Foundation Flashcards
1
Q
Old World vs New World
A
Europe vs everything else
2
Q
True or False: The vine has very low nutritional demand.
A
True
3
Q
The California Sprawl
A
New World grape growers planted their vines too close together relative to the vigor of the site and they compounded this, initially, by irrigating extensively.
This resulted in “California Sprawl” which is a tangled green giant of a vine intricately inter-woven with its neighbors.
4
Q
Why can the old world plant the vines closer?
A
soils were unfertile, yields are naturally low
5
Q
Cluster Primordia
A
next year’s crop
6
Q
When was the first wine appellation d’Origine Controllee system created?
A
1935, Baron from Chateuuneuf-de-Pape
co-founded the Institute National des Appellations d’Origine (INAO)
7
Q
What is AOC
A
Appellation d’Origine Controlle
a clearly defined area of origin from which a specifically named product can be created and labeled under strictly regulated production methods
8
Q
Old French wine quality pyramid
A
AOC
VDQS
Vin de Pays
Vin de Table
9
Q
The new French wine quality pyramid
A
AOC/AOP
IGP (formerly Vins de Pays)
Vins sans IG (wines without geographic indication)
10
Q
How to be awared with AOC
A
- come from a delimited area of origin
- authorized grape
- adhere to a max yield
- strict regulation of pruning, harvesting, winemaking and ageing
11
Q
What does IGP stand for
A
Indication Geographique Protege
12
Q
Who regulates IGP
A
INAO together with AOC
13
Q
VDQs
A
Vin Delimite de Qualite Supereure
aka: delimited wines with superior quality
The category was eliminated. It used to serve as an interim phase as wines transitioned from VDP to AOC status. , with the new EU regulations, VDQS status were upgraded to AOCor downgraded to IGP
14
Q
Vins de Table/Vins Sans IG
A
table wines/wines without geographic indication
no links with origin
allows the mention of grape varieties and vintage on the label
Can come from anywhere in France
answers to no maximum permitted yields
labeled as “Vin de France”
exclusively for export markets
15
Q
INAO’s goal
A
- polices and protexts its wine and spirit AOCs from wrongful marketing or misleading labeling
- policies and protects dozens of French cheeses and other French foodstuffs such as walnuts or lavender oil
16
Q
What are some of the oldest grapes from middle age that offspring many of todays’ grape?
A
Gouais Blanc, Savagnin, Pinot
17
Q
What is another name for Gouais Blanc
A
Weisser Heunisch
mother of many French and German varieties
18
Q
Gouais Blanc x Chenin Blanc
A
Colombard
19
Q
True or False: SB, Savagnin Rose and Gewurztraminer are almost genetically identical
A
True
20
Q
What are some of the other names for Pinot
A
Morillon, NOirien, and Avernat
21
Q
Pinox x Gansfusser
A
Cesar
22
Q
Pinot x Gouais Blanc
A
Aligote
23
Q
Arbois is native to what region
A
Loire
Cheverny and IPG wine
24
Q
Auxerroir Blanc is from what region
A
Alsace
25
Pinot x Gouais Blanc
Auxerrois Blanc
26
Camaralet from what region
Southwest
27
Pinot x Gouais
Chardonnay
prefers limestone or limestone rich marls
early budding, early ripening
28
What are the other names for Chardonnay?
Melon a'Arbois - Jura
Melon a Queue Rouge - Jura
Gamay Blanc - Jura
Auvernat Blanc - Loire
Beaunois - Bourgogne
29
What is the other name for Chenin Blanc?
not related to SB
Pineau de la Loire - Loire
Gros Pineau - Loire
Rouchelein - SW
30
What is the north and south latitude for grapevine?
30-50
31
What are the northernmost planted region and southernmost planted for France?
champagne at 49-49.5 north
Corsica lies at 41 degree
32
What are the three major nutritional needs?
nitrogen, phosphorus and potassium
33
What are the six minor nutritional needs?
boron, copper, iron, magnesium, manganese and zinc
34
what are light sulfides
Yeast needs nitrogen to multiply. Lacking sufficient nitrogen in the juice, yeast end up scavenging for it. They break apart amino acids in order to release the nitrogen bound within these modecules. In doing so, sulfur is also released, manifesting themselves into aromas of toasted almond and roasted hazelnut.
Old World wine allow this natural process as it represents the signature of their soil. Many New World opt to add yeast nutrients.
35
December - March
grapevine branches are removed
chips and ash are returned to the vineyard and deposited between rows
36
March
bud break
shoot growth
37
When does flowering and berry set happen?
May
38
What month marks the transition of fertilized flower to grape?
May
39
July
Leaf pulling
Green harvest
40
When does verasion happen?
August
41
August
Verasion
the grapevine stops growing and starts to focus on the fruit.
grape berry change color and soften
sugar increase
acids decrease
42
October
Harvest
Fertilize the vineyard
cover the lower trunk with earth to protect them from winter freeze
43
November
leaf fall
prepare for winter pruning by removing fasteners and lowering catch wires
44
Most grapes are picked __ days after the grapes begin to change color and soften
45
45
Chasselas
very old grape variety
around Lake Geneva in Switzerland
46
Early Ripeners are harvested _ to _ days before Chasselas
Late ripeners are harvested _ to _ days after Chasselas.
8-10
20-30
47
Vines are most productive photosynthetically between _ and _ F.
68 - 86
48
No photosynthesis occurs under _ F or over _ F
50
95
49
Reflective stone is only effective if the ambient temperature is around \_\_
50F
50
stomata
During the photosynthetic process, the carbon dioxide oxygen gas exchange occurs through small pores on the grape leaf called stomata.
These stomata are also the apertures whereby a grapevine transpires or releases water vapor.
When stomata is closed, there is no more carbon dioxide uptake and photosynthesis shuts down.
51
52
Phylloxera
a small insect indigenous to the eastern USA, kills the grapevine by attacking its roots. It injects saliva with each bite.
European vines, vitis vinifera, do not have the ability to heal over bite wounds.
Bacteria and fungi enter the plant and rot the root.
53
What is another name for European vines
Vitis Vinifera
54
How to resolve the issue of phylloxera in europe?
grafting European grapevine scions onto American rootstock.
55
What is the french name for "layering"
marottage
provignage
56
en foule
in a crowd.
57
Before Phylloxera, Rhone planted 1/3 of vineyard to \_\_. Because of \_\_, the number fell to 3%.
Mourvedre
taking poorly with the graft
58
Powdery mildew
Oidium
a fungal disease that is also indigenous to North America.
It blankets the vine with thick white filaments.
If an outbreak occurs before flowering, yields are reduced.
If the grape clusters become infected, they will not achieve full pigment development or grow to max size.
fruit off flavors.
59
Downy midrew
Peronospera.
Another disease from north america.
It germinates in warm, humid weather that it attacks the leaves and stems, first it appears as "oil spots" then with the white cottom filaments.
lose the leaves which can delay ripening or prevent it.
60
Alexis Millardet
Jura-born French botanist and mycologist
works at University of Bordeaux
developed "Bordeaux Mixture" or copper sulfate application to combat fungus attack
Worked with botanist Jules Emile Planchon to pioneer the grafting technique
61
Botrytis Cinera
fugus
have positive or negative effects depending on the condition in which the mold grows
positive: Noble Rot/Pourriture Noble, attacks tight-clustered grape varieties whose grapes are high in sugar content. penetrate the grape skin, desiccates the berry and concentrate sugar and other flavor compounds. dessert wine
negative: if the weahter stays cool and moist for too prolonged, noble rot turns to gray rote and can result in off flavors in the finished wine or crop loss.
62
What is the ideal climate to create Noble rot
cool, moist morning followed by warm and dry afternoons
63
Coulure
the vine problem where cloudy, clod and/or web weather at flowering, often results in poor fruit set
Merlot and Malbec are most volunerable
64
What causes coulure?
climate
over vigorous vine (too fertile, excessive fertilizer, warm temperature)
over dense wine canopy
all causes carbohydrate shortfall
65
What are the common training methods?
Cordon simple/double
Eventail
Gobelete
Guyot
66
Cordon
the vine is pruned to 1/2 lateral cordon arms that are tied to a support wire.
Each arm contains 5-7 buds.
A renewal spur, containing two buds, is permitted
67
Eventail
spread out like a fan on the trallis
pruned to 4-5 short canes with 5-6 buds each
68
Gabelet
vine is kept low to the ground
No stake or trellis is sued
the vine is pruned to 5-6 short spurs that form a bowl shape (goblet) around the trunk
good for areas where the winds are strong
69
Guyot
Pruned to one long temporary cane
trained horizontally, diagonally, vertically or in an arch
each contains 6-10 buds
a renewal spur, containing two buds, will form shoots that will replace the existing cane during winter pruning.
Life the wine higher off the ground and puts the fruit zone that is less physically demanding during a hand harvest
70
Which training method is good for vine with strong wine?
Gobelete
71
Which training method is good for high off the ground that benefits the hand harvest?
Guyot
72
Steps for white wine production
1. harvest and press
2. SO2 may be added to prevent microbial spoilage, browning and oxidation
3. must is chilled and left to settle for 12-24 hours in a process known as debourbage
4. acid or sugar adjustment
5. clear must is moved into vat where fermenation takes place
6. racked, the sulfur level is adjusted
7. optionally undergo malo-lactic fermentation and sue lie ageing
8. blending before or after ageing
9. clarified
10. cold stablized
73
What is the best practice for white grape press?
whole-cluster pressed
gentle, cleaner, better aromas, more characters
74
Why is so2 added?
prevent microbial spoilage, browning and oxidation
also breaks down the pectin, a sticky, binding substance in the juice
75
Debourbage
the must, or unfermented grape juice, is chilled and left to settle for 12-24 hours.
Gross particulates settle out of the juice at this time
76
True or false: A winemaker cant acidify and chapalize the same vat of juice.
True
77
Can you use chaptalization to make sweet wines?
No
78
Jean Antoine Chaptal
French Chemist
was tasked to find industrial use for sugar beets.
Beet sugar provided an additional food source for yeast, also boosts the final alcohol level.
Today, both beet sugar and cane sugar are used
79
What is the typical temperature for white fermentation?
60-68 F /16-20
80
What happens during the fermentation
yeast converts sugars into alcohol
81
What is a stuck fermentation
one which accidentally stops before all the sugar is converted into alcohol
in old days, it is caused by chemical residue
these days, often due to the too ripe grapes
82
Skin contact for white grape
New techniques.
just for a few hours.
most commonly used for neutral grape varieties to maximize aroma extraction
83
Wild yeast vs cultured yeast
Cultured yeast: higher alcohol level, less vulnerable to alcohol toxicity, function well with cool temperature, low levels of by-products
Wild Yeast: less efficient and predictable, but "the complexing agent:, small quantity of by-product, which makes the wine more interesting.
84
Yeast Glycerol adds
sweet-tasting alcohol that adds viscosity
85
Yeast Acetic Acid adds
rusticity in small quantity
86
Yeast Ethyl Acetate adds
hints of pear in small quantities
87
Yeast Acetaldehyde contributes
sherry
88
Yeast Phenyl Ethanol adds
notes of rose, flowers and honey
89
Yeast Hydrogen sulfide
adds aromas of toasted or roasted nuts
90
Racking
move the wine off of these particulates, clean the vat or barrel then return the wine to its holding vessel
91
Malo Lactic fermentation
malo-lactic bacteria convert tart, green malic acid into a softer, creamier lactic acid
total acidity doesnt change.
92
Lees
dead yeast cells that settle to the bottom of the tanks or vat after fermentation.
93
What does Sur Lie add to the wine
nutty complexity
94
As the yeast decompose, they release \_\_.
manno-protein that add "fatness" to the wine
95
Batonnage
Lee-stirring in a wine that has undergone malo-lactic fermentation serves to better integrate the butter, butterscotch, toffee and caramel flavors.
96
What are the white wine clarification methods?
centrifuging (sterile filtration)
filtering
fining (based on positive and negative charges)
97
heat stablization
In fining, suspended proteins in wine will form an unsightly while haze if subjected to heat.
In order to eliminate this risk, winemarker usually fine a wine in order to heat stablize
98
What is the purpose of cold stablization
prcipitate tartaric acid that crystalizes
99
Fining agents
Bentonite (clay)
Gelatin
Egg White
Casein
proteins
tannin
bonds with tannin
with tannin and acid
100
True or False: Liquoreux wine is always made from botrytized grapes
True
101
True or False: semi sweet wine Moelleux are made from late-harvest grapes that may or may not be botrytized
True
102
Liquoreux wines in Alsace
Selection de Grain Nobles
103
Liquoreux in Bordeaux
Sauternes, Barsac, Cerons, Cadillac, Loupiac, Saint-Croix-de-Mont
104
Liquoreux in Loire
Bonnezeaux, Coteaux de L'Aubance, Coteaux de Layon, Coteaux de Layon+village, Coteaux de Saumur, Chaume, Quarts de Chaume, Anjou-Cote-aux de la Loire
105
Liquoreux in Southwest
Cote de Montravel, Haunt-Montravel, Jurancon, Monbazillac, Pacherenc du Vic Bih, Rosette, Sausignac
106
Regions that produce Liquoreux
Alsace
Bordeaux
Lore
Southwest
107
Regions that produce Moelleux
Alsace
Bordeaux
Loire
Southwest
108
Moelleux region in Aslace
Vendanges Tardives
109
Moelleux in Bordeaux
Graves Superieures, Bordeaux Haut-Benauge, Saint-Foy-Bordeaux, Graves de Vayres, Premieres Cote de Bordeaux, Cotes de Bordeaux, Saint Macaire, France-Cote de Bordeaux
110
Moelleux in Loire
Savennieres, Anjou Blanc Coteaux de Saumur, Montlouis-Sur-Loire, Vouvray
111
Moelleux in Southwesst
Cotes de Bergerac Cotes de Duras, Cotes de Montravel, Gaillac Haut-Montravel, Jurancon, Pacherence de Vic-Bilh, Rosette
112
What is Vins Doux Naturrels
Fortigied wines made by mutage. Mutage refers to the process of arresting a fermentation by adding neutral grape spirit. The addition kills the yeast and leaves the wine with considerable sweetness.
The grape spirit is added in the amount of 5-10%
most finishes with 15% alcohol
5-10% RS
113
Where are Vins Doux Naturrels produced?
Rhone:
Languedoc
Roussillon
114
Vins Doux Naturrels in Rhone
Muscat de Beaumes de Venise
115
Vins Doux Naturrels in Languedoc
Muscat de Frontignan, Muscat de Lunel, Muscat de Mireval, Muscat de Saint-Jean de Minervois
116
Vins Doux Naturrels in Roussilon
Riversaltes, Muscat de Riversaltes, Maury, Benyuls, Banyuls Grand Cru
117
What are the three ways to produce rose?
Rose de Press (direct press)
Rose de Saignee (bleeding method)
Cuvaison Repide (rapid soak)
118
Rose de Presse method
grapes are pressed immediately after harvest in order to minimize skin contact and color extraction. (only in contact 1-4 hours)
similar to white wine afterwards
ferment at 57-65
a few months in tank
preserves grape aroma.
119
Where is Rose de Presse method used?
Provence.
120
What is Rose de Saignee?
grapes are crushed as in the marking of red wine.
macerate for 8-24 hours at 60-68F
some pink juice is blend from the tank to be fermented into rose
the liquid in the tank will ferment in contact with the skins to produce a very densely pigmented red wine
deeper in color, fuller in body, more tannic and less aromatic than the rose de presse
121
Which region use Rose de Saignee to make rose
Tavel
122
What is Cuvaison Rapide method in rose?
crushing the grapes and allowing for a brief period of aqueous extraction at 77-82
123
The steps to produce red wines
1. sorted, crushed and destemmed
2. cold soak
3. alcoholic fermentation
4. liquid is separated from solid
5. malo lactic fermentation
6. racked
7. blended
8. clarified and stablized
124
Cold soak
In red wine, some makers allow a cold prefermentation of juice and skin for up to 6 days, to extract fruit aromas.
125
The fermentation temperature for red
77-82, last 1-3 weeks
126
Different techniques to extract color and tannin
Pigeage (punch down)
Remontage (pump over)
Delestage (rack and return)
127
Pigeage
Punch over
manually punch down the floating cap with wooden or metal paddle
mildest/gentlest form of extraction
used for thinner-skinned varieties such as Pinot Noir or Grenache
128
Remontage
Pump over
a hose is attached to a valve to pump back over the cap using a spray noddle to maximize extraction
less labor-intensive than pigeage and yields higher level of extraction
used for thicker skin Syrah, Cabernet or Merlot
129
What is Delestage?
rack and return.
racks, or empties, the fermenting juice into another tank and then returns it to its original fermentation vessel. As the juice is drained, the skins fall to the bottom of the tank and are them mixed back into the fermenting must as that must is re-added to the tank.
the most comprehensive level of extraction. not as common.
130
vin de goutte
free run wine
131
Semi Carbonic Maceration steps
1. whole clusters are put into tank immediately after hand harvesting, without any pressing, crushing or destemming
2. free run is racked off, grape pressed
3. free run and press are blended
4. fermentation
5. malo lactic
6. racked off
7. malo lactic fermentation
8. clarified and stablized
132
What areas are practicing carbonic maceration?
Beaujolais (Gamay)
Roussillon and Languedoc (Carrignan)
Gaillac (Gamay)
Touraine (Gamay)
133
134
flavor profile perhaps for Carmenere
indian spice
135
136
What grapes cross for Chardonnay?
Pinot x Gouais
137
What soil does Chardonnay prefer
limestone or limestone rich marls
138
Gewurztraminer
originally from Germany
but can be found both Alsace and Germany
139
What region is Gringet from
Savoie
exclusively in the cru village of L'Ayze
140
What region is Klevener from
Alsace
non aromatic clone of Savagnin Rose
141
What region is Lauzet from
Southwest
142
Maccabeu syn
Macabeo, Viura (Spain)
from Rhone
143
Marsanne is native to \_
Rhone
144
Melon de Bourgogne syn
Muscadet
145
Melon de Bourgogne native to \_\_
Bourgogne
Not related to the Muscat family of grape
146
Muscadet is a cross between __ and \_\_.
Pinot X Gouais Blanc
147
Molette is native to \_\_
Savoie
| (mostly used in sparkling wine)
148
Muscadelle is native to \_\_.
Gironde/Dordogne
susceptible to powdery mildew
149
Muscat a Petits Grains Blanc
- Alsace, Corsica, Provence, Rhone
- believe to be Greek origin
150
Muscat Ottonel
Alsace
151
Pascal is from \_\_
Provence
152
Petit Courbu
a grape traditional blended with Courbu Blanc
Southwest
153
Petit Manseng
ripe late with high sugar level and good acids
partially raisin though paserillage
offspring of Savagnin
154
Pinot Blanc
Syn in Alsace: Klevner, Pinot Vrai
share the same DNA with Gris and Noir
155
Piquepoul Blanc
spelled as Picpoul
Provence, Rhone
156
Riesling
Rhine Valley
When aged, picks up a resinous hint of pint nut or petrol
157
Rolle
Syn in Italy: Vermentino
Italian grape
Corsica, Provence, Rhone
prefer coastal location
158
Roussanne
Sync: Bergeron
perfers war and stony soil
age worthy
high alcohol
native to Rhone
Found in Provence, Rhone, Savoie
159
Sacy
Bourgogne, Loire
Syn: Tressalier
Pinot x Gouais
used in Saint-Poureain whites in Loire
Cremant in Bourgogne
160
Saint-Come
Syn: Rousselor
used in Estaining AOC for dry white
161
Sauvignon Blanc
Native to the Loire
cool, sunny climates
bright acidity
162
Savagnin Blanc
Native to northeast France and southwest Germany
aging potential
Jura, Savoie
most iconic in Jura's stylized vin jaune
163
Semillon
Bordeaux, Provence, Southwest
susceptible to botrytis
native to Sauternes
164
Spagnol
Provence
Syc: Mayorquin
165
Sylvaner
Alsace
native to east Austria
Savagnin Blanc x Osterreichish Weiss
166
Tourbat
Syn in Roussilon: Malvoisie du Roussilon
167
Urgni Blanc
Italy syn: Trebbiano
Provence: Roussan
168
Veltliner
Native to Austria
Savoie
high alcohol wine with a hint of white pepper and chlorophyll
169
Viognier
Provence, Rhone
native to Rhone
