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80 Cards in this Set
- Front
- Back
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What is the cooler river near Sauternes called and what is it's significance? |
The Ciron. It's cooler temperatures meet with the warmer temperatures of the Garonne and create mists essential to the development of noble rot. |
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Name the 4 original first growth Chateaux of Bordeaux as well as the commune they are located in. |
Chateau Margaux (Margaux) Chateau Latour (Pauillac) Chateau Lafite (Pauillac) Chateau Haut-Brion (Pessac-Léognan) |
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How were the rankings of the 1855 Classification of the Médoc and Graves established? |
Average selling prices at auction of the previous 100 years. |
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What is considered the "Queen of Sauternes" and what is its unique status? |
Chateau d'Yquem Premier Cru Supérieur |
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Who drained the Médoc and the Haut Médoc of marshlands? |
The Dutch |
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What is the composition of Bordeaux mixture? |
Copper sulfate and lime |
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What is the composition of soils of the left bank of Bordeaux? |
Gravel interspersed with layers of sand and clay |
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What is the soil composition of the right bank of Bordeaux? |
More varied. Generally high proportions of clay with some limestone and sand/sandstone and gravel (though in lower concentrations than the left bank) |
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How is the cap managed during fermentation in Bordeaux? |
Most producers opt for remontage. |
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Why is Cabernet Sauvignon only a minor component of right bank blends? |
It is an inconsistent ripener there due to the cooler clay based soils. |
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What is the most planted varietal of Bordeaux? |
Merlot |
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What is the primary purpose of Malbec or Petit Verdot in a Bordeaux blend? |
Colour, structure, and spice characteristic |
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What makes sémillon ideal as the main grape in Bordeaux sweet wines? |
It is highly susceptible to noble rot. |
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What is an ideal pairing for Roquefort cheese according to the Bordelaise? |
Bordeaux sweet wines |
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Which chateau put Pomerol on the map as a serious and high quality wine producer? |
Chateau Pétrus |
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What are the only two St Émilion Premiers Grand Cru Classé "A" wines? |
Chateau Ausone Chateau Cheval-Blanc |
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When was the commune of Pessac-Léognan created and given separate AOC status from the rest of Graves? |
1987 |
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Briefly outline the yearly life cycle of a vine. Include time of year each stage occurs and a brief description. |
Dormancy-winter -vine develops roots Budbreak-early spring -sap rises, buds open, tiny shoots appear Shoot growth-mid spring -rapid green growth -flower embryos appear Flowering-late spring -flowers open and are pollinated Fruit set-late spring -fertilized flowers become small hard green berries Growth-summer -green parts of plant grow -berries become larger Veraison-late summer -berries soften and turn colour -acid levels decrease, sugar levels increase Harvest-fall -fruit is picked -leaves fall off and vine returns to dormancy |
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Compare and contrast sand and gravel |
Both made up of small stones, though the stones of sand are broken down. Both provide excellent drainage and deep rooting potential. Sand provides less nutrients. |
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Compare and contrast sand and gravel |
Both made up of small stones, though the stones of sand are broken down. Both provide excellent drainage and deep rooting potential. Sand provides less nutrients. |
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What is a benefit of wind? |
It increases air flow in the vineyard and reduces the ability of molds, mildews, and fungal diseases to take hold of a vine. |
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Compare and contrast sand and gravel |
Both made up of small stones, though the stones of sand are broken down. Both provide excellent drainage and deep rooting potential. Sand provides less nutrients. |
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What is a benefit of wind? |
It increases air flow in the vineyard and reduces the ability of molds, mildews, and fungal diseases to take hold of a vine. |
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What will happen if it rains at harvest? |
The water content of grapes will increase and will result in a thin, dilute tasting wine. |
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Compare and contrast sand and gravel |
Both made up of small stones, though the stones of sand are broken down. Both provide excellent drainage and deep rooting potential. Sand provides less nutrients. |
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What is a benefit of wind? |
It increases air flow in the vineyard and reduces the ability of molds, mildews, and fungal diseases to take hold of a vine. |
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What will happen if it rains at harvest? |
The water content of grapes will increase and will result in a thin, dilute tasting wine. |
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How might frost be managed? Describe a technique. |
Aspersion- the spraying of vines with water before frost hits to create a protective coating of ice. Smudge pots- basically furnaces which use the clippings of vines as fuel and provide warmth to nearby vines, thus reducing the effects of frost |
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What is the difference between phenolic and physiological ripeness? |
Phenolic ripeness is the development of flavours, tannins, and pigments in grapes. Physiological ripeness is when sugar and acid levels have reached an optimal balance (as determined by the producer) |
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What is the difference between phenolic and physiological ripeness? |
Phenolic ripeness is the development of flavours, tannins, and pigments in grapes. Physiological ripeness is when sugar and acid levels have reached an optimal balance (as determined by the producer) |
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What is the name of the tool used for determining physiological ripeness of grapes in the vineyard? |
Refractometer |
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What is the difference between phenolic and physiological ripeness? |
Phenolic ripeness is the development of flavours, tannins, and pigments in grapes. Physiological ripeness is when sugar and acid levels have reached an optimal balance (as determined by the producer) |
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What is the name of the tool used for determining physiological ripeness of grapes in the vineyard? |
Refractometer |
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What is triage? When would it occur in making red or white wine? |
Hand sorting of grapes. Takes place immediately after harvest. |
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What is the difference between phenolic and physiological ripeness? |
Phenolic ripeness is the development of flavours, tannins, and pigments in grapes. Physiological ripeness is when sugar and acid levels have reached an optimal balance (as determined by the producer) |
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What is the name of the tool used for determining physiological ripeness of grapes in the vineyard? |
Refractometer |
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What is triage? When would it occur in making red or white wine? |
Hand sorting of grapes. Takes place immediately after harvest. |
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When would the must be corrected when making wine, and give some examples of such corrective processes. |
Right before alcoholic fermentation. ie. Chaptalization, acidification |
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What is the difference between phenolic and physiological ripeness? |
Phenolic ripeness is the development of flavours, tannins, and pigments in grapes. Physiological ripeness is when sugar and acid levels have reached an optimal balance (as determined by the producer) |
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What is the name of the tool used for determining physiological ripeness of grapes in the vineyard? |
Refractometer |
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What is triage? When would it occur in making red or white wine? |
Hand sorting of grapes. Takes place immediately after harvest. |
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When would the must be corrected when making wine, and give some examples of such corrective processes. |
Right before alcoholic fermentation. ie. Chaptalization, acidification |
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What is deacidification, and what might be used to achieve it? |
The removal of acid from wines. Calcium carbonate |
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What is the difference between phenolic and physiological ripeness? |
Phenolic ripeness is the development of flavours, tannins, and pigments in grapes. Physiological ripeness is when sugar and acid levels have reached an optimal balance (as determined by the producer) |
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What is the name of the tool used for determining physiological ripeness of grapes in the vineyard? |
Refractometer |
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What is triage? When would it occur in making red or white wine? |
Hand sorting of grapes. Takes place immediately after harvest. |
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When would the must be corrected when making wine, and give some examples of such corrective processes. |
Right before alcoholic fermentation. ie. Chaptalization, acidification |
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What is deacidification, and what might be used to achieve it? |
The removal of acid from wines. Calcium carbonate |
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What is malolactic fermentation? When would it occur? In what wines might it occur? |
A form of secondary fermentation that converts harsh malic acids into softer lactic acid. This results in dairy smells. Occurs in almost all red wine production. Some white wines may undergo MLF (especially Chardonnay), though most do not in order to preserve the freshness of their aromas. |
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What are the 4 main components of proper wine storage? |
10 C (55F) 75% humidity Freedom from vibration Darkness |
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What are the 4 main components of proper wine storage? |
10 C (55F) 75% humidity Freedom from vibration Darkness |
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Why are wines stored on their sides? |
To prevent corks from drying out. |
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What is brettanomyces and where was it extremely common until recent years? |
A wild yeast that causes animal like aromas. It was extremely common in the cellars of burgundy and was associated with the region for years. |
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Which New Zealand region is dominated by 3/4 of land under vine as Pinot Noir? |
Central Otago |
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Why is canopy management such a significant factor in New Zealand? |
The relatively fertile soils here cause large amounts of green growth, which in the cooler climate, can prevent grapes from getting enough sunlight. |
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Describe (briefly) the 3 sub regions of the Douro |
Baixo Corgo-coolest, wettest, most fertile Cima Corgo--warm, dry, consistent Douro Superior-most extreme climate, driest, finest fruit |
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Describe (briefly) the 3 sub regions of the Douro |
Baixo Corgo-coolest, wettest, most fertile Cima Corgo--warm, dry, consistent Douro Superior-most extreme climate, driest, finest fruit |
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Approximately how many grape varieties are permitted in Port production? |
80+ |
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What are 2 of the main grapes in white Port production? |
Possible answers include: Malvasia Viosinho Donzelinho Gouvejo |
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What are 2 of the main grapes in white Port production? |
Possible answers include: Malvasia Viosinho Donzelinho Gouvejo |
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What is the name of the stone tanks that Port is traditionally foot treaded in? |
Lagar(es) |
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What are 2 of the main grapes in white Port production? |
Possible answers include: Malvasia Viosinho Donzelinho Gouvejo |
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What is the name of the stone tanks that Port is traditionally foot treaded in? |
Lagar(es) |
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When does the fermenting grape juice get mixed with the fortifying brandy? What percentage of alcohol is the brandy? |
At about 7-8% alcohol 77% |
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When a tawny port is labelled as 10 years old what does this mean? |
The average age of all the port in the blend is 10 years. |
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When a tawny port is labelled as 10 years old what does this mean? |
The average age of all the port in the blend is 10 years. |
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What is the difference between LBV Port and Traditional LBV Port? |
Traditional LBV Port will be aged 3 years in bottle before release and is unfiltered. |
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Why is amontillado Sherry named what it is? |
For its similarity to the wines of the nearby community of Montilla. |
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Why is amontillado Sherry named what it is? |
For its similarity to the wines of the nearby community of Montilla. |
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What is a cream Sherry? |
Any style of Sherry blended with sweet Pedro Ximenez |
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What will designate a Sherry as fino class? |
The development of flor after initial aging. |
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What is Chenin Blanc known as in South Africa? |
Steen |
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What is Chenin Blanc known as in South Africa? |
Steen |
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What 2 grapes were crossed to form Pinotage? |
Pinot Noir and Cinsault |
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What is a challenge with South African soils? |
They are fairly acidic, which is the opposite of what Vinifera vines evolved in. Many soils are deacidified using calcium carbonate. |
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What is Chile's Casablanca Valley unique for in its country? |
It's plantings are on the western side of the Coastal mountain range |
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How are vines insulated in the cold winters of Washington? |
Extra earth is plowed over top to protect them |
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What is special about Washington's vines? |
They are ungrafted |
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What is the name of the large AVA shared by washing and Oregon? |
Walla Walla valley |
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Name a sub-AVA of of Willamette valley |
Yamhill-Carleton AVA McMinnville AVA Dundee Hills AVA |
