Wine 101 Flashcards
(136 cards)
1
Q
What is wine?
A
Alcoholic beverage created by fermenting the juice of grapes.
2
Q
What is fermentation?
A
The natural process by which yeast feed on the sugar and grape juice. The sugar is gradually converted into alcohol and carbon dioxide. Once the yeast consume all the sugar, grape juice has become wine.
3
Q
When yeast feeds on sugar, what two things are created
A
Alcohol and carbon dioxide
4
Q
A bottle of wine is mainly composed of water, followed by…?
A
Alcohol.
5
Q
A bottle of wine is primarily made up of water, followed by alcohol, and small amounts of these four things…
A
Sugar, acid, tannins, anthocyanins.
6
Q
How small are the aroma compounds in wine?
A
Less than one part per trillion.
7
Q
How many glasses of wine do you get from one standard size bottle?
A
Five
8
Q
How many ounces are in each glass of wine if one standard size bottle serves five glasses?
A
5 ounces.
9
Q
Ideally, how many drinkers will one bottle serve for two hours.
A
Two drinkers.
10
Q
A bottle of dry white wine with approximately 10% alcohol has approximately how many calories
A
460
11
Q
A bottle of dry red wine with approximately 11.5% alcohol has approximately how many calories
A
600
12
Q
A bottle of red or white wine with approximately 12.5 to 13.5% alcohol has approximately how many calories
A
750
13
Q
A bottle of red or white wine with approximately 14% alcohol has approximately how many calories
A
820
14
Q
A bottle of fortified wine with approximately 21% alcohol has how many calories
A
1440
15
Q
Table (still) wine typically contains between what percentage of alcohol
A
9-15% ABV
16
Q
Sparkling wine has this element trapped in it
A
CO2
17
Q
Fortified wine has this added to it it
A
Extra alcohol
18
Q
What are the biproducts of fermentation?
A
Alcohol and CO2
19
Q
True or false: CO2 is allowed to escape from table/ still wine.
A
True
20
Q
Examples of table wines:
A
Sauvignon Blanc
Chardonnay
Pinot Grigio
Riesling
Shiraz
Cabernet Sauvignon
Chianti
Rioja
21
Q
List three examples of sparkling wine
A
Champagne - France
Cava- Spain
Prosecco – Italy
22
Q
True or false: All sparkling wine is considered champagne
A
False, only sparkling wine produced in the Champagne. Appalachian of France is true champagne.
23
Q
True or false: fortified wine has been strengthened with the addition of pure grapes spirit
A
True
24
Q
When adding grape spirit, the fortified wine alcohol content is boosted to
A
15% to 22%
25
Jerez is an example of a Sherry from this country
Spain
26
Port wine comes from this country
Portugal
27
What distinguishes dessert wines from fortified wines
Dessert wines may be still, sparkling, or fortified, but always contain high levels of sugar. Fortified wines may be bone dry to super sweet, but always contain extra alcohol.
28
Can white wine be produced from black grapes?
Yes
29
How can white wine be produced from black grapes?
Pressing the grapes to obtain the clear juice and discarding the skins
30
How is Blanc de Noirs Champagne made
By pressing the grapes to obtain the clear juice and discarding the skins
31
Is the juice of grapes clear, black, or red?
Clear with a few exceptions
32
How are anthocyanins extracted to create red wine?
Fermenting in contact with the skins of black grapes
33
What are anthocyanins
Color compounds
34
Do black grapes contain different levels of anthocyanins
Yes
35
Extraction methods used during ___________ influences the depth of color in red wines
Fermentation
36
What color grapes are used to make rosé wines?
Black grapes
37
How long are skins, kept in contact with clear juice when making a rosé wine
Typically 12 to 24 hours, however it could be less or more.
38
Once the juice is drained off the skin, what other type of wine is rosé wine fermented like
White wine
39
When are rosé wines typically consumed
Warmer months
40
Why are rosé wines typically consumed in warmer months
Because they have refreshing, juicy characteristics
41
Yeast feeds on what during fermentation
Sugar
42
What happens as yeast feeds on sugar during fermentation?
The juice becomes drier - less sugar
43
At what percentage will yeast die?
15%
44
What must reach 15% for yeast to die
Alcohol must reach 15% or all the sugar must be consumed.
45
Once the yeast is dead, any remaining sugar will determine how…
sweet a wine is
46
Viscosity, or how heavy wine feels in the mouth, is also referred to as
Body
47
The body of a wine refers to its
Viscosity
48
To summarize the body of wine or its viscosity refers to what
How heavy it feels in the mouth
49
The Viscosity of skim milk can be related to this style of wine.
Light bodied
50
The viscosity of whole milk can be related to this style of wine
Medium bodied
51
The viscosity of cream can be related to this style of wine
Full bodied
52
True or false: Chablis, Pinot Grigio, Beaujolais, and Pinot Noir are all examples of light bodied wines
True
53
True or false: Chablis is an example of a medium bodied wine
False
54
Pinot Grigio is a ________ bodied wine
Light Bodied
55
Pinot Noir is a _________ bodied wine
Light bodied
56
Beaujolais is a ________ bodied wine
Light bodied
57
True or false: Sauvignon Blanc, white Burgundy, Chianti, Côte du Rhône, Rioja are examples of full-bodied wines
False
58
True or false: Bourgogne is a light bodied wine
False, it is medium bodied
59
Bourgogne is a white wine from this area in France
Burgundy
60
What is the way to describe full-bodied wines?
Rich and voluptuous
61
Full bodied wines may have a higher concentration of this influence
Oak
62
Full bodied wines may have more oak influence because they have sufficient ____________ to benefit from the additional texture and flavor the oak imparts
Concentration
63
True or false: examples of full bodied wines are: California Chardonnay, California Zinfandel’s, Argentinian Malbec, Australian Shiraz, Châteauneuf-du Pape from France
True
64
What is the main contributor to the body of wine?
Alcohol
65
Alcohol gives a wine it’s __________ or thickness
Viscosity
66
The higher, the alcohol content, the __________ the body of wine
Fuller
67
Warm climate wines tend to be this style of wine
Fuller bodied
68
Warm climate wines tend to have more or higher or lower alcohol levels
Higher alcohol levels
69
True or false: Warm climate, wines are made from Riper grapes
True
70
Cool climates typically produce wines with less of this
Alcohol
71
Less alcohol equals this type of body of wine
Light bodied
72
Cool climate wines are typically lower in this when the grapes are harvested
Sugar
73
As a general rule wine over 13.5% alcohol are typically this style
Full bodied
74
Medium bodied wines, as a general rule, art typically this range of alcohol percentage
12–13.5%
75
As a general rule, wines with less than this percent alcohol are typically light wines
12%
76
Additional factors that influence wine style include these three things
Tannin, acidity, oak
77
Where do tannins come from?
Grapes, skins
78
What color grape has tannins
Black grapes
79
Astringency, or a mouth drying sensation is caused by this in wine
Tannin
80
Tannins are also found in this style tea
Black tea
81
The level of tannins depends on these two things
Grape variety, extraction technique employed by the wine maker
82
Heavily extracted wines seem ________ in their youth
Harsh
83
True or false: heavily extracted, red wines can seem harsh in their youth, but the preservative effective tannins can allow complex flavors to evolve in soft and over time
True
84
True or false: white wines contain tannins
False
85
True or false: acidity gives wine it’s refreshing quality
True
86
Wine terminology to describe what causes a mouthwatering sensation
Acidity
87
True or false: too much acidity can cause a wine to taste tart
True
88
True or false: Too little acidity can make a wine seem flat or dull
True
89
A flat or dull wine may be lacking in this
Acidity
90
A wine that taste tart may have too much of this
Acidity
91
True or false: acidity does not act as a preservative
False
92
Acidity acts as a preservative just like this other elements in wine
Tannins
93
Complex flavors can evolve in high-quality white wine due to this
Acidity
94
Riesling and Chenin Blanc are two examples of white grape varieties with high levels of natural _______ and age extremely well
Acidity
95
True or false: In off dry styles, it is common to leave a small amount of residual sugar to soften the sharp taste of high acid wines
True
96
With this style of wine it is typical to leave a small amount of residual sugar to soften the sharp taste of high acid wines
Off dry style
97
To get this element in wine, it must be fermented and or matured in this type of cask
Oak
98
Tannin and flavors are absorbed from the wood in a _______ cask
Oak
99
Vanilla, toast, and baking spices in white wine can be gained from this
Oak
100
True or false: Oak can help soften the tannins in red wine
True
101
True or false : Oak red wines can get a smoother texture and tasting notes of vanilla, toasted, coconut, chocolate, coffee, smoke, and baking spices
True
102
Notes of toasted, coconut, chocolate, and baking spices come from this
Oak
103
Yeast eat sugar to create alcohol, and
Carbon dioxide
104
Why is Riesling and Sauvignon Blanc typically unoaked?
To appreciate the floral, fruity, and herbaceous character to the fullest.
105
Why is Chardonnay typically oaked?
It is a neutral, scented brief variety that may gain complexity from oak aging.
106
Chardonnay -cool climate. Unoaked or oaked
unoaked
107
Chardonnay
Wine style – dry
Flavor and aroma intensity – medium to strong
Acidity – medium to high
Body and texture – smooth, buttery, creamy
tannin - none
108
Sauvignon Blanc
Style – dry
flavor and aroma – medium to strong
acidity – high
body and texture – crisp
tannin – none.
109
Sauvignon Blanc flavor profile
110
Riesling
Wine style- dry to sweet
Flavor and intensity- med to strong
Acidity- very high
Body and texture- light to med, crisp
Tannin- none
111
Pinot Grigio
Wine style- dry
Flavor & intensity- light to strong
Acidity- medium to high
Body & texture- soft, crisp
Tannin- none
112
Gewürztraminer
Wine style- dry to medium
Flavor and aroma- strong
Acidity- low to medium
Body & texture- full & rich
Tannin- none
113
Viognier
Wine style- dry
Flavor & aroma- med to strong
Acidity- low
Body & texture- voluptuous, soft, smooth
Tannin- none
114
Cabernet Sauvignon
Wine style- dry
Flavor & aroma- med to strong
Acidity- med to high
Body & texture- full, grippy
Tannin- high
115
Merlot
Wine style- dry
Flavor & aroma- med to strong
Acidity- low to medium
Body & texture- full, supple
Tannin- none
116
Pinot Noir
Wine style- dry
Flavor & aroma- light to medium
Acidity-high
Body & texture- light to medium
Tannin- low to Med
117
Syrah/ Shiraz
Wine style- dry
Flavor & aroma- strong
Acidity- med to high
Body & texture- med to full, firm and rich
Tannin- med to high
118
Grenache
Wine style-dry
Flavor & aroma- medium to strong
Acidity- low
Body & texture- full bodied, generous
Tannin- low to medium
119
Sangiovese
Wine style- dry
Flavor & aroma- medium to strong
Acidity- high
Body & texture- medium to full, raspy
Tannin- medium to high
120
Tempranillo
Wine style- dry
Flavor & aroma- medium to strong
Acidity- medium to high
Body & texture- medium to full
Tannin- Medium
121
Zinfandel
Wine style- dry
Flavor & aroma- medium to strong
Acidity- low
Body & texture- full, sumptuous
Tannin- low to medium
122
Malbec
Wine style- dry
Flavor & aroma- medium to strong
Acidity- low to medium
Body & texture- full, velvety
Tannin- Medium
123
Malbec flavors
124
Zinfandel flavors
125
Tempranillo flavors
126
Sangiovese flavors
127
Grenache flavors
128
Syrah/ Shiraz
129
Pinot Noir
130
Merlot flavors
131
Cabernet Sauvignon flavors
132
Viognier flavors
133
Gewürztraminer flavors
134
Pinot Grigio flavor
135
Riesling flavors
I
136
Chardonnay flavors
