AOC categories?
Chablis Grand Cru AOC, Chablis Premier Cru AOC,
Chablis AOC, Chablis Village AOC, Petit Chablis AOC.
(a) Chablis Grand Cru AOC
(b) Chablis AOC
(c) Chablis Village AOC
(d) Petit Chablis AOC

FWS Q152: Which of following is not a Chablis Grand Cru

AOC climats?
Bougros, Les Clos, Genouilles, Blanchot, Les Preuses,
Musigny, Valmur, Vaudsir.
(a) Bougros
(b) Genouilles
(c) Musigny
(d) Vaudsir

FWS Q153: Wines from the Irancy AOC are made from the
________ grape.
(a) Pinot Noir
(b) Sauvignon Blanc
(c) Gamay
(d) Aligot

FWS Q154: Wines from the St. Bris AOC are made from
the ________ grape.
(a) Pinot Noir
(b) Sauvignon Blanc
(c) Gamay
(d) Aligot

FWS Q155: Bourgogne Cote dAuxerre AOC and

Bourgogne Coulanges-La-Vineuse AOC are both
_____________ AOCs that produce red and white
Burgundies.
(a) Grand Cru
(b) Premier Cru
(c) Village
(d) Regional

FWS Q156: The Cte de Nuit has a ________________

climate.
(a) Maritime
(b) Continental
(c) Semi-Continental
(d) Mediterranean

FWS Q157: The name Cte dOr means

______________
(a) Golden Slope
(b) Burnt Earth
(c) Golden Earth
(d) Burnt Slope
FWS Q158: The 4 grapes of the Cte de Nuit are
________, __________, ________ and _________.
(a) Pinot Noir, Chardonnay, Aligot and Pinot Blanc
(b) Pinot Noir, Gamay, Chardonnay, and Pinot Gris
(c) Pinot Noir, Chardonnay, Aligot and Pinot Gris
(d) Pinot Noir, Gamay, Chardonnay, and Aligot

FWS Q159: There are __________ Grand Crus in Cte de

Nuit, 1 of them produces white wine which is _________
but most of it is red.
(a) 11 Grand Crus, Chambolie-Musigny
(b) 24 Grand Crus, Musigny
(c) 34 Grand Crus, Musigny
(d) 44 Grand Crus, Marsannay

FWS Q160: Which of the following is not one the 7

principal Cte de Nuit communes? Marsannay, Fixin,
Comblanchien, Gevry-Chambertin, Morey Saint-Denis,
Chambolie-Musigny, Vosne-Romanee, Nuit-Saint-Georges.
(a) Morey Saint-Denis
(b) Marsannay
(c) Comblanchien
(d) Vosne-Romanee

FWS Q161: Which of the following is not one of the 5

principal Cte de Nuit villages? Fixin, Brochun, Premeaux,
Comblanchien, Corboloin, Vosne-Romanee.
(a) Fixin
(b) Corboloin
(c) Comblanchien
(d) Vosne-Romanee

FWS Q162: There are _________ Grand Cru in Cte de

Beaune, one of them produces red wine which is
_________.
(a) Montrachet
(b) Charlemagne
(c) Corton
(d) Chevalier-Montrachet

FWS Q163: Which of the following is not one of the 4

Grand Crus of Puligny-Montrachet? Montrachet, Btard-
Montrachet, Charlemagne-Montrachet, Chevalier-
Montrachet, Bienvenues-Btard Montrachet.
(a) Charlemagne-Montrachet
(b) Bienvenues-Btard Montrachet
(c) Btard-Montrachet
(d) Chevalier-Montrachet

FWS Q164: All of the following are Grand Crus of

Chassagne-Montrachet except ___________.
(a) Montrachet
(b) Btard-Montrache
(c) Croit-Btard-Montrachet
(d) Bienvenues-Btard Montrachet

FWS Q165: (d) The Cte Chalonnaise has a

_____________ climate.
(a) Maritime
(b) Continental
(c) Semi-Continental
(d) Mediterranean

FWS Q166: The Cte Chalonnaise has a _____________

soils.
(a) Limestone and Marl
(b) Marl
(c) Kimmeridgean marl
(d) Tuffeau

FWS Q167: Which of the following is not one of the 5

principal villages (north to south) of Cte Chalonnaise?
Bouzeron, Pouilly Fuiss, Rully, Mercurey, Givry,
Montagny.
(a) Bouzeron
(b) Pouilly Fuiss
(c) Mercurey
(d) Montagny

FWS Q168: The Bouzeron village of Cte Chalonnaise is

known for wine made from the _____________ grape.
(a) Aligot
(b) Gamay
(c) Pinot Noir
(d) Sauvignon Blanc

FWS Q169: The Rully village of Cte Chalonnaise is

known for ____________ production.
(a) Aligot
(b) Gamay
(c) Crmant de Bourgogne
(d) White AOC
FWS Q170: The Montagny village of Cte Chalonnaise
produces only _________ wine.
(a) Aligot
(b) Gamay
(c) Crmant de Bourgogne
(d) White AOC

FWS Q171: The red and ros wines of the Mconnais are
made from the _______ grape except for the Mcon which
may be made from ___________.
(a) Gamay, Pinot Noir
(b) Pinot Noir, Gamay

FWS Q172: The largest vineyard area in Bourgogne is

________________.
(a) Pouilly Fuiss
(b) Saint Vran
(c) Vir-Cless
(d) the Mconnais

FWS Q173: The Mconnais climate is influenced by the

________________.
(a) Vosge Mountains
(b) Mediterranean
(c) Atlantic Ocean
(d) Mistral

FWS Q174: The Mconnais predominantly has

_____________ soils.
(a) Limestone and Marl as well as Granite and schist
(b) Chalk as well as Granite and schist
(c) Kimmeridgean marl as well as Granite and schist
(d) Tuffeau as well as Granite and schist

FWS Q175: The Mconnais has _____________ red and

ros Mcon-Villages AOCs.
(a) 0
(b) 2
(c) 5
(d) 10

FWS Q176: The red and ros wines of the Mconnais are
labeled all of the following except ___________.
(a) Mcon Grand Cru
(b) Mcon Suprior
(c) Mcon-Name of Village
(d) Mcon
FWS Q177: The Principal Communes of the Mconnais
include all of the following except _________________.
(a) Pouilly Fume
(b) Pouilly Fuiss
(c) Saint Vran
(d) Vir-Cless

FWS Q178: ___________ are companies that purchase

grapes or wine from growers who are too small or do not
have the inclination to bottle and market their own wine.
(a) Monopoles
(b) Communes
(c) Ngociants
(d) Garagistes

FWS Q179: True or False: In Bourgogne you may acidify

and chaptalize the same wine.
(a) True
(b) False, you can do one or the other but not both to the
same wine.

FWS Q180: What are the two Inter-Professional

organizations that promote Bourgogne and Beaujolais?
(a) Institut des Vins de Bourgogne, Inter- Beaujolais
(b) Bureau Interprofessionel des Vins de Bourgogne, Inter-
Beaujolais
(c) Inter- Vins de Bourgogne, Institut des Vins de
Beaujolais
(d) Bureau Interprofessionel des Vins de Bourgogne,
Bureau Interprofessionel des Beaujolais

FWS Q181: (b) According to the INAO, when is Beaujolais

Nouveau Day?
(a) 1st Thursday of November
(b) 3 Wednesday of November
rd

(c) 3 Thursday of November

rd

(d) 1st Thursday of December

FWS Q182: The majority of Beaujolais AOC wine is

produced on ______ and ________ soils in Southern
Beaujolais.
(a) Granite and Limestone
(b) Kimmeridgean marl and Granite
(c) Granite and Tuffeau
(d) Marl and Limestone
FWS Q183: Most of the Beaujolais Villages and Crus wine
is produced on ______ and ________ soils in Northern
Beaujolais.
(a) Arne and decomposed pink granite rich in manganese
(b) Granitic and schist
(c) Kimmeridgean marl and Granite
(d) Granite and Tuffeau

FWS Q184: Beaujolais has a _____________ climate.

(a) Maritime
(b) Continental
(c) Semi-Continental
(d) Mediterranean

FWS Q185: The ________________ protects the vineyards

of Cru Beaujolais from cold wines and help provide an
environment for safe budding and flowering.
(a) Monts du Beaujolais
(b) Vosges Mountains
(c) Mont Ventoux
(d) Mont Blanc

FWS Q186: The two dominant red grapes of Beaujolais are

_________ and __________.
(a) Gamay and Aligot
(b) Aligot and Pinot Noir
(c) Gamay and Pinot Noir
(d) Gamay and Sacy

FWS Q187: The four dominant white grapes of Beaujolais

are _________, _______, _______ and __________.
(a) Chardonnay, Aligot, Melon de Bourgogne and Pinot
Gris
(b) Chardonnay, Aligot, Melon de Bourgogne and
Sauvignon Blanc
(c) Chardonnay, Aligot, Muscadet and Pinot Gris
(d) Chardonnay, Aligot, Muscadelle and Pinot Gris

FWS Q188: In Beaujolais, Beaujolais Suprieur, Beaujolais

Villages and Cote de Brouilly winemakers can supplement
Gamay with up to 15% ________, _________, ____,
_____ and/or ______________.
(a) Pinot Noir, Pinot Gris, Chardonnay, Aligot, and/or
Melon
(b) Chardonnay, Aligot, Melon de Bourgogne and
Sauvignon Blanc
(c) Chardonnay, Aligot, Muscadet and Pinot Gris
(d) Chardonnay, Aligot, Muscadelle and Pinot Gris

FWS Q189: In Beaujolais, all white wines can be made of

_________and ________.
(a) Chardonnay and Melon de Bourgogne
(b) Muscadelle and Pinot Gris
(c) Chardonnay and Aligot
(d) Chardonnay and Sauvignon Blanc

FWS Q190: A previously mandated and still common form

of vine training in Beaujolais is ____________ which
limits yields and concentrates flavors in the clusters.
(a) Single/double Cordon
(b) Gobelet training
(c) Vertical Shoot Positioning (VSP)
(d) Lyre system

FWS Q191: In Beaujolais, Gamay is fermented

__________________ in the overwhelming majority of
instances.
(a) in used oak.
(b) in New Oak
(c) using Malolactic Fermentation
(d) using Semi-carbonic maceration

FWS Q192: In Beaujolais, sparkling sweet rose is generally

produced using the _______________.
(a) Tradionelle Methode
(b) Mthode Ancestrale
(c) Tank Method
(d) Transfer Method

FWS Q193: There are ____________ Cru AOCs in

Beaujolais.
(a) 5
(b) 10
(c) 15
(d) 20

FWS Q194: There are ____________ villages in

Beaujolais.
(a) 32
(b) 57
(c) 85
(d) 96

FWS Q195: In Beaujolais Ros can include up to 15%

________, _________, ____, _____ and/or
______________ but it is usually 100% _______________.
(a) Pinot Noir, Pinot Gris, Chardonnay, Aligot, and Melon
but it is usually 100% Gamay
(b) Gamay, Pinot Gris, Chardonnay, Aligot, and Melon but
it is usually 100% Pinot Noir
(c) Gamay, Pinot Gris, Chardonnay, Aligot, and Melon but
it is usually 100% Cabernet Franc.
(d) Cabernet Franc, Pinot Gris, Chardonnay, Aligot, and
Gamay but it is usually 100% Pinot Noir

FWS Q196: In Beaujolais harvesting is usually done by

______________.
(a) Machines specially made for Gamay vineyards
(b) Hand, a request must be made to use machines

FWS Q197: Beaujolais Nouveau is always harvested by

______________.
(a) Machines specially made for Gamay vineyards
(b) Hand, a request must be made to use machines

FWS Q198: For Beaujolais Village vines must be trained

using the ______________ and ___________ is not
allowed.
(a) Single/double Cordon, Gobelet training is not allowed
(b) Gobelet training, Guyot is not allowed
(c) Vertical Shoot Positioning (VSP), Guyot is not allowed
(d) Lyre system, Single/double Cordon is not allowed

FWS Q199: Beaujolais Cru Rgni must be made from

100% _________________.
(a) Gamay
(b) Pinot Noir
(c) Aligot
(d) Sacy

FWS Q200: The 10 Crus of Beaujolais from north to south

include all of the following except: Saint-Amor, Julinas,
Chnas, Moulin-a-Vent, Fleurie, Chiroubles, Morgon,
Rgni, Cte de Brouily, Brouily.
(a) Saint-Amor
(b) Moulin-a-Vent
(c) Corton
(d) Cte de Brouily

FWS Q201: The northern most Crus of Beaujolais is

______________.
(a) Saint-Amor
(b) Moulin-a-Vent
(c) Chiroubles
(d) Cte de Brouily

FWS Q202: The Saint-Amor AOC of Beaujolais has soils

comprised of _________ and _______.
(a) Arne and decomposed pink granite rich in manganese
(b) Granitic and schist
(c) Kimmeridgean marl and Granite
(d) Granite and Clay

FWS Q203: The __________ AOC of Beaujolais is named

after Julius Cesar.
(a) July AOC
(b) Julinas AOC
(c) Jullian AOC
(d) Csarean AOC

FWS Q204: The ______________ AOC of Beaujolais is

named after a local winemill.
(a) Moulin-a-Vent
(b) Morgon AOC
(c) Chiroubles AOC
(d) Rgni AOC

FWS Q205: The Moulin--Vent soils consist of

_____________ and ______________.
(a) Arne and decomposed pink granite rich in manganese
(b) Granitic and schist
(c) Kimmeridgean marl and Granite
(d) Granite and gorrhe (weathered quartz and other
minerals).

FWS Q206: The Chiroubles AOC soils consist of

_____________ and ______________.
(a) Arne and decomposed pink granite rich in manganese
(b) Granitic and schist
(c) Kimmeridgean marl and Granite
(d) Granite and gorrhe (weathered quartz and other
minerals).

FWS Q207: The ________________ AOC is the second

largest Cru of Beaujolais.
(a) Moulin-a-Vent
(b) Morgon AOC
(c) Chiroubles AOC
(d) Rgni AOC

FWS Q208: The Morgon AOC soils consist of

_____________ .
(a) Arne and decomposed pink granite rich in manganese
(b) Granitic and schist
(c) Kimmeridgean marl and Granite
(d) Roches pourries or rotted rocks, flaky soils comprised
rich in iron and manganese

FWS Q209: The ___________ AOC is the newest Cru of

Beaujolais established in 1988.
(a) Moulin-a-Vent
(b) Morgon AOC
(c) Chiroubles AOC
(d) Rgni AOC

FWS Q210: The Rgni AOC soils consist of

___________, ________ and __________.
(a) Kimmeridgean marl, Pink Granite, and decomposed
schist
(b) Kimmeridgean marl, Pink Granite and arne
(c) Pink granite, decomposed schist and arne
(d) Roches pourries or rotted rocks, Pink Granite and
arne

FWS Q211: Odenas, Saint-Lager, Cerci and Quinci are

villages of the _________ AOC of Beaujolais.
(a) Brouily
(b) Cte de Brouily
(c) Moulin-a-Vent
(d) Rgni AOC

FWS Q212: The southern-most Cru AOC of Beaujolais is

_______________.
(a) Brouily
(b) Cte de Brouily
(c) Moulin-a-Vent
(d) Rgni AOC

JURA

FWS Q213: The dominant soils of the Jura are _________,

________ and _________.
(a) Shale, clay, and limestone
(b) Kimmeridgean marl, Pink Granite and arne
(c) Pink granite, decomposed schist and arne
(d) Shale, Pink Granite and arne

FWS Q214: The two dominant white grapes of Jura are

__________ and ____________.
(a) Chardonnay and Sauvignon Blanc
(b) Chardonnay and Savagnin
(c) Sauvignon Blanc and Savagnin
(d) Poulsard and Savagnin

FWS Q215: The climate of Jura is __________________.

(a) Continental with Mediterranean influences
(b) Continental with Maritime influences
(c) Semi-Continental
(d) Continental with Alpine influences

FWS Q216: The three dominant red grapes of Jura are

__________, __________ and ____________.
(a) Gamay, Pinot Noir and Trousseau
(b) Poulsard, Pinot Noir and Gamay
(c) Poulsard, Pinot Noir and Trousseau
(d) Jacquere, Pinot Noir and Trousseau

FWS Q217: The largest AOC of Jura is _____________.

(a) Arbois AOC
(b) Cote du Jura AOC
(c) Chateau-Chalon AOC
(d) LEtoile AOC

FWS Q218: The Chateau-Chalon AOC is comprised of 125

acres of ____________ used to make _____________.
(a) Jacquere, Vin Jaune
(b) Poulsard, Vin Jaune
(c) Savagnin, Vin de Paille
(d) Savagnin, Vin Jaune

FWS Q219: The name of the _____________ AOC means

star and the dominant grape is Chardonnay used to make
______________.
(a) LEtoile AOC, Vin Jaune
(b) LEtoile AOC, Vin de Paille
(c) Arbois AOC, Vin Jaune
(d) Arbois AOC, Vin de Paille

FWS Q220: The second largest AOC in Jura is

______________.
(a) Arbois AOC
(b) Cote du Jura AOC
(c) Chateau-Chalon AOC
(d) LEtoile AOC

FWS Q221: __________________ AOC is created by

adding marc (1/3 volume) to unfermented grape juice and
aged for 12 months.
(a) Chateau-Chalon AOC
(b) Cote du Jura AOC
(c) LEtoile AOC
(d) Macvin du Jura AOC

FWS Q222: Crmant du Jura AOC must contain a

minimum of __________% Chardonnay.
(a) 100% Chardonnay
(b) 75% Chardonnay
(c) 50% Chardonnay
(d) 35% Chardonnay

FWS Q223: Vin Jaune is made from 100%

_____________.
(a) Jacquere
(b) Poulsard
(c) Chardonnay
(d) Savagnin

FWS Q224: In Jura white wines are aged with or without

___________, creating an oxidative style of wine.
(a) Ullage
(b) Oak barrels
(c) Battonage
(d) Native yeasts

FWS Q225: A sherry-style wine made from Savagnin in

Jura which is aged for at least 6 years and 3 months is
known as ___________.
(a) Vin de Paille
(b) Vin Jaune
(c) Fino
(d) Amarone

FWS Q226: ____________ is a sweet straw-wine from Jura

made from Chardonnay, Poulsard and / or Savagnin.
(a) Vin de Paille
(b) Vin Jaune
(c) Fino
(d) Amarone
FWS Q227: Which of the following is not one of the 7
white grapes of Savoie? Jacquere, Altesse (Rousette),
Chasselas, Rousanne (Bergeron), Marsanne (Avilleran),
Molette, Savagnin (Gringet), Chardonnay.
(a) Chasselas
(b) Rousanne
(c) Chardonnay
(d) Marsanne

FWS Q228: Which of the following is not one of the 4 red

grapes of Savoie? Gamay, Mondeuse Noire, Persan,
Cinsault, Pinot Noir.
(a) Mondeuse Noire,
(b) Persan
(c) Cinsault
(d) Pinot Noir

FWS Q229: Whhich of the following is not one of the 3

AOCs of Savoie?
(a) Vin de Savoie
(b) Roussette de Savoie AOC
(c) Crmant de Savoie AOC
(d) Seyssel AOC

FWS Q230: White Vin de Savoie-Chignin as well as all 14

villages must contain at least 80% ______________.
(a) Mondeuse Noire,
(b) Persan
(c) Jacquere
(d) Pinot Noir

FWS Q231: Red Vin de Savoie-Arbin must contain 100%

______________.
(a) Mondeuse Noire,
(b) Persan
(c) Jacquere
(d) Pinot Noir

FWS Q232: Sparkling Vin de Savoie is a methode

tradionelle blend of ____________ and ____________.
(a) Pinot Noir, Roussette
(b) Chardonnay and Pinot Noir
(c) Savagnin (Gringet) and Pinot Noir
(d) Savagnin (Gringet) and Roussette

FWS Q233: The one village that may append its name to
Sparkling Vin de Savoie is ______________.
(a) Abymes
(b) Saint-Alban-Leysse
(c) Chignin
(d) LAyze

FWS Q234: Still Seyssel AOC wines must be 100%

_______________.
(a) Altese
(b) Molette
(c) Chasselas
(d) Savagnin (Gringet)

FWS Q235: Sparkling Seyssel AOC wines must be at least

10% _______________ with the balance being
___________ and ___________.
(a) Savagnin, Molette and Chasselas
(b) Altese, Savagnin and Chasselas
(c) Altese, Molette and Chasselas
(d) Altese, Molette and Savagnin

THE LOIRE VALLEY

FWS Q236: What are the four regions of the Loire Valley
from West to East?
(a) Pays Nantes, Anjou-Saumur, Chinon, Center/Upper
Loire
(b) Muscadet-Svre et Maine, Anjou-Saumur, Touraine,
Center/Upper Loire
(c) Pays Nantes, Anjou-Saumur, Touraine, Center/Upper
Loire
(d) Pays Nantes, Anjou-Saumur, Touraine, Reuilly

FWS Q237: Approximately ________% of the Loire Valley

has AOC status.
(a) 25%
(b) 55%
(c) 75%
(d) 82%

FWS Q238: There are approximately ________AOCs the

Loire Valley.
(a) 50
(b) 60
(c) 70
(d) 80

FWS Q239: The IGP category represents ________% of

the Loire Valleys production.
(a) 9.5%
(b) 15.5%
(c) 29.5%
(d) 32%

FWS Q240: Vin Sans IG represents ________% of the

Loire Valleys production.
(a) 9.5%
(b) 15.5%
(c) 29.5%
(d) 32%

FWS Q241: The Lower (west) Loire Valley has a

______________ climate.
(a) Maritime
(b) Mediterranean
(c) Continental
(d) Semi- Continental

FWS Q242: The Lower (west) Loire Valley has a

______________ top soils.
(a) Limestone
(b) Gneiss
(c) Schist
(d) Crystalline Igneous Rocks

FWS Q243: The Lower (west) Loire Valley has a

______________ sub- soils.
(a) Limestone
(b) Gneiss
(c) Schist
(d) Crystalline Igneous Rocks

FWS Q244: Which of the following is not a primary white

grape variety of the Lower (west) Loire Valley?
(a) Muscadet
(b) Folle Blanche
(c) Chardonnay
(d) Pinot Gris

FWS Q245: Which of the following is not an appellation

under the Coteaux dAncencis+ Grape Variety AOC?
(a) Coteaux dAncencis Pineau de la Loire
(b) Coteaux dAncencis Sauvignon Blanc
(c) Coteaux dAncencis Cabernet
(d) Coteaux dAncencis Gamay
FWS Q246: Which of the following is not a sub-zone under
the Muscadet-Svre et Maine AOCs?
(a) Muscadet-Svre et Maine Clisson
(b) Muscadet-Svre et Maine Gorges
(c) Muscadet-Svre et Maine Pineau de la Loire
(d) Muscadet-Svre et Maine Le Pellet

FWS Q247: Which appellation is responsible for 75-80%

of all Muscadet AOC bottled?
(a) Muscadet AOC
(b) Muscadet-Svre et Maine AOC
(c) Muscadet-Cotes de Grandlieu AOC
(d) Muscadet-Svre et Maine Clisson

FWS Q248: The two dominate grapes in the Middle Loire

are ___________ and _______________.
(a) Chenin Blanc and Pinot Noir
(b) Muscadet and Cabernet Franc
(c) Sauvignon Blanc and Cabernet Franc
(d) Chenin Blanc and Cabernet Franc

FWS Q249: The four sub-regions of the Middle Loire

include ______________.
(a) Anjou, Sancerre, Saumur and Touraine
(b) Anjou, Layon, Saumur and Reuilly
(c) Anjou, Layon, Saumur and Touraine
(d) Anjou, Layon, Pouilly-Fume and Touraine

FWS Q250: The Middle Loire has a _______________

climate.
(a) Maritime with Continental influences
(b) Maritime
(c) Continental
(d) Continental with Mediterranean influences

FWS Q251: In Anjou the soils are _______ and _________

with pockets of ____________.
(a) Schist and Limestone with pockets of gravel and shale
(b) Limestone and Clay-marls with pockets of gravel and
sand
(c) Schist and Clay-marls with pockets of gravel and shale
(d) Sand and Clay-marls with pockets of Limestone and
Chalk.

FWS Q252: In Saumur the soils are ________ interspersed

with patches of ___________.
(a) Limestone, sand
(b) Schist, Chalk
(c) Clay-marls, sand
(d) Limestone, Clay-marls

FWS Q253: Vouvray, Montlouis and Amboise have

_______________ soil known as ______________ and
wines of vibrant acidity.
(a) Chalky-sandy-gravely, tuffeau
(b) Volcanic, terra rosa
(c) Volcanic, tuffeau
(d) Porous limestone, tuffeau

FWS Q254: Chinon and Azay-le-Rideau have

_______________ soil.
(a) Limestone
(b) Porous limestone
(c) Chalky-sandy-gravely
(d) Volcanic

FWS Q255: Bourgueil and St. Nicolas-de-Bourgueil have

patches of _______________ with ____________
interspersed with slopes of pure ________________.
(a) Sandy-gravel, Limestone pebbles, Limestone
(b) Tuffeau, Limestone pebbles, Limestone
(c) Sandy-gravel, Limestone pebbles, Tuffeau
(d) Sandy-gravel, Tuffeau, Limestone

FWS Q256: Which of the following is not a primary white

grape variety of the Middle Loire Valley? Chenin Blanc,
Sauvignon Blanc, Muscadet, Chardonnay, Arbois and
Romorantin.
(a) Chenin Blanc and Chardonnay
(b) Sauvignon Blanc
(c) Muscadet
(d) Romorantin

FWS Q257: Which of the following is not a red grape

variety foundin the Middle Loire Valley? Cabernet Franc,
Cabernet Sauvignon, Merlot, Malbec, Pinot Noir, Pinot
Meunier, Pineau dAunis, Grolleau.
(a) Merlot
(b) Malbec
(c) Pineau dAunis
(d) All of the above

FWS Q258: Breton in the Loire Valley is another name

for the ___________ grape.
(a) Chenin Blanc
(b) Cabernet Sauvignon
(c) Cabernet Franc
(d) Malbec

FWS Q259: Ct in the Loire Valley is another name for

the ___________ grape.
(a) Chenin Blanc
(b) Cabernet Sauvignon
(c) Cabernet Franc
(d) Malbec

FWS Q260: Vouvray, Montlouis and Amboise possess a

porous limestone soil known as ______________.
(a) Tuffeau
(b) Kimmeridgian clay
(c) Terra Rosa
(d) Bentonite

FWS Q261: Ptillants in the Loire Valley are sparkling

wine made in the ______________ method.
(a) Tank
(b) Transfer
(c) Traditionelle
(d) Carbonization

FWS Q262: Mousseux in the Loire Valley are sparkling

wine made in the ______________ method.
(a) Tank
(b) Transfer
(c) Traditionelle
(d) Carbonization

FWS Q263: Sweet wines in the Middle Loire Valley are

exclusively made from the ________________ grape.
(a) Muscadet
(b) Chenin Blanc
(c) Sauvignon Blanc
(d) Semillion

FWS Q264: Approximately 50% of Anjous wines are

_____________ based on Cabernet Franc, Cabernet
Sauvignon, Grolleau, Gamay, Pinot Noir Pineau dAunis,
Malbec, and Pinot Gris.
(a) Sparkling
(b) Sweet
(c) Red
(d) Ros

FWS Q265: Anjou Blanc AOC are basic dry or off-dry

wines based on __________% Chenin Blanc and the
balance may be comprised of __________ and
_____________.
(a) 50%, Sauvignon Blanc, Semillion
(b) 80%, Chardonnay and Pinot Gris
(c) 80%, Chardonnay and Sauvignon Blanc
(d) 90%, Sauvignon Blanc and Pinot Gris

FWS Q266: Anjou Rouge, Anjou-Village and Anjou-

Villages Brissac ACOs are mainly made from the
____________ and _______________ grapes.
(a) Cabernet Franc, Merlot
(b) Cabernet Sauvignon, Grolleau
(c) Cabernet Franc, Cabernet Sauvignon
(d) Gamay, Pinot Noir

FWS Q267: Anjou Mousseux AOC White and Ros

sparkling wine is made from primarily ________ and up to
60% other approved grapes.
(a) Chardonnay
(b) Chenin Blanc
(c) Pinot Noir
(d) Pinot Meunier

FWS Q268: Bonnezeaux is a ____________ wine made

from ___________ grapes.
(a) Dry wine, Cabernet Franc
(b) Sparkling wine, Chenin Blanc
(c) Sweet wine, Late Harvest Botrytis infected Chenin
Blanc
(d) Ros wine, saigne method Cabernet Franc

FWS Q269: Cabernet dAnjou AOC is a

________________ made from both Cabernets.
(a) Dry Ros wine made in the saigne method
(b) Off-Dry to Sweet with a minimum of 1% R/S
(c) Sparkling Ros wine made in the Traditional method
(d) Dry Red aged 1 year minimum in oak

FWS Q270: Chaume, Coteaux du Layon, Coteaux de

LAubance and Quarts de Chaume AOCS are
____________ wines made from ___________ grapes.
(a) Dry wine, Cabernet Franc
(b) Sparkling wine, Chenin Blanc
(c) Sweet wine, Late Harvest Botrytis infected Chenin
Blanc
(d) Ros wine, saigne method Cabernet Franc

FWS Q271: Quarts de Chaume AOC must has a minimum

of ________% Residual sugar which is the highest for any
dessert wine in France.
(a) 2.9 %
(b) 3.4 %
(c) 6.9 %
(d) 8.5 %

FWS Q272: Ros dAnjou is a ___________ Ros and the

principal grape is ________________.
(a) Sparkling, Grolleau
(b) Dry Ros, Cabernet Franc
(c) Off-Dry Ros, Cabernet Franc
(d) Off-Dry Ros, Grolleau

FWS Q273: Savennires AOC makes some of the most

age-worthy white wines from the ____________ grape.
(a) Chenin Blanc
(b) Sauvignon Blanc
(c) Muscadet
(d) Chardonnay

FWS Q274: Savennires AOC has ______________ soils.

(a) Limestone
(b) Slate, schist, and clay
(c) Tuffeau
(d) Kimmeridgian clay

FWS Q275: _______________ is a 17.5 acre monopole

belonging to Nicolas Joly.
(a) La Roche AOC
(b) Coule de Serrant AOC
(c) Savennires Coule Serrant AOC
(d) Savennires La Roche aux Moines AOC

FWS Q276: Saumur is known for its ______________

wines!
(a) Off-Dry Ros
(b) Dry Ros
(c) Sweet Late Harvest Botrytis infected wines
(d) Sparkling wines
FWS Q277: Cabernet de Saumur AOC is a _____________
wine that contains a ___________ of 1% residual sugar.
(a) Dry Ros wine, maximum of 1% R/S
(b) Off-Dry Ros, minimum of 1% R/S
(c) Dry Sparkling Ros maximum of 1% R/S
(d) Off-Dry Sparkling Ros, minimum of 1% R/S

FWS Q278: Coteaux de Saumur AOC is a _____________

wine made from ___________ grapes.
(a) Dry, Cabernet Franc
(b) Dry, Chenin Blanc
(c) Off-Dry to Sweet wine, Late Harvest Botrytis infected
Chenin Blanc
(d) Ros wine, saigne method Cabernet Franc

FWS Q279: Saumur Blanc AOC is a still wine made from

______________ and up to 20% _____________ and/or
_____________.
(a) Chenin Blanc, Chardonnay and/or Sauvignon Blanc
(b) Sauvignon Blanc, Chenin Blanc and/or Chardonnay
(c) Chardonnay, Chenin Blanc and/or Sauvignon Blanc
(d) Chenin Blanc, Chardonnay and/or Pineau dAunis

FWS Q280: Saumur-Champigny AOC produces wines

made primarily from ____________ and ____________
with __________ blended in for added complexity.
(a) Chenin Blanc, Chardonnay with Sauvignon Blanc
(b) Cabernet Franc, Cabernet Sauvignon with Pineau
dAunis
(c) Cabernet Franc, Cabernet Sauvignon with Malbec
(d) Cabernet Franc, Pineau dAunis with Gamay

FWS Q281: Saumur Mousseux AOC is made from

____________ with up to 20% ____________ with
__________ and up to 60% Cabernet Franc, Cabernet
sauvignon, Malbec, Gamay, Grolleau and Pineau dAunis.
(a) Chenin Blanc, Chardonnay with Sauvignon Blanc
(b) Chardonnay, Chenin Blanc with Sauvignon Blanc
(c) Sauvignon Blanc, Chenin Blanc with Chardonnay
(d) Chenin Blanc, Chardonnay with Pinot Gris

FWS Q282: Bourgueil AOC is located ___________ of

Chinon.
(a) North
(b) South
(c) East
(d) West
FWS Q283: Bourgueil AOC produces fairly tannic red
wines and Ros primarily from __________ with a
maximum of 10% ________________.
(a) Cabernet Sauvignon, 10% Cabernet Franc
(b) Cabernet Franc, 10% Pineau dAunis
(c) Cabernet Franc, 10% Cabernet Sauvignon
(d) Cabernet Sauvignon, 10% Grolleau

FWS Q284: In the Cheverny AOC wine law dictates the

percentage of grapes that ______________.
(a) are in a blend.
(b) are in the vineyard.
(c) may be brought in from outside of the AOC.
(d) may be affected by Botrytis.

FWS Q285: Chinon AOC vineyards are on

______________ soil.
(a) Chalk
(b) Limestone
(c) Tuffeau
(d) Granite

FWS Q286: Chinon AOC red wines and Ros are primarily
made from __________ with a maximum of 10%
________________.
(a) Cabernet Sauvignon, 10% Cabernet Franc
(b) Cabernet Franc, 10% Pineau dAunis
(c) Cabernet Franc, 10% Cabernet Sauvignon
(d) Cabernet Sauvignon, 10% Grolleau

FWS Q287: Chinon AOC white wines are primarily made

from 100% __________.
(a) Sauvignon Blanc
(b) Chardonnay
(c) Chenin Blanc
(d) Pinot Gris

FWS Q288: Jasnires AOC produces dry __________ wine

from 100% __________.
(a) White, Chenin Blanc
(b) Ros, Cabernet Franc
(c) Red, Cabernet Franc
(d) Sparkling, Chenin Blanc

FWS Q289: Montlouis-sur-Loire AOC produces

__________ wine from 100% __________ that may be
finished dry or sweet.
(a) White, Chenin Blanc
(b) Ros, Cabernet Franc
(c) Red, Cabernet Franc
(d) Sparkling, Chenin Blanc

FWS Q290: Orlans AOC white wine is made from at least

60%_____________(most are 100%) with the balance in
______________.
(a) Sauvignon Blanc, Pinot Gris
(b) Chardonnay, Pinot Gris
(c) Chenin Blanc, Chardonnay
(d) Pinot Gris, Chardonnay

FWS Q291: Orlans-Clry AOC is a red wine appellation

is made predominantly from _____________, but
______________ can be blended in until 2020.
(a) Cabernet Franc, Cabernet Sauvignon
(b) Cabernet Franc, Grolleau
(c) Cabernet Sauvignon, Cabernet Franc
(d) Cabernet Sauvignon, Grolleau

FWS Q292: Touraine AOC white wines are a blend of

_________ with up to 20% ________________.
(a) Sauvignon Blanc, Pinot Gris
(b) Chardonnay, Pinot Gris
(c) Chenin Blanc, Chardonnay
(d) Sauvignon Blanc, Sauvignon Gris

FWS Q293: White Touraine-Amboise AOC white wines

are 100% _______________.
(a) Sauvignon Blanc
(b) Chardonnay
(c) Chenin Blanc
(d) Pinot Gris

FWS Q294: Touraine-Mesland Ros AOC must be 80%

__________ with the balance as _________ and
___________.
(a) Gamay, Ct and Cabernet Franc
(b) Gamay, Cabernet Franc and Cabernet Sauvignon
(c) Ct, Gamay and Cabernet Franc
(d) Cabernet Franc, Gamay and Cabernet Sauvignon

FWS Q295: Chenoneaux red wines are a blend of

__________ and __________.
(a) Gamay and Ct
(b) Cabernet Franc and Cabernet Sauvignon
(c) Cabernet Sauvignon and Ct
(d) Cabernet Franc and Ct

FWS Q296: Touraine Primeur is _________________.

(a) Gamay made using carbonic maceration
(b) Ct made using carbonic maceration
(c) A blend of Cabernet Franc vintages.
(d) A petilant Demi-Sec Cabernet Franc.

FWS Q297: Valenay AOC white wines are comprised of

70% _____________ and may have _____________ and
_____________ added.
(a) Sauvignon Blanc, Arbois and Sauvignon Gris
(b) Chardonnay, Sauvignon Blanc and Sauvignon Gris
(c) Chenin Blanc, Arbois and Sauvignon Blanc
(d) Pinot Gris, Arbois and Sauvignon Gris

FWS Q298: Vouvray is made from 100% ___________and

may be finished dry or sweet.
(a) Arbois
(b) Sauvignon Blan
(c) Chenin Blanc
(d) Pinot Gris

FWS Q299: Vouvray Cremant AOC is made from 100%

___________.
(a) Arbois
(b) Sauvignon Blan
(c) Chenin Blanc
(d) None of the above.

FWS Q300: The two most well-known wines on the Upper

Loire are _____________ and ____________.
(a) Reuilly and Pouilly-Fuiss
(b) Sancerre and Quincy
(c) Sancerre and Pouilly-Fume
(d) Sancerre and Pouilly-Fuiss

FWS Q301: The following are the distinct soil types of the
Upper Loire except ________.
(a) Terres Blanches
(b) Clay-Marl
(c) Caillottes
(d) Silex

FWS Q302: The Upper Loire has a _______________

climate.
(a) Mediterranean
(b) Maritime
(c) Continental
(d) Maritime with Continental influences

FWS Q303: The dominant white grapes of the Upper Loire

include all of the following except one: Sauvignon Blanc,
Chenin Blanc, Chasselas, Pinot Gris, Sacy.
(a) Chenin Blanc
(b) Chasselas
(c) Pinot Gris
(d) Sacy

FWS Q304: The dominant red grapes of the Upper Loire

are ________ and _________.
(a) Pinot Noir and Cabernet Sauvignon
(b) Pinot Noir and Cabernet Franc
(c) Cabernet Franc and Gamay
(d) Pinot Noir and Gamay

FWS Q305: Chteaumeillant AOC, located in the Upper

Loire, red wines must consist of at least 60%__________
with the remaining balance being _________ and
_________.
(a) 60% Gamay, Pinot Noir and Pinot Gris
(b) 60% Pinot Noir, Gamay and Cabernet Franc
(c) 60% Cabernet Franc, Gamay and Pinot Noir
(d) 60% Pinot Noir, Gamay and Pinot Gris

FWS Q306: Cte Roannaise AOC, located in the Upper

Loire, produces only red and rose wines made from 100%
________________.
(a) Pinot Noir
(b) Gamay
(c) Chasselas
(d) Sacy

FWS Q307: Cte Auvergne AOC, located in the Upper

Loire, white wines are 100% ________________.
(a) Sauvignon Blanc
(b) Chenin Blanc
(c) Chardonnay
(d) Pinot Gris

FWS Q308: Cte du Ginennois AOC, located in the Upper

Loire, white wines are 100% ________________.
(a) Sauvignon Blanc
(b) Chenin Blanc
(c) Chardonnay
(d) Pinot Gris

FWS Q309: Mentou-Salon AOC has _________________

soils.
(a) Terres Blanches
(b) Kimmeridgean
(c) Caillottes
(d) Silex

FWS Q310: Pouilly-Fum AOC produces only white wines

made from the ___________ grape.
(a) Chardonnay
(b) Chenin Blanc
(c) Sauvignon Blanc
(d) Chasselas

FWS Q311: Pouilly-Sur-Loire AOC produces white wines

primarily from the ___________ grape with a small amount
of the __________ grape.
(a) Chardonnay, Chasselas
(b) Chenin Blanc, Chardonnay
(c) Sauvignon Blanc, Chasselas
(d) Chasselas, Sauvignon Blanc

FWS Q312: Quincy AOC produces only white wines made

from the ___________ grape.
(a) Chardonnay
(b) Chenin Blanc
(c) Sauvignon Blanc
(d) Chasselas

FWS Q313: Reuilly AOC white wines from the

___________ grape and red and ros wines from the
____________ grape.
(a) Sauvignon Blanc, Gamay
(b) Sauvignon Blanc, Pinot Noir
(c) Chenin Blanc, Gamay
(d) Chasselas, Pinot Noir

FWS Q314: Reuilly AOC has _________________ soils.

(a) Terres Blanches
(b) Kimmeridgean
(c) Caillottes
(d) Silex
FWS Q315: Saint-Pourain AOC white wines must be at
least 50% ___________and 20-50% ______________ with
an optional 10% ____________.
(a) Sauvignon Blanc, Sacy (Tressallier), 10% Chardonnay
(b) Chenin Blanc, Sauvignon Blanc, 10% Sauvignon Gris
(c) Sauvignon Blanc, Sauvignon Gris, 10% Sacy
(Tressallier)
(d) Chardonnay, Sacy (Tressallier), 10% Sauvignon Blanc

FWS Q316: Sancerre AOC produces _____________.

(a) Only white wines from Sauvignon Blanc
(b) White from Sauvignon Blanc, red and ros wines from
Pinot Noir
(c) Only red and ros wines from Pinot Noir
(d) Only White wines from Sauvignon Blanc and ros
wines from Pinot Noir

FWS Q317: All dessert wines in the Upper Loire are made
from the ____________ grape.
(a) Chardonnay
(b) Sauvignon Blanc and Semillon
(c) Chenin Blanc
(d) Sacy (Tressallier)

FWS Q318: Ros wines in the Upper Loire may be made

by _______________.
(a) Saigne or Direct Press
(b) Saigne, Direct Press or blending
(c) Saigne only
(d) Direct Press only

FWS Q319: Dessert wines in the Upper Loire may be made

by the _____________ method.
(a) Fortification
(b) Late Harvest Botrytis infected only
(c) Late Harvest Botrytis or dried and concentrated by
passerillage.
(d) Fortification or dried and concentrated by passerillage.

BORDEAUX

FWS Q320: The dominate red grape in Bordeaux is

_______________.
(a) Cabernet Sauvignon
(b) Cabernet Franc
(c) Merlot
(d) Malbec

FWS Q321: Bordeaux produces __________% of all AOC

wine in France.
(a) 25% (1/4)
(b) 30% (1/3)
(c) 50% (1/2)
(d) 65% (2/3)

FWS Q322: Bordeaux has a __________ climate.

(a) Mediterranean
(b) Maritime
(c) Continental
(d) Maritime with Continental influences

FWS Q323: Bordeaux is within the region of __________.

(a) Aquitaine
(b) Upper Normandy
(c) Midi-Pyrnes
(d) Poitou-Charentes

FWS Q324: The dominant white grapes in Bordeaux

include all of the following except ____________.
(a) Sauvignon Blanc
(b) Semillon
(c) Chardonnay
(d) Muscadelle

FWS Q325: The 5 red Bordeaux varietals include all of the

following except: Cabernet Sauvignon, Cabernet Franc,
Merlot, Malbec Pinot Noir, Petite Verdot, Carmenere.
(a) Malbec
(b) Pinot Noir
(c) Petite Verdot
(d) Carmenere

FWS Q326: All of the following are secondary white

varietals in Bordeaux except: Ugni Blanc, Colombard,
Merlot Blanc, Chenin Blanc, Folle Blanche, Mauzac,
Muscadet, Ondenc.
(a) Merlot Blanc
(b) Folle Blanche
(c) Mauzac
(d) Muscadet

FWS Q327: A Semi-Pink wine in Bordeaux is known as a

__________________.
(a) Incarnat
(b) Claret
(c) Clairet
(d) Pche

FWS Q328: A sweet wine in Bordeaux is known as a

__________________.
(a) Onctueux
(b) Doucereux
(c) Sucr
(d) Liquoreux

FWS Q329: The soils of the Left Bank of Bordeaux

(Medoc) are comprised mostly of ______________.
(a) Gravel
(b) Sand
(c) Clay and Limestone
(d) Schist

FWS Q330: The soils of the Right Bank of Bordeaux are

comprised mostly of ______________.
(a) Gravel
(b) Sand
(c) Clay and Limestone
(d) Schist

FWS Q331: Which of the following is not an AOC in the

Mdoc? St. Estephe AOC, Pauillac AOC, St Julien AOC,
St. Emillion AOC, Marqaux AOC.
(a) St. Estephe AOC
(b) St Julien AOC
(c) St. Emillion AOC
(d) Pauillac

FWS Q332: Which of the following is not a soil found in

Moulis en Mdoc AOC?
(a) Pyrenees
(b) Gneiss
(c) Garonnais gravel
(d) Clay/Limestone

FWS Q333: The first vineyards planted in Bordeaux were

in ______________.
(a) St. Estephe AOC
(b) St Julien AOC
(c) St. Emillion AOC
(d) Graves
FWS Q334: Pessac-Lognan AOC is found within
_____________.
(a) Mdoc
(b) Graves
(c) St. Emillon
(d) Pomerol

FWS Q335: Graves Suprieures AOC produces

_______________ wines.
(a) Dry red wines
(b) Dry white wines
(c) Sweet (Liquoreux) white wines
(d) Semi-Sweet white wines

FWS Q336: Crons, Barsac and Sauternes AOC produces

_______________ wines.
(a) Dry red wines
(b) Dry white wines
(c) Sweet (Liquoreux) white wines
(d) Semi-Sweet (Moelleux) white wines

FWS Q337: Entre-Deux-Mers is primarily a ___________

producing region.
(a) Red wine
(b) Dry White wine
(c) Sweet white wine
(d) Sparkling wines

FWS Q338: Entre-Deux-Mer AOC and Entre-Deux-Mer-

Haut-Benauge AOCs produce _______________ wines.
(a) Red wine
(b) Dry White wine
(c) Sweet white wine (Liquoreux)
(d) Sparkling wines

FWS Q339: Bordeaux-Haut-Benauge AOC produces

_______________ wines.
(a) Red wine and Dry White wine
(b) Dry White wine and Semi-Sweet (Moelleux) white
wines
(c) Red wine and Sweet white wine
(d) Dry White wine and Sparkling wines

FWS Q340: Cadillac, Loupiac and Sainte-Croix-du-Mont

AOCs produce _______________ wines.
(a) Red wine
(b) Dry White wine
(c) Sweet white wine (Liquoreux)
(d) Sparkling wines

FWS Q341: Saint-Foy-Bordeaux AOC produces all of the

following except ___________.
(a) Dry red wines
(b) Dry white wines
(c) Sweet (Liquoreux) white wines
(d) Semi-Sweet (Moelleux) white wines

FWS Q342: Graves de Vayres AOC produces all of the

following except ___________.
(a) Dry red wines
(b) Dry white wines
(c) Sweet (Liquoreux) white wines
(d) Semi-Sweet (Moelleux) white wines

FWS Q343: Graves de Vayres AOC white wine is a blend

of Sauvignon Blanc and Semillion but can contain up to
30% _______________.
(a) Melon Blanc
(b) Chenin Blanc
(c) Chardonnay
(d) Muscadelle

FWS Q344: Ctes de Bordeaux Saint-Macaire AOC

produces dry, semi-sweet and sweet white wines from
Sauvignon Blanc, Semillion and _____________.
(a) Melon Blanc
(b) Chenin Blanc
(c) Chardonnay
(d) Muscadelle

FWS Q345: Premieres Ctes de Bordeaux AOC produces

all of the following except ___________.
(a) Red wines
(b) Dry white wines
(c) Sweet (Liquoreux) white wines
(d) Semi-Sweet (Moelleux) white wines

FWS Q346: The wine regions of the Right Bank of the

Dordogne and Gironde are collectively known as the
_______________.
(a) Libournais
(b) Mdoc
(c) Bourg and Blaye
(d) Graves

FWS Q347: Saint-milion AOC, Montagne-Saint-milion

AOC, Pomerol AOC and Fronsac AOC are all within the
__________________ region.
(a) Libournais
(b) Mdoc
(c) Bourg and Blaye
(d) Entre-Deux-Mer

FWS Q348: The Fronsac AOC and Canon Fronsac AOC

have _________ soils.
(a) Iron-rich
(b) Chalk
(c) Clay and Limestone
(d) Gravel

FWS Q349: The dominant red grapes in the Fronsac AOC

and Canon Fronsac AOCs are ___________ and
______________.
(a) Merlot and Cabernet Sauvignon
(b) Merlot and Petit Verdot
(c) Cabernet Franc and Malbec
(d) Merlot and Cabernet Franc

FWS Q350: The dominant red grapes in the Pomerol AOC

and Lalande-de Pomerol AOCs are ___________ and
______________.
(a) Merlot and Cabernet Sauvignon
(b) Merlot and Petit Verdot
(c) Cabernet Franc and Malbec
(d) Merlot and Cabernet Franc

FWS Q351: Pomerol AOC and Lalande-de Pomerol AOCs

have ___________ soils.
(a) Iron-rich
(b) Chalk
(c) Clay and Limestone
(d) Gravel

FWS Q352: St. Emillion AOC and St. Emillion Grand Cru
AOCs mostly have ___________ soils.
(a) Iron-rich
(b) Chalk
(c) Clay and Limestone
(d) Gravel
FWS Q353: Chteau Figeac and Chteau Cheval Blanc are
located within the ___________ AOC.
(a) Pomerol AOC
(b) St. Emillion AOC
(c) Pessac-Leognan AOC
(d) Graves de Vayres AOC

FWS Q354: What are the names of the four St. Emillion
satellite AOCs?
(a) St. George-St. Emillion AOC, Lussac-St. Emillion
AOC, Montagne-St. Emillion AOC, Puisseguin- St.
Emillion AOC
(b) St. Macaire-St. Emillion AOC, Lussac-St. Emillion
AOC, Montagne-St. Emillion AOC, Puisseguin- St.
Emillion AOC
(c) St. George-St. Emillion AOC, Bourg-St. Emillion AOC,
Montagne- St. Emillion AOC, Puisseguin- St. Emillion
AOC
(d) St. George-St. Emillion AOC, Lussac-St. Emillion
AOC, Montagne-St. Emillion AOC, Castillion-St. Emillion
AOC

FWS Q355: The word Ctes means ______________.

(a) Mountain
(b) Cave
(c) Hill
(d) Slope

FWS Q356: All Ctes in Bordeaux have principally

________________ soils.
(a) Silex and Granite
(b) Clay and limestone
(c) Kimmeridgean and chalk
(d) Clay and Kimmeridgean

FWS Q357: ____________ AOC and _______________

AOC are located on the right bank of Bordeaux within
Entre-Deux-Mers.
(a) Premieres Ctes de Bordeaux AOC and Ctes de Bourg
AOC
(b) Premieres Ctes de Bordeaux AOC and Ctes de
Bordeaux-St. Macaire AOC
(c) Ctes de Bordeaux-St. Macaire AOC and Ctes de
Bourg AOC
(d) Ctes de Castillon and Ctes de Bourg AOC

FWS Q358: _____________ AOC, _____________ AOC

and _____________ AOC are located on the right bank of
the Gironde Estuary and the Dordogne River.
(a) Ctes de Bourg AOC, Ctes de Castillon AOC, and
Ctes de Blaye AOC
(b) Ctes de Bourg AOC, Ctes de Castillon AOC and
Ctes de Bordeaux-St. Macaire AOC
(c) Premieres Ctes de Bordeaux AOC, Ctes de Castillon
AOC, and Ctes de Blaye AOC
(d) Ctes de Bordeaux-St. Macaire AOC, Ctes de
Castillon AOC, and Ctes de Blaye AOC

FWS Q359: Due to its proximity to the Charente

department (Cognac) Blaye AOC white wine consists of
90% __________________.
(a) Muscadelle
(b) Semillion
(c) Ugni Blanc
(d) Colombard

FWS Q360: Ctes de Blaye AOC white wine consists of

60-90% __________________.
(a) Muscadelle
(b) Semillion
(c) Ugni Blanc
(d) Colombard

FWS Q361: Ctes de Castillon AOC wine consists of 70-

80% __________________.
(a) Merlot
(b) Cabernet Sauvignon
(c) Ugni Blanc
(d) Colombard

FWS Q362: The most significant change to the Bordeaux

classification system occurred in 1973 when Chteau
______________ was upgraded from Second to First
Growth.
(a) Chteau Lafite Rothschild
(b) Chteau Mouton Rothschild
(c) Chteau Margaux
(d) Chteau Haut-Brion

FWS Q363: The three classifications for Sweet Wine in

1855 Bordeaux classification system are all of the
following except ________________.
(a) Premier Cru Suprieur
(b) Premier Cru
(c) Premier Grand Cru
(d) Deuxime Cru

FWS Q364: In the 1855 Bordeaux classification system

Chteau dYquem was ranked ________________.
(a) Premier Cru Suprieur
(b) Premier Cru
(c) Premier Grand Cru
(d) Deuxime Cru

FWS Q365: __________________ is the only region on the

Right Bank with a classification system.
(a) Pomerol
(b) St. Emillion
(c) Ctes de Castillon
(d) Ctes de Blaye

FWS Q366: Chteau Ausone and Chteau Cheval Blanc are

classified as ______________________ within St.
Emillion.
(a) Premier Grand Crus Classs A
(b) Premier Grand Crus Classs B
(c) Grand Grand Crus
(d) Premier Cru Suprieur

SUD-WEST

FWS Q367: The conglomerate of tiny sub-regions known

as the Southwest are scattered over a large expanse of land
within ___________________.
(a) Meridionales
(b) The Libourne or Libournais
(c) Gascogne or Gascony
(d) Septentrionales

FWS Q368: Within the Southwest, the areas surrounding

Garonne, Tarn and Lot Rivers have a _________________
climate.
(a) Mediterranean
(b) Maritime
(c) Continental
(d) Maritime with Continental influences

FWS Q369: Within the Southwest, the areas surrounding

the Pyrenean foothills has a _________________ climate.
(a) Mediterranean
(b) Maritime
(c) Continental
(d) Maritime with Continental influences

FWS Q370: Which of the following is not a white grape of

the Southwest of France?
(a) Ugni Blanc
(b) Ondenc
(c) Muscadelle
(d) Marsanne

FWS Q371: Which area in Southwest of France is located

closest to Bordeaux?
(a) The Dordogne/Bergerac vineyards
(b) Garonne, Tam and Lot River vineyards
(c) The Pyrnes
(d) None of the above

FWS Q372: The lesser-known white grapes such as

Camaralet, Lauzet, Arrufiac, Courbou, Baroque, Gros
Manseng, Peit Manseng, Raffiat and Clairette Blanche are
grown in which area in Southwest of France?
(a) The Dordogne/Bergerac vineyards
(b) Garonne, Tam and Lot River vineyards
(c) The Pyrnes
(d) All of the above

FWS Q373: Which area in Southwest of France grows

white grapes known as Len d lel (Lion de lOeill),
Mauzac, Mauzac Rose and Saint Come (Rousselou)?
(a) The Dordogne/Bergerac vineyards
(b) The Garonne, Tam and Lot River vineyards
(c) The Pyrnes vineyards
(d) All of the above

FWS Q374: Which area in Southwest of France grows red

grapes known as Negrette, Duras, Fer Servadou, Prunelard,
Juranon Noir, and Mouyssagues?
(a) The Dordogne/Bergerac vineyards
(b) The Garonne, Tam and Lot River vineyards
(c) The Pyrnes vineyards
(d) All of the above

FWS Q375: _____________ is a synonym for Cabernet

Franc in Southwest of France.
(a) Perigord
(b) Bouchey
(c) Ct
(d) Rouchelein

FWS Q376: _____________ is a synonym for Malbec in

Southwest of France.
(a) Perigord
(b) Bouchey
(c) Ct
(d) Rouchelein

FWS Q377: _____________ is a synonym for Chenin

Blanc in Southwest of France.
(a) Perigord
(b) Bouchey
(c) Ct
(d) Rouchelein

FWS Q378: Bergerac AOC, Ctes de Montravel AOC,

Pcharment AOC, Saussignac AOC, Rosette AOC and
Monbazillac AOC are sub-regions of ______________
within the in Southwest of France.
(a) Dordogne/Bergerac
(b) Lot
(c) The Pyrnes
(d) Garonne and Tarn

FWS Q379: Brulhois AOC, Buzet AOC, Ctes de Duras

AOC, Ctes de Marmandais AOC. Ctes de Millau AOC,
Fronton AOC, Gaillac AOC, Saint Sardos AOC are sub-
regions of ______________ within the in Southwest of
France.
(a) Dordogne/Bergerac
(b) Lot
(c) The Pyrnes
(d) Garonne and Tarn

FWS Q380: Cahors AOC, Coteaux du Quercy AOC,

Entraygues-Le Fel AOC, Estaing AOC, Marcillac AOC are
sub-regions of ______________.
(a) Dordogne/Bergerac
(b) Lot
(c) The Pyrnes
(d) Garonne and Tarn

FWS Q381: Barn AOC, Iroulguy AOC, Pacherenc du

Vic-Bih AOC, Madrian AOC, Saint-Mont AOC, and
Tursan AOC are sub-regions of ______________.
(a) Dordogne/Bergerac
(b) Lot
(c) The Pyrnes
(d) Garonne and Tarn

FWS Q382: Bergerac AOC produces Red and Ros wines,

but what is the name of the Bergerac AOC that produces
dry white wine?
(a) Ctes de Bergerac AOC
(b) Bergerac Blanc AOC
(c) Bergerac Sec AOC
(d) Bergerac does not produce dry white wines.

FWS Q383: If 25% Ugni Blanc is used in Bergerac Sec

AOC, how much Sauvignon Blanc must also be in the
blend?
(a) At least 15%
(b) At least 25%
(c) At least 50%
(d) At least 75%

FWS Q384: Ctes de Bergerac AOC produces _______

and __________ style wines.
(a) Red and Ros
(b) Red and Dry White
(c) Moelleux and Liquorex
(d) Red and Moelleux white

FWS Q385: Ctes de Montravel and Haut-Montravel

produces _______ and __________ style wines.
(a) Red and Ros
(b) Red and Dry White
(c) Moelleux and Liquorex
(d) Red and Moelleux white

FWS Q386: Pcharment AOC produces ___________style

wines.
(a) Dry tannic Red
(b) Semi-sweet Ros
(c) Liquorex
(d) Moelleux white

FWS Q387: Saussignac AOC, Rosette AOC and

Monbazillac AOC produce ___________style wines.
(a) Dry tannic Red
(b) Semi-sweet Ros
(c) Liquorex
(d) Moelleux white
FWS Q388: Which of the following AOCs within the
Dordogne/Bergerac territory produces red, ros, and dry,
sweet and sparkling white wines?
(a) Fronton AOC
(b) Ctes de Millau AOC
(c) Ctes de Duras AOC
(d) Gaillac AOC

FWS Q389: Gaillac Primeur is made from 100%

________________.
(a) Gamay
(b) Bouchey
(c) Ct
(d) Rouchelein

FWS Q390: Which of the following AOCs within the

Dordogne/Bergerac territory produces only white wines?
(a) Fronton AOC
(b) Gaillac Premieres Ctes AOC
(c) Ctes de Millau AOC
(d) Gaillac AOC

FWS Q391: Cahors must consist of at least

___________% Malbec with up to ___________% Tannat
or Merlot.
(a) 55%, 45%
(b) 65%, 35%
(c) 70%, 30%
(d) 90%, 10%

FWS Q392: Auxerrois is another synonym for the

_____________ grape.
(a) Rouchelein / Chenin Blanc
(b) Bouchey / Cabernet Franc
(c) Syrah / Shiraz
(d) Malbec / Ct

FWS Q393: Marcillac AOC red and ros wines are made
from 90% ______________.
(a) Fer Servadou
(b) Negrette
(c) Prunelard
(d) Duras

FWS Q394: Barn AOC red and ros wines are made from
a maximum of 60% _____________.
(a) Cabernet Sauvignon
(b) Fer Servadou
(c) Cabernet Franc
(d) Tannat

FWS Q395: Vendange Tardive or Late Harvest

Juranon must be 100% ____________.
(a) Perigord and/or Bouchey
(b) Rouchelein and/or Sauvignon Blanc
(c) Petit Manseng and/or Gros Manseng
(d) Len d lel (Lion de lOeill) and/or Mauzac

FWS Q396: Irouleguy AOC produces white wines from

__________, __________ and/or ___________ in any
percentages.
(a) Perigord, Courbou and/or Bouchey
(b) Rouchelein, Mauzac and/or Sauvignon Blanc
(c) Petit Manseng, Gros Manseng, and/or Courbou
(d) Len d lel (Lion de lOeill), Rouchelein and/or Mauzac

FWS Q397: The Pacherenc du Vic-Bilh AOC and the

_____________ AOC cover the same geographical area.
(a) Madiran AOC
(b) Irouleguy AOC
(c) Marcillac AOC
(d) Saint-Mont AOC

FWS Q398: The Pacherenc du Vic-Bilh Sec AOC produces

only _____________ wine.
(a) Dry white wine
(b) Dry red wine
(c) Dry sparkling white wine
(d) Moelleux or Liquoreux

FWS Q399: The Madiran AOC produces only

_____________ wine.
(a) Dry white wine
(b) Dry red wine
(c) Dry sparkling white wine
(d) Moelleux or Liquoreux

FWS Q400: Saint-Mont AOC red and ros wines are made
from _____________.
(a) Tannat, Cabernet Sauvignon and Malbec
(b) Fer Servadou, Cabernet Sauvignon and Malbec
(c) Cabernet Franc, Cabernet Sauvignon and Malbec
(d) Tannat, Fer Servadou, Cabernet Franc and Cabernet
Sauvignon

FWS Q401: Saint-Mont AOC white wines are made from

_____________.
(a) Arrufiac, Gros Manseng, Petit Manseng, Courbu and
Clairette Blanche
(b) Arrufiac, Gros Manseng, and up to 10% Sauvignon
Blanc
(c) Len d lel (Lion de lOeill), Rouchelein and/or Mauzac
(d) Rouchelein, Mauzac and/or Sauvignon Blanc

FWS Q402: The largest and most significant IGPs in

Southern France are _________________ and
________________.
(a) Arige IGP and Ctes du Lot IGP
(b) Ctes de Gascogne IGP and Comt Tolosan IGP
(c) Ctes de Gascogne IGP and Ctes du Tam IGP
(d) Arige IGP and Comt Tolosan IGP

FWS Q403: Armagnac shares the same zone of production

as ____________.
(a) Arige IGP
(b) Comt Tolosan IGP
(c) Ctes de Gascogne IGP
(d) Ctes du Tam IGP

FWS Q404: Armagnac has 3 principle soil types including

all of the following except ____________.
(a) Sand
(b) Granite
(c) Boulbenes
(d) Iron-rich sand

FWS Q405: The Tenareze growing area is located centrally

within ______________.
(a) Armagnac / Ctes du Tam
(b) Ctes de Gascogne / Comt Tolosan
(c) Ctes de Gascogne / Arige
(d) Armagnac / Ctes de Gascogne

FWS Q406: ______________ IGP encompasses the 8

dpartements of the Midi-Pyrnes plus 4 dpartements of
Pyrnes Atlantiques, Landes, Let et Garonne and Cantal
(12 total).
(a) Comt Tolosan IGP
(b) Ariege IGP
(c) Cte du Lot IGP
(d) Cte du Tam IGP

LANGUEDOC AND ROUSSILLON

FWS Q407: The Languedoc and Roussillon were joined

administratively in _________.
(a) 1855
(b) 1936
(c) 1956
(d) 1972

FWS Q408: The art of mutage is ______________

(a) An early form of making sparkling wine developed 150
years before Dom Perignon was born.
(b) The process of adding spirit to must to obtain a stable
sweet wine.
(c) An early form of grafting vines
(d) The stabilization of wine with herbs and spices used in
shipping wine in clay jars.

FWS Q409: The art of mutage was discovered by

______________.
(a) The monks of Hilaire in 1531
(b) Arnaud de Villeneuve, a physician/alchemist in 1285
(c) Pope Nicholas IV in 1289
(d) The Phocaeans in 600 BC

FWS Q410: _______________ discovered the sparkling

wine phenomenon while crafting Blanquette de Limoux.
(a) The monks of Hilaire in 1531
(b) Arnaud de Villeneuve, a physician/alchemist in 1285
(c) Pope Nicholas IV in 1289
(d) The Phocaeans in 600 BC

FWS Q411: France has over 150 IGP designations but by

far the most important is _____________.
(a) Pays dOc IGP
(b) Comt Tolosan IGP
(c) Ctes de Gascogne IGP
(d) Ctes du Tam IGP

FWS Q412: The Pays dOc IGP production makes up

__________% of Frances total IGP production.
(a) 28%
(b) 38%
(c) 58%
(d) 88%
FWS Q413: The Languedoc covers 4 French dpartements
including all of the following except : Aquitaine, Lozere,
Gasard, Herault, Aude.
(a) Aquitaine
(b) Aude
(c) Gasard
(d) Herault

FWS Q414: The ___________ and __________ winds dry

the vineyards in the Languedoc.
(a) Ponente and Gregale
(b) Levant and Mistral
(c) Sirocco and Tramontaine
(d) Tramontaine and Mistral

FWS Q415: The limestone soils in the Languedoc known

as ______________ are so poor that only herbs, dwarf trees
and vines can grow on it.
(a) Kimmeridgean
(b) Gregale
(c) Garrigue
(d) Tuffeau

FWS Q416: There are currently ____________ grape

varieties approved for IGP wines in the Languedoc.
(a) 26
(b) 56
(c) 86
(d) 106

FWS Q417: _____________ forms the historic backbone

of Languedoc Red AOC wines and is often accompanied
by ____________, ___________ and _____________.
(a) Syrah, Mourvdre, Cinsault and Grenache.
(b) Grenache, Mourvdre, Syrah and Cabernet Sauvignon.
(c) Carignan, Syrah, Mourvdre, and Grenache
(d) Mourvdre, Syrah, Cinsault and Grenache

FWS Q418: In the Languedoc, Nielluccio is another name

for _____________.
(a) Vermentino
(b) Ugni Blanc
(c) Tempranillo
(d) Sangiovese

FWS Q419: In the Languedoc, Rolle is another name for

_____________.
(a) Vermentino
(b) Ugni Blanc
(c) Tempranillo
(d) Sangiovese

FWS Q420: In the Languedoc, Rolle is another name for

_____________.
(a) Vermentino
(b) Ugni Blanc
(c) Tempranillo
(d) Sangiovese

FWS Q421: The only 2 grapes that have an AOC named

after them in the Languedoc are ___________ and
_______________.
(a) Bourboulenc and Picpoul
(b) Bourboulenc and Clairette
(c) Clairette and Picpoul
(d) Clairette and Liedoner Pelut

FWS Q422: The ____________ AOC in the Languedoc is

divied into 2 subzones _________ Maritime (close to the
coast) and Haut ____________further inland midst the
moutains.
(a) Corbires
(b) Minervois
(c) Cabardes
(d) Fitou

FWS Q423: ______________ AOC is an enclave of

Corbires, is one of the oldest in the Languedoc and
produces only red wine from Carignan, Grenache, Syrah
and Mourvdre.
(a) Malpere
(b) Minervois
(c) Cabardes
(d) Fitou

FWS Q424: _________ is permitted in Crmant de Limoux

but not Limoux still wine.
(a) Pinot Noir
(b) Mauzac
(c) Chenin Blanc
(d) Chardonnay

FWS Q425: Blanquette De Limoux is made from 90%

____________ and up to 10% _____________ and
______________.
(a) 90% Chardonnay, 10% Pinot Noir and Chenin Blanc
(b) 90% Chenin Blanc, 10% Mauzac and Chardonnay
(c) 90% Mauzac, 10% Chenin Blanc and Chardonnay
(d) 90% Pinot Noir, 10% Chenin Blanc and Chardonnay

FWS Q426: Blanquette Mthode Ancestrale is made from

100% _____________.
(a) Pinot Noir
(b) Mauzac
(c) Chenin Blanc
(d) Chardonnay

FWS Q427: Languedoc Vins Doux Naturel (VDN) are all

made from 100% ______________.
(a) Muscat Petit Grains Blanc
(b) Muscat Alexandria
(c) Muscat Ottonel
(d) Muscat of Hamburgh (Black Muscat)

FWS Q428: All except__________ are Muscat AOCs in

the Languedoc: Muscat de Lunel AOC, Muscat de Mireval
AOC, Muscat de Frontignan AOC, Muscat Herault AOC,
Muscat de Saint de Minervois AOC.
(a) Muscat de Mireval AOC
(b) Muscat de Frontignan AOC
(c) Muscat Herault AOC
(d) Muscat de Saint de Minervois AOC.

FWS Q429: There are 3 categories of IGP in the

Languedoc which include all of the following except
____________.
(a) Regional IGP
(b) Departmental IGP
(c) Local/Zonal IGP
(d) Village IGP

FWS Q430: In the Languedoc the traditional pruning

method is _________.
(a) Single/double Cordon
(b) Gobelet training
(c) Vertical Shoot Positioning (VSP)
(d) Lyre system

ROUSSILLON
FWS Q431: Roussillon has a ___________ climate.
(a) Continental with Mediterranean
(b) Maritime
(c) Continental with Maritime influences
(d) Mediterranean

FWS Q432: Roussillon has a prevailing wind known as

_______________.
(a) Ponente
(b) Mistral
(c) Sirocco
(d) Tramontaine

FWS Q433: Roussillon has the same red grape varieties as

the Languedoc and two additional white varieties
_______________ and ________________.
(a) Muscat d Alexandrie and Tourbat (Malvasia)
(b) Viognier and Riesling
(c) Muscat d Alexandrie and Viognier
(d) Viognier and Tourbat (Malvasia)

FWS Q434: _________________ is the largest AOC in

Roussillon.
(a) Cte du Roussillon AOC
(b) Cte du Roussillon VillageAOC
(c) Collioure AOC
(d) Maury AOC

FWS Q435: _________________ is the only Cru within

Cte du Roussillon AOC.
(a) Cte du Roussillon Lesquerde
(b) Cte du Roussillon La Tour de France
(c) Cte du Roussillon Les Asperes
(d) Cte du Roussillon Tautavel

FWS Q436: Which of the following is not a red grape

variety of Cte du Roussillon Villages AOC?: Grenache,
Carignan, Lladoner Pelut, Petit Sirah, Syrah, Mourvdre.
(a) Lladoner Pelut
(b) Petit Sirah
(c) Syrah
(d) Mourvdre

FWS Q437: In the Cte du Roussillon AOC, the Macabeu

grape can be used in ___________ only.
(a) Red
(b) Ros
(c) Sparkling
(d) Vin Doux Naturel

FWS Q438: There are 4 villages that can attach their name
to Cte du Roussillon Villages AOC and are considered
Cru which are:
(a) Caramany, Latour de France, Les Asperes, Tautavel
(b) Banyuls, Latour de France, Lesquerde, Tautavel
(c) Caramany, Maury, Lesquerde, Rivesaltes
(d) Caramany, Latour de France, Lesquerde, Tautavel

FWS Q439: Cte du Roussillon-Caramany AOC mandates

that at least ___________% Syrah must be in the blend.
(a) 10%
(b) 25%
(c) 50%
(d) 75%
FWS Q440: Cte du Roussillon Village-Caramany AOC,
Cte du Roussillon Village-Lesquerse and Cte du
Roussillon Village-Tautavel mandate that any Carignan in
the blend must __________________________.
(a) be aged in 100% new oak barrels.
(b) be from vines at least 60 years old.
(c) be vinified using carbonic maceration.
(d) have .1% residual sugar.

FWS Q441: The _______________ grape is not allowed in

Cte du Roussillon Village-Caramany AOC and Cte du
Roussillon Village-Lesquerse AOC blends.
(a) Carignan
(b) Lladoner Pelut
(c) Syrah
(d) Mourvdre

FWS Q442: Cte du Roussillon Village-Tautavel any AOC

mandates that Carignan cannot be more than
___________% in the blend and at least __________% of
it must undergo carbonic maceration.
(a) 50%, 50%
(b) 25%, 100%
(c) 75%, 50%
(d) 25%, 50%

FWS Q443: The ___________________ AOC is the

southernmost appellation in France.
(a) Cte du Roussillon AOC
(b) Rivesaltes AOC
(c) Collioure AOC
(d) Maury AOC

FWS Q444: _________________ AOC produces dry wines

and _______________ AOC produces Vins Doux Naturel
and yet share the same delimited area.
(a) Banyuls AOC and Rivesaltes AOC
(b) Collioure AOC and Banyuls AOC
(c) Collioure AOC and Rivesaltes AOC
(d) Maury AOC and Collioure AOC

FWS Q445: Maury AOC Sec requires 60 80%

_______________ plus 2 grapes in the blend which may be
Carignan, Syrah, or Mourvdre.
(a) Cinsault
(b) Macabeu
(c) Petit Sirah
(d) Grenache Noir

FWS Q446: There are 5 appellations for Vin Doux Naturel

in Roussillon which includes all but 1 of the following:
Rivesaltes AOC, Muscat de Rivesaltes AOC, Maury AOC,
Muscat de Maury AOC, Banyuls AOC, Banyuls Grand Cru
AOC.
(a) Maury AOC
(b) Rivesaltes AOC
(c) Muscat de Maury AOC
(d) Banyuls Grand Cru AOC

FWS Q447: Muscat de Rivesaltes AOC is made from

__________ and ____________.
(a) Muscat Petit Grains Blanc and Muscat Alexandria
(b) Muscat Alexandria and Muscat Ottonel
(c) Muscat Petit Grains Blanc and Muscat Ottonel
(d) Muscat Ottonel and Muscat of Hamburgh (Black
Muscat)

FWS Q448: Muscat de Rivesaltes AOC must have at least

_________% residual sugar.
(a) 5%
(b) 10%
(c) 12%
(d) 15%

FWS Q449: Red Vin Doux Naturel from Roussillon are

principally composed of _______________.
(a) Syrah
(b) Grenache
(c) Carignan
(d) Mourvdre

FWS Q450: Banyuls Grand Cru AOC must contain a

minimum of _________% of the ______________ grape.
(a) 50% Carignan
(b) 75% Carignan
(c) 50% Grenache
(d) 75% Grenache

FWS Q451: Red Rivesaltes produced reductively is labeled

______________.
(a) Rancio
(b) Tuil
(c) Grenat
(d) Ambr

FWS Q452: Red Rivesaltes produced oxidatively is labeled

______________.
(a) Rancio
(b) Tuil
(c) Grenat
(d) Ambr

FWS Q453: Red Rivesaltes produced extremely oxidatively

is labeled ____________.
(a) Rancio
(b) Tuil
(c) Grenat
(d) Ambr

FWS Q454: White Rivesaltes produced reductively is

labeled ______________.
(a) Rancio
(b) Tuil
(c) Rimage
(d) Ambr

FWS Q455: Red Maury VDN produced reductively is

labeled ______________.
(a) Vendange or Rcolte
(b) Tuil
(c) Rimage
(d) Ambr

FWS Q456: Banyuls red produced reductively is labeled

_________.
(a) Vendange or Rcolte
(b) Tuil
(c) Rimage
(d) Ambr

THE RHONE VALLEY

FWS Q457: The Rhne has a _____________ climate that

meets up with a ______________ Climate.
(a) Continental, Maritime
(b) Continental, Mediterranean
(c) Mediterranean, Maritime
(d) Continental, Tropical

FWS Q458: According to Professor Carole Meredith at UC

David, the Syrah grape is indigenous to
________________ and is a cross between Dureza and
Mondeuse Blanche.
(a) Australia
(b) Persia
(c) The Rhne
(d) Turkey

FWS Q459: Genetic research links Viognier to

_______________.
(a) Dureza
(b) Mondeuse Blanche
(c) Marsanne
(d) Roussanne

FWS Q460: in the 14 century the castle, village and AOC

th

Chteauneuf-du-Pape was named by Pope ____________.

(a) Pope John XXII
(b) Pope Benedict XII
(c) Pope Gregory XII
(d) Pope Clement VI

FWS Q461: The Les Cte du Rhne wines that come from
the Northern Rhne are known as _________________.
(a) Cte du Rhne Meridionales
(b) Cte du Rhne Septentrionales
(c) Cte du Rhne Occidental
(d) Cte du Rhne Superior

FWS Q462: The Les Cte du Rhne wines that come from
the Southern Rhne are known as _________________.
(a) Cte du Rhne Meridionales
(b) Cte du Rhne Septentrionales
(c) Cte du Rhne Occidental
(d) Cte du Rhne Superior

FWS Q463: Today Cte du Rhne represents _________%

of the production of the Rhne Valley.
(a) 25%
(b) 33%
(c) 50%
(d) 65%

FWS Q464: In 1924 the French AOC system for wine was
spearheaded by the vine growers of Chteauneuf-du-Pape
and ________________, who also co-founded the INAO.
(a) Baron Octavian de Valois
(b) Baron Pierre Le Roy de Boiseaumari
(c) Baron Philippe de Rothschild
(d) Baron Guy de Rothschild

FWS Q465: Today the Rhne Valley is _______________

producer of AOC wine sin France.
(a) The largest
(b) The second largest
(c) The third largest
(d) The fourth largest

FWS Q466: In the year _______ winter temperatures in the

Rhne Valley dropped to 5F (-15C) for three days killing
most of the olive and fruit trees but most of the vines
survived, which changed the focus of agriculture in the
region.
(a) 1912
(b) 1936
(c) 1956
(d) 1944

FWS Q467: The ___________ is an intense wind that

originates atop the North Sea and the Atlantic Ocean and
blows through the Rhne Valley.
(a) Ponente
(b) Levant
(c) Tramontaine
(d) Mistral

FWS Q468: The Northern Rhne has a ________________

climate.
(a) Maritime
(b) Continental
(c) Semi-Continental
(d) Mediterranean

FWS Q469: In the Northern Rhne ideal vineyards face

________________.
(a) North
(b) South
(c) East
(d) West

FWS Q470: The Northern Rhne is mostly characterized

by ____________ sub-soils.
(a) Granite
(b) Kimmeridgean marl
(c) Limestone
(d) Tuffeau

FWS Q471: The white grapes of the Northern Rhne

include all of the following except ____________.
(a) Viognier
(b) Clairette
(c) Marsanne
(d) Roussanne

FWS Q472: About 25 miles southeast of Cornas is a

mountainous region call the _______________.
(a) Dent de Cons
(b) Mont Blanc
(c) Le Crt de la Neige
(d) Diois

FWS Q473: The majority of the wines produced in the

Diois region are ___________.
(a) White Sparkling
(b) Sweet
(c) Red
(d) Ros

FWS Q474: The Crmant de Die is comprised of 55%

____________, 5-10% ___________ and up to 10%
____________.
(a) Chardonnay, Clairette, Pinot Noir
(b) Clairette, Muscat, Pinot Noir
(c) Clairette, Muscat, Aligot
(d) Muscat, Chardonnay, Aligot
FWS Q475: The white grapes of the Diois region include
all of the following except: Clairette, Chardonnay, Muscat
Petit Grains Blanc, Marsanne, Aligot.
(a) Aligot
(b) Clairette
(c) Chardonnay
(d) Marsanne

FWS Q476: The red grapes of the Diois region include all
of the following except __________.
(a) Gamay
(b) Pinot Noir
(c) Grenache
(d) Syrah

FWS Q477: The Cte de Die AOC is comprised of 100%

____________.
(a) Aligot
(b) Clairette
(c) Chardonnay
(d) Marsanne

FWS Q478: The Chtillon-en-Diois AOC red is comprised

of 75% ___________ with up to 25% ________________
and/or______________.
(a) 75% Syrah, 25% Gamay and/or Pinot Noir
(b) 75% Grenache, 25% Pinot Noir and/or Gamay
(c) 75% Gamay, 25% Syrah and/or Pinot Noir
(d) 75% Pinot Noir, 25% Gamay and/or Pinot Noir

FWS Q479: The Northern Rhne extends from

______________ to _____________.
(a) Montlimar to Nmes
(b) Lyon to Vienne and Valence
(c) Lyon to Massif du Vercors
(d) Montlimar to Vienne and Valence

FWS Q480: The Southern Rhne extends from

______________ to _____________.
(a) Montlimar to Nmes
(b) Lyon to Vienne and Valence
(c) Lyon to Massif du Vercors
(d) Montlimar to Vienne and Valence

FWS Q481: The Southern Rhne has a _______________

climate.
(a) Maritime
(b) Continental
(c) Semi-Continental
(d) Mediterranean

FWS Q482: The vineyards of the Southern Rhne are often

covered with smooth rocks known as ______________.
(a) Pierre
(b) Caillou
(c) Galets
(d) Stle

FWS Q483: The Southern Rhne has 5 principle soil types

including all of the following except _______________.
(a) Galets and Shingle clay
(b) Limestone and Red Sandstone
(c) Loess/Lolasse
(d) Gneiss and Granite

FWS Q484: The Southern Rhne has ________ grape

varieties, a total of ________ throughout the entire Rhne
Valley.
(a) 21, 24
(b) 24, 27
(c) 27, 31
(d) 31, 37

FWS Q485: The Rolle (Vermentino) grape is found within

the Southern Rhne only in ___________________.
(a) Chteauneuf-du-Pape and Luberon
(b) Tavel and Lirac
(c) Costires de Nmes and Luberon
(d) Lirac and Costires de Nmes

FWS Q486: The Maccabeu grape is found within the

Southern Rhne only in _________________.
(a) Chteauneuf-du-Pape
(b) Tavel
(c) Costires de Nmes
(d) Lirac

FWS Q487: The Muscardin grape is found within the

Southern Rhne primarily in ___________________.
(a) Chteauneuf-du-Pape
(b) Tavel
(c) Costires de Nmes
(d) Lirac
FWS Q488: The Counoise grape is planted within the
Southern Rhne primarily in ________________.
(a) Chteauneuf-du-Pape and Tavel
(b) Tavel and Lirac
(c) Costires de Nmes and Luberon
(d) Lirac and Costires de Nmes

FWS Q489: Most vines of the Southern Rhne are trained

in _______________ fashion.
(a) Simple/ Double Cordon
(b) Goblet
(c) layering
(d) Lyre system

FWS Q490: The AOCs of the Rhne Valley are categorized

into 2 groups: ______________ and _______________.
(a) Northern and Southern
(b) Those that produce Red and White and those that
produce sweet wines.
(c) Those that can produce regional Cte du Rhne and
those that cannot.
(d) Those that are biodynamic / organic and those that are
not.

FWS Q491: There are 5 categories of AOCs in the Rhne

Valley which include all of the following except one: Cte
du Rhne AOC, Cte du Rhne Villages Named Village
AOC, Grand Cru AOC, Crmant du Rhne AOC, Vins
Doux Naturels AOC.
(a) Cte du Rhne Villages Named Village AOC
(b) Grand Cru AOC
(c) Crmant du Rhne AOC
(d) Vins Doux Naturels AOC

FWS Q492: The Southern Rhne produces _____% of all

Cte du Rhne AOC wine.
(a) 50%
(b) 65%
(c) 75%
(d) 95%

FWS Q493: For red and ros Cte du Rhne AOC wine
_____________ must make up at least 40% of the blend.
(a) Grenache
(b) Mourvdre
(c) Carignan
(d) Syrah

FWS Q494: Cte du Rhne sourced from the Northern

Rhne is 100% _____________.
(a) Grenache
(b) Mourvdre
(c) Carignan
(d) Syrah

FWS Q495: For white Cte du Rhne AOC the vineyard

must consist of _________% Grenache Blanc, Clairette,
Marsanne, Roussanne, Bourboulenc and Viognier.
(a) 50%
(b) 65%
(c) 75%
(d) 80%

FWS Q496: There are __________ villages that can

produce Cte du Rhne Villages Contrle (CDRV) AOC
and over ___________% is red wine.
(a) 16, 85%
(b) 18, 75%
(c) 75, 95%
(d) 95, 95%

FWS Q497: Cte du Rhne Villages Contrle (CDRV)

AOC __________ is required as a base in the blend for Red
and Ros wines.
(a) Grenache, Syrah and/or Carignan
(b) Grenache, Syrah and/or Mourvdre
(c) Carignan, Syrah and/or Mourvdre
(d) 90% Syrah and 2-5% Viognier

FWS Q498: Among the Rhne AOC there are _________

that are referred to as Cru,; ___________ in the Northern
Rhne and ____________ in the Southern Rhne.
(a) 16, 8, 8
(b) 18, 9, 9
(c) 75, 25, 50
(d) 95, 75, 20

FWS Q499: Cte-Rtie AOC is a ____________ wine with

_________% of Viognier.
(a) White, up to 5%
(b) White, up to 10 %
(c) Red, up to 20%
(d) Red, up to 25%

FWS Q500: Condrieu AOC is a ____________ wine with

_________% of Viognier.
(a) White, 100%
(b) White, up to 10 %
(c) Red, up to 20%
(d) Red, up to 25%

FWS Q501: Chteau-Grillet AOC is a ____________ wine

with _________% of Viognier.
(a) White, 100%
(b) White, up to 10 %
(c) Red, up to 20%
(d) Red, up to 15%

FWS Q502: Saint Joseph AOC red wine may have up to

_________% of Marsanne and/or Roussanne.
(a) 0%
(b) 5%
(c) 10%
(d) 15%

FWS Q503: Croz-Hermitage AOC red wine may have up

to _________% of Marsanne and/or Roussanne.
(a) 0%
(b) 5 %
(c) 10 %
(d) 15%

FWS Q504: Hermitage AOC red wine may have up to

_________% of Marsanne and/or Roussanne.
(a) 0%
(b) 5%
(c) 10%
(d) 15%

FWS Q505: Cornas AOC red wine may have up to

_________% of Marsanne and/or Roussanne.
(a) 0%
(b) 5 %
(c) 10 %
(d) 15%

FWS Q506: Saint-Pray AOC produces _____________

wine from ______________.
(a) Red wine only from 100% Syrah.
(b) White wine only from 100% Viognier.
(c) Still wine from Roussanne and Marsanne.
(d) Still and sparkling wine from Roussanne and Marsanne.

FWS Q507: Vinsobres AOC produces _______________

wine.
(a) 100% dry red wine based Grenache (50% min.), Syrah
and/or Mourvdre (25%)
(b) Dry red plus red, white and Ros VDN
(c) 99% red, 1% Ros.
(d) 97% red, 2% White, 1% Ros

FWS Q508: Gigondas AOC produces _______________

wine.
(a) 100% dry red wine based Grenache (50% min.), Syrah
and/or Mourvdre (25%)
(b) Dry red plus red, white and Ros VDN
(c) 99% red, 1% Ros.
(d) 97% red, 2% White, 1% Ros

FWS Q509: Vacqueyras AOC produces _______________

wine.
(a) Dry red wine based Grenache/Syrah plus white VDN
(b) Dry red plus red, white and Ros VDN
(c) 99% red, 1% Ros.
(d) 97% red, 2% White, 1% Ros

FWS Q510: Beaumes-deVenise AOC produces

_______________ wine.
(a) Dry red wine based Grenache/Syrah plus white VDN
(b) Dry red plus red, white and Ros VDN
(c) 99% red, 1% Ros.
(d) 97% red, 2% White, 1% Ros

FWS Q511: Chteauneuf-du-Pape AOC consists of

_____% red and _____% white wine.
(a) 100% red, 0% white wine
(b) 68% red, 32% white wine
(c) 94% red, 6% white wine
(d) 55% red, 45% white wine

FWS Q512: A total of __________ grapes may be included

in Chteauneuf-du-Pape red wine but _________ is not one
of them.
(a) 12, Picardin
(b) 12, Petit Sirah
(c) 13, Carignan
(d) 21, Carignan

FWS Q513: Lirac AOC consists of _____% Red, _____%

Ros and ___% White wine.
(a) 0% Red, 100% Ros, 0% White wine
(b) 65% Red, 20% Ros, 15% White wine
(c) 75% Red, 15% Ros, 10% White wine
(d) 80% Red, 15% Ros, 5% White wine

FWS Q514: Tavel AOC consists of _____% Red, _____%

Ros and ___% White wine.
(a) 0% Red, 100% Ros, 0% White wine
(b) 65% Red, 20% Ros, 15% White wine
(c) 75% Red, 15% Ros, 10% White wine
(d) 80% Red, 15% Ros, 5% White wine

FWS Q515: Muscat de Beaumes de Vines AOC produces

VDN from _____________.
(a) Muscat Petit Grains Blanc
(b) Muscat Alexandria
(c) Muscat Petit Grains Blanc and Muscat Alexandria
(d) Muscat of Hamburgh (Black Muscat)

FWS Q516: Rausteau AOC produces VDN from

________________.
(a) Muscat Petit Grains Blanc and Muscat Alexandria
(b) Grenache Noir, Grenache Gris and Grenache Blanc +
10% of CDR varieties.
(c) Grenache Noir, Carignan, Mourvdre + 10% of CDR
varieties.
(d) Muscat Petit Grains Blanc, Grenache Noir, Grenache
Gris, Grenache Blanc

FWS Q517: Costires de Nmes AOC is the ________

most AOC of the Southern Rhne.
(a) Northern
(b) Southern
(c) Western
(d) Eastern

FWS Q518: Clairette de Bellgrade AOC produces 100%

_____________ wine.
(a) Dry White
(b) Off-Dry White
(c) Ros
(d) Vin Doux Naturel
FWS Q519: Rhne Valley Ross are primarily composed of
________________.
(a) Grenache Noir, Syrah and Carignan
(b) Grenache Noir and Cinsault
(c) Grenache Noir and Mourvdre
(d) Grenache Noir, Syrah and Mourvdre

FWS Q520: Because of their deeper salmon color, Rhne

Valley Ross are known as ________________ in France.
(a) Oeil de Faisan or Pheasant Eye
(b) Oeil de Poulet or Chicken Eye
(c) Oeil de Perdrix or Partridge Eye
(d) Oeil de Colombe or Dove Eye

PROVENCE

FWS Q521: Provence has a __________________ climate.

(a) Maritime
(b) Continental
(c) Semi-Continental
(d) Mediterranean

FWS Q522: Provences climate is influenced by a wind

known as the _____________.
(a) Ponente
(b) Mistral
(c) Sirocco
(d) Tramontaine

FWS Q523: In general, Provence has two principal soil

types _________ and __________.
(a) Granite and Crystalline or quartz-rich schist
(b) Kimmeridgean marl and Granite
(c) Granite and Calcareous Limestone
(d) Calcareous Limestone and Crystalline or quartz-rich
schist

FWS Q524: In Provence, older vines are trained in

________ and newer vines are trained in
_______________.
(a) Simple/Double Cordon, Guyot
(b) Goblet, Guyot
(c) Guyot, Vertical Shoot Positioning (VSP)
(d) Goblet, Lyre system

FWS Q525: Provence has ________ AOCs.

(a) 9
(b) 29
(c) 39
(d) 49

FWS Q526: The largest AOC in Provence is

______________ AOC which accounts for 75% of all wine
in Provence.
(a) Les Baux de Provence AOC
(b) Cte de Provence AOC
(c) Coteaux dAix-en-Provence AOC
(d) Coteaux Varois en Provence AOC

FWS Q527: Approximately _______% Provences AOC

production is Red wine, _______% is Ros and _______%
is White.
(a) 35% is Red, 30% is Ros, 35% is White
(b) 88% is Red, 4% is Ros, 8% is White
(c) 8% is Red, 89% is Ros, 3% is White
(d) 15% is Red, 10% is Ros, 75% is White

FWS Q528: White Cte de Provence AOC wine may

include any of the following grapes except: Clairette, Rolle
(Vermentino), Sauvignon Blanc, Smllion, Ugni Blanc.
(a) Rolle (Vermentino)
(b) Sauvignon Blanc
(c) Smllion
(d) Ugni Blanc

FWS Q529: White Cte de Provence red and ros AOC

wine must contain at least two of the any of the following
except: Grenache, Mourvdre, Cinsault, Tibouren, Syrah,
Carignan, Cabernet Sauvignon, Pinot Noir.
(a) Tibouren
(b) Syrah
(c) Cabernet Sauvignon
(d) Pinot Noir

FWS Q530: Cte de Provence AOC has 4 geographic

designations that are not separate AOC and can appear as
names on the label including all of the following except:
Saint-Victoire, Frjus, La Londe, Pierrevert, Pierrefeu.
(a) Saint-Victoire
(b) Frjus
(c) Pierrevert
(d) Pierrefeu

FWS Q531: Provence created a classification system in the

year __________ which consists of only one level
____________.
(a) 1955, Ctes de Provence Cru Class
(b) 1936, Ctes de Provence Grand Cru Class
(c) 1947, Ctes de Provence Cru Class
(d) 1955, Ctes de Provence Premier Cru Class

FWS Q532: The second largest AOC in Provence is

______________.
(a) Les Baux de Provence AOC
(b) Cte de Provence AOC
(c) Coteaux dAix-en-Provence AOC
(d) Coteaux Varois en Provence AOC

FWS Q533: _____________ was introduced to Provence in

1960 by George Brunet.
(a) Tibouren
(b) Syrah
(c) Cabernet Sauvignon
(d) Pinot Noir

FWS Q534: Coteaux dAix-en-Provence AOC white wine

has at least 50% _______.
(a) Rolle (Vermentino)
(b) Sauvignon Blanc
(c) Smllion
(d) Ugni Blanc

FWS Q535: Unlike other Provence AOCs, the

___________ AOC produces more red wine (64%) than
ros wine (31%) or white (5%).
(a) Coteaux dAix-en-Provence
(b) Les Baux de Provence AOC
(c) Palette AOC
(d) Coteaux Varois en Provence AOC

FWS Q536: The Les Baux de Provence AOC red and ros
wine must contain at least two of __________, __________
or ___________ and none of which can exceed
__________%.
(a) Grenache, Syrah, or Mourvdre, 90%
(b) Grenache, Cinsault, or Mourvdre, 70%
(c) Carignan, Syrah, or Mourvdre, 75%
(d) Grenache, Counoise, or Mourvdre, 90%

FWS Q537: ________________ AOC is the smallest

appellation of Provence and its vineyards are contained in
two non-contiguous areas on both sides of the Arc River.
(a) Coteaux dAix-en-Provence
(b) Les Baux de Provence AOC
(c) Palette AOC
(d) Coteaux Varois en Provence AOC

FWS Q538: The most famous producer in the Palette AOC

is ____________ which produces about half of the AOCs
wine.
(a) Chteau dEsclans
(b) Chteau Sainte Marguerit
(c) Chteau du Galoupet
(d) Chteau Simone

FWS Q539: A local wine in Provence that is not distributed

that is made by cooking grape must for 10 hours is known
as ________________.
(a) Vin Merde
(b) Vin Cuit
(c) Vin Connerie
(d) Vin Frit

FWS Q540: Cassis AOC white wine is predominantly a

blend of ___________ and _____________.
(a) Ugni Blanc and Clairette
(b) Grenache Blanc and Marsanne
(c) Ugni Blanc and Rolle
(d) Marsanne and Clairette

FWS Q541: The dominant red grape in the Bandol AOC is

______________.
(a) Grenache
(b) Mourvdre
(c) Syrah
(d) Counoise

FWS Q542: Bandol AOC produces __________% ros,

__________% red and __________% white wine.
(a) 10% ros, 30% red and 60% white wine
(b) 10% ros, 60% red and 30% white wine
(c) 60% ros, 30% red and 10% white wine.
(d) 60% ros, 10% red and 30% white wine

FWS Q543: The ________________ AOC comprises

vineyards that face the sea in a natural amphitheater.
(a) Les Baux de Provence AOC
(b) Bandol AOC
(c) Cassis AOC
(d) Palette AOC

FWS Q544: Which of the following is not allowed in the

Bellet AOC?
(a) Cabernet Sauvignon
(b) Braquet
(c) Folle Noir
(d) Cinsault

FWS Q545: The Bellet AOC applies only to vineyards in

the ___________ commune.
(a) Digne
(b) Marseille
(c) Toulon
(d) Nice

FWS Q546: The Bellet AOC white wines are made

predominantly of __________.
(a) Grenche Blanc
(b) Rolle
(c) Roussanne
(d) Marsanne

FWS Q547: The Bellet AOC red and ros wines are made
mostly of __________ and _________.
(a) Braquet and Folle Noir
(b) Grenache and Carignan
(c) Grenache and Syrah
(d) Braquet and Merlot

FWS Q548: The Bellet AOC is the only AOC in Provence

that allows ______________.
(a) Viognier
(b) Sauvignon Blanc
(c) Terret Blanc
(d) Chardonnay

FWS Q549: __________________ is Provences newest

AOC and has the greatest diurnal temperature swings.
(a) Coteaux de Pierrevert AOC
(b) Bellet AOC
(c) Cassis AOC
(d) Palette AOC

FWS Q550: Coteaux de Pierrevert AOC white wines must

contain at least 50% __________ and/or _____________.
(a) Grenche Blanc and/or Rolle
(b) Terret Blanc and/or Grenche Blanc
(c) Roussanne and/or Marsanne
(d) Marsanne and/or Folle Noir

FWS Q551: Coteaux de Pierrevert AOC ros wines are

predominantly a ______-_______-_________ blend.
(a) Carignan-Grenache-Syrah
(b) Grenache-Syrah-Mourvdre
(c) Cinsault-Grenache-Syrah
(d) Cinsault Syrah-Mourvdre

FWS Q552: Coteaux de Pierrevert AOC red wines must

contain a minimum of 70% ______________ and
___________.
(a) Carignan and Syrah
(b) Grenache and Syrah
(c) Cinsault and Grenache
(d) Cinsault and Syrah

FWS Q553: ______________IGP is the largest and most

general IGP in Provence.
(a) Mditerrane IGP
(b) Argens IGP
(c) Le Principaut-d'Orange IGP
(d) Sainte Baume IGP

CORISICA

FWS Q554: Nielluccio/ Niellucciu is a local name for the

Italian __________ grape.
(a) Mammolo
(b) Tempranillo
(c) Nebbiolo
(d) Sangiovese

FWS Q555: Sciacarello/ Sciacarellu is a local name for the

Italian __________ grape.
(a) Mammolo
(b) Tempranillo
(c) Nebbiolo
(d) Sangiovese

FWS Q556: In 1968 _______________ was established as

Corsicas first AOC.
(a) Ajaccio AOC
(b) Muscat du Cap Corse AOC
(c) Patrimonio AOC
(d) Vin de Corse AOC

FWS Q557: Corsica has a _________________ climate.

(a) Maritime
(b) Continental
(c) Semi-Continental
(d) Mediterranean

FWS Q558: In the northern Peninsula of Corsica, Cap

Corse, the soil is mainly _______.
(a) Limestone
(b) Granite
(c) Kimmeridgean marl
(d) Schist

FWS Q559: The soil in the northern Peninsula of Corsica,

Cap Corse, is particularly well-suited for the
_______________ grape.
(a) Cabernet Sauvignon
(b) Vermentino (Rolle)
(c) Mourvdre
(d) Sauvignon Blanc

FWS Q560: The most widely planted grape in Corsica

is_______________.
(a) Muscat Petit Grains
(b) Vermentino (Rolle)
(c) Codivarta
(d) Ugni Blanc

FWS Q561: The major white grape for IGP wines in

Corsica is_______________.
(a) Chardonnay
(b) Vermentino (Rolle)
(c) Codivarta
(d) Ugni Blanc

FWS Q562: In Corsica, older vines are trained in ________

and newer vines are trained in
_______________and______________.
(a) Simple/Double Cordon, Guyot and Cordon de Royat
(b) Goblet, Guyot and Cordon de Royat
(c) Guyot, Vertical Shoot Positioning (VSP) and Lyre
system
(d) Goblet, Lyre system and Simple/Double Cordon
FWS Q563: The major red grape for IGP wines in Corsica
is_______________.
(a) Cabernet Sauvignon
(b) Syrah
(c) Merlot
(d) Nebbiolo

FWS Q564: Vineyards in Corsica are prone to occasional

pet attacks, particularly __________.
(a) Glassy winged sharpshooters
(b) Moths
(c) Cockroaches
(d) Cicadas

FWS Q565: The Vin de Corse AOC in Corsica covers

________________.
(a) The northern peninsula
(b) The southwest vineyards around Ajaccio
(c) The north coast
(d) The entire island.

FWS Q566: The Vin de Corse AOC red and ros wines
must have a composition of at least 50% ____________,
_____________ and ___________.
(a) Niellucciu, Sciacarellu, and Grenache
(b) Niellucciu, Barbarossa, and Syrah
(c) Grenache, Sciacarellu, and Carignan
(d) Niellucciu, Sciacarellu, and Barbarossa

FWS Q567: The Vin de Corse AOC white wines must be

least 70% ____________ and up to 25%
_______________.
(a) 70% Muscat Petit Grains, 25% Vermentino (Rolle)
(b) 70% Vermentino (Rolle), 25% Ugni Blanc
(c) 70% Ugni Blanc, 25% Muscat Petit Grains
(d) 70% Vermentino (Rolle), 25% Codivarta

FWS Q568: Coteaux du Cap Corse, Calvi, Sartene, Figari

and Porto Vecchio are all sub-appellations of the
______________ AOC.
(a) The Vin de Corse AOC
(b) Ajaccio AOC
(c) Patrimonio AOC
(d) Muscat du Cap Corse AOC

FWS Q569: Patrimonio AOC red wine must consist of 90%

____________.
(a) Sciacarellu
(b) Barbarossa
(c) Grenache
(d) Niellucciu

FWS Q570: Patrimonio AOC white wine must consist of

100% ____________.
(a) Muscat Petit Grains,
(b) Ugni Blanc
(c) Codivarta
(d) Vermentino (Rolle)

FWS Q571: The _______________ AOC in Corsica

produces Vin Doux Naturel wines.
(a) The Vin de Corse AOC
(b) Ajaccio AOC
(c) Patrimonio AOC
(d) Muscat du Cap Corse AOC

FWS Q572: Approximately _______% of Coricas wine

production is classified as IGP.
(a) 40%
(b) 60%
(c) 70%
(d) 80%

FWS Q573: Most of Coricas IGP classified wine

production has an island-wide designation
_______________.
(a) Mditerrane IGP
(b) Le Principaut-d'Orange IGP
(c) 'le de Beaut IGP
(d) Sainte Baume IGP

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