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TBobbs CSW Flashcards > Terminology > Flashcards

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
Q

Appassimento (Veneto)

A

process of letting grapes dry so they lose water content and then fermenting

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26
Q

Recioto (Veneto)

A

sweet wine made from appassimento process that has approximately 12% abv

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27
Q

Amarone (Veneto)

A

wine made from appassimento process in which fermentation continues until completely dry which results in a wine of 15 to 15% abv

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28
Q

Ripasso (Veneto)

A

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
Q

Chiaretto (Veneto)

A

Bardolino rose style of wine

30
Q

Spumante (Piedmont)

A

fully sparkling

31
Q

Spanna (Piedmont)

A

local name of Nebbiolo

32
Q

Brunello (Tuscany)

A

local name of Sangiovese

33
Q

Prugnolo Gentile (Tuscany)

A

local name of Sangiovese

34
Q

Morellino (Tuscany)

A

blend based on 85% or more Sangiovese in the southernmost part of Tuscany

35
Q

Super Tuscan

A

unofficial style of Tuscan wine that originated in the 1970s when winemakers began making wines outside of the guidelines set for Chianti DOC

36
Q

Vin Santo (Tuscany)

A

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
Q

Rioja Alta

A

sub-appellation of Rioja DOC that is the high-altitude, hilly area covering most of the western half of Rioja

38
Q

Rioja Alvesa

A

sub-appellation of Rioja DOC that is essentially, the part of Rioja Alta north of the Ebro

39
Q

Rioja Baja / Rioja Oriental

A

sub-appellation of Rioja DOC that is the lower, flatter, eastern portion

40
Q

Crianza (Rioja)

A

minimum of 24 months total aging, to include at least 12 months in the barrel

41
Q

Reserva (Rioja)

A

minimum of 35 months total aging, to include at least 12 months in the barrel and at least 6 months in the bottle

42
Q

Gran Reserva (Rioja)

A

minimum of 60 months total aging, to include at least 24 months in the barrel and at least 24 months in the bottle

43
Q

towns of “The Sherry Triangle”

A

Sanlúcar de Barrameda, El Puerto de Santa María, Jerez

44
Q

Flor (Jerez)

A

a film-forming, floating yeast responsible for the character of fino Sherry

45
Q

the Solera System (Jerez)

A

system of fractional blending used in Sherry

46
Q

Fino (Jerez)

A

pale, delicate, dry wine produced primarily from the Palomino grape, under the influence of flor

47
Q

Oloroso (Jerez)

A

golden to dark-brown Palomino-based Sherry aged in partially filled barrels without flor and with considerable oxidation

48
Q

Amontillado (Jerez)

A

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
Q

Manzanilla (Jerez)

A

briny fino Sherry produced in the seaside town of Sanlucar de Barrameda that has its own DO

50
Q

Palo Cortado (Jerez)

A

Sherry made from fino-quality base wine that never develops flor so ages oxidatively but never develops into an oloroso

51
Q

Pedro Ximénez (Jerez)

A

very dark, very sweet, almost syrupy Sherry produced using thin-skinned Pedro Ximénez grapes

52
Q

Lagares (Portugal)

A

low, open granite or concrete troughs where grapes are foot-crushed

53
Q

Baixa Corgo (Portugal)

A

westernmost subregion of Douro that is relatively fertile with ample rainfall that makes mostly lighter styles of Port

54
Q

Cima Corgo (Portugal)

A

central core subregion of Douro that has steep, rocky slopes and produces the finest Ports

55
Q

Douro Superior (Portugal)

A

upriver, eastern subregion of Douro with extreme temperature that is the source of much unfortified wines

56
Q

Barcos Rabelos (Portugal)

A

ornate flat-bottomed boats that shipped Port barrels downriver to the city of Oporto

57
Q

Porto DOC (Portugal)

A

appellation for fortified wine which accounts for about 2/3s of the Douro’s wine

58
Q

Douro DOC (Portugal)

A

mostly high-quality unfortified wine made from same grape varieties as used for Port production

59
Q

VR Duriense (Portugal)

A

regional appellation for wine made from international varieties that do not qualify for the Douro DOC

60
Q

Oechsle (Germany)

A

measure of the sugar level in grapes or must

61
Q

Verband Deutscher Prädikatsweingüter / VDP (Germany)

A

organization of Germany’s leading wine estates

62
Q

Trocken/Halbtrocken (Germany)

A

dry/half-dry

63
Q

Sekt (Germany)

A

sparkling wine typically produced using the tank method

64
Q

Weissherbst (Germany)

A

single-variety rose of Qualitatswein quality or higher

65
Q

Districtus Austriae Controllatus /DAC (Austria)

A

highest category of quality wine

66
Q

Klosterneuburger Mostwaage / KMW (Austria)

A

measure of the sugar level in grapes or juice

67
Q

Ausbruch (Austria)

A

high-quality, botrytis-affected sweet wine produced in the area surrounding the town of Rust

68
Q

Strohwein (Austria)

A

sweet wine that uses grapes air-dried on straw mats or hung on strings that have at least BA ripeness

69
Q

Bergwein (Austria)

A

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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