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104 Cards in this Set
- Front
- Back
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Name a popular Alsace dish.
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Choucroute Garnis
(Sauerkraut with Pork and Sausages) |
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What foods emphasize Tannins?
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Tannins are emphasized by foods that are SALTY, SPICY and COLD.
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What are the five main red varietals from Bordeaux?
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Cabernet Sauvignon
Cabernet Franc Merlot Malbec Petit Verdot |
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What are the grape varietals that are called the Holy Trinity?
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Grenache
Shiraz Mourvédre |
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Where do the Holy Trinity of grape varietals grow best?
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Rhone in Southern France
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What is another name for Chaptalization?
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Must Enrichment
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What is another name for Riddling?
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Remuage
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What do you call a grain that has had its starch converted to fermentable sugar?
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Malt
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What is the process of macerating grain in order to incite germination?
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Steeping
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In beer production, what enzyme helps convert starch into sugar?
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Diatase
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This word means to bud or put forth shoots. During beer production, diatase becomes active during this stage.
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Germination
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These are dry grains that have been milled. These are similar to dry cereal.
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Grist
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This is the sugary liquid that is made from re-hydrated grist. This is fermented to make beer.
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Wort
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What is the large container used for boiling wort.
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Copper
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This is the process of adding HOPS at the end of fermentation process.
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Dry Hopping
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What do you call distilled Beer?
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Whiskey
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What are the three main varietals that Burgundy is known for?
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Pinot Noir
Chardonnay Gamay |
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What is the law that was established in Germany to restrict the ingredients used in Beer production. What year was this enacted.
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"Bavarian Purity Law" of 1516
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Reinheitsgebot is another name for what?
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"Bavarian Purity Law" of 1516
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What do you call any other ingredient that is used in Beer production that is not one of the three main ingredients defined by the Bavarian Purity Law of 1516?
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Anything else that is added is called an ADJUNCT.
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Explain how the quality of WATER plays an important role in Beer Production.
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The mineral content of water is important in Beer Production.
Hard water is good for certain styles. Soft water is better for other styles. Brewers do emphasize the uniqueness of their water source. |
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What is Italy's version of fondue?
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FONDUTA
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What are the main grape varietals grown in Hungary?
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Furmint
Harslevelu |
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What three elements are important for good quality soil?
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DRAINAGE
- most important RETENTION and REFLECTION OF HEAT -- Retention - Dark Soil (Slate) -- Reflection - White Pudding Stones RICHNESS -- Minerality is preferred -- Organic soil overproduces leaves which is not good |
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What is the main reason for pruning grape vines?
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To prepare the vine for new growth.
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The Appellation System was introduced in France to control wine fraud. Name the areas that it is designed to control.
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Areas of production (boundaries)
Grape Varietals Yield Viticultural Pratices Vinification Minimum and Maximum natural alcohol levels |
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Name the six main wine districts in Burgundy.
Describe the basic profile of the wine that comes from each district. |
Chablis : Dry Wine, Chardonnay
Cote D'Or - Cote de Nuits: Age-worthy Red (Pinot Noir) Cote D'Or - Cote de Beaune: White (Chardonnay) Cote Challonaise: Red and White Maconnais:Mainly white, some red (Pinot Noir and Gamay) Beaujolais: Light and fruity made from Gamay NOTE: MAF can be used on Chardonnay |
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Name three of the most important grape varietals in the Loire Valley.
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Sauvignon Blanc (White)
- SANCERRE area - POUILLY FUME area Chenin Blanc (White) - VOUVRAY Melon de Bourgogne (White) - MUSCADET |
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Name the four quality levels of Italian wines.
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Vino di Tavola (entry level)
IGT - Indicazione Geografica Tipica DOC - Denominazione d’Origine Controllata DOCG - Denominazione d’Origine Controllata e Garantita |
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Name two sparkling wines that are produced in Italy.
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Proseco
(this is a varietal) Asti |
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Name the three varietals that are used in VALPOLICELLA.
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Corvina
Rondinella Molinara |
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Which varietals in Alsace may be used in Grand Cru?
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Riesling
Gewurtztraminer Pinot Gris Muscat (vinified dry) |
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Name the four most important conditions that must be monitored in a wine cellar.
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Humidity - constant at 75%
Temperature - constant at range of 50 to 55 degrees Fahrenheit (10 to 13 degreese Celsius) Free from Vibration No direct sunlight |
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Outline the varietal, region and style of wines for Pouilly Fume.
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Varietal - Sauvignon Blanc
Region - Loire Valley, France Styles: Citrus Mineral High Acid Stainless Steel (Not OAK) |
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Outline the varietal, region and style of wines for Fume Blanc.
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Varietal - Sauvignon Blanc
Region - Anywhere (This is a marketing term that originated in California) Styles: Lean Citrus Touch of OAK |
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Outline the varietal, region and style of wines for Pouilly Fuse.
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Varietal - Chardonnay
Region - Maconnais, France Styles: Apple Lemon Touch of OAK Slightly Buttery (if MAF) |
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What is the adverse impact in a wine cellar of HUMIDTY that is not ideal.
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If too dry, CORK will shrink and wine will:
Oxidize Evaporate Bacterial Infection If too humid: Label will be ruined |
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What is the adverse impact in a wine cellar of TEMPERATURE that is not ideal.
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If too hot, the wine will:
Maderize Cork will shrink -- Oxidize -- Evaporate -- Bacterial Growth If temperature too low there is not much harm to wine except if wine freezes: -- cork will expand and will be forced out |
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What is the adverse impact in a wine cellar if VIBRATION occurs.
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Can be caused by "fridge" motor
Sediments are disturbed Premature ageing |
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What is the adverse impact in a wine cellar if DIRECT SUNLIGHT occurs.
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Breakdown in wine chemical
Heat will maderize wine Premature aging Cork shrinkage |
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Within the entire winemaking process, when does Malolactic Fermentation take place?
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Malolactic Fermentation is done post primary fermentation
Happens between fermentation and aging |
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What is Malolactic Fermentation?
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MAF is a decision made by the winemaker.
This is encouraged by warmer temperature and high humidity locations. MAF is sometimes called SECONDARY FERMENTATION. Bacteria converts malic acid into lactic acid and carbon dioxide in a special barrel for MLF. No alcohol is produced. MAF makes wines become softer and smoother and less acidic. MAF produces diacetyl which resembles the smell of heated butter and adds complexity to wine. Makes it buttery and creamy like Milk (due to lactic acid). MAF is done for most high-quality red wines and some white wines, including White Burgundies and California Chardonnays. On the downside, MAF diminishes fruitiness and sometimes off-odors can result. |
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What makes Tuscan wines "SUPER"?
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This is just a MARKETING term.
"Super Tuscan” not on label Has IGT on the label. Sangiovese + Cabernet Sauvignon Fortified with Cabernet Sauvignon, Merlot and Syrah Ineligible for Italy's top classifications - Produced using unauthorized varieties - Unapproved composition - Unsanctioned methods (like using small, nontraditional oak barrels for aging) |
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Describe the overall climate of Burgundy and Bordeaux.
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Burgundy:
Continental with cold winter and warm summer. Bordeaux: Maritime - Oceanic and temperate with short, mild winters, quite hot summers, long autumns and a high degree of humidity generated by the Atlantic Ocean. |
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What is "Rain Shadow Effect"?
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The "Rain Shadow Effect" occurs when there is a montain range that protects the lee side of the mountain from rain and wind. The protected area is drier and more arid.
The lee side is the one that is sheltered from the rain and wind. "Rain Shadow Effect" occurs in: Alsace (Vosges mountain) Washington (Cascade mountain) Argentina (Andes mountain) Gets water from spring run-off |
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What varietal is South Africa known for?
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PINOTAGE - This is a cross between Pinot Noir and Cinsaut
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How is Chenin Blanc called in South Africa?
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STEEN
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What are the most important NEW WORLD countries?
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Australia
New Zealand Argentina Chile South Africa Canada USA - California USA - Washington USA - Oregon |
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Provide historical background on ALSACE, France.
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ALSACE, France
Referred to as "Alsacienne" Blends French and German practices Border region Predominantly WHITE WINE Varietal labeling World War II Improved quality of wine Replanted quality wine producing varietals (vitis vinifera) Bad quality wines were pulled out Great wine growing region due to its climate New Appellation laws - from 60's and 80's) |
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Describe the location of ALSACE, France
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Location: ALSACE, France
Borders Germany Northeast France Banks of the Rhine River |
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Describe CLIMATE in ALSACE, France.
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Climate - ALSACE, France
Cold continental - extreme weather swings with cold winter and warm summer "Rain Shadow Effect" from Vosges Mountain range. Winery is close to mountain range and is shielded from excessive rainfall. Viticulture is dry which causes concentrated grapes. "Indian Summer" - Long autumn |
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Describe SOIL in ALSACE, France.
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Soil: ALSACE, France
Varied Hillside - minerally rich and organically poor Valley - organically rich and deep |
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List ALSACE varietals.
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Preferred varietals (Noble varietals) used for GRAND CRU:
Riesling Gewurtztraminer Pinot Gris Muscat (generally vinified dry) Other varietals: Pinot Blanc Sylvaner Pinot Noir (red wine grown in cold climate) Auxerrois |
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Describe ALSACE viticulture.
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Viticulture - ALSACE
High maximum yields compared to other AC's due to good soil and climate Long harvest (several weeks) Grapes are heavy at harvest time |
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Describe ALSACE viniculture.
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MAF is generally discouraged
Gewurztraminer (no acidity) Must be in flute-shaped bottles (This is a requirement) Oak aging is rare due to varietals used Fermentation - Stainless Steel tanks Old Oak barrels - not really Oak since interior is lined with tartrate which does not give Oak flavor |
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Describe FOOD in ALSACE
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Food - Alsace, France
Hardy Dramatically influenced Sausage Cabbage Fresh water fish Quiche Lorraine (bacon, green onion) Choucrote Garnis (sauerkraut with cabbage) Munster cheese Fruit Tarts |
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Name the important AOC's in ALSACE, France.
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Alsace AOC:
Covers entire area Greater yield Often labeled by varietal (must be 100% if in Alsace) Exceptions as these refer to a blend of grapes: * Edelzwicker * Gentil Alsace Grand Cru AOC: (started 1983) Lower yield Sticter regulations Controversial Specific vineyard sites - a total of 50 vineyard sites * 25 - 1983 * 25 - 1993 Alsace Vendange Tardive AOC: Means late harvest Mandates when grapes should be picked Late harvest wines Dry, Off-Dry, Sweet May be BA infected Concentrated Not possible to make every year Alsace Selection Des Grains Nobles AOC: BA affected Sweet wines with high concentration |
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What are the wine sweetness levels?
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Wine sweetness levels are:
- DRY - OFF-DRY - MED-DRY - MED-SWEET - OFF-SWEET - SWEET |
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What does Autolytic taste mean?
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Autolytic is taste that is YEASTY
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In wine tasting, how is the body of the wine described?
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Body of wine:
LIGHT/THIN BODY - like 1% - 2% milk - like Riesling MEDIUM BODY - like Regular milk - Buttery Chardonnay FULL BODY - like milk cream - Port / Sauternes |
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What are the wine process BASICS?
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Wine process BASICS:
1. Crush grapes 2. Ferment grapes with yeast 3. Yeast takes sugar in grapes + oxygen = Carbon Dioxide + Alcohol Note: Carbon Dioxide - bubbles away Alcohol makes grape juice into wine 4. Aged 5. Bottled |
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What is the difference between Sauternes and Sauterne
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Sauternes - a region in France
Sauterne - refers to wine juice |
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What is another name for the grape varietal TEMPRANILLO?
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TINTA RORIZ is another name for TEMPRANILLO.
Note: This is used in PORT PRODUCTION |
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What other names if GRENACHE known as?
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Grenache - All else
Garnacha - Spain Cannonau - Italy (Sardinia) |
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What regions make up the SHERRY TRIANGLE?
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1. Jerez de la Frontera
2. Puerto de Santa Maria 3. Sanlucar de Barrameda |
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What is the latin name for FLOR yeast?
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Flor latin name is
SACCHAROMYCES BETTICUS Note: used in SHERRY production |
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What vessel is used to crush grapes by foot for PORT production.
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LAGARES - cement troughs where grapes are stepped on by foot.
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What is MACERATION?
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MACERATION is the period of time in which grape skins remain in contact with the juice.
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What is CARBONIC MACERATION?
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CARBONIC MACERATION is sometimes called "whole grape fermentation"
- used for Beaujolais Nouveau - makes tannic heavy wine to a wine that is young, fruity and ready to drink. - whole grapes with a layer of Carbon Dioxide so yeast does not start easily. - INSIDE of grape ferments within skin. - produces Ethanol and other good aromas. - wine not capable of aging - wine becomes less tannic, less acidic - wine becomes more light and fruity |
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What is CUVAISON?
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CUVAISON is the maceration of the grape skins during fermentation of red wine in order to transfer color, aroma and tannin to wine.
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What is a PIPE?
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A PIPE is a PORT storage vessel.
Pipe = 600 liters |
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What is another name for the Solera System that is used in Sherry production
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Solera System is also known as "Fractional Blending"
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What does "RUNNING THE SCALE" mean in Sherry ageing process?
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"Running the scale" in the Sherry ageing process done in a Solera System is the movement of the wine from the top barrel in small amounts down to the barrel layers until it ends in the bottom barrel.
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What is a CRIADERA?
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CRIADERA is a layer of barrels in a Solera System
1st criadera tops up the oldest and lowest layer which is called the Solera 2nd criadera tops up the 1st criadera The top most criadera is topped up with new wine |
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What does ESTUFAGEN mean?
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ESTUFAGEN is a process used in the Madeira region where the wine is subjected to high temperatures for some months in buildings called ESTUFAS.
This is done in the Madeira method of wine fortification. |
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What does DISGORGEMENT mean during sparking wine production?
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DISGORGEMENT is the removal of the "plug of yeast" froma sparkling wine bottle.
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What is "Liqueur d'Expedition"?
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"Liqueur d'Expedition" is the shipping dosage which is sugar plus some of the same wine reserved for this purpose for final bottling to increase sweetness.
A shipping dosage (liqueur d'expédition)-usually sugar plus some of the same wine that's been reserved for this purpose-is added to a wine immediately prior to final bottling to increase its level of sweetness. The percentage of sugar in the shipping dosage determines the degree of sweetness in the final wine. |
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What is "Liqueur de Tirage"
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"Liqueur de Tirage" is the bottling dosage. This is added with yeast to cause second fermentation in sparkling wines.
A bottling dosage (liqueur de tirage) plus yeast is added to a CUVÉE (a blend of still wines) in order to cause a SECONDARY FERMENTATION in the bottle. |
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What is CORDON?
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CORDON is the rim of bubbles in sparkling wine.
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Explain the RIDDLING process that is done in the production of Sparking Wines.
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RIDDLING is also called REMUAGE.
RIDDLING is the positioning of sparkling wine bottles upside down at 45 degree angle in riddling racks called "Pupitres". Bottles are shaken and slightly turned every 3 to 4 days increasing the angle. In 6 to 8 weeks, the bottles are positioned straight downward with sediment collected at the neck of the bottle. |
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What do you call a trained workman that does riddling of sparkling wine?
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REMUER
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What ARE PUPITRES?
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PUPITRES are riddling racks used in sparkling wine production.
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Name the different names used for RIDDLING machines that are used in sparkling wine production?
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The sparkling wine industry in Catalonia, Spain developed machinery which would riddle their bottles of cava automatically.
Each computer-controlled girasol (which is also the Spanish word for “sunflower” is derived from the word girar meaning “to turn, rotate”) is a large metal box or crate which can hold 42 dozen bottles from horizontal to vertical, accompanied by the requisite shake, 24 hours a day to produce a bottle of wine ready for disgorging in less than a week SPAIN - called GIRASOLS FRANCE - called GYROPALLETS USA - called VLM's (Very Large Machines) |
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What is SPARKLING WINE?
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SPARKLING WINE is wine containing bubbles that consist of Carbon Dioxide suspended in the liquid.
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What is DOSAGE?
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DOSAGE is added to Sparkling Wine after disgorgement of the yeast plug.
This is a secret house recipe which is a blend of sparkling wine, sugar and sometimes even brandy. |
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What is FORTIFIED WINE?
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Fortified is the addition of neutral grape spirit or brandy
- adds alcoholic strength - provides stability (preserves wine and can age longer) Fortified wines are shipped mostly to Britain |
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At what level of Alcohol will Yeast start to die?
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Yeast dies at approcimately 15% alcohol by volume
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What are the three FORTIFIED WINE Methods?
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Fortified Wine Methods:
1. Port Method ---- spirit added DURING fermentation which stops the fermentation process ---- spirit could be as high as 77% ABV (brandy may be used) ---- sweet ---- True Port is from OPORTO, PORTUGAL 2. Sherry Method ---- spirit added AFTER fermentation ---- DRY or SWEET (if sweet style, go back and add sweetness) ---- True Sherry is from JEREZ, SPAIN 3. Madeira Method ---- either Port Method (sweet) ---- or Sherry Method (dry) |
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Upper Duoro in Oporto, Portugal - HISTORY
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Upper Duoro in Oporto, Portugal - HISTORY
- Methuen Treaty 1703 gave tax breaks between Portugal and Britain - 90% of all Port production is exported |
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Upper Duoro in Oporto, Portugal - LOCATION, CLIMATE, SOIL, VARIETALS
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Upper Duoro in Oporto, Portugal (known as PORT COUNTRY)
LOCATION: Northwest Portugal CLIMATE: - extreme continental with temperature variations ----- extreme heat in summer ----- extreme cold in winter - concerns: erosion SOIL: - schist - granite VARIETALS: - 48 varietals are authorized - there are now over 50 authorized 1. Tinto Roriz (Tempranillo) low yielding 2. Touriga Nacional (the best) 3. Touriga Francesca 4. Tinta Cao 5. Tinta Barroca |
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Upper Duoro - Oporto, Portugal
Viticulture Vinification |
Upper Duoro - Oporto, Portugal
Viticulture: - steep slopes - gives maximum exposure to sun - PORT VINEYARD CLASSIFICATION SYSTEM ---- determines amount of wine that can be produced in vineyard based on points system by vineyard that covers: 1. altitude 2. soil 3. location 4. slope 5. varietal Vinification: - speedy extraction of color and tannin in grapes to prevent oxidization - done using REMONTAGE (pumping over) - many grapes can be used but Touriga Nacional is dominant |
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Briefly describe the PORT PRODUCTON process?
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Port Production process:
1. Speedy extraction of color and tannin in grapes by REMONTAGE (pumping over). 2. Fermentation and Fortification occurs. 3. Oak aging in cask. |
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What are the THREE main styles of PORT?
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Main styles of PORT are:
1. Wood Aged - pre-aged in wood cask - filtered - no decanting needed - ready for consumption 2. Bottle Aged - young port that requires 15 to 25 years of ageing in bottle - less woog ageing - generally unfiltered - needs decanting due to sediments - extensive ageing by consumer prior to service - aged in bottle for 15 to 25 years from vintage date - released 3 years from vintage year 3. White Port - white grapes - dry or sweet - must be decanted - LBV traditional - specific year |
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List and describe the four type of wood-aged Ports.
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Four types of WOOD-AGED PORTS:
1. Ruby Port - young - non vintage-dated - wood matured - sold at 3 to 6 years - dark, rich, grapey 2. Tawny Port - tawny color from extensive wood ageing - has 10, 20, 30 or 40 years on label - this is not the actual age but only reflects style and/or character of listed year - 10 to 40 years - the "older" the more woody, less fruit 3. LBV (Late Bottled Vintage) - made every year - Ruby style port - Filtered and ready for use - exceptiom (must be decanted): ----- LBV Traditional ----- LBV Unfiltered - from a specific but necessarily a declared year - sold at 4 to 6 years 4. Colheita Port - vintage dated Tawny Port - all grapes come from that year - release minimum of 6 years from vintage year - sold minimum of 9 years |
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List the types of BOTTLE-AGED PORTS?
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Types of BOTTLE-AGED PORTS:
1. VINTAGE PORT - highest quality port - 5% of total production - declared year (best vintage) - shippers determine a "declared year" - only since 1870 - slow maturing - requires extensive ageing form 20 to 25 years 2. QUINTA VINTAGE PORT - "vintage from single estate" or "Quinta" which is like 2nd growth - very good quality port - not necessarily declared vintage - often made in "off" years which is a better value - 10 to 15 years of ageing - often ready to consume earlier than vintage port 3. CRUSTED or CRUSTING PORT - blend of vintages or which the oldest is 4 years - unfiltered |
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What are the BEST RECENT PORT VINTAGES?
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BEST recent PORT VINTAGES
1945 1970 1977 1985 1994 Other GOOD VINTAGES 1963 1966 1983 1991 1995 1997 2000 |
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What are the ingredients allowed in Beer production by the "Bavarian Purity Law" in 1516
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1. Barley
2. Hops 3. Water Note: Yeast is an assumed ingredient in Beer production |
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What is the main red varietal grown in the Loire Valley?
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Cabernet Franc
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What are Italy's most inportant regions?
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Italy - Most important regions
1. Piedmont 2. Trentino and Alto Adige 3. Veneto 4. Friuli-Venezia Giulia 5. Tuscany 6. Umbria 7. Emilia-Romagna 8. Campania 9. Apulia 10. Sicily 11. Sardinia |
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What wines is Piedmont noted for?
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Barolo - Nebbiolo
Barbaresco - Nebbiolo Moscato - frizzante sparkling Asti - spumante sparling |
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What wine is Trentino and Alto Adige in Italy noted for:
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It is the home of Pinot Grigio
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What region if the Valpolicella DOC in Italy?
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Veneto
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What is the process used in some VALPOLICELLA wines that, after fermentation, adds lees from a previous batch of Recioto to add color, tannins and complex flavors.
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Ripasso process
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What is Passito ?
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An Italian term used both for a method of making sweet wines and for the sweet wines made this way. Passito wines begin by laying freshly picked grapes on mats (or hanging them in bunches) so that they can partially dry. This process eliminates much of the grape's water and concentrates its sugar and flavor components. This is in Valpolicella
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