Glossary Flashcards
(142 cards)
1
Q
Edelfäule
A
German for Botrytis or noble rot
“Ed el foy luh”
2
Q
Einzellage
A
A single officially designated vineyard
“Ein zell law gay”
3
Q
En primeur
A
The system of selling wine as futures
4
Q
Erste lage
A
VDP term, first site in German, compared to premier cru in burgundy “airstuh lahguh”
5
Q
Erzeugerabfüllung
A
German for producer bottled
“Ahzoyguh ahb fahloong”
6
Q
Estufa
A
A hot warehouse used for storage in the production of Madeira . Portuguese
7
Q
Ethyl acetate
A
Ester formed from ethanol and acetic acid , odor of fingernail polish remover
8
Q
Feinherb
A
German , off dry
9
Q
Fining
A
Clarification technique using non reactives gelatin or bentonite clay to draw out suspended and charged particles from the wine
10
Q
Flor
A
Floating yeast film associated with sw Spain and fino sherry
11
Q
Frizzante
A
Italian slightly sparkling
12
Q
Fruit set
A
Transition of fertilized grapevine flowers into grapes
13
Q
Galet
A
Large round stones usually found in southern Rhône, retain heat and moisture , chateaneuf du pape
14
Q
Grand cru
A
Great growth, highest classification level in burgundy and champagne and a superior appellation in St-Émilion and Alsace
15
Q
Grappa
A
Italian spirit distilled from pomace or the leftovers of wine making
16
Q
Grosse lage
A
German, VDP term , Great site, like grand cru in burgundy
17
Q
Gutsabfüllung
A
Estate bottled
18
Q
Gutswein
A
VDP term, estate wine compared to Bourgogne régional
19
Q
Halbsüss
A
Half sweet
20
Q
Halbtrocken
A
Half dry or off dry
21
Q
Hectare
A
Metric unit of area =2.47 acres
22
Q
Hydrogen sulfide
A
Odor of rotten eggs from gas formed by sulfur compounds in the absence of oxygen
23
Q
Indicazione geografica tipica IGT
A
Higher category of basic Italian wine from a PGI protected geographical indication
24
Q
Jeroboam
A
3 liters bottle of sparkling wine or 4 bottles
25
Kabinett
German , wine from minimally ripe grapes
26
Kimmeridgian marl
Clay or limestone soil from extinct seabed of the Jurassic era, eastern Loire, Champagne, Chablis
27
Klosterneuburger mostwaage KMW
Austrian measure of sugar in grapes or juice
28
Lagar
Trough made of granite or concrete used for treading grapes and fermentation in the Portuguese Douro wine region
29
Lees
Sediment of dead yeast cells and grape solids
30
Lieblich
Half sweet
31
Liqueur de tirage
Yeast/sugar mixture added to base wine to start 2nd fermentation and create sparkling wine
32
Maceration
Soaking grape skins in juice to extract color, tannins, phenolics. Can occur before, during , or after fermentation
33
Maderization
Heat and oxidation to wine
34
Malolactic fermentation
Conversion of Malic acid to lactic acid reducing the wines acidity and altering the flavor , creates buttery with Chardonnay
35
Marc (3 definitions)
Grape pomace , a spirit distilled from grape pomace , a measure of grape quantity in Champagne 4,000 kg
36
Mercaptan
Sulfurous compound wine fault , like onions garlic cabbage odor
37
Methuselah
6 liter sparkling wine bottle or 8 bottles
38
Mevushal
Flash pasteurized kosher wine that is permanently kosher
39
Millerandage
Abnormal fruit set , high proportion of small bunches of seedless berries mixed with normal
40
Millésime
Vintage dated “meelayzeem”
41
Mistelle
Sweet fortified French wine made by adding grape spirits to grape must before or during fermentation, a type of vin de liqueur
42
Mousse
Foam developed on top of fermenting wine or the bubbles in sparkling wine
43
Muselet
Wire cage over the cork of sparkling wine
| “Myuzelay”
44
Must weight
Density or specific gravity of juice equates to sugar content and therefore potential alcohol .
Measures of must wt:
Brix scale
Baumé sometimes used in France
Oechsle Germany
KMW Austria
45
Mutage
Stopping fermentation via distilled spirits or sulfur dioxide
46
Nebuchadnezzar
15 liter sparkling wine bottle , 20 bottles
47
Oechsle
German measure of sugar in grapes or must
| “Uck sluh”
48
Oenophile
“Ēnofile” lover of wine
49
Off dry
Small perceptible amount of sugar
50
Oidium
Powdery mildew
51
Ortswein
“Classified site wine “ VDP term compared to village wine classification of Burgundy
52
Oxidized
Stale, flat aroma and flavor
53
Peronospora
Plant pathogen causing Downy mildew disease
54
Pétillant
Slightly sparkling
55
Phylloxera (Daktulosphaira vitifoliae)
One of the most serious pests in viticulture , a root louse that’s sucks sap from grapevines
56
Piccolo
Small Italian bottle 187.5 milliliters, 1/4 bottle
57
Pierce’s disease
Plant pathogen caused by insect spread of bacteria , glassy-winged. Sharpshooter
58
Pipe
Portuguese oak barrel used in port production
59
Pomace
The residue left after grapes are pressed consisting of skins seeds stems and other solids
60
Pourriture noble
“Noble rot” botrytis
| “Pooh ree toor no bluh “
61
Oidium
Or powdery mildew , serious fungal disease of grapevines
62
Prädikat
One of the subdivisions used to categorize Prädikatswein based on sugar level at harvest
63
Prädikatswein
The highest category of wine in Germany and Austria from a PDO protected designation of origin .
64
Premier cru
“First growth” the highest classification level in Bordeaux
| 2nd highest in Burgundy and Champagne
65
PDO
Protected designation of origin , category of officially recognized quality wine regions throughout the EU
66
PGI
Protected geographical indication , category of officially recognized wine regions below the quality wine level throughout the EU
67
Pupitre
Wooden rack used to hold sparkling wine during riddling
68
Qualitätswein
PDO classification, the 2nd highest category of wine in Germany
69
QWPSR
Quality wine produced in a specified region , formerly the legal category of officially recognized quality wine regions in the EU, replaced by PDO
70
Quinta
Portuguese wine estate
71
Racking
Clarification process, moving wine from one vessel (tank barrel) to another to separate wine from sediment
72
Rebêche
Powerful pressing to extract the juice closest to the skins or pips, Champagne
73
Recioto
Italian style sweet wine made from dried grapes
74
Rehoboam
4.5 liter bottle of sparkling wine , 6 bottles
75
Remuage
Riddling , French
76
Reserva
Spanish DO and DOCa wines that have gone through moderate (barrel or bottle) aging defined by the areas council. Also Argentinian vinos finos that have a period of aging.
77
Riddling
Shaking and repositioning bottles of sparkling wine to move dead yeast cells to the neck of the bottle for disgorging
78
Ripasso
Wine made from Amarone or recioto pomace (leftovers)
79
Red in Italian, German , French, Spanish
Rosso, Rot, Rouge, Tinto
80
What is the species of yeast most widely used in winemaking
Saccharomyces cerevisiae
81
Saignée
“Bled” juice run off from batch of macerating or fermenting must usually used in rosé production but also for deeply hued reds
82
Salmanazar
9 liter bottle of sparkling wine, 12 bottles
83
Schaumwein
Aerated sparkling wine produced via carbonation. German
84
Schilfwein
Austrian term for wine produced from grapes dried post harvest
85
Scion
Portion of a grafted grapevine that produces shoots, leaves and fruit
86
Sec
Dry also sparkling wine category that is moderately sweet
87
Secco
Dry. Italian
88
Seco
Dry. Spanish
89
Primary aromas
Derived from grapes
90
Secondary aromas
Aromas derived from the winemaking process
91
Sekt
Sparking wine produced using the tank method. German
92
Sélection de grains nobles
A wine made from selected grapes affected by Botrytis
93
Solera
System of aging and fractional blending usually used for Sherry, also the lowest (oldest) set of barrels in a solera system
94
Spätlese
Category of the Prädikat that represents wine made from ripe bunches of grapes
95
Split
Aka piccolo, 187.5ml
96
Spumante
Fully sparkling . Italian
97
Strohwine
Austrian term denoting wine produced from dried grapes post harvest . See also schilfwein
98
Sur lie
“On the lees” wine that has extended contact with dead yeast cells
99
Sur pointe
Upside-down vertical positioning of a bottle sometimes used in the riddling of sparkling wine
100
Süss
Sweet. German
101
Süssreserve
Grape juice held in reserve to be added to wine as a sweetening agent after fermentation
102
Taille
In champagne production, fractions of juice from specific pressings
103
What is the most common acid in grapes and wine ?
Tartaric acid
104
Tartrate
Crystalline compound formed when wine contains more tartaric acid than it can retain in a dissolved state
105
What is the primary chemical responsible for cork taint ?
TCA, 2,4,6 trichloroanisole
106
Teinturier
Red grape whose skin and flesh is dark or red , usually flesh is clear
107
Tertiary aromas
Evolve in a wine after fermentation and aging aka bouquet
108
Tête de cuvée
The finest sparkling wine made by a given winery
109
Three tier system
US regulatory system that requires separation among businesses involved in making, distributing , and retailing wine . The state of Washington is the only one with no form of the 3 tier system
110
Tirage
French. Bottling
111
Transfer method
Sparkling wine traditional method through 2nd fermentation and lees aging but then begins clarification stage with the wine emptied into a pressurized tank.
112
Trocken
German. Dry
113
Trockenbeerenauslese
TBA , prÄdikat category of very sweet wines harvested from extremely overripe berries often affected by botrytis
114
Vendage
French. The grape harvest
115
Vendage tardive
“Late harvest”
116
Vendemmia
The grape harvest Italian
117
Vendimia
The harvest Spanish
118
Veraison
When colors (other than green) first appear in the grapes and they begin to enlarge and soften
119
VDP
Verband deutscher Prädikatsweingüter: the organization of Germany’s leading wine estates.
120
Vin de France
Basic wine , table wine from French grapes
121
Vin de pays
Country wine , the higher category of basic wine in France from a PGI (protected geographical indication)
122
Vin doux naturel
A sweet fortified wine made by adding grape spirits to partially fermented grape must
123
Vinho regional
The higher category of basic wine In Portugal from a PGI (protected geographical indication)
124
What species of wine grape native to the Middle East and Europe is used to produce most quality wine?
Vitis vinifera
125
VCIG
Vino de calidad con indicación geográfica. One of the subcategories of quality wine used in Spanish , a PDO protected designation of origin
126
VdIT
Vino de la tierra, “country wine” the higher category of basic wine from Spain from a PGI (protected geographical indication)
127
Vino de pago
“Estate wine” a PDO level wine category granted to individual wine estates of distinction
128
Weiss
German. White
129
How many DOCGs are in Veneto? Name them.
```
14:
Amarone Della Valpolicella
Asolo Prosecco
Bagnoli Friularo
Bardolino Superiore
Colli di Conegliano
Colli Euganei Fior d’Arancio
Conegliano Valdobbiadene Prosecco
Lison
Montello Rosso
Piave Malanotte
Recioto della Valpolicella
Recioto di Gambellara
Recioto di Soave
Soave Superiore
```
130
What countries make up the Iberian peninsula?
Andorra , Spain , Portugal
131
Name the top 4 countries wine production
France
Italy
Spain
United States
132
Name the top 4 wine producing states in the US
California
Washington
New York State
Oregon
133
What amendment is prohibition
18th amendment
134
What amendment repealed prohibition
The 21st amendment
135
What 2 wines were responsible for the vinous shot heard round the world and where was it
The Paris tasting of 1976. Won by
1973 stags leap wine cellars Cabernet Sauvignon
1973 chateau montelena Chardonnay
136
Describe the 3 tier system of the US
1) producers or suppliers
2) distributors or wholesalers
3) retailers (both on premise and off premise)
137
Name 6 Native American grapes
```
DCCNNS
Delaware
Concord
Catawba
Niagara
Norton
Scuppernong
```
138
What are used to warm vineyards in case of freeze
Smudge pots
139
Ascensence
Wine fault when acetic acid is accompanied by ethyl acetate
140
Teinturier
Tine -too-ree -ay
Red grape variety that has red skin and red flesh
141
What do the French and Germans call botrytis respectively
Pourriture noble
Edelfäule
142
What organization certified a vineyard as biodynamic?
Demeter international
