Wine

Question 1

Zinfandel

Answer 1

Acid: Medium. High
Body: Medium. High
Tannin: Medium. High.
Flavors: Strawberry. Rasberry. Black Plum. Black Cherry. Prune. Raisins. Spice. Smoke.

Question 2

Albarino. Alvarinho.

Answer 2

Acid: High
Body: Medium to Full.
Flavors: Citrus. Lemon. Grapefruit. Peach. Green Apple. Mineral. Honey. Stone. Saline.

Question 3

Barbera

Answer 3

Acid: High
Body: Low to Medium.
Tannin: Low to Medium.
Flavors: Red Cherry. Red Plum. Raspberry. Black Pepper.

Question 4

Food & Wine Interactions.

Answer 4

Sweetness.More Drying. More Bitter. Less Acid. Less Sweet. Less Fruity.

Umami. More Drying. More Bitter. Less Acid. Less Sweet. Less Fruity.

Food with umami can taste like Cooked or Dried Mushrooms. Air Dried Meats. Aged Cheeses. Miso.

Salt. Less Drying. Less Bitter. Less Acid. More Fruity. More Body.

Acid. Less Drying. Less Bitter. Less Acid. More Sweet. More Fruity.

High Flavor. Overwhelms.

Fatty Oil. Less Acid.

Hot Chili. Increased by Alcohol %.

Question 5

Wine Storage & Serve

Answer 5

Serve
Sweet. Well Chilled 6-8c
Sparkling. Well Chilled 6-10c
Light White. Chilled 7-10c
Full White. Lightly Chilled 10-13c
Light Red. Lightly Chilled. Room Temp. 13-18c
Medium.Full Red. Room Temp 15-18c

Storage
Cool and Constant.
Away from Sunlight and Heat.
Stored on the side to prevent Cork Dry.

Vacuum System. Pump removes air from the bottle.
Blanket System. Pump adds gas into the bottle.

Cork Taint. TCA. Trichloroanisole.
Failure of Closure. Over Oxidation.
Heat Damage. Lose Fruit becomes Dull and Stale.

Question 6

Cabernet Sauvignon

Answer 6

Acid: High
Body: Medium to Full.
Tannin: High.
Flavors: Black Currant. Black Cherry. Herbal Mint. Herbaceous. Green Bell Pepper. Capsicum.

Question 7

Carmenere

Answer 7

Acid: Medium to High.
Body: Full.
Tannin: High.
Flavors: Blackberry. Capsicum. Eucalyptus. Tomato Leaf. Coffee. Chocolate. Smoke.

Question 8

Nebbiolo. Barolo. Barbaresco.

Answer 8

Acid: High.
Body: Full.
Tannin: High.
Flavors: Red Cherry. Red Plum. Rose. Violet. Dried Herbs. Mushroom. Tobacco. Leather.

Question 9

Chablis

Answer 9

Cool Climate Chardonnay.
Acid: High
Body: Light to Medium.
Sweetness: Dry
Flavors: Apple. Pear. Lemon. Lime. Wet Stones. Lean. Steely.

Question 10

Chardonnay

Answer 10

New World Chardonnay.
Acid: Medium.
Body: Medium to Full.
Flavors: Peach. Pineapple. Apple. Pear. Lemon. Buttery. Vanilla. Butterscotch.

Question 11

German Wine Quality / Sugar Levels

Answer 11

Lowest to Highest
Landwein.
Qualitatswein.
Pradikatswein.
P1 Kabinnet.
P2 Spatlese.
P3 Auslese.
P4 Beerenauslese.
P5 Trockenbeerenauslese.
P6 Eiswein.
VDP.
VDP1 Gutswein.
VDP2 Ortswein.
VDP3 Erste Lage.
VDP3 Grosses Gewachs / Grosse Lage.

Trocken/Selection: 0.9% or less.
Halbtrocken: Up to 1.2%
Classic: Up to 1.5%
Leibliche: Up to 4.5%
Sub/Suss: More than 4.5%

Question 12

Merlot

Answer 12

Acid: Medium.
Tannin: Medium.
Body: Light to Full.
Flavors: Red Fruit. Strawberry. Red Plum. Capsicum. Blackberry. Black Plum.

Question 13

Torrontes

Answer 13

Uniquely Perfumed.
Body: Medium
Sweetness: Dry
Flavors: Jasmine. Citrus Blossoms. Apricot. Lemon. White Pepper. Ginger. Spice.

Question 14

Viognier (Condrieu)

Answer 14

Aromatic.
Acid: Low to Medium.
Body: Medium to Full.
Sweetness: Dry.
Flavors: Stone Fruit. Peach. Apricot. Blossom. Floral.

Question 15

Gewurztraminer

Answer 15

Aromatic.
Acid: Low to Medium.
Body: Full.
Sweetness: Dry to Sweet.
Flavors: Stone Fruit. Apricot. Rose Petal. Peach. Lychee. Honey. Dried Fruit. Ginger. Cinnamon. Allspice. Pineapple.

Question 16

Cortese

Answer 16

Acid: High.
Body: Light to Medium.
Flavor: Blossom. Citrus. Lemon. Lime. Green Apple. Pear. White Peach. Minerality. Stone.

Question 17

Corvina

Answer 17

Acid: High.
Body: Light. Medium. Full.
Tannin: Medium.
Flavor: Red Cherry. Red Plum. Tart. Bitter Almond.

Valpolicella Classico DOC. Hillier heartland.
More body and complexity.

Amarone della Valpolicella DOCG
Sweetness: Dry. Off Dry.
Tannin: High.
Flavor: Red cherries. Prunes. Raisins. Figs.
Appassimento partially dried. Nose Pronounced.

Recioto della Valpolicella DOCG
Appassimento. Sweet.
Grapes have so much sugar the yeast cannot ferment it to dryness.

Question 18

Vidal

Answer 18

Acid: Medium to High.
Body: Medium to Full.

Thick Skin.

Notes: Originally designed for Cognac in Charente-Maritine Western France.
More concentration compared to Riesling.

Canada
Starting in 1984 Karl Kaiser of Inniskillin used Vidal win the Grand Prix d’Honneur in 1991.

Question 19

Verdicchio

Answer 19

Acid: High.
Body: Medium.
Sweetness: Dry.
Flavor: Apple. Pear. Lemon. Fennel. Almond. Green Apple. Mineral. Stone. Honey.

Question 20

Chenin Blanc. Gros Pineau. Pineau de la Loire.

Answer 20

Climate: Cool. Moderate. Warm.
Acid: High.

Sweetness: Dry to Sweet.
Flavours: Green Apple. Lemon. Peach. Apricot. Quince. Pear. Creme Fraiche. Buttermilk. Ripe Grain. Fresh Straw. Marzipan. Toasted Nuts.

Off dry or Medium are labelled Demi-Sec.