Wine Wednesday Quick Quiz Answers

Here are the correct answers for the Quick Quiz:

chef cutting meat


The largest bottle of wine is 15 litres and it holds the equivalent of 20 standard 750ml bottles. What is this size known as?

  • Nebuchadnezzar
  • Balthazar
  • Jeroboam
  • Methuselah

The largest wine bottle size is called a ‘Nebuchadnezzar.’ It holds the equivalent of 20 standard 750ml bottles, or 15 liters of wine. The name ‘Nebuchadnezzar’ is derived from the Babylonian king Nebuchadnezzar II, who was known for his extravagant and lavish lifestyle. The size of the bottle makes it a popular choice for special events and celebrations, as well as for collectors and wine enthusiasts. Other large wine bottle sizes include the ‘Magnum,’ which holds 1.5 liters of wine, and the ‘Jeroboam,’ which holds 3 liters of wine.

Here is a list of the standard wine bottle sizes and their names:

  • Split: 187ml
  • Piccolo or Pony: 375ml (half a standard bottle)
  • Standard or Regular: 750ml
  • Magnum: 1.5 liters (equivalent to 2 standard bottles)
  • Jeroboam: 3 liters (equivalent to 4 standard bottles)
  • Rehoboam: 4.5 liters (equivalent to 6 standard bottles)
  • Methuselah: 6 liters (equivalent to 8 standard bottles)
  • Salmanazar: 9 liters (equivalent to 12 standard bottles)
  • Balthazar: 12 liters (equivalent to 16 standard bottles)
  • Nebuchadnezzar: 15 liters (equivalent to 20 standard bottles)

It’s worth noting that not all of these bottle sizes are used in all wine regions, and some regions may use different names for the same size. However, these are the most commonly recognized sizes and names in the wine industry.

chef cutting meat


The United States consumes the largest volume of wine of any country, however, which country consumes the most wine per capita (per person over 15 years old)? We’re only including countries whose total annual consumption exceeds 2 Mhl.

  • Portugal
  • France
  • Switzerland
  • Italy

The world’s top wine drinking wines per capita are:

  1. Portugal 51.9
  2. Italy 46.6
  3. France 46
  4. Switzerland 35.7
  5. Austria 29.9
  6. Australia 27.8
  7. Argentina 27.6
  8. Germany 27.5
  9. Sweden 27
  10. Netherlands 24.2

South Africa ranks 18th with 7.4 litres per person

Old Fashioned


When considering the difference between French and American Oak barrels in terms of how they influence wine, which of the following is NOT correct?

  • Cost: American oak barrels are often more expensive than French oak barrels due to the higher cost of materials and the labor-intensive process of coopering in America.
  • Wood Source: French oak barrels are made from oak trees grown in the forests of France, while American oak barrels are made from oak grown in the United States, primarily in the Midwest and Appalachian regions.
  • Grain Structure: French oak is considered to impart a subtler flavour profile, with notes of spices such as cinnamon, clove, and vanilla. American oak imparts a more assertive flavour profile, with notes of caramel, coconut, and vanilla.
  • Tannin Content: French oak has higher levels of tannins, which can add structure and complexity to wine, as well as provide a more drying sensation on the palate. American oak has lower levels of tannins and can impart a more rounded, smooth flavour profile.

The choice between French and American oak barrels for aging wine is a matter of personal preference for winemakers and can greatly impact the flavour and aroma profile of the wine.

French oak barrels are more expensive than American oak barrels because of the higher cost of materials and labour.

Ultimately, the choice between French and American oak will depend on the winemaker’s desired flavour profile for the wine, as well as the budget for aging. Some winemakers may choose to use a combination of both oak types to achieve a specific flavour profile.

Old Fashioned


True or False: Traditionally, coloured wine bottles are used to limit exposure to light, as sunlight and even incandescent light, can cause wine to break down, affecting colour, aroma and taste – eventually leading to oxidation. A wine that has been oxidised loses its depth of flavor and can begin to take on a vinegar taste

  • True
  • False

Darker bottles are commonly used for red wine for several reasons:

Protection from Light: Light, especially ultraviolet (UV) light, can cause wine to spoil and develop off flavours. Darker bottles provide better protection from light, helping to preserve the quality and flavour of the wine.

Preservation of Wine Colour: Wine stored in clear or green bottles can lose its colour over time due to exposure to light. Red wine stored in dark bottles will maintain its rich, dark colour, giving the wine a more appealing appearance.

Perception of Quality: Historically, dark bottles have been associated with premium and high-end wines, as they were more expensive and difficult to produce. As a result, consumers may perceive red wine in darker bottles to be of higher quality.

Traditions and Conventions: The use of dark bottles for red wine is a long-standing tradition in the wine industry, and many consumers have come to expect it. Darker bottles are now widely recognised as the standard for red wine packaging, helping to establish brand identity and consistency for wineries.

It’s worth noting that some winemakers also use lighter bottles for red wine, particularly for lighter-style or rosé wines. However, for full-bodied and robust red wines, a darker bottle is typically preferred.



What percentage of wine is affected by cork taint? Cork taint is a spoilage defect that occurs when a wine becomes contaminated with a compound called 2,4,6-trichloroanisole (TCA), and makes it taste and smell less than pleasant, ranging from a wet dog, to wet cardboard, to a beach bathroom.

  • 1 bottle in 5-6 cases
  • 5 bottles in 2-3 cases
  • 3 bottles in 8-9 cases
  • 1 bottle in 12-13 cases

Humans have a remarkable sensitivity to cork taint, with people able to smell TCA between two and five parts per trillion, and some even below one part. That’s like being able to identify one teaspoon of water from 1,000 Olympic-sized swimming pools.

The percentage of wines that are corked can vary widely, but it’s estimated that around 2-5% of all bottled wines are affected by cork taint. Cork taint is a spoilage defect that occurs when a wine becomes contaminated with a compound called 2,4,6-trichloroanisole (TCA), which can cause the wine to develop musty, moldy, or damp aromas and flavors.

It’s important to note that the incidence of cork taint has declined in recent years due to improved cork production processes and the wider use of alternative wine bottle closures, such as screw caps and synthetic corks. However, cork taint remains a problem for some winemakers and consumers, and the use of alternative closures continues to be a topic of debate in the wine industry.

Overall, while cork taint is still a concern for some, the percentage of corked wines has declined in recent years and the use of alternative wine bottle closures has helped to reduce the incidence of this spoilage defect.

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The Team at The Wednesday Wine Club