FST 422 Lecture/Study Guide PDF

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Week 1 1. Top 5 Producers: Italy, France, Spain, USA, Argentina 2. Body/mouth feel Light: water or skim milk texture Medium: whole milk texture Full: heavy cream texture 3. Dryness: absence of residual sugar | Sweetness: noticeable amount of sugar left behind Higher the alcohol content, dryer the wine (8% is sweet, 13-14% is dry) 4. Wine Labels 1. Name of Winery 2. Vintage 3. Varietal 4. Appellation 5. Vineyard 6. Alcohol by volume / ABV 7. Sulfite Warning 5. Big 6 grapes: (White) Chardonnay, Riesling, Sauvignon Blanc, (Red) Cabernet, Merlot, Pinot Noir 6. Alcohol (heat), acid (salivation), tannin (drying), sugar (sweet) 7. Appellation: region of origin Varietal: type of grape Vinification: wine making Viticulture/Viniculture: Viti is science of ALL grape, Vini is science of WINE grapes Enology: study of winemaking Vintage: year grapes were harvested Vitis Vinifera: species of grape most commonly used for producing wine Tannins: a phenolic compound found in grape skins/seeds, found in black tea and hops. Gives a drying sensation on the mouth, attaches to fat and protein acting as a palate scrubber (more found in red wines), paired with red meat Week 2 1. Wine was first consumed in Persia around 5,000 to 6,000 BC, made from fruit like dates 2. Who was the Greek god of Wine? Dionysus 3. Roman advances in wine making: a. Perfected trellising vines

b. Made barrels really well called coopers 4. Role of monasteries in viniculture and vinification: they became centers of learning and trade, all involved in agriculture. Pope Gregory the Great ordered monasteries to EXPAND wine production. Increased quality by studying varietal and soil combination; perfected crushing, fermentation, storage 5. Phylloxera: a bug that is a problem in wine making. History’s greatest viticulture disaster. Wiped out entire European wine crop (90%) in the late 1800s, Vitis Vinifera is not resistant. Native to the US 6. Phylloxera destroyed 90% of European wine crops 7. The solution to phylloxera was to graft Vinifera vine on American rootstock (everywhere but Chile, W. Australia) 8. The four types of wine are: a. Table Wine (still, no bubbles) c. Dessert & Fortified Wines (Port, Sherry) b. Sparking Wine (bubbles) d. Flavored (Vermouth) 9. The main species of grape is called: Vitis Vinifera ALSO IMPORTANT Vitis Labrusca in the NE USA 10. The difference between a Hybrid and a Crossing grape is: Hybrid is the offspring of two varieties of different species (Baco Noir is Folle Blanche (Vinifera) and unknown vitis riparia). Crossing is offspring of two varieties of same species (Pinot Noir and Cinsault (both Vinifera)) 11. The four types of soil are: a. clay most fine soil c. sand largest soil b. silt medium soil d. loam mix 12. The difference between weather and climate is: weather is short term condition of environment, climate is long term weather pattern of given region 13. Grapes are best grown between these latitudes: 30-50 degree latitude on both hemispheres 14. Terroir is a combination of grape variety, soil, climate, vineyard characteristics of a certain region that, together, produce a particular character (sense of place) 15. Brix measures sugar content in wine grapes, about 2x the potential alcohol content 16. Must: mixture of juice, pulp, skins, and seeds (pips) in the process of becoming wine 17. Chaptalization: the addition of sugar to must in order to increase the resultant level of alcohol 18.

Pomace: what is left over after separating must from the skins by pressing 19. The fermentation formula is: Sugar + Yeast = Alcohol + CO2 20. Wines that undergo malolactic fermentation are: all reds and some whites (it gives wine a softer mouthfeel) 21. Aging wine on lees means: the lees which are sediment (dead yeast cells) that gets left over after the alcohol fermentation is complete 22. Another name for aging wine on the lees is: sur lie 23. Major differences between the vinification of red and white wines are: extended maceration (no pressing before fermenting) to allow color, flavor, and tannins to get into the wine. Always malolactic fermentation Red wine ferments with skins on, gets punched down or puched over Pressing for reds happens after fermentation, for whites before fermentation 24. The Big Six grapes are: Riesling, Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, Cabernet 25. Other names for Sauvignon Blanc are: a. Sanscerre b. Pouilly Fume Aroma Testing 1/23/20: 4 – Apple (PINEAPPLE), 44 – Burnt Match (SAFFRON), 48 – Butterscotch or Almond(?) (TOAST) WEEK 3 1. Why age wine in oak? a. To impart color and flavor (deepens red and white, imparts flavors of vanilla, clove, almond, popcorn) b. Slow oxidization (makes it softer, reduces tannins) c. Suitable environment for malolactic fermentation to occur (makes wine creamier) 2. What are the three main types of oak used to age wines? a. American (more oxygen, better for bolder wines, vanilla/cream soda/coconut) b. French (better for delicate wines, coffee/spices) c. European (Hungary/Slovenia, better for rich, nutty flavors) 3. What are the three types of bottle closures? a. Natural Cork b. Screw Top c. Synthetic Cork 4. Which country has the highest production of natural cork? Portugal 5. True or False: Once the bark is harvested, a cork tree dies FALSE 6. Name the advantages and disadvantages of cork

Advantages: natural/renewable, ideally suited to seal a wine bottle (compresses and expands easily), allows small amounts of oxygen to help aging wine, the tradition/mystique of opening a wine bottle Disadvantages: Breakable, susceptible to cork taint (TCA is a chemical that is present in some corks with musty odor; aroma of damp cardboard/basements. Impacts 5% of bottles) 7. Name the advantages and disadvantages of screw caps Advantages: embraced in Australia/New Zealand. Provides a good, uniform seal with limited oxidation, no risk of cork taint, easy to open, more affordable than natural cork Disadvantages: image problem (cheap), doesn’t breathe, Europe was resistant for a long time, Italy only approved in 2012 8. Who certifies wine as organic in the USA? USDA 9. True or False: the US and EU have the same standards for certifying wine as organic FALSE 10. True or False: a wine “made with organic grapes” is automatically labeled an “organic wine” FALSE 11. What are the three main ways to pair food and wine a. Complement – traditional pairings like red wine and red meat, light food with light wine (shrimp and sauv blanc), medium food with medium wines (pinot noir with salmon), heavy food with heavy wine (cabernet and steak) b. Contrast – opposites like chicken w/hot sauce with a Riesling, sweet wine that balances heat from spice, tannins are softened by fat and protein, salty food with acidity c. Echo – leg of lam w/mint sauce served with Cab that has a minty/peppery character, flavor bridging is when you put flavors that are similar in both the wine and food (sauv blac with grapefruit, cab sauv and cherries, Riesling and peach) 12. What are the ten rules for pairing food and wine? a. Consider the intensity (complementary) b. Tannic wines pair well with fatty foods (contrast) c. The wine should be more acidic than the food (complementary) d. Sweet with sweet (echo) e. Fruit with fruit (echo) f. Complex wines with simple foods, simple wines with complex foods (contrast) g. Sweet with heat (contrast) h. Salty ‘n sweet, salty ‘n tannic (contrast) i. Sparkling and salty, sparkling and fatty (contrast) j. If it grows together, it goes together (echo) 13. What are the three types of restaurant wine menus? a. Varietal b. Geographic c. Progressive 14. True or False: your server will open your bottle of wine at most restaurants. TRUE

15. True or False: It is common practice to send back your bottle of wine if it is not flawed because you personally don’t like the taste. FALSE Week 4 1. Define the following: a) Blanc – white b) Cèpage – grape variety c) Château – winery d) Cru – growth e) Rouge - red f) Vendage - vintage g) Tirage – adding sugar and yeast to bottle to start secondary fermentation h) Minimum aging time for Champagne – 15 months i) Riddling – slow rotation of bottles stored upside-down to gradually force lees to neck of bottle j) Disgorgement – upside-down bottles placed into a freezing water bath, causing lees to freeze. Pop off crown cap and lees shoot out k) Dosage – adding sugar/yeast back into bottle before corking

2. What is the highest level of the French Wine Classification? - AOP 3. What are the weaknesses of the French Wine Classification? – doesn’t protect quality 4. What are the eight MAJOR French Wine Regions? a. Alsace b. Bordeaux c. Burgundy d. Champagne e. Languedoc-roussillon f. Loire Valley g. Provence h. Rhone 5. What are the names of the two Loire Valley appellations that produce Sauvignon Blanc wines? – Sancerre, Pouilly-Fume 6. What type of varietal is used to make wine in the Chablis region of Burgundy? – chardonnay

7. Gamay grapes are used to create what type of wine in the Beaujolais region of Burgundy? – Beaujolais nouveau 8. True or False: Nearly all wines made in Bordeaux are red. – true 9. Burgundy classifies wines by _____vineyard; Bordeaux classifies wines by chateau 10. Who is the monk credited with “creating” sparkling wine? – dom perignon 11. What are the three types of grapes used to make Champagne? a. chardonnay b. pinot noir c. pinot meunier 12. True or False: A Brut or Extra Brut Champagne will be dry? - true 13. True or False: Outside of the US, any sparkling wine can be legally called Champagne? No? ______________________________________________________________________________ _______ Week 5 1. _______Campanilismo________________ is the Italian word that illustrates a strong sense of pride in all aspects of one’s region. 2. The highest Italian wine classification that guarantees both the authenticity of a wine’s region and wine quality is known by what name and acronym? - DOCG (Denominazione di Origine Controllata e Garantita) 3.

What are the two ways to name a DOC or DOCG Wine? a. Geographical region b. Region of Origin & Varietal

4.

Define the following: a. Bianco – White

b. Rosso – Red c. Riserva – Wine underwent additional aging d. Spumante – sparkling e. Classico – from historic, or classic zone within a region 5.

What are the three notable Italian wine grapes listed in the Lecture? a. Sangiovese b. Pinot Grigio c. Glera

6. Prosecco is an Italian sparkling wine made primarily from _____Glera__________ grapes and made in the ____Charmat___________/______Tank_________Method. 7.

True or False: Prosecco is made using the same method as French Champagne? FALSE

8. What is the Appassimento Process? After harvest, grapes are laid to dry out on mats for up to 120 days 9.

What style of wine is created from the Appassimento Process? Amarone

10. A wine made by passing the pomace through the skins leftover from the appassimento process is called __________Valpolicella___________ ____________Ripasso________ 11.

What region is famous for Amarone and Ripasso wines? Valpolicella

12. What region is famous for wine made from the Sangiovese grape, notably Chianti? Tuscany 13. Wine made in Montalcino from the Sangiovese grape is known by what other name? Brunello di Montalcino 14.

True or False: A Brunello must be made from 100% Sangiovese grapes? TRUE

15.

True or False: Super Tuscans are DOC or DOCG wines? FALSE

16.

What level of Italian wine classification are Super Tuscans? IGT

17.

True or False: Super Tuscans are often “named”? TRUE

18. Sardinia is a _____blue_______ _____zone________, one of five places on Earth where people live measurably longer lives.

Week 6 1. What countries make up the “New World” of Wine? a. USA b. Chile c. Argentina d. New Zealand e. Australia 2. What is the highest classification level of Spanish wine? Denominacion de Origen Calificada 3. A high quality, estate wine of Spain that can exist outside of a DO is call a: _____Vino de Pago______________ 4. True or False: Airen is the most widely planted white wine grape in the world? TRUE 5. What is the red wine grape famous for wines in the Rioja region of Spain? Tempranillo 6. What is a type of famous Spanish sparkling wine made in the Traditional Method? Cava 7. True or False: True Sherry is made in the Jerez region of Spain? TRUE 8. Define fortified wine. “whisky lover’s wine” The practice of adding spirits, usually in the form of grape brandy, to wine thereby increasing the alcoholic strength and stopping any further fermentation 9. What are the types of fortified wine? a. Port b. Sherry c. Vermouth d. Madeira e. Marsala f. Charentes 10. Sherry is blended via the ___Solera__________ __method_____________ 11. Sherry is fortified before/ after/during fermentation? AFTER 12. True or False: True port can be made anywhere in the world? FALSE 13. Port is fortified before/during/after fermentation. DURING 14. What are the most important red and white wine grapes of Germany? a. Red: Spatburgunder (Pinot Noir) b. White: Riesling 15. What is the German quality level that classifies by grape ripeness and is most used to classify Riesling wines? Pradikatswein 16. What are the Pradikatswein ripeness levels: a. Kabinett – normal harvest (most dry) b. Spatlese – late harvest c. Auslese – select harvest d. Beerenauslese e. Trokenbeerenauslese (most sweet)

17.

f. Eiswein The name of a beneficial mold that causes grapes to dehydrate and shrivel up, leaving the remaining juice to be concentrated and sweet is ________noble rot____(Botrytis Cinera)__ Australia requires that wine must contain 85% of varietal/vintage/region stated on the

18. bottle. 19. Famous wines of Australia: a. Shiraz b. Chardonnay 20. Famous grape of New Zealand. Sauvignon Blanc

Week 7 1. True or False: Wine is produced in all 50 states? TRUE 2. What are the top 3 wine producing states? California, Washington, New York 3. What was the Volstead Act? 18th amendment – prohibition 1920 4. What was the Judgement of Paris? 1976 – a California chardonnay and a California cab sauv beat out all the French wines in a taste test 5. What are the three parts of the three tiered system of alcohol distribution in the US? Alcohol producer (winery, brewery, distillery)->distributor->retailer (best for guy in the middle) 6. What % of grapes must come from the US AVA listed on a bottle? 85% 7. True or False: The phrase “Reserve” or Vintner’s Reserve” legally denote a high quality wine in the US? FALSE 8. Which NY AVA is closest to Syracuse, NY? Finger Lakes (1982) 9. Which NY vintner is praised as starting the American “Vinifera Revolution?” Dr. Konstantin Frank 10. True or False: Phylloxera is a problem in Chile. FALSE 11. The Chilean wine laws that regulate the percentage of grape varietal, region, and vintage in a bottle is called the _____75%_____ and ______85%______ rule 12. What famous grape of Chile was one thought to be extinct in Europe, and originally thought to be Merlot when planted in Chile? Carmenere 13. What are the flagship red and white grapes of Argentina? a. Malbec (75% of the world’s Malbec) b. Torrontes 14. Know how to label the parts of a wine bottle Finish (where the wine comes out), Neck, Shoulders (slopes will vary), body, label, punt (indentation on the bottom of the bottle, irrelevant unless for sparkling wine) 15. What are the three most common wine bottle shapes? Burgundy (popular with Pinot/Chardonnay), Bordeaux (most current shape), Alsace/Mosel (Popular with Rieslings) Week 10

Beer 101 1. Who is Ninkasi? 2. The Hymn to Ninkasi is the oldest known _____________________? 3. What is the Code of Hammurabi? 4. Another name for the German Purity Law is _________________. 5. The Rheinheitsebot ORIGINALLY stated what ingredients were allowed in beer? a. b. c. 6. True or False: The Rheinheitsgebot is one of the world’s oldest food safety laws. 7. Who discovered the role of yeast (and bacteria) in the brewing process? 8. What are the four ingredient needed to make beer? a. b. c. d. 9. What ingredient is considered the “terroir of beer”? 10. True or False: Beer is made up primarily of water? 11. What is the base grain for nearly all types of beer? 12. What are the two types of barley? 13. The name for other unmalted ingredients added to beer to save on cost or provide aroma or clarity are called _________________? 14. True or False: Barley is an adjunct ingredient in beer? 15. Name an adjunct ingredient in beer. 16. Define Grain/Malt Bill. 17. What are the main purposes of hops in beer? a. b. c. d. 18. If you dry-hop your beer, when are the hops added? 19. True or false: Dry hopping adds a bitter taste to your beer. 20. Define: Wet hop 21. What is the fermentation formula for beer? 22. Is Brettanomyces a wild yeast or bacteria? 23. Is Lactobacillus a wild yeast or bacteria? 24. Define Wort 25. Circle the correct answer: a. Lagers ferment at (cold/warm) temperatures using (top/bottom) fermenting yeast. b. Ales ferment at (cold/warm) temperatures using (top/bottom) fermenting yeast. 26. In the US, Cider is made like ____________ but sold like _____________

27. Define Kolsch Week 11 1. What is Gravity? Gravity Measures the amount of sugar in wort (after boiling but) before fermentation. Will give a brewer a good idea what the potential alcohol percentage will be before fermentation 2. What are the two ways to measure gravity? a. Degrees Plato b. Original Gravity – OG 3. What does ABV stand for? Alcohol by Volume 4. In the US, the ABV of a beer must be within _.3_________ % of what is stated on the label. 5. T/F: Every beer with the same OG has the same ABV. 6. Define Attenuation. The degree to which residual sugars have been fermented OUT of a beer 7. What are the four essential qualities of beer? a. Color b. Carbonation c. Aroma d. Palate/Body 8. What is the US Standard for measuring beer color? Standard Reference Method = Degrees SRM 9. T/F: The fermentation formula for beer is the same as wine? 10. The process of adding sugar or yeast to a bottle in order to allow carbonation within the bottle is called ______Bottle Conditioning_________________. 11. How does CO2 present itself in beer? a. Bubble Density b. Beer Foam c. Head retention d. Glass Lacing 12. T/F: An example of a nucleation site is etchings on the bottom of a beer glass. 13. A lack of beer clarity is called ______ TURBIDITY__________. 14. T/F: Hops contribute both aroma and bitterness to beer. 15. What is the scientific measurement of bitterness? IBU 16. T/F: a 60IBU beer will ALWAYS taste more bitter than a 40IBU beer. 17. Name several descriptors for malt: Grainy, Bready, Caramel, Toffee, Nutty, Toasty, Roasty, Coffee, Chocolate, Dried Fruit, Espresso, Raisins, Prunes 18. Name several descriptors for hops: Grassy, Pine, Floral, Resin, Minty, Pepper, Pineapple, Grapefruit, Onion, Garlic, Citrus, Lemon, Lavender, Bubblegum, Cat Urine 19. Name a descriptor of yeast: Bready, Banana, Clove 20. What are the five beer flaws highlighted in the lecture?

a. Butter (aka Diacetyl) b. Stale Beer/Cardboard (aka Oxidized) c. DMS d. Skunky e. Barnyard Week 12 1. Name the ways beer is packaged. Bottles, Cans, Kegs/Casks, Growlers/Crowlers 2. Define the following: a. Pasteurization: Expose beer to an elevated temperature for a sufficient period of time in order to kill all microorganisms residing in the liquid (including yeast) b. Sterile Filtration: not pasteurized beer that is chilled, then filtered to remove proteins/yeast c. Bottle Conditioning: not pasteurized beer that is packaged with live yeast or sugar to undergo secondary fermentation in the bottle 3. T/F: All beer is pasteurized. 4. What is an advantage of packaging beer in bottles? a. Cheaper process/machinery for small brewers b. beer stays colder in bottle longer c. better flavor? No metallic taste? No bpa? d. Less oxygen 5. What is an advantage of packaging beer in cans? a. Environmental benefits (cans are lighter, fit more to pallet, lower shipping, more likely to be recycled, lower carbon footbprint) b. less light – no skunk c. all occasi...