Grapes

Question 1

Sauvignon Blanc

Answer 1

Phenolic Bitterness: No

Bell Pepper, Grapefruit, Green Notes, Green Apple

Question 2

Chenin Blanc

Answer 2

New Oak: No

Structure:
Dry to Off-Dry
Body: Moderate to Full Body
Acidity: High
Alcohol: 11.5-13.5% (Moderate to Moderate+)

Fruit:
Tree Fruit: Quince, Golden/Green/Bruised Apple, Yellow Pear
Citrus: Tangerine, Orange, Lemon
Stone Fruit: apricot
Tropical Fruit: Melon

Oxidative Notes: bitter nut, almond, cheese)
Floral: Honeysuckle, Orange Blossoms, Jasmine, White Flowers
Herbal: Chamomile, Herbal Tea, Medicinal Notes, Dandelion greens, savory herbs)
Wet wool, lanolin, sulphuric note
Botrytis: possible with honey, ginger, marmalade

Variety Characteristics: vigorous and fertile, thin-skinned, early-budding, late-ripening, susceptible to botrytis, powdery mildew and wood diseases, resistance to downy mildew. At risk for spring frosts. Medium sized bunches with small berries

Preferred soil type: Calcerous soils, Tuffeau (Touraine), Schist Soils

Origin: Anjou, Loire Valley, France
Parentage: Savagnin x ?
Synonym: Steen (South Africa)

Regions of Production:

1. South Africa: 18,515 ha
2. France: 9,835 ha (down from 16,594 ha in 1958)
3. California: 3,102 ha
4. New Zealand: 50 ha (Milton Vineyard)

Question 3

Riesling

Answer 3

Petrol Notes: higher in older wines
Acidity: High
Phenolic Bitterness: No
Style: Dry to Sweet (Dry can have some RS)
Body: Lighter side unless have Significant RS
Alcohol: Low to Medium
Oak: Riesling is almost never aged in oak
Botrytis: Ginger, Honey, Saffron
High Minerality, Granite, Slate
Floral: White Flowers, Honeysuckle, Jasmine

German Vintage: 2015 & 2007 great vintage

Question 4

Pinot Noir

Answer 4

Red Fruit: Raspberry, Cranberry

Question 5

Chardonnay

Answer 5

Malolactic Conversion: Buttery, Creamy
Phenolic Bitterness: sometimes
Florality: Whote Flowers, Honeysuckle, Blossoms

Fruit: Yellow Apple, Starfruit, Pineapple

Bone Dry to Dry
Body: Medium to High
Acidity: Medium to High
Alcohol: 13.5-15% Medium to High

Variety Characteristics: Versatile and easy to grow, thin-skinned, early-budding, susceptible to grey rot/botrytis

Preferred soil type: Chalk and Limestone

Oaked Chardonnay:
California
Burgundy
Australia

Unoaked Chardonnay:
Chablis, France
Chile
New Zealand
Other parts of France

Origin: Burgundy (between Mâcon and Dijon)
Parentage: Gouais Blanc x Pinot
Synonyms: Morillon (Austria)

Chardonnay Regions of Production:

1. France: 46,326 ha
   
   • 2nd most planted white variety
   • Burgundy, Languedoc, Champagne
2. California: 38,439 ha
   
   • most widely planted variety in state
3. Australia: 28,037 ha
4. Italy: 16,520 ha
   
   • concentrated in Lombardy for Sparkling
5. Chile: 13,082 ha
   
   • Casablanca

Smaller plantings in South Africa, Argentina, Spain, New Zealand, Germany, Portugal

Question 6

Zinfandel

Answer 6

Mint, Eucalyptus

Question 7

Albariño

Answer 7

Dry
Light Body
Acidity: High
Alcohol: 11.5-13.5% Medium

Lemon Zest
Grapefruit
Honeydew 
Nectarine
Saline

Sometimes bubbles

Question 8

Cabernet Sauvignon

Answer 8

Acidity: Medium
Tannins: Medium to High
Body: Full
Alcohol: 13.5-15% Medium to High
Dry

Black Cherry, Black Currant
Cedar
Baking Spices
Graphite

Question 9

Grüner Veltliner

Answer 9

Starfruit, gooseberry
Grassy, Asparagus
White Pepper

Acidity: High

Question 10

Grosses Gewächs

Answer 10

• Wine from Grosse Lage or “Grand Cru” site
• released no later than Sep 1 following harvest
• meme we of the VDP
• harvested at spätlese level and vinified all the way DRY or Trocken (no greater than 9g of sugar)
• grapes are harvested by hand
• has “GG” symbol on the bottle

Question 11

Shiraz

Answer 11

Mint and Eucalyptus notes in Australian Shiraz

Question 12

Phenolic Bitterness

Answer 12

Pinot Gris
Torrontés
Viognier

Question 13

Grenache

Answer 13

Secondary Color: orange

Question 14

Nebbiolo

Answer 14

Secondary Colors: Orange

Question 15

Secondary Colors

Answer 15

Age, climate or variety indicators

• Green - in young or cool climate white wines
• Purple - in young red wines
• Orange, Yellow and Brown - in older red wines
• Orange - in Nebbiolo and Grenache

Question 16

Rim Variation

Answer 16

Is the difference in color between wine at the center of the glass and the wine at the edge (rim) of the glass

- the older the wine the more rim variation
   Wide band
   Multiple layers (age rings)

• a watery appearance at the rim is alcohol separation

Question 17

Viscosity (Tears or Legs)

Answer 17

Thin and Fast Legs - low alcohol and little to no RS

Thick and Slow Legs - Higher Alcohol OR RS

Staining in the legs in red wines - Orange tract, richness, concentration

Question 18

Wood Aging

Answer 18

• cedar
• vanilla
• baking spices (cinnamon, nutmeg, clove)
• also sometimes coffee or “chocolaty” notes

Question 19

Old World vs New World

Answer 19

Old World:

• Earthiness/mineral driven
• pronounced acidity
• restrained use of wood

New World:

• clean, fruit driven
• pronounced alcohol levels
• extensive use of new oak

Question 20

Climate

Answer 20

Cool, Moderate, Warm

Acidity level and Acohol Level

Old World - typically higher acid
New World - typically ripe fruit and higher alcohol level

However, with climate change, old world wines can have high alcohol too

Question 21

Alsace vs. Germany wines

Answer 21

Alsace - is mostly Dry, crispy wine of moderate alcohol

Germany - is mostly off-dry, crisp wine of low alcohol