California

Question 1

What is an AVA

Answer 1

a georgraphical indication only
no limits on varieties, viticulture, or winemaking practices
95% of fruit must come from stated vintage
75% fruit from single varietal

Question 2

If there is varietal labelling on a USA wine, what percentage of fruit must come from that variety?

Answer 2

75%

Question 3

If you state an AVA on the label, how much of that fruit must come from that AVA?

Answer 3

85%

Question 4

What percentage of the fruit must come from a stated vintage on a bottle from USA?

Answer 4

95%

Question 5

What percentage of fruit must come from the estate if an estate is on the label of a US bottle?

Answer 5

100%

winery must also be in an AVA

Question 6

What is the climate in California

Answer 6

mostly mod-warm, mediterranean
coastal regions are cooled by pacific fog
hotter and dryer in central valley

Question 7

T/F: There is a lot of vintage variation in California?

Answer 7

false

Question 8

Which Zones are considered most suitable for the production of premium wine in Cali? (1 being coolest, 5 being hottest)

Answer 8

1-3

Question 9

Compare a Central Valley Chard to one made in Russian river Valley or Carneros

Answer 9

Central Valley: high volume, inexpensive, fruit focused, lower acid

Russian River/Carneros: restrained fruit, premium, chard, more acid, cooler regions.

Question 10

What is Crljenak Kastelanski (croatian grape)?

Answer 10

Zinfandel

Question 11

Describe the Zinfandel variety.

Answer 11

Has tendency to ripen unevenly (sometimes grapes have started to raisin) -> concentration of intense red berries, extremely alch, some RS

Question 12

Most widely planted grape in Cali?

Answer 12

Cab Sauv

Question 13

Prime growing site for Cab Sauv in Cali?

Answer 13

Napa

Question 14

What are the factors that contribute to the price Premium Cab Sauv in Cali? What is the style?

Answer 14

long hang time, complex ripe flavours, high alcohol,
strict section of grapes, no expense spares in winemaking, high tech equipment, temp controlled barrel cellars, new french oak

Question 15

T/F: Better Merlots come from coolers sites in Cali

Answer 15

True

ex. Monteray and North Coast regions (Napa)

Question 16

What is the flavour of a Cali Merlot

Answer 16

soft velvety tannin, full body, high alch and classic blackberry and plum

Question 17

Where is Premium Pinot Noir found in Cali?

Answer 17

cooler regions

Russian River Valley, Carneros, and Santa Lucia Highlands

Question 18

Describe the style of Cali Pinot Noir

Answer 18

light in colour, classic gamey and vegetal notes, rich ripe red fruit

Question 19

T/F: Fume Blanc always means oak use

Answer 19

False

Some can be unoaked

Question 20

Which of the following is true of the Central Valley in Cali?

a) it is cooled throughout its length by sea breezes
b) it is hot and arid
c) it is responsible for a small proportion of Cali production

Answer 20

b

Question 21

What are the 5 viticulture regions of California?

Answer 21

North Coast
Central Coast
Central Valley
Sierrra Nevada
South Coast

Question 22

Napa County and Sonoma County are located in what region?

Answer 22

North Coast

Question 23

Monterey County, Santa Barbara County and San Luis Obispo are located in which region?

Answer 23

Central Coast

Question 24

Which region is Lodi located?

Answer 24

Central Valley

Question 25

Name the 5 main AVA's in Napa County

Answer 25

Napa Valley, Rutherford, Oakville, Mount Veeder, Los Carneros

Question 26

What are the 3 main AVA's in Sonoma County?

Answer 26

Russian River Valley, Alexander Valley, Dry Creek Valley

Question 27

Where is Santa Maria Valley AVA?

Answer 27

In Santa Barbara County

Question 28

Where is Paso Robles AVA?

Answer 28

In San Luis Obispo

Question 29

Of the Napa County AVA's which one is the most prestigeous

Answer 29

Napa Valley

Question 30

The Mayacamas Mountains and Vaca Mountains have an important viticulture impact in which county?

Answer 30

Napa County | Mayacayma provides a rain shadow affect

Question 31

Describe wines from Rutherford, Oakville and Yountville AVA's

Answer 31

Cab sauv dominant, high quality, ripe dark cherry fruit, med to high alch, soft tannin

Question 32

Describe wine from Mt Veeder AVA compared to Rutherford

Answer 32

Riper dark fruit, high alc., firmer tannin - because there is no moderating affect from the fog.

Question 33

What wines does Carneros specialize in?

Answer 33

Premium Pinot Noir and Chard (some for sparkling) | -significant cooling affect from the Ocean (Davis Zone 1)

Question 34

Match the grape varieties 1. RRV 2. Dry Creek Valley 3. Mendocino County 4. Alexander Valley a. soft textured, full bodied cab sauv b. high quality old vine zin c. high quality pinot noir/chard d. Riesling/Gewurtz

Answer 34

1 - c 2 - b 3 - d 4 - a

Question 35

In ________ in the Northern part of Central Coast, the influence of the cold Pacific air is strongly felt in the _____ Valley.

Answer 35

Monterey County | Salinas Valley

Question 36

Grapes of Monterey County

Answer 36

north - Pinot and Chard | South - Merlot, Cab Sauv, Syrah

Question 37

Grapes of Santa Barbara County

Answer 37

Pinot Noir

Question 38

T/F: Paso Robles AVA in San Louis Obispo County is known for making Cab Sauv and Syrah

Answer 38

true

Question 39

Whats the main grape of Lodi?

Answer 39

Zin

Question 40

T/F: Carneros experiences significant cooling effect from the ocean

Answer 40

True. It's Davis Zone 1

Question 41

What is the Benchland?

Answer 41

The foothills of the Mayacamas Mtns

Question 42

Napa Cab from the Benchlands | Factors affecting wines style, quality and price

Answer 42

style: they experience morning fogs, which have a cooling influence, it allows them to retain acid and develop flavour. Extended hang times, opulent fruit character price: They command a lot for their price, so they can spend more money in the vineyard- selecting premium fruit, maximizing blending options, complete control over fermentation temp, new oak

Question 43

What winemaking technique accounts for a wine being both low in alcohol and off dry

Answer 43

- fermentation is stopped - either by adding SO2 or chilling it down - when the yeast dies, not all the sugar has been converted to alcohol, leaving some RS and lower alch

Question 44

Low alcohol, off dry wines are unstable. Why is this and how do you manage it.

Answer 44

- any wine with RS is at increased risk for microbiological infection - sugar = food source for yeast and bacteria (can cause off flavours) - with can be filtered to removed yeast when the ferment is stopped and kept isolated from all microbes there after - stability after packaging can be ensured by filtration or pasteurization

Question 45

Why is the Central Valley so good for cheap, bulk production

Answer 45

- very fertile soils - Davis Zone 4-5 = hawwwwtttt - lots of grapes grow - flat - cheap