Answers for Wine Quiz D - Level 4: |
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1. The most expensive wines of Burgundy come from:
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a. Chablis.
b. Pouilly Fuisse.
c. Cotes d'Or - The Cotes d’Or (the term used to refer to the combined two regions of the “Cotes de Nuits”, and the “Cotes de Beaune”) contains almost all of the “Grand Cru” Appellations of Burgundy.
d. Beaujolais
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2. When pairing food with wine, adding more salt to the food makes the wine seem: |
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a. More tannic.
b. Less tannic.
c. Sweeter - If a dish is salty, it makes the wine seem sweeter than it might seem if drunk by itself.
d. To develop the flavor of Hazelnuts.
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3. Which one of these is NOT a first-growth Chateau? |
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a. Chateau Mouton-Rothschild.
b. Chateau Haut-Brion.
c. Chateau Petrus - Chateau Petrus, while known for its quite wonderful (and expensive) wines, is located in the Pomerol region of Bordeaux, which has never been classified. It is however, commonly referred to as being on the same level as other first-growth wines.
d. Chateau Margaux.
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4. Wines higher in alcohol content usually: |
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a. Have been fermented longer.
b. Have been fortified with a small amount of ethyl alcohol to stabilize them.
c. Have been barrel-aged longer.
d. Have been made from grapes that have been ripened longer - Grapes are picked at a certain time (determined by the winemaker) because their sugar content has reached the level he (or she) decides will make the best wine. By regulating (and listing) the amount of alcohol that must be present, the authorities make sure that the consumer can judge whether there might be residual sugar in the wine (too little alcohol - bad), or if the wine might taste "Hot" (too much alcohol – also bad), or if the wine is correct and nicely drinkable.
e. Have been made from specially developed grape varietals.
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5. A friend invites you for Paella and asks you to bring some wine. You bring: |
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a. An oak-aged chardonnay to compliment the seafood in the dish.
b. A spicy Zinfandel to compliment the spices in the dish.
c. A Merlot to go with the Andouille Sausage in the dish.
d. A Chianti that will stand up to the tomatoes in the sauce.
e. A bottle of Champagne - It's a trick question...Any of the wines will do, depending on how Tomato-y the sauce is…and what are you going to do, ask her to describe that over the phone? "Well, it's not as heavy as Tomato Soup, but it's got more bite than Marinara Sauce..." You're on thin ice here...make it expensive Champagne...better bring flowers too....
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How many did you get right? |
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1 - 2 ….You absolutely should get this DVD.
3 - 4…..If you get it, you’ll still learn a lot from it.
All 5…You probably don’t need it. But buy it for a friend to get them started.
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