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!
13 thoughts on “Weekly Wine Quiz: Raw-hyde!”
b. Tokaji (which is a complete guess, I have no idea :-))
Thanks, pb – suggest you buy some bottles of all of the potential answers for some “homework” :). Cheers!
Answer is D. Sherry
Okay, just a guess would be Sherry due to oxidation while maintaining acidity. But then I may not be geeky enough.
Les – c'mon, you're plenty geeky! :)
Joe, absolutely, it's Sherry!
Been beat to it by many here. I was 'listening' to my father-in-law rant on about the fiscal cliff….
Masi3v – Here's to good drinking over the falls…
Voting for Sherry!
Thanks, Laura – do you mean here, or just in general? :)
And now, young Skywalker, witness the power of this fully armed and operational Official Wine Quiz Answer!
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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