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EBS > Day Eight Theory - Wine and Cognac > Flashcards

Day Eight Theory - Wine and Cognac Flashcards

1
Q

When does the art of winemaking date back to?

A

6000BC

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2
Q

What are the two categories of wine grape?

A

Blue (red) and Green (white)

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3
Q

How is Rose wine made?

A

When making rose wine, blue skinned grapes are crushed and allowed to remain in contact with the juice for a much shorter time than in the case of red wine

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4
Q

What two things that relate to climate does wine production require?

A

10-20 degrees C and a lot of sun

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5
Q

What is unusual about the soil used for growing wine grapevines?

A

It is unsuitable for other crops; e.g. pinot noir likes calcareous clay soil, while cabernet sauvignon likes gravely soils.

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6
Q

What is wine production also known as?

A

Vinification

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7
Q

What are the 3 biggest wine producing countries?

A

France, Italy and Spain

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8
Q

What are the three parts to the french classification system?

A

Wine without geographical indication
Wine with geographical indication
Appelation d’Origine Protegee - quality wine

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9
Q

Name the wine growing regions of france

A 
Bordeaux
Burgundy
Rhone
Loire
Alsace
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10
Q

Name the wine growing regions in italy

A

Piedmont
Toscana
Veneto

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11
Q

What are the two most famous wine districts in Italy (Tosacana) and what grape do they produce?

A

Chianti and Bruenllo di Montalcino produce Sangiovese grapes

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12
Q

Name the wine growing regions of Spain

A

Rioja
Ribera del Duero
Priorat

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13
Q

Name the wine growing region in Portugal

A

Douro

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14
Q

What does tannin give to wine?

A

Astringency

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15
Q

Name some new world wine producing countries

A 
germany?
USA
California
Australia
New Zealand
South Africa
Argentina
Chile
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16
Q

Name 4 blue grape varieties

A

Cabernet Sauvignon
Merlot
Pinot Noir
Malbec

17
Q

Name 3 green grape varieties

A

Chardonnay
Riesling
Savignon Blanc

18
Q

What are the 3 most famous sparkling wines?

A

Prosecco, Cava and Champagne

19
Q

What is the CO2 pressure of a sparkling wine? (minimum and average)

A

Minimum: 3.5 atmospheres

Average 5-6 atmospheres

20
Q

Name 3 examples of fortified wine

A

Port
Maderia
Sherry

21
Q

What are the two ways of fortifying wine?

A

Vin Doux Natural - grape spirits are added early in the fermentation process, yielding a sweet libation, such as port
Late fortification - grape spirits are added after fermentation, yielding a dry libation, such as fino sherry

22
Q

What are the two reasons for decanting wine?

A

Remove the sediment that occurs in older wines by gentling pouring the wine into a decanter.
To aerate young, closed wines that have not yet fully attained suppleness, aromas and notes that a few years of age will bring

23
Q

What temperatures should wines be served at?

A

Sparkling wines, 8-10 degrees C
White wine, 8-10 / 10-12 degrees C
Red wines 16 / 18 degrees C

24
Q

Where with the word for brandy come from?

A

Old dutch word for burned wine (Brandewijn)

25
Q

How is brandy made?

A

It is a spirit produced from distilling wine

26
Q

Where was the first brandy produced and when?

A

La Rochelle (Cognac region) in 1549

27
Q

What bacteria caused a plague that killed grape vines?

A

Phylloxera

28
Q

How did the french react and solve the issue caused by Phylloxera?

A

Switched to using American vines known as ugni Blanc. Ugni Blanc has a high resilience to wind, weather and parasites

29
Q

How many times is cognac distilled?

A

twice

30
Q

What still is used for the production of cognac?

A

Alambic Charantaise (pot still)

31
Q

What is cognac divide into after the first distillation, before the second? (three parts with french names)

A

Tetes (Head)
Le Cour (Heart)
Secondes (Tails)

32
Q

What is the eau de vie matured in to make cognac?

A

Only blond Oak casks

33
Q

What is the ‘bottling strength’ for cognac?

A

40-45% ABV

34
Q

What are the geographical classifications of the cognac regions?

A
  1. Grande Champagne
  2. Petite Champagne
  3. Borderies
  4. Fins Bois
  5. Bons Bois
  6. Bois a Terroir (Bois Ordinaires)
35
Q

What blend of cognac regions creates a brandy known as ‘fine champagne’?

A

50%+ grand champagne

the rest must come from Petite champagne

36
Q

What are the three quality classifications of cognac?

A

VS (Very Special) - Matured for at least 2 years
VSOP (Very Superior Old Pale) - Matured for at least 4 years
XO (Extra Old) - matured for at least 6 years

37
Q

Name 4 classic brands of brandy

A

Courvoisier
Hennessey
Remy Martin
Martell

EBS (8 decks)

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