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CUL 3020 (Foundations of Wine) > midterm - regions > Flashcards

midterm - regions Flashcards

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1
Q

regions of loire valley

A
  1. nantais
  2. anjou-saumur
  3. central vineyards
  4. Tourraine
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2
Q

Nantais

A

Muscadet = Muscadet or (Melon de Bourgone)
Muscadet Serve et Marne
Muscadet Serve et Marne Sur Lie

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3
Q

Anjou – Saumur

A

Anjou = Cabernet Franc for Reds & Rose
Saumur = known for sparkling wine
Quarts de Chaume = Botrytis Chenin Blanc

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4
Q

Touraine

A

Vouvray = Chenin Blanc

Chinon & Bourguel = Cabernet Franc

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5
Q

Pouilly-Sur-Loire & Sancerre

A

Sancerre & Pouilly Fumė = Sauvignon Blanc

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6
Q

Bordeaux

A

Known for blending grape varietals
Maritime Climate – 45th parallel
Moderated by the Atlantic ocean and protected by forest

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7
Q

3 Rivers in Bordeaux

A

Gironde, Garonne, Dordogne

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8
Q

Entre Deux Mers

A

(Between the two Rivers = Dry White Wine from Sauv Blanc & Semillon)

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9
Q

Left Bank Districts

A 
Medoc (Cabernet/Merlot blends)                        
Haut Medoc (Cab/Merlot blends)                        
Graves (Red & White produced famous for dry whites)
Pessac – Lėognan) Red & White (Dry Whites = Sauvignon/Semillon blends)
Sauterne = Sweet White Wine from Botrytis Semillon/Sauv Blan
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10
Q

Right Bank District

A

St. Ėmilion (Merlot/Cab Blends)

Pomerol (Merlot blends)

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11
Q

Communes of the Medoc

A

Saint Estėphe, Pauillac, Saint-Julien, Listrac, Mouillis, Margaux

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12
Q

Regional AOC Quality Levels

A

ACO Bordeaux

AOC Bordeaux Superiur (Higher Alcohol)

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13
Q

District AOC Quality Level

A

AOC St. Emillon

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14
Q

Commune Level

A

AOC Pauliac

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15
Q

1855 Classification: (5 Crus or Growths)

A 
Premier Crus (1sr Growths:  Chateau Haut-Brion, Chateau Lafite-Rothschild,  
Chateau Latour, Chateau Margaux, Chateau Mouton – Rothschild)
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16
Q

Burgundy District: Chablis

A

Chardonnay

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17
Q

Burgundy District: Cote D’or –> Broken into Cote Nuit and Cote Beaune

A

Cote D’or 2. Grand Cruit

  • *Cote Nuit (noted for the best reds) - 1. Pinot Noir
  • *Cote Beaune (known for exceptional whites) - 1. Chardonnay
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18
Q

Burgundy District:Cote Chalonaise

A

Chardonnay

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19
Q

Burgundy District:Cote Maconaise

A

Chardonnay

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20
Q

Burgundy District:Beajolais

A

Gamay

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21
Q

Burgundy Quality Levels

A
  1. Grand Cru
  2. Premier Cru
  3. Village or Commune
  4. Regional
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22
Q

Northern Rhone District: Chateau Grillet & Condrieu

A

Viognier (White)

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23
Q

Northern Rhone District: Hertiage Croz, Hermitage Cote Rotie

A

Syrah (red)

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24
Q

Le Mistral

A

the wind that has heavy influences on the grapes grown in the northern and southern rhone regions

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25
Q

Southern Rhone District:Tavel (Rosé)

A

Grenache/Cincault

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26
Q

Southern Rhone District:Chateau Neuf de Pape

A

Grenache Syrah Mouvedre

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27
Q

Southern Rhone District:Beaume de Veneise (Sweet -VDN)

A

Muscat

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28
Q

Rhone Rangers

A

Grenache, Syrah, Mouvedre

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29
Q

Southern Rhone Charateristics

A

Meditereanean Influence

Full body wines high in alcohol

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30
Q

Galets

A

large pudding stones that cover the ground in CNDP

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31
Q

Alsace

A

Northeast corner of France with strong Germanic influence
One of the driest growing regions in France as a result of the Vosges rain shadow
Riesling, Gewurztraminer and Pinot Gris are the primary white grapes
Known for Varietal Labeling – requiring 100%

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32
Q

Edelzwicker

A

blend of grape varieties

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33
Q

Alsace Wine Styles

A

Known for dry white wine and two (2) distinct styles of dessert wines:
Selection de grains nobles – botrytized dessert style wine
Vendange tardive – produced from late harvest grapes

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34
Q

What are Alsace still wines bottled in?

A

Flute d’Alsace bottles

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35
Q

Alsace classifications

A

AOC Alsace - 76%
Alsace Grand Cru - 4%
Crémant d’Alsace (Sparkling) - 20%

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36
Q

Méthode Rurale/ Méthode Ancestral

A

incompletely fermented wines that have been store in the chill of winter began to re-ferment when temperatures rose in the spring

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37
Q

Méthode Champenoise (Classic, Traditional Method)

A

method of producing a base wine, adding a measured amount of sugar and yeast, and initiating a second fermentation in the sealed bottle

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38
Q

débourage

A

juice settling

39
Q

saignée

A

running off some of the juice from a red wine fermentation to obtain a lightly pink colored juice or wine (also used as a rosé production method)

40
Q

dégorgement

A

disgorging

41
Q

prise de mousse

A

(setting the foam), the second alcoholic fermentation

42
Q

Pupitre

A

riddling rack

43
Q

remuage

A

riddling

44
Q

réserve

A

still wine from earlier vintages, used in blending

45
Q

transverage

A

transfer between bottles

46
Q

Prestige (tete de cuvee)

A

the brand’s very best wine made from only the earliest part of the first pressing of the most exceptional fruit and treated with extraordinary care.
It is also a vintage of wine that is often sold in uniquely shaped or decorative bottles and at high prices

47
Q

vintage

A

a cuvée of base wines from grapes harvested in the same year

48
Q

nonvintage

A

a cuvee that contains wines from more than one year’s harvest

49
Q

blanc de blanc

A

white from white - a cuvee made only from white grapes

50
Q

blanc de noirs

A

white from black - a cuvee made from only red grapes

51
Q

rosé

A

produced either through the saignée method or by creating a cuvewe that includes red wine in the blend to produce a pinkish base wine

52
Q

liquer de tirage

A

a mixture of yeast and sugar

53
Q

riddling

A

involves turning the bottles upside down and gently shaking it to get the yeast to collect near the crown cap

54
Q

disgorging

A

the bottle is opened, the yeast is extracted and the bottle is resealed as quickly as possible

55
Q

assemblage

A

the process or stage of blending wines

56
Q

liquer d’expedition

A

sugar-based liquid used to top up sparkling wines after disgorging

57
Q

cuvée

A

to blend

58
Q

Champagne grapes

A
  1. Chardonnay,
  2. Pinot Noir
  3. Pinot Meunier
59
Q

Crémant

A

french sparkling wine from outside the champagne region

60
Q

Aging Sur Lie

A

Autolysis or decomposition of the yeast imparts toasty, nutty flavors in the wine

61
Q

Aging Requirements: Prestige

A

6+ years

62
Q

Aging Requirements: Vintage

A

36 months

63
Q

Aging Requirements:Non-vintage

A

15 months

64
Q

Levels of champagne sweetness

A 
brut natue/brut sauvage - no sugar added
extra brut - very dry
brut - dry
extra dry/extra sec - off-dry
sec - slightly sweet
demi-sec - sweet
doux - very sweet
65
Q

German Grape Varieties

A

Mostly whites (Riesling) Spatburgunder (Pinot Noir) for red

66
Q

German Quality Levels: Tafelwein

A

table wine

67
Q

German Quality Levels: Landwein

A

wine with geographical indication

68
Q

QBA

A

(Quality wine from a designated Anbaugebiete (region) – can be Chaptalized

69
Q

QMP

A

Pradikate wine with ripeness level indicated

70
Q

Kabinett

A

lowest ripeness level

71
Q

Spatlese

A

later harvest

72
Q

Auslese

A

selected late harvest

73
Q

Beerenauslese

A

hand selected berries - dessert style wine - can be affected by Botrytis

74
Q

Trockenbeerenauslese

A

(TBA) – selected dried out berries often affected by
Botrytis – intense dessert style wine

75
Q

Eiswein

A

Ice Wine - produced from frozen grapes of BA ripeness or higher

76
Q

Trocken

A

Dry

77
Q

Halbtrocken

A

off-dry

78
Q

suss

A

sweet

79
Q

sekt

A

sparkling

80
Q

classic dry wine

A

12% ABV or higher

81
Q

selection

A

Dry Auslese level wine from an einzellage

82
Q

grosslagen

A

Grouping of vineyards (Village)

83
Q

einzellage

A

single vineyard, can have multiple owners

84
Q

gutsabfrullung

A

estate bottled

85
Q

Mosel

A

Light, crisp Riesling bottled in Green glass

86
Q

Rhine wines

A

bottled in brown glass (Rheingau – produces elegant, full-bodied Riesling)

87
Q

Ahr, Baden and Württemberg

A

known for red wine production

88
Q

Oechsle

A

scale used to measure must density

89
Q

Main Regions of Austria

A

Lower Austria
Burgenland
Styria

90
Q

Austria grape varieties

A

Gruner Veltliner: Indigenous white grape variety

Zweigelt & Blaufrӓnkisch: Red varieties

91
Q

Austrian classification system

A

Same as Germany with the exception of Kabinett which is considered qualitatswein not pradikate and Ausbruch is a ripeness level between BA and TBA

92
Q

KMW

A

Austrian measure for must weight

93
Q

Switzerland

A

Chasselas (white grape variety)

94
Q

Hungary

A

Tokaji = sweet botrytized wine made from the aszú of the Fermint grape
Puttonyos = Sweetness level measurement
Tokaji Aszú Essencia (Sweetest level of 7 puttonyos)

CUL 3020 (Foundations of Wine) (3 decks)

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