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Wine > Wine 101 > Flashcards

Wine 101 Flashcards

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1
Q

What is wine?

A

Alcoholic beverage created by fermenting the juice of grapes.

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2
Q

What is fermentation?

A

The natural process by which yeast feed on the sugar and grape juice. The sugar is gradually converted into alcohol and carbon dioxide. Once the yeast consume all the sugar, grape juice has become wine.

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3
Q

When yeast feeds on sugar, what two things are created

A

Alcohol and carbon dioxide

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4
Q

A bottle of wine is mainly composed of water, followed by…?

A

Alcohol.

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5
Q

A bottle of wine is primarily made up of water, followed by alcohol, and small amounts of these four things…

A

Sugar, acid, tannins, anthocyanins.

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6
Q

How small are the aroma compounds in wine?

A

Less than one part per trillion.

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7
Q

How many glasses of wine do you get from one standard size bottle?

A

Five

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8
Q

How many ounces are in each glass of wine if one standard size bottle serves five glasses?

A

5 ounces.

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9
Q

Ideally, how many drinkers will one bottle serve for two hours.

A

Two drinkers.

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10
Q

A bottle of dry white wine with approximately 10% alcohol has approximately how many calories

A

460

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11
Q

A bottle of dry red wine with approximately 11.5% alcohol has approximately how many calories

A

600

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12
Q

A bottle of red or white wine with approximately 12.5 to 13.5% alcohol has approximately how many calories

A

750

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13
Q

A bottle of red or white wine with approximately 14% alcohol has approximately how many calories

A

820

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14
Q

A bottle of fortified wine with approximately 21% alcohol has how many calories

A

1440

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15
Q

Table (still) wine typically contains between what percentage of alcohol

A

9-15% ABV

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16
Q

Sparkling wine has this element trapped in it

A

CO2

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17
Q

Fortified wine has this added to it it

A

Extra alcohol

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18
Q

What are the biproducts of fermentation?

A

Alcohol and CO2

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19
Q

True or false: CO2 is allowed to escape from table/ still wine.

A

True

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20
Q

Examples of table wines:

A

Sauvignon Blanc
Chardonnay
Pinot Grigio
Riesling
Shiraz
Cabernet Sauvignon
Chianti
Rioja

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21
Q

List three examples of sparkling wine

A

Champagne - France
Cava- Spain
Prosecco – Italy

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22
Q

True or false: All sparkling wine is considered champagne

A

False, only sparkling wine produced in the Champagne. Appalachian of France is true champagne.

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23
Q

True or false: fortified wine has been strengthened with the addition of pure grapes spirit

A

True

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24
Q

When adding grape spirit, the fortified wine alcohol content is boosted to

A

15% to 22%

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25
Q

Jerez is an example of a Sherry from this country

A

Spain

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26
Q

Port wine comes from this country

A

Portugal

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27
Q

What distinguishes dessert wines from fortified wines

A

Dessert wines may be still, sparkling, or fortified, but always contain high levels of sugar. Fortified wines may be bone dry to super sweet, but always contain extra alcohol.

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28
Q

Can white wine be produced from black grapes?

A

Yes

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29
Q

How can white wine be produced from black grapes?

A

Pressing the grapes to obtain the clear juice and discarding the skins

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30
Q

How is Blanc de Noirs Champagne made

A

By pressing the grapes to obtain the clear juice and discarding the skins

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31
Q

Is the juice of grapes clear, black, or red?

A

Clear with a few exceptions

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32
Q

How are anthocyanins extracted to create red wine?

A

Fermenting in contact with the skins of black grapes

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33
Q

What are anthocyanins

A

Color compounds

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34
Q

Do black grapes contain different levels of anthocyanins

A

Yes

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35
Q

Extraction methods used during ___________ influences the depth of color in red wines

A

Fermentation

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36
Q

What color grapes are used to make rosé wines?

A

Black grapes

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37
Q

How long are skins, kept in contact with clear juice when making a rosé wine

A

Typically 12 to 24 hours, however it could be less or more.

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38
Q

Once the juice is drained off the skin, what other type of wine is rosé wine fermented like

A

White wine

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39
Q

When are rosé wines typically consumed

A

Warmer months

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40
Q

Why are rosé wines typically consumed in warmer months

A

Because they have refreshing, juicy characteristics

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41
Q

Yeast feeds on what during fermentation

A

Sugar

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42
Q

What happens as yeast feeds on sugar during fermentation?

A

The juice becomes drier - less sugar

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43
Q

At what percentage will yeast die?

A

15%

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44
Q

What must reach 15% for yeast to die

A

Alcohol must reach 15% or all the sugar must be consumed.

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45
Q

Once the yeast is dead, any remaining sugar will determine how…

A

sweet a wine is

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46
Q

Viscosity, or how heavy wine feels in the mouth, is also referred to as

A

Body

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47
Q

The body of a wine refers to its

A

Viscosity

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48
Q

To summarize the body of wine or its viscosity refers to what

A

How heavy it feels in the mouth

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49
Q

The Viscosity of skim milk can be related to this style of wine.

A

Light bodied

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50
Q

The viscosity of whole milk can be related to this style of wine

A

Medium bodied

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51
Q

The viscosity of cream can be related to this style of wine

A

Full bodied

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52
Q

True or false: Chablis, Pinot Grigio, Beaujolais, and Pinot Noir are all examples of light bodied wines

A

True

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53
Q

True or false: Chablis is an example of a medium bodied wine

A

False

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54
Q

Pinot Grigio is a ________ bodied wine

A

Light Bodied

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55
Q

Pinot Noir is a _________ bodied wine

A

Light bodied

56
Q

Beaujolais is a ________ bodied wine

A

Light bodied

57
Q

True or false: Sauvignon Blanc, white Burgundy, Chianti, Côte du Rhône, Rioja are examples of full-bodied wines

A

False

58
Q

True or false: Bourgogne is a light bodied wine

A

False, it is medium bodied

59
Q

Bourgogne is a white wine from this area in France

A

Burgundy

60
Q

What is the way to describe full-bodied wines?

A

Rich and voluptuous

61
Q

Full bodied wines may have a higher concentration of this influence

A

Oak

62
Q

Full bodied wines may have more oak influence because they have sufficient ____________ to benefit from the additional texture and flavor the oak imparts

A

Concentration

63
Q

True or false: examples of full bodied wines are: California Chardonnay, California Zinfandel’s, Argentinian Malbec, Australian Shiraz, Châteauneuf-du Pape from France

A

True

64
Q

What is the main contributor to the body of wine?

A

Alcohol

65
Q

Alcohol gives a wine it’s __________ or thickness

A

Viscosity

66
Q

The higher, the alcohol content, the __________ the body of wine

A

Fuller

67
Q

Warm climate wines tend to be this style of wine

A

Fuller bodied

68
Q

Warm climate wines tend to have more or higher or lower alcohol levels

A

Higher alcohol levels

69
Q

True or false: Warm climate, wines are made from Riper grapes

A

True

70
Q

Cool climates typically produce wines with less of this

A

Alcohol

71
Q

Less alcohol equals this type of body of wine

A

Light bodied

72
Q

Cool climate wines are typically lower in this when the grapes are harvested

A

Sugar

73
Q

As a general rule wine over 13.5% alcohol are typically this style

A

Full bodied

74
Q

Medium bodied wines, as a general rule, art typically this range of alcohol percentage

A

12–13.5%

75
Q

As a general rule, wines with less than this percent alcohol are typically light wines

A

12%

76
Q

Additional factors that influence wine style include these three things

A

Tannin, acidity, oak

77
Q

Where do tannins come from?

A

Grapes, skins

78
Q

What color grape has tannins

A

Black grapes

79
Q

Astringency, or a mouth drying sensation is caused by this in wine

A

Tannin

80
Q

Tannins are also found in this style tea

A

Black tea

81
Q

The level of tannins depends on these two things

A

Grape variety, extraction technique employed by the wine maker

82
Q

Heavily extracted wines seem ________ in their youth

A

Harsh

83
Q

True or false: heavily extracted, red wines can seem harsh in their youth, but the preservative effective tannins can allow complex flavors to evolve in soft and over time

A

True

84
Q

True or false: white wines contain tannins

A

False

85
Q

True or false: acidity gives wine it’s refreshing quality

A

True

86
Q

Wine terminology to describe what causes a mouthwatering sensation

A

Acidity

87
Q

True or false: too much acidity can cause a wine to taste tart

A

True

88
Q

True or false: Too little acidity can make a wine seem flat or dull

A

True

89
Q

A flat or dull wine may be lacking in this

A

Acidity

90
Q

A wine that taste tart may have too much of this

A

Acidity

91
Q

True or false: acidity does not act as a preservative

A

False

92
Q

Acidity acts as a preservative just like this other elements in wine

A

Tannins

93
Q

Complex flavors can evolve in high-quality white wine due to this

A

Acidity

94
Q

Riesling and Chenin Blanc are two examples of white grape varieties with high levels of natural _______ and age extremely well

A

Acidity

95
Q

True or false: In off dry styles, it is common to leave a small amount of residual sugar to soften the sharp taste of high acid wines

A

True

96
Q

With this style of wine it is typical to leave a small amount of residual sugar to soften the sharp taste of high acid wines

A

Off dry style

97
Q

To get this element in wine, it must be fermented and or matured in this type of cask

A

Oak

98
Q

Tannin and flavors are absorbed from the wood in a _______ cask

A

Oak

99
Q

Vanilla, toast, and baking spices in white wine can be gained from this

A

Oak

100
Q

True or false: Oak can help soften the tannins in red wine

A

True

101
Q

True or false : Oak red wines can get a smoother texture and tasting notes of vanilla, toasted, coconut, chocolate, coffee, smoke, and baking spices

A

True

102
Q

Notes of toasted, coconut, chocolate, and baking spices come from this

A

Oak

103
Q

Yeast eat sugar to create alcohol, and

A

Carbon dioxide

104
Q

Why is Riesling and Sauvignon Blanc typically unoaked?

A

To appreciate the floral, fruity, and herbaceous character to the fullest.

105
Q

Why is Chardonnay typically oaked?

A

It is a neutral, scented brief variety that may gain complexity from oak aging.

106
Q

Chardonnay -cool climate. Unoaked or oaked

A

unoaked

107
Q

Chardonnay

A

Wine style – dry

Flavor and aroma intensity – medium to strong
Acidity – medium to high
Body and texture – smooth, buttery, creamy
tannin - none

108
Q

Sauvignon Blanc

A

Style – dry
flavor and aroma – medium to strong
acidity – high
body and texture – crisp
tannin – none.

109
Q

Sauvignon Blanc flavor profile

A
110
Q

Riesling

A

Wine style- dry to sweet
Flavor and intensity- med to strong
Acidity- very high
Body and texture- light to med, crisp
Tannin- none

111
Q

Pinot Grigio

A

Wine style- dry
Flavor & intensity- light to strong
Acidity- medium to high
Body & texture- soft, crisp
Tannin- none

112
Q

Gewürztraminer

A

Wine style- dry to medium
Flavor and aroma- strong
Acidity- low to medium
Body & texture- full & rich
Tannin- none

113
Q

Viognier

A

Wine style- dry
Flavor & aroma- med to strong
Acidity- low
Body & texture- voluptuous, soft, smooth
Tannin- none

114
Q

Cabernet Sauvignon

A

Wine style- dry
Flavor & aroma- med to strong
Acidity- med to high
Body & texture- full, grippy
Tannin- high

115
Q

Merlot

A

Wine style- dry
Flavor & aroma- med to strong
Acidity- low to medium
Body & texture- full, supple
Tannin- none

116
Q

Pinot Noir

A

Wine style- dry
Flavor & aroma- light to medium
Acidity-high
Body & texture- light to medium
Tannin- low to Med

117
Q

Syrah/ Shiraz

A

Wine style- dry
Flavor & aroma- strong
Acidity- med to high
Body & texture- med to full, firm and rich
Tannin- med to high

118
Q

Grenache

A

Wine style-dry
Flavor & aroma- medium to strong
Acidity- low
Body & texture- full bodied, generous
Tannin- low to medium

119
Q

Sangiovese

A

Wine style- dry
Flavor & aroma- medium to strong
Acidity- high
Body & texture- medium to full, raspy
Tannin- medium to high

120
Q

Tempranillo

A

Wine style- dry
Flavor & aroma- medium to strong
Acidity- medium to high
Body & texture- medium to full
Tannin- Medium

121
Q

Zinfandel

A

Wine style- dry
Flavor & aroma- medium to strong
Acidity- low
Body & texture- full, sumptuous
Tannin- low to medium

122
Q

Malbec

A

Wine style- dry
Flavor & aroma- medium to strong
Acidity- low to medium
Body & texture- full, velvety
Tannin- Medium

123
Q

Malbec flavors

A
124
Q

Zinfandel flavors

A
125
Q

Tempranillo flavors

A
126
Q

Sangiovese flavors

A
127
Q

Grenache flavors

A
128
Q

Syrah/ Shiraz

A
129
Q

Pinot Noir

A
130
Q

Merlot flavors

A
131
Q

Cabernet Sauvignon flavors

A
132
Q

Viognier flavors

A
133
Q

Gewürztraminer flavors

A
134
Q

Pinot Grigio flavor

A
135
Q

Riesling flavors

A

I

136
Q

Chardonnay flavors

A

Wine (2 decks)

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