Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
199 Cards in this Set
- Front
- Back
|
T or F both Champagne and Port originate in challenging forbidding environments predominating in hard, rocky soils that need to be broken up to establish a grapevine
|
TRUE
|
|
|
T or F most of the vineyard acreage in each region is not owned by small grape farmers
|
FALSE
|
|
|
T or F there are mandatory minimum aging requirements for both port and champagne
|
TRUE
|
|
|
What is the minimum accumulation of sunlight hours required during a growing season to ripen grapes?
|
1,500
|
|
|
What is pysiological ripeness?
|
expressed as grapes optimum acid/sugar ration
|
|
|
What is phenolic ripeness?
|
maturity of the tannins and other potentially astringent polyphenolic compounds concentrated primarily in the grape skins
|
|
|
If you double a yield how much is the flavor and aroma going to be diluted?
|
30%
|
|
|
If the temperature falls below ___ farenheit for a sustained period they will freeze the roots of vitis vinifera.
|
5 degrees
|
|
|
At what temperature during the spring do shoots start to grow off the vine canes?
|
50 degrees
|
|
|
What is the mean temperature in Champagne region?
|
50 degrees
|
|
|
What is the mean temperature in the Douro region?
|
58-60F
|
|
|
What was the 2002 vintage like in Champagne?
|
warm
|
|
|
What was the 2002 vintage like in the Douro?
|
cool and wet
|
|
|
What was the 2003 vintage like in Champagne?
|
cool and caused them to loose 1/2 off the crops
|
|
|
If a soil has high acid will the grapes have high acid?
|
no- low acid soil high acid wines
|
|
|
What facings are Champagne vines?
|
south; south-east
|
|
|
What is the average amount of sun exposure do the vines get in the Douro?
|
2,800
|
|
|
What is the average amount of sun exposure do the vines get in Champange?
|
1,650
|
|
|
On average how much rain to vines require?
|
20 inches
|
|
|
When in Portugal did they start creating wine laws?
|
1756- Prim Minister Marques de Pombal
|
|
|
When did Champage create laws to protect it?
|
late 19th century- people were selling juice concoctions that did not contain grapes
|
|
|
When did AC enforce laws in Champagne?
|
1935 and 1936
|
|
|
Who control France's regional laws of controlled appellation?
|
INAO (Insitut National des Appellations d'Origine)
|
|
|
What are teh two major categories EU divides wine into?
|
Quality Wine (QWPSR- quality wine produced from a specific region)
Table wine (generic- no geographic identification or appellation on the label) |
|
|
What does EU Quality Wine (QWPSR) regulate?
|
geographical origin
grape varieties yields per acre alcohol levels growing practices wine making techniques aging requirements |
|
|
What is the cap for tons per acre for Port grapes?
|
3.6
|
|
|
What is the cap for tons per acre for Champagne grapes?
|
4- 5.8 tons
|
|
|
What is the max alcohol Champagne is allowed?
|
13%
|
|
|
How long have grapes been growing in Champagne?
|
Since the Roman era
|
|
|
When did bubbles appear in Champagne?
|
only about 300 years ago- 18th century onward
|
|
|
Whatstyle of wine did Champagne used to produce?
|
sweet
|
|
|
In the 19th century how much acres were planted in Champange?
|
80,000
|
|
|
After phylloxera how much acreage remained in Champagne?
|
26,000
|
|
|
When was AOC established?
|
1935
|
|
|
On average how much rain to vines require?
|
20 inches
|
|
|
How many communes in Champagne?
|
600
|
|
|
What are the subzones of Champagne?
|
Montagne de Reims
Valley de la Marne Cote des Blancs Cote de Bar Anise |
|
|
______ is high elevation largely Pinot Noir, mountain vineyards and is replaced by air suffiently war to ripen this variety, Pinot Noir is early budding.
|
Montagne de Reims
|
|
|
_______ is prevalent limestone chalk, 96% Chardonnay, hilly, lighter bodied. Chardonnay is backbone and aging; less prone to frost damage; early budding.
|
Cote des Blancs
|
|
|
_____ is where Meunier dominates with 63%. It is a valley, producing fruity, lively flavored but early maturing wines. It is prone to frosts and humidity.,
|
Valle de la Marne
|
|
|
_______ is further south and contains a substantial vineyard acreage (almost 14,000) less uniform in its terroir.
|
Cote de Bars
|
|
|
_______ is less concentrated and has 6,000 acres.
|
Aisne
|
|
|
How many classified vineyards in the "echelle des crus"?
|
319
|
|
|
How many Grand Cru vineyards in champagne and what percentage do they make up?
|
17; 13%
|
|
|
How many Premier Cru vineyards?
|
44
|
|
|
How long is champagne required to mature?
|
15 months
|
|
|
How long is Vintage Champagne required to mature?
|
36 months
|
|
|
T or F chalk soil is powdery and loose.
|
True
|
|
|
What is the topsoil of the champagne region?
|
Clay
|
|
|
Where more chalk is exposed what varietal is planted?
|
Chardonnay
|
|
|
On rich soil what varietal is mostly planted?
|
Pinot Munier
|
|
|
What is the most planted varietal down to the least in Champagne?
|
Pinot Noir- 39%
Pinor Munier- 33% Chardonnay- 28% |
|
|
What is taille?
|
second pressing
|
|
|
What is the proportion of taille and cuvee used?
|
4 to 1 with cuvee being the heavier
|
|
|
What is debourbage
|
settling of soilds
|
|
|
What is Liqueur de Tirage?
|
sugar, yeast and wine that is added to start the secondary fermentation
|
|
|
What is the typical amount of pressure from second fermentation?
|
6 atmosphers
|
|
|
How long does second fermentation take?
|
1-3 weeks
|
|
|
How long does it take for lees to start breaking down?
|
8- 10 months
|
|
|
What is autolysis?
|
chemical process of breaking down the less- nuclei release amino acids and other nutrients into the wine- creates a biscut like or toasty
|
|
|
What is another term for Riddling?
|
remouage
|
|
|
What is this called? The bottles are stacked upside down after riddling for a few months to ensure that all of the sediment has successfully settled in the neck.
|
stacking sur points
|
|
|
What is the term for degorgement?
|
disgorging
|
|
|
What is degorgement?
|
removes the yeast residues in the neck of each bottle after immersed upside down in a frozen brine solution
|
|
|
What is the term for this? Bottle is topped up with additional champagne to replace the quantity lost during disgorging and measured quantity of sugar (dosage).
|
liqueur d'expedition
|
|
|
Amount of sugar for non dosage
|
up to 3
|
|
|
Amount of sugar fro extra brut or brut savage
|
up to 6
|
|
|
Amount of sugar for Brut
|
6-12
|
|
|
Amount of sugar for Extra Dry
|
12-17
|
|
|
Amount of sugar for Sec
|
17-32
|
|
|
Amount of sugar for Demi Sec
|
32-50
|
|
|
Amount of sugar for Doux
|
50+
|
|
|
________% of Champagne's vineyards are owned by ________ small grape growers.
|
90%; 19,000
|
|
|
Approximatly ________ grape growers make and sell their own champagne that accounts _______%.
|
2,000; 20%
|
|
|
Cooperatives which are associations of several growers who pool their grapes hire professional oenologists and marketer and the production jointly accounts for about ______% of direct bottle sales.
|
7%
|
|
|
The ______ largest houses account for over __ of the region's sales.
|
10; 50
|
|
|
What is the percentage of rose wine?
|
low teens
|
|
|
What is the percentage of NV champagnes?
|
90%
|
|
|
What is the percentage that vintage Champagne require it to come from that vintage?
|
100%
|
|
|
T or F prestige cuvees must come from Grand Cru vineyards?
|
F- but most do
|
|
|
On average prestige cuvees are aged how long?
|
3-8 years
|
|
|
What is the ideal temperature to store Champange?
|
60F
|
|
|
How full should a champagne glass be filled?
|
nor more than 2/3
|
|
|
What temperature should champagne be served at?
|
40-45
|
|
|
What temperature should older vintage champagne or prestige cuvees be served at?
|
50
|
|
|
How long should you refridgerate champagne before serving?
|
3 hours
|
|
|
What is the max time you should leave champagne ina bucket?
|
1 hour
|
|
|
T or F you should tilt the champagne bottle 45 degrees when opening.
|
true
|
|
|
How many times does the wire cage twist?
|
6
|
|
|
How many atmospheres of pressure does champagne have?
|
6
|
|
|
Typical alcohol content of Champagne?
|
10.5-13; most are 12-12.5
|
|
|
Size of a split?
|
187
|
|
|
Size of a Nebuchanezzar?
|
18L
|
|
|
What is NM?
|
negociant manipulant- shipper who buys grape as wells as owns vineyards- great traditional champagne
|
|
|
What is CM?
|
Cooperative manipulant- growers banded together and pull their resources
|
|
|
What is RM?
|
recoltant manipulant- grown producer
|
|
|
What is RC?
|
Recolant Cooperative- grower using the help of a cooperative
|
|
|
What is MA?
|
Marque d'Acheteur- buys champagne and commercializes but not involved in production
|
|
|
What is Elaborateur?
|
wine maker
|
|
|
T or F- crips burt minerality goes with fresh shellfish, delicately sauved fish, salty dishes- caviar, smoked trout or lightly spicy asian fare
|
True
|
|
|
T or F- extra dry does not go with fish or poultry; tart fruits, sweet vegetables and spicy Asian fare
|
False
|
|
|
T or F- blanc de blancs sometimes creamy- are great with raw shellfish and vegetarian dishes
|
True
|
|
|
T or F- blanc de noirs are not great with roast chicken and duck
|
False
|
|
|
T or F - rose works with meatier fleshier preperations
|
True
|
|
|
When did Port originate?
|
17th century
|
|
|
When did Port start using fortification?
|
early 18th century
|
|
|
What is the approximate alcohol in Port?
|
20%
|
|
|
What is the ideal condition for maturing port-- humid or dry?
|
humid
|
|
|
What coastal town is ideal for maturing Port?
|
Vila Nova de Gaia
|
|
|
What year was Port officially demarcated?
|
1756
|
|
|
T or F producers since the mandate have the option of agin gupriver in the Alto Douro
|
True
|
|
|
Who was the Prime Minister that demarcated the Port region and in what year?
|
1756 Portugal's Prime Minister Marques de Pombal
|
|
|
When the Port region was first dmarcated what was it's total acreat?
|
100,000
|
|
|
When were the vineyards given their ratings?
|
1950
|
|
|
What is the vessel called that the Port is shipped in?
|
Pipes
|
|
|
How many liters do the Port casks hold?
|
550 Liters
|
|
|
What are the three sub zones of the Douro?
|
Baixo Corgo; Cima Corgo; Douro Superior
|
|
|
List the three sub zones of the Douro from largest to smallest productiotn.
|
Baixo Corgo; Cima Corgo; Douro Superior
|
|
|
List the subzones from west to east and do they increase in heat and dryness and you go east?
|
yes; Baixo Corgo; Cima Corgo; Douro Superior
|
|
|
What is Socalcos?
|
dominant stone wall terracing system until recent decades 10-20 rows; dense plantings; mechanized harvesting impossible; yields low
|
|
|
What is Patamres?
|
original stone wall terraces supporting high density plantings 1-3 grapevines row-rarely seen today-now new style no stone wall but contourned down the slopes horizontally toward the river
|
|
|
What is Vinha ao alto?
|
recent innovation- vertical planting - causes erosion
|
|
|
What are the three terracing systems?
|
Socalcos; Patamres; Vinha ao alto
|
|
|
What factors contribute to classification of the vineyards?
|
altitude; soil type; grape varity; slope; angle toward the sun; age of the vines; 12 total
|
|
|
Approximately ______ acres planted and owned by _____ growers with ______ seperate vineyard plots
|
90,000; 30,000; 85,000
|
|
|
T or F it rains most of the year in Portugal.
|
True
|
|
|
What winds influence the Douro Valley?
|
Atlantic
|
|
|
What type of climate is the Douro Valley?
|
Contiental
|
|
|
T or F frost in the spring poses a problem.
|
Falsoe
|
|
|
When does most of the rainfall occur?
|
late fall and winter
|
|
|
What are the important hill that influence the weather?
|
Serra do Marao hills
|
|
|
What is the average rain along the Douro river?
|
45 inches
|
|
|
About how much rain in Baixo Corgo?
|
40 inches
|
|
|
How much rain in the CIma Corgo?
|
28 inches
|
|
|
How much rain in Douro Superior?
|
15 inches
|
|
|
What is the soil typically in the Douro?
|
shallow rocky schists in the top soil. most common is powder clay-schist mixture full of stone, overlaying the pure schistous rock formations tha cover the demarcated zones.
|
|
|
Are the soils high or low in acid?
|
High
|
|
|
T or F the lower slopes of the hillsides tend to be more heavily schistous in character.
|
True
|
|
|
List the 12 quality factors that a vineyard is judged on.
|
Altitude; yield; soil type; vine training; vineyard location; grape varieties; slope; gravel content; exposure; vine spacing; shelter from vines; age of vines
|
|
|
What is the most important factor for rating a vineyard and by how much?
|
Altitude by 21%- close to the river the lowet slopes up to 500 feet in elevation are the most prized
|
|
|
What is the second most important factor for rating av vineyard and by how much?
|
Yield; 20%; more points for lower yields
|
|
|
What is the max allowed tonnage for port?
|
3.6
|
|
|
What is the highest rated vineyards soil type?
|
schist followed by shale
|
|
|
What are the ideal vine training systems?
|
low wire trained south facing
|
|
|
What vineyards are awarded higher point for their vineyard location?
|
further east where it is drier and warmer
|
|
|
What is better for slopes- steeper or not?
|
Steeper
|
|
|
What is the ideal sun exposure in Port?
|
south
|
|
|
What are the five main quality grape varieties in Port?
|
Touriga National; Touriga Franca; Tinta Roriz; Tinta Barraco; Tinta Cao
|
|
|
Describe Touriga National and what percentage of it are the regions vines?
|
low plantings 2%; thick skin; tannic; higher quality grape; small and dark
|
|
|
Describe Touriga Franca.
|
highly sencted; floral and leafy; accounts for 22%
|
|
|
How much Tinta Roriz is planted?
|
tempranillo; 12%
|
|
|
Another name for Tinta Roriz.
|
Tempranillo
|
|
|
Describe Tinta Barroca
|
bit raisiny- rich and chocolate; tannins mild 23% of plantings
|
|
|
Describe Tinta Cao
|
more refined- juicy and sweet spices; very rare 1%
|
|
|
Douro vineyards are between ____ and ____ degrees.
|
35 and 70
|
|
|
When was terracing started in the Douro?
|
17th century
|
|
|
What is the alcohol content of the brandy that is added to Port?
|
77%
|
|
|
At what percentage of alcohol does all microbiological activity cease?
|
20%
|
|
|
How much RS does Port typically contain?
|
90-130
|
|
|
On average what is the percentage of alcohol in Port?
|
20%
|
|
|
T or F the production of Port should be vigorous maceration.
|
True
|
|
|
How long does Port fermentation last?
|
36- 48 hours
|
|
|
What temperature does Port ferment at?
|
85 F or above
|
|
|
When is Port stored and then when is Port moved and why?
|
winter and moved in the spring to prevent evaporation
|
|
|
What happens differently to tawnies verses ruby, reserve, late bottled vintage or vintage?
|
Tawnies are put in well seasoned neutral 600L oak or chestnut cask the rest are aged in larger vats of up to 20,000 gallons to retain color and fruit
|
|
|
What are the two overall styles of Port?
|
wood aged and bottle aged
|
|
|
What is bottle aged Port?
|
bottled after only 2 years in cask- unfiltered and not ready to drink when bottled and requires aging; have a shorter shelf life after opened
|
|
|
How long is bottled aged Ports aged in cask?
|
2 years
|
|
|
What lasts longer once opened...bottled aged Ports or wood aged Ports?
|
wood aged
|
|
|
What are wood aged Ports?
|
bottled after longer cask aging when fully mature they are filtered and ready to drink upon bottling; longer shelf lifer after opened
|
|
|
What is the percentage of Ports that are aged in wood?
|
98%
|
|
|
What are the grapes that are used for white Port?
|
Rabigato, Codega; Visinho; and Malvasia Fina
|
|
|
What is the style of white Port?
|
from dry to sweet
|
|
|
What is Lagrima?
|
sweet white port
|
|
|
What is ruby Port?
|
moderate quality young fruity grapes originating primarily in Biaxo Corog, generally ages for 2 years in large neutral casks
|
|
|
What is tawny Port?
|
moderate quality young fruity- originating primarily in Biaxo Corgo- aged for 3 years - less color and extraction
|
|
|
What are reserve Ports?
|
premium ruby- higher quality grapes and require 4-6 years in cask
|
|
|
Requirements for reserve Port aging.
|
4-6 years in cask
|
|
|
In reserve Port ruby or tawny?
|
Ruby
|
|
|
What is reserve tawny Port?
|
not official category with mandatory aging requirements- refers to tawnies aged in cask for period of time basic is 10 years
|
|
|
What is tawny Ports with indication of age?
|
style using the finest grapes- mandetory aging- 10,20,30,40; legally regulated
|
|
|
What is Colheita Port?
|
from a single year; can not be bottled until aged for 7 years; aged tawny from a single year
|
|
|
How long is Colheita Port aged?
|
7 years
|
|
|
What is late bottled vintage Port?
|
bottled after 4-6 years verses vintage is bottled only after 2 years. aged in pipes
|
|
|
What are the two types of bottle aged Ports?
|
vintage and single quinta vintage Port
|
|
|
Are bottled aged Ports rare?
|
yes
|
|
|
Can a house declare it's own vintage?
|
yes- but with the approval by the port wine institue
|
|
|
On average how many vintages are declared in a decade?
|
3-4
|
|
|
What is single quinta vintage Port?
|
originate from the best quintas- owned by a port shipper- not quite up to the quality of declared vintage; done almost exactly like a vintage port
|
|
|
Which Ports need to be stored?
|
bottle aged
|
|
|
What type of glass can Port be served in?
|
any regular sized stem
|
|
|
What is an average Port pour?
|
2-3 ounces
|
|
|
How full should a Port glass be?
|
never more than half full
|
|
|
What temperature should tawnies be served?
|
55
|
|
|
What temperature should white Port be served?
|
chilled
|
|
|
What temperature should ruby and vintage Ports be served?
|
60-62
|
|
|
What should the paper across the top of the Port read?
|
Vinho do Porto Garantia
|
|
|
What is the range of Alcohol?
|
19-22%
|
|
|
T or F tawny Ports are better with high butter fat mellower style milk chocolates while ruby styles work with dark chocolates
|
true
|
