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Wine Information > Sensory Evaluation of wine, Viticulture, and vilification > Flashcards

Sensory Evaluation of wine, Viticulture, and vilification Flashcards

1
Q

What are the basic tastes

A
  1. sweet
  2. salt
  3. sour
  4. bitter
  5. Umani
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2
Q

what are the structural components of wine

A 
85% water
12-14% alcohol
1% sugar
1/2% acid
less than 1% other components
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3
Q

what are the stages of wine tasting

A
  1. appearance
  2. nose
  3. taste
  4. conclusion
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4
Q

What should be looked for in the appearance of wine

A
  1. clarity: brilliant, clear, transparent, cloudy, dull, hazy.
  2. intensity: pale, medium, intense, pronounced
  3. color: the hue
  4. other observations: tartrate crystals, legs ullage
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5
Q

Horizontal tasting is what

A

tasting the same verities with the same vintages

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6
Q

Vertical tasting is what

A

tasting the same wine from different vintages

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7
Q

Aroma vs Bouquet traditional approach

A

aroma is the smell of the grape

bouquet is the developed or mature smell

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8
Q

aroma vs bouquet modern approach

A

aroma is a singular smell

bouquet is multiple smelss

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9
Q

Off odors in wine include what?

A
  1. acetic acid = vinegar
  2. hydrogen sulfide = rotten eggs
  3. sulfur dioxide = burnt match
  4. mercaptans, foul smelling chemical compounds = skunk
  5. brettanomyces = mousy, barnyard wetness
  6. TCA = corkiness wet cardboard wet socks
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10
Q

Aromas and flavors

1. almond

A

soave

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11
Q

Aromas and flavors

apricot

A

rhone wines

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12
Q

Aromas and flavors

asparagus

A

sancerre

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13
Q

Aromas and flavors

blackcurrant

A

cabernet

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14
Q

Aromas and flavors

bread

A

champagne

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15
Q

Aromas and flavors

butter

A

chardonnay

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16
Q

Aromas and flavors

cedar

A

bordeaux, cabernet

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17
Q

Aromas and flavors

cherry

A

pinot noir

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18
Q

Aromas and flavors

grapefruit

A

sauvignon blanc

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19
Q

Aromas and flavors

chocolate

A

full bodied reds

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20
Q

Aromas and flavors

leather

A

mature reds

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21
Q

Aromas and flavors

lemon

A

many young whites

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22
Q

Aromas and flavors

melon

A

new world chardonnay

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23
Q

Aromas and flavors

apple

A

many wines

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24
Q

Aromas and flavors

nutty

A

white burgundy

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25
Aromas and flavors | oak
many wines
26
Aromas and flavors | Olive
Cabernets
27
Aromas and flavors | peach
sweet wines
28
Aromas and flavors | pepper
rhone wines
29
Aromas and flavors | raisins
sweet and fortified wines
30
Aromas and flavors | raspberry
red burgundy pinot noir
31
Aromas and flavors | smoke
full bodied red
32
Aromas and flavors | spice
phone tuscan reds
33
Aromas and flavors | toast
barrel wines
34
Aromas and flavors | vanilla
new oak barrels
35
Aromas and flavors | Chardonnay
``` Apple melon peach butter toast vanilla ```
36
Aromas and flavors | Sauvgnon Blanc
``` cut grass grapefruit flint smoke flowers ```
37
Aromas and flavors | Gewurztaminer
lychee nuts flowers spice ginger
38
Aromas and flavors | riesling
green apples honey minerals petrol
39
Aromas and flavors | Cabernet
``` blakc berries cassis cedar chocolate leather figs plum tar ```
40
Aromas and flavors | merlot
``` plum black berries cassis chocolate figs herbs ```
41
Aromas and flavors | Pinot noir
cherries raspberries mushrooms roses
42
Aromas and flavors | zinfandel
similar to cab but spicier | black pepper
43
Tasting terms | Astringent
mouth puckering
44
Aromas and flavors | austere
tough hard
45
Aromas and flavors | crisp
fresh positively
46
Aromas and flavors | dense
concentrated
47
Aromas and flavors | dried out
over the hill
48
Aromas and flavors | earthy
soil gravel minerally
49
Aromas and flavors | fat
high glycerol
50
Aromas and flavors | flabby
lacking acidity
51
Aromas and flavors | green
young and raw
52
Aromas and flavors | heavy
full bodied and alcoholic
53
Aromas and flavors | hot
too high in alcohol
54
Structural elements | soft
sugar + alcohol
55
Structural elements | hard
acid +tannin
56
Oenology
study and appreciation of wine which includes both viticulture and vilification
57
what is weather
weather is the natural short term (daily weekly and seasonal) condition of our environment
58
what is climate
is the long ted weather pattern of any given region
59
what is microclimate
it is the commonly used to describe the weather of a very localized area of grape production, such as Carneros or russian river
60
Types of Climate | tropical
very hot sunny humid warm winters
61
Types of Climate | mediterranean
warm to hot sunny summers can be humid but little rain mild wet winters
62
Types of Climate | maritime
``` climate influenced by body of water moderate winters average rainfall warm to hot summer narrow temperature range throughout the year ```
63
Types of Climate | continental
hot summer cold winters rain throughout the year rapid temperature drop around harvest time wide temperature range throughout the year
64
where is the ideal growth locations
between 30 and 50 latitude
65
Winklers heat summation system measures monthly average temperatures above 50 degrees when?
for the growing season from april through october
66
why is 50 degrees the magic number in HSS
growth starts at 50 degrees | nothing happens below 50 degrees
67
Winklers HSS | Region 1
best for dry table wines of light body example carneros less than 2500 deree days
68
Winklers HSS | region 2
the best for dry table wines of medium body (stags leap) 2500 to 3000 degree days
69
Winklers HSS | region 3
best for dry table wines of full body calistoga 3000 to 3500 degree days
70
Winklers HSS | region 4
best for fortified wines 3500 to 4000 days sacramento delta and lodi
71
Winklers HSS | region 5
best for table grapes and drying grapes the hottest aboive 4,000 days fresno bakersfield
72
hybrid
is a crossing of two different species of vine
73
crossing
is a new variety obtained by crossing two varieties of the same species
74
clone
is a successive propagation from a superior vine so as to create a new superior plant
75
Name a few trellising systems
1. cordon de royat 2. geneva double curtain 3. goblet 4. lyre 5. pergolas 6. scott henry 7. smart syson 8. single gout 9 double gout
76
Phylloxera Vastatrix
tiny insect attacks the roots of vinifera vines injecting them with poisonous saliva.
77
Pierces disease
is a bacterial disease that attacks the vascular system of plants glassy winged sharp shooter
78
Terroir
combination of grape variety, soil climate and vineyard characteristics of a certain region that, together, produce a wine of a particular character
79
Classic Grape Varieties where is it from | chardonnay
burgundy and champagne
80
Classic Grape Varieties where is it from | sauvignon Blanc
Loire Valley (sancerre pouilly fume)
81
Classic Grape Varieties where is it from | semillion
bordeaux (sauternes)
82
Classic Grape Varieties where is it from | chenin blanc
loire valley (vouvray)
83
Classic Grape Varieties where is it from | riesling
Germany (rheingau mosel) and Alsace
84
Classic Grape Varieties where is it from | viognier
condrieu | rhone valley
85
Classic Grape Varieties where is it from | mocabeo
penedes | spain
86
Classic Grape Varieties where is it from | Gewurztraminer
alsace
87
Classic Grape Varieties | Cabernet Sauvignon
Medoc left bank
88
Classic Grape Varieties | Merlot
Pomerol St emilion right bank
89
Classic Grape Varieties | Pinot Noir
Burgundy | Champagne
90
Classic Grape Varieties | Syrah
Rhone Valley
91
Classic Grape Varieties | Pinotage
South Africa
92
Classic Grape Varieties | Nebbiolo
Piermonte
93
Classic Grape Varieties | sangiovese
Chianti
94
Classic Grape Varieties | Terpranillo
Rioja | Ribera del Duero
95
Classic Grape Varieties | Zinfandel
Croatia | California
96
Sauvignon Blanc
``` Range of styles fresh clean fruity refreshing acidity ```
97
Riesling
``` light to medium body floral fruity dry or sweet retains fresh balancing acidity ```
98
Gewürztraminer
``` highly pungent nose lychee rose petals touch of cinnamon usually low acidity high alcohol when dry new world tend to be sweet and fruity ```
99
Cabernet
``` Very small grapes high ratio of skin to juice medium to high acidity high tannins blackcurrant aromas aging potential ```
100
pinot noir
``` difficult to grow thin skinned lightly pigmented low tannins floral red berry cherry ```
101
Zinfandel
``` From Croatia high sugar = high alcohol deeply colored spicy full bodied ```
102
where does the grape variety come from in the classic regions Chard
Burgundy and champagne
103
where does the grape variety come from in the classic regions Chenin Blanc
Anjou and Touranine
104
where does the grape variety come from in the classic regions Gewürztraminer, Pinot Gris
Alsace
105
where does the grape variety come from in the classic regions Johannisberg Riesling
Northern Germany | Alsace
106
where does the grape variety come from in the classic regions Palomino
Xerez
107
where does the grape variety come from in the classic regions Sauvignon Blanc
Sancerre | Pouilly-Fume
108
where does the grape variety come from in the classic regions Semillon Blend with SB
Sauternes
109
where does the grape variety come from in the classic regions Viognier
Condrieu
110
where does the grape variety come from in the classic regions Nebbiolo
Piemonte
111
where does the grape variety come from in the classic regions Sangiovese
Chianti
112
where does the grape variety come from in the classic regions Sangiovese Grosso
Montalcino
113
where does the grape variety come from in the classic regions Syrah
Rhone Valley
114
where does the grape variety come from in the classic regions Pinot Noir
Burgundy and Champagne
115
where does the grape variety come from in the classic regions Terpranillo
Rioja
116
where does the grape variety come from in the classic regions Cabernet Sauvignon
Medoc Left Bank
117
where does the grape variety come from in the classic regions Merlot
Pomerol Right bank
118
What are the four basic categories of wine?
Still Wine Sparkling Wine Fortified Wine Aromatized
119
What is the formula for fermentation
sugar + yeast = Alcohol +co2+ Heat
120
When do you harvest the grapes
balance of sugar and acid
121
How can you figure out the brix level with the Alcohol?
Degree brix is equal to roughly 2x the potential alcohol | % alcohol 11.3 brix +21.5
122
Fermentation flow chart | White Grapes
1. harvest 2. crushing and destemming 3. adjust the must 4. press 5. alcoholic fermentation 6. mlf 7. less contact 8. racking 9. barrel aging 10. blending 11. stabilization 12. filtration 13. bottling
123
Fermentation flow chart | Red grapes
1.harvest 2. crushing and destemming 3. adjust the must 4. alcoholic fermentation 5. mlf 6. extended maceration 7. press 8. barrel aging 9. racking 10 blending 11. stabilization 12. filtration 13 bottling
124
Carbonic maceration
accomplished with out yeast or crushing the grapes | most common but not exclusive to the beaujolais region of france
125
What is must
Grape skins, solids and juice
126
what does pomace do?
residual of pressing
127
what is racking
method of clarification
128
what is extended maceration
method of extracting color, flavor and tannins from the grape skins in the production of red wine
129
what is chaptalization
addition of sugar to the must in order to increase resultant alcohol
130
what is fining
method of clarification and stabilization
131
what is terroir
combination f grape variety, soil climate and vineyard characteristics of a certain region that together produce a wine of particular character

Wine Information (38 decks)

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