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Terminology Flashcards

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0
Q

Acidification

A

Process of acid adjustment natural grape acids are legally added to wine to increase acid levels

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1
Q

Acetic acid

A

When present in more than nominal amount it gives one a sour or vinegary aspect

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2
Q

Amelioration

A

Catchall term for various methods of improving the wine (some illegal) adding sugar, water and/or acid to grape juice or wine to correct deficiencies. Most countries have regulations pertaining to use of these practices

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3
Q

Ampelography

A

The study of grape varieties

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4
Q

Auslese

A

“out picked”

Grapes are selectively picked out from particular ripe bunches

Medium to fuller wine

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5
Q

Baume

A

Hydrometric must weight scale which determines the sugar content of grape juice by measuring its density this indicates potential alcohol content

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6
Q

Barrica or Barrique

A

Standard Bordeaux

barrel capacity 225 L

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7
Q

Batonnage

A

French for Lee’s stirring from baton - French for stick

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8
Q

Beerenauslese

A 
Beeren = "berries"
Aus      = "out"
Lese    = "picking"

Grapes individually picked out creating Rich dessert wines

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9
Q

Bereich

A

German wine regions, 13 total, subdivided into bereiche

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10
Q

Bodega

A

Spanish word for cellar or winemaking enterprise

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11
Q

(Australian)

Bin number

A

System used by wine companies to identify batches of wine

bin numbers often used as brand names

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12
Q

Biodynamic viticulture

A

This approach works with the movement of the planets and cosmic forces to achieve health and balance in soil and Vine. Vines are treated with infusions of mineral, animal and plant materials, applied in homeopathic quantities according to the position of planets

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13
Q

Bordeaux mixture

A

Copper sulfate, slaked lime and water, sprayed onto vines throughout the growing season to prevent downy mildew. It is one of the few chemical treatments allowed in organic viticulture.

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14
Q

Botrytis Cinerea

A

“Noble Rot”
Late in the growing season the nights are cool, heavy with dew, mornings have fog, days are warm
Noble rot attacks grapes and they shrivel, water evaporates, leaves concentrated sugar

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15
Q

Calcareous

A

Soil based on limestone
(prized in burgundy)

and occasionally include chalk
(prized in champagne)

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16
Q

Carbonic maceration

A

Winemaking technique whereby grapes are fermented whole in a sealed container under the influence of carbon dioxide (Beaujolais nouveau)

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17
Q

Chai

A

French, particularly Bordeaux, word for the building in which wine is stored usually in barrel

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18
Q

Chaptalization

A

Adding sugar to the must before fermentation to increase the amount of alcohol

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19
Q

Claret

A

English term for red Bordeaux wine

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20
Q

Climat

A

French term for a specifically defined area of Vineyard, often very small

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21
Q

Clos

A

Burgundian term for a specific walled Vineyard also used by pioneers in Priorat, Spain

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22
Q

Citric acid

A

Only a fraction of the grapes acid

Imparts a strong, tart taste

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23
Q

Cold stabilization

A

Method of removing tartrate by storing wine at a very low temperature (26 to 32°) for up to three weeks. Flavorless tartrate (removed only for aesthetic purposes) fall to the bottom, leaving wine clear

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24
Q

Consorzio

A

Italian for consortium or association. Especially of wine producers. Each DOC has a course source which make rules for region.
French = Comitr Interprofessionel
Spanish = Consejo Regulador

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25
Q

Commune

A

French Village and its surrounding area or parish

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26
Q

Cosecha

A

Spanish for vintage

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27
Q

Cotes / Coteaux

A

French for ‘slopes’

hillside vineyards often produce better wine then low-lying ones

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28
Q

Coulure

A

Vine growing phenomenon whereby a significant proportion of the potential fruit fails to set when the vine flowers in early summer, usually due to unsettled weather the effects is reduced yields

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29
Q

Cremant

A

Traditional method sparkling wine from French regions other than champagne

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30
Q

Crianza

A

Spanish term used to describe both the process of aging the wine and the youngest official category of matured wines. A Crianza wine is aged in barrel, tank and/or bottle for at least two years

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31
Q

Cru

A

French word meaning literally growth but in wine terms generally a specific vineyard

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32
Q

Cru classed

A

Literally ‘classed growth’

indicating that a Vineyard is included in the official ranking system of its region

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33
Q

Cru Bourgeois

A

In Bordeaux, a quality ranking immediately below cru classe

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34
Q

Cryoextraction

A

Technique of freezing grapes to remove excess water and increase concentration adopted in Sauternes in 1980s to improve lesser vintages

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35
Q

Cultivar

A

Term mainly used in south Africa for a single grape vineyard

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36
Q

Cuve

A

French for vat or tank

37
Q

Cuvée

A

Term indicates a blend of either different grape varieties for simply putting together the best barrels of wine

38
Q

Deacidify

A

Winemaking process undertaken only after very cool summers whereby the acidity of a wine or must is deliberately reduced, usually by adding calcium carbonate (chalk) or occasionally water

39
Q

Deacidification

A

Process of acid adjustment lowering acid in the wines through any of the following methods:
cold stabilization
amelioration
malolactic fermentation

40
Q

Diurnal Temperature Variation

A

Difference in average day and night temperature high variation is thought to result in deep colors and firm acidity

41
Q

Domaine

A

French particularly Burgundian term for wine producing property, an estate

42
Q

Einzellage

A

German for an individual Vineyard

43
Q

Eiswein

A

Very rare, sweet, concentrated wine made from frozen grapes left on vine, pressed while still frozen. Grapes must be ripe enough to make a Beerenauslese

44
Q

Elevage

A

French term covering all winemaking stages between fermentation and bottling

45
Q

Espumoso

A

Spanish for sparkling

46
Q

Fermentation

A

Sugar + yeast =

alcohol + carbon dioxide

47
Q

Filtering

A

Step used to clarify wine prior to bottling. Removes yeast cells and other microorganisms, that could spoil the wine and sediment. Wine is pumped through various filters.

48
Q

Fining

A

Winemaking operation designed to clarify the wine by adding a fining agents such as albu-men, casein or a type of Clay called Bentonite, which attracts solids in suspension in the wine and precipitates them as sediment

49
Q

Fix acids

A

(Malic or tartaric)

Fruit acids organic to grape

50
Q

Flor

A

Yeast that forms a thick film on the surface of a wine. Vital to the production of lighter sherries.

51
Q

Fortified wine

A

Wine which has a high alcohol grape spirit added, either before or after the alcoholic fermentation is complete

52
Q

Garrafeira

A

Portuguese term for high quality wine with at least half a percent of alcohol higher than the required minimum, that has had at least three years aging for reds and at least one year for whites

53
Q

Gran Reserva

A

Top-quality, mature Spanish wine from an especially good vintage, with at least five years aging (cask and bottle) for reds and four years for whites

54
Q

Grand Cru

A

‘Great growth’
top-quality classification of French wine in areas other than Bordeaux
Bordeaux may be subdivided into different ranks based on its regions

55
Q

Grand Vin

A

Bordeaux term to indicate a producers top wine usually bears a Château name

56
Q

Heat stabilization

A

Process ensuring that wine doesn’t develop a haziness or cloudiness when stored at warm temperatures usually accompanied by fining

57
Q

Kabinett

A

Late, semi dry wine from normally ripened grapes

58
Q

Keller

A

German term for cellar

59
Q

KMW

A

Austrian
Klosterneuburger Mostwaage

Must weight scale in degrees

60
Q

Late harvest - New World

Vendage Tardive - French

A

Grapes contain more sugar and concentrated flavor

61
Q

Lees

A

The deposit left in the bottom of vat, tank or barrel

62
Q

Lees stirring

A

Winemaking operation of stirring up the lees to encourage aeration and interaction between them and the wine

63
Q

Lieu-dit

A

Burgundian term for a single vineyard below the rank of premier Cru

64
Q

Liquoroso

A

Italian term for wines made high in alcohol, often but not always fortified

65
Q

Climat scale

Macro:

Meso:

Micro:

A

Macro: region

Meso: specific geographical area (a vineyard, hillside or valley)

Micro: vine

66
Q

Maderization

A

Form of oxidization in whites caused by heating, usually over a period of time
takes its name from Madeira

unintentionally done and light white wines, is a fault

67
Q

Malic acid

A

Second principle acid in grapes

gives wine a fruity essence

68
Q

Malolactic fermentation

A

Second fermentation that lowers tart malic acid + increases softer lactic acid = richer, buttery wines
biochemical reaction where bacteria convert Malic into lactic acid + carbon dioxide, no alcohol is produced but Diacetyl (or Biacetyl)
buttery aroma adds complexity well crispness + fruitiness diminish. Occurs to all reds and some whites

69
Q

Meritage

A

American, primarily Californian term for reds or whites made from Bordeaux grape varieties

70
Q

Millerandage

A

Failure of some young grapes to develop normally and on an otherwise normal bunch of grapes

71
Q

Downy Mildew

A

Peronospora

Fungal disease

72
Q

Powdery Mildew

A

Oidium

Fungal disease

73
Q

Mousseux

A

French term for sparkly wine not made by the traditional method

74
Q

Musque

A

French - musky or Muscat like

Aromatic

75
Q

Must

A

Mixture of grape juice, skins, pips and pulp produced after crushing and prior to fermentation. Eventually becomes wine.

76
Q

Must weight names

A

Baume

Brix

Oeschle

KMW

77
Q

Negociant

A

French term for a merchant bottler,

Merchant or shipper who buys in wine from Growers, then matures, maybe blends and bottles it for sale

78
Q

Nouveau - French

Novello - Italian

A

New wine

wine for drinking very young from November in year vintage

79
Q

Oeschsle

A

In Germany, must weight is measured in degrees indicating levels of sweetness

80
Q

Oidium

A

Fungal disease

Powdery Mildew

81
Q

Petillant

A

French for semi sparkling

82
Q

Phenolics

A

General term for potentially astringent tannins, pigments and flavour compounds in a grape or wine. In grapes they are concentrated in the skins a.k.a. polyphenols

83
Q

Physiological ripeness

A

Stage reached by a grape when the flavors and phenolics are fully ripe.
the stem is brown rather than green, a grape can easily be pulled off the bunch and the skin may start to shrivel

84
Q

Piece

A

Traditional Burgundy barrel holding 228L

85
Q

Pierce’s Disease

A

Fatal vine disease spread by insects, especially in the southern states of the USA and increasingly in California

86
Q

Prohibition

A

18th amendment, 1920

21st repealed, 1933

87
Q

Quinta

A

Portuguese farm or wine estate

88
Q

Racking

A

Transferring of wine from one barrel to another, leaving lees or sentiment behind. Also aerates, necessary for aging process and softening tannins.

89
Q

Rancio

A

Style of wine deliberately oxidized
Naturally strong or fortified
Aged in sun

WINE (11 decks)

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