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Wine Flashcards

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1
Q

What effect can sweetness in food have on wine?

A

Increased perception of bitterness, acidity and burning effect of alcohol.

Decrease in perception of body, sweetness and fruitiness in the wine.

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2
Q

What effect can Umami in food have on the taste of wine?

A

Increased perception of bitterness, acidity and alcohol burn of wine.

Decreased perception of body, sweetness and fruitiness of wine.

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3
Q

What effect can acidity in food have on wine

A

Increase the perception of body, sweetness and fruitiness.

Decrease perception of acidity

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4
Q

What effect does salt in food have on wine?

A

It can increase the perception of body in Wine

Decrease the perception of bitterness and acidity in Wine.

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5
Q

What effect does bitterness in food have on wine?

A

Increase the bitterness of wine.

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6
Q

What effect does chilli heat in food have on wine?

A

It can increase the perception of bitterness, acidity and alcohol burn.

Decrease the perception of body, richness, sweetness and fruitiness in Wine.

The intensity of this reaction increases with the level of alcohol in the wine.

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7
Q

What climate does Cabernet Sauvignon need to grow?

A

A moderate to hot climate. It cannot grow in a cool climate.

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8
Q

What factors can affect Wine quality, style and rice?

A

Grape variety, environment, vineyard care, wine making techniques, maturation processes

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9
Q

What does a vineyard need to grow?

A

C02, sunlight, water, warmth, nutrients,

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10
Q

In general hot climate wines have what characters?

A

More alcohol, Fuller body, more tannin, less acidity.

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11
Q

In general cool climate wines have what characters?

A

Less alcohol, lighter body, less tannin, more acidity.

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12
Q

What temperature is white wine fermented at?

A

12-22 degrees C

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13
Q

What temperature are red wines fermented at?

A

20-32 degrees C

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14
Q

Is rose made from white or red grapes?

A

Red

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15
Q

What temperature is rose fermented at?

A

12-22 degrees C

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16
Q

What flavours do European and French oak add to wine?

A

Subtle toast and nutty favours and smooth tannins

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17
Q

What flavours to American oak add to wine?

A

Coconut and vanilla but harsher tannins?

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18
Q

What effect does oxygen during maturation have on Wine?

A

Softens tannins in red wines.

Can add flavours such as toffee, fig, but (hazelnut, almond,walnut) and coffee to develop.

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19
Q

Why are skins left in the juice during red wine fermentation?

A

Extraction of colour, tannin and flavour.

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20
Q

Describe the climate required for growing Chardonnay.

A

Chardonnay can grow in cool, moderate or hot climates

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21
Q

What characters do cool climate chardonnays have?

A

Green fruit- apple pear and occasionally vegetal notes such as cucumber

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22
Q

What characters do moderate climate chardonnays have?

A

Stone fruit, citrus and hints of melon.

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23
Q

What characteristics do hot climate chardonnays have?

A

Tropical fruit notes- peach, banana, pineapple, mango, fig.

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24
Q

What wine making techniques are used on Chardonnay and what characteristics can they add to the Wine?

A

Malolactic fermentation- butter, cream. This can be used to soften harsh acids.

Time in lees- creamy texture and savoury flavours

Oak fermentation/ maturation- flavours such as toast/ vanilla/ coconut

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25
What is the main growing region for Chardonnay?
Burgundy
26
Name the most important Chardonnay regions in burgundy?
Chablis Cote de beuune (meursault, puligny montrachet) Maconnais (pouilly- fuisse)
27
What characters do Chardonnay from Chablis have?
Fresh, vibrant, lighter style Chardonnay. Dry and high acidity. Green fruit and citrus flavours. Can have smoky, flinty, mineral signature. Do not often have oak influence. If they do old oak. Lee’s and malolactic fermentation used to soften harsh tannins.
28
What are the two regions of the cote de Beaune? What is the climate? What are wines from these regions typically like?
Regions: meursault, puligny montrachet Moderate climate Wines from theses regions are complex and expensive. Full bodied, flavours of citrus, stone and tropical fruit. Spice, oak and savoury notes added from fermenting in oak barrels and contact with Lee’s.
29
What is Chardonnay from Macconais like?
Most important region is pouilly fuisse. Richer styles of Chardonnay. Full bodied with tropical and oak flavours. Maconnais also produces large volumes of moderately priced light fruity Chardonnay with no oak influence, sold as Macon.
30
What are the important Chardonnay growing regions outside of France?
Australia- Yarra valley, Adelaide hills, Margaret river New Zealand- Marlborough USA- california (Sonoma, carneros) South America- Chile- Casablanca valley. Argentina- Mendoza. South Africa- walker bay
31
What are some areas for bulk produced, inexpensive Chardonnay?
South eastern Australia, western cape, California, Central Valley (Chile), southern Italy, Argentina
32
What varieties is Chardonnay blended with?
Simillon, viognier, local varieties
33
What climate does Sauvignon Blanc need to grow?
Cool or moderate climate.
34
Sauvignon Blanc is typically...
Dry, high acid, medium bodied. Strong aromas of green fruit and vegetables-gooseberry, elderflower, green bell pepper, asparagus). Usually no oak. Some moderate climate SB aged in oak to add toast and spice (vanilla, liquorice) Do not age well.
35
What are the premium Sauvignon Blanc regions?
Loire valley (Sancerre & pouilly fume) Bordeaux- Bordeaux Blanc NZ- Maborough USA- California- Napa valley (fume Blanc) Chile- Casablanca valley South Africa-Elgin, constantia
36
What are some bulk production regions for Sauvignon Blanc?
France- pays d’Oc, Val de Loire, California, Central Valley Chile
37
What climate does Riesling grow in?
Cool or moderate climate: Cool climate wines show floral, green and citrus notes Moderate climate- citrus stone (white peach, apricot) and tropical fruits (pineapple and mango)
38
Can you age Riesling?
Yes- adds characters of honey and toast. Sometimes Smokey petrol aromas
39
What are the premium Riesling regions?
Germany- home of Riesling- produces wines in a range of styles: qultitatswein. Light bodied, dry, fruity and refreshing. Pradikatswein- wines categorised based on sugar level of grapes. Regions- mosel, rheingau, pflatz France- Alsace Austria Australia- eden valley, Clare valleys
40
What are the bulk production regions for Riesling?
Germany
41
What is the optimal temperature for long term storage of wines?
10-15 degrees c
42
What is the optimal service temperature for medium to full bodied lakes wines?
10-13 degrees C
43
What is the optimal service temperature for light to medium bodied white wines?
Chilled 7-10 degrees C
44
What is the Optimum temperature to service sweet wines?
Well chilled 6-8 degrees
45
What is the optimal temperature of sparkling wines?
Well chilled. 6-10*C
46
What is the optimal temperature of light bodied red wines?
Lightly chilled. 13*C
47
What is the optimal temperature for medium/ full bodied red wines?
Room temperature. 15-18*C
48
How many grams of alcohol can the body break down in one hour?
Approx 10g
49
At what temperature does ethanol boil?
78.3*C
50
At what temperature does water boil?
100*C
51
What is the difference between aged and unaged spirits?
Unaged spirits are stored in stainless steel tanks until bottled, usually shortly after distillation. Aged spirits spend some time in oak vessels. This changes the colour and flavour of the spirit. It can lessen the harshness of the alcohol. It adds flavours of vanilla and sweet spice and allows oxygen to dissolve in spirit adding complexity.
52
What does charcoal filtering do to a spirit?
Removes colour.
53
What is brandy made from and how is is aged?
Made from grapes. Usually aged in oak/ caramel added for colour.
54
What are the defining features of cognac?
Cognac is oak aged brandy from northern Bordeaux. It must be double distilled in copper. Usually has fruity/ floral aromas of grape and perfume. Medium to light body with smooth alcohol.
55
What are the defining features of almangac?
Armagnac is oak aged grape brandy from southern Bordeaux. Made using column still. Dried fruit aromas (fig, prune, raisin) medium to full bodied. Aging process labeling terms: VS VSOP XO (Napoleon)
56
What is whiskey made from?
Grains (barley, corn and rye)
57
What are the requirements of scotch whiskey?
Must be aged in oak casks in Scotland for at least three years.
58
What are the requirements of malt whiskey?
Must be made using malted barley. This is where peat is used to dry out grain after germination. Adds Smokey flavour.
59
What are the requirements of a single malt whiskey?
A malt whiskey that comes from only one distillery.
60
What are the requirements of grain whiskey?
Grain whiskey is made from a mixture of grains and distilled in column still.
61
What are the requirements of Irish whiskey?
Generally a mixture of malted and unmalted barley. Can be distilled in column or pot still. Tend to be much smoother and lighter than scotch whiskey. Flavours of fruit honey flowers and oak.
62
What are the requirements of bourbourn whiskey?
Must be at least 51% corn Mostly in Kentucky
63
What are the requirements of Tennessee whiskey.?
Must be produced in state of Tennessee Filtered through sugar maple charcoal.
64
What is rum made from?
Sugar cane. Usually molasses which must be diluted before fermentation.
65
What are the characteristics of white rum?
Distilled to high strength Dry, neutral White rums distilled to lower strength can be very flavourful- intense tropical fruit flavours.
66
What are the characteristics of golden and spiced rum?
Golden rum usually has some time in oak ageing- adds flavours of banana coconut and toffee Spiced rums are golden rums with flavours added.
67
What are the characteristics of dark rum.
Aged for serveral years in oak. Full bodied and sweet in style. Flavours of fig raisin, clove and cinnamon)
68
What are the requirements of tequila?
Must be made from at least 51% blue agave and must be from tequila.
69
What are the different styles of tequila?
Blanco- unaged. Dry, intense flavours of vegetal and spice. Joven/ oro/ gold- blanco tequila with caramel added for colour and flavour. Reposado-aged in oak for a short time Aneno- aged in oak for long time.
70
What are the requirements of vodka?
Can be made from anything? Must be distilled to 95-96% ABV.
71
What are the requirements of gin?
Neautrak based spirit MUST have juniper
72
What are the requirements of London dry gin?
Must be produced by redistilling a neutral spirit with juniper. After distillation no other botanicals May be added.
73
What is the classic region for Pinot Gris? What are the classic characteristics of the wine?
Alsace (France) Full bodied. Dry to off dry/ medium/ sweet Spicy tropical fruit flavours- ginger, banana, melon
74
What is the classic characteristics of Pinot Grigio?
Grown throughout Italy. Dry/ medium to light body. Medium acidity. Neutral.
75
What is verdicchio?
Italian white wine grape variety. High acid/ med body. Flavours of lemon, fennel and bitter almond.
76
What is trebbiano?
Italian white wine grape variety. Most widely planted grape variety. Used to make inexpensive neutral wines with high acidity.
77
What is Soave?
White wine made in north east Italy from grape garganega. | Late ripening variety with floral notes of chamomile, green fruit and white pepper. Medium body/ unoaked.
78
Why is gavi.?
White wine from west Italy in Piemonte. | Made from grape- Cortese. Light body/ high acidity. Green apple and citrus.
79
What does PDO mean?
Protected designation of origin. Smaller areas with more tightly defined regulation.
80
What is a PGI?
Protected geographical indication. Larger area with fewer regulations.
81
What are the terms for PDO in Italy?
Denominazione Di Origine controlla e garantita (DOCG) Denominazione Di origine controlla (DOC)
82
What is the term for PGI in Italy?
IGT- indicazione geografica tipica
83
What are the important regions for chenin Blanc?
VOUVRAY AC Loire valley - cool climate Wines are medium sweet, high acidity, medium bodied, unoaked Flavours- citrus, green fruit tropical and herbaceous Ie lemon green apple pineapple and leaf ``` South Africa- Production of large volume, inexpensive wines Medium bodied Dry/ off dry Med to high acidity Citrus/ tropical fruit Blended with Chardonnay ```
84
What are the terms for PDO in France?
AC or AOC | Appellation d’Origine Controlee
85
What is the French term for PGI?
VdP- con de pays Wines without a GI are labelled “vin de France”
86
What is the most important region for melon Blanc?
Muscadet in the Loire valley Wines are dry/ light to medium body, unoaked Neutral fruit Can have time on Lees “sur lie” adds body and complexity
87
What are most important regions for viognier?
Best examples in northern Rhone. Wines are low acidity, high alcohol. Delicate fruit and floral aromas and spice. Peach pear apricot violet
88
What is the most important region for Albariño?
Rias Biax (Spain) Wines are light/ medium bodied. High refreshing acidity. Unoaked. Fresh green and citrus fruits.
89
Where is Albariño grown?
Rias baixas Spain
90
What are important regions for semillon?
Bordeaux- blended with Sauvignon Blanc to make dry and sweet wines Hunter valley Australia- Light in body and alcohol/ dry/ high acidity Youth-delicate citrus With age- complex toast/ honey / nut flavours
91
What is the most important region for gewurtztraminer?
Alsace France
92
What are the typical characteristics of gewurtztraminer?
``` Intensely perfumed and aromatic Low acidity, high alcohol, full bodied Can be dry, off dry, medium Flavours- floral rose and orange blossom Tropical fruit- lychee Sweet spice- ginger Best consumed young and fresh Can develop honey and nut flavours with maturity ```
93
Outside of Alsace where can you find Gewurtztraminer?
New Zealand
94
What is the important region for torrontes?
Cafayate (salta, Argentina)
95
What are the typical characteristics of torrontes?
Aromatic Dry/ medium acidity/ medium body/ high alcohol Green and stone fruit and floral aromas
96
What are the terms for PDO in Spain?
DOCa (denominacion de Origen calificada) most prestigious | DO- Denominacion de Origen
97
What is the term for PGI in Spain?
VdIT- vino de la tierra
98
What are the terms for PDOin Germany?
Qualitatswein | Pradikatswein
99
What is the term for PGI in Germany?
Landwein
100
What are the key facts about Pinot noir?
Grows in cool to med climate Thin skins- low tannin Light colour Best consumed young
101
What are the premium growing regions for Pinot noir?
Burgundy: Cote de nuit- gevrey- chambertin, Nuits-St George Cote de beaune- beaune, pomade Germany-pflatz, baden NZ- Central Otago and Marlborough Aus- Yarra valley and Mornington USA-Sonoma, Caneros, Santa barbera, Oregon Chile- Casablanca valley South Africa- walker bay
102
What is a region for bulk production of inexpensive Pinot noir?
Chile
103
What is the grape Cabernet Sauvignon like?
Black grape with high tannin, high acidity and strong aroma. Deep colour. Flavours of black fruit (black currant and black cherry) and herbaceous notes. (Bell pepper/ mint) Often age with oak- softens tannins adds oaky flavours Wines age well
104
What is merlot like?
Medium acidity and tannin Medium to high body and alcohol Grapes grown in hot climates show black fruit fruitcake chocolate Moderate climate red fruit and herbal (mint) With maturity cedar/ Tabacco Often aged in oak
105
What are the premium growing regions for cab dab/ merlot? Bordeaux Medoc Haut medoc (Margaux, Pauillac) Graves (Pessac- leognan) These are predominantly can sauv. Saint-emillon AC POMEROL AC merlot regions
``` FRANCE Bordeaux Medoc Haut medoc (Margaux, Pauillac) Graves (Pessac- leognan) ``` These are predominantly can sauv. Saint-emillon AC POMEROL AC merlot regions Australia- Margaret river/ coonawarra NZ- Hawkes bay USA- Napa valley, Rutherford, Oakville, Alexander valley South Africa- stellenbosch Argentina- Mendoza Chile- Maipo valley, colchagua valley, cachapoal valley
106
What are the areas of cheap/ bulk can sauv merlot production?
``` South eastern Australia Central Valley Chile California Pays Doc (France) Western cape Northern Italy Mendoza ```
107
What are the three ways to make sweet wine?
1. Stop fermentation 2. Add sweet component 3 for some wines grape is so sweet that even after fermentation complete sweetness remains

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