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68 Cards in this Set
- Front
- Back
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identify liqueur de tirage |
sugar, yeast, clarifying agent, wine, to add to second fermentation |
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liqueur dexpedition |
after disgorgement dosage: wine/ sugar cane syrup |
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Echelle des Crus |
rating system for champagne villages, 17 grand 44 premier developed for grape price control (disbaned now) |
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what is the most important soli type in champagne |
chalk, (clos de bar - kimmerdigan clay) |
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name 2 pruning systems permitted in champagne |
taille chablis and cordon de royat on slopes to minimise frost (hand harvest only) |
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3 categories of sekt and how do they differ? |
sekt: tank method, wines from europe deutcher sekt german grapes riesling. ditcher sekt BA from one of the 13 anabaugebeit |
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tank also called |
(cuvee close or charmant) most sekt uses tank no time on lees so more varietal fruit character, useful for aromatic varieties, such as muscat reisling and why prosecco is fruity |
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explain the law that controls the amount of juice extracted when pressing grapes in champagne |
160kilo - 102 litres 80% for cuvee 20 for the taille |
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explain the asti, method of sparkling wine |
does not involve production of a still dry wine. grape must is chilled to near freezing and warmed to start fermentation takes place in a pressurised tank. co2 is allowed to escape until it reaches 6% then the mixture is contained until 7-7.5% fermentation is stopped by chill filtration |
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name the three grape varieties used in cava |
macabeo (viura) xarel-lo parellada |
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by what method is cava made? |
traditional from penedes. catalan (vast majority) navarra, rioja and valencia smoky or rubbery from yeast autolysis not for ageing |
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in france, what does cremant refer to? |
sparking wine traditional method, not champagne, aromatic varieties not permitted. |
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what is autolysis |
once the second bottle fermentation is complete, dead yeast cells form a sediment in the bottle, over a period of months or years, this breaks down, releasing proteins. and chemical compounds into the wine, gives flavours ... 4 years |
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explain the transfer method of sparkling wine |
same as traditional method up until riddling second fermentation in the bottle, all contents is disgoged into a pressurised tank. filtered in bulk and then put in a fresh bottle. consistent/ cheaper |
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what type of soils found in sherry region? 1,2,3? what climate ? |
albariza- chalk, V important (palomino thrives) inferior soils: arenas - sandy (muscat of alex thrives) barros- clay sunny 300 days of sun a year |
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name the 3 principal grape varieties used in making sherry, which grape is considered superior? |
palomino 95% (dry sherries) sweet: PX (planted in montilla-moriles not jerez) muscat of alexandria |
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describe the appearance nose and plate of amontillado sherry |
amber or broewn , yeast with oxidative aromas, caramel , nutty, toffee, coffee |
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name for riddler? |
remuer |
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at what point of the vin-Doux- naturelles process is fortification ? what is the fortification method? whats rancio? |
fortification occurs: partially fermented must, method called:mutage oxidative aromas |
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identify the following flor |
yeast forms on top of sherry in the barrel during maturation, has particular requirements, cant form over 15.5%, cool to moderate temps, and high humidity. |
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schist |
type of soil found in the douro |
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montilla |
south spain (PX thrives) |
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manzanilla finos, what abv? |
sherry made in the fino style at sanlcar de barramedia 15% |
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almachenista |
small group of producers permitted to mature but not sell sherry -them sells it on to a negotiant |
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rutherglen muscat |
hot region north east victoria sweet fortified wine muscat blanc a petit grains or muscadelle dried on vine no botrytis breezy dry condition alcohol added before fermentation is complete all the flavour options of sweets VDN in france same.. blanc pettit grains mainly for whites and grenache for reds |
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criadera |
levels of sherry maturing in the solar method criadras and the bottom is the solera |
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grapes of sicily |
catarrato, grillo and inzolia
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anada in sherry |
vintage |
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quinta |
portuguese wine estate |
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to acquire heat during ageing like the old days ageing basic madeira? high quality madeira? |
canterios are racks holding cask for 3 year, 30degrees heated by the sun estufa wines pumped into steel containers heated for a minimum of 3 months from 45-50 degrees (tinta negra , noble) wines sold 2 years after ageing |
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difference between patamares ad socalcos |
socalos are narrow flat terraces supported by stones. (3 rows of vines per terrace) no machine harvest erosion: patamares, developed with a sloping terraces and roads to enable machine harvesting vinha ao alto, no terrace |
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spirits the analyser and rectifier are parts of which type of still? |
continous |
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what is the flavour of ouzo? where is it made? |
anise/ greece |
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what are the legal minimum maturation period required for scotch |
3 years |
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reserve brandy gran reserve spanish brandy |
1year 3 years |
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vsop cognac |
4 years |
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what is a spirit safe? |
in scotland |
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what are the characteristics of potato based vodka wheat rye barley |
creamy anise sweet light |
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define pays Dauge |
in normandy where calvados is made |
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what is eau de vie de marc? |
french grappa, made from the pommace or reside of skins pips and pulp left after pressing |
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identify the following wash |
fermented liquid |
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aquavit |
caraway distillate flower from herbs |
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pisco |
brandy made from aromatic muscat grapes in either chile or peru, base ingredient of the pisco sour |
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grapes of armagnac |
ugni blanc(50%) Baco 22A (40%) fuller bodied than ugni blanc |
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grappa |
italian eau de vie made by using the pressing of grapes |
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islay |
island off scotland west |
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foreshots and faints |
weak spirits that come over in the initial phase of distillation. like heads |
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fine champagne? |
term used in cognac for a blend from the two best areas Grand champagne and pettit mostly chalk soil |
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tenarez |
Armagnac- along with Bas-Armagnac, and Haut Armagnac bas is best |
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botanicals |
flavour components used in the production of gin, main one being juniper |
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blended malt whiskey |
malt whiskiey made using a blend of 2 or more different distillres |
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flor has failed to develop makes: |
olorosso, vinegar production or paolo cortado |
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olorosso, |
deep brown , oxidative, fuller bodied sherry, 17% old wines can get to 22% PX is added to balance with some sweetness |
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sherry fermented? maturation in what? why that vessel? how big? fill to matured for how long? |
fermented in stainless aged in 600L oak barrels (well seasoned) oak necessary to allow oxygen transfer barrels 5/6ths full matured for 3 years minimum |
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amontillado |
dark amber or brown, can be aged as long as olorosso, no PX no sweet (older fino) |
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paolo cortado, |
high quality, like amontiaddo or olorosso aged |
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naturally sweet sherry flavours: px muscat |
dried fruit, coffee, liquorice dried citrus peel |
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vintage sherries VOS and VORS (no fino) |
vines optimum rare signatum |
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where is jerez? |
andalucia |
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madeira |
template climate, hot humid summers mild winters. 3000ml altitude-300ml sea level |
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where is porto port is made in the douro valley |
the south of vinho verde second wettest in europe 1200 ml year |
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climate in the douro |
hot and dry, more so the further east |
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top 5 black varieties |
tinta roriz touriga nacional touriga franca tinto cao tinta barroca white madeira varieties: sercial, malvasia |
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ruby port |
dep coloured and fruity, inexpensive young, non vintage, bull bodied, sweet simple, primary fruit, matured 3 years inert vessel |
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reserve ruby LBV |
blend of higher quality from one or more vintages aged in cask up to 5 years. filtered, no decant LBV from a specific year aged 4-6 years before bottling, stopper cork bottle matured LBV unfiltered, will continue to improve in the bottle, driven cork, needs decanting |
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tawny |
ready to drink and fully matured, paler and brown, from baxio cargo, not nessessaraly aged more than ruby, made from lighter colour less extracted wines. reserve tawny is result of at least 7 years in wood. colheita best known in portugal. wines of a single vintage, been aged in wood. minimum is 8 years (vintage dated tawny) |
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vintage port |
are for ageing in the bottle , bottled after 18 months and 3 years without fining or filtration.
longest lived wines produced anywhere. |
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spanish brandie regions |
jerez and penedes base wines from la mancha |
