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The following question relates to the wines of Germany.
Due to the challenging climate in Mosel, all the very best vineyards share similar characteristics. Explain what the climatic challenges in the Mosel are and identify and explain how three vineyard characteristics help to overcome these challenges.
Why is grape must sometimes de-acidified prior to fermentation? What is added and how does this affect the quality and the style of the final wine?
Explain the difference between a Colheita Port vs. an LBV.
Describe the maturation of Rutherglen Muscat.
Name the town where Manzanilla Sherry is matured. What is the effect of this location in the production of this wine?
How is a Vintage Port different than a Late Bottled Vintage Port?
What does the age designation on a 20- or 30-year old Tawny indicate?
A customer walks into your restaurant and asks for his favorite Coteaux du Layon. You don’t have one on your list but (somehow) you have every other wine in the world available. Suggest three other wines that are made in a similar method and would have a similar taste.
State three different ways you can preserve wine once it is opened. How do these methods work?
What is the most common problem encountered with cork closures? Name as many alternatives to cork closures as you can.