ect Flashcards by Darrion Sterling

Italy; Prosecco:
Region: Veneto and Friuli-Venezia Giulia.

Grape: Glera.

Method:______ (Tank Method).

Style: Light, fruity, floral, with soft bubbles.

Sweetness Levels: Brut, Extra Dry, Dry.

Charmat Method

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The ____method, also known as the tank method or cuve close, is a sparkling wine production technique where the secondary fermentation occurs in a pressurized tank, rather than in individual bottles like the traditional method

Charmat

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Spain
Cava:
Region: Primarily Catalonia (Penedès).

Grapes: Macabeo, Xarel-lo, Parellada (sometimes Chardonnay or Pinot Noir).

Method: _______

Style: ____, with citrus, apple, and toasty notes.

Sweetness Levels: Brut Nature, Extra Brut, Brut, etc.

Traditional Method.
Dry

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____: Spain’s flagship grape, known for red fruit, spice, and aging potential.

Tempranillo

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Garnacha (Grenache): ______________ reds, often blended.

Fruity, high-alcohol

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Palomino: The primary grape for ____ production

Sherry

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Spain is known for its strict aging classifications, which appear on wine labels:

Joven: Young wines with little to no oak aging.

Crianza: Aged for at least 2 years (1 year in oak for reds; 6 months for whites/rosés).

Reserva: Aged for at least 3 years (1 year in oak for reds; 6 months for whites/rosés).

_________: Aged for at least 5 years (2 years in oak for reds; 4 years total for whites/rosés).

Gran Reserva

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___: A range of fortified wines, from dry Fino to sweet Pedro Ximénez.

Sherry

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___: Sparkling wines with flavors of citrus, green apple, and brioche.

cava

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___: Intense, full-bodied reds with black fruit, minerality, and high alcohol.

Priorat

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Seco: ___

Dulce: ____

Dry.
Sweet.

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Reserva/Gran Reserva: Indicates ___ levels

aging

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Madeira (DOC): Island region producing ____ wines with long aging potential.

fortified

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Port is produced in the ________.

Douro Valley

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styles of port:

___ Port: Fresh, fruity, and youthful.

____ Port: Aged in oak, with nutty and caramel flavors.

Vintage Port: High-quality, single-vintage wine aged in bottle.

Late Bottled Vintage (LBV): Aged longer in barrel than Ruby but not as long as Tawny.

Ruby
Tawny

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___: Indicates higher quality or longer aging.

Reserva

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Madeira: ____ wine with a range of sweetness levels.

Fortified

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DOC Regions Portugal: (3)

Douro, Vinho Verde, and Alentejo

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Region to Its Specialty:

Douro → ___

Vinho Verde → ___

Madeira → ___

port
Alvarinho
Fortified wine

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___ Italy: Cooler, alpine climate with influences from the Alps and Po River, ideal for crisp whites and structured reds.

___ Italy: Mediterranean climate with warm days and cool nights, producing balanced wines.

___ Italy and Islands: Hot, dry climate with coastal breezes, perfect for bold, ripe wines.

Northern
Central
Southern

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Piedmont (Piemonte):
Famous for ___ and Barbaresco (DOCG), made from ____.

Produces Moscato d’Asti (DOCG) and Barbera wines.

Barolo
Nebbiolo

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Veneto:
Produces ____ (Glera grape), Amarone della Valpolicella (DOCG), and Soave (Garganega grape).

Sicily (Sicilia):

Known for Nero d’Avola reds and Marsala (fortified wine)

Prosecco

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Tuscany (Toscana):
Known for ____ (DOCG), Brunello di Montalcino (DOCG), and Super Tuscans (IGT).

Key grape: ______.

Chianti
Sangiovese

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Puglia:
Produces bold reds like ___ and Negroamaro.

Trentino-Alto Adige:

Known for crisp whites like _____ and aromatic wines like _______.

Primitivo

Pinot Grigio
Gewürztraminer

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_______: Italy’s most planted red grape, used in Chianti and Brunello.

Sangiovese

Classico: Indicates the historic, traditional area of a region. ___: Wines aged longer than the minimum requirement. Superiore: Higher alcohol content and stricter production standards. ____: Wine made from dried grapes. Spumante: Sparkling wine.

Riserva Passito

Amarone is a dry wine made from _____

dried grapes

The principal grape of Barolo is

Nebbiolo

Region to Its Specialty: Piedmont → __ Tuscany → __ Veneto → ___

barolo chianti amarone

Germany Climatic Influences and Effects on Wines Cool Climate: Germany has a cool continental climate, which greatly influences the style of its wines. Wines are typically high in ___and low in ___. The best vineyards are located on south-facing slopes to maximize ________. Rivers: The Rhine and its tributaries (e.g., Mosel, Nahe) moderate temperatures and reflect sunlight onto the vines. Soil Types: ___soils in regions like Mosel retain heat, helping grapes ripen in the cool climate.

acidity ,alcohol sunlight exposure Slate

Germany has a unique wine classification system based on ripeness levels at harvest. The two main categories are:

1. Qualitätswein (QbA): Basic quality wine from one of Germany’s 13 wine regions (Anbaugebiete). Chaptalization (adding sugar to increase alcohol) is allowed. 2.Prädikatswein: Higher quality wine with no chaptalization allowed.

Germany: White Grapes (70% of production): _____: Germany’s most important grape, known for its versatility (dry to sweet styles). Müller-Thurgau: A crossing of Riesling and Madeleine Royale, producing simple, fruity wines. Silvaner: Found in Franken, producing earthy, food-friendly wines.

Riesling

Red Grapes (30% of production): Spätburgunder (_____): Germany’s most planted red grape, producing elegant, light-bodied wines. Dornfelder: A modern crossing, producing deeply colored, fruity wines.

Pinot Noir

Sekt: _______

Sparkling wine.

Trockenbeerenauslese (TBA): Extremely ___, made from shriveled, ____ grapes.

sweet botrytized

____: Made from frozen grapes, high in sweetness and acidity.

Eiswein (ice wine)

Trocken: ___ wine Halbtrocken:____ wine.

Dry wine. Off-dry wine.

Australia uses a Geographical Indication (GI) system to classify its wine regions: ___: Broad areas (e.g., South Eastern Australia). ___: Smaller, defined areas within zones (e.g., Barossa Valley). _____: Even smaller areas with unique characteristics (e.g., Eden Valley within Barossa).

Zones Regions Sub-Regions

____: Australia’s flagship grape, producing bold, full-bodied wines with flavors of blackberry, spice, and chocolate. Iconic regions: Barossa Valley, McLaren Vale.

Shiraz

New South Wales: Hunter Valley: Known for age-worthy ___ and ___

Semillon and Shiraz.

Western Australia: Margaret River: Produces premium ________, ________, and Sauvignon Blanc-Semillon blends.

Cabernet Sauvignon,Chardonnay

New Zealand, South Island: Marlborough: Largest wine region, producing over 75% of New Zealand’s wine. Cool, sunny climate with free-draining gravel soils. Known for _______ (crisp, aromatic, tropical) and ______

Sauvignon Blanc and Pinot Noir

New Zealand’s most important red grape, producing elegant, fruit-driven wines = _____ Key Regions: Central Otago, Marlborough, Martinborough.

Pinot Noir

California: _____ climate with warm, sunny days and cool nights (fog and ocean breezes moderate temperatures).

Mediterranean

Oregon: Cool, maritime climate, ideal for ____

Pinot Noir

California: Napa Valley: Known for _______ and _______. Sub-regions to know: Stags Leap District, Rutherford, Oakville. Soils: ___and alluvial.

Cabernet Sauvignon and Chardonnay Volcanic

Sonoma County (USA): Known for _____, Chardonnay, and ______. Sub-regions to know: Russian River Valley (Pinot Noir, Chardonnay), Dry Creek Valley (Zinfandel), Alexander Valley (Cabernet Sauvignon).

Pinot Noir Zinfandel

Oregon (USA): Willamette Valley: Cool climate, ideal for ___, ____, and _____. Soils: Volcanic and marine sedimentary.

Pinot Noir Chardonnay Pinot Gris

High Altitude: Many vineyards are located at high elevations in the Andes foothills, which helps retain ____ and ___ in the grapes. Example: Mendoza’s vineyards range from 600 to 1,500 meters (2,000–5,000 feet) above sea level.

acidity and balance

Argentina, Mendoza Key Grapes: (3)

Malbec, Cabernet Sauvignon, Chardonnay.

Argentina,____: One of the oldest wine regions, known for Torrontés and Bonarda.

La Rioja

Argentina’s flagship grape, originally from France = ____ Produces bold, fruit-forward wines with flavors of blackberry, plum, and spice. Key Regions: Mendoza (Luján de Cuyo, Uco Valley), Patagonia.

Malbec:

Argentina’s signature white grape, producing aromatic wines with floral and citrus notes = ______ Key Regions: Salta (Cafayate), La Rioja.

Torrontés

_____: Aromatic, floral, and fresh, often compared to Muscat or Gewürztraminer.

Torrontés

Chile Climate: _______Climate: Warm, dry summers and mild, wet winters. ________: Provide cool air and irrigation from snowmelt, helping to moderate temperatures.

Mediterranean Andes Mountains

____ wine regions are organized into three main zones: Costa (Coastal), Entre Cordilleras (Between the Mountains), and Andes (Mountain)

Chile’s

Chile Northern Regions: Elqui Valley: High-altitude region known for Syrah and Sauvignon Blanc. Also produces ____(a distilled spirit). Limarí Valley: Known for ____ with minerality and freshness.

Pisco Chardonnay

______: Chile’s signature grape, originally from Bordeaux. Produces medium- to full-bodied wines with flavors of red fruit, green pepper, and spice. Key Regions: Colchagua Valley, Maipo Valley.

Carmenère

Chile’s most widely planted grape. Produces bold, structured wines with black fruit and herbal notes. Key Regions: Maipo Valley, Colchagua Valley.

_______: A strong, cooling wind that reduces disease pressure and moderates temperatures in coastal regions.

Cape Doctor

South Africa uses the Wine of Origin (WO) system, which is similar to European appellation systems. Key Facts: Wines must be made from grapes grown in the designated area. 100% Rule: 100% of the grapes must come from the stated region, estate, or vineyard. Vintage and Varietal: At least __% of the wine must come from the stated vintage or grape variety.

85%

_____: South Africa’s most famous wine region. Known for Cabernet Sauvignon, Merlot, and Bordeaux-style blends. Also produces high-quality Chenin Blanc and Syrah.

Stellenbosch

Chenin Blanc: Known locally as ____ Produces a range of styles, from dry and fresh to rich and oaked. Key Regions: Stellenbosch, Swartland, Paarl.

Steen

_____: South Africa’s signature red grape, a crossing of Pinot Noir and Cinsault. Produces bold, smoky wines with flavors of red fruit, spice, and earth. Key Regions: Stellenbosch, Swartland.

Pinotage

_____: Bold, smoky, and fruit-forward, with unique earthy flavors.(south Africa signature grape)

Pinotage

What Are Fortified Wines? Definition:

Wines that have been fortified with a distilled spirit (e.g., brandy) to increase alcohol content, typically between 15-22%.

Purpose of Wine Fortification:

Preserve the wine. Enhance flavors and structure. Create different styles (dry, sweet, oxidative, or fresh)

The most important fortified wines to know are ___, ___, and ___, but there are others like Marsala and Vin Doux Naturel (VDN).

Sherry, Port, and Madeira

Sherry's main grape for dry styles

palomino

Port Production: Fermentation: Fermentation is stopped early by adding _______ (aguardente), leaving ______. Aging: Ruby Ports: Aged in stainless steel or large oak vats to preserve fruitiness. Tawny Ports: Aged in ______ for oxidative aging.

grape spirit, residual sugar smaller barrels

Madeira Production: Fortification: Can occur during or after fermentation, depending on the desired sweetness level. Heating Process: Estufagem: Wines are heated in tanks to mimic the effects of long sea voyages. Canteiro: High-quality wines are aged in warm attics for slow, natural heating. Aging: ______ ensures Madeira is virtually indestructible.

Oxidative aging

Maderia: ______: Wines are heated in tanks to mimic the effects of long sea voyages. _____: High-quality wines are aged in warm attics for slow, natural heating.

Estufagem Canteiro

Climatic Influences Cool Climate: Produces wines with higher ___, lower ___, and ___ body. Examples: Champagne, Mosel, Burgundy. Warm Climate: Produces wines with ___fruit, higher ___, and lower ____. Examples: Napa Valley, Barossa Valley.

acidity, alcohol, lighter riper, alcohol, acidity

___: The direction a vineyard faces (e.g., south-facing slopes receive more sunlight in the Northern Hemisphere).

Aspect

Lees are ..?

dead yeast cells

______ (for Red Wines): Grape skins are left in contact with the juice to extract color, tannins, and flavor. _____: Pre-fermentation maceration to enhance color and aroma

Maceration Cold Soak

____________: Wine is aged on its lees (dead yeast cells) for added texture and complexity (e.g., Muscadet, Champagne).

Sur Lie Aging

_______: Removes solids and particles. Methods: Fining (using agents like egg whites), filtration, and racking.

Clarification

Sweet Wine: _______: Grapes are left on the vine to concentrate sugars. ________: A fungus that concentrates sugars and flavors (e.g., Sauternes). _____: Grapes are frozen on the vine, concentrating sugars.

Late Harvest Botrytis (Noble Rot) Ice Wine

_________: Adding sugar to the must to increase alcohol (common in cool climates, but forbidden in some regions).

Chaptalization

_______: Transferring wine from one vessel to another to separate it from sediment.

Racking

_____: Dead yeast cells and grape solids left after fermentation.

Lees

______: Adding acid to balance the wine (common in warm climates).

Acidification

____ enhances the perception of sweetness and reduces bitterness in wine.

Salt

Fatty foods need wines with ___ or ___ to cut through the richness.

acidity or tannins

Umami (savory flavors) can make wines taste more ___ or ___

bitter or tannic

Red Wine Pairings: _________: Grilled steak, lamb chops, hard cheeses. _____: Duck, salmon, mushroom dishes. _______: Roast chicken, pork tenderloin, tomato-based pasta. ______: Barbecue, spicy sausages, roasted game.

Cabernet Sauvignon Pinot Noir Merlot Syrah/Shiraz

White Wine Pairings: ________: Lobster, creamy pasta, roasted chicken. ________: Goat cheese, green salads, shellfish. ________: Spicy Asian dishes, pork, apple desserts. ______: Light seafood, salads, vegetable dishes.

Chardonnay Sauvignon Blanc Riesling Pinot Grigio

Sweet Wine Pairings: _____: Foie gras, blue cheese, fruit tarts. _____: Stilton cheese, chocolate desserts, nuts.

Sauternes Port