Wine Classifications and Key Terms

Flashcards covering essential vocabulary and definitions related to wine classifications and key terms.

Burgundy AOC hierarchy

Regional → Sub-regional → Village/Commune → Premier Cru → Grand Cru.

Beaujolais hierarchy

Beaujolais Nouveau → Beaujolais Supérieur → Beaujolais-Villages → Cru Beaujolais.

Typical flavor/style of Beaujolais

Cherry/strawberry; if carbonic maceration used: banana/kiwi/bubblegum.

Typical flavor/style of Burgundy whites

Apple/pear/citrus fruit range; can show toast/vanilla/buttery/creamy from oak + malolactic fermentation.

Climate influence in Burgundy

Continental; risk of frost/hail/heavy rain; big vintage variation and microclimates.

Carbonic maceration

A winemaking process where fermentation begins inside the grape, often used in Beaujolais.

Bordeaux AOC levels

Includes Bordeaux & Bordeaux Supérieur, Côtes, Médoc, Saint-Émilion, Graves / Pessac-Léognan, Pomerol, Fronsac.

Classification terms in Bordeaux

Château/brand naming is central; classification terms include 'Grand Cru Classé' and 'Cru Bourgeois'.

DOCG

Denominazione di Origine Controllata e Garantita; the most restrictive Italian classification for wine.

Super Tuscans

High-quality wines from Tuscany that do not adhere to traditional DOC/DOCG regulations.

Prädikat

A classification system in Germany based on the ripeness of grapes at harvest.

Wine of Origin (WO)

The South African system ensuring that wines come from a specified area.

Sherry aging methods

Includes biological aging and oxidative aging, impacting flavor and body of the wine.

Méthode Traditionnelle

Traditional method of sparkling wine production, involving secondary fermentation in the bottle.

Grand Cru classification in Champagne

Includes 17 Grand Cru villages known for the highest quality grapes.

Key individual in Champagne history

Dom Pérignon, known for his contributions to blending and improving wine quality.