Oxford Comp (quiz-labeling) 4.13.2020 Flashcards
“En rama” is used to market a ___________ or __________ that is only very lightly clarified before being bottled and sold?
Fino or Manzanilla Sherry
“Strohwein” is the German-language equivalent to what type of wine?
“Vin de Paille”
The term ___________ was registered in 2012 to replace what they call Sherry in Australia
“Apera”
Vin de Glaciers is a traditional product of what region in Switzerland?
Valais
Topaque was previously known as ________ _______
Liqueur Tokay
French term “vin de paille” refers to what?
straw wine (typically a sweet white wine)
What is the German word used for “producer bottling” and is applicable to all the finest wines of Germany? (how do you say it?)
“Erzeugerabfüllung” (Etz-woy-gah-ab-foo-loong)
True or False: As in France, “Erzeugerabfüllung” may be used by co-operatives to describe blends of wines from many different member-producers over whose viticultural techniques the bottler may or may not exercise significant control.
True
___________ and ____________ are terms that are officially defined in slightly more restrictive terms and are nowadays seldom used.
Gutsabfüllung and Schlossabfüllung
What is the unfermented dessert ‘wines’ in South Africa, the cape’s version of mistelle produced by adding alcohol before fermentation to grape juice, called? (Is it made from white or red grapes?)
Jerepigo (made from both grapes)
True or False: Jerepigo is generally made from Muscadel (also known as Muscat Blanc A Petits Grains)
true
Jerepigo was initially about 17% alcohol, now many are now moving to _____%
15% (often with intense, ripe & Muscat flavors)
True or False: Jerepigo wines are selling more nowadays
False (once popular in South Africa, now sold in ever-declining volumes)
What is “garrafeira”?
word used by winemakers, wine bottlers and wine collectors in Portugal
“Garrafeira” once was widely used on wine labels to denote that it has been aged for at least ____ months before sale, including at least _____ months in bottle.
30 months; 12 months in bottle
White and rosé garrafeira wines must be aged for at least ____ months, including ____ months in bottle to qualify.
12 months; 6 months in bottle
Traditionally most garrafeiras were blends of wines from different parts of the country, labeled with the name of the _________ who bottled them.
merchant (under legislation introduced in the early 1990s, all garrafeiras must display their region of origin.)
What’s “Ratafia”?
an old, usually domestically produced wine-based apértif made in the French countryside by drying grapes to a raisin-like state and then moistening and fermenting them in the spring.
What is “Vin des Glaciers”? (How do you say this correctly?)
(Vahn-day-glass-ee-yay) “a local specialty in the Val d’Anniviers near Sierre in the Valais in Switzerland
“Vin des Glaciers” is a white wine that was traditionally made of the now obscure _____ vine.
Rèze; it comes from communally cultivated vines and is stored at high elevations in casks refilled just once on a solera system.
“Glacier wine” in German is called what?
Gletscherwein
True or False: “Vin des Glaciers” in the end is deliberately maderized and valued for its rarity
True
What’s “Second Wines”?
“wines not good enough for the principal product (or grand vin), made at an estate”
Where did “Second wines” originate?
Bordeaux
-born in the 18th Century
-revived in the early 20th C. by Lafite
-developed commercially in 1980s (as increased competition forced vigorous selection in assemblage)
What is the Chateau Latour’s second wine?
Les Forts de Latour
What is Chateau Margaux’s second wine?
Pavillion Rouge
True of False: Successful second wines end up with thirds
True; i.e- branded Mouton Cadet as the second wine of Ch. Mouton Rothschild, which much more recently created Le Petit Mouton as it’s modern second wine
What’s Topaque & Muscat?
Extremely sweet fortified wines that used to be called Liqueur Tokay and Liqueur Muscat
What two other dessert wines have been used in conjunction to describe Topaque & Muscat?
A cross between Madeira & (traditional) Malaga
Liqueur Tokay is made from what grape and where?
Muscadelle (Australia)
“Brown Muscat” is made from which Muscat grape?
Muscat Blanc a Petits Grains (very dark-skinned strain)
Center of production for Topaque & Muscat is a hot NE corner of the state of Victoria around which two towns?
Rutherglen
Glenrowan
“Vin de Paille” is generally a sub group of…..
dried grape wine made from grapes dried on straw mats
What is the German word for Vin de Paille?
Strohwein
“A small group of necessarily expensive but often quite delicious, long-lived, sweet wines”
What is “Vin de Paille?”
Which wines were Cyrus Redding “most enthusiastic” about?
“Ermitage-paille” (from Hermitage vines)
Where else did Cyrus Redding find “Vin de paille”? (What was happening in Austria?)
Jura, Alsace, Corrèze (at about the same time some producers in Rust in Austria were doing it too)
True or False; Around 1% of Jura’s wine production is of Vin de Paille from Arbois, L’Etoile, and Côtes du Jura made from Savagnin, Poulsard or Chardonnay.
True (grapes picked relatively early and dried for at least six weeks, but today rarely on straw)
The grapes for Vin de Paille are generally pressed in __________, and 100 kg/ 220 lbs of grapes max yield fewer than _____ liters/ _____ gallons of juice
(pressed in) January; (yields) 20 liters/5 gallons of juice
A Japanese term derived from two words meaning “delicious” and “essence” and used to refer to what some consider to be the fifth primary taste
What is “Umami”?
True or False: “Savory” and/or “Meaty” can describe Umami flavors.
True
What type of foods are there high levels of Umami? (What one ingredient can increase Umami levels in other foods?)
Soy sauce, Parmesan, fresh tomato juice, tuna, seaweed. (“MSG”- Monosodium Glutamate)
Who first identified “Umami” and in what year?
Professor Ikeda of Tokyo Imperial University first identified Umami in 1907. (He subsequently developed the seasoning MSG so the umami levels in other foods might be increased.
The level of amino acids in wine is thought to be affected by the ____________ of the grapes and the process of ______________.
ripeness; fermentation
True or False: Research identifying receptors on the tongue that detect amino acids gives further credibility to the existence of Umami as the fifth taste.
true
Proponents warn that Umami may increase __________ and ____________ of some tannic reds.
bitterness (and) astringency
