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CSW Wine Exam > CSW Exam Study Cards > Flashcards

CSW Exam Study Cards Flashcards

1
Q

What is detection threshold and recognition threshold?

A

Detection threshold is the smallest amount of stimuli (i.e. sugar on tongue) necessary to be noticed but not necessarily identified. Recognition threshold is the smallest amount to be noticed and identified.

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2
Q

What 3 acids are commonly found in wine?

A

tartaric, malic, and lactic

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3
Q

What is the usual action taken in a winery if a wine smells of H2S?

A

Rack the wine for aeration

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4
Q

What is the average recognition threshold for sugar in wine?

A

1.0% RS

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5
Q

What are the 2 primary sugars found in grape juice?

A

glucose and fructose

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6
Q

Which strains of bacteria have the greatest effect on wine?

A

Lactic bacteria, acetobacter, and brettanomyces

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7
Q

What 3 types of phenolic (complex carbs) compounds are found in wine

A

Anthocyanins, vanillin, and reveratrol

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8
Q

What are the physical components that make up a grapevine?

A

root system, trunk, cordon, spur, cane, leaf, cluster

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9
Q

Define clone

A

descended from single plant

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10
Q

Define a cross

A

derived from 2 different varieties of same species (i.e. can and sauv blanc = cab franc

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11
Q

Define Hybrid- derived from 2 different species of grapes

A

derives from 2 different species of grapes

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12
Q

Describe Chardonnay profile

A

Regions found: France, U.s. Australia Aromas: green apple, pear, melon, tropical, butter, vanilla, butterscotch, toast. Acidity- medium to high Alcohol: medium to high

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13
Q

Describe Chenin Blanc profile

A

Regions: South Africa, France, U.S Aromas: green apple, citrus, earth, mineral, wet wool, honey, quince Acidity: medium plus to high Alcohol- medium to high

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14
Q

Muscat profile

A

Region: Southern France, Northern Italy, Australia Aromas: musk, honey, orange blossom, floral, apricot Acidity: low to medium Alcohol: medium to high

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15
Q

Riesling profile

A

Regions: German , Australia, France, U.S. Aromas: lime, stone fruit, honeysuckle, petrol/kerosene, baking spices Acidity: high to very high Alcohol: very low to high

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16
Q

Pinot Grigio/Pinot Gris profile

A

Region: Northeastern Italy, Alsace, Oregon, France, Germany, Australia Aromas: Apple, lemon, peach, mineral, almond Acidity: low to high Alcohol: medium

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17
Q

Sauvignon Blanc profile

A

Regions: France, New Zealand, Chile, U.S, South Africa Aromas: grass/hay, grapefruit, asparagus, melon, gooseberry Acid: medium plus to high Alcohol: medium

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18
Q

Cabernet Franc

A

Regions: France, Italy, U.S Aromas: cranberry, strawberry, tobacco, mushroom, bell pepper, tea, violet Acid: medium to high Tannin: light to medium Alcohol: medium

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19
Q

Cabernet Sauvignon

A

Regions: France, Chile, U.S., Australia Aromas: black currant, black cherry, eucalyptus, mint, bell pepper, dark chocolate, cedar, vanilla, coffee, tobacco Acid: medium to high Tannin: high alcohol: high

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20
Q

Grenache Profile

A

Regions: France, Spain Aromas: strawberry, sour cherry, flowers, black pepper Acidity: low to medium Tannin- low to medium Alcohol: high

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21
Q

Merlot profile

A

Regions: France, U.S, Spain, Italy, Chile Aromas: blueberry, plum, black cherry, mint, coffee, chocolate Acid: medium Tannin: medium Alcohol: medium to high

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22
Q

Pinot Noir profile

A

Regions: France, U.S, Germany Aromas: cherry, red fruit, earth, violet, mushroom Tannin: low to medium Alcohol: medium

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23
Q

Syrah/Shiraz profile

A

Regions: France, Australia, U.S Aromas: blackberry, tar, leather, anise, earth, dried fruit, smoke, lavender Acidity: low to medium Tannin: high Alcohol: High

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24
Q

What are the 3 main soil nutrients that vines needs?

A

-Nitrogen-20 -Phosphorus-10 Potassium-20

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25
Q

Name 3 soil types

A

Limestone- France Slate- Germany Iron rich loam- widely used

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26
Q

What are the 4 key processes of grape ripening?

A

1.) photosynthesis- sun converts sunlight to CO2 & H20 into glucose (sugar) and oxygen (this is needed to ripen grapes) 2.) respiration- magic acid and carbs breakdown (this is the process of breaking down sugar to help grow vine) 3.) transpiration-evaporation of water from under leaves (water is needed for photosynthesis) 4.)translocation- movement of sugars & other components throughout the plant.

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27
Q

Name #1, 2, and 3 wine production countries

A

1 is France #2 is Italy #3 is Spain

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28
Q

Champagne terms: what is assemblage

A

blending stage of sparkling wines/champagne

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29
Q

Champagne term: what is Rumage

A

riddling

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30
Q

What is Prestige?

A

also known as “tete de cuvee” - first pressed- best juice “cream of the crop”

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31
Q

What is a Vintage?

A

A cuvee of base wines from grapes all harvest from the same year- The goal is to highlight the climate/conditions from that year

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32
Q

What is nonvintage or (NV)

A

A cute that contains wine from more than one years harvest- normally used to construct a consistent flavor profile or ‘house style”

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33
Q

What is Blanc de Blanc?

A

A cuvee made only from white grapes

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34
Q

What is Blanc de Noir

A

A cuvee made only from red grapes

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35
Q

What is liquor de triage?

A

A mixture of yeast and sugar added beginning the second fermentation in the bottle

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36
Q

What is lees? what is sur lie or lees aging?

A

Sediment in wine after fermentation consisting of dead yeast cells and grape solids. The longer the wine is in contact with the lees, the more toasty/yeasty the characteristics of the wine

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37
Q

What is disgorging?

A

Process where the bottle is opened, yeast extracted, and bottle is resealed as quickly as possible.

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38
Q

What is dosage or liqueur de expedition?

A

The addition of sugar and base wine to sparkling wine after second fermentation and disgorging to replace lost liquid in the bottle and achieve the desired sweetness level.

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39
Q

What is the Transfer Method?

A

A hybrid procedure that begins like Traditional Method and then transitions to a tank. After lees aging and second fermentation, the wine is emptied into a pressurized tank where is is filtered and dosage is added- eliminates riddling and the individual disgorging and dosage processes. saves time but less aging on the lees= flavors less prominent.

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40
Q

What term may be found on the label of a grower Champagne?

A

“Rocolant Manipulant” (RM)- wines are made by the same estate that owns the vineyards from which the grapes come.

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41
Q

If a protected place name is used on the label of a (PDO) wine, what min % of the grapes must be from that stated region? *PDO is Protected Designation of Origin

A

100%

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42
Q

Which AOC in Burgundy Cote de Beaune (which is the Southern route 74) Cote D’Or makes red and white wine Grand Cru?

A

Aloxe-Corton

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43
Q

Which AOC in Burgundy Cote de Nuit (Northern Route 74) makes red and white Grand Cru

A

Chambolle-Musigny

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44
Q

What does Provence mainly make?

A

rose wines -most famous AOCs Bandol and Cote de Provence

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45
Q

Which AOC in Southern Rhone makes only rose?

A

Tavel AOC- Dry rose- very prestigous!

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46
Q

What are the 3 most widely grown grapes in Southern Rhone? (hint- think Chateau Neuf de Paupe)

A

G-Grenache S- Syrah M-Mourvedre

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47
Q

What are the main white grapes of Bordeaux?

A

SSBM- Semillon, Sauvignon Blanc, Muscadelle

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48
Q

What are the 3 main red grapes of Bordeaux?

A

Merlot-62% Cab Sauvignon- 25% Cab Franc- 12% left bank- mainly cabs right bank-mainly merlots

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49
Q

What 2 Crus in Beaujolais are considered the most prestigious and age worthy?

A

-Moulin-A-Vent -Morgon These can age- Do not go through carbonic maseraction

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50
Q

Name 3 Maconnais Aocs

A

Vire-Clesse -Pouilly-Fuisse -St. Veran -these are all 100% chardonnay -red wine is made from Gamay in this region

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51
Q

Name the 3 middle AOCs in Cote Chalonnaise. Which is the biggest?

A

-Rully -Mercurey (biggest) -Givry -these areas make mainly Chardonnay and Pinot Noir

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52
Q

Name the 2 Aocs (Northern and Southern most) in Cote Chalonnaise.

A

northern- Bouzeron-white only (Alight grape) southern- Montagny -mostly white (chardonnay)

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53
Q

Name the 5 Grand Cru villages of the Cote de Beaunne (southern half of Cote D’Or) Known for whites with 1 exception.

A

-Ladoix-Serrigny -Alox-Corton (makes reds & whites) -Pernand-Vergelesses -Puligny-Montrachet -Chassagne-Montrachet

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54
Q

Name the 5 Grand Cru villages of the Cote de Nuit (northern half of Cote D’Or) Known for reds with 1 exception.

A

-Gevrey-Chambertin -Morey-Saint-Denis *Chambolle-Musigny(red and white wine) -Vougeout -Vosne-Romanee

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55
Q

What Crus grow on different parts of the slope?

A

Premier Cru/Village Aocs- Top Grand Cru-middle (best grapes for Pope) Village Aoc/Regional Aoc - Bottom slop

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56
Q

If a protected place name is used on the label of a PGI wine (protected geographical indication), what min percentage of the wine must be from that stated region?

A

85%

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57
Q

Name the main 2 Campania reds.

A

DOCGs -Aglianico del Taburno (dry red from Alianico grape) -Tauasi- (dry red from Alianico grape). Powerful and age worthy.

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58
Q

What is a Super Tuscan?

A

-Super Tuscans do not fall under any labeling laws in Italy -Most have Sangiovese but also have Bordeaux blended” grapes).

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59
Q

Name the 3 most important region in Sicilia

A

-Cerasuolo di Vittoria- DOCG (dry sherry made with Nero d Avola grape -Etna- DOC (dry reds- made close to volcano) -Marsala DOC (fortified wine

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60
Q

**test question what are the 3 main Super Tuscan regions?

A

-Bolgheri DOC -Maremma Toscana IGT (upgraded to DOC) -Toscano IGT (upgraded to DOC) **IGT is category for table wine

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61
Q

Name the 2 areas that grow white wines in Tuscany.

A

-Vernaccia di San Gimigana DOCG (dry white from Vernaccia grape w/ up to 10% Chardonnay and Trebbiano -3 Vin Santo DOCs (dessert wine aged min 3-5 years)

62
Q

Name 2 main DOCGs in Montalcino.

A

-Brunello di Montalcino DOCG-powerful age worthy, all Sangiovese, special occasion wine -Rosso di Montalcino -DOC - lesser wine, shorter aging, everyday wine

63
Q

What is the most widely grown grape in Tuscany and Italy?

A

Sangiovese! 9 of 11 DOCGs in Tuscany are Sangiovese.

64
Q

Where is Lambrusco made? What region?

A

Italy- Emilia Romagna (medium sweet frizzante)

65
Q

What are most important Portuguese grapes?

A

-Touriga Nacional (red)-black fruit (structure) -Touriga Franca (red)- floral notes/blackberry -Tinta Roriz (tempranillo)- red fruit/herbal notes

66
Q

Greek labeling

A

OPE- (only for sweet wines) equivalent to EU PDO or DOP OPAP-(only for dry wines) TO & OKP- Retsina wine EO- Equivalent to EUs PGI or IGP

67
Q

What is the largest wine appellation in Greece?

A

Naoussa OPAP (Macedonia)- xinomauro grape

68
Q

Name the Main OPAPs in Greece

A

-Amyndeo- OPAP (Macedonia)- xinomauro (dark red grape) -Cote de Meliton- OPAP (Macedonia) Bordeaux grape) -Mantinia OPAP (Pelopennese) Moschofilero (mostly white wine)

69
Q

What is the Estufa Method or Canteiro Method (barrels) for Madeira

A

Heating/Oxidation of wine

70
Q

What is the Solera System

A

system of blending different years of sherry

71
Q

What is Flor?

A

yeast on the surface of a fino sherry-protects from oxidation

72
Q

Monastrall grape in Spain is also know as what grape?

A

Mourvedre (French grape) -Junilla DO -Valencia DO -Alicante DO

73
Q

What is the most widely planted white and red grape in Spain?

A

White grape- Airen Red Grape- Tempranillo

74
Q

What are the 3 most famous wines in Spain?

A

-Rioja -Sherry -Cava (97%) from Catalonia

75
Q

Name the Spanish aging terms (for DOCs and DO only)

A

Coven-Young (aged in barrel 12 month for rioja) Crianza-aged min 2 years (aged in barrel 6 month) Reserva- Min 3 years (aged in barrel 12 months) Gran Reserva- Min age 5 years (aged 18 months or min 24 months for rioja)

76
Q

What are the grapes for making white cava? Rosado style?

A

For white: (Macabeo, Xarel-lo, Parellada, Chardonnay) For Rosado: (Pinot Noir, Garnacha, Monastrell)

77
Q

Spain Overview

A

3 in wine production #3 wine export in the world #1 in grape acreage -almost perfect mediterranean climate!

78
Q

Where is cava mainly made?

A

97% producers in Catalonia- Spains Method Traditional sparkling wine.

79
Q

Describe Cava labeling

A

-Cava- 9 months lees aging in bottle -Cava Reserva- 15 months lees aging in bottle -Cava Gran Reserva- 30 months lees aging in bottle

80
Q

Rioja (DOCa) what’s important to know

A

-Spains 1st DO and then DOCa in 1991 -Longer barrel aging requirements

81
Q

Rioja DOCs styles are blanco, rosado, rojo What type of grapes are used for white and reds?

A

red grape- tempranillo and garnacha white grape- mainly viola (or Macabeo)

82
Q

Name the only 2 DOCas of Spain

A

-Priorat DOCa (Catalonia)- mainly Garnache, Carinena, Cab, Merlot, Syrah -Rioja DOCa

83
Q

Catalonia

A

-Largest production region for DO level wines in Spain -Catalunya DO covers entire region

84
Q

Ribera del Duero DO (Castilla-Leon) what is this area known for?

A

-known for reds Tempranillo mixed with Bordeaux grapes (big reds!) -famous wine: Vega-Sicilia “Unico” aged 10 years

85
Q

Navarra and Aragon DOs

A

-Navarra Do- Tempranillo and Garnache -Somotano DO- Aragon)- Modern Cab and Merlot -More Aragon DOs: Campo de Borja DO, Catatyuo Do, Carinena DO

86
Q

Durero Valley DO (Castillo -Leon)

A

-Toro DO- mostly reds (tempranillo) -Rueda DO- mostly white for Verdejo and Sauvignon Blanc -Cigales- mostly red and rose (Tempranillo)

87
Q

What is acidification?

A

Adding acid directly to must

88
Q

What is chapitalization?

A

Sugar is added to must

89
Q

What is debourbage?

A

Allowing the juice to settle after adjustment (adding sugar or acid) so juice can fully integrate

90
Q

How do you prevent premature fermentation?

A

Winemakers add sulfur or refrigerate to slow or stop biological activity

91
Q

What is inoculation?

A

Adding commercially grown yeast to induce /speed fermentation

92
Q

What yeast strains are used?

A

Saccharin yes cerevisiae

93
Q

What is “stuck fermentation “?

A

When the fermentation liquid goes over 100 degrees- yeast dies and fermentation stops. 50-60 degrees is ideal for floral/fruit notes

94
Q

What is lees?

A

Expired yeast cells and other particles that settle to the bottom of the tank after fermentation

95
Q

What is racking?

A

When wine is removed from lees and clarified

96
Q

What is sur lie aging?

A

French for “on the lees” aging. Wine rests on lees and imparts a yeasty, creamy texture.

97
Q

What is lees stirring or battonage?

A

When sediment or lees is stirred in.

98
Q

What is “fining “

A

Agents that bind with unwanted materials and then filtered (I.e egg whites, gelatin).

99
Q

What is centrifuge?

A

Modern equipment that uses gravity to filter heavier solids

100
Q

What is cold stabilization?

A

Used to prevent “wine diamonds” formed from tartaric acid, wine is chilled around 25degrees for 2-3 weeks and racked.

101
Q

What is maceration?

A

The soaking of grape skins and other solids in grape juice in order to extract color, tannin and other phenolic s.

102
Q

What is carbonic maceration?

A

Fermenting whole unbroken grapes in the absence of oxygen and yeast

103
Q

What are phenolics?

A

A class of complex carbohydrate molecules, including tannins, anthocyanin, flavonols, vanillin, and reveratrol.

104
Q

What is a Cap?

A

The floating mass of grape skins and other solids during red wine fermentation. Usually caused by carbon dioxide.

105
Q

What are the steps in cap management?

A

Cap management is necessary to keep the phenolics in the liquid, not on top. -Punching down -Pumping over or remontage -Rack and return -Rotofermentation

106
Q

What are the different fermentation temperatures?

A

Red wine is fermented at higher temperatures-which also allows for the extraction of more phenolics. -moderate temp 60-70 degrees (for pinot noir) -85-95 for tannic cab.

107
Q

What is polymerization?

A

The slow infusion of oxygen that seeps through the wood and into wine- resulting in softer and richer tannins

108
Q

What is a barrique?

A

Standard size barrel- about 60 gal

109
Q

What is the difference between French Oak and American Oak?

A

French oak is more refined and subtle. American oaks is more assertive and less expensive

110
Q

What is carbonic maceration?

A

A procedure for fermenting whole, unbroken grapes in the absence of oxygen and without the use of yeasts. Creates less tannic wines like Beaujolais.

111
Q

What is sign method of rose production?

A

Produces both light roses and concentrated red wines from same batch of grapes

112
Q

What is Botrytis? (noble rot)

A

A fungus that causes water to evaporate from the berries , thus raising the concentration of sugar. Adds honeysuckle and apricot aromas to wine.

113
Q

What is late harvest?

A

If grapes are picked after typical ripeness, the berries continue to gain sugar and lose water.

114
Q

What are dried grapes?

A

After harvest, grapes are played out and dried out and partially raisinated-retaining sugar and losing water-this leads to a high alcohol wine

115
Q

What is autolysis?

A

During fermentation, yeast cells die,decompose, and release compounds that create nutty, toasty flavors in the champagne.

116
Q

What are the levels of sweetness in sparkling wines?

A

Doux- very sweet Demi-sec -sweet Sec-Slightly sweet Extra dry/extra sec- off-dry Brut- dry Extra brut- very dry brut sauvage-no sugar added

117
Q

What is the most widely planted white grape in France?

A

Ugni Blanc or Trebbiano- however, it is mainly used to make brandy, not wine.

118
Q

Name other main white grapes grown in France

A

-Chardonnay (Champagne/Languedoc -Sauvignon Blanc (Loire Valley/Bordeaux -Semillion- Bordeaux-mainly for sweet wines -Chein Blanc- Loire Valley -Muscat-South of France and mainly for fortified wines

119
Q

What are the primary white grape varietals of Bordeaux?

A

Sauvignon Blanc and Semillion (left bank)

120
Q

Name some higher end right bank Bordeaux reds

A

These have mainly Merlot-St-Emillion, Pomerol, Fronsac

121
Q

Name some higher end left bank Bordeaux reds

A

These are mainly Cab- Medoc, Margaux, Saint Julien, Graves, St. Estephe

122
Q

What is a negotiant?

A

A middleman who buys grapes or finished wine for resale and who may also blend and bottle wine

123
Q

Name the first growth (premier crus) Bordeuaxs

A

Ch. Haut-Brion Ch. Lafite- Rothschild Ch. Latour Ch. Margaux Ch. Mouton- Rothschild

124
Q

Name St. Emillion Premier Cru Classe (only right bank classification)

A

Chateau Cheval Blanc Chateau Pavie

125
Q

What are the 4 main wine regions of the Loire Valley?

A

1.) Pays Nantais -known for Melon de Bourgone or Muscadet 2.) Anjou- Saumur- Cab Franc, Gamay, Chein Blanc, Sauv Blanc- Roses-Sweet dessert wines and sparkling 3.) Touraine-known areas are Vouvray for Chein Blanc and Chinon for Cab Franc 4.) Upper Loire- Sancerre and Fuly-Fume- both Sauv Blanc

126
Q

What are climats?

A

Plots of landed divided up based on terror.

127
Q

*Which AOC in Burgundy Cote de Nuit makes both red and white Grand Cru wines?

A

Chambolle-Musigny

128
Q

*Which AOC in Burgundy Cote de Beaune makes both red and white Grand Cru?

A

Aloxe-Corton

129
Q

Name 5 Grand Cru Villages of the Cote de Nuit

A

All make reds with one exception * Gevery-Chambertin Morey-Saint Denis *Chambolle-Musigny (red and whites) Vougeout Vosne-Romanee

130
Q

Name the 5 Grand Cru Villages of the Cote de Beaune

A

All make whites with one exception* Ladoix-Serrigny Alox-Corton* makes both red and white Pernand- Vergelesses Puligny-Montrachet Chassagne- Montrachet

131
Q

What term may be found on a grower’s champagne?

A

“RM” Rocolant Manipulant- wines made by the same estate that owns the vineyards from which the grapes come.

132
Q

Name 3 Maconnais Aocs

A

-Vire-Clesse -Pouilly -Fume -St. Veran All Chardonnay. Red wine is made from GAmay in this region.

133
Q

What is the biggest Aoc in Cote de Chalonnaise?

A

Mercurey-mostly Chardonnay and Pinot Noir

134
Q

What is the difference in terrior between Burgundy and Beaujolais?

A

Burgundy has limsestone soil and Beaujolais has granite.

135
Q

What is the name of the strong , cold wind from the north that affects the grapevines in the Rhone Valley

A

Mistral winds

136
Q

The Rhone is divided into the north and the south. What grapes are grown in each?

A

North: Syrah only red. Viognier, MArsanne, and Rousanne

South: 2 dozen variatals, but mainly Grenache, Syrah, Grenache Blanc.

137
Q

Which AOC in Rhone is known for their hearty red blends?

A

Chateauneuf-du-Pape

138
Q

Which Southern Rhone appellation produces rose exclusively from Grenache and Cinsaut?

A

Tavel

139
Q

What are the primary wine varieties of Southern France? (Warmer climate)

A

Grenache , Carignan, Merlot, Cab Sauv

140
Q

What AOCs in Provence produce roses?

A
  • Cote de Provence
  • Bandol

Made primarily from Mouvedre, Grenache, Cinsault

141
Q

What are the 3 most widely grown grapes in Southern Rhone?

A

GSM

  • Grenache
  • Syrah
  • Mourvedre
142
Q

What are the main white grapes of Bordeaux?

A
  • Semillion
  • Sauvgnon Blanc
  • Muscadelle
143
Q

What are the 3 main red grapes of Bordeax?

A
  • Merlot 62%
  • Cab Sauv 25%

Cab Franc 12%

left bank- Cabs

right bank- merlots

144
Q

Name 3 main soil nutrients that vines need?

A
  • Nitrogen-20
  • Phosphorus-10
  • Potassium-20
145
Q

Name the village AOCs in Medoc (red wine only, mainly Cab Sauv, gravel soils). They have separate classification system.

A
  • St. Estephe
  • Pauillac*
  • St. Julian
  • Margaux*
  • Listrac
  • Moulis
146
Q

Graves (left bank Bordeaux) makes what type of red and white wines? They also have separate Chateau classification.

A

Dry Semillion/ Sauv Blanc

Dry Cab

Gravel soil- “Graves” means “gravel”

147
Q

What does Sauternes make?

A

Sweet white wines with botrytis (Semillion and Sauv Blanc). They have their own classisfcation system of chateaus.

Only one 1 st growth- Chateau d’ Yquem*

148
Q

Entre-Deux-Mer- middle of 2 rivers in Bordeaux, makes what type of wines?

A

Minly Dry Whites (some sweet)- no classification system- you can find good value wines

149
Q

What wines are found in Pomerol? (Right bank Bordeaux)

A

Pomerol is a Village level AOC- Iron rich clay

  • no classification
  • mostly Merlot
  • Reds only
  • most famous wine Cahteau la Fleau Petrus (also most faked wine!)
150
Q

What wines are found in St. Emillion?

A

Cab Franc and Merlot

  • Mix of limestone, sand, gravel
  • they have a classification system “Grand Cru Classe” is chateaux classification

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CSW Wine Exam (7 decks)

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