Grapes

Question 1

Components of the grape

Answer 1

-	Stalk
o	Tannins
-	Skin
o	Colour
o	Tannins
o	Flavours
-	Seeds
o	Bitter oils
-	Pulp
o	Water
o	Sugar
o	Acid
o	Flavours

Question 2

The need for a varietal approach

Answer 2

• The “grape itself” –determines (more than any other factor) the taste profile of the wine
• The winemaking approach of the “the new world” has been varietal specific
• “the old world” has been moving more and more to the “varietal” approach

Question 3

Vitis Vinifera Vs. Vitis Labrusca

Answer 3

Vitis vinifera:
- 99% of wine produced in the world is from v. vinifera
- Origins in central asia and then transplanted in EU
Vitis Labrusca
- 1% of world’s wine production
- Native to North America
- “foxy taste” undesirable by most
- Only important because it is tolerant of the phylloxera aphid

Question 4

The classic varieties

Answer 4

Red varietals: Cab Sauv., Pinot noir, Syrah/Shiraz and merlot
White varietals: chardonnay, reisling, Sauv. Blanc

Question 5

Cabernet Sauvignon

Answer 5

The king of “claret”
- Survives cold winters
- Easy to grow and harvest but ripens late
o Issue in cool, wet autumns or short season (ie/ Ontario)
- Blends well (merlot, cab franc) – assemblage
- Long ageing: high alcohol, high tannin, natural affinity for oak
Taste profile:
- Key taste is that of blackcurrant
- Other than black fruit, may also show bell pepper

Question 6

Pinot Noir

Answer 6

The heartbreak grape
-	Rules burgundy
-	Thin skinned, early budding and ripening
-	Susceptible to both rot and frost
Taste profile:
-	Raspberries and strawberries
-	Look for “barnyard” qualities as well

Question 7

Syrah, shiraz

Answer 7

• Two main homes: France and Australia
• a good blender but harder to make
   prone to oxidation; must yield restriction
• a tannic grape, needs time to show its greatness
  Taste profile:
• deep fruity wines prone to a “black pepper” taste
• gives “spice” and animal/leather when mature

Question 8

Merlot

Answer 8

	the “medium” wine
-	better in the damp than Cab Sauv – can work on clay 
-	good blender
-	not as “hardy” as cab sauv or cab franc
Taste profile:
-	supple fruit with low tannin
-	low to moderate acid
-	plum/red fruit

Question 9

Chardonnay

Answer 9

	the “chameleon” grape
-	easy to grow, easy to work with
-	natural affinity with oak
-	MLF?
Taste profile:
-	Apples to pineapples
-	Fairly “hardy” and will grow on all soils except the most poorly drained

Question 10

Riesling

Answer 10

	The “most noble”
-	Limestone soils 
-	Grown successfully all over the world
	cooler climates are best
-	Made in a variety of styles from bone-dry to lusciously sweet
-	Low in alcohol and most often un-oaked
	Known for its “racy” acidity
Taste profile:
-	Tart and strongly aromatic

Question 11

Sauvignon Blanc

Answer 11

• Prone to rot, not a bad thing in this case if noble rot is desired
• Dramatic stylistic differences in this wine
  Taste profile:
• Typically, dry, zesty and ready to drink