Wine glossary

Question 1

Cellared by

Answer 1

= The wine was made at another source and only bottled at the winery.

Question 2

Acidification

Answer 2

Adding acid to the wine. Can be used to change the PH of the wine and increase the wine’s longevity.

Question 3

Tanins

Answer 3

Only in red wine. Leaves a dry taste in the mouth. Comes from the sticks and skins of grapes, and sometimes from oak barrels. Tanin keeps the colour in the wine.

Question 4

Acrid

Answer 4

Taste is acidic, in a bad way.

Question 5

Aeration

Answer 5

To expose the wine to air in a good way.

Question 6

Oxidised

Answer 6

Wine has been ruined by exposure to air.

Question 7

Tartaric and Malic Acid

Answer 7

The main acids in wine. Found in grapes.

Question 8

Chaptalization

Answer 8

Adding sugar to the wine. Not to increase the sweetness, but to aid fermentation and increase the alcohol content. Necessary after a cool summer, as the grapes have less sugar.

Question 9

Corked

Answer 9

The cork has gone bad. “Mouldy newspaper” taste.

Question 10

Decanting

Answer 10

To transfer wine to a decanter to aerate it and to remove the sediment..

Question 11

Dosage

Answer 11

After the yeast sediment is removed from the bottle, a small dose of wine is added to the bottle.to make the wine drier or sweeter.

Question 12

Extra brut, brut, sec, demi sec and doux

Answer 12

This describes the dryness or sweetness of champagne. Extra brut is the driest and doux the sweetest.

Question 13

What grapes are allowed in champagne?

Answer 13

Pinot noir, pinot meunier and Chardonnay.

Question 14

Estate-bottled

Answer 14

= The wine producer also owns the vineyards, produces his own grapes or has a long term lease to purchase thebgrapes.

Question 15

Fermentation

Answer 15

The small pacman eats the sugar + oxgen and produces co2. The co2 eventually kills off him and his friends

Question 16

Filtering

Answer 16

Removing particles of on wine for clarity and stability. Will say on the bottle if it is NOT filtered as filtering is so common.

Question 17

Fining

Answer 17

Clarifying wine using bentonite (powdered clay), gelatin or egg whites. The sediments sink to the bottom and can be removed.

Question 18

Flabby

Answer 18

Soft and feeble taste that lacks acidity

Question 19

Fortified

Answer 19

Alcohol has been added to the wine to increase the alcohol content and kill the yeast.

Question 20

Foxy

Answer 20

Unique musky grapey character of native American labrusca varieties.

Question 21

Grown, produced and bottled

Answer 21

Means the wine maker was in charge of every aspect of the wine production

Question 22

Late harvest

Answer 22

New world wine term. It indicates a sweeter wine or dessert wine or “boytrytized” wine. The wine has been left on the vine longer, making them more expensive.

Question 23

Botrytized

Answer 23

A naturally sweet wine from grapes effected by the mould botrylis cinera.

Question 24

Noble rot

Answer 24

Mould is called botrylis cinera. Sweetens the grape by drying them out.

Question 25

Which latitudes are good for grape growing?

Answer 25

50°N - 30°N and 30°S - 50°S

Question 26

Maceration

Answer 26

Grape skins are steeped in the fermenting juice adding colour and flavour.

Question 27

What grapes are grown in northern countries?

Answer 27

Hybrids of vintis vinifera with a grape like vinis labuscia or other north american grapes.

Question 28

Methode champenoise

Answer 28

The second fermentation takes place inside of the bottle. Labour intensive. If this method is used on a non - champagne sparkling wine then it is “the traditional method”

Question 29

Phylloxera

Answer 29

The aphids that attack vinis vintifera roots. Grafting the vine with labruscia root stock protects the vinis vintifera vine.

Question 30

Vitis vinifera

Answer 30

European wine-making species of grape.

Question 31

Vitis labrusca

Answer 31

The north american grape species used mainly in New York state wines.

Question 32

Made and bottle by (California)

Answer 32

= Grapes have been bought and at least 15% of wine is produced by maker.

Question 33

Produced and bottled by

Answer 33

= Did not grow grapes and 80% of wine is produced by them.

Question 34

Varietal labelling

Answer 34

Labelling wine by the grape name. First used in California by Robert Mondavi.