Special

Question 1

Opening a bottle of sparkling wine
There is considerable pressure in a bottle of sparkling wine. Chilling to the correct temperature held to reduce this. Even when the wine is chilled, it is possible for the cork ____1___ _________ from the bottle and injure someone.

Answer 1

1= spring violently

はねる

Question 2

Opening a bottle of sparkling wine
• Remove the ___1___ and loosen the _____2______.
• The cork must be held _____3_____ in place from the moment the wire cage is loosened.
•____4____the bottle at an angle of about 30℃, ____5_____the cork, and use the other hand to ____6___the base of the bottle.
• ____7____ the bottle, not the cork.
•Hold the cork steady, _____8______ its tendency to fly out, and ____9____ it slowly out of the bottle.
• The gas pressure should be released with a quiet _____10___, not an explosion and flying out.

Answer 2

1= foil
2= wire cage
3= securely
4= Tilt 
5= gripping
6= grip
7= Turn
8= resisting 
9= ease
10= phut

Question 3

Name two methods of production used for making rose wines in the Southern Rhone.

Answer 3

1= Direct Pressing
2= Maceration

Question 4

(Rose, Direct Pressing)

Black grapes will be _______ and _______ to extract some colour from the skins.

Answer 4

crushed, pressed

Question 5

(Rose, Direct Pressing)

Care must be taken not to press too hard and extract too much ____1______.

Answer 5

1= tannin

Question 6

(Rose, Direct Pressing)

Fermentation takes place off the ____1____ in typically cool fermentation conditions.

Answer 6

1= skins

Question 7

(Rose- maceration)
Black grapes are ____1_____ and the skins ____2_____ in the juice. The _____3____ of maceration determines how much colour and tannin are extracted from the skins.
The maceration may ____4____ into the start of the fermentation. The juice/fermenting wine will be _____5______ from the skins once the colour levels is achieved. Fermentation will continue ___6___ the skins in typically cool fermentation conditions.

Answer 7

1= crushed
2= macerate
3= length
4= extend
5= drained
6= off

Question 8

Large, old oak barrels used in Alsace have little influence on the wine’s aromas. Explain why.
The old wood has ____1___ it’s flavour.
There is a _______2_________ to volume of wine.
The thick layer of _____3______ shields the wine from the wood.

Answer 8

1= lost
2= small amount of oak 
3= tartrates

Question 9

(Red winemaking-extraction-Cold soak)
1.The winemaker can choose pre-fermentation maceration of fruit on skins at cool temperature to extract _____1_____ and __________2__________.

Answer 9

1= colour
2= flavour compounds

Question 10

(Red winemaking -extraction)
Post fermentation maceration might be more successful in Bordeaux as this can help a more ____1_____ tannin extraction process and can help create a _____2______ tannin structure.

Answer 10

1= gentle
2= smoother

Question 11

(Red winemaking- extraction)
Extraction during fermentation :for example, pumping over, rack and return. The winemaker will ferment the wine at a warm 26 to 32℃ and use these stated extraction techniques to extract _______1______ and _____2______ and ____3______ from the must.

Answer 11

1= colour
2= tannin
3= flavour