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20 Viti Vini Coker > GE, AU & HU Winemaking Terms > Flashcards

GE, AU & HU Winemaking Terms Flashcards

1
Q

absetzen (GE)

A

racking

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2
Q

alleinbesitz (GE)

A

monopole

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3
Q

alte reben (GE)

A

old vines

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4
Q

anreicherung (GE)

A

Broad term for sweetening must before or during fermentation. Whereas chaptalization means the addition of sugar only, enrichment also includes the addition of grape must, concentrated grape must, and RCGM.

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5
Q

ausbau (GE)

A

maturation of wines

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6
Q

einzellage (GE)

A

individual vineyard site

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7
Q

einzelpfahlerziehung (GE)

A

a vine trained to an individual stake, this is used on very steep slopes

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8
Q

erzeugerabfüllung (GE)

A

estate bottled. grown and produced by the same grower or cooperative

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9
Q

fass (GE)

A

cask

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10
Q

flachbogen (GE)

A

guyot trellis system

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11
Q

flasche (GE)

A

bottle

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12
Q

flurbereinigung (GE)

A

remodelling of vineyards to make them easier to harvest, this reduced the overall number of vineyards but not the size- practiced on a massive scale

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13
Q

gemeind (GE)

A

commune or village

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14
Q

gerbstoff (GE)

A

tannin

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15
Q

hauptlese (GE)

A

main harvest

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16
Q

hefeabzug (GE)

A

on the lees

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17
Q

integrierter pflanzenschutz (GE)

A

type of viticulture that treats the ground and planet as humanly as possible

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18
Q

jahrgang (GE)

A

vintage

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19
Q

klosterneuberger mostwaage (AU)

A

scale used to measure must weight

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20
Q

lese (GE)

A

harvest

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21
Q

lieblich (GE)

A

sweet wine

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22
Q

oechsle (GE)

A

German scale for measuring must weight

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23
Q

süssreserve (GE)

A

unfermented grape juice added to a finished wine for sweetening purposes

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24
Q

száraz (HU)

A

dry

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25
Q

szamorodni (HU)

A

“as it comes”, wines not sorted by their degree of botrytis

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26
Q

edes (HU)

A

sweet

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27
Q

Abfüller

A

bottler or shipper who assumes the responsibility for the origin and quality of a wine

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28
Q

Amtliche Prüfungsnummer

A

commonly referred to as the AP#; a quality control number on all QbA and QmP wines. The number contains the Exam Board number, commune number, producers registered number, an application number and the year of the application. Some producers use the application number as a sequential indication of sweetness.

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29
Q

Badisch Rotgold

A

A rotling from the Baden region. Made from Grauburgunder (min. 51%) and Spatburgunder grapes. Composition must be declared on label.

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30
Q

Biologische Sãureabbau

A

Malolactic fermentation

31
Q

Deutscher Sekt

A

sparkling wine made by any method from grapes grown in Germany

32
Q

Erste Gewächs

A

legal term used for dry wines in the Rheingau from the best vineyards

33
Q

Federweisser

A

Unfiltered must containing CO2 and yeast that is still in the process of fermenting. An autumn specialty served with onion quiche or roasted chestnuts

34
Q

Feinherb

A

half-dry, no legal definition

35
Q

Flaschengärung

A

bottle-fermented sekt

36
Q

Füder

A

1000-liter cask common in the Mosel

37
Q

Grosses Gewächs

A

VDP classification of dry wines from the best vineyards, must be Spätlese ripeness

38
Q

Grosslage

A

a collection of vineyards; misleading term for inexpensive wines

39
Q

Grosser Ring

A

Mosel growers association

40
Q

Gutsabfüllung

A

grown, produced and bottled by the same person/estate

41
Q

Halbtrocken

A

half-dry, generally less than 18 g/L residual sugar

42
Q

Handgerüttelt

A

Hand Riddled

43
Q

Kellerei

A

wine cellar (or wholesaler)

44
Q

Kelter

A

Wine press.

45
Q

Keuper

A

Clay and slate soil.

46
Q

Lehm

A

Loam soil.

47
Q

Mergel

A

Heavy Loam

48
Q

Mostgewicht

A

Must weight which is the weight of sugar in the grapes at the time of the harvest

49
Q

Reinzuchthefen

A

Pure culture yeasts. Used by growers afraid of risk, hence stuck fermentations

50
Q

Restzucker

A

residual sugar

51
Q

Rotling

A

Rosé wine that is produced from a mixture of red and white varieties. A Rotling must have pale red or clear red color

52
Q

Rotliegendes

A

Reddish slate.

53
Q

Stück

A

1200 liter cask commonly used in the Rheingau

54
Q

Schneewein

A

Snow wine; a term used to describe an ice wine made from grapes gathered when snow covered the vineyards.

55
Q

Schielerwein

A

A rotling from Sachsen

56
Q

Schillerwein

A

A rotling from Württemburg

57
Q

Schloss

A

German word for castle; on a wine label it is equivalent to the French word “Chateau.”

58
Q

Schotter

A

Gravel

59
Q

Sonnenuhr

A

A sundial often very large on steep vineyard sites.

60
Q

Spontangärung

A

German tasting term for wines made by spontaneous fermentation versus wines inoculated by cultured yeasts. The former has an earthiness versus the cleaner fruit-forward smells of selected yeasts.

61
Q

Steillage

A

Literally: steep site. A vineyard with an inclination of more than 30%

62
Q

Spritzig

A

German term for the taste sensation of a wine which contains just enough CO2 to be apparent on the tongue as a prickly sensation (but not enough to be obviously sparkling).

63
Q

Ton

A

Clay

64
Q

Trocken

A

dry; generally 4 g/L or less but residual sugar but can be up to 9 g/l if total acidity is within 2 g/l of total residual sugar

65
Q

Vorlese

A

A pre-harvest before the main harvest to eliminate rotten or defective bunches.

66
Q

Weinkellerei

A

Wine cellar or winery.

67
Q

Weinberg

A

German for vineyard.

68
Q

Weinsäure

A

Tartaric acid

69
Q

Weissherbst

A

rosé from a single variety of red grape

70
Q

Winzer

A

A wine Grower.

71
Q

Winzergenossenschaft

A

co-op

72
Q

Zentralkellerei

A

A central cooperative that gets its wine or must from smaller cellars in the area and blends, produces and bottles the wines.

73
Q

Bodagfärtle

A

Terroir

20 Viti Vini Coker (9 decks)

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