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CSW > Unit 2 > Flashcards

Unit 2 Flashcards

1
Q

A scientific grouping of plants or animals that are genetically similar and can produce viable offspring via sexual reproduction.

A

Species

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2
Q

The name for the category of grapes that result from the sexual reproduction between a vitas vinifera grape and a vitas lambrusca grape.

A

Hybrid

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3
Q

Term used for the offspring of sexual reproduction between two vitas vinifera grapes.

A

Cross

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4
Q

Term used for a subspecies of vitas vinifera.

A

Variety

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5
Q

Term used for indigenous grapes that are the result of natural cross-breeding or natural mutation in a specific area.

A

Autochthonous

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6
Q

A term used for grape varieties that have been found to thrive in a wide range of environments.

A

International

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7
Q

The term used for an asexually reproduced vine that has modified itself to be slightly different from its parent.

A

Clone

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8
Q

A grape variety derived from a vine that has different characteristics from its parents via imperfect reproduction of its cells as it grows.

A

Mutation

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9
Q

A type of grape variety that often has a number assigned to it.

A

Clone

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10
Q

A grape that is a result of the sexual reproduction of grapes from two different but closely related species.

A

Hybrid

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11
Q

Name the white grape variety most closely associated with the wine-producing area:
Argentina

A

Torrontés

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12
Q

Name the white grape variety most closely associated with the wine-producing area:
Northern Rhône

A

Viognier

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13
Q

Name the white grape variety most closely associated with the wine-producing area:
Hunter Valley

A

Semillon

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14
Q

Name the white grape variety most closely associated with the wine-producing area:
Burgundy

A

Chardonnay

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15
Q

Name the white grape variety most closely associated with the wine-producing area:
Rutherglen

A

Muscat

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16
Q

Name the white grape variety most closely associated with the wine-producing area:
Cognac

A

Ugni Blanc

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17
Q

Name the white grape variety most closely associated with the wine-producing area:
Sancerre

A

Sauvignon Blanc

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18
Q

Name the white grape variety most closely associated with the wine-producing area:
Eden Valley

A

Riesling

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19
Q

Name the white grape variety most closely associated with the wine-producing area:
Northeast Italy, Oregon

A

Pinot Gris

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20
Q

Name the white grape variety most closely associated with the wine-producing area:
Vouvray

A

Chenin Blanc

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21
Q

Name the white grape variety most closely associated with the wine-producing area:
Spain

A

Albariño

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22
Q

Name the white grape variety most closely associated with the wine-producing area:
Hungary

A

Furmint

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23
Q

Name the white grape variety most closely associated with the wine-producing area:
Pouilly-Fumé

A

Sauvignon Blanc

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24
Q

Name the white grape variety most closely associated with the wine-producing area:
Savennières

A

Chenin Blanc

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25
Q

Name the grape variety:

Italian variety known to have aromas of tar and roses.

A

Nebbiolo

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26
Q

Name the grape variety:

The main variety in “the black wine of Cahors”.

A

Malbec

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27
Q

Name the grape variety:
White grape variety that can be coaxed into a wide variety of styles, including a “California style” that often has aromas of butterscotch, vanilla, and tropical fruit.

A

Chardonnay

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28
Q

Name the grape variety:

Also known as Pinot Grigio

A

Pinot Gris

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29
Q

Name the grape variety:

Red grape grown in Burgundy, New Zealand, and Oregon.

A

Pinot Noir

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30
Q

Name the grape variety:

Italian variety known to have a characteristic sour cherry and orange peel flavor profile.

A

Sangiovese

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31
Q

Name the grape variety:

The leading red grape of Spain.

A

Tempranillo

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32
Q

Name the grape variety:

Also known as Ugni Blanc.

A

Trebbiano Toscano

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33
Q

Name the grape variety:

One of the most aromatic white grape varieties, known for aromas of perfume, flowers, spice, lychee, and rose.

A

Gewurtztraminer

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34
Q

Name the grape variety:

Red grape variety often used in a blend along with Grenache and Mourvèdre.

A

Syrah

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35
Q

Name the grape variety:

Widely planted white grape variety known for aromas of musk, honey, apricot, table grapes, and orange blossom.

A

Muscat

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36
Q

Name the grape variety:

Red grape variety that is native to France, but that achieved renown in Argentina.

A

Malbec

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37
Q

Name the grape variety:

White grape that often shows gasoline- or petrol-like aromas.

A

Riesling

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38
Q

Name the grape variety:

Also known as Weissburgunder.

A

Pinot Blanc

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39
Q

Name the grape variety:

The most widely planted grape in South Africa.

A

Chenin Blanc

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40
Q

Name the 10 growth cycles of the vine in chronological order, starting with winter dormancy.

A

1) Winter Dormancy
2) Weeping
3) Bud Break
4) Shoot & Leaf Growth
5) Photosynthesis Begins
6) Flowering
7) Berry Set
8) Veraison
9) Physiological Maturity
10) Harvest

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41
Q

The process by which materials are moved from one part of the plant to another.

A

Translocation

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42
Q

The process by which sunlight is converted into sugar.

A

Photosynthesis

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43
Q

The process by which water evaporates through openings on the underside of the leaves.

A

Transpiration

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44
Q

The process by which sugar is broken down and converted into biological energy.

A

Respiration

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45
Q

A problem that causes poor fruit set, also known as shatter.

A

Coulure

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46
Q

A soil-based roundworm that has become more prevalent with the increased use of shallow-rooted rootstock.

A

Nematode

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47
Q

A mold that is sometimes beneficial, also known as noble rot.

A

Botrytis Cinerea

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48
Q

A fungal disease also known as powdery mildew.

A

Oidium

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49
Q

A problem with abnormal fruit set that causes grape bunches to have a high proportion of small, seedless berries mixed in with normal, larger berries.

A

Millerandage

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50
Q

A fungal disease also known as downy mildew.

A

Peronspora

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51
Q

A bacterial disease spread by insects such as the glassy-winged sharpshooter.

A

Pierce’s Disease

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52
Q

A destructive louse that feeds off the roots of vinifera vines.

A

Phylloxera

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53
Q

What is the difference between climate and weather?

A

Climate refers to the historical, average weather of a certain place, or what is expected to happen in the long run. Weather is the actual meteorological conditions forecast in the short term, as well as what actually occurs.

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54
Q

How much water do grapevines need on an annual basis?

A

Approximately 20-30 inches / 51-76 cm

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55
Q

Explain why soils with low fertility are generally ideal for commercial vineyards.

A

Less fertile soils encourage the vine to produce less vegetation and fewer grapes, leading to well-ripened grape bunches rich in sugar and phenolics.

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56
Q

Put these four soil types in order, from smallest particle size to largest: gravel, silt, clay, and sand.

A

Clay, silt, sand, gravel

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57
Q

Describe the potential climatic differences between a vineyard situated at a high elevation and one situated on a valley floor.

A

A vineyard at higher elevations will be cooler, windier, and have less fog. The higher altitude vineyard will also have more intense sunlight and larger diurnal temperature swings.

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58
Q

Explain the effect that large bodies of water have on the climate of a nearby vineyard.

A

Water tends to change temperature more slowly than soil, so vineyards situated close to large bodies of water experience less temperature fluctuations. Their diurnal temperature range is less, summers are not as hot, and winters are milder. The humidity can also provide for morning or evening fogs as well as greater cloud cover, rain, and dampness.

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59
Q

In general, a lower latitude translates into a warmer climate. (T/F)

A

True

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60
Q

The Oechsle system of measuring grape ripeness is widely used in France. (T/F)

A

False

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61
Q

Photosynthesis slows, but does not stop, at night. (T/F)

A

False

62
Q

The annual growth cycle of the vine is considered to begin each year with bud break, which starts once temperatures reach 65F (18C) in the spring. (T/F)

A

False

63
Q

When producing dry table wines, the typical time from bud break to harvest is 140 to 160 days. (T/F)

A

True

64
Q

Ideally, soil should enable the vine’s roots to access water when needed, but also ensure that excess water is drained away. (T/F)

A

True

65
Q

In the Northern Hemisphere, a vineyard on a slope that faces north gets the most sun. (T/F)

A

False

66
Q

Regions with a continental climate generally experience hotter summers and colder winters than regions with a Mediterranean climate. (T/F)

A

True

67
Q

The Guyot system of vine training does not require the use of a trellis or wires. (T/F)

A

False

68
Q

A mediterranean climate is considered to have too short a growing season in order for grapes to ripen on a regular basis. (T/F)

A

False

69
Q

In general, sugar as measured by degrees Brix will convert to alcohol by a conversion factor of 55%. (T/F)

A

True

70
Q

Photosynthesis tends to slow down at temperatures below 50F/10C. (T/F)

A

True

71
Q

A refractometer is used to measure the amount of rainfall that penetrates the topsoil to a depth of 6 inches (15 centimeters). (T/F)

A

False

72
Q

In a pergola system, overhead vines are trained up a tall support and allowed to spread out horizontally. (T/F)

A

True

73
Q

In the US, biodynamic viticulture is regulated by the US Department of Agriculture. (T/F)

A

False

74
Q

Name the 14 stages of white wine production in order starting with harvest.

A

1) Harvest
2) Sorting
3) Crushing
4) Pressing
5) Must Adjustments
6) Juice Setting
7) Inoculation
8) Fermentation
9) Sur Lie Aging
10) Clarification
11) Barrel Aging
12) Blending
13) Cold Stabilization
14) Bottling

75
Q

Name the 14 stages of red wine production in order starting with harvest.

A

1) Harvest
2) Sorting
3) Crushing/Destemming
4) Must Adjustments
5) Cold Soak
6) Inoculation
7) Fermentation
8) Cap Management
9) Extended Maceration
10) Pressing
11) Clarification
12) Barrel Aging
13) Blending
14) Bottling

76
Q

A standard size (60 gallon/225 liter) oak barrel.

A

Barrique

77
Q

Letting the newly-pressed juice settle for a day or two before fermentation is allowed to begin.

A

Débourage

78
Q

Adding sugar to the must before fermentation begins.

A

Chaptalization

79
Q

Allowing the wine to rest on the dead yeast cells after fermentation has completed.

A

Sur Lie Aging

80
Q

The stirring up of the dead yeast cells back into the liquid.

A

Bâtonnage

81
Q

Grape juice, or the mixture of grape juice, seeds, and skins, that will be fermented and transformed into wine.

A

Must

82
Q

A chemical by-product of malolactic fermentation that imparts a buttery aroma to wine.

A

Diacetyl

83
Q

An enzymatic fermentation that occurs in the absence of oxygen within whole, unbroken grapes.

A

Carbonic Maceration

84
Q

Considered to be the highest-quality juice in the batch.

A

Free Run

85
Q

The cake of compressed grape skins and seeds that remains behind after the final pressing of the juice or wine.

A

Pomace

86
Q

The use of gravity to remove suspended matter in a. batch of newly fermented wine.

A

Racking

87
Q

A clarification technique that uses an inert material to attract and bind to unwanted materials.

A

Fining

88
Q

Sulphur can be added at many points during the winemaking process. (T/F)

A

True

89
Q

A type of spirit called grappa is often made from the leftovers of wine production. (T/F)

A

True

90
Q

Chaptalization is used to produce a wine with high levels of residual sugar. (T/F)

A

False

91
Q

France and Canada are the two primary sources for oak barrels used in American wine production. (T/F)

A

False

92
Q

Dessert wines are produced in the Sauternes region of France using grapes that have been affected by botrytis cinerea. (T/F)

A

True

93
Q

Italy’s famous Amarone wine is made using grapes that have frozen naturally on the vine. (T/F)

A

False

94
Q

Weissherbst is a type of German Rosé. (T/F)

A

True

95
Q

A mevushal wine is a kosher wine that is free from limitations on who may handle the wine once it leaves the winery. (T/F)

A

True

96
Q

The direct press method of rosé production is used to create pink wines with a deep rosy hue. (T/F)

A

False

97
Q

The Riesling grape variety is often used in the production of Eiswein. (T/F)

A

True

98
Q

In the production of orange wines, juice from white grapes spend a period of time ranging from several days to several months macerating with the grape skins. (T/F)

A

True

99
Q

Malolactic fermentation is used more often on red wines than white wines. (T/F)

A

True

100
Q

Most of the yeasts used in winemaking are strains of saccharomyces cerevisiae. (T/F)

A

True

101
Q

According to the New World school of thought, terroir is considered to be paramount in wine production and winemakers should interfere as little as possible in the winemaking process. (T/F)

A

False

102
Q

Malolactic fermentation is an optional winemaking process that converts malic acid into lactic acid, resulting in an overall softer, smoother wine. (T/F)

A

True

103
Q

Added to the cuvée in order to initiate the second fermentation.

A

Liqueur de Tirage

104
Q

Turning the bottles and gently shaking them in order to get the dead yeast cells collected near the cap.

A

Remuage

105
Q

Time spent aging the wine on the yeast lees.

A

Sur Lie

106
Q

A rack used to hold bottles of wine during the riddling process.

A

Pupitre

107
Q

The creation of the blended wine that will undergo a second fermentation and be turned into a sparkling wine.

A

Assemblage

108
Q

The second alcoholic fermentation.

A

Prise de Mousse

109
Q

The process wherein the yeast cells begin to decompose and release their flavors.

A

Autolysis

110
Q

An addition added just after disgorging a bottle of sparkling wine; also known as the dosage.

A

Liqueur d’expédition

111
Q

The process in which the bottle is opened and the yeast extracted.

A

Dégorgement

112
Q

Another name for the Charmat Method of sparkling wine production.

A

Cuve Close

113
Q

Name the 7 styles of sparkling wine from driest to sweetest.

A 
Brut Nature
Extra Brut
Brut
Extra Dry
Sec
Demi-Sec
Doux
114
Q

The term autolysis is used to refer to the decomposition of yeast cells during the process of Sur lie aging. (T/F)

A

True

115
Q

The traditional Champagne press is a wide, flat basket press, and many of them are still in use today. (T/F)

A

True

116
Q

The base wine that will be used in the production of Champagne is generally left very sweet. (T/F)

A

False

117
Q

A blanc de blancs sparkling wine is produced using just red grapes. (T/F)

A

False

118
Q

Most Cava is technically blanc de noirs. (T/F)

A

False

119
Q

Moscato d’Asti is produced using the partial fermentation method. (T/F)

A

True

120
Q

The Ancestral Method of sparkling wine production is sometimes referred to as the Méthode Rurale. (T/F)

A

True

121
Q

The term “California Champagne” may be used on some California wine labels, but only if approved before March 10, 2012. (T/F)

A

False

122
Q

Most “house style” sparkling wines are blanc de blancs, extra dry, and produced using the grapes of just one vintage. (T/F)

A

False

123
Q

The second fermentation of a sparkling wine generally increases the alcohol content by one or two percentage points. (T/F)

A

True

124
Q

The typical pressure of the dissolved carbon dioxide in a bottle of sparkling wine is about 10 atmospheres of pressure. (T/F)

A

False

125
Q

IN many bottles of sparkling wine, the cork is held in place by a wire cage known as a muselet. (T/F)

A

True

126
Q

The tank process of sparkling wine production is used to create a wine that emphasizes youthful, floral, and primary fruit aromas. (T/F)

A

True

127
Q

The most expensive method of making a sparkling wine is to inject carbon dioxide into a still wine. (T/F)

A

False

128
Q

Chenin Blanc is often used to create sparkling wines in the Loire Valley.

A

True

129
Q

Match the fortified wine with the country or region of origin:
Commandaria

A

Cyprus

130
Q

Match the fortified wine with the country or region of origin:
Marsala

A

Italy

131
Q

Match the fortified wine with the country or region of origin:
Mavrodaphne of Patras

A

Greece

132
Q

Match the fortified wine with the country or region of origin:
Banyuls

A

France

133
Q

Match the fortified wine with the country or region of origin:
Rutherglen Muscat

A

Australia

134
Q

Match the fortified wine with the country or region of origin:
Muscat de Beaumes-de-Venise

A

France

135
Q

Match the fortified wine with the country or region of origin:
Port

A

Portugal

136
Q

Match the fortified wine with the country or region of origin:
Madeira

A

Portugal

137
Q

Match the fortified wine with the country or region of origin:
Málaga

A

Spain

138
Q

Match the fortified wine with the country or region of origin:
Setúbal

A

Portugal

139
Q

Match the fortified wine with the country or region of origin:
Rasteau

A

france

140
Q

Match the fortified wine with the country or region of origin:
Maury

A

France

141
Q

What is the term used for the process of fortified wine productions in which alcohol is added to a fermenting wine while it still has a significant amount of sugar in it?

A

Mutage

142
Q

What grape variety is most widely used in the production of Sherry?

A

Palomino

143
Q

What two grape varieties are most commonly used in the production of dry styles of Madeira?

A

Serial and Verdelho

144
Q

What style of Sherry is aged without the presence of flor yeast?

A

Oloroso

145
Q

What type of aging occurs as result of flor yeast?

A

Biological Aging

146
Q

What style of Sherry is aged in the presence of flor yeast?

A

Fino

147
Q

What type of aging occurs when Sherry is allowed direct exposure to air?

A

Oxidative Aging

148
Q

What is the name of the complex network of barrels that is used to age Sherry?

A

Solera System

149
Q

What specific term is used for a French wine made by fortifying unfermented grape juice or must?

A

Mistelle

150
Q

Where is Banyuls produced?

A

Roussillon

CSW (5 decks)

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