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MS 2020 - Germany/Switzerland/Austria > Germany - General > Flashcards

Germany - General Flashcards

1
Q

Who brought vinifera to Germany?

A

The Roman legionnaires

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2
Q

Which sect of Christianity was responsible for much German vine growing during the 16th and 17th C, and then, after a lull, resurged in the 18th C?

A

The Cistercians (and then the nobility)

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3
Q

When did most vineyards in Germany become privately owned (not church or nobility)?

A

In the years following the French Revolution

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4
Q

What is “Hock?”

A

already in regular English usage by the 1800s to indicate wines from the Middle Rhine, expanded to become a generic term for German wines

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5
Q

What is Flurbereinigung?

A

The post-war restructuring of Germany’s vineyards, parcels were consolidated with the aim of increased mechanization and production. Many vineyard were physically altered to become easier to manage (less steep)

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6
Q

What is Deutsches Weingesetz?

A

The comprehensive German wine laws, most recent of which is from 1971 - the 5th. Was a response to external pressures as a member of the newly formed EEC

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7
Q

What technological invention came to prominence during the 50s and allowed easier production of sweet wines?

A

Sterile filtration

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8
Q

How did regulations shift for sweet wines with the 1971 laws?

A

shifting the obligation from sugar remaining to sugar occurring naturally in the grape (rs minimums to must weight minimums)

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9
Q

What is one major flaw of the 1971 laws?

A

The law set a minimum five-hectare size for single vineyards, enlarging some sites to include lesser surrounding plots while eliminating others - many of the country’s Einzellagen were thusly annihilated

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10
Q

When was the notion of Grosslagen created? What is a Grosslagen?

A
  1. It is a “collective” vineyard site.
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11
Q

Abfüller

A

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

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12
Q

Absetzen -

A

Absetzen - 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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13
Q

Alleinbesitz -

A

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

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14
Q

Alte Reben-

A

Alte Reben- Old vines

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15
Q

Amtliche Prüfungsnummer -

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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16
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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17
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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18
Q

Biologische Sãureabbau -

A

Malolactic fermentation

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19
Q

Deutscher Sekt

A

sparkling wine made by any method from grapes grown in Germany

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20
Q

Edelfäule -

A

noble rot

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21
Q

Einzellage -

A

single vineyard

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22
Q

Einzelpfahlerziehung -

A

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

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23
Q

In which Germany region will you see vines trained to a single stake?

A

in the Mosel

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24
Q

Erste Gewächs -

A

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

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25
Q

Erzeugerabfüllung

A

grown and produced by the same grower or cooperative

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26
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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27
Q

Feinherb -

A

half-dry, no legal definition

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28
Q

Flaschengärung -

A

bottle-fermented sekt

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29
Q

Füder -

A

1000-liter cask common in the Mosel

30
Q

Gemeinde -

A

local community or village, Peisport for example

31
Q

Gerbstoff -

A

Tannin

32
Q

Grosses Gewächs -

A

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

33
Q

Grosslage -

A

a collection of vineyards; misleading term for inexpensive wines

34
Q

Grosser Ring -

A

Mosel growers association

35
Q

Gutsabfüllung -

A

grown, produced and bottled by the same person/estate

36
Q

Halbtrocken -

A

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

37
Q

Handgerüttelt -

A

Hand Riddled

38
Q

Hauptlese -

A

The main Harvest

39
Q

Kellerei

A
  • wine cellar (or wholesaler)
40
Q

Kelter -

A

Wine press.

41
Q

Keuper -

A

Clay and slate soil.

42
Q

Lehm -

A

Loam soil.

43
Q

Lieblich -

A

medium-sweet

44
Q

Mergel -

A

Heavy Loam

45
Q

Mostgewicht -

A

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

46
Q

Reinzuchthefen

A

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

47
Q

Restzucker

A

residual sugar

48
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

49
Q

Rotliegendes -

A

Reddish slate.

50
Q

Stück -

A

1200 liter cask commonly used in the Rheingau

51
Q

Schneewein -

A

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

52
Q

Schielerwein

A

A rotling from Sachsen

53
Q

Schillerwein -

A

A rotling from Württemburg

54
Q

Schloss -

A

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

55
Q

Schotter

A

Gravel

56
Q

Sonnenuhr

A

A sundial often very large on steep vineyard sites.

57
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.

58
Q

Steillage -

A

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

59
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).

60
Q

Ton -

A

Clay

61
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

62
Q

Vorlese -

A

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

63
Q

Weinkellerei

A

Wine cellar or winery.

64
Q

Weinberg

A

German for vineyard.

65
Q

Weinsäure

A

Tartaric acid

66
Q

Weissherbst

A

rosé from a single variety of red grape

67
Q

Winzer

A

A wine Grower.

68
Q

Winzergenossenschaft

A

co-op

69
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.

70
Q

What is Rulander?

A

synonym for Pinot Gris - Grauburgunder

71
Q

What is Gutedel?

A

Chasselas

MS 2020 - Germany/Switzerland/Austria (6 decks)

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