Theory

Question 1

Walker Bay

Answer 1

Western Cape South Africa

Question 2

Chateau Leoville-Las-Cases is a:

Answer 2

2nd growth St. Julien

Question 3

Columbia River

Answer 3

Red Mountain, WA

Question 4

Danube River

Answer 4

Wachau, Austria

Question 5

Douro

Answer 5

Porto, Spain

Question 6

Main

Answer 6

Franken, Bavaria Germany

Question 7

Garonne

Answer 7

Cerons, Bordeaux (South of St. Emillion-Sweet White Wines-Muscadet, Sauvignon Blanc, Semillion)

Question 8

Loire

Answer 8

Montlouis, Vouvray (100% Chenin Blanc)

Question 9

Dordogne

Answer 9

Pomerol, Bordeaux (Right Bank)

Question 10

Willamette

Answer 10

Dundee, Oregon

Question 11

What region is Quarts de Chaume in ?

Answer 11

Anjou, Loire,
Sweet Chenin Blanc
Climate: The large bend in the Layon River causes morning mists that encourage the development of noble rot.

Question 12

Where is Pommard located?

Answer 12

Burgundy, Cote d’Or

Communes: Gevrey-Chambertin et de Nuits-Saint-Georges

Question 13

Vineyard Training System- Northern Italy- Vines high off ground?

Answer 13

Pergola Tressling

Question 14

Pierces Disease

Answer 14

Bacteria spread by sharpshooter insects-USA, Central/South America

Question 15

Remontage

Answer 15

Pump-over Method
process of pumping red wine up from the bottom of the tank and splashing it over the top of the fermenting must; the purpose is to submerge the skins so that carbon dioxide is pushed to the surface of the must and released.

Question 16

Passerilage

Answer 16

Exposure of cut branches to sun-increase sugar levels

Question 17

Batonnage

Answer 17

Stirring settled lees back into wine

Question 18

Soutirage

Answer 18

“Racking”-moving wine from one container to another for aeration/clarification-sediment left behind

Question 19

Chateau Rauzan-Segla

Answer 19

Margaux (Medoc)

2nd Growth

Question 20

Chateau Leoville-Poyferre

Answer 20

St. Julien (Medoc)

2nd Growth

Question 21

Chateau Pichon-longueville Baron

Answer 21

Paulliac, Haut-Medoc (Left Bank)

Paulliac houses 3 of 5 Grand Crus: Latour, Lafite, Mouton Rothschild

Question 22

Chateau Lascombes

Answer 22

Marguax

Question 23

Chateau Cos d’Estournel

Answer 23

St. Estephe (Northernmost Appellation Medoc)

Question 24

Chateau Leoville-Barton

Answer 24

St. Julien

Question 25

Chateau Gruaud-Larose

Answer 25

St. Julien

Question 26

Chateau Durfort-Vivens

Answer 26

Marguax

Question 27

Chateau Ducru-Beaucaillou

Answer 27

St. Julien

Question 28

Cos Destournel & Montrose

Answer 28

St. Estephe

Question 29

Rauzan-Gassies

Answer 29

Marguax

Question 30

Palo Cortado

Answer 30

Sherry | Amontillado on the nose, Oloroso in the mouth

Question 31

Types of Sherry

Answer 31

``` Fino Manzanilla Amontillado Palo Cortado Oloroso Pedro Ximénez ```

Question 32

Fino

Answer 32

Fino is a dry, pale white sherry wine produced within the D.O. Jerez / Xéres / Sherry

Question 33

Manzanilla

Answer 33

same as Fino sherry but produced and matured around Sanlúcar de Barrameda, closer to the sea than Jerez

Question 34

Amontillado

Answer 34

Amontillado is a Fino or Manzanilla that started with biological ageing under flor for the first three to eight years or so

Question 35

Flor

Answer 35

Flor is the veil or thin layer of indigenous yeast cells that forms on top of sherry wines. It is a kind of Ivory coloured, wrinkled, waxy foam, up to two centimeters thick, that protects the wine from air contact and that can only grow naturally in the specific climate of Southern Spain.

Question 36

Oloroso

Answer 36

Oloroso is aged in the absence of flor, in an oxidative way and starts from a selection of heavier, more full-structured musts than a Fino or Manzanilla

Question 37

Pedro Ximenez

Answer 37

Pedro Ximénez s a name used for naturally sweet dessert wines created with the grape variety with the same name. The grapes are either picked very ripe and/or dried in the sun to concentrate. Commonly referred to as P.X., these are intensely sweet wines, especially when the grapes are dried in the sun (a process called asoleo).

Question 38

Colheita

Answer 38

Single Tawny Port (all grapes harvested from same year)

Question 39

Montagny is a village where?

Answer 39

Cote Chalonnaise, Burgundy

Question 40

Carbonic Maceration

Answer 40

Carbonic maceration ferments most of the juice while it is still inside the grape, although grapes at the bottom of the vessel are crushed by gravity and undergo conventional fermentation. The resulting wine is fruity with very low tannins.

Question 41

DOC/DOCG wine made from Corvina

Answer 41

- Amarone della Valpelicella DOCG - Valpelicella DOC - Bardilino DOCG

Question 42

Balthazar

Answer 42

12 liters

Question 43

Jeroboam

Answer 43

4.5 L

Question 44

Imperial

Answer 44

6 L

Question 45

Salmanazar

Answer 45

9 L

Question 46

Nebuchadnezzar

Answer 46

15 L