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(수현)Advanced Sommelier3 > Terms > Flashcards

Terms Flashcards

1
Q

What is a côte?

A

Hill

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2
Q

What is microbullage?

A

The release of a small, steady stream of oxygen into barrels to soften very tannic wines and make them much more approachable

  • Also known as micro-oxygenation, microx or mox
  • Officially authorized by the EU in 1996
  • Patrick Ducournau, a winemaker in Madiran, pioneered this technique
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3
Q

What is encépagement?

A

Grape Varieties

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4
Q

What is millesimato?

A

Vintage

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5
Q

What are fruttai?

A

Special lofts where grapes are dried during the appassimento process

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6
Q

What is the Canteiro method?

A

An aging/heating method of Madeira that is cask-aged in lodge attics, using the gentle, natural warmth of the sun.

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7
Q

What is Aguardente?

A

Portuguese Brandy

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8
Q

What is licoroso?

A

Fortified

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9
Q

What is Vinho Abafado?

A

Partially fermented must preserved with alcohol used to sweeten/fortify wines of Carcavelos DOP.

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10
Q

What is a cultivar?

A

Variety

*Term used in South Africa

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11
Q

What is Fermage?

A

Leasing

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12
Q

What is Métayage?

A

Share-cropping

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13
Q

What is Délestage?

A

The fermentation vessel is fully drained, then pumped back over the cap into the fermentation vessel

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14
Q

What is Chauffage?

A

Warming (in terms of making the barrel)

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15
Q

What is Cintrage?

A

Shaping (the barrel)

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16
Q

What is Bousinage?

A

Toasting (the barrel)

17
Q

What are Courtiers?

A

Brokers of wine

18
Q

What is Millésime?

A

Vintage

19
Q

What is Acanage?

A

Tying the vines to the stakes to keep it straight in order to guide the two arms of the vine in the direction of the row as they grow

*This is done in the winter

20
Q

What is a muselet?

A

The wire cage that secures the cork, fixed in place with 6 twists

21
Q

Champagne: what is vin clair?

A

Base wine

*Literal translation is ‘clear wine’

22
Q

What is dégorgement à la glace?

A

The process of freezing the tip of the bottle in brine (-16.6ºF/-27ºC) to remove the puck of lees

23
Q

What is dégorgement à la volée?

A

The process of disgorging by hand, a very technical skill, mandatory for bottled stoppered with cork or when preparing for commercial release of large format bottles

24
Q

What is Moût Concentré et Rectifié (MCR)?

A

Product created when must is reduced to remove all non-sugar elements

*Suitable for liqueur d’Expédition

(수현)Advanced Sommelier3 (35 decks)

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