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French Wine Scholar > Foundation > Flashcards

Foundation Flashcards

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1
Q

Between which degrees latitude does the vine thrive?

A

30-50

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2
Q

What are the vine’s 3 major nutritional needs?

A

Nitrogen, Phosphorous & Potassium

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3
Q

What are the vine’s 6 minor nutritional needs?

A

Boron, Copper, Iron, Magnesium, Manganese & Zinc

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4
Q

Describe the main components of a vine’s yearly cycle for the following periods: Dec-Mar, Mar, May, Jul, Aug, Sep-Oct, Oct & Nov

A

Dec- Mar
- Pruning

March

  • Bud break
  • Shoot growth

May
- Flowering and berry set

July
- Green harvest

August
- Veraison

Sep - Oct
- Clusters ripen & mature

Oct
- Harvest

Nov
- Leaf fall

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5
Q

Describe the main effects the river has on temp and weather patterns

A

Moderates temperatures by equalising diurnal and seasonal temp swings.

Prevents spring frosts and fall frosts.

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6
Q

Describe the formula/process for photosynthesis

A

C02 + H20 —(light)—> Sugar + 02

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7
Q

What is the optimal temperature range for photosynthesis?

A

20-30 degrees

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8
Q

What is the minimum temperature required for photosynthesis?

A

10 degrees

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9
Q

Which part of the plant does the gas exchange take place?

A

Small pores on the leaf called stomata

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10
Q

What is it meant by a plant sweating?

A

The external transpiration of water vapour from the stomata

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11
Q

Above what temperature does a vine shut down?

A

35 degrees

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12
Q

What is phylloxera? Where did it come from? How does it affect the vine?

A

A small insect, native to the USA. The insect injects saliva into the roots with each bite and Vitis Vinifera can’t heal over these bite wounds allowing bacteria and fungi to enter and rot the root.

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13
Q

What was a benefit of phylloxera with regards to replanting vineyards?

A
  • Vineyards were replanted in rows (layering was the previously preferred choice of propagation)
  • There were now parcels of single varieties (previously lots of different varieties were planted together)
  • Better clones and more suited varieties could be planted
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14
Q

What is powdery mildew? What is it AKA? Where is it from? How does it affect the vine?

A
  • Fungal disease, AKA oidium.
  • Native to North America
  • Blankets the vine with thick white filaments which can reduce yields, retard pigment, stunt cluster growth and cause off-flavours.
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15
Q

What is downy mildew? What is it AKA? Where is it from? How does it affect the vine?

A
  • Fungal disease, AKA Peronospora.
  • Native to North America
  • Germinates in warm humid weather
  • Attacks leaves and stems first with oil spots and then with white cotton filaments causing the vine to lose its leaves and prevent/stop berry ripening
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16
Q

What is the Bordeaux Mixture? Who invented it and what does it do?

A
  • A copper sulphate application
  • Alexis Millardet
  • Combats fungal attacks
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17
Q

What is Botrytis Cinerea? What does it do to the grapes and what weather conditions are required for its development? What is the issue if the weather stays too cool?

A
  • Fungus that attacks grapes high in sugar content
  • Mold penetrates the skin, desiccating the berries and concentrating sugar and flavour compounds
  • Cool, moist mornings need to be followed by warm, dry afternoons
  • Grey rot can form if it stays too cool which results in off-flavours and reduced yields.
18
Q

What is coulure? How is it caused?

A
  • A vine problem when cloudy, cold/wet weather at flowering leads to poor fruit set
  • A lack of carbohydrates within the vine causes the stems to shrivel and shed young berries, reducing yields
19
Q

What is the cordon training method? What is the difference between single and double?

A
  • Vines are pruned to 1 or 2 lateral cordon arms that are tied to a support wire (permanent wood)
  • Each arm has 5-7 buds
  • Renewal spurs (2 buds) are permitted for eventual arm replacement
  • AKA spur pruning
20
Q

What is the eventail training method?

A
  • Vine fanned out on the trellis

- Pruned to 4 or 5 short canes with 5-6 buds each

21
Q

What is the gobelet training method?

A
  • Vine kept low to the ground with no stake/trellis

- Pruned to 5 or 6 short spurs that form a bowl shape around the trunk

22
Q

What is the guyot training method? What is double guyot?

A
  • Vine pruned to 1 long temporary cane containing 6-10 buds
  • A renewal spur (2 buds) will form shoots that replace the cane next year
  • Double guyot employs 2 temporary canes spread in opposite directions
  • AKA rod & spur pruning
23
Q

Briefly describe the 10 stages of dry white wine production

A

1) Grapes harvested & pressed
2) S02 added to prevent microbial spoilage, browning & oxidation
3) Must settles for 12-24 hours to remove gross particles (debourbage)
4) Acid/sugar adjustments
5) Clear must moved into fermentation vat and ferments at 16-20 degrees
6) Wine is racked (can be more than once) off gros lees and sulfur levels adjusted again for microbial reasons, browning issues or to block MLF.
7) MLF or sur lie aging optional
8) Wines are blended before or after ageing
9) Wines are clarrified (centrifuge, filtering, fining)
10) Wines are cold stabilised

24
Q

How does the process of fining work?

A

It clarifies wine working on the principal of +ve and -ve charges attracting.
i.e. bentonite bonds with proteins, egg white bonds with tannin and casein bonds with tannin and acid

25
Q

What are moelleux wines and how are they made?

A

Semi-sweet wines made from late-harvest grapes that may or may not be botrytised.

26
Q

What are liquoreux wines and how are they made?

A

Sweet/dessert wines that are always made from botrytised grapes.

27
Q

What are VDN wines and how are they made? What are the characterisitcs of most finished wines?

A
  • Sweet fortified wines made by mutage (adding neutral grape spirit to arrest fermentation)
  • The grape spirit added is 5-10% of the total juice volume
  • Most finished wines posses 15% abv and 5-10% RS
28
Q

What are the 3 methods used to make rosés?

A
  • Direct press
  • Saignée
  • Rapid soak
29
Q

How does the direct press method of making rosé work?

A
  • Grapes pressed immediately after harvest to avoid skin contact and colour extraction
  • Must is fermented like a white wine and spends time in tank after fermentation
30
Q

How does the saignée method of making rosé work?

A
  • Grapes are crushed like any red wine and macerate in a fermentation vat for 8-24 hours
  • Some of the juice is then bled from the tank to be fermented into rosé
  • Juice that is left behind can be used to make a highly concentrated red wine
  • These styles of rosé are are deeper in colour, more full-bodied and tannic and less aromatic than direct press.
31
Q

How does the rapid soak method of making rosé work?

A
  • Grapes are crushed and macerated breifly before pressing
32
Q

How many atmospheres of pressure is in Champagne? What are the ageing requirements for vintage vs NV?

A
  • 6 atms

Vintage
- 3 years on lees

NV
- 12 months on lees and 3 months in the cellar

33
Q

How many atmospheres of pressure is in crémant? What are the ageing requirements?

A
  • 6 atms

- 9 months on lees and 3 months in cellar

34
Q

How many atmospheres of pressure is in mousseux? What are the ageing requirements?

A
  • min 3 atms

- most don’t have ageing requirements

35
Q

How many atmospheres of pressure is in pétillants? What are the ageing requirements?

A
  • 1-2.5 atms

- no ageing requirements

36
Q

Briefly describe the 7 stages of dry red wine production

A

1) Grapes are sorted (optional), crushed and destemmed (optional)
2) Must undergoes a cold soak (optional)
3) Juice undergoes fermentation at 24-27.5 degrees and can last 1-3 weeks
4) Wine is pressed
5) MLF to soften acidity
6) Wine is racked and S02 added (optional)
7) Wines are blended before or after ageing
8) Wine is clarified and head & cold stabilised

37
Q

What is pigeage?

A
  • Punching down

- Mild, gentle form of extraction used for thinner skin varieties

38
Q

What is remontage?

A
  • Pumping-over
  • Levels of extraction are regulated by how often wines are pumped-over
  • Done more at the beginning of fermentaiton when extraction is at its highest.
  • Yields higher levels of extraction than pigeage and is often used for thicker skinned varieties
39
Q

What is délestage?

A
  • Rack and return
  • Most comprehensive level of extraction
  • Good way to regulate temperature
40
Q

Describe the process of semi-carbonic maceration

A
  • Whole-clusters are put into the tank
  • The weight of the grapes causes the clusters at the bottom to burst where a wild fermentation begins thanks to yeast on the bloom
  • C02 is released and creates an anaerobic environment which encourages an enzymatic intra-berry fermentation
  • In this process, approx 2% of malic acid is converted into ethanol which creates aromas of bananas, candy & cranberries
  • The free-run juice (representing a portion of the vat that has undergone traditional yeast fermentation) is racked off and the grapes are then pressed (representing the portion that has undergone the enzymatic fermentation)
  • The free-run and pressings are blended (pressings still has considerable sugar)
  • The wine undergoes a traditional fermentation without the skins and with the help of yeast.
  • Resulting wines are light in body and fruit-forward with low tannins.
  • The wine undergoes MLF and are racked off their lees and aged in inert vessels.
  • S02 may be added and the wine is clarified and head and cold stabilised

French Wine Scholar (15 decks)

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