Den Sdp - Wf1/wf2

Front 1

What are the basic byproducts of yeast fermentation?

Back 1

CO2, alcohol, and heat

Front 2

Name the ancient Sumerian book that introduces Siduri, wine & beer maker of the gods.

Back 2

The Epic of Gilgamesh

Front 3

Why was the Phoenician culture important to wine?

Back 3

Merchant traders, Colonists and finest sea-travelers.Traded & established colonies along the Mediterrenean, N.Africa & Southern Europe all the way West to Gibraltar. *Where wine drinkers go, the vine goes too.

Front 4

What was the name given to Italy by the Greeks?

Back 4

Oenotria

Front 5

What were the main influences to wine by the Greek culture?

Back 5

-Expanded the territory of the vine. (Colonization)
-Developed winemaking & vine growing techniques.
-Recorded their efforts.
-Expanded the audience for wine.

Front 6

Name a few of the wine regions influenced by the Roman Highway (travel).

Back 6

Burgundy, Bordeaux, Champagne, Alsace, Rhone, Loire, Rheingau (Partial List)

*Name the unique geographical feature the Romans utilized for movement.

Hint 6

Rivers

Front 7

Name the 2 Christian Monastic Orders responsible for significant contribution to wine during the Middle Ages.

Back 7

Benedictines and their off-shoot the Cistercians

Front 8

What is a "clos"?

Back 8

Enclosure - a way to identify a high quality wine produced from within a walled vineyard of great importance.

*In what region do you find, "Clos"?

Hint 8

Burgundy

Front 9

Name 2 diseases that were introduced to Europe in the late 19th century.

Back 9

Powdery & Downy Mildew

Front 10

Between which parallels in both North & South Hemispheres do you find the majority of wine-growing regions?

Back 10

30th & 50th parallels

Front 11

Give the basic definition of Climate.

Back 11

Series of long-term averages in weather.

Front 12

What are the three primary types of Macro-climates used in reference to wine-growing?

Back 12

Maritime, Continental, and Mediterranean

Front 13

Give the 7 basic stages/steps to the vines yearly cycle.

Back 13

Dormancy, Bud Break, Shoot Growth, Flowering, Fruit Set, Veraison, and Harvest

Front 14

What is Phylloxera Vastatrix?

Back 14

Root-feeding aphid native to N.America.
Fatal to Vitis Vinifera

Front 15

What is Pierce's disease?

Back 15

Fatal Bacterial infection in S.California.
Spread by leaf hopping insects known as Sharp Shooters.

Front 16

Describe the negatives & positives of Botrytis Cinera.

Back 16

Gray Rot - fungal infection of unripe grapes, causes berries to split.
Noble Rot - with ripe grapes the fungus reduces the water weight and concentrates the sugars.

Front 17

Describe Powdery Mildew.

Back 17

Oidium - mildew can form a whitish film on leaves & berries, inhibit photosynthesis and in-turn impair ripening. Imported to Europe from N.America in 19th C.

Front 18

Describe Downy Mildew

Back 18

Noted by yellowing of the top-leaf and gray bloom on the under-leaf. It affects all green parts of the vine. Imported to Europe from N.America in the 19th C.

Front 19

What is "Pigeage"?

Back 19

Punching down (Cap Mgmt)
Using a paddle to push grape skins back down into the fermenting juice.
*Gentle, yet labor intensive.

Front 20

What is Coulure & how is it different from Millerandage?

Back 20

While both are caused by poor weather, Millerandage is a condition that describes abnormal fruit set. (Various sizes or dropped by plant)
Coulure represents difficulty at the vine's flowering stage.

Front 21

What is "Remontage"?

Back 21

Pumping Over (Cap Mgmt)
Pumping juice from below the floating skins onto the cap.
*Large batches, also more aggressive

Front 22

Describe "Free-run" juice.

Back 22

After crush and upon completed Fermentation or when the winemaker decides the juice has spent sufficient time on skin, the juice is drained away from the skins.

Front 23

What is "Press" wine?

Back 23

Wine that is pressed from the cap after the free-run juice has been separated away.

Front 24

What is Malolactic Fermentation?

Back 24

It's the conversion of Malic acid to Lactic Acid through the activity of bacteria. Typically takes place after primary fermentation, hence the reference: Secondary Fermentation.

Front 25

What is "Sur Lie"?

Back 25

Lees Aging,
Wine technique of aging wine on the lees/yeast post-fermentation to contribute flavor and texture.

Front 26

What is "Saignee" method?

Back 26

Rose production method.
After crush of red grapes, the skins & juice kept in contact. When ideal color is extracted, the grapes are pressed and the pink juice is finished as a white wine.