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51 Cards in this Set
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Burgundy (Bourgogne) |
French subregion known for champagne Located in N. France 40% red and 60% white wines |
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Champagne, French region |
French region known for champagne Northern France, north of Burgundy |
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Chablis |
Burgundy subregion |
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Cote d'Or (Cote de Nuit or Cote de Beaune) |
Burgundy subregion |
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Beaujolais |
Burgundy subregion Known for Gamay grape variety Main export wine uses region's name |
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Champagne, geographic features |
chalky, limestone soils with low pH (good for sparkling wines) |
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Champagne, wine characteristics and practices |
Acidic, low sugar and alcohol Early harvest due to rain |
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Dom Pierre |
Invented champagne, 1668 - 1715 |
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Mme. Barbe Cilquot |
Invented riddling |
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Riddling/Remuage |
Separates yeast from sparkling wine using racks that collect yeast at the bottle neck |
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Mme. Louise Pommery |
invented Brut style |
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Brut style |
dry Champagne |
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Mme. Camille Roederer |
Marketed "premium" champagne |
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Versailles Treaty in 1919 |
Protected the name champagne so Germany could not use it |
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US-EU treaty, 2005 |
Reserved the name champagne for French regions that produced the wine, with exception of "grandfathered" wines |
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Corbel |
largest seller of sparkling wines in the US |
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US export to Europe, mil $ |
$487 million |
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Europe to US, mil $ |
$2,300 million |
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France export to US, mil $ |
$974 million |
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Champagne aging period (general) |
Long aging time |
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"non-vintage" champagne |
mixed champagnes |
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champagne sabering |
Started by Napoleon's soldiers for convenience, must keep the bottle cold to reduce pressure (6 atm) |
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Chardonnay |
main variety grown in Champagne and Chablis |
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Pinot Meunier |
main variety grown in Champagne |
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Pinot Noir |
main variety grown in Champagne, 38% |
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Methode Champenoise |
method for champagne making -blend base wine -add yeast/sugar -2nd fermentation in bottle -riddling -disgorging -dosage -cork wire/cork cage |
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Bland de Blancs |
white wine from white grapes with citrus flavor (ie Chardonnay) |
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Blanc de Noir |
white wine from darker grapes (rose), cherry flavor (ie Pinot Noir/Meunier) |
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Prise de mousse |
yeast used for 2nd fermentation |
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Boucage/museletage |
adding cork and wire cage for champagne |
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Disgorging/Degorgement |
freeze the bottleneck to shoot out pellet of ice and yeast |
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Chapagne dryness scale |
in g/L Extra brut <6 brut <15 extra dry 12 - 20 sec 17 - 35 demi-sec 33 - 50 doux >50 |
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Charmat process |
Sparkling winemaking tank-tank fermentation and pressurized bottling |
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Transfer method |
Sparkling winemaking tank-bottle fermentation stored in tank |
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Methode ancestrale |
Sparkling winemaking tank-bottle fermentation no disengorging or riddling no additional sugar |
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Artificial carbonation |
Sparkling winemaking tank carbonation with CO2 |
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Chablis geography |
CruRolling hills, limestone soil good drainage |
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Grand Cru |
highest quality wine classification in Burgundy and Bordeaux |
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Premier Cru |
high quality wine classification in Burgundy |
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Chardonnay, aromas |
lime green apple peach flint |
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Chablis wine labels, uniqueness |
vineyard estate ID included to account for microclimates |
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Negociants |
Companies that buy wine from small produces and sell under their label |
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Pinot Noir aromas |
cranberries cherries wild mushrooms potpourri black tea |
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Hospices de Beaune |
winery and auction in France |
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Romanee Conti |
Winery, most expensive wines in Burgundy |
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carbonic maceration process |
-anerobic fermentation of whole clusters at 85 - 85 F -grapes partially ferment on own enzymes - after 8-10 days, press grapes -alcoholic fermentaiton at 50-60 F decreased fermentation time and bypass oak |
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wine produced via carbonic maceration |
-fruity, distinct aroma -lose varietal characteristics -reduced acidity -low tannins |
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Beaujolais Nouveau |
Most popular vin de premier |
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Bordeaux geography |
Mild climate Good drainage Seaport by Garonne R. SW Fr |
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Bordeaux |
Largest fine-winemaking region in France, known for red wine blends |
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Cru borgoise |
High quality wine classification for Bordeaux |