Glossary Flashcards

Question

Brut Nature

Answer 1

champagne or cremant to which no sugar or dosage is added

Answer 2

surveyed parcesl of land recorded by the Land Registry

Answer 3

Set of regulations that delineates production zone, viti and production standards

Answer 4

In Central Loire, small limestone pebbles

Answer 5

Salt Marsh, located west of Provence and east of Languedoc where Rhone runs into the Med

Answer 6

Old vine shoots that have lignified (become woody)

Answer 7

Vini technique Anaerobic enzymatic fermentation inside each berry Intense banana flavour/candied fruit Also known as whole berry fermentation

Answer 8

Group of limestone plateaus in Massif Central

Answer 9

Type of porous limestone

Answer 10

Technique of adding sugar to grape must Increases alcohol of finished wine No sugars remain

Answer 11

Old peg shaped sparkling wine cork

Answer 12

Semi-red wine, darker than rosé, lighter than red

Answer 13

620ml bottle used for Vin Jaune

Answer 14

Parcel of land associated with Cru or Grand Cru vineyard. From Greek word for incline (exposure to sun?) Whereas Lieux-dits are cadestral units, climats are vigneron's notion of site

Answer 15

Pre-fermentation maceration of juice and skins to extract fruit aromas without tannin

Answer 16

Soils from rain-driven slope wash

Answer 17

Significant diurnal and seasonal temperature changes. Experience all 4 seasons

Answer 18

Practices employing use of agrochemicals to control weeds, insects and disease

Answer 19

Short or shallow valley, usually dry within a limestone escarpment

Answer 20

From the french for slope

Answer 21

Poor fruit set caused by cloudy,cold or wet weather at flowering

Answer 22

In Champagne, underground chalk quarries now used as cellars

Answer 23

French sparkling wines produced outside Cahmpagne with traditional methods

Answer 24

Blended base wine (in Champagne) Blend and/or special lot of wine

Answer 25

Juice settling before fermentation

Answer 26

Method of extraction in red wine where tank is drained and mixed back into grape skins =Rack and Return

Answer 27

Style of champagne or cremant that contains up to 3.2-5% residual sugar Perceptively sweet

Answer 28

Sub-regional category of AOC which refers to specific area in AOC

Answer 29

Environmental conditions that engender disease

Answer 30

In French=degorgement Process of removing dead yeasts from bottle of sparkling wine => clear product

Answer 31

Process of adding mixture of sugar and still reserve wines called Liqueur de Dosage or Liqueur d'Expedition after disgorgement of a sparkling wine. Determines final sweetness level

Answer 32

Fungus disease Germinates in warm. humid conditions Attacks leaves and stems Oil spots and white cotton filaments Vines lose leaves - delays/prevents riening =Peronospera

Answer 33

Means sweet Style of champagne of cremant with over 5% sugar

Answer 34

Asian fruit fly Females lay eggs in fruit Larvae hatch and eat fruit

Answer 35

Brandy or distilled spirit 'Water of Life'

Answer 36

Stakes or poles used to support vines

Answer 37

Vineyard ranking in Champagne Scale of 80-100% Wine village is ranked and used for all surrounding vineyards Villages with ranking>90-99%=Premier Crus 100%=Grand Crus

Answer 38

In Alsace Wine that is blend of several varieties Can be fermented together or separately Vintage dating is optional

Answer 39

Wine made for sale before its normal time

Answer 40

Cliff-like ridge of land formed by faulting

Answer 41

Primary alcohol from alcoholic fermentation

Answer 42

Style of champagne or cremant that contains up to 1.2-1.7% residual sugar Noticeably sweet

Answer 43

Fine or small bubbles Sparkling wines of the Loire

Answer 44

long taped bottle Traditional in Alsace and Germany

Answer 45

Large, inert oak cask

Answer 46

Large round stones found in South West. Languedoc and Rhone

Answer 47

Arid, stony earth Supports only lavender, herbs, dwarf oak and vine Can refer to: limestone soil itself; herbs and scrub that grow aroma of herbs echoed in wine profile

Answer 48

Alsace Blended wine that is at least 50% Reisling, Muscat, Pinot Gris and/or Gewurztraminer Other 50% can be other grapes All varieties seperately fermented Vintage dating mandatory

Answer 49

sandy soils - weathered feldspars, micas, quartz and minerals found in northern Beaujolais. Also known as Arene

Answer 50

Rift valley is Bedrock that has dropped down between parallel geological faults Graben is localised Rift valley

Answer 51

Top wine of a chateau or wine producer

Answer 52

Type of igneous rock

Answer 53

Form of Botrytis cinerea Cool moist mornings followed by cool moist afternoons Damages crops

Answer 54

Label name for Vins Doux Naturel in Rivesaltes and Maury Red wines aged reductively (without oxygen)

Answer 55

Mechanised racks for riddling

Answer 56

Label name for VDNs Wines that have aged for a long time under controlled oxidisation before bottling eg >5 years for Rivesaltes

Answer 57

Vines created by crossing 2 different Vitis species eg Franco American is crossing of Vitis Vinifera with Vitis Labrusca or Vitis Rearia to create flavoursome vines with resistance to Phylloxera

Answer 58

Formed through cooling and solidification of lava

Answer 59

Institute National des Appellations d'Origine Founded 1935 Responsible for French wine law Became Institute National de l'origine et al Qualite in 2007 Covers other products - cheese, meats, eg etc

Answer 60

Stainless steel aging vessels

Answer 61

Young mushroom shaped champagne cork

Answer 62

Champagnes that have spent many years on their lees before disgorgement. Youthful despite age

Answer 63

thin strips of wood used to separate sparkling wine bottles resting on sides

Answer 64

Dead yeast cells

Answer 65

When facing direction of current, the left side or bank of river

Answer 66

Parcel of land, contained in single commune Name recalls historic or geographic point Cadastel unit used by geographers

Answer 67

Sedimentary soil composed of compacted and fossilised marine life

Answer 68

Process of adding mixture of sugar and still reserve wines called Liqueur de Dosage or Liqueur d'Expedition after disgorgement of a sparkling wine. Determines final sweetness level

Answer 69

In Methode Traditionelle Sugar/Yeast solution added to base wine to initiate second fermentation

Answer 70

Process of adding mixture of sugar and still reserve wines called Liqueur de Dosage or Liqueur d'Expedition after disgorgement of a sparkling wine. Determines final sweetness level

Answer 71

Sweet wines from late harvest grapes affected by noble rot Noticeably sweeter than Moelleux or semi-sweet

Answer 72

Fine, wind blown soil deposits usually comprising silt and sand

Answer 73

Reasoned Fight Environmentally and financially responsible farming practices

Answer 74

Climate of a particular region

Answer 75

'On the Skins' White wine production technique where grapes are crushed and allowed to macerate on skins for few hours Boots aromatics

Answer 76

Secondary fermentation Bacteria convert malic acid to lactic acid Lowers wine's acidity Changes flavour profile

Answer 77

Molecules of protein and sugar Released as yeasts Decompose during during sur lie aging Adds creamy round mouthfeel

Answer 78

Mix of resinous scrub which grows on acid soils

Answer 79

Vine propagation method Burying a cane to sprout new vines =Provignage

Answer 80

Cloudy skies Ample rainfall Proximity to large bodies of water Prevents frost and deep freeze Temperate weather

Answer 81

Clay and Limestone in various proportions

Answer 82

Landform of cluster of mountains High elevation plateaus Proportion of earth's crust bound together by faults raised in respect to surroundings

Answer 83

Complexity of flavour derived from 'hang time' Phenolic ripeness (flavour and quality of grape tannins) plus colour intensity

Answer 84

Hot summers Mild winters Long fruitful growing season Minimal rainfall in summer

Answer 85

Southern Rhone | Meridionauxmeans Southern in French

Answer 86

French for Blackbird Merlot named after blackbirds that eat fruit

Answer 87

Climate of a particular vineyard or growing area

Answer 88

Process of Sparkling Wine making One single alcoholic fermentation Bottled mid-ferment to trap CO2 =Methode Rurale

Answer 89

Method of Sparkling wine making 2 Separate fermentations First fermentation to wine Second fermentation in bottle to sparkling Methode Traditionelle if outside champagne

Answer 90

Climate within the vine canopy

Answer 91

Technique to tame aggressive tannins Minute amounts of oxygen slowly bubbled through vat of wine Developed by Patrick Ducournau with Tannat in Madiran

Answer 92

Fierce wind blowing through Rhone valley and S France Dries grapes and concentrates flavours

Answer 93

=Mellow Semi-sweet made from late harvest grapes which may or may not have noble rot

Answer 94

Vineyard under a single ownership

Answer 95

Tendency for Morgon wines to taste more like Pinot Noir as they age

Answer 96

Frothy bubbles in sparkling wine

Answer 97

Forthy or Bubbly

Answer 98

Process of stopping partially complete fermentation by addition of spirits to keep some residual sugar in finished (fortified) wine Used for VDN

Answer 99

Addition of neutral grape spirit to must macerating with solids =Mutage sur Grains

Answer 100

All inheritable property to be divided equally between children of estate

Answer 101

Companies that purchase grapes or wine from growers who are too small/disinclines to bottle and market

Answer 102

Fungus that attacks tight clustered grape varieties whose grapes are high in sugar. Mould penetrates skin and desicates the berry, concentrates sugars. Conditions=cool moist mornings followed by warm afternoons Botrytis Cinerea Unctuous, honeyed dessert wines Can cause grey rot if the weather remains cool and damp

Answer 103

Newly made wine released shortly after harvest also known as Vin Primeur

Answer 104

Powdery Mildew Fungul Disease Indigenous in US Blankets vine with thick white filaments Yields reduced if attack before flowering No full pigment of grapes or size Off flavours

Answer 105

Viticulture Biologique Preserve health and integrity of environment No synthetic inputs or agrochemicals

Answer 106

Without ullage, topped up or without oxygen

Answer 107

Twisting stalks of grape bunches to stop flow of sap. Dessicates and concentrates sugars

Answer 108

Fungus disease Germinates in warm. humid conditions Attacks leaves and stems Oil spots and white cotton filaments Vines lose leaves - delays/prevents ripening =Downy Mildew

Answer 109

Flinty clays in Tourraine and Centre Loire

Answer 110

Fizzy Delicately sparkling wines

Answer 111

Sparkling wine from Montlouis-sur-loire No additions such as sugar or yeast One fermentation Ages on lees for 9/12 No dosage after disgorgement

Answer 112

Unclassified or Unranked Property Legally defined term

Answer 113

Insect that kills grapevine by attacking roots Creates galls or knots of uncontrolled growth

Answer 114

Golden stones Broken yellow limestone in South Beaujolais

Answer 115

Punching down cap of grape skins to re-integrate into juice. Gives greater extraction Red wine

Answer 116

Certain Beaujolais Cru taste like Pinot Noir as they age

Answer 117

Name for galets (Large round stones) in Jurancon | SouthWest France

Answer 118

Fungus that attacks tight clustered grape varieties whose grapes are high in sugar. Mould penetrates skin and desicates the berry, concentrates sugars. Conditions=cool moist mornings followed by warm afternoons French term for Noble rot Unctuous, honeyed dessert wines Can cause grey rot if the weather remains cool and damp

Answer 119

Oidium Fungul Disease Indigenous in US Blankets vine with thick white filaments Yields reduced if attack before flowering No full pigment of grapes or size Off flavours

Answer 120

Prestige bottling in Champagne Best of the house =Tete de cuvee

Answer 121

Seizing of foam Second fermentation converting dry base wine to sparkling

Answer 122

Vine propagation method Burying a cane to sprout new vines =Marcottage

Answer 123

'A' shaped racks Champagne bottles placed for riddling | Think of Pulpits

Answer 124

Removing wine from particulates Cleaning Vat and returning wine to vat

Answer 125

Area of land that receives little rain due to a tall landmass, such as mountain range that blocks clouds

Answer 126

label name for VDN and some dry wines Fully oxidised reds and whites brown Orange peel and walnut

Answer 127

Planned adjustment and consolidation of vineyard land

Answer 128

Pumping juice over red grape skin cap to maximise oxidation

Answer 129

Grapevines developed in France that are resistant to fungal disease | Resistant and Durable

Answer 130

Low man-made walls of river stone Provence

Answer 131

=Remuage Collecting dead yeast cells into neck of bottle prior to disgorging

Answer 132

Bedrock that has dropped down between parallel geological faults Graben is localised Rift valley

Answer 133

When facing direction of current, the right side or bank of river

Answer 134

Label name for VDNs Red wines that have aged reductively (without oxygen)

Answer 135

Sugar levels from sunshine in grapes

Answer 136

Rotted rocks Decomposed schist in Morgon

Answer 137

Rose production Maceration occurs when grapes pressed Short amount of skin contact Lighter style, colour, tannin than saignee method

Answer 138

Iron rich clay limestone soils in Marcillac

Answer 139

Rose production Pulling pink juice from skins maceratingfor red wine Deeper colour than Rose de presse

Answer 140

Soil composed quartz sand particles cemented together over time

Answer 141

Soil formed from clay that has been compressed within the earth's crust

Answer 142

Style of champagne or cremant that contains 1.7-3.2% residual sugar Sweetness For white wines, less than 4% residual sugar

Answer 143

Dessert wine from Noble Rot grapes Grapes individually picked

Answer 144

Vinification technique Carbonic (whole berry) fermentation at top of tank Traditional yeast driven fermentation at base of tank

Answer 145

Northern Rhone | Septentrionaux means Northern in French

Answer 146

New, green vine growth

Answer 147

In Centre Loire Flinty clay soils

Answer 148

Allowing grape juice into contact with skins Can be pre-fermentation, during fermentation or post fermentation Includes more tannin- colour, flavour =Maceration

Answer 149

Champagnes made from single stainless steel tank or oak foudre Kept perpetually

Answer 150

Under veil (under flor) with ullage

Answer 151

Peer reviewed, prestige cuvees from members of Club Tesors de Champagne Made on member's premises and own grapes Only certain years

Answer 152

Small pores on grape leaf Transpiration Also regulate gas exchange

Answer 153

Resting sparkling wine bottles with thin wood strips between

Answer 154

Wines aged on dead yeast cells (lees) settled at bottom of tank/barrel after fermentation Dead yeasts impart nanno proteins=creaminess and mouthfeel

Answer 155

Farming using agrochemicals more discriminately and minimal spraying

Answer 156

Bitter and astringent substance Found in grape skins, stems, seeds and oak barrels Extracted during fermentation and oak aging

Answer 157

Totality of everything that impacts on the grape and final flavours - climate, soil, viti etc

Answer 158

Central Loire Marl rich in oyster fossils

Answer 159

Prestige bottling First juice from wine press

Answer 160

Bottling sparkling wine

Answer 161

Label name for VDNs in Maury red wines aged in oxidative manner

Answer 162

Strong wind from North Blows through Southern France

Answer 163

Saprkling wine production 750ml bottles used to fill larger or smaller bottles

Answer 164

Vine training system using stakes, posts and wires Supports vine Maximises air circulation and sunlight within canopy

Answer 165

Pass through the vineyard choosing ripe berries or clusters

Answer 166

Porous limestone Middle Loire

Answer 167

label name for VDNs Slightly oxidised wine Tuile (clay tile) colour

Answer 168

With oxygen exposure

Answer 169

Late Harvest dessert wine May have been affected with Noble Rot

Answer 170

Grape grower

Answer 171

Grey wine White wine using red grapes

Answer 172

Wine for cellaring

Answer 173

Free run juice Gouettemeans drop in French

Answer 174

Straw wine Sweet wine from air dried grapes dried on straw mats

Answer 175

Wine from pressed grapes

Answer 176

Fortified dessert wine

Answer 177

Wine of Jura Oxidises under film of yeast

Answer 178

Newly made wine released shortly after harvest also known as Noveau

Answer 179

Base wine in Champagne Used to make the cuvee

Answer 180

elaborate, organic practice. Growers link viti and vini work with movement of sun, stars and moon

Answer 181

Organic viticultural practices Preserve health and integrity Eliminates all synthetic inputs and agrochemicals

Answer 182

Unicellular fungus that starts alcoholic fermentation