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L1 Somm > Lesson 1 > Flashcards

Lesson 1 Flashcards

1
Q

What does cool climate produce

A
  1. Grapes ripen slowly.
  2. Acidity remains high.
  3. Less sugar is produced.
  4. Less alcohol potential.
  5. Flavors are more tart and lean, less ripe and juicy.
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2
Q

What does warm climate produce?

A
  1. Grapes ripen fully.
  2. More sugar is produced
  3. Acid is lower.
  4. Higher alcohol potential.
  5. Flavors are more ripe, lush and juicy.
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3
Q

How is yield measured?

A

Yield is measured by tons of grapes per acre, hectoliters per acre or pounds/kilos per vine.

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4
Q

What determines when grapes should be harvested?

A
  1. Sugar ripeness.
  2. Physiological ripeness. This is the rightness of the grape bunches in total, including stems and seeds.
  3. Tannin ripeness.
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5
Q

Between what latitude lines are a majority of the vineyards in the world planted?

A

Between 30° and 50° latitude.

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6
Q

What is viticulture?

A

The art of vine growing.

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7
Q

What are the climate definitions?

A
  1. Continental which is a climate characterized by temperature due to the lack to significant bodies of water.
  2. Maritime, which is a climate influenced by a large body of water, such as a sea or ocean marked by mild temperatures that can fluctuate from year to year.
  3. Mediterranean, Which are hot summers, inland, and cooler along the coastal areas.
  4. High Desert, which are generally hot and dry but dramatic drops overnight.
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8
Q

What affects climate?

A
  1. Bodies of water such as rivers, lakes, and oceans.
  2. Mountains which produce rainshadow, altitude and wind.
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9
Q

What is a green harvest?

A

A thinning method of dropping or cutting unripe grape bunches off the vine before harvest to decrease yields and allow the vine to focus its energy and nutrients on fewer, higher quality bunches.

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10
Q

What are five important aspects of managing a vineyard?

A
  1. Canopy management.
  2. Irrigation.
  3. Pests and vine disease.
  4. Fertilizers.
  5. Antifungal treatments.
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11
Q

What is terroir?

A

The entire set of factors that influence the development of the vines fruit and the characteristics of the fruit once vinified

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12
Q

Most quality great varieties today are made from what vine species?

A

Vitis vinifera

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13
Q

What is vinification?

A

The decisions and practices made by the winery and by the wine maker that affect the quality and style of the wine. This happens after the grapes arrived at the winery.

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14
Q

What are the steps in Wine making?

A
  1. Harvest.
  2. De stemming.
  3. Crush.
  4. Press the juice from skins.
  5. Aging.
  6. Find and or filter bottle
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15
Q

What are the three vessels used for aging?

A

The three vessels are wood, stainless steel and concrete.

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16
Q

What does barrel aging do?

A

It allows for evaporation of excess water, oxidation which causes color change, textural changes such as the softening of the wine and oak and flavor changes from the barrel, such as vanilla, oak, toast, spice and coconut

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17
Q

What are the three types of oak used in barrels?

A
  1. American oak
  2. French oak.
  3. other types of oak such as Croatian or Hungarian.
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18
Q

What is malolactic fermentation?

A

Tart Malik acid is converted to softer tasting lactic acid. Mallow or “ML” is a process that occurs naturally in both red and white wines. No flavor is imparted in red wine, but in white wine, it can impart buttery or buttered, popcorn flavor and add a creamy texture to white wines.

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19
Q

What is carbonic maceration?

A

Tanks are filled with whole berries and are blanketed under carbon dioxide gas. The berries at the bottom of the tank are crushed and ferment normally. Unique aromas and flavored are produced. This is typically associated with the Beaujolais region of burgundy France.

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20
Q

What is Lees contact in fermentation?

A

A wine making decision to leave white and sparkling wine in contact with the yeast that produce fermentation. This is used in cool climate growing regions to make more expensive aromas and flavors from the grapes. After fermentation, the yeast cells die in our left to settle out in the bottom of the wine, which gives additional flavor and richness. Aromas can include bread dough, toast, yeast settle white flowers, or nuts.

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21
Q

What are must adjustments?

A

Must is un fermented grape juice and may require adjustments to create balance. Chaptalization is the addition of sugar to increase alcohol content. Acidification is the addition of tartaric acid to increase acid to improve balance in the wine.

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22
Q

What is done to prepare Wine for bottling?

A
  1. Fining which is used to clarify Wine for attractiveness.
  2. Filtration.
  3. Packaging.
  4. Closure by either cork, screw cap or gas stopper.
  5. Capsules and labeling.
23
Q

What is the process of fermentation?

A

Sugar from ripe grape juice plus yeast produces alcohol, carbon dioxide, flavors in aroma and heat.

24
Q

Why should you use the deductive tasting method?

A

It requires you taste wine with purpose, and pay attention to what is being tasted.

25
Q

What are the five criteria of deductive tasting?

A
  1. Sight.
  2. Nose.
  3. Palate.
  4. Initial conclusion.
  5. Final conclusion.
26
Q

What are the steps in evaluating the sight of Wine?

A
  1. Clarity/visible sediment.
  2. Concentration of color.
  3. Color
  4. Secondary color and hues.
  5. Rim variation..
  6. Color extract and staining.
  7. Tearing
  8. Gas bubbles.
27
Q

What effects the clarity/visible sediment of a wine?

A

Three things. Winemaking technique, age and scale. Words used to describe the clarity of a wine or clear, hazy and turbid.

28
Q

What effects color concentration in white wine?

A

Age of the wine. Young wines are light and bright in color and turn gold than Amber and eventually brown in white wines. Second is oxidation.

29
Q

What affects the color of a red wine?

A
  1. Great variety.
  2. Color extraction.
  3. Age. Red wines, lighten in color as the age and often appeared dull and have a tendency to brown.

The scale to describe the color of a red wine is pale, medium, and deep.

30
Q

What is the color scale for white wine?

A

Straw, yellow, gold, Amber.

31
Q

What is the color scale for red wine?

A

Purple, Ruby, Garnett.

32
Q

What are the secondary colors in white wine?

A

Silver, green, copper.

33
Q

What are the secondary colors in red wine?

A

Ruby, Garnett, orange, brown, blue.

34
Q

What is rim variation?

A

The color different between the wine and its core and at its edge when looked at tilted in a glass from above. Rim variation usually indicates age. The older, the wine, the more variation there is likely to be. Young may show a slight rim variation with bright pink and fuchsia like hues at the edge.

35
Q

What is color extract and staining of a red wine?

A

It’s determined by looking at the wine from above after swirling the glass and can indicate a warm climate or a highly pigmented grape variety. The scale that is used is none, light, medium, and heavy.

36
Q

What is tearing?

A

Tearing is sometimes called legs. It’s created by alcohol and residual sugar in the wine reacting with the oxygen in the air to create surface tension or tears on the glass tears that are thin and dissipate quickly indicate a lower level of alcohol. Thick, slow, moving tears indicate a higher level of alcoholscale for judging tears is light, medium, and heavy.

37
Q

What is the smelling technique of wine?

A

There are two. First world, the glass of wine, holding stem to help release the aromas from the glass into the air. Next either take one deep sniff or a few short sniffs with your nose in the glass, after each sniff to evaluate the aromas of the wine.

38
Q

What are the steps in evaluating the nose of a wine?

A
  1. Clean or faulty.
  2. Intensity of aromas.
  3. Age assessment.
  4. Describing fruit aromas in the wine.
  5. Fruit character.
  6. Non-fruit character.
  7. Earth and mineral character.
  8. Wood/oak.
39
Q

(Nose of a wine) What does clean or faulty mean in smelling of wine?

A
  1. Trichloroanisole/corniness. This would be wet, moldy, cardboard, or musty newspaper.
  2. Oxidization. They will smell more muted and dried out rather than fruit scent.
  3. Volatile acidity, which gives a vinegar aroma.
  4. Ethyl acetate, which gives an aroma of nail polish
  5. Excess sulfur dioxide smells like striking a match or wet wood.
  6. Brettanomyces Which smell like smoke, cloves or Band-Aids.
  7. hydrogen sulfide, which smells like onions or rotten eggs.
40
Q

(Nose of a wine) What are the three age assessments?

A
  1. Youthful.
  2. Developing.
  3. Vinous.
41
Q

(Nose of a wine) What are the fruit aromas in white wine?

A
  1. Citrus, such as lemon, lime, orange, grapefruit, and tangerine.
  2. Apple/pear.
  3. Stone/pit fruit, such as peach, nectarine or apricot
  4. Tropical fruit, such as pineapple, mango, papaya, or passionfruit.
  5. Melon such as cantaloupe or honeydew.
42
Q

(Nose of a wine) What are the fruit flavors of red wine?

A
  1. Red fruit, such as cherry, raspberry, red, plum, cranberry, strawberry and pomegranate.
  2. Black fruit, such as blackberry, black cherry, black, plum, and blackcurrant.
  3. Blue fruit, such as blueberry and boysenberry.
43
Q

(Nose of a wine) What are the fruit characters?

A

Fruit characters are ripe, fresh, tart, baked, stewed, dried, desiccated, bruised, jammy.

44
Q

(Nose of a wine) What are the non-fruit characteristics?

A
  1. Floral aromas such as daisies, jasmine, honeysuckle, roses, lilac.
  2. Vegetable aromas such as bell peppers, jalapeño peppers.
  3. Herbal or green aromas.
  4. Spices
  5. Animals or barnyard.
  6. Fuel.
  7. Fermentation.
  8. Botrytis such as honey, ginger, saffron or mushroom.
  9. Leather, tobacco and many more.
45
Q

(Nose of a wine) What are earth and mineral character?

A

Earth is forest floor, compost, mushroom, potting, soil, etc.
Mineral is wet, stone, limestone, chalk, slate, flint

46
Q

(Nose of a wine) What is the difference between French oak and American oak in flavor?

A

French oak tends to be more subtle and has aromas of vanilla bean, dried baking, spices, cedar and sawdust. American oak tends to be stronger with notes of caramel, vanilla extract, dried herbs, coconut, and sawdust.

47
Q

(Tasting a wine) How do you describe the flavor elements?

A

Fruit flavors, fruit characters, non-fruit flavors, earth, mineral, oak indicators, any new flavors that were not in the wine no and has the wine changed on the pallet.

48
Q

(Tasting a wine) How do you describe the structure and other elements on the pallet?

A
  1. Sweet or dry which would be bone dry, dry, off dry, medium, sweet, sweet and lusciously sweet.
  2. Bitterness
  3. Tannins.
  4. Acid.
  5. Alcohol. Do you sense heat in the nose throat and chest? Is it low, medium, medium, high or high?
  6. Body, which is the feeling of weight on the pallet described as light, medium, or full.
  7. Texture which is described as lean, round, creamy.
  8. Length or finish. This is how long the flavor stays on your pallet after swallowing and do they remain constant or change.
  9. complexity, which refers to the number of aromas and flavors
49
Q

What are old world characteristics of wine?

A
  1. Earth and mineral character.
  2. Dominance of non-fruit aroma. The fruit is restrained and less than the Earth and other aromas.
  3. The fruit is tart on the pallet and becomes more apparent only in the finish.
50
Q

What are new world characteristics of wine?

A
  1. Fruit, aroma, and flavors lead the non-fruit elements.
  2. There are no dominant earth or mineral characters.
  3. The fruit smells sweet and ripe and dominates the nose
  4. the fruit stays ripe or gets more ripe on the pallet
51
Q

What are climate wine characteristics?

A

Acid is elevated so alcohol is more restrained. The fruit smells and taste somewhat tart and the wine feels linear on the pallet.

52
Q

What are warm climate, wine characteristics?

A

Acidity is restrained and alcohol is elevated. The fruit seems ripe and even jammy. The wine feels round and lush on the pallet.

53
Q

(Conclusion of deducing) what are the five steps of the initial conclusion?

A
  1. Possible grape varieties.
  2. Old world or New World Wine based on the difference between the two.
  3. Climate did the grapes grow in a cool or warm climate.
  4. Possible countries.
  5. Age range. Is the Wine one to three years old, 3 to 5 years, 5 to 10 years. Consider color, rim, variation, quality, and texture.

L1 Somm (4 decks)

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