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Terminology Flashcards

1
Q

Classification of 1855 (France)

A

most famous ranking of red & sweet Bordeaux wines that included only Left Bank wines; were ranked basically by the price they brought on the market, which was an accurate indicator of quality; 61 red wines were subdivided into 5 levels (crus or growths)

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2
Q

Premier Cru (France)

A

AKA first growth; highest classification level in Bordeaux & second highest level in Burgundy & Champagne

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3
Q

St.-Émilion Grand Cru

Classé (France)

A

only classification system on the Right Bank established in 1954; requires reclassification every 10 years; ranks into 2 categories - grand cru classe & premier grand cru classe

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4
Q

En Primeur (France)

A

“in futures”; system of selling wine before it is bottled to provide cash flow for chateaux & potential price break for brokers & retailers

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5
Q

Alsace Grand Cru

A

one of the 51 superior appellations in Alsace

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6
Q

Vendange Tardive / Vendanges Tardives (Alsace)

A

“late harvest”; wine made from overripe grapes that may or may not be affected by botrytis and can be made into a dry style

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7
Q

Sélection de Grains Nobles (Alsace)

A

sweet wine made from botrytis-affected grapes

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8
Q

Edelzwicker (Alsace)

A

uncommon blends of permitted white varieties

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9
Q

Gentile (Alsace)

A

white blend produced with a minimum of 50% of the noble varieties

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10
Q

Tuffeau (Loire Valley)

A

marine sedimentary rock that makes up much of the soil

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11
Q

Coteaux du Layon Premier Cru (Loire Valley)

A

primary sweet wine area of Anjou that makes very long-lived dessert wines using 100% Chenin Blanc

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12
Q

Quarts-du-Chaume Grand Cru (Loire Valley)

A

subregion of Coteaux du Layon AOX; first grand cru of Loire Valley in 2011; makes very long-lived dessert wines using 100% Chenin Blanc

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13
Q

Fines Bulles (Loire Valley)

A

sparkling wine made in the Traditional Method generally based on Chenin Blanc, Sauvignon Blanc, and Chardonnay

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14
Q

Grand Cru (Burgundy)

A

“great growth”; one of the 33 highest classification levels

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15
Q

Premier Cru (Burgundy)

A

“first growth”; pne of the more than 600 second highest classification levels

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16
Q

Négociant/Éleveur (Burgundy)

A

an intermediary who buys grapes or finished wine for resale and who may also ferment, age, blend, and/or bottle the wine

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17
Q

Napoleonic Code (Burgundy)

A

dictated that land was to be inherited equally by all heirs, forcing the repeated division of privately held land among numerous people; led to negociants

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18
Q

Carbonic Maceration (Beaujolais)

A

intracellular fermentation process that may occur in whole, unbroken grapes in the absence of oxygen & without the use of yeast; wines exhibit bright red fruit aromas and flavors with tropical notes

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19
Q

Beaujolais Nouveau

A

wine produced from carbonic maceration that is bottled within weeks of fermentation and sold on the third Thursday in November

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20
Q

Côtes du Rhône AOC

A

regional appellation that covers most of the southern Rhône area and even some of the northern Rhône and is approved for red, white, and rose whines

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21
Q

Côtes du Rhône-Villages AOC

A

appellation in Southern Rhône made up of more than 90 villages that has stricter production standards than the Côtes du Rhône AOC

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22
Q

Vin Doux Naturel (Rhône Valley)

A

sweet fortified wine made by adding grape spirits to partially fermented grape must

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23
Q

Mistral Wind (Rhône Valley)

A

strong, cold wind from the north that can impact local climate and damage grapevines, especially in the southern Rhône

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24
Q

Galets (Rhône Valley)

A

type of large rounded stone found in southern Rhône that have been washed down from the mountains and cover the ground, especially around Chateauneuf-du-Pape

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25
Appassimento (Veneto)
process of letting grapes dry so they lose water content and then fermenting
26
Recioto (Veneto)
sweet wine made from appassimento process that has approximately 12% abv
27
Amarone (Veneto)
wine made from appassimento process in which fermentation continues until completely dry which results in a wine of 15 to 15% abv
28
Ripasso (Veneto)
traditional production technique that reuses the lees of Amarone or recioto to go through a second fementation producing a wine with more flavor, tannin, and alcohol
29
Chiaretto (Veneto)
Bardolino rose style of wine
30
Spumante (Piedmont)
fully sparkling
31
Spanna (Piedmont)
local name of Nebbiolo
32
Brunello (Tuscany)
local name of Sangiovese
33
Prugnolo Gentile (Tuscany)
local name of Sangiovese
34
Morellino (Tuscany)
blend based on 85% or more Sangiovese in the southernmost part of Tuscany
35
Super Tuscan
unofficial style of Tuscan wine that originated in the 1970s when winemakers began making wines outside of the guidelines set for Chianti DOC
36
Vin Santo (Tuscany)
dessert wine made from hanging grapes in attic to dry, crushing them, putting them in small barrels with a previous vintage's lees to initiate a new fermentation, and aging in attic for at least 3 years
37
Rioja Alta
sub-appellation of Rioja DOC that is the high-altitude, hilly area covering most of the western half of Rioja
38
Rioja Alvesa
sub-appellation of Rioja DOC that is essentially, the part of Rioja Alta north of the Ebro
39
Rioja Baja / Rioja Oriental
sub-appellation of Rioja DOC that is the lower, flatter, eastern portion
40
Crianza (Rioja)
minimum of 24 months total aging, to include at least 12 months in the barrel
41
Reserva (Rioja)
minimum of 35 months total aging, to include at least 12 months in the barrel and at least 6 months in the bottle
42
Gran Reserva (Rioja)
minimum of 60 months total aging, to include at least 24 months in the barrel and at least 24 months in the bottle
43
towns of “The Sherry Triangle”
Sanlúcar de Barrameda, El Puerto de Santa María, Jerez
44
Flor (Jerez)
a film-forming, floating yeast responsible for the character of fino Sherry
45
the Solera System (Jerez)
system of fractional blending used in Sherry
46
Fino (Jerez)
pale, delicate, dry wine produced primarily from the Palomino grape, under the influence of flor
47
Oloroso (Jerez)
golden to dark-brown Palomino-based Sherry aged in partially filled barrels without flor and with considerable oxidation
48
Amontillado (Jerez)
Sherry with intense, nutty aroma that starts as a fino but loses its protective layer of flor after a few years and is aged in the presence of oxygen like an oloroso
49
Manzanilla (Jerez)
briny fino Sherry produced in the seaside town of Sanlucar de Barrameda that has its own DO
50
Palo Cortado (Jerez)
Sherry made from fino-quality base wine that never develops flor so ages oxidatively but never develops into an oloroso
51
Pedro Ximénez (Jerez)
very dark, very sweet, almost syrupy Sherry produced using thin-skinned Pedro Ximénez grapes
52
Lagares (Portugal)
low, open granite or concrete troughs where grapes are foot-crushed
53
Baixa Corgo (Portugal)
westernmost subregion of Douro that is relatively fertile with ample rainfall that makes mostly lighter styles of Port
54
Cima Corgo (Portugal)
central core subregion of Douro that has steep, rocky slopes and produces the finest Ports
55
Douro Superior (Portugal)
upriver, eastern subregion of Douro with extreme temperature that is the source of much unfortified wines
56
Barcos Rabelos (Portugal)
ornate flat-bottomed boats that shipped Port barrels downriver to the city of Oporto
57
Porto DOC (Portugal)
appellation for fortified wine which accounts for about 2/3s of the Douro's wine
58
Douro DOC (Portugal)
mostly high-quality unfortified wine made from same grape varieties as used for Port production
59
VR Duriense (Portugal)
regional appellation for wine made from international varieties that do not qualify for the Douro DOC
60
Oechsle (Germany)
measure of the sugar level in grapes or must
61
Verband Deutscher Prädikatsweingüter / VDP (Germany)
organization of Germany's leading wine estates
62
Trocken/Halbtrocken (Germany)
dry/half-dry
63
Sekt (Germany)
sparkling wine typically produced using the tank method
64
Weissherbst (Germany)
single-variety rose of Qualitatswein quality or higher
65
Districtus Austriae Controllatus /DAC (Austria)
highest category of quality wine
66
Klosterneuburger Mostwaage / KMW (Austria)
measure of the sugar level in grapes or juice
67
Ausbruch (Austria)
high-quality, botrytis-affected sweet wine produced in the area surrounding the town of Rust
68
Strohwein (Austria)
sweet wine that uses grapes air-dried on straw mats or hung on strings that have at least BA ripeness
69
Bergwein (Austria)
mountain wine; basic Wein-level wine made from grapes that are grown on steep slopes with at least a 26% gradient

TBobbs CSW Flashcards (4 decks)

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