Flashcards in Overview And Laws Deck (51)
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The main producers of wine are:
France
Italy
Spain
Portugal
Germany
Australia
New Zealand
South Africa
USA
Argentina
Chile
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The appellation system in France is...
AOP (appellation d'origine protégée)
It went from AOC (appellation d'origine contrôlée) to AOP
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The different types of wine are:
Still
Sparkling
Fortified
Distilled
3
The different kinds of wine are:
Red
White
Blush or rose
4
The region of Champagne belongs to:
France
5
Facts about AVA's
American Viticultural Areas, USA wine laws, every wine must be labeled with a brand name, bottler's name and location
75% min varietal composition (except in OR)
95% from year on bottle (85% if appellation in state or county)
85% min from AVA (except super AVA)
95% min vineyard
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The main regions of wine production in France are:
Burgundy
Burdeaux
Champagne
Rhone Valley
Languedoc-Roussillon
Loire Valley
Alsace
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General facts about AOP:
Creates connection between quality and appellation:
Vin de Table goes to Vin de France
Vin de Pays goes to IGP (Indication Geographique Protégée)
VDQS (Vin Delimite de Qualite Superieure) goes to IGP
AOC goes to AOP
AOP can only use Vitis Vinefera grapes to ensure authenticity.
50% of all French wine
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The deductive tasting method is break down in four criterias:
Sight
Nose
Palate
Conclusion (initial and final)
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The brightness in sight refers to...
Capacity of a wine to reflect light
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The brightness scale:
Dull
Hazy
Bright
Day bright
Star bright
Brilliant
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White and blush wines grow __________ with age
Darker
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Red wines grow ________ with age
Lighter
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In red wines what precipitates into sediment with age
Pigments and tannins
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Secondary colors in sight can be...
Age, climate or variety indicators
Green in young or cool climate white wines
Orange, yellow and brown in older red wines
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The color scales for white wines are:
Watery, straw, yellow, gold, brown
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The color scales in pink wines are:
Pink, salmon, brown
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The color scales for red wines are:
Purple, ruby (red), garnet (reddish brown), orange, brown
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The intensity in flavor:
Subtle
Moderate
Powerful
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FEW stands for...
Fruit
Earth
Wood
Refers to the Nose in tasting wine
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The facts to determine on the final conclusion are:
Grape variety or blend
Country
Region
Appellation
Quality level
Vintage
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The different climates are:
Macro climate
Meso climate
Micro climate
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___________ is defined as the practice of grape culture
Viticulture
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Great wine is ________ in a vineyard rather ________ in a winery
Grown-Produced
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Soil conditions with meso climate is called:
Terroir
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The purpose of rootstock is...
Overcome soil pests or diseases or used for special soil conditions
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During _________ process, sugar is turned into alcohol by the action of yeast, releasing carbon dioxide and heat
Fermentation
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What is Must
Mixture of crushed, chopped or smashed fruit being prepared for fermentation
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__________: addition of sugar to the must or grape juice to increase the strength of the alcohol content
Chaptalization or Ameliuration
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__________: increasing the acidity in a grape must
Acidification
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___________ in cool regions and ___________ in warm regions
Chaptalization
Acidification
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____________ is the circulation of fermenting red wine from the bottom to the top to maximize extraction of color and flavor
Remontage or pump over
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______ or __________ : the layer of grape solids that floats on the Liquid surface during red wine fermentation; it usefully limits the amount of oxygen available to the yeast, encouraging the formation of alcohol
CAP or Chapeau
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What are the benefits of barrel aging
Allows slow oxidation which encourages maturation
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_______________ lose their ability to impart flavors in 4 to 5 years
Oak barrels
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Define malolactic fermentation
Secondary fermentation to convert malic acid into lactic acid with the aid of lactic bacteria
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Lees stirring is also known as...
Batonnage
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___________ : introduction of oxygen into the barrel to the bottom preventing the development of any faults in the aroma of the finished wine
Lees stirring or Batonnage
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Define fining
Wine making process that removes microscopic elements such as protein particles that would cloud the wine and phenolic components like tannins that could cause bitterness and astringency
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____________ : clarify wine prior to bottling (remove yeast cells and other micro organisms that could spoil the wine)
Filtration
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__________ : is used as a preservative and disinfectant; it reacts with oxygen to prevent oxidation which has undesirable effects in the color and flavor of wine
Sulphur (SO2)
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Characteristics of brettanomyces in wines faults
The wine tests mousey and metallic
Ethyphenol: band aids, barnyard
Ethylguaiacol: bacon, spice, smoky
Isovaleric acid: sweaty, cheese, roincidity
Geosmin: earthy, musty, beetrot aromas
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Define smells in lactic acid bacteria fault...
Bitterness taint, intense buttery flavor, geranium taint, sugar alcohol, ropiness, mouse urine, refermentation
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How do you detect H2S ( hydrogen sulfide ) fault in wine?
Smells like onion, rubber, rotten egg
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How do you detect SO2 (sulfur dioxide) in wine?
Perception of matchsticks, burnt rubber, mothballs
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AOP criteria:
Geographical boundaries
Grape varieties
Yield
Alcohol levels
Viticultural methods
Winemaking techniques
Quality of finished product
Criteria varies with each region
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When was the AOP established?
2011
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Two special styles of wine produced using distillate
Vin Doux Naturel
Vin de Liqueur
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What is the difference between Vin Doux Naturel and Vin de Liqueur?
-Vin Deux Naturel: produced by adding distillate to a fermenting must (typically are fortified at 15-16% alcohol by volume)
-Vin de Liqueur: produced by adding distillate to unfermented must (local brandy)
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Examples of Vin Doux Naturel...
Muscat de Beaumes de Venice, Banyuls et al
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