WIne Foundations Flashcards
What is a cross?
A cross is a genetic modification, combining 2 varietals of the same species of grape.
What is a hybrid?
A hybrid is a genetic modification, combining 2 different species of grape. Very rare.
What is a clone?
A clone can occur naturally or not, when a grape mutates from it usual form. Can happen when a vine grows out.
What is the species name of all grapes used to make fine wine?
Vitis vinifera.
Explain the difference in labeling between new and old world regions.
Usually old world wines are labeled by region, AOC level, and producer. In the new world wines are usually labeled with varietals, regions, and producers.
State the type of labeling that is being phased out and why.
Wine buyers have become prone to “varietalism” so varietal labeling rather than terroir or domaine centric labeling has become the focus of the market.
Discuss creative decisions that must be made in viticulture.
There are a few different decisions that can be made once the location has been chosen. Grape varietals and where to plant each of them based on slope, sun, drainage, etc. Vine training/ trellising systems to decide how best to ripen the grapes. Whether to irrigate or grow them dry like burgundy. Whether to grow organically, biodynamically, sustainably, or traditionally. How to harvest, by hand or mechanically.
Discuss creative decisions that must be made in viniculture.
There are many decisions to be made once grapes are harvested. How and where to ferment the grapes, meaning in stainless steel, or wood? open or closed tanks? What kind of yeasts to use, what species or even wild or innoculated? Whether or not to use lees aging, to have skin contact, whole cluster fermentation, co fermentation, blending, saignee, or a malolactic fermentation. Where to age, and for how long.
Describe the problem of phylloxera and the solution to the problem.
Phylloxera vastatrix are an insect that almost wiped out all wine bearing vines in Europe. They are native to Eastern North America. When they migrated to Europe, they took over most vineyards. The insects will damage the roots of the vines, and lay eggs throughout the entire foliage. The solution, developed by Charles Valentine Riley and J. E. Planchon was to graft the scion (where the genes for the grapes come from) onto the rootstock of resistant american vine roots.
Define the following: veraison, terroir, organic, maceration
Veraison is when grapes have ripened and changed color. Terroir is the term for the environment as well as the flavors it presents. Organic is a certification for a specific type of farming, meant to indicate a natural, sustainable, chemical free method of agriculture/ food production. Maceration is a form of infusion, specifically when grapes are pressed and the skins are left in with their juices to impact both color and flavor.
Discuss the differences between red and white wine making.
The main differences between the two are that typically red wines have skin maceration during fermentation, whereas most wines do not. Also, red wines always undergo a secondary malolactic fermentation whereas only some white wines do. Also many whites are aged in stainless steel, whereas reds are more typically aged in some oak.
Describe malolactic conversion and its function in oenology.
Malolactic conversion is when the wine (red and sometimes white) goes through a secondary fermentation, converting the tartaric acid to lactic acid. Tartaric acid is the most prevalent acid in grapes and will present as a fresh green apple acidity. Lactic acid will have a softer rounder tartness like that of yogurt.
State the purpose of swirling the glass.
Swirling the tasting glass will volatilize the aromas, making them more accessible.
Explain why white wine is not chilled in this class.
White wines are not chilled in this class so that the flavors can be more readily identified.
Name the five tastes that are discernable on the human palate.
Acidity, typically felt on the sides of the mouth following with a watering of the mouth. This is the bodies natural protective response to acidity. Bitterness, typically felt in the back of the mouth, sometimes the top of the gums as well. Sweetness is typically tasted on the tip of the tongue. Umami, the savory taste and kokuni, which expresses as calcium.
Explain why there is rim variation in a wine.
Implies age or youthfulness. As white wines and red wines age, they oxidize and work their way towards brown. A clear rim will indicate youth, orange or brown indicates vinosity.
State the reasons for viscosity in a wine.
Viscosity usually implies alcohol by volume or residual sugar.
Describe the four steps in an analytical blind wine tasting.
Sight, Nose, Palate, an Aroma.
Name the various sources of tannin in wine.
Sources of tannin can be oak aging, skin contact, stem or pip presence.
Explain the acronym TCA.
246 Trichloroanisole. It is a chemical compound that is a chlorinated version of anisole. It usually occurs when a naturally occurring fungi or bacteria interact with chlorinated phenolic compounds, found in some pesticides and wood preservative, and TCA is the result. It is usually blamed on the corks as they used to be bleached with chlorine (peroxide is now used) or because of pesticides used nearby cork trees. However, TCA can exist in wood palates, barrels, etc as once it gets into a space, it is very difficult to eradicate. Screw cap wines can also be corked, although it is rare.
