Mg. Fine Vintage Written Practice Questions / Lesson 7 / Austria, Eastern Europe and Food and Wine Pairing

Question 1

What is Smaragd, Federspiel and Steinfelder? What is the style of wine that these categories produce?

Answer 1

All are Gruner Veltliner
Steinfelder / Light Fruity lowest in Alcohol
Federspiel / Nicely fits between the two others
Smaragd / More full bodied / to age / Highest in Alcohol

Question 2

Describe a wine made from Blaufränkisch.

Answer 2

Moderate Tannins.
Crisp / Acidity.
Pepper / Sour Cherries
Strong Mineral

Question 3

How is a dry Tokaji Szamorodni made?

Answer 3

All the grapes are picked as is.
Furmint / Hárslevelű grapes.
May be from some botrytis affected grapes. The wine is aged in cask and the casks are not completely filled to allow a flor-like yeast to develop. Must be aged one year in cask and 2 years before release.

Question 4

What are the 4 main OPAP regions in Greece?

Answer 4

Naoussa / Xinomavro
Nemma / Agiorgitiko
Mantinia / Moschofilero
Santorini / Assyritiko (Sweet White)

Question 5

What structural components of a food place it in the high risk category when it comes to food and wine pairing?

Answer 5

Bitterness
Chili heat
Sugar
Umami