Vocabulary

Question 1

Anthocyanins

Answer 1

Pigment in red grape skins that provides color to finished wine

Question 2

Appellation

Answer 2

Geographic description of place where a wine’s grapes were grown.

Question 3

AOC

Answer 3

Apellation d’Origine Contrôlée
Highest category of French wine, with rigorous standards of production

Question 4

Cuvée

Answer 4

1. Special or reserve blend = cuvée speciale or tête-à-tête de cuvée (especially used for Sauternes
2. First (gentle) grape press yield in Champagne production — as opposed to the following press yield = taille (tail)

Question 5

Diacetyl

Answer 5

MLF by-product, responsible for buttery aroma / flavor

Question 6

doux

Answer 6

Sweet

Question 7

Fining

Answer 7

Clarification process to remove particles / sediment. Add egg whites or bentonite (clay), causing conglomerations to sink to bottom of the barrels

Question 8

Free-run juice

Answer 8

Initial juice from first grape pressing/crushing

Question 9

Pomace

Answer 9

Remains of grape skins, seeds and stems after pressing

Question 10

Lees

Answer 10

Sediment and dead yeast cells found in barrel/tank

Question 11

Maceration

Answer 11

Contact time between grape skins/stems prior to and during fermentation in order to extract greater color, tannin, aroma and flavor

Question 12

Maderized

Answer 12

Wine which has been excessively oxidized, with brown color. Maderization is acceptable for Madeira and Gran Reserva Rioja

Question 13

Methode champenoise

Answer 13

Traditional sparkling winemaking method; secondary fermentation within the bottle itself

Question 14

Millerandage

Answer 14

Condition when grape bunches contain berries of varying sizes / maturity levels, causing lower quality

Question 15

Must

Answer 15

Unfermented grape juice before it is fermented into wine

Question 16

Noble rot

Answer 16

Botrytis cinerea = mold which causes grapes to dehydrate; used in many dessert wines (Sauternes, Trockenbeerenauslese, Tokaji)

Question 17

Pierce’s disease

Answer 17

Grape vine disease caused by bacterium transferred through glassy-winged sharpshooter

Question 18

Punt

Answer 18

Indentation found in bottom of wine bottles, which strengthens bottle — especially important in sparkling wine bottles

Question 19

Remuage

Answer 19

Process of shaking Champagne bottles to move lees towards the bottle neck

Question 20

Riddling

Answer 20

Process of shaking Champagne bottles upside down, to allow lees to collect at bottle neck

Question 21

Saignée

Answer 21

Vinification method to allow some of red grape skin color to bleed into fermenting juice, for rosé production

Question 22

TCA

Answer 22

2,4,6-trichloroanisole = wet cardboard odor/flavor associated with tainted cork

Question 23

Trocken

Answer 23

German word = dry

Question 24

Weiss

Answer 24

German = white