Chardonnay Flashcards

0
Q

A way to add a creamy texture and savoury flavours to the wine is by

A

Stirring the lees (leftover dead yeast cells) through the wine

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1
Q

When they appear, dairy/butter flavours are the side effect of a process called

A

Malolactic fermentation (MLF)

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2
Q

Flavours of toast, vanilla, and coconut occur primarily because of this treatment

A

What is oak?

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3
Q

The three premium Chardonnay regions are

A

Chablis
Côte d’Or &
The Mâconnais

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4
Q

Wines made from grapes made throughout burgundy tend to be labelled

A

Bourgogne

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5
Q

Most Chardonnay produced in the Côte d’Or comes from the (northern/southern) half which is known as

A

Southern

Côte de Beaune

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6
Q

The most famous village wines produced in the Côte de Beaune are

A

Meursault &

Puligny-Montrachet

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7
Q
Chardonnay typical of the Chablis region normally has which of the following:
High or low acidity
Green fruit or tropical fruit
Citrus or stone fruit
Flint or petrol
Smoke or butter

Oak flavours are or are not detectable in these wines

A

The bone-dry wines of Chablis tend to be high in acidity and austere, with green fruit and citrus notes. Many of the wines have a recognizable smokey, flinty, mineral signature. With every few exceptions, oak flavours are not detectable in these wines

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8
Q

Chardonnay produced in the Côte d’Or typically is described as

A

Full bodied and offering a complex succession of different flavours including citrus, white stone, and tropical fruit, oak, spice and savoury notes

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9
Q

Complexity and body in wines from Meursault and Puligny-Montrachet are typically achieved through the addition of this

A

Fermentation in small oak barrels and ageing them in contact with lees

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10
Q

Wine sold as Mâcon often exhibits characteristics described as

A

Light,
Fruity (melon/citrus) &
Little to no oak

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11
Q

Within the Mâcon, the most well known Chardonnay production region is

A

Pouilly-Fuissé

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12
Q

Pouilly-Fuissé is best characterized as being

A

Full bodied
Tropical fruit (pineapple/melon) &
Oak flavours

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13
Q

The three premium Chardonnay regions of Australia are

A

Yarra valley
Adelaide hills
Margaret river

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14
Q

Classic Australian Chardonnay style is best described as

A
Pronounced fruit (fresh citrus and oak) &
Well integrated oak
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15
Q

Premium Chardonnay production in New Zealand typically comes from

A

Marlborough

16
Q

New Zealand Chardonnay flavours can best be described as

A

High natural crisp acidity
Pronounced citrus & tropical fruit flavours
Mineral notes
Pronounced oak flavours

17
Q

Premium Chardonnay areas in the USA are

A

Russian River
Sonoma
Carneros

18
Q

California is often described as

A

Full bodied
Rich citrus and peach flavours
Heavy oak

19
Q

South America premium Chardonnay production comes from

A

In Chile:
The Central Valley &
Casablanca Valley

In Argentina:
Mendoza

20
Q

In Chile Chardonnay flavours are typically described as

A

Banana and melon flavour, enhanced by barrel fermentation & oak ageing

21
Q

In Argentina, Chardonnay flavours are typically described as

A

Intense fruit flavours

Spicy oak characteristics

22
Q

Premium Chardonnay production in South Africa typically comes from

A

Walker Bay

23
Q

Chardonnay’s most classic example of blending with another wine is

A

Chardonnay-Semillon

24
Q

A secondary grape sometimes used to blend with Chardonnay is

A

Viognier

25
Q

Chardonnay-Viognier typically exhibits the following flavours

A

An oily texture
Full body &
Peachy, floral characteristics