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Court of Master Sommeliers - Advanced > Viticulture / Vinification > Flashcards

Viticulture / Vinification Flashcards

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Certified Sommelier Exam (CMS 2) flashcards
1
Q

Clay Soil

A

Clay soils stay cooler in the spring which delays budbreak and slows ripening. Vines planted in clay should have a lower tannic structure and be early ripening–Merlot, for example.

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2
Q

Speed of ripening

A

Grapes that ripen slowly have a better chance of developing complex flavours.

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3
Q

Aroma vs. Bouquet

A

Aroma is derived from the varietal and can denote youth. Typically fruit, herbal, floral. Bouquet is derived from the winemaking process and can denote age. Bouquet is typically associated with tertiary aromas including cream, butter, mushroom, game, aged cheese, etc.

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4
Q

Three factors that affect climate

A
  1. Diurnal Shift 2. Sunshine Hours 3. Threats (frost, hail, strong wind, etc.)
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5
Q

California heat summation index

A

Degree days calculated by multiplying the days in each month of the growing season by the mean number of degrees over 50F for that month.

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6
Q

Ideal average summer temperature for grape ripening

A

70F / 21C for red 66F / 19C for white

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7
Q

Cordon-trained vines pruning and trellising

A

Spur pruned Require trellising

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8
Q

Vignerons

A

Winemaker or vintner

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9
Q

Microclimate

A

Climate around a vine canopy

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10
Q

Green Harvesting

A

Yield control

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11
Q

Must

A

A mixture of grape juice and skins

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12
Q

Maritime Climate

A

A climate influenced by a large body of water such as a sea or ocean with milder temperature fluctuations.

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13
Q

Vinum

A

Latin, wine

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14
Q

Three species of grapes

A

Vitis vinifera Vitis riparia Vitis labrusca (bonus: V. rotundifolia)

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15
Q

Examples of soil type

A

Granite Limestone / Chalk Marl Schist Clay Sand Silt Gravel

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16
Q

Continental Climate

A

Strong annual variation in temperature due to lack of proximity to significant bodies of water with moderating influences. Difference in summer and winter more extreme.

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17
Q

Factors that affect a wine’s ability to age

A

Varietal Vintage Region Wine making technique Storage conditions

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18
Q

Mesoclimate

A

The climate surrounding a particular vineyard.

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19
Q

Carbonic Maceration

A

Whole, unbroken grape clusters still on the stems are placed in a sealed fermentation container filled with carbon dioxide. The carbon dioxide discourages yeast fermentation and encourages enzymes naturally present in the grape to be released. Once released the enzymes break down the sugars into alcohol. Thus the sugars are fermented without the help of any micro-organisms.

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20
Q

Four climate moderators

A
  1. Bodies of water - rivers, lakes, oceans 2. Mountains - many important regions exist within a rain shadow. 3. Altitude / elevation 4. Wind
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21
Q

Four topographical influences

A
  1. Local elevation / altitude 2. Vineyard location - slope, valley floor, or apron? 3. Aspect of slope 4. Proximity to water
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22
Q

Head-trained vines

A

Trunk ends in a knob or head. No trellising system required though it can be used. Vines can be spur- or cone-pruned.

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23
Q

Vin de goutte

A

Wine made from free-run juice

24
Q

Mediterranean Climate

A

Hot, dry summers, coastal areas milder but vulnerable to storms.

25
Q

Hybrid

A

Two different species combined - Baco Noir

26
Q

Cross

A

Same species combined - Cabernet Franc crossed with Sauvignon Blanc to create Cabernet Sauvignon

27
Q

Clone

A

Identical genetic reproduction

28
Q

Macroclimate

A

Climate within a region

29
Q

Minimum amount of sunshine to support viticulture

A

1300 hours

30
Q

High Desert

A

Summers are hot and dry with dramatic temperature drops at night

31
Q

Why is sulphur dioxide used in winemaking?

A

It is an antioxident, antibacterial, and kills unwanted yeast

32
Q

Foudre

A

Large oak cast/vat, can hold 1000+L of wine.

33
Q

Vin de presse

A

Wine made from pressed juice

34
Q

90% of the world’s white wine comes from what 3 varietals?

A

Riesling Sauvignon Blanc Chardonnay

35
Q

Vitis

A

Latin, vine

36
Q

Brix

A

The measure of sugar in grapes

37
Q

Verasion

A

The onset of ripening - when sugars move from the leaf system to the fruit.

38
Q

Batonnage

A

Stirring the lees

39
Q

Chaptalization

A

Adding sugar to the must so the yeast generates more alcohol content. Standard for champagne production. Prohibited in Argentina, Australia, California, Italy, Spain, South Africa. Also for Pradikatswein. Tends to be more common in cooler growing areas.

40
Q

Ortega and Scheurebe are what?

A

Grape Crosses

41
Q

What is Bordeaux Mixture?

A

A treatment used against vine disease

42
Q

What important job does a Tonnelier do?

A

Make wine barrels

43
Q

What is a Lagar?

A

A stone trough where grapes are foot-trodden

44
Q

How many acres to the hectare?

A

2.5

45
Q

A winemaker could use a ‘spinning cone’ to do what?

A

lower the alcohol in a wine

46
Q

What does a French winemaker achieve with Remontage?

A

Removing excess bunches of grapes during the growing season

47
Q

Used to clarify wine, isinglass is made from what?

A

The swim-bladders of fish

48
Q

Bobal is a common wine grape in which country?

A

Spain

49
Q

This grape variety has red flesh and red juice.

A

Alicante Bouschet Part of a small class of grapes called ‘Tienturier’, or tinted grapes, these are unlike most black or red grapes that have green flesh and clear juice.

50
Q

Biodynamic winemaking aims to completely ban the use of what?

A

Cultured yeasts

51
Q

Father of biodynamics.

A

Rudolf Steiner

52
Q

When is saignage LEAST likely to occur?

A

after fermentation

53
Q

Which of the following methods is used to adjust alcohol after fermentation?

A. Malolactic fermentation

B. Acidification

C. Chaptalization

D. Reverse Osmosis

A

D. Reverse Osmosis

54
Q

Kerner grape was produced by crossing which varietals?

A

Schiava Grossa with Riesling

55
Q

Dried grape wines

Name 4 examples from different countries!

A

Vin de Paille -Jura (Domaine de Montbourgeau) & Hermitage (Jean Louis Chave), France

Vin Santo -Tuscany, Italy (Felsina) & Santorini, Greece (Sigalas)

Straw Wine - South Africa (Mullineux)

Pedro Ximenez - Montilla-Moriles, Spain (Toro Albala “Don PX’)

Passito di Pantelleria - Italy (Donnafugata Ben Ryé)

Strohwein - Austria (Weingut Schwarz)

Commandaria - Cyprus (Etko St. Nicholas)

U.S. passito wines (Sine Qua Non Semillon Mr. K The Straw Man, and Barboursville Virginia Paxxito)

Vin Santo- Domaine Sigalas, Greece.

Amarone della Valpolicella- Cantina Bertani

Dorado-Lorenzo Cachzo

Vin de Paille - New Zealand - Prophits Rock (central Otago)

Court of Master Sommeliers - Advanced (36 decks)

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