Wine Making

Question 1

debourbage

Answer 1

juice-setting; wine-making

Question 2

sure lie

Answer 2

wine allowed to rest on top of lees

Question 3

batonnage

Answer 3

Lee-stirring integrates flavors

Question 4

Fining Agents

Answer 4

Bentonite (clay): bonds with proteins
Gelatin: bonds with tannin
Egg whites: bonds with tannin
Casein: bonds with tannin and acid

Question 5

Pourriture Noble

Answer 5

Noble Rot

Question 6

Liquoreux

Answer 6

Sweet or dessert wines in France; always made from botrytized grapes

Question 7

Liquoreux

Alsace:

Answer 7

Selection de Grain Nobles

Question 8

Bordeaux Liquoreux

Answer 8

Sauternes, Barsac, Cerons, Cadillac, Loupiac, Sainte-Croix-du-Mont

Question 9

Loire Liquoreux

Answer 9

Bonnezeaux, Coteaux de l’Aubance, Coteaux du Layon, Chaume, Quarts de Chaume

Question 10

Southwest Liquoreux

Answer 10

Cotes de Montravel, Haut-Montraval, Saussignac, Monbazillac, Pacherenc du Vic-Bilh

Question 11

Moelleux

Answer 11

semi-sweet wines; made from late harvest grapes may or may not be noble rot

Question 12

Alsace: Moelleux

Answer 12

Vendanges Tardives

Question 13

Bordeaux: Moelleux

Answer 13

Graves Superieures, Bordeaux Haut Benauge, Sainte-Foy-Bordeaux, Graves de Vayres, Premieres Cotes de Bordeaux, Cotes de Bordeaux Saint Macaire, Bordeax-Cotes de Francs

Question 14

Loire: Moelleux

Answer 14

Savennieres, Anjou Blanc, Coteaux de Saumur, Montlouis-Sur-Loire, Vouvray

Question 15

Southwest: Moelleux

Answer 15

Cotes de Bergerac, Cotes de Montravel, Haut Montravel, Cotes de Duras, Gaillac, Pacherenc du Vi-Bilh