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60 Cards in this Set
- Front
- Back
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weather hazard borgogne |
frost and hail. grey rot from summer rain |
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soil chablis |
kimmeridgian clay over limestone |
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Mistral in Rhone? |
North protected by valleys and slopes. South cooling effect and can damage vines. |
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Germany weather hazards, climate |
Cool/moderate continental. Frost and summer rain. |
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Best sites in Germany |
Steep south facing slopes near river. |
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VDP term just for Rheingau |
Erstes Gewächs |
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Region for Conero and Verdicchio dei Castelli di Jesi |
Marche |
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Region for Orvieto |
Umbria |
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Area under vine in proportion to other countries |
Most under vine, but 3rd after Italy 1 and France 2 in production. |
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Dao red? |
Ruby coloured with delicate ripe fruit, red fruit aromas and soft tannins balanced with high acidity |
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Willimette Valley? |
Oregon |
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Washington State. Climate influenced by? Three areas. |
Columbia Valley in rain shadow of Cascades. Yakima and Walla Walla |
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Climate Chile |
Warm Mediterranean. Cooler wetter south. Cooled by current and mountains |
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River for Robertson and Worcester |
Breede River |
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Paarl |
North of Stellenbosch. Warmer. Shiraz. |
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Climate Oz |
Mostly warm hot Mediterranean. |
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Phylloxera in Oz? |
Free except for Victoria |
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Wine law Oz |
Label integrity program with Geographical Indications. |
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Region 3 in Marlborough |
South end of Wairau Valley. Hotter, Almost overripe tropical flavors |
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Another name for bottle ageing champagne |
Dressing |
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Cost of Champage, sparkling |
Hand harvest, not all juice used, 160 kilo, 82 cuvee, 20 taille. Storage time on lees. Production costs. |
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Ageing NV Champagne |
15 months! 12 on lees. |
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Autoriddling |
Gyropallette. |
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Sugar level Extra sec |
Off-dry to medium dry |
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Sugar level Sec |
Medium dry |
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Sugar level demi sec |
Sweet |
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Soil sherry. Three points |
Albariza. Deep enough to retain moisture. Chalky. Crust |
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2nd sweet Sherry grape |
Moscatel |
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Solera is used for ::::::: Blending |
Fractional |
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VORS and VOS |
Vors Sherry average age 30 years. Vinum Optimum Rare Signatum Very old rare Sherry. and VOR 20 years |
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Fine Champagne |
Cognac that is at least 50% Grande Champagne |
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Minimum maturation Scotch |
3 years |
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Ages Tequila |
Blanco, Joven/Oro, Reposado, Añejo, Muy Añejo |
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Rule Tequila |
51% blue agave |
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Mencia is a grape where? Style |
Bierzo. Previously thin, dilute, now more concentrated with aromatic fruity intensity with naturally high acidity |
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Verdejo, where, style |
Rueda. elegant, aromatic from cool evening. Can see skin contact and oak. |
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Baga? |
Bairrada. Previously very tannic and acid not softer riper fruitier |
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Salinas Valley? |
Monterey County. Cool Pacific breezes Chard and Pinot Noir near coast. Benchlands warmer. |
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Cachapoal |
Northern Rapel. Warm, no ocean. Carmenere ripens. Cab and Syrah in cooler east. |
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Malbec style |
Full bodied, ripe, black fruit, spicy. More recently going from powerful to elegant. Most planted in Argentina. Lower altitudes fuller bodied more black fruit. Higher more elegant floral aromas. Catena clones in different sites. Lujan de Cuyo |
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Torrentes |
Salta, San Juan, Rioja. High Altitude intense fruity, floral perfume with medium body and acidity. |
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Port wine buying program |
Beneficio |
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Original port terraces |
Socalcos |
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Newest sloped unterraced port |
vinha ao alto. |
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number of growers in port |
33000 |
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grapes in port recommended and authorized |
29 and over 80 |
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ageing cask for port |
pipe 550 litres |
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ruby port 4 styles |
Basic, full bodied, deep color. Sweet simple Reserve Ruby: higher quality blend cask matured up to 5 years. Richer fruit more integrated alcohol. Late Bottled Vintage Modern: matured cask 4-6 years fined and filtered. More complex, richer fruit and tannic grip. Bottle Matured LBV: after 4-6 years but not filtered and fined and then 3 more years before sale. Best similar to Vintage. |
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Tawny port 4 kinds |
General Paler and Browner |
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Describe Vintage Port |
High/premium priced, bottle matured. Medium+ garnet. Pronounced intensity dark fruit, figgy character richness. Sweet. High alcohol for fortified. Medium tannins, medium acidity, full bodied. Decanted room temp |
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Manzanilla sherry describe |
Inexpensive/mid-priced. Pronounced yeasty, dough, almond aroma. Dry, light bodied, low alcohol for fortified, low acidity. Chilled as aperitif or to tapas |
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Describe 10 year old Tawny Port |
Mid/high priced, cask matured Port. Medium garnet with ruby highlight. Medium + intensity with dried fruit, nuts from oxidative ageing. Sweet, high alcohol for fortified. Low tannins, medium acidity, medium + body. Lightly chilled or at room temp. |
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Eden Valley |
Riesling. Cooler with altitude. Lime, citrus. Dry Off dry. High Acidity. Age to toast and marmelade |
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Claire Valley |
cooled by breezes. Dry, Citrus, lime and kerosene. Age to petrol, honey and toast |
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challenge NZ |
Vigor. Canopy Management. |
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4 ways to get purity of fruit in NZ |
Hygiene, temp control, anaerobic and screw cap. |
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3 styles chardonnay California |
Central valley, lower acid fruity. Restrained from Carneros and Russian River |
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Carmenere |
Late Ripening. Originally Bordeaux. Needs heat and sun otherwise herbacious. Black fruit with herbal & red peppar |
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Alsace 4 points viticulture |
Slopes, south east aspect, low trained for radient heat. Hand harvest Lots of organic as so dry and sunny Long harvest season, different grapes at different times |
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Viniculture Alsace |
Minimum intervention. Pneumatic press. thich tartrate deposit on fermentation casks. Malolactic only for Pinot Blanc |
