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| A house style wine is bottled along with a small amount of extra sugar and yeast inside each bottle, and the bottle is closed with a cap. The bottle is laid down horizontally in the cellar and left to rest, during which time the yeasts and sugar create a second fermentation inside that bottle, which causes carbon dioxide to be trapped in the wine. In the Champagne region, the wine is left to rest for at least 18 months. To remove the sediment, bottles are agitated to drive the sediment into the neck of the bottle. The inverted bottles then are passed through a freezing solution, and the sediment freezes and is removed. |
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| a small amount of sugar solution added to champagne after the yeast is removed, to adjust the final dryness/sweetness |
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| spirit is added to the wine after the fermentation is complete, leaving no remaining sugar |
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| the spirit is added very soon after the wine's fermentation has begun, halting the fermentation, leaving residual sugar |
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| the place the grapes were grown |
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| a friendly type of bacteria (a strain of lactobacillus) is added to the wine. It converts a harsh form of acid (malic acid) into a softer one (lactic). This provides a richer, smoother feeling on the tongue. |
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1) grapes can be left to dehydrate on the vine, concentrating the sugar content
2) grapes can be allowed to be attacked by Botrytis, a mold that dehydrates them ("noble rot"). No carry-over of moldy flavor to the wine.
3) ice wines |
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| Allowing the grapes to stay on the vine until the first very cold spell; frozen grapes produce miniscule quantities of very sweet juice |
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| tank method (of sparkling wine) |
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| trapping carbon dioxide gas in the original stainless-steel fermentation tank and then bottling the wine under pressure so as not to lose the gas. Creates bigger bubbles that fade more easily. |
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| defined, named geographic area dedicated to growing grapes for wine production |
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| percentage minimum of all grapes used to make the wine that must come from any place named on a label (most nations) |
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| white wine from the Burgundy region of France is made from _______ only. |
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| red wine from Burgundy France is _______ only. |
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| New World wine areas have ______ laws that dictate what grape must be used in any appellation |
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| Aromas of Riesling & SauvBlanc |
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| Green Fruits (green apple, kiwi, green pear) |
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| Yellow fruits (yellow plum, yellow tomato, lemon) |
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| aromas of Pinot Noir & Sangiovese |
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| Red fruits (red plum, red berry, red cherry) |
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| purple fruits (dark plum, dark cherry) |
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| aromas of Syrah & CabSauv |
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| black fruits (blackberry, black currant, fig) |
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| green rim in a white wine means _____ |
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| misuse of sulfur in winemaking process; gives the wine an onion/garlic aroma; (SO2: burnt match aroma) |
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| (2, 4, 6 trichloroanisole) moldy corks; 3-5% of wine has cork taint |
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| byproduct of fermentation; can be a compliment to wine, but is a flaw in large amounts; gives the wine a glue/fingernail polish aroma |
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| Acetic Acid Volatile acidity |
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| caused by a micro-organism; unclean conditions; gives the wine a vinegar aroma |
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apple, pear, peach, apricot
lemon, lime, orange, tangerine
pineapple, banana, mango, guava, kiwi
acacia, hawthorne
butter, cream, hazelnut
vanilla, sweet wood, coconut
oak, smoke, toast, lees, yeast
flint, mineral, mint |
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| wines are grown at ________ north latitude and ___________ south latitude |
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| 30-50 degrees north latitude and 30-40 degrees south latitude |
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| 3 nutrients essential for vine growth |
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Nitrogen
Phosphorus
Potassium |
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| Grape species most common for winemaking |
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| Chardonnay, Cab Sauv, etc. |
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| Catawba, Concord, Delaware, Niagara, Isabella, Ivy (Native american) |
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| 2 other names for Mourvedre |
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| 3 other names for Pinot Noir |
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| Pinot Nero, Spatburgunder, Blauburgunder |
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| 4 other names for Tempranillo |
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| Tinta Roriz, Ull de Llebre, Cencibel, Tinta del Pais |
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| vines descended from a single plant by cuttings; asexual reproduction |
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| vine that has developed different characteristics through imperfect reproduction of cells as it grows |
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| the result of sexual reproduction of different subspecies within the same species |
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| the result of crossing two different species |
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Bud break
Flowering
Berry set
Veraison
Harvest
Leaf Fall
Dormancy |
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| average temp of 50 degrees F |
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| 40-80 days after bud break |
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| color change; 40-50 days after berry set |
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| when grapes are ripe (sunshine derived sugar levels) and physiologically mature (flavor) |
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| days from bud break to harvest in warm weather |
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| days from bud break to harvest in cold weather |
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| On average, a grape vine begins to decline after ______ years |
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