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FWS Exam > Foundation > Flashcards

Foundation Flashcards

1
Q

Old World vs New World

A

Europe vs everything else

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2
Q

True or False: The vine has very low nutritional demand.

A

True

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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.

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4
Q

Why can the old world plant the vines closer?

A

soils were unfertile, yields are naturally low

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5
Q

Cluster Primordia

A

next year’s crop

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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)

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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

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8
Q

Old French wine quality pyramid

A

AOC

VDQS

Vin de Pays

Vin de Table

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9
Q

The new French wine quality pyramid

A

AOC/AOP

IGP (formerly Vins de Pays)

Vins sans IG (wines without geographic indication)

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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
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11
Q

What does IGP stand for

A

Indication Geographique Protege

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12
Q

Who regulates IGP

A

INAO together with AOC

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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

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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

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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
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16
Q

What are some of the oldest grapes from middle age that offspring many of todays’ grape?

A

Gouais Blanc, Savagnin, Pinot

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17
Q

What is another name for Gouais Blanc

A

Weisser Heunisch

mother of many French and German varieties

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18
Q

Gouais Blanc x Chenin Blanc

A

Colombard

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19
Q

True or False: SB, Savagnin Rose and Gewurztraminer are almost genetically identical

A

True

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20
Q

What are some of the other names for Pinot

A

Morillon, NOirien, and Avernat

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21
Q

Pinox x Gansfusser

A

Cesar

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22
Q

Pinot x Gouais Blanc

A

Aligote

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23
Q

Arbois is native to what region

A

Loire

Cheverny and IPG wine

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24
Q

Auxerroir Blanc is from what region

A

Alsace

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25
Q

Pinot x Gouais Blanc

A

Auxerrois Blanc

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26
Q

Camaralet from what region

A

Southwest

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27
Q

Pinot x Gouais

A

Chardonnay

prefers limestone or limestone rich marls

early budding, early ripening

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28
Q

What are the other names for Chardonnay?

A

Melon a’Arbois - Jura

Melon a Queue Rouge - Jura

Gamay Blanc - Jura

Auvernat Blanc - Loire

Beaunois - Bourgogne

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29
Q

What is the other name for Chenin Blanc?

A

not related to SB

Pineau de la Loire - Loire

Gros Pineau - Loire

Rouchelein - SW

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30
Q

What is the north and south latitude for grapevine?

A

30-50

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31
Q

What are the northernmost planted region and southernmost planted for France?

A

champagne at 49-49.5 north

Corsica lies at 41 degree

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32
Q

What are the three major nutritional needs?

A

nitrogen, phosphorus and potassium

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33
Q

What are the six minor nutritional needs?

A

boron, copper, iron, magnesium, manganese and zinc

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34
Q

what are light sulfides

A

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.

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35
Q

December - March

A

grapevine branches are removed

chips and ash are returned to the vineyard and deposited between rows

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36
Q

March

A

bud break

shoot growth

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37
Q

When does flowering and berry set happen?

A

May

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38
Q

What month marks the transition of fertilized flower to grape?

A

May

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39
Q

July

A

Leaf pulling

Green harvest

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40
Q

When does verasion happen?

A

August

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41
Q

August

A

Verasion

the grapevine stops growing and starts to focus on the fruit.

grape berry change color and soften

sugar increase

acids decrease

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42
Q

October

A

Harvest

Fertilize the vineyard

cover the lower trunk with earth to protect them from winter freeze

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43
Q

November

A

leaf fall

prepare for winter pruning by removing fasteners and lowering catch wires

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44
Q

Most grapes are picked __ days after the grapes begin to change color and soften

A

45

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45
Q

Chasselas

A

very old grape variety

around Lake Geneva in Switzerland

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46
Q

Early Ripeners are harvested _ to _ days before Chasselas

Late ripeners are harvested _ to _ days after Chasselas.

A

8-10

20-30

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47
Q

Vines are most productive photosynthetically between _ and _ F.

A

68 - 86

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48
Q

No photosynthesis occurs under _ F or over _ F

A

50

95

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49
Q

Reflective stone is only effective if the ambient temperature is around __

A

50F

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50
Q

stomata

A

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.

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51
Q
A
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52
Q

Phylloxera

A

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.

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53
Q

What is another name for European vines

A

Vitis Vinifera

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54
Q

How to resolve the issue of phylloxera in europe?

A

grafting European grapevine scions onto American rootstock.

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55
Q

What is the french name for “layering”

A

marottage

provignage

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56
Q

en foule

A

in a crowd.

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57
Q

Before Phylloxera, Rhone planted 1/3 of vineyard to __. Because of __, the number fell to 3%.

A

Mourvedre

taking poorly with the graft

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58
Q

Powdery mildew

A

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.

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59
Q

Downy midrew

A

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.

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60
Q

Alexis Millardet

A

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

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61
Q

Botrytis Cinera

A

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.

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62
Q

What is the ideal climate to create Noble rot

A

cool, moist morning followed by warm and dry afternoons

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63
Q

Coulure

A

the vine problem where cloudy, clod and/or web weather at flowering, often results in poor fruit set

Merlot and Malbec are most volunerable

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64
Q

What causes coulure?

A

climate

over vigorous vine (too fertile, excessive fertilizer, warm temperature)

over dense wine canopy

all causes carbohydrate shortfall

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65
Q

What are the common training methods?

A

Cordon simple/double

Eventail

Gobelete

Guyot

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66
Q

Cordon

A

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

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67
Q

Eventail

A

spread out like a fan on the trallis

pruned to 4-5 short canes with 5-6 buds each

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68
Q

Gabelet

A

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
Q

Guyot

A

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
Q

Which training method is good for vine with strong wine?

A

Gobelete

71
Q

Which training method is good for high off the ground that benefits the hand harvest?

A

Guyot

72
Q

Steps for white wine production

A
  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
Q

What is the best practice for white grape press?

A

whole-cluster pressed

gentle, cleaner, better aromas, more characters

74
Q

Why is so2 added?

A

prevent microbial spoilage, browning and oxidation

also breaks down the pectin, a sticky, binding substance in the juice

75
Q

Debourbage

A

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
Q

True or false: A winemaker cant acidify and chapalize the same vat of juice.

A

True

77
Q

Can you use chaptalization to make sweet wines?

A

No

78
Q

Jean Antoine Chaptal

A

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
Q

What is the typical temperature for white fermentation?

A

60-68 F /16-20

80
Q

What happens during the fermentation

A

yeast converts sugars into alcohol

81
Q

What is a stuck fermentation

A

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
Q

Skin contact for white grape

A

New techniques.

just for a few hours.

most commonly used for neutral grape varieties to maximize aroma extraction

83
Q

Wild yeast vs cultured yeast

A

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
Q

Yeast Glycerol adds

A

sweet-tasting alcohol that adds viscosity

85
Q

Yeast Acetic Acid adds

A

rusticity in small quantity

86
Q

Yeast Ethyl Acetate adds

A

hints of pear in small quantities

87
Q

Yeast Acetaldehyde contributes

A

sherry

88
Q

Yeast Phenyl Ethanol adds

A

notes of rose, flowers and honey

89
Q

Yeast Hydrogen sulfide

A

adds aromas of toasted or roasted nuts

90
Q

Racking

A

move the wine off of these particulates, clean the vat or barrel then return the wine to its holding vessel

91
Q

Malo Lactic fermentation

A

malo-lactic bacteria convert tart, green malic acid into a softer, creamier lactic acid

total acidity doesnt change.

92
Q

Lees

A

dead yeast cells that settle to the bottom of the tanks or vat after fermentation.

93
Q

What does Sur Lie add to the wine

A

nutty complexity

94
Q

As the yeast decompose, they release __.

A

manno-protein that add “fatness” to the wine

95
Q

Batonnage

A

Lee-stirring in a wine that has undergone malo-lactic fermentation serves to better integrate the butter, butterscotch, toffee and caramel flavors.

96
Q

What are the white wine clarification methods?

A

centrifuging (sterile filtration)

filtering

fining (based on positive and negative charges)

97
Q

heat stablization

A

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
Q

What is the purpose of cold stablization

A

prcipitate tartaric acid that crystalizes

99
Q

Fining agents

Bentonite (clay)

Gelatin

Egg White

Casein

A

proteins

tannin

bonds with tannin

with tannin and acid

100
Q

True or False: Liquoreux wine is always made from botrytized grapes

A

True

101
Q

True or False: semi sweet wine Moelleux are made from late-harvest grapes that may or may not be botrytized

A

True

102
Q

Liquoreux wines in Alsace

A

Selection de Grain Nobles

103
Q

Liquoreux in Bordeaux

A

Sauternes, Barsac, Cerons, Cadillac, Loupiac, Saint-Croix-de-Mont

104
Q

Liquoreux in Loire

A

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
Q

Liquoreux in Southwest

A

Cote de Montravel, Haunt-Montravel, Jurancon, Monbazillac, Pacherenc du Vic Bih, Rosette, Sausignac

106
Q

Regions that produce Liquoreux

A

Alsace

Bordeaux

Lore

Southwest

107
Q

Regions that produce Moelleux

A

Alsace

Bordeaux

Loire

Southwest

108
Q

Moelleux region in Aslace

A

Vendanges Tardives

109
Q

Moelleux in Bordeaux

A

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
Q

Moelleux in Loire

A

Savennieres, Anjou Blanc Coteaux de Saumur, Montlouis-Sur-Loire, Vouvray

111
Q

Moelleux in Southwesst

A

Cotes de Bergerac Cotes de Duras, Cotes de Montravel, Gaillac Haut-Montravel, Jurancon, Pacherence de Vic-Bilh, Rosette

112
Q

What is Vins Doux Naturrels

A

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
Q

Where are Vins Doux Naturrels produced?

A

Rhone:

Languedoc

Roussillon

114
Q

Vins Doux Naturrels in Rhone

A

Muscat de Beaumes de Venise

115
Q

Vins Doux Naturrels in Languedoc

A

Muscat de Frontignan, Muscat de Lunel, Muscat de Mireval, Muscat de Saint-Jean de Minervois

116
Q

Vins Doux Naturrels in Roussilon

A

Riversaltes, Muscat de Riversaltes, Maury, Benyuls, Banyuls Grand Cru

117
Q

What are the three ways to produce rose?

A

Rose de Press (direct press)

Rose de Saignee (bleeding method)

Cuvaison Repide (rapid soak)

118
Q

Rose de Presse method

A

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
Q

Where is Rose de Presse method used?

A

Provence.

120
Q

What is Rose de Saignee?

A

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
Q

Which region use Rose de Saignee to make rose

A

Tavel

122
Q

What is Cuvaison Rapide method in rose?

A

crushing the grapes and allowing for a brief period of aqueous extraction at 77-82

123
Q

The steps to produce red wines

A
  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
Q

Cold soak

A

In red wine, some makers allow a cold prefermentation of juice and skin for up to 6 days, to extract fruit aromas.

125
Q

The fermentation temperature for red

A

77-82, last 1-3 weeks

126
Q

Different techniques to extract color and tannin

A

Pigeage (punch down)

Remontage (pump over)

Delestage (rack and return)

127
Q

Pigeage

A

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
Q

Remontage

A

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
Q

What is Delestage?

A

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
Q

vin de goutte

A

free run wine

131
Q

Semi Carbonic Maceration steps

A
  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
Q

What areas are practicing carbonic maceration?

A

Beaujolais (Gamay)

Roussillon and Languedoc (Carrignan)

Gaillac (Gamay)

Touraine (Gamay)

133
Q
A
134
Q

flavor profile perhaps for Carmenere

A

indian spice

135
Q
A
136
Q

What grapes cross for Chardonnay?

A

Pinot x Gouais

137
Q

What soil does Chardonnay prefer

A

limestone or limestone rich marls

138
Q

Gewurztraminer

A

originally from Germany

but can be found both Alsace and Germany

139
Q

What region is Gringet from

A

Savoie

exclusively in the cru village of L’Ayze

140
Q

What region is Klevener from

A

Alsace

non aromatic clone of Savagnin Rose

141
Q

What region is Lauzet from

A

Southwest

142
Q

Maccabeu syn

A

Macabeo, Viura (Spain)

from Rhone

143
Q

Marsanne is native to _

A

Rhone

144
Q

Melon de Bourgogne syn

A

Muscadet

145
Q

Melon de Bourgogne native to __

A

Bourgogne

Not related to the Muscat family of grape

146
Q

Muscadet is a cross between __ and __.

A

Pinot X Gouais Blanc

147
Q

Molette is native to __

A

Savoie

(mostly used in sparkling wine)

148
Q

Muscadelle is native to __.

A

Gironde/Dordogne

susceptible to powdery mildew

149
Q

Muscat a Petits Grains Blanc

A
  • Alsace, Corsica, Provence, Rhone
  • believe to be Greek origin
150
Q

Muscat Ottonel

A

Alsace

151
Q

Pascal is from __

A

Provence

152
Q

Petit Courbu

A

a grape traditional blended with Courbu Blanc

Southwest

153
Q

Petit Manseng

A

ripe late with high sugar level and good acids

partially raisin though paserillage

offspring of Savagnin

154
Q

Pinot Blanc

A

Syn in Alsace: Klevner, Pinot Vrai

share the same DNA with Gris and Noir

155
Q

Piquepoul Blanc

A

spelled as Picpoul

Provence, Rhone

156
Q

Riesling

A

Rhine Valley

When aged, picks up a resinous hint of pint nut or petrol

157
Q

Rolle

A

Syn in Italy: Vermentino

Italian grape

Corsica, Provence, Rhone

prefer coastal location

158
Q

Roussanne

A

Sync: Bergeron

perfers war and stony soil

age worthy

high alcohol

native to Rhone

Found in Provence, Rhone, Savoie

159
Q

Sacy

A

Bourgogne, Loire

Syn: Tressalier

Pinot x Gouais

used in Saint-Poureain whites in Loire

Cremant in Bourgogne

160
Q

Saint-Come

A

Syn: Rousselor

used in Estaining AOC for dry white

161
Q

Sauvignon Blanc

A

Native to the Loire

cool, sunny climates

bright acidity

162
Q

Savagnin Blanc

A

Native to northeast France and southwest Germany

aging potential

Jura, Savoie

most iconic in Jura’s stylized vin jaune

163
Q

Semillon

A

Bordeaux, Provence, Southwest

susceptible to botrytis

native to Sauternes

164
Q

Spagnol

A

Provence

Syc: Mayorquin

165
Q

Sylvaner

A

Alsace

native to east Austria

Savagnin Blanc x Osterreichish Weiss

166
Q

Tourbat

A

Syn in Roussilon: Malvoisie du Roussilon

167
Q

Urgni Blanc

A

Italy syn: Trebbiano

Provence: Roussan

168
Q

Veltliner

A

Native to Austria

Savoie

high alcohol wine with a hint of white pepper and chlorophyll

169
Q

Viognier

A

Provence, Rhone

native to Rhone

FWS Exam (15 decks)

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