Part One Flashcards
1
Q
Light wine
A
Unfortified wine which is lacking in body and has low alchol content
2
Q
Heavy wine
A
Fortified wine or liquor wine made by adding grape spirit (brandy)
3
Q
Methods to make sweet wine
A
- Sauternes: sugar is left after fermentation
- Chaptalization
- VDN: add alchol in the first stages of fermentation
- Vin de liqueur/Mistelle: add grape spirit (brandy) to I fermented must
4
Q
Example of Vin de Liqueur
A
Pienau de Charante
5
Q
1 advantage of screw caps
A
Wine ages slower
6
Q
1 fault scorecard wine can have
A
Reduction ( hydrogene sulphide)
7
Q
Warmer temperature enhance…and hide…
A
Enhance aromas, fruit, alchol and sweetness
Hide tannins and acidity
8
Q
Cooler temperatures enhance… and hide…
A
Enhance tannins and acidity
Hide aromas, sweetness and alchol
9
Q
Alchol levels
A
Low < 10
Medium - 10-11
Medium 11.5-12.5
Medium + 13-14
High 14 +
10
Q
Viticulture contributing elements
A
Soil
Climate
Location
Aspect
11
Q
Which soil do
Chardonnay
Merlot
Cabernet Sauvignon
Prefer?
A
C: limestone, calcareous and chalk
M: clay
CS: sand and gravel
12
Q
Annual average ideal temperature to grow vines
A
Average is 14, not lower than 10
13
Q
What happens to the grapes if it’s too hot?
A
Small grapes, think skin, low acidity and high alchol
14
Q
What happens to the grapes if it’s too cold?
A
High acidity, less flavors and sugar
15
Q
What is the winkler index?
A
It’s a classification of the climatic zones from 1 to 5 according to their annual averages. 1 is the coolest
16
Q
Where is frost most common?
A
Chablis
Champagne
Germany
California
17
Q
Methods to defeat frost
A
Oil stoves
Spersion system
Turbines and propellers
18
Q
Natural solutions to defeat frost
A
South-facing aspects
Trees on top of the vineyard
Water bodies
Drainage
Wind
19
Q
Main types of vine
A
Vitis Vinifera
Vitis riparia
Vitis rupestris
Vitis barlandieri
20
Q
What’s an hybrid?
A
It’s a crossing between two different species of vines
21
Q
Why was grafting born?
A
Due to phylloxera in the 19th century
22
Q
When was the last case of phylloxera?
A
Yarra valley, 2007
23
Q
What is grafting?
A
Technique to join a rootstock to a vitis vinifera
24
Q
What types of grafting there are? Explain them
A
Bench grafting: one rootstock per type is joined with the other and put in a warm place to encourage fusion (nursery)
Head grafting: a grape grower with an established vineyard decides to switch variety. A graft of the new variety is attached to the chopped trunk
25
Why is the American vine not used for wine production?
It does not have appealing aromas and flavors
26
Methods to propagate a vine and explain them
Cuttying: section of a vine shoot is cut and planted
Layering: a cane is bent down to the ground, it grows roots and the link between the two is cut
27
How many yeast cells there are on the skin of a grape?
10k-100k
28
What is égrappoir?
The process of removing stalks before crushing
29
What do pips contain that is not suitable for winemaking?
Bitter oils
30
Parts of a vine
1. Green parts: leaves, tendrils, fruit and flower, buds
2. 1 year old wood
3. Permanent wood
4. Roots
31
Cabernet Sauvignon came from the crossing of which two varieties?
Cabernet franc and Sauvignon blanc
32
Muller Thurgau came from the crossing of which two varieties?
Madeline royal and Riesling
33
Pinotage came from the crossing of which two varieties?
Cinsault and Pinot noir
34
What is an hybrid? And give an example
A vine which parents come from two different Species
Vidal from Canada
35
Where has phylloxera never arrived?
Portugal, Chile, mosel, Argentina, Australia
36
Define sustainable agriculture
A type of agriculture that limits the use of chemicals although it is allowed
37
Define organic agriculture
A type of agriculture where chemicals are almost non-existent
38
Define Biodynamic agriculture
A type of agriculture created by rudolf Steiner in 1924 which is based in astronomy, philosophy and cosmology. No chemicals, only preparations
39
Characteristics of natural wine
Grapes come from organic/biodynamic farming
Hand picking only
No alterations
No filtering or fining
Need to be decanted and filtered
In 2020 INAO created “vin method naturel”
40
What categories of natural wines exist?
Sans sulphite ajoutès
30ml\l de sulphite ajoutès
41
Vineyards pets
Phylloxera
Mammals and birds
Nematodes
Insects
42
Fungal diseases in vineyards
Powdery mildew
Downy mildew
Grey rot
Esca
Dead arm/eutypa
43
Other deseases in vineyards
Viruses
Bacterial diseases
Coulure
Flavescence doree
Millerandage
Pierce’s desease
44
Viruses in vineyards
Leaf roll virus
Fan leaf virus
45
What is triage?
Process of hand-sorting grapes bro get rid of bad quality ones
46
What is maceration pelliculaire or cold soak?
Skin contact
47
What is cuvaison?
Fermentation starts while in contact with the skins
48
What is vin de goutte?
Free-run
Free-flow wine
49
What is vin the presse?
The resulting wine from pressing skins and everything
50
What is the Marc?
Mix of skins, pips, stems, and stalks that can be used as fertilizer or distilled again to produce a regional brandy es. Marc de Bourgogne
51
At what point do wild yeasts and acetobacter dies?
When there is no oxygen and/or 4% abv is reached
52
When does saccharomyces cerevisiae develop?
In absence of oxygen and and between 10 and 30 degrees
53
What happens if SO2 is added to unfermented must?
It kills unwanted mounds and yeasts or it can prevent them
54
Why a little time on the skins is always suggested?
It avoids oxidation
55
What kinds of clarifications methods exists?
Settling
Centrifugation
Fining
Filtration
56
What are the benefits of blending?
Keep the style of a wine
Consistency of the wine
Balance
57
What is malolactic fermentation?
It is the convention of magic acid into lactic acid + a little carbon dioxide
It reduces the acidity of the wine and produces dyacetil which gives the buttery aromas
58
What does Pétillant mean?
When malo takes place in the bottle and makes the wine slightly sparkling and cause a small sediment
59
Bâttonage
Stirring up the lees with a stick to increase flavor extraction
60
Buttage
Stooping up the soil around a vine to protect the roots from damage
61
Cryoextraction
Freezing the grapes to -7 to produce ice wine
Only allowed in cold countries where ice wine is produces
Cannot be called ice wine
62
Cuvaison
Maceration of the grape skin (pomace) in the fermenting juice during red wine production to extract colour and tannin
63
Débourbage
Process of allowing the solids to settle on the bottom of the vat prior to racking
64
Microclimate
Small area around a single or small group of vines or the air above
65
Mesoclimate
Climate of a small area such as a vineyard or hill side
66
Macroclimate
Climate of a wine region or district
67
What are lees?
Dead yeast cells, pieces of pips, skins, stalks
68
Lieu-dit
Smallest geographical unit of land within a vineyard
69
Passerillage
Grapes are dried up before being pressed. Either in the sun or in a ventilated room
70
Pigeage
Process of punching down the cap to extract colour and tannins
71
Remontage
Process of pumping over the cap the wine from below to keep it moist
72
Reverse osmosis
Technique used to reduce the alchol content in wine
73
Soutirage or racking
Transferring the wine from vat to the other leaving the lees behind
74
Spinning cone columns
Method to reduce alchol content
75
Süssreserve
Unfermented grape juice
76
Veraison
Stage of grape cycle when the grape changes colour and softens
77
What’s the minimum % of a variety of the wine is sold under that variety?
In Europe and outside
EU - 85%
Rest of the world - 75%
78
Albariño
Rias Baixas
Vinho Verde
79
Chardonnay soil
Calcium
80
Chenin Blanc
Loire - Anjou and Touraine > vouvray, Saumur, Coteaux-du-Layon and savennières
South Africa
US
81
Colombard
Production of Armagnac and cognac
South Africa brandy
California, France, South Africa and Australia
82
Folle Blanc
Production of Armagnac and cognac
83
Folle Blanche/picpoul
Used in the production of gros plant in Muscadet region
84
Gewurztraminer
Alsace
Austria
Italy
Germany
Chile
New Zealand
Us
85
Grenache blanc
Southern Rhône
Souther france
86
Marsanne
Rhône valley
Southern France
California
Australia
87
Muller thurgau
Germany
Austria
England
New Zealand
88
Muscadet or melon de Bourgogne
Only varsity used in Muscadet, Loire valley
89
List the types of Muscat
Muscat blanc a petit grains
Muscat d’alexandrie
Muscat ottonel
90
Pinot blanc
Alsace
Austria
Italy (Pinot bianco)
Germany (weissburgunder)
California
Canada
Similar characteristics ti unoaked Chardonnay
91
Pinot gris
Alsace
Austria
Germany (rulander or grauburgunder)
Italy
US
Under the synonym of Malvasia it produces sweet wine
92
Rhine Riesling
Austria
Alsace Germany
Australia
New Zealand
Us
Chile
South Africa
Old Riesling often shows a petrol character
93
Roussanne
Often blended with Marsanne for hermitage blanc and chateauneuf du pape
94
Sauvignon blanc
Loire valley - Sancerre and pouilly fumè
Bordeaux
New Zealand - malborough!!
Australia
Chile
95
Semillon
Sauternes and barsac
Hunter valley, Australia
New Zealand
South Africa
96
Sylvaner
Germany
Austria
Alsace
Franconia
97
Torrontés 3 sub varieties
Torrontès Mendocin
Torrontès Riojano
Torrontès sanjuanino
98
Trebbiano
Italy
Used for the production of soave, frascati, orvieto
A small percentage is permitted in Chianti
99
Viognier
Condrieu
Chateau Grillet in northern Rhône
Languedoc
Us
Australia
Up to 20% is permitted in cote rotie
100
Barbera
Italy and us
101
Cabernet Sauvignon and the aromas around the world
Australia - mint
California - eucalyptus
South Australia - Christmas pudding
102
Carignan
Spain
Languedoc
103
Carmenere
Chile
104
Gamay
Single variety in Beaujolais
105
Grenache noir
Spain
Southern Rhône
Chateauneuf du pape
Gigondas blends
Rioja
Tavel
Lirac
California
Australia
106
Malbec
Bordeaux
Cahors
Argentina
107
Montepulciano
Marche e abruzzo
108
Mourvedre
Chateauneuf du pape
Australia
California
109
Nebbiolo
It produces Barolo, barbaresco and gattinara
110
Petit Verdot
Bordeaux
Argentina
South Africa
111
Sangiovese
California
Italy
Under the name of Brunello it produces brunello di montalcino and Torgiano
112
Syrah/Shiraz
North cote du rhone
Chateauneuf du pape
Australia
South Africa
Southern california
113
Tannat
Cahors
Madiran
Argentina
114
Tempranillo
Rioja
Navarra
Argentina
Port production (tinta roriz)
115
Vintage in:
Francese
Italiano
Spagnolo
Millesime and recolte
Vendemmia and annata
Vendimia and consecha
116
Service temperature for wine
Sweet 6-8
Light white 7-10
Full body white 10-13
Light red 10-13
Full body red 15-18
Rose 7-10
Sparkling 6-10
117
Why do you decant wine
To filter
To oxigenate
To change the temperature of the wine
118
TCA aromas
Damp cardboard
Fruit aromas are less fresh
Musty
119
Sulphuric dioxide aromas
Extinguished matches
120
Oxidation aromas
Toffee
Honey
Caramel
Coffee
121
Volatile acidity aromas
Vinegar
Nail polish remover
122
Brett aromas
Plastic
Animal aromas
Hot vinyl
Sweaty horse
123
Effervescent wine
The wine is undergoing a second fermentation therefore is out of condition
It smells yeasty
124
Cloudy wine
It’s due to a protein haze and is out of conditions
125
Maderized wines
Wines that have been exposed to too much light or heat
126
Grape name for vino mobile di Montepulciano
Prugnolo gentile
