D3 - Acronyms for Theory Portion

Question 1

On the Theory portion of the D3 exam, when asked about vineyard factors, remember this acronym:

WESTCLIDS

Answer 1

Water availability;
Elevation;
Sunlight interception;
Topography/geography;
Climate;
Latitude (length of growing season);
Influences (proximity to water, temperature, air flow);
Diurnal shift (yes/no?);
Soils.

You’re going to crush that exam!

Question 2

On the Theory portion of the D3 exam, when asked about grape growing options, remember this acronym:

TMHMP

Answer 2

Trellising / planting;
Management: water, canopy, pest & disease;
Harvest dates ;
Mechanization vs. hand-pick;
Pruning;

You’re going to crush that exam!

Question 3

On the Theory portion of the D3 exam, when asked about winery/winemaking factors, remember this acronym:

AAY FFM PMBP

Answer 3

Arrival – sorting, chilling, destemming, crushing, pre-ferm skin contact;
Adjustments – acid, tannin, sugar, deacidifcation;
Yeast – cultured or native.

Fermentation temperature – cool (54-61F / 12-16C), mid-range (63-77F / 17-25C), warm (70-90F / 21-32C);
Fermentation vessel – inox (reductive), cement, wood (oxidative), pump overs or punchdowns;
Malo – lowers acidity, adds body and aromas and flavors.

Post-fermentation soak – extracts more tannins;
Maturation – lees, oxygen, wood;
Blending – is it typical for the region?;
Packaging – can indicate price and quality.

You’re going to crush that exam!