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. What methods can winemakers use to minimize the fungus Brettanomyces?

a. Ferment the wine at higher temperatures. 
b. Maintain as close to a sterile environment as possible. 
c. Allow some residual sugar to remain in the wine. 
d. All of the above.

B. Maintain as close to a sterile environment as possible. It is also possible to reduce the effects of Brett through colder fermentations and making completely dry wines.

2. Brad Pitt and Angelina Jolie started producing their Miraval Rosé in 2012. How long did it take for the entire production of 6,000 bottles to sell out when offered online?

a. 5 minutes. 
b. 5 hours. 
c. 5 Days. 
d. 5 weeks.
e. It did not sell out.

B. Five hours. I have never had any of the wine, but I think I might be actually scared to try it. If it turns out to be good, I might covet it; if it is not so good, I would have to admit to myself that I actually tried it.

3. Which insects are believed to be crucial in the transmission of yeasts to grape clusters that are critical in the wine making process?

a. Ants. 
b. Bees. 
c. Butterflies.
d. Wasps. 
e. All of the above.

D. Wasps. This one actually surprised me, but when wasps bite into the grapes (for the obvious reason), they leave behind a bit of the yeast that resides in their tiny little bellies.

4. True or false: There is a positive correlation between the height of a person and their ability to identify aromas in wine (i.e., taller wine drinkers are generally better tasters).

False. I made this up, but since I am tall (6’4″) I decided that this is now actually true.

Bonus Question: Who is this?This is none other than Jean-Charles Boisset, president of Boisset Family Estates, married to Gina Gallo (yes that Gallo) and co-Champagne Sabering conspirator with yours truly at the 2012 Wine Bloggers Conference.

That means we do not have anyone who got all the questions correct, but props go to both Marco (blog?) and our dear friend the Sahmmelier who both dipped their toes into the water this week!

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. Legally, what does “Reserve” mean on a bottle of wine produced in the United States?

a. Chosen from the best barrels. 
b. Aged an additional amount of time on oak. 
c. Held for an additional time in bottle before release. 
d. Nothing.

2. Which of the following odors is an indication that a wine is off, or bad?

a. Cat pee 
b. Gasoline 
c. Old, damp newspapers 
d. All of the above

3. What does “toast” refer to in wine making?

a. Wine that reached too high a temperature when fermenting. 
b. The treating of oak barrels with heat. 
c. The left over grape skins after crushing. 
d. None of the above.

4. What is carbonic maceration?

a. Whole cluster fermentation. 
b. Introduction of carbon monoxide to stabilize the fermentation. 
c. Fermentation in a closed tank. 
d. A and C.

Bonus Question: What wine describes this picture?

from the New York Times

Good luck answers next week!