1.3 Factors Affecting Style, Quality And Price Flashcards
What are the factors affecting how a wine will taste? (5)
Grape Variety Environment grown Viticulture Vinification Matured
What does a vine need to be healthy? (5)
CO2 Sunlight Water Warmth Nutrients
What aspects of climate can affect the vines? (3)
Latitude
Altitude
Ocean
Gulf Stream: warms Western Europe
Cools: California, Chile and South Africa
In general a hot climate will give: (4)
More alcohol
Fuller body
More tannin
Less acidity
In general a cool climate will give: (4)
Less alcohol
Lighter body
Less tannin
More acidity
Too much water will cause flavours to be: (4)
Flavours diluted
Less alcohol
Less body
Less flavour
What are the types of vineyard activity that can influence wine: (3)
Pruning
Control number of bunches
Position leaves for temp/sun
Stages of making white wine:(4)
Crushed (release juice) Pressed (separate juice) Yeast (commercial or local) Fermentation (12C-22C preserves delicate fruit aromas)
Sweetness is cause by unfermented sugar
Stages of making red wine: (5)
Crushed (release juice)
Fermentation (with skins)
(20C-32C alcohol helps extracting colour, tannin and flavour from skin)
Punching down/Pumping over
(2 weeks rich Bordeaux, 5 days for light beauj)
Free run win drawn off
Pressed (skins - pressed wine, more tannin)
Stages of rose wine making: (3)
Fermented at 12C-22C
Grape skin contact 12-36 hours
Eg pink wines like Zinfandel
French oak vs American oak
French: more subtle toast, nutty, smoother tannins
American: sweet coconut, vanilla, harsher tannins
Maturation with oxygen dissolving in the wine: (does + flavours)
Softens tannins - taste smoother
Flavours: toffee, fig, nut (hazelnut, almond, walnut), coffee
If wine matures in bottle without oxygen:
Fresh fruit of young wine changes to cooked fruit, vegetal and animal (wet leaves, mushroom, leather)
