Beer Producers, Sake, Cockatils Flashcards

Question

Death in the Afternoon cocktail

Answer 1

Desired serve of absinthe Ice-cold Champagne Preparation: Add enough Champagne to the absinthe that the drink turns cloudy. Presentation: Champagne flute, or preferred vessel

Answer 2

3/4 ounce gin 1/2 ounce Cognac 1/2 ounce dry vermouth 1/2 ounce sweet vermouth 2 dashes Angostura bitters Preparation: Stir all ingredients with ice and strain. Presentation: Cocktail glass, garnished with lemon twist

Answer 3

1 ounce gin 1 ounce apple brandy 2 dashes of grenadine 2 dashes of absinthe Preparation: Shake all ingredients with ice and strain. Presentation: Cocktail glass

Answer 4

1 1/2 ounces gin 1 1/2 ounces Dubonnet Rouge Dash of bitters Preparation: Stir all of the ingredients with ice and strain. Presentation: Cocktail glass, garnished with lemon twist

Answer 5

1 1/2 ounce rum 3/4 ounce dry vermouth 1/2 ounce Curaçao liqueur 1 barspoon grenadine Preparation: Stir with ice and strain. Presentation: Cocktail glass, garnished with orange peel

Answer 6

1 1/2 ounce gin 1 teaspoon crème de menthe (white) Juice of 1 lemon 1 dash Angostura bitters Preparation: Shake all ingredients and strain. Presentation: Cocktail glass, garnished with cherry

Answer 7

2 ounces white rum 1 ounce brandy 1/2 ounce gin 1 ounce lemon juice 1 ounce orange juice 1/2 ounce Orgeat syrup Cream Sherry float Preparation: Shake ingredients with ice and strain. Float cream Sherry on top of the drink. Presentation: Tiki mug or highball glass, garnished with mint sprig

Answer 8

2 ounces gin 3/4 ounces lemon juice 3/4 ounces simple syrup Soda water Preparation: Combine the gin, lemon, and syrup in a cocktail shaker with ice. Shake and strain into a Collins glass, without ice. Top with soda water.

Answer 9

1 1/2 ounce London Dry Gin 1/2 ounce simple syrup 1/2 ounce lime juice Ginger beer 10 mint leaves Preparation: Lightly muddle the mint in the base of a shaker. Add all of the liquid ingredients except the ginger beer. Add ice, shake, and strain into an ice-filled glass. Top with ginger beer. Presentation: Highball glass, garnished with mint sprig, lime wedge, or slice of candied ginger

Answer 10

2 ounces London Dry Gin 1 ounce lime juice Soda water Preparation: Build the ingredients in an ice-filled glass. Presentation: Highball glass, garnished with lime rind

Answer 11

1 1/2 ounce Scotch whisky 3/4 ounce amaretto Preparation: Pour ingredients over ice and stir gently to mix. Presentation: Old Fashioned glass

Answer 12

1 ounce vodka 1 ounce amaretto liqueur Preparation: Pour over ice and stir briefly to mix the two ingredients. Presentation: Double rocks glass

Answer 13

3/4 oz. Gin 3/4 oz. Apricot Brandy 3/4 oz. Apple Brandy 3/4 oz. Orange Juice Dash Grenadine Preparation: Add dash of grenadine to the bottom of the glass. Shake all other ingredients with ice and strain. Presentation: Cocktail Coupe, Cherry

Answer 14

1 oz. Green Crème de Menthe 1 oz. White Crème de Cacao 1 oz. Cream Preparation: Shake all ingredients over ice and strain. Presentation: Cocktail Glass

Answer 15

2 oz. Bourbon 2-3 dashes Angostura Bitters Ginger Ale Preparation: Build the ingredients in an ice-filled glass. Presentation: Highball Glass, Lemon Twist

Answer 16

2 oz. Dark Jamaican Rum 2 oz white rum 1/2 oz over proof rum 2 oz. Lemon Juice 2 oz. Passion Fruit Syrup Preparation: Shake with ice and pour without straining. Presentation: Hurricane Glass, Lemon Wheel

Answer 17

1 1/2 oz. Applejack or apple brandy 3/4 oz. lime juice 3/4 oz. grenadine Preparation: Shake all ingredients with ice and strain. Presentation: Cocktail Coupe, lime wedge or wheel.

Answer 18

2 oz. Vodka 2 oz. Cranberry Juice 2 oz. Orange Juice Preparation: Shake all ingredients with ice and strain into glass filled with ice. Presentation: Highball Glass, Orange Slice

Answer 19

1 oz. Dark Jamaican Rum 1 oz. Amber Martinique Rum 1/2 oz. Lime Juice 1/4 oz. Curaçao Liqueur 1/4 oz. Orgeat Syrup Preparation: Shake with ice and strain. Presentation: Old Fashioned Glass filled with crushed ice. Garnish can include mint, limes, pineapples and umbrellas.

Answer 20

1 oz. Gin (originally almost certainly Holland Gin/Genever, Old Tom per Difford's guide, and London Dry per everyone else in its modern versions) 2 oz. Sweet Vermouth 1/4 oz. Maraschino Liqueur 2 dashes Boker's or Angostura bitters Preparation: Stir all ingredients with ice and strain. Presentation: Cocktail Glass, Twist of Lemon or Orange

Answer 21

1.5 oz. Gin 1/2oz. Orange Juice 3 dashes of Grenadine 3 dashes of Absinthe Preparation: Combine all ingredients and shake with ice. Presentation: Cocktail Coupe, Orange Twist

Answer 22

1.5 oz. Gin 1/2oz. Orange Juice 3 dashes of Grenadine 3 dashes of Absinthe Preparation: Combine all ingredients and shake with ice. Presentation: Cocktail Coupe, Orange Twist

Answer 23

3/4 oz. Mezcal 3/4 oz. Yellow Chartreuse 3/4 oz. Aperol 3/4 oz. Lime juice Preparation: Shake all ingredients with ice and strain. Presentation: Cocktail Coupe, Lemon Twist (optional)

Answer 24

2 oz. Gin 1/2 oz. Dubonnet Blanc Dash Curaçao Dash Fernet Branca Preparation: Stir all ingredients with ice and strain. Presentation: Cocktail Coupe, Lemon Twist

Answer 25

2 oz. Rye or Bourbon 3/4 oz. Lemon Juice 3/4 oz. Simple Syrup One Egg White 1 oz. Red Wine (fruit-driven) Preparation: Shake all ingredients except for the wine vigorously and strain into an ice filled glass. Presentation: Old Fashioned Glass. Use the back of a bar spoon to gently layer the red wine on top of the drink. Garnish with a flag(orange/lemon slice with a cherry)

Answer 26

1 1/2 oz. Aged Rum 3/4 Fresh Lime Juice 3/4 Simple Syrup 6-8 Mint Leaves 2 oz Sparkling Wine Preparation: Shake all but the sparkling wine with ice and strain. Top with sparkling wine. Presentation: Cocktail Coupe, Mint sprigs and/or lime wheel.

Answer 27

1 oz. Rye Whiskey 1 oz. Dry Vermouth 1 oz. Campari Preparation: Stir the ingredients over ice. Strain. Presentation: Cocktail Glass, Lemon Twist

Answer 28

3/4 oz. Bourbon 3/4 oz. Aperol 3/4 oz. Amaro Nonino 3/4 oz. Lemon Juice Preparation: Combine in a shaker with ice. Chill and double strain. Presentation: Cocktail Glass, Lemon Twist History: This cocktail was created by Sam Ross whi

Answer 29

3/4 oz. Gin 3/4 oz. Noilly Prat (Marseille vermouth) 2 dashes Crème de Cassis Preparation: Stir ingredients with ice and strain. Presentation: Cocktail Coupe, Lemon Peel (Can be Flamed)

Answer 30

2 oz. London Dry Gin 1/2 oz. Curaçao 1/2 oz. Lime Juice 1 dash Angostura Bitters 1 dash Orange Bitters Preparation: Shake all ingredients with ice and strain. Presentation: Cocktail Glass, Lime Wedge

Answer 31

2 oz. Pimm's No. 1 1/2 oz. Lime Juice 1/2 oz. Lemon Juice 1/2 oz. Simple Syrup 1/2 oz. Gin Soda Water Preparation: Muddle cucumber and simple syrup in tin. Add remaining ingredients, shake with ice, and fine-strain into a glass. Top with soda. Presentation: Highball Glass, Cucumber Slice, Mint Sprig

Answer 32

2 oz. Plymouth Gin 3-4 dashes Angostura bitters Preparation: Stir with ice and strain. Presentation: Cocktail Coupe, Lemon Twist (Optional)

Answer 33

1.5 oz. London Dry Gin 1/4 oz. Grenadine 1 Egg White Preparation: Dry shake all ingredients first, then shake with ice and strain. Presentation: Cocktail Glass, Cherry

Answer 34

1 oz. Cognac 1 oz. Maraschino Liqueur 1 oz. Curaçao Preparation: It is recommended to pour the ingredients on top of eachother from another glass and not from a bottle. The back of a bar spoon will work too. Bottom up, this should start with the Maraschino, then the Curaçao, and then the Cognac Presentation: In a small fluted cordial glass

Answer 35

2 oz. Scotch Whisky Ginger Ale Preparation: Pour Scotch over ice and fill with equal parts ginger ale and soda water. Presentation: Highball Glass

Answer 36

1.5 oz. Dry Gin 5 drops Orange Flower Water 1/2 oz. Lemon Juice 1/2 oz. Lime Juice 1 Egg White 1 oz. Heavy Cream 1 oz. Simple Syrup Soda Water 2 drops Vanilla Extract (optional) Preparation: Vigorously shake all ingredients except soda water and strain into glass without ice. Top with soda water. Presentation: Highball Glass, Grated Nutmeg

Answer 37

1 oz. Gin 1 oz. Grand Marnier 1/2 oz. Lemon Juice 1/2 oz. Orange Juice Preparation: Shake all ingredients with ice and strain. Presentation: Cocktail Coupe with a sugar crusted rim

Answer 38

2 oz. Blended Scotch Whisky 1 oz. Sweet Vermouth 1 dash Angostura Bitters Preparation: Stir all ingredients with ice and strain into chilled glass. Presentation: Cocktail Glass, Cherry

Answer 39

1 oz. Vodka 3/4 oz. Lemon Juice 1/2 oz. Simple Syrup 1/4 oz. Crème de Cassis Sparkling Wine Preparation: Combine first three ingredients in a shaker. Fill with ice and shake. Strain over fresh ice in a highball. Top with bubbles and add the créme de cassia last to create a cascade effect. Presentation: Highball Glass, Lemon Slice (Seasonal Fresh Berries are optional)

Answer 40

3/4 oz. Gin 3/4 oz. Dry Vermouth 3/4 oz. Sweet Vermouth 3/4 oz. Orange Juice 1/2 oz Grand Marnier 1 dash of Orange Bitters Preparation: Shake all ingredients with ice and strain. Presentation: Cocktail Coupe

Answer 41

1oz. Canadian or Rye Whiskey 1oz. Dry Vermouth 1/2 oz. Lemon Juice 1/2 barspoon Grenadine 1 dash Orange Bitters Preparation: Shake all ingredients with ice and strain. Presentation: Cocktail Glass, Orange Peel

Answer 42

2 oz. Vodka 4 oz. Cranberry Juice 2 oz. Grapefruit Juice Preparation: Shake all ingredients with ice and strain into glass filled with ice. Presentation: Highball Glass, Lime Wedge

Answer 43

1 oz. Vodka 1 oz. Peach Schnapps 1 oz. Chambord 2 oz. Pineapple Juice dash Cranberry Juice Preparation: Shake all ingredients with ice and strain into glass filled with ice. Presentation: Highball Glass, Lime Wedge

Answer 44

3 1/2 ounces Amontillado Sherry 1/2 table spoon of sugar 2-3 orange slices Preparation: Muddle the orange slices and sugar at the bottom of the serving glass. Add the sherry on top and cover with crushed (cobbled) ice. Presentation: Cobbler or Old Fashioned glass, various citrus fruits and berries. Always serve with a straw.

Answer 45

2 oz. Gin 3/4 oz. Cherry Heering 2 tsp. Benedictine 2 tsp. Cointreau 2 oz. Pineapple Juice 3/4 oz. Lime Juice 2 dashes Grenadine 1 dash Angostura Bitters Soda Water Preparation: Shake all ingredients except soda water with ice and strain into glass filled with ice. Top with Soda Water. Presentation: Hurricane Glass, Cherry, Pineapple Slice, and Orange

Answer 46

2 oz. Dry Gin 3/4 oz. Lemon Juice 3/4 oz. Simple Syrup 10 Mint Leaves Preparation: Muddle the mint in a shaker with the liquid ingredients. Add ice and shake, strain. Presentation: Cocktail Glass, Mint Sprig

Answer 47

2 oz. Brandy 1 oz. white créme de menthe Preparation: Stir with ice in a mixing glass and strain. Presentation: Cocktail coupe

Answer 48

1 oz. Irish Whiskey 1 oz. Sweet Vermouth 1 oz. Green Chartreuse Preparation: Stir ingredients with ice and strain. Presentation: Cocktail Glass, Cherry

Answer 49

2 oz. Gin 3/4 oz. Lemon Juice 1/2 oz. Simple Syrup 3/4 oz. Creme de Mure (float) Preparation: Combine all ingredients (except Creme de Mure) in a tin. Shake and strain over a crushed ice-filled Old Fashioned glass. Top with 3/4 oz Creme de Mure float. Presentation: Old Fashioned glass, Lemon Wedge (Blackberry is optional)

Answer 50

12 eggs 3 oz. over proof Jamaican Rum 1 1/2 Tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground all spice granulated sugar Preparation: Separate the yolks from whites. Beat the whites stiff, and the yolks until watery. Combine the yolks and whites and mix thoroughly while adding all of the spices and rum. Then, while mixing add sugar until the mixture achieves a batter like texture. This base will keep well refrigerated as it is full of sugar and alcohol. Presentation: Take 1 table spoon of the batter, add 2 ounces of brandy and stir in boiling water to desired dilution based on taste. Serve with a spoon in a mug.

Answer 51

3 measures London Dry Gin 1 measure Vodka (preferably grain) 1/2 measure Lillet Blanc Preparation: Shake all ingredients with ice and strain into chilled glass. Presentation: Cocktail Glass, Lemon Peel

Answer 52

1 oz. Rye Whiskey 1 oz. Cognac 1 oz. Sweet Vermouth 1/4 oz. Bénédictine 2 dashes Peychaud's Bitters 2 dashes Angostura Bitters Preparation: Stir ingredients with ice and strain. Presentation: Old Fashioned Glass, Lemon Peel

Answer 53

2 oz. Rye Whiskey 1/2 oz. Lemon Juice 1/2 oz. Orange Juice 1/4 oz. Grenadine Preparation: Shake and strain into an ice-filled glass. Presentation: Old Fashioned Glass, Cherry

Answer 54

1 oz. Gin 1 oz. Cointreau 1 oz. Lemon Juice Preparation: Shake all ingredients and strain. Presentation: Cocktail Glass, Cherry

Answer 55

1.5 oz. Gold Puerto Rican Rum 1.5 oz. Aged Jamaican Rum 1 oz. Lemon Hart 151 3/4 oz. Lime Juice 1/2 oz. Don's mix* 1/2 oz. Falernum 1 tsp. Grenadine 1 dash Pernod 1 dash Angostura Bitters Preparation: Shake with Ice and strain into an ice filled glass. Crushed Ice may be used. Presentation: Highball glass, or decorative zombie mug creatively garnished with fruit, umbrellas, sparklers or anything else that makes sense for the mood. Preparation and Variations: *Don's Mix: Two parts white grapefruit juice, combined with one part cinnamon infused syrup

Answer 56

Newcastle Underground mountain brown (founders)

Answer 57

Russian River Brewing Co. Pliny the Elder Dogfish Head 120 minute (delaware) Bells Hopslam The Alchemist Heady Topper (vermont)

Answer 58

Hamilton Russell - hemel in arde valley (walker bay, Cape South Coast) ALHEIT Hemelrand - hemel en arde ridge (walker bay, cape south coast)

Answer 59

By Farr Tout Press (geelong - mooraboul valley) Bass Phillip Premium - Gippsland William Downie - Gippsland

Answer 60

Orval (Belgian, est. 1931) Chimay (Belgian, est. 1863) Westvleteren (Saint-Sixtus, Belgian, est. 1838) Rochefort (Belgian, est. 1595) Westmalle (Belgian, est. 1836) Achel (Belgian, est. 1998) San Pedro de Cardeña (Castilla y León, Spain, production began in 2016 at Cervezas MarPal in Madrid)

Answer 61

A Deal With The Devil - Triple Oak-Aged Anchorage brewing co.

Answer 62

Marshmallow Handjee 3 Floyds Brewing Co. (russian) Abraxas - Barrel-Aged Perennial Artisan Ales (american)

Answer 63

North Coast brewing co. (Mendocino) - Russian imperial stout

Answer 64

Ayinger Paulaner Weihenstephaner Hacker Pschorr Bell's Oberon

Answer 65

Ayinger Celebrator Weihenstephaner Korbinian The Doppelbock is a strong, rich, and very malty German lager. Most versions are dark colored and may display the caramelizing of decoction mashing. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter.

Answer 66

Brasserie Cantillon, "iris," Belgium - Gueuze Brouwerij 3 Fonteinen 'Zenne Y Frontera' Belgium- Gueuze Gueuze: blend of one-year-old and two year-old lambics. Fermentation concludes in the bottle Mars: mild lambic produced by reusing the malt from a previous lambic fermentation Faro: mixture of lambic and a lighter brewed beer. Belgian candy sugar is added for sweetness Kriek, Framboise, and other fruit lambics

Answer 67

Dubbles are darker in color and include a bit of candi sugar in the malt roasting process. The resulting ale is around 6-8.5% abv and is not overtly hoppy as a style they are also cloudier with more sediment being left behind. Trippel's use pilsner malt and as such are more golden/lighter in color. Trippel's are also more hop forward and higher in alcohol than dubbels. Quad's are a blend of the two, however not as sweet as a dubbel and not as hoppy as a trippel. They are inbetween the high end of dubbel and the low end of Trippel in their abv. The first beer to bear the name quadrupel was a seasonal ale brewed by De Koningshoeven Brewery in the Netherlands.

Answer 68

Dubbel: Chimay Red or Ommegang Abbey Ale (cooperstown NYC) Trippel: Unibroue’s La Fin du Monde (canadian) or Westmalle Tripel (Belgian OG) Quad: Rochefort 10, St. Bernardus Abt 12 (both Belgian,) or Ovila Quad, brewed for Sierra Nevada by the Cistercian monks of the Abbey of New Clairvaux in neighboring Vina, Calif.

Answer 69

the most significant being Saccharomyces cerevisiae, Saccharomyces pastorianus and Brettanomyces bruxellensis

Answer 70

Unblended lambic: Unblended lambic is a cloudy, uncarbonated, bracingly sour beverage that is rarely available on tap. Draught releases are generally regarded as either jonge (young) or oude (old), depending on age and discretion of the brewer. Bottled offerings from Cantillon and De Cam can be found outside Belgium. Gueuze: A mixture of young (one-year-old) and old (two- and three-year-old) lambics that have been bottled. Because the young lambics are not yet fully fermented, it undergoes secondary fermentation in the bottle and produces carbon dioxide. A gueuze will be given a year to carbonate in the bottle, but can be kept for 10–20 years. Mars: Mars traditionally referred to a weaker beer made from the second runnings of a lambic brewing.[16] It is no longer commercially produced. In the 1990s, Boon Brewery made a modern Mars beer called Lembeek's 2% (the 2% referring to the alcohol content),[16] but it is now only produced for use of Tilquin as a component of their keg beers. Faro: Historically, a low-alcohol, sweetened beer made from a blend of lambic and a much lighter, freshly brewed beer to which brown sugar (or sometimes caramel or molasses) was added. The fresh beer was referred to as meertsbier, and was not necessarily a lambic. Sometimes herbs were added as well. Kriek: Lambic refermented in the presence of sour cherries (usually the morello variety, or a bitter variety known as the Schaarbeek cherry) and with secondary fermentation in the bottle results in kriek. Traditional versions of kriek are dry and sour, just as traditional gueuze. Fruit: Lambic may be made with the addition of raspberry (framboise), peach (pêche), blackcurrant (cassis), grape (druif), or strawberry (aardbei), as either whole fruit or syrup.

Answer 71

Boon Cantillon LIndemans (cuvee rene is the famous and un-sweetened Gueuze)

Answer 72

Chimay Rochefort Westmalle St. Joseph's in Spencer MA closed in 2022 Mont des cats in france (oldest non-Belgian ITA member)

Answer 73

Aecht Schlenkerla Marzen

Answer 74

Grolsch, FOunder, Northcoast - scrimshaw, Urquell

Answer 75

Highlands: Dalwhinnie, Speyside distillery, Oban, Dalmore Orkney: Scapa, Highland Park Mull: Tobermorey Skye: Talisker Jura: Isle of Jura Islay: Lagavulin, Laphroig, Arbeg, Caol Ila, Bowmore Campbeltown: Glengyle, Glen Scotia, Springbank Lowlands: Auchentoshen, Glenkinchie, Bladnoch Speyside: Cragganmore, Glenlivet, Glenfiddich, Macallan, aberlour, Balvenie

Answer 76

Bordelet - Normandie (domfrontais) Trabanco - Asturias Strongbow or Olivers - Herefordshire

Answer 77

Junmai Daiginjo Toko 'Ultralux' Yamadanishiki - Yamagata (Northern japan, but south of Hokkaido) Toko 'Divine Droplets' Dewansansan- Yamagata (Northern japan, but south of Hokkaido) CHIYONOSONO 'Sacred Power' Shinriki Kumamoto, Kumamoto Shinriki Kumamoto (very south on mainlaind and first to make a junmai sake) Junmai Ginjo Fuckucho 'Moon on the water' Yamadanishiki - Hiroshima (South-west japan) Fuckucho 'Seaside Sparkling' Nakase Shinsenbon - Hiroshima (South-west japan) Junmai (since they both are savory they are intentionally declassified from Ginjo) Yuho 'Eternal Embers' Notohikari, Ichikawa (central Japan just north and west of tokyo) Yuho Rhythm of the century Notohikari, Ichikawa (central Japan just north and west of tokyo) Nigori (made with a seimubai of 59%) Rhihaku ' Dreamy Clouds' Gohyakumangoku, Shimane (South-west japan) Taruzake Choryo 'Yoshinosugi' Omachi, Nara (just south west of tokyo)

Answer 78

Ohishi Sakura cask made of all rice Yamazaki (oldest mal distillery) 12, 18 and Spanish oak Hakushu (second oldest in japanese alps) 12 and 18 Nikka from the barrel & taketsuru

Answer 79

1962 / 1964 / 1966 /1969 1976 / 1978 1983 (a lot of rot though) / 1985 / 1988 / 1989 1990 / 1993 / 1995-1999 2001 / 2002 / 2003* / 2005 (tops) / 2009 2010 / 2012 / 2013 / 2015 / 2016

Answer 80

1955, 1959 1961 1978 1982, 1983, 1985, 1988, 1989 1990, 1991, 1995, 1997, 1998, 1999 2001, 2003, 2005, 2007, 2009 2010, 2012, 2015, 2016-2019 2020, 2021

Answer 81

1961, 1966, 1967 1970, 1978 1981, 1985, 1988, 1989 1990, 1995, 1998 2000, 2001, 2003-07, 2009 2010, 2012, 2015-19 2020

Answer 82

1945, 1948, 1949 1953, 1955, 1959 1961 1970, 1976, 1978 (all 1970's vintages are not good but these are the best vintages for the 70's) 1982, 1983, 1985, 1986, 1988, 1989 1990, 1994, 1995, 1996, 1998, 1999 2000, 2002, 2003, 2004, 2005, 2008, 2009, 2010, (2014,) 2015, 2016, 2018,2019, 2020

Answer 83

1945, 1947, 1949 1950, 1953, 1955, 1959 1961, 1964 1970, 1976, 1978 (all 1970's vintages are not good but these are the best vintages for the 70's) 1982, 1985, 1988, 1989 1990, 1994, 1995, 1998, 1999 2000, 2001, 2004, 2005, 2006, 2008, 2009 2010, 2014, 2015, 2016, 2018, 2019, 2020

Answer 84

1949 1953, 1955, 1959 1962, 1967 1970, 1975, 1979 1983, 1986, 1988, 1989 1990, 1995-99 2001, 2003, 2005, 2007, 2009' 2010, 2011, 2013, 2014, 2015, 2016, 2019

Answer 85

1961 1970, 1971, 1974, 1978, 1979 1980, 1982, 1983, 1985, 1988, 1989 1990, 1995-99 2000, 2001, 2004, 2005-08, 2010, 2013, 2015, 2016,

Answer 86

1970, 1975, 1977, 1978, 1979 1980, 1985, 1988 1990, 1991, 1993-95, 1997-1999 2001, 2004-10 2012, 2013, 2015, 2016

Answer 87

1949 1953, 1959 1969 1971, 1976 1983, 1985, 1988, 1989 1990 2001, 2003, 2004, 2005, 2009 2010 (sweet wines,) 2011, 2012, 2015, 2018, 2019 2020, 2021

Answer 88

1950, 1955*, 1958 1960, 1963*, 1966/67 1970*, 1975(first vintage bottled entirely in portugal,) 1977 1980, 1982/83, 1985* 1991, 1992, 1994, 1997 2000, 2003, 2007 2011, 2016, 2017* *best in the decade

Answer 89

1958 1968 1970, 1974, 1978 1984, 1985 (best), 1986, 1987 1991, 1992, 1994-1997, 1999 2001/02, 2004, 2006-09 2010, 2012-2014, 2016, 2018, 2019 (modern classic) 2021 Wildfires: 2017/2020

Answer 90

1970, 1971*, 1973, 1975*, 1976*, 1979 1982, 1988, 1989 1990, 1995, 1996, 1997 2002, 2004, 2008, 2009 2012, 2013, 2015 https://www.jancisrobinson.com/learn/vintages/champagne https://www.decanter.com/learn/vintage-guides/champagne-vintage-guide-110803/#1970

Answer 91

1968 1970 1982, 1986 (RbD,) 1989 1990, 1991, 1994, 1995, 1996 2001, 2004, 2005, 2008, 2009 2010, 2011, 2014, 2015, 2016, Vina Bosconia (El Bosque vineyard) EMilio Morro Malleolus Valderramiro / Malleolus Sanchomartin Tinto Pesquera Millenium Gran Reserva / Janus Gran Reserva / Reserva Especial .

Answer 92

1947, 1949 1959 1964 1976 1989 1990, 1995, 1996, 1997 2001 (anjou and sweet wine,) 2002, 2003 (depends who you ask,) 2005, 2007 (sweet wines only,) 2009 2010 (muscadet and SB,) 2014, 2015, 2016, 2017, 2018, 2019 2020, 2021(finally a break from the tropical styles)

Answer 93

Recaredo Reserva Petucular 2008 (cava) Henskens Rankin Blanc de Blancs 'Triple Wild' (Tamar River, Tasmania - wild first, secondary, and MLF) Loimer 2016 Blanc de Blancs and Blanc de Noirs Grosse Reserve -Bdb Chard 44mo lees Langenlois (kamptal) -BdN PN 44 mo lees Gumpoldskirchen (thermenregion) Peter Lauer Sekt Reserve 1992 (28 years on lees) released in 2020 Schramsberg J Schram 2010 (chard based with pinot)

Answer 94

Concha y Toro - Don melchor (puento Alto) Vinedo Chadwick Puente Alto Errazuriz Vina Sena (partner with mondavi) (Aconcagua) Errazuriz Don Maximo (aconcagua) Los Vascos Le Dix Los Vascos (Colchagua - Rothschild) Santa Rita "Casa Real" (Alto Maipo - Juhate) Lapostolle "Clos Apalta" (Rapel - Colchagua - Apalta) Grand Marnier Family

Answer 95

Rust en vrede Stellenbosch Tokara "Tolus" Stellenbosch Delaire Graff "Laurence Graff" Stellenbosch

Answer 96

Any of the first five Cullen Diane Madeline / Mosswood Cabernet (these two viewed as "the best") Cape Mentelle / Leeuwin Art Series / Vasse Felix Henschke "Cyril Henschke" Eden Valley Penfolds Bin 707 South Australia Wynn's John Riddich Coonawara

Answer 97

Villa Maria Ngakirikiri Gimblett Gravels Hawke's Bay

Answer 98

Catena "Nicholas Catena" Uco Valley Mendoza (mostly Adrianna)

Answer 99

Cederic Bouchard Rose de Jeanue La Boloree (Pinot Blanc / Cotes de bar) Drappier Cuvee Pinot Gris Cotes de bar Moutard Cuvee Arbanne Cotes de bar

Answer 100

Laherte Feres Les 7 (solera as well from southern Epernay)

Answer 101

Craggy Range Le Sol Gimblett Gravels Kusuda Wines Martinbourough Trinity Hill "Homage" Gimblett Gravels Sadie Columella Swartland

Beer Producers, Sake, Cockatils Flashcards

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