Wine Quiz 8

Fermentation is the process by which yeast consumes sugar, one of the by-products being alcohol.

Saumur is an appellation of the central Loire Valley in France, perhaps best known for spakling Saumur.

Though since departed, Rovani was second in charge for many years.

There’s an excellent museum of the original artworks at Chateau Mouton-Rothschild in Bordeaux.

In fact Vinho Verde can be white or red, and indeed is also made in fully sparkling and sweet styles.

These are two of the ‘Crus’ of Beaujolais – there are 10 in all, entitled to use their name on the label.

Blackcurrant (or ‘cassis’) is perhaps the most classic description of the aroma of Cabernet Sauvignon.

This is the symbol of Chianti Classico, found on the neck-band of the wine or the label.

Canada makes a lot of icewine from the Vidal variety, usually a bit less expensive than those made from Riesling.

Both are in the Loire Valley and make whites from Sauvignon Blanc, but make reds from Pinot Noir.

The Estufa is a room where Madeira wine is heated, part of its unique winemaking process.

Mount Difficulty is a well-respected winery in the Central Otago region of New Zealand.

This is the Provence region of France, not far from Saint-Rémy-de-Provence.

Dry Sherry is normally around 15% – 15.5% alcohol, whilst Vintage Port is rarely less than 20%.

Corsica is a French island, so its wines are goverened by French legislation.

Washington is third, behind New York State with California way out in the lead. Oregon is fourth.

The vast bulk of Madeira is produced using this variety.

This virus has plagued the South African industry for years, though there are now certified virus-free plant stocks.

Unusually, Chateau Grillet is both the name of the producer and the name of this tiny appellation in the Rhone Valley.

Michel Chapoutier makes very good wines at Mount Benson in Australia.