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French Wine Scholar > Fundamentals > Flashcards

Fundamentals Flashcards

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1
Q

Botrytis Cinerea is also known as…

A

Noble Rot or Pourriture Noble

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2
Q

What are the three levels of the French Wine Quality pyramid?

A

AOC/AOP, IGP, Vins sans IG (Vin de France)

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3
Q

What are basal buds?

A

On a shoot, basal buds are those closest to the the trunk

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4
Q

What is the difference between conventional and sustainable farming practices?

A

Conventional farming practices rely heavily upon agrochemicals; sustainable farming methods use agrochemicals more discriminately.

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5
Q

T or F: Grapes are described as early-to-late-ripeners relative to the harvest date of Chasselas.

A

True

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6
Q

Above what temperature would a vine stop photosynthesizing?

A

95 Degrees F/35 C

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7
Q

Below what temperature would a vine stop photosynthesizing?

A

50 Degrees F/10 C

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8
Q

T or F: Phylloxera is indigenous to Europe

A

False. It is indigenous to North America.

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9
Q

Powdery Mildew is also known by what name?

A

Oidium

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10
Q

Downy Mildew is also known by what name?

A

Peronospera

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11
Q

A Pet-Nat is made via what production method?

A

Methode Ancestrale

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12
Q

What sparkling wine production method involves just one fermentation?

A

Methode Ancestrale

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13
Q

Define “oxidative winemaking”

A

A practice by which a wine is deliberately allowed contact with oxygen.

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14
Q

Define “reductive winemaking”

A

A practice by which a wine’s contact with oxygen is minimized before bottling.

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15
Q

Define “passerillage”

A

A process by which the stalks of the grape clusters are twisted, cutting off the flow of sap and causing the grapes to dessicate on the vine.

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16
Q

What is a synonym for Melon de Bourgogne?

A

Muscadet

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17
Q

Define Monopole

A

A vineyard with a single owner

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18
Q

Name the 3 most commonly grown grapes in northeastern France during the Middle Ages…

A

Pinot, Savagnin and Gouais Blanc

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19
Q

The word “meunier” translates as…

A

“Miller”. The grape is so named because the underside of the leaves appear as though dusted with flour.

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20
Q

Malbec is a natural cross of what two grapes?

A

Prunelard x Magdeleine Noire des Charentes.

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21
Q

What does VDN stand for?

A

Vin Doux Naturel

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22
Q

Name the process by which neutral grape spirit is added to a fermenting must.

A

Mutage

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23
Q

What French city was home to the coronation of the French Kings?

A

Reims

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24
Q

Define “ban des vendanges”

A

The official picking date as prescribed by government officials.

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25
Q

What is the longest rivers in France?

A

The Loire River

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26
Q

What climatic event in 1956 dramatically changed changed viticulture in France?

A

The Great Winter Freeze (of 1956)

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27
Q

What is the Mistral?

A

A cold, north wind largely impacting the Rhone Valley and Provence.

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28
Q

What is the Tramontane?

A

A cold, north wind largely impacting Languedoc and Roussilon.

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29
Q

The Phocaeans founded what important city in the south of France?

A

Marseille

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30
Q

What was the traditional language of the Languedoc?

A

Occitan

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31
Q

Cabernet Sauvignon is a natural cross of what two grapes?

A

Cabernet Franc x Sauvignon Blanc

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32
Q

Syrah is a natural cross of what two grapes?

A

Mondeuse Blanche x Dureza

33
Q

What three varieties of Muscat grow in France?

A

Muscat a Petit Grains,
Muscat d’Alexandrie,
Muscat Ottonel

34
Q

Chardonnay is a natural cross of what two grapes?

A

Pinot x Gouais Blanc

35
Q

Define “Diurnal”

A

Daily; of each day e.g. diurnal temperature swing

36
Q

What river cuts through the vineyards of Champagne, as well as the city Paris

A

The Seine

37
Q

In French, a river that flows into a body of water like a sea or lake is called what?

A

A Fleuve

38
Q

In French, a river that flows into another river is called what?

A

A riviere

39
Q

Define the Napoleonic Code of Inheritance

A

a decree that mandated all inheritable property be evenly divided between each child in the family.

40
Q

what historically important project first connect Toulouse to the Mediterranean?

A

The Canal de Midi

41
Q

Define “Bordeaux Mixture”

A

A copper sulfate solution used to combat fungal diseases.

42
Q

What are the two governing bodies for biodynamic farming practices?

A

Demeter (founded in Germany)
Biodyvin (founded in France);
Biodyvin certifies vineyards only

43
Q

Define “coulure”

A

Poor fruit set caused by cloudy, cold and/or wet weather at flowering.

44
Q

Define “veraison”

A

The point at which berries change color and soften

45
Q

Define “marcottage”

A

Vine propagation by layering

46
Q

T or F: Cordon is a form of cane training

A

It is a form of spur training

47
Q

What is the French term for a bush trained vine?

A

Gobelet

48
Q

Define “must”

A

unfermented grape juice

49
Q

Define “debourbage”

A

Juice settling

50
Q

In the 14th century, the Papacy moved its headquarters from Rome to what French city?

A

Avignon, in the Rhone Valley

51
Q

What historical figure first united Gaul under one rule and one religion?

A

Clovis, King of the Franks

52
Q

Define “transversage”

A

Process in which 750ml bottles of champagne are used to fill larger/smaller bottles after disgorgement.

53
Q

Define “dosage”

A

A mix of still wine and sugar added to a bottle of sparkling wine after disgorgement; determines final sweetness level.

54
Q

Define “pupritres”

A

A traditional A-framed structures used in the champagne riddling process

55
Q

Define “remuage”

A

The process by which lees are moved to the neck of the sparkling wine bottle in preparation for disgorgement, also known as riddling.

56
Q

Define “prise de mousse”

A

“The seizing of the foam,” i.e. the second fermentation in traditional method sparkling wine production.

57
Q

Define “sur lattes”

A

The placement of sparkling wine bottles on their side between lattes, i.e. thin pieces of wood; the 2nd fermentation takes place at this stage.

58
Q

Define “sur lie” aging

A

The process of aging wine in contact with its dead yeast cells

59
Q

Define “autolysis”

A

The decomposition of dead yeast cells

60
Q

Define “Claret”

A

British term for the red wines of Bordeaux

61
Q

A wine display at the Exposition Universelle of 1855 in Paris resulted in what famous document?

A

The Classification of 1855

62
Q

Define “graben”

A

A rift valley created when land sinks between two parallel faults.

63
Q

As a general rule, grapes are picked how many days after veraison?

A

45

64
Q

Define “maceration peliculaire”

A

Skin contact in white wine making

65
Q

What production method utilizes an anerobic environment to encourage an enzymatic fermentation?

A

Carbonic Maceration

66
Q

What is the name for the process of adding sugar to a must to increase the final alcohol level?

A

Chaptalization

67
Q

Define “stuck Fermentation”

A

A fermentation that accidentally stops before all of the sugar has been converted to alcohol.

68
Q

Define “lees”

A

Dead yeast cells

69
Q

Define “batonnage”

A

Lees stirring

70
Q

What is the name for the conversion of malic acid to lactic acid

A

Malolactic Conversion

71
Q

Bentonite, Casein, and Gelatin are common agent in what process?

A

Fining

72
Q

What is the name for the “bleeding method” of rose production?

A

Saignee

73
Q

Why might a winemaker cold stabilize their wine?

A

To remove tartaric acid before bottling so that it does not precipitate out after bottling.

74
Q

What people introduced formal viticulture to the Celtic tribes of “Gaul”?

A

Phocaeans, Greeks from Asia Minor

75
Q

Define “bonbonnes”

A

Glass demi-johns

76
Q

Define “pigeage”

A

Punching down the cap; a cap management technique

77
Q

Define “delestage”

A

Rack and return; a cap management technique

78
Q

Define “remontage”

A

Pump over; a cap management technique

79
Q

Define “vin de goutte”

A

Free-run juice

French Wine Scholar (9 decks)

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