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Green Pin Study 2 (imported Cards) > 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
Q

Halbtrocken

A

half-dry, generally less than 18 g/L residual sugar

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26
Q

Handgerüttelt

A

Hand Riddled

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27
Q

Hauptlese

A

the main harvest

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28
Q

Kellerei

A

wine cellar (or wholesaler)

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29
Q

Kelter

A

Wine press.

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30
Q

Keuper

A

clay and slate soil

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31
Q

Lehm

A

loam soil

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32
Q

Leiblich

A

medium-sweet

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33
Q

Mergel

A

heavy loam

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34
Q

Mostgewicht

A

Must weight which is the weight of sugar in the grapes at the time of the harvest

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35
Q

Reinzuchthefen

A

Pure culture yeasts. Used by growers afraid of risk, hence stuck fermentations

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36
Q

Restzucker

A

RS

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37
Q

Rotling

A

Rosé wine that is produced from a mixture of red and white varieties. A Rotling must have pale red or clear red color

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38
Q

Rotliegendes

A

reddish slate

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39
Q

Stück

A

1200 liter cask commonly used in the Rheingau

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40
Q

Schneewein

A

Snow wine; a term used to describe an ice wine made from grapes gathered when snow covered the vineyards.

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41
Q

Schielerwein

A

A rotling from Sachsen

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42
Q

Schillerwein

A

A rotling from Württemburg

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43
Q

Schloss

A

German word for castle; on a wine label it is equivalent to the French word “Chateau.”

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44
Q

Schotter

A

gravel

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45
Q

Sonnenuhr

A

A sundial often very large on steep vineyard sites.

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46
Q

Spontangärung

A

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.

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47
Q

Steillage

A

Literally: steep site. A vineyard with an inclination of more than 30%

48
Q

Spritzig

A

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
Q

Ton

A

Clay

50
Q

Trocken

A

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
Q

Vorlese

A

A pre-harvest before the main harvest to eliminate rotten or defective bunches.

52
Q

Weinkellerei

A

Wine cellar or winery.

53
Q

Weinberg

A

German for vineyard.

54
Q

Weinsäure

A

Tartaric acid

55
Q

Weissherbst

A

rosé from a single variety of red grape

56
Q

Winzer

A

a wine grower

57
Q

Winzergenossenschaft

A

co-op

58
Q

Zentralkellerei

A

A central cooperative that gets its wine or must from smaller cellars in the area and blends, produces and bottles the wines.

59
Q

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

A

Abfuller

60
Q

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

A

Absetzen

61
Q

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

A

Alleinbesitz

62
Q

Old vines

A

Alte Reben

63
Q

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.

A

Amtliche Prufungsnummber

64
Q

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.

A

Anreicherung

65
Q

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

A

Badisch rotgold

66
Q

Malolactic fermentation

A

Biologische Saureabbau

67
Q

sparkling wine made by any method from grapes grown in Germany

A

Deutscher Sekt

68
Q

noble rot

A

Edelfaule

69
Q

single vineyard

A

Einzellage

70
Q

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

A

Einzelpfahlerziehung

71
Q

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

A

Erste Gewachs

72
Q

grown and produced by the same grower or cooperative

A

Erzeugerabfüllung

73
Q

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

A

Federweisser

74
Q

half-dry, no legal definition

A

Feinherb

75
Q

bottle-fermented sekt

A

Flaschengärung

76
Q

restructuring of German vineyards

A

Flurbereinigung

77
Q

1000-liter cask common in the Mosel

A

Füder

78
Q

tannin

A

Gerbstoff

79
Q

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

A

Grosses Gewächs

80
Q

a collection of vineyards; misleading term for inexpensive wines

A

Grosslage

81
Q

Mosel growers association

A

Grosser Ring

82
Q

grown, produced and bottled by the same person/estate

A

Gutsabfüllung

83
Q

half-dry, generally less than 18 g/L residual sugar

A

Halbtrocken

84
Q

Hand Riddled

A

Handgerüttelt

85
Q

the main harvest

A

Hauptlese

86
Q

wine cellar (or wholesaler)

A

Kellerei

87
Q

Wine press.

A

Kelter

88
Q

clay and slate soil

A

Keuper

89
Q

loam soil

A

Lehm

90
Q

medium-sweet

A

Leiblich

91
Q

heavy loam

A

Mergel

92
Q

Must weight which is the weight of sugar in the grapes at the time of the harvest

A

Mostgewicht

93
Q

Pure culture yeasts. Used by growers afraid of risk, hence stuck fermentations

A

Reinzuchthefen

94
Q

RS

A

Restzucker

95
Q

Rosé wine that is produced from a mixture of red and white varieties. A Rotling must have pale red or clear red color

A

Rotling

96
Q

reddish slate

A

Rotliegendes

97
Q

1200 liter cask commonly used in the Rheingau

A

Stück

98
Q

Snow wine; a term used to describe an ice wine made from grapes gathered when snow covered the vineyards.

A

Schneewein

99
Q

A rotling from Sachsen

A

Schielerwein

100
Q

A rotling from Württemburg

A

Schillerwein

101
Q

German word for castle; on a wine label it is equivalent to the French word “Chateau.”

A

Schloss

102
Q

gravel

A

Schotter

103
Q

A sundial often very large on steep vineyard sites.

A

Sonnenuhr

104
Q

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.

A

Spontangärung

105
Q

Literally: steep site. A vineyard with an inclination of more than 30%

A

Steillage

106
Q

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).

A

Spritzig

107
Q

Clay

A

Ton

108
Q

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

A

Trocken

109
Q

A pre-harvest before the main harvest to eliminate rotten or defective bunches.

A

Vorlese

110
Q

Wine cellar or winery.

A

Weinkellerei

111
Q

German for vineyard.

A

Weinberg

112
Q

Tartaric acid

A

Weinsäure

113
Q

rosé from a single variety of red grape

A

Weissherbst

114
Q

a wine grower

A

Winzer

115
Q

co-op

A

Winzergenossenschaft

116
Q

A central cooperative that gets its wine or must from smaller cellars in the area and blends, produces and bottles the wines.

A

Zentralkellerei

Green Pin Study 2 (imported Cards) (705 decks)

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