Ready for Part II of our quiz? Here’s a little inspiration before you begin, via a few gems we’ve just picked up that will arrive in June.

Château Pape Clément 2009, Pessac-Léognan. WA 100. $179.99. 3 cases of 12 bottles available.
Château Léoville Barton 2010, Saint-Julien. WE 100. $124.99. 2 cases of 12 bottles available.
Château Rauzan-Ségla 2000, Margaux. RP 95. $118.99. 1 case of 12 bottles available.
Château Ducru-Beaucaillou 2009, Saint-Julien. WA 100 – Wine of the Year. $299.99. 2 cases of 12 bottles available.
Château Latour 2005, Pauillac. WE 100. $799.99. 1 six-pack only!

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Chateau Latour

Château Cantemerle 2010, Haut-Médoc. RP 94. $79.99. 2 cases of 6 magnums available.
Château La Tour Carnet 2010. Haut-Médoc. RP 93. $76.99. 1 case of 6 magnums available.
Château Léoville Poyferré 2004, Saint-Julien. RP 93. $79.99. 1 case of 12 bottles available.
Château Ducru-Beaucaillou 2010, Saint-Julien. RP 98+. $209.99. 1 case of 12 bottles.
Château Grand-Puy-Lacoste 2010, Pauillac. RP 95. $79.99. 1 case of 12 bottles.
Château d’Yquem 2014, Sauternes. RP 99. $158.00. 1 case of 12 half-bottles.
Château Lafite Rothschild 2010. Pauillac. RP 98. $799.99. 1 six-pack only!

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Château Montrose 2010. Saint-Estèphe. RP 100. $259.99. 1 case of 12 bottles available.
Château Léoville-Las Cases 2010. Saint-Julien. RP 96+. $229.99. 1 case of 12 bottles.
Château Pichon Longueville Baron 2010. Pauillac. RP 97+. $149.99. 1 case of 12 bottles.
Château Pichon Lalande 2010. Pauillac. RP 95+. $152.99. I case of 12 bottles available.
Château Clos L’Église 2006, Pomerol. WA 92. $79.99. 2 six-packs available.

Contact us directly to order at [email protected].

Now for the quiz!

1. What is the price for the most expensive California wine ever sold?
a) $26,075
b) $24,675
c) $310,700

2. What winery produced the most expensive California wine?
a) Inglenook
b) Harlan
c) Screaming Eagle

3. What is the price of the most expensive bottle sold worldwide?
a) $26,075
b) $310,700
c) $1,200,050

4. What winery produced the most expensive bottle ever sold?
a) Château Pétrus
b) Domaine de la Romanée-Conti
c) Château Mouton Rothschild

5. What is the restaurant with the largest wine cellar in the world?
a) La Tour d’Argent, Paris
b) Graycliff, Naussau
c) Bern’s Steakhouse, Tampa

6. Which is the most stringent appellation?
a) D.O.
b) D.O.C.
c) D.O.C.G.

7. Technically, what is the meaning of “reserve”?
a) a special formula for quality
b) a property’s best wine
c) There is no meaning at all in wine law.

8. Which is the largest bottle?
a) Jeroboam
b) Rehoboam
c) Mathuselah

9. What does a negociant do?
a) Owns the estate and makes the wine.
b) Does not own the estate, but can make wine.
c) Only exports wine.

10. As per a Wine Spectator poll, what is the average amount spent for a bottle of wine in the U.S.?
a) $10-14
b) $14-18
c) $20-$29

11. When is a wine maderized?
a) When a touch of Madeira is added for flavor.
b) When it is oxidized.
c) When it is late harvested.

12. Why do we decant wine?
a) to separate wine from sediments.
b) to aerate it so aromas are more vibrant.
c) all of the above

13. How long should a very old & fragile wine be decanted?
a) at least two hours
b) overnight
c) only 30 minutes or so

14. In Champagne production, what is dosage?
a) the amount of sugar added to sparkling wine
b) the amount of sulfites added to preserve the wine
c) the residual sugar left in the wine

15. Why are egg whites used in fining?
a) They remove tannin particles.
b) They render the wine more round
c) all of the above

16. What is cold stabilization of wine?
a) Keeps aromas in check.
b) Keeps tartaric acide crystals from forming.
c) Prevents alcohol levels from rising.

17. What is Brett?
a) the name of the winemaker at Methven Family Vineyard
b) a yeast that imparts bad aromas
c) a yeast that imparts good & bad aromas

18. What is implied when a wine is referred to as “corked”?
a) It has had contact with TCA.
b) The old cork has been replaced.
c) all of the above

19. What is reduction?
a) The concentration of grapes after green harvest.
b) The lack of exposure to oxygen.
c) The winemakers decision to only use his best wine.

20. Aromas and Bouquet
a) are the same
b) Bouquet is the sum of aromas.
c) Bouquet refers to the wine’s tertiary aromas.

Answers: 1) b. 2) a. Inglenook 1941. 3) b. 4) c. Château Mouton Rothschild Jeroboam 1945. 5) c. 6) c. 7) c. 8) c. 9) b. 10) a. 11) b. 12) c. 13) c. 14) a. 15) c. 16) b. 17) c. 18) a. 19) b. 20) c.

How did you do on this quiz? If you didn’t have a chance to take Part I, here’s the link.

If your total of correct answers between the two quizzes is over 35+ you should have your own wine blog!
28-34 – You can match wits with most restaurant sommeliers.
20-27 –  You may want to read our blog more often.
Under 20 – You’re definitely more interested in the buzz….

Whatever your score, keep researching! There’s always something to learn about wine.

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Cartoon illustration by John O’Brien for the New Yorker.