sake etc Flashcards
(159 cards)
1
Q
maraschino flavor & country?
A
cherry, croatia
2
Q
grand marnier flavor & country?
A
Orange (Cognac base); france
3
Q
grapes of armagnac?
A
Ugni Blanc, Colombard, Folle Blanche (Picpoul), and Baco Blanc (the only hybrid grape authorized in any French AOC/P appellation)
4
Q
Producers of Speyside Scotch
A
Macallan, Balvenie, Mortlach, Glen Grant
5
Q
- What is cider called in Germany? What are the top two Anbaugebiet for its production?
A
a. Apfelwein
b. Pfalz and Rheinhessen
6
Q
Centaur is the figure on bottles of which famed Cognac producer?
A
Remy Martin
7
Q
slow gin flavor & country?
A
sloe berries & sweetened gin based, england
8
Q
Powdery Mildew
A
fungal.
9
Q
what is the base for maraschino ? what country is it from?
A
cherry, croatia
10
Q
Plymouth Gin style compared to London dry. who produces?
A
revived in 1996-only produced by Plymouth, Coates, and Co. in England. It is fuller in body than London Dry Gin, and very aromatic.
11
Q
Averna flavor & country?
A
Herbs, Roots, Citrus
12
Q
Pierce’s disease
A
bacterial. invects vines preventing the transport of water; spread by sap-feeding insects like sharpshooters and spittlebugs. Delayed budbreak, stunted growth, and fruit dehydration are, further exacerbated by drought. uneven shoot lignification, and “matchsticks,” which are petioles that are left on shoots after leaves defoliate. Infected vines will typically die within two to five years, but cold winter conditions seem. No treatment for Pierce’s disease, and infected vines should be removed to reduce spread
13
Q
leafroll disease- what kind of diease? what does it cause? how does form? how can it be treated?
A
viral- reduction in yields; slows fruit maturation, shortens the lifespan of a vineyard. Mealybugs/nematodes -transported birds, wind, and on equipment and workers’ clothes. treat by removing infected vines , planting on resistant rootstock.
14
Q
Calvados producers?
A
lemorton, camut, boulard
15
Q
Name 2 advantages to cold maceration before fermentation?
A
To exact more color & less astringent tannin – enhances aromatics, organic acids more stable.
16
Q
Cognac Producers?
A
Remy Martin, Couvassier, Hennessey, Celt
17
Q
Producers of Islay Scotch
A
arberg, bunnabehn, brucchladich, bowmore, cao ila, Lagavulin, laphroaig, kilkoman
18
Q
Coffey still is what kind?
A
column (continuous)
19
Q
Aperol flavor & country?
A
Orange, Gentian, Rhubarb
20
Q
genever compared to london dry gin?
A
pot still, and sweeter but less alcoholic than London Dry Gin.
21
Q
Zankyo Super 7 is produced by whom?
A
Niizawa
22
Q
Producers of Campbeltown Scotch
A
Springbank, Glenglye, Glen Scotia
23
Q
Frangelico flavor & country?
A
hazelnut, italy
24
Q
Crete grape pomace spirit?
A
Tsikoudia – protected term; (raki)
25
What is the base for van der hume ? what country is it from?
tangerine, south africa
26
What is the difference between coulure and millerandage?
a. Coulure is when a flower fails to fertilize and thus no grape forms
b. Millerandage occurs when there is fertilization in some berries but not others and the fruitset is uneven. This is called hen and chicken.
27
what country is Malibu from ?
barbados
28
Cyprus grape pomace spirit?
Zivania
29
Wheated Whiskey?
Bernheim, Oyo
30
creme de cassis flavor & country?
blackcurrant, france
31
Calcareous soils are generally more alkaline or acidic?
alkaline
32
B & B flavor & country?
blended Bénédictine and Brandy
33
second distillation of cognac is called?
bonne chauffe
34
The first distillation of cognac is called?
spirit of 28-32% alcohol called the brouillis.
35
Corenwyn ("corn wine") gin
cask-aged version in which malt wine comprises at least 51% of the distillate.
36
Amarula flavor & country?
marula fruit & cream, south africa
37
awamori- country ? base?
Okinawan style of shochu, awamori, is always distilled from long grain indica rice.
38
Bénédictine flavor & country?
herbs & spices, france
39
what is the difference between cuvaision and cuvage?
cuvasion: maceration of skins during fermentation; cuvage- post
40
1. What is the only method permitted for preserving Residual Sugar in Austrian Pradikatwein by manipulation?
i. Fermentation must be arrested through chilling, sulfuring, and sterile filtration; ii. The addition of unfermented grape must or sugar is forbidden.
41
midori flavor & country?
melon, japan
42
2 columns of continous still called?
analyzer and the rectifier)
43
1. What is Scrumpy?
a. Traditionally produced hard cider of Western England particularly in the areas of Cornwall, Somerset, Devon, Dorset, and Bristol among other places.
b. Said to be more robust, pulpy, tannic and higher in abv than commercial ciders and typically still more often than carbonated though many examples have a slight spritz.
Sake
44
how continuous still heat liquid different from pot?
continuous uses steam, rather than direct heat, to vaporize the alcohol.
45
Amaretto base & flavor?
almond & apricot
46
Boonekamp- country? base?
germany
47
southern comfort base & flavor?
whiskey, Peach, Orange & Spice
48
Producers of Tennesee Whiskey
George Dickel, jack daniels, pritchards, nelson's greenbriar
49
Brandy de Jerez - which still? which grapes?
copper stills (alquitaras) from wines based on Airén and Palomino grapes
50
Brandy de Jerez producers?
Domecq, Emilio Lustau, and Osborne.
51
1. What is Medronho?
a. Traditional fruit brandy of Algarve produced from the fruit of a Medronho tree aka wild strawberry; though these are not like the strawberries we’re familiar with.
52
Calvados traditional still ? min aging?
twice in a copper pot still and aged for a minimum of two years in oak casks (domfrntais 3 years)
53
What is aspersion?
Spraying vines with water – to freeze over buds to prevent spring frost
54
Name 2 nut based liqeuers?
Amaretto, Frangelico
55
oude ("old") genever
minimum 15% "malt wine": a distillate of corn, rye and wheat.
56
curacao flavor & country?
Laraha Citrus; netherlands (antilles)
57
1. What is berry pinking and what is it the result of?
a. Berry pinking is when grapes lose color on the vine and this is a direct result of too much sunlight
58
4 anish based spirits & country?
pernod, ricard, pastis 51, ouzo - france; sambuca (& elderberry); galliano (& vanilla) - italy
59
main grape of cognac?
ugni blanc (98% of plantings)
60
Georgia grape pomace spirit?
Chacha
61
fine de bourgogne from marc de bourgogne?
both are distilled ; fine is brandy (made from wine lees); marc is from grape pomace
62
Kahlúa flavor & country?
rum based & coffee, mexico
63
Hungary grape pomace spirit?
Torkolypálinka
64
armagnac distillation?
1. distilled twice in a Charentais pot still, or 2. (approximately 95% ) undergoes only one distillation in Alambic Armagnacais copper continuous still- simpler version, predating Aeneas Coffey’s 1831 model, and produces a more flavorful, less pure (but less alcoholic spirit than double distillation in a pot still)
65
palinka?
eau de vie , hungary
66
Slovenia grape pomace spirit?
Tropinovec
67
Sake Producers?
hakatsuru, kikusui, niizawa
68
Bacterial blight
bacterial. kills young shoots. It is spread by rain and on pruning tools, and it can be controlled by copper sprays such as the Bordeaux mixture. Blight is found in South Africa, Southern Europe, Argentina, and Australia.
69
Collage is another term for what stage during the wineamking process
fining
70
Producers of Highlands Scotch
Ardmore, darmore, edradour, oban, glenmorangie,
71
acquavit base and flavor? country?
a clear spirit made from fermented potato or grain and flavored with caraway root and other aromatics (basically flavored vodka); scandanavia
72
Slivovitz, Mirabelle, Quetsch, and Prunelle eau de vie base?
plum
73
Amer Picon flavor & country?
Orange & Gentian, France
74
Kirschwasser (Kirsch) eau de vie base?
black cherries
75
In what country would you find orujo? what is the base?
spain ; grape pomace
76
1. True or False, irrigation in the Wachau is illegal.
i. False, it is legal but strictly regulated as of 1983
77
subregions of Cognac?
Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires (Bois à Terroirs).
78
Name 2 ways to de-alcoholize a wine after fermentation
reverse osmosis, spinning cones, vacuum distillation
79
what is a scion?
The plant / budwood selection that is grafted onto the rootstock
80
What is the name of the tool to measure sugar content in must ?
hydrometer
81
1. Guignardi bidwelli is the fungus that causes what vine disease?
black rot
82
Why would a producer choose to use spinning cones during the winemaking process
Spinning Cones (for Fractionation): reduces alcohol
83
black rot
fungal. Spores are released with spring rains and attack young green growth, forming small, reddish-brown circular spots on the leaves and dark lesions on the stems. to treat- remove all affected clusters from the vineyard, as the spores will otherwise overwinter in the plants. Copper-based fungicides are also effective.
84
Van Der Hume flavor & country?
tangerine, south africa
85
Name 3 Teinturier grapes?
Colorino, Alicante bouschet, pontac , saperavi
86
Italy grape pomace spirit?
Grappa
87
Bottled in Bond Bourbons?
EH Taylor, Evan Williams, Jeam Beam, Old Grandad
88
pisang ambon flavor & country?
banana, netherlands
89
Producers of High Rye Bourbon?
Four Roses, Basil Hayden, Bulleit, Woodford Reserve, Old Forester
90
Suze flavor & country?
Gentian Root & Herbs, France
91
continuos still or pot still 'purer'? why?
stripping the liquor of excess congeners and creating a higher-alcohol spirit. While congeners are responsible for impurities, they are also the source of flavor; thus, the continuous still sacrifices distinction for a clean spirit.
92
Single Barrel Bourbons?
Michters, EH Taylor, Four Roses
93
Name 3 whisky based liqeuers?
southern comfort (american), drambuie, Glen Mist, glayva, irish mist
94
Portugal grape pomace spirit?
Bagaceira
95
Greece grape pomace spirit?
Tsipouro
96
cognac still of choice?
twice in a copper Charentais pot still.
97
Germany grape pomace spirit?
Trester/ tresterbrand
98
3 ways to flavor spirit with additives
maceration, percolation, or infusion. Maceration and infusion are similar techniques that involve steeping a flavoring agent in alcohol; maceration is a slower, cold method and infusion is a quicker, hot method. The percolation method resembles coffee brewing, as the base spirit is pumped through the flavoring material.
99
2 goals of cover crops?
Cover Crops: A) Prevent erosion B) bring nitrogen to soil C) Better water infiltration (reduces water runoff)
100
Producers of Lowlands Scotch
glenkinchie, Auchentoshan, bladnoch
101
Strega flavor & country?
saffron plus herbs & spices; italy
102
What is the oldest-licensed distillery in the world?
bushmills
103
Rye whiskey producers?
Sazerac, Rittenhouse
104
Armagnac Producers?
Tariquet, Pellehaut, Laberdolive; Larressingle and Château Laubade
105
how is sour mash whiskey made?
portion of spent mash is incorporated into a newly fermenting mash.
106
Brandy de Jerez- solera/solera reserva/ gran reserva aging ?
Solera- 1 year; Solera Reserva- average 3 years; Solera Gran Reserva- average 10 years.
107
Name 2 PDOs for vermouth?
vermouth di Torino ; vermouth de Chambery
108
Miclo, Clear Creek producers of what?
eau de vie. miclo -alsace; clear creek - usa
109
Kümmel flavor & country?
caraway, Netherlands
110
Brandy is defined by the EU?
distillation of wine—not pomace—with a minimum abv of 36% and a minimum oak aging period of six months.
111
Bulgaria grape pomace spirit?
Dzhibrovitsa
112
Crème de Menthe flavor ?
mint
113
What is "shatter", when does it occur during the growing cycle and what is the result?
a) flowers that don't "set" (aren't fertilized) fall to ground; b) during flowering / fruit set c) fewer bunches per vine
114
"straight" Bourbon req?
If the whiskey is aged for at least two years and made without any added coloring or flavoring,
115
1. What are three methods by which cider gains effervescence through production?
a. Direct carbonation where pressurized CO2 is pumped into the cider as it’s bottled; b. Seal fermentation vats before fermentation is complete. c. Bottle-fermentation similar to the Champenois Method.
116
2 goals of pruning ?
Pruning: determines how many shoots will grow next year (how much plant will produce) & where they will be located.
117
scion
To combat phylloxera, grapevines are comprised of two vines that have been grafted together. The scion is the portion of the vine above ground and is typically species Vitis vinifera.
118
name 3 london dry gins?
Beefeater, Tanqueray, Bombay Sapphire, Gordon’s, and Boodles.
119
cherry heering flavor & country?
cherry, denmark
120
Krupnik flavor & country?
honey; poland
121
3 producers of blended scotch?
dewars, cutty sark, famous grouse, johnny walker, chivas
122
mirabelle is based from what?
yellow plum
123
Bunch Rot
fungal.
124
Tia Maria flavor & country?
rum based & coffee, jamaica
125
Name 2 independent bottlers of scotch?
Duncan Taylor, Gordan & Macphail, Murray McDavid, Cadenhead’s, Blackadder, Maltman
126
Ramazzotti flavor & country?
Roots, Herbs, Orange Peel, Anise
127
Spain grape pomace spirit?
Orujo
128
Chile grape pomace spirit?
Aguardiente de Chillán
129
Producers of High Wheat Bourbon?
Weller, Pappy Van Winkel, Makers Mark, Old Fitzgerald, Larceny
130
Advocaat- flavor & country?
sweetened egg, netherlands
131
Campari flavor & country?
Herbs, Quinine, Rhubarb, Orange
132
Eutypa dieback
fungal.
133
North American Concord grape species?
Labrusca
134
Bailey's- flavor & country?
Cream & Chocolate; ireland
135
subregions of armagnac?
Haut-Armagnac, Bas-Armagnac, and Armagnac-Ténarèze
136
name 3 AOCs for Marc and a producer?
```
Marc d’Alsace -
Marc d’Auvergne
Marc de Beaujolais
Marc de Bourgogne - DRC
Marc d’Irouléguy
Marc du Jura -
Marc des Cotes du Rhone
Marc de Chateauneuf du Pape
Marc de Gigondas
Marc de Muscat de Baumes de Venise
Marc de Bugey
Marc de Lorraine
Marc du Languedoc
```
137
jonge ("young") compared to oude
cleaner, more neutral Genever with less malt wine
138
Crown gall
bacterial; It infects vine tissue during grafting, and later, galls form at the graft union and girdle the vine.
139
Name 2 spanish style rums and their respective countries?
Diplomatico-Venezuela; Flor de Cana-Nicaragua; Zacapa- Guatemala
140
1. What is Ouzo? How is this different from Raki?
a. Ouzo is an anise-flavored liqueur and need only be made from min 30% grape –based distillate. b. Raki is also anise-flavored but made purely from grape distillate when from Turkey, its homeland. Confusingly, Raki is a synonym for Tsikoudia/Tsipouro in Crete.
141
miclo is producer of what type of beverage?
eau de vie
142
Chartreuse (Green or Yellow) flavor & country?
herbs, france
143
Cointreau flavor & country?
orange, france
144
St. Germain flavor & country?
elderflower, france
145
what is dual trunk training and what are the advantages ?
2 trunks trained close together to create same canopy - to reduce loss in yield, expecially in cold winters, prevent freeze, and crown gall infections; safeguard in case one doesnt do well
146
Godiva flavor & country?
chocolate, belgium
147
chambord flavor & country?
black raspberry, france
148
Boukha, is the national drink of Tunisia- what base?
A fig eau de vie
149
1. How can water stress during a vine’s growing season influence the color of red wine produced from its grapes?
a. Can cause dehydration and smaller berries with a higher skin to pulp ration leading to more concentrated color.
150
flavorescense doree- kind of diease? what is it?
grapevine yellowing - phytoplasma
151
Romania grape pomace spirit?
Tescovina
152
What does bouché refer to on a bottle of cider?
bottled under cork in traditional method
153
Licor 43 flavor & country?
vanilla & spice, spain
154
Fernet Branca flavor & country?
herbs , roots, spices
155
Old Tom Gin style? who revived?
lightly sweetened gin- revived by Hayman’s Distillery
156
Name 2 tequila companies started before 1900?
Jose Cuervo, Sauza, Herradura, Casa noble, Siete Leguas
157
Between depth filtration and surface filtration, which one is more invasive?
Depth Filtration: wine passes through maze in which large particles are trapped' What: wine passed through thick filter (maze-like); as wine passes through, particles are trapped; used for wines w/ lots of particles (< prone to clogging than surface F); Surface Filtration: wine passed through perforated plastic membranes w/ uniform pore size → works via size exclusion; Absolute (filters out all particles larger than filter rating); Sterile filtration requires absolute filtration method
158
irish distilleries?
Old Bushmills, Cooley, and New Midleton, maker of Jameson
159
Downy Mildew
fungal.
