Well, it is Wednesday again, and time for the Weekly Wine Quiz. Last week, the Quiz was comprised of a few general wine knowledge questions, which we need to address first.
1. Generally speaking, what temperature needs to be achieved to promote bud break?
a. 40°F b. 45°F c. 50°F d. 55°F
C. 50°F.
2. Put these white wines in order from (generally speaking) the wine with the greatest potential for aging to the wine with the least.
a. California Chardonnay b. German Riesling Auslese c. Sauternes d. White Burgundy
There are anecdotal exceptions, of course, but generally speaking: Sauternes, German Riesling Auslese, White Burgundy, CA Chardonnay.
3. Put these red wines in order from (generally speaking) the wine with the greatest potential for aging to the wine with the least.
a. Barbaresco b. Bordeaux Fifth Growth c. California Pinot Noir d. Vintage Port
Again, there are exceptions but generally speaking: Vintage Port, Bordeaux Fifth Growth (e.g. Lynch-Bages), Barbaresco, CA Pinot.
4. What do the following have in common?
a. Aureole b. Citronelle c. Daniel d. Veritas
These are all James Beard Award winners for restaurant wine service.
Bonus Question: Who is this?
The above is none other than Pittsburgh Steeler great, Joe Roberts, also known as 1WineDude.
That means we have but one winner: VinoInLove, who got all but one of the answers right (but got the bonus question, so he wins!).
On to this week’s quiz. Once again, instead of focusing on one wine region, the quiz this week is a hodgepodge of wine trivia. So in no particular order:
1. Generally speaking, about how many tastes can one detect through the taste buds on the tongue?
a. 3 b. 4 c. 5 d. 7
2. Approximately how many aromas can the average nose distinguish?
a. 500 b. 1,000 c. 5,000 d. 10,000
3. How many acres of Merlot were planted in California in 1960?
a. 2 b. 20 c. 200 d. 2,000
4. After new vines are planted, about how many years does it take for the vines to produce fruit that is suitable for the production of high quality wine?
a. 2-3 years b. 4-5 years c. 6-7 years d. 8 years
Bonus Question: Who is this?
Good luck answers next week!
the drunken cyclist 
Hmmm, first, I disagree with your order for the red wines, but also, interestingly enough, Julian said that he doesn’t know who the guy in the picture is…
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I had a feeling you would disagree 😉 Bordeaux fifth growths can easily go for 10-15 years even in the average vintages and 30-40 years in the great vintages. I have a 1966 (and a ’79) Beychevelle (which is a fourth growth) and I am not all that worried about either. My 2004 Clos Pepe, though, is going to need to be consumed shortly. Yes, these are anecdotal, but also representative, no?
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I love your wine trivia. It keeps me from getting rusty 🙂
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Thanks! (But I find it hard to believe that you get all that “rusty”!)
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Haha, on viticulture questions, I can use a brush-up. Thanks again!
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Hi, Drunken, and thanks for visiting and ‘liking’ my work at illustrated wine. Much appreciated! I love your quizzes…except they remind me of the final WSET Diploma theory exam my classmates and I are writing in June…Aaaaaaarrrgghhhh.
Cheers!
Zelda
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You’re going to crush it! (And your illustrations are fantastic!)
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Another great post! Thank you 🙂
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Thank you!
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I get to go first this week!
1. c-5 , although I would be hard pressed to say I really understand umami!
2. I’m sure my dog can easily identify 10,000, I don’t believe I have that many word descriptors for smell. I’ll go 1,000 for humans.
3. 2000 – back in the glory days of merlot
4. b – 4-5 years
bonus – Eric Asimov, NYTimes wine writer (and a darn good one, at that)
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First is usually best!
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Are you sure that a Bordeaux 5th growth can age longer than a Barbaresco?
Q1: I red that scientists find that fat is the sixth taste. Therefore I think that none of your given possibilities is correct. Here is an article from the British newspaper The Telegraph on this matter: http://www.telegraph.co.uk/science/science-news/9014916/Scientists-find-fat-is-the-sixth-human-taste.html
Q2:10.000 (Answer D)
Q3: 2 acres (Answer A)
Q4: I found different sources claiming things. Some said around 3 years while other sources said it takes at least 5 years. So take your pick 🙂
Q5: Eric Asimov from the New York Times.
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Well, it depends on what you mean by “age”. There are 18 Fifth Growths and by and large, some very good wines with great aging potential. I will admit that I do not know as much about Barbaresco, but I do know that there are some marginal producers….
As for the ability to taste fat, I am not sure that is widely accepted yet, is it?
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Only a few years ago scientists found out that fat is the sixth taste. Maybe it hasn’t spread widely but nevertheless the US scientists proved that fat is indeed a taste therefore 6 should be the correct answer to your question or have you red about any research that says that fat is not a taste?
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Q1) 5 (sweet, salty, sour, bitter and umami aka msg)
Q2) 1,000. When I mentioned this in a previous blog, someone asked for a list of the aromas. I searched and searched, but couldn’t find one. Does anyone have a list?
Q3) Guessing 200
Q4) 3 years to produce, 6-7 optimal
Q5) The bastard child of Mark Zuckerberg and Bill Gates
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I like your answer to the bonus question (even though it is wrong, I think)!
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