Brief History and Type of Wines Flashcards

1
Q

What is wine-making?

A

A process of fermenting juices of ripe grapes

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2
Q

What are the chemical reactions in process?

A
  • Yeast converts natural sugar into alcohol and carbon dioxide ( C02)
  • CO2 either escapes into the air or is trapped in wine bottles to produce sparkling wine and Champagne.
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3
Q

What are the combination of wine elements?

A
  • Producer
  • Vintage
  • Varietal
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4
Q

What is a producer?

A

An establishment of where wine is made. (typically, wines are made of diff combinations grapes from diff vineyard)

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5
Q

What is vintage?

A

The year which the grapes are harvest (picked) and the staring of wine-making process.

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6
Q

What is varietal?

A

Type of wine grapes used.

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7
Q

What are the diff type of table wines?

A
  • Red
  • White
  • Rose
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8
Q

Define table wine?

A

Term to identify wines with alcohol content that doesn’t exceed 15% by volume

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9
Q

Define still wine?

A

Wine which doesn’t contain bubbles.

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10
Q

3 characteristic of red wines?

A
  • hearty, full-bodied and typically dry ( wine lacks sweetness)
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11
Q

What is the color of red wine?

A

Color range from:
Deep crimson red -> purple -> reddish-orange -> rust.
(Colors depends on type of grapes and the age of wine)

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12
Q

What are the temperature of red wine when it served?

A

Typically served at temperature of 15 degree Celsius - 22 degree Celsius.
( red wine typically aren’t refrigerated)

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13
Q

What’s the flavors range of white wine?

A

Ranging from very dry to very sweet.

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14
Q

What’s the color range of white wines?

A

Color range from:

pale straw -> bright yellow -> gold

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15
Q

Which type of white wines are usually served as dessert?

A

The sweetest white wines.

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16
Q

What’s the temperature of white wine when served?

A

Temperature range between 10 - 15 degree Celsius.

17
Q

What/ how rose wines are made of?

A

It is made from red grapes. ( However, the juice is extracted from the grape skin earlier, thus leaving a palish color liquid.)

18
Q

What’s the color of rose wine?

A

Color range:
Pale red -> pink -> salmon
( rose wine are a.k.a blush wines)

19
Q

What sort of taste do you get from rose wine?

A
  • Light, fruity taste ( similar to white )

rose wine are not fermented long hence residual sugar resides

20
Q

What can we referred sparkling wine as?

A

” Champagne “

Only wines from Champagne region of France can be called as Champagne

21
Q

What’s the 3 types of sparkling wine?

A
  • It comes in red, white, and blush.
22
Q

Define fortified wines?

A
  • Wines which contain extra alcohol/ brandy.
23
Q

What’s the alcohol % of fortified wines?

A

Alcohol % between 17-19%

24
Q

What’s the legal alcohol limit of the fortified wines?

A

24%

25
Q

Define aperitifs? ( category of fortified wine)

A
  • Aperitif (Latin: to open).

- Also known as aromatized as they’re flavored with herbs and spices.

26
Q

When is aperitif fortified wine drank?

A
  • They are sip/ consume before dinner. ( To stimulate appetite and digestion)
27
Q

When’s dessert wines consume?

A
  • its consume at end of meals.
28
Q

What’s the flavor and intensity of dessert wines?

A
  • They’re rich, sweat and heavy

- Norm imbibed (consume, drank) in small quantities)

29
Q

What’s late harvest wine made of?

A
  • made of over ripen grapes on vines for max sugar content.
30
Q

Are dessert wines fortified?

A
  • No. however they’re listed in the dessert-wine category.
31
Q

What’s sake?

A
  • Beverage made from rice.
32
Q

List of 3 sake categories.

A
  • Hojonzo ,Junmai, Futsu-shu
33
Q

What is honjozo?

A

A premium sake with additional alcohol added to enriched it with smoother taste.

34
Q

What’s Junmai?

A

Its pure sake and classified according to the % level of rice hull removed in the polishing process.

35
Q

What’s futsu-shu?

A

Known as ‘house wine’ which is inexpensive sake.

36
Q

Define Sochu and names called in Japan, Korea, China.

A
  • It means burned liquor.
    Japan - shochu
    Korea - soju
    China - shaojiu
37
Q

What’s Shochu made of?

A

It can be made of rice, barley, soba, buckwheat, sweet potatoes, tapioca and chestnuts.