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WSET 3 GV Somms > Wine Terms > Flashcards

Wine Terms Flashcards

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1
Q

TCA
Trichloroanisole

A

Tainted cork (corked) wine. Smells like damp cardboard or mildew.

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2
Q

Reduction

A

Taint that gives wine a stinky character like rotten eggs

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3
Q

Sulfur dioxide

A

Additive to wine to prevent oxidation. Too much can create an acrid smell of recently extinguished matches, tainting the wine.

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4
Q

Oxidation

A

Can turn wine brown and create coffee and caramel aromas instead of fruit.

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5
Q

Out of condition wine

A

Wine will taste old and stale. Tainted due to improper storage or wine too old.

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6
Q

Volatile acidity (VA)

A

All wines have low levels of VA, but high levels can make wine smell like vinegar or nail polish.

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7
Q

Brettanomyces (Brett)

A

Yeast that gives wine animal or plastic aromas. Low levels of Brett are not considered a fault by all consumers.

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8
Q

Primary Aromas

A

From fermentation:
Fruits
Floral
Herbaceous
Herbal
Spice
Minerals/rocks

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9
Q

Secondary Aromas

A

From yeast/lees, malolactic conversion or oak:
Lees - bread, toast, cheese
Malo - butter, cheese cream
Oak - vanilla, spices, cedar, smoke, chocolate, coffee, resin

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10
Q

Tertiary Aromas

A

From maturation:
Oxidation - nuts, coffee, toffee, caramel
Fruit development - dried fruit, jam, tar
Bottle age white - petrol, spice, toast, mushroom, hay, honey
Bottle age red - leather, forest floor, game, tobacco, meat, barnyard

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11
Q

Youthful wine

A

Dominated by primary aromas

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12
Q

Developing wine

A

Distinct primary and secondary aromas, some tertiary

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13
Q

Fully developed wine

A

Dominated by tertiary aromas

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14
Q

Tired/past its best wine

A

Deteriorating aromas or signs of taint

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15
Q

Food pairing : Sweet

A

Increases perception of acidity, bitterness, alcohol.

Decreases perception of body, sweetness, fruit

Select wine sweeter than the food

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16
Q

Food pairing: Umami

A

Increases perception of bitterness, acidity, alcohol

Decreases perception of body, sweetness, fruit

Avoid high tannin, light red, or oak aged whites

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17
Q

Food pairing: Acidity

A

Increases perception of body, sweetness, fruit

Decreases perception of acidity

Select high acid wine

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18
Q

Food pairing: Salt

A

Increases perception of body

Decreases perception of bitterness, acidity

Pairs well with most wines

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19
Q

Food pairing: Bitterness

A

Increases perception of bitterness in wine

Select lower acid wines

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20
Q

Food pairing: Chili heat

A

Increases perception of bitterness, acidity, alcohol

Decreases perception of body, sweetness, fruit

Select low alcohol, sweeter wines

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21
Q

Vitis vinifera

A

Eurasian species of grape used for wine making.

22
Q

American vines

A

Grape species native to North America. Fruit not suitable for winemaking, but rootstock is used world wide because it is resistant to Phylloxera

23
Q

Phylloxera

A

An insect that burrows in the ground and feeds on roots of the vine. Vitis vinifera is killed by Phylloxera. American rootstock is resistant to to Phylloxera

24
Q

Bench grafting

A

An automated process to graft v. vinifera species onto American rootstock. Takes place with machinery in a nursery.

25
Q

Head grafting

A

Manual process to graft v. vinifera to American rootstock. Can take place in the vineyard

26
Q

What does a vine need?

A

Heat, sunlight, carbon dioxide, water and nutrients

27
Q

Factors affecting Heat

A

Latitude, Altitude, Ocean currents, Fog, Soil, Aspect

28
Q

Continentality

A

Temperature difference between coldest and hottest months

29
Q

Diurnal range

A

Difference between daytime and nighttime temperatures

30
Q

Temperature Hazards

A

Winter, Spring Frost, Growing season

31
Q

Factors affecting Sunlight

A

Latitude, Seas/lakes causing cloud cover, Aspect/slope

32
Q

Sunlight Hazards

A

Cloud cover, sunburned grapes

33
Q

Water Hazards

A

Drought, too mush water, dampness/rot, hail

34
Q

Continental Climate

A

Short, dry summers and cooler autumn.

Suited to varieties that bud late and ripen early

35
Q

Maritime Climate

A

Cool/moderate temperatures, low continentality, consistent rainfall

Suited for late ripening varieties not susceptible to rot

36
Q

Mediterranean Climate

A

Low continentality, warm dry summers

Risk of drought. Longer ripening season and higher heat

37
Q

Head Training

A

Vines with little permanent wood.

38
Q

Cordon Training

A

Vines with a main trunk and one or more horizontal arms (cordons)

39
Q

Spur Pruning

A

Pruning to small sections of year old wood with 2-3 buds

40
Q

Replacement Cane Pruning
(Guyot pruning)

A

Pruning canes into larger one year wood with 8-20 buds

41
Q

Untrellised Vineyards

A

No cordons or support wires. Vines hang down to ground. Used in hot, dry, sunny regions to provide more shade for the fruit

42
Q

Trellised Vineyards

A

Canes and shoots are tied to the trellis. Opens the canopy to let sunlight in and air circulate. Suitable for machine harvesting.

43
Q

Density Options

A

Limited water: wide spacing/low density

Limited nutrients, adequate water: higher density

High nutrients, adequate water: low density with multiple cordons

44
Q

Vineyard Pests

A

Phylloxera
Nematodes
Birds/mammals
Insects

45
Q

Vineyard Fungus

A

Downy mildew
Powdery mildew
Grey rot (Botrytis/noble rot)

46
Q

Botrytis

A

Fungus on grapes used to produce the best sweet wines: Sauternes, Tokaji, Beerenauslesen. Grey rot turns into Botrytis if grapes are ripe and region has damp, misty mornings followed by sunny afternoons.

47
Q

Alcoholic fermentation

A

Conversion of sugar into alcohol and CO2 through the action of yeast.

48
Q

Types of yeast

A

Ambient (naturally occurring)

Commercial (s.cerevisiae)

49
Q

Temperature during fermentation

A

Lower: preserves floral characteristics and encourages fruity flavors in white wine

Higher: Necessary for extraction of color and tannins in red wine

50
Q

Malolactic conversion

A

Accomplished by adding lactic acid bacteria to wine after fermentation. Converts tart malic grape acids to softer lactic acids.

Reduces acidity and creates buttery flavors in white wine.

51
Q

Lees

A

Sediment from dead yeast and grape fragments left after fermentation. Gross lees produce unpleasant odors and are removes. Fine lees may be kept during maturation to add extra flavor and richer texture to wine.

WSET 3 GV Somms (3 decks)

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