Wine Multiple Choice Madness

Front 1

Ampelidaceae

Back 1

Now called Vitidaceae: Botanic description of this family which used to be classified as Ampelidaceae. Grapevine family.

Front 2

Amphora

Back 2

Ceramic vase with two handles and a long neck narrower than the body.
Greek

Front 3

Bacchus

Back 3

Roman god of wine.

Front 4

Climate Degree days

Back 4

A measuement of temprature (farenheit) over 50 F from April 1st-October 31st. Also called California Heat Summation.

I-V regions
Winkler and Amerine @ U Davis

Front 5

Dionysus

Back 5

Greek god of wine.

Front 6

Kweri

Back 6

?

Front 7

Siduri

Back 7

a wise female divinity associated with fermentation.
Gilgamesh
Ancient Mesopotamia

Front 8

MOG

Back 8

Material
Other than
Grapes
Increased by mechanical harvesting.

Front 9

SO4

Back 9

Sulphur

Front 10

SO2

Back 10

Sulfur dioxide

Front 11

Berlandieri-Riparia

Back 11

Hybrid between two genus' to create a rootstock that is lime and drought tolerant.

Front 12

VSP

Back 12

Vertical Shoot Positioning.
Annual shoot growth is trained vertically and held in place with foliage wires.

Front 13

Oidium

Back 13

Powdery Mildew
high atmospheric humidity
treated with sulfer and fungicides.

Front 14

Peronospera

Back 14

Downy mildew

Front 15

IPM

Back 15

Integrated Pest Management
An IPM system is designed around six basic components:
Acceptable pest levels: The emphasis is on control, not eradication.
Preventive cultural practices: Selecting varieties best for local growing conditions, and maintaining healthy crops, is the first line of defense.
Monitoring: Regular observation is the cornerstone of IPM. Observation is broken into two steps, first; inspection and second; identification.[3] Visual inspection, insect and spore traps, and other measurement methods and monitoring tools are used to monitor pest levels. Accurate pest identification is critical to a successful IPM program. Record-keeping is essential, as is a thorough knowledge of the behavior and reproductive cycles of target pests. Since insects are cold-blooded, their physical development is dependent on the temperature of their environment. Many insects have had their development cycles modeled in terms of degree days. Monitor the degree days of an environment to determine when is the optimal time for a specific insect's outbreak.
Mechanical controls: Should a pest reach an unacceptable level, mechanical methods are the first options to consider. They include simple hand-picking, erecting insect barriers, using traps, vacuuming, and tillage to disrupt breeding.
Biological controls: Natural biological processes and materials can provide control, with minimal environmental impact, and often at low cost. The main focus here is on promoting beneficial insects that eat target pests. Biological insecticides, derived from naturally occurring microorganisms
Chemical controls: Synthetic pesticides are generally only used as required and often only at specific times in a pests life cycle. Many of the newer pesticide groups are derived from plants or naturally occurring substances.

Front 16

Eutypiose

Back 16

Millerandage or simply: grape bunches contain berries of greatly different size and, most important, different levels of maturity.

Front 17

Shatter

Back 17

Coulure
Caused by weather conditions that causes a failure of grapes to develop after flowering.

Front 18

Chlorosis

Back 18

Yellowing of the leaves caused when leaves don't have enough nutrients to synthesise all the chlorophyll they need. Caused by Phylloxera or lack of Iron in the soil.

Front 19

Debourbage

Back 19

French term for settling out solids from the must or wine.

Front 20

Must

Back 20

Freshly pressed grape juice that contains the skins, seeds, and stems of the fruit.
The solid portion of the must is called pomace.

Front 21

CH3-CH2-OH

Back 21

Ethanol

Front 22

Brix

Back 22

German
A measurement of the dissolved sugar-to-water mass ratio of a liquid.
refractometer

Front 23

Baume

Back 23

French
Antoine Baumé
Used to measure sugar levels in winemaking.

Front 24

Oechsle

Back 24

German
Ferdinand Oechsle
Sugar measurement used predict the maximal possible alcohol content in fermented wine. Forms the basis of most of the German wine classification

Front 25

YAN

Back 25

Yeast
Activating
Nutrients
Added in the form of nitrogen or vitamins to stimulate yeast activity at the begining of fermentation.

Front 26

What is DAP

Back 26

diammonium phosphate.

Used in winemaking to reduce the chance of sulphur forming Hydrogen sulfide or other wine taints. (Mercaptans)
onion, burnt matches, rotten egg, ect

Front 27

Vinomatic

Back 27

Rotary fermenter. Great at fast extraction! Reductive! No Oxygen!
Burgundy and Australia

Front 28

RCGM

Back 28

Rectified Concentrated Grape Must.

Used to chapitilize. Rectified or Filtered and concentrated by removing water.

Front 29

saignee

Back 29

bleeding the vats. When a winemaker desires to impart more tannin and color to a red wine, some of the pink juice from the must can be removed at an early stage. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration is concentrated. The pink juice that is removed can be fermented separately to produce rosé.

Front 30

Bordeaux Mixture

Back 30

a mixture of copper sulfate and hydrated lime used as a fungicide in vineyards.

downy mildew

Front 31

Bouchet

Back 31

synonym for cabernet franc

Used in St Emilion

Front 32

Auxerrois

Back 32

Two meanings:
1: Name of Malbec in Cahors.
2: White grape in Alsace.

Front 33

Micro-Oxygenation

Back 33

a process used in winemaking to introduce oxygen into wine in a controlled manner. The exposure of wine to oxygen in limited quantities can be beneficial to the wine. There needs to be a balance where too much oxygen can lead to oxidation and too little can lead to reduction and the ensuing wine faults.

Front 34

Barrique

Back 34

225 litre French oak barrels Bordeaux

Front 35

Garagistes

Back 35

The garagistes refers to a group of innovative winemakers in the Bordeaux region, producing "Vins de garage", "Garage wine". A group emerged in the mid 1990s in reaction to the traditional style of red Bordeaux wine, which is highly tannic and requires long ageing in the bottle to become drinkable. The garagistes developed a style more consistent with perceived international wine tastes.

Following the efforts of Jean-Luc Thunevin and Murielle Andraud, and the emergence of Château Valandraud came the description of a "movement". Founded in 1989 on a 1 hectare plot in Saint-Émilion, with limited funds for equipment, much work was done primitively by hands and feet in their garage, with high detail labour resulting in low output yields defining the methods of the model.

International style.
After Valandraud was rated by Robert Parker a better 1995 vintage than Château Pétrus, the economical effects were substantial.

Front 36

Libournais

Back 36

The area of Libournais encompassed much of what is referred to as the Right Bank.

Front 37

Licoreaux

Back 37

French term meaning "liqueur -like" used to describe dessert wine with a luscious, almost unctuous, quality.

Front 38

Moelleux

Back 38

French term usually used to describe wines of mid level sweetness or liquoreux.

Front 39

Cru Artisan

Back 39

Catagory of wines from the medoc below that of cru bourgeois.

Front 40

Croupes

Back 40

mounds of gravel in the Haut-Medóc.

Front 41

Ciron Mist

Back 41

The Ciron rises in the eastern end of the Moors of Gascony, in Landes. It flows north-west, mainly through the moors of Gironde, crosses the Sauternes vineyard and joins the Garonne at Barsac, downstream from Langon.

The moisture it brings, and morning mists it causes, are favorable to the development of Botrytis cinerea on grapes, a fungus that contributes to the high quality and renown of Sauternes wines.

Front 42

Passerillage

Back 42

the process of dring grapes to concentrate their juices.

Front 43

tries

Back 43

picking individual grapes by hand. Usually in the production of sauterns so that only the berries that are affected by Noble rot are picked.

Front 44

cryoextraction

Back 44

artifical freezing of grapes to simulate ice wine conditions. Concentrates sugars.

Front 45

Grand Cru Classe

Back 45

For Bordeaux wine, the term is applied to classified wineries:
In the Bordeaux Wine Official Classification of 1855, Premier cru or Premier cru classé is the highest level of five within the "Grand cru classé" designation for red wines from the Médoc and Graves, and the second-highest of three in Sauternes where the highest is Premier Cru Supérieur (superior first growth). These wines are often referred to as First Growths in English.
In the Classification of Saint-Émilion wine, the highest level is Premier grand cru classé A and the second-highest Premier grand cru classé B. The term Saint-Émilion Grand cru refers to wineries or wines below the overall Grand cru classé level, and is integrated within the appellation rules.
For Burgundy wine, the term is applied to classified vineyards, with Premier cru being the second-highest classification level, below that of Grand cru and above the basic village AOCs. For Burgundy wines, the terms Premier Cru or 1er Cru are usually kept rather than being translated into English.

Front 46

passage de nettoyage

Back 46

a tri or passage through the vineyard befor harvest to cut off and discard any malformed grapes.

Front 47

Negociant

Back 47

A négociant is the French term for a wine merchant who assembles the produce of smaller growers and winemakers and sells the result under its own name.

Front 48

Cuvee du Journaliste

Back 48

Refering to the wine tasted of the current vintage, still maturing in barrel, for wine writers and en Premeur buyers in bordeaux.

Front 49

tranche

Back 49

french for slice. Refers to a portion of wine(bordeaux) sold. Usually earlier than the general release.

Front 50

Tannat

Back 50

a red wine grape, historically grown in South West France in the Madiran AOC and is now one of the most prominent grapes in Uruguay, where it is considered the "national grape".

Front 51

Cot

Back 51

Malbec grape, known in the Loire Valley as Côt.

Front 52

Pacherenc du Vic-Bilh AOC

Back 52

The main grape variety in Madiran AOC is Tannat, which must make up 40-60% of the wine, and it is supplemented by Cabernet Franc (locally also called Bouchy), Cabernet Sauvignon and Fer (locally also called Pinenc) The area also produces dry and sweet white wine and sparkling wine under the two appellations Pacherenc du Vic-Bilh and Pacherenc du Vic-Bilh Sec, which cover the same area as Madiran AOC. The main grape varieties are Courbu and Petit Manseng, which together must make up at least 60%, and neither of which may exceed 80%. High end sweetwine utilizes dried grapes.

Front 53

Irouleguy

Back 53

wines come from Lower Navarre in the Northern Basque Country, France and are usually considered as part of the wine region of South West France (Sud-Ouest). They are named after the village of Irouléguy and are the only wines with AOC certification in the Northern Basque Country.
Red grape varieties include Bordelesa Beltza (Tannat), Axeria (Cabernet Franc and Axeria Handia (Cabernet Sauvignon), while white wines are made from Xuri Zerratia (Courbu), Izkiriota Ttipia (Petit Manseng) and Izkiriota (Gros Manseng).
The history of wine-making in the area goes back to at least the 3rd century when the Romans commented on wine-making in the area. It was boosted by monks of the Abbey of Roncesvalles in the 11th century who planted the first large scale vinyards to provide wine for pilgrims travelling along the Way of St James.

Front 54

Way of St James

Back 54

It was one of the most important Christian pilgrimages during medieval times.

Front 55

Fudre

Back 55

Large german barrel 1000 litres. Used in the Mosel

Front 56

Flute d'Alsace

Back 56

traditional tall green bottle for alsace white wines.

Front 57

Edelzwicker

Back 57

Alsace white blend Any variety allowed in AOC Alsace. Commonly blended from several varieties.

Front 58

Ribeauville

Back 58

Ribeauvillé is one of the most important village for wines and for tourism in Alsace.
Grand Crus: Kirchberg (marl and sandstone), Geisberg (marly limestone), Osterberg (calcareous marl)

Front 59

Sporen

Back 59

Grang cru Alsace
Sporen (Village: Riquewihr)

Front 60

What are the three grand crus in alsace where you can blend? And which one gets a non noble verity and which one?

Back 60

Altenberg de Bergheim Kaefferkopf
Zotzenberg Sylvaner

Front 61

munster

Back 61

a strong tasting, soft cheese made mainly from the milk of the vosgian countries between Alsace, Lorraine and Franche-Comté in France.
washed rind cheese.

Front 62

Pope Clement V

Back 62

1308, Pope Clement V, former Archbishop of Bordeaux, relocated the papacy to the town of Avignon.

Front 63

Baron le Roy

Back 63

In the early 20th century, Châteauneuf-du-Pape was plagued by wine fraud; various rules for the production of Châteauneuf-du-Pape, drawn up and promulgated in 1923, were the first Appellation Contrôlée rules in France, and provided the prototype for subsequent AOC rules.[5] The original AOC rules allowed ten varieties, and were amended to the present number of thirteen in 1936.[3] Baron Pierre le Roy of Château Fortia was the principal architect of these regulations, which set the minimum alcohol level of the wines and set limits on yields as well as which types of grapes could be grown in which area.

Front 64

Mistral

Back 64

The mistral in France is a cool or cold, often violent, and usually dry wind, blowing throughout the year but is most frequent in winter and spring. It blows from the northwest or north of Europe through the valley of the Rhône River to the Mediterranean.

Front 65

Taille en Archet

Back 65

vine training style of the northern rhone.

Front 66

Cote Brune

Back 66

slope in the cote rotie associated with firmer all syrah wines.

Front 67

Cote Blonde

Back 67

slope in the cote rotie associated with more alluring syrah wines. Also Viognier is planted here.

Front 68

Lieu-Dit

Back 68

In France a term used to refer to a small piece of land. In burgundy this refers to a plot of land within a larger appelation. In theroy below Premier cru.

Front 69

Arzelle

Back 69

decomposed chalk, flint and mica. Condrieu.

Front 70

Vin de Paille

Back 70

Straw wine, or raisin wine, is a wine made from grapes that have been dried to concentrate their juice. The result is similar to that of the ice wine process, but suitable for warmer climates. The classic method dries clusters of grapes on mats of straw in the sun, but some regions dry them under cover, some hang up the grapes, and the straw may be replaced by modern racks.

Front 71

VDN

Back 71

Vin Doux Natural are lightly fortified wines typically made from white Muscat grapes or red Grenache grapes in the south of France. The production of vins doux naturels was perfected by Arnaud de Villeneuve at the University of Montpellier in the 13th century and they are now quite common in the Languedoc-Rousillon of southwest France.

As the name suggests, Muscat de Beaumes-de-Venise, Muscat de Rivesaltes, and Muscat de Frontignan are all made from the white Muscat grape, whilst Banyuls and Maury are made from red Grenache. Regardless of the grape, fermentation is stopped by the addition of up to 10% of a 190 proof (95%) grape spirit.[

Front 72

Galets Roules

Back 72

CNDP In the north and north-east the famous galets roulés, round rocks or pebbles covering the clay soil. The rocks are famous for retaining the heat from the plentiful sun, some 2800 hours a year, releasing it at night, ripening the grapes faster than in the eastern part of the appellation. Also Lirac & Tavel

Front 73

Botti

Back 73

large Italian wood barrel used to store wine. 5-6 hectolitres of wine. Slavonian oak.

Front 74

MLF

Back 74

Malolactic Fermentation. Secondary fermentation. It is a process of a change used in winemaking where tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.

Front 75

Blue Fining

Back 75

Potassium ferrocyanide is used to remove copper and iron particles that may have entered the wine through the use of metal winery and vineyard equipment, vineyard sprays such as the bordeaux mixture, and the use of bentonite as a fining agent . Due to the potential of potassium ferrocyanide forming hydrogen cyanide, its use is highly regulated and is illegal in many wine producing countries.

Front 76

Sussreserve

Back 76

is a wine term referring to a portion of selected unfermented grape must, free of microorganisms, to be added to wine as a sweeting component. This technique was developed in Germany.

Front 77

Potassium Tartrate

Back 77

It is the potassium salt of tartaric acid.

Front 78

2,4,6, TCA

Back 78

2,4,6-trichloroanisole or Cork Taint.

Front 79

Tetrachloroanisol

Back 79

Similar to tca. Found in wood.

Front 80

Acetobacter

Back 80

A genus of acetic acid bacteria characterized by the ability to convert alcohol (ethanol) to acetic acid in the presence of oxygen.

Front 81

Brettanomyces

Back 81

A non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". "Bretty", "mousy", "metallic"

Front 82

Sous-Bois

Back 82

suggest the wet-leaf, fungal smells of the forest.

Front 83

Bentonite

Back 83

Bentonite also has the interesting property of adsorbing relatively large amounts of protein molecules from aqueous solutions. It is therefore uniquely useful in the process of winemaking, where it is used to remove excessive amounts of protein from white wines.

Front 84

Fining

Back 84

In winemaking, fining is the process where a substance (fining agent) is added to the wine to create an adsorbent, enzymatic or ionic bond with the suspended particles, making them a larger molecule that can precipitate out of the wine easier and quicker. Unlike filtration, which can only remove particulates (such as dead yeast cells and grape fragments), fining is effective in removing soluble substances such as polymerized tannins, coloring phenols and proteins. Given enough time in a stable environment, many of these suspended particles would gradually precipitate out on their own. The use of fining agents speeds up the process at lower cost. White wines are fined to remove particles that may cause the wine to brown or lose color as well as removing heat-unstable proteins that could cause the wine to appear hazy or cloudy should it be exposed to high temperatures after bottling. Red wines are fined for the same reason but also for the added benefit of reducing the amount of bitter, astringent tannins which makes these wines smoother and more approachable sooner after bottling and release. Throughout history a wide range of substances have been used as fining agents, such as dried blood powder, but today there are two general types of fining agents — organic compounds and solid/mineral materials.

Front 85

Mercaptans

Back 85

Mercaptans (thiols) are produced in wine by the reaction of hydrogen sulfide with other wine components such as ethanol or sulfur containing amino acids, such as methionine. They can be formed if finished wine is allowed prolonged contact with the lees. This can be prevented by racking the wine. Mercaptans have a very low sensory threshold, with levels above causing onion, rubber, and skunk type odours.

Sulfur flaw

Front 86

Casse

Back 86

Historic wine fault involving spoilage by an excess of iron or copper or protien precipitation.

Front 87

Colloids

Back 87

Phenolics, and tannins. Suspended microscopic solids.

Front 88

Philip The Bold

Back 88

Duke Philip the Bold issued a decree concerned with safeguarding the quality of Burgundy wines. The duke declared Gamay, which was a higher-yielding grape than Pinot Noir in the 14th century as it is today, unfit for human consumption.

Front 89

Recoltant

Back 89

A Grower Champagne can be identified by the initials RM (meaning Récoltant-Manipulant) on the wine label.

Front 90

Negociant

Back 90

A négociant is the French term for a wine merchant who assembles the produce of smaller growers and winemakers and sells the result under its own name.

Front 91

Co-op

Back 91

A cooperative organization, association, or company owned by its members.

Front 92

Hospices de Beaune

Back 92

The Hospices de Beaune is a charitable institution in Beaune, France. It was founded in 1443 by Nicolas Rolin, chancellor of Burgundy, as a hospital for the poor and needy. The Hospices are funded by their endowment of 55ha of vineyards on the Côte d'Or, and the auction of their wines on the third Sunday in November sets a benchmark for prices for that vintage.

Front 93

Hotel Dieu

Back 93

The Hôtel-Dieu, Beaune is the former hospital in the centre of Beaune, France, now a museum, but still run by the Hospices de Beaune.

Front 94

Trois Glorieuses

Back 94

Three great feasts held over the weekend of the 3rd Sunday in NOV. Clos de Vougeot SAT. Beaune on SUN. Mersault MON.

Front 95

Yonne

Back 95

Yonne is a French department named after the Yonne River. It is one of the four constituent departments of Bourgogne (Burgundy) in eastern France and its prefecture (capital) is Auxerre. Its official number is 89.

Front 96

Kir

Back 96

Kir is a popular French cocktail made with a measure of crème de cassis (blackcurrant liquor) topped up with white wine.

In France it is usually drunk as an apéritif before a meal or snack.

Front 97

Kimmeridgian clay

Back 97

Kimmeridgian soil - A gray colored limestone based soil originally identified in Kimmeridge, England. Kimmeridgian clay is calcareous clay containing Kimmeridgian limestone. This is the principle soil type of the Loire Valley, Champagne and Burgundy regions.

Front 98

Portlandian Clay

Back 98

Other less glorious soil found in Chablis.

Front 99

St. Bris

Back 99

Burgundy/SW of Chablis Sauvignon blanc/Irancy sub AOC

Front 100

Cesar

Back 100

César is an ancient red wine grape from northern Burgundy. It makes dark, tannic wines that are softened by blending with Pinot Noir[1] and sometimes by carbonic maceration. It was popular in the 19th century, but it has now been largely replaced by Pinot Noir. It's best known in the red wines of Irancy. 5-10% blended with Pinot noir. Can be used in larger quantities in AOC Bourgogne.

Front 101

Tressot

Back 101

Bastardo (Trousseau Noir, Tressot) is an old variety of red wine grape. It is grown in small amounts in many parts of Western Europe; most famously it is used in Portuguese port wine. It makes deep cherry red wines with high alcohol and flavours of red berry fruits.
From Burgundy. Can be used in AOC bourgogne.

Front 102

Irancy

Back 102

Irancy is a small town and commune in the Yonne département, in France. Located to the immediate soutwest of Chablis in the northernmost part of Burgundy.

Front 103

Monopole

Back 103

is an area (often a vineyard) controlled by a single winery, and can be as small as a lieu-dit or as large as an entire appellation d'origine contrôlée.
Clos de Tart Grand Cru Morey-Saint-Denis Mommessin
Clos des Lambray Grand Cru Morey-Saint-Denis Domaine des Lambrays
Romanée-Conti Grand Cru Vosne-Romanée Domaine de la Romanée-Conti
La Tâche Grand Cru Vosne-Romanée Domaine de la Romanée-Conti
Château-Grillet AOC, of Château Grillet.