Chemistry Questions

all naturally-occurring unsaturated fatty acids have

Trans-unsaturated fatty acids are claimed to be associated with high levels of

1) Saint Amour2) Julienas3) Chenas4) Moulin-a-Vent5) Fleurie6) Chiroubles7) Morgon8) Regnie9) Brouilly10) Cote de Brouilly

Vitamin E is a natural " radic al fighter" found in

Located in northwest France, the Loire experiences three different types of climates: 1) Nantais and Anjou = Cool Maritime2) Touraine and Central Vineyards= Cool Maritime with an increasing Continental influence.3) Central Vineyards - Continental

Pair with low tannin, lower alcohol red wines without (or limited) oak character. Crisp whites with minimal oak and lower alcohol also work well.

It's a good rule of thumb to pair high acid food with high acid wine (as wines can appear flat and flabby if the acid of the wine is overwhelmed by the food).

A sweet wine from Alsace made from grapes affected by noble rot. They can only be made from the noble varieties of Alsace.

Acid in food will increase the perception of body, sweetness, and fruitiness in wine. It will also decrease the perception of acid in a wine.

An Alsatian wine made from a blend of grapes. The term translates into "noble blend."

A triglyceride with a low melting temperature and a tendency to exist as a fat (solid at room temperature) tends to be:

No, Alsace is protected from rain and wind from the west by the Vosges Mountains; providing long, dry autumns.

Rancidity from deep-frying, hydrolyse by the water on the food surface to give

It contains a unique type of medium chain saturated fat called

Higher-priced wines use traditional fermentation and have a higher proportion of new oak for maturation; these wines will need maturing in bottle for several years.

Since sweet food can dull the taste of a wine (losing its fruit and becoming unpleasantly acidic), a good general rule is to select a wine with a higher level of sweetness.

Yes, oak is often used to ferment and/or mature blends of dry Semillon/Sauvignon Blanc wines (ie Pessac-Leognan). It is also used in the production of sweet wines of Bordeaux.

With the exception of Pinot Blanc, malolactic fermentation is generally not used because it can mask the pure fruit flavors.

Because of the length of the river, there are signification variations in weather patterns in the Loire Valley. Variations in the weather patterns from year to year can mean that vintages differ widely.

They are made ready-to-drink with a high proportion of Merlot in the blend, matured in a vat with no new oak.