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Flashcards in Wine Basics Deck (32):
1

What are the three major types of wine?

  1. red
  2. white
  3. rosé

2

Why is red wine red?

It is a result of the grape skin's contact with the grape’s juice during fermentation

3

What characteristics should the ideal red wine glass have?

  • Holds 10 to 22 ounces of liquid
  • Allows room to swirl your wine
  • Has enough surface area to allow the wine to breathe

4

At what temperature is red wine best served?

60-65 degrees Fahrenheit
(warmer than white wines)

5

What are the main varieties
of red wine?

  • Cabernet Sauvignon
  • Malbec
  • Merlot
  • Petit Sirah
  • Pinot Noir
  • Sangiovese
  • Shiraz/Syrah
  • Zinfandel

6

What are some common berry and fruit flavors used
to describe red wines?

  • blackberry
  • boysenberry
  • cherry
  • currant
  • fig
  • gooseberry
  • plum
  • raisin
  • raspberry
  • strawberry

7

Where does white wine get its color?
 

  • From the grape juice and grape skin of green, gold, or yellowish colored grapes, or
  • From just the juice (not the skin) of select red grapes (as in some Champagnes)

8

What characteristics should the ideal white wine glass have?

  • Narrow
  • A sharp taper at the top of the glass to allow the drinker to enjoy the full aroma of the wine

9

At what temperature is white wine best served?

45-50 degrees Fahrenheit
(cooler than reds)

10

What are the "Big Eight"
white wines?

  1. Chardonnay
  2. Chenin Blanc
  3. Gewürztraminer
  4. Pinot Gris/Grigio
  5. Riesling
  6. Sauvignon Blanc
  7. Semillon
  8. Viognier

11

What are some common fruit flavors used to describe white wines?

  • apple
  • citrus
  • grapefruit
  • lemon
  • lime
  • melon
  • pear
  • pineapple

12

What is a varietal wine?

  • Has only one grape variety
  • The wine is then named after the grape with a capital initial
  • E.g., Chardonnay, Gewürztraminer

13

What does "body" mean when describing a wine?

The texture or weight of a wine
in the mouth

  • Full-bodied wines have a rich, complex, well-rounded flavor that lingers in the mouth
  • Light-bodied wines are subtle and more watery
  • Medium-bodied wines fall somewhere in between

14

Which white wines tend to be full bodied?

  • Chardonnay
  • Sauvignon Blanc
  • Dry white wines
  • Wines aged either fully or partly in wood

15

Which red wines tend to be full bodied?

Cabernet and French Bordeaux

16

What is the DOC?

Denominazione di Origine Controllata
("controlled place name")

Italy's designation for wine whose name, origin of grapes, grape varieties and other important factors are regulated by law

17

What is a Super Tuscan?

  • Any wine from Tuscany made in less traditional ways
  • More powerful than other Tuscan varieties
  • May include Sangiovese, Cabernet Sauvignon, and Merlot

18

What is a decanter?

A vessel that holds the decantation of a liquid (such as wine), which may contain sediment

  • Used to aerate wine, or to allow it to "breathe" - enhancing the overall aroma of the wine
  • Decantation is the method of separating the solids liquids that exist in one mixture

19

What are some common spices and cocoa bean products detected in red wine?

  • cinnamon
  • clove
  • cocoa
  • coffee
  • mocha
  • pepper (black, white)

20

What are some non-fruit flavors often detected in white wine?

  • butter
  • earthy
  • floral
  • honey
  • vanilla

21

Which white wines tend to be lighter bodied?

  • Gewürztraminer
  • Pinot Grigio

22

What is a non-varietal wine?

A blend of several types of grapes

23

Which red wines tend to be
lighter bodied?

Chianti and Pinot Noir

24

Why is rosé blush-colored?

  • Red-skinned grapes are used
  • The skins are discarded in the middle of fermentation, rather than remaining throughout

25

What is "distillation" of a wine?

  • The process of heating wine so the alcohol vaporizes and is collected to make a drink with higher alcoholic content
  • All distilled wines are known as "brandy," although the quality of brandy varies

26

What are "legs" when
describing a wine?

  • The syrupy lines that a wine leaves on the glass after being swirled
  • They have nothing to do with the quality of a wine

27

What is the technical term for "the study of wine"?

Enology

28

What is a wine's "vintage" year?

The year in which at least 95% of its grapes were harvested (not the year in which the wine was bottled).

29

What are tannins?

  • A naturally occurring component of wine found in grape stems & seeds
  • Provide structure to the wine to preserve the taste in the mouth
  • Most predominant in Cabernet Sauvingon

30

What is a wine's "finish"?

The lingering feeling in your mouth after you taste a wine

31

What is a fortified wine?

Wine with added alcohol content, usually from distilled grape spirits added during fermentation

32

What are a wine's "aroma"
and "bouquet"?

  • "Bouquet" refers to smells that originate from the wine-making
  • "Aroma" refers to smells originating from the grapes themselves

Amateurs often use the terms interchangeably