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wines test 2
Terms in this set (77)
area origin of grapes
Appellation d'Origine Controlee (AOC)
in the French system, the highest level of classification for wine regions.
vin delimite de qualite superieure (VDQS)
In French law, the classification of wine regions just below Appellation d'Origin Controlee
vin de pays
"Country wine", the second level of classification in French wine laws
vin de table
the lowest level of classification in French wine laws.
the middleman in wine production who purchases grapes from vineyard owners, and then makes and markets the wine.
indicates that the entity that made a wine also owns the vineyard where the grapes were grown.
a walled-in vineyard. The term is often found in the names of Burgundy's vineyards.
blanc de noirs
a champagne made from red grapes only
a term used to describe sweet wines, often used for dessert wines in the Loire Valley
sparkling; used to describe sparkling wines made outside champagne.
Literally "growth" often used to signify a rated or high-quality vineyard
the process of aging a bottle of sparkling wine on its fermentation lees.
Denominazione di Origine Controllata (DOC)
Italy's set of laws enacted in 1963 to regulate the production of wine, protect the defined wine zones, and guarantee authenticity and consistency of style.
Denominazione di Origine Controllata e Garantita (DOCG)
the highest designation in Italy's DOC laws, given only to the country's most prestigious wine zones.
vino da tavola
Indicazione Geografica Tipica (IGT)
Italian regional wine that reflects the terroir of the geographic region that shows on the label; equivalent to France's vin de pays.
Important white grape of Piedmont
Imbottigliato dal produttore all'orgine
a term that can appear on an Italian label; equivalent to Frances misen bouteilles au chateau or au domaine.
off-dry or semisweet
designation for wine of better quality, with higher alcohol content and additional aging.
a term used to describe a sparkling wine made in the methode champenoise.
principal red grape of Piedmont
a white grape often used to make sparkling wines
the ripest grapes in a bunch, usually those on the upper sides, often further concentrated by being dried on special mats in ventilated rooms.
a term used to describe a sparkling wine made in the methode champenoise
Instituto Nacional de Denominaciones de Origen (INDO)
the government agency that over sees Spain's DO system; equivalent to France's INAO
Denominacion de Origen
a controlled appellation with specific regulations, the enforcement of which is overseen by a local branch of the national INDO.
the Spanish term used to indicate additional aging. the law specifies a total of three years of aging either in cask or in bottle for reserva wines.
wine from excellent vintage years and from fine vineyards that have received considerable aging before being released for sale.
white grape grown in Spain. It produces complex, aromatic wines with bracing acidity.
the most important grape of Spain, the backbone of many of its greatest red wines.
a widely planted grape used in many of Spain's red wines.
the most widely planted grape in Spain, accounting for about 1/3 of total acreage.
a white grape of the Jerez region of Spain, widely used in the production of Sherry
A white grape widely planted in the southern parts of Spain, and often used for Sherry.
(Spanish) a winery
Spanish sparkling wine made in the methode champenoise. The term, from the Catalonian word for "cellar", was adopted in 1970.
a fortified wine native to Spain done in a wide variety styles that have an oxidized character.
a harmless, film forming yeast that floats on the surface of Sherry while it ages in casks
A sequential system of aging wine in barrels. Used primarily in Jerez, a solera allows wine from various vintages to be aged in the same system, thus evening out quality differences between vintages.
Denominacado de Origem Controlada (DOC)
Italy's set of laws enacted in 1963 to regulate the production of wine, protect the defined win zones, and guarantee authenticity and consistency of style.
a Portuguese term for a very high-quality wine, from excellent vintages and often from prime vineyards.
a fortified red wine with about 10% sugar and 10% alcohol from the Douro Valley in northern Portugal.
a Portuguese name for a farm or vineyard, it also applies to an estate that produces wine.
a winery jointly owned by grape farmer members who deliver their crop to central cellar, wither for sale in bilk, or to one or more merchants for blending into their branded wines
a wine region. There are 13 in Germany. A smaller, officially recognized wine producing district within an Anbaugebiet it called a Bereich
a smaller, officially recognized wine-producing district within an Anbaugebiet.
"large site", the term describes a number of continuous vineyards that have been grouped together under one popular name.
a single vineyard. There are 2,600 Einzellagen in Germany's wine regions.
the driest Pradikat within the QmP ranking
Literally selected berries, the term refers to grapes that are picked one-by-one depending on the level to which they have been affected by botrytis
Made from non botryitised but very ripe grapes that have been frozen by a sudden drop in temperature
The second designation in the QmP level. Means "late" wines are not sweet but off-dry.
describes grapes picked at a high level of ripeness, thus with considerable sugars
Describes grapes picked at a high level of ripeness, thus with considerable sugars.
a group of wine producers in the rheingau dedicated to producing wines of higher quality than specified by German wine law
Aromatic compounds created by acid and alcohol molecules binding together during the course of fermentation and bottle age.
a lesser white grape indigenous variety developed in Switzerland in the late 19th century and now widely panted in Germany. The wine is produces characterless, flabby wines, and is slowly being phased out.
quality sparkling wine
the wine so labeled must be made by the same entity that grew grapes and made the wine.
three-tiered system off distribution
The method of distribution of alcohol in the United States mandating that products are transferred from a producer to a wholesaler to a retailer or restaurant.
In the alcoholic beverage industry, the person or company that supplies the product to a wholesaler
an operation that acts as a go-between for the wine producer and the wine retailer. This is the second tier of the three-tiered system of distribution.
on premise licenses
a license to sell alcoholic beverages that allows the beverage to be consumed on the premises of the license
off premise license
A license to sell alcohol beverages that is limited to sales that will be consumed off the premises
The difference between the restaurants cost and the selling price of a product
a periodic discount offered by wholesalers on bottles and cases of wine, usually offered on wines sold by the glass in the restaurant operation.
An event sponsored by a winery or wholesaler to allow industry professionals to taste wines that are recently released..
Laid in Cost
margin on sell
a measurement used by wholesalers to determine the profitability of a specific product. The gross profit on a wine divided by the laid-in cost of that wine gives the margin on sell.
A method of purchasing wine before it is released to the market, allowing buyers to secure the wines that they desire.
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