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Court of Master Somm - Intro > Day One > Flashcards

Day One Flashcards

1
Q

The Five Criteria of Deductive Tasting

A

Sensory - Sight, Nose, Palate

Theoretical Deduction - Initial Conclusion & Final Conclusion

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2
Q

Words to Describe the Clarity of a Wine

A

THC - Turbid / Hazy / Clear

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3
Q

What is Concentration of Color

A

Intensity and Depth of Wines Color

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4
Q

What affects the color concentration in white wine?

A

Age of the Wine - Young are Light and Bright, however deepen in color with age turning gold then amber then eventually brown.
Oxidation - caused from barrel fermentation or aging. When wine ages in barrel it is exposed to oxygen through the wood causing deeper color.

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5
Q

What affects the color concentration in red wine?

A

Grape Variety - Depends of the skin of the grape. Some wines naturally produce dark vs red grapes that are lighter in color.
Color Extraction - When vinification begins the wine maker can determine how muych color he wants from the grapes
Age - Red Wines lighten with color with age.

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6
Q

What type of wines grow darker with age?

A

General Rule - White & Rose Wines

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7
Q

Name the 4 words to describe the color of white wine.

A

Straw&raquo_space; Yellow&raquo_space; Gold&raquo_space; Amber

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8
Q

Name the 3 words to describe the color of red wine.

A

Purple&raquo_space; Ruby&raquo_space; Garnet

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9
Q

What is Rim Variation?

A

Color difference between wine at its core vs edge. Older wine has more of a variation in color from core to edge.

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10
Q

4 ways to describe color extraction

A

None&raquo_space; Light&raquo_space; Medium&raquo_space; Heavy

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11
Q

What is TCA?

A

Trichloroanisole /Corkiness - A chemical compound found on corks and barrels. Often smells like wet moldy cardboard or old newspaper.

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12
Q

What is Oxidation ?

A

Caused by aging too long or by poor storage conditions.

an excess amount of oxygen. Flavors are muted with dried out aromas.

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13
Q

VA??

A

Volatile Acidity - When Acetic Acid is present giving the wine vinegary aromas. It is produced when wild yeasts called bacteria acetobacter are present in fermentation

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14
Q

EA??

A

Ethyl Acetate - Smells of Nail Polish Remover

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15
Q

SO 2?

A

Sulfur Dioxide - Commonly used, but if used to excessively, wine could smell of struck match or wet wool.

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16
Q

Brettanomyces

A

Yeast Growth giving aromas of Spice, Clove, Smoke, Manure

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17
Q

H2S

A

Hydrogen Sulfide - consequence of poor yeast nutrition during fermentation. Aromas of onion, rubber, rotten eggs.

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18
Q

How to describe the intensity of aromas

A

low (delicate)&raquo_space; Moderate&raquo_space; High (powerful)

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19
Q

Age Assessment Descriptors - Name 3

A

Youthful&raquo_space; Developing&raquo_space; Vinous

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20
Q

White Wine Aromas?

A 
Citrus Fruit
Apple/Pear
Stone/Pit Fruit
Tropical Fruit
Melon
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21
Q

Red Wine Aromas?

A

Red Fruit
Black Fruit
Blue Fruit

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22
Q

Citrus Fruits?

A

Lemon, Lime, Orange, Grapefruit, Tangerine

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23
Q

Apple/Pear?

A

Green, red, yellow apples or pears

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24
Q

Stone/Pit Fruit?

A

Peach, Apricot, Nectarine,

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25
Q

Tropical fruit

A

Pineapple, mango, papaya, passion fruit

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26
Q

Melon

A

Cantaloupe & Honey Dew

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27
Q

Red Fruit

A

Cherry, Raspberry, red plum , cranberry, strawberry pomegranate

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28
Q

Black Fruit

A

Blackberry, black cherry, black plum, black currant

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29
Q

Blue Fruit

A

Blueberry, boysenberry

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30
Q

Ways to describe fruit on the nose

A 
Ripe
Fresh
Tart
Baked
Cooked
Dried
Desiccated
Bruised
Jammy/perserves
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31
Q

Non Fruit Aromas

A 
Floral Aromas
Vegetal 
Herbal/Green
Spices
Animal/BArnyard
Petrol
Fermented 
Botrytis
Tobacco, Leather
32
Q

Earthy/Mineral Characteristics

A 
Forest Floor
Compost
Mushroom/truffle
potting soil
freshly turned earth
wet stone
limestone
chalk
slate 
flint
33
Q

Wood/Oak Characteristics

A 
Cedar
Toast
Smoke
Baking Spices (Nutmeg, Cinnamon, Allspice, clove)
Vanilla
Dill
Coconut
Sawdust
34
Q

French Oak Aromas & Flavors

A

Vanilla Bean
Dried Baking Spices
Cedar
Sawdust

35
Q

American Oak Aromas & Flavors

A 
Caramel
Vanilla Extract
Dill/Dried Herbs
Coconut
Sawdust
36
Q

Warmer climate causes elevated alcohol

A

True

37
Q

Cool climate cause elevated acidity in wine

A

True

38
Q

Animal fat on food can…

A

decrease the palates perception of tannin in wine. Remember the fat loves tannin and tannin love fat .

39
Q

Spicy Heat in food can

A

can be softened by sweetness in wine

be softened by low alcohol in wine

40
Q

What is a classic pairing with Stilton Cheese

A

Port Wine

41
Q

T or F - Sauces and Sides of a dish dictate the pairing

A

True

42
Q

When pairing sweet wine and a sweet food

A

The food and wine should be equally as sweet

43
Q

What does AOC stand for?

A

Appellation d Origine Controlee

44
Q

When was the AOC system created?

A

In 1935 in response to widespread fraud in the wine industry.

45
Q

What are the 5 sections of Burgundy from North to South

A 
Chablis
Cote dOr
Cote Chalonaise
Maconnais
Beaujolais
46
Q

What is Burgundy’s Topography & Climate

A

Rolling Hills & Continental (Away from bodies of water, hot summers and significantly colder winters than maritime)

47
Q

What is the Soil Type in Burgundy

A

Chalk, Calcareous, Clay, Marl and Limestone

48
Q

What is the soil type in Beaujolais

A

Granite

49
Q

Burgundy Grape Varieties

A

White - Chardonnay & Aligote

Red - Pinot Noir & Gamay

50
Q

When was the French Revolution

A

1789

51
Q

What does Cote mean

A

Slope/Hillside

52
Q

What does Or mean

A

Gold

53
Q

How many Grand Crus in Burgundy

A

33 (2% of Total Wine)

54
Q

How many Premier Crus in Burgundy

A

550 to 600 (12% of Total Wine)

55
Q

T or F
Negociants are wine merchants who buy grapes and finished wines for blending and bottling under There own labels. Example: Louis Jadot, Joseph Drouhin

A

True

56
Q

What is a Clos

A

A clos designates a plot of vineyard land traditionally surrounded with dry stone walls.

57
Q

What is an example of Clos

A

Clos Vougeot is a Grand Cru vineyard next to a tiny village Vougeot .

58
Q

Define Monopole

A

A Parcel of land or vineyard with a single owner. Examples are Romanee Conti or La Tache (These are single vineyards.

59
Q

What is the soil type in Chablis

A

Clay & Limestone (Fossil like qualities)

60
Q

What are the Sub regions of Chablis

A

Chablis Grand Cru
Petite Chablis
Chablis Premier Cru
Chablis (Village)

61
Q

What are the Seven Vineyards in Chablis Grand Cru

AOP

A 
Bougros
Les Preuses
Grenouilles
Vaudesir
Valmur
Les Clos
Blanchot
62
Q

What are the two sections of Cote d’Or

A

Cote de Nuits (North)

Cote de Beaune (South)

63
Q

Name Cote de Nuits 6 sub regions 100% Pinot Noir

Soil Type - Marl & Limestone

A 
Gevry Chambertin 
Morey Saint-Denis
Chambolle-Musigny
Vougeot
Vosne Romanee
Nuits Saint George
64
Q

What type of oak is used in Cote de Nuits

A

Most often new French Oak

65
Q

How Many Premier Cru Vineyards are in Cote de Nuits

A

130 1er Crus

66
Q

How many Grand Cru Vineyards in Burgundy are in Cote de Nuits? Name 5

A

24 of 33 total in Burgundy

1) Chambertin
2) Musigny
3) La Tache
4) La Romanee
5) Bonnes-Mares

67
Q

Best recent vintages in Cote de Nuits

A

05, 09, 10, 14, 15

68
Q

Cote de Beaune Vinification Practices

A

Oak, often new is used for both reds and whites

69
Q

NAme 6 subregions in Cote de Beaune

A 
Beaune (Red)
Pommard (Red)
Volnay (Red)
Meursault (White)
Puligny Montrachet (White)
Chassagne Montrachet (White)
70
Q

How Many Grand Crus are in Cote de Beaune?

Name 4

A

8 Grand Crus
Corton-Charlemagne
Montrachet
Batard Montrachet

71
Q

Name the 5 subregions in Cote Chalonnaise

Name the grape to correlate.

A 
Bouzeron - Aligote
Rully- Chard, PN, Sparkling called Cremant de Bourgogne
Mecurey
Givry
Montagny - PN & Chard
72
Q

What are the grapes in Cote Chalonnaise

A

Pinot Noir
Aligote
Chardonnay

73
Q

What is Cote de Chalonnaise Vinification Style

A

Little to no oak used for whites and reds

74
Q

NAme the 3 sub regions in Maconnais.

A

MAcon - Chard
Saint-Veran - Chard with some use of new oak
Pouilly Fuisse - Chard use of new oak

75
Q

Maconnais Vinification style

A

Mainly unoaked chard with the exception of Pouilly Fuisse using new oak. PF’s are typically more expensive.

76
Q

Beaujolais soil types

A

North - Schist & Granite

South - Sandstone & Clay

77
Q

What are there vinification practices?

A

Carbonic Maceration - Whole Berries are filled into a tank and crushed normally startin fermentation and blanketed under CO2.
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Court of Master Somm - Intro (1 decks)

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