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Flashcards in Self assessment 3 Deck (65):
1

t or f
in the transfer method of sparkling wine production the wine is sold in the same bottle that the second fermentation took place

F

2

compared to the methode champenoise method, the transfer method is less expensive because

it avoids the process of riddling and disgorgement

3

in the space provided insert the steps in the methode champenoise production process that have been omitted
harvest
press
1st fermentation
blending

2nd fermentation
riddling


permanent cap

harvest
press
1st fermentation
blending
Ligueru de tirage
2nd fermentation
riddling
disgorment
Dosage
permanent cap

4

champagne grapes are not de-stemmed prior to pressing because...
a. technology has not been created for that purpose in the champagne region
b. components from the skins and expecially the stems are desirable in champagne
c. the stems provide a conduit for the juice to flow more freely through the mass of grapes
d. there isnt enough time to de-stem

4. c. the stems provide a conduit for the juice to flow more freely through the mass of grapes

5

the determining factor for the final degree of sweetness in a bottle of champagne is
a. the amount of sugar in the liqueur de triage
b. the amount of sugar in the dosage
c. the amount of yeast in the liqueur de dosage

5. b. the amount of sugar in the dosage

6

list the predominate grape varieties of champagne in vallee de la marne

Pinot meunier

7

list the predominate grape varieties of champagne in cote de blancs

Chard

8

list the predominate grape varieties of champagne in montagne de reims

Pinot Noir

9

what is the name of the unique soil of champagne located primarily in the cote des blancs

Kimmeriddgan

10

what method of production specifically is used to make asti

the arrested tank method

11

what does the letters NM on a bottle of champagne stand for

Negociant manipulant

12

what is autolysis

aging on dead yeast cells

13

what is the name of the equipment that is used to automate the process of riddling

gyropalettes

14

name the predominant white grapes used in the production of cava

1. macabeo
2. parellada
3. xarel-lo
4. chardonnay

15

what production technique is most often used for german sekt

the bulk process

16

t or f
the major river in germany wine region is the mosel

f it is the rhein river

17

t or f
a qualitatswein bestimmter Anbaugebiete is one step down in quality from a qualitatswein mit pradikat

t

18

define anbaugebiete

the word for one of the german wine regions

19

define sussreserve

unfermented grape juice added to wine before bottling

20

define kabinett

fully mature grapes, driest of the QmP wines

21

define auslese

Late-harvest wines from separately picked ripe nunches

22

define spatlese

late harvest category of amp wines

23

define erzeugerabfullung

bottled by the producer whether a grower or estate

24

define landwein

The german equivalent to vin de pays

25

t or f
the term for the driest german wines is sekt

f

26

how many wine growing regions are there in germany

14

27

what is the main difference that separates the classification of german wines from the classification of french or italian wines

french and italian wine are classified generally by quality level within a region whereas region plays little part in the classification of wines of germany whose classification system revolves around the ripeness of the grapes at harvest time without regard for the region where they are grown

28

t or f
the following is the correct ascending order for the ripeness level of QmP grapes at Harvest
a. kabinett
b. auslese
c. spatlese
d. beerenauslese
e. trockenbeerenauslese
if false list the correct order

a kabinett
c Spatlese
b auslese
d deerenauslese
e trockenbeerenauslese

29

t or f
german wines sold in long slender brown bottles are usually from the mosel river valley

f

30

oechsle is the german term that is used to indicate
a. the degree of sugar in grapes
b. the percent of noble rot present in a vineyard
c. the individual vineyard site that the grapes came from

a. the degree of sugar in grapes

31

Botrytis or noble rot is referred to in germany as

edeifaule

32

t or f
in order for a german wine to qualify for the distinction of eiswein botrytis must always be present on the grapes at harvest time

f

33

strohwein and ausbruch are catefories of wine found in
a. germany
b. austia
c. romania
d. none of the above

b. austia

34

which classic region(s) does macabeo come from

Penedes

35

which classic region(s) does palomino and pedro ximenez come from

xerez

36

which classic region(s) does albarino come from

Rias Baixas

37

which classic region(s) does tempranillo come from

Ribera del duero and rioja

38

which classic region(s) does touriga nacional come from

Douro valley

39

what is another name for macabeo grape

viura

40

what is the primary region for cava

penedes

41

priorato is located in the region of

catalonia

42

name 2 fortified wine DO of andalucia

1 malaga
2 Jerez

43

t or f
gran riserva wines from rioja must be aged in a minimum total of 4 years before being released

f 5 years 2 years in wood

44

t or f
a riserva wine from rioja must have at least 1 year of aging in wood

t

45

the key fine wine red grape of spain is the

tempranillo

46

the albarino grape is most often associated with the spanish do

rias baixas

47

teh rioja do is located in what region

upper ebro

48

t or f
red wine making in rioja is characterized less by fermentation and more maturation

t

49

t or f
egri bikaver is the famous white wine from hungary

f

50

hungry famous desert wine is

tokaji aszu

51

what are the 2 basic types of sherry

1. fino
2. oloroso

52

what is flor

film forming yeast that forms on the surface of fino sherry

53

the solera system is a fractional blending system used in production of sherry with 2 main purposes

1. maintain a consistent style
2. provide fresh nutrients for the flor yeast on the aging sherries

54

which order would be the most desirable way to taste
amontillado
olorosso
fino
Manzanilla

manzanilla
fino
amontillado
olorosso

55

t or false
the ribera del duero is the main river of the valley where grapes are grown for the production of port wine

f

56

port is considered a
a. vin de liqueur
b. vin doux naturel
c. liqueur de tirage

b. vin doux naturel

57

port is fortified______ (before during after) fermentation

during

58

t or f
vintage port is considered a wood aged port?

f

59

LBV stands for

late bottled vintage

60

LBV ports are aged in wood for between ____ and ___ years before being bottled

4 and 6 years

61

of all the types of madeira which is the fullest and sweetest

moimsey

62

t or f
a wine that is labeled AOC sauternes will always be sweet

t

63

banyuls is produced in what region and from predominantly which grape

in rousillion from the grenache grape

64

what term is used to describe the level of sweetness of hungarian tokaji wines

puttonyos the higher the number the sweeter the wine

65

what are 3 ways that a grape sugars can become concentrated so that sweet wines will be produced

1. botrytis
2. freezing (on the vine)
3. drying