Righto – here’s the answers to the quiz as promised.  Many thanks to all that entered.  We made the quiz deliberately challenging because the whole idea is to learn something from it.  Look out for another quiz in the near future.  We’ll stick to the themed format in future quizzes, as we feel it’s easier to absorb information that way.  Batonage is first and foremost meant to be a source of information.

Congratulations to our first winner – Alex Heidt @mrhydewine on Twitter.  Sticking to the German theme, he wins a bottle of Thelema Sutherland Rhine Riesling 2008 from our collection of wines.

The sources used for the quiz were

The Oxford Companion to Wine 3rd Edition – Edited by Jancis Robinson
&
Professional Cooking 6th Edition – by Wayne Gisslen

The answers:

1.  In the production of sauces, what does fond lié mean?

Thickened stock

2,  Name four of the 13 German wine producing regions

Any 4 of the following – Rheinhessen, Rheingau, Mosel, Pfalz, Ahr, Baden, Franken, Hessische Bergstrasse, Mittelrhein, Nahe, Saale-Uhnstrut, Saschen and Wurttemberg

3.  What does the term remouillage refer to?

Stock made from bones that have already been used.  The direct translation of the term is  rewetting.

4.  What is the most planted grape in Germany?

Riesling at 21% of total plantings.  Second is Muller-Thurgau at 13.5% and third Silvaner at 5%

5.  In the production of stock, what does the term mirepoix refer to?

Roughly chopped onions, carrots and celery that is added to stock as flavouring

6.  In German wine making, what does the term Trocken mean?

Dry

7.  To what does bouquet garni refer?

To a sachet made from spices like bay leaf, thyme, peppercorns, parsley and cloves that is added to    stock

8.  What does the term “spatlese” refer to with regards to German wine?

Late Harvest

9.  What does “glace de viande” refer to?

A glaze made for meats

10.  What does “Pradikatswein” refer to with regards to German wine?

It is the highest quality wine produced in Germany, like the first growths of Bordeaux.

Being general knowledge hounds, we decided to occasionally do a themed quiz on our blog to see if we can all increase our knowledge levels.  We will incorporate 5 food related questions, and 5 wine related questions.  It is specifically not made too easy, as we would like you to expand your horizons with us.  We’ll post the questions on Monday, and the answers on the following Friday.  To make it interesting, we’re putting a bottle of wine up for grabs to the first person to correctly answer all the questions.  Email your answers to hennie@batonage.com – sadly the wine can only go to someone in Cape Town, but that doesn’t mean guys elsewhere shouldn’t enter.  The usual disclaimers regarding competitions apply.  Try and avoid using Google on this one.  Answers will be made available on Friday 25 March 2011.

The food theme of this week’s quiz is sauces.
The wine theme of this week’s quiz is Germany and its wines

Questions

1. In the production of sauces, what does “fond lié” mean?
2. Name four of the 13 German wine producing regions
3. What does the term “remouillage” refer to?
4. What is the most planted grape in Germany?
5. In the production of stock, what does the term “mirepoix” refer to?
6. In German wine making, what does the term “Trocken” mean?
7. To what does “bouquet garni” refer?
8. What does the term “spatlese” refer to with regards to German wine?
9. What does “glace de viande” refer to?
10. What does “Pradikatswein” refer to with regards to German wine?