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130 Cards in this Set
- Front
- Back
What was the first "trade" considered sufficiently honorable and dignified for a member of the aristocracy to engage in?
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wine trade
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_____ is a volatile, colorless liquid with an ethereal odor, obtained through fermentation of a liquid containing sugar.
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Alcohol
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There are many members of the alcohol family, but _____ is the best-known alcohol and the one that concerns us most, as it is the principle alcohol to be found in all alcoholic beverages,
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ethyl
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What is the chemical formula for ethyl alcohol (ethanol)?
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C2H5OH
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What is an alcoholic beverage?
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Any potable liquid containing from 1/2 to 80 percent ethyl alcohol by volume
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What is wine?
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the naturally fermented juice of ripe grapes
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There are only _____ colors in wine. What are they?
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2
red; white |
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What does the word "dry" mean in the wine trade?
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the opposite of sweet; "lacking in sugar"
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What are the 4 main classifications of wines?
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1. table (still wines)
2. sparkling 3. fortified 4. aromatized |
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What are European grape varieties called?
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Vitis Vinifera
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What are North American grape varieties called?
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Vitis Labrusca
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What is the reaction of yeast upon sugar in a solution which breaks down the sugar into carbon dioxide & alcohol
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fermentation
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What is the output of fermentation?
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carbon dioxide (CO2), ethyl alcohol, heat, water
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The gas from fermentation escapes into the air. If kept in, the beverage will be _____.
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carbonated/bubbly/sparkling
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Fermentation continues _____ weeks (until all the sugar is consumed or the alcohol content becomes high enough to kill the yeast). The longer it takes, the _____ the wine. The shorter it takes, the _____ the wine.
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Fermentation continues 1-3 weeks (until all the sugar is consumed or the alcohol content becomes high enough to kill the yeast). The longer it takes, the dryer the wine. The shorter it takes, the sweeter the wine.
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Wines usually contain about _____% alcohol. _____% is considered a high amount.
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Wines usually contain about 14% alcohol. 14.5% is considered a high amount.
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_____ wines have alcohol added in the form of brandy or other grape spirits. Example: porto, sherry, vermouths. Adding extra alcohol is known as _____ the wine. If over 15%, it is most likely _____.
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Fortified wines: have alcohol added in the form of brandy or other grape spirits. Example: porto, sherry, vermouths. Adding extra alcohol is known as fortifying the wine. If over 15%, it is most likely fortified.
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The allowable limit for fortified wines is _____%. Generally the alcohol content is around _____%-_____%.
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The allowable limit for fortified wines is 24%. Generally the alcohol content is around 18%-19%.
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Federal Standards of identity divide fortified wines into 2 classifications:
1. _____ wines: fortified with spirits and flavored with aromatic herbs and spices (example-vermouths) 2. _____ wines: sweet, rich & heavy and appropriate to end a meal (examples-port, sherry, madeira, marsala, angelica, muscatel.) |
Federal Standards of identity divide fortified wines into 2 classifications:
1. Aperitif wines: fortified with spirits and flavored with aromatic herbs and spices (example-vermouths) 2. Dessert wines: sweet, rich & heavy and appropriate to end a meal (examples-port, sherry, madeira, marsala, angelica, muscatel.) |
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The basic number of wine bottle sizes is _____, reduced from the sixteen sizes previously allowed for American wines and twenty-seven sizes for imports.
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seven
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Contents of wine bottles must be shown using the _____ system.
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metric. Producers may voluntarily add U.S. fl oz contents as well.
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What is the metric capacity and fl oz capacity for each of the following wines (still & sparkling)?
1. Miniature 2. Split 3. Tenth 4. Fifth 5. Quart 6. Magnum 7. Jeroboam |
1. Miniature: 100 ml; 3.4 fl oz
2. Split: 87 ml; 6.3 fl oz 3. Tenth: 375 ml; 12.7 fl oz 4. Fifth: 750 ml; 25.4 fl oz 5. Quart: 1.0 liter; 33.8 fl oz 6. Magnum: 1.5 liters; 50.7 fl oz 7. Jeroboam: 3.0 liters; 101.4 fl oz |
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_____ is the result of chemical changed in which a molecule of sugar is split into 2 molecules of ethyl alcohol and two molecules of carbon dioxide gas.
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Fermentation
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What is the agent in fermentation?
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a yeast
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What is Saccharomyces?
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the yeast in grape juice, whose job it is to change the juiceinto wine
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Wine has been made for at least _____ years; the oldest evidence is from ______.
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Wine has been made for at least 7000 years; the oldest evidence is from Iran.
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Wine was drunk both for enjoyment and ______.
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medicine
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The greatest single influence upon wine has been the _____.
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Church
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What three factors govern the appreciation of wine?
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color, aroma, and taste
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More than three-fourths of our sense of taste is actually our ability to _____.
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smell
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The fragrance of fresh fruit directly
related to the variety of grape used to make the wine is _____. |
aroma
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The odors that develop in wine after
the finish of the fermentation are designated _____. |
bouquet
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The _____ of wine is judged
upon whether or not the wine seems clear, free of sediment or suspended material. |
appearance
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_____ is a normal characteristic of some young wines, usually caused by an excess of tannin. Usually lessens with age. lt has a puckering effect on the mouth.
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Astringency
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_____ is the proper proportion of sugar and acidity as well as the other principal constituents
of wine. |
Balance
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____ is the consistency, thickness or substance of a wine. A full-bodied wine should be sipped.
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Body
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A wine _____ or oxidizes when it comes in contact wit air. In general, red wines need more airing than whites, and young red, with high tannin content, require most of all.
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breathes
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_____ wines contain large amounts of colloidal material or of suspended particles.
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Cloudy
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This much-abused word means nothing more than lacking in sweetness. The degree of dryness is determined by the proportion of total grape sugar converted to alcohol.
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Dry
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A science that deals with wine and wine making is _____.
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Enology
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A broad term that covers the whole process of turning grapes into wine. It
includes fermentation, clarification and aging. The science of wine making. |
viniculture
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The cultivation of the vine; also the science of grape production.
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viticulture
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_____ wines are pleasingly strong in flavor, bouquet, and/or taste.
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Full
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Describes the fresh, tart, generally pleasant fruit-like impression given by well made young wines.
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Fruity
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A wine tasters term for describing quality of bouquet.
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Nose
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French term for wine waiter.
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Sommelier
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Term for wine made wholly or predominantly from the grape variety named on the label. For example, Pinot Noir, Chardonnay, Cabernet Sauvignon.
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Varietal
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The most important information on the label is_____. In wine brand name is all important. Second in importance is _____.
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The most important information on the label is the name of the firm taking responsibility for its contents. In wine brand name is all important. Second in importance is the variety of the grape.
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Wines are named after their _____, their _____, or by the _____.
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Wines are named after their place of birth, their place of origin, or by the variety of grape.
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The _____ the quality of the wine in the bottle, the more information you'll find on a label,
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better
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_____ is also known as aftertaste. Is the lingering flavor pleasant? White wine should have some acidity, while some reds should have some tannin. There should not be one overwhelming aftertaste - a balance of acidity, sugar, alcohol, and tannin.
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Finish
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What is terroir?
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earth with similar climate, weather, soil; wine production techniques (contributes specific personality to wine)
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What does AOC stand for, and what does it mean?
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Appelation d’Origine Controlee (A.O.C.): “controlled place of origin”
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_____ has one of the most comprehensive wine laws. Other countries take from it.
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France
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What 6 things does the French wine law cover?
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1. Grape varieties allowed
2. Methods of cultivation 3. Area of production (soil, climate) 4. Maximum yield per acre 5. Methods of wine-making 6. Alcohol percentage |
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Approximately ____% of France’s total production are designated as A.O.C.
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30%
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What are the minimum requirements of AOC?
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1. Place of origin-wine region. The smaller the sub-region, the better the grapes because of the better soil & climate.
2. Grape variety-only grape varieties that have proven themselves best for a specific area are allowed to be grown there and to be used in that wine. 3. Minimum alcohol content-A.O.C. rules specify a minimum alcohol content for each wine. 4. Maximum yield per acre 5. Wine-growing practices (viticulture), pruning method, number of wines per acre, etc. 6. Wine making practices-governed by A.O.C. rules. (example: pressing the grape) |
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Explain large region --> subregions using examples.
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Bordeaux is a large region with considerable amount of land suitable for growing grapes and allowed the Appellation Bordeaux Controlee. The Bordeaux region has well-defined districts, for example, Medoc. The Appellation Medoc Controlee signifies to the consumer that the wine from the district has a higher quality and higher price. Within the district of Medoc, there are smaller appellations (parishes and towns), for example, Pauillac. The wine with the Appellation Pauillac Controlee has the most distinctive character, and can sell for the highest price.
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In 1949, a classification of good French wines was established. What was it?
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Vins Delimites de Quality Superieure, or V.D.Q.S.
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The wine classified under this heading has a quality factor slightly below the A.O.C. wines...
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Vins Delimites de Quality Superieure, or V.D.Q.S.
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What is Vins de Pays?
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a French wine classification below V.D.Q.S.
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What is Vins de Table?
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every day table wines-the least expensive of the French wines. no geographical indication
no vintage date |
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About ___% of all wines produced in France are Vins de Table.
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50%
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Cork takes about _____ years to grow
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8-10
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Which French white wine did we taste in class?
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Mâcon-Villages Chardonnay, 2009
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Which French red wines did we taste in class?
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Beaujouis-Villages, 2009 (red), Louis Jadot
Côtes du Rhône, 2006 (red) |
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What is "crush"?
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Harvesting grapes
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What is the "cap"?
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the top in vat of grapes
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Where does the color in red wine actually come from?
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the grape skin
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What is "stress" in context of wines?
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struggling of the vine (from soil) which adds to the intensity of the wine
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Authentic champagne can only come from the region of Champagne in France. Other countries’ “champagne” is really just _____ wine.
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sparkling
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What two methods are used to produce Champagne?
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1. Méthode Champenoise
2. Charmat Method (Tank Method or Transfer Method) |
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What is the Méthode Champenoise?
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technique in which fermented wine is bottled with yeast cells and sugar to induce a secondary fermentation *this is the true French method of making Champagne. Smaller bubbles that last a lot longer in the glass.
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Explain the Charmat Method (Tank Method or Transfer Method)
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the bulk method. Wine is put into thousand-gallon stainless steel tanks, add more yeast & sugar so second fermentation takes place. The bubbles will fall apart much more quickly than the Méthode Champenoise method. Used in the U.S., Germany, etc.
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What are the steps in the Méthode Champenoise?
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1. Vendange or grape harvest: the committee (C.I.V.C.) makes decision of when to harvest the grapes, not the vineyard
2. Pressing cuvee-champagne blend only 3 grapes can be used to make champagne (pinot noir, pinot meunet, chardonnay) 3. First fermentation – done in fermenting vats (oak or *stainless steel*) Takes around 3 weeks. Rack: During aging (in oak barrel) when yeast and other particles settle at bottom, making sludge/sediment; clean wine is put into new barrel (by hand) without sludge. 4. Second fermentation – small amount of sugar (dosage) dissolved in old wine and a special yeast is added to the blend to ensure uniform secondary fermentation. This whole process is called Liqueur de Tirage. This wine is bottled and corked. 5. Remuage (Riddling) – removal of dead yeast cells that are left in the bottle. A workman shakes a bottle, turns it slightly and increases the tilt. Done every 3 days for each bottle 6. Degorgement –the process of removing collected sediment from the bottle by freezing 7. Liqueur d’Expedition – the wine hat has been lost during the disgorgement must be replaces and this is done by adding wine from previously disgorged bottles. 8. Corking |
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What are the sweetness levels?
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brut, extra sec or extra dry, sec or dry, demi sec, doux
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The flavor of _____ is wonderful in white wine without the tannin from the skin.
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pinot noir
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What is "first run"
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first pressing of the grape
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What was Don Perignon's greatest contribution?
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making the best, subtlest wine by blending
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_____% of wines are consumed within 24 hours of purchase
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90-95
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Juice from the _____ pressing is considered the finest
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first
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Second fermentation takes ___ years for champagne.
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3
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What is cuvee?
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champagne blend
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To what do we owe the Romans?
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the spread of the vinification of the grape
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Roman winemakers made wines of great _____ strength, concentrated ot the consistency of _____, and served only after dilution with _____,
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Roman winemakers made wines of great alcoholic strength, concentrated ot the consistency of jelly, and served only after dilution with water,
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After the fall of the Roman Empire, _____ took up cultivation of the vine.
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Church
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The annual consumption of wine in Italy is _____ gallons, compared to the United States' 2 gallons.
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26
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Where does the vine grow in Italy?
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All over the country
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The ____ _____ of _____, passed after thirty years of preliminary thought and effort, consolidated and defined all legal aspects with which the wine industry must comply.
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The Wine Law of 1963
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What are the basic aims of the Wine Laws of 1963?
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the protect the name of origin and sources of musts and wines and to provide measures for the prevention of fraud and unfair competition
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What is chaptalization? How can forbidding it be enforced?
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a process sometimes used in Northern countries with short, cool growing seasons whereby sugar is added to the must to increase the alcohol content of the wine;
Can be enforced because the government distributes sugar. |
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What are the three graded denominations in Italy?
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Table Wine/Typical Wine
Controlled Denomination of Origin (DOC) Controlled and Guaranteed Denomination of Origin (DOCG) |
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Any wine that is _____ must comply with the 1963 law, and earn a red INC seal.
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exported
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On a label, what does Classico mean?
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Classic - may be used by any producer to describe his wine. In certain regions, such as Chianti, it means that the wine has come from a specific central area.
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On a label, what does Imbottiglianto all'origine mean?
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Estate bottled
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On a label, what does Riserva mean?
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Reserve - indicated extra aging in cask or bottle, the number of years varying with the DOC requirements for different areas.
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On a label, what does Riserva Speciale mean?
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Special Reserve- wine is aged longer than riserva
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On a label, what does Superiore mean?
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Superior - wine has slightly higher alcohol content and sometimes greater age than a wine that does not have this designation
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On a label, what does Vecchio mean?
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Old - a term found in Italy but not permitted on U.S. labels. Vecchio wines are aged longer than Supereiore but not as long as Riserva
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Give five Italian descriptive terms and their meanings.
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Amaro -tart, dry
Secco - dry Dolce - sweet Bianco - white Rosato - rose |
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What two terms may not be used on Italian wine labels?
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extra and fine
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Italy has as high as _____ grape varieties.
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300
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The noble grape of Italy is the _____.
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Nebbiolo
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What are the principle grapes of Chianti and Brunello di Montalcino?
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Sangiovese grape varieties
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_____ _____ produces both Bardolino and Valpolicella.
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Corvina Veronese
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What grapes are grown successfully in the Northern region that border on Switzerland and Austria?
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Cabernet Sauvignon, Merlot, Pinot Nero
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What grape makes sturdy red wines in the region of Campania?
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Aglianico
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What's one of the most widely planted white grapes?
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Trebbiano
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Piedmont is the home of which white grape?
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Cortese Bianco
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What are three popular white grapes in Italy>
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Trebbiano, Cortese Bianco, Verdicchio
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Which region produces the majority of Italy's most regal red wines?
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Piedmont
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What is Barolo?
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the name of a town as well as the name of the surrounding area fully planted to its limits with 2 thousand acres under vine. Also, the name of a celebrated red wine from Nebbiolo.
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How old must Barolo be before release?
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3 years, Riserva-4 years, Riserva Speciale-5 years. Is DOCG
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How old must Barbaresco be before release?
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2 years, 3, 4. Is DOCG
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What are Piedmont's three best-known wines?
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Barolo, Barbaresco, and Gattinara
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Which wine did Julius Caesar comment on?
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Morra (Murra)
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How long it Gattinara aged?
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at least 4 years
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What grading does Gattinara have?
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DOC
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What is the most widely planted grape in Piedmont?
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Barbera
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Name 5 wine regions in Italy.
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Lombardy, Piedmont, Tuscany, Veneto, Sicily
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What is the home of Chianti?
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Tuscany
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What is the primary grape in CHianti? (50-80% of the must)
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Sangiovese
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What are the top 3 grapes in Chianti?
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Sangiovese, Canaiolo Nero, Trebbiano
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What is the famous sparkling wine of Italy, and where is it from?
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Asti Spumante (Asti)
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What is governo?
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A process usd in Tuscany where some grapes are set aside to be dried out to raisins
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The best-quality Chianti is found in which style bottle? Why?
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Claret-syle; needs to develop in the bottle for a few years
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Where is Brunello made? Why is it famous?
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Tuscany; limited production & high quality, ability ot keep for a long time
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What shape bottle is Brunello?
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Bordeaux
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What was the first wine to be declared DOCG?
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Brunello, required the longest aging
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Why Galestro made?
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To use excess white grapes in Tuscany
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