Compared with many Pinot Grigio wines, many oaked Chardonnays are more likely to taste:

A. lighter and sharper

B. sweeter and red

C. fuller and creamier

D. fizzy and pale

ARG | Why can altitude be important for vineyards in Argentina?

A. It can help keep nights cooler and preserve freshness in grapes

B. It removes all acidity from grapes

C. It makes all wines sparkling

D. It prevents grapes from ripening

What is one result of stopping fermentation early when making Port?

A. The wine becomes sparkling

B. All sugar disappears

C. Some grape sugar remains

D. The alcohol falls to zero

A wine tastes fresh, lemony and not sweet. Which description fits best?

A. Dry with high acidity

B. Sweet with low acidity

C. Full-bodied with high tannin

D. Medium-sweet with low alcohol

GER | Why can Riesling show both green-apple notes and ripe peach notes in different German wines?

A. Ripeness level, site and climate influence the fruit profile.

B. Riesling changes into another grape variety during fermentation.

C. All German Rieslings are blended with peach juice.

D. Oak ageing is the only reason fruit aromas vary.

USA | Which style difference is most likely between Cabernet Sauvignon from a warm Napa valley-floor site and a cooler mountain AVA such as Mount Veeder or Howell Mountain?

A. Mountain sites always produce sweeter wines with lower acidity.

B. Valley-floor sites are always lighter and more herbaceous.

C. Mountain sites may show firmer tannins, greater structure and slower ripening.

D. Mountain sites cannot ripen Cabernet Sauvignon successfully.

Which grape variety is most strongly associated with wines showing high acidity, high tannin, pale garnet colour and aromas of red cherry, rose and tar?

A. Nebbiolo

B. Grenache

C. Malbec

D. Zinfandel

Which white grape is especially associated with Hunter Valley wines that can be light-bodied and low in alcohol when young, but develop toast and honey with age?

A. Semillon

B. Albariño

C. Garganega

D. Verdicchio

After fermentation, why are dry Sherry base wines classified before final ageing decisions are made?

A. To decide whether fermentation should be restarted in bottle under pressure

B. To determine whether they must be converted into traditional-method sparkling wine

C. To choose whether they should be made only from PX or Muscat

D. To decide whether they are better suited to biological or oxidative ageing

FRA | Which statement best describes the basic difference between Northern Rhône and Southern Rhône red wines?

A. Northern Rhône reds are mainly Pinot Noir-based, while Southern Rhône reds are usually dominated by Merlot and Cabernet Franc.

B. Northern Rhône reds are always sweet, while Southern Rhône reds are always sparkling.

C. Northern Rhône reds are mainly Syrah-based, while Southern Rhône reds often rely on Grenache-led blends.

D. Northern Rhône reds are made from Gamay, while Southern Rhône reds are made from Cabernet Sauvignon.

Why can two dry wines taste different in sweetness impression?

A. Dry wines always contain the same sugar level

B. Tannin makes every wine taste sweet

C. Acidity removes all fruit aromas

D. Fruitiness and alcohol can create a sense of sweetness

A label states a wine is from a broad region rather than a small appellation. What is the most likely implication?

A. The wine may allow more flexibility in sourcing or style

B. The wine must automatically be lower in alcohol

C. The wine cannot show any producer information

D. The wine is always made from one vineyard parcel

ITA | Which statement best explains why Barolo from Serralunga d’Alba is often perceived as more structured and long-lived than Barolo from La Morra?

A. Warmer sandy soils reduce tannin extraction.

B. Older Tortonian marls give softer, earlier-drinking wines.

C. Compact calcareous Serravallian formations can contribute to firmer tannins and greater structure.

D. A higher proportion of Barbera is permitted in the blend.

Which factor most directly influences the sensory difference between a recently disgorged late-release Champagne and a bottle aged for many years after disgorgement?

A. Post-disgorgement ageing under cork introduces gradual oxygen exposure and bottle-development character.

B. Recently disgorged Champagne cannot show autolysis.

C. Post-disgorgement ageing restarts secondary fermentation.

D. Bottle age after disgorgement converts dry Champagne into demi-sec because cork oxygen increases residual sugar.

A producer wants to reduce the risk of prolonged microbial instability after alcoholic fermentation in a red wine, while managing buttery characters. Which approach is most appropriate?

A. Delay all lactic bacteria until after winter racking and sulfur adjustment.

B. Co-inoculate selected bacteria during alcoholic fermentation.

C. Encourage spontaneous conversion after bottling under low-sulfur conditions.

D. Block conversion completely and bottle with high residual malic acid.

A wine shows struck flint, slight cabbage and muted fruit, but improves markedly after decanting. What is the most likely explanation?

A. Cork taint

B. Excess volatile acidity with ethyl acetate lift

C. Reduction

D. Irreversible oxidation after poor storage