1. Explain the use of Bees on the label of a bottle of Swiss Amigne?
Swiss Armigne bees are a legal requirement in Armigne de Vetroz AOC, in
the Valias, labels <2005 use the bees to help the consumer understand what
they are purchasing dry-sweet...
They indicate residual sugar:
1 bee 0-8 g/l
2 bees 9-25 g/l
3 bees <25 g/l
2. What are the 3 mountain ranges that protect Dao from the Atlantic
winds?
Serra do Bucaco, do Caramulo, and da Estrela
3. What is Glera?
Since the elevation of Prosecco di Conegliano - Valdobbiadene and
Prosecco Colli Asolani to DOCG in 2009 the term Prosecco is now
unique to those two regions only and Glera replaces the term in other
regions.
4. What is the name for Sherry in Australia?
As of the end of 2010 there will be no more sherry in Australia.
It will instead be called 'Apera'. This is the new name for
Australian-made sherry.
5. How are the vineyards of Tokaji rated?
Szarvas and Mézes Mály, in the commune of Tokaj, share the
superlative designation of Great First Growths. Rákóczy’s original
classification, which divided the vineyards of Tokaj and its neighboring
villages into 1st, 2nd, and 3rd growths, remains relevant today through
the efforts of the Tokaj Renaissance, a producers’ association devoted
to the protection of the concept. 74 vineyards are recognized as first
growths.
6. What are 6 types of Lagers produced?
Pilsner, Bock, American lager, Marzen, Helles, Dunkel.
7. What is the synonym for Chasselas in Switzerland?
In France also known as Chasselas Blanc, Chasselas Doré,
Mornen, Gutedel in Alsace and in Switzerland there are three
synonyms. Fendant in the Valais, Dorin in the Vaud and Perlan in the
Mandement area of Geneva.
8. Which Maconnais/Beaujolais overlap?
St. Amour
9. What is Picotendro?
A synonym for Nebbiolo in Valle d'Aosta.
10. What is the Golden Collection?
An elaborate, excavated underground cellar in Moldova; a "city"
serviced by underground roads, winding through the bedrock for nearly
125 miles; it is the largest single cellar complex in the world, nearly
equaling the caves of Champagne in length & size.
11. Describe the process of VDL & VDN; name 4 ?
VDL Is the addition of grape spirit to fresh juice. Is is aged and then bottled.
AKA Mistelle : Pineau de Charentes, Floc du Gasgogne, Ratafia, Cartagène
VDN is the addition to of grape spirit to fermenting must, at about 5 - 8
ABV to stop fermentation preserving the natural sweetness of the
grapes as in Port. Rasteau, Banyuls, Muscat Beaumes de Venise,
Muscat de Miraeval.
12. Name the premier cru monopoles of Nuits-Saint-Georges and there
owners?
Premier Cru monopoles of Nuits-Saint-Georges Clos de Forets - Domaine de L'Arlot
Clos de L'Arlot - Domaine de L'Arlot
Les Clos de Thorey - Thomas Moillard
Clos de la Marechale - Maison Joseph Faively after 2003
Chateau Gris - Lupe Cholet
Les Didiers - Hospice de Nuits-Saint-Georges
Clos de Corvee - Prieure-Roch
Clos Saint-Marc - Bouchard
Clos des Grand Vignes - Thomas Moillard
Clos de Porrets Saint-Georges - Henri Gouges
13. What is Ausbruch?
Ausbruch (originally Ruster Ausbruch) is a sweet wine originating in the
Austrian city of Rust near Lake Neusidel in the
Mittleburgenland. Ausbruch is now an official designation in the
Austrian pradikat system that lies between beerenauslese and
trockenbeerenauslese at minimum must weight of 27 degrees KMW,
and can be made anywhere in the country.
14. What is Barolo Chinato?
Barolo Chinato is an aromatized, fortified wine from Piemonte made
with Nebbiolo grapes, the bark of a tree, and other herbs (mainly
coriander).
15. What's the difference between a Pimm's No. 1 and Pimm's No.
6? What are the common ingredients in each?
Pimm's primary difference is the base, they both flavored with a secret blend
of fruits and spices.
Pimm's no. 1 - English Gin
Pimm's no. 6 – Vodka
16. What are the best clones of Nebbiolo?
Lampia and Michet.
17. What is weissherbst?
A single variety rose wine made in Germany from black grapes only as
opposed to the rose Rotling which is made with white and black
grapes. Rotlings include Schillerwein (a speciality of Württemberg),
Badisch Rotgold (from Baden - made by mixing Rölander -Pinot Grisand Spätburgunder -Pinot Noir- grapes).
18. What other French region is rumored (at some point) to have produced
wines in the same production style as the Jura's Vin Jaune?
Gaillac's vin de voile.
19. What grapes can be used for Orvieto production; and what is the name
for the squat wicker covered flask in which it was traditionally sold ?
Grechetto, trebbiano, malvasia, chardonnay. Actually the strawcovered, squat bottles were called pulcianella, which were replaced in
1970 with the more familiar Bordeaux-shaped bottles for the white
wines of Orvieto. Fiasco refers to the straw-covered flasks used in
Chianti.
20. Define Erste Lage and how is it identified on a bottle?
Erste Lage is a single (great growth) vineyard. If made in a trocken
style, they will be designated as Erstes/Grosses Gewachs. If made in
a Qualitatswein style as Kabinett or Spatlese, the erste lage will follow
the name of the village (e.g., Forster Jesuitgarten) as with other QmP
wines. The eagle symbol of the VDP will be present.
21. Sweet white wines from Madiran AOP are called what? What are the
allowed varietals and their minimum percentages?
Pacherenc-du-Vic Bilh.
 60% (Petit) Courbu and Petit Manseng, with the balance made of
Arrufiac, Gros Manseng, and < 10% Sauvignon Blanc.
22. What AOC may be either VDN or VDL? How is it identified?
Muscat de Frontagnan; if not marked clearly VDN or VDL they is a
small green tax stamp that differenciates two.
23. What's the difference between Canteiro and Estufagem?
The difference in the two methods Canteiro and Estufa for Madeira are based
on quality of the wine. The very best wines, and all the vintages, are treated
according to the 'Canteiro' method. In this process, the casks with the young
fortified wine are transferred to the roof of a large room, where they will be
deliberately exposed to the sun's heat. Wines treated with the Canteiro
method do not display so much caramel, but rather have a fresh fruity taste.
The trade off is that Canteiro wines need much more time to develop than
those produced via estufa. As a rule of thumb, 5 years canteiro equal 3
months estufa. The wines from the canteiro method are also finished in a
different way, and can become Vintage Madeiras. This means that they will
stay in cask (Madeira pipes of 480 liters) for a minimum of twenty years, most
of them much longer, up to one hundred years or more. During this time the
sun's heat leads to further concentration and oxidation. The level of extract,
acid, sugar and alcohol rises considerably over the decades (alcohol can
reach up to 25% volume in wines with a very long time in cask). However, as
in any form of reduction, over-concentration makes the wine undrinkable - so
before occurs, it is transferred to 22 litre glass demi-johns. These demi-johns
are then sealed airtight which stops further development of the wine and
enables long-time storing. Finally the wine is bottled and will then rest
another two years before it is put on the market. If at a later stage of
development, the wine turns out to be lacking in some respect, it will be
relegated for use in blends to add complexity.
For the Estufa method Young fortified wines which are not considered of the
highest quality are transferred to the 'estufa'. In its simplest version, this is a
large container, now usually made of stainless steel, with a pipe system in it.
The pipes circulate hot water and gradually heat the wine over several days to
a temperature between 45- 50 degrees Celsius (120 degrees Fahrenheit).
This temperature is maintained for about three months.
Since the heating via the estufa process is rather fast, some of the wine's
sugar will turn to caramel. The wine will then display the typical burnt (and
sometimes rather bitter) taste of the lower qualities of Madeira wine. When
the heating is finished, the wine in the estufa is allowed to cool and after a
resting time (estagio) of 3 months it is then transferred into wooden casks.
Depending on the intended use, this can be for three to fifteen years. There is
always some air in the casks and so the wine completely oxidizes, i.e. the
organic contents of the wine react with the air's oxygen and thereby change
the colour, the smell and the taste of the wine. Finally the wine goes into the
blend. The cellarmaster tries to keep the characteristic taste of the shippers
wine by blending different wines together.
24.
What is Erbaluce?
high acid variety from Piedmont use for the Erbaluce di Caluso DOC
(100%) dry white, dry sparkling and sweet passito styles.
25. What is the name of Mencia in the DAO?
Jaen is the name use for Mencia in the Dao.
26. What is performed in the brew kettle?
Brew Kettle - in beer making, this is where the sugary mixture (wort) is
placed (in a brew kettle) and boiled (or cooked), and flavored with
hops; then fermented with yeast and filtered.
27. What is dekkera?
Synonym for Brettanomyces. Dekkera Bruxellensis.
28. What are the aging requirements for Australian Vin de Liqueurs?
Classic-5-10 years
Grand-10-20 years
Rare-20 plus years
Basic (undesignated) 2-5 years-180-240 gpl
Classic-200-280 gpl
Grand-270-400 gpl
Rare-20 plus years-270-400 gpl.
29. What is the name of the Abbey in Limoux thought to have created the
first sparkling wine?
Saint Hilaire.
30. What are the 4 red grapes permitted in rosé Cavas?
Pinot Noir, Garnacha, Monastrell and Trapet.
31. Where would you find both Grain Noble ConfidenCiel and Vin de
Glacier? What varietal(s) is/are permitted for each?
Valais in Switzerland - Arvine, Ermitage (Marsanne), Johannisberg (Sylvaner),
Malvoisie (Pinot Gris), Amigne and Païen (Savignin) for Grain Noble
ConfidenCiel
Valais in Switzerland - Reze (sometimes blended with Ermitage and Petit
Arvine) for Vin du Glacier.
32. What is Ardbeg?
An Islay scotch. One of the most smokey and peaty, I believe their
base bottling is an 8 year release. Very, shall we say, indelicate. More
aggressive than Laphroig 10, even.
33. What is the name of Refosco in France and where is it grown?
Monduse...in Savoie.
34. What is Reichensteiner?
Cross of (Mother)Müller-Thurgau and (Father)Madeleine Angevine x
Calabreser Froehlich. Grown in DE, but important in the UK (second most
planted behind Sevylle blanc). The wine was crossed with Gamay to make
Garanoir and Gamaret which is of some (growing?) importance in
Switzerland.
35. Two wines with surface yeast outside of andalucia? Bonus: Name a
beer which is/was made with surface (film) yeast?
Galliac Vin De Voile. Jura's Vin Jaune. Vernaccia de Oristano from Italy.
According to Matt Stamp and a few other sources, also some producers of
Tokaji...
As for the beer, I believe what you're looking for is gose/gueze from
Germany/Belgium.
36. what are all of the permitted grapes in Vino Verde?
White: Alvarinho, Loureiro, Treixadura, Avesso, Arinto
Red: Azal, Espadiero, Borracal.
37. What are the grapes of Colares and what makes the soil unique?
Ramisco and they are from ungrafted rootstock unaffected by
Phylloxera.
38. What is Thermovinification and which famous French Chateau uses it?
the Thermo-vinification process was described to me, after asking "what the
hell are all the tubes running along the ceiling," while at Ch. Beaucastel as a
several minute process of pumping through heated tubes en route to a quick
cool down before fermentation. While a bit controversial with "natural"
winemakers it does kill a lot of the nasty critters. The short process is intended
to cause the skins to get quite hot while the internal temps of each berry
remains cool preserving the flavors and reducing potential methoxypyrazine
flavors and oxidation exacerbated by various types of rot. It also help to
extract color without harsh tannins. I'm sure their are another dozen reason
why and why not...
I also have seen this at Mas de Daumas Gassac in the Herault.
Ch. Beaucastel during '08 harvest (sorry couldn't find any pics of the thermovinifiers, although
they didn't look like much)because
of the high, coastal winds and sandy soils they
build 1-foot-high wind breaks that they put the vine behind to shelter it.
They they train it horizontally along the wind break. They do apple
trees in this way as well, if I recall correctly.
Chateau de Beaucastel uses thermovinification according to "The Art
and Science of Wine". Chateau De Los, Chateau Petit Moulin,
Domaine Cheval Blanc Signe.
39. what method do they use primarily on Santorini?
The Stefani method in which the vines are wound into a basket low to
the ground in order to protect them from the whipping wind.
40. What training methods are allowed in champagne?
Guyot single and double, Cordon de Royat and Chablis.
41. What is the white indigineous grape of the Canary Islands?
Whites: Moll (aka Prensal Blanco and/or Xarel-lo) and Listan Blanco
(aka Palomino)
Manto Negro & Callett are indigenous red varietals.
42. DO's of Tenerife?
Abona, Valle de Guimar, Tacoronte-Acentejo, Valle de la Orotava
and Ycoden-Daute-Isora.
43. What are the regions within the Big Rivers zone of New South Wales
Australia?
Big Rivers GIs: Murray Darling, Perricoota, Riverina, Swan Hill.
44. What was the 1st vintage of Grange, it's composition, source, barrel
regime, winemaker?
1951, though it was not released. 1800 btls were made. Magill estate and
Morphette Vale (had to look that one up) were the sources. Both in Adelaide.
18 months in New American Hogsheads (anlso had to look that part up).
Submerged Cap open concrete fermenter. 1951 was a hot and extreemly dry
year. This was not commercially released, but was made by the late (1994)
max Shubert after a 1950's trip to france. Supposedly the wine is not drinking
well any more though it commands retarda pricing on auction.
Little extra bits, 1962 is first commercial release, by 1963 two cuvees
where produced (No definitive source on this info though, anyone know
for sure?) thought is also is the first one with cab blended in and to
incorporate barossa fruit (from kalimna vin) (also, supposed to still be
drinking very well), one of which was 100% cabernet. All were poorly
received and by 1957 Penfolds ordered him (banned him) to stop
making the wine. He did not. in 1960 after some press caught on as the
wines aged, they told him he could restart. In 1990 Hermitage was
dropped from the name "Grange Hermitage". At some point the bin
number stabalized at 95.
45. What size is a hogshead?
300 Liters American Oak.
46. What is the iron rich clay subsoil of Pomerol known as?
Crasse de Fer.
47. What are the subzones of Riax Baixas?
They go in the order of Ribeiro do Ulla (inland), Val do Salnes
(Coastal), Suotomaior (coastalsh), Condado do Tea (Inland bordering
portugal (on the minho I beleive)), and O Rosal (coastal, an bordering
Portugal). They form an S from morth to south as they zig zap inland
and outland(?).
48. Name the Inter-County AVA's of the Central Valley AVA?
49. What exactly is Vin de Rebecche?
Rebêche" is the mandatory 3rd part of Champagne pressing after
Cuvée and Taille not to be included in Cuvée; rather used for ratafia.
50. Name a rose only DOC in Italy?
Rosato di Carmignano.
51. What is the oldest Islay distillery?
Bowmore founded in 1779 by John Simpson.
52. La Salle makes sparkling wine from what grape?
Prie Blanc grapes.
53. Where is the world's northernmost vineyard?
L'esprit d'edvard munch in the county of Vestfold in Norway.60 degree
north,in a moraine soil containing deep layers of sand and gravel,
made by the glaciers from the Ice Age.