Final Revision - Packs 1-3 Flashcards
Müller Thurgau =
Riesling x Madeleine Royale
Pinotage =
Pinot Noir x Cinsault
What cools Chile?
The Humboldt Current
What cools SA?
The Benguela Current
What cools north west Europe?
The Gulf Stream
What constitutes a cool climate?
AGST of 16.5 degrees C or below
What constitutes a moderate climate?
AGST of 16.5-18.5 degrees C
What constitutes a warm climate?
AGST of 18.5-21 degrees C
What constitutes a hot climate?
AGST of 21 degrees C or above
Head training
Small amount of permanent wood, perhaps just a few arms from trunk or just the trunk (can be spur/replacement-cane pruned)
Cordon training
A trunk with at least one long, permanent arm (cordon) Usually spur-pruned. Better for mechanisation but longer to grow.
Spur pruning
Short sections of OYOW cut down to just 2/3 buds - spread along cordon or at trunk top
Replacement cane pruning
Longer sections of OYOW with 8-20 buds - 1/2 canes used and bound to trellis. Requires more skill!
Bush vines
Untrained! Head-trained, spur-pruned
Beaujolais training
Head-trained, spur-pruned. Shoots tied together (Gobelet) for exposure to air and sunlight.
Hectare
An area enclosed by a square with 100m sides
1 acre = ? hectares
0.4 hectares
What is used to prevent powdery mildew?
A sulfur-based spray
What is used to prevent downy mildew?
A copper-based spray (Bordeaux mixture)
Mechanised harvesting
Stalks are left behind, MOG also collected, speedy and be done at night. No good for whole-bunch wines!
What is used to line cement containers?
Epoxy resin (maintains constant temp. and forms a waterproof barrier)
Barrique volume
225l
Pièce volume
228l
When does the first dose of SO2 take place?
Upon arrival at the winery
Benefit of pneumatic presses?
O2 contact limited
Another term for juice’s sugar level:
Must weight
RCGM
Rectified, concentrated grape must
Chaptalisation
Sweetening process using a substance that isn’t from a grape
What is used to adjust acidity in wine?
Powdered tartaric acid
What is the Latin name for brewer’s yeast?
Saccharomyces cerevisiae
Fermentation temps.:
Won’t start below 5 degrees and killed at 35 degrees
Preventing MLF:
Add SO2, chill the wine
Clarification types:
Sedimentation (racking), fining and filtration (depth and surface)
Which substances are used to flush bottles before being filled with wine?
CO2 or nitrogen
White wine: too long on the skins risks…
Oxidation
Fermentation temp. for white wine:
12-22 degrees C
Sauvignon Blanc
Ripens early
Riesling
Buds late, mid/late-ripening
Sauvignon Blanc of Pessac-Léognan:
Barrel fermentation, use of ambient yeast, lees maturation, MLF and (partially) new oak barrels
Cabernet Sauvignon
Buds early
Classic Alsace Pinot Gris:
Dry/off-dry, oily, has ginger, honey and ripe tropical fruit
Fermentation temp. for red wine:
20-32 degrees C
Carbonic maceration:
Whole, uncrushed bunches put into vats filled with CO2. Abv. reaches 2%, grapes split and so they’re pressed. Extracts colour but little tannin. Gives soft, fruity wines. (Bubblegum, banana, cinnamon, kirsch etc.)
Semi-carbonic maceration:
Vats not filled with CO2, whole bunches of grapes. Pressure from top to bottom crushes grapes and fermentation started by ambient yeast. CO2 given off starts carbonic maceration for remaining grapes. Yeast finishes regular, skin fermentation. Used in top Pinot Noir. Gives fresher wines.
Whole bunches AND crushed fruit:
Mix the two at the start of the fermentation. Whole bunches don’t have CO2 blanket but crushed grapes cover them. Intercellular fermentation occurs. Regular punching follows. Has ‘carbonic character’. Wines are silkier, brighter with fresher fruit flavour.
Direct pressing (rosé) gives…
Low tannins, most delicate colour
Short maceration (rosé) involves…
Short colour and flavour extraction, can have cool fermentation
Blending (rosé):
Not allowed in the EU (except in Champagne), common in the New World
3 kinds of producers:
Co-operatives, merchants/négociants and estates/domaines
Climate of Bordeaux:
Moderate, maritime - Gulf Stream
Top rank of Médoc’s 5 ranks:
Châteaux Lafite Rothschild, Latour, Margaux, Mouton Rothschild and Haut-Brion (in Graves)
Top rank of Sauternes’ 3 ranks:
Château d’Yquem
Explain a ‘cru borgeois’
Given to other châteaux, but rather applies to wines of a certain vintage. Annual submissions made.
Ranking system in Graves (Pessac-Léognan):
All within the limits of Pessac-Léognan can be labelled as a ‘cru classé’
Saint-Émilion’s system:
Saint-Émilion Premier Grand Cru Classé (A + B), Saint-Émilion Grand Cru Classé and then Saint-Émilion Grand Cru
Difference between Bordeaux and Bordeaux Supérieur:
Latter higher in alcohol, more regulated
Soil of the Médoc:
Mostly clay with some gravel
Soil of Graves:
Gravel-based
Areas of Saint-Émilion:
- N-W warm plateau (well-drained gravel and limestone) 2. S-E escarpment (clay + limestone - best wines) 3. Escarpment foot (sandy soils, lighter, more basic wines)
Pomerol vs. Saint-Émilion:
Reputation the same, but Pomerol’s wines are richer and spicier (blackberry is key flavour)
Premières Côtes de Bordeaux
Appellation for sweets. Not to be confused with the Côtes de Bordeaux
Entre Deux Mers:
Whites ONLY - reds cannot carry the name
Médoc and Sauternes (dry whites):
Can be made but NOT under these names - ‘Bordeaux’
Main white grape used in the Côtes de Gascogne IGP:
Ugni Blanc (green apple, dry and light-bodied)
White grape used for passerillage in Jurançon:
Petit Manseng
Climate of Burgundy:
Cool-moderate continental
Why are the best sites in the middle of slopes?
They face south, avoid wind from the west and are less prone to frost
2 other often forgotten grapes of Burgundy:
Gamay and Aligoté
Pinot barrel ageing in Burgundy:
16-18 months in barrel
Chardonnay barrel ageing in Burgundy:
6-9 months
Village level and above (Burgundy Reds):
Pinot Noir ONLY
Pinot difference between Côte de Nuits and Côte de Beaune:
Fruitier in Côte de Beaune
Vineyard sites (CDN):
Chambertin + Chambertin Clos de Bèze (GC), Clos de Vougeot (Vougeot) and Romanée-Conti, La Tâche + La Romanée (Vosne-Romanée)
Vineyard sites (CDB):
Corton + Corton Charlemagne (AC) and Montrachet (PM and CM)
Reds only in (Côte de Beaune):
Volnay and Pommard
CDN Villages and CDB Villages:
CDN Villages: red/white. CDB Villages: red ONLY
Côte Chalonnaise:
Rully (more whites than reds, also sparkling), Mercurey (best reds), Givry (small, good reds) and Montagny (whites ONLY)
Grapes of the Mâconnais:
Chardonnay and Pinot but some Gamay too
Pouilly-Fuissé and Saint-Véran
Ripe tropical/stone fruit, barrel maturation, toasty oak. Grown on limestone slopes.
Name of rock that gives good slopes for Pouilly-Fuissé and Saint-Véran:
La Roche de Solutré
Best soils of the Beaujolais:
Poor, rich in granite
Pruning in Beaujolais:
Gobelet pruning around the head (spurs) and shoots tied together vertically
Beaujolais Nouveau:
Released from 3rd Thurs of Nov, commercial trade ends after 31/08. Beaujolais Crus don’t make it.
Moulin-à-Vent and Morgon:
Concentration, structure, tannins - age better
Fleurie and Brouilly:
Lighter and more perfumed style
Climate of Alsace:
Cool-moderate continental
Why are organic and biodynamic practices common in Alsace?
There’s a low disease rate
4 noble varieties of Alsace:
Gewurztraminer, Pinot Gris, Muscat and Riesling
Alsacian nobles ONLY for:
VT, SGN and Grand Crus
VT:
Vendanges tardives: noble, certain ripeness, best have passerillage and some NR
SGN:
Sélection de grains nobles: noble, only certain years, more sugar needed, usually NR
Inexpensive blends of Alsace:
Edelzwicker and Gentil
Why are large, old oak vessels used for fermentation in Alsace?
Their tartare levels stop unwanted O2 contact
Why is Muscat Ottonel planted over MBPG?
Poor fruit set and rot; more reliable
Only red grape in Alsace:
Pinot Noir
Climate of the Loire:
Cool, maritime-continental (W-E)
Soil in Anjou:
Stony, warm
Soil in Touraine:
Clay-based, wetter
Soils of Sancerre and Pouilly-Fumé:
Chalky and well-drained
Style of Sancerre and Pouilly-Fumé:
High acidity, green apple and wet stones. Pouilly-Fumé is smoky. Both to be consumed YOUNG. Some oak, some lees and some MLF.
Characteristics of Chenin Blanc:
High acidity, non-aromatic. Young: apple, tropical. Dry: steely, stony. NR-susceptible.
Soil of Vouvray:
Clay-based, cool
Wines of Anjou-Saumur:
Saumur (sparkling from Chenin Blanc) and Anjou (dry, mostly with new oak)
Coteaux du Layon:
NR from river proximity. Best:Quarts de Chaume and Bonnezeaux
Melon Blanc and Muscadet:
Resists frost, ripens early. Dry, medium alcohol (regulated at 12%), high acidity, light body and drunk young. Muscadet Sèvre et Maine sur lie has fine reputation.
Cab Franc in Chinon and Bourgeuil:
Sandy soil (light versions) and limestone/clay soil with southerly aspect (bolder, tannic versions)
Saumur-Champigny:
Lighter, fruitier Cab Franc - can be served chilled
Young-drinking Gamay in the Loire:
Touraine and Anjou
Where and how are rosés made in the Loire?
Mostly in Anjou-Saumur, but also in Touraine and Sancerre. Direct pressing/short maceration and inert vessels for fermentation.
Rosé de Loire:
ALWAYS dry, MUST have min. 30% Cabernet Franc/Sauvignon in the blend
Cabernet d’Anjou:
Medium-sweet, made from Cabs
Rosé d’Anjou:
Less sweet, made from Grolleau + Cab Franc
Rosé de Sancerre:
MUST be Pinot Noir, dry, pale and delicate
Climate of Northern Rhône:
Moderate continental
Northerly wind of the Rhône:
Mistral
Why co-ferment a black grape with a white grape?
Stabilisation of colour extraction, addition of aromas and intensity
Typical Viognier in the Northern Rhône:
Low acidity, high alcohol, full body, blossom, stone fruit. Harvested late to keep sugar levels up.
Marsanne and Roussane:
Marsanne: richness and weight. Roussanne: acidity and perfume. Both can age well and become nutty (hazelnut).
Côte Rôtie:
Reds ONLY, up to 20% Viognier allowed. Deep, spicy, aromatic - more floral and fresher compared to Hermitage.
Condrieu:
Whites ONLY from Viognier. Old vines. Château Grillet.
Saint-Joseph:
Whites and reds. Some semi-carbonic wines for lighter, fruitier style.
Hermitage:
South-facing, home of lieux-dits. Bold, full and ages well. Up to 15% Roussane and Marsanne permitted for co-fermentation. Whites too.
Crozes-Hermitage:
Slopes give fuller, bolder wines and plains, lighter, bulk wines
Cornas:
Warmest of Northern Rhône, MUST be 100% Syrah - like Hermitage in style
Climate of Southern Rhône:
Mediterranean
Soil of Southern Rhône:
Stony
Grenache training in Southern Rhône:
Bush-trained, low-trained. Gets warmth from soil.
Mourvèdre:
Deep colour, tannic, black fruit, meaty and gamey
Cinsault:
Fresh red fruit, not very tannic. Common in blends with Grenach for rosés.
Other whites of Southern Rhône:
Clairette, Grenache Blanc and Bourboulenc
Côtes du Rhône Villages:
Must have higher proportion of GSM in the blend
Châteauneuf-du-Pape:
Grenache dominates, but 13 varieties allowed. Best: high alcohol, full body, rich texture, rich and concentrated spiced red fruit. White is made too!
Rosés of the Southern Rhône:
Tavel and Lirac. Made from Grenache and Cinsault. Full-bodied with intense flavour. Can age well.
Tavel:
Rosé ONLY
Lirac:
Rosé AND reds and whites in CDP style
Gigondas and Vacqueyras:
Promoted, Grenache-led reds in CDP style. Not as good.
Languedoc:
AC
Pays d’Oc:
IGP
Climate of Southern France:
Warm, mediterranean climate
Wind blowing through Massif Central:
Tramontane
Carignan:
High in tannins and acidity and deep in colour. Needs old vines for good flavour. Softened with semi-carbonic maceration.
Black grapes of Southern France:
Grenache, Syrah, Carignan, Cinsault, Mourvèdre, Merlot and Cabernet Sauvignon
White grapes of Southern France:
Chardonnay, Sauvignon Blanc, Viognier, Muscat, Grenache Blanc, Picpoul, Mauzac, Maccabeu, Rolle and Clairette
Grenache Blanc:
Soft, dry, peachy, full-bodied, low in acidity BUT can oxidise easily
Best AC in Corbières:
Boutenac AC
Best AC of Minervois:
Livinière AC
Limoux:
High altitude, makes premium oaked Chardonnay
Provence rosés:
Light in colour and body, dry with grapefruit and red fruit
Best wines of Bandol AC:
Mourvèdre - dark, full-bodied, tannic and develop game, bramble and liquorice with age
