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Culinary & Pino's > Wine > Flashcards

Wine Flashcards

1
Q

Burgundy White Wine

A

Chardonnay

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2
Q

Burgundy Red Wine

A

Pinot Noir

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3
Q

Terroir Definition

A 
Environmental conditions of a soil and climate for the wine region.
The total impact of any growing site.
1.  Soil: geological composition of the soil
2. Slope: drainage
3. Sun exposure / hours of sunshine
4. Elevation
5. Rainfall / irrigation
6. Frost
7. Humidity
8. Wind
9. Latitude: old world vs. new world
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4
Q

AOC

A

Appellation d’Origine Controle = Comes from a specific place

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5
Q

Beaujolais - Gamey =

A

Red wine from Beaujolais

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6
Q

Beaujolais Nouveau

A
  1. New Beaujolais - drink young

2. Inexpensive Wine

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7
Q

Bourgogne

A

Is also known as Burgundy:

Burgundy is an administrative and historical region of east-central France. Burgundy comprises four departments

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8
Q

Class 1: The soil, the grape and winemaker

A. How to taste wine:

A
  1. Look - color, clarity, viscosity (legs)
  2. Smell - Identifying primary and secondary aromas, identifying any off notes to the wine (TCA, etc.)
  3. Taste - Acidity, fruitiness, tannin, body
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9
Q

B. The Winemaker - making white wine

A

White grapes run through the stemmer crusher > Filtered (centrifuge) > must (juice) > natural yet or added yeast > Ferment at 50 to 65 degrees to preserve freshness > racked off lees or not > possibly cold stabilized > possibly put into barrels to age > fined or filtered > Wine is bottled

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10
Q

B. The Winemaker - making red wine

A

Making red wine: Must (whole red grapes, some stems and seeds)>Maceration> Ferment at 85º or below > ambient yeast attack sugar in juice and convert to alcohol + CO2 until desired alcohol levels are reached > Malolactic Fermentation> filtered > then bottled or aged in barrels > if in barrels racking > Fining (clarifying) > filtering and bottling

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11
Q

The Class white Grapes in wine

A

The classic white grapes:

  1. Chardonnay
  2. Riesling
  3. Sauvignon Blanc
  4. Semillion
  5. Chenin Blanc
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12
Q

The class red grapes in wine

A

The classic red grapes:

  1. Pinot Noir
  2. Syrah
  3. Cabernet Sauvignon
  4. Merlot
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13
Q

What are the 2 grape varietals in Burgundian wine:

A

White: Chardonnay
Red: Pinot Noir

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14
Q

Bordeaux Wine

A

Geography:
Major Historical Port, exit for two major rivers, the Garonne and Gironde. Heavily wooded areas along the coast lien that helps shelter the flat land leading to Medoc

Wine from Area referred to as “Claret” by Britains. Claret refers to a light red wine. Not so light in color and body any longer.

  1. Property usually on front of label
  2. Post Renissance castle which are more like large estates.
  3. By law, Red Bordeaux wines must be made from one or more of the 5 grapes.
  4. Tannins in Cabernet Sauvignon provide preservatives for aging.
  5. Use reverse osmosis in red wines where the wine is passed under pressure through a membrane that separates water molecules from alcohol. This creates a more densely concentrated wine.
  6. The red grapes of Bordeaux
    a. Cabernet Sauvignon - provides tannin structure
    b. Cabernet Franc
    c. Merlot - provides flesh and roundness
    d. Malbec
    e. Petit Verdot

The White Grapes of Bordeaux

  1. Sauvignon Blanc - astringent/crisp
  2. Semillon - More full/dry, deeper in color
  3. Muscadelle - adds light floral character
  4. Ugni Blanc - neutral/added to inexpensive white wine.
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15
Q

Bordeaux Left bank Wines

A

Rivers flow downhill, when looking downhill, left back is on the left, right on the right
1. Left is dominated by Cabernet Sauvignon varietal.
2. First International Wine
Regions:
1. Graves - whites and reds
a. Known for gravely soil
b. Noble Rot Wines
c. Botrytis
2. Medoc - mostly cabernet
3. Entre Deux Mers - whites and reds
4. Sauternes/Barsac - Semillion with Noble Rot or Botrytis

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16
Q

Bordeaux Right bank Wine varietals

A 
Regions:
1. Libournais: St Emillion & Pomerol (More Merlot Based)
Right river bank is dominated by
1.  Merlot
2. St Emillion
3. Chateau Chenin blanc
4. Chateau Ausone
5. Pomero
6. Petrus
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17
Q

There are 5 Grand Cru Classe Wines

A

The premier wine in Bordeaux

  1. Chateau Margaux
  2. Chateau Mouton Rothschild
  3. Chateau Lafitte Rothschild
  4. Chateau La Tour
  5. Chateau Haut Brion
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18
Q

Italian Wines - Piedmont Barolo and Barbaresco - Nebbiolo grape varietal

A

Closer to France in it’s wine making style than Tuscany. Produces Single Varietals.

  1. Nebbiolo and Barbera are the Red Grape Varietals.
  2. Barolo and Barbaresco (higher end)
    a. Made from the Nebbiolo grape which is known for it’s forceful tannin. Single variety much like Pinot Noir is to Burgundy.
    b. Barolo (The King) Grapes grown in the Langhe hills: robust, austere and masculine
    By law, must be aged at least 3 years between barrel and bottle. 5 years for Barolo riserva.
    c. Barbaresco (The Queen) Grapes grown in the Langhe Hills: more graceful than Barolo. Half or less production than Barolo wines.
    By law, barbaresco must be aged at least 2 years between barrel and bottle. 4 years for Barbaresco riserva.

Nebbiolo: comes from the “nebbia” (the fog that often settles over Piedmont in late October during harvest.

Other wine regions of note for Nebbiolo are:
Bonarda and Vespolina blending grapes along with primary Nebbiolo grape:
a. Nebbiolo d’Alba
b. Gattinara
c. Ghemme
d. Spanna

Barbera and Dolcetto

  1. Barbera is made from the barbera grape. Most widely planted grape variety.
    a. Barbera d’Alba
    b. Barbera d’Asti

b. Dolcetto is made from the dolcetto grape and is a juicy quaffing wine and a bitter edge.
c. Brachetto d’Aqui (sweet slight effervescent)

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19
Q

Italian Wines - Piedmont White Wines

A 
White Wine Varietals--->Regions
a.  Cortese ---> (Gavi di Gavi) 
b.  Arneis--->Roero Arneis
b. Moscato---> d'Asti and d'Alba
d. Spumanti - Same grape as the french muscat blanc a petits grains.   A semisweet sparkling wine known fort's fruity-musky flavor. 
They are Frizante (fizzy)(
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20
Q

Piedmont information

A

“Foot of the mountain”

a. Largest region of the Italian mainland.
b. Not the largest producer of wine.
c. Most vineyards are along the two southeaster ranges of Langhe and Monferrato.
d. Terrain: High Alps to rolling hills
e. Rivers: The Po and the Tanaro
f. Key cities: Torino, Alba, Asti and Allessandria.

Also known for white truffles from Alba.

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21
Q

DOC and DOCG and IGT Italian Wines

A

Wine regulation began in the 1960’s.

  1. area of production
  2. the permissible grape varieties
  3. the maximum yield of grapes per hectare. 4. The minimum degree of alcohol the wines must possess,
  4. vineyard practices
  5. winemaking practices
  6. aging requirements.
  7. DOC: Denominazione di Origine Controllata
    a. 300+ with status
    b. Frist wine given status was Vernaccia di San Gimignano in 1966
  8. DOCG:Denominazione di Origine Controllata e Garantita
    a. 21+ with status
    b. First wines given status were Brunello di Montalcino, Vino Nobile di Montepulciano.
    c. Barolo and Barbaresco in 1980.
  9. IGT: Indicazione Geografica Tipica (less stringent than DOC and DOCG
    a. 120+ with status
    b. Started in 1992 as a result of the Super Tuscan Movement

VdT - Vino de Tavola (table wine)

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22
Q

Tuscan Wines - Red Grape Varieties

A

Sangiovese is indigenous to Tuscany and is primary grape.

  1. Super Tuscan (IGT) created in 1992
    a. Sangiovese, Cabernet Sauvignon and Cabernet Franc blend
  2. Clones of Sangiovese
    a. Brunello
    - Brunello di Montalcino( TOP WINE)
    - Rosso di Montalcino
    b. Prugnolo
    - Vino Nobile di Montepulciano
    - Rosso di Montepulciano
    c. Sangiovese Grosso
  3. Cabernet Sauvignon, Cabernet Franc, Merlot and Canaiolo.
  4. Carmignano
    a. Wines are dry reds based on a standard modern Tuscan blend of Sangiovese (at least 50% of the final blend), Canaiolo Nero (up to 20%), Cabernet Sauvignon and Cabernet Franc (10–20% each).
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23
Q

Italy Langhe Hills

A

Largest area for great wines sought out by wine collectors.

24
Q

Dolcetto d’alba

A

Dolcetto - Grape Varietal - Means sweet little one. (Note: think Dolci as in Dessert)
Alba - means Primo (Area it comes from)

25
Q

Basic Italian Wine Information

A
  1. 900,000 registered vineyards/in 20 regions
  2. 1,000 documented wine varietals
  3. 40% mountains / 40% hills
26
Q

Key Cities in Tuscany

A
  1. Florence
  2. Pisa
  3. Lucca
  4. Siena
  5. Livorno
27
Q

Tuscan Wines - White Grape Varieties

A 
White Grape Varietals:
1.  Vernaccia
     Vernaccia di San Gimignano
2. Trebbiano
3.  Malvasia
4.  Chardonnay
5.  Sauvignon Blanc

Dessert Wine
1. Vin Santo

28
Q

Tuscan Regions of Note

A 
1.  Land of Sangiovese (Sangue de Giove) - 
          Blood of Job
2. Chianti Classico - 
         The Bulls Eye
         Black Rooster on the bottle w/Red Band
3. Sub Regions of Chianti:
     a. Chianti Rufina
     b. Colli Fiorentini
     c. Colli Aretina
     d. Colli Senesi
     e. Colline Pisane
      f. Chianti Montabano
29
Q

Lombardia Cities and History

A

Lombardia:

Major Cities:

  1. Milan (Major city known for Fashion)
  2. Mantua
  3. Pavia
  4. Como

Other Cities:

  1. Bellagio, Italy (High Alpine Area w/ Rolling Hills
  2. San Pellegrino
  3. Gorgonzola

History: land of the Longobards, Various occupations and ownerships which influenced its cuisine:
1. Austrian (schnitzel)
2. Spanish (Saffron)
3. French (butter)
It was the capital for almost a Century under Roman rule. Economic capital and richest city in Italy (center for the silk and textiles, fashion, dairy and agriculture, chemical and industry)

30
Q

Lombardia Geography

A

Geography:

  1. Land Locked
  2. Southern part is the alluvial plains of the PO river (risotto), Northern is rolling hills up to the famous lakes (Como, Maggiore, Lugano and Garda) and the backbone of the Alps bordering Austria
  3. Capital of the Roman empire for a period of time
31
Q

Lombardia Cuisine and Product

A

Food Products:
Butter, Cream, Mascarpone, Gorgonzola (dolce di latte),
Taleggio (Soft Washed Rind Cheese)
, Bel Paese, Grana Padano, Rice (Arborio), Veal, Beef, nuts, stone fruit

Dishes: Osso Buco, Risotto alla Milanese, Costeletta alla Milanese, Scallopine alla Milanese, Pannetone

Note: “alla Milanese” means from Milan

32
Q

Lombardia Wine

A

Not known as a Wine Country:

  1. Francia Corta (sparkling wine)
  2. Vatellina Superiore (red)
33
Q

Tasting: Veneto Wines(W6D4)

- Geography

A

Geography:

  1. Northeast section of Italy
  2. Surrounded by the Alps to the north and the Po River delta to the South
  3. Very high Alpine to very flat delta
  4. Big influences from the neighbors to the north, Switzerland, Austria and Slovania
34
Q

Tasting: Veneto Wines (W6D4)

- White Wines

A

White Wine History and Varietals

  1. An area where a lot of French varietals have made there what to:
    a. Pinot Grigio
    b. Pinot Bianco
    c. Pino Gris
    d. Chardonnay

White Varietals:

a. Glera (Synonym for Prosecco)
b. Pinot Grigio
c. Garganega (Soave)
d. Pinot Bianco
d. Chardonnay
e. Prosecco
f. Tocai Friulano
g. Trebbiano
h. Vespaiola

35
Q

Tasting: Veneto Wines (W6Dr)

- Red Wine Varietals

A 
Red varietals (Valpolicella)
 1.  Corvina
 2.  Molinara
 3.  Rondinella
The Three Sisters varietals above are trellised in the Pergola method and left on the vine a little longer to achieve greater ripeness.  Then harvested and placed on straw mats to concentrate flavor.  Water content is reduced through evaporation.

Others:

  1. Negrara
  2. Cabernet Sauvignon
  3. Merlot

Wines:

  1. Valpolicella (All 3 sisters in the of Corvina, Molinara and Rondinella)
  2. Valpolicella Ripasso
    a. Ripasso: Amarone Pomace (Skins and Seeds gathered after fermentation) is mixed with newly fermented Valpolicella.
  3. Alanera
  4. Amarone della Valpolicella
    a. On par with Brunello di Montipulcino and Barbaresca
36
Q

Main Wine Regions in Italy

A
  1. Tuscany
  2. Piedmont
  3. Veneto (Northeast Section of Italy)
37
Q

Bellini

A

Prosecco with Peach Puree

Prosecco made in the fast method(charmute)

38
Q

Veneto - Grappa

A

Grappa is where the skins of the grape are further fermented and then distilled.

39
Q

Cotes du Rhone - Northern

A

Northern Cotes du Rhone

  1. Above the 45th Parallel
  2. Terrior: Colder and wetter than southern Rhone. Very steep sloped vineyards facing East - overlooking the Rhone River
40
Q

Cotes du Rhone - Northern - Whites

A
  1. Viognier (Condrieu)
  2. Marsanne
  3. Rousanne
41
Q

Cotes Du Rhone - Northern- Reds

A
  1. Syrah
42
Q

Cotes Du Rhone - Northern

A

AOC of Notes: Cote Rotie, Hermitage, Condrieu

43
Q

Cotes Du Rhone - Southern

A
  1. Below the 45th Parallel

History:
Land of the Popes: Starting with the Pope Clement the V

Geography:

  1. Heavy influence of the ancient glacial moraine and limestone outcroppings.
  2. Also heavily influenced by the mistral winds.
44
Q

Cotes Du Rhone - Southern - Whites

A
  1. Grenache
  2. Marsanne
  3. Roussane
  4. Muscat
45
Q

Cotes Du Rhone - Southern - Red

A

GSM:

  1. Grenache
  2. Syrah
  3. Mourvedre
46
Q

Cotes Du Rhone - Southern - AOC

A

A.0.C’s of note:
Chateauneuf- du-pape is the first AOC in 1936. Gigondas, Vaqueros, Lirac, Tavel

Notes: Cru’s are A.O.C’s of higher quality and reputation.

CUVEE is a blend.

47
Q

Bordeaux Terrior

A

The name Bordeaux derives from:
“au bord de l’eau” meaning “along the waters”

  1. Close proximity to large bodies of water with Rivers and Atlantic Ocean.
  2. This tempers the region’s climate
  3. Edged on south and west by pine forests which also help to shield the region from extreme weather.
  4. Graves (pronounced “Grahv”) is on well drained soil of gravel and stone.
48
Q

Bordeaux Renowned Wines

A

Wines of Terrior: Derive their characters from single plots of land

  1. Chateau Latour
  2. Chateau Margaux
  3. Chateau Petrus
  4. Chateau Cheval Blank
  5. Chateau Haut-Brion
49
Q

Bordeaux Leading Appellations

A
  1. Graves - Red and white
  2. Barsac - White
  3. Haut-Medoc region appelations
    a. Margaux - Red
    b. Pauillac - Red
    c. St. Estephe
    d. Listrac
    e. Moulis
50
Q

Meaning of “Cru”

A

A quality growing area

51
Q

How to taste Wine

A 
Look
1. Color
2. Clarity
3. Viscosity
Smell
1. Identifying primary and secondary aromas
Taste
1. Acidity
2. Fruitiness
3. Tannin
4. Body
52
Q

Definition of “must” when making wine

A

Red:
Whole grapes, some stems and seeds
White:
Juice

53
Q

Burgundy Wines

A 
Regions Lowest to Highest:
1.  Region
2. Village
3.  Premier Cru
4. Grand Cru
Sub Regions
1. Chablis - Only White Wine (Chalk Soil) - Made with the Chardonnay Grape
2. Cote D'Or - The best wines come from these two Regions
  a.  Cote D Nuits (Best Pinot Noir)
  b.  Cote D Beaune (Best White).

Capitalize definition: Add Sugar to the “must” to increase alcohol content.

54
Q

Carbonic Maceration Definition

A

Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin with yeast serving to convert sugar into ethanol. Carbonic maceration ferments most of the juice while it is still inside the grape, although grapes at the bottom of the vessel are crushed by gravity and undergo conventional fermentation

55
Q

Burgundy Region Cities

A
  1. Rhone is the Largest
  2. Lyon is the 2nd Largest City.

Terrior:
Dijon to the North - Chalk, Limestone

Culinary & Pino's (29 decks)

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