Wine Education 101

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Across
  1. 2. / Amount of wine produced from a given area of vines
  2. 4. / The skins, seeds, pulp and stems left in the fermenting vat or wine press after the wine or juice has been drawn off
  3. 5. Vinifera / Most prominent grape species
  4. 6. / ________ Fermentation : secondary fermentation that converts hard malic acid to softer lactic acid
  5. 13. / Natural acid in grapes, acts as a natural preservative and flavor component
  6. 14. / Prominent weather hazard in the Niagara Escarpment
  7. 15. Noir / Temperamental grape that is easily susceptible to mutation. Low tannin and can be fresh and fruit or mushroomy and earthy
  8. 16. / Methode _______, another name for the traditional method of sparkling wine production
  9. 18. taint / Another name for 'trichloroanisole', a wine fault resulting in musty, damp aromas
  10. 19. / Process of removing suspended particles from wine
  11. 20. / The art and science of making wine
  12. 21. / Naturally occurring in all wines, acts as a natural preservative
  13. 23. / Addition of sugar to fresh grape must to raise the potential alcohol level
  14. 25. / Glass for sparkling wine
  15. 26. / Cross-pollination of more than one grape species
  16. 27. / Process of clarifying fresh grape juice
  17. 28. / These kinds of dishes require wines with acidity, fruitiness, lower alcohol and higher amounts of residual sugar
Down
  1. 1. / Grape characterized by red fruit, cocoa and plum
  2. 3. / The deliberate addition of oxygen into a wine
  3. 5. / Wines made from 100% Ontario grapes are labelled with this symbol
  4. 7. / Climate of the Niagara Peninsula
  5. 8. / A term for a wine growing region
  6. 9. maceration / Method of fermenting wine under pressure of carbon dioxide to prevent any oxidation effects
  7. 10. / Another name for screw cap
  8. 11. / Used for adding oxygen or separating sediment in a wine
  9. 12. / The art and science of growing wine grapes
  10. 17. / Prominent white varietal of Niagara, can have flavours of peaches, apricots, and citrus
  11. 18. Franc / Grape characterized by dark fruit, spice and green pepper
  12. 22. Blanc / Would pair well with a goat cheese salad
  13. 23. / White wine that is often aged in oak
  14. 24. rot / Another term for 'botrytis cinerea' a mold that forms on grapes, desirable for late harvest wines