Additional cards Flashcards
(191 cards)
1
Q
In Austria, what is a qualitatswein from a generic region?
A
Large regions that encompass, smaller specified regions.
Important ones are: Niederosterreich, Burgenland, Steirmark, Wein.
Wine can be from 40 grapes, grown anywhere in the region, made in any style
2
Q
In Austria, what is required to become a qualitatswein from a specified region?
A
A Districtus Austriae Controllatus (DAC) system is an opt-in system. Producers must agree on a grape or grapes, limited number of styles and regulations that best reflect their region.
Other wines take on the generic region.
A village name of vineyard may also appear on the label.
3
Q
In Austria, what rules do a qualitatswein from a specified region, but non-DAC follow?
A
Specified wine regions without a DAC can make wines from 40 permitted grapes
4
Q
In Austria, Qualitatswein may also be labeled with ____?
A
a Pradikat label
5
Q
Describe the characteristics of Tokaji Aszu
A
Deep Amber, High acid
Orange Peel, Apricot, Honey
Minimum 5 puttonyos - 120/g/L
6
Q
Which wine making country is situated in the foothills of the Carpathian mountains?
A
Hungary
7
Q
Name influencing geographical features of Tokaji and how this impacts the wine.
A
Tokaji sits at the foothills of the Carpathian mountains, near the Slovakian border in Northeast Hungary.
It is also situated at the confluence of the Bodrog and Tiza rivers and its tributaries, which produce morning humidity to develop botrytis, allowing them to produce sweet wines. The region is hilly and the best sites are located on south-facing slopes, which allow for ample sunlight. The slopes and the moderate continental climate help create conditions for dry, sunny afternoons needed to slow the development of the rot and cause water to evaporate.
8
Q
Where in Rhinehessen does not have a long-standing reputation, but growers are now producing top-quality wines?
A
Worms
9
Q
Describe the geological features of the Rhinegau and how that impacts the grapes grown there.
A
The Rhinegau is protected by the Tanus hills to the north. The Rhine River flows along the western and southern border, at the southeast corner it is met by the Main River. Along the river, the slopes are steep and south-facing, allowing for lots of sun exposure and good drainage, which is important for Spatbugunder. The rivers are influential here, providing additional warmth, by reflecting the light back into the vineyard. The river also creates airflow, which helps keep the air moving, reducing the risk of frost, which is a major problem in the area. The rivers also allow for morning humidity, which coupled with the warmer afternoons and airflow, provide the right conditions for BA and TBA grapes. Despite its northern latitude, the Tanus hills and reflected sunlight from the river makes it warmer than Mosel and Nahe, and gets warmer as you move east. This allows for a riper, medium to full bodied Rieslings, that grow in body as you move west towards the town of Hochhiem.
10
Q
Between which two cities in Nahe are the best sites located?
A
Schlossbockelheim & Bad Kreuznach
11
Q
What is the difference between Rieslings planted in Middle Mosel and those planted between Saar and Ruwer?
A
Middle Mosel (compared to Rheingau, Rheinhessen, Pfalz) the Rieslings are lighter in body, lower in alcohol, higher in acidity with floral and green fruit.
Saar / Ruwer: Similar style and quality, with even higher acidity.
In cooler vintages, best sites do not fully ripen and are used for sparkling
12
Q
Describe Silvaner grape, how it is grown, and its characteristics, when grown in Franken.
A
Silvaner - early flowering and ripening
○ Planted in the warmest sites
○ Achieves concentrations rarely found elsewhere in Germany
○ Best sites - Wurzburg
○ Dry, rich on palate, earthy
○ Flask shaped bottles
13
Q
Other than Silvaner, what is the other grape and where is it planted in Franken?
A
High quality Spatbugunder is planted to the west.
14
Q
Name the GG grapes for the five regions of Germany.
A
Mosel & Nahe: Riesling
Rhinegau & Rhinehessen: Riesling & Spatbugunder
Pfalz: Riesling, Weisbugunder, Spatbugunder
Franken: Silvaner, Riesling, Weisbugunder, Spatbugunder
Baden: Red and black grapes
15
Q
In Germany, the VDP has classified single vineyards as:
A
VDP.Erste Lage or VDP.Grosse Lage - Grosse, being the sites and have. stricter regulations
Dry wines from VDP.Grosse Lage are called Grosses Gewachs.
16
Q
Describe the new 2021 requirements for Germany’s wine labels
A
As of 2021, wine labels should include:
- Region
- Village name
- Village and vineyard name - for single vineyards
Wines from a single vineyard can now additionally classified as:
- Erstes Gewachs - like a premier cru
§ Dry & stricter regulations
- Grosses Gewachs - like a grand cru.
§ Dry & the most strict regulations
17
Q
What are Germany’s Qualitatswein requirements
A
- Must come from one of 13 designated winegrowing areas
- The area must appear on the label
Most wine is in this category
- The area must appear on the label
18
Q
How are vineyards worked and managed in Germany?
A
The best sites are steep and stony, requiring vineyards to be worked by hand. On extreme slopes, winches are used to move equipment.
Vines are head-pruned, and individually staked and canes are tied at the top to maximize light exposure and air circulation.
19
Q
How does Germany’s Qualitatsweine and Pradikatsweine system impact harvest practices?
A
Harvests are spread out over a number of weeks and months. Pickers will pass through the vineyard several times to harvest the ideal grapes for each category of wine. Grapes can also be sorted and categorized after each picking.
20
Q
What is Germany’s weather and how does it impact their wine?
A
- Wet summers, with less rain in Autumn
- High weather variability, so vintage quantity, quality and styles vary year to year
- Long, cool ripening helps grapes develop sugar and retain acidity
South (Baden) is warmer.
21
Q
Describe Germany’s Kabinett wines and winemaking practices.
A
Wines here are the most delicate. Can be dry or in a sweeter style.
* Sweet styles have low alcohol 8 - 9%.
* Drier - +12%
* Riesling - a little sweet, high acid, light body. Green apple or citrus.
The best wines - fermentation is stopped early for better sugar / acid balance.
Sussreserve can be added post fermentation - but not used in quality wine.
22
Q
True or False: In Germany, nearly all wines labeled as Pradikatsweine will have residual sugar.
A
True. But up to the category Auslese, it can be made in a dry style.
23
Q
In Germany, dry styles are often labeled ______
A
Qualitatsweine
24
Q
Describe Germany’s Spatlese wines and winemaking practices.
A
○ Made the same way as Kabinett
○ Most concentrated, riper
○ More body
○ Sometimes more sweetness
Rieslings - citrus and stone fruit i.e. peach/apricot
25
Describe Germany's Auslese wines and winemaking practices.
Individually selected extra-ripe bunches.
Sometimes has noble rot.
Dry or sweet
Richer and riper than Spatlese
26
Describe Germany's BA and TBA wines, requirements and volumes.
○ BA - noble rot is typical, but not needed
○ TBA - noble rot is needed
○ Not made every year and only on some sites
○ Volumes are always low
○ Sweet
○ Low alcohol
Honey, dried stone fruit, candied peel and flowers
27
Describe Germany's Eisewein and winemaking.
○ Rarely made
○ Noble rot is NOT key
○ Acidity and sweetness is balanced
○ Maintain flavors through careful yeast selection
Aim to keep varietal flavors i.e. No malo, new oak etc
28
True of False: Tokaji Eszencia wines are extremely rare
True. They are seldom available outside the region.
29
Describe Tokaji Eszencia wines
Luscious. Very low alcohol <5% abv
450g/L
Very high acid
Very concentrated
Last for a century or more
30
Describe the more modern sweet wines of Hungary
Usually from later harvested grapes, often labeled Late Harvest.
Might have botrytis. If there is botrytis, it is fermented vs macerated.
Matured for less time than Azue wines.
31
How do you make Tokaji Szamorodni?
Harvest grapes, which may or may not have noble rot.
Age wines in cask for 6 months or more.
Fill cask part of the way for flor-like characters or not for less-oxidative characters.
Release 2 years after harvest.
Can be dry or sweet depending on amount of noble rot.
32
How do you make Tokaji Azu?
Create a base wine from regular grapes.
Before, during, or after fermentation add Azu or noble rot grapes. Grapes are either a paste (the old way) or uncrushed.
Macerate for 12 - 60 hours,
Press the mixture.
Mature the wine in old or new oak for at least 18 months.
33
What can you find on the back of an Alsace label?
On the back of the labels, you can find the sweetness levels: sec, demi-sec, moelleoux and doux.
34
Semi-carbonic maceration plays what important role, with which grape in the South of France?
It softens the tannins of Carignan
35
Describe the geography of Cotes du Roussillon and the wines it produces.
Rugged and mountainous.
It has bright sunlight, low rainfall and strong winds
This produces concentrated wines.
36
Describe where Corbieres is and its climatic influences?
Coribiers is north of Fitou and Cotes du Roussillon villages. It has warm sites near the coast and vineyards planted at altitude that are cooled by the tramontane. It is subdivided into 11 sub-regions.
Boutenac has its own AC.
37
Where does Minervois lie and how does its geography impact the wine styles?
Minervois sits on the slopes of the Massif Central. It varies in altitude and soil richness and the extent the cooling influences from the sea. It is subdivided and its best sub-region is La Livinere, which has its own AC.
38
Where is Limoux and what climatic influences does it have? What grape is it a source for?
Limoux is west of Coribieres, where grapes are planted and cooled at altitude. This is a source for premium oaked Chardonnays.
39
In Bandol, how does Mourvedre grow and why?
In Bandol, the Mourvedre grape is grown on south-facing terraced slopes, which helps it to reliably ripen.
40
What do larger producers who own several quintas do in the best years?
They pick all the quintas wines and make a vintage port
41
What do larger producers do in years that aren't good enough for a vintage?
They release their best wines as Single Quinta Vintage Ports. These are considered less prestigious than Vintage Port, but still high-quality.
These are often aged and then bottled and released when ready to drink.
42
What must be stated on the label for a Tawny with an indication of age? And why?
The year of bottling must be on the label, because wines lose freshness after bottling.
43
What style is the most tannic and concentrated of Ports?
Vintage
44
On average, how many times a decade will a vintage be declared?
3 times a decade
45
True or False: Vintage ports are generally a blend of the finest wines from the best vineyards.
True
46
Which Tawny port style is the finest and exceptionally complex and concentrated?
Tawny Ports with indications of age
47
Why is port sweet?
It is a partially fermented only to 5 - 9% and then fortified, with a grape spirit, aguardente at 77% abv, which kills the yeast and creates a stable sweet wine with a final abv of 19 - 22%
48
How are tawny ports matured and how does it impact the wine over time?
Tawny ports are aged oxidatively in pipes. With age the wines turns garnet, then tawny. The oldest turn brown. The fruit fades becoming raisiny and then adds walnuts, coffee, chocolate and caramel.
49
True tawny ports are ready to drink or benefit from extra bottle ageing?
Ready to drink.
50
Once a Tawny port has aged, what needs to happen prior to bottling?
Tawny ports can throw deposit during wood ageing, which requires filtering before bottling.
51
How are Ruby port styles aged?
non-oxidatively in very large oak vessels or stainless still tanks.
52
Describe Ruby, Reserve Ruby, LBV and Vintage ports
Quality and concentration will very, but all will be deeply colored and have intense primary fruit flavors.
53
Some Ruby LBVs and all vintage Ports are not filtered and can benefit from bottle aging. Describe these wines
Garnet color, tertiary cooked fruit and vegetal - prune, leather, wet leaves flavors.
54
Unfiltered LBVs are similar to what type of port? and in what ways?
Vintage port. They can often benefit from bottle aging. They form a sediment in the bottle and need decanting before serving.
55
What mountain range protect the port grape regions from the Atlantic winds?
Serra do Marao
56
Which port wine-growing region produces the lightest wines and why?
Baixo Corgo produces the lightest wines because it is the coolest and wettest of the sub-regions. Often used to help achieve the right color in Tawny ports (the inexpensive style).
57
Which areas within Jerez DO produce wines destined for more biological aging and why?
Coastal regions are cooler and generally produce paler, lighter wines best for biological aging.
58
Which areas within Jerez DO produce wines destined for more oxidative aging and why?
Warmer, inland regions produce darker, richer, heavier wines that are best for oxidative aging.
59
True or false: Moving forward producers must abide by a specific amount of oxidative or biological aging to a call their sherry medium orcream
False. Producers can choose the amount of biological or oxidative aging a medium or cream sherry might have.
60
True or false: Moving forward, Medium and Cream will be indications of sweetness ONLY on the Sherry label
True
61
Muscat sherry has what characteristics
Similar to Pedro Ximenez (dried fruit, coffee, licorice) - but retain their citrus peel characteristics.
62
Describe Pedro Ximenez sherry and how it’s made
Made from sun dried grapes, pressed and fermented to 2% abv, then fortified to 17% abv. Has 500 g/L in sugar and taste of dried fruit, coffee and licorice.
63
What happens to Amontillado as it ages
Yeast aromas fade
64
Describe Amontillado
A biologically aged sherry that is then refortified to 17% and oxidatively aged. It is brown or amber and less full-bodied than Oloroso and has both yeast and oxidative flavors.
65
Describe Oloroso
A oxidatively aged sherry that is brown, full-bodied with flavors of toffee, leather, spice and walnut.
Very old versions are concentrated and astringent and need to be blended with younger wines.
66
Describe Fino sherry
A biologically aged sherry that is fortified to 15 - 15.5%. It is pale lemon, citrus, almonds, herbs and is bready.
67
Describe Manzanilla sherry
Biologically aged sherry - the same as Fino, but is matured in Manzanilla de Sanlucar de Barrameda DO. It's more humid here and the flor is thicker, which makes it more tangy.
68
Describe the steps for refilling the Solera
1. An equal amount is taken from the bottom of the solera level
2 a) an equal amount is taken from the level above (1st criadera)
2 b) The wine is blended
2 c) The wine is used to top up each butt
3) The 1st criadera is refilled the same way, and so on
4) The criadera with the youngest wine is refilled with the sobretabla wine
69
Where can sherry be matured according to the new regulations?
Anywhere in Jerez DO
70
Where has Sherry been traditionally matured?
Jerez de la Frontera
Sanlucar de Barrameda
El Puerto de Santa Maria
71
Define climate
A region's climate is defined as the annual temperature, sunlight and rainfall averaged over several years.
72
Define weather
A region's weather is the annual variation that happens relative to the climatic average.
73
Name the two types of acid present in a ripe, unfermented grape
Tartaric acid and Malic acid
74
How much permanent wood does a head-trained vine have?
Little permanent wood. It has only a trunk or short arms.
75
Describe a cordon trained vine, its benefits and disadvantages.
A cordon trained vine has one or more permanent horizontal arms. It is spur pruned.
It takes longer to establish because more permanent wood is needed, but it is easier to machine harvest.
76
Describe how machine harvesting works.
The machine shakes the trunk of the vine, collects ripe berries that fall. It often captures unhealthy, unripe and damaged grapes as well as "MOG" or Matter other than grapes - insects, leaf and other contaminants.
77
Where in the world do they practice semi-carbonic maceration
Beaujolais - Gamay
Generic Burgundy
Southern France - Carignan
Rioja - Alavesa
78
How do they make joven wines in Rioja
Joven Tempranillo is made using semi-carbonic maceration. They have vibrant red fruit and low levels of smooth tannin.
79
Describe a red wine from Toro
Predominately made from Tempranillo, they are full-bodied with intense fruit flavors and high alcohol as a result of the high daytime temps, sun and low-yielding bush vines.
80
How do winemakers accentuate fruit flavors and tannins in Ribera del Duero?
They use long macerations and short aging in new oak, which are increasingly French versus American.
81
Where is exceptional quality Chardonnay grown and what winemaking techniques do they use on South African?
Exceptional quality - esp. in cooler sites
Barrel fermentation and lees stirring add character for premium wines.
82
Describe South Africa's Bordeaux-style blends
Cabernet Sauvignon, Merlot, Cab Franc
83
Describe the red wines of Alentejo
Deep in color
High & soft tannins
Full body
Expressive ripe fruit flavors
84
Describe the white wine blends of Alentejo
White grape blends - fruity & floral, medium to high acidity.
Some are fermented or aged in oak for extra complexity.
85
Name the five Vinho Regionals and their benefit.
Vinho regionals are less stringent winemaking regulations - wider range of grape varieties, including international ones
Vinho Regional Lisboa - From Lisbon, north almost to Bairrada
Vino Regional Alentejano - Significant volumes. Near Alentejo, but includes a wider area
Peninsula de Setubal - south of Lisbon
Tejo - Northeast of Lisbon
86
Describe the red wines of the Duoro
They are deeply colored, full-bodied, ripe tannins with rich black fruit and subtle toasty oak aromas.
87
Describe the white wines of the Duoro
Grown in high altitudes, the white wines have fresh varietal fruit and medium to high acidity
88
Describe the two styles of Vinho Verde
Lighter style is pale lemon, high acid, low alcohol 8 - 11%, and off-dry. They are a blend and have a slight sparkling element.
A more robust style is Vinho Verde Alvarinho, made from 100% Alvarinho.
It comes from sub-region of Moncao e Melgaco, is higher alcohol - 11.5% - 14% and is riper, more tropical.
89
How can you tell if a Vinho verde has higher alcohol?
For wines that have up to 14% abv, the label will include
the grape variety, sub-region or authorized quality labelling term.
90
Argentine Malbec’s newer & higher quality winemaking trend
Some winemakers are extracting more gently to make a more elegant style.
High-quality Malbecs are matured in new oak, lending subtle spicy flavors.
91
North Island vs South Island Sauvignon Blanc styles
The north island generally produces wines that have more tropical flavors.
South island Sauvignon Blanc has higher acid and more green bell pepper and gooseberry.
92
New Zealand Sauvignon Blanc winemaking
Sauvignon Blanc here is fermented in inert vessels at cool temperatures. But some are making oak-matured styles.
They also produce a sparkling style, by carbonation or tank method.
93
Pinot Noir winemaking practices
It often benefits from cold pre-fermentation maceration.
Destem and crush, whole bunch fermentations or semi-carbonic (with post-fermentation maceration).
Careful cap management. Over extraction can make it unbalanced.
Generally a lower fermentation temp.
Controlled oxidative maturation - oak (old or new)
94
Describe South Africa's Chenin Blanc styles
* Producing both sweet and dry styles
* Basic: easy-drinking w/ simple stone fruit
* Old bush vines: increasingly made. Concentrated & complex. Fuller texture.
* Barrel fermentation & aging add body and oak
95
Describe South Africa's Syrah styles
Hot climates: rich, full-bodied, high alcohol, Ripe black fruit. Earthy or meaty
Cooler: Less full-bodied, peppery
96
What is the second most planted red variety in New Zealand
Merlot
97
What other style is a New Zealand Syrah closest to?
Rhone
98
Pinot Noir of Martinborough vs Central Otago
Martinborough wine is medium to full bodied, ripe with dark plum and spice.
Central Otago Pinot Noir is full-bodied, high alcohol, juicy with concentrated red fruit.
99
Warm climate vs cooler climate Australian Shiraz
Warm regions like Hunter Valley and Barossa Valley can produce full-bodied, intensely fruity Shiraz that gains earth, spice and leather notes with age.
Note: winemakers are making more restrained styles with less extraction here.
Cooler regions like Geelong and Heathcote make peppery styles.
Shiraz is also gives softness and body to Cabernet Sauvignon, playing a similar role to Merlot in a Bordeaux blend.
100
Australia's hot region is perfect for late ripening varieties such as:
Grenache, Petit Verdot and Mataro (Mourvedre)
101
Why do Sangiovese and Tempranillo do well in Australia?
They are adapted to the high temperatures and limited water suppy.
102
Describe the low and high end styles of Australian Chardonnay
Low-end Australian Chardonnay is blended with fruit from different regions, unoaked, and paired with oak chips or staves to add toast and vanilla.
High-quality Chardonnays from cool to moderate regions (Adelaide Hills, Mornington Peninsula and Yarra Valley) or even warm regions such as Margaret River have fresh fruit, balanced with subtle lees, malo and / or oak maturation.
103
Describe the Sauvignon Blanc of Adelaide Hills
Concentrated passion fruit and high acidity.
104
When is Hunter Valley's Semillon harvested
It is harvested early, with low sugar levels and high acidity.
105
Hunter Valley's Semillon winemaking practices
The wines are processed with minimal oxygen contact and both fermented and stored in inert vessels.
106
How long can a Hunter Valley Semillon age?
20 years
107
What is the difference between Western Australia, Barossa and Hunter Valley Semillon?
HV: Neutral when young. Develop honey and toast with age.
B: Fuller-bodied, softer style. Early-picked & unoaked versions are being made.
WA: Herbaceous style. Similar to Sauvignon Blanc
108
What is the difference between Eden/Clare Valley Rieslings and Tasmania or Western Australia?
Eden/Clare Valley: Citrus - lime, lemon, grapefruit- that gains honey, toast and petrol with age. High acid. Dry or off-dry. Some sweet.
Tasmania / WA: Less citrusy, more floral.
109
Describe hot climate vs cool climate South African Syrah
Hot: Rich, full-body, high alcohol, ripe black fruit and sometimes earth or meet.
Cool: less full-bodied, peppery
110
South African Pinot Noir winemaking practices
Most premium Pinot is matured in oak, with at least a proportion in new barrels. This adds toasty aromas.
111
South African Chenin Blanc winemaking practices
Sweet or dry styles. Barrel fermentation and barrel aging can contribute extra body and oak flavors to bush-vine grapes, which are often more concentrated, complex and have a fuller texture.
112
Describe the high-quality white blend of Swartland
Chenin Blanc is blended with Rhone varieties: Marsanne, Roussane, Grenache Blanc and Viognier
113
Elim has a reputation for....?
Pungent herbaceous Sauvignon Blanc.
114
What red varieties, other than Malbec, Bonarda and Cabernet Sauvignon, are planted in Argentina?
Merlot
Tempranillo
Pinot Noir
115
Torrontes winemaking practices
Fermented in inert, temperature-controlled vessels and released the same year of harvest.
116
Argentinean white grapes, other than Torrontes and Chardonnay
Chenin Blanc
Sauvignon Blanc
Semillon
Viognier
117
Argentina's Premium Chardonnay winemaking practices
These are matured in oak barrels, with a proportion of them often being new.
118
Describe the red wines of the Douro
Deeply colored
Full-bodied
High, ripe tannins
Rich, Black fruit
119
Describe the white wines of the Douro
Fresh varietal fruit and medium to high acidity.
120
Contrast Cachapoal and Colchagua Valley
Both valleys are both zones of the sub-region Rapel, which is a part of the Central Valley. They also both grow the grape varieties: Cabernet Sauvignon, Carmenere and Syrah.
Cachapoal is further north, and is warm and cut off from ocean breezes.
Colchagua is larger and more varied. The central part is warm and has some ocean influence. Grapes are increasingly planted on the valley slopes. It's also hope to Apalta, an area with a premium wine reputation.
121
Name all four sub-regions and their important zones of Chile's Central Valley
Maipo Valley
Rapel Valley
- Cachapoal Valley
- Colchagua Valley
Curico Valley
Maule Valley
122
Name a Barolo village
Barolo Serralunga d'Alba
123
Name a Barolo vineyard
Barolo Cannubi
124
List the main grapes of central Italy
Sangiovese
Sagrantino
Montepulciano
Cab, Merlot, Syrah
Grechetto
Trebbiano
Malvasia
Verddichio
125
List the main grapes of Piedmont
Barbera
Dolcetto
Nebbiolo
Cortese
Moscato
126
List the main grapes of NE Italy
Pinot Grigio
Chardonnay
Gerwurztraminer
Garganega
Pinot Blanc
Friulano
Trebbiano
Sciavia
Terlodego
Corvina
Merlot
127
List the main grapes of Southern Italy
Greco
Fiano
Chardonnay
Aglianico
Nero d'Avola
Negro Amaro
Nerello Macalese & Nerello Cappucio
Primativo
Syrah
128
Which southern Italian region has the most DOCG's
Campania
129
Which southern Italian region is mountainous and how high does it go?
Basicilata, 900 M
130
Which southern Italian region has mountains, valleys and plains?
Campania
131
Describe the steps for opening a bottle of still wine
1. Remove the capsule by cutting below the lip of the bottle.
2. Wipe the neck of the bottle
3. Remove the cork
4. Wipe the neck of the bottle inside and out
5. Pour a sample to check the wine's condition
132
Describe which wines need to be decanted
Wines with heavy deposits
133
Describe the steps to decanting a wine
1. Remove the bottle from the rack, keeping it horizontal and place in a decanting basket or just hold carefully.
2. Remove the capsule.
3. Clean the neck and shoulder of the bottle
4. Remove the cork.
5. Remove the bottle from the basket. Don't disturb the deposit.
6. Hold the wine in front of a light and pour until the deposit is seen near the neck, then stop pouring.
134
Describe the steps to opening a bottle of sparkling wine
1. Remove the foil and loosen the wire cage.
2. Hold the cork securely in place and tilt the bottle at a 30 degree angle. Grip the bottom of the bottle with your other hand.
3. Turn the bottle, not the cork.
4. Hold the cork and slowly ease it out the bottle letting a phhht sound versus a pop.
135
During fermentation, how cool does it need to get to stop fermentation?
5 Celsius or 41 Farenheight
136
What are some things that a winemaker might want to watch when making wine with an aromatic grape?
- Grapes and juice need to be carefully handled to retain their fruit and floral aromas.
- SO2 levels must be monitored
- Crushed fruit or whole bunches are loaded onto the press, immediately or after a little skin contact.
- Juice must be clean BEFORE fermentation - otherwise they mask flavors.
- Gentle clarification such as settling.
- Inert vessels are generally used.
137
Will aromatic varieties see a lot or a little of post-fermentation winemaking.
A little. Malo is avoided.
Riesling may sit on lees to add texture.
138
In Alsace and sometimes Germany, how long will Rieslings be kept in old oak vats?
Up to a year.
139
How will winemakers achieve sweetness in premium Rieslings.
Stopping fermentation by chilling or adding SO2. Fermentation stops naturally in the sweetest Rieslings made from botrytized grapes.
140
To create a creamy, spicy style of Fume Blanc or whites of Pessac-Leognan, what might a winemaker do?
Use barrel fermentation and ambient yeast to achieve greater complexity. Wines might also be matured on their lees. It is common to use new oak for a proportion.
141
Where else are alpine Pinot Grigio clones from Italy found?
Germany and France
These have small berries and have greater flavor concentration
142
Describe the Pinot Grigio clone from Veneto
Pale skin, large, fleshy pulp.
Produces neutral wines, especially when combined with high yields and early harvesting.
143
Is Chardonnay typically crush or loaded into the press as whole bunches
Whole bunches
144
For less aromatic white grapes, after grapes are crushed or loaded in as whole bunches - is exposure to oxygen common at this stage?
Yes. It is thought to improve the wine's ability to age.
145
After pressing, what type of clarification is likely to be carried out for non-aromatic white grapes? Is this similar or dissimilar for aromatic white grapes?
Gentle clarification method such as settling. This is common for aromatic white grapes as well.
146
Describe fermentation vessels common for non-aromatic grape varieties
Stainless steel / Concrete - Chablis, Pinot Grigio from NE Italy, Pinot Gris from New Zealand
Large, old oak vessels - Pinot Gris in Aslace
Small, new oak barrels - Chardonnay in Cote d'Or
147
How do winemakers in New Zealand ensure their non-aromatic (Pinot Gris) wines have some residual sugar.
Prematurely stopping fermentation by chilling or adding SO2
148
TRUE OR FALSE: For non-aromatic whites, after pressing, winemakers may choose to leave some solid matter in the grape juice for added complexity and texture.
True
149
After fermentation of non-aromatic whites, what options can a winemaker consider?
1. 100% or partial barrel maturation and whether it should be old or new oak.
2. Malolactic conversion for a rounder, creamier texture
3. Extended contact with fine lees for a richer, rounder texture. Lees stirring / battonage.
150
What types of oak maturation is most common for Chardonnay and Pinot Gris.
Chardonnay - A small proportion if new oak is common (exception: Chablis)
Pinot Gris - Likely matured in older oak.
151
Are premium Chardonnay and Pinot Gris commonly blended
No
152
Describe the styles of high-volume Chardonnay
Unoaked with fruity flavors such as peach and melon.
Oaked for vanilla and toast flavors.
Both have some residual sugar.
153
Describe high-volume Pinot Grigio
Unoaked
Light pear drop aromas
Light body
Medium acidity
154
What flavors dominate if Sauvignon Blanc is underripe
Herbaceousness
155
Is Cabernet Sauvignon usually destemmed and crushed or pressed whole cluster?
Desemmed and crushed. The steps can give an herbaceous and astringent note.
156
How can winemakers maximize extraction of color for Cabernet Sauvignon?
cold pre-fermentation maceration
157
Fermentation range for Cabernet Sauvignon
26 - 30 Celcius / 79 - 86 Fahrenheit
Warm enough to extract, but cool enough to keep fresh fruit flavors.
158
What do winemakers try to avoid during fermentation of Cabernet Sauvignon?
Over extraction of tannins due to their high tannins.
Towards the end of fermentation, they need to avoid high temperatures and extractive cap management techniques.
This is especially important if the tannins are not fully ripe.
159
Would winemakers use post-fermentation maceration with Cabernet Sauvignon? Why or why not?
Yes. Post-fermentation maceration may be used to encourage more gentle extraction of tannin and to soften existing tannins.
160
What type of oak, if any is often used for Cabernet Sauvignon?
A high proportion of new oak can be used without overpowering the wine.
French oak - with 225 litre barriques being most popular.
161
How long is premium Cabernet Sauvignon generally matured?
6 months to 3 - 4 years.
12 - 18 months is typical
162
What grapes are ideal for high-volume inexpensive red wines? Why?
Cabernet Sauvignon, Merlot, Syrah/Shiraz and Grenache / Garnacha
They are all suited to warm or hot climates, can produce adequate color even at high yields.
Compared with premium wines, these wines have less color, lighter tannins and less intense / complex aromas and flavors.
163
Why is Pinot Noir rarely used for high-volume, inexpensive wines?
It prefers cool climates and can be difficult to grow.
It can be hard to extract enough color and tannin at high yields.
164
High-volume inexpensive red wine is fermented at what temp? Why?
22 - 25 C or 72 - 77 F
This temperature maximizes fresh fruit flavors
165
What steps might winemakers need to take before fermentation of red grapes grown in high volume warm or hot climates?
- Protectively handle grapes with SO2
- Destem and crush
- Add tartaric acid
- Pre-fermentation maceration - but this ties up vat space and isn't always possible
166
Typically, will the cap be heavily worked for inexpensive red wine?
No, although frequency and procedures can vary.
167
Do inexpensive red wines generally undergo post-fermentation maceration? Why or why not?
No, because it puts constraints on vat space and time.
168
What do winemakers do if extra structure is needed in an inexpensive red wine?
They may macerate a small proportion of wine and blend it with the remainder before bottling.
169
Inexpensive fruity wines with low tannins can be produced by which methods? Which grapes does this generally apply to?
Carbonic or semi-carbonic maceration
Grenache or Gamay
170
How are inexpensive red wines oak matured? Why would this be used?
Oak can smooth out any harsh tannins or add spicy or toasty flavors.
Inexpensive reds and be oak matured for a short period (months) in second or third fill barrels. Oak staves and chips might also be added to stainless or concrete vats to add toasty flavors quickly.
171
Describe the difference in Merlot and Cabernet grape skins and what that means during winemaking.
Merlot grape skins are more supple and so less rigorous extraction is needed during fermentation.
172
Is new or old oak generally used for premium Merlot? If so, how long?
New oak's toast, vanilla and clove notes suit Merlot.
12 - 18 months is common.
173
What can be tricky to extract from Pinot Noir and how do winemakers handle this?
Color and tannin.
They must maximize extraction without overworking the juice and avoid losing the wines elegence.
174
What happens to Pinot Noir in regions that are too hot?
It becomes jammy and unattractive.
175
What happens to Pinot Noir in cooler vintages?
It tastes vegetal, like cabbage and wet leaves.
176
Is pre-fermentation maceration generally done for Pinot Noir? Why or why not?
Yes. This helps maximize color and flavor extraction from the thin skins.
177
Before fermentation, what options are common for winemakers to take for Pinot Noir.
1. Destem & Crush
2. Add a proportion of whole bunches to the ferment - this enhances the red fruit and floral notes
3. Pre-fermentation maceration - maximize color and flavor extraction
178
Pinot Noir fermentation temperatures
above 30C or 86F
Cooler ferments are used for lighter, fresher styles.
Warmer ferments extract more color, flavor and tannin for longer-aged wines.
179
Is post-fermentation maceration widely practiced for Pinot Noir?
Nope.
180
Is new or old oak generally used for premium Pinot Noir? If so, how long?
Second or third-fill barrels and a small proportion of new oak. New oak can overwhelm.
12 - 24 months
181
How can winemakers increase the complexity or consistency of Pinot Noir?
Blend from different vineyard plots.
Blend wines that have gone through different winemaking treatments.
182
How are full-bodied intensely ripe Syrah/Shiraz made in warm and hot climates?
1. Vigorous cap management to extract maximum color, flavor and tannin
2. High proportion of new oak for tasty flavors
183
How do winemakers in warm/ hot regions produce a more restrained style of Syrah/Shiraz?
1. Harvest the grapes earlier.
2. Use gentler cap management
3. May add a proportion of whole bunches to fermentation
4. post-fermentation maceration to extract and smooth tannins
5. Swap 225l barriques for 300 - 500 liter barrels & older oak
184
Is pre-fermentation maceration generally done for Grenache? Why or why not?
Yes, to extract flavor and color before alcohol levels rise.
185
Before fermentation, what options are common for winemakers to take for Grenache.
1. Destem & Crush
2. Add a proportion of whole bunches to the ferment - this enhances the ripe red fruit flavors
3. Pre-fermentation maceration - maximize color and flavor extraction
186
What type of fermenters are commonly used for Grenache?
Open top fermenters, often from stainless steel or cement. Some choose old oak.
187
Do winemakers generally use gentle or extractive cap management techniques for Grenache?
Gentle cap management such as punching down create wines with more finesse.
188
Is post-fermentation maceration widely practiced for Grenache?
Maybe, but usually it is drained off the skins after fermentation.
189
How is Grenache typically matured?
It is typically matured in large old oak vessels such as foudres. New oak can overwhelm its fruit flavors.
190
What can winemakers do to add fresh fruit flavors to Grenache in hot climates?
Grenache can be jammy and high in alcohol in hot climates, so it is blended with varieties that are more heat tolerant such as Carignan and Mourvedre.
These grape add fresh fruit flavors and also tannin and color.
191
When is the tank sealed when making an Asti wine?
When the ABV reaches 7% and 4-5 atmospheres.
