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70 Cards in this Set
- Front
- Back
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vintage
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the year the grapes were harvested; how good the vintage is completely dependent on the weather
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vintage charts
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attempts to describe an overall quality to a year by assigning a number to each; a good rule-of-thumb but not specific enough
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climate
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differs in terms of overall temperature and overall moisture/precipitation; influenced by thing like latitude, closeness to large/small bodies of water, mountain ranges; these items don't change and don't directly affect vintage; imposes limits on where grapes will grow; includes weather
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cool zone white flavors
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apple, pear, gooseberries
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cool zone red flavors
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cranberries, red currants, red cherries
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moderate zone white flavors
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citrus, peach, apricot, melon, nectarine
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moderate zone red flavors
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black cherries, black currants, blueberries, plums
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warm zone white flavors
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mango, pineapple, banana, guava
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warm zone red flavors
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figs, raisins, prunes
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vitis vinifera
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the mother of almost all wine grapes; first discovered in the high mountains between the Black and Caspian Sea, north of the Middle East
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skin contact
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the amount of time the must and developing wine is in contact with the skins and color can be extracted; the most important difference between making red and white wines
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how to make red wines
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get grapes, clean grapes, crush and de-stem garpes (must), test the must and adjust, add yeast, primary fermentation, press, secondary fermentation, rack, bulk age, fine, filter, stabilize
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how to make white wines
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get grapes, clean grapes, crush and de-stem, press, test and adjust the must, add yeast, primary fermentation, rack, fine, filter, stabilize
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enology/oenology
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to make wine
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saccharomyces cerevisiae
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the major yeast
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what scientist discovered yeast?
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anton van leeuwenhoek (dutch)
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cap management
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important for red wines; stir the fermenting must so the cap breaks up and gets in contact with the liquid so color, phenolics, and flavors can be extracted
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cap
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a mass of skins, pips, and anything else not exactly liquid that has trapped lots of rising carbon dioxide
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canopy management
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ways to prune and trellis your grapevines to produce ripe and health grapes
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champagne- why it's different
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sparkling wine is the product of an elaborate process rather than excellent grapes
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champagne- where it comes from
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comes only from Champagne, France;
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champagne- what is it made from
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most are blends of three varieties: Pinot Meunier, Pinot Noir, and Chardonnay; the wines undergo excessive blending so they always taste the same
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Classical method for putting bubbles into wine
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make a white wine, blend, add sugar and yeast in a small portion of the wine, pour into bottles and cap with crown caps, lay bottles in the cellar for months or years, put the bottles in a pupitre, riddling by hand or gyropalette to collect the lees in the neck of the bottle, disgorgement to remove the clump of lees, cork, cage, mature, label, sell; second fermentation once yeasts and sugars have been added to the bottle
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lees
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deposits of dead or residual yeast and other particles
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methode rurale of putting bubbles in wine
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another method of putting bubbles in wine; consists of premature bottling and live yeast cells ferment again in the bottles; a totally uncontrolled way of putting bubbles in wine and can be dangerous
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transfer method of putting bubbles in wine
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invented in Germany; still wine is bottled and closed with crown caps and stored during the second fermentation; the bottles are opened and emptied into a tank kept under pressure where it is transferred to clean bottles, labeled, and sold
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charmat/bulk method of putting bubbles in wine
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devised to save time and labor; secondary fermentation takes place in a large, refrigerated, pressurized steel tank; carbon dioxide gas added out of tanks and there is no time to be uniformly dissolved in wine; bubbles appear large, few, and stop quickly
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gas tank carbonation
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some wines are carbonated like coca-cola, out of a gas tank; nothing to do with fermentation; yields coarse, inelegant wines with large, short-lived bubbles
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brut
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the driest type of sparkling wine; contains less than 1.5% residual sugar
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extra sec
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extra dry sparkling wine; 1.2 to 2.0% residual sugar
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sec
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really sweet sparkling wine with 1.7 to 3.5% residual sugar
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demi-sec
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half dry sparkling wine; 3.3-5% residual sugar
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doux
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soft sparkling wine; at least 5% residual sugar
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6 major factors that determine what a wine will be like
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grape variety, climate, vinification methods, viticulture practices, soil, weather
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6 major wine producing areas in the world
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France, Italy, Spain, Germany, USA, Australia
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France's famous areas for producing wine
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Champagne, Bordeaux, Burgundy, Rhone Valley, Alsace, Loire Valley
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Wines from Bordeaux, France
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Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec
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Alsace, France: climate and types of wine produced there
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the warmest and driest growing area in France; white wine country
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Cote d'Or: location, types of wines produced there
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the heart of Burgundy; where the most famous and expensive wines are made
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vin de table
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a label that says the producer and that it is from France; this is rare in the US
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vin de pays
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a wine from a specific region in France; sometimes the variety is stated; usually very good wines
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appelation d'Origine controlee
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AOC wines; from a specific area, site, estate, or vineyard; stated by geographic name only
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Riesling: where it's produced, characteristics
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premier variety of Germany; makes aromatic, white, low-alcohol, high-acid wine in 6 or 7 sweetness categories
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Kabinet
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usually dry or off-dry German wine
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Spatlese
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usually an off-dry or noticeably sweet German wine
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Auslese
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usually distinctly sweet German wine
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Beerenauslese
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an uncommon, expensive German wine made from
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Trockenbeerenauslese
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on of the world's famous German dessert wines
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Eiswein
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German's ice wine; harvested at night in the winter when the grapes are frozen
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how do you know if a wine is top quality french wine?
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top quality wines are described as DOCG (denominazione di origine controllata e garantita) on the label
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what is the lowest grade of italian wines?
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vino da tavola
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Where in Italy is wine produced?
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Major production in all areas; "all of italy is a vineyard"
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where in Spain are grapes grown?
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as with italy, spain has grapes growing all over it (specifically Rioja, Penedes, and Jerez); area-wise, spain has more land under grapevines than any other country
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when and who started wine production in california?
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major production since 1966 when Robert Mondavi started up his winery
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what is the best way to cool wine?
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placing a bottle of win in the fridge to chill for a few hours is fine; leaving it in for a long time can cause the cork to stick; the fridge increases the possibility of oxidation; the best way to cool wine is in a bucket of ice
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how to open a bottle of sparkling wine
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aim it away from other people; hold the bottle with a cloth napkin in case it breaks; if the cork is sticky, run the neck under warm water to increase pressure; twist the bottle away from you instead of turning the cork so the cork doesnt break off; once the cork is out, quickly cover the top with your hand to slow the release of pressure and stem any overflow
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how and why you decant wine
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to remove a deposit of tannins and color pigments; stand the bottle upright for several hours to allow sediment to collect; remove the cork and wipe around the neck to clean it; decant the whole bottle in one movement
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how long does wine stay fresh?
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wine will not spoil for several days but it is at its best and freshest when it is first opened; recork and refrigerate as soon as possible; white wines last around two days; red wines last for three to four days
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what does a balanced wine refer to?
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acid, alcohol fruit, and tannins should be balanced; balance can alter with time
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what do weight and body of a wine refer to?
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refers to alcohol content and the mixture of fruitiness and alcohol; the "feel" of the wine in your mouth; full-bodied wine is alcoholic and fruity; light wine is crisp with a low alcohol content
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what is meant by length of wine?
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wines where the flavor lingers in the mouth after swallowing; this is a positive description; the quality and enjoyment of a wine's aftertaste, combined with how long it lingers, is described as its finish
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what is a varietal wine?
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made from one grape variety
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blended wines
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made from a mix of two or more wines
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where to store wine
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a naturally constant environment; fluctuations in temperature, too much movement, and very low humidity can be harmful; underground cellars are good cool, damp, dark places
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how to store wine
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wine bottles should be stored horizontally and cases stacked on their sides; the corks should remain moist; a few hours prior to drinking, stand the bottle upright to allow sediment to settle
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at what temperature do you store wine?
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optimum temperature is 52 degrees F (11 C); anywhere from 40 degrees F to 65 degrees F will do no harm
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champagne bottle names starting with the smallest and getting larger
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quarter; half; bottle; magnum (2 bottles); jeroboam (4 bottles); rehoboam (6 bottles), methuselah (8 bottles); salmanazar (12 bottles); balthazar (16 bottles); nebuchadnezzary (20 bottles)
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what are organic wines?
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produced using only natural predators or herbicides in the vineyard and a minimum of chemicals in wine-making
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what is the purpose of adding sulfur dioxide?
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a sulfite that may be added to control oxidation and kill unwanted bacteria
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types of corks
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the longest and least-marked corks are of the finest quality; plastic and reconstituted corks are inexpensive alternates, used on modest wines
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