Oxford Comp (quiz-labeling) 4.13.2020

Question 1

“En rama” is used to market a ___________ or __________ that is only very lightly clarified before being bottled and sold?

Answer 1

Fino or Manzanilla Sherry

Question 2

“Strohwein” is the German-language equivalent to what type of wine?

Answer 2

“Vin de Paille”

Question 3

The term ___________ was registered in 2012 to replace what they call Sherry in Australia

Answer 3

“Apera”

Question 4

Vin de Glaciers is a traditional product of what region in Switzerland?

Answer 4

Valais

Question 5

Topaque was previously known as ________ _______

Answer 5

Liqueur Tokay

Question 6

French term “vin de paille” refers to what?

Answer 6

straw wine (typically a sweet white wine)

Question 7

What is the German word used for “producer bottling” and is applicable to all the finest wines of Germany? (how do you say it?)

Answer 7

“Erzeugerabfüllung” (Etz-woy-gah-ab-foo-loong)

Question 8

True or False: As in France, “Erzeugerabfüllung” may be used by co-operatives to describe blends of wines from many different member-producers over whose viticultural techniques the bottler may or may not exercise significant control.

Answer 8

True

Question 9

___________ and ____________ are terms that are officially defined in slightly more restrictive terms and are nowadays seldom used.

Answer 9

Gutsabfüllung and Schlossabfüllung

Question 10

What is the unfermented dessert ‘wines’ in South Africa, the cape’s version of mistelle produced by adding alcohol before fermentation to grape juice, called? (Is it made from white or red grapes?)

Answer 10

Jerepigo (made from both grapes)

Question 11

True or False: Jerepigo is generally made from Muscadel (also known as Muscat Blanc A Petits Grains)

Answer 11

true

Question 12

Jerepigo was initially about 17% alcohol, now many are now moving to _____%

Answer 12

15% (often with intense, ripe & Muscat flavors)

Question 13

True or False: Jerepigo wines are selling more nowadays

Answer 13

False (once popular in South Africa, now sold in ever-declining volumes)

Question 14

What is “garrafeira”?

Answer 14

word used by winemakers, wine bottlers and wine collectors in Portugal

Question 15

“Garrafeira” once was widely used on wine labels to denote that it has been aged for at least ____ months before sale, including at least _____ months in bottle.

Answer 15

30 months; 12 months in bottle

Question 16

White and rosé garrafeira wines must be aged for at least ____ months, including ____ months in bottle to qualify.

Answer 16

12 months; 6 months in bottle

Question 17

Traditionally most garrafeiras were blends of wines from different parts of the country, labeled with the name of the _________ who bottled them.

Answer 17

merchant (under legislation introduced in the early 1990s, all garrafeiras must display their region of origin.)

Question 18

What’s “Ratafia”?

Answer 18

an old, usually domestically produced wine-based apértif made in the French countryside by drying grapes to a raisin-like state and then moistening and fermenting them in the spring.

Question 19

What is “Vin des Glaciers”? (How do you say this correctly?)

Answer 19

(Vahn-day-glass-ee-yay) “a local specialty in the Val d’Anniviers near Sierre in the Valais in Switzerland

Question 20

“Vin des Glaciers” is a white wine that was traditionally made of the now obscure _____ vine.

Answer 20

Rèze; it comes from communally cultivated vines and is stored at high elevations in casks refilled just once on a solera system.

Question 21

“Glacier wine” in German is called what?

Answer 21

Gletscherwein

Question 22

True or False: “Vin des Glaciers” in the end is deliberately maderized and valued for its rarity

Answer 22

True

Question 23

What’s “Second Wines”?

Answer 23

“wines not good enough for the principal product (or grand vin), made at an estate”

Question 24

Where did “Second wines” originate?

Answer 24

Bordeaux
-born in the 18th Century
-revived in the early 20th C. by Lafite
-developed commercially in 1980s (as increased competition forced vigorous selection in assemblage)

Question 25

What is the Chateau Latour’s second wine?

Answer 25

Les Forts de Latour

Question 26

What is Chateau Margaux’s second wine?

Answer 26

Pavillion Rouge

Question 27

True of False: Successful second wines end up with thirds

Answer 27

True; i.e- branded Mouton Cadet as the second wine of Ch. Mouton Rothschild, which much more recently created Le Petit Mouton as it’s modern second wine

Question 28

What’s Topaque & Muscat?

Answer 28

Extremely sweet fortified wines that used to be called Liqueur Tokay and Liqueur Muscat

Question 29

What two other dessert wines have been used in conjunction to describe Topaque & Muscat?

Answer 29

A cross between Madeira & (traditional) Malaga

Question 30

Liqueur Tokay is made from what grape and where?

Answer 30

Muscadelle (Australia)

Question 31

“Brown Muscat” is made from which Muscat grape?

Answer 31

Muscat Blanc a Petits Grains (very dark-skinned strain)

Question 32

Center of production for Topaque & Muscat is a hot NE corner of the state of Victoria around which two towns?

Answer 32

Rutherglen
Glenrowan

Question 33

“Vin de Paille” is generally a sub group of…..

Answer 33

dried grape wine made from grapes dried on straw mats

Question 34

What is the German word for Vin de Paille?

Answer 34

Strohwein

Question 35

“A small group of necessarily expensive but often quite delicious, long-lived, sweet wines”

Answer 35

What is “Vin de Paille?”

Question 36

Which wines were Cyrus Redding “most enthusiastic” about?

Answer 36

“Ermitage-paille” (from Hermitage vines)

Question 37

Where else did Cyrus Redding find “Vin de paille”? (What was happening in Austria?)

Answer 37

Jura, Alsace, Corrèze (at about the same time some producers in Rust in Austria were doing it too)

Question 38

True or False; Around 1% of Jura’s wine production is of Vin de Paille from Arbois, L’Etoile, and Côtes du Jura made from Savagnin, Poulsard or Chardonnay.

Answer 38

True (grapes picked relatively early and dried for at least six weeks, but today rarely on straw)

Question 39

The grapes for Vin de Paille are generally pressed in __________, and 100 kg/ 220 lbs of grapes max yield fewer than _____ liters/ _____ gallons of juice

Answer 39

(pressed in) January; (yields) 20 liters/5 gallons of juice

Question 40

A Japanese term derived from two words meaning “delicious” and “essence” and used to refer to what some consider to be the fifth primary taste

Answer 40

What is “Umami”?

Question 41

True or False: “Savory” and/or “Meaty” can describe Umami flavors.

Answer 41

True

Question 42

What type of foods are there high levels of Umami? (What one ingredient can increase Umami levels in other foods?)

Answer 42

Soy sauce, Parmesan, fresh tomato juice, tuna, seaweed. (“MSG”- Monosodium Glutamate)

Question 43

Who first identified “Umami” and in what year?

Answer 43

Professor Ikeda of Tokyo Imperial University first identified Umami in 1907. (He subsequently developed the seasoning MSG so the umami levels in other foods might be increased.

Question 44

The level of amino acids in wine is thought to be affected by the ____________ of the grapes and the process of ______________.

Answer 44

ripeness; fermentation

Question 45

True or False: Research identifying receptors on the tongue that detect amino acids gives further credibility to the existence of Umami as the fifth taste.

Answer 45

true

Question 46

Proponents warn that Umami may increase __________ and ____________ of some tannic reds.

Answer 46

bitterness (and) astringency