Around 35 of us sat the 100 multiple choice question exam this morning on wine production and I'll admit to finding it harder than I thought it would be. I've done quite a lot of reading and research but some of the questions just plain caught me out. Questions such as -
Which rootstock would you use in a nematode and phylloxera infested soil - 143A, Schwarzmann, 420A or 41B?
Which newly fermented wine has the highest level of anthocyanins - St Amour, Cornas, Bardolino Chiaretto or Orvieto?
I'm pretty confident I got 40 exactly right out of the 100 so, by the law of averages, I should at least have got the pass mark of 55% but I would really like to get a distinction which is over 75%. The results come out in 2 to 3 weeks so I'll just have to wait.
BTW, answers on the above gratefully received.