Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Certified Sommelier > Theory > Flashcards

Theory Flashcards

1
Q

Walker Bay

A

Western Cape South Africa

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Chateau Leoville-Las-Cases is a:

A

2nd growth St. Julien

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Columbia River

A

Red Mountain, WA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Danube River

A

Wachau, Austria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Douro

A

Porto, Spain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Main

A

Franken, Bavaria Germany

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Garonne

A

Cerons, Bordeaux (South of St. Emillion-Sweet White Wines-Muscadet, Sauvignon Blanc, Semillion)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Loire

A

Montlouis, Vouvray (100% Chenin Blanc)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Dordogne

A

Pomerol, Bordeaux (Right Bank)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Willamette

A

Dundee, Oregon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What region is Quarts de Chaume in ?

A

Anjou, Loire,
Sweet Chenin Blanc
Climate: The large bend in the Layon River causes morning mists that encourage the development of noble rot.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Where is Pommard located?

A

Burgundy, Cote d’Or

Communes: Gevrey-Chambertin et de Nuits-Saint-Georges

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Vineyard Training System- Northern Italy- Vines high off ground?

A

Pergola Tressling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Pierces Disease

A

Bacteria spread by sharpshooter insects-USA, Central/South America

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Remontage

A

Pump-over Method
process of pumping red wine up from the bottom of the tank and splashing it over the top of the fermenting must; the purpose is to submerge the skins so that carbon dioxide is pushed to the surface of the must and released.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Passerilage

A

Exposure of cut branches to sun-increase sugar levels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Batonnage

A

Stirring settled lees back into wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Soutirage

A

“Racking”-moving wine from one container to another for aeration/clarification-sediment left behind

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Chateau Rauzan-Segla

A

Margaux (Medoc)

2nd Growth

20
Q

Chateau Leoville-Poyferre

A

St. Julien (Medoc)

2nd Growth

21
Q

Chateau Pichon-longueville Baron

A

Paulliac, Haut-Medoc (Left Bank)

Paulliac houses 3 of 5 Grand Crus: Latour, Lafite, Mouton Rothschild

22
Q

Chateau Lascombes

23
Q

Chateau Cos d’Estournel

A

St. Estephe (Northernmost Appellation Medoc)

24
Q

Chateau Leoville-Barton

A

St. Julien

25
Q

Chateau Gruaud-Larose

A

St. Julien

26
Q

Chateau Durfort-Vivens

27
Q

Chateau Ducru-Beaucaillou

A

St. Julien

28
Q

Cos Destournel & Montrose

A

St. Estephe

29
Q

Rauzan-Gassies

30
Q

Palo Cortado

A

Sherry

Amontillado on the nose, Oloroso in the mouth

31
Q

Types of Sherry

A 
Fino
Manzanilla
Amontillado
Palo Cortado
Oloroso
Pedro Ximénez
32
Q

Fino

A

Fino is a dry, pale white sherry wine produced within the D.O. Jerez / Xéres / Sherry

33
Q

Manzanilla

A

same as Fino sherry but produced and matured around Sanlúcar de Barrameda, closer to the sea than Jerez

34
Q

Amontillado

A

Amontillado is a Fino or Manzanilla that started with biological ageing under flor for the first three to eight years or so

35
Q

Flor

A

Flor is the veil or thin layer of indigenous yeast cells that forms on top of sherry wines. It is a kind of Ivory coloured, wrinkled, waxy foam, up to two centimeters thick, that protects the wine from air contact and that can only grow naturally in the specific climate of Southern Spain.

36
Q

Oloroso

A

Oloroso is aged in the absence of flor, in an oxidative way and starts from a selection of heavier, more full-structured musts than a Fino or Manzanilla

37
Q

Pedro Ximenez

A

Pedro Ximénez s a name used for naturally sweet dessert wines created with the grape variety with the same name. The grapes are either picked very ripe and/or dried in the sun to concentrate. Commonly referred to as P.X., these are intensely sweet wines, especially when the grapes are dried in the sun (a process called asoleo).

38
Q

Colheita

A

Single Tawny Port (all grapes harvested from same year)

39
Q

Montagny is a village where?

A

Cote Chalonnaise, Burgundy

40
Q

Carbonic Maceration

A

Carbonic maceration ferments most of the juice while it is still inside the grape, although grapes at the bottom of the vessel are crushed by gravity and undergo conventional fermentation. The resulting wine is fruity with very low tannins.

41
Q

DOC/DOCG wine made from Corvina

A
  • Amarone della Valpelicella DOCG
  • Valpelicella DOC
  • Bardilino DOCG
42
Q

Balthazar

43
Q

Jeroboam

44
Q

Imperial

45
Q

Salmanazar

46
Q

Nebuchadnezzar

Certified Sommelier (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions