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OW Grapes!!!!!!!!!! Test

Enter the letter for the matching Answer
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1.
sweet & dry reds, deep colour, complex, high tannin
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2.
white, fresh apple, citrus, acidity, med-full body
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3.
white, style directly related to degree of ripeness, does not ripen evenly, best on limestone, consume in first ten years, can be smokey, can be botrytized, honeyed with age
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4.
red, supports Grenache, deep colour, high tannin, needs cooler sites
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5.
red, high alc, matures early, used for rosados (intense, compled & fruity in Priorat)
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6.
red, tannic, acidic, ages well, red or black fruit when young, spice with age, not much vegetal or floral
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7.
white, neutral, green apple, grassy, versatile, food friendly, ripens early, frost resistant
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8.
white, semi-aromatic, fresh, fruity, retains acid even in heat, used in Vinho Verde
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9.
red, full bodied, richly textured, concentrated spice & red fruit, high alc, some mediocre and dilute
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10.
white, susceptible to oxidation, used in sherry, anearobic can be light, crisp, melon, peach, skin contact and barrel fermentation can be full bodied
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11.
white, dry, full body, spicy, fruit, can be high sugar, can be botrytized
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12.
red, high acid, high tannin, high alc, gamey, pungent, often diluted by yields
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13.
red, high acid, low tannin, likes oak more than Nebbiolo, sour cherry, savoury, likes clay
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14.
white, full body, high alc, gold colour, less aromatic, pronounced flavour, fresh & dried fruit, smokey & honeyed with age
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15.
pale lemon, high acid, low alc but may be up to 14%, local varietals, slight sparkle
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16.
red, carbonic maceration, raspberry, red cherry, low tannin, kirsch, banana, bubblegum, cinamon
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17.
white, delicately perfumed, some richness but far less than Gewurz, best drunk young
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18.
white, best richly textured, full bodied, high alc, low acid, subtle aroma, not oaked
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19.
red, deep colour, high yields, potential in Germany
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20.
red, sappy, herbal, black fruit, light, fruity, drink young, pairs with duck, salami, similar to Bardolino
A.
Beaujolais, Gamay
B.
Montepulciano
C.
Loire Chenin Blanc
D.
Vinho Verde
E.
Italian reds
F.
Macon, Chard
G.
Loire Melon Blanc
H.
Verdejo
I.
Dornfelder
J.
Alsace Pinot Gris
K.
Alsace Sylvaner
L.
Corvina (Valpolicella)
M.
Barbera
N.
Garnacha Tinta
O.
S. Rhone Mourvedre
P.
Traditional Alsace
Q.
Chateauneuf-du-Pape
R.
Tinta Roriz (Tempranillo)
S.
S. Rhone white
T.
Arinto
Type the Answer that corresponds to the displayed Question.
incorrect
21.
white, light, fresh, candied fruit, ideal with seafood
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22.
red, thin skin, susceptible to disease, late ripening, low yielding, needs good exposure
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23.
red, ruby colour, red fruit, soft tannin, high acid, ageing potential
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24.
red, no typical style, carbonic mac, stainless steel, oak, open fermentation, blending, from light & fresh to full and savoury
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25.
red, high acid, high tannin, likes oak, floral, blackberry, black cherry
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26.
red, deep colour, ripe soft tannin, more dark fruit, less pepper, some winemakers oaking
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27.
red, high tannin, high acid, deep colour, lacks fruit, old vine on poor soil can be good
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28.
red, aromatic, fruity, suited to rose, adds fruit to Carignan based wines
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29.
red, high tannin, low acid, best young, rich, ripe, damson fruit, seldom oaked, likes limestone
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30.
red, low yields, fruity, rich texture, nutty with age, blended in Bairrada

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