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French Wine Scholar > Fundamentals > Flashcards

Fundamentals Flashcards

1
Q

Botrytis cinerea is also known as…

A

Noble Rot or Pourriture Noble

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2
Q

What are the three levels of the French Wine Quality Pyramid?

A

AOC/AOP
IGP
Vins sans IG (Vin de France)

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3
Q

What are basal buds?

A

On a shoot, basal buds are those closest to the trunk

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4
Q

What is the difference between conventional and sustainable farming practices?

A

Conventional farming practices rely heavily upon agrochemicals; sustainable farming methods use agrochemicals more discriminately

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5
Q

T or F: Grapes are described as early-to-late ripeners relative to the harvest date of Chasselas

A

TRUE

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6
Q

Above what temperature would a vine stop photosynthesizing?

A

95 F / 35 C

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7
Q

Below what temperature would a vine stop photosynthesizing?

A

50 F / 10 C

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8
Q

T or F: Phylloxera is indigenous to Europe

A

FALSE. It is indigenous to North America.

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9
Q

Powdery Mildew is also known by what name?

A

Oidium

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10
Q

Downy Mildew is also known by what name?

A

Peronospera

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11
Q

A Pét-Nat is made via what production method?

A

Méthode Ancestrale

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12
Q

What sparkling wine production method involves just one fermentation?

A

Méthode Ancestrale

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13
Q

Define “oxidative winemaking”

A

A practice by which a wine is deliberately allowed contact with oxygen

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14
Q

Define “reductive winemaking”

A

A practice by which a wine’s contact with oxygen is minimized before bottling

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15
Q

Define “passerillage”

A

A process by which the stalks of the grape clusters are twisted, cutting off the flow of sap and causing the grapes to dessicate on the vine

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16
Q

What is a synonym for Melon de Bourgogne?

A

Muscadet

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17
Q

Define “monopole”

A

A vineyard with a single owner

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18
Q

Name the 3 most commonly grown grapes in northeastern France during the Middle Ages

A

Pinot
Savagnin
Gouais Blanc

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19
Q

The word “meunier” translates as…?

A

“Miller”. The grape is so named because the underside of the leaves appear as though dusted with flour

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20
Q

Malbec is a natural cross of what two grapes?

A

Prunelard and Magdeleine Noire des Charentes

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21
Q

What does VDN stand for?

A

Vin Doux Naturel

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22
Q

Name the process by which neutral grape spirit is added to a fermenting must

A

Mutage

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23
Q

What French city was home to the coronation of French kings?

A

Reims

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24
Q

Define “ban des vendages”

A

The official picking date as prescribed by government officials

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25
Q

What is the longest river in France?

A

Loire

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26
Q

What climatic event in 1956 drastically changed viticulture in France?

A

The Great Winter Freeze of 1956

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27
Q

What is the Mistral?

A

A cold, north wind largely impacting the Rhône Valley and Provence

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28
Q

What is the Tramontane?

A

A cold, north wind largely impacting Languedoc and Roussilon

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29
Q

The Phocaeans founded what important city in the south of France?

A

Marseille

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30
Q

What was the traditional language of the Languedoc?

A

Occitan

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31
Q

Cabernet Sauvignon is a natural cross of what two grapes?

A

Cabernet Franc and Sauvignon Blanc

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32
Q

Syrah is a natural cross of what two grapes?

A

Mondeuse Blanche and Dureza

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33
Q

What three varieties of Muscat grow in France?

A

Muscat a Petit Grains
Muscat d’Alexandrie
Muscat Ottonel

34
Q

Chardonnay is a natural cross of what two grapes?

A

Pinot and Gouais Blanc

35
Q

Define “diurnal”

A

Daily; of each day, e.g. diurnal temperature swing

36
Q

What river cuts through the vineyards of Champagne, as well as the city of Paris?

A

The Seine

37
Q

In French, a river that flows into a body of water like a sea or lake is called what?

A

A fleuve

38
Q

In French, a river that flows into another river is called what?

A

A rivière

39
Q

Define the Napoleonic Code of Inheritance

A

A decree that mandated that all inheritable property be evenly divided between each child in the family

40
Q

What historically important project first connected Toulouse to the Mediterranean?

A

The Canal de Midi

41
Q

Define “Bordeaux Mixture”

A

A copper sulfate solution used to combat fungal diseases

42
Q

What are the two governing bodies for biodynamic farming practices?

A

Demeter (founded in Germany)

Biodyvin (founded in France), certifies vineyards only

43
Q

Define “coulure”

A

Poor fruit set caused by cloudy, cold, and/or wet weather at flowering

44
Q

Define “véraison”

A

The point at which berries change color and soften

45
Q

Define “marcottage”

A

Vine propagation by layering

46
Q

T or F: Guyot is a form of cane training

A

TRUE

47
Q

T or F: Cordon is a form of cane training

A

FALSE: It is a form of spur training

48
Q

What is the French term for a bush trained vine?

A

Gobelet

49
Q

Define “must”

A

Unfermented grape juice

50
Q

Define “débourbage”

A

Juice setting

51
Q

In the 14th century, the Papacy moved its headquarters from Rome to what French city?

A

Avignon, in the Rhône Valley

52
Q

What historical figure first united Gaul under one rule and one religion?

A

Clovis, King of the Franks

53
Q

Define “transversage”

A

Process in which 750 ml bottles of champagne are used to fill larger/smaller bottles after disgorgement

54
Q

Define “dosage”

A

A mix of still wine and sugar added to a bottle of sparkling wine after disgorgement; determines final sweetness level

55
Q

Define “pupitres”

A

The traditional A-framed structures used in the champagne riddling process

56
Q

Define “remuage”

A

The process by which lees are moved to the neck of the sparkling wine bottle in preparation for disgorgement; also known as riddling

57
Q

Define “prise de mousse”

A

“The seizing of the foam,” i.e. the second fermentation in traditional method sparkling wine production

58
Q

Define “sur lattes”

A

The placement of sparkling wine bottles on their side between lattes, i.e. thin pieces of wood; the second fermentation takes place at this stage

59
Q

Define “sur lie” aging

A

The process of aging wine in contact with its dead yeast cells

60
Q

Define “autolysis”

A

The decomposition of dead yeast cells

61
Q

Define “Claret”

A

British term for the red wines of Bordeaux

62
Q

A wine display at the Expositional Universelle of 1855 in Paris resulted in what famous document?

A

The Classification of 1855

63
Q

Define “graben”

A

A rift valley created when land sinks between two parallel faults

64
Q

As a general rule, grapes are picked how many days after vérasion?

A

45

65
Q

Define “macération peliculaire”

A

Skin contact in white wine making

66
Q

What production method utilizes an anaerobic environment to encourage an enzymatic fermentation?

A

Carbonic Maceration

67
Q

What is the name for the process of adding sugar to a must in order to increase the final alcohol level?

A

Chaptalization

68
Q

Define “stuck fermentation”

A

A fermentation that accidentally stops before all of the sugar has been converted to alcohol

69
Q

Define “lees”

A

Dead yeast cells

70
Q

Define “bâtonnage”

A

Lees stirring

71
Q

What is the name for the conversion of malic acid to lactic acid?

A

Malolactic conversion

72
Q

Bentonite, Casein, and Gelatin are common agents in what process?

A

Fining

73
Q

What is the name for the “bleeding method” of rosé production?

A

Saignée

74
Q

Why might a winemaker cold stabilize their wine?

A

To remove tartaric acid before bottling so that it does not precipitate out after bottling

75
Q

What people introduced formal viticulture to the Celtic tribes of “Gaul”?

A

Phocaeans, Greeks from Asia Minor

76
Q

Define “bonbonnes”

A

Glass demi-johns

77
Q

Define “pigeage”

A

Punching down the cap; a cap management technique

78
Q

Define “délestage”

A

Rack and return; a cap management technique

79
Q

Define “rémontage”

A

Pump over; a cap management technique

80
Q

Define “vin de goutte”

A

Free-run juice

French Wine Scholar (17 decks)

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