Wine Quiz 7

German wines were traditionally referred to as ‘Hock’.

Semillon is used to make white wine – though it can be dry or sweet.

Disgorgement is the point where the dead yeast is removed from the individual bottle after its secondary fermentation.

Trentino is in the far north of Italy, close to the border with Austria.

Paraffin (or petrol) is a classic aroma found in some Rieslings. Arguments rage over what causes it.

Though most famous for its white Burgundy wines, in fact red Chassagne-Montrachet is produced too.

Lambrusco is a grape variety.

This is Alsace, which runs alongside the German border in the north east of France.

Both regions are in South Africa, Walker Bay is on the coast, Robertson is inland.

Catena is one of the leading wine producers in Argentina, founded by Dr Nicholas Catena.

A bit of a tricky question because Domaine Drouhin is the Oregon operation of Burgundy’s Joseph Drouhin.

This is thr process of stirring the ‘lees’ – the soup of yeast cells and grape fragments – in a barrel or tank of wine.

This much photographed cross marks the famous Romanee-Conti vineyard in Burgundy.

Done only for theatrical effect, ‘Sabering’ Champagne is still a popular party trick in some circles.

Literally, ‘Late Harvest’, meaning the grapes were picked later in the season, usually to make sweet wine.

These three areas have become known as centres of excellence for the Burgundian grapes, Chardonnay and Pinot Noir.

Usually aroma is defined as the smell of a young wine, bouquet as the smell of a mature wine.

Cryo-extraction, or freezing, can be used to make an icewine.

This is the label of the famous Cloudy Bay from New Zealand.

There are approximately 115 calories in a standard glass of wine.