(Highest to lowest)

1. Qualitatswein mit Pradikat(Qmp)- these wines make up the toplevel of german wine classification

2. Qualitatswein Bestimmter Anbaugebiete (Qba)- This term translates to "quality wine"

3. Deutscher Tafelwein- This wine is consumed locally and is eldom exported

4.Tafelwein- The lowest of the quality levels

(The riper the grape the sweeter the juice ripest to less ripe)

1)Trockenbeeernauslee

2) Eiswein

3) Beernauslee

4) Auslee

5) Spatelese

6) Kabinett

*Usually light

*are made up of grapes ripened at normal harvest

*contain malic acids

~late harvest wines made from very ripe grapes

~ wines are intense in flavor, better for richer foods

~dry and ripen on sunny autumn days

~These are selective picked grapes out of extremely ripe bunches

~often have a touch of noble rot

~ Handpicked berries

~rich, sweet desert wine made of overrripe shriveled berries that are

~almost always affected by noble rot

*Made from grapes harvested and pressed wile frozen

*involves frezing the wine at 32 degrees

* Mosel & Rhine are famous locations

* Riesling & Gewurtztraminer are famous varietals

~dry select berries that are harvested individually

~have been affected with a fungus that causes them to dry up on the vine

1) Riesling   2)Muller Thurgau

3) Silvaner  4) Kerner

5) Gewurztraminer  6) Grauburgunder

7) Pinot Gris 8) Pinot Blanc

9)pinot noir (red) 

~ Germany's most famous wine growing region

~ Known for it's unique slate soil

~nearly all from the riesling grape

*Arguably the 2nd most famous wine growing region in Germany

* Mainly Riesling

*80%min QmP level

* Wines must be made in dry style or atleast an Auslee

* Traditional techniques must be used

~Table wine

~The most basic wine.

~ watch out for E.E.C Tafelwein it does not come from germany, but is a blend if various eec wines

85% of grape varietal

Brown Bottle- comes form the Rhine

Green bottle- comes form the Mosel

1) Water

2)Malt

3)Hops

4) Yeast

*Hard water for ales

* Soft water for Lagers

*water is treated in breweries to obtain a certin taste or quality level

*Barley has been the grain of choice for thousands of years because it's the most suitable for malting.

*wheat is used in wheat beers

*corn and rice is used to import a lighter taste

~Hops are used for their taste characteristics

~Bitter dry flavor counterbalances the sweetness of malt

~ especially important for beers not pasteurized

~ used at four different steps of the brwing process to give beer its particular flavor

~Converts sugar into alcohol and carbon dioxide

~ Different yeast ferment sugars in different ways

~Top fermenting beer

~ Fermented warm between 59- 68 degrees

~Fermentation last about 1 week

~ period of maturing last only a few days

~ variety of yeast strains

-Bottom fermenting beer

- Fermented at colder temperatures

- Generally only one yeast strain

- primary fermentation lasts 5-14 days

- temperatures between 41- 48 degrees

*Aroma and flavor associated with light struck beer

*If exposed to the direct rays of th sun the skunky smell comes in a few moments later

The vessel in which wort from the mash is boiled with hops

- First planted in 1788 by European settlers

- Australia took top honors for red wines in 1873

- South Australia by 1930 produced 75%

- 1995 wine spectator rated Australia wine as top wine of the yeaar

- Australians are rated as the top wine drinking country of any english speaking nation.

1. Chardonnay

2. Semillon

3. Riesling

4. Sauvignon Blanc

5. Verdelho

1.Shiraz

2. Cabernet Sauvignon

3. Merlot

4. Pinot Noir

- focus on the fruit forward approach

- usually have less oak influence

- Australians prefer to taste the grape style

State= New South Wales

Australia's oldest wine region. The lower hunter, 100 miles north Sydney, is regarded as the greatest are area for Shiraz Semillon. The upper hunter, is considered a predominantly white wine area, creating great Chardonnay's. Regarded as one of the most expensive wine areas.

State= New South Wales

Small long establishes area 100 west of the Hunter. Creates full bodied wines with rich flavor due to the elevation and climate.

State= Victoria

Wine growing region of Australia since 19th century. Located 30 miles east of Malbourn. Cabernet Sauvignon is considered the leading red grape for the area, with Shiraz close to second

State= Victoria

Important small, historic area with one of Australia's oldest wineries. Shira is the most widely planted

State= south Australia

One of Australia's most talked about regions. Remarkable for it's beautifully styled white wines. Chardonnay is the most widely planted

State= South Australia

Small prestigous area north of Barossa. Regarded  for its high hills that can form very complex wines. Shiraz and Riesling do very well.

*Pour the beer so that the stream flows straight into the the center of the glass.

* Do not tilt the glass and pour down its side because you will realease enough caron dioxide

*beer glasses should be washed with nonsoapy detergents

* Soaps leave a fatty film on the inside of the glass that will break down the bubbles of carbon dioxide

*

~ translates to "the essence of the spirit of rice

~ produced in Japan

~ quite strong for a brewed beverage 14%-16%

~

~ is a term universally employe dto light beer

~ are bright, light lagered beers

~ is a special brew of heavy beer

~ usually darker and sweeter

~ originally brewed fro the spring

~ is a malt beverage brewed like beer

~ usually between 6-7%

~ color usually light and pale

-is a very dark ale

- malty and slightly bitter

- colored by the addition of roasted barley

1. kegs

2. Bottles

3. cans

- Takes place at 150- 160 degrees

- kept at this temperature for 10-15 minutes

- then cooled rapidly

-makes beer sterile by killing any remaining yeast cells

~There are 39 official wine making regions in Spain, and 2 island regions

~Each region is governed by its own Consejo Regulador (a joint regional federal body with a strong local identity

~The (INDO) was formed to oversee and coordinate the activities of the various Consejos Reguladores

~The (INDO), with regional regualtors, governs boudaries of wine regions, yield per acre, pruning methods vinification and aging methods

1) Denominacion de origen Calificada (DOCa)

2) Denominacion de Origen (DO)

3) Vino de la Tierra (VDT)

4 ) vIno de Mesa

This category is designed for winemakers that have a long track record of producing quality wines

*Red wines aged atleast 3 years, 1 year of the three in Barrica.

*White wines aged atleast 2 years, including 6 months in oak barrels

~Red wines aged 2 years in the barrel plus 3 years in the bottle

~or 3 years in the barrel and 2 in the bottle

~ may not reach market until 6 yearsafter the vintage

~ The rioja produces red, white and Rose still wines with exception of a few wineries that also produce Cave

~At least 90% of Rioja white wines are made exclusively from the Viura grape

~is a sparkling white wine made using the "Method Champenois"

~For a wine to be classified as a CAva it must be in conact with the lees for a minimum of 9 months before disgorgement

1) Parellada

2) Macabeo

3)Xarel-lo

4) Chardonaay

5) Pinot Noir

~Is a sweet fortified red ( sometimes white) wine with the addition of a grape spirit before fermentation has been completed. The brandy not only kills the east, leaving residual sugar in the wine, but also acts as a preservative to prolong the quality of the wine during its voyage at sea

~ named after Portugal's second largest city

~

1)Touriga Nacional

2) Tinto Cao

3) Tinta Barraca

4) Tinta Roriz

5) Touriga Francesa

vintage porto is one of the rarest and most sought after of all ports because it accounts for only about 2% of production. the wine is made with high quality grapes declared to be vintage.

Vintage port is bottled between it's second and 3rd year from harvest

~ Grapes are crushed traditionally by foot in a proces known as treading

~also could be fermentated in close tanks