Terms in this set (25)
wire cage on cork
widow in French-think Veuve Clicquot
Method Champenoise/Methode Traditionnelle
-Liqueur de Tirage
Liqueur de Tirage
Mixture of wine, sugar and yeast
Added to still wine
To promote a secondary fermentation in sparkling wine production
Process of making champagne. Riddler goes through racks and turns the bottles. After 6 to 8 weeks, bottle turns almost completely upside down so sediment rests in neck of bottle (created by Barbe-Nicole Ponsardin-widow of Francois Clicquot)
Top of sparkling wine bottle goes in to solution to freeze. A degorgeur removes temporary bottle cap and the frozen sediment flies out
Doh-SAZH. Mixture of wine and sugar that goes into bottle after disgorging. Sweetness level is now decided
Two methods of making rose champagne
1) add red wine to blend
2) leave red grape skins in contact with must for short period of time
Italian sparkling wine
Made by the addition of a neutral brandy (distilled wine) to raise alcohol content
Difference between Port and Sherry
When the brandy is added.
-during fermentation for Port (halts fermentation and makes wine sweet)
-for Sherry, brandy added after fermentation
Serious problem for wine, caused by TCA or trichloranisole
-smells dank, wet and moldy or wet cardboard
Appears on the bottom of a cork or wine bottle. Looks like glass or rock candy. Comes from the tannins in red wines
Best temperature for storing?
55 degrees Fahrenheit
tiny root-eating louse that was transported to Europe from the US and devastated their vines in the 1870s. Kills the entire plant, grapevines worst enemy
Botrytis cinerea. A rot that causes a distinctive honeyed flavor in wines. The mold punctures the grape skin, allowing water to increase the concentration of sugar and acid, leading to intense flavors in wine
Formula for fermentation
Sugar + Yeast = Alcohol + CO2 (carbon dioxide)
Black grapes that undergo soaking to extract aromas, tannins and color from the skins before or after fermentation (choice of winemaker.
-increases Aroma intensity and mouthfeel
Intensely fruity red wines can be produced by creating an anaerobic environment that modifies the metabolism of the grape cells so that they form alcohol without the need for yeasts.
-think Beaujolais - banana flavor
Adding sugar to grape juice before fermentation to increase the alcohol content of the finished wine
-used on grapes that don't have enough of their own natural sugar
A French term, on the lees. Used when a wine is letting aging with its sediment, such as dead yeast cells and grapes skins and seeds.
-ex: adds a brioche or bread-roll aroma to champagne
lees stirring, sediment stirred back into wine
a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid
-almost all reds undergo, but pickier for whites (yes to most Chardonnay to get buttery taste)
A natural antioxidant, preservative and disinfectant winemakers might used in different stages of the winemaking process. If overused, smells like burnt matches
Short for Brettanomyces, a yeast that may grow in the winery. Aromas of barnyard, or sweaty saddle or sweaty horse
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