Weekly Wine Quiz: Raw-hyde!

Vinted on December 28, 2012 binned in wine quiz

Welcome to the Weekly Wine Quiz! Maybe we can twist your brain a bit and give you a few minutes’ break from that mess you left under the tree…

As always with this quiz, I supply the quiz question but not the answer – not right away, anyway. YOU provide your best guess as to the correct answer in the comments section. Then, you can tune in later today when I will reveal the official correct answer (usually along with some other interesting related trivia tidbits) in the comments. Let’s boogie!

Raw-hyde:  What is the world’s most aldehydic wine?

Cheers, and good luck!





  • pbilling13

    b. Tokaji (which is a complete guess, I have no idea :-))

    • 1WineDude

      Thanks, pb – suggest you buy some bottles of all of the potential answers for some “homework” :). Cheers!

  • George Sliney

    Answer is D. Sherry

    • 1WineDude

      Thanks, George.

  • Les Hubbard

    Okay, just a guess would be Sherry due to oxidation while maintaining acidity. But then I may not be geeky enough.

    • 1WineDude

      Les – c'mon, you're plenty geeky! :)

  • Fred Aliano

    Joe, absolutely, it's Sherry!

  • 1WineDude

    Thanks, Fred!

  • masi3v

    Been beat to it by many here. I was 'listening' to my father-in-law rant on about the fiscal cliff….

    • 1WineDude

      Masi3v – Here's to good drinking over the falls…

  • Laura

    Voting for Sherry!

    • 1WineDude

      Thanks, Laura – do you mean here, or just in general? :)

  • 1WineDude

    And now, young Skywalker, witness the power of this fully armed and operational Official Wine Quiz Answer!

    D. Sherry

    The term aldehydic refers to dehydrogenated alcohol, or the oxidation of organic compounds. During Sherry fermentation, yeast converts the sugars into ethanol, until all of the sugar is gone. At that point, the yeasts transform and kick off an aerobic process, converting remaining acids into acetaldehyde. A waxy coating then develops on the yeast, causing them to float and form a protective layer called flor over the developing Sherry that protects it, which all looks quite odd but is responsible for the magic that is a good Sherry. The entire process drastically lowers the wine's total acidity and makes Sherries one of the most (if not *the* most) aldehydic wines.


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