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  3. Answer questions by referring to the descriptions of three wine-producing regions in France. Note: When more than one answer

Answer questions by referring to the descriptions of three wine-producing regions in France. Note: When more than one answer

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问题     Answer questions by referring to the descriptions of three wine-producing regions in France.
    Note: When more than one answer is required, these may be given in any order. Some choices may be required more than once.
    A = Bordeaux   B = Burgundy   C = Champagne
    Which region(s)...
A
Bordeaux:
    An area in southwestern France considered by most wine enthusiasts as the world’s greatest Wine-producing region because of the large quantity (ranging from 700 million to 900 million bottles annually) and the high quality of the wines. This large region has about 280,000 vineyard acres and essentially covers the same territory as the department of Gironde. At its center lies the seaport city of Bordeaux, which sits on the Garonne River upstream from the Gironde estuary, which empties into the Atlantic Ocean. The Bordeaux region’s fame dates back some 2,000 years when Romans first sang the praises of its wines. The wide popularity of Bordeaux wines in the United Kingdom (where they’re called clarets) can be traced back to the period from 1152 to 1453, when the English owned this region, which was acquired through a royal marriage and then lost in the 100 Years’ War. Bordeaux gains most of its fame from its red wines, which generally make up over 75 percent of the production. Nevertheless, the region’s rich, sweet white wines from Sauternes are world renowned, and its DRY white wines from Graves have a serious following. Bordeaux’s primary appellations, which cover the entire region, are Bordeaux AC—for red, white, and rose wines—and Bordeaux Superieur AC—a designation for red and rose wines that requires lower grape yields and slightly higher alcohol levels than basic Bordeaux. There are over fifty individual appellations in Bordeaux, and, generally, the smallest ACs produce the highest-quality wines. There are also thousands of individual chateaux-some are quite impressive, while others are simply tiny farmhouses.
B
Burgundy:
    One of the world’s most famous winegrowing areas, located in eastern France, southeast of Paris. Bourgogne, as it’s called in France, has about 110,000 vineyard acres, which is about 40 percent of what exists in Bordeaux. Burgundy consists of five basic regions. Burgundy and its wines have a long history going back at least to the time when the Romans ruled this region. In the fourteenth and fifteenth centuries, the Grand Duchy of Burgundy flourished, controlling an area that included what are now parts of Belgium, the Netherlands, Luxembourg, and a large portion of northern France. It was a rich and powerful empire, and the great Dukes of Burgundy savored the region’s marvelous wines as part of their opulent lifestyle. The Burgundy region has established a reputation over the centuries not only for its fine wines but also for its marvelous food. The wines vary considerably from region to region throughout Burgundy, but the focus is on three grape varieties—Pinot Noir and Gamay for red wines and Chardonnay for whites. Though other varieties are grown, they’re being replaced in many areas by the three most prominent grapes. Gamay is the dominant red grape in Beaujolais, while Pinot Noir prevails in the other regions. The very best red wines come from the Grands Crus in the Cote d’Or. Chardonnay is grown throughout the region and reaches its zenith in the Céte de Beaune. Although the wines made of Pinot Noir and Chardonnay get most of the attention, more wines are produced in Beaujolais (where they make Gamay-based wines) than in the rest of Burgundy. In some ways, the Burgundian system for identifying quality wines is much more straightforward than that of Bordeaux. In addition to the Appellation d’Origine Controlee (AC) Bordeaux uses a complex and inconsistent chateau classification system. Burgundy uses only the AC system to classify regions, villages, and individual vineyards into appellations, the theory being that the smaller and more precise the appellation, the higher the general quality of the wine.
C
    Champagne: This most celebrated sparkling wine always seems to signal "special occasion". Though bubbling wines under various appellations abound throughout the world, true Champagne comes only from the Champagne region in northeast France. Most countries bow to this tradition by calling their sparkling wines by other names such as spumante in Italy, Sekt in Germany and vin mousseux in other regions of France. Only in America do some wineries refer to their bubbling wine as "champagne". Dom Perignon, 17th-century cellarmaster of the Abbey of Hautvillers, is celebrated for developing the art of blending wines to create Champagnes with superior flavor. He’s also credited for his work in preventing Champagne bottles and corks from exploding by using thicker bottles and tying the corks down with string. Even then, it’s said that the venerable Dom Perignon lost half his Champagne through the bottles bursting. French Champagne is usually made from a blend of chardonnay and pinot noir or pinot blanc grapes. California "champagnes" generally use the same varieties, while those from New York more often are from the pressings of catawba and delaware grapes. Good Champagne is expensive not only because it’s made with premium grapes, but because it’s made by the methode champenoise. This traditional method requires a second fermentation in the bottle as well as some 100 manual operations (some of which are mechanized today). Champagnes can range in color from pale gold to apricot blush. Their flavors can range from toasty to yeasty and from dry (no sugar added) to sweet.
选项 A、 
B、 
C、 
答案A
解析
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