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CMS - Study Guide > Wine Terminology & Facts > Flashcards

Wine Terminology & Facts Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What latitudes are most grape varietals grown?

A

30-50 latitudes in the Northern and Southern hemispheres

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2
Q

How do you describe the climate types starting from largest to smallest? What are the definitions of all 3 types?

A

Macroclimate - Entire wine region
Mesoclimate - A single vineyard
Microclimate - A single row of vines or a specific vine

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3
Q

What are the major climate types?

A

Continental - A climate characterized by strong annual variation in temperature due to the lack of proximity to significant bodies of water with moderating influences. Hotter summers than in maritime climates, often with cold winter temperatures that can be extreme. (Burgundy, Champagne, Loire Valley, Northern Rhone, Piedmont, Mosel, Rheingau, Rheinhessen, Mendoza, South Australia’s Clare Valley)

Maritime - A climate influenced by a large body of water such as a sea or ocean. Marked by mild temperatures that can fluctuate from year to year, causing vintage variation. (Bordeaux, Loire Valley, Rias Baixas, Oregon, Western Australia’s Margaret River)

Mediterranean - Summers are hot and dry, aside from the immediate coastal areas. Along the coasts, summers are mild due to proximity to cold water currents, but storms can also result as a consequence. (Southern Rhone, Napa, Sonoma, Chile’s Central Valley, South Australia’s Barossa Valley/Eden Valley/McLaren Vale/Clare Valley/Coonawarra)

High Desert - Summers are generally hot and dry. Daytime temperatures are high, but dramatic drops are often experienced overnight. (Chile’s Atacama Desert)

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4
Q

What is a Continental Climate? What are some examples?

A

Continental - A climate characterized by strong annual variation in temperature due to the lack of proximity to significant bodies of water with moderating influences. Hotter summers than in maritime climates, often with cold winter temperatures that can be extreme. (Burgundy, Champagne, Loire Valley, Northern Rhone, Rioja, Piedmont, Mosel, Rheingau, Rheinhessen, Mendoza, South Australia’s Clare Valley)

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5
Q

What is a Maritime Climate? What are some examples?

A

Maritime - A climate influenced by a large body of water such as a sea or ocean. Marked by mild temperatures that can fluctuate from year to year, causing vintage variation. (Bordeaux, Loire Valley, Rias Baixas, Oregon, Western Australia’s Margaret River)

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6
Q

What is a Mediterranean Climate? What are some examples?

A

Mediterranean - Summers are hot and dry, aside from the immediate coastal areas. Along the coasts, summers are mild due to proximity to cold water currents, but storms can also result as a consequence. (Southern Rhone, Napa, Sonoma, Chile’s Central Valley, South Australia’s Barossa Valley/Eden Valley/McLaren Vale/Clare Valley/Coonawarra)

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7
Q

What is a High Desert Climate? What are some examples?

A

High Desert - Summers are generally hot and dry. Daytime temperatures are high, but dramatic drops are often experienced overnight. (Chile’s Atacama Desert)

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8
Q

What is a rain shadow? Provide some examples

A

A dry area on one side of a mountain opposite the wind, rain, and generally poor weather. There are many important wine regions in the world that exist in rain shadows.
Alsace - Vosges Mountains
Piedmont - The Alps
Oregon - Willamette Valley/Coastal Mountains
Rioja (North Central Spain) - Pyrenees Mountains
Mendoza, Argentina - Andes Mountains
Central Otago, New Zealand - Southern Alps

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9
Q

What is marl?

A

Marl or marlstone is a calcium carbonate or lime-rich mud or mudstone which contains variable amounts of clays and silt. The dominant carbonate mineral in most marls is calcite, but other carbonate minerals such as aragonite, dolomite, and siderite may be present.

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10
Q

What is a hybrid grape?

A

Vines of two or more different species combined to
produce a new variety
– Example: Vitis vinifera x Vitis labrusca
– Baco Noir

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11
Q

What is a cross?

A

Vines of the same species combined to create a new variety
– Example: Vitis vinifera x Vitis vinifera
– Pinotage (Pinot Noir x Cinsaut)

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12
Q

What is a clone?

A

Identical genetic reproductions of a single vine

– Example: Pinot Noir, Sangiovese

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13
Q

What is green harvesting?

A

This means dropping or cutting grape bunches off of the vine before harvest to focus the vine’s energy on fewer, higher quality bunches.

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14
Q

What is phylloxera?

A

This is a vine louse that destroyed a third of the world’s vines beginning in the late 1800s. It was one of the greatest threats to wine production in history.

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15
Q

What is terrior?

A

The sense of a place, the taste of a place

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16
Q

How many liters is a cask or foudre?

A

1000+ liters

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17
Q

How many liters is a barrique?

A

225 liters

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18
Q

What is malolactic fermentation? What are some examples of grape varieties that go through this?

A

Tart malic acid, which occurs naturally in grapes, is converted to softer-tasting lactic acid. “Malo” or “ML” is a process that occurs naturally in both red and white wines. No flavor is imparted to red wines, but ML can impart buttery or buttered popcorn flavors and a creamy texture to white wines.
Diacetyl = Butter
– Example: Most red varietals, Chardonnay, Viognier
– Chablis commonly uses malolactic fermentation

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19
Q

What is carbonic maceration? What are some examples of grape varieties that go through this?

A

Tanks filled with whole berries are blanketed under
CO2 gas. Grapes begin to ferment from the inside (intracellular fermentation). Berries at the bottom of the tank are crushed and ferment normally while barries at the top begin to ferment from inside and eventually burst. Unique aromas and flavors are produced like bubblegum and banana.
– Example: Beaujolais in Burgundy, France.

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20
Q

What is lees contact and what does it do to the taste of wine? What are some examples of grape varieties that go through this?

A

A winemaking decision to leave white and sparkling
wines in contact with the yeasts that produced the fermentation. Over time autolysis occurs. This is when yeast cells die and release flavor components into the wine, giving additional richness, creaminess, and texture. Lees contact is often used in cool-climate growing regions for the purpose of deriving more expressive aromas and flavors from the grape varieties that are rather subtle in these respects. After fermentation, yeast cells expire and settle to the bottom of the tank or barrel. This accumulated material is known as lees. When wine is left in contact with
the lees for an extended period of time, the process is called “sur lie aging.” The decomposing yeast cells impart additional aromas and flavors to the wine with which they are in contact. These aromas can include:
– Bread dough
– Yeast
– Toast
– Subtle white flowers
– Nuts (blanched almonds, pine nuts, peanut shells)
– Brioche
– Croisant

Examples: 
Albariño
Chardonnay
Pinot Grigio
Grüner Veltliner
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21
Q

What is must?

A

Must is unfermented grape juice. Depending on
the climate, grape must may require adjustment to create balance in the juice and—consequently—the finished wine.
– Chaptalization: The addition of sugar to must to increase the final alcohol content of the wine (Champagne, Germany)
– Acidification: The addition of tartaric acid to increase the acidity of the must to achieve improved balance in the resulting wine (Australia)

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22
Q

What is chaptalization?

A

The addition of sugar to must to increase the final alcohol content of the wine (Champagne, Germany)

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23
Q

What is acidification?

A

The addition of tartaric acid to increase the acidity of the must to achieve improved balance in the resulting wine (Australia)

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24
Q

What flavors does French oak impart in wine?

A

Coconut, Vanilla, dill, Malibu rum

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25
Q

What flavors does American oak impart in wine?

A

Vanilla (French Vanilla), cinnemon, nutmeg, baking spices (new oak)

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26
Q

What is produced during the fermentation process when yeasts metabolize grape sugars?

A

Ethal alcohol, CO2, heat, flavors and aromas

27
Q

What does the saignée method refer to?

A

Saignée (“sohn-yay”) means “to bleed,” and it also describes a method of rosé winemaking that involves “bleeding” off a portion of red wine juice after it’s been in contact with the skins and seeds. Saignée is considered a byproduct of red winemaking because its primary function is to increase the concentration of red wines. Still, Saignée is a unique style of rosé wine because it is so often bolder and darker in color than any other rosé wine.

28
Q

Which country has the largest vineyard acreage in the world?

A

Spain is home to the largest vineyard acreage in the world.

As of 2019

29
Q

What are the top 3 major wine regions of the world (in order) are?

A

France, Italy and Spain. They produce almost half of all the wine produced in the world.

30
Q

The top _____ major wine regions of the world are ____________. They produce almost ______ of all the wine produced in the world.

A

The top 3 major wine regions of the world are France, Italy and Spain. They produce almost half of all the wine produced in the world.

31
Q

What are the top 5 wine producing countries in the world?

A 
France
Italy
Spain
US
Argentina

As of 2019

32
Q

Which 3 wine producing countries produce almost 50% of all the worlds wine?

A

France, Italy and Spain

33
Q

What are the top 10 wine producing countries in the world?

As of 2019

A

1) France
2) Italy
3) Spain
4) US
5) Argentina
6) Australia
7) Germany
8) South Africa
9) Chile
10) Portugal

As of 2019

34
Q

What is Chaptalization?

A

Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal.

35
Q

What is Remouge?

A

Procedure that allows sediment lees/sediment to be removed from a bottle of Champagne during dégorgement to create a clear wine.

Created by Madame Barbe-Nicole Ponsardin, the Veuve (“widow”) Clicquot

36
Q

What is a muselet?

A

A muselet (myz.le) is a wire cage that fits over the cork of a bottle of champagne, sparkling wine or beer to prevent the cork from emerging under the pressure of the carbonated contents. It derives its name from the French museler, to muzzle. The muselet often has a metal cap incorporated in the design which may show the drink maker’s emblem. They are normally covered by a metal foil envelope. Muselets are also known as wirehoods or Champagne wires.

37
Q

What is the name of the metal cage used to bottle Champagne?

A

A muselet (myz.le) is a wire cage that fits over the cork of a bottle of champagne, sparkling wine or beer to prevent the cork from emerging under the pressure of the carbonated contents. It derives its name from the French museler, to muzzle. The muselet often has a metal cap incorporated in the design which may show the drink maker’s emblem. They are normally covered by a metal foil envelope. Muselets are also known as wirehoods or Champagne wires.

38
Q

What is a muselet?

A

A muselet (myz.le) is a wire cage that fits over the cork of a bottle of champagne. Six half-twists of the ring on the muselet are required to close/open the muselet

39
Q

How many turns are required to open a muselet

A

Six half-twists of the ring on the muselet are required to close/open the muselet

40
Q

What is biodynamic farming?

A

Essentially, biodynamics is a holistic view of agriculture. The concept behind biodynamics is that everything in the universe is interconnected. The interconnectivity of everything even includes celestial bodies like the moon, planets and stars. Biodynamic viticulture is the practice of balancing this resonance between vine, man, earth and stars.

Biodynamics occur primarily in the vineyard before winemaking even happens. All the various tasks, from planting, pruning, to harvesting, are regulated by a special biodynamic calendar. The calendar was originally devised by the ‘high priestess’ of Biodynamics, Maria Thun, who divided days into four categories: Root, Fruit, Flower and Leaf Days.

https://winefolly.com/deep-dive/biodynamic-wine-guide/

41
Q

What are the names of the 2 governing bodies of biodynamic wine?

A

How to Find Biodynamic Wines
Biodynamic wines must be certified. The strict rules and regulations are overseen by 2 governing bodies:

Demeter International provides a resource of their Demeter Biodynamic Wines (Access the list by selecting “Processed Product” —> “Wine”)
Biodyvin certifies only 100 European wineries. Biodyvin Biodynamic Wines

https://winefolly.com/deep-dive/biodynamic-wine-guide/

42
Q

How is the biodynamic calendar divided?

A

Biodynamics occur primarily in the vineyard before winemaking even happens. All the various tasks, from planting, pruning, to harvesting, are regulated by a special biodynamic calendar. The calendar was originally devised by the ‘high priestess’ of Biodynamics, Maria Thun, who divided days into four categories: Root, Fruit, Flower and Leaf Days.

43
Q

What is autolysis?

A

Autolysis is the breakdown of dead yeast cells

44
Q

What is the definition of a monopole?

A

The situation of an AOC (or other official wine designation) owned by a single estate is a situation known as a monopole.

45
Q

What is Pomace

A

Pomace (or in French marc) is the remaining solid material left after pressing grapes for juice. It is made up of the skins, pulp, seeds and stems of the fruit. The word Pomace stems from the Latin word ‘pomum’ (meaning fruit or fruit tree).

46
Q

What does remontage mean? What does this process do to the wine?

A

Pump-Over: Also known as remontage, the process of pumping red wine up from the bottom of the tank and splashing it over the top of the fermenting must; the purpose is to submerge the skins so that carbon dioxide is pushed to the surface of the must and released. This helps to increase extraction of color, tannins, flavors.

47
Q

What is another word for “Pump Over”? What does this process do to the wine?

A

Remontage, the process of pumping red wine up from the bottom of the tank and splashing it over the top of the fermenting must; the purpose is to submerge the skins so that carbon dioxide is pushed to the surface of the must and released. This helps to increase the extraction of color, tannins, and flavors.

48
Q

Define the process of cold soaking and what it does to the wine.

A

Cold soaking is a process that happens before there’s alcohol in the mix. By keeping the grapes cold, the grape must is too cold for yeast to start fermenting. The theory of cold soaking is to carefully extract color and fruit flavors from the skins without extracting bitter tannin.

49
Q

Define maceration time and what it does to the wine.

A

Skin contact time. Maceration is length of time the grape juice has with the skin. This helps to increase the extraction of color, tannins, and flavors.

50
Q

What are the differences between Pump Overs and Punch Downs?

A

Pumpovers
Pumpovers can extract higher amounts of tannin in a wine depending on the frequency and force. Some pump over systems are basically wine sprinklers, offering a gentler extraction and some aggressively stir up the fermentation tank. For larger fermentation tanks in commercial operations, much needed oxygen comes through a pumpover device.

Punch Downs
Punch downs, on the other hand, are a very delicate way of stirring a wine. They keep skins from getting too extracted and little to no amount of added oxygen in the fermentation. Punch downs are typically done by hand and are more popular with non-interventionist winemaking.

51
Q

Define the Rancio process. What does this do to the wine and what are the resulting flavors in the wine?

A

“Rancio” - Aging process used to describe wines that have undergone a process of oxidation (from partially filled barrels) or have been exposed to dry heat during aging.

This reduces primary fruit aromas and yields characteristics of nuts, melted butter and candied fruit.

Examples: Port, Sherry, Vin Doux Naturel

52
Q

What is the difference between the Rancio vs Recioto winemaking processes?

A

Rancio - Aging process used to describe wines that have undergone a process of oxidation (from partially filled barrels) or have been exposed to dry heat during aging. Used to make fortified wines.

Rancioto - Grapes bunches are stored in a temperature controlled room and allowed to dry out to partial raisins, which concentrates the sugar in the grapes.

53
Q

Is Rancio wine considered dry or sweet?

A

Rancio wine is defined as dry because all of its sugars have been fermented into alcohol.

54
Q

Define mutage and what this process does to the wine. Where is this practiced and what is the style of wine made?

A

Mutageis a procedure of making fortified, sweetwineby adding alcohol to the musts, which contains yeast formation and stops the fermentation process. This process giveswinea sweet taste. As a result, thiswinemaking process is used to produce sweetwinewith higher alcohol content.

This is practiced in Roussillon to make Vin Doux Naturel sweet fortified wines.

55
Q

Define Rancioto and what this process does to the wine. Where is this practiced and what is the style of wine made?

A

Rancioto - Grapes bunches are stored in a temperature controlled room and allowed to dry out to partial raisins, which concentrates the sugar in the grapes.

This is practiced in Italy in the Veneto region, in the Valpolicella sub-region to produce with Recioto della Valpolicella (sweet) wines or Amarone della Valpolicella (sdry) wines

56
Q

What year was the Judgement of Paris? What was the date?

A

May 24, 1976

57
Q

What is the largest appellation in the world?

A

The Upper Mississippi River Valley AVA, spanning nearly 30,000 square miles in Minnesota, Wisconsin, Iowa, and Illinois, became America’s—and the world’s—largest demarcated appellation with its formal approval in 2009.

58
Q

What is the difference between Claret and Clairet?

A 
Claret = Red wine from Bordeaux
Clairet = Dark colored rose
59
Q

What is must?

A

Must is unfermented grape juice.

60
Q

What does the term “Amabile” refer to?

A

Amabile - Italian wine term to describe a semi-sweet wine.

61
Q

Describe Malolactic Fermentation and what it does to wine

A 
Malolactic Fermentation (MLF)
MLF isn’t technically a fermentation but a bacteria called Oenococcus oeni that converts one type of acid (malic acid) to another type of acid (lactic acid). MLF makes wine taste smoother and creamier. Nearly all red wines and some white wines, like Chardonnay, go through malo. The process produces a compound called diacetyl, which smells like butter.
62
Q

What is noble rot?

A

Noble rot is a fungal infection caused by Botrytis cinerea, common in areas with high humidity. It is considered a flaw in red grapes and wines but in white grapes it is appreciated for making sweet wines with flavors of honey, ginger, marmalade, and chamomile.

63
Q

What is Süss (Süß) wine?

A

Süss (Süß)

A German wine term for a sweet wine with more than 45 g/L residual sugar (RS)

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