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FWS > Glossary > Flashcards

Glossary Flashcards

1
Q

Alluvium

A

river deposits

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2
Q

Alpine Climate:

A

a climate characterized by cold winters, late springs and brief growing seasons

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3
Q

Ambré

A

label nomenclature for white vin doux naturel; refers to the amber color indicative of controlled oxidation

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4
Q

Anaerobic

A

without oxygen

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5
Q

Aquitaine

A

a French region whose Latin root means “well-watered place”

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6
Q

Bioherm

A

reef-like mound of earth composed of dead sea creatures such as corals, starfish and mollusks

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7
Q

Chalk

A

a type of porous limestone

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8
Q

Climat

A

a small and distinctive parcel of land

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9
Q

Colluvium

A

slope wash

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10
Q

Continental Climate

A

a climate characterized by significant diurnal and seasonal temperature changes; wine regions with
continental climates experience all four seasons

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11
Q

Coombe

A

a short or shallow valley, usually dry, within a limestone escarpment

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12
Q

Côte

A

translated from the French, “slope”

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13
Q

Crau

A

a stony plain located in Provence, often referred to as the Desert de la Crau because it is so arid

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14
Q

Crayères

A

in Champagne, underground chalk quarries now used as wine cellars

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15
Q

Crémant

A

a French sparkling wine produced outside the Champagne region made in the Méthode
Traditionelle

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16
Q

Diurnal

A

daily

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17
Q

Dosage

A

process of adding a mixture of sugar and still reserve wine, called Liqueur de Dosage or Liqueur d’Expedition, after
disgorging a sparkling wine; determines a sparkling wine’s final sweetness level

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18
Q

Eau de Vie

A

In France, a brandy or distilled spirit; literally translates as “water of life”

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19
Q

Échelle des crus

A

a vineyard ranking in Champagne based on a scale of 80-100%. In truth, it is the wine village that is ranked;
all surrounding vineyards are awarded the points that the village receives. Villages of 80-89% do not carry any special rank, but
are allowed to produce champagne. Villages rated 90-99% are considered premiers crus; villages rated at 100% are grand
crus

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20
Q

Escarpment

A

a cliff-like ridge of land formed by faulting

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21
Q

Ethanol

A

the primary alcohol produced during alcoholic fermentation

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22
Q

Foudre

A

large, inert oak barrel

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23
Q

Galet

A

large, round stones found in the Rhône region

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24
Q

Garrigue

A

an arid, stony earth that can only support lavender, herbs, dwarf oak trees and the vine

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25
Q

Glycerol

A

a sweet-tasting alcohol produced in small quantities during the fermentation process

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26
Q

Graben

A

topographically speaking, a large trench flanked by two uplifts [ U ]

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27
Q

Graves

A

translated from the French, “gravel”

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28
Q

Guyot Training System

A

a training system that shapes the vines into one long cane (carrying eight to ten buds) and a short, twobud
renewal spur

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29
Q

Hybrids (Franco-American)

A

hybrids vines were created by crossing two different vine or vitis species, in this case Vitis vinifera
(the European vine stock) with Vitis Labrusca or Vitis Riparia (American vine stocks); this was done to try to create new vine
types that captured the European grapes’ flavor profiles and the American vine’s natural immunity to phylloxera

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30
Q

INAO

A

Institut National des Appellations d’Origine (INAO), founded in 1935, is the governing body responsible for French wine
law. It polices and protects its 400 wine and spirit AOCs from wrongful marketing or misleading labeling, both internally and
externally

31
Q

Limestone

A

a sedimentary soil composed of compacted and fossilized marine life

32
Q

Liqueur de Tirage

A

in méthode champenoise, a sugar/yeast solution added to the base wine to initiate a second fermentation

33
Q

Liquoreux

A

Liquoreux wines are sweet wines made from late-harvest grapes that are always affected by noble rot. They are
noticeably sweeter than the moelleux or semi-sweet category

34
Q

Loess

A

fine wind-blown soil deposits usually comprised of silt and sand

35
Q

Macroclimate

A

the climate of a particular region, see mesoclimate

36
Q

Mano-proteins

A

molecules consisting of protein and sugar; released as yeasts decompose during sur lies aging. Mano-proteins
add a creamy, round mouth feel to the finished wine

37
Q

Maritime Climate

A

a climate characterized by cloudy skies and ample rainfall in the form of squalls or storms. Large bodies of
water, like the sea, prevent frosts and deep freezes and keep the weather temperate

38
Q

Marl

A

a soil type consisting of clay and limestone in various proportions

39
Q

Mediterranean Climate

A

a climate characterized by hot summers, mild winters and a long and fruitful growing season; there is
minimal rainfall during the summer months

40
Q

Meritage

A

a category of upper-end, prestige bottlings in the USA that was modeled after the classic Bordeaux blend

41
Q

Merle

A

French for “blackbird”; Merlot is named after the blackbirds that feast upon it at harvest

42
Q

Mesoclimate

A

the climate of a particular vineyard or growing area

43
Q

Méthode champenoise

A

(also referred to as méthode traditionelle in sparkling wine regions other than Champagne): a distinct
method of sparkling wine production that involves two separate and distinct fermentations. The first fermentation changes
grape juice into wine; the second fermentation, transforms the still wine into a sparkling wine and occurs in the same bottle
from which it is later served

44
Q

Méthode Rurale [Rural method of sparkling wine production]

A

process of sparkling winemaking comprising one single alcoholic
fermentation that is bottled mid-ferment in order to trap the carbon dioxide gas in solution; also known as Méthode Ancestrale
(ancestral method) of sparkling wine production

45
Q

Méthode traditionnelle

A

a term used to describe the méthode champenoise when utilized outside the Champagne region

46
Q

Microclimate

A

the climate within the vine canopy itself

47
Q

Moelleux

A

translates as “mellow”; Moelleux wines are semi-sweet wines made from late-harvested grapes which may or may
not be affected by noble rot

48
Q

Monopole

A

a vineyard under single ownership

49
Q

Mousseux

A

translates as “frothy or bubbly”; a general term that refers to sparkling wines

50
Q

Mutage

A

(a French term) the process of stopping a partially-complete alcoholic fermentation through the addition of spirits in
order to keep some residual sugar in the finished (fortified) wine; this process is used for VDN winemaking

51
Q

Napoleonic Code

A

A mandate issued by Napoleon Bonaparte (1804) that decreed that all inheritable property be divided
equally among siblings

52
Q

Oeil de perdrix

A

a French term that translates as “eye of the partridge”, a descriptor used to describe a deep salmon pink

53
Q

Pelliculaire

A

French for “on the skins”, usually seen as macération pelliculaire (skin contact)

54
Q

Pétillant

A

translates as “fizzy”

55
Q

Petit Château

A

any unclassified or unranked property; this term is not used in France

56
Q

Pourriture noble

A

French term for noble rot

57
Q

Prise de Mousse

A

translates literally as “the seizing of the foam”; the second alcoholic fermentation which converts the dry
base wine into a sparkling wine

58
Q

Rainshadow

A

an area of earth that receives little precipitation due to a large landmass such as a mountain range or
escarpment that blocks the moisture-laden clouds

59
Q

Riddling

A

in French “remuage; the process of collecting dead yeast cells into the neck of the champagne bottle in preparation
for disgorging. See disgorging

60
Q

Remuage

A

Riddling

61
Q

Rosé de Presse

A

a method of making rosé; maceration occurs only as the grapes are pressed. This extremely short amount of
skin contact results in a lighter style rosé with less color, tannin and structure than those made through saignée

62
Q

Saignée

A

a French term that translates as “bleeding”; used to describe the process of pulling pink juice off of the skins with
which it is macerating in order to make rosé

63
Q

Sandstone

A

a type of soil composed of quartz sand particles that become cemented together over time

64
Q

Schist

A

a type of soil formed from clay that has been compressed within the earth’s crust

65
Q

Semi-Carbonic Maceration

A

a vinification technique whereby there is both carbonic or whole-berry fermentation taking place at
the top of the tank and a traditional yeast-driven alcoholic fermentation taking place in the juice at the bottom of the tank

66
Q

Structure

A

an interplay of sugar, acid, tannin and alcohol, each of which are bona fide tastes, i.e. perceived by our taste buds

67
Q

Tête de Cuvée

A

in Champagne, a prestige bottling; the best product a Champagne house produces; this term can also refer to
the very first juice to escape the wine press

68
Q

Tokay

A

a former synonym for Pinot Gris in Alsace; outlawed in 2007

69
Q

Tuffeau

A

a type of porous limestone found in the Middle Loire

70
Q

VDQS

A

Vin Délimité de Qualité Supérieure is an interim phase as wines transition from Vin de Pays to AOC status

71
Q

Vin de Médecine

A

a euphemism for Rhône wines sold in the Middle Age to Burgundy to add pigment, tannin and fruit to a weak
vintage

72
Q

Vin de Paille

A

a sweet wine of the Jura made from grapes air-dried on straw mats

73
Q

Vin Doux Naturel (VDN)

A

fortified dessert wine

74
Q

Vin Jaune

A

a wine of the Jura that matures under the influence of film yeasts and controlled oxidation

FWS (15 decks)

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