Wine Trivia 3:
1. The fastest way to chill a bottle of wine is:
• a full ice bucket
• the freezer
• a bucket filled with ice and cold water
A bucket filled with ice and cold water ensures that the cold temperature is distributed to the bottle evenly.
2. Which three grapes must be used to make a champagne?
• Pinot Noir, Pinot Meunier, Chardonnay
• Chardonnay, Pinot Gris, Riesling
• Pinot Noir, Cabernet Sauvignon, Pinot Gris
Pinot Noir, Pinot Meunier, Chardonnay. According to the Appelation d’Origine Controlee, these are the 3 grape varietals that must be used to make champagne.
3. A vertical tasting involves:
• wines from the same vineyards or winemakers but from different years
• starting with the driest wines and moving to the sweetest ones
• starting with white wines and moving to reds
Wines from the same vineyards or winemakers but from different years. With the production year as the single variable changing between tasting, this allows the party to see the subtle nuances that may change from year to year in the same wine from the same vineyard and made by the same winemaker.
4. Which is not a reason for the move to synthetic corks from natural corks?
• to prevent tainted and defected corks
• natural corks are becoming extinct
• they are easier to mass produce
Natural corks are becoming extinct. Corks are a renewable resource and using them is important to sustain the ecosystem of the forests and communities that grow cork trees.
5. Which is not a reason cooking wine isn’t appropriate to be consumed alone?
• its alcohol content is much higher than table wine
• salt has been added to it
• it’s of lower quality
Its alcohol content is much higher than table wine. Salt was initially added to cooking wine to prevent the cooks from drinking too much of it. Today, cooking wine is very high in sodium and is of lower quality.
6. Which factor determines the amount of alcohol in wine?
• sugar content
• sulfite content
Sugar content. Once yeast is added, it turns the residual sugar into alcohol (ethanol). The higher amounts of initial sugar in the grape must, the higher the alcohol content will be. This explains the purpose of chapitalization. When there is not enough sugar to turn into alcohol, some may add sugar before the fermentation.
7. What types of foods would be perfectly paired with a tannic wine?
• spicy foods
• fatty foods high in protein
• very salty foods
Fatty foods high in protein. This is why fatty red meat is the perfect pairing to a highly tannic wine (like Cabernet Sauvignon.)
8. French wines are labeled by:
• wine region
• grape varietal
According to the Appellation d’Origine Controlee, French wines are labeled by the region the grapes were grown. Bordeaux, Champagne and Burgundy are examples of this.
9. As a wine ages, its color changes. Which of the following is true:
• red’s get richer in color, whites lose their color
• red’s lose their color, whites get darker
• they both become darker, richer versions of the younger state of the wine
As a general rule of thumb reds lose their color while whites get darker.
10. Rosé wine is made by:
• mixing white wine and red wine
• adding red fruit juices to white wine
• using red grapes but only exposing the grape must to the skins for a short period
Using red grapes but only exposing the grape must to the skins for a short period of time (often 1-3 days). Red wine is exposed to their skins for a much longer period.
11. Why are red wines almost always aged in oak barrels?
• to aid in the wine’s ability to age
• to prevent the wine from tasting like metal
• to soak up some of the extra alcohol
Oak barrels contain additional tannins that act as a preservative agent and improve the wine’s ability to age.