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Stone Creek > Wine > Flashcards

Wine Flashcards

1
Q

A wine made from just one grape type and named after that grape; the opposite of a blend.

A

varietal

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2
Q

A particular year in the wine business; a specific harvest.

A

vintage

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3
Q

A naturally occurring component of wine; responsible for the zesty, refreshing qualities of some, acidity also helps the wine to age. Wines with a proper amount of acid compared to alcohol levels are bright and lively to drink. Meanwhile, wines with little acid compared to their alcohol levels are flat and blowsy.

A

acidity

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4
Q

What are 3 common acids naturally found in wine.

A
  1. tartaric
  2. malic
  3. citric
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5
Q

The impression of weight on one’s palate; light, medium, and full are common body qualifiers.

A

body

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6
Q

This is the level of glucose and fructose (grape sugars) that are not converted into alcohol during fermentation. RS is most commonly measured in grams/liter.

A

residual sugar

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7
Q

What are the sweetness levels of wine?

A

dry, off-dry, medium-dry/semi-sweet, medium sweet, sweet/very sweet

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8
Q

Wine tannins are most commonly found in red wine, although some white wines have tannin too. (from aging in wooden barrels or fermenting on skins).
Ex. grape seeds, grape skins, tannin powder, oak

A

tannins

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9
Q

Synonymous with the bouquet; the sum of a wine’s aromas.

A

nose

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10
Q

A term used to describe woody aromas and flavors; butter, popcorn, and toast notes are found in oaky wines.

A

oaky

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11
Q

A term used to describe aromas and flavors that have a certain soil-like quality.

A

earthy

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12
Q

New world wines are from countries or regions where winemaking, and Vitis vinifera grapes, were imported during, and after, the age of exploration. They tend to be warmer regions which leads to riper, more alcoholic, fuller-bodied and more fruit-driven wines. Often, but not always, new world wine-makers use more modern wine-making techniques and technology.

Countries include:
United States
Canada
Chile
Argentina
New Zealand
Australia
South Africa

A

new world wine

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13
Q

Old world wines are from countries or regions where winemaking, with Vitis vinifera grapes, first originated. Cooler regions tend to be lighter-bodied, exhibiting more herb, earth, mineral and floral components in the wine; Winemaking tends to follow strict traditions and methods based on long-standing family or vineyard history.

Countries include:
France
Spain
Italy
Portugal
Greece
Germany
Austria

A

old world wine

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14
Q

a dry white wine famous for its refreshing citrus flavor and zesty acidity

The primary fruit flavors are lime, lemon, pear, white nectarine, and apple. Depending on where the grapes are grown, Pinot Grigio can take on faint honeyed notes, floral aromas like honeysuckle, and a saline-like minerality.

A

pinot gris

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15
Q

acidity of pinot gris

A

medium high-high

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16
Q

body of pinot gris

A

light-medium

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17
Q

food pairings of pinot gris

A

pairs well with fresh vegetables, raw fish, and lighter meals.

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18
Q

A dry and light white wine with herbal, grassy notes and tart, citrus-driven flavors.

A

sauvignon blanc

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19
Q

acidity of sauvignon blanc

A

medium-medium high

20
Q

food pairings of sauvignon blanc

A

pairs well with similar green herbs. If it has parsley, rosemary, basil, cilantro, or mint chances are it will pair well with Sauvignon Blanc. Also try white meats including chicken, pork chop, and turkey, or fish like Tilapia and Sea Bass.

21
Q

what are the two chardonnay styles?

A

oaked and unoaked

22
Q

oaked

A

buttery, rich, and creamy

23
Q

unoaked

A

zesty

24
Q

acidity of chardonnay

A

medium-low (warmed oak climate)
medium-high (unoaked cool climate)

25
Q

food pairings of chardonnay

A

Chardonnay is good with fish (even salmon) and chicken dishes. Meat pairings-chicken breast, turkey breast, pork loin, halibut, trout, cod, sturgeon, oily flaky fish, Atlantic salmon.

Vegetables & Vegetarian Fare: Yellow Squash, Peas, Zucchini, Asparagus, White Mushrooms, Truffles, Chanterelles, Almonds.

26
Q

Riesling is a high acid white wine with notes of nectarine, apricot, honey-crisp apple, and pear that can be dry or sweet.

A

riesling

27
Q

acidity of riesling

A

high

28
Q

food pairings of rieslings

A

Because of Riesling’s sweetness and acidity, it makes the perfect accompaniment to spicy dishes and Asian cuisine. A classic pairing with Riesling is spiced duck leg.
Meat Pairings: Duck, Pork, Bacon, Chicken, Shrimp, and Crab

29
Q

Pinot Noir wines are pale in color, translucent. Their structure is delicate and fresh. The tannins are soft, and the aromatics are very fruity, often with notes of tea leaves, damp earth, or worn leather.

A

pinot noir

30
Q

acidity of pinot noir

A

medium-high

31
Q

tannins of pinot noir

A

medium-low

32
Q

food pairings with pinot noir

A

Pinot Noir pairs particularly well with duck, chicken, pork, and mushrooms.

33
Q

Merlot is very similar in flavor and texture to Cabernet Sauvignon-both share the same genetic “father,” Cabernet Franc.

A

merlot

34
Q

tannins of merlot

A

medium

35
Q

acidity of merlot

A

medium

36
Q

food pairings of merlot

A

Merlot pairs well with chicken and roasted duck and other light meats as well as lightly spiced dark meats.

37
Q

Fundamentally, Cabernet is a full-bodied, gripping red wine with dark fruit flavors and savory tastes from black pepper to bell pepper. Cabernet Sauvignon from New World countries is often a touch fruitier than Old World Cabernets. Expect flavors of black cherry, licorice, and black pepper all wrapped together with vanilla.

A

cab sauvignon

38
Q

tannins of cabernet

A

medium to medium-high

39
Q

acidity of cabernet

A

medium to medium-high

40
Q

food pairings of cabernet

A

Pair with foods with high fat, umami flavors, red meat. You could try Cabernet with charred gruyere burger, mushroom pizza with tomato sauce, or a marinated ribeye steak. All would have high fat and umami flavors.

41
Q

Zinfandel is a soft-textured dry red wine crammed with jammy blackberry, boysenberry, and plummy fruit. Made in this style, it’s usually concentrated and medium to full in body. Until the 1970s, Zinfandel was always a hearty, rustic wine.

A

zinfandel

42
Q

acidity of zinfandel

A

medium to medium-high

43
Q

tannins of zinfandel

A

medium to medium-high

44
Q

food pairings of zinfandel

A

Zinfandel should be paired with meats, especially BBQ meats. Barbeque pork ribs, ribeye, leg of lamb. Big zinfandels tend to pair with tomato-based dishes, while lighter zinfandels pair with creamy pasta. Tomato-based dishes are good because high acid in food makes wine taste less acidic and brings out the fruity flavors.

45
Q

what is a dry wine?

A

a generally not sweet wine

46
Q

what are tannins exactly?

A

extracted from grape skins and have a better taste that also leave a feel on your tongue.

47
Q
A

Stone Creek (24 decks)

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