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Somm 1 > Our Questions > Flashcards

Our Questions Flashcards

0
Q

What is the climate in burgundy?

A

Continental

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1
Q

What are the Burgundy grape varieties?

A

White: chardonnay, aligote
Red: pinot noir, Gamay

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2
Q

What what is the soil in burgundy?

A

Varies between the five subregions :
Northern : chalk and clay/Marl
Southern: granite

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3
Q

What is the Burgundian AOC system based on?

A

Terroir, not chateau or brand

Many small vineyards with multiple owners

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4
Q

What are the grape varieties in Chablis?

A

Chardonnay exclusively

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5
Q

What is the climate in Chablis

A

Continental and this region can be susceptible to late frost

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6
Q

What is the soil in Chablis?

A

Kimerdgian Clay/limestone

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7
Q

What are the AOC’s of Chablis

A

Petite Chablis
Chablis
Chablis premier Cru
Chablis grand cru

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8
Q

What are the highly regarded vintages of Chablis

A

2002, 2004, 2005, 2009, 2010, 2011

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9
Q

What is the soil in Côte d’Or?

A

Based soil is limestone mixed with Marl
Limestone dominated so is best for whites
Mark dominated soil is best for rats

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10
Q

What is the dominate grape of Côte du Nuit

A

Pinot noir

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11
Q

What are the highly regarded vintages of Côte de Nuit?

A

2002, 2005, 2009, 2010

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12
Q

What are the highly regarded vintages of Côte de Beaune?

A

2002, 2005, 2009, 2010

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13
Q

How many Cru’s are there in Beaujolais?

A

10

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14
Q

What is the soil and Beaujolais?

A

Granite

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15
Q

What are the three main methods of sparkling wine production?

A

Classic method
Transfer method
Charmat method

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16
Q

What are the color scales of white wines?

A

Straw / Yellow / Gold / Amber / Brown

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17
Q

What are the color scales of pink wines?

A

Pink/Salmon/Orange/Brown

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18
Q

What are the color scales of red wines?

A

Purple/Ruby(red)/Garnet/Orange/Brown

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19
Q

What does color/hue give clues to?

A

A wine’s age, storage conditions or grape variety

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20
Q

What is the brightness scale?

A

Dull/Hazy/Bright/DayBright/StarBright

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21
Q

What is the Clarity Scale?

A

Clear/SlightlyCloudy/Cloudy

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22
Q

What is brightness?

A

The capacity of a wine to reflect light

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23
Q

What is clarity?

A

Related to the amount of solids or sediment in the wine

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24
Q

What is concentration of color?

A

The intensity or depth of color

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25
Q

What is the concentration scale?

A

Pale/Medium/Deep

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26
Q

What can concentration of color in White Wines indicate?

A

Concentration of color in white wines can be an indication of age and/or barrel use

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27
Q

What can concentration of color in Red Wines indicate?

A

Concentration of color in red wines can be an indication of grape variety and/or color extraction

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28
Q

Do red wines grow lighter or darker with age?

A

Lighter because Pigments and tannin in red wines precipitate into sediment with age

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29
Q

Do white wines grow lighter or darker with age?

A

Darker

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30
Q

What are the criteria for the The Deductive Tasting Method?

A 
— Sight
— Nose
— Palate
— Initial Conclusion
— Final Conclusion
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31
Q

What is Rim Variation?

A

• A phenomenon of age
• The difference in color between wine at the center of the glass (core) and the wine at the edge (rim)
of the glass

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32
Q

The older the wine is the more or less rim variation?

A

More rim variation with older wines

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33
Q

What are legs and tears caused by?

A
  • Caused by surface tension due to presence of alcohol in a wine and possible residual sugar
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34
Q

What influences legs and tears?

A

Legs and tears are Influenced by shape or cleanliness of the glass

35
Q

Thin tears mean…

A

lower alcohol and little or no residual sugar

36
Q

Thick tears means…

A

higher alcohol and/or the presence of residual sugar

37
Q

What dose TCA mean?

A

Corkiness: Most common is 2,4,6 Trichloroanisole from tainted corks, barrels or winery– wet moldy cardboard and mustiness

38
Q

What is Oxidation caused by?

A

From age or poor storage conditions- causes dull fruit, secondary and tertiary aromas and flavors (leather), flat finish

39
Q

What is Volatile Acidity?

A

VA: vinegar aromas (acetobacter) or varnish/fingernail polish aromas. From poor winery hygiene and inadequate topping off

40
Q

What is Brettanomyces?

A
  • Varying yeast strains; aromas range from smoke, clove, spice to Band-Aid and manure.
  • Yeast growth due to high pH, available nutrients such as residual sugar, inadequate topping, infected barrels
41
Q

What causes Hydrogen Sulfide (H2S) in wine?

A

Inadequate nutrition during fermentation, causing : Onion, rubber, rotten egg aromas

42
Q

What is the scale of aroma

A

Low (delicate) / Medium / High (powerful)

43
Q

What are the white wine fruit aroma descriptors?

A

— Pomme or Malic Fruits: Green, Red or Yellow Apples and Pears — Citrus:Lemon,Lime,Grapefruit,Orange,Tangerine
— PittedFruit:Peach,Nectarine,Apricot
— TropicalFruit:Pineapple,Mango,Papaya,PassionFruit
— Melon: Cantaloupe, Honeydew

44
Q

What are the red wine fruit aroma descriptors?

A

— RedFruits:Cherry,Raspberry,RedPlum,Cranberry,Pomegranate. — Black Fruits: Blackberry, Black Cherry, Black Plum
— BlueFruits:Blueberry,Boysenberry

45
Q

What are the Fruit Condition aroma descriptors?

A

— Baked, cooked, stewed, dried, peels, skin, pith, flesh, fresh picked, desiccated, tart (malic), preserved or jammy

46
Q

What are some non-fruit aroma descriptors?

A

Flowers,spices,herbs,vegetal,animal,fermentation,butter,honey,leather,
tobacco and much more!

47
Q

What are some Organic Earth aroma descriptors?

A

Examples: forest floor, compost, mushrooms/truffle, potting soil, barn yard, fresh turned earth,

48
Q

Are organic earth aroma descriptors usually used as descriptors for white or red wines?

A

Organic earth aroma descriptors are often used as descriptors for red wines

49
Q

What are some Inorganic Earth aroma descriptors?

A

Examples: wet rock, mineral, limestone, chalk, slate, petrol, flint, volcanic

50
Q

Are inorganic earth aroma descriptors usually used as descriptors for white or red wines?

A

Often used as descriptors for white wines

51
Q

What are some aromas that hint that oak has been used in fermenting a wine?

A

The presence of baking spices, vanilla, dill and coconut

52
Q

What are the Structural Elements on your Palate when tasting wine?

A
  • Sweetness/Dryness
  • Tannin
  • Acidity
  • Alcohol
  • Body/Texture
53
Q

How is sweetness/dryness sensed on the palate?

A

Often sensed on tip of tongue.

54
Q

What is the scale of sweetness/dryness?

A

Bone Dry / Dry / Off-Dry / Sweet / Dessert Sweet

55
Q

What is sweetness/dryness?

A

It’s the presence of residual sugar in the wine

56
Q

How is tannin sensed on the palate?

A

Sensed as bitterness and/or astringency

57
Q

What is the scale of tannin?

A

Low / Medium - / Medium / Medium + / High

58
Q

How is acidity sensed on the palate?

A

It is focused on the salivary glands and the finish

59
Q

What is the scale of acidity?

A

Low / Medium - / Medium / Medium + / High

60
Q

How is alcohol sensed on the palate?

A

Sensed as heat in the nose, throat and chest

61
Q

What is the scale of alcohol?

A

Low / Medium - / Medium / Medium + / High

62
Q

What is body/texture?

A

the weight of the wine, From the amount of alcohol, glycerine and grape solids in the wine

63
Q

What is the scale of body/texture?

A

Light/Medium/Full

64
Q

What are the categories of describing aromas?

A 
— Fruit
— Fruit Condition 
— Non-Fruit Flavors 
— OrganicEarth
— InorganicEarth 
— Wood
65
Q

What is the finish?

A

The length of time the entire wine stays on the palate after swallowing

66
Q

What is the scale of a finish?

A

Short / Medium - / Medium / Medium + / Long

67
Q

The quality of the finish can be …

A

tart, astringent, silky, bitter

68
Q

What is complexity?

A

The number of aromas and flavors in the wine and how they interact

69
Q

What is the scale of complexity?

A

Low / Medium - / Medium / Medium + / High

70
Q

What are the identification keys of Old World or New World?

A

levels of acidity, oak, alcohol and earthiness

71
Q

What are the identification keys of climate?

A

levels of acidity and alcohol and color extraction in red wine

72
Q

What are the identification keys of age?

A

color, rim variation, youth vs. vinosity, quality of texture and finish

73
Q

What are the General Age Ranges of wine?

A

1-3 years., 3-5 years., 5-10 years., more than 10 years

74
Q

What are the Appellation quality levels of Burgundy?

A

Village vs. 1er Cru vs. GrandCru

75
Q

What are the Appellation quality levels of a Germany Riesling?

A

Kabinett vs. Spätlese

76
Q

What are the Appellation quality level of Rioja?

A

Crianza vs. Reserva vs. Gran Reserva

77
Q

Most vineyards are planted between what latitudes?

A

30degrees to 50degrees latitude

78
Q

What are Diurnal shifts

A

day and night temperature swings

79
Q

What are the main Criteria in selecting a vineyard site?

A 
— Soiltype
— Topography 
— Aspect
— Wind
— Water
80
Q

What is Phylloxera?

A

a pest of commercial grapevines wordlwide. these microscopic, pale yellow sap-sucking insects, related to aphids, feed on the roots and leaves of grapevines

81
Q

What are the main pests in a vineyard?

A

— Phylloxera
— Mealybug
— Mites
— GlassyWingedSharpshooter

82
Q

What are the main Vine Diseases?

A

— Powdery Mildew
— Downy Mildew
— Leaf Roll Virus and Fanleaf Degeneration
— Pierce’s Disease

83
Q

What are the Natural threats to a vineyard?

A

— Wind, hail, rain, frost

84
Q

What is Chaptalization?

A

Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation.

85
Q

What is a Stelvin?

A

a screw-cap

86
Q

What is a Vino-Lok?

A

a Glass Stopper

Somm 1 (13 decks)

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