CMS Introductory flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Veraison

Stage in grape ripening when berries change color and soften, sugar accumulates and acidity begins to decline; marks transition from growth to ripening.

Phylloxera

Root-feeding insect that devastated European vineyards in the late 1800s; susceptible Vitis vinifera vines are now grafted onto resistant American rootstock.

Winkler scale

Climate index using heat summation in Fahrenheit degree-days from April to October; divides regions into I–V, from coolest to hottest.

Diurnal temperature shift

Large day-night temperature difference, common in high-altitude or desert vineyards, slows acid loss and helps preserve freshness and aromatics in ripe grapes.

Malolactic fermentation

Bacterial conversion of malic acid to softer lactic acid, often in reds and some whites; reduces acidity and can add buttery diacetyl notes.

Maceration

Period when juice contacts grape skins, extracting color, tannin, and aroma; essential for red wine and brief for rosé.

Carbonic maceration

Whole-berry fermentation under CO2 without oxygen, producing light, fruity, low-tannin reds with banana and bubblegum notes, as in Beaujolais.

Chaptalization

Adding sugar to must before or during fermentation to raise final alcohol; allowed in some cool climates but regulated or banned elsewhere.

Left Bank Bordeaux

Médoc and Graves area dominated by Cabernet Sauvignon blends, with gravel soils, structured tannins, and long aging potential.

Barolo

Piedmont wine from Nebbiolo, aged minimum 38 months including 18 in oak; high acid, tannin, and tar-rose aromas.

Marlborough Sauvignon Blanc

New Zealand region's aromatic white, typically high acid with passion fruit, citrus, and herbaceous notes from thiols and pyrazines.

Mendoza Malbec

Argentine high-altitude region producing deeply colored reds from Malbec, with plum, violet, and spice; altitude moderates heat and preserves acidity.

Traditional method

Sparkling wine method where secondary fermentation occurs in the bottle; wine ages on lees, gaining toast and cream notes before disgorgement and dosage.

Dosage

Small sugar-and-wine mixture added after disgorgement in sparkling wine production; determines final sweetness, from Brut Nature to Doux.

Fortified wine

Wine strengthened with grape spirit, often stopping fermentation to retain sugar; includes Port, Sherry, Madeira, and vermouth.

Botrytis cinerea

Noble rot fungus that concentrates sugars and acids in grapes under humid then dry conditions, producing luscious sweet wines such as Sauternes and Tokaji.

Brut

Champagne sweetness level with less than 12 grams per liter sugar; dry style, though Extra Brut and Brut Nature are drier.

Prädikat

German ripeness classification for Qualitätswein, ordered from Kabinett through Spätlese, Auslese, Beerenauslese, Eiswein, and Trockenbeerenauslese at harvest.

DOCG

Italy's highest wine classification, meaning Denominazione di Origine Controllata e Garantita; stricter rules and tasting approval than DOC.

Estate bottled

Term indicating the wine was produced, aged, and bottled by the same winery on its own property; exact legal meaning varies by country.

Pot still distillation

Batch distillation in a copper pot; separates compounds by repeated vaporization and condensation, producing flavorful spirits such as single malt Scotch and Cognac.

Bourbon

American whiskey made from at least 51% corn, distilled to no more than 80% ABV, and aged in new charred oak containers.

Cognac

French brandy from Ugni Blanc grapes, double-distilled in pot stills and aged at least two years in oak; labeled VS, VSOP, or XO by age.

Rhum agricole

Rum distilled from fresh sugarcane juice rather than molasses, especially associated with French Caribbean islands such as Martinique.

Ale fermentation

Top-fermenting yeast at warmer temperatures, typically 15–24°C, producing fruity esters and styles such as IPA, stout, and wheat beer.

Lager fermentation

Bottom-fermenting yeast at cool temperatures, typically 8–12°C, followed by cold storage; produces crisp, clean styles such as Pilsner and Helles.

IBU

International Bitterness Units measure isomerized alpha acids from hops; higher values indicate more bitterness, though malt sweetness can balance perception.

Junmai sake

Sake made from rice, water, koji, and yeast with no added distilled alcohol; often richer and fuller than ginjo styles.

Daiginjo

Premium sake brewed from rice polished to 50% or less of its original grain remaining; fragrant, delicate, and often served chilled.

TCA

Cork taint compound detectable as damp cardboard or musty odors; it mutes fruit and is not harmful but makes wine unpalatable.

Decanting

Pouring wine into another vessel to separate sediment or aerate; young tannic reds may soften, while old wines need careful handling.

FIFO

Inventory rule meaning first in, first out; older stock is used or sold before newer stock to reduce spoilage and obsolescence.