Grape Growing Flashcards
What factors influence the grapes you choose to grow?
Aromatic intensity
Acid retention while ripening
Base wine response to Autolysis
Appellations in Champagne for still wines?
AOC Rose des Riceys (Cote des Bar) - still rose of PN
AOC Coteaux Champenois - mostly still PN but can be white and rose
When were Champagne AOC’s designated?
1927
What is Echelle des crus?
“Ladder of growths”
Rating system to deterine grape prices
What is the Blocage system?
Reserve wines
Young wine as insurance policy
Now used for blending/consistent style
Five sub-regions of Champagne?
Montagne de Reims Vallee de la Marne Cote des Blancs Cote de Sezanne Cote des Bar
Climate of Champagne?
Cool continental - avg annual 11C
Oceanic influence
700mm rain
Climate change: Warming has caused 0.7% potential ABV
Soil of Champagne?
Chalky with limestone subsoil
Stores water
Describe Montagne de Reims, and name important grand crus.
Mostly black grapes
Many north-facing slopes
High acid, austere
Mailly, Verzeney, Verzy, Ambonnay, Bouzy
Describe Vallee de la Marne, and name important grand crus.
Known for Meunier on clay/marl/sand (fruity style)
Frost-prone
Ay
Describe Cote des Blancs, and name important grand crus.
95% Chardonnay
Purest form of chalk
Cramant, Avize, Oger, Le Mesnil-sur-Oger
Describe Cote de Sezanne.
Mostly chardonnay
Mostly south-eastern slopes (Fruity, riper)
Clay and clay/silt soils
Lower quality
Describe Cote des Bar.
Mostly Pinot Noir, fruity & ripe
Kimmeridgian calcareous marl soil
Steep slopes
What are the 4 other grape varieties allowed in Champagne?
Pinot Blanc
Arbanne
Petit Meslier
Fromenteau
Describe the properties of Meunier?
Early budding (latest of Champagne) Likes heavy clay soils Sensitive to botrytis Adds fruit and softness Not usually blended in wines meant for long aging
Approved trellising systems in Champagne?
Taille Chablis: 3-4 cordons + spur pruning; maximize soil reflection; Chardonnay
Cordon du Royat: single cordon + spur pruning; Pinot Noir/Meunier
Guyot: replacement cane, single or double; all varieties
Valle de la Marne: Guyot but more buds; not widely used
Planting density and buds per vine in Champagne?
8000 vines per hectare
No more than 18 per square meter
Threats to Champagne vineyards?
Severe winter frost Spring frost Cold rainy June, disrupting flowering/fruit set Summer hail Hot/humid summer leading to botrytis Dagger nematode (fanleaf virus) Downy/powdery mildew
Sustainable practices in Champagne?
Encouraged by Comite Champagne
Limits pesticides
Soil protection methods (cover crops, groundwater management)
Lighter weight bottles introduced in 2010
Roles of the Comite Champagne?
Set harvest start date Set yields Measure samples to make determinations Manage reserve levels Regulate price (supply/demand)
Harvesting requirements in Champagne?
Follow dates set by Comite Champagne
Hand harvesting
Whole bunches
Climate of Alsace?
Sunny, continental
Mountainous - eastern flanks of Vosges
Dry, but rain at harvest. No irrigation permitted
Spring frost problems
Primary grape for Cremant d’Alsace? Others allowed?
Pinot Blanc
Auxerrois, Chardonnay, Riesling, Pinot Gris, Pinot Noir
Popular area for Cremant d’Alsace?
Munster Valley
Cool airflow for Pinot Blanc
Describe Pinot Blanc in terms of Alsace:
Early budding
Early ripening
Prone to fungal diseases
Apple/pear/high acid
Grapes in Cremant d’Alsace Rose?
Pinot Noir only
Grapes in Cremant de Bourgogne?
Primarily Chardonnay, some Pinot Noir
Also allowed: Gamay, Pinot Blanc, Pinot Gris, Aligote, Melon
Main areas for Cremant de Bourgogne, and why?
Maconnais Rully Beaujolais Yonne Chatillon-sur-Seine Hautes Beaune/Nuits
Cooler and cheaper
Climate of Bourgogne?
Cool continental; mediterranean in Southern areas
South-facing slopes
Grower problem facing Cremant de Bourgogne?
Increase in price for still wines
Growers can get better prices for still wine, threat to Cremant
Appellations for Loire sparkling?
Cremant de Loire
Sparkling Vouvray
Sparkling Saumur
Four others not covered
Production of Loire sparkling?
13% of total Loire
Famous Loire producers and their parent company?
Bouvet-Ladubay -> Taittinger
Gratien & Meyer -> Champagne Alfred Gratien
Langlois-Chateau -> Bollinger
Where are grapes for Cremant de Loire grown?
Anjou-Saumur
Touraine
Climate of Loire?
Loire river moderates
Cool maritime
Soil in Loire?
Need good drainage and water retention
Many types: clay-limestone, flint-clay, sand, gravel, tuff
Rootstock for Cremant de Loire?
Fercal
Riparia Gloire de Montpellier
Both have high limestone tolerance and protect from Chlorosis
Grapes allowed in Cremant de Loire?
Chenin Blanc (Majority) Cabernet Franc Cabernet Sauvignon Grolleau Noir/Gris Pineau d'Aunis Pinot Noir Chardonnay
Max 30% Cab Sauv/Pineau d’Aunis allowed combined
Where is Cava grown and produced?
Primarily Penedes in Cataluna (95%)
Other important areas: Lleida, Tarragona, Valencia, Rioja
Climate of Penedes?
Mediterranean
Coastal/higher altitude vineyards
Moderate rainfall
Soil of Penedes?
Poor in nutrients
Adequate drainage/water retention
Alluvial, clay, and granite
Primary towns for Cava productions?
San Sadurni d’Anoia
Vilafranca del Penedes (where Consejo is headquartered)
Importance of Lleida?
Riper, fresher fruit than Penedes
Higher acidity
Pioneered Raimat estate - largest single vineyard estate
Pioneered growing Chardonnay
Importance of Tarragona?
Cava Rosado
Trepat is home in Conca de Barbera
Grapes grown in Rioja for Cava production?
Chardonnay Viura (Macabeo)
Describe Xarel-Lo?
25% of Cava production Mid-budding/mid-ripening Susceptible to powdery/downy mildew Greengate, gooseberry, fennel, earthy notes Reasonable affinity with oak
Describe Macabeo?
36% of Cava production Late budding Picked first High yielding Susceptible to botrytis, bacterial blight Light intensity, apple, lemon
Describe Perellada?
20% of Cava production Early budding Planted on higher sites Low yielding Latest ripening Finesse, floral notes Susceptible to powdery mildew
Describe Chardonnay, in Cava?
9% of Cava production
Adds body, richness, finesse
Clone/rootstock choice highly important - keep potential alcohol and ripening restrained
Black grapes of Cava?
Only used in Rosado
Trepat
Pinot Noir
Garnacha Tinta
Monastrell
Vine planting in Cava?
Low/moderate densities
Bush vines or single/double cordon
Vineyard practices used in Cava?
Irrigation allowed but strictly controlled Copper/sulfur use Canopy management Sexual confusion Gluconic acid testing (botrytis) 90% hand harvesting (machine allowed)
Prosecco PDOs?
Prosecco DOC - may include Treviso or Trieste Conegliano Valdobbiadene Prosecco DOCG aka Prosecco DOCG (16%) - promoted in 2009 from DOC - must use either or both town name - may include superiore and/or drop Prosecco Asolo Prosecco DOCG (2%) - may include superiore - South of Valdobbiadene
Climate of Prosecco?
Moderate continental
Moderate rainfall
Fertile soils
Describe Glera:
Vigorous, very high yielding
Semi-aromatic
Susceptible to millerandage, powdery/downy mildew, drought, and grapevine yellows
Trellising/Training for Glera?
Sylvoz, double-arched cane, single/double Guyot
Vertical trellising with 8-12 buds (first 2 not fruitful)
What is Sylvoz?
High cordon training with downward shoots
Used for high vigor/high yields (Prosecco DOC)
Inexpensive - minimizes pruning, machine harvest suitable
Provides frost protection, but increased risk of shade
Requires careful monitoring and trimming
Define double-arched cane:
Replacement cane pruning with canes bent into arches
Improves evenness of growth and ventilation
Common in Prosecco DOCG
Each branch must be tied (cost) and repeated shoot thinning to open canopy
What is ciglione?
Steep grassy banks in Prosecco DOCG that require maintenance/repair
When is hand harvesting required in Prosecco?
Steep parts of DOCG area
Cartizze, Rive, and sui lieviti
Three regions for growing Moscato d’Asti?
Asti
Alexandria
Cuneo
Climate of Asti DOCG?
Moderate continental
Cold winters
Hot, dry summers
Describe Moscato Bianco?
Early budding Mid-ripening Small berries Prone to powdery mildew, botrytis, mites Thin skin
Planting in Asti?
Medium density
Guyot, VSP
Clay, limestone soils
Describe the climate and soil of Emilia-Romagna?
Warm continental
Adequate rainfall, but irrigation still used
Clay and silt alluvial soil
High fertility soils with good water retention but prone to compaction
High humidity
Vine training and harvesting of Lambrusco?
Cordon trained and Geneva Double Curtain (high vigour)
Mechanization
Most important Lambrusco varieties?
Lambrusco Salamino
Lambrusco Grasparossa
Lambrusco di Sorbara
Five Lambrusco DOCs, and grape variety laws?
Lambrusco Salamino di Santa Croce (85% Salamino)
Lambrusco Grasparossa di Castelvetro (85% Grasparossa)
Lambrusco di Sorbara (60% Sorbara)
Reggiano Lambrusco
Lambrusco di Modena
Region for Franciacorta, and region for still wines in the area?
Lombardy
Still: Curtefranca DOC
Climate for Lombardy?
Warm continental
Lake Iseo moderates
Gentle slopes
Adequate rain, but irrigation permitted if needed
Grape varieties in Franciacorta?
Chardonnay (75%)
Pinot Noir
A little Pinot Blanc
Grape growing in Franciacorta?
75% organic, working towards 100%
Mostly estate grown
Cordon/Guyot only allowed, no over-training
Grapes of Trentodoc?
Chardonnay (many 100%)
Pinot Noir, Pinot Blanc, Meunier also allowed
Climate of Trentino?
Warm continental
High diurnal range due to mountains
Soil of Trentino?
Well drained and stony
Poor nutrients
Leads to high flavor intensity
Vineyard management in Trentino?
Slopes - hand harvesting CHardonnay cooler, Pinot Noir warmer Later harvest for flavor intensity Guyot/Pergola Mildew and botrytis are issues
Grape growing process for Sekt?
Grown in southern Europe
Crushed in region
Chilled juice transported to Germany
Climate for German Sekt?
Cool continental
Hand harvesting for higher quality
Grapes for German Sekt?
Riesling (most prestigious)
Pinot Noir, Pinot Blanc, Pinot Gris, Chardonnay, Silvaner, Scheurebe
Climate of Englahd/Wales?
All above 50*L Long daylight Cool maritime climate Previously 13* average, now 14* - enough to ripen fruit Heavy rain Warmer springs
Site selection in England/Wales?
South-facing slopes
Shelter from SW winds
Good drainage
Below 125m above sea level
Importance of Guyot system?
Narrow rows close to ground = retain heat
Thin canopies = allow air & light
Soil of England/Wales?
Some Clay (lower acid/more fruit) Some Chalk (finesse/higher acid)
Most important areas for US Sparkling?
Anderson Valley Russian River Valley Carneros Washington State Oregon
Regions for sparkling in Chile?
Casablanca San Antonio Limari Curico Bio Bio
Grapes used for Sparkling in Chile?
Chardonnay Pinot Noir Sauvignon Blanc Pais Moscatel
Where are grapes grown in Argentina?
Lujan de Cuyo
Uco Valley
Neuquen and Rio Negro (Patagonia)
Grapes for sparkling in Argentina?
Pedro Gimenez (local, no Ximenez relation) Chardonnay Chenin Blanc Pinot Noir Ugni Blanc Semillon
Climate/vineyard issues in Argentina?
High altitude/South for sparkling for cool climate
Hail
Spring frost
Nematodes
Grapes used for Cap Classique?
Chardonnay
Pinot Noir
Pinotage
Chenin Blanc
Where is South African sparkling grown? What is the soil?
Robertson (limestone) Bonnievale (limestone) Stellenbosch (shale/clay/granite) Paarl (S/C/G) Darling (S/C/G) Tulbagh (S/C/G)
Climate of South Africa?
Warm with cooling influences - Breede river
Where is traditional method sparkling grown in Australia?
Tasmania (primary) Yarra Valley Adelaide Hills Victoria New South Wales
Climate/vineyard problems of Australia?
Tasmania - colder than Champagne but more sunlight
All other areas - warm, look for high altitude vineyards
Spring frost
High rainfall
Coulure/botrytis
Where is inexpensive wine grown in Australia? Describe the vineyards?
South-Eastern Australia
Irrigation
Mechanized
2-3x yields of cool areas
Describe growing of Sparkling Shiraz?
Warm-climate regions - Victoria, Barossa, McLaren Vale
Grapes picked at the same time as still wines
Describe Traditional method sparkling from Australia?
Modeled after Champagne
Long lees aging (3+ years common)
MLF optional
Late disgorged an emerging category
Describe mid-priced Australian sparkling?
Transfer, tank, or carbonation
Made from Chardonnay, Pinot Noir, Moscato, Glera
Range of styles
How is sparkling Shiraz made?
Made like still red wine Traditional (premium), transfer, tank, or carbonation MLF Oaked or unoaked High dosage (20+ g/L)
Describe the profile of Sparkling Shiraz?
Deep ruby-garnet Medium(-) to Medium acid Medium to High alcohol Medium ripe/soft tannins Medium to Full bodied Medium to Pronounced intensity
What is Innocent Bystander?
A sparkling pink moscato
Category is trending domestically
Where is sparkling grown in New Zealand?
Marlborough
Central Otago
Gisborne
Climate/vineyard issues in New Zealand?
Coolest on South, warmer in Gisborne
Low vineyard risks
Irrigation required
