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Alcohol/Liquors > Wine 101 > Flashcards

Wine 101 Flashcards

1
Q

What is wine?

A

Alcoholic beverage made with fermented grapes.

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2
Q

Vintage

A

Year when wine was made. Once a year, grapes are harvested to make wine. Each vintage has unique growing conditions that affect wine taste (rainfall, wind, frost, hair, fires, etc).

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3
Q

Wine grapes features

A

Smaller, sweeter, thicker skins and with seeds.

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4
Q

What is Vitis Vinifera?

A

Grape species to make wine. About 8,000 varieties, 1400 of them are for commercial wine, 100 of them make up about 75% of world’s vineyards.

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5
Q

Where did Vitis Vinifera originate?

A

Caucasus mountains in eastern Europe, wine has been made from it for about 10,000 years.

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6
Q

How many styles of wine exist?

A

9
Light bodied-medium bodied-full bodied RW
Light bodied-full bodied-Aromatic WW
Rose-Sparkling-Dessert/others

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7
Q

Sparkling wine

A

Carbonation from second fermentation.
Bready - yeasty aromas.
All styles (white-rose-red) and sweetness levels (sweet - dry).

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8
Q

Label terms denoting dryness

A

Brut, Extra Brut, Brut Nature

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9
Q

Light bodied WW

A

Dry, easy drinking, high acidity.
Pair with a wide variety of foods.
Aromas range: sweeter stone fruits - - savory, herby and peppery flavors.

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10
Q

Full bodied WW

A

Rich smooth taste and subtle creamy notes.
Age in oak barrels (usually 6-12 months) leading to several interactions that increase body.

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11
Q

Aromatic WW

A

One of the oldest wines in the world.
Explosive, perfumed aromas.
Can be dry or sweet.

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12
Q

Rose

A

Made by “dying” W for a short time with red grape skins
World’s largest Rose region: Provence, France

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13
Q

Light bodied RW

A

Translucent color, light tannin, increased acidity, delicate floral-herbal aromas.
Very versatile, match a wide variety of cuisines, perfect match with poultry.

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14
Q

Medium bodied RW

A

Moderate tannin (can age well).
Most with slightly higher acidity.
Can pair with most foods.

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15
Q

Full bodied RW

A

Deepest, darkest and highest in tannin
Pairs well with fatty, umami-driven foods bc of high tannin, and you can drink them solo

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16
Q

What is the role of tannin in wine?

A

Gives wine antioxidant properties
Ensures wine can age for decades

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17
Q

Dessert/other W

A

More rare wines.
Unique method.
From dry to sweet.
Age longer than bold red wines.

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18
Q

Notable sparkling W

A

American sparklers
Cap Classique - Cava - Champagne - Cremant
Lambrusco- Prosecco- Sekt

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19
Q

Notable light bodied WW (13)

A

Albariño, Assyrtiko
Chasselas, Chenin blanc
Garganega (Soave), Gruner Veltliner
Muscadet, Picpoul, Pinot grigio (aka Pinot gris), Sauvignon blanc
Verdicchio, Vermentino, Vinho verde

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20
Q

Muscadet?

A

French regional wine made with melon grapes

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21
Q

Notable full bodied WW

A

Aged rioja blanco - Chardonnay
Grenache blanc
Marsanne - Roussane
Semillon - Viognier

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22
Q

Notable aromatic WW (7)

A

Gewurztraminer
Moscatel - Moscato - Moschofilero - Muskateller
Riesling - Torrontes

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23
Q

Moscatel/Moscato/Muskateller?

A

Regional names for wines made with Muscat Blanc grapes

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24
Q

Notable Rose W

A

Beaujolais rose/Cabernet franc rose
Garnacha rose
Pinot noir rose/Provence rose
Sangiovese rose/Syrah rose
White Zinfandel

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25
Q

Notable light bodied RW

A

Beaujolais - Cinsault
Frappato - Gamay
Lambrusco
Nerello Mascalese - Pinot noir
Schiava - Zweigelt

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26
Q

Notable medium bodied RW (15)

A

Barbera - Blaufrankish
Cabernet franc - Carmenere
Dolcetto - Grenache
Mencia - Merlot - Montepulciano - Nebbiolo
Sangiovese - Tempranillo - Valpolicella blends
Xinomavro - Zinfandel

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27
Q

Notable full bodied RW

A

Bordeaux blend/Cabernet sauvignon
Malbec/Monastrell/Nero D’avola
Petite sirah/Pinotage
Syrah (aka Shiraz)/Sagrantino
Tannat/Touriga nacional

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28
Q

Notable dessert/other W

A

Ice wine
Madeira - Marsala
Moscatel de Setubal - Muscat of Alexandria
Port
Sauternais - Sherry
Vin Santo

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29
Q

Cabernet Sauvignon

A

Most planted wine variety in the world. Rich, red and robust. Grape originated in France around the region of Bordeaux.

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30
Q

Flavors in Cabernet Sauvignon?

A

Black cherry, black currant, cedar, baking spices, graphite.

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31
Q

Cabernet Sauvignon pairs with…

A

Seasoned grilled meats (steak), peppery sauces, and dishes with high flavor.

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32
Q

Merlot

A

Very closely related to Cabernet Sauvignon.
Usually slightly more fruity than CS.
Can age just as long as CS.

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33
Q

Flavors in Merlot?

A

Bay leaf, cherry, chocolate, plum, Vanilla.

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34
Q

Merlot pairing

A

Roasted pork.
Broiled mushrooms.
Braised short ribs.
Chimichurri sauce.

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35
Q

Tempranillo

A

Spain’s top variety, from the region of Rioja.
Classified by how long it ages in oak.

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36
Q

Flavors in Tempranillo?

A

Cedar, Cherry, dill, dried fig, tobacco.

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37
Q

Tempranillo pairing

A

Bolder styles:
aged steak.
Gourmet burgers.
Lamb.
Fresher styles:
Mexican street foods.
Tomato dishes.

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38
Q

Chardonnay

A

Originated in the Burgundy region of France. Wide range of styles: bold, buttery, oak-aged to lean, Blanc-de-Blancs sparkling wines.

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39
Q

Flavors in Chardonnay?

A

Vanilla, butter
yellow apple, pineapple, lemon, starfruit

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40
Q

Chardonnay pairs with…

A

Dishes with creamy, buttery flavors. Lobster.

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41
Q

Syrah

A

Aka Shiraz (Australia). Boisterous, rich and peppery. Originated close to the Northern Rhone of France.

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42
Q

Flavors in Syrah?

A

Tart blueberry.
Chocolate.
Green peppercorn.
Dark plum.
Tobacco.

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43
Q

Syrah pairs with…

A

Darker meats and exotic spices.
Ex: Lamb shawarma, gyros, asian five-spice pork, indian tandoori meats.

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44
Q

Grenache

A

From Spain (Garnacha). Medium body RW, spicy.
Red berry flavors.
High alcohol.

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45
Q

Flavors in Grenache?

A

Stewed strawberry.
Grilled plum.
Ruby red grapefruit.
Leather.
Dried herbs.

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46
Q

Grenache pairs with…

A

Roasted meats, spiced vegetables.

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47
Q

Sauvignon blanc

A

“Green” herbal flavors.
Sky high acidity.
Originated in France.
One of the parents of CS.

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48
Q

Flavors in Sauvignon blanc?

A

Gooseberry, grapefruit, honeydew melon, passion fruit, white peach.

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49
Q

Sauvignon blanc pairs with…

A

Herb-driven sauces over chicken, tofu, or fish.
Thai/Vietnamese cuisine.

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50
Q

Pinot noir

A

World’s most popular light bodied red.
Higher acidity + lower tannin.
Fruit and spice flavors.
Long, smooth finish.

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51
Q

Flavors in Pinot noir?

A

Allspice, cherry, hibiscus, mushroom, raspberry.

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52
Q

Pinot noir pairs with…

A

Duck, chicken, pork and mushrooms.

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53
Q

How to taste wine?

A

Look –> Smell –> Taste –> Think

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54
Q

Look

A

Visual inspection of the wine under neutral lighting.

55
Q

Smell

A

ID aromas through orthonasal olfaction (e.g. breathing through your nose).

56
Q

Taste

A

Assess:
structure (bitter, sweet, sour, salty).
Flavors from retronasal olfaction (breathing with the back of your nose).

57
Q

Think

A

Take a pause to solidify the taste profile of the wine into your long term memory.

58
Q

How to look

A

Hold a glass of wine over a white background under neutral lighting and observe. Check for hue, intensity (how opaque is it?) and viscosity (water or viscous?).

59
Q

Hue

A

Variation of color and rim.
Nebbiolo/Grenache: Rim with translucent garnet or orange color.
Pinot noir: Color can be true-red or true-ruby.
Malbec: Rim is Magenta-pink color.

60
Q

Intensity

A

How opaque is it? can you see sediment in the W?

61
Q

Viscosity

A

Tears forming on the side of the glass: “wine legs”, tell you if W has high or low alcohol and/or residual sugar.
The thicker and + viscous, the + alcohol and/or residual sugar.

62
Q

What happens when WW age?

A

They oxidize and gain color.
Deeper yellow to brown (fully oxidized).

63
Q

What happens when RW age?

A

They lose color, getting more transparent and faded w/ a more orange or tawny-colored rim.

64
Q

What happens if you see sediment in the W?

A

Not bad at all, sign of an unfiltered wine, many consider this a highly desirable trait.

65
Q

What can aromas in wine reveal?

A

Almost everything, including grape variet(ies), aging, region, and even vintage.

66
Q

What does the smell of vanilla indicate?

A

Higher presence of vanillin suggesting the W was likely aged in oak.

67
Q

Where do aromas in W come from?

A

Chemical interactions btw grape juice, the yeast fermentation, and the aging method.

68
Q

What are the categories of aromas?

A

Primary aromas, secondary aromas and tertiary aromas:

69
Q

Primary aromas

A

From the interaction btw grape and yeast.
Can include fruit, flower, and herb-like.

70
Q

Secondary aromas

A

Fermentation derived. Primarily from yeast and other microbes. Ex: yeast, cheese, cream, sourdough, or beer-like.

71
Q

Tertiary aromas

A

From aging and oak.
Ex: browned butter, maple, nut-like and vanilla.

72
Q

Tips to smell the wine

A

Hold glass right under your nose and slowly move it away while sniffing.
Swirl the W: Adds O2, which concentrates aromas.
Overloaded?: Smell your forearm, helps reset the nose.

73
Q

What happens when you taste the W?

A

You are touching and feeling the W. Mostly focused on the texture of the W, which reveals its physical traits.

74
Q

Physical traits of W

A

Acidity, alcohol, sweetness, tannin.
Body, finish, layers, length.

75
Q

What happens the moment you taste the W?

A

Flavor evolves in the palate until wine is swallowed, but some W continue to deliver taste sensations long after they are swallowed.

76
Q

Sweetness

A

1st thing to look for. Sweet or dry? You can taste sweetness towards the front of the tongue where you have the highest proportion of tastebuds.

77
Q

Acidity

A

Sour taste. Makes mouth water. All W lie on the acidic side of the pH spectrum. A W w/ low pH (high acidity) will cause + salivation and tingling.

78
Q

Tannins

A

Mostly on RW.
Feel them on the middle and sides of tongue.
Mouth-drying, bitter sensation (astringent).
Antioxidant properties.

79
Q

Alcohol

A

warming or burning sensation in throat.
High alcohol gives burning sensation: wine is “hot”

80
Q

Body

A

Weight and how “big” is the wine on the palate, either filling it with flavor and richness or being lean and light.

81
Q

Finish

A

What flavor or taste does the W finish with? bitter? sweet? smoky? oily? salty?

82
Q

Length

A

How long it takes until you can’t taste the W on the palate.

83
Q

“layered” wine

A

Flavors and textures change over the course of a single taste

84
Q

Think

A

Thinking carefully after tasting a new W helps develop a W palate. Goal: pick out key characteristics related to the way it looks, smells and tastes.

85
Q

Wine repertoire

A

As big as you choose to make it. Trying: new W, new vintages and new W regions helps you create a diverse W repertoire.

86
Q

Balance

A

Even distribution of acidity, alcohol, sweetness and tannin.

87
Q

Complexity

A

Depends on # of flavors and textures identified.
Usually W w/ high complexity are considered higher quality.

88
Q

Common rating scales

A

100-point system (by Robert Parker)
5-star system (Vivino)
20-point scale (mc in UK)

89
Q

What does a good or high rating mean?

A

Quality.
Good quality-to-price ratio.
But no guarantee you’ll like the wine.

90
Q

“Good” ratings in these scales?

A

85 and up
3.5 and up
17 and up

91
Q

Serving sparkling W?

A

“Ice cold” (38-45 F/3-7 C)

92
Q

Storing sparkling W?

A

Store open in fridge for 1-3 days.

93
Q

Serving light white and rose W?

A

“cold” (45-55 F/7-13 C)

94
Q

Storing light white and rose W?

A

Store open in fridge for 5-7 days.

95
Q

Serving full bodied white W?

A

“cold” (45-55 F/7-13 C)

96
Q

Storing full bodied white W when opened?

A

Fridge for 3-5 days.

97
Q

Serving RW?

A

“cellar temp” (55-68 F/13-20 C)

98
Q

Storing RW?

A

Cool, dark place for 3-5 days.

99
Q

Serving fortified W?

A

“cellar temp” (55-68 F/13-20 C)

100
Q

Storing fortified W?

A

Cool, dark place for up to 28 days.

101
Q

Glassware importance

A

Space above the wine helps you sense better the different aromas.

102
Q

Glassware for light bodied WW?

A

Slightly smaller bowl and smaller diameter opening.
To preserve floral aromas and deliver more concentrated aromas, maintain a cooler temperature and better express acidity.

103
Q

Glassware for full bodied WHITE wine?

A

Larger bowl.

104
Q

Glassware for RW in general?

A

Larger bowl and diameter opening.
To mitigate tannin or spicy flavors and deliver a smoother tasting experience.

105
Q

Glassware for light bodied RW?

A

Globe-shaped glass (e.g. Pinot Noir).

106
Q

Glassware for full bodied RW?

A

Large bowl + wider diameter opening.

107
Q

Glassware for spicy and peppery RW (e.g. Syrah, Zinfandel, Sangiovese)?

A

Large glass with a smaller diameter opening.

108
Q

Types of pairing

A

Congruent and contrasting

109
Q

Congruent pairing

A

Both wine and food share flavors.

110
Q

Examples of congruent pairing? (4)

A

Syrah/black pepper (Rotundone).
Buttered popcorn/Chardonnay (“buttery”).
Barbecue pork/Zinfandel (rich, smokey, spicy).
Bresaola/Chianti Classico (meaty, earthy).

111
Q

Contrasting pairing

A

Balance btw extreme opposites.
Usually wine as a palate cleanser to the food.

112
Q

Examples of contrasting pairing (4)

A

Mac + cheese/sparkling WW (rich, creamy vs high acidity).
Blue cheese/Ruby Port (pungent and creamy vs sweet and bitter).
Pork/Riesling (umami and rich vs sweet and acidic).
Maple bacon/Champagne (sweet/umami vs sour/carbonated).

113
Q

Where is wine made?

A

In 90+ countries around the world.

114
Q

Italy (9)

A

Barbera-Montepulciano
Nebbiolo-Nero D’avola
Pinot Grigio-Prosecco
Trebbiano Toscana
Sangiovese-Vermentino

115
Q

France (11)

A

Beaujolais
Cabernet Franc - Sauvignon
Carignan - Chardonnay
Gamay - Grenache
Merlot - Pinot Noir
Sauvignon Blanc - Syrah

116
Q

Main grapes of Spain (6)

A

Albarino
Cava
Garnacha
Monastrell (aka Mourvedre)
Tempranillo
Verdejo

117
Q

USA (6)

A

Cabernet Sauvignon - Chardonnay
Merlot - Pinot Noir
Syrah - Zinfandel

118
Q

Argentina (5)

A

Cabernet Sauvignon
Chardonnay
Malbec
Syrah
Torrontes

119
Q

Main grapes of Australia (8)

A

Cabernet Sauvignon - Chardonnay
Merlot - Pinot Noir
Sauvignon Blanc - Semillon
Shiraz - Riesling

120
Q

Chile (2)

A

Carmenere (unique there)
Cabernet Sauvignon

121
Q

Germany

A

Riesling**
Sparkling wines

122
Q

Portugal

A

Many amazing, lesses known grapes.

123
Q

Hungary

A

Very old, classic wine region. Unique varieties.

124
Q

Brazil

A

Up and coming wine region of the world.

125
Q

Greece

A

Very ancient wine region with rare, indigenous varieties.

126
Q

South Africa (6)

A

Cabernet Sauvignon - Chardonnay
Merlot - Pinotage
Sauvignon Blanc - Shiraz

127
Q

What atmospheric conditions can help or hurt wine grapes?

A

Rainfall, humidity, wind, frost, hail and sunlight.

128
Q

What’s the effect of warmer climates?

A

Grapes fully ripen and mature, developing deep pigments, bold fruit flavors, greater sweetness, and higher alcohol content.

129
Q

What’s the effect of warmer climates on grapes?

A

Grapes fully ripen and mature, developing deep pigments, bold fruit flavors, greater sweetness, and higher alcohol content.

130
Q

What’s the effect of cooler climates on grapes?

A

Majes them softer, accentuates white wines’ minerality, maintains acidity, and ensures balance of flavors.

131
Q

Importance of soil type on W

A

Big role in how vines grow and the kinds of wine they make. Determines the availability of nutrients, water drainage, water retention.
Moderates temperature in a vine’s immediate microclimate.

132
Q

In what circumstances grape vines perform better?

A

When nutrients are scarce and roots are not swampy.

133
Q

Sand associated with…

A

Aromatic, delicate body, light-colored wines.

134
Q

Clay associated with…

A

Rich, structured wines (+ body, + tannin and stronger fruit flavors).

Alcohol/Liquors (4 decks)

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