23 - California Flashcards

You may prefer our related Brainscape-certified flashcards:
1
Q

When did Chardonnay and Cabernet Sauvignon establish themselves are the dominant grapes in California?

A

1950-80s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Name two individuals responsible for improving the quality of wine in California.

A

Robert Mondavi - advocated for use of variety and place of origin to be labelled and used to market

André Tchelistcheff - winemaking/consultant promoted temp control, winery hygiene, techniques to combat disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Outline developments through the 1970s, 80s, 90s and recently within California.

A

70s - Judgement of Paris tastings, 1973 Stag’s Leap Cab and Chateau Montelena Chard win in Paris

80s - new vineyard plantings using AXR1 rootstock; proved vulnerable to phylloxera requiring large scale replantings –> allowed to re-evaluation of site selection, rootstocks, canopy mngt with quality focus on mind

90s - critical and consumer demand saw the rise of highly extracted, alcoholic wines with lots of new oak

10s - increased diversity of style and better quality, focus on matching variety and climate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Describe the three key climatic influences in California.

A
  1. Californian ocean current - upswells at the coast, topography determines exposure to the current with inland valleys allowing cold air far inland, areas cut off by Coastal Ranges are warm or hot

N.B. as air warms during day, it rises pulling in cold air above the ocean inland –> diurnals; air movement reduces disease pressure

  1. Coastal Ranges - mountains determine exposure to COC, while vineyards planted at altitude are cooler, especially during the evening; vineyards above fog line experience full force of the sun
  2. Fog - forms in the afternoon/evenings, reduces the intensity of sunlight –> low latitude means sunlight is intense
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Briefly describe California’s climate.

A

Mediterranean - little fluctuation in seasonal temperature, relatively dry, notably dry in autumn (length of growing season)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How large is California’s area under vine?

A

250,000ha (similar to Langeudoc’s 230,000ha)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Why were there large scale vineyard replantings in the 1990s? (3) What has the result of this been?

A
  1. Replantings due to pressure from phylloxera, Pierce’s disease and better vineyard management
  2. Movement from uniformally low-density, high-yielding vines with replacement can or cordon

to

variety of planting densities and training/trellising techniques depending on site and variety

  1. Emphasis on matching rootstock to the growing environment and desired style
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Outline trends in irrigation and mechanisation.

A

Irrigation common but supply of groundwater has resulted in efforts to regulate water use

Mechanisation reduction in supply of cheap Mexican labour has encouraged mechanisation in addition to Central Valley which has long been mechanised

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is Pierce’s disease? Where is it a particular problem? How can it be controlled?

A

Bacterial disease

Spread by leafhopper insects

Clogs sap channels –> grapes shrivel and leaves drop –> death of vine in 1-5yrs

Particular issue in southern California and Central Valley but has spread northward in recent years

Control via reducing vector populations –> planting away from riverbanks, IPM, insecticide or by quarantining planting material

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Name three key weather hazards.

A
  1. Drought
  2. Spring frosts –> sprinklers, helicopters
  3. Wildfires –> smoke taint, damage to vineyards
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

To what extent are sustainability programmes adopted in California?

A

85% of wineries certified by a sustainability programme including California Sustainable Winegrowing Alliance

Organic certification is uncommon due to no SO2 requirement; wine made with “certified organic grapes” more popular

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Outline the nine most commonly grown grape varieties (four white, five black).

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Outline the styles of Chardonnay produced in California.

In recent years, where have Chardonnay plantings been focussed?

A
  1. Inexpensive - med acid, some RS, unoaked or with oak alternatives
  2. Premium - med(+)-full body, pronounced peach and pineapple, new oak and malo
  3. New Wave - Fresher, leaner with citrus fruit and subtler oak, lees contact for reductive flavours

Plantings have focussed on coastal or high altitude cool sites

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Outline viticultural and winemaking choices that determine the style of Cabernet Sauvignon produced? (4)

A

Site selection –> cooler sites give fresher fruit, lower alcohol, less body

Hangtime and green harvesting –> used to increase concentration, alcohol, body

Oak maturation –> generally shortened, less new oak in recent years but remains common for all but cheapest Cabs

Blending –> small % of other Bdx varieties used for balance and complexity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How has planting of Pinot Noir changed?

Where is it most commonly planted?

Describe the range of styles and flavour characteristics.

Describe common winemaking techniques used.

A

Increased significant in past 20-30 years

Premium from cool sites –> coastal, altitude

Med-med(+) acid, med body, med alcohol with fresh red fruit –> ripe black or jammy fruit flavour

Wholebunch or stem inclusions becoming more common to improve tannins, complexity. Maturation in new oak common.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Describe the ripening, flavours and structural characteristics of Zinfandel.

Briefly outline styles of Zinfandel.

A

Ripening uneven –> allows for combo of fresh and jammy flavours, risk of underripe tannin

Flavour Ripe raspberry –> blueberry, blackberry + oak from chips of barrels

Structure Med(+) acid, med(+)/ripe tannin, med-full body

  1. Inexpensive: soft, ripe, jammy, oak alternatives
  2. Premium: more structured, fresher, American oak common, often from old vines
  3. Rose/White Zin: short maceration, fermentation stopped early at 10.5-11% ABV –> med dry, med acid, body, strawberry and confected
17
Q

How have plantings of Merlot changed?

Describe the range of styles produced.

A

Plantings have declined since 1990s led by consumer demand

  1. Inexpensive/mid-priced: med acid, med tannin, plummy
  2. Premium: grown in cooler districts like Stag’s Leap with more structure and fresher flavours

N.B. may be blended with other Bdx varieties

18
Q

Where is Colombard grown and what is it used for?

A

Central Valley

Blending grape labelled as “fruity wine” or “dry wine”

19
Q

Where does Syrah perform best? What style is made? What might be blended with it?

A

Best on sites with cooling influence

Med(+) acid, med(+) tannin, med-med(+) body –> fresh plum, blackberry, spice

Blended with black grapes (Grenache, Cinsault) and whites (Viognier, Marsanne, Roussanne)

20
Q

Name three grape varieties other than Chardonnay that are widely grown in California. What styles of wine do they make?

A

Colombard Central Valley, blending grape labelled as “fruity wine” or “dry wine”

Pinot Gris dry with peach, pear and melon flavours

Sauvignon Blanc Either in a fruity, protective style or oak-fermented/aged “Fume Blanc” style

21
Q

What style of wine does Petite Sirah make? How is it used?

Where does it grow best?

A

Single variety Deep colour, med(+)-high acid and tannin, full-body, black fruit and spice

Blend Used to add colour, body, tannin, acid

Late-ripening –> warm regions

22
Q

Which parts of California’s labelling laws differ from Federal labelling laws?

A

State 100% from California (>75% in Federal law)

Vineyard name >95% from named site

Estate bottled if vineyard and winery are in the same AVA - ridiculously flexible given the size of some AVAs

23
Q
A