CSW Flashcards Flashcards by Stephanie Wills

Five major components of wine

Water
Alcohol
Acid
Sugar
Phenolic compounds

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A highly volatile acid, often found in vinegar

Acetic Acid

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The main type of potable alcohol in wine

Ethanol (Ethyl alcohol)

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An acid that tastes like green apples

Malic acid

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The most prevalent acid found in both grapes and wine

Tartaric acid

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Another term for tartrates

Wine diamonds

tartaric acid crystals

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Conditions that can lead to a drop in malic acid

Warm/hot climate
The ripening phase
Over-ripe grapes
Malolactic fermentation

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Acid not found in grapes, but often produced during secondary fermentation (mlf)

Lactic acid

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Acid that is both a minor component of grapes, and a by-product of normal alcoholic fermentation

Succinic acid

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Typical range of pH for most wines

2.9 to 3.9

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Two main fermentable sugars found in grapes

Glucose and fructose

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Sugar remaining in a wine post-fermentation

Residual sugar

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Compounds that give red wine its color

Anthocyanins

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Yellow pigments found in white wines

Flavonols (flavones)

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Sources of tannin

Seeds, skins, and stems of grapes

Oak barrels/other oak products

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Compound found in red wine known for health benefits

Resveratrol

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What is meant by “polymerization”

When molecules (such as tannins) combine into longer molecule chains

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Oxidized alcohols

Aldehydes

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Molecules that result from the joining of an acid and an alcohol

Esters

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Chemical reactions resulting from dissolved oxygen

Oxidation

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In the US, wines containing more than ____ ppm of sulfur dioxide must carry a warning label

10 (ten)

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Wine fault described as smelling like “burnt matches”

Sulfur dioxide

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Substance that can smell like onions or garlic

Mercaptan

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Wine fault described as smelling like “rotten eggs”

Hydrogen sulfide

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Wine fault that smells of nail polish remover

Ethyl Acetate

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Smells like rancid butter

Butyric acid

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Caused by 2,4,6-Trichloranisole

Cork taint

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Bacteria that can turn wine into vinegar

Acetobacter

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Provides “oxidized” aromas to Sherry

Acetaldehydes

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Can lead to aromas such as:
Band-Aid
“Horsey”
“Sweaty”

Brett

Brettanomyces

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Term used for a “cooked” or “baked” aroma

Maderized

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Two possible causes of geranium fault

Incomplete mlf

Improper breakdown of sorbic acid

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Conditions that lack oxygen

Reduction/Reductive

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Main grape species used for commercial wine production

Vitis vinifera

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Common term for grape subspecies

Variety

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Cabernet Franc X Sauvignon Blanc

Cabernet Sauvignon

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Offspring created via typical reproduction of two grapes within the same species

Cross (Crossing)

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Major white grape of Burgundy

Chardonnay

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South African nickname for Chenin Blanc

Steen

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Leading red grape of Burgundy

Pinot Noir

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Offspring created via typical reproduction of closely related but different species

Hybrid

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White grape used in the sweet wines of Rutherglen

Muscat

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Leading white grape of the Clare Valley

Riesling

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Major white grape of Champagne

Chardonnay

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Also known as Grauburgunder

Pinot Gris

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White grape of Sancerre

Sauvignon Blanc

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Red grape of Cahors

Malbec

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Term created by Robert Mondavi for Sauvignon Blanc

Fume Blanc

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Also known as Tinta Roriz

Tempranillo

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Leading white grape of Hunter Valley

Semillon

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Grape used in Barolo

Nebbiolo

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Also known as Weissburgunder

Pinot Blanc (Pinot Bianco)

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Predominant variety of the Cognac Region

Ugni Blanc

Trebbiano Toscano

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Grape (somewhat unique to California) known for “jammy” blackberry flavors

Zinfandel

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Grape variety of Savennieres

Chenin Blanc

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Red grape variety of Chinon

Cabernet Franc

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White grape variety (grown in a few places, including Alsace) with aromas of flowers, perfume, and lychee

Gewurztraminer

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Also known as Cannonau

Grenache

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Leading red grape of Tuscany

Sangiovese

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Homeland for Chasselas

Switzerland

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Three grapes of the G-S-M blend

Grenache
Syrah
Mourvedre

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Portion of the vine that includes leaves, branches, and fruit

Canopy

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The vine’s branches, while they are young and pliable

Canes

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Inserting an unrooted cutting into the trunk of an existing vine

Field Grafting

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Vines begin to decline at this age

20 (twenty) years

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Ideal latitudes for commercial viticulture

30 to 50 degrees

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Minimum temperature required to begin the emergence of new greenery in the spring

50 F/10 C

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Sap flowing upward from the trunk out to the canes (before the emergence of new greenery)

Weeping

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At the beginning of the growth cycle of the vine – tiny shoots emerge

Bud Break

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Transition from flower to berry

Fruit set (Berry set)

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Condition in which many flowers do not develop into grapes

Coulure (Shatter)

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Abnormality resulting in many small, seedless berries in the grape bunches

Millerandage

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The beginning of ripening

Veraison

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Typical time period from bud break to harvest

140 to 160 days

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Process by which the vine produces sugar

Photosynthesis

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Process by which the vine uses energy

Respiration

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Process in which water evaporates through openings in the vine’s leaves

Transpiration

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Process by which materials are moved from one area of the plant to another

Translocation

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French term for the combined natural factors of a vineyard site

Terroir

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Bacterial disease spread via the glassy winged sharpshooter

Pierce’s Disease

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Fungal disease also known as oidium

Powdery Mildew

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Fungal disease also known as peronospora

Downy Mildew

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Root-eating louse of great threat to vineyards

Phylloxera

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Vine-training system that does not use supports nor trellises

Head training (Bush training)

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Cane-prune vine-training system that uses one cane from each vine

Single Guyot

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Vine-training system that guides vines up a tall support

Pergola

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Spur-pruned vine-training system where the branches are spread out from the vine along trellis wires

Cordon

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VSP

Vertical shoot positioning

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Breaking the skins of the grapes

Crushing

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Separating the grape juice from the skins and other solids

Pressing

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Contact between grape skins and juice prior to the start of fermentation

Cold Soak

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Grape juice – or a mixture of juice and solids – destined for fermentation

Must

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The first – and the finest – juice from the grapes

Free run

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Adding sugar prior to fermentation

Chaptalization

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French term for juice settling

Debourbage

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Number of gallons in a 225-liter barrel

60 (Sixty)

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Typical strain of commercial yeast used in winemaking

Saccharomyces cerevisiae

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Secondary fermentation, initiated by bacteria

Malolactic fermentation

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Buttery-scented chemical created via mlf

Diacetyl

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Expired yeast cells (in a newly-fermented wine)

Lees

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Allowing a newly fermented wine to remain in contact with the expired yeast cells

Sur lie aging

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Stirring dead yeast cells and other solid matter in a recently-fermented wine

Batonnage

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Clarification via gravity

Racking

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Clarification via a substance such as gelatin or bentonite

Fining

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Clarification via straining wine through a barrier

Filtration

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Clarification via labratory equipment and accelerated gravity

Centrifuge

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Clarification to prevent tartrate crystals

Cold Stabilization

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Managing the cap via moving juice from the bottom of the tank and spraying it over the top

Pumping over

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Managing the cap by physically pushing the cap down into the fermenting juice

Punching down

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The French term for “rack and return”

Delestage

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Alternative method of red wine production using whole, uncrushed grapes

Carbonic Maceration

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“Bleeding” method used to produce red wines and rose

Saignee

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Method used to produce very pale rose, such as those made in Provence

Direct Press

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Vineyard mold that “shrivels” grapes for use in sweet wines such as Sauternes

Botrytis cinerea

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The most highly regarded method of sparkling wine production

Methode Champenoise

Traditional Method

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French term for the blending stage of sparkling wine production

Assemblage

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French term for a riddling rack

Pupitre

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Prestige sparkling wines (translates to “cream of the crop”)

Tete de Cuvee

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Sparkling wine produced using white grapes

Blanc de blancs

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Formula added to base wine in order to induce second fermentation (in the bottle)

Liqueur de tirage

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Champagne produced using all red grapes

Blanc de noirs

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Decomposition of yeast cells (during sur lie aging)

Autolysis

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French term for riddling

Remuage

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Removal of the dead yeast cells in a bottle of Champagne

Degorgement (Disgorging)

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Small addition of wine (and perhaps sugar) added at the end of Champagne production

Dosage (Liqueur d’expedition)

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Also known as the “tank method”

Charmat

Cuve Close

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Sweetness styles of Champagne, in order from driest to sweetest

Brut nature (Sans dosage)
Extra Brut
Brut
Extra Dry
Sec
Demi-Sec
Doux

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Production method used to produce Italy’s sparkling Moscato

Asti Method (Partial fermentation)

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Traditional production method used to produce France’s sparkling Limoux

Ancestral Method (Methode Ancestrale)

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Rhone Valley sparkling wine produced using an ancient method

Clairette de Die Methode Dioise Ancestral

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Halting fermentation via the addition of spirits

Mutage

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Two main categories of Sherry

Fino and Oloroso

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Series of barrels used for aging Sherry

Solera (Solera System)

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The “layers” in a solera system

Criaderas (“nurseries”)

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Aging in the presence of flor yeast

Biological aging

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Type of blending system used a solera

Fractional blending (refers to the fact that the barrels are never completely emptied)

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Level of alcohol (after fortification) ideal for a wine that will undergo biological aging

15% to 15.5% abv (no higher)

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Aging of Sherry while NOT in the presence of flor yeast

Oxidative aging

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Style of fortified, sweet wines produced in the south of France

Vin doux naturel

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Country of production: Madeira

Portugal

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Country of production: Commandaria

Cyprus

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Country of production: Marsala

Italy

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Region of production: Banyuls

Roussillon

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French term for wine produced by the fortification of grape must

Mistelle

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Spanish term for wine produced by the fortification of grape must

Mistela (no fermentation)

Vino de licor (small amount of fermentation allowed)

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Fortified grape must used to sweeten Marsala

Sifone

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EU term for all fortified wines

Vins de liqueurs (Vin de liqueur)

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Country with the largest vineyard acreage in the world

Spain

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Top three wine-producing countries, worldwide

France, Italy, Spain

the exact order varies year to year

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PDO

Protected designation of origin

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PGI

Protected geographical indication

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EU labeling laws: If a protected place name is used on a PDO wine, what % must be from said place?

100%

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EU labeling laws: If a protected place name is used on a PGI wine, what minimum % must be from said place

85%

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EU labeling laws: If a vintage date is used on a wine label what minimum % must be from said vintage?

85%

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EU labeling laws: If a single grape variety is used on a wine label, what minimum % must be the stated grape?

85%

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EU labeling term for sparkling wine made via second fermentation in the bottle (subject to lees aging and disgorgement)

Quality sparkling wine

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EU labeling term for sparkling wine made via carbonation

Aerated sparkling wine

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Minimum atm of pressure for EU sparkling wine

Minimum 3 atm

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Most widely planted white grape in France

Ugni Blanc

Trebbiano Toscano

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Most widely planted red grape in France

Merlot

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Three levels of the French wine “quality pyramid”

AOC/AOP
Vin de Pays (IGP/PGI)
Vin (formerly “table wine”)

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Region covered by the Pays d’Oc IGP

The western part of the French Mediterranean Coast, including Languedoc and Roussillon

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Region covered by the Val de Loire IGP

The Loire Valley and Chablis

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Region covered by the Comtes Rhodaniens IGP

Northern Rhone Valley and Savoie

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Region covered by the Mediterranee IGP

Southeast France, including the Rhone Valley and Provence

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Region covered by the Comte Tolosan IGP

Southwest France

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Region covered by the L’Atlantique IGP

Bordeaux
Dordogne
Charentais

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Region covered by the Terres du Midi IGP

(For certain blended wines in the) Languedoc and Roussillon

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Four main regions of the Loire Valley

Pays Nantais
Anjou-Saumur
Touraine
Upper (Eastern) Loire

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Grape variety of the Gros Plant du Pays Nantais AOC

Folle Blanche

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Regional name for Chenin Blanc (used in the Loire)

Pineau de la Loire

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Grape variety of Muscadet

Melon de Bourgogne

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Regional name for Cabernet Franc (used in the Loire)

Breton

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(2) appellations of Touraine approved for the production of reds and rose based on Cabernet Franc

Bourgueil

St.-Nicolas-de-Bourgueil

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Loire Valley’s Grand Cru

Quarts de Chaume

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Style of wine produced in the Quarts de Chaume AOC

Sweet white
100% Chenin Blanc
Typically botrytis-affected

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2 other Loire Valley appellations (in addition to Quarts de Chaume) approved for sweet white wines

Coteaux du Layon AOC

Bonnezeaux AOC

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(3) types of wine produced in the Fiefs Vendeens AOC

White
(Chenin Blanc/Chardonnay)
Red
(Cab Franc/Negrette/Pinot Noir)
Rose
(Gamay/Pinot Noir)

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Grape variety of Vouvray

Chenin Blanc

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Grape varieties of Sancerre

Sauvignon Blanc (white)
Pinot Noir (red)

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Grape variety of Savennieres

Chenin Blanc

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Four appellations of Muscadet

Muscadet AOC
Muscadet Coteaux de la Loire AOC
Muscadet Cotes de Grandlieu AOC
Muscadet Sevre-et-Maine AOC

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Grape varieties of Coteaux d’Ancenis

Pinot Gris/aka Malvoisie (white)

Gamay (red and rose)

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Three regional appellations for Loire Valley rose

Rose d’Anjou AOC
Cabernet d’Anjou AOC
Rose de Loire AOC

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Typical grape varieties (6) used in Loire Valley rose

Cabernet Franc
Cabernet Sauvignon
Pinot Noir
Gamay
Grolleau
Malbec
(Among others)

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Chief source for grapes for Cremant de Loire AOC

Saumur

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Main grape variety of Chinon

Cabernet Franc

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Type(s) of wine produced in the Saumur-Champigny AOC

Red wine only

Cabernet Franc-based

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Grape variety of the Pouilly-Fume AOC

Sauvignon Blanc

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Three main rivers of Bordeaux

Garonne
Dordogne
Gironde (Estuary)

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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

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Six AOCs of Graves

Graves AOC
Graves Superieures AOC
Pessac-Leognan AOC
Cerons AOC
Barsac AOC
Sauternes AOC

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Main town on Bordeaux’s Right Bank

Libourne

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Four satellites of Saint-Emilion

Lussac-St.-Emilion
Montagne-St.-Emilion
Puisseguin-St.-Emilion
St-Georges-St.-Emilion

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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

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Commune that is home to Chateau Lafite Rothschild

Pauillac

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Commune (and region) that is home to Chateau Haut-Brion

Pessac (Graves)

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Area north of the city of Bordeaux, on the Left Bank

The Medoc

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Three main white grapes of Bordeaux

Semillon
Sauvignon Blanc
Muscadelle

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Area south of the city of Bordeaux, on the Left Bank

Graves

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Three main red grapes of Bordeaux

Cabernet Sauvignon
Merlot
Cabernet Franc

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Three minor red grapes of Bordeaux

Malbec
Petit Verdot
Carmenere

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Three regional appellations of Bordeaux

Bordeaux AOC
Bordeaux Superieur AOC
Cremant de Bordeaux AOC

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Unique type of “light” red wine produced in Bordeaux

Clairet

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“In futures”

En primeur

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“Bordeaux Classification of ____”

1855

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Five (current) first growths of the 1855 Classification

Chateau Haut-Brion
Chateau Lafite Rothschild
Chateau Latour
Chateau Margaux
Chateau Mouton Rothschild

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Year of the first classifcation of Saint-Emilion

1954

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Four (current) Saint-Emilion Premier Grand Cru Classe Category A properties

Chateau Angelus
Chateau Ausone
Chateau Cheval Blanc
Chateau Pavie

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Three types of Alsace appellations

Alsace AOC
Cremant d’Alsace AOC
Alsace Grand Cru

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Department located in the northern area of Alsace

Bas-Rhin

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Department located in the southern area of Alsace

Haut-Rhin

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Number of Grands Crus in Alsace

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Mountain range to the west of Alsace

Vosges Mountains

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Rule regarding varietal wines of the Alsace AOC

Must be 100% of the named grape variety

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Four “noble grapes” of Alsace

Riesling
Muscat
Pinot Gris
Gewurztraminer

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Grape variety also known as Klevener de Heiligenstein

Savagnin Rose

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Grape allowed in fro sue Creamant d’Alsace AOC (but not in Alsace AOC)

Chardonnay

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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)

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Terms used in Alsace for blended wines

Edelzwicker

Gentil

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Term used in Alsace for late harvest wines

Vendange(s)

Tardive(s)

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Term used in Alsace for botrytis-affected wines

Selection de Grains Nobles

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Two main grapes of Burgundy

Pinot Noir

Chardonnay

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Minor grapes (6) of Burgundy

Gamay
Cesar
Pinot Gris
Pinot Blanc
Sauvignon Blanc
Sauvignon Gris

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Number of Grand Crus in Burgundy

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Number of Grands Crus in the Cote de Nuits

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Number of Grands Crus in the Cote de Beaune

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(Approximate) number of Premiers Crus in Burgundy

More than 600

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Three AOCs of Chablis

Chablis AOC
Chablis Grand Cru AOC
Petit Chablis AOC

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Seven parcels of the Chablis Grand Cru vineyard

Blanchot
Bougros
Les Clos
Grenouilles
Les Preuses
Valmur
Vaudesir

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Burgundian term for plots of land delineated by terroir

Climat

Note: the term “lieu-dit” is also used

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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

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Grape variety of the Bouzeron AOC

Aligote

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Burgundy AOC that allows for the production of white wines using Sauvignon Blanc and/or Sauvignon Gris

Saint-Bris

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Four major areas of Burgundy

Chablis
Cote d’Or
Cote Chalonnaise
Maconnais

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Appellation for the traditional method sparkling wines of Burgundy

Cremant de Bourgogne AOC

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Grand Cru – located in the Cote de Beaune – that produces both red and white wine

Corton

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Grand Cru – located in the Cote de Nuits – that produces both red and white wine

Musigny

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Five communal AOCs of the Cote Chalonnaise

Rully
Bouzeron
Givry
Mercurey
Montagny

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Five village-level AOCs of the Maconnais

Pouilly-Fuisse
Pouilly-Loche
Pouilly-Vinzelles
Saint-Veran
Vire-Clesse

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Grape variety of Pouilly-Fuisse AOC

Chardonnay

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Three AOCs of the Yonne Departement

Irancy AOC
Saint-Bris AOC
Vezelay AOC

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Main grape variety of Beaujolais

Gamay

technically, Gamay Noir a Jus Blanc

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Minor grape varieties (5) of Beaujolais

Chardonnay
Aligote
Pinot Noir
Melon de Bourgogne
Pinot Gris

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River to the east of the Beaujolais region

The Saone

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Beaujolais is located just to the south of the _____

Maconnais

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Prized soil of northern Beaujolais

Granite

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Beaujolais Nouveau release date

Third Thursday in November

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Optional production method in Beaujolais – produces “tropical fruit” and other flavors

Carbonic Maceration

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3 Beaujolais Crus – known for lighter styles

Chiroubles
Fleurie
St.-Amour

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4 Beaujolais Crus – known for fuller-bodied styles

Brouilly
Cote de Brouilly
Julienas
Regnie

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3 Beaujolais Crus – known for age-worthy styles

Chenas
Morgon
Moulin-a-Vent

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Beaujolais Crus (All Ten)

Brouilly
Chenas
Chiroubles
Cote de Brouilly
Fleurie
Julienas
Morgon
Moulin-a-Vent
Regnie
St.-Amour

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Three leading grape varieties of Champagne

Chardonnay
Pinot Noir
Meunier (Pinot Meunier)

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Four minor grape varieties of Champagne

Pinot Blanc
Pinot Gris
Petit Meslier
Arbane

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Two leading soil types of the Champagne Region

Chalk

Limestone (Limestone Marl)

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Leading soil type of the Cote des Bar

Kimmeridgian marl

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Five main zones of the Champagne region

Montagne de Reims
Vallee de la Marne
Cote des Blancs
Cote de Sezanne
Cote des Bar

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Leading grape of the Cote des Blancs and Cote de Sezanna

Chardonnay

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Leading grape of the Cote des Bar

Pinot Noir

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Leading grape of the Vallee de la Marne

Meunier

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Leading grape of the Montagne de Reims

Pinot Noir

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Three pressings of juice (terms used in Champagne)

First: Cuvee
Next: Taille
Last: Rebeche

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Minimum bottle aging for Champagne AOC

15 months total, including at least 12 months on the lees

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Minimum bottle aging for Vintage Champagne

36 months total, including at least 12 months on the lees

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Recoltant Manipulant, or RM

Grower Champagne

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Historic classification scheme for the vineyards (villages) of Champagne

Echelle des Crus

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CIVC

Le Comite Interprofessionel du vin de Champagne

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Producer of Clos de Mesnil

Krug

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Producer of Vielles Vignes Francaises

Bollinger

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Number of grand cru villages in Champagne

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Number of premier cru villages in Champagne

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Still wines (base wines) to be used in the production of Champagne

Vins clairs

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Rose-only appellation for non-sparkling wines produced in Champagne

Rose des Riceys

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Regional appellation for non-sparkling wines produced in Champagne

Coteaux Champenois

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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

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Cold, strong wind that affects the Rhone Valley

Mistral

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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

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Grapes allowed for use (1 red, 3 white) in Northern Rhone AOCs

Syrah
Viognier
Marsanne
Roussanne

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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)

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Red wine appellations of the Northern Rhone

Cote-Rotie
Cornas
Hermitage
Crozes-Hermitage
Saint-Joseph

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Typical assemblage of Northern Rhone red wines

Based on Syrah; most allow for a small percentage of white grapes to be included

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Required assemblage of Cornas AOC

Must be 100% Syrah

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White wine appellations of the Northern Rhone

Condrieu
Chateau-Grillet
Saint-Peray

(Saint-Joseph, Hermitage, and Crozes-Hermitage all produce both white and red)

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Grape variety of Condrieu

100% Viognier

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Styles of wine produced in Saint-Peray

Still and sparkling wines using a blend of Marsanne and Roussanne

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Terroir of the Southern Rhone

Broad lowlands
Mostly Mediterranean climate
(warm summers, abundant sunshine, minimal precipitation during growing season)

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Well-known component of Southern Rhone topsoils

Galets (rounded river stones)

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Most widely planted red grape of the Southern Rhone

Grenache

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Typical assemblage of Southern Rhone reds

Typically blends; many are Grenache-focused and may also contain Syrah, Carignan, Mourvedre, and Cinsault (among others)

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Typical assemblage of Southern Rhone whites

Typically dry blends based on Grenache Blanc, Clairette, Viognier, Ugni Blanc, Roussanne, Marsanne, Muscat, and others

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Southern Rhone AOC that produces rose exclusively

Tavel AOC

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Muscat-based vin doux naturel of the Southern Rhone

Muscat de Beaumes-de-Venise

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Grenache-based vin doux naturel of the Southern Rhone

Rasteau

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Famous wine of the Southern Rhone produced just north of Avignon

Chateauneuf-du-Pape

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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

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Appellation of the Diois

Chatillon-en-Diois
Clairette de Die
Coteaux de Die
Cremant de Die

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Regional appellations of the Rhone Valley

Cotes du Rhone

Cotes du Rhone-Villages

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Sangiovese (as used on Corsica)

Nielluccio

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Vermentino (as used on Corsica)

Rolle

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Vin doux naturel produced on Corsica

Muscat du Cap Corse AOC

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Grape variety of Cahors

Malbec

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Grape variety of Madiran

Tannat

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Sweet wine of the Roussillon produced in a “Christmas Style”

Muscat de Rivesaltes

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Grape variety of Blanquette de Limoux

Mauzac

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Leading wine style of Provence

Dry rose

88% of all production

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Three leading rose appellations of Provence

Cotes de Provence
Coteaux d’Aix-en-Provence
Coteaux Varois de Provence

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Five sub-zones of the Cotes de Provence AOC

Sainte-Victoire
Frejus
La Londe
Pierrefeu
Notre-Dame des Anges

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Largest AOC of the Languedoc-Roussillon (in terms of production)

Corbieres

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Two Grenache-based vins doux naturels of the Roussillon

Banyuls

Maury

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Languedoc-based sparkling wine said to be the oldest purposefully-produced sparkling wine in France

Limoux Methode Ancestrale

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Main grape variety of Bandol AOC

Mourvedre

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Leading red grape of Piedmont, by acreage

Barbera

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Other leading red grapes of Piedmont (in addition to Barbera)

Nebbiolo
Dolcetto
Freisa
Grignolino
Brachetto
(also: Bonarda, Vespolina, Ruche)

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Leading white grapes of Piedmont

Moscato Bianco
Arneis
Cortese
(Also: Erbaluce)

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Grape variety of Barolo and Barbaresco

Nebbiolo (must be 100%)

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Aging requirements for Barolo

Minimum 38 months
Riserva: min. 62 months
(Note: counted from November 1 of the harvest year)

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Aging requirements for Barbaresco

Minimum 26 months
Riserva: min. 50 months
(Note: counted from November 1 of the harvest year)

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Grape variety of Gavi

Cortese

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Name for Nebbiolo as used in Northern Piedmont

Spanna

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Grape variety of Asti DOCG

Muscat (Moscato)

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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

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Style of wine approved in 2017 for the Asti DOCG

Asti Secco

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Required assemblage for Barbera d’Asti DOCG

Minimum 90% Barbera

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Required assemblage for Nizza DOCG

100% Barbera

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DOCG approved for red (Nebbiolo) and white (Arneis)

Roero DOCG

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2 Nebbiolo-based DOCGs in Northern Piedmont

Ghemme DOCG

Gattinara DOCG

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Grape variety of Acqui DOCG

Brachetto

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Four wines produced in the Valpolicella region

Valpolicella DOC
Valpolicella Ripasso DOC
Recioto della Valpolicella DOCG
Amarone della Valpolicella DOCG

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Primary grape variety of Valpolicella

Corvina

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Minor grape varieties of Valpolicella

Corvinone

Rondinella

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Sweet wine of Valpolicella

Recioto della Valpolicella DOCG

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Term used for Bardolino rose

Chiaretto

Note: the term is used for other wines as well

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Primary grape of Soave

Garganega

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Required assemblage of Soave

Min. 70% Garganega;

remainder may be Trebbiano di Soave (Verdicchio) and/or Chardonnay

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Three wines produced in the Soave region

Soave DOC
Recioto di Soave DOCG
Soave Superiore DOCG

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Primary grape of Prosecco

Glera

minimum 85%

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Two DOCGs that produce Prosecco

Asolo Prosecco DOCG (Colli Asolani DOCG)

Conegliano Valdobbiadene Prosecco Docg

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Style of wine produced in the Lugana DOC

White wine based on Trebbiano di Lugana (related to Verdicchio)

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Location of the Lugana DOC

South of Lake Garda, straddles the border between Veneto and Lombardy

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Style of wine produced in the Piave Malanotte DOCG

Red wines based on Raboso

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Style of wine produced in the Lison DOCG

White wines based on Friulano

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Three-region DOC of northern Italy

Delle Venezie DOC

(encompasses the total area of Veneto, Friuli-Venezia Giulia, and Trentino

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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)

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Italian label term meaning “the central or historic part of a larger region”

Classico

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Italian label term indicating a wine with a higher level of alcohol than required of the normale version

Superiore

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Italian label term applied to wines with a longer minimum aging time than required of the normale version

Riserva

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Dried-grape process

Appassimento

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Process that re-uses the sediment from Amarone (or other wines)

Ripasso

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Appellation used for sparkling wines produced in Trentino

Trento DOC

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Leading white grapes of Trentino-Alto Adige

Chardonnay
Pinot Grigio
Pinot Bianco
Muller-Thurgau
Traminer (Gewurztraminer)

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Leading red grapes of Trentino-Alto Adige

Cabernet Franc
Cabernet Sauvignon
Lagrein
Merlot
Marzemino
Schiava
Toroldego

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Sweet wine made in Colli Orientali

Colli Orientali del Friuli Picolit DOCG

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Grape variety of the “orange” wines of Collio Bianco DOC

Ribolla Gialla

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Style of wine produced in the Ramandolo DOCG

Verduzzo-Based sweet white wines

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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

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Metodo Classico sparkling wine produced in Lombardy

Franciacorta DOCG

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Grape varieties of Franciacorta DOCG

Chardonnay
Pinot Bianco (Pinot Blanc)
Pinot Nero (Pinot Noir)
Erbamat

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Minimum lees aging of Franciacorta DOCG

18 months

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Minimum lees aging of vintage-dated Franciacorta DOCG

30 months

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Minimum lees aging of Franciacorta Riserva DOCG

60 months

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A type of brut, blanc de blancs Franciacorta DOCG

Saten

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Alternative name for Nebbiolo used in Valtellina

Chiavennasca

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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)

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

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

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