BOSC FOCUS Flashcards
1
Q
Wine Bottle Sizes Chart
A
187.5 ml Piccolo or Split: Typically used for a single serving of Champagne.
375 ml Demi or Half: Holds one-half of the standard 750 ml size.
750 ml Standard: Common bottle size for most distributed wine.
- 5 L Magnum: Equivalent to two standard 750 ml bottles.
- 0 L Double Magnum: Equivalent to two Magnums or four standard 750 ml bottles.
- 5 L Jeroboam (still wine): Equivalent to six standard 750 ml bottles.
- 0 L Imperial: Equivalent to eight standard 750 ml bottles or two Double Magnums.
- 0 L Salmanazar: Equivalent to twelve standard 750 ml bottles or a full case of wine!
- 0 L Balthazar: Equivalent to sixteen standard 750 ml bottles or two Imperials.
- 0 L Nebuchadnezzar: Equivalent to twenty standard 750 ml bottles.
2
Q
Size of Double Magnum?
A
3.0 L - 4 bottles
3
Q
Size of Jeroboam?
A
4.5 litres - 6 bottles
4
Q
Size of Imperial?
A
6.0 litres - 8 bottles
5
Q
Size of Salmanazar?
A
9.0 litres - 12 bottles - A WHOLE CASE
6
Q
Size of Balthazar?
A
12.0 litres - 16 bottles
7
Q
Size of Nebuchadnezzar (largest)
A
15.0 litres - 20 bottles
8
Q
Tinta Roriz/Cencibel/Aragonez is a synonym for?
A
Tempranillo
9
Q
Tinto Fino is a synonym for?
A
Tempranillo
10
Q
The 5 subzones of Barolo?
A
La Morra, Barolo, Castiglione Falletto, Serralunga d’Alba, and Monforte d’Alba
11
Q
The 10 crus of BJ
A
Brouilly
Cote de Brouilly
12
Q
Grapes of Cava?
A
Parellada and Xarel-lo and Macabeo
13
Q
Macabeo is a synonym for?
A
Viura
14
Q
Mazuelo is a synonym for ?
A
Synonyms for Carignan
Carignan
Cariñena
15
Q
Extra Brut?
A
0-6 very dry
16
Q
Brut (dry)
A
0-15 gms dry
17
Q
Extra Sec? (extra dry)
A
12-20 gm dry
18
Q
2 DO zones of sherry?
A
Jerez-Xérès-Sherry and Manzanilla-Sanlúcar de
Barrameda
19
Q
Sec (dry)
A
17-36 gm
20
Q
Demi Sec (half dry)
A
35-50 gm
21
Q
Doux (sweet)
A
50-150 gm
22
Q
Champagne Dry Levels?
A
Extra Brut (less than 6 grams of residual sugar per litre) Brut (less than 12 grams) Extra Dry (between 12 and 17 grams) Sec (between 17 and 32 grams) Demi-sec (between 32 and 50 grams) Doux (50 grams)
23
Q
What is the name of the hot dry wind in Jerez? Said to make men crazy?
A
Levante
24
Q
What is the humid Atlantic wind?
A
poniente
25
What are the two winds of Sherry?
Levante - hot and dry
| Poniente - humid
26
Name 4 Mistelles?
```
Mistelle wine - pressed grape juice that are fermented and then fortified
Pineau des Charents - Cognac
Floc De Gascogne -
Macvin du Jura
Ratafia - Champagne / Burgundy
Rikiki - Beaujolais
Cartegna - Languedoc
```
27
Port Aging Requirements
Tawny Port
Tawny Port is a blended port (the same as Ruby) but has received further aging in the barrel. The additional aging ranges from 3 years up to 40 years. The wine remains red but develops a brown hue, and brings raisin and nut flavours with age. However, cheaper Tawny, available in lower quality outlets, is simply a blend of basic red port with a small amount of white port. This is not true tawny. To find that, look for a bottle marked with age, e.g. 10 or 20 years. This age is actually the average age of the several harvests in the bottle.
White Port
White Port is usually made from the Arinto, Gouveio, Malvasia and Viosinho grapes. These are white wine grapes and produce both sweet and dry styles of port following the same fortification process as red. White Port is intended to be drunk as an apertif and is best served when slightly chilled.
Ruby Port
Ruby Port is a blend of several harvests that have been aged in wooden barrels for up to 3 years before being bottled. It is ready for drinking immediately and is a sweet, comforting wine. The name comes from the bright colour of the wine and the taste is rich and spicy.
Crusted Port
Crusted Port was always a low-volume market and is now quite difficult to find. It is again a blend of several harvests but bottling takes place without filtering It then throws a crust (actually of sediment) that forms in the bottle. Crusted port allows the producer to use some lesser quality or low volume harvests, but still to produce a decent port at a reasonable price. The year stated on the bottle is usually the year in which the wine was bottled.
Vintage Character
Vintage Character is a blend of several ruby port wines that are given extra aging (similar to tawny, but only of usually 4 or 5 years). This is intended to deliver a style that might be recognised as Vintage Port. However, it doesn't work very well and the higher price for these bottles isn't usually worth it. A Late Bottled Vintage is a better bet.
Late Bottled Vintage (LBV)
Late Bottled Vintage ports are now very popular and available in many high street supermarkets and wine merchants in the UK. The wine is from a single harvest and the year is usually stated on the bottle. The wine is usually aged in wood for 4 to 6 years. LBV port is very quaffable and more accessible than a true Vintage Port. The wines are intended to be drunk early, and do not have much aging potential. The most commonly available LBV is filtered but it's also possible to obtain unfiltered; these have a richer flavour but require decanting as a sediment is thrown.
Single Quinta
Single Quinta ports are from a single harvest from a single estate or Quinta.
At harvest time, if the grapes are poor in quality, the wines will be blended to make ruby or tawny port. However, if the quality is good, but not quite good enough to make a Vintage Port, the producer will use the wine for LBV or Single Quinta ports. If you were wondering what the next rung is down the ladder from Vintage Port, the Single Quinta is it. It's very good and a lot cheaper, however it's a little more difficult to find Single Quinta ports on the high street. The wines are aged and bottled in the same way as Vintage Port but are ready to drink immediately but will age well in bottle. A sediment is thrown so decanting is required.
Colheita
A Colheita is a Tawny port made from a single harvest rather than a true Tawny which is blended from the harvests of several different years. The bottle label will state the year of harvest and the year of bottling. The wine is given extra aging in barrel for a minimum of 7 years. The colour will fade and a nutty flavour develops giving the classic rich Christmas pudding overtones.
28
Madiera Dry to Sweet
Sercial is nearly fermented completely dry, with very little residual sugar (0.5 to 1.5° on the Baumé scale, or 9-27 g/l). This style of wine is characterised with high-toned colours, almond flavours, and high acidity.
Verdelho has its fermentation halted a little earlier than Sercial, when its sugars are between 1.5 and 2.5° Baumé (27-45 g/l). This style of wine is characterized by smokey notes and high acidity.
Bual (also called Boal) has its fermentation halted when its sugars are between 2.5 and 3.5° Baumé (45-63 g/l). This style of wine is characterized by its dark colour, medium-rich texture, and raisin flavours.
Malmsey (also known as Malvasia or Malvazia) has its fermentation halted when its sugars are between 3.5 and 6.5° Baumé (63-117 g/l). This style of wine is characterised by its dark colour, rich texture, and coffee-caramel flavours. Like other Madeiras made from the noble grape varieties, the Malvasia grape used in Malmsey production has naturally high levels of acidity in the wine, which balances with the high sugar levels so the wines do not taste cloyingly sweet.
29
What is the driest type of madeira?
Sercial
30
What is the sweetest type of madeira?
Malmsey
31
Is Boal dry or sweet?
Sweet - 3rd out of 4th
32
3 soil types of Sherry?
albariza, barros, and
| arenas.
33
River in Sherry?
Guadalete River
34
Casablanca Valley is a coastal subregion within which DO?
```
A. Cachapoal Valley
B. Atacama
C. Aconcagua
D. Maipo Valley
E. Colchagua Valley
```
Aconcagua
35
Chile Regions N to S
```
Atacama (NORTH)
Coquimbo
Aconcagua
Central
Sur (SOUTH)
```
36
What grape variety is Maipo Valley known for?
```
A. Cabernet Sauvignon
B. Carmenère
C. Pinot Noir
D. Merlot
E. Syrah
```
Cab Sauv
37
Where is the Maipo Valley?
```
A. Coquimbo
B. Aconcagua
C. Valle Central
D. Atacama
E. Sur
```
central
38
SAKE CATEGORIES
Junmai-shu (pure rice wine; no adding of distilled alcohol)
NOTE: Until recently, at least 30% of the rice used for Junmai sake had to be milled away. But the laws have changed, and Junmai no longer requires a specified milling rate. Nevertheless, the amount milled away must, by law, be listed somewhere on the label.
Honjozo-shu (at least 30% of rice polished away; a tad of distilled alcohol is added)
Ginjo-shu (at least 40% of rice polished away; with or without alcohol added; if bottle is labeled Ginjo, it means distilled alcohol was added; if labeled Junmai Ginjo, it means no alcohol added)
Daiginjo-shu (at least 50% of rice polished away; again with or without added alcohol; if bottle is labeled Daiginjo, it means distilled alcohol was added; if labeled Junmai Daiginjo, it means no alcohol added)
Namazake (special 5th designation for unpasteurized sake; incorporates all four above)
39
two large categories of sake?
junmai-shu, which is sake made from only rice, water, yeast, and koji;
honjozo-shu, which is sake that has a small amount of distilled alcohol added.
40
The Regions of Champagne (5)
2 Cotes - Cote de Blanc & Cote de Sezanne
Valley De Marne
Montagne De Reims
Aub
