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)