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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
Q

Aromas and flavors

oak

A

many wines

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26
Q

Aromas and flavors

Olive

A

Cabernets

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27
Q

Aromas and flavors

peach

A

sweet wines

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28
Q

Aromas and flavors

pepper

A

rhone wines

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29
Q

Aromas and flavors

raisins

A

sweet and fortified wines

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30
Q

Aromas and flavors

raspberry

A

red burgundy pinot noir

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31
Q

Aromas and flavors

smoke

A

full bodied red

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32
Q

Aromas and flavors

spice

A

phone tuscan reds

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33
Q

Aromas and flavors

toast

A

barrel wines

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34
Q

Aromas and flavors

vanilla

A

new oak barrels

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35
Q

Aromas and flavors

Chardonnay

A 
Apple 
melon
peach 
butter
toast
vanilla
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36
Q

Aromas and flavors

Sauvgnon Blanc

A 
cut grass
grapefruit 
flint 
smoke 
flowers
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37
Q

Aromas and flavors

Gewurztaminer

A

lychee nuts
flowers
spice
ginger

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38
Q

Aromas and flavors

riesling

A

green apples
honey
minerals
petrol

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39
Q

Aromas and flavors

Cabernet

A 
blakc berries 
cassis
cedar
chocolate
leather 
figs 
plum
tar
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40
Q

Aromas and flavors

merlot

A 
plum 
black berries 
cassis 
chocolate 
figs
herbs
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41
Q

Aromas and flavors

Pinot noir

A

cherries
raspberries
mushrooms
roses

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42
Q

Aromas and flavors

zinfandel

A

similar to cab but spicier

black pepper

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43
Q

Tasting terms

Astringent

A

mouth puckering

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44
Q

Aromas and flavors

austere

A

tough hard

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45
Q

Aromas and flavors

crisp

A

fresh positively

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46
Q

Aromas and flavors

dense

A

concentrated

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47
Q

Aromas and flavors

dried out

A

over the hill

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48
Q

Aromas and flavors

earthy

A

soil
gravel
minerally

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49
Q

Aromas and flavors

fat

A

high glycerol

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50
Q

Aromas and flavors

flabby

A

lacking acidity

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51
Q

Aromas and flavors

green

A

young and raw

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52
Q

Aromas and flavors

heavy

A

full bodied and alcoholic

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53
Q

Aromas and flavors

hot

A

too high in alcohol

54
Q

Structural elements

soft

A

sugar + alcohol

55
Q

Structural elements

hard

A

acid +tannin

56
Q

Oenology

A

study and appreciation of wine which includes both viticulture and vilification

57
Q

what is weather

A

weather is the natural short term (daily weekly and seasonal) condition of our environment

58
Q

what is climate

A

is the long ted weather pattern of any given region

59
Q

what is microclimate

A

it is the commonly used to describe the weather of a very localized area of grape production, such as Carneros or russian river

60
Q

Types of Climate

tropical

A

very hot
sunny
humid
warm winters

61
Q

Types of Climate

mediterranean

A

warm to hot
sunny summers
can be humid but little rain
mild wet winters

62
Q

Types of Climate

maritime

A 
climate influenced by body of water
moderate winters 
average rainfall
warm to hot summer
narrow temperature range throughout the year
63
Q

Types of Climate

continental

A

hot summer
cold winters
rain throughout the year
rapid temperature drop around harvest time
wide temperature range throughout the year

64
Q

where is the ideal growth locations

A

between 30 and 50 latitude

65
Q

Winklers heat summation system measures monthly average temperatures above 50 degrees when?

A

for the growing season from april through october

66
Q

why is 50 degrees the magic number in HSS

A

growth starts at 50 degrees

nothing happens below 50 degrees

67
Q

Winklers HSS

Region 1

A

best for dry table wines of light body example carneros less than 2500 deree days

68
Q

Winklers HSS

region 2

A

the best for dry table wines of medium body (stags leap) 2500 to 3000 degree days

69
Q

Winklers HSS

region 3

A

best for dry table wines of full body calistoga 3000 to 3500 degree days

70
Q

Winklers HSS

region 4

A

best for fortified wines 3500 to 4000 days sacramento delta and lodi

71
Q

Winklers HSS

region 5

A

best for table grapes and drying grapes the hottest aboive 4,000 days fresno bakersfield

72
Q

hybrid

A

is a crossing of two different species of vine

73
Q

crossing

A

is a new variety obtained by crossing two varieties of the same species

74
Q

clone

A

is a successive propagation from a superior vine so as to create a new superior plant

75
Q

Name a few trellising systems

A
  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
Q

Phylloxera Vastatrix

A

tiny insect attacks the roots of vinifera vines injecting them with poisonous saliva.

77
Q

Pierces disease

A

is a bacterial disease that attacks the vascular system of plants
glassy winged sharp shooter

78
Q

Terroir

A

combination of grape variety, soil climate and vineyard characteristics of a certain region that, together, produce a wine of a particular character

79
Q

Classic Grape Varieties where is it from

chardonnay

A

burgundy and champagne

80
Q

Classic Grape Varieties where is it from

sauvignon Blanc

A

Loire Valley (sancerre pouilly fume)

81
Q

Classic Grape Varieties where is it from

semillion

A

bordeaux (sauternes)

82
Q

Classic Grape Varieties where is it from

chenin blanc

A

loire valley (vouvray)

83
Q

Classic Grape Varieties where is it from

riesling

A

Germany (rheingau mosel) and Alsace

84
Q

Classic Grape Varieties where is it from

viognier

A

condrieu

rhone valley

85
Q

Classic Grape Varieties where is it from

mocabeo

A

penedes

spain

86
Q

Classic Grape Varieties where is it from

Gewurztraminer

87
Q

Classic Grape Varieties

Cabernet Sauvignon

A

Medoc left bank

88
Q

Classic Grape Varieties

Merlot

A

Pomerol
St emilion
right bank

89
Q

Classic Grape Varieties

Pinot Noir

A

Burgundy

Champagne

90
Q

Classic Grape Varieties

Syrah

A

Rhone Valley

91
Q

Classic Grape Varieties

Pinotage

A

South Africa

92
Q

Classic Grape Varieties

Nebbiolo

93
Q

Classic Grape Varieties

sangiovese

94
Q

Classic Grape Varieties

Terpranillo

A

Rioja

Ribera del Duero

95
Q

Classic Grape Varieties

Zinfandel

A

Croatia

California

96
Q

Sauvignon Blanc

A 
Range of styles
fresh
clean 
fruity
refreshing acidity
97
Q

Riesling

A 
light to medium body 
floral 
fruity
dry or sweet
retains fresh balancing acidity
98
Q

Gewürztraminer

A 
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
Q

Cabernet

A 
Very small grapes
high ratio of skin to juice
medium to high acidity
high tannins
blackcurrant aromas
aging potential
100
Q

pinot noir

A 
difficult to grow
thin skinned
lightly pigmented 
low tannins
floral
red berry 
cherry
101
Q

Zinfandel

A 
From Croatia
high sugar = high alcohol
deeply colored
spicy
full bodied
102
Q

where does the grape variety come from in the classic regions
Chard

A

Burgundy and champagne

103
Q

where does the grape variety come from in the classic regions
Chenin Blanc

A

Anjou and Touranine

104
Q

where does the grape variety come from in the classic regions
Gewürztraminer, Pinot Gris

105
Q

where does the grape variety come from in the classic regions
Johannisberg Riesling

A

Northern Germany

Alsace

106
Q

where does the grape variety come from in the classic regions
Palomino

107
Q

where does the grape variety come from in the classic regions
Sauvignon Blanc

A

Sancerre

Pouilly-Fume

108
Q

where does the grape variety come from in the classic regions
Semillon Blend with SB

109
Q

where does the grape variety come from in the classic regions
Viognier

110
Q

where does the grape variety come from in the classic regions
Nebbiolo

111
Q

where does the grape variety come from in the classic regions
Sangiovese

112
Q

where does the grape variety come from in the classic regions
Sangiovese Grosso

A

Montalcino

113
Q

where does the grape variety come from in the classic regions
Syrah

A

Rhone Valley

114
Q

where does the grape variety come from in the classic regions
Pinot Noir

A

Burgundy and Champagne

115
Q

where does the grape variety come from in the classic regions
Terpranillo

116
Q

where does the grape variety come from in the classic regions
Cabernet Sauvignon

A

Medoc Left Bank

117
Q

where does the grape variety come from in the classic regions
Merlot

A

Pomerol Right bank

118
Q

What are the four basic categories of wine?

A

Still Wine
Sparkling Wine
Fortified Wine
Aromatized

119
Q

What is the formula for fermentation

A

sugar + yeast

Alcohol +co2+ Heat

120
Q

When do you harvest the grapes

A

balance of sugar and acid

121
Q

How can you figure out the brix level with the Alcohol?

A

Degree brix is equal to roughly 2x the potential alcohol

% alcohol 11.3 brix +21.5

122
Q

Fermentation flow chart

White Grapes

A
  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
Q

Fermentation flow chart

Red grapes

A

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
Q

Carbonic maceration

A

accomplished with out yeast or crushing the grapes

most common but not exclusive to the beaujolais region of france

125
Q

What is must

A

Grape skins, solids and juice

126
Q

what does pomace do?

A

residual of pressing

127
Q

what is racking

A

method of clarification

128
Q

what is extended maceration

A

method of extracting color, flavor and tannins from the grape skins in the production of red wine

129
Q

what is chaptalization

A

addition of sugar to the must in order to increase resultant alcohol

130
Q

what is fining

A

method of clarification and stabilization

131
Q

what is terroir

A

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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