Welcome to August 21 st , 2020
House Keeping Rules • Keep your microphone on mute • 4 Rounds of 10 questions each • Honor system marking – if you cheat, you’re only cheating yourself • Don’t type the answers out in the chat • Dry Note Blind Tasting Tiebreaker • If you have a wine and want to be on camera giving a tasting note, send a private chat message to Amber expressing your interest and what the wine is • After the game, the question slides will be uploaded to FlashcardWineTrivia.com for review. Ready to play?
Round 1 – Grape Synonyms (D3, D4, D5) Q1 – Also known as Rivaner, this grape was one of the earliest German crossings--valued for ripening earlier than Riesling while producing abundant yields that was the backbone of Liebfraumilch. Q2 – Also known as Malvasia Fina in Dão, this grape is grown on warm, lower sites on the south side of Madeira where it produces semi-sweet styles. Q3 – Also known as Macabeo in Cava, this is the most widely planted white grape in Rioja that can produce a range of styles from light, fairly neutral wines for early consumption to more complexed oak aged examples. Q4 – Located between Montalcino and the border with Umbria, this region and synonym for Sangiovese tends to produce more full-bodied styles from heavy clay soils and more aromatic styles on sand. ( ½ pt Photo By Zarateman, CC0, for each) Wikimedia Commons
Round 1 – Grape Synonyms (D3, D4, D5) Q5 – Producers growing Rutherglen Brown Muscat, also known as _________, actively try to avoid noble rot when making their unique fortified wine because botrytis’ orange marmalade notes obscure the distinctive Muscat aromas they want. Q6 – Also known as Cencibel, this is the most planted grape in the La Mancha and Valdepeñas DOs — producing fruity reds with soft tannins, medium acidity, ripe red fruits and some spice if aged in oak. Q7 – What is the Spanish region and its synonym for Tempranillo Own photo. which allows rosé but not white wine to be produced in the DO, though the white grape Albillo can be added to the blend to enhance freshness. ( ½ pt for each)
Round 1 – Grape Synonyms (D3, D4, D5) Q8 – Also known as Ruländer (when made in a sweeter, more full-bodied style), this grape likes the heavier soils of the Rheinhessen, Pfalz and Baden regions of Germany. Q9 – Also known as Schwarzriesling, this grape — along with Trollinger (Schiava) and Lemberger (Blaufrankisch) — is widely planted in Württemberg producing fruity, easy drinking wines. Q10 – Also known as Trebbiano di Soave, this grape can make up to 30% of the blend (along with Chardonnay) in Soave and is the most prominent grape in the Lugana DOC. (Bonus point for naming what other region is it also notable in) By Igor Zemljič (IgorvonLenart at sl.wikipedia) – Transferred from sl.wikipedia, Public Domain,
Round 1 – Answers Q1 – Also known as Rivaner, this grape was one of the earliest German crossings--valued for ripening earlier than Riesling while producing abundant yields that was the backbone of Liebfraumilch. Müller-Thurgau (D3 11.1) Q2 – Also known as Malvasia Fina in Dão, this grape is grown on warm, lower sites on the south side of Madeira where it produces semi-sweet styles. Boal (D3 21.5 & D5 4.1) Smarty pants bonus point for Boal Cachudo Q3 – Also known as Macabeo in Cava, this is the most widely planted white grape in Rioja which can produce a range of styles from light, fairly neutral wines for early consumption to more complexed oak aged examples. Viura (D3 20.3 & D4 10.1) Vineyards in Montepulciano. By Giovanni Toraldo - Q4 – Located between Montalcino and the border with Umbria, this Imported from 500px (archived version) by the Archive Team. CC BY 3.0, Wikimedia Commons region and synonym for Sangiovese tends to produce more full- bodied styles from heavy clay soils and more aromatic styles on sand. ( ½ pt for each) Prugnolo Gentile & Vino Nobile di Montepulciano (D3 18.1)
Round 1 – Answers Q5 – Producers growing Rutherglen Brown Muscat, also known as _________, actively try to avoid noble rot when making their unique fortified wine because botrytis’ orange marmalade notes obscure the distinctive Muscat aromas they want. Muscat à Petits Grains Rouge (D5 6.1) Q6 – Also known as Cencibel, this is the most planted grape in the La Mancha and Valdepeñas DOs — producing fruity reds with soft tannins, medium acidity, ripe red fruits and some spice if aged in oak. Tempranillo (D3 20.7) Q7 – What is the Spanish region and its synonym for Tempranillo which allows rosé but not white wine to be produced in the DO, though the white grape Albillo can be added to the blend to enhance freshness. ( ½ pt for each) Tinto Fino OR Tinta del Pais from Ribera del Duero (D3 20.2) Image from Jules Troncy -Ampélographie : traité général de viticulture; publié sous la direction de P. Viala &V. Vermorel avec la collaboration de A. Bacon, A. Barbier, A. Berget [et al.] - Date de l'édition originale : 1901-1910, CC0,
Round 1 – Answers Q8 – Also known as Ruländer (when made in a sweeter, more full-bodied style), this grape likes the heavier soils of the Rheinhessen, Pfalz and Baden regions of Germany. Grauburgunder/Pinot gris/Pinot grigio (D3 11.1) Q9 – Also known as Schwarzriesling, this grape — along with Trollinger (Schiava) and Lemberger (Blaufrankisch) — is widely planted in Württemberg, producing fruity, easy drinking wines. Pinot Meunier (D3 11.1) Q10 – Also known as Trebbiano di Soave, this grape can make up to 30% of the blend (along with Chardonnay) in Soave and is the most prominent grape in the Lugana DOC. Pinot gris/Rulander grapes by BerndH - (Bonus point for naming what other region is it also notable in) CC BY-SA 3.0, Wikimedia Commons Verdicchio/Turbiana (D3 16.3) Bonus for Marche/Castelli di Jesi
Round 2 – Carbonic & Semi-Carbonic Maceration (D1, D3) Q1 – Name 2 distinctive aroma/flavor notes of carbonic maceration. (Bonus point if you name at least 5 of the 6 notes listed in the Diploma text) Q2 – Besides Gamay and Carignan, name 2 other grape varieties mentioned in D1 or D3 that can see semi-carbonic maceration. (Bonus point if you name at least 5 of the 9 grapes listed in the Diploma text) Q3 – True or False. The difference between Carbonic maceration and Semi-carbonic maceration is that while the former (CM) uses whole bunches of intact fruit, the latter (semi) uses destemmed berries. By Mariana Ruiz Villarreal (LadyofHats) - This image was created as Q4 – Similar to botrytis, carbonic maceration increases the levels of part of the Philip Greenspun illustration project., Public Domain, what compound that influences the mouthfeel of a wine? Wikimedia Commons
Round 2 – Carbonic & Semi-Carbonic Maceration (D1, D3) Q5 – At what ABV % do the berries undergoing carbonic maceration begin to split, effectively ending intracellular fermentation and signaling the start of regular alcoholic fermentation? Q6 – Which wine does this tasting note most likely belongs to? Med Purple color; Med Intensity-Red cherry, kirsch, raspberry, red plum; Medium + plus acidity, Med tannins, Medium – minus body, Med alcohol A.) Beaujolais Nouveau B.) Beaujolais-Village C.) Cru Beaujolais By karaian - originally posted to Flickr as The view from Chiroubles, CC BY 2.0, Wikimedia Commons Q7 – True or False. Producers of inexpensive Cote du Rhone rarely use carbonic maceration because they don’t want the added expense of having to hand harvest whole bunches.
Round 2 – Carbonic & Semi-Carbonic Maceration (D3) Q8 – True or False. Some villages in the Cotes du Roussillon Villages AOC require the use of carbonic maceration for any Carignan used in the blend. Q9 – What Greek wine region has seen producers experimenting with using semi-carbonic maceration on Agiorgitko? Q10 – What region of Chile has producers using carbonic Vignoble de Tautavel Côtes-du-Roussillon Villages photo by Craig Drollett – maceration on Pais to produce pale color, medium body, Flickr: frederickwildman, CC BY-SA 2.0, Wikimedia Commons medium acidity wines with low to medium-minus tannins and strawberry and raspberry flavors?
Round 2 – Answers Q1 – Name 2 distinctive aroma/flavor notes of carbonic maceration. ½ pt for each (Bonus point if you name 5 of the 6 notes listed in the Diploma text) Kirsch, Banana, Bubblegum, Cinnamon, Candied red fruit (any red fruit listed is fine) (D1 18.3) and Blueberry (D3 4.2) Q2 – Besides Gamay and Carignan, name 2 other grape varieties mentioned in D1 or D3 can see semi-carbonic maceration. ½ pt for each. (Bonus point if you name at least 5 of the 9 grapes listed in the Diploma text) Pinot noir, Malbec, Tempranillo (D1 18.3), Grenache (D3 7.5), Poulsard (D3 10.2), Agiorgitko (D3 14.4), Mencia/Jaen (D3 20.2/21.3), Bobal (20.6), Listan Negro/Pais (D3 20.8/28.4) Q3 – True or False . The difference between Carbonic maceration and Semi-carbonic maceration is that while the former (CM) uses whole bunches of intact fruit, the latter (semi) uses destemmed berries. Candied maraschino cherries photo by WindyWinters Flickr:-windywinters, CC BY 2.0, No destemming with carbonic or semi. The difference is that CO2 is Wikimedia Commons added to the vessel for CM while, with semi, the CO2 is trapped. Q4 – Similar to botrytis, carbonic maceration increases the levels of what compound that influences the mouthfeel of a wine? Glycerol (D1 11) *Though it doesn’t increase it by as high of degree as botrytis
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