The Grapes of Winter Reading Answers

Dec 5, 2022

The Grapes of Winter Reading Answers comprises of 14 sets of questions that the candidates have to attempt within the time span of 20 minutes. The topic can be available for the candidates from Cambridge IELTS 9. The Grapes of Winter Reading Answers contains two different sorts of questions, which are- matching headings and choose the correct letter. For Matching heading type of questions, a thorough understanding abilities of the candidates are required so that they can recognize the synonyms, identidy the keywords and understand the context given below. Candidates, in order to answer the questions provided below, should mandatorily undergo IELTS reading passage.

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Reading Passage Questions

If an artist must suffer to create great art, so does the winemaker when it comes to producing ice wine.

Ice wine, or Eiswein as the Germans call it, is the product of frozen grapes. A small portion of the vineyard is left unpicked during the fall harvest those grapes arc left on the vine until the mercury drops to at least -7°C. At this temperature, the sugar-rich juice begins to freeze. If the grapes are picked in their frozen state and pressed while they are as hard as marbles, the small amount of juice recovered is intensely sweet and high in acidity. The amber dessert wine made from this juice is an ambrosia fit for Dionysus1 himself – very sweet, it combines savours of peach and apricot.
The discovery of ice wine, like most epicurean breakthroughs, was accidental. In 1794, wine producers in the German duchy of Franconia made virtue of necessity by pressing juice from frozen grapes. They were amazed by an abnormally high concentration of sugars and acids which, until then, had been achieved only by drying the grapes on straw mats before pressing or by the effects of Botrytis cinerea, a disease known as ‘root rot’. Botrytis cinerea afflicts grapes in autumn, usually in regions where there is early morning fog and humid, sunny afternoons. A mushroom-like fungus attaches itself to the berries, punctures their skins and allows the juice to evaporate. To many, the result is sheer ambrosia. The world’s great dessert wines, such as Sauternes, Riesling and Tokay Aszu Essencia, are made from grapes afflicted by this benign disease.
It was not until the mid-19th century in the Rheingau region of northwestern Germany that winegrowers made conscious efforts to produce ice wine on a regular basis. But they found they could not make it every year since the subzero cold spell must last several days to ensure that the berries remain frozen solid during picking and the pressing process, which alone can take up to three days or longer. Grapes are 80 percent water; when this water is frozen and driven off under pressure and shards of ice, the resulting juice is wonderfully sweet. If the ice melts during a sudden thaw, the sugar in each berry is diluted.
Not all grapes are suitable for ice wine. Only the thick-skinned, late-maturing varieties such as Riesling and Vidal can resist such predators as grey rot, powdery mildew, unseasonable warmth, wind, rain and the variety of fauna craving a sweet meal. Leaving grapes on the vine once they have ripened is an enormous gamble. If birds and animals do not get them, mildew and rot or a sudden storm might. So growers reserve only a small portion of their Vidal or Riesling grapes for ice wine, a couple of hectares of views at most.
To ensure the right temperature is maintained, in Germany the pickers must be out well before dawn to harvest the grapes. A vineyard left for ice wine is a sorry sight. The mesh-covered vines arc denuded of leaves and the grapes are brown and shriveled, dangling like tiny bats from the frozen canes. The stems of the grape clusters are dry and brittle. A strong wind or an ice storm could easily knock the fruit to the ground. A twist of the wrist is all that is needed to pick them, but when the wind howls through the vineyard, driving the snow- before it and the wind chill factor can make a temperature of -10° seem like -40°, harvesting ice wine grapes becomes a decidedly uncomfortable business. Pickers fortified with tea and brandy, brave the elements for two hours at a time before rushing back to the winery to warm up.
Once the tractor delivers the precious boxes of grapes to the winery, the really hard work begins. Since the berries must remain frozen, the pressing is done either outdoors or inside the winery with the doors left open. The presses have to be worked slowly otherwise the bunches will turn to a solid block of ice yielding nothing. Some producers throw rice husks into the press to pierce the skins of the grapes and create channels for the juice to flow- through the mass of ice. Sometimes it takes two or three hours before the first drop of juice appears.
A kilogram of unfrozen grapes normally produces sufficient juice to ferment into one bottle of wine. Depending on the degree of dehydration caused by wind and winter sunshine, the juice from a kilogram of ice wine grapes produces one-fifth of that amount or less. The longer the grapes hang on the vine, the less juice there is. So grapes harvested during a cold snap in December will yield more ice wine than if they are picked in February. The oily juice, once extracted from the marble-hard berries, is allowed to settle for three or four days. It is then clarified of dust and debris by ‘racking’ from one tank to another. A special yeast is added to activate fermentation in the stainless steel tanks since the colorless liquid is too cold to ferment on its own. Because of the high sugar content, the fermentation can take several months. But when the wine is finally bottled, it has the capacity to age for a decade or more.
While Germany may be recognized as the home of ice wine, its winemakers cannot produce it every year. Canadian winemakers can and are slowly becoming known for this expensive rarity as the home-grown product garners medals at international wine competitions. Klaus Reif of the Reif Winery at Niagara-on-the-Lake has produced ice wine in both countries. While studying oenology, the science of winemaking, he worked at a government winery in Neustadt in the West German state of Rheinland-Pfalz. In 1983 he made his first Canadian ice wine from Riesling grapes. Four years later he made ice wine from Vidal grapes grown in his uncle’s vineyard at Niagara-on-the-Lake. “The juice comes out like honey here” says Reif, “but in Germany it has the consistency of ordinary wine”.

Solution With Explanation

Question 1-7:
Reading Passage 1 has seven paragraphs A-G
From the list of headings below, choose the most suitable heading for each paragraph.
Write the appropriate numbers i-x in boxes 1-7 on your answer sheet

(Guide: Candidates are required to study the passage thoroughly before answering the questions marked 1 through 7. Each question's answer will have one of the headings from the provided list.)

List of Headings

International comparisons
Unique grapes withstand various attacks
Production of initial juice
Warm temperatures reduce sweetness
Cold temperatures bring a sweet taste
From grape to wine
More grapes produce less wine
Temperature vital to production
Infection bring benefits
Obstacles to picking
The juice flows quickly

Example	Answer
Paragraph A	V

1)	Paragraph B
2)	Paragraph C
3)	Paragraph D
4)	Paragraph E
5)	Paragraph F
6)	Paragraph G
7)	Paragraph H

Question 1

Answer: ix

Supporting sentence: They were amazed by an abnormally high concentration of sugars and acids which, until then, had been achieved only by drying the grapes on straw mats before pressing or by the effects of Botrytis cinerea, a disease known as ‘root rot’.

Keywords: sugars, Botrytis cinerea, root rot.

Keyword location: line 3, paragraph B
Explanation: The paragraph B states that the wine producers in Germany were astounded by an extraordinarily high concentration of sugars and acids that had previously only been possible through the effects of Botrytis cinerea, sometimes known as "root rot," or by drying the grapes on straw mats before pressing.

Question 2

Answer: viii

Supporting sentence: But they found they could not make it every year since the subzero cold spell must last several days to ensure that the berries remain frozen solid during picking and the pressing process, which alone can take up to three days or longer.

Keywords: subzero, frozen, three days or longer.

Keyword location: line 2, paragraph C

Explanation: However, the second line of paragraph C stats that they discovered they couldn't do it every year because the subzero cold spell had to stay for several days in order to keep the berries frozen solid throughout picking and pressing, which can take up to three days or more alone. If the ice melts during a fast thaw, the sugar in each berry is diluted.

Question 3

Answer: ii

Supporting sentence: Only the thick-skinned, late-maturing varieties such as Riesling and Vidal can resist such predators as grey rot, powdery mildew, unseasonable warmth, wind, rain and the variety of fauna craving a sweet meal.

Keywords: thick-skinned, Riesling and Vidal, predators.

Keyword location: line 2, paragraph D

Explanation: Line 2 of paragraph D suggests that not all grapes are suitable for the making of red wine rather the only kinds that can withstand predators like grey rot, powdery mildew, unseasonably warm weather, wind, rain, and the diversity of fauna looking for a delicious meal are the thick-skinned, late-maturing varieties like Riesling and Vidal.

Question 4

Answer: x

Supporting sentence: A strong wind or an ice storm could easily knock the fruit to the ground.

Keywords: strong wind, ice storm, easily knock.

Keyword location: lines 5-6, paragraph E

Explanation: The lines 5-6 of paragrph E explains that the fruit might readily fall to the ground in the event of a violent wind or ice storm. Picking ice wine grapes just requires a slight twist of the wrist, but when the wind whips through the vineyard, pushing the snow ahead of it and the wind chill factor can make a temperature of -10° feel like -40°, it becomes a fairly difficult task.

Question 5

Answer: iii

Supporting sentence: Sometimes it takes two or three hours before the first drop of juice appears.

Keywords: two or three hours, first drop, juice.

Keyword location: last line, paragraph F

Explanation: The concluding line of paragraph F suggests that prior to the first drop of juice appearing, it can occasionally take two or three hours.

Question 6

Answer: vi

Supporting sentence: A kilogram of unfrozen grapes normally produces sufficient juice to ferment into one bottle of wine

Keywords: kilogram, unfrozen grapes, sufficient juice, one bottle of wine.

Keyword location: line 1, paragraph G

Explanation: The first line of paragraph G explains that in the majority of cases, one bottle of wine may be made from a kilogramme of unfrozen grapes.

Question 7

Answer: i

Supporting sentence: Canadian winemakers can and are slowly becoming known for this expensive rarity as the home-grown product garners medals at international wine competitions

Keywords: Candadian winemakers, expensive rarity, international wine competitions

Keyword location: Line 2, paragraph H

Explanation: Line 2 of paragraph H implies that despite the fact that Germany is known as the origin of ice wine, its winemakers cannot manufacture it every year. Given that their homegrown wine consistently wins medals at international wine competitions, Canadian winemakers can and are gradually building a reputation for producing this pricey specialty. Thus, an international comparisons of wine making has been made here.

Question 8 – 10

Choose the correct letter A, B, C, or D
Write the answers in boxes 8 – 10 in the answer sheet.

Question 8

Growers set aside only a small area for ice wine grapes because

not all grapes are suitable.
nature attacks them in various ways.
not many grapes are needed.
the area set aside makes the vineyard look extremely untidy.

Answer: B

Supporting sentence: If birds and animals do not get them, mildew and rot or a sudden storm might.

Keywords: birds and animals, mildew, sudden storm.

Keyword location: lines 4-5, paragraph D

Explanation: As per lines 4-5 of paragraph D, if animals and birds do not consume them, rot, mildew, or an unexpected storm may surely hamper the ice wine grapes. Therefore, only a tiny part, at most a few hectares, of the producers' Vidal or Riesling grapes are set aside for ice wine grapes.

Question 9

Rice husks are used because they

stop the grapes from becoming ice blocks.
help the berries to remain frozen.
create holes in the grapes.
help producers create different tastes.

Answer: C

Supporting sentence: Some producers throw rice husks into the press to pierce the skins of the grapes and create channels for the juice to flow- through the mass of ice.

Keywords: rice husks, pierce the skins, channels.

Keyword location: lines 4-5, paragraph F

Explanation: According to the lines 4-5 of paragraph F, some manufacturers use rice husks to penetrate the grapes' skins and make passageways for the juice to flow through the block of ice in the press. The first drop of juice may not appear for two or three hours.

Question 10

According to Klaus Reif, Canadian ice wine

flows more slowly than German wine.
tastes a lot like German ice wine.
is better than German ice wine.
is sweeter than German ice wine.

Answer: A

Supporting sentence: “The juice comes out like honey here” says Reif, “but in Germany it has the consistency of ordinary wine”.

Keywords: juice, honey, consistency.

Keyword location: last line, paragraph H

Explanation: Klaus Reif explained in the concluding line of paragraph H that in Germany, the juice has the viscosity of regular wine, whereas in Canada, the juice flows out like honey, implying the slow nature of its.

Question 11 – 14

Complete each of the following statements (from question 11 – 14) with the best ending A – G from the box below.

Write the appropriate letter A-G in boxes 11 – 14 on your answer sheet.

A	Use diseased grapes to produce their wines
B	Enjoy working in cool climate
C	Can produce ice wine every year
D	Were surprised by the high sugar content in frozen grapes
E	Made a conscious effort to produce ice wine
F	Drink tea and brandy during their work

Question 11

Franconia ice winemakers

Answer: D

Keywords: Franconia, amazed, high concentration of sugars.

Keyword location: lines 2-3, paragraph B

Explanation: Lines 2-3 of paragraph B states that by squeezing the juice from frozen grapes, winemakers in the German duchy of Franconia in 1794 made the best of a difficult situation. They were astounded by an extraordinarily high concentration of sugars and acids that had previously only been possible through the effects of Botrytis cinerea, sometimes known as "root rot," or by drying the grapes on straw mats before pressing.

Question 12

Famous dessert winemaker

Answer: A

Supporting sentence: The world’s great dessert wines, such as Sauternes, Riesling and Tokay Aszu Essencia, are made from grapes afflicted by this benign disease.

Keywords: dessert wines, Sauterners, beningn disease.

Keyword location: last line, paragraph B

Explanation: The concluding line of paragraph B suggests that the great dessert wines from around the world, like Sauternes, Riesling, and Tokay Aszu Essencia, are produced from grapes affected by this benign illness.

Question 13

Ice wine grape pickers in Germany

Answer: F

Supporting sentence: Pickers fortified with tea and brandy, brave the elements for two hours at a time before rushing back to the winery to warm up.

Keywords: pickers, brandy, winery,

Keyword location: last line, paragraph E.

Explanation: The last line of paragraph E mentions that pickers have taken brandy and tea to fortify them battle the weather for two hours at a time before running back to the winery to warm up.

Question 14

Canadian Ice Winemaker

Answer: C

Supporting sentence: Canadian winemakers can and are slowly becoming known for this expensive rarity as the home-grown product garners medals at international wine competitions.

Keywords: produce wine, every year, Canadian winemakers.

Keyword location: lines 1-2, paragraph H

Explanation: As per the concluding two lines of paragraph H, even if Canada's winemakers may manufacture ice wine year-round, Germany, the country widely acknowledged as the origin of the drink, cannot.

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