Wine Terms

Question 1

Aperitif wine

Answer 1

Wine served prior to a meal. (French for appetizer) Normally fortified wine, some flavored with herbs and spices

Question 2

Bouquet

Answer 2

A combination of smells from a wine.

Question 3

Brix

Answer 3

Sugar content. Brix * 0.55 = percent alcohol. Grapes are ready for harvest at 20-25 Brix.

Question 4

Carbonation method

Answer 4

The process of forcing carbon dioxide into the wine under pressure. Creates short-lasting large bubbles (cheap)

Question 5

Chaptalization

Answer 5

The process of adding sugar to the must

Question 6

Charmat method

Answer 6

Wine is put into a pressurized tank; sugar and yeast are added, and fermentation begins. After several weeks, it is then pumped into a second tank and clarified, with additional wine and sugar added, and is then bottled

Question 7

Chateau

Answer 7

a large French country house or castle often giving its name to wine made in its neighborhood.

Question 8

Classic Champagne

Answer 8

When different years of production are blended

Question 9

Cru

Answer 9

A vineyard or group of vineyards, especially one of recognized quality.

Question 10

Cruvee

Answer 10

The process of blending

Question 11

Desert wine

Answer 11

Served at the end of a meal. Sweet wines that are usually fortified. Those not fortified are made from over-ripened grapes with an extremely high sugar content

Question 12

Dosage

Answer 12

The addition of wine and/or brandy and sugar in place of champagne lost during the process of removing lees

Question 13

Estate bottled

Answer 13

Wine bottled at the winery

Question 14

Fining

Answer 14

A process that removes any remaining microscopic solids after racking. Usually achieved by using filters

Question 15

Flor

Answer 15

A film that develops during the aging process on sherry. Slows the oxidation process and gives the sherry flavor. The longer the film stays, the finer the sherry.

Question 16

Fortified wine

Answer 16

Higher alcohol content. Usually additional alcohol (i.e. brandy) is added during fermentation.

Question 17

Generic wine

Answer 17

When a large blend of grape varieties is used

Question 18

Lees

Answer 18

Sediment in the wine

Question 19

Meritage

Answer 19

Cab: A blend of various grapes, including Cabernet Sauvignon, with no one grape being predominant.

Question 20

Methode Champenoise

Answer 20

Method of bottling and infusing bubbles

Question 21

Must

Answer 21

The liquid that results from grapes being crushed

Question 22

Natural wine

Answer 22

Wines made without additional alcohol or sugar.

Question 23

Noble rot

Answer 23

A mold that grows on the grapes, causing evaporation, the grape shrivels and the sugars are concentrated

Question 24

Racking

Answer 24

The process of bleeding off the wine and putting it into a new cask where lees will settle more

Question 25

Solera system

Answer 25

Sherry: The aging of the first pressing.

Question 26

Sparkling wine

Answer 26

Wines containing bubbles. Made by double fermentation. Most expensive bottling: Fermentation takes place in the bottle. 2: filtered and transferred to another bottle. 3: double fermenting in a large vat, filtering it, and then transferring it to the bottles

Question 27

Still wine

Answer 27

Contains no bubbles

Question 28

Table wine

Answer 28

Largest classification of wines. Often served at the table with food. Red, white, rose.

Question 29

Terroir

Answer 29

All of the variables (soil, moisture, temperature, weather conditions, fertilizer, climate, skill of the farmer) coming together to produce a good, or bad, harvest

Question 30

Topping off

Answer 30

The process of adding more wine to the casks during the aging process to prevent oxidation

Question 31

Transfer method

Answer 31

wine is placed in a pressurized vat where it settles and is then clarified by filtering and rebottled. additional wine and sugar is added and the bottle is corked, wired, and foiled

Question 32

Triple Trinity

Answer 32

The three characteristics that identify Marsala: Sweetness, Color, Quality

Question 33

Varietal

Answer 33

The variety of grape used to produce the wine.

Question 34

Vintage Champagne

Answer 34

When one year is used exclusively, and the harvest is of high quality

Question 35

Vintner

Answer 35

The person who processes the grapes into wine