Terms

Question 1

Veraison

Answer 1

The colouring of the grapes - the rising of the sugar and the dropping of acid

Question 2

Botrytis/noble rot

Term and conditions necessary

Answer 2

The shrivelled furry grapes - the evaporation of the water content in grapes alters the chemical content
Damp misty mornings
Warm dry afternoons

Question 3

Icewine/eiswein

Answer 3

Used in germany and Canada
Leaving grapes on the vine till raisened
Pick in the night of January whilst frozen
Very sticky sweet, only 5% alcohol

Question 4

Malolactic conversion

Answer 4

Conversion of malic to lactic acid
Reduces acidity
Gives secondary flavours

Question 5

Lees

Answer 5

Dead yeast cells
Stirred up to impart proteins and flavours to the wine
Common in champagne and other sparkling wines

Question 6

Landwein

Answer 6

PGI wine in Germany

Light body and dry to off dry

Question 7

Qualitätswein

Answer 7

Comes from one of 13 wine regions in Germany, must achieve a higher level of grape ripeness than landwein. Typically more intense.

Question 8

Prädikatswein

Answer 8

Higher level of sweetness than Qualitätswein

6 regions have this sugar level including Kabinett, Spätlese and Auslese

Question 9

Troken

Answer 9

Dry wine (riesling)

Question 10

Halbtrocken

Answer 10

Wine with some sweetness (reisling)

Question 11

Beerenauslese (BA)

Answer 11

Individually collected

Question 12

Puttonyos

Answer 12

Measurement of sweetness in Hungarian wine, specifically Tokaji Aszú. 0-9 higher is sweeter.

Question 13

Acidification

Answer 13

Adding extra acid common for warm climate chardonnay

Question 14

Vendanges Tardives

Answer 14

Late harvest - term only used in Alsace

Typically implies a medium sweet wine from pinot gris, riesling, and gewurztraminer

Question 15

Château

Answer 15

Made from grapes grown on the producers land, not brought in grapes.

Question 16

Classic

Answer 16

Historical region ie chianti

Question 17

Joven

Answer 17

Spanish
Means new
Usually a young primary wine

Question 18

Appassimento

Answer 18

A method used to partially dry grapes - see the corvina grape and specifically the recioto della valpolicello

Question 19

Dosage

Answer 19

Also known as liqueur d’expedition. The wine and sugar mix added to traditionally made sparkling wines. Determines the final sweetness of the wine.