L3: Wine Basics

Question 1

Wine growing regions of the world

Answer 1

30-50 degrees latitudes
Europe
USA
South America
Southern Australia
Northern Africa

Question 2

Original wine domestication

Answer 2

Early evidence 10,000 years ago in fertile crescent

First production 6,000 BCE in Georgia;

Question 3

Climate Types

Answer 3

Mediterranean
Maritime
Continental

Question 4

Mediterranean Climate Type

Answer 4

Original climate type
Longest growing season→ Higher sugar production
“Ideal” climate for grapes
E.g., California, Italy

Question 5

Continental Climate

Answer 5

Shortest growing season
Grapes higher in acid, lower in sugar at harvest
E.g., Burgundy, Oregon

Question 6

Maritime Climate

Answer 6

Marginal
Most difficult due to weather events (e.g., late frost, hail)
E.g., Bordeaux, Finger Lakes

Question 7

How does climate impact acid, body, and tanin in wine?

Answer 7

Warm: Lower Acid, Higher Body

Cool: Higher Acid, Lower Body

**No impact on Tanin

Question 8

What is the five step tasting process

Answer 8

See
Swirl
Sniff
Sip
Savor

Question 9

Describe “see” as part of tasting wine

Answer 9

Clarity (should be clear; muddy = flawed)
Color
→ Older white gain color
→ Older red lose color
Rim variation (color changes at edges first)
Viscosity
Low viscosity → Low body
High viscosity → High body

Question 10

Describe “sniff” / outline the basic wine flavor framework

Answer 10

FEW - all wines have:

Fruit

Earth

Wood (most)

Other - Varietal Fingerprints

Question 11

FEW

Answer 11

Fruit

Earth (e.g., earth, mineral, vegetal)

Wood (e.g., sweeness)

Question 12

How old are “old vines”

Answer 12

Generally 30+ years