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387 Cards in this Set
- Front
- Back
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Chaptalization
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Adding sugar prior to fermentation to reach higher alcohol content
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Terroir
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Environment in which vines are grown
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Botrytis cinerea
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Noble rot
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Leaf Roll Virus
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Spread by mealy bug and infected cuttings. Decreases yield, delays ripening, and reduces quality of wine.
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Coulure
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Non-pollination of blossoms causing grapes to fall or not develop- caused by cold, wet weather.
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Dead Arm Disease
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Fungal disease which affects the wood of the vine and causes it to die slowly.
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Fanleaf Virus
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Causes leaves and shoots to be deformed, poor fruit set and serious reduction in yield.
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Millerandage
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Result of cold, wet weather at flowering causing poor fruit set.
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Nematodes
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Minute round worms which feed on the roots of the vine.
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Powdery Mildew
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Attacks green part of the vine and develops white spores which have a powdery appearance. Grapes split open or others don't ripe.
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Downy mildew
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Attacks green parts of the vine (leaves) and causes them to fall off. Reduces photosynthesis.
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Phylloxera vastastrix
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Small aphid-like bug
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Pierce's disease
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Bacterial infection which kills vine.
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Triage
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Hand sorting grapes during Harvest
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Cold Soak
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White grape are held in contact with their skins at a cool temperature for 6-10 hours to increase flavor.
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Vin de gouette
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Free-run juice
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Marc
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Dry skins, pips, stems and stalks
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Malolactic Fermentation
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Converting malic acid to lactic acid plus a little carbon dioxide. Produces diacetyl.
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Batonnage
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Stirring lees with stick or paddle to increase flavor extraction
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Buttage
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Stooped soil at base of vine to protect from frost damage
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Cryoextraction
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Freezing grapes to press and make ice wine.
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Cuvasion
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Maceration of grape skins in the fermenting juice during red wine production, to extract color and tannin.
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Debourbage
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Allowing solids to settle out from the must prior to racking during wine production.
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Lees
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Dead yeast cells or other solids that fall to the bottom during wine production.
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Passerilage
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Grapes that have been shriveled by strong wines, or grapes that have been dried after picking.
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Pigeage
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Punching down cap to drown the aerobic bacteria to keep skins fresh and to assist the cuvaison process.
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Remontage
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Pumping the fermenting juice over the cap during cuvasion in red winemaking.
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Reverse osmosis
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Technique used to reduce the alcohol content in wine.
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Soutirage or Racking
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Transfer of wine from one container to another leaving the lees behind.
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Sussreserve
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Unfermented grape juice used to sweeten wines, particularly German wines.
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Verasion
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Stage in grape cycle when the grape changes color and softens.
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Percentage of varietal need in EU countries?
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85% of grape
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French wine qualities
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Vin de Pays (VdP)
Vins delimite de Qualite Superieure (VDQS) Appellation d'Origine Controlee (AOC) |
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Vin de Table
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Lowest category of wine production in France. Cannot be sold under a region or vintage.
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Vin de Pays (VdP)
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Lowest official category of wine recognized by the French government. (15% of French production)
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Vin Delimite de Qualite Superieure (VDQS)
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Official classification- just 2% of French wine.
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Appellation d'Origine Controlee (AOC)
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Highest level of wine classification in France. 55-60% of French production.
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Italian wine qualities
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Vino da Tavola (VDT), Vino Denominazione di Origine Controllata (DOC), Vino Denominazione di Origine Controllata et Garantita (DOCG)
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Super Tuscans
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High quality Italians wines that don't fit into regulations.
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Spainish wine qualities
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Vino de Mesa (VdM), Vino Comarcal (VC), Vino de la Tierra (VdlT), Vinos de Calidad con Indicacion Geografica (VCIG), Denominacion de Origen (DO), Denominacion de Origen Calificada (DOCa)
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Vinos de Pagos
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Top quality Spanish wines from single estates but are not necessarily higher quality than DO or DOCa wines.
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Portugal wine quality
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Vinhos de Mesas (VdM), Vinhos Regionais (VR), Indicacao de Proveniencia Regulamentada (IPR), Denomincao de Origen Controlada (DOC)
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German wine quality
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Tafelwein
Landwein Qualitatswein bestimmter Anbaugebiet (QbA) Pradikatswein |
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Pradikat levels
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Kabinett
Spatlese Auslese Beerenauslese Eiswein Trockenbeerenauslese |
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Austrian wine categories
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Tafelwein, Landwein, Qualitatswein and Qualitatswein mit Pradikatswein
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Australian minimum varietal and origin
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85%
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Mise en bouteille au chateau
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Bottled at the chateau- Bordeaux wines
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Mise en bouteille au domaine or mise du domaine
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Bottled on the estate or domaine- Burgandy or Rhone
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Mise en boutielle dans nos caves
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Bottled in the cellars- referring to negociants
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France's main wine regions
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Alsace, Bordeaux, Burgandy, Champagne, Loire, Rhone
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France's lesser regions
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Bergerac Cahors, Cotes de Duras, Gaillac, Jura, Jurancon, Limoux, Languedoc/Roussillon, Madiran, Monbazillas, Pecharmant, Provence, Savoie
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Driest wine producing region in France
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Alsace
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Two regions in Alsace
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Bas Rhin and Haut-Rhin
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Best known vineyard towns in Alsace
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Riquewihr and Ribeauville
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Minimum alcohol percentage in Alsatian wines
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8.5%
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Permitted wine varietals of Alsace (8 or 9)
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Riesling, Gewurztraminer, Pinot Gris, Muscat, Sylvaner, Pinot Blanc, Pinot Noir, Chasselas and sometimes Auxerrois
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AC Alsace Grand Cru permitted varietals
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Riesling, Gewurztraminer, Pinot Gris, Muscat
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How many chateaus are in Bourdeaux?
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Approximately 7,000
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Who is the largest producer of AOC wines in France?
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Bordeaux
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Main red grape varieties in Bordeaux
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Cabernet Sauvignon, Merlot, Cab Franc, Malbec and Petit Verdot
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Main white grape varietals in Bordeaux
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Sauvignon Blanc, Semillion and Muscadelle
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Most widely planted varietal in Bordeaux
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Merlot
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Assemblage
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wine blending
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Top quality districts of Bordeaux (6)
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Medoc, Graves, Sauternes, Barsac, St. Emilion and Pomerol
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Two appellations in Medoc
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Medoc and Haut-Medoc
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Which appellation produces the top wines in Bordeaux?
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Haut-Medoc
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Top communes of Haut-Medoc
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Pauillac, Margaux, St.-Estephe, St.-Julien, Moulis and Listrac.
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What district in France produces some of the worlds greatest sweet wines?
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Sauternes
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What is the most commonly used Sauternes grape?
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Semillion- 80%
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What is the greatest chateau in Sauternes?
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Chateau d'Yquem- only Premier Grand Cru
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Which bank is St. Emilion on in Bordeaux?
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Right
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Name two chateaus in St. Emilion Bourdeaux.
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Chateau Cheval Blanc and Ausone
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Smallest wine producing region in Bordeaux
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Pomerol
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Most famous chateau in Pomerol
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Chateau Petrus
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Name the districts of Burgandy (8)
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Chablis, Cotes de Nuits, Hautes Cotes de Nuits, Cote de Beaune, Hautes Cotes de Beaune, Cote Chalonnaise, Cote Maconnaise, Beaujolais
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What is the red and white grape varietals of Cote d'Or
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Pinot Noir and Chardonnay
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Wine classifications in Burgandy
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Grand Cru - highest
Premier Cru Village Premier Cru Village AOC Regional AOC AOC Bourgogne- lowest |
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What is the soil of Chablis?
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Kimmeridgian or Portlandia Clay
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What district forms the northern part of Cote d'Or?
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Cote de Nuits
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Of the 24 Grand Cru appellations for red Burgandy, 23 are found where
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Cote de Nuits
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What district forms the southern part of Cote d'Or?
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Cote de Beaune
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Which Burgandy region has lighter body and colored Pinot Noirs- Cote de Beaune or Cote de Nuit?
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Cote de Beaune
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What is the sole Grand Cru for red wine in Cote de Beaune?
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Aloxe Corton
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Where is the Puilly-Fuisse?
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Maconnais
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When is Beajolais Nouveau released?
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Third Thursday in November
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What is the most diverse region in the world?
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Loire
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What are the main districts in the Loire?
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Central vineyards (Pouilly-sur-Loire, Sancerre, Menetou-Salon, Reuilly and Quincy), Touraine (Cheverny, Vouvray, Montlouis, Bourgueil, Chinon, Coteaux du Loir and Jasnieres), Anjou (Anjou, Saumar, Savenniere and Coteaux-du-Layon), and Nantais (Muscadet de Sevre-et-Maine, Muscadet Cotes de Grandlieu, Muscadet des Coteaux de la Loire, Muscadet, and Coteaux d'Ancenis.
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What three names is Suavignon Blanc sold under in Pouilly-sur-Loire?
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Pouilly-Fume, Pouilly Blanc Fume, or Blanc Fume de Pouilly.
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What grape are Sancerre's wines made from?
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Sauvignon Blanc
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What grape varietal is made in Vouvray?
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Chenin Blanc
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What is the only red grape in the Northern Rhone?
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Syrah
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What is the main white grape in the Northern Rhone?
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Viognier (sometimes blended with Marsanne and Roussane)
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What are the top vintages of the Northern Rhone?
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Cote Rotie, St. Joseph, Crozes-Hermitage, Hermitage and Cornas.
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What percentage of Viognier can be added to Syrah in Cote Rotie?
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20%
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Where is Chateauneuf du Pape made?
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Southern Rhone
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What is the most important red grape of the Southern Rhone?
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Grenache
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What is the only French AC for rose only?
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Tavel
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What is Muscat de Beaumes de Venise?
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Naturally sweet wines produced by adding grape spirit (Brandy) to arrest the fermentation.
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What are the best wines made from in Piedmont?
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Nebbiolo
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What is the largest DOCG in Piedmont?
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Asti DOCG made from the moscato bianco grape.
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What two wines does Niebbiolo make?
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Barbaresco DOCG (aged 2 years, 1 in oak, 4 years called riserva) and Barolo DOCG (aged 2 years in oak and 1 year in bottle, 4 years riserva)
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What region is Italy's largest producer?
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Veneto
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What is Veneto best known for?
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Valpolicella and Soave
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What varietals are in Valpolicella?
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Corvina, Rondinella and Molinara
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Anbaugebiete is what?
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German wine-growing region
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What are the 13 German wine growing regions for QbA and Pradikatswein?
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Ahr, Hessiche Bergstrasse, Mittelrheim, Mosel, Nahe, Rheinhessen, Pfalz, Franken, Wurttemberg, Baden, Saale-Unstrut and Sachsen.
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Bereich
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District in Germany within a Anbaugebiet spanning many parishes and vineyards which all produce wine with similar charateristics.
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Grosslage
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German- name for a collection of vineyard sites
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Einzellage
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German- individual vineyard site
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Most important grape varieties in Germany?
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White- Riesling, Muller-Thurgau, Silvaner
Red- Pinot Noir |
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Four principle wine regions of Austria
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Weinland Osterreich, Wien, Steiermark, Burgland Osterreich
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What are the 15 subappellations of Napa Valley AVA?
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Los Carneros, Wild Horse Valley, Mount Veeder, Oak Knoll, Yountville, Stags Leap District, Atlas Peak, Oakville, Rutherford, St. Helena, Spring Mountains, Howell Mountain, Chiles Valley, Diamond Mountain, and Pope Valley.
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Name the AVAs of Washington.
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Walla Walla, Puget Sound, Red Mountain, Yakima Valley, Horse Heaven Hills, Rattlesnake Hills, Columbia Valley and Wahluke Slope.
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Name the 9 AVAs of New York.
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Finger Lakes, Cayuga Lake, Seneca Lake, Lake Erie, Hudson River and Long Island.
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What percentage of Australia's total production is Shiraz?
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40%
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What zone in Australia is the center for the state's quality wine?
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Hunter Valley
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Largest producing wine state in Australia
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South Australia
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What is Victoria, Australia known for?
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Sweet Muscat dessert wines
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What is the top Pinot Noir area in Austraila?
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Yara Valley
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What island is a majority of the vineyards in in New Zealand?
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South Island
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New Zealand North Island Wine Regions
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Northland
Auckland Waikato/Bay of Plenty Gisbourne Hawkes Bay Wairarapa (includes Martinbourough) |
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New Zealand South Island Wine Regions
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Nelson
Marlborough Canterbury (includes Waipara) Central Otago |
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What two regions vie for the best Pinot Noir production in New Zealand?
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Martinborough and Central Otago
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What regions produces the most wine in New Zealand?
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Marlborough
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What varietal does Marlborough produce the most of?
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Sauvignon Blanc (85% of New Zealand's total production)
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What country has never been attacked by Phylloxera and why?
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Chile- isolation caused by the Andes and the Pacific Ocean.
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What are the five main viticultural regions of Chile?
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Atacama
Coquimbo Aconcagua Valle Central Sur |
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What are the two subregions of the Aconcagua Valley?
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Valle del Aconcagua and Valle Casablanca
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What region in Chile produces the best Sauvignon Blanc and Chardonnay?
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Valparaiso
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What region in Chile produces the most wine?
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Region de Valle Central
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What are the four subregions of Region de Valle Central in Chile?
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Maipo, Rapel, Curico and Maule
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What is Chile's largest wine region?
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Maule Valley
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What percentage of varietal, region and vintage is required in Chile?
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75%
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Who is the fifth largest producers in the world?
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Argentina
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What is the second largest producing region in Argentina?
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San Juan
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What is the largest producing region in Argentina?
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Mendoza
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What is Pinotage a cross of?
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Cinsalt and Pinot Noir
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Where are virtually all vineyards in South Africa?
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Southwestern Cape
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What are South Africa's leading wine districts?
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Paarl, Stellenbosch, Worcester
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What is the most widely planted grape in South Africa?
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Chenin Blanc (sometimes called Steen)
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What is the only AC wine in France which does not have to display "appellation contolee" on the label?
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Champagne
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What is the most northernly region in France?
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Champagne
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What are the five areas of Champagne?
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Montagne de Reims, Vallee de la Marne, Cote des Blanc, Cote de Sezanne, Cote des Bars
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The main producers of champagne houses are located within the triangle between ___.
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Reims, Epernay and Ay
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What is the governing body of Champagne?
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Comite Interprofessional du Vin de Champagne (CIVC)
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What are the three permitted grape varietals in Champagne?
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Chardonnay, Pinot Noir and Pinot Meunier
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What three methods of pruning are allowed in Champagne?
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Guyot simple and double, Chablis and Cordon de Royat
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What is the grading system in Champagne called?
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echelle
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A grower with a vineyard rated 100% can sell his grapes for __% of the price fixed by the CIVC.
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100
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What are the three classifications of Champagne under the l'echelle system?
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Grand Cru, Premier Cru and Cru
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CM
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Copperative de Manipulant- Champagne has been made by a co-operative.
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NM
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Negociant-Manipulant- wine has been sold under the name of the House which it is made.
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RM
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Recoltant-Manipulant- Champagne is produced by a grower from their own grapes.
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RC
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Recoltant-Cooperateur- Grower is selling the champagne made from their own grapes but produced by a co-operative.
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MA
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Marque d'Acheteur- Champagne has been bought from a producer and sold under another name.
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SR
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Societe de Recoltant- Champagne is sold under the name of a company created by growers who are of the same family.
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NR
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Negociant-Distributeur- Company that sells on champagne it did not make, to others who then retail it.
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First 2050 liters in champagne pressing is called?
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vin de cuvee
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Final 500 liters in champagne pressing is called?
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premier taille or vin de taille
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What is liqueur de tirage?
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Liquid sugar, yeast and a little tannin and finings added to champagne to produce a second fermentation in the bottle.
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Sur Latte
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When bottles are stored on their side.
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Remuage
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Movement of all sediment of dead yeast cell as caused by the second fermentation into to the plastic cup under the crown top.
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Pupitres
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Place where champagne bottles age 12-20 weeks before riddling.
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What are the two methods of degorgement?
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Traditional a la volee and the common modern method
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The dosage is sometimes referred to as ___.
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Liqueur d'expedition.
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Bottle Sizes
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Quarter-bottle 185 ml, Half-bottle 375 ml, Bottle 750 ml, Magnum 1.5L or 2 bottles, Jeroboam 3L or 4 bottles, Rehoboam 4.5L or 6 bottles, Methuselah 6L or 8 bottles, Salmanazar 9L or 12 bottles, Balthazar 12L or 16 bottles, Nebuchadnezzar 15L or 20 bottles.
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Blanc de Blancs
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Champagne made entirely from the Chardonnay grape
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Blanc de Noirs
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Champagne made entirely from black grapes.
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Cuvee de Prestige
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Top brands of a particular champagne house
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Krug's single vineyard Champagne sites.
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Clos de Mesnil and Clos d'Ambonnay - 100% Pinot Noir
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Coteaux Champenoise
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AC for the still wines of champagne
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Rendement
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The amount of grapes permitted to be used from one hectare of vines for the year in Champagne
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Blocage
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System of putting Champagne wine in reserve in good and plentiful years for use in poor years.
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Deblocage
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Release of blocage reserve wine as constented by the CIVC in Champagne
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Cremant
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Sparkling wines are AC produced in areas of France other than Champagne
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Cremant de Die
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Sparkling wine from the Rhone.
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Cremant de Limoux
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Sparkling wine from Aude
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Cava
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Spanish sparkling wine
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What are the three permitted varietals for Sherry?
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Palomino, Pedro, Ximenez and Moscatel Fino
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What is the best soil for sherry?
|
Albariza
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What are Albariza areas classified as?
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Jerez Superior
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Pagos
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Individual vineyards
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What grape counts for 94% of sherry?
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Palomino
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How long must sherry spend in the solera system?
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3 years plus 1 day, but most commonly 5-8 years.
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What is a venencia?
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Special small cup with a long handle used to take a taste of wine from a sherry butt through the bung hole.
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What is the ideal sherry glass?
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Copita
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What three towns are the bodegas located?
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Jerez de la Frontera, Sanluca de Barremeda and Santa Maria
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Very dry sherry that must mature in Sanluca de Barremeda.
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Manzanilla
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Very dry sherry on which flor must have grown and is between 15.5-17% abv.
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Fino Sherry
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Dry-medium dry sherry with amber color.
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Amontillado Sherry
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Sherry that attracted flor, but died off early- cross between a amontillado and oloroso.
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Palo Cortado
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Sherry fortified to 18-20%, start off dry, but often have sweetening added before bottling.
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Oloroso
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Olorosos with addition of sweetening and coloring.
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Cream Sherry
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VOS
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Very Old Sherry- wine used in its production have an average in excess of 20 years.
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VORS
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Very Old and Rare Sherry- wines have an average age in excess of 30 years.
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What is in a sidecar?
|
Cognac, Orange Liqueur and Lemon Juice.
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How are port vineyards graded?
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A-F - schist being the best, granite being the worst.
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Most important varietals for port are?
|
Touriga Nacional, Tinta Barroca, Tinta Cao, Tinta Roriz.
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Aguadente
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Grape spirit used in port.
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Youngest and cheapest of red ports.
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Ruby Port
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Ports from a single year, matured for 4-6 years
|
Late-bottled vintage (LBV)
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Port that is matured in cask for 2 years and then aged in bottle for up to 40 years.
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Vintage port
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What port must be decanted before service?
|
Vintage Port
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What are the recent vintage port years?
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1966, 1967, 1970, 1975, 1977, 1980, 1982, 1983, 1985, 1991, 1992, 1994, 1997, 2000, 2003.
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Blend of good quality ruby ports of more than one year.
|
Vintage Character Port
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What is commercial tawny port?
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Blend of white port and ruby port to produce a tawny color.
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Blending ports from several years and matured for 7-40 years.
|
Tawny Port
|
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|
Tawny ports made from a single vintage and matured for at least 7 years.
|
Colheita Ports
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|
|
Poios
|
Small pots that grow Madeira vines.
|
|
|
What grape accounts for 90% of Madeira?
|
Tinta Negra Mole
|
|
|
What are the four styles of Madeira?
|
dry, medium dry, medium rich and rich
|
|
|
Driest style of Madeira, amber color, apertif.
|
Sercial
|
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|
Darker, medium-dry Madeira, apertif.
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Verdelho
|
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|
Medium sweet Madeira, after dinner drink.
|
Boal or Bual
|
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|
Madeira made from Malvasia grapes, sweet, after dinner drink.
|
Malmsey
|
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|
DOC white fortified wine produced in Sicily
|
Marsala
|
|
|
Made from dry white wine with extracts of herbs, spices and fortified brandy.
|
Vermouth
|
|
|
Dry Vermouth is called ___.
|
French
|
|
|
Sweet Vermouth is called ___.
|
Italian
|
|
|
Aromatized wine based on DOCG Barolo
|
Barolo Chianto
|
|
|
What is the pot still process?
|
A fermented liquor is put into a closed vessel and boiled. Alcohol boils and will vaporize before water. Vapors are passed along a closed pipe through cold water tank to cool, they condense into a liquid, which is the spirit. Slower than continuous method and produces more complex flavors.
|
|
|
What is the continuous still process?
|
Comprises two tall columns. One column in the analyzer where fermented liquor is vaporized and other is rectifier where vapors are condensed. Wash is heated in analyzer.
|
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|
White spirit produced by distilling a wash made made of fermented grain, malted barley, maize or rye. Flavored with botanticals.
|
Gin
|
|
|
Standard gin for gin-based cocktails.
|
London Dry Gin
|
|
|
Aromatic dry gin
|
Plymouth Gin
|
|
|
Gin with a little bit of sugar
|
Sloe Gin
|
|
|
Continuous still producing colorless neutral spirit. Refiltered through charcoal. Made from rye, molasses, grain.
|
Vodka
|
|
|
Distilled fermented wort from unmalted barley, malted barley, maize, or rye and water.
|
Whiskey
|
|
|
Four types of scotch whiskey.
|
Single malt, vatted malt, blended and single grain.
|
|
|
Whiskey made from malted barley and double distilled in a pot still.
|
Single malt
|
|
|
Whiskey made from blend of malts from one or more distilleries.
|
Vatted Whiskey
|
|
|
Whiskey blend of malt or grains.
|
Blended whiskey
|
|
|
Whiskey from one distillery and made from unmalted barley, wheat or corn.
|
Single grain whiskey
|
|
|
Whiskey distilled mainly from wash containing a min. 51% rye, continuous still.
|
American rye whiskey
|
|
|
American whiskey made from maize, rye and malted barley.
|
Bourbon
|
|
|
What soils are the best for cognac?
|
Chalky
|
|
|
90% of cognac must come from these 3 varietals.
|
St. Emilion (Ugni Blanc), Folle Blanche, and Colombard.
|
|
|
Name of Cognac districts in order of merit.
|
Grande Champagne
Petite Champagne Borderies Fins Bois Bons Bois Bois Ordinaires |
|
|
Does cognac improve with age in bottle?
|
No
|
|
|
Bonne Chauffe
|
Middle portion of distillation cognac
|
|
|
Tete
|
Earliest portion of distillation cognac
|
|
|
What are the finest cognacs?
|
Grande Champagne and Grande Fine Champagne
|
|
|
Cognac blend must be a min. age of 2 years in oak
|
Three Star and VS Cognacs
|
|
|
Very Special Old Pale cognac- min. 4.5 years in wood
|
VSOP, VO and Reserve Cognac
|
|
|
Cognac with 6.5 years in wood
|
XO, Cordon Bleu, Centeur, Antique Cognacs
|
|
|
Three regions of Armagnac.
|
Haut-Armagnac, Bas-Armagnac (the best) and Tenareze
|
|
|
Main varietals for Armagnac.
|
Ugni Blanc, Folle Blanche, and Colombard.
|
|
|
Italian Marc
|
Grappa
|
|
|
Fermented apple juice. Dry. Continuous Still.
|
Calvados
|
|
|
Blend 2/3s apple juice, 1/3 Calvados
|
Pommeau
|
|
|
Distillation of fermented raspberries and is colorless.
|
Framboise
|
|
|
Distillation of fermented cherries and is colorless.
|
Kirsch
|
|
|
Distillation of fermented Mirabelles (small yellow plums) and is colorless.
|
Mirabelle
|
|
|
Distillation of fermented pears and is colorless.
|
Poire William
|
|
|
Distillations of fermented plums and is colorless.
|
Slivovitz
|
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|
Distillation of fermented red plums and produced in Alsace.
|
Quetsch
|
|
|
Spirits infused with strongly flavored plants, roots or bark.
|
Bitters
|
|
|
Distillation of fermented grain.
|
Schnapps
|
|
|
Produced in Mexico from over 10 varieties of agave.
|
Mescal
|
|
|
Produced from agave tequilana
|
Tequila
|
|
|
What are the four classifications of tequila?
|
Blanco, Joven Abocado, Reposado, and Anejo
|
|
|
Kura
|
Japanese brewery
|
|
|
Pure rice sake made solely from rice, water, and koji. Rice is polished down to 70% of original size.
|
Junmai-shu
|
|
|
Sake with a small amount of brewer's alcohol added.
|
Honjozo-shu Sake
|
|
|
Sake rice grounded down to 60%. Can be made junmai (no alcohol added) or honjozo.
|
Ginjo Sake
|
|
|
Sake- rice grounded down to 35-50% grain. Highest quality sake. May be junmai (no alcohol) or honjozo.
|
Daiginjo-shu Sake
|
|
|
Unpasteurized sake
|
Namazake
|
|
|
Sweetened flavored spirits.
|
Liqueurs
|
|
|
Brown colored Italian liqueur made from apricot kernels and spices.
|
Amaretto
|
|
|
A high-quality French liqueur made from secret recipe of 130 herbs, roots and spices.
|
Chartreuse
|
|
|
Distilled from sweet and bitter orange peels and blended with spirit sugar and water.
|
Cointreau
|
|
|
French liqueur made from bitter orange peels, spices and vanilla with a cognac base.
|
Grand Marnier
|
|
|
Mexican brown liqueur made from rum and coffee
|
Kahula
|
|
|
Blend of Irish cream and Irish whiskey
|
Baileys Original Cream Liqueur
|
|
|
What beer has fermentation from the bottom?
|
Lager
|
|
|
What beer has fermentation from the top?
|
Ales
|
|
|
What temperature should light-bodied young reds be served at?
|
55 degrees
|
|
|
What temperature should full-bodied red wines be served at?
|
59-64 degrees.
|
|
|
What temperature should light white wine be served at?
|
45-50 degrees.
|
|
|
What temperature should heavier white wine be served at?
|
50-55 degrees.
|
|
|
What temperature should sauternes and muscat-de-baumes-de-venise be served at?
|
43-47 degrees.
|
|
|
What temperature should sparkling wines be served at?
|
45-50 degrees.
|
|
|
What temperature should dry sherries or Madeiras be served at?
|
43-47 degrees.
|
|
|
What temperature should sweet sherries or port be served at?
|
64-68 degrees.
|
|
|
Mineral water should be served at what temperature?
|
43-47 degrees.
|
|
|
Draught and bottled lagers should be served at?
|
48-52 degrees.
|
|
|
1855 Classification of Medoc- 5 Premier Crus
|
Chateau Lafite, Chateau Margaux, Chateau Latour, Chateau Haut-Brion, Chateau Mouton-Rothschild
|
|
|
What commune/AOC is Chateau Lafite in?
|
Pauillac
|
|
|
What AOC is Chateau Margaux in?
|
Margaux
|
|
|
What AOC is Chateau Latour in?
|
Pauillac
|
|
|
What AOC is Chateau Haut-Brion in?
|
Pessac-Leognan
|
|
|
What AOC is Chateau Mouton-Rothschild in?
|
Pauillac
|
|
|
The Hawthorn strainer is used:
|
in conjuction with a standard cocktail shaker.
|
|
|
Nitrogen and carbon dioxide may be fed into casks of traditional cask-conditioned beer to:
|
prevent spoiling bacteria contacting the beer.
|
|
|
Coasters are used to:
|
place wine bottles on the table.
|
|
|
Muddlers are used to:
|
stir drinks.
|
|
|
A shive is correctly described as the:
|
round piece of hard wood or plastic used as a bung in the top of a cask.
|
|
|
Detergents should not be mixed together because:
|
they may give off poisonous fumes.
|
|
|
The correct way of removing a smear on a glass while polishing it for the table is to:
|
hold it over steaming hot water, then polish it with a dry cloth.
|
|
|
Glasses are frosted by:
|
dipping the rim in egg white and sugar.
|
|
|
The most suitable temperature for a beer cellar to be kept at is:
|
45 degrees.
|
|
|
What is a ullage:
|
any out-of-condition wine which has to be returned to the supplier.
|
|
|
A bursting disc is found on:
|
gas cylinders.
|
|
|
A kilderkin of beer will contain:
|
18 gallons
|
|
|
What is the main use of a wine cradle?
|
to carry a bottle of wine containing sediment to the point for decanting.
|
|
|
In a public house selling on average 70 pinots of beer line per day, the beer pipes should be cleaned at least:
|
once a week.
|
|
|
The main reason for grafting vines is to:
|
counteract phylloxera.
|
|
|
Leaf roll virus is spread by:
|
mealy bugs.
|
|
|
What grape varietal is important to the production of Hermitage?
|
Syrah
|
|
|
Liqueur obtained from fermenting the skins and pips left after pressing grapes is called:
|
marc brandy
|
|
|
Alcohol found in wine:
|
enthanol
|
|
|
Wine made from pressings of red grape skins after they have been removed from the fermenting must is called:
|
vine de passe
|
|
|
At what percentage will the wild yeasts be killed?
|
4%
|
|
|
What is the process for stirring up the lees?
|
Batonnage
|
|
|
Biodynamic viticulture was introduced by:
|
Rudolf Steiner
|
|
|
Cuvasion refers to:
|
maceration of grape skins in the fermenting juice during red wine production.
|
|
|
What Bordeau AC is considered to be the best?
|
Pauillac
|
|
|
Dry Italian wine can be indicated by the term:
|
secco.
|
|
|
Pelure d'oignon is a term used to describe what?
|
rosé wine.
|
|
|
Bitterness in wine is tasted:
|
at the back of the tongue.
|
|
|
Selection de grains nobles
|
Sweet wine from Alsace.
|
|
|
St. Julien is a:
|
commune of the Medoc.
|
|
|
Fargues is a commune of:
|
Sauternes
|
|
|
Pinot Noir is the classic grape used in the production of:
|
Nuits-St. George
|
|
|
Bouzeron is a wine-producing commune in:
|
Cote Chalonnais
|
|
|
Which of the following is a Grand Cru of Burgandy?
|
Clos de Vougeot
|
|
|
Solutre is a commune in?
|
Maconnais
|
|
|
Sancerre is produced in the?
|
Central vineyards
|
|
|
In which district of the Loire would be find Quarts de Chaume?
|
Coteaux du Layon
|
|
|
Vermentino di Gallura DOCG is produced in?
|
Sardinia
|
|
|
Main grape of Orvieto?
|
Trebbiano
|
|
|
Majority of Cava DO is in what region?
|
Penedes
|
|
|
Soutomaior is a subregion of?
|
Rias Baixas
|
|
|
Commandarie is produced where?
|
South Africa
|
|
|
The Hunter Zone is situated in?
|
South Austraila
|
|
|
Marlborough is a where?
|
South Island, New Zealand
|
|
|
The Livermore Valley is a sub-appellation of:
|
San Francisco Bay
|
|
|
Elgin is a wine district in?
|
South Africa
|
|
|
Dom Perignon was a cellar master at an abbey in?
|
Hautvillers
|
|
|
German word for slightly-sparkling:
|
spritzig
|
|
|
Part of distillate cognac is finally produced:
|
brouillis
|
|
|
Angostura bitters is produced in:
|
Trinidad
|
|
|
Apollinaris water is produced in?
|
German
|
|
|
What mineral water is produced in France?
|
Vittel
|
|
|
Quinine is one ingredient of?
|
Bitter lemon
|
|
|
Americano
|
1 measure Campari
1 measure Sweet Vermouth Soda Water |
|
|
1 measure Campari
1 measure Sweet Vermouth Soda Water What drink is this? |
Americano
|
|
|
Black Velvet
|
Equal parts champagne and Guinness are built into a beer or highball glass.
|
|
|
Equal parts champagne and Guinness are built into a beer or highball glass. What drink is it?
|
Black Velvet
|
|
|
Bloody Mary
|
1 measure vodka
1 baby-sized tomato juice 2-3 dashes worcestershire 1 dash lemon juice |
|
|
Bellini
|
1/3 peach juice
2/3 champagne |
|
|
1/3 peach juice
2/3 champagne What drink is this? |
Bellini
|
|
|
Buck's Fizz
|
2/3 champagne
1/3 orange juice |
|
|
Mimosa
|
2/3 champagne
1/3 orange juice dash of orange curacao |
|
|
Kir Royale
|
2 dashes or Creme de Cassis in a champagne glass, topped up with champagne.
|
|
|
2 dashes or Creme de Cassis in a champagne glass, topped up with champagne. What drink is it?
|
Kir Royale
|
|
|
Champagne Cocktail
|
1 glass of dry champagne
1 teaspoon cognac 1 cube of sugar Angostura bitters |
|
|
Brandy Alexander
|
1/3 brandy
1/3 brown creme de cacao 1/3 cream |
|
|
Cosmopolitan
|
1 measure of vodka
1 measure of cranberry juice 1/2 measure of cointreau/triple sec juice of a half a fresh lime |
|
|
Cuba Libre
|
1 measure of white rum
juice of half a fresh lime cola |
|
|
Daiquiri
|
1/4 white rum
1/4 fresh lime juice 3 dashes Gomme syrup |
|
|
Grasshopper
|
1/3 creme de menthe
1/3 creme de cacao 1/3 cream |
|
|
Harvey Wallbanger
|
1 large measure vodka
1 baby-size orange juice 1/2 galliano |
|
|
Highballs
|
Long drinks comprising a spirit and an effervescent mixer, and sometimes a third ingredient. Served in a Highball glass.
|
|
|
Horse's Neck
|
1 measure brandy
ginger ale peel of one lemon |
|
|
Rye Highball
|
1 measure rye whiskey
ginger ale or soda water |
|
|
John/Tom Collins
|
1 measure of London dry gin
juice of 1 medium-sized lemon 1 teaspoon Gomme syrup soda water |
|
|
Kir
|
Kir is a mixture of 1/2 oz of creme de cassis topped up with dry white wine and served in a wine glass.
|
|
|
Long Island Iced Tea
|
1 part vodka
1 part tequila 1 part white rum 1 part gin 1 part cointreau/orange liqueur 1 part lemon juice cola |
|
|
Mai Tai
|
1 measure white rum
1 measure golden rum 1/2 measure curacao 1/4 measure orgeat juice of a lime |
|
|
Sweet Manhattan
|
1 1/2 measure rye whiskey
3/4 measure sweet vermouth 1 dash Angostura bitters |
|
|
Medium or Perfect Manhattan
|
1 1/2 measures rye whiskey
1/2 measure sweet vermouth 1/2 measure dry vermouth |
|
|
Dry Manhattan
|
2 measures rye whiskey
1/2 dry vermouth |
|
|
Sweet Martini
|
2 measures gin
1 measure sweet vermouth |
|
|
Medium or Perfect Martini
|
2 measures gin
1/2 measure sweet vermouth 1/2 measure dry vermouth |
|
|
Dry Martini
|
2 measures gin
1/2 measure dry vermouth |
|
|
Negroni
|
1/3 gin
1/3 sweet vermouth 1/3 campari soda water is optional |
|
|
Old-Fashioned
|
1 large measure rye whiskey
Angostura bitters Cube of sugar Little water |
|
|
Pimm's No. 1
|
Gin with lemonade
|
|
|
Pimm's No. 6
|
Vodka with lemonade
|
|
|
Pink Gin
|
2 oz Plymouth gin
1/2 measure Grenadine 1 egg white |
|
|
Pina Colada
|
1 large measure white rum
1/2 baby-size pineapple juice 1 measure coconut cream or slightly less Malibu |
|
|
Rusty Nail
|
2 parts scotch whiskey
1 part drambuie |
|
|
Sidecar
|
2 parts brandy
1 part cointreau 1 part fresh lemon juice |
|
|
Whiskey Sour
|
2 oz scotch whiskey
Juice of 1/2 lemon 1/2 oz Gomme syrup 1/2 egg white |
|
|
Tequila Sunrise
|
2 oz Tequila
1 baby-sized orange juice |
|
|
White Lady
|
2 parts London dry gin
1 part Conitreau 1 part fresh lemon juice |
