Level 1 Flashcards

Question

Sauternes Geography (Bordeaux)

Answer 1

Sauternes lies at the conflux of the Ciron and Garonne rivers. Cool morning mists blow off the Ciron and encounter the warmer waters of the Garonne, producing autumn afternoon humidity perfect for incubating the Botrytis spores. Botrytis sdoes not attack the grapes evenly, requiring the producer to pick the grapes individually in the separate trips through the vineyard (tries).

Answer 2

St-Emilion Pomerol Bourg & Blaye

Answer 3

Merlot and Cab Franc dominated wines..

Answer 4

Three tier classification: Premier Grand Cru Classe A, Premier Grand Cru Classe B, Grand Cru Classe.

Answer 5

No classification. Merlot is particularly seccesful in the clay-based soil.

Answer 6

"Land between two seas" - Between the Dardogne and Garonne rivers. Exclusively produces dry white wines.

Answer 7

A powerful force taking advantage of the fractured vineyard ownership. They purchase small lots of grapes or wine and combine them to make a commercially viable product. Many domaines produce their own wines, but tend to be limited.

Answer 8

Pinot Noir (major) Gamay (minor)

Answer 9

Chardonnay (major) Aligote (minor)

Answer 10

Continental. Four seasons, climate issues like frost, rain at harvest, and hail.

Answer 11

Northern: Chalk and Clay/Marl and Limestone Southern: Granite

Answer 12

Grand Cru Premier Cru Village Regional

Answer 13

Cote d' Or Cote Chalonnaise Maconnais Beaujolais Chablis.

Answer 14

Cote de Nuits Cote de Beaune

Answer 15

Bordeaux = Status is awarded to the individual producer Burgundy = Status is conferred upon the vineyard itself

Answer 16

Exclusively Chardonnay. Strong, high acid, intensely mineral and crisp. Stainless steel, new or neutral oak.

Answer 17

Kimmeridgian Clay/Limestone (Kimmeridgian is a mixture of limestone and clay, containing marine fossil layers) All Grand Cru vineyards are planted on Kimmeridgian.

Answer 18

Has southwest exposure. Very far north (close to Champagne) so susceptible to late frost.

Answer 19

Chablis Grand Cru (7) Chablis Premier Cru (40) Chablis Petit Chablis

Answer 20

Vaudesir Valmur Les Preuses Grenouilles Bougros Les Clos Blanchot

Answer 21

2002 2004 2005 2009

Answer 22

Limestone mixed with Marl. (Marl produces better red wines) (Limestone-dominated soil produces better whites)

Answer 23

Pinot Noir. 25 Grand Cru Vineyards. Aged in oak. Powerful and full-bodied. Best Villages hyphenate the greatest Grand Cru vineyard to their name.

Answer 24

(North to South) Marsannay Fixin Gevery-Chambertin (9 Grand Crus) Morey-St-Denis (5 Grand Crus) Chambolle-Musigny (2 Grand Crus) Vougeot (1 Grand Cru) Echezeaux (2 Grand Crus) Vosne-Romanee (6 Grand Crus) Nuits-St-Georges (Premier Cru only)

Answer 25

2002 2005 2009

Answer 26

More red is produced than white. Whites are better known. Twice the area of Cote de Nuits. Best villages hyphenate the greatest Grand Cru vineyard to their name.

Answer 27

Aloxe-Corton (only red Grand Cru in Beaune) Beaune Pommard Volnay Meursault Puligny-Montrachet (4 Grande Crus) Chassagne-Montrachet (3 Grand Crus)

Answer 28

2002 2005 2009

Answer 29

Bouzeron (whites from Aligote) Rully (balanced between white and reds) Mercurey (mainly red)(2/3 of wine production in Chalonnaise) Girvy (mainly red) Motagny (white only)

Answer 30

Also known as "Macon". Burgundy's center for large volume production of Chardonnay. Lean, high in acidity, and vinified in stainless steel. Reds and Roses are Gamay Based.

Answer 31

Pouilly-Fuisse

Answer 32

Beaujolais Cru Beaujolais-Villages Beaujolais-Superieur Beaujolais Nouveau Beaujolais

Answer 33

St-Amour Julienas Chenas Chiroubles Moulin-a-Vent Fleurie Morgon Regnie Brouilly Cote de Brouilly

Answer 34

Whole clusters or berries of red grapes are sealed in a tank and then carbon dioxide is pumped in. In the absence of oxygen, intact whole berries undergo a short intracellular fermentation (glucose and malic acid to produce alcohol and carbon dioxide) without the aid of yeast. The grape will burst or be pressed and then ferment to dryness with the normal activity of yeast.

Answer 35

(More common than Carbonic Maceration) Carbon dioxide is not added to the vat, but produced naturally. Whole clusters at the bottom of the tank crush under the weight of those above and begin fermenting normally. The carbon dioxide released causes the whole berries above to ferment internally.

Answer 36

Fruity, highly, floral, softer tannin.

Answer 37

Blending dozens of still wines from different years.

Answer 38

A procedure that allows sediment to be easily removed from a bottle during "degorgment" (discourgment)

Answer 39

Champagne remains the only AOC that does NOT need to include an "Appellation Controlee" on the label.

Answer 40

Blanc de Blanc (White of white) Blanc de Noir (White of black) Single vineyard (Clos) Cuvee de Prestige/Tete de Cuvee (Premier blend)

Answer 41

Surface- Belemnite chalk. Has a high limestone content (roots can dig deeply, linked to increased acidity) Second Layer- Micraster chalk Subsoil- Limestone (thin layer of clay and sand covers much of the chalk)

Answer 42

Pinot Noir (structure, richness, and body) Chardonnay (elegance and longevity) Pinot Meunier (fruitiness)

Answer 43

Montagne de Reims (Pinot Noir dominated) Vallee de la Marne (Pinot Meunier dominated) Cote des Blancs (Chardonnay dominated) Cote de Sezanne (Chardonnay dominated) Cote des Bars (Aube) (Pinot Noir dominated)

Answer 44

Wine fault - a few different yeast strains, smoke, clove, spice, used band-aid, dirty feet, manure. Caused by high pH, inadequate topping, and infected barrels, from lack of cleanliness

Answer 45

Onion, rubber, rotten egg, caused by inadequate nutrition during fermentation

Answer 46

Nail polish remover, caused by poor winery hygiene, not using so2 and inadequate topping. Almost always present in Sangiovese.

Answer 47

TCA, 2,4,6 Trichloroanisole, naturally occuring bacteria in the corks. Wet cardboard, damp concrete.

Answer 48

used for preservation of wines, added in. Excessive amounts can be found often in young Riesling and Chardonnay, MATCHSTICK.

Answer 49

geographical boundaries, grape varieties, yields, potential alcohol levels, viticulture and vinification methods, quality of finished product to ensure: - authenticity of place - typicity of style

Answer 50

True. Chardonnay exclusively.

Answer 51

added with bottling, wine, sugar, and yeast to spark secondary fermentation

Answer 52

the gradual breakdown of yeasts

Answer 53

adding the liqueur d'expedition after disgorging

Answer 54

identical to classic method up to completion of 2nd fermentation. Bottles are disgorged under pressure into a large tank, filtered, and rebottles. Advantages: - as little as 90 days from harvest to final bottling - potential for less contact - eliminates riddling - large formats are easier - more suitable for some grapes

Answer 55

- grapes pressed quickly & gently to avoid color of skins and oxidation - base wines are ligth, low in alcohol and high in acidity - primary fermentation in stainless steel or wood - assemblage of the cuvee

Answer 56

- wine pumped into pressurized tanks with liqueur de tirage - fermentation is complete in 4-5 days - wine filtered and bottled - saves time - much less costly - best process for certain varietals (Moscato d'Asti)

Answer 57

- **Brut Zero/Extra Brut:** bone dry (0% to 0.6% RS) - **Brut:** Dry (less than 1.5% RS) - **Extra Dry:** Off-Dry (1.2% to 2% RS) - **Sec:** semi-sweet (1.7% to 3.5% RS) - **Demi-Sec:** sweet (3.3% to 5% RS) - **Doux:** very sweet (more than 5% RS)

Answer 58

Methuselah

Answer 59

Salmanazar

Answer 60

Nebuchadnezzar

Answer 61

any non-Champagne sparkling wine produced by Methode Traditionelle in France - Cremant de Bourgogne - Cremant d'Alsace - Cremant de Loire - Blanquette de Limoux

Answer 62

Sparkling wines from Limoux in the Languedoc made from Mazauc, Chardonnay, and Chenin Blanc

Answer 63

Spain, Catalonia is the highest production region.

Answer 64

Xarel-lo, Parellasa, Macabeo also, Monatrell (Mourvedre), Chardonnay, Pinot Noir

Answer 65

~305,000 acres of vineyards

Answer 66

a middleman acting between the Chateaux and the Bordeaux merchants

Answer 67

2000, 2005, 2009, 2010

Answer 68

1996, 2002, 2004

Answer 69

2002, 2005, 2009

Answer 70

Viognier, Roussanne, Marsanne

Answer 71

Syrah (duh)

Answer 72

Continental with Le Mistral Winds (violent and cold north or northwest wind which accelerates when it passes through the valleys of the Rhone and the Durance Rivers)

Answer 73

steep slopes with granite soil in Cote Rotie, Condrieu, adn Hermitage. Heavier, clay soils in St Joseph and Crozes-Hermitage

Answer 74

the Rhone River

Answer 75

Furthest north AOC in the Northern Rhone, red wines from Syrah with up to 20% Viognier allowed

Answer 76

Northern Rhone AOC. whites only, made from Viognier. no red.

Answer 77

Northern Rhone AOC. Red wines from minimum 90% Syrah and up to 10% Roussanne and Marsanne. Whites from Roussanne and Marsanne.

Answer 78

Northern Rhone AOC. Red wines from Syrah usually with stem inclusion, with up to 15% Roussanne and Marsanne. White wines from Roussanne and Marsanne.

Answer 79

Northern Rhone AOC. red wines from Syrah and up to 15% Roussanne and Marsanne. Whites from Roussanne and Marsanne.

Answer 80

Northern Rhone AOC. Red wines from 100% Syrah

Answer 81

Southern most Northern Rhone AOC, still and sparkling wines from Roussanne and Marsanne.

Answer 82

Roussanne, Clairette, Piquepoul Blanc, Bourboulenc, Picardan, Grenche Blanc

Answer 83

Syrah, Grenache, Mourvedre, Cinsault, Counoise, Terret Noir, Vaccarese, Muscardin

Answer 84

Mediterranean with Mistral (north) and Sirocco (south) winds

Answer 85

alluvial clays in Gigondas to alluvial deposits and river rock stones (galets) in Chateaunauf-du-Pape

Answer 86

large river rock stones found in Chateaunauf-du-Pape

Answer 87

Chateaunauf-du-Pape, Gigondas, Vacqueyras, Cotes-du-Rhone, Cotes du Rhone-Villages, Tavel, Lirac, Beaumes-de-Venise, Vinsobres, Rasteau

Answer 88

18 grapes authorized, 12.5% minimum potential alcohol content.

Answer 89

Southern Rhone, red wines with minimum 50% Grenache

Answer 90

Cotes de Provence, Bandol, Coteaux D'Aix-en-Provence, Cassis, Palette, Coteaux Varois

Answer 91

Languedoc ~750,000 acres

Answer 92

Grenache Blanc, Clairette, Piquepol Blanc, Bourboulenc, Mauzac

Answer 93

Cinsault, Grenache, Syrah, Mourvedre, Merlot, Cabernet Sauvignon, Cabernet Franc

Answer 94

Languedoc, Minervois, Faugeres, Corbieres, Saint-Chinian

Answer 95

**Vin Doux Naturel:** produced by adding distillate to a ***fermenting must***. Fortified wines with ABV at 15% to 16%. Examples include Muscat de Beaumes de Venise, Banyuls. **Vin de Liqueur:** produced by adding distillate to ***unfermented must***. The distillate is local brandy, and the must is from local grapes.

Answer 96

Chenin Blanc, Melon de Bourgogne (Muscadet), Sauvignon Blanc

Answer 97

Cabernet Franc, Pinot Noir, Gamay, Groslot

Answer 98

whites from Melon de Bourgogne in the Loire Valley. Maritime climate, gravel/sand over schirst/granite/basalt. Main AOC's: Muscadet Sevre et Maine AOC, Muscadet Sur Lie (sur lie bottling in conjunction with an appellation)

Answer 99

Northern Loire Valley. Whites from Chenin Blacn and Sauvignon Blanc. Reds based on Cabernet Franc. Rose d'Anjou - from Cab Franc and Cab Sauv.

Answer 100

Located in Anjou in Northern Loire. Dry wines from Chenin Blanc, tiny appellations. Very low yields legally enforced, wines with great aging potential.

Answer 101

methode traditonnelle sparkling wines made in Saumur in the Loire. Varietals sed include Chenin Blanc, Chardonnay, Cabernet Franc.

Answer 102

**Vouvray -** whites from Chenin Blanc, Tufa Soils, wide range of styles (sec, demi-sec, doux) **Montlouis-sur-Loire** - Chenin Blanc wines in the same style as Vouvray **Chinon -** Red wines from primarily Cabernet Franc. Tufa Soils **Bourgeil & St Nicholas-de-Bourgeil** - same styles as Chinon, sandy soils.

Answer 103

**Sancerre -** limestone based soils, whites from Sauvignon Blanc, reds and roses from Pinot Noir (25% of total production) **Pouilly Fume** - limestone and silex soils, whites from Sauvignon Blanc **Menetou-Salon** - adjacent to Sancerre, white, red and rose from Sauvignon Blanc and Pinot Noir **Quincy** - whites from Sauvignon blanc **Reuilly -** white, red, adn rose from Sauvignon Blacn, Pint Noir, and Pinot Gris

Answer 104

Riesling, Gewurztraminer, Muscat, Pinot Gris

Answer 105

Pinot Blanc, Auxerrois, Sylvaner, Chasselas, Chardonnay, Pinot Noir

Answer 106

Continental, dry with warm sunny summers, borders Germany, the Vosges Mountains surround the region.

Answer 107

**Vendange Tardive (VT):** late harvest wines from a single, noble variety. Rich, full-bodied in style. Not necessarily sweet. **Selection de Grains Nobles (SGN):** Botrytis wines from a single, noble variety. Made in small quantities only in exceptional vintages. **Edelzwicker:** blended wine **Reserve Personnelle, Reserve Particuliere:** best cuvees or lots from individual producers.

Answer 108

Chardonnay, Sauvignon Blanc, Riesling, Semillon, Muscat, Chenin Blanc, Verdhlo, Viognier

Answer 109

Shiraz, Cabernet Sauvignon, Grenache, Pinot Noir, Merlot

Answer 110

Guarantees all claims made on label. (vintage, variety, region, etc.) 85% for vintage, variety and region

Answer 111

**Australia:** most general designation. 100% of the grapes must originate in Australia **South-Eastern Australia Super Zone:** enormous apellation covering most producing areas **State of Origin:** next most specific category (NSW, Victoria, Tasmania, South Australia, Western Australia, Northern Territory, Queensland) **Regions:** smaller area within a Zone **Sub-Regions:** even smaller appellations within a Region

Answer 112

New South Wales, Victoria, Tasmania, South Australia, Western Australia, Northern Territory, Queensland

Answer 113

**White:** Semillon, Chardonnay, Riesling **Red:** Shiraz

Answer 114

**Hunter Valley:** established in 1960's by Penfolds, mostly whites, oily Marsanne, Semillon shines. ## Footnote **Hilltops** **Mudgee** **Tumbarumba** **Orange** **Riverina**

Answer 115

wide cross-section - alluvial, red clay, sand, clay

Answer 116

**White:** Chardonnay, Riesling, Muscat **Black: **Pinot Noir, Shiraz, Cabernet Sauvignon, Merlot, Cabernet Franc

Answer 117

hot and humid grapes

Answer 118

cool maritime coastal regions vs. hot Mediterranean inland areas separated by the Australian Alps

Answer 119

mix of alluvial, volcanic, granite, clay, sand

Answer 120

home of Victoria's first commercial vineyard. **Pinot Noir**, Chardonnay, Cabernet Sauvignon.

Answer 121

**Yarra Valley:** PINOT NOIR and Chard **Rutherglen:** stickies, fortified Muscat and Muscadelle - some of the world's greatest dessert wines **Heathcote, Bendigo, Mornington Peninsula, Geelong, Murray Darling**

Answer 122

oldest and most important area in South Australia. Hot growing area, extremely old vines. Shiraz, Grenache, Cabernet Sauvignon

Answer 123

Barossa Vallley, Eden Valley, McLaren Vale, Clare Valley, Coonawarra Adelaide Hills, Langhorne Creek, Riverland

Answer 124

South Australia. hilly region with a wetter climate and rocky soils. Shiraz, Riesling

Answer 125

South Australia

Answer 126

South Australia. Wide range of wines, light white to dessert. Shiraz and Cabernet. Home to "best Riesling in the new world." (MS - Dustin Wilson)

Answer 127

South Australia. Hot region with cool nights. Dry farmed Riesling in dry style.

Answer 128

South Australia. Cabernet Sauvignon ans some Shiraz. Terra Rossa soil - "red clay" soil produced by the weathering of limestone

Answer 129

red clay soil produced by the weathering of limestone. Compared to most clay soils, terra rossa has surprisingly good drainage characteristics.

Answer 130

**White:** Chardonnay, Riesling **Red:** Cabernet Sauvignon, Shiraz, Merlot, Cabernet Franc

Answer 131

warm maritime, ocean breezes, irrigation neccessary

Answer 132

gravels and sands over clay

Answer 133

**Margaret River** - Western Australia's premier wine region. Chardonnay and Cabernet Sauvignon wines of elegance and finesse. Marine influenced, warm maritime similar to Bordeaux, but irrigation is generally neccessary. **Mount Barker, Frankland River, Peel, Perth Hills, Swan District ans Swan Valley** ***(one of the hottest growing regions in the world.)***

Answer 134

volcanic, red basalt, low fertility

Answer 135

cool maritime, high humidity, windy

Answer 136

**White:** Chardonnay, aromatic varieties (Gewurztraminer, Riesling) **Red: **Pinot Noir ***sparkling wines***

Answer 137

Hobart, Launceston, Piper's River, Coal River, Tamar Valley

Answer 138

New Zealand

Answer 139

**White: **Sauvignon Blanc, Chardonnay, Riesling, Gewurztraminer, Muller-Thurgau **Red: **Pinot Noir, Cabernet Sauvignon, Merlot, Shiraz

Answer 140

**White: **Chardonnay, Sauvignon Blanc, aromatic varieties (gewurz, riesling) **Red: **Pinot Noir, Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah **Climate: **cool (south) to warm (north) maritime, windy from west (must plant east of mountain ranges) high rainfall and humidity **Aspect:** north-facing slopes in Auckland have best exposure **Soils: **mostly alluvial mountain run-off with sandstone, some limestone, schist, clay, and chalk

Answer 141

**Hawkes Bay:** driest region in NZ, 2nd in size to Marlborough. Chardonnay, Merlot, Cabernet Sauvignon, Syrah. Moderate continental climate, sandy alluvial over gravel (gimblett gravels) limestone. **Auckland: **NZ's original wine region. Kumeu-Huapai and Waiheke Island ar the two best districts. very warm maritime climate. heavy clay soils. Cabernet Sauvignon/Merlot **Waikato:** Te Kauwhata region best - bortytis wines **Gisborne:** Poverty Bay Chardonnay. Hiher qulaity lower production **Wairapa: **soutern end of North Island. Includes ***Martinborough Pinot Noir ***high quality.

Answer 142

**White: **Sauvignon Blanc, Chardonnay, Riesling, Pinot Gris **Red: **Pinot Noir, Syrah **Climate: **cool maritime - higher temperatures north, cooler temperatures south. Less rainfall than North Island. Central mountain range creates rain shadow effect. **Soils: **volcanic (Canterbury), gravel alluvial with sandstone (Marlborough)

Answer 143

Central Otago, South Island, NZ

Answer 144

**Central Otago: **most southerly wine region in the world, Pinot Noir is the super star black grape. Alluvial soils, w/ outcroppings of chalk and limestone loams. cool continental climate, high sunshine intensity, dry during growing season. sparkling wines and Riesling. **Canterbury:** warm summers, cool autumns, lower rainfall. Riesling, Pinot Noir **Nelson: **Sauvignon Blanc, Chardonnay, Riseling, Pinot Noir

Answer 145

**White: **Chenin Blanc (Steen), Colombar, Sauvignon Blanc, Chardonnay, Muscat (Hanepoot) **Red: **Pinotage, Cabernet Sauvignon, Cabernet franc, Merlot, Shiraz, Grenache, Pinot Noir

Answer 146

Pinot Noir x Cinsault found in South Africa

Answer 147

established 1973 100% of grapes must be from named appellation 85% must be from named vintage 85% to be designated varietal **Geographical Units** **Regions** **Districts** **Wards** Estates Single Vineyards

Answer 148

Western Cape, Eastern Cape, Northern Cape, KwaZulu-Natal, Limpopo

Answer 149

**Coastal: **vast majority of country's finest wines produced here, allows for blending across districts **Boberg** **Breede River Valley: **Robertson, Worcester, Breedekloof. High volume **Olifants River: **Bulk wine region **Klein Karoo: **sweet Muscadelle adn light wine production **Cape South Coast:** Overberg, Walker Bay

Answer 150

*cool maritime climate* **Constantia Ward - Constantia Estate** **Stellenbosch** **Paarl** **Swartland** *Tulbagh, Swartland, Darling, Cape Point, Franschhoek, Wellington*

Answer 151

**DOCG (Denominazione di Origine Controllata e Garantita):** adds a government guarantee to the label for DOC. ust be approved by a government tasting panel **DOC (Denominazione di Origine Controllata): **"Controlled denomination of origin." Strict regional regulations for appelation boundaries, grape varieties, yields, winemaking, aging etc. **IGT (Indicazione Geografica Tipica): **created in 1992 via the Goria Laws. No restrictions on grapes used. **Vino da Tavola:** table wines - no restrictions for grape varieties or source.

Answer 152

Enacted in 1992 to address the shortcomings of the DOC system in Italy. Introduced the classification IGT, producers can petition for DOC statusus in the IGT designation as a springboard. "Normale" vs "Riserva" terminology tightened.

Answer 153

Cortese Arneis Chardonnay Moscato

Answer 154

Nebbiolo Barbera Dolcetto Brachetto

Answer 155

Barolo Barbaresco Gattinara Asti Moscato d'Asti Barbera d'Asti Barbera del Monferrato Superiore Gavi Roero (Arneis & Nebbiolo)

Answer 156

100% Nebbiolo continental climate, from the Italian word nebbia from the frequent fog that rolls in

Answer 157

100% Nebbiolo, lighter soils with generally more elegant wines and limited age-ability

Answer 158

one of Italy's most important regions, more than 25 million cases produced annually. **White: **Chardonnay, Pinot Grigio, Pinot Bianco, Lugana (Trebbiano) **Red: **Nebbiolo, Pinot Nero **Important DOCGs: **Valtellina Superiore DOCG (Nebbiolo based reds), Franciacorta DOCG (quality Metodo Classico sparkling wines), Sforzato di Valtellina, Oltrepo Pavese Classico

Answer 159

Trentino-Alto Adige

Answer 160

**Key Regions: **Valle d'Isarco, Santa Maddalena, Trentino, Trento **White: **Pinot Grigio, Chardonnay, Pinot Bianco, Sauvignon Blanc, Traminer, Tocai **Red:** Merlot, Cabernet Franc, PinotNero, Teroldego, Lagrein, Schiava

Answer 161

**White:** Pinot Grigio, Glera (Prosecco), Trebbiano, Garganega **Red: **Corvina, Corvinone, Rondinella, Molinara, Cabernet Franc, Merlot **Important DOCGs: **Amarone della Valpolicella/Recioto della Valpolicella, Bardolino Superiore, Recioto di Gambellara (sweet wines, grapes dehydrated as they come in), Prosecco di: Conegliano, Valdobbiadene, Colli Asolani; Soave: Superiore, Superiore Classico, Recioto di Soave **Important DOCs: **Prosecco (sparkling made in the Charmat method), Soave

Answer 162

**Principal Varietals: **Corvina Veronese, lesser amounts of Rondinella **Climate: **continental to maritime toward hte coast **Types: **Amarone della Valpolicella DOCG, Reciato della Valpolicella DOCG, Valpolicella DOC, Valpolicella Ripasso DOC

Answer 163

sweet dessert wines are dehydrated into raisins on mats after harvest (Appassimento process) made from the Passito grape.

Answer 164

dry or off dry wines made from grapes that aere dehyrdated on mats after harvest

Answer 165

young Valpolicella put into tanks or barrels containing lees or dried fruit from previous Amarone fermentation. Causes secondary fermentation, increasing alcohol content and giving Amarone character to the wine.

Answer 166

grapes are harvested and dried for several weeks in special rooms. Used to produce passito, recioto, and Amarone wines.

Answer 167

**White: **Trebbiano Toscano, Vernaccia, Malvasia **Red: **Sangiovese (Prugnolo Gentile, Brunello, Morellino), Canaiolo, Syrah, Cabernet Sauvignon, Merlot

Answer 168

Meditteranean inland with maritime influence coastal

Answer 169

varied - sand, limestone, clay, volcanic, marl, schist

Answer 170

Chianti Chianti Classico Vino Nobile di Montepulciano Brunello di Montalcino Morellino di Scansano Vernaccia di San Gimignano

Answer 171

Pomino DOC Maremma DOC Bolgheri DOC Sant' Antimo DOC

Answer 172

Minimum 80% Sangiovese, addition of white grapes no longer mandatory, up to 20% Cabernet Sauvignon, Merlot, and/or Syrah permitted. More stringent regulations than Chianti DOCG.

Answer 173

Classico Rufina Colli Fiorentini (Florence) Colli Senesi (Siena) Colline Pisane (Pisa) Colli Aretini (Arezzo) Montalbano Montespertoli

Answer 174

**varietal: **100% Brunello clone of Sangiovese **Brunello di Montalcino: **4 years minimum aging with 2 years minimum in oak **Brunello di Montalcino Riserva: **5 years minimum aging with minimum 2 years in oak **Rosso: **young vines & declassified wines

Answer 175

5 years of aging with minimum two years in oak

Answer 176

**Brunello di Montalcino: **1999, 2004, 2007 **Chianti Classico: **2001, 2007 **Coastal: **2001, 2004, 2007

Answer 177

**White: **Trebbiano Toscano (Procanico), Grechetto **Red: **Sangiovese, Sagrantino, Canaiolo

Answer 178

Togiano Riserva DOCG (EPIC wines) Sagrantino di Montefalco DOCG Orvieto DOC

Answer 179

**Italy, Adriatic Sea coast** **White: **Verdicchio, Trebbiano, Malvasia **Red:** Montepulciano, Sangiovese **Important Appellations: **Verdicchio dei Castelli di Jesi DOCG, Verdicchio di Matelica DOCG, Vernaccia di Serrapetrona DOCG, Conero Riserva DOCG, Rosso Conero DOC, Rosso Piceno DOC

Answer 180

warmer, maritime

Answer 181

**Southern Italy** **White: **Falanghina, Fiano, greco **Red: **Aglianico, Piedirosso **Important appellations: **Fiano di Avellino DOCG, Greco di Tufo DOCG, Taurasi DOCG (Aglianico), Aglianico del Taburno DOCG

Answer 182

**White: *Vermentino***, Vernaccia, Nuragus **Red: **Cannanau, Carignano

Answer 183

Riesling Muller-Thurgau Silvaner Scheureber Weissburgunder (Pinot Blanc) Grauburgunder (Pinot Gris)

Answer 184

Spatburgunder (Pinot Noir) Dornfelder Portugieser

Answer 185

**Qualitatswein mit Pradikat (Pradikatswein): **quality wine determined by the degree of ripeness at harvest. ***Only classification that cannot be chaptalized.**** *Six pradikate (levels) of quality ranging from driest to sweetest. **Qualitatswein bestimmter Anbaugebiete (QbA): **Quality wine from one of the 13 majore regions **Landwein: **regional wine **Deutscher: **German table wine

Answer 186

**Kabinett** (70-85° oeschle) **Spätlese** (80-95° oeschle) **Auslese** (88-105° oeschle) **Beerenauslese** (110-128° oeschle) **Trockenbeerenauslese** (150-154° oeschle) **Eiswein** (110-128° oeschle)

Answer 187

**Einzellage: ** single vineyard (2,715) **Grosslage:** collection of vineyards (163) **Bereich: **district of villages and vineyards (34) **Anbaugebiet: **a major growing region (13)

Answer 188

Ahr, Baden, Franconia, Hessische, Bergstraße, Mittelrhein, Mosel, Nahe, Palatinate, Rheingau, Rheinhessen, Saale-Unstrut, Saxony, Württemberg

Answer 189

**RIESLING** continental climate, south or southwest aspect on steep vineyards close to rivers for sun exposure/climate moderation. Very steep vineyards, long growing season. **Soils: **slate **Wine Styles: **delicacy, purity of fruit, racy acidity, low alcohol, age-worthy **Highly regarded vintages: **2001, 2005, 2007

Answer 190

**Varietals: **Riesling, Spatburgnder **Wine styles: **richer wines than the Mosel, great aging potential, Trocken wines important, Grosses Gewachs **Highly regarded vintages: **2001, 2005, 2007

Answer 191

**Climate: **wamer than most german Anbaugebieten **Primary Grap Varietals: **Riesling, Scheurebe, Grauburgunder, Weissburgunder, Spatburgunder **Top producers: **Dr Burkin-Wolf, Muller-Catoir, Rebholz

Answer 192

Gruner Veltliner Riesling Sauvignon Blanc Weissburgunder Grauburgunder Scheurebe

Answer 193

Zweigelt Blaufrankisch (Lemberger) St Laurent Blauburgunder (Pinot Noir) Blauer Portugieser Cabernet Sauvignon

Answer 194

Qualitatswein (sweetness levels much like German Pradikatswein) Landwein Wein

Answer 195

**Kabinett:** \>17°KMW Qualitätswein with no chaptalisation, residual sugar \<9 g/litre, alcohol \<12.7% **Spätlese:** \>19°KMW, wine not released until 1 March after harvest **Auslese:** \>21°KMW, bad grapes removed **Beerenauslese:** \>25°KMW, bad grapes removed **Ausbruch:** \>27°KMW, botrytised grapes, grape juice or late harvest wine may be added to assist the pressing operation. **Trockenbeerenauslese:** \>30°KMW, completely botrytised grapes **Strohwein or Schilfwein:** \>25°KMW, made from grapes dried on straw mats.

Answer 196

**Steinfelder: **11.5% maximum alcohol **Federspiel: ** 11.5-12.5% alcohol **Smaragd:** 12.5% minimum alcohol

Answer 197

Wachau ( steep vineyards facing the Danube river, outsanding Riesilng and Gruner Veltliner) Kamptal Kremstal Wagram Burgenland (Neusiedlersee on border of Hungary) Steiermark (Styria) Wien (Vienna): Heurigen

Answer 198

The name given to Eastern-Austrian wine-taverns in which wine-growers serve the most recent year's wines and where patrons can experience Gemütlichkeit (chillaxation). These taverns need a special licence. Only its own wine is served, and it serves a limited selection of cold food as an evening meal, generally local, homemade products

Answer 199

Renowned botrytis dessert wine that has been produced for centuries.

Answer 200

Furmint Hárslevelű Yellow Muscat (Hungarian: Sárgamuskotály) Zéta (previously called Oremus - a cross of Furmint and Bouvier grapes) Kövérszőlő Kabar (a cross of Hárslevelű and Bouvier grapes)

Answer 201

Unit given to denote the level of sugar and hence the sweetness of Hungarian dessert wine, called Tokaji (or tokay). It is traditionally measured by the number of hods of sweet botrytised or nobly rotted grapes (known as Aszú) added to a barrel of wine, but is now measured in grams of residual sugar.

Answer 202

World-famous sweet, topaz-colored wine known throughout the English-speaking world as Tokay. **The process of making Aszú wine is as follows:** Aszú berries are individually picked, then collected in huge vats and trampled into the consistency of paste (known as aszú dough). Must or wine is poured on the aszú dough and left for 24–48 hours, stirred occasionally. The wine is racked off into wooden casks or vats where fermentation is completed and the aszú wine is to mature. The casks are stored in a cool environment, and are not tightly closed, so a slow fermentation process continues in the cask, usually for several years.

Answer 203

Eszencia (Hungary, Tokaj)

Answer 204

**Assyrtiko** (Santorini originally, but now throughout Greece) **Roditis** (Attica, Macedonia, Thessaly, Peloponnesse\_ **Moschofilero** (Mantinia in Peloponnese) **White Muscat** (Samos, Patra, Rio of Patra) **Savatiano** (Retsina)

Answer 205

Greek white (or rosé) resinated wine, which has been made for at least 2000 years. Its unique flavor is said to have originated from the practice of sealing wine vessels, particularly amphorae, withAleppo Pine resin in ancient times. Before the invention of impermeable glass bottles, oxygen caused many wines to spoil within the year. Pine resin helped keep air out, while at the same time infusing the wine with resin aroma.

Answer 206

Xynomavro (Macedonia "sour black") Agiorgitiko (Nemea in the Peloponnese)

Answer 207

**Macedonia: **Naoussa (full-bodied reds from Xinomavro), Plagies Melitona (slopes of Mt Meliton, red and white from native & French varietals), Amyndeo (remote northern area. Sparkling, Rose, and light reds from Xinomavro) **Peloponnese: **Nemea (red wines from Agiorgitiko near Corinth), Mantinia (dry white wines from Moschofilero from higher altitude vineyards in central Peloponnese), Patras (Muscat de Patras, Mavrodaphne of Patras) **Aegean Islands: **Santorini, Rhodes, Crete. Grape varietals - Assyrtiko, Athiri, Aidani **Crete, Central Greece, Epirus, Ionian Islands (others)**

Answer 208

Albarino Viura (Macabeo) Verdejo Airen Chardonnay

Answer 209

Tempranillo (Tinto, Fino, etc.) Carinena (Carignon) Garnacha (Grenache) Cabernet Sauvignon Mencia Monastrell (Mourvedre)

Answer 210

Xarel-lo Macabeo Parellada Chardonnay

Answer 211

**Crianza:** red wines are aged for 2 years with at least 6 months in oak. Crianza whites and rosés must be aged for at least 1 year with at least 6 months in oak. **Reserva:** red wines are aged for at least 3 years with at least 1 year in oak. Reserva whites and rosés must be aged for at least 2 years with at least 6 months in oak. **Gran Reserva:** wines typically appear in above average vintages with the red wines requiring at least 5 years aging, 18 months of which in oak and a minimum of 36 months in the bottle. Gran Reserva whites and rosés must be aged for at least 4 years with at least 6 months in oak.[5]

Answer 212

**(low to high) VdM, VdlT, VCPRD, DO, DOCa/DOQ, DO de Pago** **Vino de Mesa (VdM):** These are wines that are the equivalent of most country's table wines and are made from unclassified vineyards or grapes that have been declassified through "illegal" blending. Similar to the Italian Super Tuscans from the late 20th century, some Spanish winemakers will intentionally declassify their wines so that they have greater flexibility in blending and winemaking methods. **Vinos de la Tierra (VdlT):** This level is similar to France's vin de pays system, normally corresponding to the larger comunidad autonóma geographical regions and will appear on the label with these broader geographical designations like Andalucia, Castilla La Mancha and Levante. **Vino de Calidad Producido en Región Determinada (VCPRD):** This level is similar to France's Vin Délimité de Qualité Supérieure (VDQS) system and is considered a stepping stone towards DO status. * *Denominación de Origen (Denominació d'Origen in Catalan - DO):** This level is for the mainstream quality-wine regions which are regulated by the Consejo Regulador who is also responsible for marketing the wines of that DO. In 2005, nearly two thirds of the total vineyard area in Spain was within the boundaries a DO region. * *Denominación de Origen Calificada (DOCa/DOQ - Denominació d'Origen Qualificada in Catalan):** This designation, which is similar to Italy's DOCG designation, is for regions with a track record of consistent quality and is meant to be a step above DO level. Rioja was the first region afforded this designation in 1991 and was followed by Priorat in 2003. In 2008 Ribera del Duero was approved to receive DOCa classification, but acquiring the status was never pursued and Ribera del Duero remains a DO today. **Vino de Pago: **Additionally there is the Denominación de Pago (DO de Pago) designation for individual single-estates with an international reputation. As of 2013, there were 15 estates with this status.

Answer 213

Noble: 18 months Anejo: 24 months Viejo: 36 months, wines must show oxidative character

Answer 214

**Galicia: *Rias Baixas DO***. Dry crisp wines from Albarino. Cool maritime climate. granite, alluvial, slate, sand soils. Five subzones ***(Val do Salnes, O Rosal, Condado do Tea, Soutomaior, Ribeira do Ulla)*** **Toro DO: **red wines from Tinta do Toro (Tempranillo) **Rueda DO: **aromatic whites from Verdejo plus Sauvignon Blanc and Viura

Answer 215

Viura Malvasia Garnacha Blanca

Answer 216

Tempranillo Garnacha Graciano Mazuelo Maturana Tinta

Answer 217

**Rioja Alta: **continental climate with rainshadow effect. Clay soils with chalk and iron deposits. Iron rich soils planted to Tempranillo **Rioja Alavesa: **Maritime influenced climate with highest rainfall. Very chalky soils producing light wines with finesse. Tempranillo grape predominates **Rioja Baja: **Clay soils, warmer climate, drier than other districts. Garnacha predominant and added to Alavesa and Alta wines in light years to give body

Answer 218

**Vino Joven: **no aging requirements **Crianza: **one year minimum in barrels, two years total **Reserva: **one year in barrel, three years total **Gran Reserva: **two years in barrels, five years total

Answer 219

2001 2004 2005

Answer 220

traditionally known for Rose wines

Answer 221

Alella Conca de Barberà Costers del Segre Empordà Montsant Pla de Bages Tarragona Terra Alta Penedès **Priorat DOQ**

Answer 222

Rugged mountainous region dry, temperate climate stony, schistous soils "licorella" **Garnacha, Carinena, Cabernet Sauvignon**

Answer 223

**Palomino:** accounts for 95% of all plantings and is used for majority of all quality sherries in several styles. **Pedro Ximenez & Moscatel: **used for sweetening blended wines, adding colour & varietal sweet wines

Answer 224

**Albariza: **chalk - best for fino **Barros: **clay - best for oloroso styles **Arenas: **Sand - best Moscatel

Answer 225

**Finos: **fortified to 15.5%. Lightest most elicate style of Sherry **Manzanilla: **a delicate style of Fino aged ony in the coastal town of Sanlucar de Barrameda. **Amontillado: **a Fino that has been left in cask for additional aging and develops a rich, nutty character. **Palo Cortado: **a dry style that has characteristics of both Fino/Amontillado and Oloroso. Limited flor development.

Answer 226

Saccharomyces strain that grows on the surface of casks with between 14.5% to 15.5% alcohol. Lives off nutrients and volatile acidity in the wine. Helps to retain color. Requires specific temperature and moisture conditions to grow. **(important in Sherry)**

Answer 227

method of fractional blending: old wine is periodically refreshed with younger wine to ensure consistency. Wine is taken from a cask in one criadera and blended in a cask from the next. (**Sherry**, Madeira, Port)

Answer 228

**Biological: **aged under flor (saccharomyces on the casks) 4 types **Oxidative: **no flor development and aged oxidatively. Icludes Oloroso and cream style sherries

Answer 229

**Oloroso: **rich style fortified to 17% and usually aged longer. True Olorosos are dry, but some are sweetened and sold as Cream Sherries. **Palo Cortado: **a dry style that has characteristics of both Fino/Amontillado and Oloroso. Flor dies, then oxidized

Answer 230

**White: **Trajadura, Loureiro, Alvarinho (*Vinho Verde*); Gouveio (*Douro); *Encruzado (*Dao); *Fernao Pires, Arinto (*Bairrada/Do Tejo/Alantejo*) **Red: **Touriga Nacional, Tinto Roriz (*Douro, Dao*); Aragonez (*Douro, DoTejo*); Baga (*Bairrada*); Ramisco (*Colares*); Trincadeira (*Alentejo, Southern Portugal*); Castelao (*Southern Portugal*)

Answer 231

**Original: **Denominacao de Origem Controlada (DOC), Indicacao de Proveniencia Regulamentada (IPR), Vinho Regional (equivalent to Vin de Pays), Vinho de Mesa (table wines) **NEW EU SANCTIONED QUALITY LEVELS** **Denominacao de Origem Protegida (DOP)** includes former DOCs, formed IPRs, regulates style, maximum yields, minimum alcohol, and aging requirements **Indicacao Geografica Protegida (IGP)** former VRs, 85% of grapes must be grown in stated region/minimum alcohol by volume requirements apply. Can keep original quality classifications within Portugal.

Answer 232

Vinho Verde Dão Bairrada Porto & Douro Alentejo Madeira

Answer 233

- Red, white and rose wines produced in the Minho province with nine sub-districts. - whites are typically carbonated - best white wines based on Trajadura, Loureiro, Arinto

Answer 234

- Only a certain percentage of all grapes grown may be used for Port production - Region achieved DOC status for table wines in 1982 - Barca Velha the region's first exceptional dry, table wine - Grapes: Touriga Nacional, Tinta Roriz, Tinta Barroca and more

Answer 235

- Terraced vineyards on granite slopes - 90% Red / 10% white wines - 18 approved grape varieties - "Nobre" red wines must be a minimum 15% Touriga Nacional - Arinto and Encruzado are predominant white grapes

Answer 236

PORTUGAL - Clay based soils - sparkling wines from Maria Gomes and Bical - Red wines must contain minimum 50% Baga grape (normally 80%) - Maria Gomes predominant wine grape

Answer 237

**Lisboa: **nine DOCs, formerly Estramadura, Atlantic-influenced climate **Alentejo: **eight sub-regions, white wines, chalk soils, Castelao grape **Colares: **Ramisco grape, ungrafted vines grown in sand **Algarve: **Red and white wines from 4 DOs

Answer 238

Arinto Malvasia Fino Rabigato Viosinho

Answer 239

Touriga Nacional Touriga Francesa Tinta Cão Tinta Roriz Tinta Baroca Tinta Francisca Sousão

Answer 240

a form of shale with strata which allow the vine rots to penetrate and grow. Soil type for Port.

Answer 241

- wines stored in **Pipes**, traditional Port casks holding 550 liters - for fortification, 440 liters of wine is added to 110 liters of **Aguardente** (neutral grape spirit at 77% ABC) - alcohol level is reduced to approximately 20% ABV - timing of fortification based on the sgar reading, not alcoholic strength of fermenting wine - alcohol level of fermenting must is approximately 6% to 8% ABV

Answer 242

neutral grape spirit at 77% ABC used to fortify Port

Answer 243

- Classic center of Port trade - a suburb of Oporto where many of the warehouses of the Port lodges are located - The cooler climate near the coast is optimal for maturing the young wines in cask

Answer 244

**Ruby Port: ** **- **The house wine of each lodge - product of multiple vintages and vineyard sources. - Maintaining the consistent house style is important. - Aged in bulk for 2-3 years and bottled young. - Quality: producer is the bottom line

Answer 245

- Inexpensive blends of white and red wines - produced from lesser vintages and vineyard sources - auto-vinification often used during production - popular as an apertif in France

Answer 246

Ruby Port Tawny Port Aged Tawny Port Late-Bottled Vintage Port

Answer 247

- True tawnies matured entirely in cask - after six years in cask the wines take on smooth, creamy character, fruitcake spices - produced from top wines/vineyard sites - age declarations: 10 years, 20 years, 30 years, 40 years - **Colheita:** a vintage tawny with a minimum of seven years cask aging

Answer 248

- fruit sourced from top quintas - aged 4 to 6 years in cask - vintage and bottling years must be declared on teh label - filtered vs unfiltered wines - some are ageworthy

Answer 249

Vintage Port Single Quinta Port

Answer 250

Bottle aged Port style - accounts for less than 3% of all port - the most expensive wines - but the simplest to make (two years wood aging) - produced from top vineyards (quintas) - vintages must be declared by shippers and approved by the IVP - quality of vintage and current market conditions are criteria for declaring vintage

Answer 251

- fruit sourced from best quintas-vineyards - usually produced in non-declared vintages - must state vintage on the label - age-worthy - excellent values

Answer 252

1970, 1975, 1977, 1980, 1982, 1983, 1985, 1991, 1992, 1994, 1997, 2000, 2003, 2007

Answer 253

Sercial Verdehlo Boal Malvasia (Malmsey) Tinta Negra Mole (85% of plantings)

Answer 254

Subtropical -warm temperatures offset by winds/proximity to ocean and humidity

Answer 255

Volcanic - HIGHLY fertile, mountainous terrain

Answer 256

**Sercial / Verdehlo: **dry and semi-dry Madeiras, fortified near the end of fermentation **Boal / Malmsey: **Medium sweet and sweet Madeiras served with dessert or cheese course. Fermentation is stopped by addition of spirit

Answer 257

Sercial/Verdehlo is dry to semi-dry and spirit is added at the end of fermentation, while Boal/Malmsey is sweet/semi-sweet and spirit is added during fermentation.

Answer 258

Meant to duplicate the effect of a long sea voyage on the aging barrels through tropical climates. Three main methods are used to heat age the wine, used according to the quality and cost of the finished wine: **Cuba de Calor** **Armazém de Calor** **Canteiro**

Answer 259

The most common, used for low cost Madeira, is bulk aging in low stainless steel or concrete tanks surrounded by either heat coils or piping that allow hot water to circulate around the container. The wine is heated to temperatures as high as 130 °F (55 °C) for a minimum of 90 days as regulated by the Madeira Wine Institute.

Answer 260

Only used by the Madeira Wine Company, this method involves storing the wine in large wooden casks in a specially designed room outfitted with steam-producing tanks or pipes that heat the room, creating a type of sauna. This process more gently exposes the wine to heat, and can last from six months to over a year.

Answer 261

Used for the highest quality Madeiras, these wines are aged without the use of any artificial heat, being stored by the winery in warm rooms left to age by the heat of the sun. In cases such as vintage Madeira, this heating process can last from 20 years to 100 years

Answer 262

The average age of the components

Answer 263

**Reserve: **5 years **Special Reserve: **10 years **Extra Reserve: **15 years

Answer 264

Single vintage Madeira or Port minimum 5 years aging

Answer 265

Sauvignon Blanc Sauvignon Vert Chardonnay Muscat of Aexandria

Answer 266

Cabernet Sauvignon Merlot Carmenere Syrah Pais/Criolla

Answer 267

- Areas under Denomincion de Origen: Zone, Rrgion, Sub-region - terms "Costa" (Coast), "Entre Cordilleras" (Between Mountains), or "Andes" can be added to the appellations - only vitis vinifera (no hybrid) grape varieties allowed - minimum ABV 11.5% - minimum 75% of stated grape varietal - minimum 75% from stated region - minimum 75% from stated vintage year

Answer 268

**Valle Central: **the major growing Region - Maipo - Rapel: Cachapoal, Colchagua - Curicó: Teno, Lontué - Maule: Claro, Loncomilla, Tutuven

Answer 269

**Atacama: **(Pisco Production) Copiapó, Huasco **Coquimbo: **Elqui, Limari, Choapa **Aconcagua: **Aconcagua, Casablanca, San Antonio, Leyda **Sur (Southern Region): **Itata, Bio-BIo, Malleco

Answer 270

**Maipo (in Valle Central Region): ** - Classic area for Cabernet Sauvignon - Many established estates **Casablanca (in Acocongua Region):** - maritime influenced climate - cooler region for Sauvignon Blanc and Chardonnay

Answer 271

Torrontés Muscat of Alexandria Sauvignon Blanc Chardonnay

Answer 272

Malbec Cabernet Sauvignon Bondarda Merlot Tempranillo Syrah

Answer 273

- if varietal labeled, must be minimum 80% - Reserva and Gran Reserva terms may be used for white and red (indicates minimum aging requirements)

Answer 274

**Mendoza: ** - largest viticultural region - over 65% of the country's total production - Malbec most important varietal - important sub-districts: **Luján de Cujo, Uco Valley, Maipú, Tupungato, Santa Rosa, San Rafael**

Answer 275

**Mendoza: **over 65% of the country's total production, Malbec most important varietal **Salta: **Argentina' most northerly wine region - high altitude vineyards: 5,500 to 7800 ft - Torrontes most important white grape - Reds: Malbec, Cabernet, Merlot, Syrah - Cafayate: important sub-region, best for Torrontes **Patagonia: **most southerly wine region - Rio Negro most important Sub-region - cool climate and excelletn potential for Pinot Noir, Chardonnay, Riesling, Muscat, Malbec, and others

Answer 276

**Junmai 70%** (prior to 2004) Provided the producer prints "semaibuai" on the label, and uses only water, rice and koji, the milling percentage may now be higher than 70% **Honjozo 70%** A slight amount of brewer's alcohol (pure distillate) is added to the sake before pressing **Ginjo 60%** If labeled Ginjo, the sake will be honjozo in style, with brewer's alcohol added. If no distilled alcohol is added, it will be labeled Junmai Ginjo **Daiginjo 50%** If labeled Daiginjo, the sake will be honjozo in style, with brewer's alcohol added. If no distilled alcohol is added, it will be labeled Junmai Daiginjo

Answer 277

green powdery mold that grows on the outside of rice, helps in the mulitple parralel fermentation of sakes.

Answer 278

**Namazake** Unpasteurized Sake **Nigori Sake** Unfiltered Sake **T****aruzake Sake** aged in wooden barrels **Jizake** Sake from a smaller kura (brewery) **Genshu Sake** Undiluted sake