The Detroit Wine Organization

Course 73-Wines of Argentina

admin — Fri, 10 Feb 2012 21:09:59 +0000

Great things are happening in Argentina’s wine industry. A growing number of wineries have changed their philosophy and now concentrate on producing higher quality wines rather than manufacturing large quantities.

Until recently, Argentina was more interested in producing inexpensive wine bulk wines. Now its winemakers are beginning to understand the worldwide demand for quality wines. Today a new higher style of Argentinean wine is emerging.

In the 1970’s and 80’s, the economic crisis in Argentina prevented winemakers from producing great wines. Any wine region must have capital to produce great wine. In fact, Agentina’s wine industry is now booming because more investment has been poured into it in the last ten years than in the previous fifty!

From California, Jess Jackson (Kendall- Jackson); from Bordeaux, the Lurton family and also the owners of Chateau Cheval Blanc, and the Domaines Barons de Rothschild (Lafite). Even wineries from Chile such as Concha y Toro and Santa Rita, are investing their money in Argentina.

The best wines from Argentina are red. The major region is Mendoza, which produces 75% of all the wines coming from Argentina. Of the 500,000 acres of vineyards 350,000 acres are in Mendoza. Malbec is the best-quality grape planted in Mendoza. Other red grapes include Cabernet Sauvignon and Merlot. Argentina also is producing world class Chardonnay.

Course 72-How and Why Wine Ages

admin — Fri, 27 Jan 2012 22:11:40 +0000

Aging is most noticeably the process of the tannins in the wine reacting with other components until they are unable to stay in solution, where upon they become sediment (precipitation). While this is happening, the aromas of the grape are replaced by the bouquet of the aged wine (reductive aromas). At the same time, the color in the wine either lightens if it is a red wine (the anthocyanins – red pigments – bond to the sediment) or in white wine the color turns brown (oxidizes, just like a bite out of an apple – reds do this too, but it is harder to see).

So a hard, tannic red wine will, with luck, become softer in the mouth; less fruity, and more wood/leather in the nose, and generally more complex and full of nuance as it ages. An oaky white wine will become less fruity in the nose, more golden in color, and more complex and subtle in the taste (more caramel and less fruit flavors).

It is impossible to make general rules about how long any given wine will age. For example, while it is certain that many Cabernet Sauvignons will indeed age 5-7 years, there are plenty that will not age at all (the fruitier, less expensive styles) and more that will age for decades (the richer, more expensive selections).

The factors that allow a wine to age are quite complex, but here are a couple of rules of thumb:

The wine must have a fairly high level of Tannin to age at all.
All the tannin in the world is no good if the wine has no Acidity to keep it fresh tasting.
Acidity and tannin are all well and good, but it is fruit that makes wine taste good, and if there is not enough fruit in the wine, then when it ages it will taste like nothing.
The fuller a wine in all 3 of these components, the longer it will age.

The tannins can either come from the grapes themselves (skins and seeds) or (especially in the case of white) from being aged in wood, usually oak. Grape tannins are more subtle, but often as strong, and rarely as astringent (mouth drying) as oak tannins. Grape tannins are better than oak when it comes to aging, hence grapes like Cabernet Sauvignon, with thicker skins, tend to have better aging potential.

The acidity, while it can be added (illegal in many parts of the world), like the fruit, primarily comes from the grape itself. Acidity can be balanced in the winemaking process, but the best vintages have a perfect balance of tannin, fruit and acidity, in the grape itself.

More generalities: Cab ages best. Pinot ages surprisingly well, if it is a great Pinot. Chardonnay, when it is oaky, not only ages, but really needs a few years to even out. Merlot needs high levels of Cab in the blend to age well, Syrah rarely ages particularly well, except for true Rhones.

Temperature

Keep your wine at 55F in order to age it. Wine ages more quickly at 70F+ but the resulting product is less complex, so you could say that wine actually falls apart faster at 70F than at 55F. Keep your wines at a level 55F and they will age slowly and perfectly.

The most important way to tell if your wine is ready to drink, is to taste a bottle. This seeming paradox is one of the best reasons to buy wine by the case.

Course 71 – Food Network’s Wine IQ Quiz

admin — Thu, 19 Jan 2012 02:55:02 +0000

Source: Food Network Magazine

Course 70 – Wine Blends: From Bordeaux to Meritage OR It’s better blended

admin — Thu, 04 Aug 2011 00:24:30 +0000

Why blend different types of wines? If the grapes were great and the quality of their juice is good enough to bottle on its own, why blend? In essence, sometimes the sum is greater than the parts! That’s the goal of the winemaker as s/he blends different wines from individual grapes to create wine that tastes better blended than “straight” wines.

The classic blends of Bordeaux are many and varied. Only five grapes are used in red wines from this famous region of France. They are Cabernet Sauvignon, Merlot, Petite Verdot, Cabernet Franc, and that oh so popular grape from Argentina, Malbec. While Carmenere is allowed it’s seldom used. That’s it, only five are normally blended to assemble those long-lived reds from the Left and Right Banks of the Gironde River.

Each vintage brings new challenges and different amounts of each wine for the final blend. While a chateau may traditionally use 60% Merlot, 30% Cabernet Sauvignon, 5% Cabernet Franc and 5% Petite Verdot, that blend may very well change depending on the harvest. It’s all a matter of taste by the winemaker!

Meritage wines, pronounced “MEHR ih tihj”, not “MEHR ih tage” are blends from mostly California. The made-up name was coined in 1989 from the words merit and heritage to describe blended wines from the USA. To be labeled a Meritage, the wine must adhere to the following standards. 1. It must be a blend of two or more Bordeaux grape varieties- for red wines these are Cabernet Franc, Cabernet Sauvignon, Carmenere, Gros Verdot, Malbec, Merlot, Petite Verdot and St. Macaire, and for whites they\’re Sauvignon Blanc, Muscadet and Semillon (no more than 90 percent of any single variety may go into a Meritage wine); 2. It must be the winery\’s best wine of its type; 3. It must be produced and bottled by a U.S. winery from grapes that carry a U.S. appellation; and 4. Its production is limited to a maximum 25,000 cases per vintage. Whew!

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Course 69 – Decisions, Decisions…What wine shall I serve for Thanksgiving Dinner?

admin — Thu, 04 Aug 2011 00:23:42 +0000

With Thanksgiving quickly approaching, there is no better time to start planning your Thanksgiving dinner menu and selecting wines to complement the feast. Historically, the week before Thanksgiving is a great time to buy wine as many wine merchants run specials on preferred wines.

The big question – which wines to go with the variety of tastes, textures and aromas that uniquely present themselves on Thanksgiving Day? Should you choose one wine to carry you through appetizers to desserts – a tough request, but doable. Or should you choose several wines to accent different components of the meal and cater to a variety of guests’ palates? The choice is entirely up to you, but here are some options to get you started.

From appetizers, to white and dark turkey meat, mashed potatoes, yams, herb-filled stuffing, and cranberry relish, pickled this and peppered that, all the way to pumpkin or pecan pie – is there truly a single wine that can take you seamlessly from start to finish? Enter, sparkling wines – an increasingly popular pairing partner, and not just for the holidays. Sparkling wines bring both elegance and phenomenal food-pairing versatility to virtually any meal, but with Thanksgiving these wines really shine. The art of pairing wines with food is largely a matter of personal preference; however, some safe bets for Thanksgiving wines are Pinot Noir, Syrah and Zinfandel for red wine lovers and Sauvignon Blanc, Riesling, Gewurztraminer and Viognier for those who prefer white wines. With white wines the pairing priority is finding a wine with well-balanced acidity, with reds you are shooting for fairly tame tannins that will yield to and support the flavors of the food.

Best Thanksgiving White Wines

Riesling: A white wine that may either be bone dry or fairly sweet, excellent with any dishes that are spicy, salty or sweet. Whether from Alsace, Germany or Washington – Riesling wines are a top pick white wine for pairing with Thanksgiving dinner. Riesling’s innate flavors of apple, apricot, honey and its clarifying acidity give it a significant pairing edge with the likes of sweet potatoes, turkey meat and spice-laden or herb-filled stuffing.

Gewurztraminer: This white wine tends to have the aromatic gusto and spicy palate appeal that give it a solid standing with turkey and gravy, bringing out the best in both. Gewurztraminer offers a delicious white wine option for Thanksgiving Day.

Sauvignon Blanc: This crisp white wine is known for its citrus-based flavors that can be surrounded by herb or mineral undertones, making it a prime pairing candidate for turkey and mashed potatoes.

Pinot Grigio: Capable of handling garlic and onions, herbs and rich, flavorful, high-fat dishes, this white wine is a natural for the demands of Thanksgiving Day.

Albarino and Viognier, while they may not boast the initial name recognition of say…Chardonnay, these white wine varietals, offer the perfect opportunity to shake up the Thanksgiving table and take your guests on a little wine adventure, while still maintaining perfect pairing power.

Top Red Wine Thanksgiving Options

Pinot Noir: This red wine is a traditional favorite for Thanksgiving. Pinot Noir’s subtle earthy undertones and often mushroom inspired flavors surround the fruit features of the wine and tend to show well with the traditional flavors of turkey and stuffing.

Zinfandel: A fuller bodied red wine that ups the intensity from a Pinot Noir, but still maintains a balancing effect on many traditional Thanksgiving side dishes. This would be a great wine pick for those looking for a heartier red wine with the capacity to accommodate spice, bitter and sweet flavor profiles.

Syrah/Shiraz: The Syrah grape can bring a spicy edge or a meaty character to the table often increasing the complexity, while graciously handling the cornucopia of flavors in a traditional Thanksgiving meal. The prevalent peppery notes of Syrah will partner well with the herb-infused stuffing and both the white and dark turkey meat.

Beaujolais Nouveau: A light, fruity red wine, from the Gamay grape, that goes quite well with turkey and all of the fixings. This wine is released from France on the third Thursday of November, just in time to highlight your Thanksgiving feast!

Rosé and Sherry wines, along with the aforementioned sparkling wine category are also worthy of consideration for Thanksgiving wine pairing potential. They all provide a capable go between for those that are not firmly camped in either the red or white wine trenches. If you are considering a sparkling wine you may choose one labeled as “extra dry” – which will offer a touch more fruit flavor than a “brut.” As for rosé wines, a drier selection will be the most versatile for pairing with virtually any part of the Thanksgiving feast. Keep in mind that if you are hosting 5 or 50 guests this Thanksgiving that you don’t have to spend an arm and a leg to offer a lovely selection of wines. There are many well-received, well-rated value wines that you can obtain for $10 or less.

Pumpkin and Pecan Pie Pairing Recommendations

When it comes to wine and pie pairings – fortified wines come immediately to mind. Pairing port with pies is a pretty straightforward match up and goes way beyond just pumpkin and pecan pie. If you are a sherry fan then, you will want to take a look at either Pedro Ximénez or a Cream Sherry, to contribute a delicious nutty, sweet spice-filled character to the pumpkin or pecan pie pairing combination. Or count on a late harvest Riesling to bring rich, concentrated flavors of honey to a variety of desserts. Fortified wines, ice wines and late harvest wines offer the sweetness and the viscosity to support the rich flavors and robust spice of the pumpkin pie as well as the caramelized flavors found in a pecan pie. They are also easy to find especially at this time of year. The new kids on the block in past years are the chocolate and other flavored wines. Brand new this month is an eggnog flavored wine from Holland. Try a sweet wine this year give those taste buds a special treat.

When it is all said and done, choosing a Thanksgiving Day wine is truly about what you prefer and what your guests will enjoy. There are no hard and fast turkey pairing rules, just plenty of pairing options to experiment with and see what works best for you and yours.

To help you choose a good wine from the list above I always tell people to go to their favorite wine shop and ask the staff for help. Don\’t be afraid to do this! They are there to help you, and if you get a good rapport going with the staff there they can understand your style and what you like and steer you in other directions to different wines you may not have thought about exploring before.

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Course 68 – South African Wine Facts

admin — Thu, 04 Aug 2011 00:22:51 +0000

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Course 67 – Ultimate Summer Wine Guide

admin — Thu, 04 Aug 2011 00:21:49 +0000

Ultimate Summer Wine Guide

New and classic wine pairings for grilled foods of all kinds.

By Ray Isle, reprinted with permission from Food and Wine.

Generally, grilled dishes mean bold flavors, and the top wine matches are intense and full-flavored, too—Cabernet Sauvignon, Sauvignon Blanc, Zinfandel. But sometimes, these classic pairings can seem ho-hum, so I’ve chosen six great substitutes.

Malbec, like Cabernet, has firm tannins that help it pair beautifully with steak, plus its fruit is as robust and dark. Albariño shares Sauvignon Blanc’s grapefruity tang, making it a great partner for grilled fish, yet it has a flinty minerality all its own. Spanish Monastrell, known as Mourvèdre in France, has the same luscious fruit that makes Zinfandel so good with grilled pork, but with a spicy edge that arguably creates an even better match.

Here’s another reason to opt for these lesser-known varieties: They’re often very well-priced. The 32 terrific choices here start at $10.

New Pairing to Try:

Albariño + Grilled Fish

Classic Pairing: Sauvignon Blanc

New Pairing to Try:

Pinot Gris + Grilled Chicken or Vegetables

Classic Pairing: Chardonnay

New Pairing to Try:

Monastrell + Grilled Pork or Beef

Classic Pairing: Zinfandel

New Pairing to Try:

Malbec + Grilled Steak

Classic Pairing: Cabernet Sauvignon

New Pairing to Try:

Cru Beaujolais + Grilled Salmon

Classic Pairing: Pinot Noir

New Pairing to Try:

Nero d’Avola + Grilled Lamb

Classic Pairing: Syrah

More Classic Pairings for Grilling Favorites

The Food: Barbecued ribs, leg of lamb, steaks
Classic Pairing: Powerful, tannic red: Cabernet Sauvignon, French Syrah

On the Grill: Hamburgers, sausages
In the Bottle: Rich, fruity red: Zinfandel, Australian Shiraz

On the Grill: Grilled tofu, pork chops, steak salad
In the Bottle: Medium-bodied, tangy red: Sangiovese, Grenache

On the Grill: Shrimp, scallops, lobster
In the Bottle: Succulent, minerally white: Pinot Gris

On the Grill: Halibut or other light fish, vegetables, citrus marinades
In the Bottle: Aromatic, zesty white: Sauvignon Blanc, Albariño

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Course 66 – How to read a German Wine label

admin — Thu, 04 Aug 2011 00:21:00 +0000

1. Appellation of origin – Wine Growing region

To identify the region compare with the following list of the 13 German wine growing regions: Ahr, Mittelrhein, Mosel-Saar-Ruwer, Rheingau, Nahe, Pfalz, Rheinhessen, Franken, Hessische Bergstrasse, Württemberg, Baden, Saale/Unstrut, Sachsen.

2. Vintage

The vintage is the year the grapes were harvested. Wine is an agricultural product and consequently very dependent on the weather which in Germany, unlike more southerly climates, can be extremely variable.

3. Village and vineyard

The often difficult to pronounce names on the label indicate the village where the vineyard is located (identified by the -er suffix) followed by another name (often ending in -berg [=mountain, slope] indicating the vineyard site. Proprietary names like “Liebfraumilch” and “Bishop of Riesling” have no vineyard designation, they are a blend of wines from several vineyards.

4. Grape variety

The grape variety used to make a wine is the single most influential factor determining its taste. Different grapes have different flavors, just like different fruits have different flavors. For example: Riesling is a very fruit-driven grape variety providing a fine acidity. Gewürztraminer has very floral, perfumed flavors reminiscent of rose petals while Silvaner is lower in acidity and less floral, rather plain.

5. Level of dryness

The taste/style or level of dryness of a wine depends on the cellar master and is determined in the cellar by the winemaker; it is totally independent of the grape.

Dryness levels are not to be confused with ripeness categories which depend on the ripeness of the grapes harvested in the vineyard.

Whether a wine is dry or sweet can be indicated on the label.
Trocken indicates dry wine without perceptible residual sweetness. It never contains more than 9 grams of residual sugar per liter and often less. It is very dry.
Halbtrocken wines are semi-dry and may not have more than 18 grams of residual sugar per liter. With this barely perceptible sweetness, halbtrocken wines are considered “dry” by most wine lovers.
If none of the above dryness levels can be found on the label, the wine is most likely a sweeter style wine, but it can range from off-dry to fully sweet. Generally, the sweetness in the wine does correlate with the ripeness levels.

6. Ripeness categories

The ripeness categories are Tablewine, Qualitätswein and Qualitätswein mit Prädikat. The latter is further divided into the ripeness levels Kabinett, Spätlese, Auslese, Beerenauselese, Trockenbeerenauslese and Eiswein. German Wines are categorized by the degree of ripeness measured in natural grape sugar upon harvest.

These ripenss categories are determined by the sugar content in the grapes, which is measured in degree Oechsle. The Oechsle requirements for the respective categories vary by growing region.

Riper grapes have more sugar but more importantly more extract and flavor in the grape, hence a more expressive wine. The higher the ripeness of the grapes used for the wine, the higher up in the pyramid the wine will be categorized.

The categories DO NOT reflect sweetness levels in the finished wine.

In fact, they are independent of residual sugar (sweetness) in the wine, which is determined by the winemaker guiding the fermentation, which is the process of transforming the natural sugar of the grapes into alcohol in the wine and carbon dixoide.

Hence the dryness of a wine is independent of the ripeness level of the grapes upon harvest. If the fermentation is interrupted before all sugar is transformed, it will result in a sweeter style wine. If the fermentation continues until little or no sugar is left, it results in a dry wine. Grapes for dessert wines have so much natural sugar that they will not ferment completely and residual sugar (sweetness) will remain. Grapes classified as Qualitätswein up to Auslese, can become a dry (trocken), dry to medium dry (halbtrocken) or fruity wine.

In contrast to the common belief that German wines are sweet, close to 2/3 of the entire production in Germany is dry. Dry is the preferred vinification style consumed by the German wine drinker.

QUALITÄTSWEIN MIT PRÄDIKAT [qmp]

(Quality wines with attribute)

The German wine law refers to the following category as “Qualitätsweine mit Prädikat” (quality wines with attributes); these attributes represent graduating ripeness levels, which are in ascending order: Kabinett, Spätlese, Auslese, Beerenauslese (BA), and Trockenbeerenauslese (TBA). These wines are all naturally produced, no chaptalization.

Kabinett

Usually light wines made of fully ripe grapes. Intended to be a light quaffing wine or to go with light food. Generally light in alcohol and calories. Can be dry, medium-dry or sweet. These light wines are about 2 to 5% less in alcohol than Californian wines but not less tasty.

Spätlese (Late Harvest)

It literally means late harvest. Wines of superior quality made from grapes harvested after the normal harvest. These wines are more intense in flavor and concentration than quality wines and Kabinetts. Good with richer food or by themselves. The later harvest lets the grapes dry and ripen on sunny autumn days which increases the intensity of the fruit and the flavors. Can be dry, medium dry or sweeter style. Good values.

Auslese (Select Picking)

Harvest of selected, very ripe bunches. Noble wines, intense in bouquet and taste. Often dessert wines are light and sweet, but they can be dry, medium dry or sweet.

Dry Auslese wines are higher in alcohol and can work with many main courses.

Beerenauslese or BA (Berries Select Picking)

Harvest of individually selected, overripe berries. Remarkably rich, sweet dessert wines to be enjoyed as dessert by themselves or with dessert.

Trockenbeerenauslese or TBA (Dry Berries Select Picking)

Harvest of individually selected berries which are overripe and shrivelled on the vine almost to raisins. Rich, sweet, luscious, honey-like wines.

Eiswein (Ice-Wine)

Wines of at least BA intensity, made from grapes harvested and pressed while frozen. Truly unique wines with a remarkable concentration of fruity acidity and sweetness.

Note on dessert wines: Dessert wines or noble sweet wines, can be in the Auslese, Beerenauslese, Trockenbeerenauslese or Eiswein category. Good examples distinguish themselves by high concentration of fruit and acidity in combination with rich mouthfeel and intense honey-like flavors. Wine lovers also refer to them as “nectar of the gods.”

QUALITÄTSWEIN bestimmten Anbaugebietes [QbA]

(Quality Wine of a specified appellation)

German wine law ensures that the wine is from one specific wine-growing region, is made of approved grape varieties and reaches sufficient ripeness for a quality wine. Nevertheless, these wines may be chaptalized (Chaptalization: sugar is added to the juice before fermentation to increase the alcohol level after fermentation, commonly used in all wine producing regions of the world). The chaptalization adds body to these otherwise lighter wines and makes them great simple food wines, enjoyable on a day-to-day basis also by themselves or as spritzers (mixed with Club Soda).

TAFELWEIN (table wine)

Made from normally ripe and slightly underripe grapes. Primarily consumed in Germany, very little export to the U.S.

Note on sweetness: All wines up to Auslese (Tafelwein, Qualitätswein, Kabinett, Spätlese and Auslese) can be DRY (=trocken), MEDIUM-DRY (=halbtrocken) or SWEETER STYLE. By guiding the fermentation, the winemaker decides on whether the wine will be a dry or a sweet wine. As of 2001 new descripters for dry German wines are “Classic” and “Selection.”

7. Ap – number

The AP NR. or “Amtliche Prüfnummer,” meaning “official approval number” identifies the wine and is required for all qba and qmp wines. It consists of several blocks of numbers identifying the wine like: 5 169 878 0009 93

5 stands for the testing center, where the wine was approved
169 stands for the village in which the winery is located that produced the wine
878 is the code number for the winery
0009 93 reflects, this is the 9th wine tested in the year 1993 (no necessary relation to the vintage of the wine but most often the year after the vintage)

This coding enables the official testing centers to identify a wine. If there is any complaint or doubt of authenticity of the wine, sealed bottles which the winery has to keep for a number of years can be cross checked and tasted to investigate.

8. Producer vs. Bottler

Name of producer or estate, in this case the producer is Winzer Bacchus.

There are about 100,000 grape growers in Germany, yet only about one fourth as many wine producers. If the label indicates “Erzeugerabfüllung” (estate bottled), it assures you that the grapes were grown and the wine was produced by one and the same grower or cooperative of growers (Winzergenossenschaft). As an alternative to “Erzeugerabfüllung,” estates and growers which grow, produce, and bottle their own wine can use the term “Gutsabfüllung” on the label. The grower or collective group of growers is responsible for and guarantees the quality of the wine. Sometimes the bottlers or shipper will assume responsibility and will be identified on the label as “Abfüller.”

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Course 65 – Test Your Italian Wine Knowledge

admin — Thu, 04 Aug 2011 00:20:05 +0000

1. What is the most famous red wine grape varietal used in Tuscany?

A. Asti Spumante
B. Vin Santo
C. Sangiovese
D. Marsala

2. Chianti is which of the following:

A. A wine producing region of Sicily
B. A wine producing region in Tuscany
C. Historically, was a blended wine made from red and white grapes
D. Can contain up to 10 percent non-Italian varietals
E. The name of the wicker basket used for serving wine

3. Brunello di Montalcino is a local Tuscan name for what Italian grape variety?

A. Spumoni
B. Nebbiolo
C. Sangiovese
D. Ugni Blanc

4. Chianti Classico is which of the following:

A. The throne of the king of Tuscany in 1836
B. The “classic” inner zone of the Chianti producing region
C. Is the name used for Chianti aged more than 30 months in oak
D. An old automobile from Tuscany

5. Vin Santo is which of the following:

A. A wine blessed in the name of Saint Vincent
B. A dessert wine made from dehydrated grapes
C. Is made from Trebbiano and Malvasia grapes.

6. Which is a legal system for wine quality classification in Italy:

A. Denominazione di origine controllata – DOC
B. Denominazione di origine controllata e garantita – DOCG.

7. Which of the following are Italian wine producing regions:

A. Sardinia
B. Tuscany
C. Piedmont
D. Abruzzi
F. Apizza

** some questions may have more than one correct answer

If you would like a real challenge take The Italian Trade Commission\’s online Italian Food and Wine Quizes at http://www.italianmade.com/quiz/home.cfm

Answers: 1. C 2. B & C 3. C 4. B 5. B & C 6. A & B (B is superior to A) 7. A, B, C & D

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Course 64 – Test Your Knowledge of Sparkling WIne

admin — Thu, 04 Aug 2011 00:19:05 +0000

1.    What grape is normally NOT used in Champagne?
a.    Chardonnay
b.    Cabernet Sauvignon
c.    Pinot Noir
d.    Pinot Gris

2.    What country is true Champagne made in?
a.     France
b.     Spain
c.     United States
d.     Italy

3.     Which of these Champagne descriptions is the dryest?
a.     Brut
b.     Extra-dry
c.     Sec
d.     Demi-Sec

4.     What is the name of a Spanish sparkling wine?
a.      Rioja
b.     Sherry
c.     Cava
d.     Frexa

5.    What is the name of an Italian sparkling wine?
a.     Chianti
b.    Amarone
c.     Marsala
d.     Asti Spumanti

6.     What is the name of a German sparkling wine?
a.     Riesling
b.     Liebfraumilch
c.     Sekt
d.     Spaegle

7.     What temperature should Champagne be served at?
a.     35° F
b.     45° F
c.     55° F
d.     65° F

8.    Which food would not go well with Champagne?
a.     Sushi
b.     Fried Clams
c.     Steak in Mushroom Gravy
d.     Brie Cheese

9.      What kind of glass is best for Champagne?
a.     A tall, thin, fluted glass.
b.     A short, fat, highball glass.
c.     An angled glass, sort of like a martini glass, with a wider top than bottom.
d.     A wide glass, where the mouth is very wide and then curls slightly at the top.

10. Did they really model the wide-mouthed “wedding Champagne Glass” on Marie Antoinette\’s breast?

a. Yes, they did
b. No, they didn\’t

11. How dry is the Extra-Brut champagne ?

a.    between 0 & 4 g of sugar per litre
b.     between 2 & 6 g of sugar per litre
c.     between 0 & 6 g of sugar per litre

12. What is the average alcohol contents of the Ratafia de la Champagne ?

a.     12°
b.    18°
c.    25°

13. In a white champagne the grape Pinot Meunier is ?

a.     white
b.     black
c.     both

14. How many villages classified Premier Cru exist in Champagne ?

a.     17
b.     40
c.     255

15. How many types of cut are allowed in Champagne ?

a.     2
b.     3
c.     4

16. How many years in bottle does a vintage champagne need to be sold?

a.     30 months
b.     32 months
c.     36 months

17. When was the muselet invented?

a.     1723
b.     1844
c.     1926

18. Champagne does not fear?

a.      vibrations
b.      light
c.      coldish temperatures (5-12°)

19. A rosé de saignée is

a.     a champagne white to which we had red wine
b.     a pink from Provence
c.     A pink champagne obtained by maceration of black grapes

20. When does the harvest take place?

a.     Autumn
b.     Spring
c.     Winter

21. Chigny Les Roses is a village classified at

a.      94%
b.     100%
c.     107%

22. A \’Grand Cru\’ Champagne can not contain?

a.     Meunier
b.     Pinot Noir
c.     Chardonnay

23. Which grape brings the finesse to the Champagne?

a.     Pinot Noir
b.     Meunier
c.     Chardonnay

24. What is the signification of the letters \’MA\’ on some labels?

a.     Manipulant Agréé
b.     Mauvaise Année
c.     Marque d\’Acheteur

25. What was the first export market for champagne in 2004 ?

a.     USA
b.     Japan
c.     United-Kingdom

26. The production year on labels of vintage champagne is

a.     compulsory
b.     not compulsory
c.     does not matter

27. The Nabuchodonosor can contain how many litres?

a.     10
b.     15
c.     20

28. What is the ideal glass for tasting champagne?

a.     The flûte
b.     The gobelet
c.     The pint

29. Where is the champagne region?

a.     West of Paris
b.     South of Paris
c.     East of Paris

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