vocab part 2

  1. Grape color
    is only in the grape skin
  2. red grapes can
    make red rose and white wines
  3. white grapes can
    make only white wine
  4. Late harvest
    grapes are picked after the normal harvest and they are sweeter because they have had more time to ripen
  5. Icewine/Eiswein
    • made from frozen grapes and they are pressed to separate the ice from the sugar
    • the wine is low alcohol, intensely sweet, and intensely tart
  6. Botrytis cinerea
    • (nobel rot) and beneficial mold that pierces the skin of the grape that allows water to evaporate and the sugars to concentrate
    • quite sweet and not as much acid at Icewine
  7. Tannins
    • found in grape skins and in oak barrels
    • make mouth feel dry
    • the thicker the skin the more chance a higher level
    • red wine generally has a higher level then white wine
    • are present in the pips
  8. carbonic maceration
    used to produce a dry fruity red wine that is not meant to age and should be served slightly chilled
  9. Punching down/pumping over
    re-submerging the cap
  10. cap
    skins that have floated to the surface
  11. sediment
    a deposit formed mostly by tannins and pigments over time
  12. precipitated sediment
    harsh tannins will soften and develop more flavor
  13. decant
    to pour off the wine of an aged bottle of wine while leaving all the sediment in the bottle
  14. Champagne is
    • from the Champagne wine region in France, appellation
    • best method for making sparkling wine, methode chapenoise
  15. methode champenoise
    • fermented in this bottle
    • expensive, exacting, and time consuming reserved for high quality sparkling wine and champagne
  16. Base wine
    • could be blended
    • not uncommon to blend dozens of wine
  17. Lees
    expired yeast cells
  18. autolysis
    aged on lees to develop more complex flavors and aromas
  19. Riddling
    turning, lifting, shaking btl, yeast, and lees sediment and the angle of the btl slowly goes more and more vertical to collect sediment in the neck of the bottle
  20. Disgorged
    • on a conveyor belt
    • the neck of the bottle is submerged in a freezing brine or liquid nitrogen
    • the sediment freezes and the temp cap or cork is removed and the pressure inside the bottle pushes the sediment out
    • clear and dry wine of about 12% alcohol remains
  21. dosage
    sugar and wine are added to adjust the realative dryness and sweetness of finished wine
  22. extra brute/ ultra brute
    driest style of Sparkling wine
  23. Brut
    dry, most popular style of Champagne method worldwide
  24. Extra dry
    semi dry
  25. sec
    semi sweet
  26. demi sec
  27. Doux
    very sweet
  28. transfer method
    • fermented in the bottle
    • same as methode champenoise except is filtered by centrifuge and the dosage is added to the vat then pumped back into the bottles
  29. charmat (bulk)
    • cuvee close
    • still wine is placed in a pressurized tank where sugar and yeast are added to start the second fermentation then it is filtered and clarified in the tank then it is bottled
  30. full bodied wine
    moth filling capacity
  31. oak
    hard wood used for aging wine
  32. aroma
    smell of the grape in a young wine or wine meant for early drinking
  33. bouquet
    secondary and tertiary aromatics (most reds and some whites)
  34. tertiary
    aromatics developed over time
  35. body
    intensity and impact on the palate
  36. finish
    • length of time the flavors stays on the palate
    • 0-30 short
    • 30-60 med
    • more than 60 long
Card Set
vocab part 2