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CWE > Miscellaneous > Flashcards

Miscellaneous Flashcards

1
Q

What does Millésime mean?

A

Millésime means vintage in French

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2
Q

What if the sugar quantity of a sparkling wine labeled Extra dry or extra sec?

A

The sugar quantity of a sparkling wine labeled extra dry or extra sec is 12-17 g/L sugar.

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3
Q

What is the sugar quantity of a sparkling wine labeled sec?

A

The sugar quantity of a sparkling wine labeled sec is 17-32 g/L sugar.

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4
Q

What is Mercaptan?

A

Mercaptan is a wine fault resulting from the combination of sulfur and ethanol. It has a smell of garlic or onions. It is a serious defect difficult to remedy.

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5
Q

How many standard bottles of Champagne does a Rehoboam bottle hold?

A

Rehoboam holds 6 standard bottles.

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6
Q

How many standard bottles of Champagne does a Methuselah bottle hold?

A

Methuselah holds 8 standard bottles.

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7
Q

Which size Champagne bottle was discontinued in 1989?

A

The Rehoboam bottle was discontinued in 1989.

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8
Q

What is the recommended temperature for serving full-bodied and aged red wines?

A

59°-64° F

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9
Q

What is the recommended serving temperature for medium bodied red wine?

A

55° F

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10
Q

What is the recommended serving temperature for tawny port or sweet sherry?

A

54°-61° F

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11
Q

What is the recommended temperature for serving light bodied red wines?

A

50°-55° F

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12
Q

What is the temperature recommendation for full bodied dry white wines?

A

50°-55° F

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13
Q

What is the temperature for serving light white and rose wines?

A

45°-50° F

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14
Q

What is the recommended temperature for serving Sparkling wines?

A

43°-50° F

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14
Q

What is the temperature for serving dry Sherry?

A

43°-47° F

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14
Q

What is the recommended temperature for serving sweet white wines?

A

43°-47° F

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15
Q

How many ounces are in a standard ISO glass?

A

6.5 oz. (192 ml)

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16
Q

What is the average recognition threshold for sugar?

A

Around 1%

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17
Q

What is the recommended serving temperature for Vintage Port?

A

64°-68° F

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18
Q

What is the technical name for the chemical that causes cork taint?

A

2,4,6-Trichloroanisole (TCA)

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19
Q

What is the typical detection threshold for TCA?

A

2-7 parts per trillion.

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20
Q

What are the main wine faults that result from sulfur?

A

Sulfur dioxide (SO₂)
Hydrogen sulfide (H₂S)
Mercaptan

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21
Q

What fault can be described as acrid, like burnt matches?

A

Sulfur dioxide (SO₂)

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22
Q

What effect does acidity have on Sulfur dioxide (SO₂) odors?

A

The more acidic the wine, the more pronounced the odors will be.

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23
Q

What does a wine with a Hydrogen sulfide (H₂S) fault smell like?

A

Rotten eggs.

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24
Q

What causes a wine to develop a Hydrogen sulfide fault?

A

Too long in the complete absence of oxygen. It usually occurs when wine rests for a long time with a large amount of yeast sediment in the bottom. Also a potential issue with screw caps.

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25
Q

What off-odors come from actions of bacteria?

A

Acetic Acid
Butyric Acid
Lactic Acid
Ethyl Acetate
Geranium Fault

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26
Q

What causes an odor of vinegar in a wine?

A

Acetic Acid

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27
Q

What does ascensence mean?

A

A fault in wine with discernible volatile acidity (smell of acetic acid) accompanied by a high level of ethyl acetate.

28
Q

What does volatile acidity mean?

A

It may be used to describe a wine with a decided aroma of white vinegar caused by acetic acid if above the detection threshold of .7 g/l.

29
Q

What is an acetobacter?

A

A type of bacteria that can spoil wine when combining with oxygen and producing acetic acid.

30
Q

What is Ethyl Acetate?

A

A common ester formed be the reaction of ethanol and acetic acid. It has an odor of nail polish remove.

31
Q

What is buteric acid?

A

An off-odor the smells like rancid butter or spoiled cheese.

32
Q

What causes Geranium Fault?

A

The metabolism of sorbic acid (from potassium sorbate, a preservative) via lactic acid bacteria.

33
Q

What is Brett?

A

A yeast that can infect wine, causing a sweaty, horsy odor, or maybe deaden the wine. Also considered band-aid like, or medicinal.

34
Q

What does it mean if a wine has a green off-odor?

A

Usually the result of using underripe grapes.

35
Q

How does a wine develop moldy off-odors?

A

using moldy grapes or moldy barrels.

36
Q

What causes a rubbery off-odor in wine?

A

Sometimes associated with very low-acid wines, or excess sulfur.

37
Q

What does a stagnant off-odor smell like?

A

Stale water

38
Q

What is a stemmy off-odor?

A

The bitter, green odor of grape stems.

39
Q

What causes a wet carboard off-odor?

A

Cork taint or misuse of filter pads or filtering materials.

40
Q

Why would a wine have a yeasty or leesy off-odor?

A

If a wine remains in contact with the lees too long (although this is acceptable for sparkling wines and others where it is intentionally done)

41
Q

What is the Reduction (or Reductive) off-odor?

A

A smell like rotten eggs, garlic, struck matches, cabbage, or burnt rubber. Caused by conditions that lack oxygen.

42
Q

What is the sugar content of a sparkling wine labled Brut?

A

Dry - Less the 12 g/L sugar.

43
Q

How many standard bottles are in a Nebuchadnezzar size bottle of sparkling wine?

A

20

44
Q

When did the phylloxera crisis begin?

A

The 1860s.

45
Q

What were the years of prohibition in the US?

A

1920-1933

46
Q

What percentage of the total wine produced worldwide was produced in Europe in 2022?

A

65%

47
Q

What percentage of the total wine produced worldwide in 2022 was produced in South America?

A

10%

48
Q

What percentage of the total wine produced worldwide in 2022 was produced in North America?

A

10%

49
Q

In 2022, what percentage of the total worldwide wine production was produced in Asia?

A

6%

50
Q

What percentage of the total wine produced worldwide was produced in Oceana in 2022?

A

5%

51
Q

In 2022, what percentage of the total worldwide wine production was produced in Africa?

A

4%

52
Q

What were the top 10 wine producing countries (in descending order) in 2021?

A

Italy
Spain
France
US
Australia
Chile
Argentina
South Africa
Germany
Portugal

53
Q

For a country in the EU to continue using its pre-existing designation of origin (eg AOC in France), when must the designation have been registered with the EU?

A

Prior to December 31, 2011

54
Q

What are the three levels of wine under EU regulations?

A

Protected Designation of Origin (PDO)
Protected Geographical Indication (PGI)
Wine

55
Q

To qualify as a PGI, what percentage of the grapes must come from the geographic area?

A

85%

56
Q

If a PGI wine has a varietal name and/or vintage date, what percentage of the wine must be from said vintage or variety?

A

85%

57
Q

If the wine contains the name of a vineyard, what percentage of the grapes must come from the named vineyard?

A

100%

58
Q

For a PDO wine, what percentage of the wine must be from the region?

A

100%

59
Q

What does the label term “Quality Sparkling Wine” mean in the EU?

A

The wine was produced wholly by a secondary fermentation in the bottle subject to disgorgement, with a minimum 9 months on the lees.

60
Q

What does the term Sparkling wine” mean in the EU?

A

It must contain a minimum of 3 atm of pressure, the carbonation may come from a first or second fermentation but cannot be injected.

61
Q

What effect does sweetness in food have on wine?

A

It can diminish the perception of sweetness, body and fruitiness in a wine.

62
Q

What effect does acidity in food have on wine?

A

It decreases the perception of acidity in the wine. It can also inrease the perception of sweetness and fruitiness in a wine.

63
Q

How does bitterness in food affect the taste of wine?

A

Bitter food enhances the bitterness of a wine.

64
Q

What is a successful pairing with fatty foods?

A

A wine that has a high level of acidity - especially white wines that can “cut through the richness”

65
Q

What is the effect of salty food on wine?

A

Salt can make a wine seem richer in body and fruitiness, and tone down bitterness and astringency.

66
Q

What does En Rama mean?

A

Literally raw, a Sherry (fino or Manzanilla) only very lightly filtered

67
Q

What is a Caudalie?

A

French term for a unit of measurement equal to a second’s length of a wine’s impact on the palate after swallowing or spitting.

68
Q

What is Geosmin?

A

A compound associated with wine faults that has a strong earthy/muddy aroma. Found in wines made from rotten grapes, and some with cork taint.

69
Q

Who was Jean-Antoine Chaptal?

A

A French chemist in the late 1700s early 1800s who was supportive of adding sugar to grape must (now known as chaptalization).

CWE (34 decks)

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