Wine Wednesday Quick Quiz Answers
Here are the correct answers for the Quick Quiz:
QUESTION 1 ANSWER
When comparing Argentinian and Chilean Malbec wines, which of these is NOT correct?
- Argentinian Malbecs are often aged longer than Chilean Malbecs
- Both Argentina and Chile produce Malbec wines
- Malbec is the flagship grape variety of Argentina
- Fruit-forward and full-bodied describe Argentinian Malbec. Elegant and herbaceous describe Chilean Malbec.
Both Argentina and Chile produce Malbec wines, and they each have their unique characteristics. Malbec is the flagship grape variety of Argentina, and the country is known for producing some of the best Malbec wines in the world. The high altitude vineyards in Mendoza and other regions in Argentina produce Malbec wines with intense flavours of ripe red and black fruits, spices, and a hint of floral notes. The wines are usually full-bodied with firm tannins and high acidity, making them great for pairing with rich, flavorful dishes.
Chilean Malbec, on the other hand, tends to be less fruity and more herbal, with a more moderate acidity level. Chilean Malbecs are often aged longer than Argentinian Malbecs, giving them a softer, more elegant flavour profile. The grape is often blended with other varieties, like Cabernet Sauvignon, to add complexity and structure to the wine.
If you’re looking for a fruit-forward, full-bodied wine, then Argentinian Malbec might be the way to go. If you prefer a more elegant and herbaceous wine, then Chilean Malbec might be the better option.
QUESTION 2 ANSWER
What are the four common types of Port wine?
- Ruby, Tawny, Vintage, Late Bottled Vintage
- White, Rosé, Colheita, Crusted
- Reserve, Non-Vintage, Semi-Sweet, Sweet
- Red, White, Pink, Purple
Ruby Port: Ruby Port is a young and fruity style of Port that is made from grapes that are aged for two to three years in large oak barrels. The wine has a bright red color and a sweet taste with flavours of berries, plums, and cherries. It is the most widely produced and consumed style of Port.
Tawny Port: Tawny Port is an aged style of Port that is matured in smaller oak barrels, allowing the wine to oxidize and develop a more complex and nutty flavor profile. Tawny Port can be found in a range of ages, from 10-year to 40-year-old Tawny Port. The older the Tawny Port, the more complex and elegant it becomes, with flavours of caramel, dried fruit, and nuts.
Vintage Port: Vintage Port is made only in the best years when the grapes are of exceptional quality. It is a full-bodied and robust style of Port that is aged in the bottle and can continue to develop and improve for decades. Vintage Port is rich and intense, with flavours of dark fruits, chocolate, and spices.
Late Bottled Vintage (LBV) Port: LBV Port is a high-quality Port that is made from grapes from a single year, similar to Vintage Port. However, unlike Vintage Port, which is bottled after two years of aging, LBV Port is aged in oak barrels for four to six years before bottling. LBV Port is usually ready to drink upon release and has flavours of dark fruit, chocolate, and spices, like Vintage Port.
QUESTION 3 ANSWER
Which of these is a ‘Pot Still’, used to make Brandy?
The top image is correct
Pot still brandy is the result of a double distillation of the base wine. Once distilled it is aged for a minimum of three years in oak casks not exceeding 340 liters. Both French and American oak casks are used.
A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as effectively as other distillation methods. Pot stills operate on a batch distillation basis (as contrasted with Coffey or column stills, which operate on a continuous basis). Traditionally constructed from copper, pot stills are made in a range of shapes and sizes depending on the quantity and style of spirit desired.
Spirits distilled in pot stills top out between 60 and 80 percent alcohol by volume (ABV) after multiple distillations. Because of this relatively low level of ABV concentration, spirits produced by a pot still retain more of the flavour from the wash than distillation practices that reach higher ethanol concentrations.
Under European law and various trade agreements, cognac (a protected term for a variety of brandy produced in the region around Cognac, France) and any Irish or Scotch whisky labelled as ‘pot still whisky’ or ‘malt whisky’ must be distilled using a pot still.
QUESTION 4 ANSWER
When producing Champagne which of the following is NOT part of the set of specific winemaking techniques that are collectively known as the ‘Méthode Champenoise’ or ‘Traditional Method.’?
- Distillation & Vapourising
- Blend of Base Wines & Disgorging
- Aging on Lees & Dosage
- Riddling & Second Fermentation
The production of Champagne involves a set of specific winemaking techniques that are collectively known as the ‘Méthode Champenoise’ or ‘Traditional Method.’ This process is designed to create a sparkling wine with a delicate effervescence, complex flavours, and a distinctive texture. The key techniques involved in making Champagne are as follows:
Blend of Base Wines: Champagne is typically made from a blend of several base wines from different grape varieties, vineyards, and vintages. This allows the winemaker to create a consistent and well-balanced flavour profile.
First Fermentation: The base wines are blended and placed in a bottle along with a mixture of yeast and sugar, which triggers the first fermentation. The resulting carbon dioxide is trapped in the bottle, creating the bubbles that are characteristic of Champagne.
Aging on Lees: After the first fermentation is complete, the wine is left to age ‘on lees,’ which means that the dead yeast cells are left in the bottle. This aging process can take anywhere from 15 months to several years and helps to develop the wine’s flavor and texture.
Riddling: During the aging process, the bottles are gradually turned and tilted to allow the lees to settle in the neck of the bottle. This process is known as ‘riddling,’ and it helps to clarify the wine and remove the sediment.
Disgorging: Once the lees have settled in the neck of the bottle, the sediment is removed through a process called ‘disgorging.’ The bottle is quickly frozen, and the sediment is expelled from the bottle under pressure.
Dosage: After disgorging, a small amount of wine and sugar mixture is added back to the bottle to create the desired level of sweetness in the final product. This process is called ‘dosage.’
Second Fermentation: After dosage, the bottles are corked and allowed to age further in the cellar. The residual yeast and sugar in the bottle create a second fermentation, which adds to the wine’s complexity and texture.
Aging: Champagne can age for several years or even decades, depending on the producer’s style and the specific vintage. The aging process helps to soften the wine’s acidity and develop the secondary and tertiary flavors.
All of these techniques are essential to creating the unique flavour, texture, and effervescence that are characteristic of Champagne.
QUESTION 5 ANSWER
Which one of these is a Whisky region in Scotland?
- Clyde Valley
There are five main whisky regions in Scotland, each with its own unique style and characteristics. These regions are:
Speyside: Speyside is the largest whisky-producing region in Scotland, located in the northeast of the country. Speyside whiskies are known for their fruity, floral, and spicy flavors, and they are often aged in sherry casks.
Highland: The Highland region covers a large area of Scotland, stretching from the north of Glasgow to the northernmost point of the mainland. Highland whiskies are generally full-bodied and robust, with flavours that range from sweet to smoky.
Lowland: The Lowland region is located in the south of Scotland and is known for producing lighter, more delicate whiskies. Lowland whiskies are often unpeated and have a milder flavour profile than other regions.
Islay: The Islay region is located on the southern coast of Scotland and is famous for its heavily peated and smoky whiskies. Islay whiskies are often described as having a ‘medicinal’ flavour, with notes of seaweed, iodine, and smoke.
Campbeltown: The Campbeltown region is located on the Kintyre Peninsula in western Scotland and is known for producing complex and full-bodied whiskies with a distinct briny character.
Each of these regions has its own unique flavour profile, and whisky enthusiasts often enjoy trying different whiskies from each region to compare and contrast their flavours and characteristics.
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