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Sommelier Prep Course > Viniculture > Flashcards

Viniculture Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What is viniculture

A

the decisions made and procedures performed in the winery to shape flavors, quality, and characteristics of wines

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2
Q

What is table wine

A

a wine that is mostly dry and still. Little to no sugar and no carbonation

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3
Q

What are the 6 stages of winemaking

A

Harvest
grape processing
fermentation
bulk aging
clarification and conditioning
bottling

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4
Q

What is the harvest

A

Picking grapes when they are determined to be the right ripeness

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5
Q

When is a grape ripe

A

When the grape has the right sugar and acidity according to the wine maker

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6
Q

What is involved in grape processing

A

Crushing
Pressing

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7
Q

What is the crush

A

Gently breaking the skins of the grapes to release their juice

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8
Q

What is the must

A

the mixture of grape juice and grape solids

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9
Q

What does a destemmer do

A

removes the stems and large particles that contain tannins.
Primarily done for red wines and some whites.

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10
Q

What flavor profiles do stems usually contain?

A

green-vegetable flavors

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11
Q

What is oxidation

A

The result of oxygen acting on a substance. Degrades the quality of the must

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12
Q

What do sulfites do

A

Usually added (if at all) prior to crushing or to must after crushing
Acts as preservative, slowing oxidation and inhibiting the growth of unwanted bacteria and yeasts.

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13
Q

What is pressing

A

Removing the grape juice from the solid matter before fermentation begins. Used with white wines.

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14
Q

What is free-run juice

A

Juice that occurs before the press process begins

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15
Q

What are characteristics of wine made from free-run juice

A

Softer characteristics
More pure flavors

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16
Q

What is the difference between white and red wines

A

White is fermented with no skin contact
Red is fermented with skin contact

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17
Q

How is a blush or rose wine produced

A

After crushing the grape juice is allowed to stay in contact with the solid particles of the grape until appropriate pink color has been achieved. It is then pressed.
Rose fermented like a white wine

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18
Q

What is saignee

A

A process to make rose wine.
Winemaker bleeds off some of the pink -colored wine during the early periods of fermentation.

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19
Q

What are important factors for fermentation

A

Wild or cultured yeast
Fermentation temperature
Material for fermentation

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20
Q

What is the temperature range for premium wine production

A

50 - 95 degrees

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21
Q

How long is a normal warm fermentation

A

1 - 2 weeks

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22
Q

How long is a normal cold fermentation

A

2 weeks - 1+ months

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23
Q

What is the temperature for a cool fermentation

A

50 - 60 degrees

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24
Q

What type of wine is made with cold fermentation

A

delicate white wines

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25
Q

What are the materials used for fermentation

A

Stainless-steel (most common)
oak barrels (CA chardonnays)

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26
Q

What is bulk staging

A

the time period between fermentation ending and bottling

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27
Q

What are reasons for bulk staging

A

Maintain consistency
Blending
Allowing flavors to mellow/mature
Harmonizing flavors
Manipulating the wine

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28
Q

What is a nonreactive material

A

Stainless steel
concrete vats
glass-lined tanks
wood barrels lined with paraffin wax

29
Q

What is oak aging

A

Bulk aging in barrels made from oak

30
Q

What does oak aging do

A

adds to the complexity of wine

31
Q

Why is oak the best type of wood for bulk aging

A

Physical - hard wood that is nonporous, malleable and contains tannins
Available - lots of oak trees around
Taste - flavors of oak or oxidation

32
Q

What are oak flavors

A

Oak
Cedar
Pencil Shavings
Sawdust
Cigar box
Warm vanilla notes
cinnamon
Cloves
Nutmeg
Black Pepper
toasted coconut
dill
smoke
campfire
toasted bread or nuts
coffee
dark chocolate

33
Q

What are oxidation flavors

A

usually reminiscent of caramelization
caramel
butterscotch
honey
brown sugar
burnt sugar
molasses

34
Q

What is angel’s share

A

wine lost to evaporation

35
Q

What factors affect the strength and type of oak flavors

A

Length of aging - longer more
New vs used oak - less flavor from used
french vs american - french more baking flavors
barrel size - larger less flavor
level of toast - more char equals roasted coffee beans or dark chocolate

36
Q

What is barrique

A

standard size wine barrel (50-60 gallons)

37
Q

When do conditioning, clarification and blending occur

A

at end of bulk aging

38
Q

What is conditioning

A

Acidification - adding acid to mine
Sur Lie Aging - allowing wine to stay in contact with spent yeast
Battonage - stirring the wine so spent yeast is suspended in wine
Malolactic Fermentation - bacteria break down malic acid

39
Q

What does malolactic fermentation do

A

Soften the acidity of wine and add rich, buttery flavors.
Most reds and Chardonnays go through this process

40
Q

What is clarification

A

Removing any cloudy or haziness from the wine

41
Q

What are the methods of clarification

A

Racking
Fining
Filtering

42
Q

What is racking

A

Drawing wine (above the sediment) from the top of the aging vessel

43
Q

What is fining

A

Adding compounds to the wine that bond with suspended particles.
Common options are egg whites, bentonite clay, Irish moss and gelatin.

44
Q

What is blending

A

Combining batches of wine from grapes that were made using different grape varieties, vintages, winemaking practices and terroir.

45
Q

What is bottle aging

A

After being placed in bottle small amount of oxygen resides in bottle. This oxidation continues to mature the flavors of the wine.

46
Q

What wines should be aged for months

A

White - low acid/low alcohol (italian prosecco, portuguese Vinho Verde)

47
Q

What wines should be aged for 1 - 3 years

A

White - High acid/Low alcohol (dry German Riesling or Italian Pinot Grigio)
White - low acid/high alcohol (California or Australian Chardonnay)
White - low acid/semisweet (Gewurztraminer)
White - low acid/sweet (Moscato d’Asti)
Red - low tannins, low acid, low alcohol (Beaujolais)

48
Q

What wines should be aged for several years

A

White - high acid/high alcohol (White Burgundy or Alsatian Riesling or vintage Champagne)
White - semisweet/high acid (German Riesling (Kabinett and spatlese)
Red - low tannins, high acid, low alcohol (red burgundy, Oregon Pinot Noir)

49
Q

What wines should be aged for decades

A

White - dessert with high acid (German Trockenbeerenauslese, French sauternes)
Red - high tannins/high alcohol (Italian Barolo, red Bordeaux, CA Cabernet Sauvignon)
Fortified dessert wine - extreme sweetness and alcohol content (madeira, vintage Port)

50
Q

How do you speed up bottle aging

A

extend bulk aging stage
pump pure Oxygen into wine before bottling

51
Q

What is sparkling wine

A

wine with dissolved carbon dioxide

52
Q

What are names for sparkling wine

A

Petillant (France)
Frizzante (Italy)

53
Q

What are methods for creating sparkling wine

A

Methode champenoise
Charmat method
transfer method
force carbination

54
Q

What is Methode champenoise

A

Most common method for making sparkling wine

55
Q

What are the steps for methode champenoise

A

Primary fermentation - create a base wine that is dry and still
Secondary fermentation - place base wine in bottle and add in liqueur de tirage (yeast and sugar mixture). Makes carbon dioxide in bottle
riddling - forcing lees (dead yeast) down into neck of bottle with constant turning of the bottles
Disgorgement - removal of the yeast plug

56
Q

What is the charmat method

A

Primary fermentation - create a base wine that is dry and still
Secondary fermentation - in pressurized steel vats this happens not the bottle
bottled under pressure with no yeast plug removal necessary

57
Q

What types of wine are made from the charmat method

A

Prosecco
Asti
Moscao d’Asti
German Sekt
many american sparkling wines

58
Q

What is the difference between charmat and methode champenoise

A

Charmat has larger and less stable bubbles

59
Q

what is the transfer method

A

Same as methode champenoise but bottles are blended together in vat and then rebottled

60
Q

What is force carbonation

A

base wine put in pressurized tank and CO2 pumped into it.

61
Q

What is a dessert wine

A

Wine that has >= 5 % residual sugar

62
Q

What are the types of dessert wine

A

Fortified
sweetened
late harvest
botrytised
ice

63
Q

What is fortified wine

A

Wine that has brandy added to it
Sweet - brandy added during fermentation stopping process
Dry - brandy added after fermentation

64
Q

What is sweetened wine

A

Wine in which sugar (juice) has been added after fermentation is complete

65
Q

What does late harvest mean

A

Wines made from grapes picked after most grapes are harvested
- Gives higher than normal sugar levels in grapes

66
Q

What does Spatlese mean

A

German for late harvest

67
Q

What does Vendange Tardive mean

A

French for late harvest

68
Q

What is botrytised wine

A

Wine made from grapes that have Botrytis cinerea mold on them
- Removes water from grape and causes to have high sugar content

69
Q

What is ice wine

A

Wine made from grapes that are harvested when partially frozen
- usually done at night after temps below freezing

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