CSW Flashcards
Five major components of wine
Water Alcohol Acid Sugar Phenolic compounds
A highly volatile acid, often found in vinegar
Acetic Acid
The main type of potable alcohol in wine
Ethanol (Ethyl alcohol)
An acid that tastes like green apples
Malic acid
The most prevalent acid found in both grapes and wine
Tartaric acid
Another term for tartrates
Wine diamonds
tartaric acid crystals
Conditions that can lead to a drop in malic acid
Warm/hot climate
The ripening phase
Over-ripe grapes
Malolactic fermentation
Acid not found in grapes, but often produced during secondary fermentation (mlf)
Lactic acid
Acid that is both a minor component of grapes, and a by-product of normal alcoholic fermentation
Succinic acid
Typical range of pH for most wines
2.9 to 3.9
Two main fermentable sugars found in grapes
Glucose and fructose
Sugar remaining in a wine post-fermentation
Residual sugar
Compounds that give red wine its color
Anthocyanins
Yellow pigments found in white wines
Flavonols (flavones)
Sources of tannin
Seeds, skins, and stems of grapes
Oak barrels/other oak products
Compound found in red wine known for health benefits
Resveratrol
What is meant by “polymerization”
When molecules (such as tannins) combine into longer molecule chains
Oxidized alcohols
Aldehydes
Molecules that result from the joining of an acid and an alcohol
Esters
Chemical reactions resulting from dissolved oxygen
Oxidation
In the US, wines containing more than ____ ppm of sulfur dioxide must carry a warning label
10 (ten)
Wine fault described as smelling like “burnt matches”
Sulfur dioxide
Substance that can smell like onions or garlic
Mercaptan
Wine fault described as smelling like “rotten eggs”
Hydrogen sulfide
Wine fault that smells of nail polish remover
Ethyl Acetate
Smells like rancid butter
Butyric acid
Caused by 2,4,6-Trichloranisole
Cork taint
Bacteria that can turn wine into vinegar
Acetobacter
Provides “oxidized” aromas to Sherry
Acetaldehydes
Can lead to aromas such as:
Band-Aid
“Horsey”
“Sweaty”
Brett
Brettanomyces
Term used for a “cooked” or “baked” aroma
Maderized
Two possible causes of geranium fault
Incomplete mlf
Improper breakdown of sorbic acid
Conditions that lack oxygen
Reduction/Reductive
Main grape species used for commercial wine production
Vitis vinifera
Common term for grape subspecies
Variety
Cabernet Franc X Sauvignon Blanc
Cabernet Sauvignon
Offspring created via typical reproduction of two grapes within the same species
Cross (Crossing)
Major white grape of Burgundy
Chardonnay
South African nickname for Chenin Blanc
Steen
Leading red grape of Burgundy
Pinot Noir
Offspring created via typical reproduction of closely related but different species
Hybrid
White grape used in the sweet wines of Rutherglen
Muscat
Leading white grape of the Clare Valley
Riesling
Major white grape of Champagne
Chardonnay
Also known as Grauburgunder
Pinot Gris
White grape of Sancerre
Sauvignon Blanc
Red grape of Cahors
Malbec
Term created by Robert Mondavi for Sauvignon Blanc
Fume Blanc
Also known as Tinta Roriz
Tempranillo
Leading white grape of Hunter Valley
Semillon
Grape used in Barolo
Nebbiolo
Also known as Weissburgunder
Pinot Blanc (Pinot Bianco)
Predominant variety of the Cognac Region
Ugni Blanc
Trebbiano Toscano
Grape (somewhat unique to California) known for “jammy” blackberry flavors
Zinfandel
Grape variety of Savennieres
Chenin Blanc
Red grape variety of Chinon
Cabernet Franc
White grape variety (grown in a few places, including Alsace) with aromas of flowers, perfume, and lychee
Gewurztraminer
Also known as Cannonau
Grenache
Leading red grape of Tuscany
Sangiovese
Homeland for Chasselas
Switzerland
Three grapes of the G-S-M blend
Grenache
Syrah
Mourvedre
Portion of the vine that includes leaves, branches, and fruit
Canopy
The vine’s branches, while they are young and pliable
Canes
Inserting an unrooted cutting into the trunk of an existing vine
Field Grafting
Vines begin to decline at this age
20 (twenty) years
Ideal latitudes for commercial viticulture
30 to 50 degrees
Minimum temperature required to begin the emergence of new greenery in the spring
50 F/10 C
Sap flowing upward from the trunk out to the canes (before the emergence of new greenery)
Weeping
At the beginning of the growth cycle of the vine – tiny shoots emerge
Bud Break
Transition from flower to berry
Fruit set (Berry set)
Condition in which many flowers do not develop into grapes
Coulure (Shatter)
Abnormality resulting in many small, seedless berries in the grape bunches
Millerandage
The beginning of ripening
Veraison
Typical time period from bud break to harvest
140 to 160 days
Process by which the vine produces sugar
Photosynthesis
Process by which the vine uses energy
Respiration
Process in which water evaporates through openings in the vine’s leaves
Transpiration
Process by which materials are moved from one area of the plant to another
Translocation
French term for the combined natural factors of a vineyard site
Terroir
Bacterial disease spread via the glassy winged sharpshooter
Pierce’s Disease
Fungal disease also known as oidium
Powdery Mildew
Fungal disease also known as peronospora
Downy Mildew
Root-eating louse of great threat to vineyards
Phylloxera
Vine-training system that does not use supports nor trellises
Head training (Bush training)
Cane-prune vine-training system that uses one cane from each vine
Single Guyot
Vine-training system that guides vines up a tall support
Pergola
Spur-pruned vine-training system where the branches are spread out from the vine along trellis wires
Cordon
VSP
Vertical shoot positioning
Breaking the skins of the grapes
Crushing
Separating the grape juice from the skins and other solids
Pressing
Contact between grape skins and juice prior to the start of fermentation
Cold Soak
Grape juice – or a mixture of juice and solids – destined for fermentation
Must
The first – and the finest – juice from the grapes
Free run
Adding sugar prior to fermentation
Chaptalization
French term for juice settling
Debourbage
Number of gallons in a 225-liter barrel
60 (Sixty)
Typical strain of commercial yeast used in winemaking
Saccharomyces cerevisiae
Secondary fermentation, initiated by bacteria
Malolactic fermentation
Buttery-scented chemical created via mlf
Diacetyl
Expired yeast cells (in a newly-fermented wine)
Lees
Allowing a newly fermented wine to remain in contact with the expired yeast cells
Sur lie aging
Stirring dead yeast cells and other solid matter in a recently-fermented wine
Batonnage
Clarification via gravity
Racking
Clarification via a substance such as gelatin or bentonite
Fining
Clarification via straining wine through a barrier
Filtration
Clarification via labratory equipment and accelerated gravity
Centrifuge
Clarification to prevent tartrate crystals
Cold Stabilization
Managing the cap via moving juice from the bottom of the tank and spraying it over the top
Pumping over
Managing the cap by physically pushing the cap down into the fermenting juice
Punching down
The French term for “rack and return”
Delestage
Alternative method of red wine production using whole, uncrushed grapes
Carbonic Maceration
“Bleeding” method used to produce red wines and rose
Saignee
Method used to produce very pale rose, such as those made in Provence
Direct Press
Vineyard mold that “shrivels” grapes for use in sweet wines such as Sauternes
Botrytis cinerea
The most highly regarded method of sparkling wine production
Methode Champenoise
Traditional Method
French term for the blending stage of sparkling wine production
Assemblage
French term for a riddling rack
Pupitre
Prestige sparkling wines (translates to “cream of the crop”)
Tete de Cuvee
Sparkling wine produced using white grapes
Blanc de blancs
Formula added to base wine in order to induce second fermentation (in the bottle)
Liqueur de tirage
Champagne produced using all red grapes
Blanc de noirs
Decomposition of yeast cells (during sur lie aging)
Autolysis
French term for riddling
Remuage
Removal of the dead yeast cells in a bottle of Champagne
Degorgement (Disgorging)
Small addition of wine (and perhaps sugar) added at the end of Champagne production
Dosage (Liqueur d’expedition)
Also known as the “tank method”
Charmat
Cuve Close
Sweetness styles of Champagne, in order from driest to sweetest
Brut nature (Sans dosage) Extra Brut Brut Extra Dry Sec Demi-Sec Doux
Production method used to produce Italy’s sparkling Moscato
Asti Method (Partial fermentation)
Traditional production method used to produce France’s sparkling Limoux
Ancestral Method (Methode Ancestrale)
Rhone Valley sparkling wine produced using an ancient method
Clairette de Die Methode Dioise Ancestral
Halting fermentation via the addition of spirits
Mutage
Two main categories of Sherry
Fino and Oloroso
Series of barrels used for aging Sherry
Solera (Solera System)
The “layers” in a solera system
Criaderas (“nurseries”)
Aging in the presence of flor yeast
Biological aging
Type of blending system used a solera
Fractional blending (refers to the fact that the barrels are never completely emptied)
Level of alcohol (after fortification) ideal for a wine that will undergo biological aging
15% to 15.5% abv (no higher)
Aging of Sherry while NOT in the presence of flor yeast
Oxidative aging
Style of fortified, sweet wines produced in the south of France
Vin doux naturel
Country of production: Madeira
Portugal
Country of production: Commandaria
Cyprus
Country of production: Marsala
Italy
Region of production: Banyuls
Roussillon
French term for wine produced by the fortification of grape must
Mistelle
Spanish term for wine produced by the fortification of grape must
Mistela (no fermentation)
Vino de licor (small amount of fermentation allowed)
Fortified grape must used to sweeten Marsala
Sifone
EU term for all fortified wines
Vins de liqueurs (Vin de liqueur)
Country with the largest vineyard acreage in the world
Spain
Top three wine-producing countries, worldwide
France, Italy, Spain
the exact order varies year to year
PDO
Protected designation of origin
PGI
Protected geographical indication
EU labeling laws: If a protected place name is used on a PDO wine, what % must be from said place?
100%
EU labeling laws: If a protected place name is used on a PGI wine, what minimum % must be from said place
85%
EU labeling laws: If a vintage date is used on a wine label what minimum % must be from said vintage?
85%
EU labeling laws: If a single grape variety is used on a wine label, what minimum % must be the stated grape?
85%
EU labeling term for sparkling wine made via second fermentation in the bottle (subject to lees aging and disgorgement)
Quality sparkling wine
EU labeling term for sparkling wine made via carbonation
Aerated sparkling wine
Minimum atm of pressure for EU sparkling wine
Minimum 3 atm
Most widely planted white grape in France
Ugni Blanc
Trebbiano Toscano
Most widely planted red grape in France
Merlot
Three levels of the French wine “quality pyramid”
AOC/AOP
Vin de Pays (IGP/PGI)
Vin (formerly “table wine”)
Region covered by the Pays d’Oc IGP
The western part of the French Mediterranean Coast, including Languedoc and Roussillon
Region covered by the Val de Loire IGP
The Loire Valley and Chablis
Region covered by the Comtes Rhodaniens IGP
Northern Rhone Valley and Savoie
Region covered by the Mediterranee IGP
Southeast France, including the Rhone Valley and Provence
Region covered by the Comte Tolosan IGP
Southwest France
Region covered by the L’Atlantique IGP
Bordeaux
Dordogne
Charentais
Region covered by the Terres du Midi IGP
(For certain blended wines in the) Languedoc and Roussillon
Four main regions of the Loire Valley
Pays Nantais
Anjou-Saumur
Touraine
Upper (Eastern) Loire
Grape variety of the Gros Plant du Pays Nantais AOC
Folle Blanche
Regional name for Chenin Blanc (used in the Loire)
Pineau de la Loire
Grape variety of Muscadet
Melon de Bourgogne
Regional name for Cabernet Franc (used in the Loire)
Breton
(2) appellations of Touraine approved for the production of reds and rose based on Cabernet Franc
Bourgueil
St.-Nicolas-de-Bourgueil
Loire Valley’s Grand Cru
Quarts de Chaume
Style of wine produced in the Quarts de Chaume AOC
Sweet white
100% Chenin Blanc
Typically botrytis-affected
2 other Loire Valley appellations (in addition to Quarts de Chaume) approved for sweet white wines
Coteaux du Layon AOC
Bonnezeaux AOC
(3) types of wine produced in the Fiefs Vendeens AOC
White (Chenin Blanc/Chardonnay) Red (Cab Franc/Negrette/Pinot Noir) Rose (Gamay/Pinot Noir)
Grape variety of Vouvray
Chenin Blanc
Grape varieties of Sancerre
Sauvignon Blanc (white) Pinot Noir (red)
Grape variety of Savennieres
Chenin Blanc
Four appellations of Muscadet
Muscadet AOC
Muscadet Coteaux de la Loire AOC
Muscadet Cotes de Grandlieu AOC
Muscadet Sevre-et-Maine AOC
Grape varieties of Coteaux d’Ancenis
Pinot Gris/aka Malvoisie (white)
Gamay (red and rose)
Three regional appellations for Loire Valley rose
Rose d’Anjou AOC
Cabernet d’Anjou AOC
Rose de Loire AOC
Typical grape varieties (6) used in Loire Valley rose
Cabernet Franc Cabernet Sauvignon Pinot Noir Gamay Grolleau Malbec (Among others)
Chief source for grapes for Cremant de Loire AOC
Saumur
Main grape variety of Chinon
Cabernet Franc
Type(s) of wine produced in the Saumur-Champigny AOC
Red wine only
Cabernet Franc-based
Grape variety of the Pouilly-Fume AOC
Sauvignon Blanc
Three main rivers of Bordeaux
Garonne
Dordogne
Gironde (Estuary)
Eight AOCs of the Medoc
Medoc AOC Haut-Medoc AOC Saint-Estephe AOC Pauillac AOC Saint-Julien AOC Listrac-Medoc AOC Moulis-en-Medoc AOC Margaux AOC
Six AOCs of Graves
Graves AOC Graves Superieures AOC Pessac-Leognan AOC Cerons AOC Barsac AOC Sauternes AOC
Main town on Bordeaux’s Right Bank
Libourne
Four satellites of Saint-Emilion
Lussac-St.-Emilion
Montagne-St.-Emilion
Puisseguin-St.-Emilion
St-Georges-St.-Emilion
Five sub-zones of the AOC Cotes de Bordeaux
Blaye-Cotes de Bordeaux Cadillac-Cotes de Bordeaux Castillon-Cotes de Bordeaux Francs-Cotes de Bordeaux Sainte Foy-Cotes de Bordeaux
Commune that is home to Chateau Lafite Rothschild
Pauillac
Commune (and region) that is home to Chateau Haut-Brion
Pessac (Graves)
Area north of the city of Bordeaux, on the Left Bank
The Medoc
Three main white grapes of Bordeaux
Semillon
Sauvignon Blanc
Muscadelle
Area south of the city of Bordeaux, on the Left Bank
Graves
Three main red grapes of Bordeaux
Cabernet Sauvignon
Merlot
Cabernet Franc
Three minor red grapes of Bordeaux
Malbec
Petit Verdot
Carmenere
Three regional appellations of Bordeaux
Bordeaux AOC
Bordeaux Superieur AOC
Cremant de Bordeaux AOC
Unique type of “light” red wine produced in Bordeaux
Clairet
“In futures”
En primeur
“Bordeaux Classification of ____”
1855
Five (current) first growths of the 1855 Classification
Chateau Haut-Brion Chateau Lafite Rothschild Chateau Latour Chateau Margaux Chateau Mouton Rothschild
Year of the first classifcation of Saint-Emilion
1954
Four (current) Saint-Emilion Premier Grand Cru Classe Category A properties
Chateau Angelus
Chateau Ausone
Chateau Cheval Blanc
Chateau Pavie
Three types of Alsace appellations
Alsace AOC
Cremant d’Alsace AOC
Alsace Grand Cru
Department located in the northern area of Alsace
Bas-Rhin
Department located in the southern area of Alsace
Haut-Rhin
Number of Grands Crus in Alsace
51
Mountain range to the west of Alsace
Vosges Mountains
Rule regarding varietal wines of the Alsace AOC
Must be 100% of the named grape variety
Four “noble grapes” of Alsace
Riesling
Muscat
Pinot Gris
Gewurztraminer
Grape variety also known as Klevener de Heiligenstein
Savagnin Rose
Grape allowed in fro sue Creamant d’Alsace AOC (but not in Alsace AOC)
Chardonnay
Ten grape varieties approved for use in non-sparkling Alsace AOC wines
Riesling Gewurztraminer Pinot Gris Pinot Noir Pinot Blanc Sylvaner Muscat Chasselas Auxerrois Klevener de Heiligenstein (Savagnin Rose)
Terms used in Alsace for blended wines
Edelzwicker
Gentil
Term used in Alsace for late harvest wines
Vendange(s)
Tardive(s)
Term used in Alsace for botrytis-affected wines
Selection de Grains Nobles
Two main grapes of Burgundy
Pinot Noir
Chardonnay
Minor grapes (6) of Burgundy
Gamay Cesar Pinot Gris Pinot Blanc Sauvignon Blanc Sauvignon Gris
Number of Grand Crus in Burgundy
33
Number of Grands Crus in the Cote de Nuits
24
Number of Grands Crus in the Cote de Beaune
8
(Approximate) number of Premiers Crus in Burgundy
More than 600
Three AOCs of Chablis
Chablis AOC
Chablis Grand Cru AOC
Petit Chablis AOC
Seven parcels of the Chablis Grand Cru vineyard
Blanchot Bougros Les Clos Grenouilles Les Preuses Valmur Vaudesir
Burgundian term for plots of land delineated by terroir
Climat
Note: the term “lieu-dit” is also used
Sub-appellations of the Bourgogne AOC*
La Chapelle-Notre Dame
Tonnerre
Cote d’Or
*Note: there are a total of 14 but these 3 are the only ones mentioned in the CSW Study Guide
Grape variety of the Bouzeron AOC
Aligote
Burgundy AOC that allows for the production of white wines using Sauvignon Blanc and/or Sauvignon Gris
Saint-Bris
Four major areas of Burgundy
Chablis
Cote d’Or
Cote Chalonnaise
Maconnais
Appellation for the traditional method sparkling wines of Burgundy
Cremant de Bourgogne AOC
Grand Cru – located in the Cote de Beaune – that produces both red and white wine
Corton
Grand Cru – located in the Cote de Nuits – that produces both red and white wine
Musigny
Five communal AOCs of the Cote Chalonnaise
Rully Bouzeron Givry Mercurey Montagny
Five village-level AOCs of the Maconnais
Pouilly-Fuisse Pouilly-Loche Pouilly-Vinzelles Saint-Veran Vire-Clesse
Grape variety of Pouilly-Fuisse AOC
Chardonnay
Three AOCs of the Yonne Departement
Irancy AOC
Saint-Bris AOC
Vezelay AOC
Main grape variety of Beaujolais
Gamay
technically, Gamay Noir a Jus Blanc
Minor grape varieties (5) of Beaujolais
Chardonnay Aligote Pinot Noir Melon de Bourgogne Pinot Gris
River to the east of the Beaujolais region
The Saone
Beaujolais is located just to the south of the _____
Maconnais
Prized soil of northern Beaujolais
Granite
Beaujolais Nouveau release date
Third Thursday in November
Optional production method in Beaujolais – produces “tropical fruit” and other flavors
Carbonic Maceration
3 Beaujolais Crus – known for lighter styles
Chiroubles
Fleurie
St.-Amour
4 Beaujolais Crus – known for fuller-bodied styles
Brouilly
Cote de Brouilly
Julienas
Regnie
3 Beaujolais Crus – known for age-worthy styles
Chenas
Morgon
Moulin-a-Vent
Beaujolais Crus (All Ten)
Brouilly Chenas Chiroubles Cote de Brouilly Fleurie Julienas Morgon Moulin-a-Vent Regnie St.-Amour
Three leading grape varieties of Champagne
Chardonnay
Pinot Noir
Meunier (Pinot Meunier)
Four minor grape varieties of Champagne
Pinot Blanc
Pinot Gris
Petit Meslier
Arbane
Two leading soil types of the Champagne Region
Chalk
Limestone (Limestone Marl)
Leading soil type of the Cote des Bar
Kimmeridgian marl
Five main zones of the Champagne region
Montagne de Reims Vallee de la Marne Cote des Blancs Cote de Sezanne Cote des Bar
Leading grape of the Cote des Blancs and Cote de Sezanna
Chardonnay
Leading grape of the Cote des Bar
Pinot Noir
Leading grape of the Vallee de la Marne
Meunier
Leading grape of the Montagne de Reims
Pinot Noir
Three pressings of juice (terms used in Champagne)
First: Cuvee
Next: Taille
Last: Rebeche
Minimum bottle aging for Champagne AOC
15 months total, including at least 12 months on the lees
Minimum bottle aging for Vintage Champagne
36 months total, including at least 12 months on the lees
Recoltant Manipulant, or RM
Grower Champagne
Historic classification scheme for the vineyards (villages) of Champagne
Echelle des Crus
CIVC
Le Comite Interprofessionel du vin de Champagne
Producer of Clos de Mesnil
Krug
Producer of Vielles Vignes Francaises
Bollinger
Number of grand cru villages in Champagne
17
Number of premier cru villages in Champagne
42
Still wines (base wines) to be used in the production of Champagne
Vins clairs
Rose-only appellation for non-sparkling wines produced in Champagne
Rose des Riceys
Regional appellation for non-sparkling wines produced in Champagne
Coteaux Champenois
Location of the Rhone Valley
Begins 20 miles/32 km south of the city of Lyon, extends until the city of Avignon – straddles the Rhone River
Cold, strong wind that affects the Rhone Valley
Mistral
Approximate length (north to south) of the Rhone Valley
120 miles/193 km
(with a 30-mile/48-km gap between the North and the South
Grapes allowed for use (1 red, 3 white) in Northern Rhone AOCs
Syrah
Viognier
Marsanne
Roussanne
Terroir of the Northern Rhone
Steep-sided, terraced vineyards planted along the river as it passes between the Massif Central and the Alps
Mostly continental climate (hot summers/cold winters)
Red wine appellations of the Northern Rhone
Cote-Rotie Cornas Hermitage Crozes-Hermitage Saint-Joseph
Typical assemblage of Northern Rhone red wines
Based on Syrah; most allow for a small percentage of white grapes to be included
Required assemblage of Cornas AOC
Must be 100% Syrah
White wine appellations of the Northern Rhone
Condrieu
Chateau-Grillet
Saint-Peray
(Saint-Joseph, Hermitage, and Crozes-Hermitage all produce both white and red)
Grape variety of Condrieu
100% Viognier
Styles of wine produced in Saint-Peray
Still and sparkling wines using a blend of Marsanne and Roussanne
Terroir of the Southern Rhone
Broad lowlands
Mostly Mediterranean climate
(warm summers, abundant sunshine, minimal precipitation during growing season)
Well-known component of Southern Rhone topsoils
Galets (rounded river stones)
Most widely planted red grape of the Southern Rhone
Grenache
Typical assemblage of Southern Rhone reds
Typically blends; many are Grenache-focused and may also contain Syrah, Carignan, Mourvedre, and Cinsault (among others)
Typical assemblage of Southern Rhone whites
Typically dry blends based on Grenache Blanc, Clairette, Viognier, Ugni Blanc, Roussanne, Marsanne, Muscat, and others
Southern Rhone AOC that produces rose exclusively
Tavel AOC
Muscat-based vin doux naturel of the Southern Rhone
Muscat de Beaumes-de-Venise
Grenache-based vin doux naturel of the Southern Rhone
Rasteau
Famous wine of the Southern Rhone produced just north of Avignon
Chateauneuf-du-Pape
Grapes allowed for use in Chateauneuf-du-Pape
Grenache - Noir, Gris, and Blanc Mourvedre Syrah Cinsault Counoise Bourboulenc Roussanne Brun Argente (Vaccarese) Clairette Clairette Rose Muscardin Picardin Piquepoul - Noir, Gris, and Blanc Terret Noir
Appellation of the Diois
Chatillon-en-Diois
Clairette de Die
Coteaux de Die
Cremant de Die
Regional appellations of the Rhone Valley
Cotes du Rhone
Cotes du Rhone-Villages
Sangiovese (as used on Corsica)
Nielluccio
Vermentino (as used on Corsica)
Rolle
Vin doux naturel produced on Corsica
Muscat du Cap Corse AOC
Grape variety of Cahors
Malbec
Grape variety of Madiran
Tannat
Sweet wine of the Roussillon produced in a “Christmas Style”
Muscat de Rivesaltes
Grape variety of Blanquette de Limoux
Mauzac
Leading wine style of Provence
Dry rose
88% of all production
Three leading rose appellations of Provence
Cotes de Provence
Coteaux d’Aix-en-Provence
Coteaux Varois de Provence
Five sub-zones of the Cotes de Provence AOC
Sainte-Victoire Frejus La Londe Pierrefeu Notre-Dame des Anges
Largest AOC of the Languedoc-Roussillon (in terms of production)
Corbieres
Two Grenache-based vins doux naturels of the Roussillon
Banyuls
Maury
Languedoc-based sparkling wine said to be the oldest purposefully-produced sparkling wine in France
Limoux Methode Ancestrale
Main grape variety of Bandol AOC
Mourvedre
Leading red grape of Piedmont, by acreage
Barbera
Other leading red grapes of Piedmont (in addition to Barbera)
Nebbiolo Dolcetto Freisa Grignolino Brachetto (also: Bonarda, Vespolina, Ruche)
Leading white grapes of Piedmont
Moscato Bianco
Arneis
Cortese
(Also: Erbaluce)
Grape variety of Barolo and Barbaresco
Nebbiolo (must be 100%)
Aging requirements for Barolo
Minimum 38 months
Riserva: min. 62 months
(Note: counted from November 1 of the harvest year)
Aging requirements for Barbaresco
Minimum 26 months
Riserva: min. 50 months
(Note: counted from November 1 of the harvest year)
Grape variety of Gavi
Cortese
Name for Nebbiolo as used in Northern Piedmont
Spanna
Grape variety of Asti DOCG
Muscat (Moscato)
Three styleso f wine made in the Asti DOCG
1) Asti - sparkling, charmat
2) Asti Metodo Classico - sparkling, traditional method
3) Moscato d’Asti - slightly sparkling, partial fermentation method
Style of wine approved in 2017 for the Asti DOCG
Asti Secco
Required assemblage for Barbera d’Asti DOCG
Minimum 90% Barbera
Required assemblage for Nizza DOCG
100% Barbera
DOCG approved for red (Nebbiolo) and white (Arneis)
Roero DOCG
2 Nebbiolo-based DOCGs in Northern Piedmont
Ghemme DOCG
Gattinara DOCG
Grape variety of Acqui DOCG
Brachetto
Four wines produced in the Valpolicella region
Valpolicella DOC
Valpolicella Ripasso DOC
Recioto della Valpolicella DOCG
Amarone della Valpolicella DOCG
Primary grape variety of Valpolicella
Corvina
Minor grape varieties of Valpolicella
Corvinone
Rondinella
Sweet wine of Valpolicella
Recioto della Valpolicella DOCG
Term used for Bardolino rose
Chiaretto
Note: the term is used for other wines as well
Primary grape of Soave
Garganega
Required assemblage of Soave
Min. 70% Garganega;
remainder may be Trebbiano di Soave (Verdicchio) and/or Chardonnay
Three wines produced in the Soave region
Soave DOC
Recioto di Soave DOCG
Soave Superiore DOCG
Primary grape of Prosecco
Glera
minimum 85%
Two DOCGs that produce Prosecco
Asolo Prosecco DOCG (Colli Asolani DOCG)
Conegliano Valdobbiadene Prosecco Docg
Style of wine produced in the Lugana DOC
White wine based on Trebbiano di Lugana (related to Verdicchio)
Location of the Lugana DOC
South of Lake Garda, straddles the border between Veneto and Lombardy
Style of wine produced in the Piave Malanotte DOCG
Red wines based on Raboso
Style of wine produced in the Lison DOCG
White wines based on Friulano
Three-region DOC of northern Italy
Delle Venezie DOC
(encompasses the total area of Veneto, Friuli-Venezia Giulia, and Trentino
The four levels of Italian wine classification
Vino (basic table wine)
Indicazione geographica tipica (IGT)
Denominazione di origine controllata (DOC)
Denominazione di origine controllata e garantita (DOCG)
Italian label term meaning “the central or historic part of a larger region”
Classico
Italian label term indicating a wine with a higher level of alcohol than required of the normale version
Superiore
Italian label term applied to wines with a longer minimum aging time than required of the normale version
Riserva
Dried-grape process
Appassimento
Process that re-uses the sediment from Amarone (or other wines)
Ripasso
Appellation used for sparkling wines produced in Trentino
Trento DOC
Leading white grapes of Trentino-Alto Adige
Chardonnay Pinot Grigio Pinot Bianco Muller-Thurgau Traminer (Gewurztraminer)
Leading red grapes of Trentino-Alto Adige
Cabernet Franc Cabernet Sauvignon Lagrein Merlot Marzemino Schiava Toroldego
Sweet wine made in Colli Orientali
Colli Orientali del Friuli Picolit DOCG
Grape variety of the “orange” wines of Collio Bianco DOC
Ribolla Gialla
Style of wine produced in the Ramandolo DOCG
Verduzzo-Based sweet white wines
Style of wine made in the Rosazzo DOCG
Dry white wines made using a minimum of 50% Friulano
(other allowed grapes include Sauvignon Blanc, Chardonnay, Pinot Bianco, and Ribolla Gialla
Metodo Classico sparkling wine produced in Lombardy
Franciacorta DOCG
Grape varieties of Franciacorta DOCG
Chardonnay Pinot Bianco (Pinot Blanc) Pinot Nero (Pinot Noir) Erbamat
Minimum lees aging of Franciacorta DOCG
18 months
Minimum lees aging of vintage-dated Franciacorta DOCG
30 months
Minimum lees aging of Franciacorta Riserva DOCG
60 months
A type of brut, blanc de blancs Franciacorta DOCG
Saten
Alternative name for Nebbiolo used in Valtellina
Chiavennasca
Style of wine made in the Valtellina Rosso DOC (And the Valtellina Superiore DOCG)
Red wines
Minimum 90% Chiavennasca/Nebbiolo
DOCG red wine made in Lombardy using partially dried (passito) grapes
Sforzato di Valtellina DOCG
5 subzones of the Valtellina Superiore DOCG
Grumello Inferno Maroggia Sassella Valgella
DOCG white wine of Emilia-Romagna
Romagna Albana (Albana di Romagna)
3 DOCs for Lambrusco based in Emilia-Romagna
Lambrusco Salamino di Santa Croce DOC
Lambrusco Grasparossa di Castelvetro DOC
Lambrusco di Sorvara DOC
DOC for Lambrusco based in Lombardy
Lambrusco Mantovano DOC
Two DOCG-level wines based on Verdicchio
Castelli di Jesi Verdicchio Riserva DOCG
Verdicchio di Matelica Riserva DOCG
Region of origin:
Castelli di Jesi Verdicchio Riserva DOCG and Verdicchio di Matelica Riserva DOCG
Marches
Region of origin: Orvieto DOC
Umbria
Style(s) of wine produced in the Orvieto DOC
White wiens based on Grechetto and Trebbiano Toscano; dry to sweet
Terms used for: Dry Semi-dry Semi-sweet Sweet
Dry - Secco
Semi-dry - Abboccato
Semi-sweet - Amabile
Sweet - Dolce
Two DOCG wines of Umbria
Montefalco Sagrantino DOCG
Torgiano Rosso Riserva DOCG
Required assemblage: Montefalco Sagrantino DOCG
100% Sagrantino
Required assemblage: Torgiano Rosso Riserva DOCG
Minimum 70% Sangiovese
Region of production: Frascati DOC
Lazio
One of Lazio’s best-known wines: Est! Est!! Est !!! di _________.
Montefiascone
DOCG of Lazio that produces sweet (late harvest) white wines
Cannelioni di Frascati DOCG
Two red wine DOCGs of Campania
Taurasi DOCG
Aglianico del Taburno DOCG
Main grape of Taurasi DOCG
Aglianico
Two white wine DOCGs of Campania
Greco di Tufo DOCG
Fiano di Avellino DOCG
DOC that produces Lacryma Christi wines
Vesuvio DOC (Lacryma Christi del Vesuvio)
Two DOCGs of Abruzzo
Colline Teramane Montepulciano d’Abruzzo DOCG
Tullum/Terre Tollesi DOCG
Best-known DOC wines of Abruzzo (one white, one red)
Montepulciano d’Abruzzo DOC
Trebbiano d’Abruzzo DOC
Abruzzo-based DOC for “cherry-colored” wines based on the Montepulciano Grape
Cerasuolo d’Abruzzo DOC
Main red grape of Clabria’s Ciro DOC
Gaglioppo
Main white grape of Calabria’s Ciro DOC
Greco Bianco
Style of wine made in the Greco di Bianco DOC
Copper-colored dessert wine; made using partially-dried Greco Bianco grapes
Late-harvest DOCG wine produced in Puglia
Primitivo di Manduria Dolce Naturale DOCG
Main grape variety of the Salice Salentino DOC
Negroamaro
DOCG wine of Sicily
Cerasuolo di Vittoria DOCG
Grape varieties used in Cerasuolo di Vittoria DOCG
Nero d’Avola
Frappato
3 leading white grapes of Marsala
Catarratto
Grillo
Inzolia
3 leading styles of Marsala (based on color)
Oro (golden)
Ambra (amber)
Rubino (ruby/red)
3 styles of Marsala (based on sweetness)
Secco (dry = max. 4% RS)
Semisecco (semi-dry = 4% to 10% RS)
Dolce (sweet = more than 10% RS)
Minimum required aging: Marsala Fine
One Year
Minimum required aging: Marsala Superiore
Two years
Minimum required aging: Marsala Superiore Riserva
Four years
Minimum required aging: Marsala Vergine and Marsala Solera
Minimum of 5 years in a solera
Minimum required aging: Marsala Vergine Stravecchio Riserva
Minimum of 10 years cask aging
also: the wine must be dry
Grape variety also known as Cannonau
Grenache/Garnacha
Required assemblage: Cannonau di Sardegna DOC
Minimum 85% Cannonau
90% for riserva
DOCG wine of Sardinia
Vermentino di Gallura DOCG
Three primary cities of Tuscany
Florence
Pisa
Siena
Portion of the Mediterranean Sea bordering Tuscany
Tyrrhenian Sea
Leading red grapes of Tuscany
3 Italian, 5 International
Sangiovese Canaiolo Nero Colorino Cabernet Sauvignon Merlot Cabernet Franc Pinot Noir Syrah
Leading white grapes of Tuscany
3 Italian, 2 International
Trebbiano Toscano Malvasia Bianca Lunga Vernaccia Chardonnay Sauvignon Blanc
Proportion of red wines (versus total production) in Tuscany
Nearly 90% of total production is red
Traditional Tuscan winemaking technique that “extends” fermentation via the use of overripe or dried grapes
Governo
Governo all’uso Toscano
Grapes used in typical (white) Vin Santo
Trebbiano Toscano
Malvasia Bianca Lunga
Label term indicating an amber (or light red) version of Vin Santo
Occhi di Pernice
“eye of the partridge”
Grape(s) used in amber versions of Vin Santo
Sangiovese
What is Sassicaia?
The original Super Tuscan (now produced under the Bolgheri Sassicaia DOC)
Producer of Sassicaia
Tenuta San Guido
Town (and DOC) on the Tuscan Coast considered to be the “birth place” of the Super-Tuscans
Bolgheri
Bolgheri DOC
(the broader area is also known as the Maremma)
Two “Super Tuscan” wines produced by Marchese Piero Antinoiri
Tignanello
Solaia
Appellation used by most Super Tuscan wines
IGT Toscana
also: Bolgheri DOC, Maremma Toscana DOC
Date of the original designation of the Chianti wine region
1716
Minimum percentage of Sangiovese in Chianti DOCG
70%
Other grape varieties (in addition to Sangiovese) permitted for use in Chianti DOCG
Canaiolo Nero
trebbiano Toscano
Malvasia
“Other suitable red varieties”
Seven subzones of the Chianti DOCG
Colli Aretini Colli Fiorentini Colli Senesi Colline Pisane Montalbano Montespertoli Rufina
Minimum percentage of Sangiovese in Chianti Classico DOCG
80%
Year that white grapes were excluded from use in Chianti Classico DOCG
2006
Category added in 2014 to represent the “top tier” of Chianti Classico
Chianti Classico Gran Selezione
DOCG white wine of Tuscany
Vernaccia di San Gimignano
Main grape variety of Vino Nobile di Montepulciano DOCG
(min. 70%)
Prugnolo Gentile
(aka Sangiovese)
Local name for Sangiovese in Scansano
Morellino
DOCG wine produced in Scansano
Morellino di Scansano DOCG
DOCG red wine produced in Montalcino
Brunello di Montalcino DOCG
Required assemblage for Brunello di Montalcino DOCG
100% Brunello
local name [clone] of Sangiovese
Minimum aging requried for Brunello di Montalcino DOCG
Min. two years in wood
PLUS min. four months in bottle
May not be sold before January 1 of the fifth year following harvest
(total = just over 4 years)
DOC-level red wine produced in Montalcino
Rosso di Montalcino
Required assemblage for Carmignano DOCG
Min. 50% Sangiovese
10 to 20% (combined)
Cabernet Sauvignon/Cabernet Franc
Four Tuscan DOCs specifically for Vin Santo
Vin Santo del Chianti DOC
Vin Santo del Chianti Classico DOC
Vin Santo di Montepulciano DOC
Vin Santo di Carmignano DOC
Four classifications for PDO wines in Spain
Vino de Calidad con Indicacion Geografica (VCIG)
Denominacion de Origen (DO)
Denominacion de Origen Califacada (DOCa)
Vino de Pago (Estate Wine)
Spanish classification for PGI Wines
Vino de la Tierra (VdlT)
Regulating body of each DO
Consejo Regulador
Alternative names for the Mazuelo grape
Carinena
Carignan
Alternative name for the Viura grape
Macabeo
Vino Nobile
Wine that has aged for a minimum of 18 months (barrel or bottle)
May be used for PGI or PDO wines
Vino Anejo
Wine that has aged for a minimum of 24 months (barrel or bottle)
May be used for PGI or PDO wines
Vino Viejo
Wine that has aged for a minimum of 36 months in an oxidative environment
May be used for PGI or PDO wines
Label term:
Joven/Generico
Wine that has been aged for shorter than the time needed to qualify for “Crianza” status;
May only be used for PDO wines
PDO label term:
Crianza (for red wines)
Minimum aging:
24 months (including 6 months in barrel)
Note: some DOs have stricter standards
PDO label term:
Riserva (for red wines)
Minimum aging:
36 months (including 12 months in barrel)
Note: some DOs have stricter standards
PDO label term: Gran Riserva (for red wines)
Minimum aging: 60 months (including 18 months in barrel)
Note: some DOs have stricter standards
PDO label term: Crianza (for white and rose)
Minimum aging: 18 months (including 6 months in barrel)
Note: some DOs have stricter standards
PDO label term: Riserva (for white and rose)
Minimum aging: 24 months (including 6 months in barrel)
Note: some DOs have stricter standards
PDO label term: Gran Riserva (For white and rose)
Minimum aging: 48 months (including 6 months in barrel)
Note: some DOs have stricter standards
Two DOCa wines of Spain
Rioja DOCa Priorato DOCa (Priorat DOQ)
Three main white grapes of Rias Bzixas
Albarino
Loureira
Treixadura
Main grape variety of Rueda
Verdejo
Other white grapes used in the Rueda DO (in addition to Verdejo)
Sauvignon Blanc
Viura
Grapes allowed for use in Rueda DO - red wines
Tempranillo
Cabernet Sauvignon
Garnacha
Merlot
Style(s) of wine produced in the Cigales DO
Red and rose, based on Tempranillo (Tinta del Pais), often blended with Garnacha
Main grape variety of Ribera del Duero
Tempranillo
here known as Tinta del Pais or Tinto Fino
Minor red grape varieties of Ribera del Duero
Cabernet Sauvignon
Merlot
Malbec
Garnacha
Unique terroir of Ribera del Duero
Hot summers. cold winters
Vineyards are among the highest-elevation in Spain (as high as 2500 ft/760 m)
Large diurnal temperature shifts
Principal grapes of the Navarra DO
Tempranillo and Garnacha
Cabernet Sauvignon, Merlot, and Chardonnay are gaining in importance
Leading DO of Aragon
Somontano DO
DO – formerly known as Flaset – adjacent to Priorat
Montsant
Region where the majority of Cava is produced
Penedes
Catalonia
Three primary white grapes of Cava
Macabeo
Parellada
Xarel-lo
Red grapes allowed for use in Cava
Pinot Noir
Garnacha
Monastrell
Trepat
Minimum required lees aging for Cava
9 months
Minimum required lees aging for Cava Reserva
15 months
Minimum required lees aging for Cava Gran Reserva
30 months
Minimum required lees aging for Cava de Paraje Calificado
36 months
Grape also known as Monastrell
Mourvedre
Region that grows a large proportion of Spain’s Airen grapes (for use in brandy)
Castilla-La Mancha
DO located in Castilla-La Mancha named for the “Valley of the Rocks”
Valdepenas DO
Grape variety also known as Cencibel
Tempranillo
Spain’s largest DO, in terms of total area
La Mancha DO
Three DOs of Murcia
Jumilla
Yecla
Bullas
Leading grape variety of the Montilla-Moriles DO
Pedro Ximenez
Outstanding climate features of Montilla-Moriles
Intense summer heat (the area is located inland and relatively far south);
grapes may be super-ripe and wines may be very high abv%
Secondary grape of Montilla-Moriles DO
Moscatel (Muscat)
Year that Rioja was first designated as a DOCa
1991
Location of the Rioja DOCa
North-central Spain, inland from the Cantabrian Mtns;
Mostly in the autonomia of La Rioja;
Some vineyards in Navarra and Basque Country
River that flows through the Rioja DOCa
Ebro River
Three zones of the Rioja DOCa
Rioja Alta
Arioja Alavesa
Rioja Oriental (formerly Rioja Baja)
The high-altitude, hilly area covering most of the western half of the Rioja DOCa
Rioja Alta
The portion of the western half of Rioja DOCa located (mostly) north of the Ebro River
Rioja Alavesa
The lower and flatter eastern portion of the Rioja DOCa;
The hottest and driest of the zones
Rioja Oriental
formerly known as Rioja Baja
Primary red grapes of the Rioja DOCa
Tempranillo
Garnacha
Mazuelo
Graciano
Principal white grape of the Rioja DOCa
Viura
White grapes (in addition to Viura) allowed for use in Rioja DOCa
Chardonnay Sauvignon Blanc Malvasia Garnacha Blanca Maturana Blanca Verdejo
Grape variety most often used in the production of Rioja Rose
Grenache/Garnacha
Sparkling wine produced in the Rioja DOCa
Vino Espumoso de Calidad de Rioja DOCa
Traditional aging vessels used in Rioja
225-liter American oak barrels
“Traditional” style of red rioja
Highly tannic
Extensive oak aging
Meant to bottle-age for long periods
Emphasis on earthiness, minerality, and “leathery” character
“Modern” style of red Rioja
Single-vineyard
Single-variety
Approachable at a younger age
Minimum aging requirements for Rioja Crianza (red)
2 years total aging,
including 12 months in oak
Minimum aging requirements for Rioja Reserva (red)
3 years total aging, including 12 months in oak and 6 months in the bottle
Minimum aging requirements for Rioja Gran Reserva (red)
24 months in oak, 24 months in bottle, total of 60 months
Location of Priorato DOCa
In Catalonia, just inland from Barcelona, mountainous region about 18 miles/29 km from the Mediterranean
Year that Priorato was “promoted” to DOCa
2009
Principal red grapes of the Priorato DOCa
Garnacha and Carinena (Carignan) are the most prominent;
Cabernet Sauvignon, Merlot, and Syrah are also allowed
Decomposed slate soils of Priorat
Llicorella
White grapes allowed for use in Priorat
Garnacha Blanca
Macabeo
Pedro Ximenez
(plus others)
DO that covers Sherry
Jerez-Xeres-Sherry DO
Three towns of the Sherry Triangle
Jerez de la Frontera
El Puerto de Santa Maria
Sanlucar de Barrameda
Three grapes used in Sherry
Palomino
Moscatel
Pedro Ximenez
Leading grape used in most (dry) Sherries
Palomino
Three main soil types of Jerez
Albariza
Barro
Arena
Style of Sherry that is aged with flor yeast
Fino
Sherry that is aged under flor is said to undergo ______ aging
Biological
Style of Sherry that is aged without flor yeast
Oloroso
Sherry that is NOT aged under flor is said to undergo _______ aging.
Oxidative
Style of Sherry that is first aged under flor, then aged oxidatively
Hybrid-Style Sherry
Soleo
The process of drying grapes (post-harvest) in the hot sun
Two styles of dried-grape Sherry
Pedro Ximenez
Moscatel
Category for (non-fino) Sherry that has been aged for 12 to 15 years
Vinos con indicacion de edad
Category for (non-fino) Sherry that has been aged for a minimum of 20 years
Vinum optimum signatun
VOS/Very Old Sherry
Category for (non-fino) Sherry that has been aged for a minimum of 30 years
Vinum optimum rare signatun
VORS/Very Old Rare Sherry
Unfiltered or unfined Sherry
En Rama
Anada Sherry
Single-vintage Sherry
A fino sherry from the coastal town of El Puerto de Santa Maria
Puerto Fino
Type of Sherry that must be aged in Sanlucar de Barrameda
Manzanilla
DO for Manzanilla
Manzanilla Sanlucar de Barrameda DO
Sweetened fino Sherry, originally produced in Bristol
Pale Cream
Two types of Hybrid Sherry
Amontillado
Palo Cortado
A sweetened Oloroso Sherry made famous by the “Harvey’s Bristol” brand
Cream Sherry
Five preferred red varieties for Port
Touriga Nacional Touriga Franca Tinta Roriz (Tempranillo) Tinta Barroca Tinto Cao
2 leading varieties for white Port
Gouveio
Malvasia Fina
System used to rank the Port wine vineyards of the Douro
Cadastro
Three subregions of the Douro
Baixo Corgo
Cima Corgo
Douro Superior
The westernmost (and most fertile) section of the Douro
Baixo Corgo
The central core of the Douro
Cima Corgo
Terroir/climate of the Cima Corgo
Steep rocky slopes
Schist and granite soils
Hot summers/cold winters
The upriver, eastern portion of the Douro
Douro Superior
Subregion of teh Douro with the greatest concentration of high-quality Port vineyards
Cima Corgo
Annual authorization determining the amount of wine allowed to be used in the production of Port
Beneficio
Low, open troughs traditionally used in the production of Port
Lagares
Traditional barrels used to transport Port
Pipes
Traditional boats used to transport Port
Barcos Rabelos
Seaside town where many Port Lodges are located
Vila Nova de Gaia
Port aged for about two years in large casks before being bottled and ready-to-drink
Ruby Port
A blend of premium Ruby Ports (bottled after four to six years of aging)
Reserve Port
Port from a single year’s harvest, produced only in the best years
Vintage Port
Aging and bottling date required for Vintage Port
Must be aged in cask
Must be bottled July 30 of the third year following harvest
(Considered very age-worthy and may improve in the bottle for many years)
Port from a single year, matured in large oak vats for four to six years before bottling
Late-Bottled Vintage Port
Port produced from the grapes of a single estate and a single year
Single Quinta Vintage Port
A single-vintage tawny Port
Colheita Port
Style of Port introduced by Croft in 2008
Rose Port
Most widely-grown grape on the isalnd of Madeira
Tinta Negra
Four “noble” grapes of Madeira
Sercial
Verdelho
Boal (Bual)
Malvasia (Malmsey)
Style of Madeira indicated by “Sercial”
Extra dry or dry, highly acidic
Style of Madeira indicated by “Verdelho”
Off-dry or medium dry, honeyed, somewhat smokey
Style of Madeira indicated by “Boal”
Sweet, raisiny, medium-rich, highly aromatic
Style of Madeira indicated by “Malmsey”
Very sweet, somewhat soft, very rich
Madeira production method involving storing barrels “in the rafters”
Canteiro
Madeira production method involving heating the wine in a vat
Estufagem (cuba de calor)
Madeira production method involving leaving the wine in steam-heated rooms
Armazem de calor
Used mainly by the Madeira Wine Company
Traditional name for off-dry, blended Madeira
Rainwater Madeira
Minimum age of Rainwater Madeira
3 years
Minimum and maximum age of a reserve Madeira
5 to 10 years
Minimum and maximum age of Special Reserve Madeira
10 to 15 years
Minimum and maximum age of Extra Reserve Madeira
15 to 20 years
Requirements for Colheita Madeira
Single vintage (min 85%) at least 5 years of aging
Minimum age of a Frasqueira (vintage) Madeira
20 years
Three levels of wine classification in Portugal
Vinho (Vinho de Portugal)
Vinho Regional (VR) - PGI
Denomicacao de Origem Controlada (DOC) - PDO
3 red grapes used in the production of Port and widely used for non-fortified wines
Touriga Nacional
Touriga Franca
Tinta Roriz (Tempranillo)
3 other leading red grapes of Portugal
Castelao (Periquita)
Baga
Trincadeira (Tinta Amarela)
Leading white grape of Portugal
Fernao Pires
Maria Gomes
Another name for Tinta Amarela
Trincadeira
Grape also known as TInta Roriz
Tempranillo
Tinta Aragonez
DOC wine produced in the Minho
Vinho Verde
Styles of wine produced in the Vinho Verde DOC
Mostly white (some red and rose) Light and high acid Some with "spritz" Meant to be consumed young Some sparkling (espumante)
Two leading white grapes of Vinho Verde
Alvarinho
Loureiro
Leading grape of red Vinho Verde
Vinhao
Three appellations used in the Douro
Porto DOC
Douro DOC
VR Duriense
Classification used for unfortified wines produced on the island of Madeira
Madeirense DOC
Terras Madeirenses VR
DOC located within the Beira Atlantico VR
Bairrada DOC
Main grape variety in red wines of the Bairrada DOC
Baga
DOC located south (and inland) of the Minho; well-known for unfortified wines
Dao DOC
Leading red grapes of the Dao DOC
Alfrocheiro
Tinta Roriz
Jaen (Mencia)
Touriga Nacional
Leading white grapes of the Dao DOC
Encruzado
Bical
Beach-area DOC known for its famous sand dunes and wooden fences
Colares DOC
Leading grape varietites of the Colares DOC
Ramisco (red)
Malvasia (white)
Lisboa-area DOC well-known for brandy (aguardente)
Lourinha DOC
Vin doux naturel produced in the region of Setubal
Moscatel de Setubal
The southernmost region on the Portuguese mainland
Algarve
Four DOCs of Algarve
Lagos DOC
Portimao DOC
Lagoa DOC
Tavira DOC
Three DOCs in the Azores
Biscoitos
Graciosa
Pico
Leading style(s) of wine produced in the Azores
Mostly white
Dry or fortified
Based on Verdelho, Arinto (Pederna), or Terrantez
Top two (most widely planted) white grapes in Germany
#1 - Riesling #2 - Muller-Thurgau
Leading red grape in Germany
Spatburgunder
German name for Pinot Gris
Grauburgunder or Rulander
German name for Pinot Blanc
Weissburgunder
Basic German “wine” (formerly “table wine”) made from 100% German grapes
Deutscher Wein
ggA
geschutztze geographische Angabe (PGI category)
gU
geschutzte Ursprungsbezeichnung (PDO category)
Two levels of gU wines
Qualitatswein
Pradikatswein
Levels of the German Pradikat
from lowest to highest
Kabinett Spatlese Auslese Beerenauslese/Eiswein Trockenbeerenauslese
Level of the German Pradikat that translates to “late harvest”
Spatlese
Level of the German Pradikat that translates to “selected harvest”
Auslese
Level of the German Pradikat that translates to “selected dried berries”
Trockenbeerenauslese
Scale used in Germany to determine grape ripeness (density)
The Oechsle Scale
Germany has 13 of these “Quality Wine Regions”
Anbaugebiete
Germany has just over 40 of these “regional” or “district-style” appellations
Bereiche
Germany has just over 160 of these geographically-based appellations
Grosslagen
Germany has over 2,700 appellations, which are somewhat “vineyard-based”
Einzellagen
Germany’s 13 Quality Wine Regions
Ahr Baden Franken Hessische Bergstrasse Mittelrhein Mosel Nahe Pfalz Rheingau Rheinhessen Saale-Unstrut Sachsen Wurttemberg
VDP
Verband Deutscher Pradikatsweinguter
the Association of German Pradikat Wine Estates
Four levels of wine/vineyard classification in the VDP scheme
Grosse Lage (highest)
Erste Lage
Ortswein
Gutswein
Unfermented grape juice that may be added to wine after fermentation
Sussreserve
German sparkling wine produced using the traditional or tank method
Sekt
German sparkling wine produced via carbonation
Schaumwein
Weissherbst
Single-variety rose of at least Qualitatswein-level quality
The Mosel River runs northeast (from Trier) until it flows in to the _____ River.
Rhine
Central area of the Mosel
Mittelmosel
Two important tributaries of the Mosel
Saar
Ruwer
Wine region located along the Rhine River, including 15 miles (24 km) where the river flows west
Rheingau
The one (and only) Bereich of the Rheingau
Johannisberg
Wine region located to the southwest of the Rheingau
Nahe
Leading wine region in terms of area under vine and quantity/output
Rheinhessen
Wine region located north of Alsace
Pfalz
Wine region located along the Main River
Franken
Wine region located to the north of Baden, named for a mountain road
Hessische Bergstrasse
Region heavily planted to red grapes, with many vineyards located in the Neckar River Valley
Wurttemberg
Wine region located (in part) along the Rhine River and Lake Constance
Baden
Considered the warmest Bereich in Germany
Kaiserstuhl (Baden)
Wine region that (despite its northerly location) is planted to 85% red grapes
Ahr
Two wine regions in the former East Germany
Sachsen
Saale-Unstrut
Leading grape variety of Austria
Gruner Veltliner
Name for Chardonnay (sometimes) used in Austria
Morrillon
Most widely planted red grape in Austria
Zweigelt
Parentage: Zweigelt
Blaufrankisch X St. Laurent
Austrian scale for must weight
KMW: Klosterneuburger Mostwaage
Three levels of wine classification used in Austria
Basic wine: Wein
PGI: Landwein
PDO: Qualitatswein, Pradikatswein, DAC
What is a DAC?
Districtus Austriae Controllatus
PDO regions that are approved only for specific grape varieties and types of wine)
Austrian dried-grape wine
Strohwein (Schilfwein)
Austrian “mountain wine”
Bergwein (minimum 26% gradient)
Three terms (indicating ripeness) used by the Vinea Wachau
Steinfeder
Federspiel
Smaragd
Austria’s three Landwein regions (Weinbauregion)
Weinland Osterreich
Steierland
Bergland
Austria’s four quality wine regions (Weinbaugebiete)
Burgenland
Niederosterreich
Wien (Vienna)
Steiermark
Burgenland DAC approved for both red and white wines
Leithaberg DAC
DAC – located in Niederosterreich – approved for Gruner Veltliner only
Weinviertel DAC
Grape varieties (2) allowed in the Traisental, Kremstal, and Kamptal DACs
Gruner Veltliner
Riesling
Two DACs – located in Burgenland – approved for Blaufrankisch only
Mittelburgenland DAC
Eisenberg DAC
DAC – located in Burgenland – approved for Zweigelt and Zweigelt-based blends
Neusiedlersee DAC
Niederosterreich DAC – approved in 2019 – for dry wines (100% varietal and/or blends)
Carnuntum DAC
DAC approved for white field blends only
Wiener Gemischter Satz DAC
Wine region – located in Niederosterreich – formerly known as Donauland
Wagram
Three DACs of Steiermark
Sudsteiermark DAC
Vulkanland Steiermark DAC
Weststeiermark DAC
DAC where 20% of the vineyards are Sauvignon Blanc
Sudsteiermark DAC
DAC known for volcanic soils
Vulkanland Steiermark DAC
Region of production: Schilcher Rose
Weststeiermark DAC
Grape variety used in Schilcher Rose
Blauer Wildbacher
Traditional, seasonal wine taverns of Austria
Heurigen
Dessert wine produced near the town of Rust
Ruster Ausbruch
Levels of the Austrian Pradika, from lowest to highest
Spatlese
Auslese
Beerenauslese/Eiswein/Strohwein
Trockenbeerenauslese
Alternative name of Hungary’s “Egri Bikaver”
Bull’s Blood/Bull’s Blood of Eger
Main grape variety of Egri Bikaver
Kadarka
Alternative name for Blaufrankisch (used in Hungary)
Kekfrankos
Famous dessert wine of Hungary
Tokaji Aszu
In addition to Hungary Tokaji Aszu is produced in a small area of:
Slovakia
2 leading grape varieties of Tokaji Aszu
Furmint
Harslevelu
Ultra-sweet wine produced in Tokaj using free-run from botrytis-affected grapes
Eszencia
Essencia
The inland area of Croatia
Kontinentalna Hrvatska
The western (coastal) portion of Croatia
Primorska Hrvatska
Croatia’s native grape considered synonymous with Zinfandel
Crljenak Kastelanski
also known as Tribidrag
Most widely grown white grape in Croatia
Grasevina (Welschriesling)
Leading white grape of Switzerland
Chasselas (Fendant)
Leading red grape of Switzerland
Pinot Noir
Leading wine region of Switzerland; located near the Rhone River to the east of Lake Geneva
Valais
Leading wine region of French-speaking Switzerland
Northern Shore of Lake Geneva
Two leading white grapes of Romania
Feteasca Alba
Feteasca Regala
Two leading red grapes of Romania
Pinot Noir (for export) Feteasca Neagra (signature red)
Location of the Cotnari DOC
Moldovan Hills, Romania
Three PGI regions of Slovenia
Podravje
Primorska
Posavje
Egg-shaped vessel used to produce wine in the Republic of Georgia
Kvevri
Qvevri
Leading red grape of the Republic of Georgia
Saperavi
Leading white grape of the Republic of Georgia
Rkatsiteli
Winery famous for producing “Brut Paradiso” sparkling wine
Novy Svet Winery (Crimea)
Highest level of wine appeallation in Greece used mainly for sweet wines
OPE: Onomasia Proelefseos Eleghomeni
Highest level of wine appellation in Greece, used primarily for dry wines
OPAP; Onomasia Proelefseos Anoteras Poiotitos
Greek wine appellation for regional (PGI) wines
TO: Topikos Oinis
Greek wine appellation for traditional wines such as retsina
OKP: Onomasia Kata Paradosi
Main white grape used in the PDO wines of Santorini
Assyrtiko
Red grape of Greece, widely grown in Macedonia, used in the wines of the Naoussa OPAP
Xinomavro
Red grape used in the wines of the Nemea OPAP
Agiorgitiko
Red grape used in the sweet wines of Patras
Mavrodaphne
Term used for Greek wines with a minimum standard of aging
Cava or Kava
Greek term for “aged in barrel”
Palaiomenos se vareli
Dried-grape wine produced in Santorini
Vinsanto
Style of wine produced in the Mantinia OPAP
Dry white, from Moschofilero
Style of wine produced in the Nemea OPAP
Dry to sweet reds, from Agiorgitiko
Style of wine produced in the Patras OPAP
Dry whites, from Roditis
Term used for basket-shaped vines as grown on Santorini
Stefani
Famous fortified wine of Cyprus
Commandaria
Two main grape varieties of Commandaria
Mavro (red)
Xynisteri (white)
Aging system (using earthenware jars) traditionally used for Commandaria
The mana system
Main vineyard region of Lebanon
Bekaa Valley
Lebanon’s leading (and most famous) winery
Chateau Musar
Five major wine regions of Israel
Galilee Shomron (Samaria) Shimson (Samson) Jerusalem Mountains (Judean Hills) Negev
“Super-AVA” located south of Los Angeles
South Coast AVA
“Super-AVA” that extends from Oakland/SF to Santa Barbara
Central Coast AVA
“Super-AVA” located north of San Francisco
North Coast AVA
Countries (6) that are included within the North Coast AVA
Napa Sonoma Mendocino Lake Marin Solano
Area that grows the majority of California’s grapes, but is NOT an AVA
The Central Valley
“Super-AVA” located east of the Central Valley
Sierra Foothills AVA
Leading grape variety of Napa Valley
Cabernet Sauvignon
Mountain Range on the border between Napa and Sonoma
Mayacamas Mountains
Mountain Range located in the eastern portion of the Napa County
Vaca Mountains
Napa’s “valley floor” appellations
Calistoga St. Helena Rutherford Oakville Yountville Stags Leap District (with Chiles Valley somewhat to the east)
Napa’s “high elevation” appellations
Mount Veeder Diamond Mountain District Spring Mountain District Howell Mountain Atlas Peak
Body of water that cools the southern area of Napa County
San Pablo Bay
AVA shared between Napa and Sonoma Counties
Carneros
Los Carneros
AVA shared between Napa and Solano Counties
Wild Horse Valley
16 sub-appellations of the Napa Valley AVA
Atlas Peak Calistoga Carneros Chiles Valley Coombsville Diamond Mtn. District Howell Mountain Mt. Veeder Oak Knoll District Oakville Rutherford St. Helena Spring Mtn. District Stags Leap District Wild Horse Valley Yountville
Leading grape of Sonoma County
Chardonnay
Two leading red grapes of Sonoma County
Cabernet Sauvignon
Pinot Noir
4 sub-appellations of the Sonoma Valley AVA
Bennet Valley
Sonoma Mountain
Moon Mountain District of Sonoma County
Carneros
Large AVA of western Sonoma County
Sonoma Coast
Sub-appellation (of the northern portion) of the Sonoma Coast AVA
Fort Ross-Seaview AVA
AVA shared between Sonoma and Marin Counties
Petaluma Gap AVA
Two sub-appellations of the Russian River Valley AVA
Green Valley of Russian River Valley AVA
Chalk Hill AVA
7 inland AVAs of Sonoma County (excluding those within the Sonoma Valley AVA)
Dry Creek Valley AVA Rockpile AVA Alexander Valley AVA Knights Valley AVA Pine Mountain/Cloverdale Peak AVA Fountaingrove District AVA Chalk Hill AVA (also a sub-appellation of the RRV)
Sonoma County AVA specializing in Zinfandel
Dry Creek Valley
Mendocino County AVA known for sparkling wines
Anderson Valley
AVA known as “Islands in the Sky”
Mendocino Ridge
Two leading grape varieties of the Mendocino River AVA
Pinot Noir (old vine) Zinfandel
AVA shared between Sonoma and Mendocino Counties
Pine Mountain-Cloverdale Peak
The smallest AVA in the United States
Cole Ranch (located in Mendocino County)
Seven AVAs of Lake County
Benmore Valley Clear Lake High Valley Red Hills Lake County Big Valley District Lake Cty Kelsey Bench Lake County Guenoc Valley
Home county of the Paso Robles, Edna Valley, and Arroyo Grande Valley AVAs
San Luis Obispo County
Six AVAs of Santa Barbara County
Santa Maria Valley Santa Ynez Valley Ballard Canyon Los Olivos District Sta. Rita Hills Happy Canyon of Santa Barbara
Sub-appellation of the Santa Cruz Mountains AVA
Ben Lomond Mountain AVA
7 sub-appellations of the Lodi AVA
Alta Mesa Borden Ranch Clements Hills Cosumnes River Jahant Mokelumne River Sloughhouse
Large AVA located on the western slopes of the Sierra Nevada Range
Sierra Foothills AVA
large in size, but low in vine acreage as only about 1% of total area is planted to vines
El Aliso
Original (1833) name of the estate of Jean-Luis Vignes; one of the first commercial wineries in Southern California
2 leading red grapes of Washington State
Cabernet Sauvignon
Merlot
2 top white grapes of Washinton State
Chardonnay
Riesling
14 AVAs of Washington State
Columbia Valley Lake Chelan Wahluke Slope Naches Heights Horse Heaven Hills Ancient Lakes of Columbia Valley Walla Walla Valley Yakima Valley Rattlesnake Hills Snipes Mountain Red Mountain Columbia Gorge Lewis-Clark Valley Puget Sound
AVA shared between Washington State and Idaho
Lewis-Clark Valley
Mountain Range that forms a rain shadow for most Washington State Vineyards
Cascades
Washington State AVA surrounding Seattle
Puget Sound
Largest AVA in Washington State
Columbia Valley
3 sub-appellations of the Yakima Valley AVA
Red Mountain
Rattlesnake Hills
Snipes Mountain
3 AVAs shared by Washington State and Oregon
Columbia Valley
Columbia Gorge
Walla Walla Valley
Tiny AVA located on the Oregon side of the Walla Walla Valley
The Rocks District of Milton-Freewater
Meaning behind “the rocks” in the name of the AVA
The cobblestone-rich soils that define the borders of the AVA
Leading red grape of Oregon
Pinot Noir
Leading white grape of Oregon
Pinot Gris
7 sub-appellations of the Willamette Valley AVA
Dundee Hills Ribbon Ridge Eola-Amity Hills McMinnville Yamhill-Carlton District Chehalem Mountains Van Duzer Corridor
2 sub-appellations of the Umpqua Valley AVA
Elkton Oregon
Red Hill Douglas County
Sub-appellation of the Rogue Valley AVA
Applegate Valley
AVA shared between Oregon and Idaho
Snake River Valley
Unique law pertaining to varietal Pinot Noir and Pinot Gris produced in Oregon
Must contain a minimum of 90% of the stated variety (applies to some other varieties as well)
AVA that produces 85% of New York State’s wine
Finger Lakes AVA
2 sub-appellations of the Finger Lakes AVA
Seneca Lake
Cayuga Lake
2 noteworthy wines (grapes) of the Finger Lakes AVA
Riesling
Cabernet Franc
(Also: labrusca grapes and cold-hardy hybrids)
Viticulturalist/winemaker who introduced vinifera grapes to New York State
Dr. Konstantin Frank
3 AVAs of Long Island
Long Island AVA
North Fork of Long Island AVA
Hamptons AVA
Oldest continuously operating winery in the United States
Brotherhood Winery
Hudson River Region AVA
New York’s Benmarl Vineyards
Considered to be the oldest vineyard in the US
Canadian wine production is concentrated in these four areas:
Ontario
British Columbia
Nova Scotia
Quebec
Wine quality-control system used in Ontario, Canada
VQA (Vintner’s Quality Alliance)
Leading wine region of Ontario
Niagara Peninsula
3 Viticultural Areas of Ontario
Lake Erie North Shore
Niagara Peninsula
Prince Edward County
3 sub-appellations of the Niagara Escarpment Region
Beamsville Bench
Short Hills Bench
Twenty Mile Bench
3 sub-appellations of Niagara-on-the-Lake
Four Mile Creek
Niagara Lakeshore
St. David’s Bench
3 sub-appellations of the Niagara Peninsula (with no other regional affiliation)
Creek Shores
Lincoln Lakeshores
Vinemount Ridge
Leading wine region of British Columbia
Okanagan Valley
9 Geographical Indications of British Columbia
Fraser Valley Gulf Islands Kootenarys Lillooet Okanagan Valley Shuswap Similkameen Valley Thompson Valley Vancouver Island
4 sub-appellations of the Okanagan Valley
Golden Mile Bench
Naramata Bench
Okanagan Falls
Skaha Bench
Leading wine region of Baja California
Valle de Guadalupe
Two “signature” grapes of Argentina
Malbec
Torrontes
Three specific varieties of Torrontes
Torrontes Mendocino
Torrontes Riojano
Torrontes Sanjuanino
Red grape known in France as Douce Noir
Bonarda (known in California as Charbono)
Pink-skinned grape varieties widely grown in Argentina
Criolla
(Criolla Grande and Criolla Chica)
Cereza
Three levels of wine classification used in Argentina
1) Denominacion de origen controlada (DOC) - the highest level
2) Indicacion geografica (IG)
3) Indicacion de procedencia (IP) - table wines, regional wines
Two DOCs of Argentina
Lujan de Cuyo
San Rafael
Most prolific wine-producing province of Argentina
Mendoza
Four wine-making provinces of Argentina’s Northern Regions
Jujuy
Salta
Tucuman
Catamarca
Three wine-making provinces of Argentina’s Cuyo (Central) Regions
Mendoza San Juan La Rioja (La Rioja Argentina)
Single wine-making province of Argentina’s “Center”
Cordoba
Four wine-making provinces of Argentina’s Patagonia Region
Chubut
Neuquen
Rio Negro
La Pampa
Province of Argentina considered part of the “Atlantic” viticultural area
Buenos Aires
Four subregions of Salta
Cachi
Cafayate (Valley)
Molinos
San Carlos
Ultra-high-altitude vineyard located in Jujuy
Moya Vineyard
Ultra-high altitude vineyard located in Molinos
Altura Maxima
Multi-province GI that includes parts of Tucuman, Catamarca, & Salta
Calchaqui Valley (Valles Calchaquies)
Five main sub-regions of Mendoza
Uco Valley Northern Oasis Primera Zona East Mendoza South Mendoza
Two main rivers of Neuquen Province
Limay
Neuquen
Province located in the middle of Argentina, east of the Andes, known for grassland (plains)
La Pampa
Southernmost wine-producing province of Argentina
Chubut
The easternmost GI of Argentina
Chapadmalal GI
Capitol city of Uruguay
Montevideo
Leading grape variety of Uruguay
Tannat
Alternative name for Tannat (in honor of an early adopter) used in Uruguay
Harriague (in honor of Pascual Harriague)
Red grape widely used in Uruguay for rose (exported to Brazil)
Black Muscat
Chile’s cold ocean current
Humboldt Current
Very dry desert located at the northern end of Chile’s viticultural areas
Atacama Desert
Leading grape variety of Chile
Cabernet Sauvignon
Chilean name(s) for the Friulano grape
Sauvignon Vert
Sauvignonasse
Geographical terms for Chile’s wine regions, as defined west-east
Costa (Coast)
Entre Cordilleras (Between the Mountains)
Andes
Grape variety previously thought to be Chilean “Merlot”
Carmenere
Six main viticultural regions of Chile
Atacama Coquimbo Aconcagua Central Valley Del Sur (Southern Regions) Austral
Three subregions of the Coquimbo Region
Elqui Valley
Choapa Valley
Limari Valley
Three subregions of the Aconcagua Region
Aconcagua Valley
Casablanca Valley
San Antonio Valley
Subregion of the Aconcagua Region best-known for cool-climate white varieties
Casablanca Valley
Zone located within the San Antonio Valley subregion – known for granite soils
Leyda Valley
Wine region surrounding the city of Santiago de Chile
Maipo Valley
Two zones of Chile’s Rapel Valley
Colchagua Valley
Cachapoal Valley
3 subregions of Chile’s “Southern Regions” viticultural area
Itata Valley
Bio-Bio Valley
Malleco Valley
2 subregions of Chile’s “Austral Region” viticultural area
Cautin Valley
Osorno Valley
Brazilian state best-known for wine production
Rio Grande do Sur
Brazil’s only DO
Vale dos Vinhedos DO
Brazil’s six main wine-production regions
Serra Gaucha Vale do Sao Francisco Serra do Sudeste Campos de Cima da Serra Planalto Catarinense Campanha
Multi-state GI that combines New South Wales, Victoria, and Tasmania
South Eastern Australia (multi-state zone)
Mountain range that parallels Australia’s southeastern coast
Great Dividing Range
Leading red grape of Australia
Shiraz
Leading white grape of Australia
Chardonnay
Terms used for Australia’s specific Geographical Indications
Multi-state
State
Zone
Region Subregion
The largest of Australia’s wine regions in terms of geographic size
Riverina
Small island located 150 miles (241 km) off the coast of Victoria; known for cool-climate viticulture
Tasmania
Two cool-climate regions of Victoria, located in the outskirts of Melbourne
Yarra Valley
Mornington Peninsula
Three continguous inland GIs of Victoria
Heathcoate
Bendigo
Goulburn Valley
Six regions of the Limestone Coast Zone
Coonawarra Mount Benson Mount Gambier Padthaway Robe Wrattonbully
Two leading regions of South Australia; located in the outskirts of Adelaide; known for Shiraz
Barossa Valley
McLaren Vale
Region located at Australia’s southwestern extremity
Margaret River
Region in Australia known for Riesling; part of the Mount Lofty Ranges Zone
Clare Valley
Region in Australia known for Riesling; part of the Barossa Zone
Eden Valley
Two wine regions located in the state of Queensland
Granite Belt
South Burnett
Australian area known for varietal Semillon
Hunter, Hunter Valley
Australian region known for fortified Muscat
Rutherglen
Coonawarra’s bright red soil
Terra Rossa
Three “enduring” geographical indications of New Zealand
New Zealand
North Island
South Island
Leading grape variety of New Zealand
Sauvignon Blanc
Leading red grape of New Zealand
Pinot Noir
High mountain chain on New Zealand’s South Island
Southern Alps
Hard sedimentary sandstone found in many parts of New Zealand
Greywacke
Highest-producing (by volume) wine region in New Zealand
Marlborough
Three subregions of Marlborough
Wairau Valley
Awatere Valley
The Southern Valleys
Leading New Zealand region for red wines OTHER than Pinot Noir
Hawke’s Bay
Area within Hawke’s Bay known for unique, rocky soil
Gimblett Gravels
New Zealand wine region located within the province of Wellington
Wairarapa
Two sub-zones of Wairarapa
Gladstone
Martinborough
Northern-most wine region of New Zealand
Northland
Three sub-zones of Auckland
Kumeu
Matakana
Waiheke Island
Area that calls itself the “Chardonnay Capital of New Zealand”
Gisborne
Three sub-zones of Gisborne
Manutuke
Ormond
Patutahi
Wine region surrounding the city of Christchurch, New Zealand
Canterbury
Four sub-zones of Canterbury
Canterbury Plains
North Canterbury
Waipara/Waipara Valley
Waitaki Valley/Canterbury
Six sub-zones of Central Otago
Alexandra Bannockburn Bendigo Cromwell/Lowburn/Pisa Gibbston Wanaka
Geographical Indication of North Otago
Waitaki Valley/North Otago
Wine region located to the west of Marlborough, with a “sunny” nickname
Nelson
“Sunny Nelson”
Two sub-zones of Nelson
Moutere Hills
Waimea Plains
Historic dessert wine of South Africa, produced since the 1700s
Vin de Constance
Constantia
Cold ocean current that flows up the coast of South Africa
Benguela Current
Coastal wind that affects the vineyards of the Western Cape
Cape Doctor
South African name for Chenin Blanc
Steen
South African name for Muscat of Alexandria
Hanepoot
South African name for Crouchen Blanc
Cape Riesling
Parentage of Pinotage
Pinot Noir X Cinsault
Wine made with 30% to 70% Pinotage
Cape Blend
Two leading red grapes of South Africa
Cabernet Sauvignon
Shiraz
Leading white grape of South Africa
Chenin Blanc
South Africa’s leading Geographical Unit for Viticulture
The Western Cape
Wine appellation scheme used in South Africa
Wine of Origin (WO)
Four categories of wine areas, as defined by the Wine of Origin scheme
Geographical Units
Regions
Districts
Wards
Regions of the Western Cape GU
Coastal Region/Boberg Cape South Coast Breede River Valley Klein Karoo Olifants River
Appellation that contains the districts of Paarl, Stellenbosch, and Swartland (among others)
Coastal Region
Seven wards of Stellenbosch
Banghoek Bottleary Devon Valley Jonkershoek Valley Papegaaiberg Polkadraai Hills Simonsberg-Stellenbosch
Four wards of the Cape Town District
Constantia
Durbanville
Philadelphia
Hout Bay
District of South Africa originally setlled by French Huguenots
Franschhoek
Originally known as the Drakenstein Valley
Cool-climate district located close to Hermanus and Cape Agulhas
Walker Bay District
Appellation that contains the districts of Cape Agulhas, Elgin, and Walker Bay (among others)
Cape South Coast Region
Appellation authorized for certain fortified wines of South Africa’s Coastal Region
Boberg
Appellation that contains the districts of Robertson and Worcester (among others)
Breede River Valley Region
3 countries in North Africa with active wine industries
Algeria
Morocco
Tunisia
Modern China’s first winemaking facility
The Changyu Winemaking Company
now known as the Changyu Pioneer Wine Company, Inc.
Year when several hundred varieties of Vitis vinifera were brought to China
1892
Name for Carmenere, as used in parts of China
Cabernet Gernischt
Chinese wine-producing province, home to the China Great Wall Wine Company
Hebei
Muscat Hamburg X Alicante Bouschet
Yan 73
Muscat Hamburg X Vitis amurensis hybrid used for its extreme cold resistance
Gongniang No. 1
Chinese wine-producing province, home to Grace Vineyards
Shanxi
Chinese wine-producing province, home to the Shangri-La Winery Company Limited
Yunnan
French-created Cabernet Sauvignon X Grenache cross
Marselan
Grape also known as Dragon Eyes
Longyan
The first legally recognized wine region of China
Eastern Foot of Helan Mountain
located in the Ningxia Hui Autonomous Region
Chinese wine-producing province, home to the Sino-French Demonstration Vineyard
Hebei
Chinese wine-producing province, home to the Changyu Pioneer Wine Company
Shandong
Chinese region with an established classification model based on the 1855 Classification of Bordeaux
Ningxia
Ningxia Hui Autonomous Region
Japanese red grape; a hybrid made with Muscat of Hamburg
Muscat Bailey-A
Pink-skinned grape variety, considered native to Japan
Koshu
Japan’s first two geographical indications
Yamanashi GI
Hokkaido GI
Term used for wine that is “cloudy” or otherwise not clear in appearance
Turbid
Average human recognition threshhold for sweetness/sugar
1%
The five (generally accepted) basic tastes
Acid (sour) Sweet Salt Bitter Umami
Ideal serving temperatures for sweet white wines
43F to 47F
6C to 8C
Ideal serving temperatures for dry Sherry
43F to 47F
6C to 8C
Ideal serving temperatures for sparkling wines
43F to 50F
6C to 10C
Ideal serving temperatures for light white and rose wines
45F to 50F
7C to 10C
Ideal serving temperature for medium- to full-bodied dry white wines
50F to 55F
10C to 13C
Another term for a wine’s tertiary aromas
Bouquet/Bottle Bouquet
Ideal serving temperature for light-bodied red wines
50F to 55F
10C to 13C
Ideal serving temperature for medium-bodied red wines
55F
13C
Ideal serving temperature for full-bodied and aged red wines
59F to 64F
15C to 18C
Ideal serving temperature for Tawny Port and Sweet Sherry
54F to 61F
12C to 16C
Ideal serving temperature for vintage Port
64F to 68F
18C to 20C
5 instances where decanting may be appropriate
Young, robust reds Complex wines with moderate aging Fully aged and mature wines Wines with sediment Biodynamic white wines
