Mega Deck - GPT Generated Flashcards

Question 1

Q

Explain how the Vosges Mountains affect temperature in Alsace.
(Alsace - Factors affecting climate. Importance of the Vosges.)

Answer

A

They help maintain warmer temperatures by blocking cold winds.

Question 2

Q

What is a Grand Cru vineyard?
(Alsace - Sub districts.)

Answer

A

A classification for high-quality vineyards
Found mainly in Haut-Rhin

Question 3

Q

Explain how soil variety affects wine production in Alsace.
(Alsace - Location of best vineyards & variety of soils.)

Answer

A

• Different soils impart unique flavors
• Influence grape variety suitability

Question 4

Q

Explain the role of Pinot Blanc in Alsace.
(Alsace - Grape varietals.)

Answer

A

Versatile, used in sparkling wines
Offers crisp acidity
Often blended in Crémant d’Alsace

Question 5

Q

Explain Lieu-dit.
(Alsace - Appellations of Alsace: Alsace Grand Cru, Crémant, Communale, Lieu dit)

Answer

A

Small, specific vineyard site
Often has unique characteristics
May not be a standalone appellation

Question 6

Q

Why are SGN wines often more expensive?
(Alsace - Styles of wine VT & SGN)

Answer

A

Labor-intensive production
Lower yields due to noble rot
High concentration of flavors

Question 7

Q

What is ‘Gentil’ in Alsace wine labeling?
(Alsace - Labelling terms.)

Answer

A

Indicates a blend with at least 50% ‘noble’ grape varieties
Certified for quality standards

Question 8

Q

How many Grand Cru sites are in Alsace?
(Alsace - Identify Grand Cru varietals and sites.)

Question 9

Q

What are the factors affecting the climate in Alsace?
(Alsace - Factors affecting climate. Importance of the Vosges.)

Answer

A

Location near the Vosges Mountains
Proximity to the Rhine River
Continental climate influence

Question 10

Q

Explain how the Vosges Mountains affect Alsace’s climate.
(Alsace - Factors affecting climate. Importance of the Vosges.)

Answer

A

They provide a rain shadow effect
Reduce precipitation from westerly winds
Lead to drier and sunnier conditions

Question 11

Q

What is the importance of the Vosges Mountains to Alsace?
(Alsace - Factors affecting climate. Importance of the Vosges.)

Answer

A

Create a unique microclimate for viticulture
Protect vineyards from harsh weather
Contribute to diverse wine styles

Question 12

Q

What is Alsace?
(Alsace - Sub districts.)

Answer

A

A wine-producing region in France.

Question 13

Q

What are sub districts in Alsace?
(Alsace - Sub districts.)

Answer

A

Smaller, distinct wine-producing areas within Alsace.

Question 14

Q

Name a sub district in Alsace.
(Alsace - Sub districts.)

Answer

A

Bas-Rhin or Haut-Rhin.

Question 15

Q

Explain the significance of sub districts in Alsace.
(Alsace - Sub districts.)

Answer

A

They define unique terroirs and wine characteristics.

Question 16

Q

What is Bas-Rhin known for?
(Alsace - Sub districts.)

Answer

A

Producing lighter, more aromatic wines.

Question 17

Q

What is Haut-Rhin known for?
(Alsace - Sub districts.)

Answer

A

Producing richer, fuller-bodied wines.

Question 18

Q

Explain how sub districts affect wine labeling in Alsace.
(Alsace - Sub districts.)

Answer

A

Labels may indicate the specific sub district of origin.

Question 19

Q

What role do sub districts play in Alsace wine classification?
(Alsace - Sub districts.)

Answer

A

They help classify wines by their distinct regional characteristics.

Question 20

Q

Where are the best vineyards located in Alsace?
(Alsace - Location of best vineyards & variety of soils.)

Answer

A

On the east-facing slopes of the Vosges Mountains
Near the Rhine River

Question 21

Q

Explain why the best vineyards in Alsace are located on the east-facing slopes of the Vosges Mountains.
(Alsace - Location of best vineyards & variety of soils.)

Answer

A

Protection from the rain and wind
Optimal sunlight exposure
Favorable microclimate

Question 22

Q

What types of soils are found in Alsace?
(Alsace - Location of best vineyards & variety of soils.)

Answer

A

Granite
Limestone
Sandstone
Clay
Schist

Question 23

Q

Explain the impact of soil diversity on Alsace vineyards.
(Alsace - Location of best vineyards & variety of soils.)

Answer

A

Influences grape variety suitability
Affects wine flavor and character
Provides a range of terroir expressions

Question 24

Q

What is the most widely planted grape varietal in Alsace?
(Alsace - Grape varietals.)

Question 25

Q

Explain the characteristics of Alsace Riesling.
(Alsace - Grape varietals.)

Answer

A

Dry
High acidity
Aromatic with notes of citrus and stone fruits

Question 26

Q

What grape varietal is known for its spicy and floral notes in Alsace?
(Alsace - Grape varietals.)

Answer

A

Gewurztraminer

Question 27

Q

Explain the characteristics of Alsace Gewurztraminer.
(Alsace - Grape varietals.)

Answer

A

Aromatic
Spicy and floral
Lychee and rose notes

Question 28

Q

What is a notable white grape varietal grown in Alsace besides Riesling and Gewurztraminer?
(Alsace - Grape varietals.)

Answer

A

Pinot Gris

Question 29

Q

Explain the characteristics of Alsace Pinot Gris.
(Alsace - Grape varietals.)

Answer

A

Full-bodied
Rich and spicy
Notes of honey and smoke

Question 30

Q

Which grape varietal is often used for sparkling wine production in Alsace?
(Alsace - Grape varietals.)

Answer

A

Pinot Blanc

Question 31

Q

Explain the characteristics of Alsace Pinot Blanc.
(Alsace - Grape varietals.)

Answer

A

Light and fresh
Delicate fruit flavors
Notes of apple and almond

Question 32

Q

What red grape varietal is primarily grown in Alsace?
(Alsace - Grape varietals.)

Answer

A

Pinot Noir

Question 33

Q

Explain the characteristics of Alsace Pinot Noir.
(Alsace - Grape varietals.)

Answer

A

Light-bodied
Red fruit flavors
Notes of cherry and raspberry

Question 34

Q

What is an Alsace Grand Cru?
(Alsace - Appellations of Alsace: Alsace Grand Cru, Crémant, Communale, Lieu dit)

Answer

A

A prestigious wine designation for superior vineyards in Alsace.

Question 35

Q

Explain the significance of Alsace Grand Cru.
(Alsace - Appellations of Alsace: Alsace Grand Cru, Crémant, Communale, Lieu dit)

Answer

A

Recognizes specific vineyard sites.
Indicates high quality and unique terroir.

Question 36

Q

What is Crémant d’Alsace?
(Alsace - Appellations of Alsace: Alsace Grand Cru, Crémant, Communale, Lieu dit)

Answer

A

A sparkling wine produced in the Alsace region using traditional methods.

Question 37

Q

Explain how Crémant d’Alsace is made.
(Alsace - Appellations of Alsace: Alsace Grand Cru, Crémant, Communale, Lieu dit)

Answer

A

Produced using traditional method.
Undergoes secondary fermentation in the bottle.

Question 38

Q

What are Communale appellations in Alsace?
(Alsace - Appellations of Alsace: Alsace Grand Cru, Crémant, Communale, Lieu dit)

Answer

A

Village-level designations highlighting wines from specific towns or villages.

Question 39

Q

Explain the role of Communale appellations in Alsace.
(Alsace - Appellations of Alsace: Alsace Grand Cru, Crémant, Communale, Lieu dit)

Answer

A

Identifies wines from specific localities.
Emphasizes village characteristics and traditions.

Question 40

Q

What is a Lieu-dit in Alsace?
(Alsace - Appellations of Alsace: Alsace Grand Cru, Crémant, Communale, Lieu dit)

Answer

A

A named vineyard site smaller than a Grand Cru, often of notable quality.

Question 41

Q

Explain the importance of Lieu-dit in Alsace wine.
(Alsace - Appellations of Alsace: Alsace Grand Cru, Crémant, Communale, Lieu dit)

Answer

A

Highlights specific vineyard origins.
Offers distinct characteristics and quality potential.

Question 42

Q

What does VT stand for in Alsace wine?
(Alsace - Styles of wine VT & SGN)

Answer

A

Vendange Tardive

Question 43

Q

What does SGN stand for in Alsace wine?
(Alsace - Styles of wine VT & SGN)

Answer

A

Sélection de Grains Nobles

Question 44

Q

Explain the characteristics of Vendange Tardive wines.
(Alsace - Styles of wine VT & SGN)

Answer

A

Late-harvest wines
Often rich and sweet
Can have botrytis influence
Made from certain grape varieties

Question 45

Q

Explain the characteristics of Sélection de Grains Nobles wines.
(Alsace - Styles of wine VT & SGN)

Answer

A

Made from individually selected grapes
Usually affected by noble rot
Very sweet and concentrated
Made from certain grape varieties

Question 46

Q

What grape varieties are typically used for VT wines?
(Alsace - Styles of wine VT & SGN)

Answer

A

Gewürztraminer
Riesling
Pinot Gris
Muscat

Question 47

Q

What grape varieties are typically used for SGN wines?
(Alsace - Styles of wine VT & SGN)

Answer

A

Gewürztraminer
Riesling
Pinot Gris
Muscat

Question 48

Q

How is noble rot important in SGN wines?
(Alsace - Styles of wine VT & SGN)

Answer

A

Contributes to sweetness and complexity
Concentrates sugars and flavors

Question 49

Q

What is the main difference between VT and SGN wines?
(Alsace - Styles of wine VT & SGN)

Answer

A

VT is late-harvest; may have botrytis
SGN is made from botrytized grapes

Question 50

Q

Why are VT wines often sweet?
(Alsace - Styles of wine VT & SGN)

Answer

A

High sugar concentration due to late harvest

Question 51

Q

Why are SGN wines highly concentrated?
(Alsace - Styles of wine VT & SGN)

Answer

A

Noble rot reduces water content, enhancing sugars and flavors

Question 52

Q

What is a ‘Grand Cru’ in Alsace?
(Alsace - Labelling terms.)

Answer

A

A designation for the highest quality vineyards.
Indicates exceptional terroir.

Question 53

Q

Explain the term ‘Grand Cru’ in Alsace wines.
(Alsace - Labelling terms.)

Answer

A

Refers to wines from specific, classified vineyards.
Recognized for superior quality and distinct characteristics.

Question 54

Q

What does ‘Vendange Tardive’ mean on an Alsace wine label?
(Alsace - Labelling terms.)

Answer

A

Late harvest.
Indicates a sweeter wine.

Question 55

Q

Explain the term ‘Vendange Tardive’ on an Alsace label.
(Alsace - Labelling terms.)

Answer

A

Refers to wines made from grapes harvested later than usual.
Results in higher sugar content and potential sweetness.

Question 56

Q

What is ‘Sélection de Grains Nobles’ in Alsace?
(Alsace - Labelling terms.)

Answer

A

A term for a rare and sweet wine.
Made from individually selected noble rot grapes.

Question 57

Q

Explain ‘Sélection de Grains Nobles’ on a wine label.
(Alsace - Labelling terms.)

Answer

A

Indicates a wine made from botrytized grapes, enhancing sweetness and complexity.

Question 58

Q

What does the term ‘Alsace AOC’ signify?
(Alsace - Labelling terms.)

Answer

A

Appellation d’Origine Contrôlée.
Basic regional classification for Alsace wines.

Question 59

Q

What is the significance of ‘Alsace AOC’ on a wine label?
(Alsace - Labelling terms.)

Answer

A

Ensures the wine meets regional production and quality standards.

Question 60

Q

What is a Grand Cru site in Alsace?
(Alsace - Identify Grand Cru varietals and sites.)

Answer

A

• Schlossberg
• Rangen
• Altenberg de Bergheim
• Kaefferkopf

Question 61

Q

Explain the significance of Grand Cru sites in Alsace.
(Alsace - Identify Grand Cru varietals and sites.)

Answer

A

• Highest quality vineyards
• Strict regulations
• Unique terroir

Question 62

Q

Which varietals are permitted in Alsace Grand Cru sites?
(Alsace - Identify Grand Cru varietals and sites.)

Answer

A

• Riesling
• Gewürztraminer
• Pinot Gris
• Muscat

Question 63

Q

What makes a varietal eligible for Grand Cru status in Alsace?
(Alsace - Identify Grand Cru varietals and sites.)

Answer

A

• Must be one of the four noble grapes
• Grown in specified Grand Cru sites

Question 64

Q

Explain why Riesling is significant in Alsace Grand Cru sites.
(Alsace - Identify Grand Cru varietals and sites.)

Answer

A

• High acidity
• Reflects terroir well
• Age-worthy

Answer 63

A

• Impacts flavor profile
• Unique soil and climate
• Enhances varietal expression

Answer 64

A

Maritime climate

Answer 65

A

Moderates temperatures
Increases humidity

Answer 66

A

Provide humidity
Influence temperature moderation

Answer 67

A

Warms the climate
Prevents extreme cold

Answer 68

A

Protects from strong winds
Reduces risk of frost

Answer 69

A

Provides long growing season
Allows for diverse grape varieties

Answer 70

A

High rainfall supports vine growth
Risk of mildew and rot

Answer 71

A

18-25°C (64-77°F)

Answer 72

A

Gravel soils drain well, retain heat
Clay soils retain moisture, cool temperatures

Answer 73

A

Good drainage
Reflects sunlight
Retains heat

Answer 74

A

Retains water
Cool and dense
Suited for Merlot

Answer 75

A

Limestone

Answer 76

A

Good drainage
Provides calcium
Affects pH balance

Answer 77

A

Increases drainage
Found mixed with gravel

Answer 78

A

Influences grape variety
Affects wine style
Enhances complexity

Answer 79

A

Cabernet Sauvignon
Merlot
Cabernet Franc
Petit Verdot
Malbec
Carménère

Answer 80

A

To balance flavors
Enhance complexity
Improve structure
Increase aging potential

Answer 81

A

Aged in oak barrels
Usually 12-24 months
Bottle aging follows

Answer 82

A

Adds flavor complexity
Provides micro-oxygenation
Softens tannins

Answer 83

A

Sauvignon Blanc
Sémillon
Muscadelle

Answer 84

A

Soil composition affects grape characteristics
Climate influences ripening
Topography impacts sunlight exposure

Answer 85

A

Conversion of malic acid to lactic acid
Softens acidity
Adds complexity

Answer 86

A

Moderate maritime climate
Influences grape ripeness
Impacts vintage variation

Answer 87

A

A fungus that causes ‘noble rot’ in grapes.

Answer 88

A

Concentrates sugars and flavors by dehydrating grapes.

Answer 89

A

Sweetness and complex flavors.

Answer 90

A

Sauternes.

Answer 91

A

Humid mornings and sunny afternoons promote fungus growth.

Answer 92

A

Sémillon, Sauvignon Blanc, Muscadelle.

Answer 93

A

Hand-picking in multiple passes to select affected grapes.

Answer 94

A

The beneficial form of Botrytis cinerea that enhances wine.

Answer 95

A

Fermentation in small oak barrels, typically 225 liters.

Answer 96

A

Enhances wine complexity
Adds oak flavors and aromas
Allows gentle oxidation

Answer 97

A

Ageing wine in small oak barrels after fermentation.

Answer 98

A

Softens tannins
Integrates flavors
Contributes to wine’s texture

Answer 99

A

225 liters

Answer 100

A

Helps develop complex flavors
Stabilizes the wine

Answer 101

A

Adds oak-derived aromas like vanilla and toast

Answer 102

A

French oak
American oak

Answer 103

A

Renowned for producing high-quality wines
One of the major wine-producing regions in France

Answer 104

A

Médoc
Graves
Entre-Deux-Mers
Libournais
Blaye and Bourg

Answer 105

A

Left Bank of the Gironde estuary, north of Bordeaux city

Answer 106

A

Located south of Bordeaux city
Left Bank of the Garonne River

Answer 107

A

Located between the Garonne and Dordogne Rivers
Known for white wine production

Answer 108

A

Right Bank of the Dordogne River

Answer 109

A

Located on the Right Bank of the Gironde estuary
Known for red and white wines

Answer 110

A

A ranking system for Bordeaux wines, primarily from the Médoc region.

Answer 111

A

Created for the 1855 Exposition Universelle in Paris.
To showcase France’s best wines.

Answer 112

A

Médoc region, with one wine from Graves.

Answer 113

A

Premier Cru (First Growth)
Deuxième Cru (Second Growth)
Troisième Cru (Third Growth)
Quatrième Cru (Fourth Growth)
Cinquième Cru (Fifth Growth)

Answer 114

A

Four wines, with a fifth added later (Mouton Rothschild in 1973).

Answer 115

A

Château Lafite Rothschild, Château Latour, Château Margaux, or Château Haut-Brion.

Answer 116

A

Promoted to First Growth status in 1973.
Due to consistent quality and reputation.

Answer 117

A

Market price of the wines at that time.

Answer 118

A

Sauternes and Barsac.

Answer 119

A

61 red wines from Médoc, 1 from Graves, and several sweet wines from Sauternes and Barsac.

Answer 120

A

A wine region in Bordeaux, France
Known for producing high-quality red wines

Answer 121

A

Château Margaux
Château Latour
Château Lafite Rothschild
Château Mouton Rothschild

Answer 122

A

In the commune of Margaux, Médoc region

Answer 123

A

In the commune of Pauillac, Médoc region

Answer 124

A

In the commune of Pauillac, Médoc region

Answer 125

A

In the commune of Pauillac, Médoc region

Answer 126

A

Produce some of the world’s most prestigious red wines
Often classified as First Growths

Answer 127

A

A ranking system for wineries and wines in the St Émilion wine region.

Answer 128

A

Approximately every 10 years.

Answer 129

A

• Premier Grand Cru Classé A
• Premier Grand Cru Classé B
• Grand Cru Classé

Answer 130

A

To recognize and rank the quality of wines and wineries in St Émilion.

Answer 131

A

It represents the highest quality tier in the St Émilion classification.

Answer 132

A

• Wine quality
• Vineyard management
• Reputation

Answer 133

A

St Émilion classification
Introduced in 1955
Revised every 10 years

Answer 134

A

Two primary categories: Premier Grand Cru Classé and Grand Cru Classé
Premier Grand Cru Classé further divided into ‘A’ and ‘B’

Answer 135

A

Top-tier classification in St Émilion
Part of Premier Grand Cru Classé ‘A’

Answer 136

A

Represents highest quality and prestige
Limited number of Châteaux hold this status

Answer 137

A

Château Ausone
Château Cheval Blanc

Answer 138

A

Château Pétrus

Answer 139

A

Château Le Pin

Answer 140

A

Château Lafleur

Answer 141

A

High-quality, sought-after wines
Iconic status in Pomerol

Answer 142

A

Produces limited quantities
Known for luxurious, high-priced wines

Answer 143

A

Unique terroir
Consistently high-quality wines

Answer 144

A

Château Le Pin

Answer 145

A

No official classification
Renowned for Merlot-dominant wines

Answer 146

A

Cabernet Sauvignon
Merlot
Cabernet Franc
Petit Verdot
Malbec
Carménère

Answer 147

A

Sauvignon Blanc
Sémillon
Muscadelle

Answer 148

A

Adds softness
Provides body
Offers ripe fruit flavors

Answer 149

A

Provides structure
Adds tannins
Offers black fruit flavors

Answer 150

A

Adds body
Provides aging potential
Offers honeyed flavors

Answer 151

A

Adds aromatic complexity
Provides elegance
Offers red fruit flavors

Answer 152

A

Used in small amounts
Adds color
Enhances tannic structure

Answer 153

A

Provides freshness
Adds acidity
Offers citrus and green fruit flavors

Answer 154

A

Adds color
Provides deep fruit flavors
Used less frequently today

Answer 155

A

Rarely used today
Adds spiciness
Offers herbal notes

Answer 156

A

Achieve complexity in flavor
Balance the wine’s characteristics
Enhance aging potential

Answer 157

A

Different grape varieties contribute unique flavors and structures.
Balances acidity, tannins, and alcohol.
Mitigates variability of vintage conditions.

Answer 158

A

Cabernet Sauvignon
Merlot
Cabernet Franc
Petit Verdot
Malbec
Carménère

Answer 159

A

Adds softness and fruitiness
Contributes body and roundness

Answer 160

A

Provides structure and tannins
Contributes to aging potential
Adds blackcurrant and herbal notes

Answer 161

A

Adds floral and spicy aromas
Provides acidity and finesse

Answer 162

A

Full-bodied reds
Medium-bodied reds
Light-bodied reds

Answer 163

A

High tannins
Rich flavors
Long aging potential

Answer 164

A

Dry whites
Sweet whites

Answer 165

A

Crisp acidity
Citrus and floral notes
Often oaked

Answer 166

A

Sweet white wines

Answer 167

A

Honeyed sweetness
Rich, complex flavors
Often botrytis-affected

Answer 168

A

Primarily Cabernet Sauvignon and Merlot
May include Cabernet Franc, Petit Verdot, Malbec

Answer 169

A

Sauvignon Blanc and Sémillon
Sometimes Muscadelle

Answer 170

A

Full-bodied red wines

Answer 171

A

Both red and white wines

Answer 172

A

Medium to full-bodied red wines

Answer 173

A

Rich, full-bodied red wines

Answer 174

A

Dry white wines

Answer 175

A

Appellation d’Origine Protégée

Answer 176

A

Highest quality level
Strict regulations on production
Specific geographic area

Answer 177

A

Indication Géographique Protégée

Answer 178

A

Mid-level quality
More flexible regulations
Larger geographic area

Answer 179

A

AOP (Appellation d’Origine Protégée)
IGP (Indication Géographique Protégée)

Answer 180

A

AOP: stricter rules, specific regions
IGP: more flexibility, broader regions

Answer 181

A

• Appellation d’Origine Contrôlée
• Regulates wine production
• Ensures quality and origin

Answer 182

A

• Means ‘growth’ or ‘vineyard’
• Indicates quality classification
• Common in Médoc and Saint-Émilion

Answer 183

A

• Indicates the main wine of an estate
• Not an official classification
• Often the top wine produced

Answer 184

A

• Refers to a wine estate
• Wine produced at a specific property
• Often includes vineyards and facilities

Answer 185

A

• High-quality classification
• Part of the 1855 Classification
• Applies mainly to Médoc and Sauternes wines

Answer 186

A

• Produced by top Bordeaux estates
• Made from younger vines or lesser plots
• More affordable than the Grand Vin

Answer 187

A

• Quality classification
• Applies to Médoc wines
• Recognizes quality outside of the 1855 Classification

Answer 188

A

• Guarantees wine origin
• Ensures adherence to production standards
• Protects regional characteristics

Answer 189

A

• Top tier of Bordeaux classification
• Only a few estates awarded
• Highest recognition for quality

Answer 190

A

• Ensures wine meets regional standards
• Controls grape types and production methods
• Part of the AOC system

Answer 191

A

Composed of producers, brokers, négociants, and importers.
Négociants play a key role in distribution.

Answer 192

A

They buy wine from producers.
They handle marketing and distribution.
Essential for reaching global markets.

Answer 193

A

A system for buying wines before they are bottled.
Allows access to wines at potentially lower prices.

Answer 194

A

Potential lower prices for sought-after wines.
Opportunity to secure wines before release.

Answer 195

A

Provides early cash flow.
Gauges market demand and sets price trends.

Answer 196

A

Producers (Châteaux)
Négociants
Brokers
Importers

Answer 197

A

A classification of wines based on quality and price, originating from the 1855 Bordeaux Classification.

Answer 198

A

Established a hierarchy of wine estates in the Médoc and Sauternes based on reputation and trading price.

Answer 199

A

The highest rank of estates in the 1855 Bordeaux Classification, known for exceptional quality.

Answer 200

A

Château Lafite Rothschild

Answer 201

A

The lowest rank within the 1855 classification, still of high quality.

Answer 202

A

Château Lynch-Bages

Answer 203

A

Château d’Yquem

Answer 204

A

The only estate classified as Premier Cru Supérieur, indicating top-tier sweet wine.

Answer 205

A

St Émilion has its own classification, separate from the 1855 system, updated periodically.

Answer 206

A

Château Ausone

Answer 207

A

Château Haut-Brion

Answer 208

A

Included in the 1855 classification, but located in Pessac Leognan, not the Médoc.

Answer 209

A

Château Margaux

Answer 210

A

Classified as a First Growth in the 1855 Bordeaux Classification
Known for producing premium quality wines

Answer 211

A

Château Ausone

Answer 212

A

Classified as a Premier Grand Cru Classé A in Saint-Émilion
Recognized for its exceptional terroir and wine quality

Answer 213

A

Château Pétrus

Answer 214

A

Known for producing some of the world’s most expensive wines
Not officially classified, but highly regarded

Answer 215

A

Château Haut-Brion

Answer 216

A

Classified as a First Growth in the 1855 Bordeaux Classification
Known for its early adoption of wine branding and marketing

Answer 217

A

Château d’Yquem

Answer 218

A

Classified as a Premier Cru Supérieur in the 1855 Classification
Renowned for its sweet dessert wines

Answer 219

A

A classification for wines from the Médoc region in Bordeaux.

Answer 220

A

Recognizes quality wines from Médoc that are not classified as Grand Cru Classé.
Provides a quality benchmark for consumers.

Answer 221

A

Médoc region in Bordeaux.

Answer 222

A

A new formal classification was introduced.
Included three levels: Cru Bourgeois, Cru Bourgeois Supérieur, and Cru Bourgeois Exceptionnel.

Answer 223

A

It was annulled in 2007 due to legal challenges.

Answer 224

A

Managed by the Alliance des Crus Bourgeois du Médoc.
Annual certification process instead of a hierarchical classification.

Answer 225

A

Ensures quality standards are met each year.
Allows producers to apply annually for the Cru Bourgeois label.

Answer 226

A

Quality of the wine.
Production methods.
Vineyard management and practices.

Answer 227

A

Oversees the certification process.
Promotes the Cru Bourgeois classification.

Answer 228

A

Red wines
Typically Merlot-dominant blends

Answer 229

A

Rich and full-bodied
Predominantly Merlot
Notes of plum and truffle

Answer 230

A

Cabernet Sauvignon

Answer 231

A

Sweet white wine
Made from Semillon, Sauvignon Blanc, and Muscadelle
Botrytis-affected grapes

Answer 232

A

Produces both red and white wines
Known for minerality

Answer 233

A

Red wines
Merlot and Cabernet Franc blends

Answer 234

A

Red wines
Fruit-forward
Easy-drinking

Answer 235

A

Cabernet Sauvignon

Answer 236

A

Sweet white wines
Similar to Sauternes

Answer 237

A

Dry white wines
Made primarily from Sauvignon Blanc

Answer 238

A

Sweet white wines made from Sémillon and Sauvignon Blanc.

Answer 239

A

Predominantly sweet white wines similar to those from Sauternes.

Answer 240

A

Sémillon, Sauvignon Blanc, and Muscadelle.

Answer 241

A

On the right bank of the Dordogne River.

Answer 242

A

Sweet white wines.

Answer 243

A

Known for its robust red wines made primarily from Merlot.

Answer 244

A

Cadillac wines are generally less expensive but similar in style.

Answer 245

A

The Garonne River.

Answer 246

A

Limestone, clay, and sand, ideal for Merlot.

Answer 247

A

Its wines have a distinct botrytis character due to the misty conditions.

Answer 248

A

Define specific wine-producing areas
Indicate quality and style

Answer 249

A

Pessac-Léognan

Answer 250

A

Reflect terroir characteristics
Influence wine classification

Answer 251

A

Saint-Émilion

Answer 252

A

Sauternes

Answer 253

A

A year known for producing high-quality Bordeaux wines
Recognized for favorable weather conditions

Answer 254

A

Ideal weather conditions
Produced rich, concentrated wines
Highly rated by critics

Answer 255

A

Warm weather led to ripe, balanced wines
Long-lived wines with good structure

Answer 256

A

Marked a turning point in modern winemaking
Noted for ripe, opulent wines

Answer 257

A

Exceptional quality across all regions
Structured wines with aging potential

Answer 258

A

Ideal growing conditions
Produced wines with richness and depth

Answer 259

A

High tannin levels
Wines with longevity and precision

Answer 260

A

Determines grape ripeness and wine quality
Affects the balance and structure of wines

Answer 261

A

Continental climate

Answer 262

A

Cold winters
Warm summers
Risk of spring frosts

Answer 263

A

Spring frosts

Answer 264

A

Damage young buds
Reduce yield

Answer 265

A

Better drainage
Frost protection

Answer 266

A

Maximizes sun exposure
Enhances ripening

Answer 267

A

Use of heaters or wind machines

Answer 268

A

Rainfall varies by season
Can affect ripening and harvest

Answer 269

A

Increased risk of mildew and rot

Answer 270

A

Higher elevation: cooler temperatures
Affects ripening and wine style

Answer 271

A

Appellation d’Origine Protégée

Answer 272

A

Guarantees origin and quality
Regulates production standards

Answer 273

A

Chablis
Côte de Nuits
Côte de Beaune
Côte Chalonnaise
Mâconnais

Answer 274

A

Northern part of Burgundy

Answer 275

A

Known for Chardonnay
Cooler climate

Answer 276

A

Northern section of the Côte d’Or

Answer 277

A

Pinot Noir
Prestigious red wines

Answer 278

A

Southern section of the Côte d’Or

Answer 279

A

Known for both red and white wines
Famous for Chardonnay

Answer 280

A

South of Côte de Beaune

Answer 281

A

Variety of wine styles
Less expensive than Côte d’Or

Answer 282

A

Southernmost part of Burgundy

Answer 283

A

Primarily Chardonnay
Warmer climate

Answer 284

A

Pinot Noir

Answer 285

A

Chardonnay

Answer 286

A

Pinot Noir

Answer 287

A

Chardonnay

Answer 288

A

Primarily used in Beaujolais - Lesser used in Burgundy compared to Pinot Noir

Answer 289

A

Limestone
Marl
Clay
Granite

Answer 290

A

Well-draining
High calcium content
Suitable for Chardonnay and Pinot Noir

Answer 291

A

A mix of clay and limestone

Answer 292

A

Retains water
Provides nutrients
Contributes to rich, full-bodied wines

Answer 293

A

Typically produces more aromatic wines

Answer 294

A

Soil type influences drainage, nutrient availability, and grape characteristics

Answer 295

A

A winemaking technique where whole grapes ferment in a carbon dioxide-rich environment.

Answer 296

A

Produces wines with fruity, aromatic notes and a softer tannin profile.

Answer 297

A

To produce wines with distinct fruity and floral characteristics.

Answer 298

A

Manual harvesting, gentle pressing, and fermentation in oak barrels.

Answer 299

A

Wines are aged in oak barrels to enhance complexity and texture.

Answer 300

A

Adds flavors like vanilla and spice; increases complexity.

Answer 301

A

Light, fruity red wines, such as Beaujolais Nouveau.

Answer 302

A

Traditional focuses on extraction from skins; macération carbonique emphasizes fruity aromas.

Answer 303

A

Generic
District
Villages

Answer 304

A

Broadest classification
Can come from anywhere in Burgundy
Often labeled as ‘Bourgogne’

Answer 305

A

Mid-level classification
Wines come from specific districts
Examples include ‘Mâcon’ or ‘Côte de Beaune’

Answer 306

A

Higher quality than ‘Generic’ and ‘District’
Wines come from specific villages
Labeled with the village name, e.g., ‘Chablis’, ‘Pommard’

Answer 307

A

A wine district in the Burgundy region of France.

Answer 308

A

Located in the northern part of Burgundy, near the town of Auxerre.

Answer 309

A

Chardonnay.

Answer 310

A

Known for being dry, crisp, and mineral-driven.

Answer 311

A

Petit Chablis
Chablis
Chablis Premier Cru
Chablis Grand Cru

Answer 312

A

Entry-level Chablis with a lighter style.

Answer 313

A

More complex and structured than basic Chablis, from specific vineyard sites.

Answer 314

A

Highest quality level, from seven specific vineyards, often aged longer.

Answer 315

A

Gevrey-Chambertin
Chambolle-Musigny
Vosne-Romanée
Nuits-Saint-Georges

Answer 316

A

Aloxe-Corton
Beaune
Pommard
Meursault
Puligny-Montrachet
Chassagne-Montrachet

Answer 317

A

North part of Côte de Nuits

Answer 318

A

Central part of Côte de Nuits

Answer 319

A

Central part of Côte de Nuits

Answer 320

A

South part of Côte de Nuits

Answer 321

A

Northern part of Côte de Beaune

Answer 322

A

Central part of Côte de Beaune

Answer 323

A

South of Beaune in Côte de Beaune

Answer 324

A

South of Pommard in Côte de Beaune

Answer 325

A

South of Meursault in Côte de Beaune

Answer 326

A

South of Puligny-Montrachet in Côte de Beaune

Answer 327

A

A classification for vineyards of high quality.
Located in the Côte d’Or region.

Answer 328

A

Indicates superior quality within Burgundy.
Often has more complex flavors than village wines.

Answer 329

A

The highest classification for vineyards in Burgundy.
Represents the pinnacle of quality.

Answer 330

A

Represents the most prestigious and expensive wines.
Made from the best vineyards with unique terroir.

Answer 331

A

33 vineyards.

Answer 332

A

Grand Cru is the highest quality, above Premier Cru.
Fewer Grand Cru vineyards exist.

Answer 333

A

In the Côte d’Or region.

Answer 334

A

Romanée-Conti.

Answer 335

A

It is home to the majority of Burgundy’s Premier and Grand Cru vineyards.

Answer 336

A

Southern part of Burgundy
North of Beaujolais
Surrounds the city of Mâcon

Answer 337

A

The Mâcon villages are situated in the southern part of the Burgundy wine region, just north of Beaujolais, and encompass the area surrounding the city of Mâcon.

Answer 338

A

Bouzeron
Rully
Mercurey
Givry
Montagny

Answer 339

A

The Côte Chalonnaise is located to the south of the Côte d’Or and comprises five key districts: Bouzeron, Rully, Mercurey, Givry, and Montagny.

Answer 340

A

The top quality wine regions in Beaujolais.

Answer 341

A

Highest quality wines in Beaujolais.
Have distinct characteristics.

Answer 342

A

Specific appellations.
Higher quality.
Unique terroir.

Answer 343

A

Influences flavor and character.
Each Cru has distinct terroir.

Answer 344

A

Saint-Amour.

Answer 345

A

Fruity.
Floral.
Can be complex and age-worthy.

Answer 346

A

Moulin-à-Vent.

Answer 347

A

Pinot Noir

Answer 348

A

Chardonnay

Answer 349

A

Highest quality vineyard designation
Typically only vineyard name on label

Answer 350

A

High quality vineyard designation
Village and vineyard name on label

Answer 351

A

Wines from a specific village
Village name on label

Answer 352

A

Wines can be made from grapes sourced from anywhere in Burgundy

Answer 353

A

Bourgogne

Answer 354

A

Indicates the specific vineyard the grapes were sourced from
Associated with quality levels like Premier Cru and Grand Cru

Answer 355

A

A vineyard owned entirely by one producer

Answer 356

A

A vineyard enclosed by walls

Answer 357

A

Complex
Includes growers, producers, négociants, and cooperatives

Answer 358

A

Cultivate the vineyards
May produce and sell their own wine

Answer 359

A

Wine merchants
Buy grapes or wine to produce and sell under their own label

Answer 360

A

Groups of growers
Pool resources to produce and market wine collectively

Answer 361

A

Fragmentation
Fluctuating production due to climate

Answer 362

A

Only Burgundy appellation for Sauvignon Blanc
Crisp, aromatic white wines

Answer 363

A

Red wines
Primarily Pinot Noir
Sometimes includes César grape for structure

Answer 364

A

Only white wines
Made from Chardonnay

Answer 365

A

Known for Aligoté wines
Only village-level appellation for Aligoté

Answer 366

A

Red and white wines
Predominantly Pinot Noir for reds

Answer 367

A

Robust red wines
Some white wines from Chardonnay

Answer 368

A

Full-bodied whites
100% Chardonnay
Known for complexity and richness

Answer 369

A

Predominantly Chardonnay
Known for fresh, mineral-driven whites

Answer 370

A

Varied white wines
Primarily Chardonnay
Often more affordable Burgundy wines

Answer 371

A

2005
2010
2015

Answer 372

A

2014
2017
2019

Answer 373

A

Ideal weather conditions
Balanced wines with good structure
Aging potential

Answer 374

A

Cool and balanced
Great acidity
Long-lasting flavors

Answer 375

A

High acidity
Fine tannins
Great aging potential

Answer 376

A

Warm year
Rich and ripe wines
Accessible early

Answer 377

A

Consistent quality
Fresh and vibrant
Excellent across all levels

Answer 378

A

Warm year
Rich flavors
Balanced acidity

Answer 379

A

• 102 liters per 160 kg of grapes.

Answer 380

A

• The amount of juice extracted from a specific weight of grapes.

Answer 381

A

• 82 liters per 160 kg of grapes.

Answer 382

A

• To maintain quality and ensure consistent flavor profiles.

Answer 383

A

• The first and highest quality juice extracted during pressing.

Answer 384

A

• Taille.

Answer 385

A

• 20 liters per 160 kg of grapes.

Answer 386

A

• It determines the quality and characteristics of the final wine.

Answer 387

A

A Magnum bottle holds 1.5 liters.
Equivalent to two standard bottles.

Answer 388

A

A Rehoboam bottle holds 4.5 liters.
Equivalent to six standard bottles.

Answer 389

A

A Salmanazar bottle holds 9 liters.
Equivalent to twelve standard bottles.

Answer 390

A

12 liters

Answer 391

A

A Nebuchadnezzar bottle holds 15 liters.
Equivalent to twenty standard bottles.

Answer 392

A

18 liters

Answer 393

A

A symbol or label indicating the quality and prestige of a Champagne producer.

Answer 394

A

Quality marques help convey prestige, assure quality to consumers, and differentiate producers in the market.

Answer 395

A

Dom Pérignon from Moët & Chandon.

Answer 396

A

They create trust, signify luxury, and often justify higher prices.

Answer 397

A

They enhance brand recognition and communicate exclusivity.

Answer 398

A

Marques associated with prestige often command higher prices due to perceived quality.

Answer 399

A

Still wines from the Champagne region
Can be red, white, or rosé

Answer 400

A

Typically light and elegant
Reflect the terroir of Champagne

Answer 401

A

Pinot Noir
Chardonnay
Pinot Meunier

Answer 402

A

Often used for red Coteaux Champenois
Contributes structure and fruitiness

Answer 403

A

Montagne de Reims
Vallée de la Marne
Côte des Blancs

Answer 404

A

Coteaux Champenois: still wines
Champagne: sparkling wines

Answer 405

A

High acidity due to cool climate

Answer 406

A

Some have good aging potential
Depends on vintage and grape variety

Answer 407

A

A year where high-quality Champagne is produced due to favorable conditions.

Answer 408

A

Exceptional weather conditions.
Balanced acidity and sugar levels.
High-quality grape harvest.

Answer 409

A

Excellent weather conditions.
High quality and aging potential.
Balance of acidity and fruit.

Answer 410

A

Rich and complex flavors.
Good structure.
Potential for long aging.

Answer 411

A

Favorable climate.
High-quality grape harvest.
Balanced wine characteristics.

Answer 412

A

Higher demand.
Increased prices.
Collectible status.

Answer 413

A

Represents a single year’s harvest.
Reflects unique climate conditions.
Potential for aging and complexity.

Answer 414

A

• Predominantly cool continental
• Maritime influences in the west

Answer 415

A

• More moderate temperatures
• Increased rainfall in western regions

Answer 416

A

• Spring frosts
• Variable weather
• Risk of rain during harvest

Answer 417

A

• Provides maritime climate in the west
• Moderates temperature extremes

Answer 418

A

• Greater temperature variation
• Cold winters and warm summers

Answer 419

A

• Varied microclimates
• Different soil types
• Range of climatic influences

Answer 420

A

• Cool climate slows ripening
• Prolonged growing season enhances flavors

Answer 421

A

Limestone
Clay
Gravel
Sand
Schist

Answer 422

A

Well-drained
Rich in calcium
Promotes acidity in wines

Answer 423

A

Retains moisture well
Rich in nutrients
Often produces full-bodied wines

Answer 424

A

Good drainage
Warms quickly
Can lead to early ripening of grapes

Answer 425

A

Good drainage
Low fertility
Often produces lighter wines

Answer 426

A

Retains heat well
Good drainage
Influences minerality in wines

Answer 427

A

Pays Nantais
Anjou
Saumur
Touraine
Central Vineyards

Answer 428

A

Westernmost district
Near the Atlantic coast

Answer 429

A

Known for a variety of wine styles
Famous for rosé wines

Answer 430

A

Known for its sparkling wines
Limestone-rich soils

Answer 431

A

Diverse range of wines
Known for Chenin Blanc and Cabernet Franc

Answer 432

A

Easternmost district of Loire
Known for Sauvignon Blanc

Answer 433

A

Muscadet Sèvre-et-Maine
Muscadet Coteaux de la Loire
Muscadet Côtes de Grandlieu

Answer 434

A

Coteaux du Layon
Anjou-Villages
Savennieres

Answer 435

A

Saumur Champigny
Coteaux de Saumur

Answer 436

A

Vouvray
Chinon
Bourgueil

Answer 437

A

Sancerre
Pouilly-Fumé
Menetou-Salon

Answer 438

A

Sauvignon Blanc

Answer 439

A

Crisp acidity
Aromas of green apple and citrus
Minerality

Answer 440

A

Chenin Blanc

Answer 441

A

Dry, off-dry, and sweet styles
Sparkling wines
Aromas of honey and quince

Answer 442

A

Cabernet Franc

Answer 443

A

Medium body
Red berry and pepper notes
Soft tannins

Answer 444

A

Light-bodied
Fruity and fresh
Best consumed young

Answer 445

A

Crémant de Loire

Answer 446

A

Traditional method
Secondary fermentation in the bottle
Variety of grape blends

Answer 447

A

White
Red
Rosé
Sparkling
Dessert

Answer 448

A

Light to medium-bodied
High acidity
Citrus and green fruit flavors

Answer 449

A

Sauvignon Blanc
Chenin Blanc
Melon de Bourgogne

Answer 450

A

Light-bodied
Fresh acidity
Red fruit flavors

Answer 451

A

Cabernet Franc

Answer 452

A

Pale color
Fresh acidity
Red berry flavors

Answer 453

A

Traditional method
High acidity
Citrus and green apple flavors

Answer 454

A

Sweet
High acidity
Honey and stone fruit flavors

Answer 455

A

Appellation d’Origine Protégée

Answer 456

A

• AOP ensures quality and authenticity
• Protects regional wine characteristics
• Sets production standards

Answer 457

A

• Predominantly Sauvignon Blanc (white)
• Also Pinot Noir (red and rosé)

Answer 458

A

Pouilly-Fumé

Answer 459

A

Sauvignon Blanc

Answer 460

A

• Known for smoky notes from flinty soils
• Crisp and aromatic

Answer 461

A

Coteaux du Layon

Answer 462

A

Chenin Blanc

Answer 463

A

• Sweet wines
• Honeyed and rich flavors
• Balanced acidity

Answer 464

A

Crémant de Loire

Answer 465

A

Traditional method (méthode traditionnelle)

Answer 466

A

• Diverse wine styles
• Notable white wines
• Sparkling wines

Answer 467

A

• Indicate wine style
• Show quality level
• Provide geographic origin

Answer 468

A

• Appellation d’Origine Contrôlée
• Ensures wine origin and quality

Answer 469

A

• French certification for wine
• Guarantees production standards
• Specific to geographic area

Answer 470

A

• Wine from anywhere in France
• Less strict regulations
• Often affordable

Answer 471

A

• Broadest category of French wine
• Allows varietal labeling
• More flexibility in production

Answer 472

A

• AOC region in Loire
• Known for red wines
• Cabernet Franc grape

Answer 473

A

• AOC in Loire Valley
• Known for Chenin Blanc
• Produces sparkling and still wines

Answer 474

A

• AOC in Loire Valley
• Renowned for Sauvignon Blanc
• Also produces Pinot Noir

Answer 475

A

• AOC in Loire
• Famous for Sauvignon Blanc
• Known for smoky aromas

Answer 476

A

A major river in France.

Answer 477

A

Central and western France
Flows into the Atlantic Ocean

Answer 478

A

Known for its vineyards
UNESCO World Heritage Site
Rich in history and culture

Answer 479

A

Nantais
Anjou
Saumur
Touraine
Central Vineyards

Answer 480

A

Maritime and continental influences
Cool and moderate climate

Answer 481

A

White wines
Sparkling wines
Rosé wines
Some red wines

Answer 482

A

Chenin Blanc
Sauvignon Blanc
Cabernet Franc
Melon de Bourgogne

Answer 483

A

Versatile grape
Used for dry, sweet, and sparkling wines

Answer 484

A

High acidity

Answer 485

A

Diverse soil types
Influences wine flavor and quality

Answer 486

A

Sweet white wines
Made from Chenin Blanc

Answer 487

A

Dry white wines
Made from Chenin Blanc
Known for complexity and aging potential

Answer 488

A

Sauvignon Blanc

Answer 489

A

Crisp
High acidity
Mineral notes

Answer 490

A

White, red, and sparkling wines

Answer 491

A

Made from Cabernet Franc
Often light to medium-bodied

Answer 492

A

Diverse wine styles
Produces white, red, and sparkling wines

Answer 493

A

Fresh and fruity
Often made from Sauvignon Blanc

Answer 494

A

Dry white wines
Made from Melon de Bourgogne

Answer 495

A

Wine aged on lees
Adds complexity and texture

Answer 496

A

Pineau de la Loire

Answer 497

A

It is another name for the Chenin Blanc grape variety.

Answer 498

A

It is used as a synonym for the Cabernet Franc grape variety in the Loire.

Answer 499

A

Fumé Blanc

Answer 500

A

It is another name for Sauvignon Blanc, though not commonly used in the Loire.

Answer 501

A

Muscadet is a synonym for Melon de Bourgogne, especially when referring to wines from the Loire.

Answer 502

A

Côt is a traditional name for Malbec in the Loire region.

Answer 503

A

A wine ageing process where wine remains in contact with its lees.

Answer 504

A

Lees are the sediment of dead yeast cells and other particles in wine.

Answer 505

A

Typically from harvest until at least March 1st of the following year.

Answer 506

A

Adds complexity
Enhances texture
Imparts yeasty flavors

Answer 507

A

Muscadet is commonly aged ‘sur lie’.

Answer 508

A

Bâtonnage is the stirring of the lees during sur lie ageing to enhance flavor.

Answer 509

A

Yeasty, creamy, with enhanced body and complexity.

Answer 510

A

A small wine appellation in the Loire region.

Answer 511

A

Produces white, red, and rosé wines.
Whites: Mainly Chardonnay and Tressalier.
Reds: Mainly Gamay and Pinot Noir.

Answer 512

A

An AOC in the Loire Valley known for its diverse wine styles.

Answer 513

A

Whites: Sauvignon Blanc with Chardonnay.
Reds: Pinot Noir with Gamay.
Rosés also produced.

Answer 514

A

A lesser-known wine appellation in the Loire Valley.

Answer 515

A

Whites: Mainly Chardonnay.
Reds: Mainly Pinot Meunier.
Rosés also produced.

Answer 516

A

Chardonnay and Tressalier.

Answer 517

A

Pinot Noir and Gamay.

Answer 518

A

Pinot Meunier.

Answer 519

A

They are lesser-known but contribute to the diversity of the Loire’s wine offerings.

Answer 520

A

Mediterranean climate in the south
Continental climate in the north

Answer 521

A

Warm temperatures
Dry summers
Mild, wet winters

Answer 522

A

Greater temperature variations
Cold winters
Warm summers

Answer 523

A

Cools the region
Reduces humidity
Prevents disease in vineyards

Answer 524

A

Dries vineyards quickly
Reduces risk of fungal diseases
Can cause vine damage due to strength

Answer 525

A

Higher altitudes are cooler
Influence grape ripening and acidity

Answer 526

A

Moderates temperatures
Reduces frost risk
Increases humidity

Answer 527

A

Côte-Rôtie

Answer 528

A

Known for high-quality Syrah wines
Distinctive steep vineyards

Answer 529

A

Hermitage

Answer 530

A

Primarily Syrah
Rich, full-bodied
Age-worthy

Answer 531

A

Châteauneuf-du-Pape
Côtes du Rhône
Gigondas

Answer 532

A

Prestigious appellation
Rich red blends
Up to 13 grape varieties allowed

Answer 533

A

Grenache
Syrah
Mourvèdre

Answer 534

A

Robust red wines
Grenache-based blends

Answer 535

A

Aromatic
Full-bodied white wines
Predominantly Viognier

Answer 536

A

Syrah
Grenache
Mourvèdre

Answer 537

A

Viognier
Marsanne
Roussanne

Answer 538

A

Hermitage
Côte-Rôtie
Cornas

Answer 539

A

Châteauneuf-du-Pape
Gigondas
Côtes du Rhône

Answer 540

A

Adds structure
Provides tannins
Offers dark fruit flavors

Answer 541

A

Aromatic
Floral notes
Stone fruit flavors

Answer 542

A

Rich texture
Nutty flavors
Aging potential

Answer 543

A

Aromatic
Honeyed notes
Lively acidity

Answer 544

A

Adds fruitiness
High alcohol
Provides body

Answer 545

A

Syrah
Mourvèdre
Cinsault
Carignan

Answer 546

A

Adds color
Provides tannins
Contributes spice and structure

Answer 547

A

Adds depth
Provides tannins
Contributes earthy and gamey flavors

Answer 548

A

Adds floral aromas
Provides richness
Contributes stone fruit flavors

Answer 549

A

Marsanne
Roussanne
Grenache Blanc
Clairette

Answer 550

A

Adds red fruit notes
Provides softness
Contributes freshness

Answer 551

A

Full-bodied
Fruity
Spicy with firm tannins

Answer 552

A

• Red wines from Syrah
• White wines from Viognier, Marsanne, and Roussanne

Answer 553

A

• Full-bodied
• High tannins
• Flavors of black fruit, pepper, and floral notes

Answer 554

A

• Viognier
• Marsanne
• Roussanne

Answer 555

A

• Red blends
• White blends
• Rosé wines

Answer 556

A

• Medium to full-bodied
• Flavors of red and black fruits, herbs, and spice

Answer 557

A

• Grenache
• Syrah
• Mourvèdre

Answer 558

A

• Medium-bodied
• Flavors of stone fruits, citrus, and floral notes

Answer 559

A

• Dry, fruity rosés

Answer 560

A

• Flavors of red berries
• Notes of herbs and spice

Answer 561

A

Appellation d’Origine Protégée
French certification for geographical indication of wine

Answer 562

A

Ensures quality and authenticity
Protects region-specific wine characteristics

Answer 563

A

Côte-Rôtie

Answer 564

A

Red wines
Made primarily from Syrah
Sometimes blended with Viognier

Answer 565

A

Hermitage

Answer 566

A

Syrah
Marsanne
Roussanne

Answer 567

A

Châteauneuf-du-Pape

Answer 568

A

Red and white wines
Usually blends
Notable grape: Grenache

Answer 569

A

Red wines
Primarily Grenache
Often blended with Syrah and Mourvèdre

Answer 570

A

Provide information
Ensure consumer understanding
Meet legal requirements

Answer 571

A

Indicate origin
Specify grape varieties
Communicate wine quality

Answer 572

A

Appellation d’Origine Contrôlée

Answer 573

A

Guarantees the wine’s origin
Ensures specific production standards

Answer 574

A

A regional AOC in the Rhone Valley

Answer 575

A

Higher quality than basic Côtes du Rhône
Comes from designated villages

Answer 576

A

Villages has stricter quality controls
Villages is from specific areas

Answer 577

A

A specific, high-quality vineyard area

Answer 578

A

Denotes superior quality
Represents specific village or vineyard

Answer 579

A

Producer name
Vintage year
Alcohol content

Answer 580

A

Vin Doux Naturel

Answer 581

A

Vin de Liqueur

Answer 582

A

Sweet fortified wines
Produced by adding grape spirit to partially fermented grape must

Answer 583

A

Fortified wines
Fermentation is stopped by adding grape spirit before it begins

Answer 584

A

Neutral grape spirit

Answer 585

A

To preserve natural sweetness by stopping fermentation

Answer 586

A

To create a sweet wine by preventing fermentation from starting

Answer 587

A

Typically between 15% and 18% ABV

Answer 588

A

Typically between 16% and 22% ABV

Answer 589

A

Muscat
Grenache

Answer 590

A

Ugni Blanc
Muscat

Answer 591

A

Can be aged oxidatively or reductively
Aging may occur in barrels or tanks

Answer 592

A

Often aged in barrels
Aging enhances complexity and flavor

Answer 593

A

Wine production
Distinctive red and white wines

Answer 594

A

Northern Rhone
Southern Rhone

Answer 595

A

Continental climate
Cold winters, warm summers

Answer 596

A

Mediterranean climate

Answer 597

A

A regional wine designation
Covers both Northern and Southern Rhone

Answer 598

A

Hermitage
Cote-Rotie

Answer 599

A

A renowned Southern Rhone appellation
Known for red blends

Answer 600

A

Full-bodied with pronounced tannins

Answer 601

A

Granite-based soils

Answer 602

A

Often made from blends

Answer 603

A

Viognier
Marsanne

Answer 604

A

A strong, cold wind
Helps prevent rot and disease

Answer 605

A

A prestigious wine region
Located in the southern Rhône Valley
Renowned for its red wines

Answer 606

A

Château de Beaucastel
Domaine du Vieux Télégraphe
Domaine de la Janasse

Answer 607

A

Historic estate
Known for using all 13 permitted grape varieties
Pioneers in biodynamic winemaking

Answer 608

A

Prominent estate in La Crau
Known for powerful and long-lived wines
Family-owned since 1891

Answer 609

A

Highly regarded estate
Produces a range of wines
Known for both traditional and modern techniques

Answer 610

A

Vin de Liqueur

Answer 611

A

Fortified wines
Alcohol added before fermentation completes

Answer 612

A

Vin Doux Naturel

Answer 613

A

Naturally sweet wines
Fortified during fermentation
Retains natural grape sugars

Answer 614

A

Grenache
Muscat
Syrah

Answer 615

A

Grenache
Muscat

Answer 616

A

Muscat de Beaumes-de-Venise

Answer 617

A

Ratafia de Champagne

Answer 618

A

Appellation d’Origine Protégée

Answer 619

A

Ensures quality standards
Protects regional identity
Regulates grape varieties and production methods

Answer 620

A

Contributes to body and fruitiness
Handles heat well
Often blended with other varietals

Answer 621

A

Full-bodied
Fruity
Spicy

Answer 622

A

Adds floral and aromatic notes
Provides richness and body

Answer 623

A

Aromatic
Rich
Often full-bodied

Answer 624

A

Châteauneuf-du-Pape

Answer 625

A

Complex and full-bodied
Often high in alcohol
Blend of several grape varieties

Answer 626

A

Galets roulés (large rounded stones)

Answer 627

A

Dry
Full-bodied
Deeply colored

Answer 628

A

Muscat de Beaumes-de-Venise

Answer 629

A

Sweet
Fortified
Muscat grape flavor

Answer 630

A

A principal wine region in the Northern Rhône.
Known for high-quality Syrah wines.

Answer 631

A

A renowned wine region in Northern Rhône.
Famous for Syrah and Viognier blends.

Answer 632

A

Produces some of the most prestigious wines in the Rhône.
Historically important for wine production.

Answer 633

A

Typically aromatic and elegant.
Often show floral and red fruit notes.

Answer 634

A

Syrah, often blended with a small percentage of Viognier.

Answer 635

A

Steep, south-facing granite slopes.
Provides optimal sun exposure and drainage.

Answer 636

A

Known for steep, terraced vineyards.
Diverse soils including schist and granite.

Answer 637

A

Mediterranean climate

Answer 638

A

Hot, dry summers
Mild, wet winters

Answer 639

A

It cools the region, reducing humidity.

Answer 640

A

Moderates temperature
Provides humidity

Answer 641

A

Blocks cold northern winds
Creates a rain shadow effect

Answer 642

A

Higher elevations are cooler
Variation in precipitation

Answer 643

A

Mountains affect wind patterns
Valleys can trap heat

Answer 644

A

More sunlight
Warmer temperatures

Answer 645

A

Stabilizes temperatures
Increases humidity

Answer 646

A

Rosé wines
Red wines
White wines

Answer 647

A

Pale color
Dry
Aromas of red fruits and citrus

Answer 648

A

Red wines
White wines
Rosé wines

Answer 649

A

Rich and full-bodied
Often made from Grenache, Syrah, Mourvèdre

Answer 650

A

Red wines
Sweet fortified wines (e.g., Banyuls)

Answer 651

A

High alcohol
Sweet
Made from Grenache

Answer 652

A

Red wines
White wines
Sweet wines

Answer 653

A

Rich and sweet
Honey and stone fruit flavors

Answer 654

A

Red wines

Answer 655

A

Tannic and full-bodied
Made primarily from Tannat grapes

Answer 656

A

Red wines

Answer 657

A

Known as ‘Black Wine’
Made primarily from Malbec
Deep color and tannic

Answer 658

A

Grenache
Syrah
Mourvèdre
Carignan
Cinsault

Answer 659

A

Grenache Blanc
Marsanne
Roussanne
Viognier
Muscat
Vermentino

Answer 660

A

Full-bodied reds
Rosé wines

Answer 661

A

Rich
Spicy
Dark fruit flavors

Answer 662

A

Adds structure
Adds tannin
Contributes to aging potential

Answer 663

A

Light reds
Rosé wines

Answer 664

A

Fresh
Aromatic
Often with citrus and floral notes

Answer 665

A

Adds acidity
Contributes to color
Provides tannin

Answer 666

A

Light
Refreshing
Often with red berry flavors

Answer 667

A

Aromatic
Often sweet

Answer 668

A

Vin Doux Naturel

Answer 669

A

Vin de Liqueur

Answer 670

A

Sweet fortified wines made by adding grape spirit to partially fermented must.

Answer 671

A

Fortified wines made by adding grape spirit to unfermented grape must.

Answer 672

A

Muscat Blanc à Petits Grains

Answer 673

A

Muscat de Rivesaltes

Answer 674

A

To stop fermentation and retain natural sweetness.

Answer 675

A

VDN is fortified during fermentation; VDL is fortified before fermentation.

Answer 676

A

Floc de Gascogne

Answer 677

A

Sweet, with flavors of ripe fruit and sometimes dried fruit or nuts.

Answer 678

A

Grape spirit

Answer 679

A

French wine classification
Indicates regional wine

Answer 680

A

Allows for more flexibility in wine production
Indicates wines from specific geographic areas

Answer 681

A

Vin de Pays d’Oc

Answer 682

A

Located in the Languedoc-Roussillon region

Answer 683

A

Vin de Pays des Bouches-du-Rhône

Answer 684

A

Located in the Provence region

Answer 685

A

More diverse grape varieties allowed
Less strict production rules

Answer 686

A

Labeled with the specific region name
Often includes grape variety on the label

Answer 687

A

Greater creative freedom
Ability to experiment with different styles

Answer 688

A

Merlot
Cabernet Sauvignon
Cabernet Franc

Answer 689

A

Sweet white wines
Botrytis-affected
Similar to Sauternes

Answer 690

A

Merlot
Cabernet Sauvignon
Cabernet Franc
Malbec

Answer 691

A

Robust red wines
Mainly from Carignan
Often blended with Grenache and Syrah

Answer 692

A

Malbec-based
Deep color
Tannic structure

Answer 693

A

Made primarily from Tannat
Full-bodied
High tannins

Answer 694

A

Grenache
Syrah
Carignan
Mourvèdre

Answer 695

A

Vin Jaune (yellow wine)
Savagnin grape
Oxidative style

Answer 696

A

Red, white, and sparkling
Indigenous grapes like Mauzac and Duras

Answer 697

A

Similar to Bordeaux
Maritime influence
Temperate climate

Answer 698

A

Sémillon
Sauvignon Blanc
Muscadelle

Answer 699

A

Rich and spicy
Black fruit flavors
Earthy notes

Answer 700

A

Often referred to as “black wine”
Intense color and flavor

Answer 701

A

Often need aging
Tannins soften over time
Develops complexity with age

Answer 702

A

Mediterranean
Hot and dry summers
Mild winters

Answer 703

A

A unique wine from Jura
Made from Savagnin
Aged under a layer of yeast

Answer 704

A

Continental and Mediterranean
Allows diverse wine styles
Varied terroirs

Answer 705

A

Sweet wines made from dried grapes.

Answer 706

A

Grapes are dried on straw mats.
Concentrates sugars.
Fermented to produce sweet wine.

Answer 707

A

Regions include Jura and Hermitage.

Answer 708

A

Savagnin
Chardonnay
Poulsard

Answer 709

A

Concentrates sugars
Enhances flavors
Increases sweetness in the wine

Answer 710

A

Rich
Sweet
Notes of dried fruits and honey

Answer 711

A

Long aging potential
Can improve with age
Complexity increases over time

Answer 712

A

Minimum of 6 weeks.

Answer 713

A

A region in southeastern France
Known for its wines, particularly rosé

Answer 714

A

Mediterranean climate
Hot, dry summers
Mild, wet winters

Answer 715

A

Rosé wines
Red wines
White wines

Answer 716

A

Côtes de Provence

Answer 717

A

Largest appellation in Provence
Known for producing high-quality rosé wines

Answer 718

A

Grenache
Syrah
Mourvèdre
Cinsault

Answer 719

A

A renowned wine appellation in Provence
Famous for its red wines, especially from Mourvèdre grapes

Answer 720

A

High Mourvèdre content
Rich, full-bodied red wines
Age-worthy

Answer 721

A

Helps keep vineyards dry
Reduces risk of disease
Influences grape ripening

Answer 722

A

Coteaux d’Aix-en-Provence

Answer 723

A

Typically blends
Rosé is predominant
Fresh and aromatic

Answer 724

A

Fruity flavors
High alcohol
Low acidity

Answer 725

A

Aromatic
Floral notes
Stone fruit flavors

Answer 726

A

Grenache, Syrah, and Mourvèdre (GSM blend)

Answer 727

A

Adds structure
Provides spicy and dark fruit flavors

Answer 728

A

Light-bodied
Fruity and floral
Fresh acidity

Answer 729

A

Mourvèdre

Answer 730

A

Rich and full-bodied
Dark fruit flavors
Spicy and earthy notes

Answer 731

A

Mediterranean
Oceanic
Continental

Answer 732

A

Hot, dry summers
Mild, wet winters

Answer 733

A

Mild temperatures
High rainfall throughout the year

Answer 734

A

Hot summers
Cold winters
Low precipitation

Answer 735

A

Oceanic climate

Answer 736

A

Eastern and southern coasts

Answer 737

A

Extreme temperature variations
Dry conditions

Answer 738

A

Act as a barrier to Atlantic weather systems
Influence rainfall distribution

Answer 739

A

Increases rainfall
Moderates temperature

Answer 740

A

Warms coastal areas
Provides humidity

Answer 741

A

Southern Spain (e.g., Andalusia)

Answer 742

A

Arid conditions

Answer 743

A

• Vinos de la Tierra
• DO (Denominación de Origen)
• DOCa (Denominación de Origen Calificada)
• Vinos de Pago

Answer 744

A

• Regional wines
• Less strict regulations than DO

Answer 745

A

• Denominación de Origen
• Protected designation for quality and geographical origin

Answer 746

A

• Denominación de Origen Calificada
• Higher quality standard than DO

Answer 747

A

• Wines from a single estate
• Recognized for exceptional quality

Answer 748

A

• DOCa has stricter quality controls
• Only a few regions have DOCa status

Answer 749

A

• Less strict regulations
• Focus on regional characteristics

Answer 750

A

• Recognizes individual estates
• Focus on unique terroir and quality

Answer 751

A

Northern Spain

Answer 752

A

Red wines

Answer 753

A

Northern Plateau of Spain

Answer 754

A

High-quality red wines

Answer 755

A

Catalonia, Northeastern Spain

Answer 756

A

Fortified wine

Answer 757

A

Andalusia, Southern Spain

Answer 758

A

Albariño white wines

Answer 759

A

Galicia, Northwestern Spain

Answer 760

A

Production of Cava (sparkling wine)

Answer 761

A

Near Barcelona, Catalonia

Answer 762

A

Largest wine-producing area in Spain

Answer 763

A

Central Spain

Answer 764

A

Tempranillo

Answer 765

A

Primary grape in Rioja
Known for aging potential
Produces wines with red fruit flavors

Answer 766

A

Tinto Fino

Answer 767

A

High acidity
Deep color
Often used in blends

Answer 768

A

Mazuelo (Carignan)

Answer 769

A

Red wines: Minimum 2 years ageing, 6 months in oak
White/Rose wines: Minimum 18 months ageing, 6 months in oak

Answer 770

A

Red wines: Minimum 3 years ageing, 1 year in oak
White/Rose wines: Minimum 2 years ageing, 6 months in oak

Answer 771

A

Red wines: Minimum 5 years ageing, 18 months in oak
White/Rose wines: Minimum 4 years ageing, 6 months in oak

Answer 772

A

2 years total, with at least 6 months in oak

Answer 773

A

Aged at least 5 years, with a minimum of 18 months in oak

Answer 774

A

‘Reserva’ wines are aged longer: 3 years for red, 2 years for white/rose
‘Crianza’ wines have shorter ageing: 2 years for red, 18 months for white/rose

Answer 775

A

Minimum 2 years, with at least 6 months in oak

Answer 776

A

Minimum of 6 months in oak

Answer 777

A

Albariño

Answer 778

A

Known for crisp and aromatic white wines.

Answer 779

A

Produces reds, whites, and rosés with a variety of grape types.

Answer 780

A

Tempranillo

Answer 781

A

Classified as Crianza, Reserva, and Gran Reserva based on aging.

Answer 782

A

Tinta de Toro

Answer 783

A

Full-bodied, robust red wines.

Answer 784

A

Tempranillo (locally known as Tinto Fino)

Answer 785

A

Rich, full-bodied reds with strong tannins.

Answer 786

A

Sparkling wine made using the traditional method.

Answer 787

A

Fresh, fruity white wines with citrus notes.

Answer 788

A

Garnacha and Cariñena

Answer 789

A

Rich, concentrated reds with mineral notes.

Answer 790

A

Tempranillo (locally known as Cencibel)

Answer 791

A

Balanced, medium-bodied reds with approachable tannins.

Answer 792

A

Red
White
Rosé
Sparkling (Cava)
Fortified (Sherry)

Answer 793

A

Typically full-bodied
High tannins
Notes of dark fruit, spice, and earth

Answer 794

A

Tempranillo
Garnacha
Monastrell
Graciano
Mencía

Answer 795

A

Light to medium-bodied
Fresh acidity
Notes of citrus, apple, and floral

Answer 796

A

Albariño
Verdejo
Viura
Godello
Palomino

Answer 797

A

A Spanish sparkling wine
Made using the traditional method
Predominantly from Catalonia

Answer 798

A

Macabeo
Xarel·lo
Parellada

Answer 799

A

A fortified wine
Produced in Andalusia
Available in various styles from dry to sweet

Answer 800

A

Fino
Manzanilla
Amontillado
Oloroso
Pedro Ximénez

Answer 801

A

Palomino
Pedro Ximénez
Moscatel

Answer 802

A

Sparkling wine from Spain
Made using traditional methods

Answer 803

A

Secondary fermentation in bottle
Aging on lees for at least 9 months

Answer 804

A

Catalonia region in Spain
Penedès is a key area

Answer 805

A

Macabeo
Parellada
Xarel·lo

Answer 806

A

Provides freshness and delicate aroma

Answer 807

A

Adds acidity and finesse

Answer 808

A

Contributes body and structure

Answer 809

A

Produced using traditional method
Specific grape varieties
Aging requirements

Answer 810

A

Cava: minimum 9 months
Reserva: minimum 15 months
Gran Reserva: minimum 30 months

Answer 811

A

Enhances flavors
Adds complexity and texture

Answer 812

A

Quality control label for specific regions
Indicates origin and quality criteria

Answer 813

A

Highest wine classification in Spain
Stricter regulations than DO

Answer 814

A

Regional wine classification
Less strict than DO

Answer 815

A

Single estate wine classification
Indicates high quality and distinct character

Answer 816

A

Minimum aging requirements
Red: 2 years (6 months in barrel)
White/Rosé: 1 year (6 months in barrel)

Answer 817

A

Longer aging requirements
Red: 3 years (1 year in barrel)
White/Rosé: 2 years (6 months in barrel)

Answer 818

A

Longest aging requirements
Red: 5 years (18 months in barrel)
White/Rosé: 4 years (6 months in barrel)

Answer 819

A

Little to no barrel aging
Fresh, fruity character

Answer 820

A

Indicates a specific vintage year
May have minimal aging

Answer 821

A

• Minimum 2 years total ageing
• At least 1 year in oak barrels

Answer 822

A

• Minimum 2 years total ageing
• At least 6 months in oak barrels

Answer 823

A

• Minimum 3 years total ageing
• At least 1 year in oak barrels

Answer 824

A

• Minimum 2 years total ageing
• At least 6 months in oak barrels

Answer 825

A

• Minimum 5 years total ageing
• At least 2 years in oak barrels
• At least 3 years in bottle

Answer 826

A

• Minimum 4 years total ageing
• At least 6 months in oak barrels

Answer 827

A

Denominación de Origen Calificada

Answer 828

A

It is the highest classification for Spanish wines, indicating quality and consistency.

Answer 829

A

Rioja
Priorat

Answer 830

A

Strict regulations on production and quality standards.

Answer 831

A

Renowned for its high-quality wines and adherence to strict production standards.

Answer 832

A

Located in the Catalonia region of northeastern Spain.

Answer 833

A

Its unique terroir and steep vineyard terraces.

Answer 834

A

To ensure the highest quality and authenticity of Spanish wines.

Answer 835

A

Rioja
Crianza
Reserva
Gran Reserva

Answer 836

A

Aged at least 1 year in oak
Total ageing of 2 years

Answer 837

A

Aged at least 1 year in oak
Total ageing of 3 years

Answer 838

A

Aged at least 2 years in oak
Total ageing of 5 years

Answer 839

A

DOQ Priorat
Vi de Vila
Vi de Paratge
Vi de Finca
Vi de Gran Finca

Answer 840

A

Base level for wines from Priorat
Recognized for high-quality wines

Answer 841

A

Village-level classification
Indicates origin from specific villages

Answer 842

A

Indicates wine from specific sites within villages
Higher quality than Vi de Vila

Answer 843

A

Single estate wine
Reflects terroir of a specific vineyard

Answer 844

A

Highest classification
Exceptional quality from specific estate

Answer 845

A

A wine region in Galicia, Spain
Known for Albariño wines

Answer 846

A

Val do Salnés
O Rosal
Condado do Tea
Soutomaior
Ribeira do Ulla

Answer 847

A

Largest sub-district
Birthplace of Albariño grape

Answer 848

A

A wine region in northern Spain
Known for diverse wine styles

Answer 849

A

Baja Montaña
Valdizarbe
Tierra Estella
Ribera Alta
Ribera Baja

Answer 850

A

A wine region in Catalonia, Spain
Known for Cava and diverse wine styles

Answer 851

A

Alt Penedès
Medio Penedès
Baix Penedès

Answer 852

A

Known for higher altitude vineyards
Produces quality white wines

Answer 853

A

A designation for village-specific wines
Emphasizes terroir in Priorat

Answer 854

A

Gratallops
Porrera
Escaladei
La Vilella Alta

Answer 855

A

Central village in Priorat
Known for high-quality wines

Answer 856

A

Northern Spain
Located in the Castilla y León region

Answer 857

A

Predominantly red wines
Mainly Tempranillo grape

Answer 858

A

Northeastern Spain
Located in Catalonia

Answer 859

A

Red, white, and rosé wines
Common grapes: Garnacha, Cariñena

Answer 860

A

Northwestern Spain
Located in the Castilla y León region

Answer 861

A

Predominantly red wines
Mainly Tinta de Toro grape (Tempranillo)

Answer 862

A

Northwestern Spain
Located in the Castilla y León region

Answer 863

A

Predominantly white wines
Mainly Verdejo grape

Answer 864

A

Northwestern Spain
Located in the Castilla y León region

Answer 865

A

Red and white wines
Main red grape: Mencía
Main white grape: Godello

Answer 866

A

Cool continental climate.

Answer 867

A

Cool temperatures slow grape ripening.
High acidity in grapes is preserved.
Risk of frost and rain during growing season.

Answer 868

A

Champagne is located at a high latitude, resulting in cooler temperatures.

Answer 869

A

High latitude leads to high acidity in grapes.
Produces fresh and crisp wines.

Answer 870

A

Approximately 700 mm per year.

Answer 871

A

Adequate rainfall supports vine growth.
Excess rain can lead to disease and dilution.

Answer 872

A

Between 16°C and 18°C (61°F and 64°F).

Answer 873

A

Spring frosts can damage early vine growth.
Affects yield and quality of grapes.

Answer 874

A

Hills and forests provide some protection from winds.

Answer 875

A

Can dry vines reducing disease risk.
Harsh winds can damage vines and fruit.

Answer 876

A

Champagne Appellation d’Origine Contrôlée
Designated area for Champagne wine production

Answer 877

A

Ensures quality and authenticity of Champagne
Regulates production methods and grape varieties

Answer 878

A

Montagne de Reims
Vallée de la Marne
Côte des Blancs
Côte de Sézanne
Aube (or Côte des Bar)

Answer 879

A

Each sub-district has unique terroir
Influences the style and flavor of Champagne

Answer 880

A

Chardonnay
Pinot Noir
Pinot Meunier

Answer 881

A

Cool climate preserves acidity
Chalky soils provide drainage and mineral content

Answer 882

A

Chardonnay
Pinot Noir
Pinot Meunier

Answer 883

A

Provides elegance and finesse
Adds acidity and longevity

Answer 884

A

Adds body and structure
Contributes red fruit flavors

Answer 885

A

Adds fruitiness and floral notes
Contributes to early maturation

Answer 886

A

Adds freshness and lightness

Answer 887

A

Provides strength and backbone

Answer 888

A

Enhances approachability and fruitiness

Answer 889

A

Provides good drainage
Reflects sunlight to aid grape ripening
Retains moisture

Answer 890

A

Chalk
Limestone
Marl

Answer 891

A

Maintains consistent temperature
Enhances drainage
Stores water for dry periods

Answer 892

A

High mineral content

Answer 893

A

Adds complexity to the wine flavors

Answer 894

A

High porosity

Answer 895

A

Prevents waterlogging
Encourages deep root growth

Answer 896

A

Traditional method (Méthode Champenoise)

Answer 897

A

Primary fermentation: base wine creation
Blending: combining wines for consistency
Secondary fermentation: in-bottle
Aging: on lees for complexity
Riddling: moving sediment to neck
Disgorging: removing sediment
Dosage: adding sugar syrup

Answer 898

A

Creates bubbles (carbonation)
Adds complexity to flavor

Answer 899

A

Gradually turning bottles to move sediment to the neck

Answer 900

A

Removing sediment from the bottle
Done after riddling

Answer 901

A

Adding sugar syrup after disgorging to balance acidity

Answer 902

A

Adds complexity
Develops flavors and aromas

Answer 903

A

Ensures consistency of style and quality
Combines different grape varieties or vintages

Answer 904

A

Non-Vintage (NV)
Vintage
Rosé
Blanc de Blancs
Blanc de Noirs

Answer 905

A

Blend of wines from multiple years
Aims for consistent house style

Answer 906

A

Made from grapes of a single year
Only produced in exceptional years

Answer 907

A

Made by adding red wine to the blend or maceration
Offers fruity and floral notes

Answer 908

A

Made exclusively from Chardonnay grapes
Known for elegance and finesse

Answer 909

A

Made from Pinot Noir and/or Pinot Meunier grapes
Rich and full-bodied

Answer 910

A

• High acidity
• Fine bubbles
• Complex aromas

Answer 911

A

• Provides freshness
• Balances sweetness
• Enhances aging potential

Answer 912

A

• Secondary fermentation in the bottle
• Traditional method production

Answer 913

A

• Develops complex flavors
• Softens acidity
• Creates toasty, nutty notes

Answer 914

A

• Citrus
• Green apple
• Toasted bread

Answer 915

A

• Ensures quality
• Creates fine bubbles
• Develops complex flavors

Answer 916

A

• Dry style
• Low sugar content

Answer 917

A

• Made from grapes of a single year
• Year is indicated on the label

Answer 918

A

• Made exclusively from white grapes
• Typically Chardonnay

Answer 919

A

• Made from black grapes
• Typically Pinot Noir and/or Pinot Meunier

Answer 920

A

• Medium sweetness
• More sugar than Brut

Answer 921

A

• Blend of wines from different years
• Consistent house style

Answer 922

A

• A specific blend or batch of wine
• Often indicates a house’s best offering

Answer 923

A

• Pink color
• Made by adding red wine or skin contact

Answer 924

A

A Magnum holds 1.5 liters, equivalent to 2 standard bottles.

Answer 925

A

A Rehoboam holds 4.5 liters, equivalent to 6 standard bottles.

Answer 926

A

A Salmanazar holds 9 liters, equivalent to 12 standard bottles.

Answer 927

A

12 liters

Answer 928

A

A Nebuchadnezzar holds 15 liters, equivalent to 20 standard bottles.

Answer 929

A

18 liters

Answer 930

A

A Solomon holds 18 liters, equivalent to 24 standard bottles.

Answer 931

A

A method where secondary fermentation occurs in the bottle.

Answer 932

A

Base wine bottled with yeast and sugar
Second fermentation in bottle
Yeast autolysis
Riddling and disgorging
Dosage added

Answer 933

A

A method where secondary fermentation occurs in a tank.

Answer 934

A

Base wine placed in a sealed tank
Yeast and sugar added
Second fermentation in tank
Filtration and bottling under pressure

Answer 935

A

A method where fermentation is stopped and finished in the bottle.

Answer 936

A

Partial fermentation in tank
Bottled with residual sugar
Fermentation completes in bottle

Answer 937

A

Méthode Traditionnelle

Answer 938

A

Refers to the traditional method used for making sparkling wines in France.
Involves secondary fermentation in the bottle.

Answer 939

A

Spanish sparkling wine produced with the traditional method.
Mainly from the Penedès region.

Answer 940

A

Metodo Classico

Answer 941

A

Italian term for the traditional method of sparkling wine production.
Emphasizes in-bottle fermentation.

Answer 942

A

Sekt b.A.

Answer 943

A

German sparkling wine made with the traditional method.
Indicates a protected designation of origin.

Answer 944

A

Hauersekt

Answer 945

A

Austrian sparkling wine made using the traditional method.
Produced from grapes grown and processed by the winemaker.

Answer 946

A

• A type of sparkling wine
• Made in France
• Produced outside the Champagne region

Answer 947

A

• Made in other regions of France
• Follows similar production methods to Champagne
• Often uses different grape varieties

Answer 948

A

• A sparkling wine from Spain
• Primarily produced in the Catalonia region
• Uses traditional method

Answer 949

A

• Offers quality at a lower price
• Uses indigenous Spanish grape varieties
• Popular alternative to Champagne

Answer 950

A

• An Italian sparkling wine
• Made from Glera grapes
• Produced mainly in Veneto region

Answer 951

A

• Made using the tank method
• Generally lighter and fruitier
• Typically less expensive

Answer 952

A

• A high-quality Italian sparkling wine
• Made using the traditional method
• Produced in Lombardy region

Answer 953

A

• Follows the traditional method (Méthode Champenoise)
• Secondary fermentation in the bottle
• Aged on lees for added complexity

Answer 954

A

Made primarily in Catalonia
Traditional method
Grapes: Macabeo, Xarel-lo, Parellada

Answer 955

A

Prosecco
Franciacorta
Asti

Answer 956

A

Made in Veneto
Charmat method
Grape: Glera

Answer 957

A

Made in Lombardy
Traditional method
Grapes: Chardonnay, Pinot Nero, Pinot Bianco

Answer 958

A

Made in Piedmont
Charmat method
Grape: Muscat Blanc à Petits Grains

Answer 959

A

Can be made in various regions
Tank or traditional method
Often Riesling-based

Answer 960

A

Made in various regions like Alsace, Loire
Traditional method
Diverse grape varieties

Answer 961

A

Cool climate
Ideal for high acidity in grapes

Answer 962

A

Chardonnay
Pinot Noir
Pinot Meunier

Answer 963

A

High acidity
Crisp flavors

Answer 964

A

Second fermentation in bottle
Aging on lees for complexity

Answer 965

A

Marlborough

Answer 966

A

Cool climate
High sunshine hours
Produces vibrant, fresh wines

Answer 967

A

Enhances acidity and freshness
Contributes to vibrant fruit flavors

Answer 968

A

Traditional method (Méthode Traditionnelle)

Answer 969

A

In-bottle secondary fermentation
Aging on lees for complexity

Answer 970

A

Chardonnay
Pinot Noir
Pinot Meunier

Answer 971

A

Provides elegance
Contributes acidity
Offers citrus flavors

Answer 972

A

Macabeo
Xarel·lo
Parellada

Answer 973

A

Light and delicate
Contributes floral notes
Adds freshness

Answer 974

A

Light body
Fruity flavors
High acidity

Answer 975

A

Moscato Bianco

Answer 976

A

Low alcohol
Sweet
Aromatic with floral and fruity notes

Answer 977

A

High acidity
Aromatic
Citrus and stone fruit flavors

Answer 978

A

Chardonnay
Pinot Nero
Pinot Bianco

Answer 979

A

Adds structure
Contributes red fruit flavors
Enhances complexity

Answer 980

A

Mediterranean climate
Influence of the Mistral wind
Proximity to the sea

Answer 981

A

Hot, dry summers
Mild, wet winters
Influences agriculture and tourism

Answer 982

A

A strong, cold, northwest wind
Affects weather and agriculture

Answer 983

A

Can cause rapid cooling
Clears skies, reducing humidity
Impacts vine growth positively by reducing disease

Answer 984

A

Moderates temperatures
Increases humidity
Provides a buffer against extreme temperatures

Answer 985

A

Known for rosé wines
Light, dry, aromatic

Answer 986

A

Languedoc

Answer 987

A

Diverse range
Reds from Grenache, Syrah, Mourvèdre
Whites from Grenache Blanc, Marsanne

Answer 988

A

Roussillon

Answer 989

A

Rich reds
Fortified wines
Influenced by Mediterranean climate

Answer 990

A

Similar to Bordeaux
Reds from Merlot, Cabernet Sauvignon
Sweet whites

Answer 991

A

Tannat grape dominant
Full-bodied reds
High tannins, long aging potential

Answer 992

A

Known for Malbec
Deep color, tannic
Often aged for complexity

Answer 993

A

Grenache
Syrah
Mourvèdre
Carignan
Cinsault
Viognier
Marsanne
Roussanne

Answer 994

A

Fruity
High alcohol
Low acidity
Often blended

Answer 995

A

Dark fruit flavors
Peppery notes
Medium to full body
Good aging potential

Answer 996

A

Rich
Tannic
Spicy
Often blended

Answer 997

A

High acidity
High tannins
Often used in blends

Answer 998

A

Light-bodied reds
Rosé wines
Fruity flavors

Answer 999

A

Aromatic
Floral notes
Stone fruit flavors
Full-bodied

Answer 1000

A

Rich texture
Nutty flavors
Often blended with Roussanne

Answer 1001

A

Aromatic
Herbal notes
Good acidity
Often blended with Marsanne

Answer 1002

A

Vin Doux Naturel

Answer 1003

A

Fortified sweet wine
Made by adding grape spirit to partially fermented grape must

Answer 1004

A

Vin de Liqueur

Answer 1005

A

Fortified wine
Made by adding grape spirit to unfermented grape must

Answer 1006

A

Roussillon

Answer 1007

A

VDN: Fortified during fermentation
VDL: Fortified before fermentation

Answer 1008

A

Sweet flavor
High alcohol content

Answer 1009

A

Sweetness
Rich, full-bodied texture

Answer 1010

A

To stop fermentation
Preserve natural grape sugars

Answer 1011

A

Prevent fermentation
Maintain sweetness

Answer 1012

A

• A French wine classification
• Indicates wine is from a specific region
• Less strict than AOC

Answer 1013

A

• Allows more flexibility in production
• Encourages innovation and experimentation
• Focus on regional characteristics

Answer 1014

A

• Indication Géographique Protégée (IGP)

Answer 1015

A

• Vin de Pays d’Oc
• Vin de Pays de Provence
• Vin de Pays du Comté Tolosan

Answer 1016

A

• In the Languedoc-Roussillon region
• Southern France

Answer 1017

A

• One of the largest wine-producing regions
• Offers a wide variety of wine styles

Answer 1018

A

• In the Provence region
• Southeastern France

Answer 1019

A

• Often rosé wines
• Known for fresh and aromatic styles

Answer 1020

A

• Southwestern France
• Covers the area around Toulouse

Answer 1021

A

• Offers both red and white wines
• Influenced by Atlantic and Mediterranean climates

Answer 1022

A

Red, white, and sweet wines
Similar styles to Bordeaux

Answer 1023

A

Sweet white wine
Made from Sémillon, Sauvignon Blanc, Muscadelle
Botrytized grapes

Answer 1024

A

Merlot
Cabernet Sauvignon
Cabernet Franc
Malbec

Answer 1025

A

Red wine
Mainly Carignan, Grenache, Syrah
Rich and full-bodied

Answer 1026

A

Red wine
Tannat grape
Known for high tannins and aging potential

Answer 1027

A

Grenache
Syrah
Mourvèdre
Carignan

Answer 1028

A

Unique oxidative styles
Vin Jaune
Savagnin grape

Answer 1029

A

Red, white, rosé, and sparkling wines
Use local grapes like Mauzac and Duras

Answer 1030

A

A sweet dessert wine made from dried grapes.

Answer 1031

A

Grapes are dried on straw mats.
Concentrates sugars and flavors.
Fermented to create sweet wine.

Answer 1032

A

Concentrate sugars.
Enhance flavors.

Answer 1033

A

Jura, France.

Answer 1034

A

Sweet taste.
Rich aroma.
High sugar content.

Answer 1035

A

Varies, but typically local or regional grape varieties.

Answer 1036

A

Labor-intensive production.
Limited yield from dried grapes.

Answer 1037

A

Dried fruit, such as figs or apricots.

Answer 1038

A

Increases concentration of flavors and sugars.
Reduces water content.

Answer 1039

A

Known for its rosé wines
Diverse range of grape varieties
Unique Mediterranean climate

Answer 1040

A

Mediterranean climate leads to hot, dry summers
Cool winds help moderate temperatures
Climate contributes to the freshness and acidity in wines

Answer 1041

A

Grenache
Syrah
Mourvèdre
Cinsault
Tibouren

Answer 1042

A

Côtes de Provence
Bandol
Cassis
Les Baux-de-Provence
Palette

Answer 1043

A

Known for robust red wines
Dominated by Mourvèdre grape
Often aged in oak barrels

Answer 1044

A

Largest appellation in Provence
Produces over 75% rosé wines
Varied terroir with diverse soil types

Answer 1045

A

Mistral is a strong, cold wind from the north
Helps to dry vineyards, reducing disease risk
Affects grape ripening and wine freshness

Answer 1046

A

Predominantly white wines
Made from Marsanne and Clairette grapes
Noted for their aromatic and full-bodied character

Answer 1047

A

Smallest AOC in Provence
Known for rare and traditional grape varieties
Produces red, white, and rosé wines with aging potential

Answer 1048

A

Grenache
Syrah
Mourvèdre
Carignan
Cinsault

Answer 1049

A

High alcohol
Red fruit flavors
Often blended

Answer 1050

A

Viognier
Marsanne
Roussanne
Vermentino

Answer 1051

A

Dark fruit flavors
Spicy notes
Tannic structure

Answer 1052

A

GSM blend: Grenache, Syrah, Mourvèdre

Answer 1053

A

Aromatic
Peach and floral notes
Rich texture

Answer 1054

A

Adds acidity
Provides color
Contributes tannins

Answer 1055

A

Rich body
Nutty flavors
Often blended with Roussanne

Answer 1056

A

Marsanne and Roussanne blend

Answer 1057

A

High tannins
Dark fruit flavors
Earthy notes

Answer 1058

A

Atlantic Ocean
Mediterranean Sea
Continental interior

Answer 1059

A

Brings cool, moist air
Affects northern and northwestern regions
Leads to mild and wet conditions

Answer 1060

A

Warms coastal areas
Results in hot, dry summers
Mild, wet winters

Answer 1061

A

Extreme temperature variations
Hot summers
Cold winters
Low precipitation

Answer 1062

A

Influenced by the Atlantic Ocean
Mild temperatures
High rainfall

Answer 1063

A

Influenced by the Mediterranean Sea
Hotter, drier summers
Less rainfall

Answer 1064

A

Higher elevations cooler
Mountains block rain
Localized weather variations

Answer 1065

A

Continental influence
Hot summers
Cold winters
Low rainfall

Answer 1066

A

A classification for wines with geographic indication.

Answer 1067

A

Offers more freedom in grape variety and production methods.
Below DO in quality hierarchy.

Answer 1068

A

Denominación de Origen

Answer 1069

A

Indicates controlled origin and higher quality.
Specific regulations for grape varieties and winemaking.

Answer 1070

A

Denominación de Origen Calificada

Answer 1071

A

Highest quality level for Spanish wines.
Stricter regulations than DO.
Only two regions: Rioja and Priorat.

Answer 1072

A

Wines from single estates with unique characteristics.

Answer 1073

A

Recognizes individual vineyards with exceptional quality.
Must meet specific criteria set by regional authorities.

Answer 1074

A

Northern Spain

Answer 1075

A

Castile and León

Answer 1076

A

High-quality red wines

Answer 1077

A

Catalonia

Answer 1078

A

Albariño white wine

Answer 1079

A

Fortified wine
Produced in Jerez

Answer 1080

A

Andalusia

Answer 1081

A

Sparkling wine

Answer 1082

A

Catalonia

Answer 1083

A

Tempranillo

Answer 1084

A

Castile and León

Answer 1085

A

Cava and still wines

Answer 1086

A

Catalonia

Answer 1087

A

Tempranillo

Answer 1088

A

Most widely planted red grape varietal
Basis for many famous Spanish wines

Answer 1089

A

Carignan or Cariñena

Answer 1090

A

Adds acidity and tannins
Often used in Rioja blends

Answer 1091

A

Tinta del País

Answer 1092

A

Tinta de Toro

Answer 1093

A

Aragonês or Tinta Roriz

Answer 1094

A

Grown across different regions
Regional names develop due to local traditions and dialects

Answer 1095

A

Process where wine matures in barrels or bottles to develop flavors.

Answer 1096

A

Enhances flavor complexity and aroma; softens tannins.

Answer 1097

A

Wine aged in wooden barrels, typically oak, to add flavor.

Answer 1098

A

Adds oak flavors; allows slow oxygen exposure; softens tannins.

Answer 1099

A

Wine aged in bottles to allow it to develop over time.

Answer 1100

A

Develops complex aromas; integrates flavors; softens texture.

Answer 1101

A

Wine aged for a minimum of 2 years, with at least 6 months in oak.

Answer 1102

A

Indicates a certain level of maturity and oak influence in wine.

Answer 1103

A

Wine aged for a minimum of 3 years, with at least 1 year in oak.

Answer 1104

A

More complex flavors and aromas; longer ageing enhances quality.

Answer 1105

A

Wine aged for a minimum of 5 years, with at least 18 months in oak.

Answer 1106

A

Highest quality, long ageing; developed flavors and aromas.

Answer 1107

A

Albariño

Answer 1108

A

Key white grape
Known for aromatic, crisp wines
Dominates the region’s production

Answer 1109

A

Predominant red grape
Used in rosé and red wines
Known for fruity character

Answer 1110

A

Tempranillo, Garnacha

Answer 1111

A

Main red grape
Backbone of Rioja blends
Known for structure and aging potential

Answer 1112

A

Tinta de Toro

Answer 1113

A

Local name for Tempranillo
Produces robust, full-bodied reds
Known for deep color and tannins

Answer 1114

A

Tempranillo (Tinto Fino)

Answer 1115

A

Known locally as Tinto Fino
Produces rich, complex reds
Renowned for aging potential

Answer 1116

A

Cava (sparkling wine)

Answer 1117

A

Major sparkling wine region
Traditional method production
Varieties: Macabeo, Xarel·lo, Parellada

Answer 1118

A

Key white grape
Produces fresh, aromatic wines
Known for citrus and herbaceous notes

Answer 1119

A

Garnacha, Cariñena

Answer 1120

A

Main red grapes
Produce powerful, mineral wines
Known for complexity and aging ability

Answer 1121

A

Tempranillo (Cencibel)

Answer 1122

A

Known locally as Cencibel
Produces soft, approachable reds
Often blended with local varieties

Answer 1123

A

Red wine
White wine
Rosé wine
Sparkling wine (Cava)
Fortified wine (Sherry)

Answer 1124

A

Typically full-bodied
Often aged in oak
Common flavors: dark fruit, spice, and vanilla

Answer 1125

A

Tempranillo
Garnacha (Grenache)
Monastrell (Mourvèdre)
Mencía

Answer 1126

A

Often crisp and fresh
Can be aromatic or oak-aged
Common flavors: citrus, apple, and stone fruit

Answer 1127

A

Albariño
Verdejo
Viura (Macabeo)
Godello

Answer 1128

A

A sparkling wine from Spain
Made using the traditional method

Answer 1129

A

Macabeo
Xarel-lo
Parellada
Chardonnay (sometimes)

Answer 1130

A

A fortified wine from Spain
Comes in various styles from dry to sweet

Answer 1131

A

Palomino
Pedro Ximénez
Moscatel

Answer 1132

A

Often light and fruity
Made from red varietals with limited skin contact

Answer 1133

A

A sparkling wine from Spain.
Made using traditional methods.

Answer 1134

A

Second fermentation in the bottle.
Aging on lees.

Answer 1135

A

Macabeo
Parellada
Xarel·lo

Answer 1136

A

Provides acidity and freshness.

Answer 1137

A

Adds finesse and floral notes.

Answer 1138

A

Contributes body and structure.

Answer 1139

A

Penedès region in Catalonia.

Answer 1140

A

Basic Cava: Minimum 9 months on lees
Reserva: Minimum 15 months
Gran Reserva: Minimum 30 months

Answer 1141

A

Different grape varieties.
Different regions and climates.

Answer 1142

A

Dead yeast cells from fermentation.
Contributes to flavor and texture.

Answer 1143

A

Denominación de Origen

Answer 1144

A

Indicates quality and origin
Follows specific regulations

Answer 1145

A

Denominación de Origen Calificada

Answer 1146

A

Higher quality classification than DO
Only Rioja and Priorat have this status

Answer 1147

A

Estate wine

Answer 1148

A

Produced from a single vineyard
Recognized for unique characteristics

Answer 1149

A

Aged for at least 2 years

Answer 1150

A

Minimum 1 year in oak
Total aging at least 2 years

Answer 1151

A

Aged for at least 3 years

Answer 1152

A

Minimum 1 year in oak
Total aging at least 3 years

Answer 1153

A

Aged for at least 5 years

Answer 1154

A

Minimum 2 years in oak
Total aging at least 5 years

Answer 1155

A

• 2 years total
• At least 1 year in oak

Answer 1156

A

• 2 years total
• At least 6 months in oak

Answer 1157

A

• 3 years total
• At least 1 year in oak
• At least 6 months in bottle

Answer 1158

A

• 2 years total
• At least 6 months in oak

Answer 1159

A

• 5 years total
• At least 2 years in oak
• At least 2 years in bottle

Answer 1160

A

• 4 years total
• At least 6 months in oak

Answer 1161

A

Denominación de Origen Calificada

Answer 1162

A

Highest quality wine classification
Stricter regulations
Ensures superior quality

Answer 1163

A

Rioja
Priorat

Answer 1164

A

Consistent quality over time
Strict production regulations
Higher pricing standards

Answer 1165

A

Long history of quality
Rigorous quality control
Reputation for excellence

Answer 1166

A

Exceptional wine quality
Unique terroir
Strict production standards

Answer 1167

A

Rioja
Crianza
Reserva
Gran Reserva

Answer 1168

A

Rioja: Basic level
Crianza: Aged 2 years, 1 in oak
Reserva: Aged 3 years, 1 in oak
Gran Reserva: Aged 5 years, 2 in oak

Answer 1169

A

DOQ Priorat
Vi de Vila
Vi de Paratge
Vi de Finca
Gran Vi de Guarda

Answer 1170

A

DOQ Priorat: Basic level
Vi de Vila: Village wines
Vi de Paratge: Single vineyard wines
Vi de Finca: Estate wines
Gran Vi de Guarda: Wines with extended aging

Answer 1171

A

Val do Salnés
Condado do Tea
O Rosal
Ribeira do Ulla
Soutomaior

Answer 1172

A

Largest sub-district
Known for Albariño wines

Answer 1173

A

Baja Montaña
Valdizarbe
Tierra Estella
Ribera Alta
Ribera Baja

Answer 1174

A

Versatile region
Produces red, white, and rosé wines

Answer 1175

A

Alt Penedès
Baix Penedès
Garraf

Answer 1176

A

Known for Cava production
High altitude vineyards

Answer 1177

A

Village wines designation
Reflects specific local terroirs

Answer 1178

A

Emphasizes unique village characteristics
Part of Priorat’s hierarchy

Answer 1179

A

Northern plateau of Spain
In the autonomous community of Castile and León

Answer 1180

A

Predominantly red wines
Mainly from Tempranillo grape

Answer 1181

A

In the Catalonia region
Surrounds Priorat

Answer 1182

A

Red, white, and rosé wines
Known for Garnacha and Carignan

Answer 1183

A

In the province of Zamora
Part of the Castile and León region

Answer 1184

A

Mainly red wines
Primarily from Tinta de Toro (Tempranillo)

Answer 1185

A

In the Castile and León region
Near the Duero River

Answer 1186

A

Known for white wines
Mainly from Verdejo grape

Answer 1187

A

In the northwest of Spain
In the province of León

Answer 1188

A

Red and white wines
Notably from Mencía grape

Answer 1189

A

• Mediterranean climate
• Influenced by Atlantic Ocean

Answer 1190

A

• Provides mild, wet winters
• Moderates temperature extremes

Answer 1191

A

• Coastal region
• Interior region

Answer 1192

A

• Coastal: Milder, wetter
• Interior: More extreme temperatures, drier

Answer 1193

A

• Varied climates allow diverse crops
• Coastal: Vineyards, olives
• Interior: Cereals, livestock

Answer 1194

A

• Create microclimates
• Affect rainfall patterns

Answer 1195

A

• Higher elevations are cooler
• Affect local agriculture

Answer 1196

A

• Warm Mediterranean influence
• Longer growing season

Answer 1197

A

• Vinho • IG (Indicação Geográfica) • DOC (Denominação de Origem Controlada)

Answer 1198

A

• Basic category • No specific geographical indication

Answer 1199

A

• Indicação Geográfica

Answer 1200

A

• Wines with geographical indication • Less strict regulations than DOC

Answer 1201

A

• Denominação de Origem Controlada

Answer 1202

A

• Strict quality and geographical regulations • Highest quality level

Answer 1203

A

• More rigorous standards • Specific region and grape varieties

Answer 1204

A

Vinho Regional

Answer 1205

A

Allows more flexibility in grape varieties
Provides regional identity
Less strict than DOC

Answer 1206

A

Denominação de Origem Controlada

Answer 1207

A

Highest quality classification
Strict regulations on grape varieties and production
Ensures quality and authenticity

Answer 1208

A

Known for Port wine
Steep terraced vineyards

Answer 1209

A

Warm climate
Rich, ripe fruit wines

Answer 1210

A

Allows experimentation with non-traditional grape varieties
Greater flexibility in wine styles

Answer 1211

A

VR is less strict, allows more grape variety flexibility
DOC has strict regulations for quality and authenticity

Answer 1212

A

18 districts

Answer 1213

A

Lisbon District

Answer 1214

A

Located in the north, in the Porto District

Answer 1215

A

Vila Real

Answer 1216

A

Aveiro District

Answer 1217

A

Located in the Algarve region, southern Portugal

Answer 1218

A

Touriga Nacional

Answer 1219

A

Full-bodied
High tannins
Rich in color
Aromas of dark fruit

Answer 1220

A

Alvarinho

Answer 1221

A

Crisp acidity
Aromas of citrus and peach
Often used in Vinho Verde

Answer 1222

A

Tinta Roriz
Baga
Castelão

Answer 1223

A

Arinto
Loureiro
Fernão Pires

Answer 1224

A

Touriga Nacional

Answer 1225

A

Inland, mountainous
Continental climate
Hot summers and cold winters

Answer 1226

A

A style of wine from the Minho region
Known for its slight effervescence

Answer 1227

A

Malolactic fermentation in the bottle
Trapped carbon dioxide

Answer 1228

A

Touriga Nacional

Answer 1229

A

Steep, terraced vineyards
Schist soils

Answer 1230

A

Proximity to the Atlantic Ocean
Maritime climate
High rainfall

Answer 1231

A

Aragonez
Trincadeira
Alicante Bouschet

Answer 1232

A

Warm to hot
Mediterranean climate
Low rainfall

Answer 1233

A

Grown on sandy soils
Use of Ramisco grape

Answer 1234

A

Protects vines from phylloxera

Answer 1235

A

A fortified wine from the Setúbal region
Made from Muscat grapes

Answer 1236

A

Aged in large wooden casks
Develops rich, complex flavors

Answer 1237

A

Denominação de Origem Controlada

Answer 1238

A

Indicates quality and characteristics tied to a specific region.
Subject to strict regulations.

Answer 1239

A

Indicação Geográfica Protegida

Answer 1240

A

Indicates a wine from a specific geographical area.
Less strict than DOC regulations.

Answer 1241

A

Regional wine under IGP classification

Answer 1242

A

Wines from a specified region.
Greater flexibility in grape varieties and styles.

Answer 1243

A

Table wine

Answer 1244

A

Basic category with few restrictions.
Can be from any region.

Answer 1245

A

Superior quality with specific aging requirements

Answer 1246

A

Indicates a higher quality level.
May have longer aging requirements.

Answer 1247

A

Aged wine with specific aging periods

Answer 1248

A

Red wines: 30 months aging, 12 in bottle.
White/Rose: 12 months aging, 6 in bottle.

Answer 1249

A

Touriga Nacional
Touriga Franca
Tinta Roriz
Tinta Barroca
Tinto Cão

Answer 1250

A

Considered the flagship grape
Known for structure and aromatic intensity
Provides dark fruit flavors

Answer 1251

A

Baga
Maria Gomes
Arinto
Bical

Answer 1252

A

Dominant red varietal
Known for high acidity and tannins
Produces age-worthy wines

Answer 1253

A

Touriga Nacional
Tinta Roriz
Alfrocheiro
Encruzado (for whites)

Answer 1254

A

Used in white wines
Offers floral and citrus notes
Known for balance and complexity

Answer 1255

A

Alvarinho
Loureiro
Arinto
Trajadura

Answer 1256

A

High acidity
Aromatic with citrus and stone fruit flavors
Contributes to fresh and crisp wines

Answer 1257

A

Moscatel de Setúbal
Castelão

Answer 1258

A

Used for sweet fortified wines
Rich in floral and citrus aromas
Known for its sweetness and complexity

Answer 1259

A

66 years and 7 months (as of 2023)

Answer 1260

A

Encourages older adults to remain active in the workforce and community.

Answer 1261

A

A measure comparing the number of older people to younger people.

Answer 1262

A

Calculated as the number of people aged 65+ per 100 people aged 0-14.

Answer 1263

A

Increased healthcare costs
Pension system pressure
Labor market impact

Answer 1264

A

Public system funded by contributions
Includes old-age, disability, and survivors’ pensions

Answer 1265

A

Ratio of dependents (young and old) to the working-age population.

Answer 1266

A

Indicates the burden on the working-age population to support dependents.

Answer 1267

A

Increase in the proportion of older individuals in the population.

Answer 1268

A

Alters social services demand
Economic implications
Changes in family structure

Answer 1269

A

The Mediterranean Sea.

Answer 1270

A

Moderates temperature.
Provides humidity.

Answer 1271

A

Block cold northern winds.

Answer 1272

A

Influence rainfall distribution.
Create microclimates.

Answer 1273

A

Continental with cold winters and hot summers.

Answer 1274

A

Mediterranean climate.
Mild, wet winters.
Hot, dry summers.

Answer 1275

A

Higher elevations are cooler.
More rainfall in mountains.

Answer 1276

A

A localized climate that differs from the surrounding area.

Answer 1277

A

Mountains.
Proximity to the sea.
Valleys.

Answer 1278

A

Provides humidity.
Affects eastern coastal weather patterns.

Answer 1279

A

Indicazione Geografica Tipica

Answer 1280

A

Intermediate quality level
Allows more flexibility in grape varieties
Less stringent regulations than DOC/DOCG

Answer 1281

A

Denominazione di Origine Controllata

Answer 1282

A

Higher quality level than IGT
Specific geographic area
Stricter regulations on grape varieties and production

Answer 1283

A

Denominazione di Origine Controllata e Garantita

Answer 1284

A

Highest quality level
Most stringent regulations
Consistent quality and authenticity
Includes government tasting

Answer 1285

A

Guarantee high quality and authenticity of Italian wines

Answer 1286

A

DOCG has stricter regulations
Includes government tasting
Indicates highest quality assurance

Answer 1287

A

• Tuscany

Answer 1288

A

• Known for Barolo and Barbaresco wines
• Famous for Nebbiolo grape

Answer 1289

A

• Prosecco
• Amarone della Valpolicella

Answer 1290

A

• Piedmont

Answer 1291

A

• Known for Amarone and Ripasso wines
• Uses drying process for grapes

Answer 1292

A

• Nero d’Avola
• Marsala

Answer 1293

A

• Tuscany

Answer 1294

A

• Known for Franciacorta sparkling wines
• Produces wines with traditional method

Answer 1295

A

• Sangiovese

Answer 1296

A

• Veneto

Answer 1297

A

Used in Barolo and Barbaresco wines
Known for high tannins and acidity

Answer 1298

A

Sangiovese

Answer 1299

A

High acidity
Medium to high tannins
Flavors of cherry and plum

Answer 1300

A

Main component of Valpolicella
Light in color
Sour cherry flavor

Answer 1301

A

Nero d’Avola

Answer 1302

A

Full-bodied
Dark fruit flavors
High tannins

Answer 1303

A

Known for floral and almond notes
Often dry and crisp

Answer 1304

A

Aglianico

Answer 1305

A

High tannins
High acidity
Dark fruit flavors

Answer 1306

A

Sangiovese

Answer 1307

A

Nero d’Avola

Answer 1308

A

Nero d’Avola

Answer 1309

A

Aglianico

Answer 1310

A

Franciacorta

Answer 1311

A

Chardonnay
Pinot Noir
Pinot Bianco

Answer 1312

A

Trentino DOC

Answer 1313

A

Chardonnay
Pinot Grigio
Teroldego

Answer 1314

A

Montepulciano d’Abruzzo

Answer 1315

A

Montepulciano

Answer 1316

A

A sweet Italian wine made using dried grapes.

Answer 1317

A

Grapes are dried on mats.
Fermentation is stopped early to retain sweetness.

Answer 1318

A

An Italian wine technique where Valpolicella is ‘re-passed’ over Amarone wine lees.

Answer 1319

A

Valpolicella wine is fermented with Amarone pomace.
Increases flavor and alcohol content.

Answer 1320

A

A rich, dry Italian red wine made from partially dried grapes.

Answer 1321

A

Grapes are dried for months.
Fermented into a dry, full-bodied wine.

Answer 1322

A

A traditional Italian dessert wine, often golden and sweet.

Answer 1323

A

Grapes are hung and dried.
Fermented in small barrels.
Aged for several years.

Answer 1324

A

Denominazione di Origine Controllata

Answer 1325

A

Indicates controlled origin
Ensures wine meets specific production standards

Answer 1326

A

Denominazione di Origine Controllata e Garantita

Answer 1327

A

Highest quality designation in Italy
Guarantees strict production standards
Often includes tasting by a government committee

Answer 1328

A

Indicazione Geografica Tipica

Answer 1329

A

Indicates typical geographic origin
More flexibility in grape variety and production
Often used for innovative wines

Answer 1330

A

Indicates wine from the original, historic growing area of a DOC or DOCG

Answer 1331

A

Denotes traditional growing zone
Often considered higher quality

Answer 1332

A

Indicates a wine that has been aged longer than usual

Answer 1333

A

Requires additional aging time
Typically signals higher quality
Specific aging requirements vary by region and wine type

Answer 1334

A

Indicates higher alcohol content and/or longer aging

Answer 1335

A

Wines with stricter production standards
Often from select vineyard sites
May have longer aging or higher alcohol

Answer 1336

A

Denominazione di Origine Controllata
Basic level
Larger production area

Answer 1337

A

Denominazione di Origine Controllata e Garantita
Higher quality
Smaller production area
Stricter regulations

Answer 1338

A

Charmat method (tank method)

Answer 1339

A

Second fermentation in large steel tanks
Preserves fruitiness and freshness
Faster and less expensive than traditional method

Answer 1340

A

Indicates top quality
Guarantees authenticity
More controlled production process

Answer 1341

A

Enhances light, fresh, and fruity flavors

Answer 1342

A

Denominazione di Origine Controllata e Garantita

Answer 1343

A

Highest quality level in Italian wine classification; stricter regulations.

Answer 1344

A

Made from Nebbiolo grapes
Known for rich flavors and aging potential

Answer 1345

A

Chianti Classico

Answer 1346

A

Made primarily from Sangiovese
Known for its dry, medium to full-bodied profile

Answer 1347

A

Amarone della Valpolicella

Answer 1348

A

Grapes are dried before fermentation
Results in a rich, full-bodied wine

Answer 1349

A

Made from Aglianico grapes
Known as the ‘Barolo of the South’

Answer 1350

A

Franciacorta

Answer 1351

A

Sparkling wine made using traditional method
Often compared to Champagne

Answer 1352

A

Romagna Albana

Answer 1353

A

First white wine to receive DOCG status
Made from Albana grapes

Answer 1354

A

Minimum 38 months, with at least 18 months in wood.

Answer 1355

A

Barolo must age for at least 38 months, including a minimum of 18 months in wooden barrels.

Answer 1356

A

Minimum 24 months, with at least 9 months in wood.

Answer 1357

A

Barbaresco must age for a minimum of 24 months, including at least 9 months in wooden barrels.

Answer 1358

A

Minimum 11 months.

Answer 1359

A

Chianti must age for at least 11 months before release.

Answer 1360

A

Minimum 24 months, with at least 12 months in wood.

Answer 1361

A

Vino Nobile di Montepulciano must age for at least 24 months, including 12 months in wooden barrels.

Answer 1362

A

Minimum 5 years, with at least 2 years in wood.

Answer 1363

A

Brunello di Montalcino must age for a minimum of 5 years, including at least 2 years in wooden barrels.

Answer 1364

A

Wines with extended ageing requirements compared to standard versions.

Answer 1365

A

‘Riserva’ indicates a wine that has undergone longer ageing than the basic version of the wine.

Answer 1366

A

Wines with higher alcohol content and sometimes stricter production standards.

Answer 1367

A

‘Superiore’ denotes wines that have a higher minimum alcohol level and may have stricter production regulations.

Answer 1368

A

Wine production
Located in Tuscany, Italy

Answer 1369

A

Seven sub-districts

Answer 1370

A

Chianti Classico
Chianti Colli Aretini
Chianti Colli Fiorentini
Chianti Colli Senesi
Chianti Colline Pisane
Chianti Montalbano
Chianti Rufina

Answer 1371

A

The original and most famous sub-district
Located between Florence and Siena

Answer 1372

A

Located in the province of Arezzo
Known for its hilly terrain

Answer 1373

A

Located near Florence
Known for elegant wines

Answer 1374

A

Located in the province of Siena
Known for robust wines

Answer 1375

A

Located near Pisa
Known for light and fruity wines

Answer 1376

A

Located near Pistoia
Known for its balanced wines

Answer 1377

A

Located northeast of Florence
Known for high-quality and long-aging wines

Answer 1378

A

Cool continental climate

Answer 1379

A

Short growing season
High acidity in wines
Light body

Answer 1380

A

Reflect sunlight
Moderate temperatures

Answer 1381

A

Maximize sun exposure
Improve drainage

Answer 1382

A

Difficult to mechanize
Requires manual labor

Answer 1383

A

Risk of damaging young vines
Can reduce yield

Answer 1384

A

Longer daylight hours in summer
Delayed ripening of grapes

Answer 1385

A

Lower sugar levels due to cooler temperatures
Higher acidity

Answer 1386

A

Can lead to fungal diseases
Affects grape quality

Answer 1387

A

Cold winters can cause vine damage
Dormancy period for vines

Answer 1388

A

A quality wine category.
Must be produced in one of the 13 designated wine regions (Anbaugebiete).
Requires quality control testing.

Answer 1389

A

Grapes must come from one of the 13 wine regions.
Must pass a sensory and chemical analysis.
Alcohol content must meet minimum levels.

Answer 1390

A

A higher-level quality wine category.
Contains additional classifications based on ripeness of grapes.

Answer 1391

A

Kabinett: Light, semi-dry wines.
Spätlese: Late harvest, richer wines.
Auslese: Selected, very ripe bunches.
Beerenauslese: Individually selected, overripe grapes.
Eiswein: Made from grapes frozen on the vine.
Trockenbeerenauslese: Dried, raisin-like grapes.

Answer 1392

A

Prädikatswein has stricter requirements.
Classified by ripeness levels.
No chaptalization (adding sugar) allowed.

Answer 1393

A

Chaptalization is adding sugar to increase alcohol.
It is not allowed in Prädikatswein.

Answer 1394

A

Designated wine regions in Germany.
Required for Qualitätswein and Prädikatswein.

Answer 1395

A

A wine-growing region in Germany.

Answer 1396

A

It is a designated area for producing quality wines.

Answer 1397

A

Located along the Rhine River in the Hesse region.

Answer 1398

A

Along the Mosel River, near Luxembourg and France.

Answer 1399

A

Known for steep terraced vineyards.

Answer 1400

A

In southwestern Germany, near the French border.

Answer 1401

A

Beneficial, sunny climate for viticulture.

Answer 1402

A

In the southwest of Germany, near the Black Forest.

Answer 1403

A

It is the third largest wine region in Germany.

Answer 1404

A

In northern Bavaria.

Answer 1405

A

Known for Silvaner wines.

Answer 1406

A

A single vineyard site
Smallest unit in German wine classification

Answer 1407

A

Designates wines from a specific vineyard
Indicates distinct terroir characteristics

Answer 1408

A

A collection of neighboring vineyards
Larger than an Einzellage

Answer 1409

A

Groups multiple Einzellagen
Wines may vary in quality and style

Answer 1410

A

A wine-growing district
Includes multiple Grosslagen

Answer 1411

A

Sub-regional designation within a larger wine region
Helps categorize wine production areas

Answer 1412

A

A village-level wine
Represents a specific locality or village

Answer 1413

A

Made from grapes grown in or around a particular village
Intermediate quality level in German classification

Answer 1414

A

German sparkling wine
Made using traditional or tank methods

Answer 1415

A

Sparkling wine produced in Germany
Can vary in quality based on production method

Answer 1416

A

Wine bottled on the estate where it is produced
Indicates control over production from vineyard to bottle

Answer 1417

A

Ensures quality and authenticity
Reflects the estate’s style and terroir

Answer 1418

A

Riesling
Müller-Thurgau
Silvaner

Answer 1419

A

High acidity
Aromatic
Flavors: citrus, stone fruits, and floral

Answer 1420

A

Spätburgunder (Pinot Noir)
Dornfelder

Answer 1421

A

Medium to high acidity
Flavors: cherry, raspberry, and earthy notes

Answer 1422

A

Early ripening
Light, floral wines
Moderate acidity

Answer 1423

A

A hybrid of two grape varietals
Created to combine desirable traits

Answer 1424

A

Müller-Thurgau

Answer 1425

A

Neutral flavor
Medium acidity
Suitable for dry and sweet wines

Answer 1426

A

Deep color
Fruity flavors
Soft tannins

Answer 1427

A

Adaptation to climate
Disease resistance
Improved yield

Answer 1428

A

Bernkastel
Piesport
Wehlen

Answer 1429

A

Known for high-quality Riesling wines
Steep vineyard slopes

Answer 1430

A

Rüdesheim
Johannisberg
Eltville

Answer 1431

A

Famous for Riesling production
Historical wine-making tradition

Answer 1432

A

Forst
Deidesheim
Wachenheim

Answer 1433

A

Premier vineyards
Produces high-quality Riesling

Answer 1434

A

Nierstein
Oppenheim
Worms

Answer 1435

A

Renowned for “Roter Hang” vineyards
Produces excellent Rieslings

Answer 1436

A

Retains heat
Promotes ripening
Enhances minerality

Answer 1437

A

Loess and clay
Mixed with slate and quartzite

Answer 1438

A

Diverse flavors
Complex wines

Answer 1439

A

Cool climate
River moderates temperature

Answer 1440

A

South-facing slopes
Optimal sun exposure

Answer 1441

A

Reflects sunlight
Provides moisture

Answer 1442

A

High acidity
Light body
Floral and fruity notes

Answer 1443

A

Fuller body
Richer flavors
Often dry

Answer 1444

A

Dry
Low residual sugar content

Answer 1445

A

Indicates a dry wine with less than 9g of residual sugar per liter.
Acidity must balance sweetness if above 4g/L.

Answer 1446

A

Off-dry
Medium-dry

Answer 1447

A

Indicates slightly sweet wines.
Residual sugar between 9g and 18g per liter.

Answer 1448

A

Verband Deutscher Prädikatsweingüter

Answer 1449

A

Promote quality in German wine
Support sustainable viticulture
Preserve traditional wine styles

Answer 1450

A

Entry-level wines in the VDP classification.

Answer 1451

A

Represents wines from a specific village
Showcases regional typicity

Answer 1452

A

High-quality wines from first-class vineyards.

Answer 1453

A

Top-level vineyard sites
Produce the finest wines

Answer 1454

A

Dry wines from VDP Grosse Lage sites.

Answer 1455

A

Symbol of quality
Indicates membership in VDP

Answer 1456

A

Emphasized in higher classification levels
Preserve regional wine styles

Answer 1457

A

Determines quality level
Influences wine characteristics

Answer 1458

A

Known for high-quality Riesling
Historic wine village in Mosel
Famous for Bernkasteler Doctor vineyard

Answer 1459

A

Renowned for Riesling and Spätburgunder
Located on the Rhine River
Part of the Rheingau region

Answer 1460

A

Known for Riesling and Pinot varieties
Part of the Pfalz region
Historic village with a long wine tradition

Answer 1461

A

Famous for Silvaner and Müller-Thurgau
Located in the Franken region
Known for the distinctive Bocksbeutel bottle

Answer 1462

A

Noted for Spätburgunder (Pinot Noir)
Part of the Rheingau region
Located on the Rhine River

Answer 1463

A

Hosts the largest wine festival, the Wurstmarkt
Known for Riesling and Pinot varieties
Part of the Pfalz region

Answer 1464

A

Wine made from traditional grape varieties
Minimum alcohol level of 12%
No mention of vineyard on label

Answer 1465

A

Indicates a wine with traditional style
Grapes must be from one region
Focus on varietal character

Answer 1466

A

High-quality dry wine
Single vineyard source
Hand-harvested grapes

Answer 1467

A

Represents top quality dry wines
Must come from a single vineyard
Grapes are selectively handpicked

Answer 1468

A

Verband Deutscher Prädikatsweingüter

Answer 1469

A

Promotes quality wine production
Sets rigorous standards for member wineries

Answer 1470

A

A designation for high-quality vineyard sites

Answer 1471

A

Refers to first-class vineyards
Used for high-quality wines

Answer 1472

A

Top-level dry wine from a classified vineyard

Answer 1473

A

Translates to ‘Great Growth’
Indicates a premium dry wine

Answer 1474

A

Ensures high standards
Categorizes wines based on quality and vineyard

Answer 1475

A

Must meet VDP quality standards
Recognized for producing superior wines

Answer 1476

A

Indicates membership in the VDP and adherence to its quality standards

Answer 1477

A

Gutswein
Ortswein
Erste Lage
Grosse Lage

Answer 1478

A

‘Erste Lage’ is for high-quality vineyards
‘Grosse Lage’ is for top-tier vineyards

Answer 1479

A

A climatic influence characterized by warm, dry winds from the Pannonian Plain.

Answer 1480

A

It brings warm air from the east, creating drier and hotter conditions in eastern Austria.

Answer 1481

A

Increases temperatures
Reduces precipitation
Enhances ripening of grapes

Answer 1482

A

Eastern Austria, particularly in regions like Burgenland.

Answer 1483

A

Longer growing season
More consistent grape ripening
Enhanced flavor development

Answer 1484

A

Warm
Dry
Less humid

Answer 1485

A

Qualitätswein bestimmter Anbaugebiete (Quality Wine from a Designated Region)

Answer 1486

A

Indicates wine from a specific region
Must meet quality standards
Often includes varietal labeling

Answer 1487

A

Qualitätswein mit Prädikat (Quality Wine with Distinction)

Answer 1488

A

Highest quality level
No added sugar (chaptalization not allowed)
Includes categories like Kabinett and Spätlese

Answer 1489

A

QbA allows for chaptalization; QmP does not
QmP indicates higher quality levels
QmP includes Prädikat designations

Answer 1490

A

A sweet wine classification from Austria.

Answer 1491

A

Made by adding freshly harvested grapes to grapes affected by noble rot.

Answer 1492

A

A type of Austrian wine made from dried grapes.

Answer 1493

A

Grapes are dried on straw mats or hung up to concentrate sugars before fermentation.

Answer 1494

A

Niederösterreich
Burgenland
Steiermark
Wien

Answer 1495

A

Largest wine-producing area
Known for Grüner Veltliner and Riesling

Answer 1496

A

Red wines
Sweet wines, especially from Neusiedlersee

Answer 1497

A

Focus on white wines
Known for Sauvignon Blanc and Welschriesling

Answer 1498

A

Urban vineyards
Famous for Gemischter Satz, a field blend

Answer 1499

A

Sweet wines, particularly dessert wines

Answer 1500

A

Influences climate
Provides ideal conditions for viticulture

Answer 1501

A

Grüner Veltliner

Answer 1502

A

Continental climate

Answer 1503

A

Known for high-quality Riesling and Grüner Veltliner
Terraced vineyards

Answer 1504

A

Districtus Austriae Controllatus

Answer 1505

A

• Ensures regional typicity
• Guarantees quality standards

Answer 1506

A

Gebietswein

Answer 1507

A

• Basic regional wine
• Least strict regulations

Answer 1508

A

• Village wine
• More specific origin requirements

Answer 1509

A

Riedenwein

Answer 1510

A

• Single vineyard wine
• Strictest quality and origin regulations

Answer 1511

A

High-quality dry white wines.

Answer 1512

A

Lightest style
Up to 11.5% alcohol
Named after local grass

Answer 1513

A

Medium-bodied wines
11.5% to 12.5% alcohol

Answer 1514

A

Full-bodied wines
Over 12.5% alcohol
Named after emerald lizards

Answer 1515

A

Up to 11.5% alcohol

Answer 1516

A

11.5% to 12.5% alcohol

Answer 1517

A

Over 12.5% alcohol

Answer 1518

A

Refers to emerald lizards in the vineyards.

Answer 1519

A

Grüner Veltliner

Answer 1520

A

Most widely planted grape.
Known for fresh, spicy wines.

Answer 1521

A

Most widely planted red grape.
Known for producing fruity, easy-drinking wines.

Answer 1522

A

Wachau
Kamptal
Kremstal

Answer 1523

A

Fresh
Spicy
Notes of stone fruit and pepper

Answer 1524

A

Burgenland
Neusiedlersee

Answer 1525

A

Fruity
Easy-drinking
Notes of cherry and spice

Answer 1526

A

Wachau
Kremstal
Kamptal

Answer 1527

A

Blaufränkisch
St. Laurent

Answer 1528

A

Burgenland

Answer 1529

A

Known for high-quality white wines.
Especially notable for Grüner Veltliner and Riesling.

Answer 1530

A

Indicate quality level
Provide information on origin
Show grape variety

Answer 1531

A

Stands for Districtus Austriae Controllatus
Indicates a wine from a specific region with typical characteristics

Answer 1532

A

Denotes a quality wine with specific ripeness level
Includes categories like Spätlese, Auslese, and Eiswein

Answer 1533

A

Basic entry-level wine
No geographic indication required

Answer 1534

A

Indicates a wine with a broader geographic origin than DAC
Often higher quality than basic ‘Wein’

Answer 1535

A

Quality wine from a specific region
Must meet strict production standards

Answer 1536

A

A category of Qualitätswein
Made from ripe grapes, often dry or off-dry

Answer 1537

A

Indicates a single vineyard of high quality
Highlights specific terroir characteristics

Answer 1538

A

Districtus Austriae Controllatus

Answer 1539

A

Ensures quality and typicity
Protects regional characteristics

Answer 1540

A

A specific wine-growing region in Austria
Recognized for producing quality wine

Answer 1541

A

Wachau
Kamptal
Kremstal

Answer 1542

A

Ensures wine authenticity
Guarantees regional style
Indicates quality standards

Answer 1543

A

Lower Austria
Along the Danube River

Answer 1544

A

Grüner Veltliner
Riesling

Answer 1545

A

Encourage traditional methods
Focus on regional specialties
Promote high-quality production

Answer 1546

A

Lower Austria
Near the city of Krems

Answer 1547

A

Market recognition
Protection of regional identity
Access to quality assurance labels

Answer 1548

A

Lower Austria (Niederösterreich)
Burgenland
Styria (Steiermark)
Vienna (Wien)

Answer 1549

A

Grüner Veltliner

Answer 1550

A

It is the most important and widely grown grape, known for producing high-quality white wines.

Answer 1551

A

Dry white wines

Answer 1552

A

Fruity and spicy red wines
Medium-bodied
Often have cherry and raspberry flavors

Answer 1553

A

Trockenbeerenauslese

Answer 1554

A

Made from shriveled, botrytized grapes
Very sweet and concentrated
High acidity

Answer 1555

A

DAC (Districtus Austriae Controllatus)

Answer 1556

A

Ensures regional typicity and quality
Focuses on traditional grape varieties and styles

Answer 1557

A

A white grape variety
Native to Austria
Known for producing spicy, peppery wines

Answer 1558

A

Highest quality category in Wachau region
Indicates rich, full-bodied wines
Grapes must be fully ripe

Answer 1559

A

A traditional Austrian wine tavern
Serves young wine and local food

Answer 1560

A

Stands for Districtus Austriae Controllatus
Quality classification system
Similar to AOC in France

Answer 1561

A

Partially fermented grape must
Sweet, cloudy beverage
Seasonal specialty during harvest

Answer 1562

A

General term for wine
Lowest quality category in Austrian wines

Answer 1563

A

A category of Qualitätswein
Made from ripe grapes
Usually dry or slightly sweet

Answer 1564

A

A red grape variety
Most widely planted red grape in Austria
Known for cherry and spice flavors

Answer 1565

A

A sweet wine category
Botrytized grapes used
Originates from Rust in Burgenland

Answer 1566

A

High-quality wine category
Specific ripeness levels
Includes categories like Spätlese and Auslese

Answer 1567

A

Mediterranean climate.

Answer 1568

A

Hot, dry summers
Mild, wet winters

Answer 1569

A

Proximity to the sea
Mountainous terrain
Latitude

Answer 1570

A

Create regional variations
Block humid air from the west
Cooler temperatures at higher altitudes

Answer 1571

A

Moderates temperature
Increases humidity
Influences rainfall patterns

Answer 1572

A

Diverse geography
Mountain ranges
Proximity to different bodies of water

Answer 1573

A

Southern Greece is warmer
Northern regions are cooler

Answer 1574

A

Summer Meltemi winds bring cooling
Winter winds can increase rainfall

Answer 1575

A

Favors olive and grape cultivation
Limited by summer droughts
Winter rains support farming

Answer 1576

A

Risk of summer droughts
Occasional wildfires

Answer 1577

A

PDO (Protected Designation of Origin)
PGI (Protected Geographical Indication)

Answer 1578

A

Highest quality level
Strict regulations
Specific regions

Answer 1579

A

More flexible than PDO
Broader regions
Allows innovation

Answer 1580

A

Protected Designation of Origin

Answer 1581

A

Protected Geographical Indication

Answer 1582

A

PDO: Strict regulations
PGI: More flexible regulations

Answer 1583

A

Ensures high quality
Protects traditional methods
Guarantees origin

Answer 1584

A

Greater flexibility
Allows for innovation
Wider regional scope

Answer 1585

A

Assurance of quality
Authenticity of origin
Preservation of tradition

Answer 1586

A

High quality
Traditional production
Specific regional origin

Answer 1587

A

Use of diverse grape varieties
Modern winemaking techniques
Adaptation to market trends

Answer 1588

A

Southeastern Greece
Includes Athens

Answer 1589

A

Southernmost island
South of the Aegean Sea

Answer 1590

A

Fertile plains
Central Greece

Answer 1591

A

Northern Greece
Borders Bulgaria and North Macedonia

Answer 1592

A

A peninsula in southern Greece

Answer 1593

A

South of the Gulf of Corinth
Connected to mainland by the Isthmus of Corinth

Answer 1594

A

Mountainous
Northwestern Greece

Answer 1595

A

Western Greece
In the Ionian Sea

Answer 1596

A

Assyrtiko
Agiorgitiko
Xinomavro

Answer 1597

A

High acidity
Citrus and mineral notes
Often grown in Santorini

Answer 1598

A

Deep red color
Berry flavors
Soft tannins

Answer 1599

A

Northern Greece
Naoussa region

Answer 1600

A

High acidity
Tannic structure
Flavors of red fruit and spice

Answer 1601

A

Santorini

Answer 1602

A

Unique flavors
Adapted to local climate
Cultural heritage

Answer 1603

A

Varied climate conditions
Disease management
Maintaining traditional practices

Answer 1604

A

A principal wine region in Greece
Famous for red wines made from Xinomavro grape

Answer 1605

A

Known for producing high-quality wines
Located in Northern Greece

Answer 1606

A

Known for red wines
Uses the Agiorgitiko grape

Answer 1607

A

Renowned for white wines
Uses the Moschofilero grape

Answer 1608

A

Known for producing sweet and dry wines
Uses the Mavrodaphne and Roditis grapes

Answer 1609

A

Famous for sweet Muscat wines
Located on the island of Samos

Answer 1610

A

Assyrtiko grape
Renowned for its white wines

Answer 1611

A

Unique volcanic terroir
Produces distinct and high-quality wines

Answer 1612

A

Center of arts and philosophy
Birthplace of democracy
Influential city-state

Answer 1613

A

An ancient temple dedicated to the goddess Athena, located on the Acropolis in Athens.

Answer 1614

A

King of Macedonia
Conqueror of the Persian Empire
Spread Greek culture across Asia

Answer 1615

A

Spread of Hellenistic culture
Blending of cultures across regions
Expansion of trade and knowledge

Answer 1616

A

A city-state in ancient Greece, such as Athens or Sparta.

Answer 1617

A

Center of political life
Cultural and social hub
Basis of Greek identity

Answer 1618

A

Religious festival to honor Zeus
Showcase of athletic prowess
Promote unity among Greek city-states

Answer 1619

A

A fortified hill in Athens, site of major temples and buildings, including the Parthenon.

Answer 1620

A

A system of government where power is held by the people, often through elected representatives.

Answer 1621

A

Developed in Athens
Involved citizen participation in decision-making
Laid foundation for modern democratic systems

Answer 1622

A

Major Greek victory against Persia
Boosted Greek morale
Led to the legend of the marathon race

Answer 1623

A

Influential Greek philosopher
Known for Socratic method
Teacher of Plato

Answer 1624

A

Developed the Socratic method of questioning
Emphasized ethics and self-knowledge
Influenced Western philosophy

Answer 1625

A

Samos is known for producing dessert wines.

Answer 1626

A

Made from Muscat grapes
Sweet and aromatic
Often with notes of apricot and honey

Answer 1627

A

Muscat grapes

Answer 1628

A

Santorini is known for its dessert wines, particularly Vinsanto.

Answer 1629

A

Made from sun-dried grapes
Rich and sweet
Notes of dried fruits and caramel

Answer 1630

A

Assyrtiko
Aidani
Athiri

Answer 1631

A

Aged in oak barrels
Often for several years

Answer 1632

A

The volcanic soil of Santorini contributes to its unique flavor.

Answer 1633

A

A famous Hungarian wine
Known for its sweetness
Made from grapes affected by noble rot

Answer 1634

A

Grapes are affected by Botrytis cinerea (noble rot)
Handpicked in several passes
Fermented and aged in barrels

Answer 1635

A

A fungus
Known as ‘noble rot’
Concentrates sugars and flavors in grapes

Answer 1636

A

Cultural heritage
Economically important
Recognized internationally

Answer 1637

A

Refers to grapes affected by noble rot
Used to make sweet Tokaji wines
Picked individually

Answer 1638

A

Furmint
Hárslevelű
Yellow Muscat

Answer 1639

A

Aged in oak barrels
Typically aged for several years
Develops complex flavors

Answer 1640

A

A type of grape used for wine production.

Answer 1641

A

Determine flavor, color, and aroma of wine.

Answer 1642

A

Cabernet Sauvignon
Merlot
Pinot Noir
Syrah

Answer 1643

A

Known for full-bodied wines with high tannins and acidity.

Answer 1644

A

Chardonnay
Sauvignon Blanc
Riesling
Pinot Grigio

Answer 1645

A

Light-bodied red wine; sensitive to climate and soil.

Answer 1646

A

Can produce dry, semi-sweet, and sweet wines.

Answer 1647

A

Chardonnay
Pinot Noir
Pinot Meunier

Answer 1648

A

Terroir affects taste, aroma, and quality of grape.

Answer 1649

A

Wine made from one grape varietal.

Answer 1650

A

Wine made from a mix of different grape varietals.

Answer 1651

A

Traditional European wine-producing regions.

Answer 1652

A

Often lighter, with more acidity and earthiness.

Answer 1653

A

• A renowned sweet wine from Hungary
• Made primarily from Furmint grapes

Answer 1654

A

• Sweetness due to noble rot (Botrytis cinerea)
• Concentrates sugars and flavors

Answer 1655

A

• Furmint

Answer 1656

A

• Encourages evaporation of water from grapes
• Increases sugar concentration
• Develops complex flavors

Answer 1657

A

• Botrytized grapes used in Tokaji wine
• Adds sweetness and complexity

Answer 1658

A

• Indicates sweetness level of the wine
• Higher number means sweeter wine

Answer 1659

A

• High aging potential due to acidity and sugar
• Can improve over decades

Answer 1660

A

• Rich apricot and honey flavors
• Notes of citrus and nuts

Answer 1661

A

• Often as a dessert wine
• Pairs well with rich desserts and cheese

Answer 1662

A

• Tokaj wine region in northeastern Hungary

Answer 1663

A

Thracian Valley

Answer 1664

A

Major wine-producing region
Known for red wines such as Mavrud and Merlot

Answer 1665

A

Dealu Mare

Answer 1666

A

Renowned for red wines
Produces wines from grapes like Fetească Neagră and Cabernet Sauvignon

Answer 1667

A

White grape
Known for high acidity
Key in Tokaji wine production

Answer 1668

A

Hungary
Slovakia

Answer 1669

A

White grape
Known for floral and citrus flavors

Answer 1670

A

Georgia
Russia
Ukraine

Answer 1671

A

Red grape
Known for light-bodied wines with spicy notes

Answer 1672

A

Hungary
Romania
Bulgaria

Answer 1673

A

Red grape
Known for deep color and full-bodied wines

Answer 1674

A

Georgia
Russia

Answer 1675

A

Red grape
Known for peppery, fruity wines

Answer 1676

A

Austria
Hungary
Slovakia

Answer 1677

A

Red grape
Known for robust, tannic wines

Answer 1678

A

White grape
Also known as Welschriesling
Known for fresh, crisp wines

Answer 1679

A

Croatia
Hungary
Serbia

Answer 1680

A

Latitude
Ocean currents
El Niño and La Niña
The Great Dividing Range

Answer 1681

A

Northern regions are tropical
Southern regions are temperate
Central areas are arid

Answer 1682

A

Warm currents increase temperatures
Cold currents can cool coastal areas

Answer 1683

A

Causes drier conditions
Leads to higher temperatures

Answer 1684

A

Causes wetter conditions
Can lead to flooding

Answer 1685

A

Blocks moist air from reaching inland
Creates a rain shadow effect

Answer 1686

A

• New South Wales
• Victoria
• South Australia
• Western Australia
• Tasmania

Answer 1687

A

• Largest wine-producing state
• Home to famous regions like Barossa Valley and McLaren Vale

Answer 1688

A

• Hunter Valley

Answer 1689

A

• Known for cool climate wines
• Renowned for Pinot Noir and sparkling wines

Answer 1690

A

• Yarra Valley

Answer 1691

A

• Premium red and white wines
• Notable regions: Margaret River

Answer 1692

A

• Iconic wine region in South Australia
• Known for Shiraz and rich red wines

Answer 1693

A

• Semillon

Answer 1694

A

• Varied climates allow a range of styles
• Regions like Mornington Peninsula and Rutherglen offer unique varieties

Answer 1695

A

Ensure consistent standards
Improve services
Enhance accountability

Answer 1696

A

Guides service delivery
Establishes benchmarks
Promotes continuous improvement

Answer 1697

A

Classifications within a framework
Define specific standards
Measure performance

Answer 1698

A

Safety
Effectiveness
Accessibility
Efficiency
Equity

Answer 1699

A

Evaluating risk management
Ensuring compliance with safety standards

Answer 1700

A

Outcomes of services
Achievement of goals

Answer 1701

A

Availability of services
Ease of access for users

Answer 1702

A

Maximizing resource use
Reducing waste

Answer 1703

A

Fair distribution of services
Addressing inequalities

Answer 1704

A

Signature varietal
Known for rich, full-bodied wines
Key contributor to the region’s reputation

Answer 1705

A

Cabernet Sauvignon

Answer 1706

A

Mediterranean climate
Similar to Bordeaux
Produces elegant, structured wines

Answer 1707

A

Produces highly regarded dry whites
Known for aging potential
Unique citrus and nutty flavors

Answer 1708

A

Pinot Noir

Answer 1709

A

Cool climate
Produces elegant, delicate wines
Known for fresh acidity and red fruit notes

Answer 1710

A

Chardonnay

Answer 1711

A

Cool climate influence
Typically elegant and refined
Known for citrus and stone fruit flavors

Answer 1712

A

Cabernet Sauvignon

Answer 1713

A

Terra Rossa soil
Maritime climate
Produces structured wines with rich fruit flavors

Answer 1714

A

Large geographic areas
May contain multiple regions
Defines broad growing conditions

Answer 1715

A

Classify and regulate wine production areas
Ensure consistent quality and characteristics

Answer 1716

A

Smaller areas within zones
Known for specific wine styles and characteristics

Answer 1717

A

Highlight unique terroir
Promote regional wine styles
Assist in marketing and branding

Answer 1718

A

South Eastern Australia

Answer 1719

A

Barossa Valley

Answer 1720

A

Regions are subdivisions of zones
Regions offer more detailed geographic specificity

Answer 1721

A

Cover larger geographic areas
Encompass diverse climates and conditions
Allow for greater variety in wine styles

Answer 1722

A

Climate
Soil types
Historical significance
Unique wine characteristics

Answer 1723

A

A significant viticultural area in South Eastern Australia.

Answer 1724

A

New South Wales, Victoria, South Australia, Queensland, and Tasmania.

Answer 1725

A

Allows for blending of wines across multiple regions for consistency and volume.

Answer 1726

A

Wines can be sourced from multiple regions within the super zone.

Answer 1727

A

Provides flexibility in sourcing grapes, ensuring larger production and market presence.

Answer 1728

A

Ability to blend wines from different climates to achieve desired styles.

Answer 1729

A

Wines may lack regional specificity and distinctiveness.

Answer 1730

A

Shiraz, known for its rich and full-bodied style.

Answer 1731

A

Wines can be labeled with a broader geographic indication rather than a specific region.

Answer 1732

A

Enables large-scale production and consistent product supply across regions.

Answer 1733

A

Regions with similar climate conditions
Defined by temperature and precipitation patterns

Answer 1734

A

Found in northern regions
High temperatures year-round
Distinct wet and dry seasons

Answer 1735

A

Areas with low rainfall
Dry conditions
Often deserts

Answer 1736

A

Mild temperatures
Moderate rainfall
Seasonal variations

Answer 1737

A

Very low precipitation
Extreme temperature variations
Sparse vegetation

Answer 1738

A

Found in southern regions
Hot, dry summers
Cool, wet winters

Answer 1739

A

Influence agriculture
Affect biodiversity
Determine human settlement patterns

Answer 1740

A

High elevation areas
Cold temperatures
Snowfall in winter

Answer 1741

A

Determine crop suitability
Influence livestock grazing
Affect water resource management

Answer 1742

A

Western Australia
Northern Territory
South Australia
Queensland
New South Wales
Victoria
Tasmania

Answer 1743

A

Largest state by area
Rich in natural resources
Economic contribution from mining

Answer 1744

A

Most populous state
Home to Sydney, a major cultural and economic center

Answer 1745

A

Island state
Known for natural beauty and wilderness

Answer 1746

A

Melbourne

Answer 1747

A

Sparsely populated
Known for natural landmarks like Uluru

Answer 1748

A

Major agricultural producer
Significant tourism industry

Answer 1749

A

Barossa Valley
McLaren Vale
Yarra Valley
Margaret River
Hunter Valley

Answer 1750

A

Shiraz
Grenache

Answer 1751

A

Shiraz
Cabernet Sauvignon

Answer 1752

A

Known for cool-climate wines
Produces Pinot Noir and Chardonnay

Answer 1753

A

High-quality Bordeaux-style blends
Chardonnay and Cabernet Sauvignon

Answer 1754

A

Semillon
Shiraz

Answer 1755

A

Signature grape of Australia
Known for bold flavors and aging potential

Answer 1756

A

Varied climates and regions
Wide range of grape varieties

Answer 1757

A

Shiraz
Cabernet Sauvignon
Chardonnay
Merlot
Pinot Noir

Answer 1758

A

Warm climates produce bold, ripe wines
Cooler regions yield more elegant styles

Answer 1759

A

Temperate climate
Maritime influences

Answer 1760

A

Moderate temperatures
High rainfall
Frequent weather changes

Answer 1761

A

Brown soils
Pumice soils
Gley soils
Recent soils

Answer 1762

A

Common in drier areas
Good drainage
Fertile for agriculture

Answer 1763

A

Derived from volcanic ash
Well-drained
Low natural fertility

Answer 1764

A

Supports diverse crops
Long growing seasons
Risk of weather-related challenges

Answer 1765

A

High annual rainfall
Influences soil moisture
Affects agricultural planning

Answer 1766

A

Influenced by ocean currents
Reduced extreme temperatures
Unique weather patterns

Answer 1767

A

Marlborough

Answer 1768

A

Largest wine-producing region
Known for Sauvignon Blanc
Contributes to New Zealand’s reputation in wine industry

Answer 1769

A

Sauvignon Blanc

Answer 1770

A

Crisp acidity
Intense flavors
Notes of passionfruit and gooseberry

Answer 1771

A

Central Otago

Answer 1772

A

Pinot Noir
Distinctive fruit flavors
Cool climate viticulture

Answer 1773

A

Pinot Noir

Answer 1774

A

Cool climate
High diurnal temperature variation
Long ripening period

Answer 1775

A

Second largest wine region
Known for red blends and Chardonnay
Diverse soil types

Answer 1776

A

Merlot
Cabernet Sauvignon
Chardonnay

Answer 1777

A

Varied microclimates
Produces both red and white varieties
Rich, full-bodied wines

Answer 1778

A

Sauvignon Blanc

Answer 1779

A

Ideal climate for Sauvignon Blanc
High sunshine hours
Cool nights

Answer 1780

A

Pinot Noir

Answer 1781

A

Cool climate
Long ripening season
High diurnal temperature range

Answer 1782

A

Warm climate
Well-drained soils
Long growing season

Answer 1783

A

Pinot Noir

Answer 1784

A

Dry climate
Sheltered location
Stony soils

Answer 1785

A

Chardonnay

Answer 1786

A

Warm, sunny climate
Rich, fertile soils
Early ripening

Answer 1787

A

Sauvignon Blanc

Answer 1788

A

High sunshine hours
Cool climate
Coastal breezes

Answer 1789

A

A legally defined and protected geographical indication used to identify where grapes for a wine are grown.

Answer 1790

A

Ensures quality and authenticity.
Protects regional names.
Guides consumers in wine selection.

Answer 1791

A

Hawke’s Bay

Answer 1792

A

Second-largest wine region.
Known for red blends and Chardonnay.
Diverse microclimates.

Answer 1793

A

Marlborough

Answer 1794

A

Largest wine-producing region.
Famous for Sauvignon Blanc.
Ideal climate for grape growing.

Answer 1795

A

Sauvignon Blanc

Answer 1796

A

Zesty acidity.
Tropical fruit flavors.
Herbaceous notes.

Answer 1797

A

Chardonnay production.
Early harvest region.

Answer 1798

A

Central Otago

Answer 1799

A

Known for Pinot Noir.
Southernmost wine region.
Unique climate with extremes.

Answer 1800

A

• Latitude
• Ocean currents
• Prevailing winds
• Geography (mountains, plains)

Answer 1801

A

• Northern areas: colder, seasonal variation
• Southern areas: warmer, subtropical conditions

Answer 1802

A

• Gulf Stream: warms the eastern coast
• California Current: cools the western coast

Answer 1803

A

• Westerlies: bring moist air to the west coast
• Trade winds: influence southeastern climate

Answer 1804

A

• Mountains: create rain shadows, block air masses
• Plains: allow for extreme weather patterns

Answer 1805

A

• Block moist air from Pacific
• Create dry conditions east of the range

Answer 1806

A

• Allow cold air from Canada
• Facilitate tornado formation

Answer 1807

A

• Provides moisture for southeastern states
• Influences hurricane formation

Answer 1808

A

Assessing Value Added

Answer 1809

A

• Measure educational outcomes
• Evaluate school performance
• Facilitate improvements

Answer 1810

A

Focus on student progress over time.

Answer 1811

A

• Tracks improvement
• Identifies trends
• Measures effectiveness

Answer 1812

A

Ensure the use of reliable data.

Answer 1813

A

• Ensures accuracy
• Supports valid conclusions
• Guides decision-making

Answer 1814

A

Provide clear and actionable feedback.

Answer 1815

A

• Encourages improvement
• Informs teaching strategies
• Supports student development

Answer 1816

A

Involve stakeholders in the process.

Answer 1817

A

• Builds trust
• Encourages collaboration
• Enhances accountability

Answer 1818

A

Promote continuous improvement.

Answer 1819

A

• Identifies areas for growth
• Encourages innovation
• Sustains long-term success

Answer 1820

A

Mild, wet winters
Warm, dry summers
Coastal influence

Answer 1821

A

Moderates temperature
Provides moisture
Influences mild, wet winters

Answer 1822

A

Cold California Current cools coastal areas
Influences marine layer and fog

Answer 1823

A

North: Cooler, wetter
South: Warmer, drier

Answer 1824

A

Winter: High precipitation
Summer: Low precipitation

Answer 1825

A

Warm, dry summers
Mild, wet winters
Found in central/southern California

Answer 1826

A

Coastal mountains
Proximity to the Pacific Ocean

Answer 1827

A

Causes fog
Provides cooling effect along the coast

Answer 1828

A

Increased rainfall
Warmer winter temperatures

Answer 1829

A

Drier conditions
Cooler temperatures

Answer 1830

A

Cabernet Sauvignon

Answer 1831

A

Known for premium Cabernet Sauvignon
Diverse microclimates
Rich winemaking history

Answer 1832

A

Pinot Noir

Answer 1833

A

Diverse climates and soils
Known for Pinot Noir and Chardonnay
Proximity to the coast influences grape quality

Answer 1834

A

Chardonnay
Merlot

Answer 1835

A

Cool climate due to coastal influence
Known for Chardonnay and Merlot

Answer 1836

A

Chardonnay

Answer 1837

A

Cool, foggy climate
Ideal for Chardonnay
Long growing season

Answer 1838

A

Pinot Noir
Chardonnay

Answer 1839

A

Unique east-west valleys
Cool, ocean-influenced climate
Known for Pinot Noir and Chardonnay

Answer 1840

A

Zinfandel

Answer 1841

A

Warm climate
Known for Zinfandel and Rhône varietals
Diverse microclimates

Answer 1842

A

Willamette Valley
Columbia Valley
Walla Walla Valley

Answer 1843

A

Known for producing high-quality Pinot Noir
Cool climate region

Answer 1844

A

Pinot Noir
Pinot Gris
Chardonnay

Answer 1845

A

Largest wine region in the Pacific Northwest
Variety of microclimates

Answer 1846

A

Cabernet Sauvignon
Merlot
Chardonnay
Riesling

Answer 1847

A

High-quality red wines
Warm, dry climate

Answer 1848

A

Cabernet Sauvignon
Syrah
Merlot

Answer 1849

A

Columbia Valley

Answer 1850

A

Largest wine district in Washington
Produces the majority of the state’s wine

Answer 1851

A

High-quality red wines
Unique terroir and climate

Answer 1852

A

Rich and full-bodied
Known for Cabernet Sauvignon and Syrah

Answer 1853

A

Cooler climate
Focus on white grape varieties

Answer 1854

A

Primarily white wines
Notable for Pinot Gris and Riesling

Answer 1855

A

Oldest AVA in Washington
Diverse range of grape varieties

Answer 1856

A

Warm days and cool nights
Ideal for balanced acidity in grapes

Answer 1857

A

• Physical features of the land
• Includes mountains, valleys, and plains

Answer 1858

A

• Influences temperature
• Affects precipitation patterns
• Alters wind flow

Answer 1859

A

• Occurs when mountains block rain
• Causes dry areas on leeward side

Answer 1860

A

• Higher elevations: cooler temperatures
• Temperature decreases with altitude

Answer 1861

A

• Local climate differing from surrounding area
• Influenced by topography

Answer 1862

A

• Can trap heat or cold air
• May create microclimates

Answer 1863

A

• Air rises over mountains
• Cools and condenses, causing precipitation

Answer 1864

A

• Moderated by ocean proximity
• Less temperature variation

Answer 1865

A

• Higher altitudes: cooler temperatures
• Thinner air, less heat retention

Answer 1866

A

• Allow for unobstructed wind flow
• Can lead to stronger winds

Answer 1867

A

AVA stands for American Viticultural Area, a designated wine grape-growing region in the U.S.

Answer 1868

A

Defines geographical grape-growing areas
Helps consumers identify wine origins
Ensures consistency in wine labeling

Answer 1869

A

Russian River Valley
Alexander Valley
Sonoma Coast
Dry Creek Valley

Answer 1870

A

Diverse climates and soils
Known for Pinot Noir, Chardonnay, Zinfandel
Influenced by coastal fog and elevation

Answer 1871

A

Stags Leap District
Rutherford
Oakville
Howell Mountain

Answer 1872

A

Ideal climate for Cabernet Sauvignon
High-profile wineries
Renowned for premium wine production

Answer 1873

A

Santa Lucia Highlands
Arroyo Seco
Chalone
Carmel Valley

Answer 1874

A

Cool climate influenced by the Pacific Ocean
Known for Chardonnay and Pinot Noir
Long growing season

Answer 1875

A

Santa Maria Valley
Santa Ynez Valley
Sta. Rita Hills
Ballard Canyon

Answer 1876

A

Unique east-west valleys
Cool coastal influence
Notable for Pinot Noir, Syrah, and Chardonnay

Answer 1877

A

Columbia Valley

Answer 1878

A

Largest AVA in Washington
Known for diverse grape varieties

Answer 1879

A

Yakima Valley
Walla Walla Valley
Red Mountain

Answer 1880

A

Oldest AVA in Washington
Known for Merlot and Syrah

Answer 1881

A

Cabernet Sauvignon
Merlot

Answer 1882

A

Willamette Valley

Answer 1883

A

Known for Pinot Noir
Cooler climate region

Answer 1884

A

Dundee Hills
Eola-Amity Hills
McMinnville

Answer 1885

A

Pinot Noir

Answer 1886

A

Cooling winds from the Van Duzer Corridor
Influences grape ripening

Answer 1887

A

The Andes Mountains

Answer 1888

A

Block moist winds from the Amazon Basin
Create a rain shadow effect on the western side

Answer 1889

A

The Humboldt Current

Answer 1890

A

Brings cold water northward along the coast
Cools the air, reducing precipitation
Contributes to arid conditions in coastal areas

Answer 1891

A

Warms ocean surface temperatures
Alters rainfall patterns
Can cause flooding in the west and drought in the east

Answer 1892

A

Tropical rainforest climate

Answer 1893

A

High temperatures year-round
High humidity
Abundant rainfall

Answer 1894

A

Temperate climate

Answer 1895

A

Mild temperatures
Moderate rainfall
Seasonal variations

Answer 1896

A

Tropical
Temperate
Arid
Highland
Mediterranean

Answer 1897

A

Found near the equator
Hot and humid
High rainfall

Answer 1898

A

The Andes Mountains

Answer 1899

A

Act as a barrier to moisture
Create rain shadows
Influence temperature variations

Answer 1900

A

Increased rainfall in Amazon Basin
Creates diverse ecosystems

Answer 1901

A

Arid and semi-arid

Answer 1902

A

Block moist air from the ocean
Causes dry areas on leeward side

Answer 1903

A

Temperate and cool

Answer 1904

A

Higher elevations are cooler
Varied climates by altitude

Answer 1905

A

High humidity
Frequent rainfall

Answer 1906

A

Servicio Agrícola y Ganadero (SAG)

Answer 1907

A

Oversees wine production
Ensures compliance with regulations
Manages wine labeling

Answer 1908

A

Denomination of Origin

Answer 1909

A

Classifies wine-growing regions
Similar to European appellation systems
Ensures quality and origin

Answer 1910

A

At least 75% of grapes must be from the labeled region

Answer 1911

A

Indicates a minimum alcohol content of 12%
Often implies aging or quality

Answer 1912

A

Specific aging requirements are not mandated by law

Answer 1913

A

No specific aging requirement by law
Implies higher quality or longer aging

Answer 1914

A

Atacama
Coquimbo
Aconcagua
Central Valley
Southern Chile

Answer 1915

A

Known for desert climate
Focus on table grapes and pisco

Answer 1916

A

Elqui Valley
Limarí Valley
Choapa Valley

Answer 1917

A

Semi-arid
Cool coastal breezes
High altitude vineyards

Answer 1918

A

Aconcagua Valley
Casablanca Valley
San Antonio Valley

Answer 1919

A

Mediterranean climate
Known for red wines
Proximity to Andes

Answer 1920

A

Maipo Valley
Rapel Valley
Curicó Valley
Maule Valley

Answer 1921

A

Known as the heart of Chilean wine
Famous for Cabernet Sauvignon

Answer 1922

A

Itata Valley
Bío-Bío Valley
Malleco Valley

Answer 1923

A

Cooler and wetter than northern regions
Suited for white wines and Pinot Noir

Answer 1924

A

Cool climate wine production

Answer 1925

A

Cool
Coastal influence
Morning fogs

Answer 1926

A

High-quality red wines

Answer 1927

A

Central Valley
Near Santiago
Andes foothills

Answer 1928

A

Diverse wine styles

Answer 1929

A

Cachapoal Valley
Colchagua Valley

Answer 1930

A

• Cabernet Sauvignon

Answer 1931

A

• Most widely planted variety
• Known for quality and consistency

Answer 1932

A

• Sauvignon Blanc

Answer 1933

A

• Popular for its crisp and refreshing style
• Grown extensively in cooler regions

Answer 1934

A

• Carménère

Answer 1935

A

• Considered a signature grape of Chile
• Often mistaken for Merlot until rediscovered

Answer 1936

A

• Malbec

Answer 1937

A

• Signature grape of Argentina
• Known for deep color and rich flavors

Answer 1938

A

• Torrontés

Answer 1939

A

• Floral and aromatic
• Grown mainly in the high-altitude regions

Answer 1940

A

• Mendoza
• San Juan
• La Rioja
• Patagonia

Answer 1941

A

• Largest wine-producing area
• Known for Malbec

Answer 1942

A

• Malbec
• Bonarda
• Torrontés
• Cabernet Sauvignon

Answer 1943

A

• Maipo Valley
• Casablanca Valley
• Colchagua Valley
• Maule Valley

Answer 1944

A

• Known for Cabernet Sauvignon
• Proximity to Santiago

Answer 1945

A

• Cabernet Sauvignon
• Carménère
• Merlot
• Sauvignon Blanc

Answer 1946

A

• Serra Gaúcha
• Campanha
• Vale do São Francisco

Answer 1947

A

• Largest wine region in Brazil
• Known for sparkling wines

Answer 1948

A

• Merlot
• Cabernet Sauvignon
• Tannat
• Moscato

Answer 1949

A

• Canelones
• Montevideo
• Maldonado

Answer 1950

A

• National grape
• Known for bold red wines

Answer 1951

A

• Tannat
• Merlot
• Chardonnay

Answer 1952

A

The Central Valley

Answer 1953

A

Puente Alto

Answer 1954

A

Cachapoal Valley
Colchagua Valley

Answer 1955

A

Known for cool climate
Ideal for white wines like Chardonnay and Sauvignon Blanc

Answer 1956

A

Red wines, particularly Cabernet Sauvignon and Carmenere

Answer 1957

A

Panquehue

Answer 1958

A

Known for mineral-rich soils
Produces high-quality Chardonnay

Answer 1959

A

High altitude vineyards

Answer 1960

A

Considered the birthplace of Chilean wine
Known for high-quality Cabernet Sauvignon

Answer 1961

A

Maipú
Luján de Cuyo
Valle de Uco

Answer 1962

A

Historical wine region
Known for Malbec and Cabernet Sauvignon
Home to old wineries

Answer 1963

A

High altitude vineyards
Renowned for Malbec
Ideal climate for wine production

Answer 1964

A

High altitude and cool climate
Produces premium wines
Known for Malbec, Chardonnay, and Pinot Noir

Answer 1965

A

Semi-arid
High altitude
Large diurnal temperature variation

Answer 1966

A

Signature grape of Argentina
Known for its deep color and intense flavor

Answer 1967

A

Torrontés

Answer 1968

A

White grape
Known for floral aromas and fruity flavors

Answer 1969

A

High altitude
Sunny climate
Well-drained soils

Answer 1970

A

Torrontés Riojano

Answer 1971

A

Aromatic
Notes of peach and apricot
Crisp acidity

Answer 1972

A

Atlantic Ocean and Indian Ocean

Answer 1973

A

Cold Benguela Current influences the west coast
Causes cooler, drier conditions

Answer 1974

A

Warm Agulhas Current influences the east coast
Causes warmer, wetter conditions

Answer 1975

A

Drakensberg Mountains

Answer 1976

A

Acts as a barrier to moist air
Causes orographic rainfall

Answer 1977

A

Brings cold water
Leads to cool, dry conditions on the west coast

Answer 1978

A

Brings warm water
Leads to warm, humid conditions on the east coast

Answer 1979

A

Cause orographic rainfall
Higher rainfall on windward side

Answer 1980

A

Wine of Origin

Answer 1981

A

Guarantees the origin of the wine
Ensures quality and authenticity
Protects winemaking regions

Answer 1982

A

100% of the grapes must come from the designated area.

Answer 1983

A

At least 85% of the wine must be from the stated grape variety.

Answer 1984

A

At least 85% of the wine must be from the stated vintage year.

Answer 1985

A

Ensures that 85% of the wine is from the declared vintage year.

Answer 1986

A

Origin
Grape variety
Vintage
Quality standards

Answer 1987

A

Oversees the certification process
Ensures compliance with WO regulations

Answer 1988

A

Geographical units
Regions
Districts
Wards

Answer 1989

A

A smaller, more specific area within a district
Known for unique terroir characteristics

Answer 1990

A

• Ocean currents
• Proximity to the sea
• Altitude
• Latitude

Answer 1991

A

• The warm Agulhas Current influences the east coast.
• The cold Benguela Current impacts the west coast.

Answer 1992

A

• Generally semi-arid
• Hot summers
• Cold winters

Answer 1993

A

• Higher altitudes generally lead to cooler temperatures.

Answer 1994

A

• Sandy soils
• Clay soils
• Loamy soils

Answer 1995

A

• Well-drained
• Low in nutrients
• Found in coastal areas

Answer 1996

A

• Good fertility
• Balanced texture
• Retains moisture well

Answer 1997

A

• Determines water retention
• Affects nutrient availability
• Influences crop suitability

Answer 1998

A

• Poor drainage
• Can become waterlogged
• Hard when dry

Answer 1999

A

• Western Cape
• Southwestern coast

Answer 2000

A

Western Cape

Answer 2001

A

Main wine-producing area
Ideal climate for vineyards
Houses most of the country’s wineries

Answer 2002

A

A certification for wines that meet specific regional standards

Answer 2003

A

Ensures quality and authenticity
Defines geographical boundaries
Promotes regional identity

Answer 2004

A

Regulates wine production and ensures quality standards

Answer 2005

A

Oversees Wine of Origin scheme
Certifies wine quality
Supervises wine labeling

Answer 2006

A

A smaller, defined area within a wine district

Answer 2007

A

Smaller than districts
Unique terroirs
Specific viticultural characteristics

Answer 2008

A

Chenin Blanc

Answer 2009

A

Versatile grape
High production volumes
Used for a variety of wine styles

Answer 2010

A

Help small growers process and market their wines

Answer 2011

A

Provide resources to small producers
Facilitate wine production
Enhance market access

Answer 2012

A

A strong southeasterly wind

Answer 2013

A

Reduces disease risk
Cools down vineyards
Can cause vine damage

Answer 2014

A

A large area defined for wine production.
Used for labeling and categorization.

Answer 2015

A

Provide a broad indication of origin.
Help in marketing and consumer recognition.

Answer 2016

A

A specific area within a geographical unit.
Known for distinct wine characteristics.

Answer 2017

A

To highlight unique terroir and grape qualities.
Enhance wine labeling with specific origin.

Answer 2018

A

A smaller area within a wine region.
Offers more specific wine characteristics.

Answer 2019

A

Provide detailed origin of wine.
Allow for differentiation within regions.

Answer 2020

A

A specific vineyard area within a district.
Known for unique microclimate and soil.

Answer 2021

A

Highlight micro-level terroir.
Enable precise labeling of wine origin.

Answer 2022

A

A single vineyard or group of vineyards.
Under the ownership of one entity.

Answer 2023

A

Allows for estate-specific wine production.
Emphasizes single-source grape origin.

Answer 2024

A

Renowned wine region
High-quality red wines
Famous for Cabernet Sauvignon, Merlot, and Pinotage

Answer 2025

A

Known as the ‘French Corner’
High-quality wines
Influenced by French viticulture

Answer 2026

A

Known for diverse wine styles
Famous for Chenin Blanc and Shiraz
Home to some of the country’s oldest wineries

Answer 2027

A

One of the oldest wine regions
Famous for sweet wines
Historical estates like Groot Constantia

Answer 2028

A

Cool climate region
Known for Pinot Noir and Chardonnay
Proximity to the ocean influences the terroir

Answer 2029

A

Cool climate region
Known for crisp Sauvignon Blanc
Increasing reputation for high-quality wines

Answer 2030

A

Stellenbosch
Franschhoek
Paarl
Constantia
Walker Bay
Elgin

Answer 2031

A

Cabernet Sauvignon

Answer 2032

A

Ideal climate and soil for Cabernet Sauvignon
Reputation for high-quality wines

Answer 2033

A

Chardonnay

Answer 2034

A

Limestone-rich soils
Cool climate enhances acidity

Answer 2035

A

Chenin Blanc

Answer 2036

A

Versatile grape
Produces both dry and sweet wines

Answer 2037

A

Indigenous to South Africa
Unique flavor profile

Answer 2038

A

Sauvignon Blanc

Answer 2039

A

Coastal influences
Cool climate preserves freshness

Answer 2040

A

Coastal
Breede River

Answer 2041

A

Stellenbosch
Paarl
Swartland
Darling
Cape Town

Answer 2042

A

Renowned for quality wine production
Home to many leading wineries

Answer 2043

A

Robertson
Worcester
Breedekloof

Answer 2044

A

Known for bulk wine production
Produces a variety of styles

Answer 2045

A

Second largest wine-producing district
Known for diverse grape varieties

Answer 2046

A

Known for robust red wines
Emphasis on traditional winemaking methods

Answer 2047

A

A term for South African sparkling wine made in a traditional method.

Answer 2048

A

Produced using the traditional method with secondary fermentation in the bottle.

Answer 2049

A

A wine blend from South Africa incorporating Pinotage as a key component.

Answer 2050

A

Pinotage must be a significant part of the blend.
Often blended with international varieties like Cabernet Sauvignon and Merlot.

Answer 2051

A

Both red and white wines, though more commonly red.

Answer 2052

A

Ensures high quality.
Adds complexity and fine bubbles to the wine.

Answer 2053

A

Jerez, Spain

Answer 2054

A

Jerez is a key region in Andalusia, Spain.
It has a unique climate and soil for Sherry.

Answer 2055

A

Albariza, Barros, Arenas

Answer 2056

A

High chalk content.
Excellent water retention.
Light in color.

Answer 2057

A

Clay-based.
Retains moisture well.
Found in low-lying areas.

Answer 2058

A

Sandy.
Typically found near the coast.
Less suitable for Palomino.

Answer 2059

A

Dominant varietal for dry Sherries.
Neutral flavor profile.

Answer 2060

A

Pedro Ximénez, Moscatel

Answer 2061

A

Used for sweet Sherries.
Grapes are sun-dried to concentrate sugars.

Answer 2062

A

Also used for sweet Sherries.
Known for floral and fruity notes.

Answer 2063

A

Wine with added distilled spirits
Increases alcohol content

Answer 2064

A

Stabilizes the wine
Increases shelf life
Enhances flavors

Answer 2065

A

Brandy
Neutral grape spirit

Answer 2066

A

During or after fermentation

Answer 2067

A

Stops fermentation by killing yeast
Preserves natural sugars

Answer 2068

A

Higher alcohol content
Often sweeter
Longer aging potential

Answer 2069

A

Port
Sherry
Madeira

Answer 2070

A

Develops complex flavors
Softens the wine
Oxidative or reductive aging

Answer 2071

A

Wine to which a distilled spirit, usually brandy, has been added.

Answer 2072

A

To increase alcohol content
To preserve the wine
To add complexity

Answer 2073

A

Sherry
Port
Madeira
Marsala

Answer 2074

A

A fortified wine from the Jerez region of Spain.

Answer 2075

A

Fermented to dryness
Fortified
Aged in a solera system

Answer 2076

A

A sweet fortified wine from the Douro Valley in Portugal.

Answer 2077

A

Fermentation is halted by adding brandy
Results in a sweet wine

Answer 2078

A

A fortified wine from the Madeira Islands, known for its longevity.

Answer 2079

A

Heated during production
Oxidized flavor profile

Answer 2080

A

A fortified wine from the Marsala region in Sicily, Italy.

Answer 2081

A

Cooking
Dessert wine

Answer 2082

A

Sherry made without the addition of extra alcohol.

Answer 2083

A

Fortified Sherry: Alcohol added after fermentation.
Non-fortified Sherry: No additional alcohol added.

Answer 2084

A

Typically lower than fortified Sherry, around 11-12% ABV.

Answer 2085

A

Non-fortified: Fermented to desired alcohol level naturally.
Fortified: Alcohol added post-fermentation to increase strength.

Answer 2086

A

Fresh
Lighter body
Less intense alcohol notes

Answer 2087

A

To create a lighter, fresher style.
To emphasize natural grape flavors.

Answer 2088

A

Appeals to those preferring lower alcohol content.
Offers a lighter and sometimes more versatile taste profile.

Answer 2089

A

Port wine production

Answer 2090

A

Oldest demarcated wine region
Key area for Port wine
Unique climate and soil conditions

Answer 2091

A

Northern Portugal

Answer 2092

A

Vila Nova de Gaia and Porto

Answer 2093

A

Storage and aging of Port wine
Home to many Port wine cellars

Answer 2094

A

Historical center for trade and export
Located near the mouth of the Douro River

Answer 2095

A

Provides irrigation
Transport route for wine barrels

Answer 2096

A

Hot, dry summers
Cold, wet winters
Ideal for grape growing

Answer 2097

A

Touriga Nacional
Touriga Franca
Tinta Roriz

Answer 2098

A

Grapes are crushed
Fermentation is halted by adding grape spirit
Results in sweet, fortified wine

Answer 2099

A

Soils enhanced with nutrients or minerals.
Used to improve crop yield.

Answer 2100

A

Boosts plant growth.
Increases agricultural productivity.

Answer 2101

A

Nitrogen
Phosphorus
Potassium

Answer 2102

A

Reduces the need for chemical fertilizers.
Enhances soil structure and fertility.

Answer 2103

A

Increases yield.
Improves crop quality.

Answer 2104

A

Grape varieties allowed by regulations for producing specific wines.

Answer 2105

A

Ensures consistency
Protects authenticity
Meets legal standards

Answer 2106

A

Maintain tradition
Preserve quality
Regulate production

Answer 2107

A

The wine may not meet legal standards and cannot be labeled as a specific type.

Answer 2108

A

A fortified wine from Portugal.
Typically sweet and red.

Answer 2109

A

Brandy added to stop fermentation.
Increases alcohol content.

Answer 2110

A

Ruby Port
Tawny Port
Vintage Port
Late Bottled Vintage (LBV) Port
White Port

Answer 2111

A

Young, vibrant, fruity.
Aged in stainless steel or concrete tanks.

Answer 2112

A

Minimal aging to retain fruitiness.
Typically aged up to 3 years.

Answer 2113

A

Aged in wooden barrels.
Develops nutty, caramel flavors.

Answer 2114

A

Aged for several years in barrels.
Oxidation leads to amber color.

Answer 2115

A

Made from grapes of a single exceptional year.
Bottled young, ages in bottle.

Answer 2116

A

Bottled after 2-3 years in wood.
Ages for decades in bottle.

Answer 2117

A

From a single vintage year.
Aged 4-6 years in barrel before bottling.

Answer 2118

A

Made from white grape varieties.
Can be dry or sweet.

Answer 2119

A

Rugged, mountainous terrain
Volcanic origin
High altitude regions

Answer 2120

A

Terraced vineyards
Steep slopes
Requires manual labor for grape cultivation

Answer 2121

A

Subtropical climate
Mild temperatures year-round
High humidity

Answer 2122

A

Long growing season
Consistent rainfall
Can lead to fungal diseases

Answer 2123

A

Higher altitudes are cooler
Temperature variations affect grape ripening

Answer 2124

A

Rich in minerals
Enhances grape flavor and complexity

Answer 2125

A

A fortified wine from the Madeira Islands.

Answer 2126

A

Produced by heating the wine.
Fortified during fermentation.

Answer 2127

A

Sercial
Verdelho
Bual
Malvasia

Answer 2128

A

Dry style
High acidity
Lighter body

Answer 2129

A

Dry
High acidity
Nutty and citrus notes

Answer 2130

A

Medium dry
Balanced acidity

Answer 2131

A

Medium dry
Citrus and honey notes
Slight smokiness

Answer 2132

A

Medium sweet
Rich and full-bodied

Answer 2133

A

Medium sweet
Caramel and raisin notes
Slight smokiness

Answer 2134

A

Sweet style
Rich and full-bodied

Answer 2135

A

Sweet
Chocolate and caramel notes
Full-bodied

Answer 2136

A

Canteiro (natural aging)
Estufagem (artificial heating)

Answer 2137

A

Wine aged in barrels
Stored in warm lofts or attics
Natural heating process

Answer 2138

A

Wine heated in tanks
Controlled environment
Faster aging process

Answer 2139

A

Very Old Sherry

Answer 2140

A

Very Old Rare Sherry

Answer 2141

A

Indicates a minimum average age of 20 years
Certifies the quality and authenticity of the Sherry

Answer 2142

A

Indicates a minimum average age of 30 years
Represents a high level of quality and rarity

Answer 2143

A

Verified by tasting panels and chemical analysis
Controlled by the Consejo Regulador

Answer 2144

A

Ensure quality and authenticity
Highlight the uniqueness and aging process of the Sherry

Answer 2145

A

Baixo Corgo
Cima Corgo
Douro Superior

Answer 2146

A

Westernmost sub-district
Known for lighter styles of Port
Highest rainfall and humidity

Answer 2147

A

Central sub-district
Produces the majority of high-quality Ports
Steeper vineyards

Answer 2148

A

Easternmost sub-district
Hottest and driest
Increasing production of high-quality Ports

Answer 2149

A

Baixo Corgo: Wettest
Cima Corgo: Moderate
Douro Superior: Driest

Answer 2150

A

A year declared by producers as having exceptional grape quality for Port wine.

Answer 2151

A

Produced only in excellent years; aged in bottle for development.

Answer 2152

A

Declared by many producers; first back-to-back vintage declaration in modern times.

Answer 2153

A

Exceptional weather conditions; outstanding grape quality.

Answer 2154

A

Ideal weather leads to optimal grape ripening, crucial for vintage quality.

Answer 2155

A

A fortified wine from the Portuguese Madeira Islands.

Answer 2156

A

Exposure to heat and oxidation.

Answer 2157

A

Artificially heats wine
Accelerates aging process
Common for lower-quality Madeira

Answer 2158

A

Natural aging in warm warehouses
Used for high-quality Madeira
Slow process, takes years

Answer 2159

A

Reserve (5+ years)
Special Reserve (10+ years)
Extra Reserve (15+ years)

Answer 2160

A

Indicates wine aged for at least 5 years.

Answer 2161

A

Indicates wine aged for at least 10 years.

Answer 2162

A

Indicates wine aged for at least 15 years.

Answer 2163

A

Vintage-dated single harvest
Aged for at least 5 years

Answer 2164

A

Vintage-dated
Aged for a minimum of 20 years

Answer 2165

A

Lighter style
Typically aged 3-5 years
Lower alcohol content

Answer 2166

A

A process used to separate components based on boiling points.

Answer 2167

A

To concentrate alcohol and remove impurities.

Answer 2168

A

A device used for distillation in spirits production.

Answer 2169

A

Heats liquid to evaporate alcohol, which is then condensed back into liquid.

Answer 2170

A

A type of still that allows continuous distillation.

Answer 2171

A

Allows for continuous operation and higher purity.

Answer 2172

A

78.37°C (173.1°F).

Answer 2173

A

Ensures separation of alcohol from water and other components.

Answer 2174

A

The first fraction collected, containing undesirable compounds.

Answer 2175

A

The middle fraction collected, containing the desired alcohol.

Answer 2176

A

The final fraction collected, often containing heavier compounds.

Answer 2177

A

Improves separation by returning some vapor back to liquid.

Answer 2178

A

A method to separate liquids with similar boiling points.

Answer 2179

A

Cools vapor back into liquid form for collection.

Answer 2180

A

Oversees the distillation process to ensure quality and consistency.

Answer 2181

A

A process to separate alcohol from a fermented liquid using heat.

Answer 2182

A

Traditional method
Produces characterful spirits
Batch process

Answer 2183

A

Continuous process
Produces purer, lighter spirits
More efficient

Answer 2184

A

Grains or potatoes

Answer 2185

A

Neutral flavor
High purity
Often unaged

Answer 2186

A

Sugarcane juice or molasses

Answer 2187

A

Sweet flavors
Can be aged or unaged
Varied styles

Answer 2188

A

Neutral spirit flavored with botanicals, primarily juniper

Answer 2189

A

Juniper-forward flavor
Various botanical notes
Typically unaged

Answer 2190

A

Grains such as barley, corn, rye, and wheat

Answer 2191

A

Rich, complex flavors
Typically aged in wood
Varied styles

Answer 2192

A

Blue agave plant

Answer 2193

A

Distinct agave flavor
Can be unaged or aged
Varied expressions

Answer 2194

A

Aged: Developed flavors from wood
Unaged: Fresher, more raw flavors

Answer 2195

A

A whisky distilled and matured in Scotland.

Answer 2196

A

Malt whisky: made from malted barley.
Blended whisky: a mix of malt and grain whiskies.

Answer 2197

A

Whisky made using malted barley and distilled in pot stills.

Answer 2198

A

Malting: soaking barley to germinate.
Mashing: converting starches to sugars.
Fermentation: yeast converts sugars to alcohol.
Distillation: in pot stills.
Maturation: aging in oak casks.

Answer 2199

A

A mixture of malt and grain whiskies from different distilleries.

Answer 2200

A

To achieve a consistent flavor profile.
To balance different characteristics of whiskies.

Answer 2201

A

Must be aged in oak casks for a minimum of 3 years.

Answer 2202

A

Develops flavor and complexity.
Reduces sharpness and harshness.

Answer 2203

A

Whisky made at one distillery using malted barley.

Answer 2204

A

Whisky made from grains other than malted barley, often in column stills.

Answer 2205

A

Single Malt
Single Pot Still
Grain
Blended

Answer 2206

A

Made from 100% malted barley
Produced at a single distillery
Pot still distilled

Answer 2207

A

Made from a mix of malted and unmalted barley
Distilled in pot stills
Unique to Ireland

Answer 2208

A

Made from corn or other grains
Distilled in continuous column stills
Lighter style

Answer 2209

A

A mix of different types of whiskey (malt, pot still, grain)
Offers a balanced flavor

Answer 2210

A

Mashing: Grains mixed with water
Fermentation: Yeast added to create alcohol
Distillation: Typically triple distilled
Maturation: Aged in oak barrels for at least 3 years

Answer 2211

A

Typically triple distilled

Answer 2212

A

Aged for at least 3 years

Answer 2213

A

Oak barrels

Answer 2214

A

Adds a unique spicy and creamy character

Answer 2215

A

Bourbon
Tennessee whiskey
Rye whiskey
Corn whiskey

Answer 2216

A

Must be made from at least 51% corn
Aged in new charred oak barrels
Produced in the U.S.

Answer 2217

A

Similar to Bourbon
Must be filtered through charcoal (Lincoln County Process)

Answer 2218

A

Made from at least 51% rye
Spicier flavor compared to Bourbon

Answer 2219

A

Made from at least 80% corn
Can be unaged or aged in used or uncharred barrels

Answer 2220

A

Lincoln County Process (charcoal filtering)

Answer 2221

A

New charred oak barrels

Answer 2222

A

A type of brandy
Made from specific grapes
Produced in the Cognac region of France

Answer 2223

A

Must be distilled twice
Aged in oak barrels
Made primarily from Ugni Blanc grapes

Answer 2224

A

At least 2 years in oak barrels

Answer 2225

A

Combining different eaux-de-vie
Achieves consistent flavor and quality

Answer 2226

A

Clear, colorless fruit brandies
Distilled from fermented fruit juice

Answer 2227

A

Ensures flavor consistency
Balances different characteristics

Answer 2228

A

Ugni Blanc
Folle Blanche
Colombard

Answer 2229

A

Aged in French oak barrels
Develops flavor and character over time
The longer the ageing, the richer the taste

Answer 2230

A

Very Special
Minimum 2 years ageing

Answer 2231

A

Very Superior Old Pale
Minimum 4 years ageing

Answer 2232

A

Extra Old
Minimum 10 years ageing

Answer 2233

A

A type of brandy from the Gascony region in France.

Answer 2234

A

Rich flavor
Smooth texture
Aromatic complexity

Answer 2235

A

Combines eaux-de-vie of different ages
Achieves balance and complexity

Answer 2236

A

To enhance flavor
To create a consistent product

Answer 2237

A

In oak barrels
Develops flavor and character over time

Answer 2238

A

Aged in oak barrels
Absorbs flavors from the wood
Matures over years

Answer 2239

A

Primarily oak

Answer 2240

A

Deepens color
Enhances flavor complexity
Softens the spirit

Answer 2241

A

• A type of apple or pear brandy • Produced in Normandy, France

Answer 2242

A

• Fruity aroma • Smooth texture • Complex flavor profile

Answer 2243

A

• Type of fruit used • Distillation process • Ageing duration

Answer 2244

A

• To achieve consistency in flavor • To balance various characteristics

Answer 2245

A

• Aged in oak barrels • Develops complexity and depth • Mellowing of flavors over time

Answer 2246

A

• Oak barrels

Answer 2247

A

• At least 2 years

Answer 2248

A

• Enhances complexity • Softens harsh notes • Adds vanilla and spice notes

Answer 2249

A

A distilled spirit made from the blue agave plant.

Answer 2250

A

In specific regions of Mexico, mainly Jalisco.

Answer 2251

A

Blue agave.

Answer 2252

A

Tequila is made from blue agave and must be produced in specific regions; mezcal can use various agave types and is produced in different areas.

Answer 2253

A

100% agave and mixto.

Answer 2254

A

The tequila is made entirely from blue agave sugars.

Answer 2255

A

Tequila made with at least 51% blue agave sugars, with the remainder from other sugars.

Answer 2256

A

Blanco (unaged), Reposado (aged 2-12 months), Añejo (aged 1-3 years), Extra Añejo (aged over 3 years).

Answer 2257

A

Unaged tequila, bottled or stored up to 2 months.

Answer 2258

A

Tequila aged between 2 to 12 months in oak barrels.

Answer 2259

A

Tequila aged between 1 to 3 years in oak barrels.

Answer 2260

A

Tequila aged over 3 years in oak barrels.

Answer 2261

A

The NOM identifies the distillery and ensures compliance with Mexican regulations.

Answer 2262

A

It regulates and certifies tequila production according to Mexican law.

Answer 2263

A

A distilled alcoholic beverage flavored with juniper berries.

Answer 2264

A

Juniper berries are the primary flavoring ingredient.

Answer 2265

A

London Dry Gin
Plymouth Gin
Old Tom Gin
Genever

Answer 2266

A

A style of gin that is dry and not sweet.
Must be distilled to a high proof.
Predominantly flavored with juniper.

Answer 2267

A

A slightly sweeter and earthier gin originally from Plymouth, England.

Answer 2268

A

A sweeter and fuller-bodied gin.
Popular in the 18th and 19th centuries.

Answer 2269

A

A Dutch or Belgian gin with a maltier flavor profile.

Answer 2270

A

Distilled from a neutral spirit.
Flavored with botanicals, mainly juniper.

Answer 2271

A

Juniper berries
Coriander
Angelica root
Citrus peels

Answer 2272

A

They add distinct flavors and aromas.
Juniper must be predominant.

Answer 2273

A

Must be predominantly flavored with juniper berries.

Answer 2274

A

A clear distilled alcoholic beverage.
Typically made from grains or potatoes.

Answer 2275

A

Neutral flavor profile.
Generally high alcohol content.
Colorless.

Answer 2276

A

Grains (e.g., wheat, rye).
Potatoes.
Sometimes fruits or sugars.

Answer 2277

A

Fermentation of base ingredients.
Distillation to increase alcohol content.
Filtration for purity.

Answer 2278

A

Usually around 40% alcohol by volume (ABV).

Answer 2279

A

It is distilled and filtered to remove impurities and flavors, resulting in a clean taste.

Answer 2280

A

Originated in Russia and Poland.

Answer 2281

A

Enhances purity.
Removes impurities and flavors.
Often done through charcoal.

Answer 2282

A

Base spirit in cocktails.
Consumed neat or on the rocks.

Answer 2283

A

Lacks distinct flavor or aroma.
Usually not aged.
Purity and neutrality are emphasized.

Answer 2284

A

Distilled alcoholic beverage
Made from sugarcane byproducts (like molasses) or directly from sugarcane juice

Answer 2285

A

Fermentation of sugarcane products
Distillation
Aging in barrels (optional)

Answer 2286

A

Light rum
Dark rum
Spiced rum

Answer 2287

A

Clear in color
Mild flavor
Often used in cocktails

Answer 2288

A

Darker color
Richer, sweeter flavor
Often aged longer

Answer 2289

A

Rum infused with spices
May include vanilla, cinnamon, nutmeg

Answer 2290

A

Imparts color and flavor
Aged in oak barrels

Answer 2291

A

Primary fermentable sugar source
Byproduct of sugar refining

Answer 2292

A

Separates alcohol from fermented liquid
Increases alcohol concentration

Answer 2293

A

• Separation of alcohol from water • Uses heat to vaporize alcohol

Answer 2294

A

• Converts sugars into alcohol • Uses yeast

Answer 2295

A

• A type of distillation equipment • Used for batch distillation

Answer 2296

A

• Continuous distillation • Uses multiple plates or trays

Answer 2297

A

• Aging spirits in barrels • Develops flavor and color

Answer 2298

A

• Ferments sugars into alcohol • Produces CO2 and flavor compounds

Answer 2299

A

• Enhance flavor • Reduce harshness

Answer 2300

A

• Mixture of grains and water • Used as the base for fermentation

Answer 2301

A

• Alcohol by Volume • Percentage of alcohol in a beverage

Answer 2302

A

• The first fraction of distillate • Contains undesirable compounds

Answer 2303

A

• The main body of the distillate • Contains desirable alcohol

Answer 2304

A

• The last fraction of distillate • Contains heavier compounds

Answer 2305

A

• Reduce alcohol concentration • Achieve desired flavor profile

Answer 2306

A

• Part of a column still • Increases purity of the distillate

Answer 2307

A

• Pot stills: batch process • Column stills: continuous process

Answer 2308

A

A clear distilled spirit
Made from grains or potatoes
Neutral flavor profile

Answer 2309

A

Fermentation of grains or potatoes
Distillation to high proof
Filtration to remove impurities

Answer 2310

A

A distilled spirit
Flavored with botanicals, primarily juniper berries

Answer 2311

A

Distillation of neutral spirit
Infused with botanicals
Redistilled for flavor integration

Answer 2312

A

A distilled spirit
Made from fermented grain mash
Aged in wooden casks

Answer 2313

A

Barley
Corn
Rye
Wheat

Answer 2314

A

A distilled spirit
Made from sugarcane byproducts
Often aged in barrels

Answer 2315

A

Aged in oak barrels
Develops flavors over time
Color and taste influenced by aging duration

Answer 2316

A

A distilled spirit
Made from blue agave plant
Originating from Mexico

Answer 2317

A

Harvesting of agave plants
Cooking and fermenting the agave
Distillation and aging (optional)

Answer 2318

A

A type of Scotch whisky made on the Islay island in Scotland.

Answer 2319

A

Typically smoky, peaty, and sometimes briny with notes of seaweed.

Answer 2320

A

Its strong peat smoke flavor.

Answer 2321

A

Laphroaig
Ardbeg
Lagavulin

Answer 2322

A

Peat is used to dry malted barley, imparting a smoky flavor.

Answer 2323

A

Maritime climate
Influences maturation and adds salinity.

Answer 2324

A

Nine operational distilleries.

Answer 2325

A

Local water sources contribute to distinct flavors.

Answer 2326

A

Smoke
Peat
Seaweed
Salt
Citrus

Answer 2327

A

Usually between 40% and 60% ABV.

Answer 2328

A

A blend of Cognac from the Grande Champagne and Petite Champagne regions.

Answer 2329

A

At least 50% Grande Champagne in the blend.

Answer 2330

A

A prestigious region within the Cognac appellation.

Answer 2331

A

A region within the Cognac appellation, known for quality spirits.

Answer 2332

A

Refers to the limestone-rich soil, not the sparkling wine region.

Answer 2333

A

Long aging potential.

Answer 2334

A

More floral and lighter than Grande Champagne.

Answer 2335

A

A type of brandy
Produced in the Armagnac region of Gascony, France

Answer 2336

A

Distilled once in a column still
Aged in oak barrels
Made from a blend of grape varieties

Answer 2337

A

Ugni Blanc
Baco Blanc
Folle Blanche
Colombard

Answer 2338

A

Armagnac is distilled once
Cognac is distilled twice

Answer 2339

A

VS: Minimum 1 year in oak
VSOP: Minimum 4 years in oak
XO: Minimum 10 years in oak

Answer 2340

A

1 year in oak barrels

Answer 2341

A

Rich and complex flavors
Notes of dried fruit, vanilla, and spices

Answer 2342

A

Neat
As a digestif

Answer 2343

A

Column still (also known as alembic armagnacais)

Answer 2344

A

Influences flavor and aroma
Varies by soil and climate in different sub-regions

Answer 2345

A

A French pomace brandy
Made from grape skins, seeds, and stems

Answer 2346

A

An Italian pomace brandy
Made from grape pomace left after winemaking

Answer 2347

A

Fermentation of grape pomace
Distillation of the fermented liquid

Answer 2348

A

Fermentation of grape pomace
Distillation in pot stills

Answer 2349

A

Earthy and rustic
Often has herbal and fruity notes

Answer 2350

A

Can be smooth or fiery
Aromas of flowers, fruit, or spices

Answer 2351

A

Must be produced in Italy
Distilled from Italian grape pomace

Answer 2352

A

Consumed as a digestif
Used in culinary dishes

Answer 2353

A

Served as a digestive aid
Used in coffee (Caffè corretto)

Answer 2354

A

Typically between 40% and 45% ABV

Answer 2355

A

Typically between 35% and 60% ABV

Answer 2356

A

A distilled spirit made from blue agave.
Produced primarily in Jalisco, Mexico.

Answer 2357

A

Blue agave plant.
Specifically, the Weber blue agave variety.

Answer 2358

A

A distilled spirit made from various types of agave.
Produced in several regions of Mexico, especially Oaxaca.

Answer 2359

A

Tequila is made specifically from blue agave.
Mezcal can be made from various agave species.

Answer 2360

A

Jalisco
Parts of Guanajuato, Michoacán, Nayarit, and Tamaulipas.

Answer 2361

A

Oaxaca
Also produced in Guerrero, Durango, and other states.

Answer 2362

A

Tequila: Agave hearts steamed in industrial ovens.
Mezcal: Agave hearts roasted in earthen pits.

Answer 2363

A

Usually between 35% and 55% ABV.

Answer 2364

A

Typically between 40% and 55% ABV.

Answer 2365

A

Roasting in pits gives a smoky flavor.

Answer 2366

A

Blanco (unaged)
Reposado (aged 2-12 months)
Añejo (aged 1-3 years)
Extra Añejo (aged over 3 years)

Answer 2367

A

Joven (unaged)
Reposado (aged 2-12 months)
Añejo (aged at least 1 year)

Answer 2368

A

Tequila with at least 51% agave sugar.
The rest can be other sugars.

Answer 2369

A

Made entirely from blue agave sugars.

Answer 2370

A

A type of clear fruit brandy
Made by fermenting and distilling fruit

Answer 2371

A

Fruit is fermented to produce alcohol
The fermented fruit is distilled
Results in a clear, fruit-flavored spirit

Answer 2372

A

Pears
Apples
Plums
Cherries

Answer 2373

A

Light and aromatic
Retains the essence of the fruit used

Answer 2374

A

Usually between 35% and 50% ABV

Answer 2375

A

Not aged in barrels
Distilled and bottled immediately

Answer 2376

A

Neat
As a digestif

Answer 2377

A

Eau de vie is not sweetened
Maintains pure fruit flavor without added sugars

Answer 2378

A

A flavored alcoholic beverage made from distilled spirits and additional flavorings.

Answer 2379

A

Sugar is added to sweeten the liqueur and balance the flavors.

Answer 2380

A

Fruits, herbs, spices, nuts, and flowers.

Answer 2381

A

Ingredients are soaked in alcohol to extract flavors.

Answer 2382

A

Maceration involves soaking, while infusion involves heating ingredients in alcohol.

Answer 2383

A

Distillation is used to purify alcohol and concentrate flavors.

Answer 2384

A

Aging allows flavors to blend and mellow over time.

Answer 2385

A

Botanicals provide unique flavors and aromas to the liqueur.

Answer 2386

A

A high-proof alcohol used as the base for liqueurs, with minimal flavor.

Answer 2387

A

Usually between 15% and 55% alcohol by volume (ABV).

Answer 2388

A

A drink served before a meal to stimulate the appetite.

Answer 2389

A

Stimulates the appetite and enhances the dining experience.

Answer 2390

A

The process of obtaining flavors from ingredients.

Answer 2391

A

Steeping: Soaking ingredients in liquid.
Maceration: Softening by soaking in liquid.

Answer 2392

A

Herbs
Spices
Fruits
Roots

Answer 2393

A

Provide distinct aromatic and flavor notes.

Answer 2394

A

Add sweetness and acidity, enhancing flavor.

Answer 2395

A

Softening ingredients by soaking in liquid to extract flavors.

Answer 2396

A

Soaking ingredients in liquid to release flavors.

Answer 2397

A

A type of orange-flavored liqueur
Often used in cocktails

Answer 2398

A

Made from the peels of sweet and bitter oranges
Clear in color
Alcohol content typically between 15% and 40%

Answer 2399

A

A method of producing liqueurs

Answer 2400

A

Involves mixing flavorings with alcohol and sugar
No distillation required

Answer 2401

A

A drink served over crushed ice.

Answer 2402

A

• Chilled beverage
• Served over crushed ice
• Often sweetened or flavored

Answer 2403

A

• In a glass
• Over crushed ice

Answer 2404

A

• Coffee
• Tea
• Alcoholic beverages

Answer 2405

A

• Rapidly chills the drink
• Provides a slushy texture

Answer 2406

A

Sweetened spirits with added flavors.
Used in cocktails and as an aperitif.

Answer 2407

A

Type: Fruit, Citrus, Herb, Bean & Nut, Flower, Non-classified.
Color: Clear, colored (varies by ingredient).
Flavor: Sweet, spicy, bitter, or a combination.

Answer 2408

A

Made from maceration or distillation of fruits.
Examples: Cherry, peach, apricot liqueurs.

Answer 2409

A

Made from citrus fruits like orange, lemon.
Often used in cocktails.

Answer 2410

A

Made from single or compounded herbs.
Examples: Mint, basil liqueurs.

Answer 2411

A

Focus on one herb for flavor.
Example: Mint liqueur.

Answer 2412

A

Blend of multiple herbs.
Example: Chartreuse.

Answer 2413

A

Made from beans (like coffee) or nuts (like almond).
Examples: Coffee liqueur, Amaretto.

Answer 2414

A

Made from flowers.
Example: Elderflower liqueur.

Answer 2415

A

Do not fit specific categories.
Often unique blends or recipes.

Answer 2416

A

Cherry liqueur.

Answer 2417

A

Triple sec.

Answer 2418

A

Coffee liqueur.

Answer 2419

A

Amaretto.

Answer 2420

A

Elderflower liqueur.

Answer 2421

A

A drink served before a meal to stimulate the appetite.

Answer 2422

A

Stimulates appetite
Prepares palate for meal

Answer 2423

A

Dry vermouth
Campari
Aperol

Answer 2424

A

Consider guest’s taste preferences
Suggest based on type of meal
Mention popular choices

Answer 2425

A

Type of meal
Guest’s taste preferences
Alcohol content

Answer 2426

A

Light meals: lighter, dry drinks
Heavy meals: stronger, more aromatic drinks

Answer 2427

A

“Do you prefer something sweet or dry?”
“Are you open to trying something new?”
“Do you have a favorite type of spirit?”

Answer 2428

A

A drink served before a meal to stimulate appetite.

Answer 2429

A

Stimulates appetite
Prepares the palate for the meal

Answer 2430

A

Wines served before a meal, often fortified or aromatized.

Answer 2431

A

Light
Refreshing
Often low in alcohol

Answer 2432

A

Alcoholic preparations flavored with botanical matter.

Answer 2433

A

Add complexity
Enhance flavor
Stimulate appetite

Answer 2434

A

Citrus
Herbal
Floral

Answer 2435

A

Herbs
Spices
Roots

Answer 2436

A

Add depth
Balance sweetness
Enhance aroma

Answer 2437

A

Cultivation and harvesting of grapes

Answer 2438

A

Process of turning grapes into wine

Answer 2439

A

Factors like temperature, rainfall, and sunlight affecting grape growing

Answer 2440

A

Influences ripening speed and flavor development

Answer 2441

A

Affects water availability and disease pressure

Answer 2442

A

Essential for photosynthesis and ripening

Answer 2443

A

Determines which grape varieties can thrive in a region

Answer 2444

A

Produces wines with higher acidity and lower alcohol

Answer 2445

A

Produces wines with higher alcohol and fuller body

Answer 2446

A

Ensures optimal conditions for grape growth and quality

Answer 2447

A

The science and practice of growing grapevines.

Answer 2448

A

Temperate climate with distinct seasons.

Answer 2449

A

Influences grape growth, ripening, and flavor profile.

Answer 2450

A

Provides nutrients and water; affects grape quality.

Answer 2451

A

Different soils can enhance or limit vine growth and fruit characteristics.

Answer 2452

A

Cutting back parts of the vine to control growth and yield.

Answer 2453

A

Helps manage vine health and directs energy to fruit production.

Answer 2454

A

Structures used to support grapevines.

Answer 2455

A

Facilitates light exposure, airflow, and easier harvesting.

Answer 2456

A

Techniques to optimize sunlight and air exposure to vine leaves and fruit.

Answer 2457

A

Affects photosynthesis, disease control, and grape ripening.

Answer 2458

A

Determines the characteristics and potential of the wine produced.

Answer 2459

A

Climate, sunlight, temperature, and vine management.

Answer 2460

A

Warmer temperatures speed up ripening; cooler temperatures slow it down.

Answer 2461

A

Supplying water to grapevines in dry conditions.

Answer 2462

A

Ensures consistent water supply, especially in arid regions.

Answer 2463

A

The science, production, and study of grapes.
Focuses on grape growing.

Answer 2464

A

The process of converting grapes into wine.
Involves fermentation and winemaking techniques.

Answer 2465

A

Affects ripening and flavor development.
Determines grape varieties suitable for a region.

Answer 2466

A

Warm climates may produce ripe, full-bodied wines.
Cool climates may result in higher acidity and delicate flavors.

Answer 2467

A

The direction a vineyard slope faces.
Influences sun exposure and temperature.

Answer 2468

A

South-facing slopes in the Northern Hemisphere receive more sunlight.
Can lead to earlier ripening and more sugar in grapes.

Answer 2469

A

The spacing and arrangement of vines in a vineyard.
Includes row orientation and vine density.

Answer 2470

A

Influences air circulation and sunlight exposure.
Affects disease management and grape yield.

Answer 2471

A

Humid climates may increase risk of fungal diseases.
Dry climates can reduce disease pressure.

Answer 2472

A

Combination of natural factors
Influences taste and quality of wine

Answer 2473

A

Includes climate, soil, topography
Reflects unique characteristics of a vineyard

Answer 2474

A

Climate
Soil
Topography
Microclimate

Answer 2475

A

Determines temperature, sunlight, and rainfall
Influences grape ripening

Answer 2476

A

Provides nutrients to vines
Impacts water drainage and retention

Answer 2477

A

Affects sun exposure and wind
Influences temperature variations

Answer 2478

A

Localized weather conditions
Can differ from surrounding areas

Answer 2479

A

Contributes to the unique identity of wine
Can influence flavor and aroma

Answer 2480

A

Imparts distinct characteristics
Reflects the origin of the wine

Answer 2481

A

A species of grapevine native to Europe and Western Asia.
Most commonly used for wine production.

Answer 2482

A

It is the primary grape species used in winemaking worldwide.
Known for its desirable flavor and sugar balance.

Answer 2483

A

A species of grapevine native to North America.
Often used for juice, jelly, and some wines.

Answer 2484

A

Known for its ‘foxy’ aroma.
Includes varieties like Concord and Niagara.

Answer 2485

A

New grape varieties created by breeding two Vitis vinifera varieties.

Answer 2486

A

Used to develop new grape varieties with desired traits like disease resistance or flavor.

Answer 2487

A

Genetically identical plants derived from a single parent vine.

Answer 2488

A

Selected for specific traits such as yield, flavor, or adaptability to climate.

Answer 2489

A

Grapevines created by crossing two different grape species.

Answer 2490

A

Often created to combine desirable traits from different species, such as disease resistance and hardiness.

Answer 2491

A

Joining of two plant parts to grow as one

Answer 2492

A

Combines rootstock and scion for desired traits
Increases disease resistance
Enhances fruit quality

Answer 2493

A

The lower part of a grafted plant
Provides root system

Answer 2494

A

The upper part of a grafted plant
Develops into the shoot system

Answer 2495

A

Affects disease resistance
Influences growth rate
Determines soil adaptability

Answer 2496

A

Cut the rootstock and scion
Join them together
Bind the graft
Allow healing and growth

Answer 2497

A

Improved disease resistance
Consistent fruit quality
Adaptation to soil conditions

Answer 2498

A

Phylloxera

Answer 2499

A

It destroys vine roots
Leads to vineyard loss

Answer 2500

A

Combines strengths of both rootstock and scion

Answer 2501

A

The science and practice of grape cultivation.

Answer 2502

A

The process of converting grapes into wine.

Answer 2503

A

Methods used to shape and support grapevines.

Answer 2504

A

Control vine growth
Optimize sunlight exposure
Facilitate vineyard management

Answer 2505

A

A method where shoots are trained upward in a vertical plane.

Answer 2506

A

Improves sun exposure
Enhances air circulation
Easier to manage in vineyards

Answer 2507

A

A divided canopy system with two curtains of shoots.

Answer 2508

A

Increased yield
Better sunlight distribution
Might require more labor

Answer 2509

A

A simple method with a central trunk and a few short arms.

Answer 2510

A

Low cost
Reduced yield
Suitable for certain grape varieties

Answer 2511

A

A method where the vine has permanent horizontal arms (cordons).

Answer 2512

A

Easier mechanization
Good for high-density planting
Consistent fruit production

Answer 2513

A

Budburst.

Answer 2514

A

Occurs in spring.
Buds swell and shoots begin to grow.

Answer 2515

A

Flowering.

Answer 2516

A

Flowers form on the vine.
Pollination occurs.

Answer 2517

A

Fruit set.

Answer 2518

A

Fertilized flowers develop into grape berries.
Berries begin to grow.

Answer 2519

A

Veraison.

Answer 2520

A

Grapes change color.
Ripening begins.

Answer 2521

A

Grapes are picked.
Timing is crucial for desired wine characteristics.

Answer 2522

A

Protect vines from frost damage
Ensure healthy grape development
Maintain crop yield

Answer 2523

A

Mix warmer air from above with cooler air near the ground
Prevents frost formation by raising temperature

Answer 2524

A

Coat vines with water
Release latent heat as water freezes
Maintains temperature around 0°C

Answer 2525

A

Heat air surrounding vines
Prevents frost by raising temperature
Can be fuel-based

Answer 2526

A

Effective for large areas
Reusable
No water required

Answer 2527

A

Requires large water supply
Can lead to waterlogging
May cause ice damage if not managed properly

Answer 2528

A

High fuel cost
Labor-intensive
Environmental impact from emissions

Answer 2529

A

Powdery mildew.

Answer 2530

A

Reduces photosynthesis
Affects grape quality
Can lead to crop loss

Answer 2531

A

Phylloxera.

Answer 2532

A

Damages roots
Reduces vine health
Can kill the vine

Answer 2533

A

Grafting onto resistant rootstocks.

Answer 2534

A

A fungal disease affecting grapevines.

Answer 2535

A

Humid weather
Warm temperatures
Wet leaf surfaces

Answer 2536

A

Botrytis is a fungus
Causes ‘noble rot’ or ‘grey rot’
Can concentrate sugars or spoil grapes

Answer 2537

A

A bacterial disease spread by sharpshooter insects.

Answer 2538

A

Blocks water transport
Leads to leaf scorch
Can kill the vine

Answer 2539

A

Fungicide applications
Vineyard sanitation
Resistant vine varieties

Answer 2540

A

Microscopic worms that can damage vine roots.

Answer 2541

A

Feed on roots
Reduce nutrient uptake
Weaken vine health

Answer 2542

A

A type of fungus that affects grapes, also known as ‘noble rot’.

Answer 2543

A

Causes grapes to shrivel
Concentrates sugars and flavors
Used in sweet wine production

Answer 2544

A

A process where grapes dry on the vine to concentrate sugars.

Answer 2545

A

Increases sugar concentration
Enhances flavor complexity
Often used for dessert wines

Answer 2546

A

Reduces acidity
Balances with increased sugar content

Answer 2547

A

Humid conditions
Damp environments

Answer 2548

A

To produce sweeter, more concentrated wines
Utilizes natural drying process

Answer 2549

A

To create sweet wines with unique, complex flavors.

Answer 2550

A

The conversion of sugars to alcohol and carbon dioxide by yeast.

Answer 2551

A

Yeast consumes sugars and produces alcohol, carbon dioxide, and heat.

Answer 2552

A

Alcohol
Carbon dioxide
Heat

Answer 2553

A

Prevents yeast stress
Maintains desired fermentation speed
Affects flavor and aroma

Answer 2554

A

White wines: 12-22°C (54-72°F)
Red wines: 20-30°C (68-86°F)

Answer 2555

A

Influences aroma
Affects taste
Alters mouthfeel

Answer 2556

A

Temperature
Yeast strain
Sugar concentration
Nutrient availability

Answer 2557

A

A secondary fermentation converting malic acid to lactic acid, softening acidity.

Answer 2558

A

Affects flavor profile
Influences fermentation speed
Determines alcohol tolerance

Answer 2559

A

Determines potential alcohol level
Affects fermentation speed
Influences yeast activity

Answer 2560

A

The process of adding sugar to grape juice before or during fermentation.

Answer 2561

A

To increase alcohol content in wine when grapes lack natural sugar.
Compensates for poor weather conditions.

Answer 2562

A

Cooler wine regions such as Northern France, Germany, and some parts of the USA.

Answer 2563

A

Warmer wine-producing countries like Italy, Spain, and Australia.

Answer 2564

A

Free-run juice
Obtained before pressing the grapes

Answer 2565

A

Juice naturally released from grapes
Usually higher in quality and clarity

Answer 2566

A

Juice extracted by pressing grapes
Typically more tannic

Answer 2567

A

Juice obtained through mechanical pressing
Contains more solids and tannins

Answer 2568

A

Third pressing of grapes
Often used for distillation

Answer 2569

A

Final pressing phase
Lower quality, less desirable for winemaking

Answer 2570

A

Whole grape fermentation
Anaerobic environment

Answer 2571

A

Fermentation inside whole grapes
Results in fruity, low-tannin wines

Answer 2572

A

Conversion of malic acid to lactic acid
Softens wine acidity

Answer 2573

A

Secondary fermentation process
Involves bacteria converting acids
Enhances mouthfeel and complexity

Answer 2574

A

Ageing wine on its lees (dead yeast cells).

Answer 2575

A

Adds complexity
Enhances texture
Contributes to flavor development

Answer 2576

A

Chardonnay, Muscadet

Answer 2577

A

Bread, yeast, biscuit, creamy texture

Answer 2578

A

Gives a fuller, creamier mouthfeel

Answer 2579

A

Process of maturing wine in oak barrels.

Answer 2580

A

Enhances flavor and complexity
Adds tannins and structure
Allows gradual oxygen exposure

Answer 2581

A

Vanilla
Spice
Toast
Smoke

Answer 2582

A

Softens tannins
Increases roundness and body

Answer 2583

A

Barrique: 225 liters
Hogshead: 300 liters
Puncheon: 500 liters

Answer 2584

A

Smaller barrels = More oak influence
Larger barrels = Less oak influence

Answer 2585

A

Heating the inside of barrels
Enhances specific flavors

Answer 2586

A

Light toast: Subtle flavors
Medium toast: Balanced flavors
Heavy toast: Intense flavors

Answer 2587

A

New oak: Stronger flavor impact
Used oak: Milder flavor impact

Answer 2588

A

French oak: Subtle, spicy notes
American oak: Bold, vanilla notes

Answer 2589

A

Slow oxygen exposure through wood
Softens tannins
Enhances complexity

Answer 2590

A

Strategy of using oak
Includes type, size, and toast level of barrels

Answer 2591

A

• Crystalline deposits • Primarily potassium bitartrate • Formed in wine

Answer 2592

A

• When wine is chilled • Potassium and tartaric acid precipitate

Answer 2593

A

• Perceived as a fault by consumers • Aesthetic reasons

Answer 2594

A

• Cold stabilization • Metatartaric acid addition

Answer 2595

A

• Chilling wine to near freezing • Encourages tartrate precipitation • Removal prior to bottling

Answer 2596

A

• No • Harmless to drink

Answer 2597

A

• Wine diamonds

Answer 2598

A

• Potassium bitartrate

Answer 2599

A

Mounding soil around the base of the vine
Protects against frost

Answer 2600

A

Involves piling soil around the vine base
Helps insulate roots from cold temperatures

Answer 2601

A

Drying grapes on the vine
Increases sugar concentration

Answer 2602

A

Grapes left on the vine to dry
Enhances sweetness and flavor

Answer 2603

A

Onset of grape ripening
Grapes change color

Answer 2604

A

Marks the beginning of ripening
Grapes soften and change color

Answer 2605

A

Adding alcohol to stop fermentation
Preserves natural sweetness

Answer 2606

A

Process of adding alcohol during fermentation
Results in a sweet, fortified wine

Answer 2607

A

Punching down grape skins in fermentation
Enhances color and tannins

Answer 2608

A

Breaking up and submerging grape skins
Ensures even fermentation and extraction

Answer 2609

A

Pumping over fermenting juice
Mixes skins and juice for even extraction

Answer 2610

A

Circulating juice over grape solids
Promotes color and flavor extraction

Answer 2611

A

Water
Malted barley
Hops
Yeast

Answer 2612

A

Acts as the main solvent
Influences beer flavor and style

Answer 2613

A

Provides fermentable sugars
Contributes to flavor and color

Answer 2614

A

Adds bitterness
Contributes aroma and flavor
Acts as a preservative

Answer 2615

A

Ferments sugars into alcohol and carbon dioxide

Answer 2616

A

A vessel for mashing
Mixes malted barley with hot water to extract sugars

Answer 2617

A

Used for boiling the wort
Sterilizes and extracts flavors from hops

Answer 2618

A

Mixing crushed malt with hot water
Converts starches to sugars

Answer 2619

A

Sterilizes the wort
Extracts flavors from hops
Concentrates the wort

Answer 2620

A

Fermentation vessel or tank

Answer 2621

A

Liquid extracted from the mashing process
Contains sugars and malt for fermentation

Answer 2622

A

Sweet wort: Before hops are added
Bitter wort: After hops are added, giving bitterness

Answer 2623

A

Refers to water used in brewing
Affects flavor and quality of beer or cider

Answer 2624

A

Flowers of the hop plant
Used in brewing beer

Answer 2625

A

Add bitterness
Provide aroma
Act as a preservative

Answer 2626

A

Hops that enhance the fragrance and flavor of beer

Answer 2627

A

Added later in brewing
Enhance smell and taste

Answer 2628

A

Hops used to add bitterness to beer

Answer 2629

A

Added early in the boil
Provide bitterness

Answer 2630

A

Hops that provide both aroma and bitterness

Answer 2631

A

Used for both aroma and bitterness
Versatile in brewing process

Answer 2632

A

Adding hops after fermentation
Enhances aroma without bitterness

Answer 2633

A

Increases aroma
Adds complex flavors
Minimal bitterness increase

Answer 2634

A

• A type of beer brewed with top-fermenting yeast
• Typically fermented at warmer temperatures

Answer 2635

A

• Fruity and complex flavors
• Often fuller-bodied than lagers

Answer 2636

A

• A type of beer brewed with bottom-fermenting yeast
• Fermented at cooler temperatures

Answer 2637

A

• Crisp and clean taste
• Often lighter-bodied than ales

Answer 2638

A

• A dark, rich beer known for roasted flavors
• Often includes notes of coffee or chocolate

Answer 2639

A

• Thick, creamy texture
• High in malt sweetness

Answer 2640

A

• A dark beer similar to stout
• Originated in London

Answer 2641

A

• Less intense than stouts
• Often has flavors of caramel and toffee

Answer 2642

A

• A German wheat beer
• Brewed with a significant proportion of wheat

Answer 2643

A

• Light and refreshing
• Often has notes of banana and clove

Answer 2644

A

• Beers brewed with fruit or fruit extracts
• Can be any base style

Answer 2645

A

• Wide range of flavors depending on fruit
• Often sweet and aromatic

Answer 2646

A

A heat treatment process that kills harmful microorganisms.

Answer 2647

A

Extends shelf life
Ensures safety by killing pathogens

Answer 2648

A

Kegged beer is pasteurised after filling; bottled beer can be pasteurised before or after filling.

Answer 2649

A

Can alter taste slightly
May reduce freshness

Answer 2650

A

Increased stability
Longer shelf life

Answer 2651

A

Cans are heated to a specific temperature
Held for a period to ensure microorganism death

Answer 2652

A

Prevents spoilage
Ensures safety by eliminating pathogens

Answer 2653

A

Typically between 60°C and 70°C (140°F and 158°F).

Answer 2654

A

Rapid heating and cooling
Minimal impact on flavor

Answer 2655

A

May diminish complex flavors
Some brewers prefer unpasteurised for authenticity

Answer 2656

A

A process where beer matures and carbonates naturally in the cask.

Answer 2657

A

Beer undergoes a secondary fermentation.
Naturally carbonates in the cask.
Often served without additional nitrogen or carbon dioxide.

Answer 2658

A

The process of releasing excess carbon dioxide from the cask.

Answer 2659

A

A spile is used to allow excess gas to escape.
Helps achieve the right carbonation level.

Answer 2660

A

The process of inserting a tap into the cask for serving beer.

Answer 2661

A

A tap is hammered into the cask’s keystone.
Allows beer to be served directly from the cask.

Answer 2662

A

A rack that holds the cask in place for serving.

Answer 2663

A

Ensures cask is kept at the correct angle.
Aids in the settling of sediments.

Answer 2664

A

Bittersweet
Bittersharp
Sharp
Sweet

Answer 2665

A

High tannins
Low acidity
Adds body and complexity

Answer 2666

A

High tannins
High acidity
Provides balance

Answer 2667

A

High acidity
Low tannins
Adds crispness

Answer 2668

A

Low tannins
Low acidity
Adds sweetness

Answer 2669

A

Used to make perry
Can be blended with apples

Answer 2670

A

Hand-picking apples
Natural fermentation
Minimal intervention

Answer 2671

A

Mechanized apple harvesting
Controlled fermentation
Use of additives for consistency

Answer 2672

A

Fermented beverage made from apple juice.

Answer 2673

A

Dry cider
Sweet cider
Sparkling cider
Still cider

Answer 2674

A

Cider with little to no residual sugar.
Tastes less sweet.

Answer 2675

A

Cider with higher residual sugar.
Tastes sweeter.

Answer 2676

A

Cider with carbonation.
Can be naturally or artificially carbonated.

Answer 2677

A

Cider without carbonation.
Smooth, flat taste.

Answer 2678

A

Natural carbonation: from fermentation in bottle.
Artificial carbonation: added CO2.

Answer 2679

A

Dry cider: less sugar, less sweet.
Sweet cider: more sugar, sweeter.

Answer 2680

A

Balance flavors between the beer and the food.

Answer 2681

A

Prevents one from overpowering the other.
Enhances the overall dining experience.

Answer 2682

A

Lagers or IPAs.

Answer 2683

A

Their crispness complements spice.
They have a cooling effect.

Answer 2684

A

Stouts or porters.

Answer 2685

A

Their roasted flavors cut through richness.
They have a creamy mouthfeel that complements fat.

Answer 2686

A

Wheat beers or pale ales.

Answer 2687

A

Their lightness complements delicate flavors.
They have a cleansing acidity.

Answer 2688

A

Fruit beers or dessert stouts.

Answer 2689

A

Their sweetness matches dessert flavors.
They enhance the dessert’s richness.

Answer 2690

A

• Type of beer
• Fermented at low temperatures
• Typically has a clean, crisp taste

Answer 2691

A

• Fermented with bottom-fermenting yeast
• Stored for several weeks at near-freezing temperatures
• Known for its clear appearance and mild flavor

Answer 2692

A

• Type of beer
• Fermented at warmer temperatures
• Often has a fruity and complex flavor

Answer 2693

A

• Fermented with top-fermenting yeast
• Usually brewed at warmer temperatures
• Results in a wider range of flavors and aromas

Answer 2694

A

• Type of dark beer
• Known for its roasted flavors
• Often has a coffee or chocolate taste

Answer 2695

A

• Dark, rich beer
• Made with roasted malt or roasted barley
• Often features flavors like chocolate, coffee, and caramel

Answer 2696

A

• Type of pale lager
• Known for its clear, golden color
• Has a distinct hop bitterness

Answer 2697

A

• Originated in the city of Pilsen, Czech Republic
• Light, golden color with a crisp finish
• Notable for its strong hop aroma and flavor

Answer 2698

A

• Beer brewed with a large proportion of wheat
• Often has a cloudy appearance
• Known for its light and refreshing taste

Answer 2699

A

• Made with a significant amount of wheat in addition to barley
• Usually unfiltered, resulting in cloudiness
• Often features notes of citrus and spice

Answer 2700

A

• Type of dark beer
• Similar to stout but often lighter
• Known for its rich, roasted malt flavors

Answer 2701

A

• Dark beer developed in London
• Made with brown malt
• Features flavors of chocolate, coffee, and caramel

Answer 2702

A

Unique brewing techniques
Distinctive ingredients
Traditional recipes

Answer 2703

A

Brewed in Trappist monasteries
Rich and varied flavors
High alcohol content

Answer 2704

A

Dark, malty Belgian ale
Notes of caramel and fruit
Typically 6-8% ABV

Answer 2705

A

Light in color
Spicy and fruity notes
Strong alcohol presence

Answer 2706

A

Spontaneously fermented
Sour and fruity
Often blended or flavored

Answer 2707

A

Blend of young and old Lambics
Bottle-conditioned
Develops complex flavors

Answer 2708

A

Wheat and barley
Coriander and orange peel
Light and refreshing

Answer 2709

A

Farmhouse ale
Seasonal brewing
Dry and spicy taste

Answer 2710

A

Diverse styles and flavors
Historical brewing traditions
Use of local ingredients

Answer 2711

A

Provides starch, which is converted to sugar and then alcohol.

Answer 2712

A

Mold used to saccharify rice.

Answer 2713

A

Converts rice starches into sugars.

Answer 2714

A

Ferments sugars into alcohol.

Answer 2715

A

Essential solvent and influences flavor profile.

Answer 2716

A

Moto or Shubo

Answer 2717

A

Mixture of steamed rice, koji, water, and yeast.

Answer 2718

A

Determines quality and flavor; more polished rice results in lighter sake.

Answer 2719

A

Process where yeast converts sugars into alcohol.

Answer 2720

A

Simultaneous saccharification and fermentation.

Answer 2721

A

Main mash where fermentation occurs.

Answer 2722

A

Heating to kill bacteria and stabilize sake.

Answer 2723

A

To prevent spoilage and extend shelf life.

Answer 2724

A

Pure rice sake
No added alcohol

Answer 2725

A

Sake with rice polished to at least 60%
Often has fruity and floral flavors

Answer 2726

A

Premium sake
Rice polished to at least 50%

Answer 2727

A

Sake with a small amount of alcohol added
Rice polished to at least 70%

Answer 2728

A

Unpasteurized sake
Requires refrigeration

Answer 2729

A

Cloudy sake
Contains rice sediment

Answer 2730

A

Undiluted sake
Higher alcohol content

Answer 2731

A

Special sake
Unique brewing method or ingredients

Answer 2732

A

Ordinary sake
Not premium, often mass-produced

Answer 2733

A

Aged sake
Develops deeper flavors

Answer 2734

A

Pure rice sake
No added alcohol
Full-bodied flavor

Answer 2735

A

Made with only rice, water, yeast, and koji
Often has a rich and robust taste

Answer 2736

A

Contains a small amount of added distilled alcohol
Light, fragrant sake

Answer 2737

A

Brewed with added neutral alcohol
Enhances aroma and flavor

Answer 2738

A

Highly polished rice
Fruity and floral aroma

Answer 2739

A

Rice polished to 60% or less
Fermented at lower temperatures

Answer 2740

A

Super premium sake
Rice polished to 50% or less

Answer 2741

A

Known for its complexity and refinement
Often delicate and aromatic

Answer 2742

A

Cloudy sake
Contains rice sediment

Answer 2743

A

Coarsely filtered, leaving rice particles
Creamy texture and sweet

Answer 2744

A

Unpasteurized sake
Fresh and vibrant

Answer 2745

A

Requires refrigeration
Often has a lively and fresh flavor

Answer 2746

A

Carbonated sake
Effervescent and refreshing

Answer 2747

A

Created by secondary fermentation or carbonation
Light and bubbly