Knowledge Gap Cards

Question 1

All grand crus and main premier crus of Chablis

Answer 1

Grand Crus (7): Bougros, Les Preuses, Vaudésir, Grenouilles, Valmur, Les Clos, Blanchot
Premier Crus (17 main climats from 40): Mont de Milieu, Montée de Tonnerre, Fourchaume, Vaillons, Montmains, Côte de Léchet, Beauroy, Vaucoupin, Vosgros, Vau de Vey, Vau Ligneau, Les Beauregards, Les Fourneaux (Less used: Côte de Vaubarousse, Berdiot Côte de Jouan, Chaume de Talvat)

Question 2

Wine fermenting temperatures: White / Rose / Red

Answer 2

12-22 for whites
20-32 for red

Question 3

Sherry Region: DO, subregions

Answer 3

DO Jerez-Xeres-Sherry, DO Manzanilla - Sanlucar de Barrameda, PX = Montilla

Question 4

Explain albariza soil

Answer 4

mixture of limestone, clay and silica. Clay= effective retaining, gradually releasing water. Forms a crust when dry, reducing evaporation. Higher density and yields in Jerez (avg 70 hL/ha). Light colour reflects light for ripening

Question 5

Powdery Mildew:

Question 6

Downy Mildew

Question 7

Botrytis Bunch Rot

Question 8

Esca

Question 9

Phylloxera

Question 10

Weather Hazards

Answer 10

Springfrost
Hailstorms
Drought & Heatwaves

Question 11

Brettanomyces

Question 12

DIAM

Answer 12

Bouchard Pere et Fils switched over to DIAM closures in 2003, William Fevre in 2004, Hugel in Alsace followed. Diam 5, 10 and 30 for Burgundy usually. 5 has higher permeability than 10 or 30. Made of French cork but no TCA, no premox, Preservation of free SO2, there is also origine by Diam, which is bio-sourced

Question 13

GUALA

Question 14

Name two chemical oxidation processes

Answer 14

1. Oxidation of flavonoid phenols: grape skins seeds and stems, more vigorous pressings result in higher levels of these phenols compared to whole cluster pressing. Oxidation causes the colour change. (SO2 prevents this)
2. Oxidation of ethanol. Oxidized by hydrogen peroxide(from oxidation of phenols) present in the wine, producing acetaldehyde. SO2 also reacts and removes hydrogen peroxide.

Question 15

SO2 level at bottling

Answer 15

William Fevre Chablis: 30mg/l (20% less from 40, since using Diam)

Question 16

What’s the role of SO2

Answer 16

Antioxidant & anti-micorbial

Question 17

Explain relation of pH and SO2

Answer 17

At higher pH levels, more total SO2 is needed to achieve the same amount of free SO2. Meaning more acidic wines can do with less SO2 addition to have the antioxidant and anti-microbial effect. SO2 also works generally better in lower pH. Number example: pH 2.9 (Riesling, Mosel, Saar) = 7.5% molecular SO2 / pH 3.9 (Malvasia Bianca can go up to 3.87) , 0.8% molecular SO2

Question 18

what are thiols

Question 19

What are phenolics

Question 20

What are flavonoids

Question 21

What are quinones

Question 22

What are Glutathiones