Wine Starting With A

Front 1

A volatile substance produced naturally during fermentation, that is colorless an asset it oxidized wine, like sherry

Back 1

Acetaldehyde

Front 2

A negative description of a wine with an unpleasant, sharp vinegar-like smell and taste

Back 2

Acetic

Front 3

A bacteria that causes natural conversion of wine to vinegar by producing acetic acid in the presence of air, (volatile acid)

Back 3

Acetobacter

Front 4

A natural component of wine that is responsible for the zesty refreshing qualities of some

Back 4

Acid

Hint 4

Which also helps the wine to age

Front 5

A process practiced in warm wine regions whereby the winemaker adds acid to grape must before fermentation in order to boost a naturally low level of acidity, in hopes of creating a more balanced wine...

Back 5

Acidification

Hint 5

it is legal in California and many other parts of the world

Front 6

The process of intentionally exposing wine to oxygen to "open up" and soften it.

Back 6

Aeration

Hint 6

It occurs during the winemaking process, as wine is poured or racked from barrel to barrel but may also take place at serving time

Front 7

the process of unintentionally holding the wine for a period of time so that the components in it can integrate and the wine can grow softer and possibly more complex

Back 7

Aging

Front 8

during fermentation, yeasts convert the natural sugar in grapes to

Back 8

Alcohol

Front 9

the percentages of this needs to be within 1.5% to be on the label

Back 9

Alcohol volume

Front 10

produced as fermentation converts sugar to alcohol, _____ contribute to the flavor and quality of wine but in excess are undesirable.

Back 10

Aldehyde

Front 11

The science of the identification and classification of grapevines according to their physical properties, such as size and shape of their leaves and grape clusters

Back 11

Ampelography

Front 12

the red pigments in the grape shins and wine

Back 12

Anthocyanins

Front 13

an indication of the place the wine was grown and made, like a county

Back 13

appellation

Front 14

the decomposition of spent yeast cells by enzymes they contain. When wine is sur lie, or on the lees it is left in contact with the spent yeast that preformed the fermentation.

Back 14

Autolysis

Hint 14

As the yeast break down they impart, for reasons not fully understood an extra dimension of flavor viscosity and complexity t the wine.

Front 15

American Viticultural Area... of which now there are 140

Back 15

AVA

Front 16

a negative term use when a table wines flavor and/or aroma seems overripe, caramel or even burnt.

Back 16

Baked

Hint 16

however considered for some wines this is appropriate and positive especially when it combines wit the wines nuttiness

Front 17

an equilibrium among the components of a wine i.e. acid, alcohol, fruit, and tannin) such than no one characteristic stands out like a sore thumb

Back 17

Balance

Front 18

use to describe a wine- usually white- that has undergone fermentation in small oak barrels as opposed to a more neutral large cask, cement vat or stainless steel tank.

Back 18

Barrel-Fermented

Hint 18

this may impart a richer flavor and creamier texture to some wines

Front 19

A type of clay mixed into fine to fine or clarify it, absorbing and carries particles suspended in the wine along with it to the bottom of the vessel

Back 19

Bentonite

Front 20

A harsh flavor often derived from the stems and seeds that have been carelessly or inadvertently crushed with the grapes, causing an unripe grapes or unripe tannin.

Back 20

Bitter

Hint 20

In some smoky wine this is considered positive as it would in good espresso

Front 21

this attacks the grapes breaking through the skin and using up it water, this concentrated the sugar, flavor and acid so that a complex wine of exceptional sweetness can be made

Back 21

Botrytis Cinerea

Front 22

A temporary condition that occurs following the bottling process, when after months or years in an undisturbed environment (usually a barrel), a wine is suddenly pumped possibly undergo fining and/ or filtration and then run through a bottling machine

Back 22

Bottle sickness

Front 23

A term used to describe a briar patch, peppery taste in a wine. these wines usually have a scratchy texture, rather than being soft and round

Back 23

Briary

Front 24

Means absolutely clear

Back 24

Brilliant

Front 25

a term used to describe a champagne or sparking wine that is dry to very dry within less than 1.5 % residual sugar.

Back 25

Brut

Front 26

a quick easy process of making sparkling wine using the Charmat method which involves placing wine in large pressurized tanks for secondary fermentation

Back 26

Bulk Process

Front 27

A plug for stoppering a wine label

Back 27

Bung

Front 28

A shoot (stem) that has turned from green to tarnish brown and has become hard and fibrous.

Back 28

Cane

Hint 28

Shoots turn into stems in the fall in order to withstand the oncoming winter. The________will be ultimately pruned back, usually in the late winter

Front 29

The "umbrella" formed by the leaves and shoots of the grapevine

Back 29

Canopy

Front 30

The crusty layer, up to two feet or more deep, of grape skins, pulp, stems, and seeds that rises and floats on top of the juice during a red wine's fermentation.

Back 30

Cap

Hint 30

it must keep in contact with the juice by one of several methods: being punched down into the juice, or the juice can be pumped over. And only if it is thoroughly in contact with alcohol in the fermenting juice that aroma, color flavor and tannin can be extracted

Front 31

The molded plastic, bimetal, or aluminum sheath that fits over the cork and top part of neck of wine bottle

Back 31

Capsule

Hint 31

Used to be made out of lead to keep out bugs and other animals

Front 32

Along with alcohol this is a by-product of fermentation

Back 32

Carbon Dioxide

Hint 32

gets trapped in the bottle during the Charmat method

Front 33

a type of fermentation in which of uncrushed grapes are placed whole inside a large tank in which the weight of the top grapes squeeze the juice out of the bottom grapes.

Back 33

Carbonic Maceration/ semicarbonic maceration

Hint 33

this leads to a juicier style of wine. mainly done in Beaujolais

Front 34

the addition of cane or beet sugar to wine before or during fermentation

Back 34

Chaptaliazation

Hint 34

this increases the ferment-able sugars in the wine and hence increase the alcohol content. Legal in California.

Front 35

the term for a mouthfilling full-bodied wines, chunky and viscous enough to seem almost chew-able

Back 35

Chewy

Hint 35

Zinfandel in Amador County, California

Front 36

A verb meaning to propagate a group of vines from a "mother" vine that has desirable characteristics

Back 36

Clone

Hint 36

In the noun form it refers to discernible characteristics that can be traced back to the mother vine

Front 37

Refers to a wine that seems to have considerable potential, yet its aromas and flavors are temporarily muted.

Back 37

Closed In

Hint 37

Two reasons for this occurring is: its young or it's densely concentration and needs time and/or oxygen.

Front 38

Describes a wine with unbearable, candy-like sweetness that often sticks to your tongue in an unpleasant way.

Back 38

cloying

Front 39

a description for a harsh, bull in a china shop sort of wine, lacking finesse.

Back 39

Coarse

Front 40

A type of fermentation that takes place in a vessel that can be cooled, usually a stainless steel tank.

Back 40

Cold Fermentation

Hint 40

it is a slower more gentle fermentation... many light- medium bodied wines are fermented this way to preserve the fruit