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Apéro classics

What goes into the glass and onto the table at an apéro: sparkling wine, rosé, sherry, cheese and charcuterie.

12 questions · answers on page 2

Two A4 pages: the questions first, then the answers. The print dialogue can also save it as a PDF.

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Apéro classics

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  1. What do you order in German-speaking Switzerland when you ask for a “Cüpli”?

    1. A A glass of sweet wine with dessert
    2. B A coffee with schnapps
    3. C A glass of Champagne
    4. D A small beer

  2. Which Swiss rosé made from Pinot Noir is an apéro classic?

    1. A Fendant
    2. B Œil-de-Perdrix
    3. C Completer
    4. D Dôle

  3. At what temperature is sparkling wine ideally served?

    1. A 6–8 °C
    2. B 10–12 °C
    3. C 14–16 °C
    4. D 16–18 °C

  4. What does “frizzante” mean on an Italian wine bottle?

    1. A Lightly sparkling
    2. B Sweet and fortified
    3. C Fully sparkling, like a spumante
    4. D Made from dried grapes

  5. How is Prosecco mostly made?

    1. A A single fermentation that ends in the bottle
    2. B Second fermentation in the bottle, like Champagne
    3. C Second fermentation in a sealed pressure tank
    4. D Carbon dioxide is added to the finished wine

  6. Which cheese is shaved into rosettes with a Girolle and makes an apéro classic with a glass of white or Pinot Noir?

    1. A Vacherin Mont-d’Or
    2. B Tête de Moine
    3. C Appenzeller
    4. D Sbrinz

  7. Tapas such as olives, almonds and ham: which chilled sherry from Jerez is their classic companion?

    1. A Moscatel
    2. B Fino
    3. C Pedro Ximénez
    4. D Cream sherry

  8. Salami, mortadella and gnocco fritto: which sparkling red traditionally goes with them?

    1. A Barbera d’Asti
    2. B Lambrusco
    3. C Dolcetto d’Alba
    4. D Brachetto d’Acqui

  9. What speaks for a flute or tulip over a wide coupe when serving sparkling wine?

    1. A The acidity becomes softer
    2. B The sparkling wine stays warmer
    3. C Less surface: bubbles and aroma last longer
    4. D The bubbles become larger

  10. In which canton is Môtiers, where the Mauler family has made bottle-fermented sparkling wine since 1829?

    1. A Neuchâtel
    2. B Fribourg
    3. C Jura
    4. D Vaud

  11. True or false: a sparkling wine labelled ‘extra dry’ is sweeter than one labelled ‘brut’.

    1. A True
    2. B False

  12. How does a pét-nat differ from a Champagne in the way it is made?

    1. A Bottled before the first fermentation ends
    2. B Carbon dioxide is pumped in afterwards
    3. C The wine is made from dried grapes
    4. D The second fermentation takes place in a pressure tank

weinquiz.ch/en/printable/apero-classics/ · Answers and explanations on page 2

For the quizmaster

  1. Print page 1 for each person or team, and page 2 with the answers once, for the quizmaster.
  2. Pour the wine and allow ten to fifteen minutes: tick one answer per question, no looking it up on a phone.
  3. Swap sheets; the quizmaster reads out the answers and explanations. Each right answer scores a point.

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  1. C A glass of Champagne

    “Cüpli” is the colloquial word in German-speaking Switzerland for a glass of Champagne and stands for the festive toast with sparkling wine.

  2. B Œil-de-Perdrix

    Œil-de-Perdrix, named after the colour of a partridge’s eye, comes from Neuchâtel: a briefly macerated Pinot Noir rosé, fresh and fruity, that suits apéro nibbles as well as fish.

  3. A 6–8 °C

    Sparkling wine is poured at 6–8 °C: the cold keeps the bubbles fine and the acidity fresh. Rule of thumb: the lighter and livelier the wine, the cooler it is served.

  4. A Lightly sparkling

    Frizzante means lightly sparkling, with roughly 1 to 2.5 bar of pressure; a spumante has at least 3 bar. Typical examples are Prosecco frizzante, Lambrusco and Moscato d’Asti.

  5. C Second fermentation in a sealed pressure tank

    Prosecco usually gets its bubbles in a pressure tank (Martinotti-Charmat method), which keeps it fresh and fruity and is cheaper than bottle fermentation. Federico Martinotti devised the process in Asti in 1895; Eugène Charmat refined it.

  6. B Tête de Moine

    Tête de Moine AOP comes from the Bernese Jura, where the cheese of Bellelay Abbey is mentioned as early as the 12th century; the Girolle, invented in the early 1980s, shaves the semi-hard cheese into airy rosettes that release its aroma far better than slices.

  7. B Fino

    Fino is among the palest, driest sherries: aged under a veil of yeast, the flor, saline, almondy and bone dry. Served well chilled it is the classic aperitif and tapas companion; like manzanilla, it should be drunk soon after opening.

  8. B Lambrusco

    Lambrusco from Emilia-Romagna is a lightly sparkling red, often dry, fresh and fruity. Its bubbles and acidity cut through the fat and salt of the cured meats and fried dough; the pairing belongs to the region’s own cooking.

  9. C Less surface: bubbles and aroma last longer

    Less carbon dioxide escapes through a narrow opening, and the aromas stay concentrated. The tulip leaves a little more room for the scent than the narrow flute and is preferred by some connoisseurs; the wide coupe lets bubbles and aromas escape faster.

  10. A Neuchâtel

    Môtiers lies in the Val-de-Travers in the canton of Neuchâtel. The Mauler house has made sparkling wine there since 1829 by the traditional method, with a second fermentation in the bottle.

  11. A True

    True. Extra dry carries 12–17 g/l of residual sugar (Swiss ordinance: 12–20 g/l), more than brut at under 12 g/l (Switzerland: under 15 g/l). The scale from driest to sweetest runs brut nature, extra brut, brut, extra dry, sec, demi-sec, doux; a demi-sec already holds about 32–50 g/l.

  12. A Bottled before the first fermentation ends

    Pét-nat (pétillant naturel, ancestral method) is bottled while the first fermentation is still running; the remaining sugar ferments in the bottle and traps the carbon dioxide. Usually closed with a crown cap and often not disgorged, it is frequently cloudy.

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