Unit Test 2 - Examination Answer Sheet

Unit Test - 2 FOOD & BEVERAGE SERVICE (Second Year, BSc., CT)
Answer any 5 out of 6 questions (40 marks) Q1. Explain the terms (any 8) a. Lees b. Riddling c. Perlwein d. Riserva e. Maceration Carbonique f. Grey rot g. DOCG h. Abboccato i. Trockenbeerenauslese j. Vinho Verde

Q2. A. Draw a Bordeaux or a Burgundy wine label and illustrate at least 8 important features on the label. B. Write at least 8 points to be considered when harmonizing wine with food. Q3. A. Differentiate between liqueur de tirage and dosage. B. Explain the manufacturing process of white wine along with a owchart. Q4. A. Explain in brief any 2 professional registration codes in Champagnes. B. What is port wine? Name any 4 prominent shippers of port wine. Q5. A. Explain the solera system with illustration. Explain any 2 types of sherry. B. Write short notes on: i) Harveys Bristol Cream ii) Douro Q6. A. How is the French appellation system organized? Explain with the help of a owchart. B. What are clarets? Explain in brief the region that they originate from?

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:: Ashish Dighe :: Exam conducted on 20/09/2011::

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Unit Test 2 - Examination Answer Sheet

ANSWER :: 1
a) Lees: The sediment that is left by the must during the fermentation process. The sediment is usually cleared from the wine using methods of racking, ning and ltration. b) Riddling: After aging, the lees must be consolidated for removal. The bottles undergo a process known as riddling (remuage). In this stage, the bottles are placed on special racks called pupitres that hold them at a 45 angle, with the crown cap pointed down. The drop back into the rack causes a slight tap, pushing sediments toward the neck of the bottle. In 8 to 10 weeks, the position of the bottle is straight down, with the lees settled in the neck. c) Perlwein: It is semi sparkling wine produced in Germany, It may usually be produced by the cheaper carbonation method. d) Riserva: A wIne that is aged or matured before being sold. Usually denotes a higher quality in wines. e) Maceration Carbonique: This is associated with the product of light, fragrant, fruity red wine such as a Beaujolais. Whole grapes are put into a closed vat or container; those at the bottom get crushed by those above and the free run juice begins to ferment. Then carbon dioxide gas is pumped in, causing fermentation to take place inside the uncrushed grapes. As fermentation nishes, the grapes burst and release their juices, which are now colored. These are run off and the remaining mass is pressed. The resulting juice is either kept separate or added to give body and tannin to the new wine. f) Grey rot: It is a condition in grapes caused by a grey fungus called as botrytis cinerea. Grapes typically become infected with grey rot when they are ripe and when exposed to humid and wet conditions. This condition usually results in the loss of affected grapes. g) DOCG: (Denomazione di Origine Controllata e Garantita) It is the equivalent of the highest quality standard according to Italian wine laws. When DOCG appears on the label it indicates that wine was made from specied grapes grown in the demarcated area. The wines that are designated DOCG wines also have to pass a blind taste test for quality in addition to conforming to the strict legal requirements to be designated as a wine from the area in question. h) Abboccato: Italian term for wines that are slightly sweet. i) Trockenbeerenauslese: Translated as dried berry select harvest, Trockenbeerenauslese (TBA) is the richest of the German dessert wines. In the best years, the grapes shrivel up like raisins and are overtaken with botrytis. Because the grapes contain little water so late in the year, it can take a single individual an entire day to pick enough grapes to make one bottle. As a result, they are very expensive. j) Vinho Verde: Vinho Verde literally means green wine. The green refers to the character of the wine and not its color. The vines are grown on trees or supported by pillars. Due to a lack of reected heat, the grapes do not ripen completely and thus have more malic acid than sugar. Their charateristic petillance results due to malolactic fermentation which is sustained in the bottle after normal fermentation.

:: Ashish Dighe :: Exam conducted on 20/09/2011::

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Unit Test 2 - Examination Answer Sheet

ANSWER :: 2 (A)
Following is the French wine label from Chateau Mouton Rotschild. The estate is located in the Pauillac region of Bordeaux. This is one of the few vineyards in Bordeaux that are classied as of the best amongst the best. Peculiar to this wine are the images drawn by various artists for different vintages.

Estate logo and Image

Vintage Bottling Information (Bottled at the estate) Estate Alcoholic Content Sub-region of Bordeaux Volume Appellation Region

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Unit Test 2 - Examination Answer Sheet

ANSWER :: 2 (B)
Guidelines that can be followed when contemplating wine and food partnerships are as follows: Most foods can be successfully accompanied by several styles of wine. White and Rose wines are usually more versatile than red wines. This is an important consideration if one wine is being chosen to accompany the complete meal. Regional pairings are normally very successful. The simpler the food the more the wine is likely to shine. The ner the food the more it is likely to show up inferior wine. Look at the complete dish and not just the main food component. Identify the principal avors. Often the sauce will decide the wine. The weight and body of the wine should match the character and avor intensity of the food. Serve light wine with delicate food. Serve full-bodied wines with full-avored, assertive foods. Match dry with dry, rich with rich. Food avored with spices go best with aromatic or aggressively brash wines. With sweets and puddings the food nearly comes off better than the wine. Sweet wines are probably the best bet. When a particular food is served hot, it requires a more assertive wine than it does when served cold.

ANSWER :: 3 (A)
Liqueur de tirage: Liqueur de tirage is mixture of sugar and yeast added to the still blended champagne to induce secondary fermentation in the bottle. The amount of sugar and yeast added determines the pressure of the bottle. Liqueur de tirage is responsible for the ne mousse produced in a Champagne bottle. Dosage: Immediately after disgorging but before nal corking, the champagne is topped up with liqueur d'expdition, commonly a little sucrose/ sugar, a practice known as dosage. The amount of sugar in the liqueur d'expdition determines the sweetness of the Champagne, the sugar previously in the wine having been consumed in the second fermentation. Sugar is added to balance the high acidity of the Champagne as well as to produce a sweet taste. Brut Champagne will only have a little sugar added whereas a Doux Champagne will have much more sugar added to the wine to make it sweet.

:: Ashish Dighe :: Exam conducted on 20/09/2011::

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Unit Test 2 - Examination Answer Sheet

ANSWER :: 3 (B)
The making of the white wine encompasses : 1. Using white grapes such as a Riesling, Sauvignon Blanc or Chardonnay.

White Grapes

De-stalking

2. De-stalking - where stalks of all the grapes are removed. 3. Pressing of the grapes - The process involves passing the destalked grapes from an Archimedes press or a pneumatic press. This process squashes the grapes by breaking the skins until all the juice is released. 4. The treatment and fermentation of the must - During this process, the must is usually treated with sulphur dioxide and then cleansed of any remaining skin, pips and other suspended matter. Cultured yeast may be added and the wines are fermented slowly and cooly between temperatures of 15C and 20C to impart delicacy and fragrance. 5. Maturation - The wine is then left for maturing in casks for a short time.

Pressing

Fermentation

Maturation

Racking

6. Racking - Running the clear wine off its lees or sediment from one cask to another. 7. Fining - A further clarication of wine usually before bottling. A ning agent such as isinglass is added and this attracts the sediment suspended in the wine, causing it to coagulate and fall to the bottom of the container. 8. Filtration - The nal clarication before bottling. It removes any remaining suspended matter and leaves the wine healthy and star bright in appearance. 9. Bottling - The clear bright wine is then bottled and ready to be transported to wine cellars for sale.

Fining

Filtration

Bottling

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Unit Test 2 - Examination Answer Sheet

ANSWER :: 4 (A)
Every bottle of Champagne has to carry an indication of the status of the producer and the brand owner. The various types are as follows. 1. NM Ngociant Manipulant: A rm or person which buys grapes, juice or wine and completes its production on the premises. 2. RM Rcoltant Manipulant: A rm or person which produces wine on its own premises exclusively from grapes it has grown. 3. RC Rcoltant Cooprateur: A grower who gives his grapes to a co-operative and takes back the wine at any stage of the production and sells it. 4. CM Cooprative de Manipulation: A co-operative which vinies and sells wine from grapes supplied by its members. 5. SR Socit de Rcoltants: A family business which produces wines from grapes harvested exclusively by members of the family. 6. NDNgociant Distributeur: A merchant who buys nished wines and labels them in its own premises.. 7. MA Marque dAcheteur: Buyers Own Brand (BOB). The wine is made and labelled in Champagne, the name of the producer appears on the bottle but the Brand name belongs to a client (wholesale buyer, supermarket, restaurant, vip, etc).

ANSWER :: 4 (B)
Port wine is a fortied wine made in the province of Douro in Portugal. It is protected name meaning that only wine produced in the Douro region can be bottled as a Port wine. The alcholic content in a port wine is usually around 20% abv and this high alcoholic content is due to a process called as fortication. Fortication means addition of grape spirit to the wine in order to increase alcoholic content and stop the fermentation process. In port, the fermentation process is usually stopped midway before all the sugar is converted into alcohol hence the inherent sweetness. Port wine can be served with certain cheeses, desserts or as a digestif. Four prominent shippers of Port wine are: 1. Churchills 2. Fonseca 3. Delaforce and 4. Grahams.

:: Ashish Dighe :: Exam conducted on 20/09/2011::

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Unit Test 2 - Examination Answer Sheet

ANSWER :: 5 (A)
The word solera comes from the Italian word suelo meaning sole (as in shoes) but translated to mean casks touching the ground. The solera comprises of a group of casks placed one on top of the other, four or more scales high. The oldest wines wines are always in the bottom casks with the youngest criadera wines at the top. The solera system was introduced in 1800 and its purpose is to provide a consistent product. It is a system of blending and maturing. The wine required for sale is partially drawn off the from the bottom casks no more than one third of the volume is extracted per year. This is replaced by a similar amount of wine taken from the casks in the scale immediately above. And so it continues through the scales or tiers with the older wines being continually refreshed and replenished by those from above. The younger wines take the characteristics of the old wines. Before bottling the wine is tested for strength, clarity an quality. During the manufacturing of sherry, the younger wines after the initial fermentation process are put into criaderas (small casks) in the nursery and are monitored for a yeast that forms a thick crust on the surface of some wines. This development is known as or. Flor seals the wine from harmful bacteria and prevents it from oxidising. It also contributes to the wines individual taste and character. The wines in criaderas that develop or are destined to become Finos; the ultimate in sherry. Those that do not develop or become Olorosos. Two types of sherry: 1. FINO: This is the ultimate of sherries - pale, dry, light and delicate. It is the driest and palest of the traditional varieties of sherry. The wine is aged in barrels under a cap of or yeast to prevent contact with the air. 2. OLOROSO: It is a variety of Sherry aged oxidatively for a longer time than a no or amontillado, producing a darker and richer wine.

:: Ashish Dighe :: Exam conducted on 20/09/2011::

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Unit Test 2 - Examination Answer Sheet

ANSWER :: 5 (B)
1) Harveys Bristol Cream: Bristol Cream is a brand of Spanish sherry that has been imported into and bottled in Bristol, England since 1796 by John Harvey & Sons of Bristol. Cream Sherry is a common type of sweet sherry made by blending different wines, such as Oloroso sweetened with Pedro Ximenez. 2) Douro: It is wine making region in Portugal renowned for its excellent port wine, the region also produces an abudance of red, white and rose table wines. Port wine (Vinho do Porto) is a Portuguese fortied wine produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, and comes in dry, semi-dry, and white varieties.

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Unit Test 2 - Examination Answer Sheet

ANSWER :: 6 (A)

Quality Standards

Table Wines

QWPSR

Vin de Table

Vin de Pays

Vin delimite de Qualite Superieure

Appellation Origine Controlle

The French appellation system is broadly divided into two categories namely table wines and QWPSR (Quality Wines Produced at Specic Regions). They are further broken down into diferent categories. (Please refer diagram above) Vin de Table: Requires only the producer and the designation that it is from France on the bottle. Vin de Pays: Carries with it a specic region within France and is less restrictive than AOC wines. eg. Cote du Rhone. VDQS: Less strict than AOC, usually used for smaller areas or as a "waiting room" for potential AOCs. This category will be abolished at the end of 2011. AOC: Wine from a particular area with many other restrictions, including grape varieties and winemaking methods.

:: Ashish Dighe :: Exam conducted on 20/09/2011::

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Unit Test 2 - Examination Answer Sheet

ANSWER :: 6 (B)
The red wines from the Bordeaux region are also called as clarets due to their historical popularity at the court of the Queen of England. Bordeaux is a large region on the Atlantic coast, which has a long history of exporting its wines overseas. The red wines produced are usually blended, from Cabernet Sauvignon, Merlot and sometimes Cabernet Franc. This is primarily a red wine region, famous for the wines Chteau Late-Rothschild, Chteau Latour, Chteau Mouton-Rothschild, Chteau Margaux and Chteau Haut-Brion from the Mdoc sub-region; Chteau Cheval Blanc and Chteau Ausone in Saint-milion; and Chteau Ptrus and Chteau Le Pin in Pomerol. Bordeaux also makes dry and sweet white wines, including some of the world's most famous sweet wines from the Sauternes appellation, such as Chteau d'Yquem.

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