Term
| Species of North American Wine Grape |
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Definition
| Vitis Labrusca. It withstands cold winter areas. |
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Term
| Species of European Wine Grape |
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Definition
| Vinifera vines that are grafted onto labrusca which is naturally resistant to phylloxera. |
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Term
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Definition
-Before fermentation add SO2 to must to kill wild yeast.
-Chaptalization
-Some acidity is needed, blend in grapes that contain more acid-unripe grapes.
-temp. is different for different wines
-develops heat/it is a chemical process.
-may need to control temp. b/c it can get too high.
-stainless steel fermentation tanks help to reduce temp. and is a good conductor of heat. tank is double walled with refrigerant.
-stainless steel won't change taste
-oak barrels can be used for white wines, reduces fruitiness, adds nutty flavor-makes smoother.
-red wines fermented to 70-90 degrees. white wines fermented to 45-65 degrees.
-lower temp. gives fresh and fruity flavor
-fermentation goes on as long as there is sugar
-also stops when alcohol reaches 14%- alcohol kills yeast
-if sugar remains, wine is sweet. |
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Term
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Definition
-Red wines- skins are left on, a thick cap develops on top of wine, blocks oxygen, hinders fermentation, need to break cap.
-White just juice, usually closed container.
-Red juice, skins, seeds, container usually open-topped. |
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Term
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Definition
-Grapes are yellow, gold, green, pink
-grapes get too warm they lose acidity and fresh flavors
-oxidize like apples (nutty, aged flavor)
-usually in cold container for a few hours, stainless steel tank
-Chardonnay
-Sauvignon Blanc
-Riesling
-Semillon
-Viognier
-Chenin Blanc |
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Term
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Definition
-Red or black grapes (color pigment anthocyanins- dissolve in alcohol, not water)
-Grapes crushed, and then fermented with juice, pulp, seeds, and skin.
-skins are left to ferment, anthocyanins cause red color
-after sugar ferments, liquid is separated from solids
-Cabernet Sauvignon
-Merlot
-Pinot Noir
-Syrah/Shiraz
-Sanigiovese
-Gamay
-Zinfandel |
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Term
| Classifications on Wines: Varietal |
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Definition
-made from one grape variety, not a blend
-in France, it must be made for 100% of the variety
-in US, is requires only 75% of the grape.
-Examples: Chardonnay,Riesling,Cabernet souvignon |
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Term
| Classifications of wines: Generic Wine |
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Definition
-made from a blend of wines to resemble a particular region
-Countries have treaties that protect names of wine regions
-Examples: Chablis,Bordeaux,Chianti, Burgundy |
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Term
| Classifications: Table Wines |
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Definition
-largest category of wines
-usually accompany food
-still- no bubbles
-natural- product of fermentation without addition of sugar or alcohol
-fermentation stops when there is no more sugar to convert to alcohol
-US- alcohol content of 14%
-Classified by color: Red, White, Rose
-Reds: purple to red-tinged brown
-Whites: clear to green, yellow, light brown
-Rose: light pink to light orange-red |
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Term
| Classifications: Fortified Wines |
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Definition
-Alcohol content 14-24%
-Alcohol, usually brandy distilled from wine, is added during fermentation
-Adding alcohol: brings alcohol above what could be done naturally; Unfermented sugar stays in wine --> sweet wine.
-Types: Sherry, Port, Vermouth, Madeira |
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Term
| Classifications: Aperitif/Dessert Wines |
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Definition
-Aperitif- traditionally served prior to a meal; usually fortified and herb-flavored
-Dessert- served after dinner; usually fortified |
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Term
| Classifications: Sparkling Wine |
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Definition
-Alcohol content 13-14%
-Add carbon dioxide gas under pressure to any wine
-usually made by re-fermentation
-already fermented, fermented again with sugar and yeast and tightly sealed.
-gas trapped inside and forced into wine
-champagne-method fermentation takes place in the bottle
-Charmat process takes place in a vat, wine is filtered, then bottled under pressure
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Term
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Definition
| found in wines. Sulfer dioxide is used to kill the wild yeasts present on the skins of grapes and thus prevent premature and uncontrolled fermentation |
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Term
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Definition
| -The longer the grapes are left on the vine, the sweeter they are |
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Term
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Definition
-in US, must be labled as "sparkling"
-by international law, only France can use the term "champagne" |
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Term
| Sugar and acid of levels of grapes,when you pick them |
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Definition
| -the amount of sugar and acidity present will help to decide whether or not its required to add sugar or water during fermentation. The earlier you pick the grapes, the more acidic they will taste, the longer they are left on the vine, the sweeter they will be. |
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Term
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Definition
-wine needs to rest, shipping sickness
-not too dry or moist
-don't want corks to dry out, wine to oxidize, or mold to form
-55 degrees for reds, lower for whites
-above 65 degrees can be bad
-light is harmful to wine
-store table wines on side, prevets cork from drying out
-move as little as possible, aboid shaking |
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Term
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Definition
| -(France)- add sugar to the must, usually if grapes have not ripened fully; need a specific amount required by law- add sugar before fermentaion to increase alcohol content. |
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Term
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Definition
-to raise or lower alcohol content
-improve color
-add or minimize flavors and tastes
-adjust pH, low pH is necessary for wines to resist bacteria
-lower or raise acidity
-adjust tannin levels |
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Term
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Definition
-uncrushed grapes
-vatted in sealed chamber
-oxygen used and carbon dioxide fills chamber, juice fermented in grape
-no oxygen, wine is less acidic, with rich and fruity flavor,(good for wines consumed young)
-Example of wine that is fermented this way-->Beaujolais |
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Term
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Definition
| France is not the world's largest wine producer, but it is the most important. France leads in the variety of wines produced and has more wines of international reputation than any other nation |
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Term
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Definition
| -from Burgundy in Beaujolais. They are fermented by carbonic maceration. The first wine put out in November is Beaujolais Nouveau |
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Term
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Definition
-Champagne
-Alsace (dry, fresh, fruity whites)
-Loire (dry white wines)
-Burgundy (80% is red)
-Bordeaux (reds, roses, and whites)
-Cotes du Rhone (90% red or rose) |
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Term
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Definition
-Cote de Nuits
-Cote de Beaune
-Southern Burgundy (Beaujolais) |
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Term
| Wine Classifications, levels, based on |
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Definition
-Appellation d’Origine Contrôlée (AOC): means wine has the highest classification; what is on the label is regulated, but can differ by region; does not dictate quality but regulates quality control; assures wine from same area will be similar and different than other areas
-only wines meeting requirements can be sold under AOC
-shipments must be documented
-controls check vintage returns, plantings within delimited area, grapevine stock, output, and aging
-Approx 250 AOC wines
-Production Area (AC): Cru (most important designation); main point of AC is where the wine comes from;
-7 areas of control
-land-acceptable acreage, based on recorded usage
-grape variety (AC)- certain wines from specific grapes, grow better in certain areas
-Viticulture standards- growing specified by law (only certain pesticides, pruning, harvest)
-yield-given amount of wine per hectare- large yields reduce quality
-production methods-how wine is made, procedures are prescribed for specific wines
-Alcohol content- minimum amount of alcohol is strictly controlled- helps ensure flavor
-Taste analysis- need to be submitted to tasting panel, which can reject wines
-Second rank-Vin Délimités de Qualité
Supérieure (VDQS)-below AC-delimited wine of superior quality:
-Wines from a specifically defined region of superior quality
-could get this rank because it is made from the wrong grape
-less strict on yield and varieties
-Can be promoted to AC
-Vin de Pays-3rd:
-"country wine"- must come from the region of production that is claimed on the label
-upgrade bulk wine
-usually allow higher yield and lower alcohol levels
-one or more grape varieties are required
-alcohol levels are required on label
-yield is controlled
-Vin de Table:
-table wine or ordinary
-unregulated by government
-grape can come from anywhere in France
-grape name or vintage can not be on label
-40% of wine produced in France |
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Term
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Definition
-named after a single grape variety
-first appellation to implement varietal labeling
-only major French region to identify wine by name of the grape
-vinified completely dry with high alcohol content
-Examples: Gewürztraminer, Riesling, Muscat, Pinot Gris, Pinot Blanc, Sylvaner, Pinot Noir
-must be bottled in Alsace and not shipped in barrels. |
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Term
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Definition
-Asti Spumante produced here
-best red= Barolo, full-bodied aged 6-20 years |
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Term
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Definition
| -Highly regarded wines, Vatellina Wines |
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Term
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Definition
-Soave best white
-Bardolino and Valpolicella are the regions reds |
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Term
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Definition
-use Lambrusco grapes
-Frizzantes=slightly sparkling
-Spumantes=full sparkling |
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Term
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Definition
-famouse for Chianti
-Chianti classico identified by black rooster |
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Term
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Definition
-Known for whites
-home of Est! Est!! Est!!!- golden wine, fruity, slightly bitter
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Term
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Definition
| -Marsala=most famous wine, sweet, good dessert wine |
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Term
| Wine Classifications: Italy |
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Definition
-Regulations Establish: wine producing region; grading system
-Known as Denominazione di Origine
© 2004, Educational Institute
Controllata (DOC) = parallels AOC in France
-Denominazione di Origine Controllata e
Garantita (DOCG):
-highest classification in Italy
-meets DOC standards and undergo mandatory government testing and tasting prior to being bottled
-has government seal of recognition
-Denominazione di Origine
Controllata (DOC):
-same as AOC in France
-comes from area specified
-made according to laws
-a lot based on tradition, some producers like modern methods
-does not mean wine lacks quality
-controls claims on: geographic origin; permissable grape types; permitted yields; pruning methods; alcohol strength; aging requirements
-Vino tipico: good quality wines; typical of the region
-Vino da tavola: wine of the table; large category of unregulated wines |
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Term
| Which wines are better than the rest? |
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Definition
-rated by the DOC
-"Classico"=produces best wine within region |
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Term
| Wines of Germany: Regions: Ahr |
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Definition
-one of the smallest regions
-produces reds
-cooler climate
-Germany's first cooperative
-Riesling, Pinot Noir
-Most wines consumed locally |
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Term
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Definition
-Higher alcohol content, less acidity
-warmer climate
-70% Pinot Noir |
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Term
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Definition
-on hilly slopes, can be cold so mainly white grapes
-short growing season, Sylvaner as opposed to Riesling
-dry, earthy flavor |
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Term
| Regions: Hessische Bergstrasse |
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Definition
-small region
-riesling grapes
-wine consumed locally |
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Term
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Definition
-small terraced vinyards
-Riesling
-sekt |
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Term
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Definition
-soil high in slate and stone= good heat in day and slow in losing heat at night
-excellent wines
-riesling grapes |
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Term
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Definition
-wines usually more
fruity and earthy, Riesling |
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Term
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Definition
-delicate wines,
light flavored, finest in Germany |
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Term
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Definition
-uhn)-have
higher alcohol content and heavier
bouquet-Liebfraumilch (wine of the
blessed mother) (milk of Our Lady) |
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Term
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Definition
-grapes
develop greater sugar content, so
wines are not as dry, higher in alcohol |
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Term
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Definition
| -part of old east germany, trying to catch up |
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Term
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Definition
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Term
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Definition
-largest red wine region
-make pink wine (red grapes lack color)
-growers cooperative |
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Term
| German Wine Classifications |
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Definition
-Qualitätswein mit Prädikat (QmP)
-Qualitätswein bestimmter
Anbaugebiete (QbA)
-Landwein
-Deutscher Tafelwein |
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Term
| German Wine Classifications: QmP |
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Definition
-quality wine with special distinction
-highest quality
-laregely rated by amount of natural sugar at harvest
-can not have sugar added
-must be estate bottled
-must come from defined region |
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Term
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Definition
-Qualitatsschaumwein - made from German grapes only -- Deutscher Sekt
-Sekt- made from local or imported grapes (Italy and France) with secondary fermentation in the bottle
-Schaumwein- made from French or Italian grapes |
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Term
German Wine Classifications: Qualitätswein bestimmter
Anbaugebiete-Qb |
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Definition
-quality wine from designated region
-2nd quality ranking
-sugar can be added to must
-wine must have min. alcohol level
-wine must come from the 13 regions |
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Term
| Germany: Wines with standard of sugar measure |
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Definition
-Quality dry wines:1)Trocken --> max of residual sugar at .9%, dry
2)Halbtrocken-->max residual sugar at 1.8%, half dry |
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Term
| Germany: Laws in wine production |
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Definition
-Chaptalization-a limited amount of sugar, set by
law, can be added to must prior to or
during fermentation if there is a lack of natural sugar
-Süssreserve-prior
to fermentation, a portion of juice can be
filtered and held under refrigeration until fermentation is complete and can be added back into wine |
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Term
| Spain and Portugal: Port is barrel aged but differs amoung kinds |
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Definition
-Ruby Port- youngest port, made from lower quality wine
-Tawny Port-aged atleast 6-8 years, made from blend
-White-same as ruby, use white grapes
-Vintage-best, most expensive, grapes from single vintage, aged 50 years
-barrel aged for a minimum of 3 years, except for vintage (2 years) |
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Term
| Spain and Portugal: Sherry is placed into what categories? |
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Definition
-Fino-very dry, light, and pale in color, a distinctive nutty,tangy taste.
-Amontilado-more color and a medium dry taste and nutty flavor, best for cooking
-Oloroso-fuller-bodied and a deeper color, very sweet and creamy to the taste
-Brown-darker and even sweeter than the creams |
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Term
| Spain and Portugal: Color classifications for Port and Sherry |
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Definition
-Crianza-youthful red wine that is aged in oak for a min of 1 year and another year aging in the bottle
-Reserva-aging for a min. of 1 year in barrel and 2 in the bottle
-Gran Reserva-red wines. barrel aging for 2 years and at least 3 more years in the bottle |
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Term
| Viticulture areas of CA: North Coast |
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Definition
-4 regions within this area:
1)Mendocino: Most Northern; full-bodied reds; Fetzer, Parducci
2)Lake: Best vinyards located near lake; only one AVA vinyard
3)Napa: Almost all kinds of wines produced; emphasis on Cabernet Sauvignon; Moet and Chandon located winery here (California champagne); Stag's Leap, Robert Mondavi, Beringer, Sutter Home, Charles Krug, Sterling
4)Sonoma: Known for whites and reds; Cahrdonnay and Pinot Noir do well here; Sebastini, Kenwood, Château St. John |
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Term
| Viticulture areas of CA: North-Central |
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Definition
-1)Livermore: known for whites, crisp and sweet; East of San Francisco; Concannon, Wente Brothers
2)Santa Cruz, Santa Clara, Monterey: Just south of SF; Almaden, Paul Masson (boxed wines) |
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Term
| Viticulture areas of CA: Central |
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Definition
| -1)San Joaquin: 80% of CA wine produced here; hot dry summers; Gallo (1 of 3 bottles in CA), Franzia; Grapes for raisins and table grapes |
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Term
| Viticulture areas of CA: Southern CA |
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Definition
| -warm, so produces good dessert and table wine |
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Term
| Vintage labeling of US wines, differ from France |
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Definition
-name of wine
-appellations of origin
-if AVA named, 85% of grapes must come from here
-estate bottled, 100% of grapes come from there
-CA requires 100% of grapes used to produce anything CA, come from CA- others 75%
-Names can be based on varietals or type of wine, 75% for varietals
-date can be given, not required, but 95% must be from that year
-generic (blush) can be from any grape, but must name origin
-alcohol content must be stated, by volume
-7-14% alcohol=table wine, % needs not be stated
-amount on wine in container
-Sulfites
-Government health warning
-if imported: 1)country of origin 2)importers name and location 3)% alcohol, net contents, name of wine, presence of sulfites |
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Term
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Definition
-New York. they are the 2nd largest producer of grapes and wines
-Vitis Labrusca is the main variety |
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Term
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Definition
-set by the Bureau of Alcohol, Tobacco, Firearms and Explosives
-Define appellations of origins and labeling requirements
-Set standards for identity not quality |
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Term
| US: Labels for wine bottles |
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Definition
-Name of wine
-Appellations of origin
-If AVA named, 85% of grapes must
come from here
-Estate bottled, 100% of grapes from
there
-CA requires 100% of grapes used to
produce anything CA (state, AVA,
county) come from CA-others 75%
• Names can be based on varietals or
type of wine, 75% for varietals
• Date can be given, not required, but
95% must be from that year
• Generic (blush) can be from any
grape, but must name origin (CA)
• Alcohol content must be stated, by
volume
• 7-14% alcohol=table wine,% needs not
be stated
• Amount of wine in container
• Sulfites
• Government health warning
• If imported:
– Country of origin
– Importers name and location
– % alcohol, net contents, name of wine,
presence of sulfites |
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Term
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Definition
• Began with missionaries who
worked for Delaware Indians and
French settlers who brought grape
vines with them
• 1820s introduced the Catawba from
North Carolina by Nicholas
Longworth, Cincinnati lawyer
• By 1845, annual production was
300,000 gallons
• Civil War caused manpower
shortages, and black rot closed
wine producing in Ohio
• Then Lake Erie Islands emerged
• Sandusky area settled by German
immigrants who brought
winemaking skills
• Narrow strip along Lake Erie known
as Ohio Grape Belt
• Collapsed again in 1919 during
prohibition
• 1960s planting of French-American
hybrids in southern Ohio,
encouraged by OSU and OARDC |
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Term
| How do you approach food and wine pairings: perspectives |
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Definition
-several different perspectives:
-confidence in wines
-state of mind at the moment
-objective of gathering |
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Term
| When ordering food and wine, which do you choose first? |
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Definition
| select food first and then drink because it's better to create a good match |
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Term
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Definition
• Food high in acid makes paring
difficult, especially vinegar
• Acids are not created equal, citric as
opposed to acetic
• Acidity in wine provides crispness
• Food acidity level should be less than or
equal to wine acidity level
• Acid in wines can heighten food flavorsadding
a squeeze of lemon
• Acid in wine cuts fat in food dishes
• Plant based fats work well with wines moderatley high to high in acid
• Dairy fats need full-bodied wine
• Lighter dairy as yogurt need unoaked whites lower in acid |
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Term
| What are the direct effects of the food and wine: Main taste components |
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Definition
-• “Elements that correspond to basic
sense perceptions on the tongue”
• Foundation for elements that impact
the pleasant feelings with
complementing/contrasting flavors |
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Term
| What are the direct effects of the food and wine: Texture elements |
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Definition
• Relates to body, power, weight, and
structure
• Becomes the “glue” that holds
structure of pairing together
• “Mouthfeel”
• Food-grainy, dry, oily, crunchy
• Wine-thin, velvety, full-bodied |
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Term
| What are the direct effects of the food and wine: Flavor elements |
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Definition
• Our perceptions of specific characters
inherent in the food or wine based on
aroma and taste
• “Architectural elements” flavors add
interest and complexity to structure
• Fruity, nutty, smoky, herbal, meaty |
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