Gen Ed Flashcards

Question

Continuous Still

Answer 1

Continuously running and faster than a pot still Potential to remove many flavors & impurities leading to a neutral spirits Most often used for large-scale

Answer 2

Spirits can be made from fermeneted fruits, egetables, grains & other plants Grains: Barley, Corn, Rye ,Rice Fruits: Grapes, cherries, raspberries Other: Plants, Vegetables, Sugar Cane Sugar in fruit as plant based spirits are fermented directly into alc. by the addition of yeast For grains and some plant or vegetable based spirits, the starch must be turned into sugar firstly after which fermentation has access

Answer 3

Muted and dried out aromas Can develop bitter flavors w/ continual exposure

Answer 4

Yeast strain Gives a wine aroms ranging from smoke, cloves, and spice to band aid and manure Dead animals Common in the RhOne & Bdx

Answer 5

IG's Indicaciones GeogrAficas (Geographic indications) - Regions are demarcated by politicalor geographical boundaries, similar to AVAs DOCs DenominaciOn de Origen Controlada -Specify grape varieties, vticultural practices and aging requirements -Similar to European appelation systems

Answer 6

COte - hillsides or slopes 20 miles long from Dijon to Santenay COte de Nuits (N) COte de Beaune (S)

Answer 7

Dropping or cutting grape bunches off of vine before harvest to focus the vine's energy

Answer 8

Franciacorta DOCG & Valtellina Superiore

Answer 9

(riper fruit than Champagne); food friendly W: Chardonnay, Pinot Bianco R: Pinot Nero Metodo classico sparkling wines only

Answer 10

High altitude and alpine abundant sunshine allows for a long, slow growing season R: Nebbiolo; oak aged, dry R

Answer 11

Large barrels impart less flavor, a lower % of the wine is in surface contact with the barrel Small barrels impart more flavor because a higher % of liquid is in contact with the barrel

Answer 12

1 of the most revered wines of Portugal N. Portugal along the Duro Warm to hot; depneds on proximity to Atlantic Ocean, gets warmer more inland Steep hillsides, rugged, mountains Best vineyards are on well-draining schist Quintas: single vineyards Often a blend of many grape varieties Traditionally foot crushing for Fortified when 1/3 of sugar is converted to alc Fermentation is short to maximize color and flavors Style is based on the length of time wine is aged in barrel and or bottle

Answer 13

Sercial Verdelho: Dry and semi-dry; fortifed close to the end of fermentation Tinta Negra: Not on labels but represents 85% of production Can be sweet or dry Boal Malvasia (Mlmsey): Semi-sweet and sweet Madeira; Fortified closer to the end of fermentation

Answer 14

Location: 80 miles N of the COte d'Or and clsoer to Champagne than Burgundy Climate is cool continental Kimmeridgian clay/limestone Chardonnay Picking time is critical because of late season frost No oak is used and with lower-tier wines but often with higher quality wines Malolactic fermentation is common

Answer 15

Based on how much of the grain is milled Junmai - PURE rice sake. Rice, water, yeast & koji-kin PRefix to Ginjo & Daiginj grades to signify NO added alc/ 70% of the grain remains/30% milled away Honjoz: a small cmount of al is added at the end of the fermentation enhancing flavors and aroma 70% remains/30 % milled away Ginjo: 60% remains/40% milled away Daiginjo - Junmai daiginjo is the highest grade of sake 50% remains (mas) 50% milled away (minimum)

Answer 16

Late Harvest: leaving grapes on the vine long into autumn; increasing sugar content Noble rot: Botrytis cinnea is a mold that attacks ripe grapes in humid climate. Causes grapes to shrivel and dehydrate on the vine concentrating their sugars and decreasing yields. Botrytis also causes oxidation, deepening color and creating aromas and flavors of honey, saffron, & mushroom

Answer 17

Always affected by botrytis, made in very small quantities, only in vintages wen growing conditions are conductive to their production Only Riesling, Gewurztraminer, Muscat, Pinot Gris

Answer 18

Alsace's geographical isolation and history as a high desirable region has shaped Alsace's singular culture and wines. Then wines are connected to both German & French roots Germanic grapes; French winemaking

Answer 19

N. RhOne Vvineyards run along a narrow band on both sides of the RhOne River; 15 miles S of Lyon and goes fro 50 miles Continentalclimate ; RhOne River originates in Switzerland (Vienna to Valence) R.R. acts as a climate moderator, warming adjacent slopes and reflecting sun Mistral windds from N to S warms the area and dries (preventing mold) Steep hillside vineyards Soil: Granite & Schist W: Viognier, Marsanne, Roussane R: Syrah Viticulture: Steep slowes overlookking the river; staked into the ground to protect them from la Mistral Romans built terrases which still exist Vinification: Single-variety wines dominate; Both W & R are typically aged in oak, after large foudres; Many producers age in S.S. in new and old vesssels; co-fermentation; red wines that co-ferment with white (increases aromatic omplexity and decreases tannins Cote-Rotie

Answer 20

Drier climate Sunnier climate (not necessarily warm) Long growing season Riper Grapes Increase in alc. potential Fuller-bodied wines

Answer 21

Most wines are labeled by reference to the single grape variety utilized *Was under German rule when the AOP was developed

Answer 22

1 AOP for the entire region -All wines must be bottled in the traditional bottle Alsace Grand Cru AOP 51 Grand Cru 4 grapes allowed: Riesling, Gewrtzraminer, Muscat, Pinot Gris CrEmant d'Alsace AOP -MEthod Tradiionelle Sparkling Wines -Usually a blend

Answer 23

Late-harvest (may also be affected by botrytis) Rich, full-bodied, but not always sweet Only Riesling, Gewurtzraminer, Muscat, Pinot Gris

Answer 24

Is the wine filtered? Age -Aged wines can precipitate sediment over time -Youthful, highly extracted wines MAY have sediment

Answer 25

R Color pigment and tannin precipitate or fall out as red wine ages (can also be found in young unfiltered R) W Visible tartrates -Tartaric acid and crystals sometimes fall out of solution and rest at the bottom of the bottle Often removed before bottling by: Filtration or Cold Stabilization

Answer 26

Age -Young W wines are light and bright in color -Deepens with age from gold to amber to brown Oxidation - Barrel use; as a wine ages in a barrel, it is exposed to oxygen through the pores of the wood staves, oxidizing the wine and deepening the color

Answer 27

Soave DOC Prosecco DOC Valpolicella DOC Amarone della Valpolicella DOCG

Answer 28

W: Gargaanega; dry W Superior sub-zone: Soave Superiore DOCG

Answer 29

W: Glera (Prosecco); Charmant/tank method sparkling wine Conegliano Valdobbiadene Prosecco DOCG

Answer 30

R: Corvina (predominant) & Rondinella Dry R Superiore sub-zone: Valpolicella Classico DOC

Answer 31

R: Corvina, Rondinella, Molinara Amarone is made using the Apassimento Process - Grapes are harvested and dried for several weeks - Fruit dries; unique flavors develo - Wine fermented dry or off-dry - 14-16% abv - American oak

Answer 32

Dry or Trocken wines from the top vineyard sites in the VDP classification

Answer 33

Vitis Labrusca [Americas] Vitis riparia Vitis vinifera [Europe] -Mediterranean, Europe, & SE Asia CH, Riesling, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Syrah, Pinot Noir

Answer 34

French fortified wines. Fortified during fermentation 15-16% remaining sweet Muscat de Beaumes -de-Venise -S RhOne W: Muscat Blanc Banyuls Roussillon Fr R: Grenache

Answer 35

Wine merchants who buy grapes and/or finished wines for blending and bottling under their own labels *Rarely appears on a label

Answer 36

1) Base still wine: Grapes are pressed quickly and gently. Steel or oak (Krug/Bollinger) fermentation 2) Blending 3) Secondary Fermentation. Wine is bottled with sugar and yeast. The yeast and sugar create a small amount of alc & CO2 4) Sur Lie Aging; autolysis. Lees stay in the bottle. 12-15 months required 5) Riddling: removed off lees; Done by hand or by achine. Slow riddling increasese the lees contact 6) Disgorgement: sediment is collected in the neck and then frozen 7) Dosage

Answer 37

A plot of vineyard land traditionally surrounded with dry-stone walls Clos Vougeot , a Grand Cru vineyard next to the tiny village of Vougeot, the most famous

Answer 38

Chinon Bourgueil Vouvray

Answer 39

S of the Loire River R: Cab Franc (1% of Cab Sauvignon)

Answer 40

N bank of the Loire River R: Cabernet Franc; dry R

Answer 41

N bank of the Loir soil: Tuffeau W: 100% Chenin Blanc - Sparkling - Dry - Off-dry - Sweet wines - Moelleux

Answer 42

Etna DOC -Eastern Sivily with the vines on the slopes or Mt. Etna Soil: well-drained volcanic soils W: Carricante R: Nerello Mascaleses Dry W, R, and Re

Answer 43

Parcels of vineyard land with simple ownership, monopoles are less common than you think. Most vineyards in Burgundy have multiple owners

Answer 44

ApEritifs: Served before the meal to stimulate the appetite (Lillet, Campari) Digestifs: Served after the meal to stimulate digestion (Bitters)

Answer 45

Introduced in 1963 as a means of formalizing and protecting Italian wine appellations

Answer 46

- First vines were planted in 1819. James Barry 1st winemaker - Phlloxera caused an attack in the early 20th centur - Sold in restaurants in 1960; Supermarkets in 19990 - *Marlborough Savignon Blanc* - Notable grapes: Pinot Noir & Syrah

Answer 47

100% of the grapes are grown in and around the named Village *Great marketing: a village added it's most famout vineyard

Answer 48

Extends from the Ligurian Sea in the W to the foothills of the Apenine Mountains in the E -Maritime-influenced on the W coast and more continental inland W: Vernaccia R: Sangiovese, Syrah, Cabernet Sauvignon Merlot (Masseto)

Answer 49

- E coast of Italy alongthe Adriaticc Sea ad extending westward into the foothills of the Apennine Mountains - Mediterranean - W: Verdicchio, dry, unoaked

Answer 50

Verdicchio di Matelica DOC Verdicchio dei Castelli di Jesi DOC

Answer 51

Grape Maturity Sugar Ripeness - how much sugar Physiological Ripeness - ripeness of bunches stems and seeds Tannin ripeness- in the skins and seeds

Answer 52

Muscadet AOP Muscadet SEvre et Maine

Answer 53

The Loire is the longest river in France (629 miles) The regions along the banks are diverse with distinct micro-cliates - Pays Nantais - Anjour-Saumur - Touraine - Central Vineyards

Answer 54

- Atlantic Coast - Cool and wet maritime; affected by proximity to the Atlantic - Gravel & sand over schist & granite - Grape: Melon de Bourgogne - Vinification: sur lie; aging on post-fermentation yeast cells called lees to add complexity and richness Appellations - Muscadet AOP - Muscadet SEvre et Maine AOP

Answer 55

A large region extending from the heart of N-central Italy eastward to the coast of the Adriatic Sea Continental Broad, vast plains with intesive agriculture and viticulture; considered the breadbsket of Italy

Answer 56

Lambrusco DOC R: Lamrusco R, sparkling wine 9frizzante or spumant) made by the Charmat/tank method Style Secco=dry Amabile= Off-dry

Answer 57

2nd fermentation in the bottle $$$$ and time consuming Base wine - SS or ak; dry Blending 2nd fermentation: liquer de tirage (Wwine, sugar, yeast, yeast nutrients and a clarifying agent). Slow fermentation ,crown cap Yeast autolysis: Yeast die and form a sediment of lees; dead yeast cells break down releasing chemical compounds Riddling: moving the bottle in A fram racks called pupitres Disgorgement: cold brine solution; liquer d'expedition (wine & sugar) Can have flavors of bread and toast

Answer 58

Retains the flavors of the base wine Ideal for strong flavored grapes: Riesling & Muscat i.e. Fruity style of sparkling: Prosecco S.S. is used for the 1st fermentation Yeast, sugar & yesat nutrients and clarifying agents are added 2nd fermentation occurs in a sealed tank Filtered to remove the lees before bottling under pressure

Answer 59

-Southern Hemisphere, NZ is the world's S most wine making region; 1300 miles from mainland Australia. 2 islands - Warm, humid, maritime N. Island; Cool continental S. Island - W: Sauvignon Blanc; Chardonnay - R: Pinot Noir, Cabernet Sauvignon, Syrah, Merlot - Forefront of innovation in vine training and viticulture - Modern, clean winemaking; screw cap initiative in 2001 85% Regional Wine Law 85% of the grapes must be from the region 85% of vintage No official boundaries (85%)

Answer 60

The acidity is restrained Alcohol is elevated Fruit may seem ripe, jammy Round and lush on the palate

Answer 61

Elevated in acidity Alcohol is more restrained Fruit smells and tastes somewhat tart The wine feels linear on the palate

Answer 62

Size and Shape of Vessel - Large 1000+ liter foudre - Small 225 liter barrique - Egg-shaped Vessel Material - Wood - Stainless Steel - Concrete

Answer 63

NO GC or 1er Cru MAcon AOP: Mainly whites - Chardonnay Saint-VEran AOP: W only CH; Some use of new oak Pouilly-FuissE AOP: W only CH; some use of new oak. Generally more $$$$

Answer 64

Along the Dorgdogne River near Libourne Very small Sand, clay, gravel, subsol of iron pan & rich clay R: Merlot & Cabernet Franc-based blends

Answer 65

Barrels of Sherry are not topped up all the way. A film of yeast (Saccharomyces) grows on the surface of the maturing wine and acts like a protective blanket preventing oxidation and spoilage

Answer 66

Pinot Noir: S. Island vibrant fruit, five ripe tannins soft textures Increased alcohol Merlot Cabernet Sauvignon: blended to add tannin (N. Island) Syrah ~ similar to the RhOne valley

Answer 67

Auckland Gisborne Hawke's Bay Wairaipa

Answer 68

Marlborough Nelson Canterbury Central Otago

Answer 69

Blended with Syrah & Merlot with smaller amounts of Tempranillo & PN

Answer 70

Semit to fully aromatic W grape that is naturally high in acidity with strong pyrezenic characteristics Citrus: Grapefruit, lemon, lime (Tart, Ripe, pith) Other: Gooseberry, fig, canteloupe Herbal: Fresh (lemongrass, chive, cilantro, cut sgrass, hay) Vegetal: Pyrazines (bell peppers), snow peas Other: Lanolin, wax, cheese rind, onion, mercaptones (when blended with SEmillon) NW Citrus: Grapefruit, lemon, lime, tangerine, orange Other: Gooseberry tropical: Kiwi, passiongfruit, mango Herbal: Fresh lemongrass, tarragon, cilantro Vegetal: JalapeNo, asparagus, green bean Grass, weeds

Answer 71

A semi-aromatic grape that is rich in body and lower in acidity Wax and mercaptans

Answer 72

Mendoza Province; SW 900-1500 meters Highest in Mendoza Cool nights -> retain acidity and fresh fruit Chardonnay, TorrontEs, Sauvignon Blanc Malbec, Cabernet Sauvignon, Merlot, Tempranillo, & Pinot Noir Tupungato is increasing its recognition due to quality

Answer 73

27 - 34 degrees S of the equator Many cooling influences: Southern Ocean, cold Benguela Current, Strong SE summer winds Cape Doctor (inland) Mountain Ranges; diff aspects and soil types Valley floors -> warmer; S slopes -> cooler temperatures

Answer 74

Cabernet Sauvignon Merlot Syrah Pinot Noir Pinotage

Answer 75

Most widely planted black variety Blended with Merlot & Cabernet Franc for Bdx style blends Merlot: full-bodied, plummy wines

Answer 76

Rich, full-bodied reds Significant alcohol, ripe, black fruit flavors Earthy/Meaty characters Cooler climate: More pepper, less body

Answer 77

Less tolerant of the hot climate Small amounts in cool coastal areas Aged in oak -> adds tasty aromas

Answer 78

Pinot Noir x Cinsault crossing Light, fruity with red berry flavors Old bush vines -> full bodied with rich spiced berry fruit Coffee or chocolate -> oak

Answer 79

Chenin Blanc #1 Colombara #2 - > Brandy Sauvignon Blanc Chardonnay Muscat of Alexandria (Hanepst?) Viognier, Marsanne, Roussane, Grenache Blanc

Answer 80

Most widely planted Sweet or dry Stone fruit flowers or concentrated and complex flavors and a fuller texture

Answer 81

Grower/Producers that own the vineyards they are porducing wine from The eentire process from growing the grapes to aging and bottling the wine is done by the DOmaine itself

Answer 82

Borders Portugal in the NW corner of Spain. "Green" because of high rainfall Humid and maritime, Atlantic Ocean & many rivers Granite, alluvial & slate W: AlbariNo 90% Must be 100% if varetally labeled (A lot of sur lie); Med + acidity and peach Stainless steelfermentation Crisp, dry, aromatic white

Answer 83

Fino & Manzanilla Oloroso Amontillado Palo Cortado

Answer 84

Pedro Ximenez Muscat All oxidtaive aging

Answer 85

90% are from the Western Cape Coastal Region, Breeede River Valley Cape South Coast Remainder is from N Cape; very hot and irrigated Orange River

Answer 86

Emperor Napoleon III commsioned a ranking of Bordeaux's top chAteaux for the Universal Exposition in Paris. 61 chAteaux 1st -> 5th growth (Right Bank was not sorted) 1st Growth Chaeaux - Ch Lafite-Rothschild (Pauillac) - Ch Latour (Pauillac) - Ch. Mouton Rothschild (Pauillac) - Ch Margaux - Ch Haut-Brion (Graves)

Answer 87

Pre-fermentation Factors Fermentation Types of winemaking (W, RE, Red, Sparkling, Dessert & Fortified) Fermentation Vessels Aging & maturation Important vinification terms Preparation for bottling Packaging

Answer 88

Sorting De-stemming Crushing Fermentation Sugar + Yeast (Alcohol, Co2, Flavors & aromoas, heat) *Threshold for fermentation: 60 degrees f

Answer 89

Signal Blanc 2 or more different species

Answer 90

Identical genetic reproduction isolation of specific genes

Answer 91

The progress of distilling a fermented beverage is to separate and remove diluting components of a liquid such as water and other impurities to capture the essence of a beverage through the quantity of alc.

Answer 92

Raw material (fermented) > Fermented beverage > Distilled (What types of still is used; Pot or continuous?) > Aging (What type of vessel and for how long?)

Answer 93

Dominated of earth or mineral character Dominated by non-fruit aromas and flavors Fruit is tart on the palate Non-fruit aromas and flavors become more apparent in the finish

Answer 94

Cork Screw cap (Stelvin) TCA prevention-reductive wine Glass stoppers or Vino-Lok (also reductive)

Answer 95

Created in 1935 to comfort fraud Phylloxera created hard times in the late 1800s Created to ensure authenticity of place and typicity of style

Answer 96

Wine is passed through several filters to extract yeasts & other microbes, providing stability and assuring that the wine does not re-ferment

Answer 97

Made by adding grape spirit to a fermenting juice to create an alcoholic sweet wine originated in the 18th century

Answer 98

Old World/European Produce distinctive time-honored styles of cider reflecting soil, weather, and culture of a region Some are tart & funky using native yeast and bacteria New World Can be sweet or dry Can be as effervescent as Champagne Must undergo a secondary fermentation in a bottle or tank

Answer 99

Apples are crushed & pressed into juice which is then fermented into cider Cider generally has an alcohol content between 5-8% Cider can be fermented in large wooden vats or stainless steel tanks

Answer 100

Apples: Thousands of varieties with varying levels of bitter and sweet (Not your everyday eating varieties) Yeast: Ferment the apple juice into cider. Native yeast strains can create unique aromas and flavors Sugar can be added to increase alc content and balance tartness

Answer 101

2009 Two categories Wines with geographic indication Wines without geographic indication

Answer 102

Grapes ripen slowly and moderately Less sugar is produced High acidity Less alcohol potential More tart and lean; less ripe and juicy

Answer 103

H2S a consequence of inadequate yeast nutrition during fermentation and can give wines unpleasant aromas of onion, rubber or rotten eggs

Answer 104

Southern Tip of N. Island Martinborough Pinot Noir Increased summer temperatures Med > full bodied Ripe; hints of dark plum & spice

Answer 105

E coast Increased Rainfall, temperature and sunshine Chardonnay > ripe tropical fruits High Qualirt Gewurtztraminer Full Bodied Pinot Gris

Answer 106

Warm and the wettest part of New Zealand Fungal disease is an issue Chardonnay, Merlot, & Syrah Waikeke Island

Answer 107

Home to some of the world's coolest vineyards at the northernmost entrance of viticulture in the northern hemisphere Some of the top vvineyards are also among the world's steepest off grade, producing what is arguably the world's purest expression of Riesling

Answer 108

The reaction of ethanol and accetate acid. It impacts a dinstinct aroma of acetone or nail-polish remover

Answer 109

Presence of acetic acid giving wine vinegar aromas Produced in wine when the bacteria acetobacter (or certain wild yeasts) and oxygen are present during the ferementation process

Answer 110

Porto & Vila Nova de Gaia Opposite sides of the mouth of the Duoro River Very different