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RC > Wine & Spirits > Flashcards

Wine & Spirits Flashcards

1
Q

Cognac

A

Brandy produced only in the cognac region of France
Known for its smoothness and heady dry aroma
Labels on cognac bottles denote quality of spirit inside

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2
Q

Cognac labels

A 
V very
P pale
C cognac
S special 
F fine
E especial
O old
X extra
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3
Q

Armagnac

A

Brandy produced only in Armagnac region of France

Much like cognac but with a drier taste

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4
Q

American brandy

A

Produced mostly in California
Usually by individual firms that grow, distill, age, blend, bottle and market under their own brand name
These brandies have their own characteristics of taste

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5
Q

Fruit flavored brandies

A

Brandy based liqueurs produced from blackberries, peaches, apricots, cherries, and ginger

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6
Q

Gin

A

Distilled from grain
Flavor and aroma from juniper berry and other botanicals
Every gin producer has their own special recipe
Rangers in proof from 80 to 94.6
Usually colorless
Aged in barrels; no claim of age can be made by law

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7
Q

Rum

A

Distilled from fermented juice of sugar cane, can syrup and molasses
Often blended for special aroma, flavor and color
Aged in barrels but picks up very little color (coloring of dark rums often comes from added caramel)

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8
Q

Light & heavy bodied rum

A

Light bodied : dry, meaning lighter molasses flavor; 2 varieties of dry rum (whole and gold label); gold label is usually s bit sweeter with more pronounced taste

Heavy bodied: darker and sweeter, more distinct bouquet, body and flavor; distilled at a slower fermentation process a,losing to fuller, richer molasses-like body to develop

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9
Q

Vodka

A

Most versatile of all alcoholic beverages
Not aged, colorless, and virtually without taste and color
Originated in Russia from potatoes
Distilled in US from grain, primarily corn and wheat; American vodkas filtered through activated charcoal

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10
Q

Whiskey

A

Distilled from grains, normally corn, rye, barley, and/or wheat
Aged in barrels, from which it gets the color, flavor, aroma and characteristics

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11
Q

American whiskey

A

3 major categories: straight whiskey, light whiskey, blended whiskey

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12
Q

Blended whiskey

A

Blend of one or more straight whiskies

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13
Q

Bourbon whiskey

A

Distilled from a mash of grain containing no less than 51%corn
Aged for years in new charred oak barrels
Amber in color
Full bodied in flavor
Named after bourbon county, KY

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14
Q

Canadian whiskey

A

Blended whiskey, distilled from corn, rye and barley

Produced only in Canada

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15
Q

Irish whiskey

A

Produced only in Ireland
Blend of barley and grain whiskies
Dries in coal-fired kilns so aroma of fires doesn’t reach the malt
Heavier and full bodied in flavor

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16
Q

Scotch whiskey

A

Produced only in Scotland
Distinctive smoky flavor from drying malted barley over pest fires
Blend of whiskies with individual personalities of native barley grain and traditional pot skills

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17
Q

Straight whiskey

A

Distilled from corn, rye, barley and wheat

Aged in oak barrels for at least 2 years

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18
Q

Alcohol

A

“Ethyl” alcohol - common ingredient of all liquor

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19
Q

Age

A

Considered to be the major indication of quality in liquor

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20
Q

Beer

A

Fermented malt beverages

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21
Q

Carafe

A

A bottle with a flaring lip used to hold beverages

Measurement of 1liter of a beverage

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22
Q

Collins

A

Tall drink of a basic liquor sweetened with lemon and orange juice

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23
Q

Cordial

A

After dinner drink or liqueur

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24
Q

Fizz

A

Mixture of basic liquor, lemon mix and Sprite

Except those made with a part or whole egg

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25
Q

Frappe

A

Liqueur over crushed ice

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26
Q

Flat

A

No carbonation

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27
Q

Highball

A

Mixture of any basic liquor and additional beverage with ice

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28
Q

Hot drink

A

Typical cold weather drinks
Made with hot coffee, tea or water
Served in a mug, cup, or toddy glass

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29
Q

Jogger

A

Measuring device for pouring

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30
Q

Julep

A

Tall drink made with any basic liquor and garnished with mint leaves

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31
Q

Most

A

Basic liquor and garnished with mint leaves

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32
Q

Neat

A

No ice, no mix

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33
Q

Old fashioned

A

Basic liquor drink with fresh fruit, muddled with bitters

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34
Q

Parfait

A

Ice cream served over liqueur

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35
Q

Proof

A

Number is twice the alcoholic content percentage, by volume

The higher the proof, the lesser the density (bev tastes lighter

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36
Q

Punch

A

Any combo of liquor, wine, fruit juices and carbonated beverages

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37
Q

Quinine

A

Tonic water

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38
Q

Soda

A

Carbonated water; seltzer, club soda

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39
Q

Sour

A

Basic liquor with sweetened lemon mix, orange juice, cherry and/or slice of orange

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40
Q

Spritzer

A

White wine and club soda drink

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41
Q

Twist

A

Sliced peel of a lemon

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42
Q

Up

A

Served without ice

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43
Q

Amaretto

A

Liqueur with a slightly bitter almond flavor

Made from apricot pits

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44
Q

Anisette

A

Fragrant liqueur with sharp licorice flavor

Made from anise seeds

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45
Q

Aperitif

A

Term that means before dinner drinks

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46
Q

Bitters (angostura, orange)

A

Concentrated extracts used sparingly to flavor. O Khalid

Made from roots, herbs or fruits

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47
Q

Cassis

A

Purple liqueur made from currants

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48
Q

Cherry brandy

A

Colorless spirit produced from distillation of cherries

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49
Q

Coffee brandy

A

Spirit made from distilled coffee beans

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50
Q

Cooler

A

Base of wine, malt or spirit with fruit flavors or popular cocktail flavors

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51
Q

Cream of coconut

A

Canned preparation useful in making tropical drinks

Made from coconut milk, sugar and other nonalcoholic ingredients

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52
Q

Crème de…

A

French term meaning a liqueur of thick consistency

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53
Q

Crème de cacao

A

Liqueur with a sweet, chocolate flavor
White crème de cacao contains no coloring
Dark crème de cacao contains coloring

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54
Q

Crème de cassis

A

Liqueur with a sweet black currant flavor

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55
Q

Crème de menthe

A

Liqueur with a sweet black currant flavor
White crème de menthe contains no coloring
Greene crème de menthe contains coloring

56
Q

Crème de noya

A

Liqueur with an almond flavor

Made from fruit pits

57
Q

Curaçao

A

Cordial flavored with the peel of a sour orange
Used in preparing cocktails and tropical drinks
White Curaçao contains no added coloring
Colored varieties contain coloring

58
Q

Fino sherry

A

Pale, very dry sherry from Spain

59
Q

Grappa

A

Italian brandy

Made from distilling grape skins, stems and seed that remain after wine production

60
Q

Grenadine

A

Thick red syrup in cocktails

Made from pomegranate juice

61
Q

Liqueur

A

Class of spirit that is sweet and often served after dinner
Produced by either mixing or redistilling spirits with natural ingredients like fruits, plants, flowers or chocolate
Sugar at least 2-1/2% of the contents by weight

62
Q

Madeira

A

Wine resembling sherry

Produced in the Madeira islands - a chain of islands off the northwest coast of Africa

63
Q

Port

A

Dark dessert wine from Portugal

64
Q

Praline liqueur

A

Cordial with a buttery pecan praline flavor

65
Q

Raspberry liqueur

A

Cordial with a raspberry flavor

Also called crème de framboise

66
Q

Sake

A

Japanese wine produced from rice

67
Q

Sambuca

A

Italian liqueur with a licorice flavor

Made from elderberries

68
Q

Schnapps

A

Dry European spirit

Popular flavors : Apple, peppermint, peach, black cherry, cinnamon, wild berry

69
Q

Simple syrup

A

Combination of water and granulated sugar
When boiled, condenses into a clear sweet syrup
Used in cocktail recipes

70
Q

Sloe Gin

A

Cordial or liqueur flavored from sloe berries

71
Q

Sour mash

A

Blended grain mash used to make whiskies

72
Q

Tequila

A

Spirit distilled from the agave plant

Produced in Mexico

73
Q

Tonic water

A

Carbonated beverage with lemon, lime and quinine - an alkaloid from cinchona bark

74
Q

Triple sec

A

Type of Curaçao liqueur

75
Q

Vermouth

A

Aperitif wine derived from grapes

76
Q

Describing wine

Sweetness

A

Absence or presence of sugar
Dry: absence of sugar in wine, a completely non sweet flavor
Medium: moderate touch of sweetness
Sweet: pronounced sweetness

77
Q

Describing wine

Body

A

Way a wine feels in the mouth
Light body: light weight
Medium body: medium weight
Full body: heavy weight

78
Q

Describing wine

Fruitiness

A

Absence or presence of fruit
Pronounced: heavy fruit flavor
Moderate: medium fruit flavor
Minimal: very slight fruit flavor

79
Q

Factors involved in assessing quality of wine

A 
Soil
Climate
Control of fermentation process
Blending of wine
Aging of wine
80
Q

Wine crushing

A

Grapes harvested at carefully planned time are put in tanks for crushing

81
Q

Wine

Blending

A

Different grape varieties are blending together to produce a different tasting wine

82
Q

Wine

Aging

A

Many chemical changes occur as wine ages
Aging affects flavor, bouquet and taste of wine
White and rise wine frequently mature in aging casks lined with plastic, glass or stainless steel containers
Red wines and some white wines are aged in wooden oak casks for a longer period of time

83
Q

Wine

Bottling

A

Wine reaches a point at which it cannot improve the cask (between 6mo and 4yrs)
Once matured it is filtered, bottled and shipped
Alcoholic content is approximately 12-14% by volume

84
Q

Still wine

A

Generally 12-15% alcohol
Non effervescent wines consumed as table wines and account for most wine sales
White wine, rose wine, red wine

85
Q

White wine

A

Lighter color, more delicate flavor
Served chilled between 45-55 degrees
Most have a short life span 2-5yrs

86
Q

Rose wine

A

Resemble white wine in flavor, some sweet and fruity, some dry and floral notes
Range in color from pale pink to nearly red
Store and serve chilled, between 45-55 degrees

87
Q

Red wine

A

Fuller, heartier, drier flavor and distinctly red in color
Matures slower than white or rose, so it can be stored longer
Served at room temp, between 55-70 degrees

88
Q

Sparkling wine

A 
10-14% alcohol
Champagne: region of France
Cava: region of Spain
Cremant: French sparkling wine, not from champagne
Spumante
Serve chilled, between 40-45 degrees
89
Q

Fortified wine (dessert wine)

A

16-23% alcohol
Wines that have Brandy or other grape spirits and/or herbs and spices added to increase alcoholic content
Serve at room temp or chilled
Aperitif wines: sweet and dry vermouths, Dubonnet, Lillet
Dessert wines: port, sherry, Madeira, Marsala, Muscatel

90
Q

Ice wine (Eiswein)

A

Wine with very high degree of residual sugar
Grapes have been left on the vine into the winter months and harvested frozen and pressed immediately to capture as much of the condensed sugars as possible
Has intriguing balance of sweetness and acidity
May also be made by artificially freezing grapes, although quality is compromised with this method

91
Q

Botrytis (Botrytis Cinerea)

A

Commonly called noble rot
Fungus that affects grapes in certain conditions of high, cool humidity attributed to the end of the growing season
Resulting grapes have much higher sugar levels than normal
(E.g. Sauternes)

92
Q

Late harvest (Spatlese)

A

Wines made with grapes that have been left on the vine for an extended period after harvest has taken place
Resulting grapes have more richness and flavor than normal

93
Q

Port wine

A

Fortified wine made from grapes in Douro region of Portugal

True port is made from any combo of 48 approved grapes

94
Q

Ruby Styles

A

Port wine
Most basic of these aged less than a year in a cask and often not at all
Usually peppery and fiery with a deep ruby color to them

95
Q

Late bottled vintage (LBV)

A

Ruby style
Late vintage port produced in good but not great years
Usually ready for drinking when sold
Aged in a cask 4-6 years and usually lighter than a true vintage port

96
Q

Single Quinta

A

Ruby style port

Made from grapes of a single vineyard rather than a blend of vineyards

97
Q

Vintage port

A

By law vintage ports must be bottled within 2 years
Require a long time in bottle to smooth out, but when they do they are a unique experience unmatched in the world of wine
Typical aging between 12-30yrs depending on producer

98
Q

Tawny Styles

A

Port wine
Range in years from basic tawny (aged usually 8yrs) to aged tawny (10, 20, 30, etc)
Aged in cask for specific time

99
Q

Sherry (Jerez)

A

Fortified wine made in the Jerez (pronounced sherry) region of Spain
Made from only 3 grapes:
Pedro Ximenez, Moscatel, and Palomino

100
Q

Fino sherry

A

Light, dry sherry; most popular of all sherries

Known for its floral nose which is attained from the natural white yeasts that grow on the wine as it ages in casks

101
Q

Amontillado

A

An aged fino
Type takes on a slight nuttiness and fuller body
Typically aged at least 8yrs

102
Q

Oloroso

A

Literally meaning fragrant

Fullest bodied and usually highest alcohol of the sherries which gives it the most character and finesse

103
Q

Cream sherry

A

An Oloroso that has been sweetened

104
Q

Types of corks

A

Standard
screw top
Hybrid (synthetic)

105
Q

Why opaque wine bottles?

A

Wines are sensitive to light so opaque bottles obstruct passage of light

Store wine bottles in a dark storage area

106
Q

Which wines can be stored upright?

A

Only fortified wines

Still & sparkling wines & vintage port stored on its side so wine keeps cork wet and expanded

107
Q

Modern and custom size bottles vary from traditional sizes and shapes

A

Bottle: standard size; 750ml wine
Split: champagne only; 187ml wine (1/4 standard bottle)
Half bottle: 375ml wine (1/2 standard bottle)
Magnum: 1.5l wine (2 standard bottles)
Double magnum: Bordeaux only; 3l wine (4 standard bottles)
Jeroboam: champagne & burgundy; 3l wine (4 standard bottles)

108
Q

Acidity

A

Backbone of wine
Too much creates tart, unpleasant taste
Too little takes away from character of wine

109
Q

Aerate

A

Exposing of wine to oxygen to bring out bouquet

110
Q

Aroma, bouquet, nose

A

Aroma & bouquet refer to strength and type of scent in a wine (eg a spicy bouquet or per achy aroma)
Nose refers specifically to a strong and intense scent

111
Q

Balance

A

Occurs when components of wine (acidity, aroma, color, fruit, sugar, tannin) are equal, none stronger than another

112
Q

Body

A

Weight of wine in the mouth and depth or substance of the taste

113
Q

“Bottled by” or “cellared by”

A

Term on bottle indicating that the winery did not necessarily make the wine, but definitely bottled it

114
Q

Character

A

Nature of a wine; blend of fine qualities in a wine

115
Q

Dry

A

Lack of sweetness and sugar

116
Q

Estate bottled

A

Bottled at the location where the wine was made

117
Q

Fermentation

A

Converting ripe grapes to alcohol and carbon dioxide by yeast agent

118
Q

Herbaceous

A

Term for wine grassy flavor

119
Q

Noble

A

Category of major grape variety found to be the most widely adaptable and highest quality

120
Q

Oenology (or enology)

A

Science of wine making

121
Q

Proprietary

A

A label used to describe blended wines (can be red or white)

122
Q

Residual sugar

A

Unfermented sugar left in wine after fermentation that provides sweetness

123
Q

Sweet

A

Containing sugar from the grapes

124
Q

tannins

A

Acid found in grape stems and skins and in oak fermentation casks
Creates drying sensation in the mouth

125
Q

varietal (grape varietal)

A

Made from minimum 75-100% of a single grape variety

Name of wine is same as grape from which predominantly made

126
Q

Vinification

A

Process of making wine

127
Q

Vintage

A

Process of picking grapes

Vintage wine is one made from grapes that were all or primarily grown and harvested in a single specified year

128
Q

Chardonnay

A

Most quality Chardonnays treated in oak barrels
Flavors imparted by oak have vanilla,smoky, spicy or nutty character
Flavor and scents are rich and fruity
Famous for complex apple citrus; honey olive flavors produced from the vineyards in the Chablis, meursault and Montrachet districts in burgundy

129
Q

Sauvignon blanc

A

Higher in acid than chardonnays
Light to medium bodied, for the most part and generally dry and crisp
Typically melon-like and perfumy in aroma and taste
European Sauvignon blanc wines are usually unoaked, unlike their California cousins

130
Q

Cabernet Sauvignon

A

High tannin and medium to full bodied
Distinctive varietal character has spicy, bell pepper aroma and flavor with high astringency
Deeply colored wines made from very ripe grapes often minty and cedars with black currant or cassis character

131
Q

Merlot

A

From the merlot grape, typically a bit lighter in color, density and texture than Cabernet Sauvignon
Soft and subtle, yet sustainable
Distinctive herbaceous aroma, softer in tannins than Cabernet Sauvignon and usually lower in acidity

132
Q

Pinot Noir

A

Abundant with complex fragrances resembling violets, roses and truffles
Ranges from fruity and light-medium to rich and full
Light in color, hue and density, with a distinctive coffee-like aroma and bramble berry flavor

133
Q

Zinfandel

A

Versatile grape, can produce variety of styles form rich, powerful reds to rose, usually known as white Zinfandel
Often has some richness, can be crisp and/or oaky
Fruity with rich plum berry flavors

134
Q

Sangiovese

A

Moderate to high acidity and moderately tannic
Made famous in Chianti region of Italy
Light to full bodied
Aromas and flavors are fruity, particularly cherry with a subtle hint of violets

135
Q

Syrah

A

Firm and full bodied with aroma as and flavors that suggest roasted peppers, smoked meat and truffles
Dense blue-black hue
Australian varieties are softer, less full bodied and more berry like than the archetype Syrah

136
Q

Meritage

A

Must meet specific requirements to be called a Meritage
Made from at least 2 of the 5 traditional grapes of France’s Bordeaux region
No single grape may comprise more than 90% of the wine
Usually a deep aroma that suggests ink and sweet oak
Quality Meritage wines are supple and smooth in texture with plenty of concentrated richness of the grapes but not too much hard tannin

137
Q

Brandy

A

Distilled from fermented mash of grapes and other fruit
Primarily aged in oak casks and bottle at 80 proof
Enjoyed as an after dinner drink and widely used in cooking

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