• Mixalis J. P.

    100% For some one ignorant until recently of the wine making process (i was only interested on the wine history) is not bad.

  • Carol Lynn Coronios

    Woo-HEE! 90% Thank you, Naked Wines winemakers, for being so generous with your expertise!

  • Peter Robinson

    70% although I should have got another 1 correct had I not bottled it (pardon the pun) 😉

  • GeveryC

    100%, would be embarrassed with less. More quizzes please!

  • Simeon Rosset

    Yea 100% but as a professional butler I have no excuse for less…

  • Fraser Bailey

    70% although I would say that I got question 10 half right, having answered A. Whatever, all those visits to wine makers are slowly paying off. On the subject of stainless steel tanks we saw a marvellously primitive example at Frank Peilhot in Savoie the other week that was welded together by his father, many years ago.

  • Mark Calkin

    10/10 thank you WSET!

  • Jason Lewis

    The pronounced eucalyptus note is just that: eucalyptus. It comes from the trees planted as windbreaks in Napa (and elsewhere). Heitz Cellars’ “Martha’s Vineyard” Cabernet, the poster child for eucalyptus/mint in wine, comes from the fact that the vineyard is surrounded on three sides by eucalyptus trees. At one winery I worked with, their Cab vineyard had such a windbreak. The 10 rows closest to the eucalyptus trees were always harvested, fermented, and aged separately from the rest. The eucalyptus note was so pronounced in that lot — separate from the rest of the vineyard — that only a little of that wine would be added back for the final blend. Use it all, and that character would be overwhelming . . .

  • jppassarinho

    I’ ve scored 80% but one of the questions was answered by my wife because she insist that rosé must have cold pressing and I know that the answer it’s because it need’s less time contact with the skins. The other acknowledge was the first but this is because I had a doubt with the “racked” expression. Well, althought some mistakes the quiz have some incorrect optional answers, like the question 9, because the rose is made like some white wines, don’t have contact with skins, not one day. The grapes enter in the winery direct to pressing and just fermented the must, even if it goes to tank and not for pressing direct, it couldn’t have too much time with the skins because extract too much color.

  • Saffredi

    Hello George, there is not just one type of Amercian oak. Neither is there just one type of French oak. Eucalyptus or mint aromas have little or nothing to do with the oak. These aromas are typical for New World Cabernet Sauvignon. Eucalyptus especially in Cabernets from Australia and mint in Cabernets from South Africa. I have tasted many of them, very few were matured in American oak, but most of them were matured in French oak. These aromas are the result of the terroir and grape varietal. E.g. a Pinot Noir from Oregon, matured in American oak, shows no notes of eucalyptus or mint. Lodi Zinfandel on the other hand, as well as some Syrah wines (from both the States and France), can display minty aromas. It is not the oak that develops these notes in the wine.

  • George P

    I scored 100% but there is a flaw with question #4; anyone who has used American oak in the maturation process will know that it is not vanilla and spice that American oak will impart rather a more pronounced eucalyptus note or mint character. this herbal note is unique to American oak.