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WSET D5 > TECHNICAL TERM(SPELLING!!) > Flashcards

TECHNICAL TERM(SPELLING!!) Flashcards

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1
Q

ペドロ・ヒメネス

A

Pedro Ximénez

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2
Q

マンサニーリャ

A

Manzanilla

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3
Q

アモンティリャード

A

Amontillado

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4
Q

DO へレス・ケレス・シェリー

DO マンサニーリャ-サンルーカル・デ・バラメダ

A

DO Jerez-Xérès-Sherry

DO Manzanilla-Sanlúcar de Barrameda

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5
Q

アルバリサ（ライムストン、シリカ、クレイ）
アレナス（サンディ）
バロス（クレイ）

A

Albariza（ limestone, silica, clay)
Arenas (sandy)
Barros (clay)

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6
Q

プリメラ　イェマ(light pressing juice)

A

primera yema

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7
Q

DO へレス・ケレス・シェリーの熟成を行う
ゾンダ・デ・クリアンサ（熟成）3つの地域

へレス・デ・ラ・フロンテーラ
エルプエルト・デ・サンタマリア
サンルカ・デ・バラメダ

A

DO Jerez-Xérès-Sherry
Zonda de Crianza

Jerez de la Frontera
El Puerto de Santa Maria
Sanlucar de Barrameda

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8
Q

ソブレタブラ
(＊used to refill 2nd クリアデラ）
クリアデラ
(blended wine from 2nd ＊ used to refill the 1st ＊）
ソレラ
(wine taken from ＊for final blending & bottling)

A

sobretablas
criadera
solera

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9
Q

オートリシス
flor yeast reproduce and die, dead yeast cell fall to the bottom of the barrel and ＊take place. Lead to savoury , nutty flavour and enhance the texture.

A

autolysis

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10
Q

アセトアルデヒド
flor consume alcohol in the wine and release ＊, which gives aroma that can be described as apple(apple skin), hay and or chamomile and sometimes a slightly bitter taste.

A

acetaldehyde

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11
Q

グリセロール
flor consume ＊which gives the matured wine a lighter body. ＊also have slightly sweet taste, reduction in ＊also contribute to the very dry nature of biologically aged wine.

A

Glycerol

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12
Q

オロロソ

dry sherry oxidatively matured in its solera, dominated by tertiary, oxidative aroma of toffee and walnut

A

Oloroso

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13
Q

3TYPE OF BUSINESS ENGAGED IN SHERRY PRODUCTION

ボデガ・デ・ラ・ゾンダ・デ・プロダクション
製造をする会社(production ＊）

ボデガ・デ・クリアンサ・イ・アルマセナード
also called アルマセ二スタ
熟成と保存をする会社（ageing and storage ＊）

ボデガ・デ・クリアンサ・イ・エクスペディション
熟成と出荷をする会社(ageing and shipping ＊）

A

Bodega de la Zonda de Producción
Bodega de Crianza y Almacenado
almacenistas
Bodega de Crianza y Expedicion

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14
Q

ルスタウ
shipper

エルマエストロシエラ
ボデガトラディション
almacenistas

1996, Consejo Regulador lowered the minimum stockholding of companies to resister as a shipper from 12500hL to 500hL. Number of the biggest almacenistas, such as ＊and＊ became shipper and therefore now market their wine under their own bland

A

Lustau

El Maestro Sierra
Bodegas Tradición

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15
Q

3つののテラスタイプ　in PORT

ソカルコス
traditional, narrow terrace supported by dry rock wall

パタマレス
terrace supported by steep earth ramp, able to accessed by small tractor(run up and down the slope)

ヴィンハアオアルト

A

Socalcos

Patamares

Vinha ao Alto

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16
Q

ポルトガルのブドウ品種の話

old vine (ヴィンハヴェルハ）

A

Vinha velha(oldの意味)

17
Q

ポルトガルのROOT STOCKの話

110R, 1103P
both of hybrids of V.ルペストリス
& V. ベルランディエリ

A

V. Rupestris

V.Berlandieri

18
Q

Terrace Systemのマネージメント

ハービサイド(patamaresのslopeでweeds対策)

カバークロップ(vinha ao altoのslopeで以下の対策)
prevent erosion
lmprove nutrients condition(soil structure)
reduce weeds

A

Herbicide

cover crop

19
Q

マディラの品種の話

伝統的カテゴリー
noble, good, authorized

セーシャル、ヴェルデホ、ボール、マルバシアはnoble

今のカテゴリー
recommended, authorized
authorizedはフィロキセラ後到来した品種主体
ただしTinta Negraは＊後到来したがrecommended
(かつてgood)

Noble4品種に加え、Terrantez, TNがrecommended

ボールとマルバシアはumbrella term
MadeiraのBは、ボール・カチュド
南部のwarm, low altitude好み、prone to drought

MadeiraのMは、2種類
マルヴァシア・キャンディダ
historically important for quality, ×powdery mildew
マルヴァシア・デ・サオ・ジョージ
most common planted, high in yield, ×botrytis bunch rot

A

Phylloxera

Sercial, Verdelho, Boal, Malvasia

Boal Cachudo

Malvasia Cândida

Malvasia de Säo Jorge

20
Q

マディラのTrellised system

“ラタダス”と呼ぶパーゴラシステム

reduce fungal disease(improve air circulation)
effective use of small vineyard
(can grow other crop underneath the vine)

”エスパルデイラ”とよぶVSP trellised
+ leaf removal
reduce fungal disease(improve air circulation)

A

“Latadas”　Pergola system

“espaldeira”

21
Q

マディラのirrigation

“レヴァダス”というsmall irrigation channels

widely practiced, south area(lower rainfall) needs
plentiful water for irrigation(center of the island)

A

levadas

22
Q

ポートのSoil の話

シスト　bedrock
＊is so important in the viability of the grape growing

・enable vine’s roots access into deep water reserve
・ limited rainfall during growing season
・irrigation only permitted in exceptional situation
(drought + could be extreme hydric stress)
・little natural water (built by winter rain)deep under the schist bedrock is main source for vine

A

schist

23
Q

ポートのClimate の話

・warm continental, easily reach 40℃&freezing 
・Distance from Atlantic Ocean(70km upstream)
・Shelter from セラ ド マラオ from
・cooling rain-bearing Atlantic wind
・range of マイクロクライメッツ from 
　River ドゥ-ロ &its tributaries
・not uniform between 2 sub-regions
・more west, cool & wetter & more rain
・more east, warmer &drier& less rain

３つのsub region
バイショコルゴ(cooler, wetter, 900mm)
シマコルゴ(warmer, drier, 700mm)
ドゥーロスペリオール(hottest, driest, 450mm)

A

Serra do Marão

microclimates

Douro

Baixo Corgo
Cima Corgo
Douro　Superior

24
Q

VDN AOCのClimateの話

・generally warm, メディテラニアン
・rain during growing season is scarce

その中でルーションのClimate

・トラモンタン wind
・warmest, driest
・greater transpiration greater concentration

A

Mediterranean

Tramontane

25
Q

VDN AOCのappellationの話

ローヌ 2つのappellation
ミュスカ　デ　ボーム　ド　ヴニース(15%abv)
south-east facing slope, shelter from Mistral
AID RIPENING

ヴァン　ドゥ　ナチュール　ルストー(16-18%adv)
gentle south facing slope, maximum exposure to sun, some protection from Mistral
EASILY VERY RIPE, juicy & almost jammy

ラングドック ４つのappellation
VDN is only 2% of all wine production

ルーション 6つのappellation

グランルーション

バニュルス ピレネーのeast end
steep terraced schist slope
50% from GN for red

バニュルスGrand Cru
same area to ＊, only red, 75% from GN, min 30months ageing(longer ageing labelled as Hors d’âge, Rancio)

モーリー ルーションのnorth
ピレネーのfoothill(100-400m), dark-colored schist soil
heat in stored daytime and released during night
AID RIPENING, 75%GN

ミュスカ　デ　リヴァサルト
larger appellation of production
only unaged style, blend of Muscat Blanc a Petits Grains and Muscat of Alexandria

リヴァサルト
range of styles
グレナット(unaged red), チュイル(oxidatively aged red), アンブレ(oxidatively aged white), オーダージュ, ランシオ
maximum used of Muscat 20% for white, GB, GG, Macabeu blended

A

Rhône
Muscat de Beaumes-de-Venise
Vin Doux Naturel Rasteau

Languedoc

Roussillon

Grand Roussillon

Banyuls/Pyrenees

Banyuls Grand Cru

Maury

Muscat de Rivesaltes

Rivesaltes

Grenat, Tuilé, Ambré, Hors d’âge, Rancio

26
Q

Roussillonのスタイルについて

unaged style of red wines
グレナット: term used in モーリー&リヴァサルト
リマージュ：term used in バニュルス

oxidatively matured style of red wines
チュイル：term used in モーリー&リヴァサルト
トラディショネル：term used in バニュルス

oxidatively matured style of white wines
アンブレ

red/white wine has been matured oxidatively for a longer period than チュイルor アンブレ
オーダージュ

red/white wine with “ ランシオ”character
tasting term used to describe a collection of
aromas and flavours that are found in some style of wine typically leather, wood varnish, and strong coffee.

A

Grenat Maury, Rivesaltes
Rimage, Banyuls

Tuilé　Maury, Rivesaltes
Traditionnel Banyuls

Ambré

Tuilé　Ambré
Hors d’âge

Rancio

27
Q

樽の種類

speed of maturation, desired oxidation level
カスク large round/oval (1300-9000リットル）
バレル 小さいバレル(180-500リットル）

バルセイロ(10万リットル)
store & keep fresh

パイプ
for gentle oxidation
600リットル:Vintage, LBV
620-640リットル：premium Tawny

400-700リットル：canteiroの場合
(estufagemはステンレス)

バット(600リットル）

A

cask
barrel

balseiros

pipes

butt

WSET D5 (16 decks)

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