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French Wine Scholar 2023 > Fundamentals > Flashcards

Fundamentals Flashcards

1
Q

Botrytis Cinerea is also known as

A

Noble Rot or Pourriture Nobie

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2
Q

What are the 3 levels of the French wine quality pyramid

A

AOC
IGP
Wine de France (vins sans IG)

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3
Q

What are basal buds

A

Buds closest to the main stem/trunk

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4
Q

What is the difference between conventional and sustainable farming practices

A

Less use of Agro-chemicals

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5
Q

True or False - 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 photosynthesis

A

35c

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7
Q

Below what temperature would a vine stop photosynthesis

A

10c

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8
Q

True of False- Phylloxera is indigenous to Europe

A

False - North America

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9
Q

Powderly Mildew is also known by what name

A

Oidium

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10
Q

Downy Mildew is also known by what name

A

Perenospera

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11
Q

A Pet-Nat is made via what production method

A

Ancestrale

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12
Q

What sparkling wine production method involves just one fermentation

A

Ancestrale

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13
Q

Define oxidative winemaking

A

Oxygen deliberately allowed during wine-making process

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14
Q

Define reductive winemaking

A

Oxygen deliberately minimised during wine-making process

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15
Q

Define passerillage

A

Twisting stems to prevent sap rising - grapes shrivel and raisin

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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

Estate with a single owner

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18
Q

Name the 3 most commonly grown grapes in north eastern France during the middle ages

A

Pinot, Savgnin and Gouais Blanc

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19
Q

The word ‘meunier’ translates as ….

A

Miller
The underside of leaves seem dusted with flour.

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20
Q

Malbec is a natural cross of which 2 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 natural grape spirit is added to a fermenting must

A

Mutage

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23
Q

Which French City was home to the coronation of French Kings

A

Reims

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24
Q

Define ‘ban des vendages’

A

Set date for picking

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25
Q

What is the longest river in France

A

Loire

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26
Q

What climatic event in 1956 drastically changed viticulture in France

A

Great Winter Freeze

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27
Q

What is the Mistral

A

Cold strong wind from North East through Rhone and Provence

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28
Q

What is the Tramontane

A

Cold wind from North blowing over Languedoc and Roussilon

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29
Q

The Phoceans 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 cross of which two grapes

A

Sauvignon Blanc and Cabernet Franc

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32
Q

Syrah is a cross of which 2 grapes

A

Mondeuse Blanche and Dureza

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33
Q

What three varieites of Muscat grow in France

A

Muscat a Petit Grains
Muscat Ottenel
Muscat d’Alexandrie

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34
Q

Chardonnay is a natural cross of what two grapes

A

Pinot x Gouais Blanc

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35
Q

Define Diurnal

A

High?/ow parts of a day

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36
Q

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

A

Seine

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37
Q

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

A

Fleuve

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38
Q

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

A

Riviere

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39
Q

Define the Napoleonic code of Inheritance

A

All divided equally between children

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40
Q

What historically important project first connected Toulouse witht he Mediterranean

A

Canal du Midi

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41
Q

Define Bordeaux mixture

A

Copper sulphate Formula against fungal diseases

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42
Q

What are the 2 govening bodies for biodynamic farming practices

A

Demeter (Germany)
Biodyvin (France)- only for vineyards

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43
Q

Define ‘coulure’

A

Poor set of fruit- caused by cloudy/wet weather at flowering

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44
Q

Define ‘veraison’

A

Turning colour and softening

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45
Q

Define ‘marcottage’

A

When new vine is created from old one by burying stalk in ground (layering)

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46
Q

True of False - Guyot is a form of cane training

A

True

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47
Q

True or False- Cordon is a form of cane training

A

False - spur training

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48
Q

What is the french term for a bush trained vine

A

Gobelet

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49
Q

Define Must

A

The grape liquid after pressing before fermentation

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50
Q

Define ‘debourbage’

A

Juice settling

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51
Q

In the 14th Century, the Papacy moved its headquarters from Rome to which French City

A

Avignon

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52
Q

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

A

Clovis, King of the Franks

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53
Q

Define ‘transversage’

A

Process in which 75cl bottles of champagne are used to fill larger/smaller bottles after disgorgement

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54
Q

Define ‘dosage’

A

Amount mixture (still wine and sugar) added at end of champagne process to determine sweetness

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55
Q

Define ‘pupitres’

A

Traditional A frame structures for champagne riddling process

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56
Q

Define ‘remuage’

A

Process where the lees are moved to the neck of a champagne bottle by riddling, prior to removal

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57
Q

Define ‘prise de mousse’

A

Seizing of the foam ie second fermentation in traditional method champagne

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58
Q

Define ‘sur lattes’

A

Lattes are wooden slats in champagne where bottles rest for their second fermentation

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59
Q

Define ‘sur lie’ aging

A

Aging with yeast remnants (lees) in direct contact with wine

60
Q

Define ‘autolysis’

A

Decomposition of dead yeast cells
which give toasty flavours

61
Q

Define claret

A

English term for Bordeaux red wine

62
Q

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

A

Bordeaux classification of 1855

63
Q

Define ‘graben’

A

Valley formed between from swelling of earth’s crust to form mountain where teh crown collapses forming two higher areas (parallel faults) and a graben rift valley

64
Q

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

65
Q

Define maceration peliculaire

A

Maceration on skins in white wine making

66
Q

What production method utilizes an anerobic enviroment to encourage an enzymatic fermentation

A

Carbonic Maceration

67
Q

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

A

Chaptalisation

68
Q

Define ‘stuck’ fermentation

A

Conversion to alcohol stopped before all sugar converted (may be too cold)

69
Q

Define ‘lees’

A

Dead yeast cells

70
Q

Define batonnage

A

Stirring the lees

71
Q

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

A

Malolactic conversion

72
Q

Bentonite, Casein and Gelatin are common agents in what process

73
Q

What is the name for the bleeding method of rose production

74
Q

Why might a winemaker cold stablise their wine

A

To remove tartric acid before bottling

75
Q

What people introduced formal viticulture to the celtic tribes of Gaul

A

Phocaens - Greeks from Asia Minor

76
Q

Define ‘bonbonnes’

A

Large glass jars (for maturing VDNs)

77
Q

Define ‘remontage’

A

Pumping over - a cap management technique

78
Q

Define ‘vin de goutte’

A

Free run juice

79
Q

Define ‘pigeage’

A

Punching down the cap - a cap management technique

80
Q

Define ‘delestage’

A

Rack and return - a cap management technique

81
Q

What was the impact of the Phoceans

A

Greeks
Founded Marseille
Introduced grapevine

82
Q

What was the impact of the Romans

A

Established more vineyards
Ruled Gaul for 5 centuries
Roads - trade links
Alsace, Champagne, Burgundy, Bdx and Loire plus SW France

83
Q

What was the impact of the Franks

A

Germanic tribes
Clovis
United France - one King, one Church
New monastries growing wine
Feudalism

84
Q

Why was the marriage of Eleanor of Acquitaine and Henry Plantagenet created the ultimate ‘power couple’

A

Combined holdings of most of France and England
Contained west coast of France incl Bdx = trade routes to UK
Claret

85
Q

What was the significance of 100 years war to Bordeaux

A

1337-1453
France reclaimed Bordeaux and expelled English

86
Q

How did the 30 years war affect Europe and, in particular, Alsace

A

1618-1648
Decimated population
Alsace previously German and prosperous now decimated and French

87
Q

How did the wines of Champagne become associated with the Royal Court of France

A

1670s
Louis Fourteenth at Versaille - he liked gardens and Champagne

88
Q

Who invented Chaptalisation

A

Jean Antoine Chaptal 1756-1832
- adding sugar to increase alcohol

89
Q

Who discovered yeast

A

Louis Pasteur from Jura 1822-1895
Linked yeast to fermentation

90
Q

Why did the Napoleonic code create differences betwen Bordeaux and Burgundy

A

On death - Had to divide assets equally between children
Burgundy - subdivided actual plots=> became v small => negociants
Bordeaux- maintained plot sizes and used paper shares for division

91
Q

What was the far-reaching impact of the Exposition Universelle of 1855 in Paris

A

Listing of 87 Bordeaux chateau into ‘Classification of 1855’
Based on price of grapes in market

92
Q

How did phylloxera change the viticultural landscape of France

A

Devastated vineyards - reduction in production - emigration - importation from other countries
Replanted with vines grafted onto American rootstock
Eliminated provinage/marcottage
Some wines did not graft easily - eg mourvedre

93
Q

How did WW1 devastate the viticultural landscape of Champagne

A

Battles in Marne area of Champagne
=> trenches, bunkers and bombs
Also Russian Revolution decreased demand

94
Q

Who were the weinfurers

A

‘Wine leaders’ from the 3d Reich
Germans in WW2 who went to Bdx, Burgundy and Champagne to remove wines and resell in Germany

95
Q

What are the order of size of France’s administrative divisions

A

Largest = Regions (13)
Middle= Departments
Smallest = Communes

96
Q

Give an example of a wine region boundary which does not conform to an administrative boundary

A

Beaujolais is part of departments of Rhone department in the Auvergne-Rhone-Alps Region and also Saone-et-Loire department in the Bourgogne-Franche Comte region.

Also Madiran

97
Q

Where is France’s rift valley

A

Starts in Upper Rhine graben
Through Burgunduy to Rhone graben
Continues to Montpelier

98
Q

Where are the two Massifs of France

A

Massif Central - Central France
Massif Amoricain- NW France

99
Q

Where are the two basins of France

A

Paris Basin- North East France
Aquitaine Basin- South West France

100
Q

Which wine regions are impacted by Graben

A

Upper Rhine Graben=Alsace
Saone Graben=Burgundy

101
Q

Which is the most mountainous island in the Mediterranean

102
Q

Why is the Massif Central important to the Rhone valley

A

Borders Rhone valley
Vineyards have backs to the wind
Mistral comes from Massif Central

103
Q

Why are vineyards typically planted on slopes

A

1 Avoid frost pockets (bottom slope)
2 Cooler at elevation
3 Soils are neither too thin (top) or too deep (bottom)
4 Ample sunshine in Northern latitudes

104
Q

Why is a vineyards ideally positioned at mid-slope

A

Good air flow
Soils not too deep or shallow
Ample sunshine
Not always such steep gradient

105
Q

What is the ideal orientation for a vineyard

A

East/South East
Captures early morning sun
Warms quickest
Back to the cold north wind

106
Q

Why are vineyards planted near river systems

A

Temperature moderating impact - can be 2c warmer

Exception - Seirin rier in Chablis

107
Q

How do you determine if the vineyards beside a river are left or right bank

A

Face the direction of water flow. Right bank is on right, left on left

Can indicate warmth (eg south facing) or preferred grape variety

108
Q

What are the names of the 5 major rivers of France and their wine regions

A

Loire- Loire
Seine- Champagne
Garonne-South-West
Rhone-Rhone
Dordogne-Bordeaux

109
Q

How does soil affect the vine

A

Drainage, water retention - well drained with some steady, moderate reliable water supply; clays less drainage, chalk/limestone= good drainage

Fertility - grapes are better on less fertile soils; better with some stress

Soil colour - white reflects sun- sands and gravel are ‘warm’, clay is ‘cold’

Texture - gravel gives better drainage - coarse gravel in Medoc

Chemical - can impart minerality

110
Q

What is the difference between warm and cold soils

A

Warm soils such as sand and gravel reflect heat and have more air between particles in pockets which heat rapidly.

Conversly, cold soils, like clay will be more dense and heat up more slowly.

111
Q

Which ocean current affects the climate of Western Europe

A

Gulf Stream

112
Q

List the three principal climate types found in France

A

Mediterranean
Continental
Maritime/Oceanic

113
Q

What are the characteristics of a mediterranean climate

A

Hot dry summers
Cool wet winters
Little seasonal temperature differnce

114
Q

What are the characteristics of a Continental Climate

A

Warm summers
Cold winters
Large diurnal and annual temperature variations

115
Q

What are the characteristics of a Maritime climate

A

Narrow daily and annual temperature swings
Temperate summers
Cool winters
Rain, cloud and storms

116
Q

What are the temperature parameters of photosnthesis

A

10-35c (with high winds)

117
Q

How did Europe’s mini ice-age lead to sparkling wines

A

Early on-set of winter stopped a must mid-ferment and the warmth of spring re-started it. Active fermentation releases CO2

Lower than 5c, then yeast enters a dormant state

118
Q

How did the winter freeze of 1956 affect
a) Loire
b) Bordeaux
c) Rhone

A

a) Many vines died
b) 25% of vineyards killed, dead white cultivars replaced with red, Malbec by Merlot
c) -15c, Vineyards destroyed, Mistral also, most olive and fruit trees perished but vines survived so farmers w=switched to viticulture

119
Q

Name the main winds of France and where they blow from

A

Westerlies - from West over much of France
North
Mistral - from Atlantic to Med
Tramontane - from North through Languedoc Roussillon
Cers - from North through Languedoc Roussillon
East
Levant - from east over Languedoc Roussillon
Sirrocco - from South/East over Languedoc
Pyrannean
Vent d’Espagne - from Spain over Roussillon
Canigounenc - from Spain over Roussillon

120
Q

How is global warming affecting French vineyards

A

Warming - too early harvest/budbreak
Drought
Damaging weather patterns - rain/hail
Frost
Heat waves

121
Q

What is the effect of botrytis cinerea on a grape

A

Fungus penetrates grape skin
Dessicates berry
Concentrates flavours

122
Q

What are the synonyms of botrytis cinerea

A

Noble Rot
Pourriture Noble

123
Q

Why do ‘good vintages’ often come in pairs

A

Buds on current year’s shoots develop following year’s crop

2000/1, 2005/6. 2009/10, 2015/6

124
Q

What are the 2 main pruning systems found in France

A

Spur
1 Gobelet (no trellis support - small bush)
2 Cordon (single arm along trellis -with 4 spurs). Can have double cordon
3 Eventail
4 Chablis - Fan with rachet, lancement and charpente - Champagne for chardonnay

Cane
1 Guyot - one fruiting cane and one spur for following year) on trellis
2 Vallee de Marne (two canes in same direction - Champagne Pinot Meunier)

125
Q

What is the difference between lutte raisonee and biodynamic

A

Lutte raisonee= sustainable viticulture - biological controls, organic fertilisers

Biodynamic = Rudloph Steiner principles, treatments according to lifecycle of plant and cosmic rhythms

126
Q

How does a winemaker ferment for flavour using yeast

A

Yeasts have different flavour precursors- different strains can maximise or minimise certain aromatics

Eg Brettanomyces yeasts can give clove aromatics or mouse droppings

Wild yeasts can add textures mouthfeel

127
Q

What are the 14 steps of Methode Champenoise

A

1 Grapes picked and pressed lightly
2 Settling - debourbage
3. First alcoholic fermentation to base wine (vin clair)
4 Malolactic conversion
5 Wine blended- assemblage
6. Bottled with the additional sugar and yeast Tirage
7. Second fementation in bottle- Prise de Mousse
8. Elevage sur lattes - resting on lees
9. Riddling or remuage in pupitres or gyroplattes
10. Disgorging yeasts via frozen plug
11. Transverage (optional) inot differnt size bottles
12. Dosage for sweetness (optional) - liquer de dosage
13. Resting
14. Bottle closure - jupone (becomes cheville) cork

128
Q

Rank sweetness levels for sparkling wine from driest to sweetest

A

Brut Nature
Extra Brut
Brut
Extra Sec
Sec
Demi-sec
Doux

129
Q

Define ‘reductive’

A

No oxygen comes in contact with wine before bottling

130
Q

Define ‘oxidative’

A

Oxidative VDNs are matures without topping up/ temperature control to encourage oxidisation

Can be aged in Bonbonnes

131
Q

What difference would you see between a rose made via the saignee method and the direct press method

A

Direct Press= more grape aromas

Saignee=Higher colour, fuller in body

132
Q

What is the significance of vatting time in Carbonic Maceration

A

Grapes for Beaujolais Nouvea spend 2-3 days in tank
Beajolais crus spend 8-15 days in tank
Longer vatting time => more colour, body, tannins and flavours

133
Q

What is the significance of a placename on a French wine label

A

Area of origin with strictly regulated production methods

134
Q

Why did the French opt to codify ‘origin’ and ‘production standards’ into law

A

Place names pirated and misrepresented
Wines from Spain, Algeria and other areas routinely used in blends
Consumer confusion

Codifying in law => authenticity of product

135
Q

Name two people responsible for the development of France’s AOCs

A

Baron Pierre le Roy de Boiseaumarie of Cahteauneuf-du-Pape

Joseph Capus (1867-1947)

136
Q

Define Cahier des charges

A

Set of regulations that delineates production zone, viticultural practices and production standards

137
Q

Which were the major French Dukedoms

A

Anjou, Aquitaine, Normandy, Burgundy

138
Q

Which were the major French Counts and what was their legacy in winemaking

A

Flanders, Blois, Toulouse

Sharecropping

139
Q

Which tribe were given Normandy

140
Q

What is the role of mountains in an area’s climate

A

Sun traps and wind blocks

141
Q

Which were the notable cold periods of France

A

Great Winter 1709 = Freezing for 3+ months

Great Freeze of 1956= Bdx replanted with Merlot and S,France lost fruit and olives to vine

142
Q

What is the name of the Bordeaux estuary

A

Gironde

Garonne, Ciron and Dordogne feed in

143
Q

Which is the highest point in France

A

Mont Blanc

144
Q

Which is the largest wine region in France

A

Languedoc Roussillon

145
Q

How many administrative regions in France

146
Q

What are the 6 steps in the tank method for sparkling wine

A
  1. Pressing
    2 First alcoholic fermentation in tank
  2. Addition of sugar and yeast
    4 Second alcoholic fermentation in pressurized tank
  3. Filtration under pressure
  4. Bottling, dosage and corking under pressure

French Wine Scholar 2023 (23 decks)

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