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Terminology Flashcards

(90 cards)

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0
Q

Acidification

A

Process of acid adjustment natural grape acids are legally added to wine to increase acid levels

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1
Q

Acetic acid

A

When present in more than nominal amount it gives one a sour or vinegary aspect

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2
Q

Amelioration

A

Catchall term for various methods of improving the wine (some illegal) adding sugar, water and/or acid to grape juice or wine to correct deficiencies. Most countries have regulations pertaining to use of these practices

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3
Q

Ampelography

A

The study of grape varieties

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4
Q

Auslese

A

“out picked”

Grapes are selectively picked out from particular ripe bunches

Medium to fuller wine

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5
Q

Baume

A

Hydrometric must weight scale which determines the sugar content of grape juice by measuring its density this indicates potential alcohol content

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6
Q

Barrica or Barrique

A

Standard Bordeaux

barrel capacity 225 L

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7
Q

Batonnage

A

French for Lee’s stirring from baton - French for stick

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8
Q

Beerenauslese

A 
Beeren = "berries"
Aus      = "out"
Lese    = "picking"

Grapes individually picked out creating Rich dessert wines

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9
Q

Bereich

A

German wine regions, 13 total, subdivided into bereiche

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10
Q

Bodega

A

Spanish word for cellar or winemaking enterprise

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11
Q

(Australian)

Bin number

A

System used by wine companies to identify batches of wine

bin numbers often used as brand names

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12
Q

Biodynamic viticulture

A

This approach works with the movement of the planets and cosmic forces to achieve health and balance in soil and Vine. Vines are treated with infusions of mineral, animal and plant materials, applied in homeopathic quantities according to the position of planets

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13
Q

Bordeaux mixture

A

Copper sulfate, slaked lime and water, sprayed onto vines throughout the growing season to prevent downy mildew. It is one of the few chemical treatments allowed in organic viticulture.

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14
Q

Botrytis Cinerea

A

“Noble Rot”
Late in the growing season the nights are cool, heavy with dew, mornings have fog, days are warm
Noble rot attacks grapes and they shrivel, water evaporates, leaves concentrated sugar

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15
Q

Calcareous

A

Soil based on limestone
(prized in burgundy)

and occasionally include chalk
(prized in champagne)

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16
Q

Carbonic maceration

A

Winemaking technique whereby grapes are fermented whole in a sealed container under the influence of carbon dioxide (Beaujolais nouveau)

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17
Q

Chai

A

French, particularly Bordeaux, word for the building in which wine is stored usually in barrel

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18
Q

Chaptalization

A

Adding sugar to the must before fermentation to increase the amount of alcohol

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19
Q

Claret

A

English term for red Bordeaux wine

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20
Q

Climat

A

French term for a specifically defined area of Vineyard, often very small

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21
Q

Clos

A

Burgundian term for a specific walled Vineyard also used by pioneers in Priorat, Spain

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22
Q

Citric acid

A

Only a fraction of the grapes acid

Imparts a strong, tart taste

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23
Q

Cold stabilization

A

Method of removing tartrate by storing wine at a very low temperature (26 to 32°) for up to three weeks. Flavorless tartrate (removed only for aesthetic purposes) fall to the bottom, leaving wine clear

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24
Consorzio
Italian for consortium or association. Especially of wine producers. Each DOC has a course source which make rules for region. French = Comitr Interprofessionel Spanish = Consejo Regulador
25
Commune
French Village and its surrounding area or parish
26
Cosecha
Spanish for vintage
27
Cotes / Coteaux
French for 'slopes' | hillside vineyards often produce better wine then low-lying ones
28
Coulure
Vine growing phenomenon whereby a significant proportion of the potential fruit fails to set when the vine flowers in early summer, usually due to unsettled weather the effects is reduced yields
29
Cremant
Traditional method sparkling wine from French regions other than champagne
30
Crianza
Spanish term used to describe both the process of aging the wine and the youngest official category of matured wines. A Crianza wine is aged in barrel, tank and/or bottle for at least two years
31
Cru
French word meaning literally growth but in wine terms generally a specific vineyard
32
Cru classed
Literally 'classed growth' | indicating that a Vineyard is included in the official ranking system of its region
33
Cru Bourgeois
In Bordeaux, a quality ranking immediately below cru classe
34
Cryoextraction
Technique of freezing grapes to remove excess water and increase concentration adopted in Sauternes in 1980s to improve lesser vintages
35
Cultivar
Term mainly used in south Africa for a single grape vineyard
36
Cuve
French for vat or tank
37
Cuvée
Term indicates a blend of either different grape varieties for simply putting together the best barrels of wine
38
Deacidify
Winemaking process undertaken only after very cool summers whereby the acidity of a wine or must is deliberately reduced, usually by adding calcium carbonate (chalk) or occasionally water
39
Deacidification
Process of acid adjustment lowering acid in the wines through any of the following methods: cold stabilization amelioration malolactic fermentation
40
Diurnal Temperature Variation
Difference in average day and night temperature high variation is thought to result in deep colors and firm acidity
41
Domaine
French particularly Burgundian term for wine producing property, an estate
42
Einzellage
German for an individual Vineyard
43
Eiswein
Very rare, sweet, concentrated wine made from frozen grapes left on vine, pressed while still frozen. Grapes must be ripe enough to make a Beerenauslese
44
Elevage
French term covering all winemaking stages between fermentation and bottling
45
Espumoso
Spanish for sparkling
46
Fermentation
Sugar + yeast = | alcohol + carbon dioxide
47
Filtering
Step used to clarify wine prior to bottling. Removes yeast cells and other microorganisms, that could spoil the wine and sediment. Wine is pumped through various filters.
48
Fining
Winemaking operation designed to clarify the wine by adding a fining agents such as albu-men, casein or a type of Clay called Bentonite, which attracts solids in suspension in the wine and precipitates them as sediment
49
Fix acids
(Malic or tartaric) | Fruit acids organic to grape
50
Flor
Yeast that forms a thick film on the surface of a wine. Vital to the production of lighter sherries.
51
Fortified wine
Wine which has a high alcohol grape spirit added, either before or after the alcoholic fermentation is complete
52
Garrafeira
Portuguese term for high quality wine with at least half a percent of alcohol higher than the required minimum, that has had at least three years aging for reds and at least one year for whites
53
Gran Reserva
Top-quality, mature Spanish wine from an especially good vintage, with at least five years aging (cask and bottle) for reds and four years for whites
54
Grand Cru
'Great growth' top-quality classification of French wine in areas other than Bordeaux Bordeaux may be subdivided into different ranks based on its regions
55
Grand Vin
Bordeaux term to indicate a producers top wine usually bears a Château name
56
Heat stabilization
Process ensuring that wine doesn't develop a haziness or cloudiness when stored at warm temperatures usually accompanied by fining
57
Kabinett
Late, semi dry wine from normally ripened grapes
58
Keller
German term for cellar
59
KMW
Austrian Klosterneuburger Mostwaage Must weight scale in degrees
60
Late harvest - New World | Vendage Tardive - French
Grapes contain more sugar and concentrated flavor
61
Lees
The deposit left in the bottom of vat, tank or barrel
62
Lees stirring
Winemaking operation of stirring up the lees to encourage aeration and interaction between them and the wine
63
Lieu-dit
Burgundian term for a single vineyard below the rank of premier Cru
64
Liquoroso
Italian term for wines made high in alcohol, often but not always fortified
65
Climat scale Macro: Meso: Micro:
Macro: region Meso: specific geographical area (a vineyard, hillside or valley) Micro: vine
66
Maderization
Form of oxidization in whites caused by heating, usually over a period of time takes its name from Madeira unintentionally done and light white wines, is a fault
67
Malic acid
Second principle acid in grapes gives wine a fruity essence
68
Malolactic fermentation
Second fermentation that lowers tart malic acid + increases softer lactic acid = richer, buttery wines biochemical reaction where bacteria convert Malic into lactic acid + carbon dioxide, no alcohol is produced but Diacetyl (or Biacetyl) buttery aroma adds complexity well crispness + fruitiness diminish. Occurs to all reds and some whites
69
Meritage
American, primarily Californian term for reds or whites made from Bordeaux grape varieties
70
Millerandage
Failure of some young grapes to develop normally and on an otherwise normal bunch of grapes
71
Downy Mildew
Peronospora | Fungal disease
72
Powdery Mildew
Oidium | Fungal disease
73
Mousseux
French term for sparkly wine not made by the traditional method
74
Musque
French - musky or Muscat like Aromatic
75
Must
Mixture of grape juice, skins, pips and pulp produced after crushing and prior to fermentation. Eventually becomes wine.
76
Must weight names
Baume Brix Oeschle KMW
77
Negociant
French term for a merchant bottler, | Merchant or shipper who buys in wine from Growers, then matures, maybe blends and bottles it for sale
78
Nouveau - French Novello - Italian
New wine wine for drinking very young from November in year vintage
79
Oeschsle
In Germany, must weight is measured in degrees indicating levels of sweetness
80
Oidium
Fungal disease | Powdery Mildew
81
Petillant
French for semi sparkling
82
Phenolics
General term for potentially astringent tannins, pigments and flavour compounds in a grape or wine. In grapes they are concentrated in the skins a.k.a. polyphenols
83
Physiological ripeness
Stage reached by a grape when the flavors and phenolics are fully ripe. the stem is brown rather than green, a grape can easily be pulled off the bunch and the skin may start to shrivel
84
Piece
Traditional Burgundy barrel holding 228L
85
Pierce's Disease
Fatal vine disease spread by insects, especially in the southern states of the USA and increasingly in California
86
Prohibition
18th amendment, 1920 21st repealed, 1933
87
Quinta
Portuguese farm or wine estate
88
Racking
Transferring of wine from one barrel to another, leaving lees or sentiment behind. Also aerates, necessary for aging process and softening tannins.
89
Rancio
Style of wine deliberately oxidized Naturally strong or fortified Aged in sun

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