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146 Cards in this Set
- Front
- Back
chaptalization
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adding sugar after fermentation to have it make more alcohol (by fermenting extra sugar)
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TCA
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chemical involved in cork taint
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order for tasting
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white -> red
dry -> sweet light -> heavy simple -> complex |
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difference between how whites and reds are made
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reds are pressed and crushed with skin and vines (more tannins, color)
reds aged in bottle, whites are not reds picked later (usually within September-October) |
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viticultural effects on quality
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density of planting, microclimate, soil quality, harvest time, yield
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vinicultural effects on quality
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type of barrel (oak vs metal), strain of yeast used
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various grape components
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stalk - provides wood tannin
pits - bitter if broken pulp - water, volume, acids, fruit flavors, tannins pectins - colloital distension and usually removed |
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major components in wine that affect taste, texture, and shelf life
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alcohol 7-14.5% (reds have more than whites)
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where do they chaptalize a lot?
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cooler climates, where the grapes don't ripen fully
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cold stabilization
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tartaric acid falls out of the wine in cooler conditions, so some wineries will super-chill wine before it leaves the winery to stabilize it before it reaches someone's fridge
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acids in wine, and their purpose
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tartaric acid
malic acid lactic acid citric acid structure for aging gracefully crispness and zest |
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acidification
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do it sometimes in hot climates (add acid, usually tartaric)
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amelioration
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add water and sugar to grapes that are too acidic
water dilutes the acid, sugar increases the alcohol frowned upon in winemaking community |
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thin bodied wines
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lemony characteristics, but usually subdued
happens when it rains right before harvest, because it pumps grapes full of water |
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sweetness
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body, taste
<.4% sugar is considered dry |
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skins contribute...
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anthrocyanins (color) and tannins
flavor and aging |
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How does the winemaker shape or adjust various components in wine?
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amelioration, chaptalization, types of fermentation
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How do we evaluate wines?
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look, smell, taste
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What are the stages of taste?
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attack
evolution finish aftertaste |
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mallolactic fermentation
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type of fermentation where bacteria degrade mallic acid into lactic acid
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% of alcohol
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Brix reading divided by 2, plus 1
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Brix reading
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measure of suspended solutions in wine
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Gewurztraminer
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spicy
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Sauvignon Blanc
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herbaceous, gun metal powder, white fruit, citrus
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chardonnay
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often oak barrelled
apple, toasty, vanilla, butter, peach, flinty |
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white wine in development
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cooler temps
skins removed shorter time for fermentation |
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maceration
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process of soaking skins of red grapes in juice to leech the color
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addition of sulfur dioxide to the must
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kills naturally occurring yeast in grapes
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chenin blanc
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fruity grassiness, melon, bananas, citrus, celery
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must
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juice, pulp (including skins for reds)
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vatting
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pump into tank for fermentation
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add yeast
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a partial strain of saccharomyces
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fermentation
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the yeast converts the grape sugar into carbon dioxide and alcohol
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aging
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months or years in:
various types of wood stainless steel glass lined tanks |
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racking
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pour from one barrel into another to get rid of sediment at bottom
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fining
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use egg whites or other protein
strain particles out of wine (proteins, polyphenols) |
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filtration
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gelatin, bentonite
attracts proteins and drag them out of the solution (make it more clear) -- takes some tannins out |
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Vouvre makes...
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Chenin Blanc
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chemical stabilization
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use a chemical to get tartrate out of wine
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malic acid
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in Granny Smith apples, aggressive, cool climates
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lactic acid
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in dairy, softer than malic
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fortified wines
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have alcohol added in form of brandy to boost their levels as high as 20%
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wine components
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water, alcohol, acids, sugar, anthrocyanins, tannins, phenols, grape, solids, sulfites, undesireable elements
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wine components effects
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color, body, texture, aroma, bouquet, taste, aftertaste, storage life
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where do they often ameliorate wines?
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NY's cooler wine regions
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low acidity
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flabby, flat taste
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correct acidity
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crisp, fresh, lively taste
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excess acidity
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green, harsh, sour taste
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water makes up ____ of table wines
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85% or more
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wines with less than _____ sugar are dry
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.4%
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resveretrol
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antioxidant in wine believed to be effective in lowering cholesterol levels
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aging wine colors
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white -> darker
red -> more opaque, clearer around edges, less colorful (more muddy) |
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maderized
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nut smelling (sign of bad wine)
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aroma
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fragrance associated with the grape variety
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Phylloxera
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root stock louse
1889-1915 in America vitus-vinifera (had to start growing it on vitus-lebrusca using grafting) |
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sauvignon blanc characteristics
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grassy, herbaceous, bell pepper, gun metal powder, green olive, black pepper, grapefruit**, fig
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bouquet
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fragrances developed in the wine making and aging process
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wood influence
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vanilla, toasty, smoky, spice, butter, coconut
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mission grapes
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1770 in California
brought grapes from Spain(?) and planted them |
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oxidized effect
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bland (loss of flavor)
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maderized
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cooked-sherry like with nutty flavors
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corked (TCA)
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musty, moldy
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sulfur dioxide
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stinging sensation (in the nasal passage)
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hydrogen sulfide
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rotten eggs
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mercaptans
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essence of skunk and rotting cabbage
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regions of NY
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Concord and Niagra (by Lake Erie)
Hudson Valley good for hybrids because of shorter growing season Niagra |
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NY wine labels
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vinifera must contain 75%, labrusca only 51%, AVA's are 85%, statewide
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Oregon wine labels
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90% varietal except cabernet sauv which is 75% because they may need to be blended
100% region |
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native grapes of North America
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Vitis Labrusca, Vitis Riparia, described as "foxy" - methyl anthrialate
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geographic factors in CA
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Pacific Ocean, cooler up north and by water
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geographic factors in NY
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Finger Lakes are a temperature buffer, cool in the spring so they don't bud early, stay warm late
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signature grapes of WA
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Merlot, Cabernet, Syrah, Chardonnay
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signature grapes of CA
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Chardonnay, Chenin Blanc, Sauv Blanc
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signature grapes of OR
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Pinot Noir, Pinot Gris, Chard, Riesling, Syrah
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WA labels
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no generics, 75% varietal,
reserve = best wines up to 10% or 3000 cases |
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Jean Louis Vignes
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brought Cabernet from Bourdeaux
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Augustin Harazsthy
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brought cuttings from Europe for Buena Vista winery in Sonoma
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AVAs for CA
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Napa, Sonoma, Carneros, Mendocino
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climate in WA
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rain blocked by Cascades
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AVAs for WA
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Walla Walla, Columbia Valley, Columbia Gorge
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vin de table
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table wine
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vin de pays
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country wine (better than table wine)
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Oregon varietal percentages
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90%, except cab sauv which is 75% (needs to be blended, cuz its strong)
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All states but Oregon, varietal percentages
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must be 75%
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qualities of French wines available
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vin de table, vin de pays, vin de quality superior, AOC
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AOC
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"Appellation of Origin Controle
- checks the quality of French wines - you want to be the best so you can sell for a higher price - you can't be demoted after you get AOC standing" |
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what AOC regulates
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yield, type of grapes in region, place of origin, and methods of winemaking, harvest dates
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what assurances does AOC offer the consumer?
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not the quality, but techniques and authenticity
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differences between US AVA system and French AOC
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US establishes only boundaries of AVAs (doesn't link grape types and methods for region)
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terroir
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personality of the winemaker, climate, environment, feeling, culture, everything that goes into the wine
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who monitors the AOC system?
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AOC and VDQS fall under EU's QWPSR, and then vins fall under general tablewine regulations
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classifications of Alsace wines
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mostly white wines (including Gewurtz, Chenin Blanc, Rieslings, Pinot Blanc, Sylvaner, Pinot Gris (Pinot Grigio)
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Gewurtz flavors
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spicy, honey, rose
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Riesling flavors
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white fruits, apricot, peach, apples, citrus
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Muscadet flavors
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apple, pear, fresh, non-oaked
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Muscadet is in the _______ region of the ____________
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West; Loire Valley
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Vouvray is in the ________ region of the ___________
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East; Loire Valley
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only red of Alsace
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Pinot Noir
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what terms on an Alsace label are meaningful?
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varietal label 100%; 3 sub-AOCs
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edelzwicker
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controlled term for blend of pinot blanc, sylvaner, pinot gris, and riesling
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Appellation Cremant d'Alsace
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sparkling wine, 13% of production
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Grand Cru
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"high end wines
best of the best limited to types of grapes grown and the vineyard you can grow it in" |
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controlled label terms (Alsace)
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edelzwicker, vendange tardive, selection de grains nobles
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vendange tardive
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late picked, full bodied grapes
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Selection de Grains Nobles
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Botrytis affected grapes produce a rare sweet wine (noble rot)
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noncontrolled label terms
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reserve, personnelle, cuvee, special
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reserve (in the US) has special meaning in…
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Washington; best 10% or 3000 cases of wine
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historical influences on Alsace wines
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Caesar started viticulture in 58 BC; exported in 15th century;1870 Germans took over Alsace, blended Alsace wines to boost their own
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climate influences in Alsace
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Vosges Mountains block cold winds, keep a very dry climate (less than 20 inches a year) - long cool growing season, so white grapes can produce more aromas and sugaryness; narrow region (2 mi wide)
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winemaking practices unique to Loire
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large barrels, use tartrate to line the vessels so it doesn't touch the wood - "sur lie" - happens in CA too - barrelled on the lies (with the yeast in it - gets extra flavor)
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major grape varieties grown in Loire
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Melon de Bourgogne (racy, refreshing Muscadet), Chenin Blanc, Sauv Blan); reds: cabernet franc, gamay noir a jous blanc, pinot noir, grolleau
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sur lie
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large barrels, use tartrate to line the vessels so it doesn't touch the wood - happens in Loire and CA
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sec
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dry
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demi sec
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off-dry
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molleoux
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semi-sweet
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doux
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sweet
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Chenin Blanc
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melon, banana, apple, citrus, lemon
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labelling requirements for Loire Valley
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made and bottled on property (estate bottled) - grower, producer, bottler
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nis en boutilles par
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bottled by or for (sourced, blended)
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nis en boutilles a la propriete / a domine
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producer grower bottler
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geography of Loire
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limey soil; Atlantic to east and Loire river
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positive health related issues of moderate beverage consumption
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resveretrol (cholesterol reduction), antioxidants, prevents heart disease
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negative health related aspects of abusive
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liver problems (cirrhosis), sleep issues, hurts memory/thinking/motor skills
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how many drinks recommended?
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2 for men, 1 for women
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signs of dependency
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can't go without it, sacrificing of activity for more drinking, times at which you're drinking
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legal issues with respect to consumption and service of alcohol
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minors, DUI/DWI
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societal issues
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drinking age, alcoholism, families and cultural drinking, shaming, binge drinking
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physiological effects of consuming various quantities
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intellectual, emotional, motor, semivoluntary, vital
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impact of tolerance
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need to drink more to get buzz
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how is alcohol processed in the body
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alcohol dehydrogenase breaks it down (1 drink per hour, approximately)
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does heredity, gender, and body size have an effect?
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yes
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anthrocyanins
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give it color (from the skin)
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Vouvre's primary wine
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Chenin Blanc
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types of Chenin Blanc
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sec, demi sec, moulleaux, doux
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Franc
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did the cold stuff... figured out you could grow vinifera in NY
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Fourier
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figured out you could graft to save from the root louse
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Mondavy
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broke from his parents' vineyard and made his own vineyard; believed that CA wines could beat French wines
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sur lie gives a __________ to Muscadet
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minerally taste
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Sauvignon Blanc tastes
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fresh grass, grapefruit
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Viognier flavors
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tropical, guava, acacia
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Muscadet flavors
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apple, pear, fresh, minerally, acidic, citrusy
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Chenin Blanc from....
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Loire
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Pinot Noir flavors
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earthy, chocolate, strawberries
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Zinfandel
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jammy
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Merlot
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cherry, earthy
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Cab Sauv
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ton o tannin; herbaceous (stems and leaves, tea); bell pepper; black pepper
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