Old World Classics
This Italian region, known for Chianti, uses Sangiovese as its primary grape.
Tuscany
This word describes the smell of a wine.
Aroma
RETMIAFNEONT
Fermentation
This classic pairing goes with Champagne because its bubbles cut through fat.
Brie
Wine can only be labeled champagne if it meets which of the following qualifications?
A. It must be made by monks
B. It must be made in the Champagne region of France
C. It must be fermented in maple barrels
D.It must be over 20 years old
B. It must be made in the Champagne region of France
Known as "white Bordeaux," this grape is often blended with Sémillon.
What is Sauvignon Blanc
The combination of taste, texture, and smell perception in wine drinking.
What is palate
TANINSN
Tannins
This blue cheese pairs well with sweet dessert wines like Port.
Roquefort
Which one of these men is often credited with the creation of champagne?
A.Marcel Proust
B.Alexander Dumas
C.Pierre Perignon
D.Zinedine Zidane
C. Pierre Perignon
The primary white grape of Burgundy’s most famous dry wines?
Chardonnay
This term refers to the lingering taste after swallowing wine.
What is finish
ONIPT RION
Pinot noir
This nutty Swiss cheese pairs well with white wines like Chardonnay.
Gruyere
What is a champagne "coupe"?
goblet
This red grape dominates Bordeaux blends along with Cabernet Sauvignon.
Merlot
This term describes the dry sensation caused by tannins in red wine.
Astringent
LEMSOMREI
Sommelier
This Italian hard cheese pairs best with high-acid wines like Barbera or Chianti.
Parmigiano-Reggiano
Which one of these grapes is NOT used in the production of champagne?Hint
A. Pinot Meunier
B. Pinot Noir
C. Chardonnay
D. Concord
D. Concord
This aromatic white grape is the signature of Alsace and parts of Germany.
What is Riesling
his term means “harvest year” on a wine label.
Vintage
DAYRVNIE
VINEYARD
This aged, salty cheese pairs well with bold red wines like Cabernet Sauvignon.
Aged Cheddar
What is the unusual art of sabrage?
Sabrage is the ceremonial opening of a champagne bottle using a sabre. The backside or dull side of the blade is slid along the bottle from the bottom towards the neck. The force of the blade hitting the lip of the champagne bottle breaks the neck of the bottle off of the rest of the glass.