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Core somm Level 2/3 > Level 2/3 > Flashcards

Level 2/3 Flashcards

(77 cards)

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1
Q

Define organoleptic properties

A

Sensory experience of a wine

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2
Q

Wine color is formed during fermentation as a result of the chemical linkage of a special type of tannin,

A

anthocyanin

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3
Q

Higher concentrations of anthocyanins result in a bluish-black hue and indicates a [ ] acid content in the wine

A

Low

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4
Q

low amount of anthocyanin in a red wine indicates a [. ] acid content

A

High

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5
Q

Words like supple, velvety, or rough are used to indicate the mouthfeel of the [. ]no matter the intensity.

A

Tannins

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6
Q

Varietal finger print of Pinot Noir

A

Roses and barnyards

varietally-correct Pinot Noir will always include an earthy note ranging from fresh soil to truffle to barnyard.

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7
Q

Varietal finger print of Sangiovese

A

Leather/ animal skin

Characteristic tastes and aromas are tobacco, cherry, plum, leather, spice, and orange peel.

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8
Q

Varietal finger print of Grenache

A

Garrigue (herbs de province/ wild herbs, lavender)

This grape’s primary flavor is dark cherry. Other notable aromas include black pepper, anise and olive.

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9
Q

Varietal fingerprint of Syrah

A

Meat (game, beef jerky, grilled steak, bacon, road kill, and roast beef)

Dark fruits / white pepper

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10
Q

Varietal finger print Merlot

A

Green pepper and graphite

Merlot is medium-bodied with moderate acidity and aromas of plum and darker fruits.

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11
Q

Varietal Fingerprint of Cabernet

A

Green pepper and graphite (cedar)

herbal notes, along with dark fruit and pencil shavings. Other key aromas include violets and cassis.

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12
Q

What are the grapes of the Loire valley?

A

Chenin Blanc, Sauvignon Blanc, Melon de Bourgogne, Pinot Noir, Cabernet Franc

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13
Q

What are the grapes of Bordeaux?

A

Sauvignon Blanc, Semillon

Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot

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14
Q

What are the grapes of Rhone Valley?

A

N: Viongier, Marsanne, Roussane, Syrah

S: Grenache Blanc, Grenache, Syrah, Mourvèdre

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15
Q

What are the grapes of Burgundy?

A

Chardonnay, Aligote
Pinot noir, Gamay

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16
Q

What does AOC stand for?

A

Appellation d’origine Controlee

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17
Q

What is the Bullseye rule in when picking wine?

A

Small production, complex, made in a place to best express varietal. (In the US: estate bottled- grown, produced, bottles by)

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18
Q

Anosmia

A

Loss of smell (permanent or temporary)

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19
Q

“Vinas Viejas”

A

Old vines

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20
Q

What is mineralogy in a wine?

A

Something you smell in the air. Sidewalk after rain, flint (gun smoke), salt in the air (beach air)

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21
Q

What are the 5 Esses?

A

See, swirl, sniff, sip, savor

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22
Q

Smell is [ %] of wine tasting?

A

80%

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23
Q

What are you looking for in the savoring step?

A

Balance and complexity

Linger 15+ seconds = higher quality

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24
Q

What are the five flavors on the tongue

A

Bitter, sweet, salt, acid, umami

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25
Taste and smell comes from what gland?
Olfactory gland?
26
Why do we swirl?
Drawing out vapors (aromatics)
27
What are we looking for with sight in a wine?
Anything floating? Is it cloudy?
28
What is the desired content of acid in grapes?
.55-.85%
29
The lower the pH, the acid will [. ]?
Increase
30
Warmer the climate = [ ] the sugars and [ ] acid
Increase in sugars, decrease in acid
31
Low acid is described how in a wine?
Over ripe fruit (cooked, flat, raisin, jammy)
32
Fresh/ ripe fruit describes what acid level?
Medium
33
High acid/ tart wine is described as what ?
Under ripe fruit
34
What does Vitis Vinifera mean?
“From the forest”
35
What are the three key factors that contribute to successful viticulture (land)
1. Climate ( temperature, sunshine, precipitation) 2. Soil ( infertile topsoil that has good drainage is ideal. Ability to retain heat) 3. Slope (mid-slope in N. Hemisphere are southern facing/ warmest)
36
Describe Maritime Climate
Marginal/ Risky Close to large bodies of water and that moderates temp year round. Seasonal changes, but not drastic (warm summer/cool, mild winter). Long growing season, but threat of heavy rain/ hail and humidity (mold/mildew)
37
Describe Mediterranean climate
Ideal Long growing season Warmer climate in winter Little seasonal change Little rainfall
38
Describe Continental climate
Shortest 4 seasons Hot summers/ cold winters (frost) Hot days/ cold nights in some places Acid stays/ lighter body
39
What temp should white wine be consumed at?
55 degrees
40
What does FEW stand for?
Fruit Earth Wood
41
What does terroir mean?
Relationship between grapes and place
42
What is the only region in France that can label a wine with Variety (v. Place)?
Alsace because of German roots
43
What region in France is best for pairing food?
Loire valley
44
Where do primary aromas come from?
The grapes
45
Where do secondary aromas come from?
The ferments process
46
Where do tertiary aromas come from?
After fermentation e.g. barrel, bottling
47
What is surlees aging ?
Yeast is kept in the wine during aging process. Adds flavor and character to wine. Think sourdough bread, grilled bread, toasted almonds, brioche
48
What are pips in a grape?
Seeds.
49
What is the mesocarp of a grape?
Pulp (sugar and acid comes from)
50
What’s the endocarp in a grape?
Skin. Pigment
51
Sugar increases with exposure to what?
Sun
52
What does AVA stand for?
American Viticultural Areas
53
What is the varietal percentage of Pinot noir in wilamette valley?
90%
54
What does Reserve mean on the label of a Washington state wine?
Grapes had to be of premium quality & small quantity of harvest. Only place where it means something.
55
What does Paso Robles mean?
Rhône Rangers (dark fruit, pepper, herbs, Carmel popcorn (oak), leather)
56
What is hyposmia?
Reduced ability to smell and detect flavors
57
Describe what is meant by depth of wine?
Intensity of color. White is caused by aging (oak = more yellow, stainless steel = clear). Red is caused by pigment from grape skins. (Pinot noir is thin= ruby red, Zinfandel = blueish black hue)
58
What is olfaction?
The sense of smell
59
Taste is a combination of stimuli from what 3 separate but integrated anatomy systems?
1. Olfactory bulb (smell) 2. Tastebuds (acid, sweet, salt, butter, umami) 3. Trigeminal nerve (others- spice, mint, astringent)
60
What is retronasal stimulation?
When vapors enter your nasal cavity through your mouth
61
What three systems are involved in identifying flavor?
1. Olfactory gland (smell/ aromatics) 2. Tastebuds (sensations on the tongue. Salt, acid, bitter, sweet, savory/umami). 3. Trigeminal nerve (mouthfeel- cool/mint, spicy, astringent/ tannins).
62
Where do the aromatic molecules in wine come from?
1. Primary- natural compounds in grapes (terroir) 2. Fermentation, microbial reactions during winemaking. (Eg, malolactic fermentation) 3. Type and length of Aging ( oak, stainless, surlee)
63
What are aldehydes?
Formed during the aging process. (Microbial activity and oxidation)
64
How can you test for phenolic ripeness?
Taste a grape. Chew skins and seeds to test for balance between natural sugars and acids
65
What are terpenes?
Largest group of organic compounds in grapes. Responsible for petrol in Riesling.
66
What are esters?
Naturally present compounds in grapes, but during fermentation they react with acid and alcohol to form flavor compounds (eg strawberry/ raspberry in Pinot noir & black currant in cab sauv) *Ester is a mean drunk
67
What are the grapes of Bordeaux?
Sauvignon Blanc, Semillon Cabernet Sauvignon, Merlot, Cabernet Franc, petit Verdot, Malbec
68
What are the grapes of Bourgogne?
Chardonnay, Aligote Pinot Noir, Gamay
69
What are the grapes of the Languedoc-Roussilon appellation?
Ugni Blanc, cinsault (r), carignan (r)
70
What are the grapes of Alsace?
Riesling, Gewertztraminer Pinot noir, Pinot Blanc, Pinot gris
71
What are the grapes of Rhone Valley?
Viongier, marssane, roussane, Grenache Blanc, Syrah, Grenache, Mourvedre
72
Who is Fr. Juniper Serra ?
The father of CA wine. 1st to propagate grapes to French terrior “varietally correct” in CA (started in LA).
73
What was the first vineyard in the US?
Chateau Buena Vista Vineyard in Sonoma.
74
What is olfaction?
The sense of smell
75
What is orthonasal stimulation?
Aromatics travel through the nose to the olfactory gland and released out mouth.
76
3 organs involved in send of taste are?
1. Olfactory gland (nasal cavity) 2. Tastebuds on tongue 3. Trigeminal glad (part of nervous system to help chew/swallow and detect spicy, mint, astringent flavors)
77
Name California’s “quintessential “ grape varieties
Zinfandel & petit Sirah

Core somm Level 2/3 (2 decks)

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