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Wine > General Facts > Flashcards

General Facts Flashcards

1
Q

Phylloxera Free

A

6: South Australia, Chile, Cyprus, Colares DOC (Portugal), Columbia Valley (WA, USA), Jerez (Spain)

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2
Q

Six Factors

A

1) Varietal, 2) Climate 3) Soil 4) Viticulture 5) Vinification 6) Post Packaging (Storage/Bottle Aging)

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3
Q

Qualitatswein mit Pradikat (6)

A

1) Kabinett 2) Spatlese 3) Auslese 4) Beerenauslese 5) Eiswein 6)Trockenbeerenauslese; Based on sugar levels at harvest on the Oechsle scale; cannot chaptalize

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4
Q

13 Anbaugiebiete of Germany

A

Ahr, Baden, Franken, Hessische Bergstrasse, Mittelrhein, Mosel, Nahe, Pfalz, Rheingau, Rheinhessen, Saale-Unstrut, Saachsen, and Wurttemberg

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5
Q

German Classifications

A

Anbaugiebiete -> Bereich -> Gemeinde -> Grosselage -> Einzellage -> Erzeugerafullung -> Gutsabfullug

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6
Q

Anbaugiebiete

A

Region (13)

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7
Q

Bereich

A

District (39)

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8
Q

Gemeinde

A

Commune/Village

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9
Q

Grosselage

A

Collection of vineyards (160)

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10
Q

Einzellage

A

Single vineyards (2,632)

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11
Q

Erzeugerafullung

A

Estate Bottled

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12
Q

Gutsabfullug

A

Producer Bottled

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13
Q

High quality vineyard designations for Riesling

A

Erste Gewach - Reingau; Erste Lage - Mosel; Grosses Gewachs - Other German Areas

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14
Q

Mosel - 6 Bereich

A

Bernkastel, Burg Cochem, Moseltor, Obermosel, Ruwer, Saar

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15
Q

Northern Rhone

A

Cote-Rotie, Condrieu, St Joseph, Hermitage, Crozes Hermitage, Cornas, Cotes du Rhone

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16
Q

Southern Rhone

A

Cotes du Rhone Villages, Chateauneuf du Pape, Gigondas, Vacqueyras, Lirac, Tavel

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17
Q

Limestone

A
  • Calcium carbonate
  • Alkaline, free draining
  • Loire, Piedmont, Northern Spain, Most of Burgundy, Limestone coast in So. Oz
18
Q

Quercus Suber

19
Q

Aseptic

A

Free of microorganisms

20
Q

Sterile

A

Hostile to Microorganisms

21
Q

Cabernet Sauvignon

A
  • Buds late, ripens late
  • Warm climate
  • Affinity to oak
  • Med/Hi Acid, Tannin, Body, Alcohol
  • Black fruits, currant, cherry, blackberry, cigar box, tobacco, cedar
22
Q

Syrah

A
  • Buds late, ripens early
  • Warm climate but also cold hardy
  • Responds well to oak; new oak when ripe
  • Raspberry, blackberry, black currant, violets, meat, rosemary, pepper
  • Med Acid
23
Q

Chardonnay

A
  • Buds early, ripens early
  • Easy to grow
  • Malo, oak, no oak, stainless
  • Pear, apple, fig, lemon, tropical fruit, pineapple
24
Q

Pinot Noir

A
  • Buds early, ripens early
  • Loses vibrant fruit at high temps, aromas, acidity
  • Low yield for quality
  • Cool climate
  • Strawberry, red cherry, plum, raspberries, leather, spice, tea, mushrooms, cranberry
  • Low tannins, Hi acid, low/med alcohol
25
Q

Sauvignon Blanc

A
  • Buds late, ripens early
  • Cool/sunny climate
  • High acid
  • Citrus, kiwi, grapefruit, guava, melon, stone fruit
26
Q

Merlot

A
  • Buds early, ripens early
  • Thin skin, low tannin, high sugar
  • Acid plummets if not vinified quickly
  • Black cherry, plum, fig, prune, chocolate, toffee, nutmeg, clove
27
Q

Potential Alcohol

A
  • Concentration of alcohol that would result from the fermentation to dryness of all sugar dissolved in must
28
Q

Actual Alcohol

A

Actual level of alcohol in a wine after fermentation

29
Q

Natural Alcohol

A

Total alcohol in unenriched must or wine

30
Q

Total Alcohol

A

Actual + Potential (from RS)

31
Q

Residual Sugar

A
  • Concentration of sugar in unfinished wine (unfermented sugars and from any sweetening operation)
32
Q

Crushing

A
  • Grapes crushed to release juice so immediately available for fermentation
33
Q

Pressing

A
  • Involves application of pressure to grapes, grape bunches or grape pomace to squeeze the liquid from the solid parts
  • Whites - pressed before ferm; Reds - pressed after ferm & maceration
34
Q

Passerillage

A

Grapes that are dried or raisinated on vine (Fr)

35
Q

Battonage

A
  • Lees stirring, changes texture & flavors w/ contact & stirring
  • produce a softer/richer, more complex wine
  • Unstirred or too thick lees runs risk of producing off flavors like hydrogen sulfide or mercaptan odors
36
Q

Bottle Sizes

A

Magnum, Jeroboam, Rehoboam, Methuselah, Salmenazar, Balthazar, Nebuchadnezzar

37
Q

Jeroboam

38
Q

Rehoboam

39
Q

Methuselah

40
Q

Salmenazar

A

12 bottles

41
Q

Balthazar

A

16 bottles

42
Q

Nebuchadnezzar

A

20 bottles

Wine (18 decks)

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