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Wine Connoisseur > Overview And Laws > Flashcards

Overview And Laws Flashcards

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0
Q

The appellation system in France is…

A

AOP (appellation d’origine protégée)

It went from AOC (appellation d’origine contrôlée) to AOP

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1
Q

The main producers of wine are:

A 
France
Italy
Spain
Portugal
Germany
Australia 
New Zealand 
South Africa 
USA 
Argentina
Chile
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2
Q

The different types of wine are:

A

Still
Sparkling
Fortified
Distilled

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3
Q

The different kinds of wine are:

A

Red
White
Blush or rose

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4
Q

The region of Champagne belongs to:

A

France

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5
Q

Facts about AVA’s

A

American Viticultural Areas, USA wine laws, every wine must be labeled with a brand name, bottler’s name and location
75% min varietal composition (except in OR)
95% from year on bottle (85% if appellation in state or county)
85% min from AVA (except super AVA)
95% min vineyard

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6
Q

The main regions of wine production in France are:

A 
Burgundy
Burdeaux
Champagne
Rhone Valley
Languedoc-Roussillon
Loire Valley
Alsace
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7
Q

General facts about AOP:

A

Creates connection between quality and appellation:
Vin de Table goes to Vin de France
Vin de Pays goes to IGP (Indication Geographique Protégée)
VDQS (Vin Delimite de Qualite Superieure) goes to IGP
AOC goes to AOP

AOP can only use Vitis Vinefera grapes to ensure authenticity.
50% of all French wine

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8
Q

The deductive tasting method is break down in four criterias:

A

Sight
Nose
Palate
Conclusion (initial and final)

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9
Q

The brightness in sight refers to…

A

Capacity of a wine to reflect light

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10
Q

The brightness scale:

A 
Dull
Hazy
Bright
Day bright
Star bright 
Brilliant
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11
Q

White and blush wines grow __________ with age

A

Darker

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12
Q

Red wines grow ________ with age

A

Lighter

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13
Q

In red wines what precipitates into sediment with age

A

Pigments and tannins

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14
Q

Secondary colors in sight can be…

A

Age, climate or variety indicators
Green in young or cool climate white wines
Orange, yellow and brown in older red wines

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15
Q

The color scales for white wines are:

A

Watery, straw, yellow, gold, brown

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16
Q

The color scales in pink wines are:

A

Pink, salmon, brown

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17
Q

The color scales for red wines are:

A

Purple, ruby (red), garnet (reddish brown), orange, brown

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18
Q

The intensity in flavor:

A

Subtle
Moderate
Powerful

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19
Q

FEW stands for…

A

Fruit
Earth
Wood

Refers to the Nose in tasting wine

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20
Q

The facts to determine on the final conclusion are:

A 
Grape variety or blend
Country
Region
Appellation
Quality level 
Vintage
21
Q

The different climates are:

A

Macro climate
Meso climate
Micro climate

22
Q

___________ is defined as the practice of grape culture

A

Viticulture

23
Q

Great wine is ________ in a vineyard rather ________ in a winery

A

Grown-Produced

24
Q

Soil conditions with meso climate is called:

A

Terroir

25
Q

The purpose of rootstock is…

A

Overcome soil pests or diseases or used for special soil conditions

26
Q

During _________ process, sugar is turned into alcohol by the action of yeast, releasing carbon dioxide and heat

A

Fermentation

27
Q

What is Must

A

Mixture of crushed, chopped or smashed fruit being prepared for fermentation

28
Q

__________: addition of sugar to the must or grape juice to increase the strength of the alcohol content

A

Chaptalization or Ameliuration

29
Q

__________: increasing the acidity in a grape must

A

Acidification

30
Q

___________ in cool regions and ___________ in warm regions

A

Chaptalization

Acidification

31
Q

____________ is the circulation of fermenting red wine from the bottom to the top to maximize extraction of color and flavor

A

Remontage or pump over

32
Q

______ or __________ : the layer of grape solids that floats on the Liquid surface during red wine fermentation; it usefully limits the amount of oxygen available to the yeast, encouraging the formation of alcohol

A

CAP or Chapeau

33
Q

What are the benefits of barrel aging

A

Allows slow oxidation which encourages maturation

34
Q

_______________ lose their ability to impart flavors in 4 to 5 years

A

Oak barrels

35
Q

Define malolactic fermentation

A

Secondary fermentation to convert malic acid into lactic acid with the aid of lactic bacteria

36
Q

Lees stirring is also known as…

A

Batonnage

37
Q

___________ : introduction of oxygen into the barrel to the bottom preventing the development of any faults in the aroma of the finished wine

A

Lees stirring or Batonnage

38
Q

Define fining

A

Wine making process that removes microscopic elements such as protein particles that would cloud the wine and phenolic components like tannins that could cause bitterness and astringency

39
Q

____________ : clarify wine prior to bottling (remove yeast cells and other micro organisms that could spoil the wine)

A

Filtration

40
Q

__________ : is used as a preservative and disinfectant; it reacts with oxygen to prevent oxidation which has undesirable effects in the color and flavor of wine

A

Sulphur (SO2)

41
Q

Characteristics of brettanomyces in wines faults

A 
The wine tests mousey and metallic
Ethyphenol: band aids, barnyard
Ethylguaiacol: bacon, spice, smoky
Isovaleric acid: sweaty, cheese, roincidity
Geosmin: earthy, musty, beetrot aromas
42
Q

Define smells in lactic acid bacteria fault…

A

Bitterness taint, intense buttery flavor, geranium taint, sugar alcohol, ropiness, mouse urine, refermentation

43
Q

How do you detect H2S ( hydrogen sulfide ) fault in wine?

A

Smells like onion, rubber, rotten egg

44
Q

How do you detect SO2 (sulfur dioxide) in wine?

A

Perception of matchsticks, burnt rubber, mothballs

45
Q

AOP criteria:

A 
Geographical boundaries
Grape varieties
Yield 
Alcohol levels
Viticultural methods
Winemaking techniques
Quality of finished product

Criteria varies with each region

46
Q

When was the AOP established?

A

2011

47
Q

Two special styles of wine produced using distillate

A

Vin Doux Naturel

Vin de Liqueur

48
Q

What is the difference between Vin Doux Naturel and Vin de Liqueur?

A
  • Vin Deux Naturel: produced by adding distillate to a fermenting must (typically are fortified at 15-16% alcohol by volume)
  • Vin de Liqueur: produced by adding distillate to unfermented must (local brandy)
49
Q

Examples of Vin Doux Naturel…

A

Muscat de Beaumes de Venice, Banyuls et al

50
Q

Examples of Vin de Liqueur…

A

Pineau des Charentes, Floc de Gascogne

Wine Connoisseur (37 decks)

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