Our Questions Flashcards
(87 cards)
0
Q
What is the climate in burgundy?
A
Continental
1
Q
What are the Burgundy grape varieties?
A
White: chardonnay, aligote
Red: pinot noir, Gamay
2
Q
What what is the soil in burgundy?
A
Varies between the five subregions :
Northern : chalk and clay/Marl
Southern: granite
3
Q
What is the Burgundian AOC system based on?
A
Terroir, not chateau or brand
Many small vineyards with multiple owners
4
Q
What are the grape varieties in Chablis?
A
Chardonnay exclusively
5
Q
What is the climate in Chablis
A
Continental and this region can be susceptible to late frost
6
Q
What is the soil in Chablis?
A
Kimerdgian Clay/limestone
7
Q
What are the AOC’s of Chablis
A
Petite Chablis
Chablis
Chablis premier Cru
Chablis grand cru
8
Q
What are the highly regarded vintages of Chablis
A
2002, 2004, 2005, 2009, 2010, 2011
9
Q
What is the soil in Côte d’Or?
A
Based soil is limestone mixed with Marl
Limestone dominated so is best for whites
Mark dominated soil is best for rats
10
Q
What is the dominate grape of Côte du Nuit
A
Pinot noir
11
Q
What are the highly regarded vintages of Côte de Nuit?
A
2002, 2005, 2009, 2010
12
Q
What are the highly regarded vintages of Côte de Beaune?
A
2002, 2005, 2009, 2010
13
Q
How many Cru’s are there in Beaujolais?
A
10
14
Q
What is the soil and Beaujolais?
A
Granite
15
Q
What are the three main methods of sparkling wine production?
A
Classic method
Transfer method
Charmat method
16
Q
What are the color scales of white wines?
A
Straw / Yellow / Gold / Amber / Brown
17
Q
What are the color scales of pink wines?
A
Pink/Salmon/Orange/Brown
18
Q
What are the color scales of red wines?
A
Purple/Ruby(red)/Garnet/Orange/Brown
19
Q
What does color/hue give clues to?
A
A wine’s age, storage conditions or grape variety
20
Q
What is the brightness scale?
A
Dull/Hazy/Bright/DayBright/StarBright
21
Q
What is the Clarity Scale?
A
Clear/SlightlyCloudy/Cloudy
22
Q
What is brightness?
A
The capacity of a wine to reflect light
23
Q
What is clarity?
A
Related to the amount of solids or sediment in the wine
24
What is concentration of color?
The intensity or depth of color
25
What is the concentration scale?
Pale/Medium/Deep
26
What can concentration of color in White Wines indicate?
Concentration of color in white wines can be an indication of age and/or barrel use
27
What can concentration of color in Red Wines indicate?
Concentration of color in red wines can be an indication of grape variety and/or color extraction
28
Do red wines grow lighter or darker with age?
Lighter because Pigments and tannin in red wines precipitate into sediment with age
29
Do white wines grow lighter or darker with age?
Darker
30
What are the criteria for the The Deductive Tasting Method?
```
— Sight
— Nose
— Palate
— Initial Conclusion
— Final Conclusion
```
31
What is Rim Variation?
• A phenomenon of age
• The difference in color between wine at the center of the glass (core) and the wine at the edge (rim)
of the glass
32
The older the wine is the more or less rim variation?
More rim variation with older wines
33
What are legs and tears caused by?
- Caused by surface tension due to presence of alcohol in a wine and possible residual sugar
34
What influences legs and tears?
Legs and tears are Influenced by shape or cleanliness of the glass
35
Thin tears mean...
lower alcohol and little or no residual sugar
36
Thick tears means...
higher alcohol and/or the presence of residual sugar
37
What dose TCA mean?
Corkiness: Most common is 2,4,6 Trichloroanisole from tainted corks, barrels or winery– wet moldy cardboard and mustiness
38
What is Oxidation caused by?
From age or poor storage conditions- causes dull fruit, secondary and tertiary aromas and flavors (leather), flat finish
39
What is Volatile Acidity?
VA: vinegar aromas (acetobacter) or varnish/fingernail polish aromas. From poor winery hygiene and inadequate topping off
40
What is Brettanomyces?
* Varying yeast strains; aromas range from smoke, clove, spice to Band-Aid and manure.
* Yeast growth due to high pH, available nutrients such as residual sugar, inadequate topping, infected barrels
41
What causes Hydrogen Sulfide (H2S) in wine?
Inadequate nutrition during fermentation, causing : Onion, rubber, rotten egg aromas
42
What is the scale of aroma
Low (delicate) / Medium / High (powerful)
43
What are the white wine fruit aroma descriptors?
— Pomme or Malic Fruits: Green, Red or Yellow Apples and Pears — Citrus:Lemon,Lime,Grapefruit,Orange,Tangerine
— PittedFruit:Peach,Nectarine,Apricot
— TropicalFruit:Pineapple,Mango,Papaya,PassionFruit
— Melon: Cantaloupe, Honeydew
44
What are the red wine fruit aroma descriptors?
— RedFruits:Cherry,Raspberry,RedPlum,Cranberry,Pomegranate. — Black Fruits: Blackberry, Black Cherry, Black Plum
— BlueFruits:Blueberry,Boysenberry
45
What are the Fruit Condition aroma descriptors?
— Baked, cooked, stewed, dried, peels, skin, pith, flesh, fresh picked, desiccated, tart (malic), preserved or jammy
46
What are some non-fruit aroma descriptors?
Flowers,spices,herbs,vegetal,animal,fermentation,butter,honey,leather,
tobacco and much more!
47
What are some Organic Earth aroma descriptors?
Examples: forest floor, compost, mushrooms/truffle, potting soil, barn yard, fresh turned earth,
48
Are organic earth aroma descriptors usually used as descriptors for white or red wines?
Organic earth aroma descriptors are often used as descriptors for red wines
49
What are some Inorganic Earth aroma descriptors?
Examples: wet rock, mineral, limestone, chalk, slate, petrol, flint, volcanic
50
Are inorganic earth aroma descriptors usually used as descriptors for white or red wines?
Often used as descriptors for white wines
51
What are some aromas that hint that oak has been used in fermenting a wine?
The presence of baking spices, vanilla, dill and coconut
52
What are the Structural Elements on your Palate when tasting wine?
- Sweetness/Dryness
- Tannin
- Acidity
- Alcohol
- Body/Texture
53
How is sweetness/dryness sensed on the palate?
Often sensed on tip of tongue.
54
What is the scale of sweetness/dryness?
Bone Dry / Dry / Off-Dry / Sweet / Dessert Sweet
55
What is sweetness/dryness?
It's the presence of residual sugar in the wine
56
How is tannin sensed on the palate?
Sensed as bitterness and/or astringency
57
What is the scale of tannin?
Low / Medium - / Medium / Medium + / High
58
How is acidity sensed on the palate?
It is focused on the salivary glands and the finish
59
What is the scale of acidity?
Low / Medium - / Medium / Medium + / High
60
How is alcohol sensed on the palate?
Sensed as heat in the nose, throat and chest
61
What is the scale of alcohol?
Low / Medium - / Medium / Medium + / High
62
What is body/texture?
the weight of the wine, From the amount of alcohol, glycerine and grape solids in the wine
63
What is the scale of body/texture?
Light/Medium/Full
64
What are the categories of describing aromas?
```
— Fruit
— Fruit Condition
— Non-Fruit Flavors
— OrganicEarth
— InorganicEarth
— Wood
```
65
What is the finish?
The length of time the entire wine stays on the palate after swallowing
66
What is the scale of a finish?
Short / Medium - / Medium / Medium + / Long
67
The quality of the finish can be ...
tart, astringent, silky, bitter
68
What is complexity?
The number of aromas and flavors in the wine and how they interact
69
What is the scale of complexity?
Low / Medium - / Medium / Medium + / High
70
What are the identification keys of Old World or New World?
levels of acidity, oak, alcohol and earthiness
71
What are the identification keys of climate?
levels of acidity and alcohol and color extraction in red wine
72
What are the identification keys of age?
color, rim variation, youth vs. vinosity, quality of texture and finish
73
What are the General Age Ranges of wine?
1-3 years., 3-5 years., 5-10 years., more than 10 years
74
What are the Appellation quality levels of Burgundy?
Village vs. 1er Cru vs. GrandCru
75
What are the Appellation quality levels of a Germany Riesling?
Kabinett vs. Spätlese
76
What are the Appellation quality level of Rioja?
Crianza vs. Reserva vs. Gran Reserva
77
Most vineyards are planted between what latitudes?
30degrees to 50degrees latitude
78
What are Diurnal shifts
day and night temperature swings
79
What are the main Criteria in selecting a vineyard site?
```
— Soiltype
— Topography
— Aspect
— Wind
— Water
```
80
What is Phylloxera?
a pest of commercial grapevines wordlwide. these microscopic, pale yellow sap-sucking insects, related to aphids, feed on the roots and leaves of grapevines
81
What are the main pests in a vineyard?
— Phylloxera
— Mealybug
— Mites
— GlassyWingedSharpshooter
82
What are the main Vine Diseases?
— Powdery Mildew
— Downy Mildew
— Leaf Roll Virus and Fanleaf Degeneration
— Pierce’s Disease
83
What are the Natural threats to a vineyard?
— Wind, hail, rain, frost
84
What is Chaptalization?
Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation.
85
What is a Stelvin?
a screw-cap
86
What is a Vino-Lok?
a Glass Stopper
