Sommelier 1-1

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earliest scientific evidence of grapes

How old / What

Back 1

60 million year old fossil vines

Front 2

earliest written account of viniculture

Back 2

Old Testament of the Bible.

Front 3

planted a vineyard to make wine according to the Bible

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Noah

Front 4

Bacchus

Back 4

the "lamented one"

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Bakhah

Back 5

"to weep" or "lament"

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Roman God of wine

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Bacchus

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Greek God of wine

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Dionysus

Front 8

What country developed the first arbors and pruning methods

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Egypt

Front 9

Year wine came to Europe

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1600 B.C.

Front 10

What country learned to add herbs, pine resin, and spices to mask spoilage?

Back 10

Greece

Front 11

1000 B.C. __________ classified grape varieties and colors, charting, ripening characteristics, identifying diseases and recognizing soil-type preferences

Back 11

Romans

Front 12

What country developed wooden cooperage for wine storage which had previously been done in skins or jars

Back 12

Romans

Front 13

what style of wine became popular in England at the end of the Hundred Years war 1453

Back 13

Port

Front 14

in 1152, during the reign of Henry II, Britain had become the principal customer of what country?

Back 14

Bordeaux

Front 15

Who ordered the planting of grapes in Mexico in 1525

Back 15

Hernando Cortez

Front 16

the "Father of California Wine"

who

Back 16

Father Junipero Serra

Front 17

Imported European wine vines to Los Angeles in 1833

who

Back 17

Jean-Louis Vignes

Front 18

imported cuttings from 165 of the greatest European vineyards to California in the 1850's and 60's

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Agoston Harazsthy

Front 19

considered the Founder of the California Wine Industry

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Agoston Harazsthy

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Founded Buena Vista winery

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Agoston Harazsthy

Front 21

proposed and proved in 1857 that wine is made of microscopic organisms, yeasts.

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Louia Pasteur

Front 22

year written records for formal instruction for viniculture

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1860

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year phylloxera vastatrix was introduced

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1863

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attacks and feeds on the vine roots and leaves

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phylloxera vastatrix

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__________ varieties developed resistance to phylloxera by evolving a thick and tough root bark, so they were relatively immune to the damage.

country

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Native America

Front 26

suggested grafting the vinifera vines onto riparia hybrid rootstocks.

Back 26

Thomas Munson

Front 27

small insect brought over when American vines were shipped to Europe for planting

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phylloxera

Front 28

during aphid stage, insect lives off of the sap in the roots

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phylloxera

Front 29

injects its waste back into the plant (poisonous to root structure)

Back 29

phylloxera

Front 30

can be countered through grafting American rootstock on to desired vine

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phylloxera

Front 31

also called noble rot

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botrytis cinerea

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attacks grapes and causes them to shrivel

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botrytis cinerea

Front 33

prefers thin skin grapes, good humidity, and tightly packed bunches of grapes

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botrytis cinerea

Front 34

prefers cool, foggy mornings followed by warm afternoons

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botrytus cinerea

Front 35

mutation of noble rot

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grey rot

Front 36

will render a harvest unusable

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grey rot

Front 37

used to add sulfur

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camden tablets

Front 38

a solid form of potassium metabisulfite

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camden tablets

Front 39

when one talks about sulfur dioxide, one is referring to __________

Back 39

sulfite ion

Front 40

unwanted sulfur in wine

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hydrogen sulfide (sulfide)

Front 41

the word "sulfur"or "to sulfur" could mean the treatment of the grapevines with what

Back 41

elemental (sulfur) dusting as a fungicide

OR

the winemaker added sulfur dioxide to the wine

OR

it could mean the wine has a "reduced" h2s character and smells like rotten eggs, cooked cabbage or sewer gas

Front 42

what state became the first entirely "dry" state in 1880

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Kansas

Front 43

Production of wine dropped _____ percent from 1919 to 1925

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94%

Front 44

What prompted the government to permit Dry states and counties?

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Alcohol abuse and alcoholism and their related problems were much more widespread and affected a radically larger share of America's population in the early and mid-1800s than they do at present day.

Front 45

What steps were made to promote Dry states?

Back 45

-any mention of wine expunged from school and college texts, including Greek and Roman classic literature.

-Medicinal wines were dropped from the United States Pharmacopoeia.

- tried to prove that praises for wine in the Bible were actually referring to unfermented grape juice.

Front 46

Enacted in 1919

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wartime prohibition

Front 47

forbids the "manufacture, sale, or transportation of intoxicating liquors."

Back 47

Eighteenth Amendment to the U.S. Constitution in 1920

Front 48

The loophole of the 18th Amendment was:

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allowing each home to "make 200 gallons of non-intoxicating cider and fruit juice per year,"

Front 49

Although some wineries managed to survive by obtaining permits to make wines used for

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medicinal, sacramental and non-beverage additive purposes

Front 50

Kansas stayed dry until

what year

Back 50

1948

Front 51

Today, ____ percent of the nation's area remains dry

Back 51

10%

Front 52

What year did table wine sales overtake fortified wine sales

Back 52

1968

Front 53

1976, the world of wine was shocked when two Napa Valley wines

which wines?

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Stag's Leap 1973 Cabernet Sauvignon and Chateau Montelena 1975 Chardonnay

Front 54

a blind tasting judged entirely by Frenchmen

Back 54

Judgment of Paris

Front 55

it is virtually impossible to make excellent wine from

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below-standard grapes

Front 56

In general, the best wines come from environments whose

Back 56

-temperate climates insure a long growing season and full physiological maturity of the grapes

-Grapes grown on well-drained, less fertile, hillside soils often possess greater aromatic and flavor intensity than those cultivated in more fertile, valley-floor soils.

Front 57

The objective of vine (canopy) management is to

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create a balance between the vine’s vegetative growth and its fruit development

Front 58

Virtually all wine grape types have

Back 58

multiple clones – mutations that produce characteristics differing from the original.

Front 59

The best wines are produced from vineyards yielding

Back 59

five tons per acre or less, although, with the advent of closer vine spacing, which forces vines to compete for water and nutrients, a more reliable measure is probably pounds of fruit per vine, with less than 10 lbs/vine being a standard for fine wine production.

Front 60

How many pounds of fruit per vine is standard for fine wine production

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10 lbs.

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around 24 Brix result _____ alcohol %

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14

Front 62

The process of making wine

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Vinification

Front 63

White Wine -picked, press _______ fermentation, then aged.

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before

Front 64

Red Wine -picked, press ________ fermentation, then aged.

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after

Front 65

addition of sugar if needed, does not make wine sweeter

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chaptalization

Front 66

reduce acid by adding

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chalk or amelioration (sugar syrup)

Front 67

high acidity equals

Back 67

low pH

Front 68

aged with yeast still in barrel

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sur lie

Front 69

stirring of the dead yeasts

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batonage

Front 70

the yeast to impart flavor and characteristics to the wine

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lees

Front 71

"bouquet" or "nose" and "flavor" improve through a process called

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autolysis

Front 72

the wine develops complexities from the decaying yeast cells.

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autolysis

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Removal of fine particles

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fining

Front 74

Can be done through the addition of egg whites

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fining

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Also through centrifuge, or clay

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fining

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* run through destemmer/crusher
* all crush fermented
* color from pigmentation in skins dissolved in alcohol

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Fermentation Process

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* Produces a lighter, easier drinking wine
* Unbroken red grapes placed into container with Carbon

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Carbonic Maceration

Front 78

* 15% on bottom ferment naturally
* Remaining grapes have fermentation inside their skins
* Lack of oxygen converts metabolism to convert sugars (no yeast)
* No physical movement of grapes for tannin or color extraction

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dioxide

Front 79

tend to be dry due to low residual sugar levels

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red wine

Front 80

most aged minimum of three years

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red wine

Front 81

* Taking any still wine and pumping in carbon dioxide
* Bottled under pressure ("bycicle pump method")
* Cheaper immitations (Baby Duck)

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carbonation method of sparkling wines

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* Tank based system
* Must undergoes first fermentation
* All wine then placed into a large tank, sugar and yeast added
* Secondary fermentation allowed in the sealed tank
* Wine deep-chilled, filtered and transferred to secondary tank via centrifuge
* "Liqueur d’expedition" added and bottled

Back 82

Charmat Method

Front 83

* Similar to Methode Champenoise
* Wine undergoes secondary fermentation in the bottle
* All wine disgorged and placed into a secondary tank under pressure
* Wine is filtered to remove sediment and rebottled

Back 83

transfer method

Front 84

* Riddling (Remuage)
* Disgorgement
* "Liqueur d’expedition" -Sugar solution and SO2 added to wine after disgorgement
* Consists of sugar and wine mixed to precise levels
* Determines final sugar levels in the bottle, wine sent on its ‘journey’

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Methode Champenoise

Front 85

Three ways to make____________
* Blending of a white and red wine after fermentation is completed
* Bleeding- Fermentation with the grapes skins is started
20% of the juice is removed after some color is leeched from the skins
This juice is then fermented

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rose

Front 86

When you swirl wine in a glass and sniff it, the volatile essences of the wine are carried by thousands of nerve endings in your nasal cavity to the ___________ in your brain.

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olfactory bulb

Front 87

in the back of the mouth, when you sip and swallow wine, thousands of nerve endings are carried to the brain by ________

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retronatal passage

Front 88

Swirling volatilizes the wine's aromas and sniffing draws them into the ___________which "interprets" them -- i.e., compares them to other familiar smells.

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olfactory bulb

Front 89

because a wine consists of over _____ different chemical compounds, many of which are identical or similar to those found in fruits, vegetables, spices, herbs, and other substances.

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300

Front 90

The primary grape smells of a wine, distinct by variety, make up its ______

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aroma

Front 91

secondary characteristics, caused by factors such as fermentation and oak and bottle aging, blend with its fruit smells to form the wine's _______.

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bouquet

Front 92

How many aromatics in wine ?

Back 92

200-800 (some say thousands)

Front 93

all available odors reach receptors during normal breathing, only 2% actually gets through the nose to reach the __________

Back 93

‘sensory patch’

Front 94

Remember to smell anything, it must be in a

Back 94

gaseous state to reach our receptor cells, dissolved in the mucous lining and stimulate nerve endings,

Front 95

difference in smelling an odor is between, in order to smell, we must breathe in more than normal

Back 95

exposure from the air and exposure from a liquid (wine glass design)

Front 96

humans than have the ability to detect _________ different odors

Back 96

10,000

Front 97

Changes the relative volume of wine versus the volume of air in the glass

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swirling

Front 98

Increase the surface area of the wine

Back 98

swirling

Front 99

Reduce the surface tension of the wine

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swirling

Front 100

four tastes humans can perceive

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sweet, sour, bitter, and salty.

Front 101

sweetness on the

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tip of the tongue

Front 102

with acidity and bitterness on the

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sides and to the rear of the tongue

Front 103

the higher the alcohol, the __________the wine

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weightier

Front 104

evaporation of alcohol on the sides of the glass while standing

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Marangoni effect

Front 105

_____alcohol wines sheet off very quickly

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low

Front 106

__________ alcohol is like pancake syrup

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high

Front 107

Natural cork fails on average ____ times per______ bottles

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3 per 100

Front 108

Wine makers lose app. ______ per year from bad corks

Back 108

$100 million

Front 109

Must odor/ rotting newspapers/ bird feces

Back 109

Corked Wines (TCA) Trichloroanisole

Front 110

(TCA) Trichloroanisole

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corked

Front 111

sometimes called fumé blanc

Back 111

sauvignon blanc

Front 112

scents of grapefruit, lime, green melon, gooseberry, passion fruit, freshly mown grass, and bell pepper.

Back 112

sauvignon blanc

Front 113

in warmer regions, the melon, citrus and passion fruit aromas and flavors emerge in what grape?

Back 113

sauvignon blanc

Front 114

Grown in cooler climates and in fertile soils promoting excessive vine growth, herbaceous smells and flavors can dominate the character of

Back 114

sauvignon blanc

Front 115

Malolactic fermentation is rare, and barrel-aging usually is limited to a few months’ duration in this grape

Back 115

sauvignon blanc