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Wine Appreciation Midterm Study Guide

by: Ana Marcu

Wine Appreciation Midterm Study Guide FST 412

Marketplace > Syracuse University > Nutrition and Food Sciences > FST 412 > Wine Appreciation Midterm Study Guide
Ana Marcu
GPA 3.619
Wine Appreciation
Tim Barr

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About this Document

Hi everyone! Here is the study guide I made for the Wine Apprecation midterm coming up this week! It includes the necessary information from the power points we viewed in class, plus my own notes t...
Wine Appreciation
Tim Barr
Study Guide
50 ?




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This 8 page Study Guide was uploaded by Ana Marcu on Sunday October 18, 2015. The Study Guide belongs to FST 412 at Syracuse University taught by Tim Barr in Fall 2015. Since its upload, it has received 496 views. For similar materials see Wine Appreciation in Nutrition and Food Sciences at Syracuse University.

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Date Created: 10/18/15
Wine Appreciation Midterm Study Guide General Wine Information 1 What are the 3 types of grape varieties a European grapes eg Cabarnet Merlot b Northeastern US eg Concord Delaware Niagara phylloxera bug that eats roots of Vinifera resistant c cross between the two Vines of Vinifera graphed to roots of Labrusca 2 How much of the grape is used to make red wine 3 Why add sulfur dioxide to the wine 4 is added and fermentation begins Sits at 7090 degrees F yeast eats the sugar and creates alcohol and carbon dioxide if warmer yeast dies Extraction of pigments flavonoids tannins and other compounds skin vines etc Let fermentation continue for 5 30 days Wine is pressed and transferred to aging barrels 5 When making white wine juice is pressed and are discarded 6 When making or blush wines the skins are discarded after a few hours of exposure 7 When making sweet wines fermentation is stopped prior to the conversion of to 8 involves adding unsweetened grape juice to the wine 9 is the addition of sugar to the juice 10 The two types of aging barrels are and 11 Wine Labels 1 Brand Name 2 Producer 3 Name and address of bottler Estate bottled wine estate control everything so top three will be together 4 Name of importer 5 Name of exporter 6 Alcohol Content 7 Volume of the bottles contents 8 Country of Origin 9 Sulfite Advisory sulfite can cause headaches 10 Government warning 11 Quality of wine 12 Vintage of wine year grapes were harvested 13 Type of Wine 14 Appellation of growing reason 15 Varietal Designation Cabernet Merlot 16 Descriptive info best temperature to drink at food pairing suggestions 12 Alcohol Content Table Wine Sparking Wine Fortified Wines 13 is wine s worst enemy 14 Pour red wine min before drinking it 15 sharp shoulders catches sediment 16 smoother shoulders 17 practically no shoulders 18 What is the bowl on a red wine glass for 19 3 Types of Tasting taste a variety of wines to build confidence and experience taste one wine from 5 different years taste one wine from 5 different vintners California Famous California AVA s only account for 12 of the wines produced 1 3 Growing areas 2 Bulk of California wines are from 3 What is the 1 wine producing area in USA 4 T or F California allows the blending of varietals that European wine laws prohibit 5 If a wine is a designated California wine it means that percent of the grapes are from California 6 If a wine has a California AVA percent of the grapes must be from California 7 Four Primary Wine Producing Regions in California a Napa Valley Sonoma Mendocino Lake County best red wines b Monterey County Santa Clara Livermore c San Louis Obispo Carpe Diem Santa Barbara d San Joaquin Valley Bulk Wines New York State 1 What is the 3 USA wine producing region used to be known for Labrusca s now over 80 wineries produce Vinifera s 2 Wines grown in NYS 3 What is the only Labrusca grape we ve had this semester 4 near water vineyards are rocky water from the finger lakes 5 Only percent of grapes in he bottle come from NYS France 1 The soil is better than any country because it is 2 A00 this is the highest level based on area of production root stocks output alcoholic strength process of cultivation actual wine making process official tasting 3 VDQS he quality is sligr y less than AOC 4 country wines Rated just below VDQS these regional wines meet slightly less stringent guidelines than VDQS 5 Simple everyday table wines very plentiful and can be blended Six Principle Geographic Regions 1 Burgundy Pinot Noir Gamay Chardonnay 2 Bordeaux Cabernet Sauvignon Cabernet Franc Merlot and occasionally Malbec and Petit Verdot for Whites Sauvignon Blanc Semillon and Muscadelle 3 Champagne Pinot Noir Pino Meunier Chardonnay 4 Alsace Pinot Noir Riesling 5 Loire Cabernet Franc Chenin Blanc Sauvignon Blanc 6 Rhone Syrah Viognier and Grenache Germany 1 Produces percent of the world s wines German wines are smooth light fragrant low in alcohol because of Sussreserve 2 Are most German wines red or white 3 Most are fermented in barrels 4 percent are white riesling and from the year the grapes were harvested 5 Two official types of German Wines 6 QBA 7 QMP From lowest to highest within the QMP category Every QMP wine must carry the degree of ripeness of the grapes at harvest on the label 1 Kabinett 7 Spatlese 8 Auslese 9 Beerenauslese 10Eiswein 11 Trockenbeerenauslese 8 noble rot desirable mold 9 Three Main German Varietals Italy 1 2 3 4 What is the largest wine producing nation in the world is the largest export market Produces percent of the worlds wine From the Lowest to the Highest Classification VDT GT DOC 9065 DOCG What the DOC Law States Geographic limits of each region the grape varieties that can be used percentage of each grape maximum amount that can be produced per acre minimum alcohol content of the wine ageing requirements guarantee All Chianti is produced in Tuscany a b c Wine Midterm Study Guide Answers 1a Vitis Vinifera 1b Vitis Labrusca 1c French American Hybrid 2 Every part of the grape is crushed up and moved to a fermentation tank 3 To kill bacteria and wild yeast 4 Yeast 5 Skins 6 Rose 7 Sugar Alcohol 8 Sussreserve 9 Chaptalization 10 Oak Stainless Steel 11 No answer 12 714 o 814 o 1722 13 Oxygen 14 15 15 Bordeaux bottle 16 Burgundy bottle 17 First Demeanor 18 To release the aromatic expression of the wine 19 general vertical horizontal California 1 Napa Sonoma Alexander Valley 2 San Joaquin Valley 3 California 4 True 5 100 6 85 7a North Coast 7b NorthCentral Coast 7c SouthCentral Coast 7d Central Valley New York State 1 New York 2 Labrusca French American Hybrids Vitus Vinifera 3 Lenora Niagara 4 Why are we able to grow grapes in NYS 5 75 France 1 limestone 2 Appellation d Origine Controlle 3 Vin Delimite De Qualite Superieure 4 Vin De Pays 5 Table Wine Germany 1 2 to 3 2 white 3 stainless steel 4 85 5 Tafelwein Qualitatswein 6 Qualitatswein Bestimmter Anbaugebiet 7 Qualitatswein Mit Pradikat CD Botrytis Cienrea GD Riesling Silvaner Muller Thurgau Italy 1 Italy 2 USA 3 24 4a Vini da Tavola 4b Typical of the Area 4o Destination of Origen Controlled 4d Destination of Origen Controlled and Guaranteed 5a Chianti 5b Chianti Classico 50 Chianti Classico Riserva


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