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A. Sancerre

B. Chateauneuf-du-Pape blanc

C. Chablis

D. Albariño

D.

Albariño is the white grape of the denomination Rías Baixas (REE-as BUY-shez) on the Atlantic coast of Galicia in far northwestern Spain. The region, with its beautiful green vegetation, looks more like Ireland than Spain. The region’s vineyards form an arc around the deep sea inlets (rías) that pierce the coast. Needless to say, this is a place famous for its seafood. And albariño is a perfect partner.

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A. Burgundy barrels are slightly smaller than Bordeaux barrels.

B. Burgundy barrels and Bordeaux barrels are the same; but each is known in its own region by that region’s name.

C. Burgundy barrels are generally less toasted than Bordeaux barrels.

D. Burgundy barrels are slightly more round than Bordeaux barrels.

D.

A Burgundy barrel is low and squat, and has a deeper, rounder bilge than a Bordeaux barrel. The deeper bilge is designed to allow the spent yeasts (known as lees) to settle easily. This shape is especially helpful in making white Burgundy (chardonnay) where extended lees contact leads to wines that have a sense of creaminess (important given the high acidity of the wines). A Burgundy barrel is 228 liters in capacity. A Bordeaux barrel is higher and longer than a Burgundy barrel. It is 225 liters in capacity.

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A. the building where red wines are stored in barrel, usually for two years or more

B. the variety or varieties of grapes used to make a wine

C. the time after settling when wine is moved wine from barrel to barrel 

D. the process by which nutrients in soil are absorbed by the vine

B.

The French word cépage refers to the variety or varieties of grapes used to make a wine. For example, the cépage of most wines from the Left Bank of Bordeaux is cabernet sauvignon and merlot, possibly with cabernet franc and petit

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A. The Graves region of Bordeaux

B. The Ribera del Duero region of central Spain

C. The Barossa Valley of South Australia

D. The Livermore Valley, east of San Francisco

C.

Cabernet vines planted in 1888 in the Barossa Valley of Australia are thought to be the oldest in the world. The vines are part of Penfold’s famous 10-acre “Block 42” parcel within the Kalimna Vineyard. Grenache and shiraz (syrah) vines that are more than 100 years old are also commonly found in Australia. Amazingly many of these oldsters are on their own roots (not grafted onto American rootstock), since Australia was not crippled by phylloxera, the root-eating insect that between 1860 and 2000 destroyed vineyards in most other parts of the world.

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A. a wine that is classified between the First Growths and the Third Growths

B. a wine that is re-released several years after the initial release

C. a special, usually extremely expensive, wine produced by a château

D. a wine produced by a château that is less expensive than the château’s grand vin

D.

To make the best possible wine (known as the grand vin), a top château will blend together only its very finest lots of wine from the most mature and well-sited vineyard plots. What happens to all the other wine? In many cases, the château makes a second wine, which will be less expensive and will have its own brand name and its own distinct label. (A second wine has nothing to do with a Second Growth). Some of the best known second wines include Carruades de Lafite-Rothschild (from Château Lafite-Rothschild), Château Haut-Bages-Averous (from Château Lynch-Bages), Le Petit Cheval (from Château Cheval Blanc), and Les Forts de Latour (from Château Latour).

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A. Eggs

B. Cruciferous Vegetables

C. Garlic

D. Bacon

D.

Bacon saves the day again. Bacon is great with wine. In fact, adding bacon to a dish can act as a “bridge” to many wines, including chardonnays that have been made and aged in new oak. Eggs contain sulfur, and release sulfur compounds when cooked, often contributing an off-flavor to wines. Ditto for broccoli, cauliflower, kale and cabbage (cruciferous vegetables) all of which also release sulfur compounds when cooked. And garlic (especially raw garlic) is so pungent and its flavor so persistent on the palate, that accompanying wines often taste hollow by comparison.

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A. The plastic material that barrel bungs are made from

B. A local South African name for chenin blanc

C. A vine disease that can affect grapevines that have been exposed to extreme heat

D. A grape native to the American south

D.

Scuppernong grapes are extremely large, round, greenish-bronze grapes that belong to the North American species Vitis rotundifolia, also known as the muscadine species. The name comes from the Scuppernong River in North Carolina, along which the grapes once grew profusely. Scuppernong grapes are, in fact, the state’s official fruit. They were first cultivated in the 17th century. Today, home winemakers in the South often use scuppernongs, although many consider the grapes better-suited to jelly than wine.

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A. Alexander Hamilton

B. Harry S. Truman

C. John F. Kennedy

D. George Washington

C.

The tradition began with President John F. Kennedy, even though President Truman is often thought to have been the creator of the tradition after crates of live turkeys were sent to the White House in protest of “poultry free Thursdays” (which, in 1947 post World War II, the government encouraged). Alexander Hamilton, currently off-the-charts in popularity thanks to the Broadway musical Hamilton (tickets are $1000 each by the way), was not a president. And George Washington probably dined on too many turkeys to be in a position of pardoning them.

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A. Robert Mondavi Winery

B. Schramsberg

C. Kendall Jackson

D. Stony Hill

D.

Stony Hill, a small cult winery on Napa Valley’s Spring Mountain, planted chardonnay in 1947 and released their first bottle in 1952 at the then steep price of $1.95. Schramsberg Vineyards planted chardonnay for its famous sparkling wines in 1965. The Robert Mondavi Winery’s first chardonnay was planted in 1970. And Kendall Jackson, which is not located in the Napa Valley, made its first chardonnay in 1982 and now makes several million cases of chardonnay annually.