Level 3 Wines Section 2 Part 8: Questions
1. Relatively speaking white wine making is far less involved compared with red wine making:
2. In most instances why does the juice spend little time in contact with the skins?
3. Why does the juice need to be clarified before fermentation begins?
4. What is the optimum temperature for white wine fermentation?
5. Which of these grape varieties is classed as aromatic?
6. Why is Riesling suitable for cool climates?
7. Besides Germany which other country make premium Rieslings?
8. What is fortification in sweet wine making?
9. What is used in the production of Tokaji to make some of the very best sweet wines?
10. What is Passerillage?
11. What technique is used to produce Ice Wine in Canada or Eiswein in Germany?
12. What are Foudres?
13. What variety is sometimes blended with Sauvignon Blanc for greater body?
14. What characteristic have the Chardonnay wines of Chablis?
15. Pinot Gris has the same name in Italy and in France:
16. Pinot Gris/Grigio is EARLY budding and EARLY ripening:
17. What the classic French region for Pinot Gris?
18. What sort of flavours come from NEW oak barrels?
19. MLF decreases the perception of acidity and diminishes primary fruit flavours:
20. What is lees stirring?