Wine Basics

Question 1

What information is on the wine label?

Answer 1

Who made the wine, where it was made, when it was made (vintage), what is in the bottle (grape varieties)

Question 2

What are the major differences between how red and white wines are made?

Answer 2

red wine fermentation has skin contact; vatting occurs in red wine (pumping of skins, pulp, and juice into fermentation tank); red wines are bottle aged twice

Question 3

What do the various grape components contribute to the finished wine?

Answer 3

skin - tannins, color; stalk - tannins; pulp - sugar, acids, water, pectin; bloom - yeast, bacteria; seeds - bitter oils

Question 4

What are the major components of wine?

Answer 4

alcohol, sugar, organic acids, water, residual sugar, grape skins

Question 5

How does alcohol content influence taste, texture, and shelf life?

Answer 5

Affects body (high alcohol = fuller body); too high alcohol gives a burning sensation

Question 6

What is a fortified wine?

Answer 6

wines that have alcohol added

Question 7

How does sugar affect wines and what increases sugar content in wines?

Answer 7

sugar yields alcohol; riper grapes = more sugar

Question 8

How do organic acids influence the taste, texture, and shelf life of wine?

Answer 8

contribute to crispness, structure, and balance; levels of acidity affect taste (flat vs crisp vs sour)

Question 9

How does residual sugar influence the taste, texture, and shelf life of wine?

Answer 9

balances high acidity; <4% sugar = dry wine

Question 10

How does grape skin influence the taste, texture, and shelf life of wine?

Answer 10

provide color (anthocyanins); provide tannins; provide antioxidants (resveratrol, believed to be effective in lowering cholesterol)

Question 11

What is chapitalization and how does it affect wine?

Answer 11

addition of sugar to the grape in order to boost the natural sugar level and produce higher alcohol content (done in cool growing regions)

Question 12

What is malolactic fermentation and how does it affect wine?

Answer 12

secondary fermentation; converts malic acid to lactic acid (softer); gives wine buttery feel

Question 13

What is acidification and how does it affect wine?

Answer 13

the addition of acid to finished wine (usually tartaric); done in warm growing regions

Question 14

What is amelioration and how does it affect wine?

Answer 14

addition of water and sugar to grape must; dilutes acidity and increases alcohol yield; done in cooler NY growing regions

Question 15

What is viniculture?

Answer 15

winemaking

Question 16

What is viticulture?

Answer 16

grape growing (variety, age, density, yield, soil type)

Question 17

What is the difference between aroma and bouquet?

Answer 17

aroma - fragrance associated with grape variety; bouquet - fragrance developed in wine making and aging process

Question 18

What are some of the aroma and taste characteristics of gewurtztraminer?

Answer 18

(white) spicy, geranium, honeysuckle, ginger, grapefruit, melon

Question 19

What are some of the aroma and taste characteristics of sauvignon blanc?

Answer 19

(white) grassy, herbaceous, bell pepper, grapefruit

Question 20

What are some of the aroma and taste characteristics of chardonnay?

Answer 20

(white) apple, toasty, vanilla, buttery/creamy; aged - peach, pineapple, sage, honey

Question 21

What are some of the aroma and taste characteristics of riesling?

Answer 21

(white) apricot, peach, green apple

Question 22

What are some of the aroma and taste characteristics of chenin blanc?

Answer 22

(white) fruity, grassy, melon, bananas, apples, citrus

Question 23

What are some of the aroma and taste characteristics of merlot?

Answer 23

(red) herbaceous, tea, floral, violet, black pepper

Question 24

What are some of the aroma and taste characteristics of pinot noir?

Answer 24

(red) velvety, coffee, earthy, leathery, chocolate, berries

Question 25

What are some of the aroma and taste characteristics of cabernet sauvignon?

Answer 25

(red) tea, green olives, spicy

Question 26

What are some of the aroma and taste characteristics of zinfandel?

Answer 26

(red) blackberry, raspberry, jammy, herbaceous

Question 27

What is maturation?

Answer 27

period following fermentation when wine settles down and loses its rough edges

Question 28

What is barrel aged?

Answer 28

already fermented wine went into barrels and stayed there for a maturation period

Question 29

When should white wines typically be consumed?

Answer 29

1-3 years after release

Question 30

When should red wines typically be consumed?

Answer 30

ready to drink when released; can be held 2-4 years (fuller body 5-10 years; premium wine 20 years)

Question 31

What happens as red wine ages?

Answer 31

wine loses color; aroma evolves from fruity to leathery/earthy; tannins soften