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Cert/Adv - Germany > German Winemaking Terms > Flashcards

German Winemaking Terms Flashcards

1
Q

Abfuller

A

bottler or shipper who assumes the responsibility for the origin and quality of a wine

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2
Q

Absetzen

A

The process settling of solids (dead yeast cells, leftover grape skin fragments, etc.) to the bottom of a vat of wine or must.

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3
Q

Alleinbesitz

A

A vineyard which is owned by only one owner (similar to a monopole in France).

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4
Q

Alte Reben

A

Old vines

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5
Q

Amtliche Prufungsnummber

A

commonly referred to as the AP#; a quality control number on all QbA and QmP wines. The number contains the Exam Board number, commune number, producers registered number, an application number and the year of the application. Some producers use the application number as a sequential indication of sweetness.

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6
Q

Anreicherung

A

Broad term for sweetening must before or during fermentation. Whereas chaptalization means the addition of sugar only, enrichment also includes the addition of grape must, concentrated grape must, and RCGM.

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7
Q

Badisch rotgold

A

A rotling from the Baden region. Made from Grauburgunder (min. 51%) and Spatburgunder grapes. Composition must be declared on label.

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8
Q

Biologische Saureabbau

A

Malolactic fermentation

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9
Q

Deutscher Sekt

A

sparkling wine made by any method from grapes grown in Germany

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10
Q

Edelfaule

A

noble rot

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11
Q

Einzellage

A

single vineyard

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12
Q

Einzelpfahlerziehung

A

A vine individually trained to a single stake . Used on very steep slopes such as the Mosel.

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13
Q

Erste Gewachs

A

legal term used for dry wines in the Rheingau from the best vineyards

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14
Q

Erzeugerabfüllung

A

grown and produced by the same grower or cooperative

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15
Q

Federweisser

A

Unfiltered must containing CO2 and yeast that is still in the process of fermenting. An autumn specialty served with onion quiche or roasted chestnuts

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16
Q

Feinherb

A

half-dry, no legal definition

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17
Q

Flaschengärung

A

bottle-fermented sekt

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18
Q

Flurbereinigung

A

restructuring of German vineyards

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19
Q

Füder

A

1000-liter cask common in the Mosel

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20
Q

Gerbstoff

A

tannin

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21
Q

Grosses Gewächs

A

VDP classification of dry wines from the best vineyards, must be Spätlese ripeness

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22
Q

Grosslage

A

a collection of vineyards; misleading term for inexpensive wines

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23
Q

Grosser Ring

A

Mosel growers association

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24
Q

Gutsabfüllung

A

grown, produced and bottled by the same person/estate

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25
Halbtrocken
half-dry, generally less than 18 g/L residual sugar
26
Handgerüttelt
Hand Riddled
27
Hauptlese
the main harvest
28
Kellerei
wine cellar (or wholesaler)
29
Kelter
Wine press.
30
Keuper
clay and slate soil
31
Lehm
loam soil
32
Leiblich
medium-sweet
33
Mergel
heavy loam
34
Mostgewicht
Must weight which is the weight of sugar in the grapes at the time of the harvest
35
Reinzuchthefen
Pure culture yeasts. Used by growers afraid of risk, hence stuck fermentations
36
Restzucker
RS
37
Rotling
Rosé wine that is produced from a mixture of red and white varieties. A Rotling must have pale red or clear red color
38
Rotliegendes
reddish slate
39
Stück
1200 liter cask commonly used in the Rheingau
40
Schneewein
Snow wine; a term used to describe an ice wine made from grapes gathered when snow covered the vineyards.
41
Schielerwein
A rotling from Sachsen
42
Schillerwein
A rotling from Württemburg
43
Schloss
German word for castle; on a wine label it is equivalent to the French word "Chateau."
44
Schotter
gravel
45
Sonnenuhr
A sundial often very large on steep vineyard sites.
46
Spontangärung
German tasting term for wines made by spontaneous fermentation versus wines inoculated by cultured yeasts. The former has an earthiness versus the cleaner fruit-forward smells of selected yeasts.
47
Steillage
Literally: steep site. A vineyard with an inclination of more than 30%
48
Spritzig
German term for the taste sensation of a wine which contains just enough CO2 to be apparent on the tongue as a prickly sensation (but not enough to be obviously sparkling).
49
Ton
Clay
50
Trocken
dry; generally 4 g/L or less but residual sugar but can be up to 9 g/l if total acidity is within 2 g/l of total residual sugar
51
Vorlese
A pre-harvest before the main harvest to eliminate rotten or defective bunches.
52
Weinkellerei
Wine cellar or winery.
53
Weinberg
German for vineyard.
54
Weinsäure
Tartaric acid
55
Weissherbst
rosé from a single variety of red grape
56
Winzer
a wine grower
57
Winzergenossenschaft
co-op
58
Zentralkellerei
A central cooperative that gets its wine or must from smaller cellars in the area and blends, produces and bottles the wines.
59
bottler or shipper who assumes the responsibility for the origin and quality of a wine
Abfuller
60
The process settling of solids (dead yeast cells, leftover grape skin fragments, etc.) to the bottom of a vat of wine or must.
Absetzen
61
A vineyard which is owned by only one owner (similar to a monopole in France).
Alleinbesitz
62
Old vines
Alte Reben
63
commonly referred to as the AP#; a quality control number on all QbA and QmP wines. The number contains the Exam Board number, commune number, producers registered number, an application number and the year of the application. Some producers use the application number as a sequential indication of sweetness.
Amtliche Prufungsnummber
64
Broad term for sweetening must before or during fermentation. Whereas chaptalization means the addition of sugar only, enrichment also includes the addition of grape must, concentrated grape must, and RCGM.
Anreicherung
65
A rotling from the Baden region. Made from Grauburgunder (min. 51%) and Spatburgunder grapes. Composition must be declared on label.
Badisch rotgold
66
Malolactic fermentation
Biologische Saureabbau
67
sparkling wine made by any method from grapes grown in Germany
Deutscher Sekt
68
noble rot
Edelfaule
69
single vineyard
Einzellage
70
A vine individually trained to a single stake . Used on very steep slopes such as the Mosel.
Einzelpfahlerziehung
71
legal term used for dry wines in the Rheingau from the best vineyards
Erste Gewachs
72
grown and produced by the same grower or cooperative
Erzeugerabfüllung
73
Unfiltered must containing CO2 and yeast that is still in the process of fermenting. An autumn specialty served with onion quiche or roasted chestnuts
Federweisser
74
half-dry, no legal definition
Feinherb
75
bottle-fermented sekt
Flaschengärung
76
restructuring of German vineyards
Flurbereinigung
77
1000-liter cask common in the Mosel
Füder
78
tannin
Gerbstoff
79
VDP classification of dry wines from the best vineyards, must be Spätlese ripeness
Grosses Gewächs
80
a collection of vineyards; misleading term for inexpensive wines
Grosslage
81
Mosel growers association
Grosser Ring
82
grown, produced and bottled by the same person/estate
Gutsabfüllung
83
half-dry, generally less than 18 g/L residual sugar
Halbtrocken
84
Hand Riddled
Handgerüttelt
85
the main harvest
Hauptlese
86
wine cellar (or wholesaler)
Kellerei
87
Wine press.
Kelter
88
clay and slate soil
Keuper
89
loam soil
Lehm
90
medium-sweet
Leiblich
91
heavy loam
Mergel
92
Must weight which is the weight of sugar in the grapes at the time of the harvest
Mostgewicht
93
Pure culture yeasts. Used by growers afraid of risk, hence stuck fermentations
Reinzuchthefen
94
RS
Restzucker
95
Rosé wine that is produced from a mixture of red and white varieties. A Rotling must have pale red or clear red color
Rotling
96
reddish slate
Rotliegendes
97
1200 liter cask commonly used in the Rheingau
Stück
98
Snow wine; a term used to describe an ice wine made from grapes gathered when snow covered the vineyards.
Schneewein
99
A rotling from Sachsen
Schielerwein
100
A rotling from Württemburg
Schillerwein
101
German word for castle; on a wine label it is equivalent to the French word "Chateau."
Schloss
102
gravel
Schotter
103
A sundial often very large on steep vineyard sites.
Sonnenuhr
104
German tasting term for wines made by spontaneous fermentation versus wines inoculated by cultured yeasts. The former has an earthiness versus the cleaner fruit-forward smells of selected yeasts.
Spontangärung
105
Literally: steep site. A vineyard with an inclination of more than 30%
Steillage
106
German term for the taste sensation of a wine which contains just enough CO2 to be apparent on the tongue as a prickly sensation (but not enough to be obviously sparkling).
Spritzig
107
Clay
Ton
108
dry; generally 4 g/L or less but residual sugar but can be up to 9 g/l if total acidity is within 2 g/l of total residual sugar
Trocken
109
A pre-harvest before the main harvest to eliminate rotten or defective bunches.
Vorlese
110
Wine cellar or winery.
Weinkellerei
111
German for vineyard.
Weinberg
112
Tartaric acid
Weinsäure
113
rosé from a single variety of red grape
Weissherbst
114
a wine grower
Winzer
115
co-op
Winzergenossenschaft
116
A central cooperative that gets its wine or must from smaller cellars in the area and blends, produces and bottles the wines.
Zentralkellerei

Cert/Adv - Germany (11 decks)

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