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Wine Study 2015 REVERSE QUESTIONS > wine_study_2015_reverse_questions_20171031182248 > Flashcards

wine_study_2015_reverse_questions_20171031182248 Flashcards

1
Q

The two fermentable sugars found in grapes

A

Glucose and Fructose

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2
Q

The acid that is found in green apples

A

Malic Acid

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3
Q

The main acid found in grapes and wine

A

Tartaric Acid

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4
Q

A highly volatile acid, often found in vinegar

A

Acetic Acid

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5
Q

The main type of potable alcohol found in wine

A

Ethanol or Ethyl Alcohol

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6
Q

Molecules that are formed by the joining of an acid and an alcohol

A

Esters

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7
Q

This wine fault is often described as smelling like “burnt matches”

A

Sulfur Dioxide

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8
Q

This fault is often described as smelling like “rotten eggs”

A

Hydrogen Sulfide

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9
Q

This type of molecule often results when wine is exposed to air

A

Aledhyde

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10
Q

This wine fault often smells like nail polish remover

A

Ethyl Acetate

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11
Q

This substance often makes a wine smell of onions or garlic

A

Mercaptan

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12
Q

This compound is likely to make a wine smell like rancid butter

A

Butyric Acid

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13
Q

This compound is responsible for the red, blue, or purple hues of red wines

A

Anthocyanin

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14
Q

This acid is likely to crystallize and form “wine diamonds”

A

Tartaric Acid

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15
Q

Wines in the US are required to state “contains sulfites” on the label if they contain sulfites at (or higher) than this level

A

10 ppm

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16
Q

The common name of the wine fault caused by TCA (2,4,6-trichloranisole)

A

Cork Taint (or, “corked”)

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17
Q

The bacteria that can turn wine into vinegar

A

Acetobacter

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18
Q

The chemical that gives Sherries their unique “oxidized” aroma

A

Acetaldehyde

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19
Q

The most likely cause of the “geranium” fault

A

Incomplete malo-lactic fermentation

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20
Q

The most likely cause of a wine that has an unpleasant aroma of Band-Aids, as well as a “sweaty” or “horsy” odor

A

Brettanomyces (Brett)

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21
Q

Vitis Vinifera

A

The main grape species used for commecial winemaking.

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22
Q

Variety

A

Common term for grape subspecies

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23
Q

Vitis Labrusca

A

Native North American grape species useful for commercial viticulture

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24
Q

Cross or Crossing

A

Term used for the offspring created via typical reproduction of two varieties within the same species

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25
Q

Hybrid

A

Term used for the offspring created via typical reproduction of two closely related by different species

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26
Q

Cabernet Sauvignon

A

Cabernet Franc X Sauvignon Blanc

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27
Q

Chardonnay

A

White grape grown in Burgundy and Champagne

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28
Q

Steen

A

South African name for Chenin Blanc

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29
Q

Muscat

A

White grape made into sweet wines in Rutherglen

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30
Q

Pinot Gris

A

White grape also known as Grauburgunder

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31
Q

Riesling

A

Leading white grape of Australia’s Clare Valley

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32
Q

Sauvignon Blanc

A

White grape grown in Sancerre

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33
Q

Fumé Blanc

A

Term created by Robert Mondavi for a certain style of Sauvignon Blanc

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34
Q

Semillon

A

Leading white grape of Hunter Valley

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35
Q

Weissburgunder

A

German name for Pinot Blanc

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36
Q

Ugni Blanc

A

Predominant white grape variety ofCognac

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37
Q

Trebbiano (aka Ugni Blanc)

A

Most widely grown white grape in Italy

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38
Q

Chenin Blanc

A

White grape variety of Savennières

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39
Q

Sauvignon Blanc

A

White grape variety of Pouilly-Fumé

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40
Q

Cabernet Franc

A

Red grape variety of Chinon

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41
Q

Cabernet Sauvignon

A

Most widely planted red grape variety in the world

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42
Q

Grenache

A

Red grape also known as Cannonau

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43
Q

Pinot Noir

A

Leading red grape variety of Burgundy

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44
Q

Grenache-Syrah-Mourvedre

A

The three grapes of the G-S-M blend

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45
Q

Sangiovese

A

Leading red grape variety of Chianti

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46
Q

Nebbiolo

A

Red grape variety of Barolo

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47
Q

Tempranillo

A

Red grape also known as Tinta Roriz

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48
Q

Malbec

A

Red grape of Cahors

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49
Q

Zinfandel

A

California’s uniqiue grape variety known for “jammy” blackberry and spicy flavors

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50
Q

Tempranillo

A

Leading red grape variety of Rioja

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51
Q

Canes

A

Term used for a vine’s branches, while they are young and pliable

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52
Q

Canopy

A

Term for the portion of the vine that includes branches, leaves, and fruit

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53
Q

Field Grafting

A

Term use for the process where an unrooted cutting is inserted into the trunk of an existing vine

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54
Q

20 years

A

Age at which a grapevine begins to decline in vigor

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55
Q

Between 30 and 50 degrees

A

Ideal degrees of latitude for commercial viticulture

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56
Q

50 degrees F

A

Minimum temperature required for budbreak

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57
Q

Warm and dry (rain or wind can hinder fertilization)

A

Ideal weather conditions for flowering

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58
Q

Berry set or Fruit set

A

Term used for the transition from flower to berry

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59
Q

Coulure (“Shatter”)

A

Condition where many flowers do not develop into grapes

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60
Q

Millerandage

A

Abnormal fruit set resulting in many small, seedless berries in the grape bunches

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61
Q

Veraison

A

The ripening of the grapes

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62
Q

140 to 160 days

A

Typical time period from bud break to harvest

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63
Q

Photosynthesis

A

The process by which sunlight is used by the vine to create sugar?

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64
Q

Transpiration

A

Process by which water evaporates through the openings in the vine’s leaves

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65
Q

Respiration

A

Process by which sugars are broken down and used by the vine as energy

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66
Q

Translocation

A

Process by which materials are moved from one area of a plant to another

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67
Q

Terroir

A

French term for the combined natural factors of a vineyard

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68
Q

Crushing

A

The process of breaking open the grape berries and allowing the juice to flow.

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69
Q

Cold Soak

A

The process of allowing contact between grape skins and grape juice before fermentation starts

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70
Q

Pressing

A

The process of separating the grape juice from the skins and other solids

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71
Q

Must

A

Grape juice, or a mixture of juice and solids, that is destined to be fermented into wine

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72
Q

Free Run

A

Considered to be the highest quality juice in the batch

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73
Q

Grappa

A

Italian term for “Pomace Brandy”

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74
Q

Chaptalization

A

Adding sugar to the juice/juice mixture before fermentation——

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75
Q

Debourbage

A

French term for “juice settling”——

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76
Q

225

A

Number of liters in a 60-gallon barrel

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77
Q

Saccharomyces Cerevisiae

A

Typical strain of yeast used for winemaking

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78
Q

Malolactic fermentation

A

Type of fermentation carried out by lactic bacteria

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79
Q

Diacetyl

A

Type of ester, created by MLF, that smells “buttery”

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80
Q

Lees

A

Term used for expired yeast cells and other solid matter in a newly fermented wine——

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81
Q

Batonnage (Lees Stirring)

A

The process of stirring the dead yeas cells and other solid matter into a wine while aging

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82
Q

Racking

A

A gentle form of clarification that uses gravity, allowingsolids to sink to the bottom of the container.

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83
Q

Fining

A

A form of clarification that uses an inert material such as gelatin or bentonite to bind to solid particles ——

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84
Q

Filtering

A

A type of clarification that involves straining the wine through a barrier with small openings ——

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85
Q

Centrifuge

A

A type of clarification that uses a large piece of laboratory equipment in order to accelerate gravity.——

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86
Q

Cold stabilization

A

A type of clarification used to prevent the formation of tartrates ——

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87
Q

Maceration

A

Term used for the extraction of color, tannin, and flavor components from red wine skins during wine production ——

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88
Q

Pumping Over

A

Method of cap manageemnt that involves movingjuice from the bottom of the tank and spraying it over the top of the cap

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89
Q

Delestage

A

The French term for “rack and return”——

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90
Q

Polymerization

A

The “binding together” of tannin molecules as red wine ages and matures ——

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91
Q

Barrique

A

French name for a 225-liter barrel——

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92
Q

Carbonic Maceration

A

Alternative method of red wine fermentation sometimes referred to as “whole berry fermentation”——

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93
Q

Saignee

A

Method used to produce both hearty reds and rose’ wines by “bleeding” off some of the juice. ——

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94
Q

Direct Press

A

Method used to produce very pale rose’, such as those made in Provence ——

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95
Q

Eiswein

A

Type of wine made in German from frozen grapes ——

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96
Q

Fortification

A

Adding distilled spirits to a wine

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97
Q

Botrytis Cinerea

A

Type of fungus present in the grapes used to make Sauternes ——

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98
Q

Methode Champenoise ( Traditional Method)

A

The most highly regarded method of sparkling wine production

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99
Q

Pupitre

A

French term for a riddling rack

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100
Q

Assemblage

A

French term for the blending stage of sparkling wine production

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101
Q

Tete de Cuvee

A

Another term for Prestige sparkling wines, literally translated to “cream of the crop”

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102
Q

Blanc de Blancs

A

Sparkling wine made using only white grapes

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103
Q

Blanc de Noirs

A

Sparkling wine made using only red grapes

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104
Q

Debourbage

A

French term for “juice settling”——

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105
Q

Liqueur de tirage

A

Mixture of base wine, sugar, and yeast that is added to induce the second fermentation of a sparkling wine

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106
Q

Autolysis

A

Term used for the decomposition of yeast cells during sur lie aging

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107
Q

Remuage

A

French term for riddling

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108
Q

Disgorging

A

Proess by which the dead yeast cells are removed from a bottle of Champagne

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109
Q

Dosage

A

Small amount of wine (and sometimes sugar) used to replace the volume lost in the disgorging of Champagne

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110
Q

Charmat or Cuvee Close

A

Alternative name for the “tank method” of sparkling wine production

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111
Q

Partial Fermentation

A

Method used to produce Moscato d’Asti

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112
Q

Mutage

A

Process of halting fermentation by adding high-alcohol spirits while the must still has a significant amound of sugar

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113
Q

Fino and Oloroso

A

Two main styles of Sherry

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114
Q

Solera system

A

Complex series of barrels used for aging Sherry

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115
Q

Biological aging

A

Type of aging that occurs in a Sherry that is aged with flor yeast

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116
Q

Oxidative aging

A

Type of aging that occurs in Sherry that is aged without the presence of flor yeast

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117
Q

Vin doux Naturel

A

Lighly fortified sweet wines produced throughout th South of France

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118
Q

Vin de Liqueur

A

Product produced by fortifying grape juice or must before (or very soon after) fermentation begins

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119
Q

Roussillon

A

Region where Banyuls is produced

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120
Q

Rhone

A

Region where Muscat de Beaumes-de-Venise is produced

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121
Q

Cyprus

A

County where Commandaria is produced

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122
Q

Extra BrutBrutExtra DrySecDemi-SecDox

A

Put these styles of spakling wine in order, from driest to sweetest: BrutDouxExtra BrutExtra DryDemi SecSec

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123
Q

Spain

A

Country with the largest vineyard acreage in the world

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124
Q

France, Italy, and Spain (the exact order tends to vary by year)

A

Top three wine-producing countries, worldwide

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125
Q

Germany (2014 Study Guide)United States (2015 Study Guide)

A

Leading country for wine IMPORTS

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126
Q

1993

A

Year the European Union was created

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127
Q

60% (2014)

A

% of the world’s wine produced by the EU

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128
Q

1-Aug-09

A

Date the EU’s “Umbrella Framework” of revised wine regulations took effect.

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129
Q

Protected Designation of Origin

A

PDO

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130
Q

Protected Geographical Indication

A

PGI

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131
Q

31-Dec-11

A

The EU permits continuing use of preexisting wine designations, if they were already in place by this date

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132
Q

100%

A

If a protected place name is used on a PDO wine, what % must be from the named place?

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133
Q

85%

A

EU Labeling Laws: If a protected place is used on a PGI wine, what % must be from the named place?

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134
Q

85%

A

EU Labeling Laws: If a vintage date is used on a wine label, what % must be from the named vintage?

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135
Q

85%

A

EU Labeling Laws: If a single grape variety is used on a wine label, what % must be the named variety?

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136
Q

Quality Sparkling Wine

A

EU labeling term allowed for any sparkling wine made via second fermentation in the bottle, subject to disgorgement and lees aging

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137
Q

Aerated Sparkling Wine

A

EU term for sparkling wines that are carbonated

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138
Q

Ugni Blanc (aka Trebbiano)

A

The most widely planted white grape in France

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139
Q

Merlot

A

The most widely planted red grape in France

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140
Q

AOC/AOP (top)Vin de Pays (IGP/PGI)Vin (fomerly “Vin de Table”)

A

The three levels of the French wine “quality pyramid”

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141
Q

300,000 acres

A

Total acreage of vines in Bordeaux

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142
Q

Approx. 61 million cases

A

Annual porduction of Bordeaux in cases

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143
Q

The GaronneThe DordogneThe Gironde

A

The three main rivers of Bordeaux

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144
Q

Libourne

A

Main town on the right bank of Bordeaux

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145
Q

The Medoc

A

Area north of the city of Bordeaux, on the left bank

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146
Q

Graves

A

Area south of the city of Bordeaux, on the left bank

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147
Q

Entre-Deux-Mers

A

Area between the Dordogne and the Garonne

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148
Q

89%

A

Percentage of Bordeaux’s vineyards planted to red grapes

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149
Q

Claret

A

British term for red Bordeaux

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150
Q

Sauvignon Blanc, Sémillon, Muscadelle

A

Three main white grape varieties of Bordeaux

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151
Q

Cabernet SauvignonMerlotCabernet Franc

A

Three main red grape varieties of Bordeaux

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152
Q

Cabernet Sauvignon

A

Main red grape of Bordeaux’s left bank

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153
Q

Merlot

A

Main red grape of Bordeaux’s right bank

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154
Q

Bordeaux AOC, Cremant de Bourdeaux AOC,Bordeaux Superieur AOC

A

Three regional AOCs of Bordeaux

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155
Q

St. EstephePauillacSt. Julien Margaux

A

Four highrest-ranking communes of the Medoc

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156
Q

Pessac - Leognan

A

Large appellation for dry white wines in Graves

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157
Q

En primeur

A

Term used for Bordeaux wines sold “in futures”

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158
Q

Haut - BrionLafite - RothschildMouton Rothschild (promoted in 1973)MargauxLatour

A

Five properties that are classified as Bordeaux Premier Cru (as per the Classification of 1855)

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159
Q

1954

A

Year the wines of St.-Emilion were first classified

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160
Q

AngelusAusoneCheval-BlancPavie

A

Four properties classified as St-Emilion Grand Cru Classe’ Category A

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161
Q

Cru Bourgeois

A

Classification for the best properties in the Medoc that were not incuded in the 1855 list

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162
Q

Cru Artisan

A

Classification for small, family-owned and operated wine estates in the Medoc

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163
Q

Pineau de la Loire

A

Regional name for Chenin Blanc used in the Loire

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164
Q

Melon de Bourgogne

A

Grape variety used in Muscadet

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165
Q

Breton

A

Regional name for Cabernet Franc used in the Loire

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166
Q

Bonnezeaux Quarts-de-Chaume

A

Two subregions of Coteaux du Layon

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167
Q

Quarts-de-Chaume

A

The Loire Valley’s only Grand Cru

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168
Q

Chenin Blanc

A

Grape variety of Vouvray

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169
Q

ChinonBourgueilSt-Nicolas-de-Bourgueil

A

Three red wine appellations of Touraine

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170
Q

Sauvingon Blanc (white), Pinot Noir (red)

A

Grape Variety of Sancerre

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171
Q

Chardonnay, Pinot Noir, Pinot Meunier

A

Three leading grape varieties of Champagne

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172
Q

Pinot Blanc, Pinot Gris, Petit Meslier, Arbane

A

Four minor grape varieties of Champagne

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173
Q

Cuvee

A

Term used for the juice extracted from the free run and the first light pressing of grapes destined for Champagne

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174
Q

Taille

A

Juice from the later pressings of grapes destined for Champagne; generally used for demi-sec or extra-dry Champagne:

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175
Q

Rebeche

A

Juice and residue from the last pressing of grapes in Champagne production

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176
Q

12 months

A

MInimum lees aging for Champagne

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177
Q

3 years

A

Minimum lees aging for vintage Champagne

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178
Q

Echelle des crus

A

Classification system for the villages of Champagne

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179
Q

17

A

Number of Grand Cru villages in Champagne

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180
Q

Recoltant-Manipulant (“Grower Champagne”)

A

RM

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181
Q

Rose de Riceys

A

AOC for still (non-sparkling) pink wines, located at the south end of the Champagne region

182
Q

Coteaux Champenois

A

AOC for still wines that covers most of the land within the Champagne region

183
Q

Bas-RhinHaut-Rhin

A

Two main regions of Alsace

184
Q

Alsace AOCAlsace Grand CruCremant d’Alsace

A

Three types of appellations in Alsace

185
Q

RieslingGewurztraminerMuscatPinot Gris

A

Four “noble grapes” of Alsace

186
Q

Chardonnay

A

Eleventh grape of Alsace; only allowed in sparkling wines

187
Q

Edelzwicker

A

Term used in Alsace for blended wines

188
Q

Vendage Tardive

A

Late-harvest wine made in Alsace

189
Q

Climat

A

Term used in Burgundy to describe plots of land whose boundaries have been defined by terroir

190
Q

Pinot NoirChardonnay

A

Two main grapes of Burgundy

191
Q

33

A

Number of Burgundy Grands Crus

192
Q

Les Clos Vaudesir Valmur Blanchot Bougros Les Preuses Grenouilles

A

The seven parcels of the Chablis Grand Cru

193
Q

A Grand Cru in the Cote de Nuits

A

What is Chambertin

194
Q

A Grand Cru in the Cote de Nuits

A

What is Clos de Vougeot

195
Q

A Grand Cru of the Cote de Beaune

A

What is Montrachet

196
Q

Aligote’

A

Minor white grape of Burgundy, most widely grown in the Cotes Chalonnaise

197
Q

Mercurey

A

Largest communal appellation of the Cote Chalonnaise

198
Q

Chablis, Chablis Grand Cru, Petit Chablis

A

The three appellations of Chablis

199
Q

24

A

Number of Grand Cru vineyards in the Cote de Nuits

200
Q

8

A

Number of Grand Cru vineyards in the Cote de Beaune

201
Q

Corton (approved for both red and white)

A

The only Grand Cru of the Cote de Beaune to produce red wine

202
Q

Pouilly-Fuisse’, St-Veran

A

Two largest communcal AOCs in the Macon; approved only for white wine

203
Q

Gamay

A

Main grape variety in Beaujolais

204
Q

Granite

A

Soil type prized in the Northern parts of Beaujolais

205
Q

Third Thursday in November

A

Beaujolais Nouveau release date

206
Q

ChiroublesFleurieSt-Amour

A

Three Beaujolias Cru known for lighter styles of the wine

207
Q

Brouilly, Cote de Brouilly, Julienas, Regnie

A

FourBeaujolais Cru known for medium tofuller-bodied styles

208
Q

Chenas, Moulin-a-Vent, Morgon

A

Three Beaujolais Cru known for age-worthy styles

209
Q

Cote Rotie

A

The Roasted Hillside

210
Q

Viognier

A

Main grape variety of Condrieu

211
Q

Syrah (100%)

A

Grape variety of Cornas

212
Q

Vin doux Naturel of the Souther Rhone

A

Muscat deBeaumes-de-Venise

213
Q

Rasteau

A

Red Vin doux Naturel of the Southern Rhone

214
Q

Chateauneuf - du - Pape

A

Most famous red wine of the Southern Rhone

215
Q

Tavel

A

Rhone appellation that produces 100% rose

216
Q

The Southern Rhone

A

Where is Gigondas located?

217
Q

The Norhtern Rhone

A

Where is St.-Joseph located?

218
Q

Clairette de Die

A

Sparkling wine produced using the Methode Ancestrale Dioise

219
Q

Malbec

A

Grape variety of Cahors

220
Q

Tannat

A

Grape variety of Madiran

221
Q

Mourvedre

A

Grape variety of Bandol

222
Q

88%

A

Percentage of wine produced in Provence that is rose’

223
Q

14

A

Number of DOCGs in the Veneto

224
Q

Corvina

A

Primary red grape of Valpolicella

225
Q

Garganega (min 70%)

A

Primary grape of Soave

226
Q

Glera

A

Primary grape variety of Prosecco

227
Q

Appassimento

A

Dried-grape process

228
Q

Ripasso

A

Process that re-uses the sediment from Amarone or other wine

229
Q

Recioto della Valpolicella

A

Sweet wine made in Valpolicella

230
Q

Chiaretto (the term is used for other wines as well)

A

Name used for Bardolino rose’

231
Q

Appellation used for sparkling wines in Trentino

A

Trento DOC

232
Q

Conegliano-Valdobbiadene Prosecco SuperioreColli Asolani

A

Two DOCGs that produce Prosecco

233
Q

Nebbiolo

A

Grape variety of Barolo and Barbaresco

234
Q

Cortese

A

Grape variety of Gavi

235
Q

Spanna

A

Alternative name for Nebbiolo used in parts of Piedmont

236
Q

AstiMoscato d’AstiBrachetto d’Acqui

A

Sparkling wines produced in Piedmont

237
Q

Franciacorta

A

Metodo Classico sparkling wine produced in Lombardy

238
Q

Barbera

A

Leading grape of Piedmont

239
Q

Chiavennasca

A

Alternative name for Nebbiolo used in Valtellina

240
Q

Sassicaia

A

The “original” Super-Tuscan

241
Q

Colli Aretini, Colli FiorentiniColli Senesi, Colline PisaneMatalbano, MontespertoliRufina

A

The seven sub-zones of the Chianti DOCG

242
Q

70%

A

Minimum % of Sangiovese for Chianti DOCG wines

243
Q

80%

A

Minimum % of Sangiovese for Chianti Classico DOCG wines

244
Q

Chianti Classico Gran Selezione

A

New classification for estate-grown Chianti Classico

245
Q

Carmignano

A

Tuscan DOCG that requires a minimum of 10% Cabernet Sauvignon or Cabernet Franc

246
Q

Vernaccia di San Gimignano

A

Tuscany’s DOCG white wine

247
Q

Albana di Romagna

A

White DOCG wine of Emilia-Romagna

248
Q

Marches (Verdicchio dei Castelli di Jesi and Verdiccho di Matelica)

A

Region well-known for its DOCG white wines produced with Verdicchio

249
Q

Umbria

A

Region that produces Orvieto

250
Q

Trebbiano and Malvasia

A

Main grapes of Frascati and Est! Est!! Est!!!

251
Q

Aglianico

A

Main grape of Taurasi

252
Q

Sicily

A

Region that produces Marsala

253
Q

Oloroso

A

Type of Sherry that ages without flor influence

254
Q

Manzanilla

A

Type of Sherry aged in the town of Sanlucar de Barrameda

255
Q

Consejo Regulador (“regulating council”)

A

Regulating body of each DO

256
Q

RiojaPriorat

A

The two DOCa wines of Spain

257
Q

Vinos de Pago

A

Classification for “estate wines”

258
Q

6 months in barrel/2 years total(Red Rioja requires 12 months in barrel)

A

Minimum aging time for red wine labeled “crianza”

259
Q

12 months in barrel/3 years total

A

Minimum aging time for red wine labeled “reserva”

260
Q

18 months in barrel/5 years total

A

Minimum aging time for red wine labeled “gran reserva”

261
Q

6 months in barrel/1 year total

A

Minimum aging time for white wine labeled “crianza”

262
Q

6 months in barrel/2 years total

A

Minimum aging time for white wine labeled “reserva”

263
Q

6 months in barrel/4 years total

A

Minimum aging time for white wine labeled “gran reserva”

264
Q

Albarino, Loureira, Treixadura

A

Three main grapes of Rias Baixas

265
Q

Verdejo

A

Main grape variety of Rueda

266
Q

Tempranillo (75% minimum) (Known here as Tinta del Pais)

A

Main grape variety of Ribera del Duero

267
Q

Rioja AltaRioja AlavesaRioja Baja

A

Three sub-regions of Rioja

268
Q

Viura (51% minimum)

A

Main grape variety of white Rioja

269
Q

Garnacha

A

Main grape variety of Rioja Rosado

270
Q

Macabeo

A

Alternative name for Viura

271
Q

Catalonia

A

The only autonomous region of Spain that has a DO covering the entire area

272
Q

Garnacha

A

Primary grape variety of Priorat

273
Q

Llicorella

A

Famous, rocky soil of Priorat

274
Q

Parellada, Macabeo, Xarel-lo

A

Three main grape varieties of Cava

275
Q

Palomino, Moscatel, Pedro Ximenez

A

Three main grapes of Sherry

276
Q

Albariza, Barro, Arena

A

Three main soils of Sherry

277
Q

Fino

A

Type of Sherry that ages under flor

278
Q

Castelao

A

Most widely planted red grape of Portugal

279
Q

Trincadeira

A

Grape also known as Tinta Amarela

280
Q

Baga

A

Very high tannic red grape; one of the most widely grown red grapes of Portugal

281
Q

Fernao-Pires (aka Maria-Gomes)

A

Most widely planted white grape in Portugal

282
Q

Minho VR

A

VR where Vinho Verde is produced

283
Q

Alvarinho and Loureiro

A

Two main white grapes of white vinho verde

284
Q

Baixo CorgoCima CorgoDouro Superior

A

Three subregions of the Douro DOC

285
Q

Touriga Nacional, Touriga FranceTinta Roriz, Tinta BarrocaTinta Cao

A

Five preferred varieties of Port:

286
Q

Tinta Roriz

A

Term used for Tempranillo in Portugal

287
Q

Cadastro

A

System used to rank the vineyards of the Douro

288
Q

Beneficio

A

Term for the “volume” allowed for a vineyard in the Douro, based on its classification

289
Q

Vila Nova de Gaia

A

Town where most of the big Port lodges are located

290
Q

Ruby

A

The simplest style of Port; generally aged two years in large oak vats before filtering and bottling

291
Q

Tawny

A

Port that has been aged for at least six years before being bottled

292
Q

Single Quinta

A

Port made from the grapes of a single vineyard

293
Q

Colheita

A

Single-vintage tawny Port

294
Q

SercialVerdelhoBoalMalvasia

A

Four noble grapes of Madeira

295
Q

Tinta Negra Mole

A

The most widely grown grape on the island of Madeira

296
Q

Canteiro Method

A

Aging process for Madeira that involves storing the wine in the rafters of an uncooled warehouse

297
Q

Estufa Method

A

Aging process for Madeira that involves aging the wine in a heated vat

298
Q

Riesling

A

Most widely planted white grape in Germany

299
Q

Muller-Thurgau

A

Second most widely planted white grape in Germany

300
Q

Spatburgunder (Pinot Noir)

A

Most widely planted red grape in Germany

301
Q

Grauburgunder/Rulander

A

German name for Pinot Gris

302
Q

Weissburgunder

A

German name for Pinot Blanc

303
Q

Deutscher Wein

A

Term used for basic “table wine” made from 100% German grapes

304
Q

Geschutzte Geographische Angabe: Term used for the PGI category formerly known as “Landwein”

305
Q

QbA (Qualitatswein) and Pradikatswein

A

Two categories of wine that are collectively classified as “gU”

306
Q

Kabinett

A

The lowest (least-ripe) level of the German Pradikat

307
Q

Spatlese

A

Level of the German Pradikat that translates to “late harvest”

308
Q

Auslese

A

Level of the German Pradikat that translates to “selected harvest”

309
Q

Beerenauslese

A

Level of the German Pradikat that translates to “selected berries”

310
Q

Trockenbeerenauslese

A

Level of the German Pradikat that translates to “selected dried berries”

311
Q

Kabinett - SpatleseAuslese - Beerenauslese & EisweinTrockenbeerenauslese

A

Levels of the German Pradikat, in order from lowest possible ripeness to highest

312
Q

Oechsle

A

Scale used in Germany to determine grape ripeness (density)

313
Q

Anbaugebiete

A

Germany has 13 of these recognized wine regions

314
Q

Bereiche

A

Germany has ~40 of these “regional” or “district”-style appellations

315
Q

Grosslagen

A

Germany has ~163 of these appellations, which are basically geography-based groupings of vineyards

316
Q

Einzellagen

A

Germany has more than 2,700 of these appellations, which come close to being “single vineyard” appellations

317
Q

The Verband Deutscher Pradikatsweinguter (Association of German Pradikat Wine Estates)

318
Q

VDP Grosse Lage

A

VDP term for the highest-level vineyards of a recognized estate

319
Q

A type of German rose’

A

Weissherbst

320
Q

Sekt or Schaumwein

A

Term used for German sparkling wine

321
Q

Baden

A

German wine region located just across the Rhine River from Alsace

322
Q

Sachen and Saale Unstrut

A

Two wine regions located in the former East Germany

323
Q

Gruner Veltliner

A

Leading grape variety of Austria

324
Q

Morillon

A

Name often used in Austria for Chardonnay

325
Q

Zweigelt

A

Most widely planted red grape in Austria

326
Q

KMW (Klosterneuburger Mostwaage)

A

Austrian measure for must weight

327
Q

Ausbruch

A

Level of the Austrian Pradikat found between Beerenauslese and TBA

328
Q

DAC (Districtus Austriae Controllatus)

A

Austria’s highest-level appellation

329
Q

Strohwein

A

Dried-grape wine made in Austria

330
Q

Bergwein

A

Mountain Wine made in Austria

331
Q

Red wine of Hungary; alsocalled Bikaver

A

Bull’s Blood

332
Q

Tokaji

A

Famous dessert wine of Hungary

333
Q

Furmint, Harslevelu

A

Main white grapes of Tokaji

334
Q

Puttonyos

A

Grading system used to rank the sweetness levels of Tokaji

335
Q

Chasselas (Fendant)

A

Leading white grape of Switzerland

336
Q

Rkatsiteli

A

Most widely planted white grape of Georgia (and much of Eastern Europe)

337
Q

Crimea (the Crimean Peninsula)

A

Region in Ukraine with a long history of sparkling wine production

338
Q

Xinomavro

A

Greek red grape, widely grown in Macedonia, that is often compared to Pinot Noir

339
Q

Mavrodaphne

A

Greek red grape used mainly for sweet fortified wines, such as those from Patras

340
Q

Moschofilero

A

Pink-skinned grape widely grown in the Peloponnese

341
Q

Assyritiko

A

Well-known high-acid white grape variety originally from Santorini

342
Q

OPE

A

Highest quality level of wine appellation in Greece, used only for sweet wines.

343
Q

OPAP

A

PDO-level classification for dry, unfortified Greek Wines

344
Q

OKP

A

Greek wine classification used for retsina

345
Q

Cava or Kava

A

Term used for a Greek table wine that has been aged for a minimum of two years (white) or three years (red)

346
Q

Commandaria

A

Famous fortified wine of Cyprus

347
Q

Samos

A

Greek island, located in the Aegean Sea, known for producing several different versions of sweet white wine

348
Q

Cascades

A

Mountain Range that forms a rain shadow for Washington State Vineyards

349
Q

Puget Sound

A

Washington State AVA that contains Seattle, Tacoma, and Olympia

350
Q

Cabernet Sauvignon

A

Leading red grape of Washington State

351
Q

Columbia Valley

A

Largest AVA in Washington State

352
Q

Ancient Lakes of Columbia Valley

A

Washington State AVA named for the pothole lakes formed by the Missoula Floods

353
Q

Horse Heaven Hills AVA

A

AVA located directly south of the Yakima Valley AVA

354
Q

Columbia ValleyColumbia GorgeWalla Walla Valley

A

Three AVAs that straddle the Washington and Oregon State lines

355
Q

Chardonnay

A

Leading white grape variety of Washington State

356
Q

Pinot Noir

A

Leading red grape variety of Oregon

357
Q

Pinot Gris

A

Leading white grape variety of Oregon

358
Q

Dundee HIlls, Ribbon RidgeEola-Amity Hills, McMinnvilleYamhill-Carlton District, Chehalem Mountains

A

Six sub-appellations of the Willamette Valley AVA

359
Q

Applegate Valley

A

Sub-appellation of the Rogue Valley

360
Q

Elkton OregonRed Hill Douglas County

A

Two sub-appellations of the Umpqua Valley

361
Q

Snake River Valley

A

Appellation shared by Oregon and Idaho

362
Q

Finger Lakes AVA

A

Largest wine-producing AVA of New York State

363
Q

Dr. Konstantin Frank

A

Viticulturist who introduced vinifera grapes to New York State

364
Q

The Okanagan Valley

A

The premiere winegrowing area of British Columbia

365
Q

The Brotherhood Winery in the Hudson River Region AVA

A

Oldest continuously operating winery in North America

366
Q

VQA - Vintner’s Quality Alliance

A

Canada’s voluntary appellation system

367
Q

The Niagara Peninsula

A

Leading appellation of Ontario

368
Q

North CoastSierra FoothillsSan Francisco BayCentral CoastSouth Coast

A

The five “super-AVAs” of California

369
Q

The Central Valley

A

This large area grows the majority of California’s grapes,but is not an official AVA.

370
Q

45,000 acres

A

Approx. vineyard acreage of Napa Conty

371
Q

San Pablo Bay

A

Body of water that cools the southern areas of Napa County

372
Q

Cabernet Sauvignon

A

Leading grape variety of Napa County

373
Q

Carneros (Los Carneros)

A

Napa AVA shared with Sonoma County

374
Q

Wild Horse Valley

A

Napa AVA shared with Solano County

375
Q

Calistoga - St HelenaRutherford - OakvilleStags Leap District - Yountville

A

Valley Floor appellations of Napa Valley

376
Q

Chiles Valley

A

Eastern-most AVA of Napa Valley

377
Q

Mayacamas Mountains

A

Mountain range on the border between Napa and Sonoma

378
Q

Vaca Mountains

A

Mountain range located in the eastern portion of Napa County

379
Q

Howell Mountain

A

Elevation-specific AVA of Napa

380
Q

Chardonnay

A

Leading grape variety of Sonoma County

381
Q

Pinot Noir

A

Leading red grape variety of Sonoma County

382
Q

Green Valley

A

Subregion of the Russian River Valley AVA

383
Q

Fort Ross-Seaview

A

Subregion of the Sonoma Coast AVA

384
Q

Sonoma Valley AVA

A

AVA that contains the Bennet Valley and Sonoma Mountain AVAs

385
Q

Chalk Hill

A

AVA in Sonoma named for chalky volcanic soils

386
Q

Anderson Valley

A

AVA located within the Mendocino AVA well-known for sparkling wines

387
Q

Mendocino Ridge

A

AVA known as “Islands in the Sky”

388
Q

Lake County

A

County where the Guenoc Valley AVA is located

389
Q

Monterey

A

County that contains the Chalone, Arroyo Seco, and Santa Lucia Highlands AVAs (among others)

390
Q

San Luis Obispo

A

County that contains the Paso Robles AVA

391
Q

Monterey

A

County that contains the Hames Valley AVA

392
Q

Santa Barbara

A

County that contains the Santa Ynez Valley AVA

393
Q

North Yuba, Fiddletown, El Dorado, California Shenandoah Valley, Fair Play

A

Five sub-AVAs of the Sierra Foothills AVA

394
Q

Lodi

A

AVA in California’s Central Valley, located directly east of San Francisco

395
Q

Alta Mesa, Borden Ranch, Clements Hills, Cosumnes River, Jahant, Mokelumne River, Sloughhouse

A

Seven sub-appellations of Lodi

396
Q

Northern Sonoma AVA

A

AVA that contains the Russian River Valley, Dry Creek Valley, and Knights Valley AVAs

397
Q

Dry Creek Valley

A

Sonoma County AVA specializing in Zinfandel

398
Q

Malbec and Torrontes

A

Two “signature” grapes of Argentina

399
Q

Lujan de Cuyo, San Rafael

A

Two established DOC regions inArgentina

400
Q

Jujuy, Salta, Catamarca

A

The three northernmost wine-producing provinces in Argentina

401
Q

Cafayate

A

Subregion of Salta well-known for high-altitude Torrontes

402
Q

La Rioja

A

Wine-producing province located just south of Catamarca in Argentina

403
Q

Mendoza

A

Province that accounts for over 70% of Argentina’s vineyards

404
Q

Rio Negro, Neuquen

A

Two wine-producing regions located in Patagonia

405
Q

Bonarda

A

Italian wine grape variety that is among Argentina’s leading red grapes

406
Q

San Juan

A

Argentina’s second largest wine region, in terms of acreage under vine

407
Q

Cabernet Sauvignon

A

Leading grape variety of Chile

408
Q

Carmenere

A

This grape was previously mistaken for Merlot in Chile

409
Q

Costa (Coast)Entre Cordilleras (Between the Mountains)Andes

A

Three new geographical terms (as of 2011) used to describe Chile’s wine geography

410
Q

AtacamaCoquimboAconcaguaCentral ValleyDel Sur (Southern Regions)

A

The five main wine regions of Chile, from North to South:

411
Q

Humboldt Current

A

Cold ocean current that cools the Chilean Coast

412
Q

Elqui ValleyLimari ValleyChoapa

A

Three sub-regions of the Coquimbo region

413
Q

Aconcagua ValleyCasablanca ValleySan Antionio Valley

A

Three sub-regions of the Aconcagua region

414
Q

Maipo Valley

A

Wine region surrounding the city of Santiago de Chile

415
Q

Cachapoal ValleyColchagua Valley

A

Two zones of Chile’s Rapel Valley

416
Q

Claro ValleyLoncomillaValleyTutuven Valley

A

Three sub-regions of Chile’s Maule Valley

417
Q

Tannat

A

Leading grape variety of Uruguay

418
Q

Geographical Indications (GI)

A

Australia’s place-of-origin system

419
Q

The Australian Wine and Brandy Corporation

A

Agency that oversees Australia’s wine place-of-origin system

420
Q

Hunter Valley

A

Australian region known for varietal Semillon

421
Q

Rutherglen

A

Australian region known for fortified Muscat

422
Q

Tasmania

A

Island located off the coast of Victoria; part of Australia known for cool-climate wines

423
Q

Terra Rosa

A

Famous soil of Coonawarra

424
Q

Clare ValleyEden Valley

A

Two Australian regions best known for Riesling

425
Q

South AustraliaNew South WalesVictoriaWestern AustraliaTasmania

A

Top five wine-producing states in Australia

426
Q

The Great Dividing Range

A

Australia’s primary mountain range

427
Q

ShirazChardonnay

A

Leading red and white grape of Australia

428
Q

The Southern Alps

A

Primary mountain chain of New Zealand’s South Island

429
Q

85%

A

Percentage of New Zealand’s wine production that is white wine

430
Q

Hawke’s Bay

A

Leading region for Cabernet Sauvignon in New Zealand

431
Q

Gimblett Gravels

A

Subregion of Hawke’s Bay known for “gravel” in the soil

432
Q

Gisborne

A

The self-proclaimed “Chardonnay Capital of New Zealand”

433
Q

Canterbury

A

Wine region surrounding the city of Christchurch

434
Q

Marlborough

A

Region where over 60% of New Zealand’s vines are planted

435
Q

Central Otago

A

The sourthernmost wine region in New Zealand

436
Q

Nelson

A

Wine region located just to the west of Marlborough

437
Q

Pinot NoirSauvignon Blanc

A

Leading red and white grape of New Zealand

438
Q

Constantia (Vin de Constance)

A

Historic dessert wine of South Africa, produced since the 1700s

439
Q

1918

A

Year the KWV was begun

440
Q

The Benguela Current

A

Cold ocean current that flows up from Antarctica

441
Q

The Cape Doctor

A

Southerly wind that blows across the vineyards near the coast of South Africa

442
Q

Steen

A

South African name for Chenin Blanc

443
Q

Muscat of Alexandria

444
Q

Cape Riesling (not a true Riesling)

A

Crochen Blanc

445
Q

Blend with a minimum of 30% Pinotage

A

Cape Blend

446
Q

Pinot Noix X Cinsaut

A

Parentage of Pinotage

447
Q

Cabernet SauvignonShiraz

A

Two leading red grapes of South Africa

448
Q

The Western Cape

A

South Africa’s leading geographical unit for viticulture

449
Q

Wine of Origin (WO)

A

The viticultural appellation system used in South Africa

450
Q

Stellenbosch

A

HIghly respected wine districtlocated just east of Cape Town

451
Q

Walker Bay

A

Cool wine district located near Hermanus and Cape Agulhas

452
Q

Franschhoek Valley

A

Wine district first settled by the French Huguenots

Wine Study 2015 REVERSE QUESTIONS (14 decks)

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