Mainly Germany - ST Questions 02.01.21

Question 1

What is the maximum residual sugar permitted for trocken wines in Germany?

Answer 1

4 g/l, or up to 9 g/l if total acidity is not more than 2 g/l less than residual sugar.

Question 2

What is the maximum residual sugar permitted for halbtrocken?

Answer 2

18 g/l

Question 3

State the parentage of the following crossings:

Muller Thurgau 
Scheurebe 
Bacchus 
Kerner
Dornfelder 
Traminer

Answer 3

Muller Thurgau – Riesling x Madeleine Royal
Scheurebe – Riesling x Bukettrebe
Bacchus – (Riesling x Sylvaner) x Muller Thurgau
Kerner – Schiava Grossa x Riesling
Dornfelder – Helfensteiner x Heroldrebe
Traminer – Sylvaner x Oesterreichisch Weiss

Question 4

A sweet Grauburgunder would be known as what in Baden?

Answer 4

Rulander

Question 5

What is the name of the VDP’s seal of approval for Sekt?

Answer 5

VDP.Sektsiegel

Question 6

What are the minimum periods of aging on the lees for VDP.Sekt NV, VDP.Sekt Vintage and VDP.Sekt.Prestige?

Answer 6

15 months, 24 months and 36 months

Question 7

What are maximum yields for Ortswein, Erste Lage and Grosse Lage wines respectively?

Answer 7

75 hl/ha, 60 hl/ha, 50 hl/ha

Question 8

List the Bereichen of Franken.

Answer 8

Maindreieck, Mainviereck, Steigerwald

Question 9

Which Franken Bereich produces three quarters of its wine?

Answer 9

Maindreieck

Question 10

What is the name of the black gypsum soils commonly found in Steigerwald Bereich?

Answer 10

Keuper

Question 11

Who make the following Alleinbesitzen?

Hattenheimer Pfaffenberg
Graacher Josephshofer
Oberhause Brucke
Ruppertsberger Gaisbohl

Answer 11

Hattenheimer Pfaffenberg – Schloss Schonborn
Graacher Josephshofer – Reichsgraff von Kessellstatt
Oberhause Brucke – Herman Donnhoff
Ruppertsberger Gaisbohl – Burklin Wolf

Question 12

Which Gemeinde is sandwiched between Winkel and Hattenheim?

Answer 12

Oestrich

Question 13

Which Ortsteil sits just above Winkel and Oestrich?

Answer 13

Schloss Vollrads

Question 14

From which Pradikat can Goldkapsel and Lange Goldkapsel respectively be used on bottles in the Mosel and Rheingau?

Answer 14

Kabinett, Auslese

Question 15

Growers East of and excluded from the Doktor vineyard during Fleurbereinigung can use which labelling term on their wines?

Answer 15

Alte Badstube am Doktorberg

Question 16

Who currently owns the alleinbesitz Schloss Reicharthausen and to which producer did it belong until the mid-19th century? In which Gemeinde is it located?

Answer 16

Currently Balthasar Ress, Formerly Kloster Eberbach, Located in Hattenheim

Question 17

In which Gemeinde would you find the Apotheke einzellage?

Answer 17

Trittenheim

Question 18

What is the minimum alcohol for wines labelled Classic?

Answer 18

12% (11.5% in the Mosel)

Question 19

Name two common soil types of the Maingau sector of the Rheingau?

Answer 19

loess-covered loams and marls

Question 20

Which Gemeinde is sandwiched between Burrweiler and Birkweiler? In which Anbaugebiete are these Gemeinden situated?

Answer 20

Siebeldingen, Pfalz

Question 21

Which Bereichen in the Mosel have limestone soils as opposed to slate and sandstone?

Answer 21

Obermosel, Moseltor

Question 22

Liebfraumilch must contain at least 70% combined of which grape varieties?

Answer 22

Riesling, Müller-Thurgau, Silvaner, and Kerner.

Question 23

Name two major villages for each Bereich of the Rheinhessen.

Answer 23

Nierstein: Any two of Bodenheim, Nackenheim, Nierstein, Oppenheim, Dienheim

Bingen: Any two of Siefersheim, Bingen, Appenheim

Wonnegau: Any two of Westhofen, Flörsheim-Dalsheim, Dittelsheim, Monsheim, Worms

Question 24

List the Bereichen of Saale-Unstrut.

Answer 24

Schloss Neuenburg, Thüringen, Mansfelder Seen

Question 25

What is a Rotling?

Answer 25

A Rosé wine that is produced from a mixture of red and white varieties. Must have pale red or clear red color.

Question 26

Name a German vineyard that supplies grapes for Cremant d’Alsace. List its three distinct sites.

Answer 26

Schweigener Sonnenberg.

Kammerberg, Sankt Paul and Radling

Question 27

Which Gemeinde separates the middle and lower Nahe and is sometimes considered as a separate sub-region?

Answer 27

Bad Kreuznach

Question 28

What is Schotter?

Answer 28

German word for gravel

Question 29

With which Anbaugebiete is Fruhburgunder most commonly associated?

Answer 29

Ahr

Question 30

Who makes the following wines?

Sekt Pi No
G Max
Felsenturmchen Riesling
Maximin Grunhauser

Answer 30

Sekt Pi No – Okonomierat Rebholz
G Max – Keller
Felsenturmchen Riesling – Herman Donnhoff
Maximin Grunhauser – Carl von Schubert

Question 31

Who makes the Champagne cuvee Gastronome, in which village are they based and from which grape is it exclusively made?

Answer 31

Pierre Gimonnet, Cuis, Chardonnay

Question 32

What is the maximum press yield for Cava in Litres per Kilo?

Answer 32

100 Litres from 150 KG of grapes

Question 33

In which appellation would you find Montbellet, Uchizy and Vinzelles?

Answer 33

Macon (geographical designations)

Question 34

Which two Italian producers partnered to make the wine called 50/50?

Answer 34

Avignonesi and Capanelle

Question 35

What are the subs of Beira Interior DOP?

Answer 35

Castelo Rodrigo, Pinhel, Cova de Beira

Question 36

What are the GIs of the South Coast zone of New South Wales?

Answer 36

Shoalhaven Coast, Southern Highlands

Question 37

Who makes the Entity Shiraz and Plexus GSM?

Answer 37

John Duval

Question 38

Under which category of Sherry do Pale Cream, Medium and Cream sherries fall?

Answer 38

Vino Generoso de Licor

Question 39

List the styles of Malaga Dulce Vino de Licor and describe each.

Answer 39

Vino Maestro - fresh grapes fortified before fermentation starts (min 100 g/l rs – 15-16% alc)

Vino Dulce Naturale - fortified when fermentation reaches 4-7%. (212 g/l min must weight – 15-22%)

Vino Tierno - sunned ‘Soleo’ grapes fortified during fermentation (350 g/l min must weight after Soleo process)

Question 40

What are Arrope and Pantomima?

Answer 40

Arrope: Concentrated grape must heated and reduced to one-third of its original volume.

Pantomima: Concentrated grape must heated and reduced to 50% of its original volume.