other bev. GPT Flashcards
1
Q
Which is the darkest beer on the SRM scale: Altbier, Leipziger Gose, or Münchner Helles?
A
Altbier
Altbier typically has a higher SRM (around 11–19), giving it a copper to brown color.
2
Q
What is the process by which spent grains are washed to extract additional wort?
A
Sparging
After mashing, hot water is rinsed through the grain bed to extract remaining sugars.
3
Q
What are Hallertau, Cascade, etc. in brewing?
A
Hop varieties
They are popular hop strains that impart bitterness and aroma to beer.
4
Q
Name a top-fermenting beer style traditionally produced in Düsseldorf.
A
Altbier
‘Alt’ is German for ‘old,’ indicating a traditional top-fermented style.
5
Q
What does ‘IBU’ stand for in beer terminology?
A
International Bitterness Units
It measures the bitterness level derived from hops’ alpha acids.
6
Q
In which stage of brewing does ‘wort boiling’ occur?
A
After lautering/sparging
The sweet wort is boiled, typically adding hops during the boil.
7
Q
Which famous Belgian style is spontaneously fermented?
A
Lambic
Lambic relies on wild yeasts present in the air for fermentation.
8
Q
Name the primary cereal grain used in the production of Bavarian Hefeweizen.
A
Wheat
Traditional Hefeweizens contain a high proportion of wheat, giving unique flavors.
9
Q
What is ‘wort’?
A
The sugary liquid prior to fermentation
It’s produced by mashing malted grains, providing nutrients for yeast.
10
Q
Which traditional German beer style is known for its smoked malt flavor?
A
Rauchbier
Produced notably in Bamberg, using malt dried over beechwood fires.
11
Q
What does ‘adjunct’ refer to in beer production?
A
Non-malt ingredients
Corn, rice, or other grains are used alongside barley malt.
12
Q
What is the typical fermentation temperature range for a lager yeast?
A
Around 7–15°C
Lagers use bottom-fermenting yeast at cooler temperatures.
13
Q
Define ‘kraeusen’ in brewing.
A
The foamy head during active fermentation
It’s the thick foam of yeast and wort proteins that forms on top.
14
Q
Which beer style is traditionally flavored with coriander and salt?
A
Gose
A German wheat beer from Leipzig with a tart and salty profile.
15
Q
What is the role of ‘finings’ in beer?
A
Clarification
Agents like gelatin or isinglass help remove haze-forming particles.
16
Q
Which Belgian beer style often includes orange peel and coriander as adjuncts?
A
Witbier
A Belgian wheat beer known for its citrusy and spicy notes.
17
Q
What does ‘Reinheitsgebot’ refer to?
A
The German Beer Purity Law
Historically limited beer ingredients to water, malt, hops, and yeast.
18
Q
Name two main by-products of alcoholic fermentation in beer.
A
CO₂ and ethanol
Yeast metabolizes sugars into alcohol and carbon dioxide.
19
Q
What is ‘diacetyl rest’?
A
A warm phase toward the end of fermentation to reduce diacetyl
It prevents buttery off-flavors in the final beer.
20
Q
Which type of beer typically uses a significant percentage of unmalted wheat?
A
Belgian Witbier
Traditional recipes include a high proportion of raw wheat.
21
Q
What is ‘bottle conditioning’?
A
Secondary fermentation in the bottle
Yeast and priming sugar are added to naturally carbonate the beer.
22
Q
Name the country credited with originating Pilsner.
A
Czech Republic (Plzeň)
Pilsner Urquell (1842) was the first pale lager of its type.
23
Q
Which beer style is known for its sourness due to lactobacillus fermentation, often with fruit additions?
A
Berliner Weisse
A tart, effervescent wheat beer from Berlin.
24
Q
What is ‘dry hopping’?
A
Adding hops late in fermentation or during conditioning
Maximizes hop aroma without excessive bitterness.
25
Which gas blend is commonly used to serve nitro beers like Guinness?
Nitrogen and carbon dioxide (approximately 70:30)
## Footnote
Produces a creamy, tight head and mouthfeel.
26
What are Hyogo, Niigata, etc. in the context of sake?
Major production prefectures
## Footnote
Places like Hyogo, Niigata, etc. are famous for sake brewing in Japan.
27
What does 'BY' stand for on a sake label?
Brewing Year
## Footnote
It indicates the fiscal year in which the sake was brewed.
28
Define 'Koji' in sake production.
A mold (Aspergillus oryzae)
## Footnote
It converts rice starches to fermentable sugars.
29
Which rice polishing ratio is required for 'Ginjo' sake?
60% or lower
## Footnote
At least 40% of the rice must be milled away.
30
What is 'Junmai' sake?
Pure rice sake
## Footnote
Made only with rice, water, and koji, without added alcohol.
31
Name the mold used to create koji in sake brewing.
Aspergillus oryzae
## Footnote
Known as koji-kin, it’s essential for saccharification.
32
What does 'Nigori' sake refer to?
A cloudy style
## Footnote
It’s not fully filtered, leaving rice solids suspended.
33
What is the role of 'lactic acid' in sake starter (shubo)?
Creates an acidic environment
## Footnote
It suppresses unwanted bacteria and stabilizes yeast growth.
34
Which term indicates sake brewed with some added distilled alcohol?
Honjozo
## Footnote
A small amount of brewer’s alcohol is added for style and aroma.
35
What is 'Futsu-shu'?
Ordinary sake
## Footnote
Made without special grade requirements; Japan’s ‘table sake.’
36
Define 'Nama-zake'.
Unpasteurized sake
## Footnote
Retains fresh, fruity characteristics but is more delicate.
37
What is the significance of 'Yamahai' or 'Kimoto' method?
Traditional starter techniques
## Footnote
They allow natural lactic acid bacteria, imparting complex flavors.
38
What temperature range is typical for 'Hiyaoroshi' sake release?
Autumn
## Footnote
A sake pasteurized only once, matured over summer, then bottled in fall.
39
What is 'Doburoku'?
A home-style unrefined sake
## Footnote
Roughly filtered, thick, and sweet tasting.
40
Which regional indication might appear for highly reputed sake from Nada or Fushimi?
Meisho 地名 (famous place name)
## Footnote
Emphasizes notable production areas on the label.
41
Name the main yeast strain association in Japan for sake.
Kyokai (Brewing Society) yeast
## Footnote
Standardized yeast strains distributed nationwide.
42
How many times is sake typically pasteurized in standard production?
Usually twice
## Footnote
Once before storage and once before bottling; exceptions exist.
43
What is 'Koji-kin' specifically responsible for in sake?
Saccharification
## Footnote
It breaks down starch into sugars needed for fermentation.
44
Which style of sake often features a fruity aroma from higher-grade polishing (Ginjo, Daiginjo)?
Ginjo-ka
## Footnote
Banana, melon-like esters are common in Ginjo-level sakes.
45
Define 'Moromi' in sake making.
The main fermentation mash
## Footnote
A mixture of rice, water, koji, and yeast actively fermenting.
46
What is the ideal serving temperature for most premium Ginjo sake?
Chilled (about 10–15°C)
## Footnote
Preserves delicate fruity aromas and flavors.
47
Name one method to produce sparkling sake.
Secondary fermentation in bottle
## Footnote
Similar to Champagne, creating natural carbonation.
48
What is 'Koji-buai'?
Koji usage ratio
## Footnote
The percentage of total rice that’s turned into koji.
49
Which water component is crucial for sake brewing and often cited as beneficial in 'Miyamizu'?
Phosphorus, calcium (minerals)
## Footnote
Essential nutrients for yeast growth.
50
Define 'Odori' in the context of shubo preparation.
The ‘dancing’ phase of yeast proliferation
## Footnote
A vigorous stage where the fermentation foams actively.
51
What is 'Shochu'?
A Japanese distilled spirit
## Footnote
Produced from sweet potatoes, barley, rice, etc., using single or multiple distillation.
52
What does 'Imo Shochu' use as its main base ingredient?
Sweet potatoes
## Footnote
Contributes a distinctive earthy sweetness.
53
Define 'Kojiko' in shochu production.
Grains mixed with koji mold
## Footnote
Rice/barley inoculated with koji for saccharification.
54
Name one region in Japan particularly famous for imo shochu.
Kagoshima
## Footnote
The Satsuma area is well known for sweet potato shochu.
55
What does 'Honkaku Shochu' mean?
Authentic single-distilled shochu
## Footnote
Preserves the raw material’s flavor.
56
Which type of koji is commonly used for shochu?
White, black, or yellow koji
## Footnote
White and black koji are most prevalent.
57
What is 'Moromitori'?
Filtering out the mash
## Footnote
Separates solids from fermented liquid.
58
Compare 'Otsu-rui (乙類)' vs 'Kou-rui (甲類)' shochu.
Single-distilled vs continuous-distilled
## Footnote
Otsu-rui retains richer flavors; Kou-rui is cleaner.
59
Define 'Satsuma Shochu'.
Sweet potato shochu from Kagoshima
## Footnote
Holds a GI designation (regional specialty).
60
What is the minimum abv range typically seen for Honkaku Shochu?
Around 25%
## Footnote
Often 25–30%, following Japan’s tax regulations.
61
Which style of shochu is aged in oak barrels, resembling whisky in color?
Some barley-based types
## Footnote
Oak aging imparts color and a mellow character.
62
What does 'Mugi Shochu' use as its base?
Barley
## Footnote
Known for a lighter, cleaner taste.
63
What factor often differentiates 'Kuro Koji' shochu in flavor?
Higher acidity and umami depth
## Footnote
Black koji fosters robust fermentation.
64
Name one specialty shochu made with brown sugar from the Amami Islands.
Kokuto Shochu
## Footnote
Uses kokuto (brown sugar) for a distinctive sweetness.
65
What is 'Dai-gan shikomi'?
Large-batch fermentation method
## Footnote
Uses bigger vats to process more mash.
66
Is column-distilled shochu (Kou-rui) typically more or less flavorful than Honkaku (Otsu-rui)?
Less flavorful
## Footnote
Continuous distillation removes more congeners.
67
What is 'Genshu' in shochu context?
Undiluted shochu
## Footnote
Bottled at higher abv without adding water.
68
What does 'Maewari' refer to in shochu service?
Pre-mixing with water
## Footnote
The shochu-water blend rests, creating a smoother taste.
69
Name a traditional Japanese earthenware pot used to store and age shochu.
Kame (ceramic jar)
## Footnote
Clay vessels help mellow the spirit over time.
70
What is 'Aged Shochu' (Choki jukusei)?
Long-term matured shochu
## Footnote
A minimum of three years for deeper complexity.
71
Which Shochu is often paired with hot water (oyuwari)?
Imo Shochu
## Footnote
Hot water accentuates sweet potato aroma.
72
Define 'koei-bunrui' labeling in shochu.
A now largely obsolete classification system
## Footnote
Formerly used for tax/grade differentiation.
73
Why is vacuum distillation sometimes used in shochu?
To distill at lower temperature, preserving softer aromatics
## Footnote
Reduces harsh flavors.
74
What is 'kusu' in the context of awamori (related Okinawan spirit)?
Aged awamori (3+ years)
## Footnote
Kusu indicates extended maturation.
75
Which Shochu category might a producer label if they blend multiple base materials?
Mixed Shochu (kon-gou)
## Footnote
A blend of single-distilled and continuous-distilled shochu.
76
What is Korean 'Soju'?
Primarily a diluted spirit
## Footnote
High-proof ethanol from rice/tapioca, then watered down to ~16–20% abv.
77
Name a famous region in Korea historically linked to soju production.
Andong
## Footnote
Known for traditional single-distilled Andong Soju.
78
What is the typical abv range for commercial mass-produced soju in Korea?
About 16–20%
## Footnote
The trend has been lowering alcohol levels for a milder taste.
79
Define 'Andong Soju'.
A traditional pot-stilled soju
## Footnote
Usually ~40% abv, made from rice and nuruk.
80
Which method differentiates 'traditional soju' from 'modern soju'?
Pot-distillation vs continuous-distillation (dilution)
## Footnote
Traditional soju is single-distilled, modern is mostly diluted.
81
Why is sugar or sweetener often added to commercial soju?
To smooth out flavor
## Footnote
Masks sharp bitterness and alcohol notes.
82
What is 'Yakju' in Korean context?
A clear rice wine
## Footnote
Filtered from the mash (takju) to create a refined beverage.
83
Name a flavor-infused style of soju that became popular in recent years.
Fruit-flavored soju
## Footnote
Grapefruit, peach, etc. became widely popular.
84
Which institution oversees the legal definition and taxation of soju in Korea?
National Tax Service
## Footnote
They enforce liquor laws and tax regulations.
85
Compare ABV of Andong Soju vs. standard green-bottle soju.
~40% vs 16–20%
## Footnote
The traditional version is much higher in alcohol.
86
What is '증류식 소주' label indicating on a Korean soju bottle?
Single-distilled style
## Footnote
Highlights the raw material's flavor profile.
87
What is the primary base ingredient for typical Korean 'green-bottle' soju?
Neutral spirits (tapioca, etc.)
## Footnote
Rice is often not the main source nowadays.
88
What does '기능성 소주' refer to?
Soju marketed with health benefits
## Footnote
Often infused with ginseng or herbal extracts.
89
What is '증류식 소주' label indicating on a Korean soju bottle?
Single-distilled style.
## Footnote
Highlights the raw material's flavor profile.
90
What is the primary base ingredient for typical Korean 'green-bottle' soju?
Neutral spirits (tapioca, etc.).
## Footnote
Rice is often not the main source nowadays.
91
What does '기능성 소주' refer to?
Soju marketed with health benefits.
## Footnote
Often infused with ginseng or herbal extracts.
92
Name a historical reason for the popularity of diluted soju in Korea.
Grain policies and taxation.
## Footnote
Cheaper to mass-produce with imported starch sources.
93
Which yeast or starter is traditionally used in Korean soju or yakju?
Nuruk.
## Footnote
A mix of molds and bacteria in a wheat or rice cake.
94
How do producers often reduce fusel oils in modern soju?
Activated charcoal filtration and multi-distillation.
## Footnote
Removes unpleasant flavors and aromas.
95
Name a premium Korean brand focusing on traditional single-distilled soju methods.
Examples include ‘Habaek’ or ‘Hansan Sogokju.’
## Footnote
Such brands preserve craft methods, though market share is small.
96
What is the general taste profile of modern 'Chamisul Fresh' or similar brands?
Mild, slightly sweet.
## Footnote
Designed for easy drinking with minimal harshness.
97
Define '고도주' in the context of Korean soju.
High-proof soju (30%+).
## Footnote
Refers to more traditional pot-distilled categories.
98
What does '탈취주정' imply in industrial soju production?
Deodorized ethanol.
## Footnote
Continuous distillation plus carbon treatment remove most congeners.
99
Why might older generation prefer '잔소주' (small glass soju) in Korea?
Cultural and cost reasons.
## Footnote
Frequent toasting in small amounts is a longstanding custom.
100
What is the effect of chilling soju before serving?
Reduces alcohol harshness.
## Footnote
Cold temperature mutes bitterness and heat.
101
Name a representative dish often paired with Korean soju.
Samgyeopsal (pork belly), jokbal (pigs’ feet), etc.
## Footnote
Fatty foods pair well with soju.
102
What is '소주 칵테일' (somaek) referring to?
Soju mixed with beer.
## Footnote
A popular “bomb shot” style in Korea.
103
Which law historically restricted the use of rice in soju production during certain periods?
Grain Management Law.
## Footnote
Prohibited using rice for alcoholic beverages in times of shortage.
104
What is 'Baijiu'?
China’s primary distilled spirit.
## Footnote
Made from fermented sorghum (often mixed with other grains) with various aroma types.
105
Name one famous 'sauce-aroma' Baijiu.
Moutai.
## Footnote
From Guizhou province, representing the sauce (jiang) aroma category.
106
What grain is primarily used for 'Wuliangye'?
A five-grain blend (sorghum, rice, glutinous rice, wheat, corn).
## Footnote
Gives a complex flavor profile.
107
Define 'Daqu' in Baijiu production.
Large solid starter culture.
## Footnote
Blocks of grain inoculated with microorganisms used to ferment.
108
Which aroma category does Luzhou Laojiao belong to?
Strong aroma (nongxiang).
## Footnote
Characterized by intense, rich, layered scents.
109
What is 'Laobaigan'?
A light-aroma Baijiu brand.
## Footnote
It’s crisp and clean with a subtle flavor profile.
110
Name the typical ABV range for most Baijiu.
Around 40–60%.
## Footnote
Some styles surpass 50% abv.
111
What is 'Jiuqu'?
General term for qu (starter).
## Footnote
Grain-based cakes containing molds and bacteria for fermentation.
112
Which Baijiu aroma type is often described as having a 'rice-like' or 'light' profile?
Light aroma (qingxiang).
## Footnote
Fenjiu from Shanxi is a prime example.
113
Define 'Pit fermentation' in Baijiu.
Using subterranean earthen pits.
## Footnote
The mud walls host microorganisms aiding long-term fermentation.
114
How does 'Chi-sha Qū' differ from 'Bái Qū'?
Red starter vs. white starter.
## Footnote
Different microbial compositions affect flavor.
115
Which Baijiu style is typically made from a single grain (e.g., rice), especially in southern China?
Rice aroma (mixiang).
## Footnote
Common in areas like Guangxi and Guangdong.
116
What is 'Solid-State Fermentation' in Baijiu?
Fermentation with minimal water.
## Footnote
Grain is piled in a pit or container with limited oxygen.
117
Name a hallmark flavor component in sauce-aroma Baijiu like Moutai.
Compounds like guaiacol, ethyl lactate.
## Footnote
Contributes smoky, fermented bean paste notes.
118
What is 'Dong aroma' Baijiu?
A rare “Dongxiang” style.
## Footnote
Produced by specific distilleries like Guotai Dong with unique fermentation.
119
Compare 'Strong aroma' vs 'Light aroma' Baijiu in terms of fermentation pit usage.
Strong aroma uses well-seasoned mud pits, light aroma often simpler or ceramic pits.
## Footnote
Pit environments strongly impact aroma.
120
Which type of Baijiu uses sorghum as its primary grain?
Most strong-aroma and sauce-aroma Baijiu.
## Footnote
Sorghum is the staple grain in China.
121
What does 'Multiple Batch Fermentation' refer to in Baijiu?
Adding grains in stages over several rounds.
## Footnote
Increases complexity of aroma and flavor.
122
How long can some high-end Baijiu be aged in earthen pits or ceramic vessels?
Many years or decades.
## Footnote
Mellowing the spirit to add complexity.
123
Define 'Blending' in Baijiu finishing.
Combining different batches/distillates.
## Footnote
Achieves consistent house style and balanced flavor.
124
What are 'Tail liquors' in Baijiu distillation?
The final run with lower alcohol.
## Footnote
Often re-distilled or blended carefully due to off-flavors.
125
Which region is well-known for producing Moutai?
Guizhou province.
## Footnote
A southwestern Chinese area famous for sauce-aroma Baijiu.
126
Why is Baijiu commonly consumed at banquets in shot-like servings?
Toasting culture.
## Footnote
Traditional Chinese gatherings feature frequent communal toasts.
127
What does 'post-blending stabilization' achieve in Baijiu?
Harmonizes flavors.
## Footnote
Letting blended spirits rest to integrate aromas.
128
Name one reason Baijiu can have a very pungent aroma for first-time drinkers?
High levels of esters and volatile compounds.
## Footnote
Extended fermentation and aging develop intense notes.
129
What is 'Calvados Domfrontais'?
A Calvados AOP requiring min. 30% pears.
## Footnote
Pear content is mandated in Domfrontais regulations.
130
How long does the cider need to ferment before distillation in Calvados?
About 6 weeks minimum.
## Footnote
Pays d’Auge law typically requires a set fermentation time.
131
Define 'Cognac' in terms of geography.
Brandy from the Charente region of France.
## Footnote
Protected by strict AOC rules across six crus.
132
Which grape is primarily used for Cognac?
Ugni Blanc.
## Footnote
High acidity and disease resistance make it ideal.
133
What does 'VS' stand for on Cognac labels?
Very Special.
## Footnote
Must be aged at least 2 years in oak.
134
Compare 'Armagnac' with 'Cognac' distillation method.
Armagnac often uses single continuous still, Cognac uses double pot still.
## Footnote
This difference affects final flavor profile.
135
Name the three sub-regions of Armagnac.
Bas-Armagnac, Ténarèze, Haut-Armagnac.
## Footnote
Each has distinct soil and style characteristics.
136
What is 'VSOP' Cognac?
Very Superior Old Pale.
## Footnote
A minimum of 4 years aging in oak.
137
Define 'Hors d’Âge' in Armagnac.
At least 10 years old.
## Footnote
A premium age designation beyond XO level.
138
Which wood is traditionally used for Cognac aging?
Limousin or Tronçais oak.
## Footnote
French oak casks are the norm.
139
What is 'Brandy de Jerez'?
A Spanish brandy from the Jerez region.
## Footnote
Aged via solera and often uses Airén grape spirit.
140
Name the main grape used in Pisco production (Peru/Chile).
Quebranta or Moscatel.
## Footnote
Common varieties in Peruvian or Chilean Pisco.
141
What is the difference between 'Pisco' and 'Pisco Acholado'?
Single-variety vs blended.
## Footnote
Acholado uses multiple grape varieties for complexity.
142
Define 'Fine Champagne' Cognac.
Blend of Grande Champagne + Petite Champagne (min. 50% Grande).
## Footnote
Reflects premier terroir in Cognac.
143
Which orchard fruit is used for 'Poire Williams'?
Williams pear.
## Footnote
A pear eau-de-vie known for its intense aroma.
144
Compare 'Marc' vs 'Fine' in French brandy terms.
Marc is pomace distillate, Fine is wine distillate.
## Footnote
Marc uses grape solids, Fine uses wine.
145
What does 'Années de Vieillissement' mean on some brandy labels?
Years of aging.
## Footnote
Indicates oak maturation period post-distillation.
146
Define 'Grappa'.
Italian pomace brandy.
## Footnote
Distilled from grape skins and seeds leftover after winemaking.
147
Which solera brandy category typically is the oldest in Brandy de Jerez?
Solera Gran Reserva.
## Footnote
Requires an average age of at least 3 years, often older in practice.
148
Name the main grape used in Pisco Acholado or Pisco production?
Often Quebranta or Muscat.
## Footnote
Grapes vary by region; multiple varieties are possible.
149
What is the difference between 'Pisco' and 'Orujo'?
Pisco uses wine distillate, Orujo is pomace-based.
## Footnote
Orujo is Spain’s version of grappa from leftover skins.
150
Which apple brandy from Normandy uses continuous stills in some areas?
Calvados (some subregions).
## Footnote
Domfrontais can use column stills, while Pays d’Auge mandates pot stills.
151
What does 'XO' indicate for Cognac after 2018 regulation?
Minimum 10 years aging.
## Footnote
It used to be 6 years, but the rule changed.
152
Define 'Tresterschnaps' in Austria.
A pomace brandy akin to grappa.
## Footnote
Made from pressed grape skins.
153
What does 'Eau-de-Vie' literally mean in French?
'Water of life.'
## Footnote
Clear fruit brandies or spirits are commonly called eau-de-vie.
154
Name a classic pear-based eau-de-vie from France.
Poire Williams.
## Footnote
Distilled from Williams pears, producing intense aromatics.
155
Define 'Framboise Eau-de-Vie'.
Raspberry brandy.
## Footnote
Crafted by fermenting/macerating raspberries, then distilling.
156
Which fruit is used for 'Kirsch'?
Cherries.
## Footnote
Typically morello or black cherries for a clear, dry spirit.
157
Compare 'Marc de Champagne' with 'Kirsch' style.
Marc uses grape pomace, Kirsch uses cherries.
## Footnote
Different base fruit and flavor profiles.
158
What is 'Mirabelle'?
A yellow plum variety.
## Footnote
Used especially in Lorraine, France, to produce a plum eau-de-vie.
159
Why are many eaux-de-vie bottled clear (unaged)?
To preserve pure fruit aroma.
## Footnote
Oak aging can mask delicate fruit notes.
160
Define 'Barrel-aged fruit brandies' significance.
Some undergo oak aging for added color and complexity.
## Footnote
Pear, apple, or plum brandies can mature in barrels.
161
Name one Swiss fruit brandy specialty.
Pflümli (plum brandy).
## Footnote
Commonly produced and enjoyed in Switzerland.
162
Which German term corresponds to fruit brandy (eau-de-vie)?
Obstbrand or Obstler.
## Footnote
Made from apples, pears, or mixed fruits.
163
What is 'Himbeergeist'?
Raspberry-infused spirit.
## Footnote
Raspberries are steeped in neutral alcohol, then redistilled.
164
Compare 'Poire Williams' vs 'Poire Prisonnière'.
Regular pear eau-de-vie vs bottle-grown pear inside the bottle.
## Footnote
The latter is a novelty with a whole pear inside.
165
Which fruit is 'Sliwowitz' made from?
Plums.
## Footnote
Common in Central/Eastern Europe, especially the Balkans region.
166
Define 'Calvados' vs 'Eau-de-Vie de Pomme';
Calvados = distilled cider aged in oak, Eau-de-Vie de Pomme = less regulated apple spirit.
## Footnote
Calvados has strict AOC rules.
167
Why must fruit be high in sugar for eau-de-vie?
Ensures sufficient alcohol potential.
## Footnote
Natural fermentation must reach adequate abv.
168
What does 'Williamsbirne' refer to in Germanic countries?
Williams pear variety.
## Footnote
Same as Poire Williams used in eau-de-vie.
169
Name a typical abv range for unaged fruit eau-de-vie.
~40–50%.
## Footnote
Enough to capture and preserve aromatic compounds.
170
Define 'Quetsch' in Alsace eau-de-vie context.
A plum (prune) brandy.
## Footnote
Produced in the Alsace region of France.
171
Compare 'Liqueur' vs 'Eau-de-Vie' in sugar content.
Liqueur = high sugar, Eau-de-Vie = little to none.
## Footnote
Liqueurs must contain a minimum sugar level.
172
What is 'Fidencio' in the context of fruit brandies?
Not a known eau-de-vie brand.
## Footnote
‘Fidencio’ is actually a mezcal producer; no direct link to fruit brandy.
173
Describe the typical distillation method for eau-de-vie.
Usually double pot distillation.
## Footnote
Fermented fruit mash is distilled twice for a clean heart cut.
174
Why might some producers rest clear eau-de-vie in glass demijohns?
Gentle oxidation/settling.
## Footnote
Matures without oak influence, maintaining pure fruit aromas.
175
What is 'Vieille Prune'?
An aged plum brandy.
## Footnote
‘Old plum’ brandy matured in barrels for more complexity.
176
How are 'berries' treated differently from 'stone fruits' in eau-de-vie production?
Berries often macerated in neutral spirit, stone fruits are fermented.
## Footnote
Each method optimizes flavor extraction.
177
What is 'Johns'?
Gentle oxidation/settling.
## Footnote
Matures without oak influence, maintaining pure fruit aromas.
178
Define 'Gravenstein Eau-de-Vie'.
An apple eau-de-vie made from Gravenstein apples.
## Footnote
Known for distinctive apple aromatics.
179
What is the primary quinine (bittering agent) for Suze?
Gentian root.
## Footnote
A French apéritif featuring gentian’s distinct bitterness.
180
What is the primary quinine for Dubonnet?
Cinchona bark.
## Footnote
A wine-based aperitif sweetened and flavored with quinine.
181
Define 'Liqueur' in EU regulations.
A spirit with at least 100 g/L sugar.
## Footnote
Sweetened, flavored spirits meeting specific sugar content.
182
Name one orange-flavored liqueur originating from France.
Cointreau (Triple Sec).
## Footnote
Made by steeping/bitter orange peels, then distilling with sugar.
183
Compare 'Curaçao' vs 'Triple Sec'.
Both orange liqueurs; Curaçao often uses bitter oranges, Triple Sec is a drier style.
## Footnote
They differ in sweetness and origin.
184
What is 'Amaretto' flavored with?
Almond (or apricot kernels).
## Footnote
An Italian liqueur with sweet, nutty notes.
185
Define 'Digestif' vs 'Aperitif' liqueurs.
Digestif = after meal, Aperitif = before meal.
## Footnote
Serve for aiding digestion or stimulating appetite.
186
Which liqueur is made from artichokes in Italy?
Cynar.
## Footnote
A bittersweet herbal liqueur with artichoke as a primary component.
187
Name a coffee-flavored liqueur from Mexico.
Kahlúa.
## Footnote
Made with coffee, vanilla, and rum base.
188
What is 'Pastis'?
A French anise-based spirit.
## Footnote
Clouds when diluted with water, typical of anise liqueurs.
189
Compare 'Campari' vs 'Aperol' in bitterness and color.
Campari is more bitter, deeper red; Aperol is milder, orange-hued.
## Footnote
Aperol also has a lower abv.
190
Which liqueur is derived from honey and herbs in Poland?
Krupnik.
## Footnote
A traditional sweet honey-based Polish liqueur.
191
Define 'Bénédictine'.
A French herbal liqueur created in a monastery tradition.
## Footnote
Blends 27 herbs and spices.
192
What is 'Grand Marnier'?
A cognac-based orange liqueur.
## Footnote
Cordon Rouge is the classic expression with rich citrus flavor.
193
Name a popular coconut-flavored liqueur.
Malibu.
## Footnote
A rum-based liqueur sweetened with coconut essence.
194
What is 'Fernet-Branca'?
An Italian bitter (amaro).
## Footnote
Contains a strong herbal bitterness, popular as a digestif.
195
Compare 'Drambuie' vs 'Glayva' in terms of base spirit.
Both use Scotch whisky, Drambuie includes honey and herbs, Glayva has honey and tangerine flavors.
## Footnote
Both are Scottish whisky liqueurs.
196
What does 'Sambuca' contain as a primary flavor?
Star anise.
## Footnote
An Italian anise liqueur that turns cloudy with water.
197
Define 'Kriek liqueur' in Belgium.
A cherry-flavored liqueur.
## Footnote
Distinct from Kriek beer, though both use cherries.
198
Which German Kräuterlikör is famously served as an ice-cold shot?
Jägermeister.
## Footnote
Blends 56 herbs/spices and is often chilled.
199
Name a classic almond-flavored Italian liqueur, besides Amaretto, if any.
Mostly variations of Amaretto.
## Footnote
Amaretto is the main widely known almond-based liqueur.
200
What is 'Unicum'?
A Hungarian herbal bitter liqueur.
## Footnote
Produced by Zwack, known for its strong medicinal profile.
201
Why do herbal liqueurs often have high sugar content?
To balance intense bitterness.
## Footnote
Sugar softens harsh herbal flavors.
202
Define 'Cassis' in liqueur context.
Blackcurrant liqueur.
## Footnote
Also known as Crème de Cassis, used in Kir cocktails.
203
Which French aperitif uses gentian root and has a pale yellow color, similar to Suze?
Salers or Avèze.
## Footnote
Both are gentian-based bitter apéritifs.
204
Define 'Vermouth' under EU law.
Fortified and aromatized wine containing wormwood.
## Footnote
Must be at least 75% wine base.
205
What is the main bittering agent in traditional Vermouth?
Artemisia (wormwood).
## Footnote
Gives vermouth its characteristic herbal bitterness.
206
Compare 'Dry Vermouth' vs 'Sweet Vermouth' in sugar content.
Dry ~50 g/L or less, Sweet 100–150 g/L or more.
## Footnote
Sweet vermouth is richer and darker in color.
207
Name an iconic Italian brand of Sweet Vermouth.
Martini & Rossi, Cinzano, or Carpano.
## Footnote
Torino-style vermouth producers.
208
What does 'Bianco Vermouth' indicate?
A white, moderately sweet vermouth.
## Footnote
Falls between Extra Dry and Rosso in sweetness.
209
Define 'Americano' in the context of aromatized wine.
An Italian wine flavored with bitter herbs (quinine).
## Footnote
Cocchi Americano is an example.
210
What is the base wine typically used in French dry vermouth?
Neutral white wine (often from Piquepoul or similar).
## Footnote
Crisp, acid-driven wines are preferred.
211
Name a common herb used in vermouth besides wormwood.
Chamomile, vanilla, nutmeg, etc.
## Footnote
Producers guard their specific botanical recipes.
212
Compare 'Torino Vermouth' vs 'Chambery Vermouth' style.
Torino (Italy) is richer, sweet; Chambéry (France) is lighter, more floral.
## Footnote
Each region has distinct tradition.
213
What does 'fortification' in vermouth mean?
Adding spirits to boost alcohol.
## Footnote
Brandy or neutral spirit typically raises ABV to ~15–18%.
214
What is 'Chinato'?
A flavored wine (e.g. Barolo Chinato).
## Footnote
Quinine and spices are infused into a base DOCG wine.
215
Define 'Absinthes' relation to vermouth.
Different product.
## Footnote
Absinthe is a high-proof spirit with wormwood, while vermouth is wine-based.
216
Why does 'French Vermouth' often taste drier than Italian?
Lower sugar, lighter herb blend.
## Footnote
French styles historically emphasize dryness.
217
Name a well-known Spanish vermouth region or brand.
Reus in Catalonia (Yzaguirre).
## Footnote
Spain also has a Vermut tradition.
218
What is 'Vermouth di Torino' PGI?
Vermouth made in Turin area, Italy.
## Footnote
Requires Italian wine and Artemisia from Piedmont.
219
Compare 'Rosso Vermouth' vs 'Bianco Vermouth' in flavor.
Rosso is sweet and bitter with darker color, Bianco is pale with a medium sweetness.
## Footnote
Different sugar and herb profiles.
220
What is 'Carpano Antica Formula'?
A historic sweet vermouth.
## Footnote
Created around 1786, considered the first vermouth recipe.
221
Define 'Aperitivo' in the context of Italian aromatized wines.
A pre-meal drink.
## Footnote
Often bitter or sweet to stimulate appetite.
222
Which French region is famous for 'Chambéry' vermouth?
Savoie (Alps).
## Footnote
Dolin is a known brand from Chambéry.
223
What is 'Quinquina'?
A wine flavored with cinchona bark (quinine).
## Footnote
Lillet, Dubonnet, etc. fit into this category.
224
Why is refrigeration recommended after opening vermouth?
It’s wine-based and oxidizes quickly.
## Footnote
Chilling helps preserve freshness.
225
Name an example of 'white quinquina' besides Cocchi Americano.
Lillet Blanc.
## Footnote
A French aperitif wine with quinine.
226
Compare 'Extra Dry Vermouth' vs 'Dry Vermouth'.
Extra Dry ~30 g/L sugar or less, Dry up to ~50 g/L.
## Footnote
Strict sugar content differences.
227
What is 'Botanicals Maceration' in vermouth production?
Steeping herbs/spices in wine or spirit.
## Footnote
The infusion is blended back for complexity.
228
Define 'Rancio' note in certain aged vermouth.
Oxidative, nutty aroma.
## Footnote
Comes from extended cask aging.
229
The poniente wind flows in which direction in Jerez?
From west (Atlantic) to east.
## Footnote
Brings cool, humid air crucial for Sherry’s aging.
230
Two most important steps of layering process (Solera)?
Saca & Rocío.
## Footnote
Saca removes aged wine; Rocío replenishes with younger wine.
231
Define 'Sherry' in geographic terms.
Fortified wine from Jerez, Andalusia, Spain.
## Footnote
DO-protected region includes Jerez, Sanlúcar, and El Puerto.
232
What grape is primarily used for Fino Sherry?
Palomino.
## Footnote
Main variety for dry Sherries like Fino or Manzanilla.
233
Compare 'Fino' vs 'Oloroso' in aging style.
Fino = biological (under flor), Oloroso = oxidative.
## Footnote
Different fortification levels preserve or eliminate flor.
234
What is 'Flor'?
A layer of yeast on wine’s surface.
## Footnote
Protects Fino from oxidation and imparts unique flavors.
235
Define 'Manzanilla' Sherry.
A Fino style from Sanlúcar de Barrameda.
## Footnote
Coastal conditions influence its delicate, salty tang.
236
What is 'Amontillado'?
A Sherry that starts under flor then undergoes oxidative aging.
## Footnote
Combines characteristics of Fino and Oloroso.
237
What is the main sweetening agent for Cream Sherry?
Pedro Ximénez (PX) sweet wine.
## Footnote
Blended for a sweet, creamy profile.
238
Name the soil type crucial in Jerez vineyards.
Albariza.
## Footnote
A white chalky soil that retains moisture, excellent for Palomino grapes.
239
What is 'Palo Cortado'?
A rare Sherry style with Amontillado’s finesse and Oloroso’s body.
## Footnote
Flor disappears early, leading to oxidative development.
240
Compare 'Moscatel Sherry' with 'Pedro Ximénez Sherry' in sweetness.
Both are sweet, PX is often denser and sweeter.
## Footnote
Moscatel is more floral, PX is raisiny.
241
What does 'VOS' stand for in Sherry labeling?
Very Old Sherry.
## Footnote
Indicates an average age of 20+ years (VORS is 30+).
242
Name a typical ABV for Fino Sherry after fortification.
15–15.5%.
## Footnote
Enough to sustain flor but avoid killing it.
243
What is 'Cabeceo'?
Blending/shaping Sherry before bottling.
## Footnote
Adjusts sweetness, acidity, and color in final cuvée.
244
Define 'Sobretabla' in Sherry production.
The initial post-fermentation stage.
## Footnote
Newly fortified wine rests to confirm style before solera.
245
Why might Amontillado have a higher ABV than Fino?
Additional fortification to ~17%.
## Footnote
Flor dies, allowing oxidative aging.
246
What is 'En rama' Sherry?
Minimally filtered or unfiltered Sherry.
## Footnote
Retains more flor-derived complexity.
247
Name one reason Solera system ensures consistency.
Continuous blending of vintages.
## Footnote
Each bottling contains a fraction of very old wine.
248
Compare 'Medium Sherry' vs 'Cream Sherry' in sweetness level.
Medium is moderately sweet, Cream is sweeter and heavier.
## Footnote
Different proportions of sweet wine added.
249
What is 'Bodegas'?
Wine cellars in Jerez.
## Footnote
Optimally designed for Sherry’s climate (humidity, temperature).
250
Define 'Almacenista' in Sherry trade.
A small-scale Sherry stockholder/ager.
## Footnote
Supplies larger firms but may not bottle on its own.
251
Why does 'biological aging' require a certain humidity level?
To sustain the flor layer.
## Footnote
Flor thrives in moist conditions typical in Jerez.
252
Compare 'Manzanilla Pasada' vs standard Manzanilla.
A longer-aged Manzanilla, partly oxidative.
## Footnote
Flor thins, adding slight oxidation notes.
253
What is 'Fino-Amontillado'?
An intermediate style labeling.
## Footnote
Indicates a Fino in transition to Amontillado.
254
What is 'Port'?
A fortified wine from the Douro region of Portugal.
## Footnote
Fermentation is halted by adding grape spirit, preserving residual sugar.
255
Name the primary grape used in red Port blends.
Touriga Nacional.
## Footnote
Often blended with Touriga Franca, Tinta Roriz, etc.
256
Compare 'Ruby Port' vs 'Tawny Port' aging style.
Ruby = bottle-aged, fruitier; Tawny = barrel-aged, oxidative with nutty caramel notes.
## Footnote
Color and flavor differ significantly.
257
What does 'LBV' stand for in Port?
Late Bottled Vintage.
## Footnote
A single-vintage Port aged 4–6 years in wood before bottling.
258
Define 'Vintage Port' requirements.
Single-year declared, aged briefly in oak (2–3 years), then bottled.
## Footnote
Designed for long aging in bottle.
259
What is 'White Port'?
A Port made from white grapes.
## Footnote
Styles range from dry to sweet, often used in cocktails.
260
Name the city where Port is traditionally aged and exported.
Vila Nova de Gaia.
## Footnote
Across the river from Porto, where Port lodges are located.
261
Compare 'Colheita Port' with 'Vintage Port'.
Both single-year, but Colheita = Tawny style, aged in cask for min. 7 years; Vintage = bottle-aged.
## Footnote
Distinct aging methods.
262
What is 'Envelhecido em Garrafa'?
Bottle-aged designation.
## Footnote
Used for LBV or Colheita that’s matured further in bottle.
263
Define 'Quinta' in Douro region.
Vineyard estate/farm.
## Footnote
Single Quinta Ports come from one property.
264
Why is fortification done relatively early in Port fermentation?
To retain natural grape sugar.
## Footnote
Grape spirit stops fermentation, resulting in sweetness.
265
What is 'Envelhecido em Garrafa'?
Bottle-aged designation.
266
Define 'Quinta' in Douro region.
Vineyard estate/farm.
267
Why is fortification done relatively early in Port fermentation?
To retain natural grape sugar.
268
Name the high-alcohol spirit typically used for fortifying Port.
Aguardente (~77% abv).
269
Define 'Reserva' in Tawny Port labeling.
Higher-quality base wines with at least 7 years of aging.
270
Compare 'Crusted Port' to LBV.
Crusted is a blend of multiple vintages, bottled unfiltered; LBV is single vintage, aged longer in cask.
271
What is 'Sábor do Douro'?
Not an official term.
272
Name an example of a premium Port house.
Taylor's, Graham's, Dow's, etc.
273
What does 'Single Quinta Vintage Port' indicate?
A Vintage Port from one estate.
274
What is the color indication of aged Tawny (over 20 years)?
Amber to light brown.
275
Why might White Port be served chilled or in cocktails?
Crisp fruitiness.
276
Compare 10-Year Tawny vs 20-Year Tawny.
Both indicate average cask age, 20-year shows more oxidative complexity.
277
What is 'Bottle Matured LBV'?
LBV aged in bottle for at least 3 years.
278
Name the Douro subzones relevant for Port production.
Baixo Corgo, Cima Corgo, Douro Superior.
279
Define 'Bagaçeira' in Portuguese spirits context.
A pomace spirit similar to grappa.
280
Which glass shape is ideal for tasting Port?
Small wine or ISO tasting glass.
281
What does 'Vintage Character Port' refer to?
A marketing term for premium Ruby blends.
282
What is 'Madeira'?
A fortified wine from Madeira Island, Portugal.
283
Name a noble grape variety of Madeira.
Sercial, Verdelho, Bual, Malvasia.
284
Compare 'Estufa' vs 'Canteiro' aging in Madeira.
Estufa = artificial heating, Canteiro = natural barrel aging in warm cellars.
285
What does 'Sercial' style typically taste like?
Very dry, high acidity, nutty/citrus notes.
286
Define 'Rainwater Madeira'.
A lighter, medium-dry style.
287
Name a sweet style of Madeira.
Malvasia (Malmsey).
288
What is the minimum aging for 'Finest' Madeira?
3 years.
289
Compare 'Verdelho' vs 'Bual' in sweetness level.
Verdelho ~ medium dry, Bual ~ medium sweet.
290
What is 'Tinta Negra' in Madeira production?
The most widely planted red grape.
291
Define 'Estufagem' process.
Heating wine to 45–50°C for ~3 months.
292
Which style of Madeira is known as 'Malvasia'?
Malmsey.
293
What does 'Frasqueira' or 'Vintage Madeira' indicate?
Single-vintage, 20+ years in cask.
294
Why does Madeira withstand oxidation well?
It’s deliberately heat-oxidized in aging.
295
Name the typical ABV range for Madeira.
~17–22%.
296
Compare 'Boal' vs 'Malvasia' in acid-sugar balance.
Boal = medium sweet, Malvasia = full sweet.
297
Define 'Canteiro' aging advantage.
Natural slow maturation.
298
What is 'Selecão de Ano' on Madeira labels?
Same-year selection.
299
Name one reason Madeira was historically popular in the American colonies?
It survived long sea voyages.
300
Define 'Vinho da Roda' in historical context.
Madeira traveled across the equator twice.
301
Which grape is used for 'Terrantez' Madeira?
The rare Terrantez variety.
302
Compare 'Malmsey' vs 'Sercial' in color and sweetness.
Malmsey = darker brown, very sweet; Sercial = pale amber, dry.
303
What is 'Bual Madeira' also known as?
Boal.
304
Why is 'Tinta Negra' sometimes labeled with a specific style (e.g., 'Tinta Negra - Verdelho style')?
Indicates sweetness level.
305
What is 'Solera' Madeira?
A limited fractional blending system.
306
How long must 'Reserva' Madeira be aged?
5 years.
307
What is 'Marsala'?
A fortified wine from Marsala in Sicily, Italy.
308
Compare 'Secco' vs 'Dolce' Marsala.
Secco = up to 40 g/L sugar, Dolce = 100+ g/L sugar.
309
Define 'Ambra' style in Marsala.
Amber-hued Marsala, often with added caramel.
310
What are the aging designations for Marsala?
Fine (1 yr), Superiore (2 yrs), Superiore Riserva (4 yrs), Vergine/Soleras (5 yrs), Vergine Stravecchio (10 yrs).
311
Which grapes are used for Oro and Ambra Marsala?
Grillo, Inzolia, Catarratto (white varieties).
312
Define 'Vergine' Marsala.
No sweetening, purely oxidative.
313
Compare 'Porto' vs 'Marsala' in base region.
Porto from Portugal’s Douro, Marsala from Sicily.
314
Name an example of Spanish fortified wine other than Sherry.
Montilla-Moriles or Málaga.
315
What is 'Vins Doux Naturels'?
French partially fermented, fortified wines.
316
Compare 'Rutherglen Muscat' vs 'Tokaji Aszú' in fortification method.
Rutherglen = partially fermented, brandy-fortified, Tokaji Aszú = not fortified, uses botrytized grapes.
317
Name a Greek fortified wine.
Mavrodaphne of Patras.
318
Define 'Setúbal' wine from Portugal.
Moscatel de Setúbal.
319
What does 'Commandaria' refer to?
A sweet Cypriot fortified wine.
320
Why is heat important in Madeira but typically avoided in other fortified wines?
Madeira deliberately undergoes heat aging, others avoid oxidation.
321
Compare 'Pineau des Charentes' vs 'Floc de Gascogne' in base spirit.
Pineau uses Cognac, Floc uses Armagnac.
322
What is 'Mistelle'?
Unfermented or partially fermented juice + spirit.
323
Define 'Soleras' system in Marsala Vergine.
Fractional blending akin to Sherry.
324
Name a sweet style of Montilla-Moriles wine.
PX (Pedro Ximénez).
325
What does 'Ricadura' indicate in certain Spanish fortified wines?
Not an official DO term.
326
Compare 'Cremovo' vs 'Marsala Fine'
Cremovo = Marsala plus egg yolks & sugar, Fine = basic Marsala aged 1 year.
327
What is 'Moscatel de Valencia'?
A sweet/fortified wine from Valencia, Spain.
328
Name the main difference between 'Passito di Pantelleria' and Marsala.
Passito = sun-dried grapes (no fortification), Marsala = fortified.
329
Why might Marsala have a caramel-like flavor?
Caramel may be added in Ambra style or formed by oxidation.
330
What is 'Licor de Almendra'?
Almond-flavored liqueur in Spain.
331
Define 'Capatosta' in Italian wine slang, if relevant.
Means 'stubborn/hardheaded.'
332
When does the process of Saignee take place?
Early in red wine maceration.
333
List aging vessels from most O2 exposure to least: Amphora, Barrique, Demi-muid, Demi-john.
Amphora > Barrique (225L) > Demi-muid (600L) > Demi-john (glass).
334
Two things that make reds less prone to oxidation?
Tannins and anthocyanins (polyphenols).
335
Define 'Malolactic Fermentation' (MLF).
Conversion of malic acid to lactic acid.
336
Compare 'Free Run' vs 'Press Run' juice.
Free run = gravity-drained juice, Press run = mechanically pressed.
337
What is 'Carbonic Maceration'?
Fermenting whole clusters in a CO₂-rich environment.
338
Name a key factor for 'Cold Soak' in red winemaking.
Enhanced color/aroma extraction.
339
Define 'Pigeage'.
Punching down the cap.
340
Compare 'Fermentation' vs 'Maceration'.
Fermentation = yeast converting sugars to alcohol, Maceration = phenolics extraction from skins.
341
Why is temperature control crucial in winemaking?
Manages fermentation speed and aroma retention.
342
What does 'Lees' refer to?
Sediment of dead yeast and solids post-fermentation.
343
Name one reason winemakers use oak barrels.
Micro-oxygenation and flavor addition.
344
Define 'Bâtonnage'.
Stirring the lees.
345
Compare 'White Winemaking' vs 'Red Winemaking' in pressing timing.
Whites are usually pressed before fermentation, reds are pressed after or during fermentation.
346
What is 'Racking'?
Transferring clear wine off sediment.
347
Define 'Reverse Osmosis' in winemaking.
A filtration method removing alcohol or impurities.
348
What does 'Punching Down' achieve in red wine fermentation?
Submerges skins, promoting color/tannin extraction.
349
Compare 'Brettanomyces' vs 'Lactobacillus' in wine faults.
Brett gives barnyard/horse sweat notes, Lactobacillus can produce lactic spoilage.
350
Why do some producers prefer 'Whole Cluster Fermentation'?
Adds spicy stem tannins, complexity.
351
What is 'Sur Lie' aging?
Leaving wine on its lees after fermentation.
352
Name one advantage of stainless steel tanks.
Inert environment preventing unwanted flavors.
353
'Lactobacillus' in wine faults.
Brett gives barnyard/horse sweat notes, Lactobacillus can produce lactic spoilage.
## Footnote
Both can be off-flavors if excessive.
354
Why do some producers prefer 'Whole Cluster Fermentation'?
Adds spicy stem tannins, complexity.
## Footnote
But stems must be ripe to avoid green flavors.
355
What is 'Sur Lie' aging?
Leaving wine on its lees after fermentation.
## Footnote
Enhances body and develops yeasty flavors.
356
Name one advantage of stainless steel tanks in modern winemaking.
Precise temperature control and neutral flavor.
## Footnote
Easy cleaning and minimal oxygen exposure.
357
Define 'Micro-oxygenation' technique.
Controlled oxygen injection during aging.
## Footnote
Softens tannins, stabilizes color, can mimic barrel aging.
358
Compare 'Fining' vs 'Filtering'.
Fining uses agents to precipitate haze, Filtering physically removes particles.
## Footnote
Both clarify and stabilize wine.
359
What is 'Orange Wine'?
White grapes fermented on skins.
## Footnote
Develops an amber color and tannic structure akin to red wines.
360
Why might winemakers do 'Extended Maceration' for reds?
Increases color, tannin, and complexity.
## Footnote
Can risk over-extraction if not carefully monitored.
361
What is the ideal water temperature for brewing most filter coffee?
Around 90–96°C.
## Footnote
Too hot extracts bitterness, too cool under-extracts.
362
Name one difference between 'Arabica' and 'Robusta' coffee beans.
Arabica = more complex aroma, lower caffeine; Robusta = higher caffeine, harsher taste.
## Footnote
Arabica typically commands higher prices.
363
Compare 'Espresso Roast' vs 'Light Roast' in coffee flavor.
Espresso Roast = deeper, more bitter, Light Roast = brighter acidity, fruity notes.
## Footnote
Roast level drastically changes flavor.
364
What does 'Bloom' refer to in manual coffee brewing?
Initial CO₂ release when hot water contacts fresh grounds.
## Footnote
Creates a foamy crust on top.
365
Define 'Single Origin' coffee.
Beans from a specific region or farm.
## Footnote
Highlights unique terroir and characteristics.
366
What is 'Cold Brew'?
Coffee steeped in cold or room temp water for an extended time.
## Footnote
Produces smoother flavor with less acidity/bitterness.
367
Compare 'Green Tea' vs 'Black Tea' in oxidation.
Green = unoxidized, Black = fully oxidized.
## Footnote
Processing differences affect color and flavor.
368
Name a partially oxidized tea category.
Oolong.
## Footnote
Ranges from 10% to 80% oxidation, bridging green and black styles.
369
What is 'Matcha'?
Powdered Japanese green tea.
## Footnote
Grown in shade, then stone-ground to a fine powder.
370
Why might 'First Flush' Darjeeling tea be prized?
Delicate aroma and flavor.
## Footnote
Early spring leaf pick yields a subtle, floral profile.
371
Compare 'Orthodox' vs 'CTC' tea processing.
Orthodox = gentle leaf rolling, CTC = ‘Crush, Tear, Curl’ for tea bags.
## Footnote
Affects quality, flavor, and brew speed.
372
What is 'Pu-erh' tea?
A post-fermented tea from Yunnan, China.
## Footnote
Undergoes microbial fermentation yielding earthy depth.
373
Define 'Tannin' in tea.
Polyphenolic compounds contributing bitterness/astringency.
## Footnote
Extraction depends on steeping time.
374
What is 'Kombucha'?
Fermented tea with bacteria/yeast.
## Footnote
Slightly sour, effervescent beverage made by adding SCOBY to sweet tea.
375
Compare 'Spring water' vs 'Mineral water' in typical composition.
Spring water = natural underground source, variable minerals; Mineral water = legally defined consistent mineral content.
## Footnote
They differ in total dissolved solids.
376
What is 'Hard Water'?
Water high in calcium, magnesium, etc.
## Footnote
Can create scale in kettles and affect tea/coffee extraction.
377
Define 'Distilled Water' in beverage service.
Pure H₂O with no minerals.
## Footnote
Usually flat in taste, not ideal for direct consumption or brewing.
378
Name one reason 'Sparkling Water' is used in wine service.
Cleanses the palate.
## Footnote
Refreshes taste buds between different wines or courses.
379
Compare 'Irish Breakfast Tea' vs 'English Breakfast Tea' in blend composition.
Irish uses more Assam for a robust brew, English can be milder with Ceylon/Kenyan blends.
## Footnote
Subtle differences in strength/flavor.
380
What is 'Nitro Coffee'?
Coffee infused with nitrogen gas.
## Footnote
Creates a creamy texture and foamy head, often served cold.
381
Why might 'Soft Water' be preferred for delicate teas?
Fewer minerals to interfere with flavor.
## Footnote
Hard water can accentuate bitterness.
382
Name a notable tea-growing region in Japan besides Shizuoka.
Uji (Kyoto).
## Footnote
Renowned for matcha and high-quality sencha.
383
Define 'Blooming Tea' (Flowering Tea).
Hand-tied tea leaves around dried flowers.
## Footnote
Unfurls in hot water for a visual effect.
384
Compare 'Yerba Mate' vs 'Green Tea' in caffeine and flavor.
Mate = higher caffeine, more herbal/smoky taste; Green tea = moderate caffeine, fresh grassy notes.
## Footnote
Different traditions (South America vs Asia).
385
What is 'Tisane'?
Herbal infusion (no Camellia sinensis).
## Footnote
Examples include chamomile, rooibos, mint, etc.
