Prelude & Wine Basics Flashcards

1
Q

What are Three Flavors in Wine?

A

Sweet, Sour, and Bitter

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2
Q

What are three sources that can affect a wine taste?

A

Grapes, fermentation, and maturation and aging

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3
Q

What species of grape makes the most wine?

A

VITIS VINIFERA

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4
Q

Name Three grapes that have high tannin.

A

Nebbiolo, Cabernet Sauvignon, Syrah

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5
Q

What is Terroir?

A

The typicity of wine, a particular region’s taste including: soil, geography, sunlight, weather, climate, surrounding plant life, and other elements including the winemakers influence.

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6
Q

What is Brix?

A

The measure of sugar in grapes

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7
Q

What is phylloxera?

A

A grape louse that can kill the entire plant

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8
Q

What is Noble Rot?

A

BOTRYTIS CINERA, a mold that slowly pierces grape skins, allowing their water content to evaporate and giving the wine a more intense flavor.

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9
Q

Sugar + _________ = _________ + Carbon Dioxide

A

Sugar + YEAST = ALCOHOL + Carbon Dioxide

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10
Q

What are the percentage ranges of alcohol in sparkling wine?

A

8% - 12%

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11
Q

What are the percentage ranges of alcohol in table wine?

A

8% - 15%

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12
Q

What are the percentage ranges of alcohol in fortified wine?

A

17% - 22%

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13
Q

What is must?

A

The mixture of grape juice and skins

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14
Q

How do red grapes make white wine?

A

Winemakers remove the skins of red grapes to make white wine from the pulp

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15
Q

What is maceration?

A

Soaking the skins to extract aromas, tannins, and color.

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16
Q

What is chaptalization?

A

The process of adding sugar to the must so the yeast generates more alcohol in the final wine.

17
Q

What is residual sugar?

A

When some of the natural sugars in the must remain unfermented by yeast.

18
Q

Where does tannin come from?

A

Tannin comes from the skins, pits, and stems

19
Q

What does a vintage on a bottle indicate?

A

The year the growers harvested the grapes

20
Q

What are two factors that affect whether a wine will last more than five years?

A

The grape, the vintage, where the wine comes from, how the wine was made, and storage conditions

21
Q

What is a “corked” wine?

A

Tri-chloro-anisole (TCA) from the cork has spoiled the wine.

22
Q

Why do vintners use sulfur dioxide in the winemaking process?

A

As an antioxidant, preservative, and disinfectant to prevent unwanted oxidation and to inhibit the action of bacteria or wild yeast.

23
Q

What is vertical tasting?

A

Comparing wines from different vintages

24
Q

What happens to the color of white wines as they age?

A

White wines gain color (Golden)

25
Q

What happens to the color of red wine as they age?

A

Red wines lose color (Tawny, Brickish, Brown)

26
Q

What is the difference between aroma and bouquet?

A

Aroma represents the smell of grapes in the wine, bouquet describes the total smell of the wine

27
Q

Why should you swirl wine before smelling it?

A

To allow oxygen to aerate the wine, releasing the esters and aldehydes that combine with oxygen to yield the wine’s aroma and bouquet.