Quiz Answers

1. Hops give the beer it's bitter taste and of course flavour.

2. Rotundifolia is native to the United States.

3. Spill rail is the section of the bar that is recessed and upon which cocktails are prepared.

4. Gewurztraminer is a grape variety associated with low acidity.

5. Wheat allergies are referred to as a gluten allergy.

Thanks for playing.

The Answers

Okay here are the answers to this morning's mind twisting five questions.

1. If it is not Champagne then it is called Cremant and when you see it would be for example Cremant d'Alsace which would be a sparkling wine from the Alsace region of France and as a note these Cremants found everywhere in France usually are using a grape good for making Cremants within their region. Not necessarily the same grapes that go into making Champagne.

2. Cahors is the region I am thinking of when I talk of the Black Wine of Cahors.

3. Amontillado would be your medium dry sherry.

4. That dish I was talking of was called , Toad In the Hole.

5. To cut lettuce or any other leafy vegetable for that matter en chiffonade is to shred it.

Hope you had fun!

The Long Awaited Answers Or Maybe Not

Well it is about 7PM in the evening and I have been out all day and getting down to write the answers. Many of you champions of the food and beverage industry out there who participate in this really are showing your vast knowledge. These are not easy quizzes but like I say if it was too easy no one would bother....Right????

Most are one word answers.

1. A lot of you got Sabra which comes from the sabra cactus in Israel. This cactus grows well there and is blended with your jaffa oranges and chocolate. It is produced in a place called Rehovot.

2. Cordial has a Latin origin.

3. Limousin is the forest which grows that special oak for aging cognac.

4. Courgette is zucchini in French and in case you don't know courge is pumpkin in French.

5. Last but not least meuniere in French means "miller's wife." Like that has anything to do with a light tasting fish rolled in flour and fried in some butter on top of the stove and served with some parsley sprinkled on top and some wedges of lemon.

All of you are doing awesome and thanks for participating and having some fun!

Ta ta till next week.