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Windows of the World Chapter 1: Prelude to Wine > Windows of the World: Chapter 1 Prelude to Wine > Flashcards

Windows of the World: Chapter 1 Prelude to Wine Flashcards

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1
Q

A vine takes how long to produce a suitable grape for wine making?

A

3 years

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2
Q

Brix is the winemakers measure of what?

A

Sugar in grapes

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3
Q

It takes an average of how many days between a vines flowering and the harvest?

A

About 100 days

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4
Q

Frost results in

A

Reduced yield

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5
Q

Not enough sun results in

A

Underripe, green, herbal, vegetal character, high acid, and low sugar

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6
Q

Too much sun results in

A

Overripe, high-alcohol, prune character

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7
Q

Too much rain results in

A

Thin, watery wines

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8
Q

Mildew results in

A

Rot

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9
Q

Drought results in

A

Scorched grapes

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10
Q

High alcohol results in

A

Change in the balance of the components

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11
Q

High acidity results in

A

Sour, tart wine

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12
Q

Phylloxera results in

A

dead vines

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13
Q

What is the solution to frost?

A

Wind machines, sprinkler systems, and heaters

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14
Q

What is the solution to not enough sun?

A

Chaptalization

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15
Q

What is the solution to too much sun?

A

Amelioration, which is the addition of water

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16
Q

What is the solution too much rain?

A

Drier weather

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17
Q

What is the solution to mildew?

A

Spray with copper sulfate

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18
Q

What is the solution to drought?

A

Irrigation or more rain?

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19
Q

What is the solution for high alcohol?

A

De-alcoholize

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20
Q

What is the solution for high acidity?

A

De-acidify

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21
Q

What is the solution phylloxera?

A

Grafting vines onto resistant rootstock

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22
Q

In the last 20 years, what was the worst year of wine production globally?

A

2017

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23
Q

In 1991 April frost decimated half of what regions grape harvest?

A

Bordeaux

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24
Q

In 2010 an earthquake devastated what nations vintage?

A

Chile

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25
Q

2018 is iconic for what?

A

It is iconic for being the second best harvest of all time world wide.

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26
Q

“Wine is the divine juice of September.” Is a quote from what famous philosopher?

A

Voltaire

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27
Q

Vines must be how old to be broadly accepted as old vines?

A

35 years

28
Q

Grapevines can grow and produce limited quantities of fruit for more than how many years?

A

100 years

29
Q

Older grapevines produce

A

fewer bunches with smaller berries and concentrated flavors

30
Q

What country escaped phylloxera?

A

Chile

31
Q

What is phylloxera and what is it known for?

A

It is a grape louse that will spread and kill a grape vine. In the 1870’s it almost destroyed all the vineyards of Europe. It was discovered that native American vines had natural immunity to the louse, and all European vines where grafted onto phylloxera resistant American rootstock.

32
Q

What is Botrytis cinerea or “Noble Rot”?

A

It is mold that punctures the grape skin, allowing water to dissipate and increases the concentration of sugar and acid, resulting in a distinctive honeyed flavor.

33
Q

What are the “Noble Rot” wines?

A

Sweet French Sauternes, German Beerenauslese and Trockenbeerenauslese, and Hungarian Tokay

34
Q

What is the formula for fermentation?

A

Sugar + Yeast = alcohol + carbon dioxide

35
Q

What does it mean when a wine has “stuck” fermentation?

A

The fermentation process has created too much heat and created cooked flavors. By controlling the temperature, a cold fermentation will create more aroma and color and bring out more flavor characteristics.

36
Q

What is the “white bloom”?

A

It is the naturally occurring yeast on grapes.

37
Q

What is the typical alcohol content of a low alcohol wine, like a German Riesling?

A

8-12.5%

38
Q

What is the typical alcohol content of a medium alcohol wine, like a Prosecco, Champagne, Most white wines, and most red wines?

A

11-12%, 12%, 11.5-13.5%, 12-14.5%

39
Q

What is the alcohol content of high alcohol wines, like California Cabernet Sauvignon, Sherry, and Port?

A

13.5-15%, 15-22%, and 20%

40
Q

What is the margin of alcohol percentage in the U.S. allowed?

A

1.5% above or below the labeled alcohol percentage of wine up to 14%

41
Q

What does MOG refer to?

A

It refers to Materials Other than Grapes

42
Q

What does the term “must” mean?

A

It is the juice and skin mixture that comes from the grapes.

43
Q

What does “body” in a wine measure?

A

It determines the weight, of which alcohol is a major contributor.

44
Q

What is “extract”?

A

It is the total solid material present in the liquid of wine. It also contributes to the “body” of the wine. It contains tannins, proteins, and microscopic solids. It can increase with maceration before or after fermentation and by not filtering the wine. RS remaining in the wine after fermentation is also part of the extract and also is a main contributor to “body”.

45
Q

What are the three contributors to “body”?

A

Alcohol, extract, and RS

46
Q

What is maceration?

A

It is soaking to extract aromas, tannins, and color for the skin. Maceration increases aroma intensity and the wine’s mouth feel.

47
Q

what is mouthfeel?

A

The weight and texture of the wine in your mouth.

48
Q

What is “carbonic maceration” and what wine is it most commonly associated with, and what aromas can it produce?

A

The grape berries, left whole, undergo a type of internal fermentation, without the assistance of yeast. Normal fermentation does take place later, but the initial whole-berry fermentation gives the wines a brighter color. Aromas and flavors are tutti-frutti, raspberry, crushed strawberry, and other fresh red fruit. Most commonly used in Beaujolais-Burgundy, France wine-making: Gamay.

49
Q

What is “chaptalization”?

A

The process of adding more sugar before fermentation, and it enables the yeast to generate more alcohol in the final wine. It helps wines that have underripe grapes or a lack of enough to sugar to produce wine of a sufficient alcohol. Named after Jean-Antoine Chaptal, a proponent of the practice in the 1800’s.

50
Q

What are Lee’s and what effect does it have on wine?

A

Lee’s are the dead yeast cells and other solids that settle to the bottom after the fermentation process. When fermentation takes place in barrels, white wine is often aged with the lee’s for up to a year. The lee’s contact gives wine a rich mouthfeel and brioche or bread-like aromas. Stirring the lees in the barrels, a process called bâtonnage, can increase the flavor.

51
Q

What does the French term Sur Lie refer to?

A

It indicates when a wine has been aged with its sediments such as dead yeast cells, grape skins, and seeds.

52
Q

The word “malic” comes from the latin word for what?

A

Malum, which translates to apple

53
Q

What is “malolactic fermentation” and what is it used for?

A

“Malo” for short. It occurs when winemakers allow lactic bacteria naturally present to start a malolactic fermentation and convert some of the malic acid into softer lactic acid. It increases stability in after bottling and is used selectively for white wines, such as Chardonnay. It creates the “buttery” diacetyl, which is an organic compound naturally occurring in Malo.

54
Q

Wines aged 20 years and older, no matter what grapes they contain take on what 6 similar aromas?

A

cigar box, dusty, meaty, gamey, leather, and tobacco

55
Q

What size oak barrels is Bordeaux aged in?

A

The 225 liter barrique

56
Q

What impact doest barrel toasting have? Light, medium, heavy.

A

Light toast gives few tastes of its own but allows the wine to access heavy tannin from the oak cells. Medium toast can give vanilla and caramel taste. Heavy toast imparts flavor of clove, cinnamon, smoke, or coffee.

57
Q

Are all wines meant to be aged?

A

No. More than 90% of all wines in the world are made to be consumed within one year. Less than 1% of the world’s wines are made to be aged for more than 5 years. Some wines get better with age. Most do not. Around 90% of wine bought in the US is consumed within 3 days.

58
Q

When was the first reference to a specific vintage made and by who?

A

Pliny the elder, 121 B.C.

59
Q

What conditions are necessary to make a wine that lasts more than 5 years?

A

The color of the grape, the vineyard, the vintage, the vilification, and the storage conditions

60
Q

What is corked wine?

A

It’s a term to describe the musty aroma in wine from the organic compounds trichloranisole, or TCA. Its aroma is similar to the smell of wet or mildewed cardboard. There is no remedy.

61
Q

What are the 5 most common one faults?

A

Corked wine, oxidation, sulfur, Brett, and volatile acidity

62
Q

What is oxidation in wine?

A

It is the process of which the fruit and juice begins to ripen. Many winemakers allow oxidation for extra flavor and aroma. Too much oxidation results in “browning” of the wine giving sherry like flavors.

63
Q

Sulfur dioxide is used by winemakers for various stages of the wine-making process to prevent unwanted oxidation and to inhibit the action of bacteria or wild. yeast. If sulfur is over-used, how will you know?

A

You’ll know by the smell of burnt matches. If there’s any hint of sulfur-dioxide in the wine, that’s a flaw.

64
Q

What causes the aroma of barnyard, sweaty saddle, or sweaty horse and what is it?

A

Brettanomyces or Brett. It’s wild yeast that grow in the winery particularly on equipment and in barrels not carefully cleaned and infects wine when it comes in contact with it. And it can be sometimes be perceived pleasantly for adding additional complexity when at lower levels.

65
Q

What is Volatile Acidity (VA) and when does it become a fault?

A

It’s a desirable acid, that becomes a fault when the Acetobacter bacterium creates vinegar, and causes the wine to smell like vinegar.

Windows of the World Chapter 1: Prelude to Wine (4 decks)

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