Chapter 2 Flashcards
(83 cards)
1
Q
What marks the start of the growing season for vines?
A
Budburst
This occurs in spring when new shoots begin to grow.
2
Q
What are the key steps in white winemaking?
A
- Crushing
- Pressing
- Clarification
- Fermentation
- Maturation
- Stabilisation, clarification and bottling
3
Q
What is a satisfying combination in food pairing?
A
Acid and fat
Acidic wine cuts through fatty foods, cleansing the palate.
4
Q
What are the three climate categories in viticulture?
A
- Continental
- Maritime
- Mediterranean
Each category has distinct characteristics affecting grape growing.
5
Q
What does umami in food increase?
A
Perception of bitterness, astringency, acidity, and warming effect of alcohol
It decreases the perception of body, sweetness, and fruitiness.
6
Q
List the examples of PDO in different countries.
A
- France: AOC
- Italy: DOC or DOCG
- Spain: DO or DOCa
- Germany: Qualitätswein, Prädikatswein
7
Q
What is the impact of market forces on wine pricing?
A
- Reputation and brand value
- Supply and demand
- Vintage variation
- Trends and media
8
Q
Fill in the blank: Inexpensive reds typically use _______ for fermentation vessels.
A
Stainless steel
9
Q
What are the characteristics of Merlot?
A
- Softer tannins
- Plum fruit
- Earlier ripening than Cabernet Sauvignon
10
Q
What are the two main types of fungal diseases affecting vineyards?
A
- Downy mildew
- Powdery mildew
11
Q
What is the purpose of blending in winemaking?
A
Combines wines from different grape varieties, vineyards, vintages, fermentation vessels or treatments
12
Q
What techniques are used to manage the cap during fermentation?
A
- Punching down (pigeage)
- Pumping over (remontage)
- Rack and return (délestage)
- Rotating fermenters
13
Q
What are ambient and cultured yeast strains?
A
- Ambient: Found in vineyard/cellar, used for complexity but less control
- Cultured: More predictable, dominant strain, cleaner ferments
14
Q
What is the typical style of Sauvignon Blanc?
A
Aromatic, best expressed without oak
15
Q
What is the primary focus of red winemaking?
A
Extraction of color and tannins from grape skins
16
Q
What does sur lie aging add to wine?
A
Texture, creaminess, and flavors (bread, toast, nutty)
17
Q
What are the two techniques used in grafting?
A
Bench grafting and head grafting
Grafting is used to join a rootstock to V. Vinifera.
18
Q
What is the ideal serving temperature for sweet wines?
A
6 - 8 degrees C
Examples include Sauternes and Eiswein.
19
Q
What are the five things a vine needs to complete its growth cycle?
A
- Heat
- Sunlight
- CO2
- Water
- Nutrients
These elements are essential for the vine’s growth and grape ripening.
20
Q
What is the purpose of malolactic fermentation (MLF) in red wines?
A
Softens the wine, adds roundness and complexity
21
Q
What is the effect of high continentality?
A
Large differences in seasonal temperatures
Areas far inland tend to have high continentality.
22
Q
What fermentation vessel is used to preserve fresh fruit and aromatics in white wines?
A
Stainless steel
23
Q
What are some key legal labelling terms globally?
A
- Vintage
- Grape Variety
- Alcohol Content
- Allergens
- Producer Name
24
Q
What is green harvesting?
A
Removal of immature bunches during growing season to control yield and improve quality
25
What are the types of irrigation used in vineyards?
* Drip
* Sprinkler
* Flood
26
Describe the Direct Pressing method in rosé winemaking.
Grapes are crushed and pressed immediately, resulting in a very pale pink, delicate style.
27
What are the three types of diseases affecting vineyards?
* Fungal
* Viral
* Bacterial
28
What is the typical aging practice for Nebbiolo?
Needs long aging and benefits from oak and bottle aging.
29
What are the effects of planting too densely or too sparsely?
Affects yield and fruit quality
30
Fill in the blank: Higher GI (PDO) wines in France are known as _______.
AOC
31
How is planting density expressed in vineyards?
Vines per hectare
## Footnote
Influenced by soil fertility and water availability.
32
What is the significance of skin contact in rosé winemaking?
Limited skin contact leads to the pink color of rosé wines.
33
How do packaging choices affect wine costs?
Glass bottles increase cost and carbon footprint; alternatives like bag-in-box are cheaper.
34
What species is primarily used in modern viticulture?
Vitis Vinifera
## Footnote
This species has been used for thousands of years to make wines.
35
What is free-run juice?
Drains without pressing; softer, higher quality
36
What are the two main methods of harvesting grapes?
* Hand-harvesting
* Machine-harvesting
37
What is the role of sulfur dioxide (SO₂) in winemaking?
Essential antioxidant and antiseptic used at grape reception, after fermentation, at bottling
38
What regions are known for Cabernet Sauvignon?
* Bordeaux
* Napa
* Coonawarra
39
What is the focus of premium red wine production?
Structure, balance, and age-worthiness
## Footnote
Premium red wines are crafted with specific practices to enhance quality.
40
What can excessive nutrients cause in vines?
Dense leafy canopy that shades the fruit
## Footnote
This can restrict fruit ripening and affect yield.
41
What is malolactic conversion (MLF)?
Lactic acid bacteria convert sharp malic acid into softer lactic acid
42
What are the practices for inexpensive red wine production?
* Machine harvesting
* SO₂ added
* Short fermentations
* Basic cap management
* Early bottling
43
What characterizes premium red wine production?
* Hand harvesting
* Sorting pre-fermentation
* Temperature and extraction control
* Long maturation periods
44
What two components in food make wine taste harder?
Sweetness and umami
## Footnote
These components lead to increased bitterness, astringency, acidity, and decreased sweetness and fruitiness.
45
What are nematodes?
Microscopic worms that attack roots, controlled via soil testing and resistant rootstocks
46
List the practices involved in premium red wine production.
* Hand harvesting for better fruit selection
* Sorting pre-fermentation
* Temperature and extraction control depending on grape
* Post-fermentation maceration
* Use of new or old barrels
* Lees aging sometimes used
* Long maturation periods (months to years)
47
How does sweetness in food affect the perception of bitterness?
Increases
## Footnote
Sweetness also increases the perception of astringency, acidity, and the warming effect of alcohol.
48
True or False: The USA has a hierarchical GI system.
False
49
What are the two primary methods of rosé winemaking?
* Direct Pressing
* Short Maceration
## Footnote
Blending is not allowed in the EU for still rosé wines.
50
What are the winemaking options for premium white wines?
* Skin contact
* Barrel fermentation
* Lees aging
* MLF
* Oak aging
51
What are the two types of oak used in winemaking?
* French oak
* American oak
52
What is summer pruning in canopy management?
Shoot thinning, tipping, leaf removal, and green harvesting
## Footnote
Summer pruning helps manage vine growth and promotes better fruit quality.
53
How can pests like birds and mammals be managed in vineyards?
Using netting, fencing, or noise deterrents
54
What is Phylloxera?
Root louse managed by grafting onto resistant rootstocks
55
What is the ideal serving temperature for medium to full-bodied baked white wine?
10 - 13 degrees C
## Footnote
Examples include white burgundy and Fume Blanc.
56
What is grey rot (Botrytis cinerea)?
Thrives in damp conditions harmful unless used for sweet wine (noble rot)
57
What are the main features of the European Union GI system?
* PDO: strict regulations
* PGI: more flexible rules
* Wines without GI can be labelled with grape variety and vintage
58
How does bitterness in food affect wine?
Increases bitterness in wine
## Footnote
Bitter flavors add to each other.
59
What is a defining characteristic of Chardonnay?
Very adaptable – responds to winemaking choices
60
What is the difference between climate and weather?
Climate is the annual pattern of temperature, sunlight, and rainfall; weather is the annual variation relative to the climatic average
## Footnote
Understanding this distinction helps in vineyard management.
61
What effect does acidity in food have on sweetness and fruitiness?
Increases
## Footnote
Acidity also increases the perception of body and decreases the perception of acidity.
62
What is canopy management?
Improves light exposure, reduces disease, and influences ripeness and wine style
63
What is the minimum requirement for a wine to be labelled with a vintage?
Min. 85% from stated year
64
What is the role of salt in food when pairing with wine?
Increases perception of body and decreases bitterness, astringency, and acidity
## Footnote
Salt enhances fruit character and softens astringency.
65
What is the purpose of sorting grapes during grape reception?
To remove unripe or rotten grapes
66
What effect does chili have on wine perception?
Increases bitterness, astringency, acidity, and burning effects of alcohol
## Footnote
Decreases body, richness, sweetness, and fruitiness.
67
What is the fermentation temperature range for white wines?
12–22°C
68
What is the role of roots in a vine?
Absorb water and nutrients, anchor the vine, and store carbohydrates
## Footnote
Roots are crucial for the vine's survival.
69
True or False: Syrah and Shiraz refer to the same grape but are different in style based on the region.
True
70
What are the main characteristics of Pinot Noir?
* Thin-skinned
* Low tannin
* Sensitive to oxidation
* Light color
* Delicate aromatics (cherry, earth, floral)
71
What two components in food make wine taste softer?
Salt and acid
## Footnote
These components reduce bitterness, astringency, and acidity while enhancing sweetness and fruitiness.
72
What characterizes high-volume, inexpensive white wines?
Produced with efficiency, consistency, and freshness as goals
73
What is the best soil type for grape growing?
Loam
## Footnote
Loam is a mixture of sand and clay, providing good drainage and nutrient retention.
74
What are the three main types of irrigation?
* Drip irrigation
* Sprinklers
* Flood irrigation
## Footnote
These methods are used to supply water to vines.
75
What is the significance of timing in harvesting?
Affects sugar, acid, tannin, and flavor levels
76
What are the key price drivers for wine?
* Grape production
* Winemaking
* Maturation
* Packaging
* Transport
* Taxes/duties
* Distribution/Sales
* Marketing/Branding
77
What techniques are used for sweet winemaking?
* Interrupting fermentation
* Adding a sweet component
* Concentrated grape sugars
78
What factors influence grape growing costs?
* Climate and topography
* Vineyard practices
* Labour intensity
* Yields
* Land cost
* Organic/Biodynamic certifications
79
What is a Protected Designation of Origin (PDO)?
The highest level of protection for wines, requiring all grapes to come from the specified area.
80
What is the general rule for pairing wine with food regarding sweetness?
Select a wine that has a higher level of sweetness than the dish
## Footnote
This helps balance the flavors.
81
What is the difference in treatment between white and red wines during fermentation?
White wines are pressed before fermentation to avoid skin contact; red wines are crushed and fermented on skins
82
What influences wine style, structure, and intensity?
Yield control
83
What are the main winemaking styles for Riesling?
Dry, off-dry, and sweet styles
