Title: Wine And Spirits — LearnCoachAssist

Q: What is wine?
A: A fermented beverage made primarily from grapes.

Q: What is the difference between wine and grape juice?
A: Wine contains alcohol from fermentation.

Q: What are the five main wine categories?
A: Red, white, rosé, sparkling, dessert/fortified.

Q: What is fermentation?
A: Yeast converting sugars into alcohol and CO₂.

Q: What is varietal?
A: A wine made primarily from one grape variety.

Q: What is a blend?
A: A wine made from multiple grape varieties.

Q: What is terroir?
A: The unique environmental factors (soil, climate, geography) shaping wine character.

Q: What is vintage?
A: The year grapes were harvested.

Q: What is a non-vintage (NV) wine?
A: A blend of multiple harvest years, common in Champagne.

Q: What is the difference between Old World and New World wines?
A: Old World (Europe) emphasizes terroir; New World (Americas, Australia) often more fruit-forward.

Q: What are the major Old World wine regions?
A: France, Italy, Spain, Germany, Portugal, Austria.

Q: What are major New World wine regions?
A: USA (California, Oregon, Washington), Australia, New Zealand, Chile, Argentina, South Africa.

Q: What is Bordeaux?
A: A French wine region known for Cabernet Sauvignon, Merlot blends.

Q: What is Burgundy?
A: A French region known for Pinot Noir and Chardonnay.

Q: What is Champagne?
A: A sparkling wine from Champagne, France using méthode champenoise.

Q: What is the méthode champenoise?
A: Traditional method of in-bottle secondary fermentation.

Q: What is Prosecco?
A: An Italian sparkling wine made with the tank (Charmat) method.

Q: What is Cava?
A: A Spanish sparkling wine using traditional method.

Q: What is the Rhône Valley?
A: French region with Syrah (north) and Grenache blends (south).

Q: What is the Loire Valley?
A: French region known for Sauvignon Blanc, Chenin Blanc, Cabernet Franc.

Q: What is Alsace?
A: A French region known for aromatic whites like Riesling, Gewürztraminer.

Q: What is Chianti?
A: A Tuscan red wine primarily from Sangiovese.

Q: What is Barolo?
A: A prestigious northern Italian red from Nebbiolo grapes.

Q: What is Brunello di Montalcino?
A: A Tuscan red from Sangiovese Grosso.

Q: What is Rioja?
A: A famous Spanish red wine region using Tempranillo.

Q: What is Tempranillo?
A: The most important Spanish red grape, used in Rioja and Ribera del Duero.

Q: What is Albariño?
A: A Spanish white grape from Rías Baixas.

Q: What is Vinho Verde?
A: A young, fresh Portuguese white wine.

Q: What is Port?
A: A fortified sweet wine from Portugal.

Q: What is Sherry?
A: A fortified Spanish wine from Jerez.

Q: What is Madeira?
A: A fortified Portuguese wine that's heated during production.

Q: What is Marsala?
A: A fortified Italian wine from Sicily.

Q: What is fortified wine?
A: Wine with added spirits, raising alcohol content.

Q: What is the typical ABV of wine?
A: 11-15% for table wines; up to 20% for fortified.

Q: What is Cabernet Sauvignon?
A: A bold red grape with structured tannins; the world's most planted variety.

Q: What is Merlot?
A: A softer, fruitier red often blended with Cabernet.

Q: What is Pinot Noir?
A: A delicate, complex red grape; the flagship of Burgundy.

Q: What is Syrah/Shiraz?
A: A bold, spicy red; Syrah (France) vs Shiraz (Australia).

Q: What is Malbec?
A: A dark, fruity red; signature of Argentina.

Q: What is Zinfandel?
A: A bold, jammy red associated with California.

Q: What is Grenache?
A: A red grape used in Châteauneuf-du-Pape and Spanish blends.

Q: What is Sangiovese?
A: The primary Tuscan grape; used in Chianti, Brunello.

Q: What is Nebbiolo?
A: A noble red grape used in Barolo and Barbaresco.

Q: What is Tempranillo's profile?
A: Earthy, cherry, leather notes.

Q: What is Chardonnay?
A: The most versatile white grape, made in styles from crisp to oaky/buttery.

Q: What is Sauvignon Blanc?
A: A crisp, herbaceous white wine grape.

Q: What is Riesling?
A: An aromatic white grape ranging from bone-dry to lusciously sweet.

Q: What is Pinot Grigio/Gris?
A: A versatile white grape; light in Italian style, fuller in Alsatian.

Q: What is Gewürztraminer?
A: Aromatic white with lychee and rose notes.

Q: What is Chenin Blanc?
A: A versatile white grape from the Loire and South Africa.

Q: What is Viognier?
A: A floral, aromatic white grape.

Q: What is Albariño's profile?
A: Crisp, mineral, citrus and stone fruit.

Q: What is the structure of wine?
A: Acidity, tannin, alcohol, sugar, body — the framework.

Q: What are tannins?
A: Compounds creating astringency, mainly from grape skins, seeds, and oak.

Q: What is mouthfeel?
A: The texture of wine in the mouth (light, medium, full body).

Q: What is body?
A: The perceived weight of wine.

Q: What is acidity in wine?
A: The crisp, tart quality from grape acids; balances sugar and body.

Q: What is residual sugar (RS)?
A: Sugar remaining after fermentation; affects sweetness.

Q: What is dry wine?
A: A wine with very little residual sugar.

Q: What is off-dry?
A: Slightly sweet wine with some residual sugar.

Q: What is sweet wine?
A: Wine with noticeable sweetness.

Q: What is balance (wine)?
A: Harmonious integration of acid, tannin, alcohol, sugar.

Q: What is finish?
A: The lingering taste after swallowing.

Q: What is complexity?
A: Multiple layers of flavor and aroma.

Q: What is the role of oak aging?
A: Adds vanilla, spice, toast; softens tannins; influences flavor.

Q: What is American vs French oak?
A: American oak adds bold vanilla/coconut; French oak is subtler.

Q: What is malolactic fermentation?
A: Bacterial conversion of malic acid to lactic acid, softening acidity.

Q: What is bâtonnage?
A: Stirring wine on its lees during aging for texture.

Q: What is lees?
A: Spent yeast cells; adds creaminess if used in aging.

Q: What is the difference between still and sparkling wine?
A: Sparkling has CO₂; still doesn't.

Q: What is rosé?
A: Pink wine made from red grapes with limited skin contact.

Q: What is Provence rosé?
A: A pale, dry rosé from southern France.

Q: What is white Zinfandel?
A: A sweeter, pink rosé popular in the US.

Q: What is icewine (Eiswein)?
A: Wine made from frozen grapes; concentrated and sweet.

Q: What is botrytis (noble rot)?
A: A beneficial mold concentrating sugars; produces Sauternes, Tokaji.

Q: What is Sauternes?
A: A botrytized sweet wine from Bordeaux.

Q: What is Tokaji Aszú?
A: A sweet Hungarian wine made from botrytized grapes.

Q: What is biodynamic wine?
A: Wine made following Rudolf Steiner's holistic farming principles.

Q: What is organic wine?
A: Wine from organically farmed grapes; specific certifications.

Q: What is natural wine?
A: A movement emphasizing minimal intervention.

Q: What is sulfite?
A: Preservative added to most wines; small amount also natural.

Q: What is the difference between AOC, DOC, DOCG?
A: French, Italian (regular), Italian (top) origin classifications.

Q: What is AVA?
A: American Viticultural Area — designated US wine regions.

Q: What is decanting?
A: Pouring wine into another vessel to aerate or separate sediment.

Q: What is the purpose of decanting?
A: Aerate young tannic wine or remove sediment from old wine.

Q: What is breathing?
A: Letting wine interact with air to develop aromas.

Q: What is the proper wine glass?
A: Shape varies; generally narrow rim concentrates aromas.

Q: What is the difference between Bordeaux and Burgundy glass shapes?
A: Bordeaux is taller for full-bodied reds; Burgundy is wider/balloon for Pinot Noir.

Q: What is wine serving temperature?
A: Whites 45-55°F (7-13°C); reds 55-65°F (13-18°C); sparkling 40-50°F.

Q: What is the rule of thumb for red?
A: Slightly cooler than room temperature (chill 15-20 min if too warm).

Q: What is the rule of thumb for white?
A: Take out of fridge 15-20 min before serving.

Q: What is wine pairing?
A: Matching wine and food for harmony.

Q: What is the classic pairing rule?
A: "What grows together goes together" — regional pairings often work.

Q: What is white wine with fish?
A: General guideline; lighter pairs better.

Q: What is red wine with meat?
A: General guideline; tannins balance protein and fat.

Q: What is the alternative pairing theory?
A: Match weight and intensity rather than strict color rules.

Q: What is wine spectator?
A: A leading wine publication.

Q: What is the 100-point scale?
A: A wine rating system popularized by Robert Parker.

Q: What is corked wine?
A: Wine tainted by TCA from cork; smells like wet cardboard.

Q: What percentage of bottles are corked?
A: Estimates around 3-5% historically; modern corks reduce this.

Q: What is a screwcap?
A: An alternative closure; doesn't affect quality; common in New Zealand whites.

Q: What is the role of a sommelier?
A: A wine professional trained in selection, service, and pairing.

Q: What are levels of sommelier certifications?
A: Introductory, Certified, Advanced, Master (Master Sommelier is extremely difficult).

Q: What is a wine cellar?
A: A storage space for wine, ideally cool (~55°F), dark, humid, vibration-free.

Q: What is laying wine bottles down?
A: Keeps cork moist; only for cork-finished bottles.

Q: What is aging potential?
A: How long a wine improves before declining.

Q: Which wines age well?
A: High tannin reds (Cabernet, Nebbiolo), high acid whites (Riesling), sweet wines, vintage Port.

Q: What are spirits?
A: Distilled alcoholic beverages.

Q: What is distillation?
A: Heating a fermented liquid to separate alcohol from water by vaporization.

Q: What are the main spirit categories?
A: Whiskey, vodka, gin, rum, tequila, brandy, liqueurs.

Q: What is whiskey?
A: A spirit distilled from fermented grain mash.

Q: What is Scotch whisky?
A: A whisky made in Scotland; varies in style.

Q: What are types of Scotch?
A: Single malt, blended malt, single grain, blended grain, blended Scotch.

Q: What is single malt Scotch?
A: A whisky from a single distillery using only malted barley.

Q: What is blended Scotch?
A: A blend of malt and grain whiskies from multiple distilleries.

Q: What are the Scotch regions?
A: Speyside, Highland, Lowland, Islay, Campbeltown.

Q: What is Islay whisky known for?
A: Smoky, peated character (Laphroaig, Lagavulin, Ardbeg).

Q: What is bourbon?
A: An American whiskey made primarily from corn (min 51%).

Q: What are the legal requirements for bourbon?
A: 51%+ corn, new charred oak barrels, made in USA, distilled to ≤160 proof, barreled at ≤125 proof.

Q: What is rye whiskey?
A: A whiskey with at least 51% rye grain; spicier than bourbon.

Q: What is Irish whiskey?
A: Whiskey from Ireland; often triple distilled, smoother.

Q: What is Tennessee whiskey?
A: Bourbon-style filtered through maple charcoal (e.g., Jack Daniel's).

Q: What is Japanese whisky?
A: Whisky from Japan; often modeled on Scotch.

Q: What is vodka?
A: A neutral spirit, distilled from grain, potato, or other base.

Q: What characterizes vodka?
A: Generally flavorless and odorless; flavor comes from base, water, filtration.

Q: What is gin?
A: A neutral spirit infused with botanicals, primarily juniper.

Q: What are gin styles?
A: London Dry, Plymouth, Old Tom, Genever, contemporary.

Q: What is London Dry gin?
A: A predominant juniper-forward style, dry.

Q: What is Genever?
A: The Dutch ancestor of gin; maltier.

Q: What is the role of juniper?
A: Legally required for a spirit to be called gin.

Q: What is rum?
A: A spirit distilled from sugarcane or molasses.

Q: What are types of rum?
A: White (silver), gold, dark, spiced, overproof, agricole.

Q: What is rhum agricole?
A: Rum made from fresh sugarcane juice rather than molasses.

Q: What is the difference between rum and cachaça?
A: Both from sugarcane; cachaça is Brazilian and uses fresh juice.

Q: What is tequila?
A: A Mexican spirit from blue Weber agave.

Q: What is mezcal?
A: A Mexican spirit from any agave species, often with smoky character.

Q: What are tequila categories?
A: Blanco (unaged), reposado (rested), añejo (aged 1+ year), extra añejo (3+ years).

Q: What is brandy?
A: A spirit distilled from fermented fruit, usually wine.

Q: What is Cognac?
A: Brandy from the Cognac region of France.

Q: What is Armagnac?
A: Brandy from southwestern France; older tradition than Cognac.

Q: What are Cognac age categories?
A: VS (2+ years), VSOP (4+ years), XO (10+ years), XXO (14+ years).

Q: What is pisco?
A: A brandy from Peru or Chile.

Q: What is grappa?
A: An Italian brandy distilled from grape pomace.

Q: What is calvados?
A: A French brandy made from apples (or pears).

Q: What is a liqueur?
A: A sweetened, flavored spirit.

Q: Examples of liqueurs?
A: Cointreau, Grand Marnier, Bailey's, Kahlúa, Amaretto, Chartreuse.

Q: What is bitters?
A: A highly flavored, slightly bitter mixer (Angostura, orange bitters).

Q: What is vermouth?
A: An aromatized fortified wine used in cocktails.

Q: What is the difference between dry and sweet vermouth?
A: Dry is white and crisp; sweet is red and richer.

Q: What is an aperitif?
A: A drink to stimulate appetite before a meal.

Q: What is a digestif?
A: A drink to aid digestion after a meal.

Q: What is amaro?
A: A bitter Italian herbal liqueur (Campari, Aperol, Fernet, Averna).

Q: What is the difference between Aperol and Campari?
A: Aperol is lighter and sweeter; Campari is bolder and more bitter.

Q: What is the Aperol Spritz?
A: Aperol + Prosecco + soda water + orange.

Q: What is a martini?
A: Gin (or vodka) and dry vermouth, stirred with ice, strained.

Q: What is a Manhattan?
A: Whiskey, sweet vermouth, bitters.

Q: What is an Old Fashioned?
A: Whiskey, sugar, bitters, water, garnish.

Q: What is a Negroni?
A: Equal parts gin, sweet vermouth, Campari.

Q: What is a margarita?
A: Tequila, lime juice, orange liqueur.

Q: What is a daiquiri?
A: Rum, lime juice, sugar.

Q: What is a mojito?
A: Rum, lime, sugar, mint, soda water.

Q: What is a Moscow Mule?
A: Vodka, ginger beer, lime; served in copper mug.

Q: What is a Bloody Mary?
A: Vodka, tomato juice, spices.

Q: What is a French 75?
A: Gin, champagne, lemon juice, sugar.

Q: What is a whiskey sour?
A: Whiskey, lemon juice, sugar (sometimes egg white).

Q: What is the role of ice in cocktails?
A: Cools and dilutes; quality matters.

Q: What is large-format ice?
A: Single big cubes melting more slowly, less dilution.

Q: What is "shaken vs stirred"?
A: Shake when ingredients include juices/dairy/cream; stir when all-spirit and clear.

Q: What is muddling?
A: Pressing ingredients (fruit, herbs) to release flavors.

Q: What is a jigger?
A: A two-sided measuring tool for spirits.

Q: What is a strainer?
A: A tool to filter ice/solids when pouring.

Q: What is a Hawthorne strainer?
A: Common spring-coil strainer for shakers.

Q: What is a Julep strainer?
A: A perforated spoon-like strainer for mixing glasses.

Q: What is a mixing glass?
A: A pitcher for stirred cocktails.

Q: What is a coupe?
A: A shallow stemmed glass for many classic cocktails.

Q: What is a Nick & Nora glass?
A: A small stemmed glass for stirred cocktails.

Q: What is the role of bitters in cocktails?
A: Adds depth, complexity, and balance in small doses.

Q: What is the dilution principle?
A: Some dilution improves a cocktail; over-dilution ruins it.

Q: What is the rule of three (cocktails)?
A: Many classics use 3 components: spirit, modifier, accent.

Q: What is the IBA?
A: International Bartenders Association; defines official classic cocktails.

Q: What is a flight (wine/spirits)?
A: A small selection of samples for tasting.

Q: What is sensory evaluation?
A: Tasting with attention to sight, smell, taste, mouthfeel, finish.

Q: What are the basic tastes?
A: Sweet, sour, salty, bitter, umami.

Q: What is wine tasting's "Look-Swirl-Sniff-Sip"?
A: A method for evaluating wine.

Q: Why swirl wine?
A: Releases volatile aromas.

Q: Why sniff before sipping?
A: Most flavor is detected through smell.

Q: What is the difference between aroma and bouquet?
A: Aroma from grape/fruit; bouquet from aging.

Q: What is a sommelier blind tasting?
A: Identifying wine by characteristics without seeing the label.

Q: What is the proper tasting order?
A: Lighter to heavier, drier to sweeter; whites before reds typically.

Q: What is wine fault?
A: A defect in wine (cork taint, oxidation, brett, VA, reduction).

Q: What is brett?
A: Brettanomyces yeast giving barnyard/Band-Aid notes; defect or character depending on level.

Q: What is oxidation?
A: Excess oxygen exposure ruining wine over time.

Q: What is reduction (wine)?
A: Sulfur compounds from low oxygen; "struck match" notes.

Q: What is volatile acidity?
A: Excess vinegar character.

Q: What is the role of glassware in spirits?
A: Different shapes for different categories (Glencairn for whisky, snifter for brandy).

Q: What is a Glencairn glass?
A: A tulip-shaped glass for whisky tasting.

Q: What is a snifter?
A: A balloon glass concentrating aromas for brandy.

Q: What is the role of dilution in whisky tasting?
A: A few drops of water can open up flavors.

Q: What is cask strength?
A: Whisky bottled at the natural barrel strength (typically 55-65% ABV).

Q: What is the angel's share?
A: Whisky evaporating from barrels during aging.

Q: What is the role of charring?
A: Caramelizes sugars in the wood, adding flavor.

Q: What is the difference between whiskey and whisky?
A: Whiskey: US, Ireland; Whisky: Scotland, Japan, Canada.

Q: What is responsible drinking?
A: Moderate consumption with awareness of effects.

Q: What are health considerations?
A: Recent research suggests no amount of alcohol is risk-free; moderation if drinking.

Q: What is the takeaway of wine and spirits study?
A: Quality and context matter more than price; develop your palate through varied experience.