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Wine > Wine Folly > Flashcards

Wine Folly Flashcards

1
Q

Wine bottle - ml? Wine glass - ml?

A

750ml, 150 ml (5/bottle)

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2
Q

Wine - def

A

Wine is an alcoholic beverage made with fermented grapes

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3
Q

Wine grape - Latin name?

A

Vitis vinifera (Normal grape is called vitis labrusca)

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4
Q

Wine - when is harvest in the southern hemisphere?

A

Feb-April

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5
Q

Vintage - def

A

Refer to the year the grapes were harvested

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6
Q

Nonvintage - def

A

Wines that are a blend of several harvests

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7
Q

Single varietal wine - def

A

A wine made with one grape variety, i.e. Pinot noir

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8
Q

Wine blend - def, example

A

Wine made by mixing several wines together, i.e. Bordeaux blend

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9
Q

Regions with cooler climates makes wines that taste more or less tart (sour)

A

More

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10
Q

Split bottle - def

A

187,5 ml

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11
Q

Demi/half bottle - ml?

A

375 ml

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12
Q

Jenine bottle - ml?

A

500 ml

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13
Q

How is wine labeled? (3)

A
  1. By grape variety (I.e. riesling)
  2. By region (I.e. Bordeaux superieur - known for growing primarily Merlot and Cabernet sauvignon and blending them)
  3. By name (I.e. «The harbinger»)
    - More often than not, a named wine is a blend of grape varieties that is unique to the producer
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14
Q

Each country requires a minimum percentage of the (grape) variety in the wine for it to be listed on the label. Name for 1. USA/Chile, 2. Argentina, 3. Everyone else (Italy, France, Germany, Austria, Portugal, NZ, South Africa, Australia)

A
  1. 75% (USA, Chile)
  2. 80% (Argentina)
  3. 85% (Everyone else - Europe, NZ, Australia, South Africa)
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15
Q

Which countries usually name wines by regions? (4)

A
  1. France
  2. Italy
  3. Spain
  4. Portugal
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16
Q

5 taste characteristics

A
  1. Sweetness / fruit
  2. Acidity
  3. Tannin
  4. Alcohol
  5. Body
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17
Q

Sweetness - At the same sweetness level, how does the acidity level affect the sweetness sensation?

A

Wines with lower acidity tend to taste sweeter than wines with higher acidity.

18
Q

What is sweetness in wine derived from?

A

Residual sugar - the leftover when not all the grape must (‘druemost’) is fermented into alcohol.

19
Q

Sweetness - How to describe range

A

1-5

  1. Bone dry
  2. Dry
  3. Off-dry
  4. Sweet
  5. Very sweet
20
Q

Which pH range is wine in?

A

pH 2-4.5

(Lemon is 2.5 and yogurt is 4.5)

21
Q

How does ripening affect the acidity in wine?

A

As grapes ripen, they become less acidic.

Thus, a wine from where it’s hard to ripen grapes will produce wines with higher acidity.

22
Q

Tannin - Derived from?

A

Stems, skins, seeds + new wood barrels.

23
Q

Tannin - def

A

Naturally occurring polyphenol found in plants.

Contains high levels of antioxidants.

24
Q

Tannins - % content in white wine compared to red?

A

Zero since white wines ferment without skins.

25
Q

What type of oak barrel impart more tannin?

A

New oak barrels

26
Q

Tannin - describe taste

A

More like a texture. Astringent/drying.

-A high tannin wine will remove proteins from your tongue, causing drying and puckering sensation.

27
Q

High tannin - effect with food?

A

High tannin wines act as palate cleansers to rich, fatty, meats; cheeses; and pasta dishes.

-This is why they are often served with food.

28
Q

Alcohol - taste/sensation

A

Often described as a temperature because of how it feels in your throat - ‘warm’, ‘burning’.

  • A ‘hot’ wine has higher alcohol
  • Often felt in the back of the throat
29
Q

Fortifying - def

A

Adding alcohol to a wine.

30
Q

Alcohol - effects in the wine/taste (2)

A
  1. Plays an important role in wine aromas - It’s the vehicle by which aromas travel from the surface of the wine to your nose
  2. Adds viscosity and body to wine
31
Q

Alcohol strength - classification with name and %

A
  1. Low - < 10%
  2. Medium-low - 10-11.5%
  3. Medium - 11.5-13.5%
  4. Medium-high 13.5-15%
  5. High >15%
32
Q

Body - def & what affects ‘boldness’

A

How ‘thick’ a wine is.

-Think of the difference between whole and skimmed milk with ‘light-bodied’ and ‘full-bodied’ wine

The four characteristics of sweetness, acidity, tannin, and alcohol each affect how light or bold a wine will taste.

33
Q

Lighter wines - Taste characteristics (4)

A
  1. Acidity - more
  2. Alcohol - lower
  3. Tannin - less
  4. Sweetness/fruit - less
34
Q

Bolder wines - Taste characteristics (4)

A
  1. Acidity - Less
  2. Alcohol - higher
  3. Tannin - more
  4. Sweetness - more
35
Q

4-step wine tasting method - steps

A
  1. Look
  2. Smell
  3. Taste
  4. Conclude
36
Q

How to taste wine - look - What to look for?

A
  1. Color
  2. intensity
  3. Opacity (gjennomsiktighet)
  4. Viscosity - including ‘legs’/‘tears’
    - Swirl
37
Q

How to taste wine - look - intensity - tips (2)

A
  1. Pour half a glass (75 ml)
  2. Attempt to view the wine with natural light over a white surface such as a napking or piece of paper with the glass tilted
38
Q

Viscosity - determinants (2)

A
  1. Higher alcohol
  2. Higher residual sugar
39
Q

Intensity - determinants (3)

A
  1. (grape) Variety
  2. Production
  3. Age

(Observe the wine from the rim to the middle. You will see small differences in color and clarity of a wine.)

40
Q

Pale platinum wines (A nearly clear white wine that refracts in the light) - What can typically be said about them?

A
  1. Young
  2. Not aged in oak

Wine (1 decks)

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