Class 3: Moderate Climate Wines

Question 1

Describe the sugar scale.

Answer 1

Bone Dry: 0-2g/L
Dry: 2-10g/L
Off-dry: 11-20g/L
Medium Sweet - 20-40g/L
Sweet 40-160g/L

Question 2

Describe a warm climate and how does this impact the structure of the wine? Name two warm climates.

Answer 2

Warmer climates have more sunshine and heat.

Grapes in warmer climates:
1. Lower acidity
2. Higher sugars
3. Riper flavours

Question 3

Name 3 aroma compounds that are present in grapes before fermentation.

Answer 3

1. Aromas
2. Aroma precursors
3. Monoterpenes

Question 4

Name 2 aroma compounds that are created through the process of fermentation.

Answer 4

1. Esters
2. Thiols

Question 5

What are phenols?

Answer 5

• Large family of chemical compounds found in various forms
• Found in skins, stems and seeds

Question 6

What do phenols add to white wines?

Answer 6

Phenolic bitterness

Question 7

What is another name for phenolic bitterness?

Answer 7

Tannins

Question 8

VATMGGG

Name 7 varietals that display distinct phenolic bitterness.

Answer 8

VATM GGG
1. Viognier
2. Albarino
3. Torrontès
4. Marsanne
5. Gruner Veltliner
6. Grigio
7.** G**ewürztraminer

Question 9

What aromas and flavours does heavy lees stirring create?

Answer 9

Cheese rind and sour cream

Question 10

CGAG

In addition to Champagne and Muscadet, what other varietals are aged on lees?

Answer 10

1. Chardonnay
2. Pinot Grigio
3. Albarino
4. Grüner Veltliner

Question 11

Botrytis can be found in which dry to off-dry wines?

Answer 11

1. Pinot Gris
2. Riesling (Germany or Alsace)
3. Chenin Blanc (Loire)

Question 12

What does botrytis do to the colour of a wine?

Answer 12

Turns it more golden due to the oxidation caused by the botrytis action.

Question 13

What aromas and flavours can botrytis add?

Answer 13

1. CHaMG
2. Button mushrooms

Question 14

Why has the MLF changed to MLC

Answer 14

There is very little alcohol created, so better described as conversion.

Question 15

What does MLC do?

Answer 15

Converts malic acid into a softer, creamier, rounder lactic acid. Can be used for part of the wine or all of the wine.

Question 16

What is the most common aromatic compound created by MLC?

Answer 16

Diacetyl - aromas of butter or buttered popcorn.

Question 17

What do stainless steel vessels protect against?

Answer 17

Oxygen, which can break down thiols and esters.

Question 18

What do stainless steel vessels protect the wine from?

Answer 18

Oxygen

Question 19

How do stainless steel vessels impact temperature?

Answer 19

Control over fermentation temperatures.