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

Level 2/3 Flashcards

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
Q

Taste and smell comes from what gland?

A

Olfactory gland?

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26
Q

Why do we swirl?

A

Drawing out vapors (aromatics)

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27
Q

What are we looking for with sight in a wine?

A

Anything floating? Is it cloudy?

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28
Q

What is the desired content of acid in grapes?

A

.55-.85%

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29
Q

The lower the pH, the acid will [. ]?

A

Increase

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30
Q

Warmer the climate = [ ] the sugars and [ ] acid

A

Increase in sugars, decrease in acid

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31
Q

Low acid is described how in a wine?

A

Over ripe fruit (cooked, flat, raisin, jammy)

32
Q

Fresh/ ripe fruit describes what acid level?

A

Medium

33
Q

High acid/ tart wine is described as what ?

A

Under ripe fruit

34
Q

What does Vitis Vinifera mean?

A

“From the forest”

35
Q

What are the three key factors that contribute to successful viticulture (land)

A
  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
Q

Describe Maritime Climate

A

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
Q

Describe Mediterranean climate

A

Ideal
Long growing season
Warmer climate in winter
Little seasonal change
Little rainfall

38
Q

Describe Continental climate

A

Shortest
4 seasons
Hot summers/ cold winters (frost)
Hot days/ cold nights in some places
Acid stays/ lighter body

39
Q

What temp should white wine be consumed at?

A

55 degrees

40
Q

What does FEW stand for?

A

Fruit
Earth
Wood

41
Q

What does terroir mean?

A

Relationship between grapes and place

42
Q

What is the only region in France that can label a wine with Variety (v. Place)?

A

Alsace because of German roots

43
Q

What region in France is best for pairing food?

A

Loire valley

44
Q

Where do primary aromas come from?

A

The grapes

45
Q

Where do secondary aromas come from?

A

The ferments process

46
Q

Where do tertiary aromas come from?

A

After fermentation e.g. barrel, bottling

47
Q

What is surlees aging ?

A

Yeast is kept in the wine during aging process. Adds flavor and character to wine. Think sourdough bread, grilled bread, toasted almonds, brioche

48
Q

What are pips in a grape?

A

Seeds.

49
Q

What is the mesocarp of a grape?

A

Pulp (sugar and acid comes from)

50
Q

What’s the endocarp in a grape?

A

Skin. Pigment

51
Q

Sugar increases with exposure to what?

A

Sun

52
Q

What does AVA stand for?

A

American Viticultural Areas

53
Q

What is the varietal percentage of Pinot noir in wilamette valley?

A

90%

54
Q

What does Reserve mean on the label of a Washington state wine?

A

Grapes had to be of premium quality & small quantity of harvest. Only place where it means something.

55
Q

What does Paso Robles mean?

A

Rhône Rangers (dark fruit, pepper, herbs, Carmel popcorn (oak), leather)

56
Q

What is hyposmia?

A

Reduced ability to smell and detect flavors

57
Q

Describe what is meant by depth of wine?

A

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
Q

What is olfaction?

A

The sense of smell

59
Q

Taste is a combination of stimuli from what 3 separate but integrated anatomy systems?

A
  1. Olfactory bulb (smell)
  2. Tastebuds (acid, sweet, salt, butter, umami)
  3. Trigeminal nerve (others- spice, mint, astringent)
60
Q

What is retronasal stimulation?

A

When vapors enter your nasal cavity through your mouth

61
Q

What three systems are involved in identifying flavor?

A
  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
Q

Where do the aromatic molecules in wine come from?

A
  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
Q

What are aldehydes?

A

Formed during the aging process. (Microbial activity and oxidation)

64
Q

How can you test for phenolic ripeness?

A

Taste a grape. Chew skins and seeds to test for balance between natural sugars and acids

65
Q

What are terpenes?

A

Largest group of organic compounds in grapes. Responsible for petrol in Riesling.

66
Q

What are esters?

A

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
Q

What are the grapes of Bordeaux?

A

Sauvignon Blanc, Semillon
Cabernet Sauvignon, Merlot, Cabernet Franc, petit Verdot, Malbec

68
Q

What are the grapes of Bourgogne?

A

Chardonnay, Aligote
Pinot Noir, Gamay

69
Q

What are the grapes of the Languedoc-Roussilon appellation?

A

Ugni Blanc, cinsault (r), carignan (r)

70
Q

What are the grapes of Alsace?

A

Riesling, Gewertztraminer
Pinot noir, Pinot Blanc, Pinot gris

71
Q

What are the grapes of Rhone Valley?

A

Viongier, marssane, roussane, Grenache Blanc, Syrah, Grenache, Mourvedre

72
Q

Who is Fr. Juniper Serra ?

A

The father of CA wine.
1st to propagate grapes to French terrior “varietally correct” in CA (started in LA).

73
Q

What was the first vineyard in the US?

A

Chateau Buena Vista Vineyard in Sonoma.

74
Q

What is olfaction?

A

The sense of smell

75
Q

What is orthonasal stimulation?

A

Aromatics travel through the nose to the olfactory gland and released out mouth.

76
Q

3 organs involved in send of taste are?

A
  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
Q

Name California’s “quintessential “ grape varieties

A

Zinfandel & petit Sirah

Core somm Level 2/3 (2 decks)

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