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Introductory Sommelier Class > Level 1 > Flashcards

Level 1 Flashcards

1
Q

Main red grapes of Bordeaux (5)

A

Cabernet Sauvignon (major)

Merlot (major)

Cabernet Franc (minor)

Malbec (minor)

Petit Verdot (minor).

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2
Q

Main white grapes of Bordeaux (3)

A

Semillon (major)

Sauvignon Blanc (major)

Muscadelle (minor)

Ugni Blanc (blending grape).

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3
Q

Most widely planted grape in Bordeaux

A

Merlot

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4
Q

“Chateau” in Bordeaux

A

Estate under single ownership

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5
Q

“Cortier” in Bordeaux

A

Brokers of wine. A middleman acting between the chateaux and Bordeaux merchants. Provide financial backing to chateaux while gaining total control over the actual trade of wine.

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6
Q

“Negociants” in Bordeaux

A

Acted as one type of intermediary, buying fruit or wine in barrel to age in their own cellars before selling the bottled wine.

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7
Q

Medoc and Northern Grave Soil (Bordeaux)

A

Gravel

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8
Q

St-Emilion Soil (Bordeaux)

A

Gravel over limestone

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9
Q

Pomerol Soil (Bordeaux)

A

Iron pan under sand and clay

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10
Q

Rivers of Bordeaux (3)

A

Gironde (Main estuary)

Garonne (on the left)

Dardogne (on the right)

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11
Q

Left bank blends (Bordeaux) (Medoc communes)

A

70% Cab 30% Merlot and minor varietals (Cab performs well in gravel soils, allowing the root system to dig deeply while slight water stress adds concentration to the fruit)

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12
Q

Right bank blends (Bordeaux) (St-Emillion and Pomerol)

A

70% Merlot 25% Cab Franc 5% Cab and others (Merlot prefers clay-based soils as they delay its natural vigor, Cab Franc performs well in limestone based soils)

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13
Q

Aging in Bordeaux

A

A top chateau in one of the commune appellations will often age its red wines for up to two years in barriques (225 liter capacity barrels), a large percentage of which will be new each vintage.

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14
Q

1855 Classification First Growths (Premier Crus) (5) (Bordeaux)

A

Chateau Lafite-Rothschild (Pauillac)

Chateau Latour (Pauillac)

Chateau Mouton-Rothschild (Pauillac)

Chateau Margaux (Margaux)

Chateau Haut-Brion (Graves)

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15
Q

Bordeaux Climate

A

Maritime. Atlantic & the Gironde estuary acts to moderate temperatures. Humidity & mold. Increases vintage variation.

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16
Q

Medoc AOC (Bordeaux)

A

Only red wines produced under AOC. “Bas-Medoc” typically only used by those chateaux who do not qualify for a more precise appellation. Merlot is grown in a high proportion than the Haut-Medoc.

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17
Q

Haut-Medoc communes (4 main - 2 lesser) (Bordeaux)

A

(Main) St-Estephe, Pauillac, Margaux, St.- Julien

(Lesser) Listrac-Medoc, Moulis-en-Medoc

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18
Q

St-Estephe wines (Bordeaux)

A

Sturdy full-bodied reds. Higher percentage of merlot due to a higher proportion of clay amongst the gravel. No first growths.

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19
Q

Pauillac wines (Bordeaux)

A

Wines balance power and finesse with aromatic complexity. Gravel topsoil is at its deepest for Haut-Medoc. Three first growths (Lafite, Latour, Mouton)

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20
Q

St-Julien wines (Bordeaux)

A

Typically elegant style. Approximately 80% is Cru Classe. No first growths but has 5 second growths.

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21
Q

Margaux wines (Bordeaux)

A

Wines are “feminine”, with an emphasis on floral bouquet, exotic character, and finesse. Largest commune in Haut-Medoc spreading over 5 villages. 1 first growth (Margaux) 21 classified growths.

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22
Q

Graves Classifications (Bordeaux)

A

13 estates are classified as cru classe for red wine and 9 for whites. 1 first growth (Haut-Brion)

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23
Q

Pessac-Leognan wines (sub region of Graves) (Bordeaux)

A

Prestigious appellation for both red and dry white wines. All cru classe properties are located here.

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24
Q

Sweet wines of Graves (Bordeaux)

A

All sweet wines can be produced as Graves Superieur. Three smaller appellations: Cerons, Barsac, and Sauternes (Produced from Semillon, Sauv Blanc, and Muscadelle affected by Botrytis cinerea also known as noble rot). Botrytis dehydrates the grapes so the sugar, acidity and glycerol content are heightened.

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25
Q

Sauternes Geography (Bordeaux)

A

Sauternes lies at the conflux of the Ciron and Garonne rivers. Cool morning mists blow off the Ciron and encounter the warmer waters of the Garonne, producing autumn afternoon humidity perfect for incubating the Botrytis spores. Botrytis sdoes not attack the grapes evenly, requiring the producer to pick the grapes individually in the separate trips through the vineyard (tries).

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26
Q

Right Bank Appellations (Bordeaux) (3)

A

St-Emilion

Pomerol

Bourg & Blaye

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27
Q

St-Emilion wines/varietals (Bordeaux)

A

Merlot and Cab Franc dominated wines..

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28
Q

St-Emilion Classification (Bordeaux) (3)

A

Three tier classification:

Premier Grand Cru Classe A,

Premier Grand Cru Classe B,

Grand Cru Classe.

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29
Q

Pomerol Wine (Bordeaux)

A

No classification. Merlot is particularly seccesful in the clay-based soil.

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30
Q

Entre-Deaux-Mers (Bordeaux)

A

“Land between two seas” - Between the Dardogne and Garonne rivers. Exclusively produces dry white wines.

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31
Q

Negociants in Burgundy

A

A powerful force taking advantage of the fractured vineyard ownership. They purchase small lots of grapes or wine and combine them to make a commercially viable product. Many domaines produce their own wines, but tend to be limited.

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32
Q

Main red grapes of Burgundy (2)

A

Pinot Noir (major)

Gamay (minor)

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33
Q

Main white grapes of Burgundy (2)

A

Chardonnay (major)

Aligote (minor)

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34
Q

Climate of Burgundy

A

Continental. Four seasons, climate issues like frost, rain at harvest, and hail.

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35
Q

Burgundy soil (Northern/Southern)

A

Northern: Chalk and Clay/Marl and Limestone Southern: Granite

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36
Q

Levels of quality of Burgundy wine (4)

A

Grand Cru

Premier Cru

Village

Regional

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37
Q

Name the major regions of Burgundy (5)

A

Cote d’ Or

Cote Chalonnaise

Maconnais

Beaujolais

Chablis.

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38
Q

Name the major appellations of Cote d’ Or (2) (Burgundy)

A

Cote de Nuits

Cote de Beaune

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39
Q

Burgundy vs Bordeaux Premier Cru and Grand Cru status

A

Bordeaux = Status is awarded to the individual producer Burgundy = Status is conferred upon the vineyard itself

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40
Q

Chablis AOC wine and grape characteristics (Burgundy)

A

Exclusively Chardonnay. Strong, high acid, intensely mineral and crisp. Stainless steel, new or neutral oak.

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41
Q

Chablis soil (Burgundy)

A

Kimmeridgian Clay/Limestone (Kimmeridgian is a mixture of limestone and clay, containing marine fossil layers) All Grand Cru vineyards are planted on Kimmeridgian.

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42
Q

Special Characteristic for all Grand Cru sites (Chablis) (Burgundy)

A

Has southwest exposure. Very far north (close to Champagne) so susceptible to late frost.

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43
Q

Chablis classifications (4)(Burgundy)

A

Chablis Grand Cru (7)

Chablis Premier Cru (40)

Chablis

Petit Chablis

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44
Q

Chablis Grand Cru Vineyards (7) (Burgundy)

A

Vaudesir

Valmur

Les Preuses

Grenouilles

Bougros

Les Clos

Blanchot

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45
Q

Highly Regarded Chablis Vintages (4) (Burgundy)

A

2002

2004

2005

2009

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46
Q

Cote d’Or soil (Burgundy)

A

Limestone mixed with Marl. (Marl produces better red wines) (Limestone-dominated soil produces better whites)

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47
Q

Cote de Nuits wine (Burgundy)

A

Pinot Noir. 25 Grand Cru Vineyards. Aged in oak. Powerful and full-bodied. Best Villages hyphenate the greatest Grand Cru vineyard to their name.

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48
Q

Cote de Nuits appellations (Burgundy)

A

(North to South)

Marsannay

Fixin

Gevery-Chambertin (9 Grand Crus)

Morey-St-Denis (5 Grand Crus)

Chambolle-Musigny (2 Grand Crus)

Vougeot (1 Grand Cru)

Echezeaux (2 Grand Crus)

Vosne-Romanee (6 Grand Crus)

Nuits-St-Georges (Premier Cru only)

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49
Q

Highly Regarded Cote de Nuits Vintages (3) (Burgundy)

A

2002

2005

2009

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50
Q

Cote de Beaune wine (Burgundy)

A

More red is produced than white. Whites are better known. Twice the area of Cote de Nuits. Best villages hyphenate the greatest Grand Cru vineyard to their name.

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51
Q

Cote de Beaune appellations (Burgundy)

A

Aloxe-Corton (only red Grand Cru in Beaune)

Beaune

Pommard

Volnay

Meursault

Puligny-Montrachet (4 Grande Crus)

Chassagne-Montrachet (3 Grand Crus)

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52
Q

Highly Regarded Cote de Beaune Vintages (3) (Burgundy)

A

2002

2005

2009

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53
Q

Main villages of Cote Chalonnaise (5)(Burgundy)

A

Bouzeron (whites from Aligote)

Rully (balanced between white and reds)

Mercurey (mainly red)(2/3 of wine production in Chalonnaise)

Girvy (mainly red)

Motagny (white only)

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54
Q

Maconnais wine (Burgundy)

A

Also known as “Macon”. Burgundy’s center for large volume production of Chardonnay. Lean, high in acidity, and vinified in stainless steel. Reds and Roses are Gamay Based.

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55
Q

Best known fine wine in Maconnais (1) (Burgundy)

A

Pouilly-Fuisse

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56
Q

Beaujolais Classification (5) (Burgundy)

A

Beaujolais Cru

Beaujolais-Villages

Beaujolais-Superieur

Beaujolais Nouveau

Beaujolais

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57
Q

Beaujolais Cru (10) (Burgundy)

A

St-Amour

Julienas

Chenas

Chiroubles

Moulin-a-Vent

Fleurie

Morgon

Regnie

Brouilly

Cote de Brouilly

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58
Q

What is Carbonic Maceration?

A

Whole clusters or berries of red grapes are sealed in a tank and then carbon dioxide is pumped in. In the absence of oxygen, intact whole berries undergo a short intracellular fermentation (glucose and malic acid to produce alcohol and carbon dioxide) without the aid of yeast. The grape will burst or be pressed and then ferment to dryness with the normal activity of yeast.

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59
Q

What is Semi-carbonic Maceration?

A

(More common than Carbonic Maceration) Carbon dioxide is not added to the vat, but produced naturally. Whole clusters at the bottom of the tank crush under the weight of those above and begin fermenting normally. The carbon dioxide released causes the whole berries above to ferment internally.

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60
Q

What are the characteristics of carbonic maceration wines?

A

Fruity, highly, floral, softer tannin.

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61
Q

“Assemblage” (Champagne)

A

Blending dozens of still wines from different years.

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62
Q

Remuage or Riddling (Champagne)

A

A procedure that allows sediment to be easily removed from a bottle during “degorgment” (discourgment)

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63
Q

AOC on the label (Champagne)

A

Champagne remains the only AOC that does NOT need to include an “Appellation Controlee” on the label.

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64
Q

Types of Champagne styles (4)

A

Blanc de Blanc (White of white)

Blanc de Noir (White of black)

Single vineyard (Clos)

Cuvee de Prestige/Tete de Cuvee (Premier blend)

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65
Q

Soil in Champagne

A

Surface- Belemnite chalk.

Has a high limestone content (roots can dig deeply, linked to increased acidity)

Second Layer- Micraster chalk Subsoil- Limestone (thin layer of clay and sand covers much of the chalk)

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66
Q

Principal grapes authorized for the production of Champagne (3)

A

Pinot Noir (structure, richness, and body)

Chardonnay (elegance and longevity)

Pinot Meunier (fruitiness)

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67
Q

Districts of Champagne (5)

A

Montagne de Reims (Pinot Noir dominated)

Vallee de la Marne (Pinot Meunier dominated)

Cote des Blancs (Chardonnay dominated)

Cote de Sezanne (Chardonnay dominated)

Cote des Bars (Aube) (Pinot Noir dominated)

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68
Q

What is Brettanomyces and what are the characteristics?

A

Wine fault - a few different yeast strains, smoke, clove, spice, used band-aid, dirty feet, manure. Caused by high pH, inadequate topping, and infected barrels, from lack of cleanliness

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69
Q

Hyrogen Sulfide (H2S)

A

Onion, rubber, rotten egg, caused by inadequate nutrition during fermentation

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70
Q

Volatile Acidity (VA)

A

Nail polish remover, caused by poor winery hygiene, not using so2 and inadequate topping. Almost always present in Sangiovese.

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71
Q

Cork Taint

A

TCA, 2,4,6 Trichloroanisole, naturally occuring bacteria in the corks. Wet cardboard, damp concrete.

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72
Q

Sulfur Dioxide (SO2)

A

used for preservation of wines, added in. Excessive amounts can be found often in young Riesling and Chardonnay, MATCHSTICK.

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73
Q

When was the AOC founded?

A

1936

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74
Q

What does the AOC regulate?

A

geographical boundaries, grape varieties, yields, potential alcohol levels, viticulture and vinification methods, quality of finished product to ensure:

  • authenticity of place
  • typicity of style
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75
Q

True or False. Chablis is only allowed to grow white grapes.

A

True. Chardonnay exclusively.

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76
Q

what is the liqueur de tirage?

A

added with bottling, wine, sugar, and yeast to spark secondary fermentation

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77
Q

autolysis

A

the gradual breakdown of yeasts

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78
Q

dosage

A

adding the liqueur d’expedition after disgorging

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79
Q

Transfer Method (Champagne)

A

identical to classic method up to completion of 2nd fermentation. Bottles are disgorged under pressure into a large tank, filtered, and rebottles.

Advantages:

  • as little as 90 days from harvest to final bottling
  • potential for less contact
  • eliminates riddling
  • large formats are easier
  • more suitable for some grapes
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80
Q

Classic Method (Champagne)

Methode Champenoise

Methode Traditionnelle

A
  • grapes pressed quickly & gently to avoid color of skins and oxidation
  • base wines are ligth, low in alcohol and high in acidity
  • primary fermentation in stainless steel or wood
  • assemblage of the cuvee
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81
Q

Charmat Process (Cuve Close)

(Champagne)

A
  • wine pumped into pressurized tanks with liqueur de tirage
  • fermentation is complete in 4-5 days
  • wine filtered and bottled
  • saves time
  • much less costly
  • best process for certain varietals (Moscato d’Asti)
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82
Q

Dryness/Sweetness Levels of Champagne

A
  • Brut Zero/Extra Brut: bone dry (0% to 0.6% RS)
  • Brut: Dry (less than 1.5% RS)
  • Extra Dry: Off-Dry (1.2% to 2% RS)
  • Sec: semi-sweet (1.7% to 3.5% RS)
  • Demi-Sec: sweet (3.3% to 5% RS)
  • Doux: very sweet (more than 5% RS)
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83
Q

2 standard bottles

A

Magnum

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84
Q

4 standard bottles

A

Jeroboam

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85
Q

6 standard bottles

A

Rehoboam

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86
Q

8 standard bottles

A

Methuselah

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87
Q

12 standard bottles

A

Salmanazar

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88
Q

16 standard bottles

A

Balthazar

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89
Q

20 standard bottles

A

Nebuchadnezzar

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90
Q

24 standard bottles

A

Solomon

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91
Q

36 standard bottles

A

Primat

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92
Q

Cremant

A

any non-Champagne sparkling wine produced by Methode Traditionelle in France

  • Cremant de Bourgogne
  • Cremant d’Alsace
  • Cremant de Loire
  • Blanquette de Limoux
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93
Q

Blanquette de Limoux

A

Sparkling wines from Limoux in the Languedoc made from Mazauc, Chardonnay, and Chenin Blanc

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94
Q

Italian term for fully sparkling wine

A

Spumante

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95
Q

Italian term for semi-sparkling wines

A

Frizzante

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96
Q

what country produces the most sparkling wines?

A

Spain, Catalonia is the highest production region.

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97
Q

Traditional grapes used for Cava

A

Xarel-lo, Parellasa, Macabeo

also, Monatrell (Mourvedre), Chardonnay, Pinot Noir

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98
Q

acres planted in Bordeaux

A

~305,000 acres of vineyards

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99
Q

Courtier

A

a middleman acting between the Chateaux and the Bordeaux merchants

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100
Q

Highly regarded Bordeaux vintages

A

2000, 2005, 2009, 2010

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101
Q

highly regarded Champagne vintages

A

1996, 2002, 2004

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102
Q

highly regarded Burgundy vintages

A

2002, 2005, 2009

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103
Q

Primary white varietals of Northern Rhone (3)

A

Viognier, Roussanne, Marsanne

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104
Q

Primary red varietal of Northern Rhone

A

Syrah (duh)

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105
Q

Northern Rhone Climate

A

Continental with Le Mistral Winds (violent and cold north or northwest wind which accelerates when it passes through the valleys of the Rhone and the Durance Rivers)

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106
Q

Northern Rhone Soils and Terrain

A

steep slopes with granite soil in Cote Rotie, Condrieu, adn Hermitage. Heavier, clay soils in St Joseph and Crozes-Hermitage

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107
Q

what helps to moderate temerature in Northern Rhone?

A

the Rhone River

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108
Q

Cote-Rotie

A

Furthest north AOC in the Northern Rhone, red wines from Syrah with up to 20% Viognier allowed

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109
Q

Condrieu AOC

A

Northern Rhone AOC. whites only, made from Viognier. no red.

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110
Q

St Joseph AOC

A

Northern Rhone AOC. Red wines from minimum 90% Syrah and up to 10% Roussanne and Marsanne. Whites from Roussanne and Marsanne.

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111
Q

Crozes-Hermitage AOC

A

Northern Rhone AOC. Red wines from Syrah usually with stem inclusion, with up to 15% Roussanne and Marsanne. White wines from Roussanne and Marsanne.

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112
Q

Hermitage AOC

A

Northern Rhone AOC. red wines from Syrah and up to 15% Roussanne and Marsanne. Whites from Roussanne and Marsanne.

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113
Q

Cornas AOC

A

Northern Rhone AOC. Red wines from 100% Syrah

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114
Q

St-Peray AOC

A

Southern most Northern Rhone AOC, still and sparkling wines from Roussanne and Marsanne.

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115
Q

Primary white varietals of Southern Rhone (6)

A

Roussanne, Clairette, Piquepoul Blanc, Bourboulenc, Picardan, Grenche Blanc

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116
Q

Primary red varietals of Southern Rhone (8)

A

Syrah, Grenache, Mourvedre, Cinsault, Counoise, Terret Noir, Vaccarese, Muscardin

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117
Q

Southern Rhone Climate

A

Mediterranean with Mistral (north) and Sirocco (south) winds

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118
Q

Southern Rhone Soils and Terrain

A

alluvial clays in Gigondas to alluvial deposits and river rock stones (galets) in Chateaunauf-du-Pape

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119
Q

Galets

A

large river rock stones found in Chateaunauf-du-Pape

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120
Q

Southern Rhone Appellations

A

Chateaunauf-du-Pape, Gigondas, Vacqueyras, Cotes-du-Rhone, Cotes du Rhone-Villages, Tavel, Lirac, Beaumes-de-Venise, Vinsobres, Rasteau

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121
Q

Chateaunauf-du-Pape

A

18 grapes authorized, 12.5% minimum potential alcohol content.

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122
Q

Gigondas AOC

A

Southern Rhone, red wines with minimum 50% Grenache

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123
Q

Provence Appellations

A

Cotes de Provence, Bandol, Coteaux D’Aix-en-Provence, Cassis, Palette, Coteaux Varois

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124
Q

largest wine region in France?

A

Languedoc ~750,000 acres

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125
Q

Primary white varietals in Languedoc and Rousillon (5)

A

Grenache Blanc, Clairette, Piquepol Blanc, Bourboulenc, Mauzac

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126
Q

Primary red varietals in Languedoc and Rousillon (7)

A

Cinsault, Grenache, Syrah, Mourvedre, Merlot, Cabernet Sauvignon, Cabernet Franc

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127
Q

Common Languedoc AOC’s

A

Languedoc, Minervois, Faugeres, Corbieres, Saint-Chinian

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128
Q

Vin Doux Naturel vs. Vin de Liqueur

A

Vin Doux Naturel: produced by adding distillate to a fermenting must. Fortified wines with ABV at 15% to 16%. Examples include Muscat de Beaumes de Venise, Banyuls.

Vin de Liqueur: produced by adding distillate to unfermented must. The distillate is local brandy, and the must is from local grapes.

129
Q

Primary white varietals in Loire (3)

A

Chenin Blanc, Melon de Bourgogne (Muscadet), Sauvignon Blanc

130
Q

Primary red varietals in Loire (4)

A

Cabernet Franc, Pinot Noir, Gamay, Groslot

131
Q

Pays Nantais

A

whites from Melon de Bourgogne in the Loire Valley. Maritime climate, gravel/sand over schirst/granite/basalt.

Main AOC’s: Muscadet Sevre et Maine AOC, Muscadet Sur Lie (sur lie bottling in conjunction with an appellation)

132
Q

Anjou

A

Northern Loire Valley. Whites from Chenin Blacn and Sauvignon Blanc. Reds based on Cabernet Franc. Rose d’Anjou - from Cab Franc and Cab Sauv.

133
Q

Savennieres

A

Located in Anjou in Northern Loire. Dry wines from Chenin Blanc, tiny appellations. Very low yields legally enforced, wines with great aging potential.

134
Q

Cremant de la Loire

A

methode traditonnelle sparkling wines made in Saumur in the Loire. Varietals sed include Chenin Blanc, Chardonnay, Cabernet Franc.

135
Q

Touraine AOCs (Loire)

A

Vouvray - whites from Chenin Blanc, Tufa Soils, wide range of styles (sec, demi-sec, doux)

Montlouis-sur-Loire - Chenin Blanc wines in the same style as Vouvray

Chinon - Red wines from primarily Cabernet Franc. Tufa Soils

Bourgeil & St Nicholas-de-Bourgeil - same styles as Chinon, sandy soils.

136
Q

Central Vineyards AOC’s (Loire)

A

Sancerre - limestone based soils, whites from Sauvignon Blanc, reds and roses from Pinot Noir (25% of total production)

Pouilly Fume - limestone and silex soils, whites from Sauvignon Blanc

Menetou-Salon - adjacent to Sancerre, white, red and rose from Sauvignon Blanc and Pinot Noir

Quincy - whites from Sauvignon blanc

Reuilly - white, red, adn rose from Sauvignon Blacn, Pint Noir, and Pinot Gris

137
Q

Alsace Noble Varietals (4)

A

Riesling, Gewurztraminer, Muscat, Pinot Gris

138
Q

Alsace other varietals

A

Pinot Blanc, Auxerrois, Sylvaner, Chasselas, Chardonnay, Pinot Noir

139
Q

Alsace climate

A

Continental, dry with warm sunny summers, borders Germany, the Vosges Mountains surround the region.

140
Q

Alsace Late-Harvest Wine Types

A

Vendange Tardive (VT): late harvest wines from a single, noble variety. Rich, full-bodied in style. Not necessarily sweet.

Selection de Grains Nobles (SGN): Botrytis wines from a single, noble variety. Made in small quantities only in exceptional vintages.

Edelzwicker: blended wine

Reserve Personnelle, Reserve Particuliere: best cuvees or lots from individual producers.

141
Q

Primary white varietals, Australia (8)

A

Chardonnay, Sauvignon Blanc, Riesling, Semillon, Muscat, Chenin Blanc, Verdhlo, Viognier

142
Q

Primary red varietals, Australia (5)

A

Shiraz, Cabernet Sauvignon, Grenache, Pinot Noir, Merlot

143
Q

Australian Label Integrity Program (LIP)

A

Guarantees all claims made on label. (vintage, variety, region, etc.) 85% for vintage, variety and region

144
Q

Australian Geographic Indication (GI) Categories

A

Australia: most general designation. 100% of the grapes must originate in Australia

South-Eastern Australia Super Zone: enormous apellation covering most producing areas

State of Origin: next most specific category (NSW, Victoria, Tasmania, South Australia, Western Australia, Northern Territory, Queensland)

Regions: smaller area within a Zone

Sub-Regions: even smaller appellations within a Region

145
Q

Australian wine Producing States

A

New South Wales, Victoria, Tasmania, South Australia, Western Australia, Northern Territory, Queensland

146
Q

New South Wales Primary Grape Varieties

A

White: Semillon, Chardonnay, Riesling

Red: Shiraz

147
Q

New South Wales Main GI’s

A

Hunter Valley: established in 1960’s by Penfolds, mostly whites, oily Marsanne, Semillon shines.

Hilltops

Mudgee

Tumbarumba

Orange

Riverina

148
Q

New South Wales Soil Types

A

wide cross-section - alluvial, red clay, sand, clay

149
Q

Victoria primary Grape Varieties

A

White: Chardonnay, Riesling, Muscat

**Black: **Pinot Noir, Shiraz, Cabernet Sauvignon, Merlot, Cabernet Franc

150
Q

New South Wales Climate

A

hot and humid grapes

151
Q

Victoria Climate

A

cool maritime coastal regions vs. hot Mediterranean inland areas separated by the Australian Alps

152
Q

Victoria Soils

A

mix of alluvial, volcanic, granite, clay, sand

153
Q

Yarra Valley

A

home of Victoria’s first commercial vineyard. Pinot Noir, Chardonnay, Cabernet Sauvignon.

154
Q

Noteable GI’s in Victoria

A

Yarra Valley: PINOT NOIR and Chard

Rutherglen: stickies, fortified Muscat and Muscadelle - some of the world’s greatest dessert wines

Heathcote, Bendigo, Mornington Peninsula, Geelong, Murray Darling

155
Q

Barossa Valley

A

oldest and most important area in South Australia. Hot growing area, extremely old vines. Shiraz, Grenache, Cabernet Sauvignon

156
Q

South Australia Notable GI’s

A

Barossa Vallley, Eden Valley, McLaren Vale, Clare Valley, Coonawarra

Adelaide Hills, Langhorne Creek, Riverland

157
Q

Eden Valley

A

South Australia. hilly region with a wetter climate and rocky soils. Shiraz, Riesling

158
Q

What state produces 55% of Australia’s wine?

A

South Australia

159
Q

McLaren Vale

A

South Australia. Wide range of wines, light white to dessert. Shiraz and Cabernet. Home to “best Riesling in the new world.” (MS - Dustin Wilson)

160
Q

Clare Valley

A

South Australia. Hot region with cool nights. Dry farmed Riesling in dry style.

161
Q

Coonawarra

A

South Australia. Cabernet Sauvignon ans some Shiraz. Terra Rossa soil - “red clay” soil produced by the weathering of limestone

162
Q

Terra Rossa Soil

A

red clay soil produced by the weathering of limestone. Compared to most clay soils, terra rossa has surprisingly good drainage characteristics.

163
Q

Primary grape varieties Western Australia

A

White: Chardonnay, Riesling

Red: Cabernet Sauvignon, Shiraz, Merlot, Cabernet Franc

164
Q

Western Australia Climate

A

warm maritime, ocean breezes, irrigation neccessary

165
Q

Western Australia Soils

A

gravels and sands over clay

166
Q

Western Australia Noteable GI’s

A

Margaret River - Western Australia’s premier wine region. Chardonnay and Cabernet Sauvignon wines of elegance and finesse. Marine influenced, warm maritime similar to Bordeaux, but irrigation is generally neccessary.

Mount Barker, Frankland River, Peel, Perth Hills, Swan District ans Swan Valley (one of the hottest growing regions in the world.)

167
Q

Tasmania soil types

A

volcanic, red basalt, low fertility

168
Q

Tasmania climate

A

cool maritime, high humidity, windy

169
Q

Tasmania Primary grape varieties

A

White: Chardonnay, aromatic varieties (Gewurztraminer, Riesling)

**Red: **Pinot Noir

sparkling wines

170
Q

Tasmania Noteable Areas of production

A

Hobart, Launceston, Piper’s River, Coal River, Tamar Valley

171
Q

What country has the highest average bottle price?

A

New Zealand

172
Q

New Zealand Primary Grape Varieties

A

**White: **Sauvignon Blanc, Chardonnay, Riesling, Gewurztraminer, Muller-Thurgau

**Red: **Pinot Noir, Cabernet Sauvignon, Merlot, Shiraz

173
Q

North Island New Zealand (varietals, climate, aspect, soils)

A

**White: **Chardonnay, Sauvignon Blanc, aromatic varieties (gewurz, riesling)

**Red: **Pinot Noir, Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah

**Climate: **cool (south) to warm (north) maritime, windy from west (must plant east of mountain ranges) high rainfall and humidity

Aspect: north-facing slopes in Auckland have best exposure

**Soils: **mostly alluvial mountain run-off with sandstone, some limestone, schist, clay, and chalk

174
Q

North Island New Zealand Regions

A

Hawkes Bay: driest region in NZ, 2nd in size to Marlborough. Chardonnay, Merlot, Cabernet Sauvignon, Syrah. Moderate continental climate, sandy alluvial over gravel (gimblett gravels) limestone.

**Auckland: **NZ’s original wine region. Kumeu-Huapai and Waiheke Island ar the two best districts. very warm maritime climate. heavy clay soils. Cabernet Sauvignon/Merlot

Waikato: Te Kauwhata region best - bortytis wines

Gisborne: Poverty Bay Chardonnay. Hiher qulaity lower production

Wairapa: **soutern end of North Island. Includes **Martinborough Pinot Noir **high quality.

175
Q

South Island New Zealand (varieties, climate, soils)

A

**White: **Sauvignon Blanc, Chardonnay, Riesling, Pinot Gris

**Red: **Pinot Noir, Syrah

**Climate: **cool maritime - higher temperatures north, cooler temperatures south. Less rainfall than North Island. Central mountain range creates rain shadow effect.

**Soils: **volcanic (Canterbury), gravel alluvial with sandstone (Marlborough)

176
Q

What is the most southerly wine region in the world?

A

Central Otago, South Island, NZ

177
Q

South Island New Zealand Regions

A

**Central Otago: **most southerly wine region in the world, Pinot Noir is the super star black grape. Alluvial soils, w/ outcroppings of chalk and limestone loams. cool continental climate, high sunshine intensity, dry during growing season. sparkling wines and Riesling.

Canterbury: warm summers, cool autumns, lower rainfall. Riesling, Pinot Noir

**Nelson: **Sauvignon Blanc, Chardonnay, Riseling, Pinot Noir

178
Q

Primary Grape Varieties of South Africa

A

**White: **Chenin Blanc (Steen), Colombar, Sauvignon Blanc, Chardonnay, Muscat (Hanepoot)

**Red: **Pinotage, Cabernet Sauvignon, Cabernet franc, Merlot, Shiraz, Grenache, Pinot Noir

179
Q

What is Pinotage?

A

Pinot Noir x Cinsault found in South Africa

180
Q

South Africa Wine of Origin Classifications

A

established 1973

100% of grapes must be from named appellation

85% must be from named vintage

85% to be designated varietal

Geographical Units

Regions

Districts

Wards

Estates

Single Vineyards

181
Q

South African Geographical Units

A

Western Cape, Eastern Cape, Northern Cape, KwaZulu-Natal, Limpopo

182
Q

South Africa Regions

A

**Coastal: **vast majority of country’s finest wines produced here, allows for blending across districts

Boberg

**Breede River Valley: **Robertson, Worcester, Breedekloof. High volume

**Olifants River: **Bulk wine region

**Klein Karoo: **sweet Muscadelle adn light wine production

Cape South Coast: Overberg, Walker Bay

183
Q

Noteable Districts and Wards in the Coastal Region

A

cool maritime climate

Constantia Ward - Constantia Estate

Stellenbosch

Paarl

Swartland

Tulbagh, Swartland, Darling, Cape Point, Franschhoek, Wellington

184
Q

What country produces and consumes the most wine?

A

Italy

185
Q

Wine classifications of Italy (4)

A

DOCG (Denominazione di Origine Controllata e Garantita): adds a government guarantee to the label for DOC. ust be approved by a government tasting panel

**DOC (Denominazione di Origine Controllata): **“Controlled denomination of origin.” Strict regional regulations for appelation boundaries, grape varieties, yields, winemaking, aging etc.

**IGT (Indicazione Geografica Tipica): **created in 1992 via the Goria Laws. No restrictions on grapes used.

Vino da Tavola: table wines - no restrictions for grape varieties or source.

186
Q

Goria Laws

A

Enacted in 1992 to address the shortcomings of the DOC system in Italy. Introduced the classification IGT, producers can petition for DOC statusus in the IGT designation as a springboard.

“Normale” vs “Riserva” terminology tightened.

187
Q

What is the most widely planted grape in Piemonte (Piedmont)?

A

Barbera

188
Q

Primary White grape varieties in Piemonte (Piedmont)

A

Cortese

Arneis

Chardonnay

Moscato

189
Q

Primary red grape varieties Piemonte (Piedmont)

A

Nebbiolo

Barbera

Dolcetto

Brachetto

190
Q

Important Piedmont DOCGs (9)

A

Barolo

Barbaresco

Gattinara

Asti

Moscato d’Asti

Barbera d’Asti

Barbera del Monferrato Superiore

Gavi

Roero (Arneis & Nebbiolo)

191
Q

Barolo (varietals, climate)

A

100% Nebbiolo

continental climate, from the Italian word nebbia from the frequent fog that rolls in

192
Q

Barbaresco DOCG (varietals, soils)

A

100% Nebbiolo, lighter soils with generally more elegant wines and limited age-ability

193
Q

Lombardy

A

one of Italy’s most important regions, more than 25 million cases produced annually.

**White: **Chardonnay, Pinot Grigio, Pinot Bianco, Lugana (Trebbiano)

**Red: **Nebbiolo, Pinot Nero

**Important DOCGs: **Valtellina Superiore DOCG (Nebbiolo based reds), Franciacorta DOCG (quality Metodo Classico sparkling wines), Sforzato di Valtellina, Oltrepo Pavese Classico

194
Q

What is the northern most region in Italy?

A

Trentino-Alto Adige

195
Q

Trentino-Alto Adige (4 key regions, varieties)

A

**Key Regions: **Valle d’Isarco, Santa Maddalena, Trentino, Trento

**White: **Pinot Grigio, Chardonnay, Pinot Bianco, Sauvignon Blanc, Traminer, Tocai

Red: Merlot, Cabernet Franc, PinotNero, Teroldego, Lagrein, Schiava

196
Q

What wine region consists of the cities of Venice and Verona?

A

Veneto

197
Q

Veneto (varieties, important DOCGs, DOCs)

A

White: Pinot Grigio, Glera (Prosecco), Trebbiano, Garganega

**Red: **Corvina, Corvinone, Rondinella, Molinara, Cabernet Franc, Merlot

**Important DOCGs: **Amarone della Valpolicella/Recioto della Valpolicella, Bardolino Superiore, Recioto di Gambellara (sweet wines, grapes dehydrated as they come in), Prosecco di: Conegliano, Valdobbiadene, Colli Asolani; Soave: Superiore, Superiore Classico, Recioto di Soave

**Important DOCs: **Prosecco (sparkling made in the Charmat method), Soave

198
Q

Valpolicella (principal varieties, climate, types)

A

**Principal Varietals: **Corvina Veronese, lesser amounts of Rondinella

**Climate: **continental to maritime toward hte coast

**Types: **Amarone della Valpolicella DOCG, Reciato della Valpolicella DOCG, Valpolicella DOC, Valpolicella Ripasso DOC

199
Q

Recioto (Veneto)

A

sweet dessert wines are dehydrated into raisins on mats after harvest (Appassimento process) made from the Passito grape.

200
Q

Amarone (Valpolicella)

A

dry or off dry wines made from grapes that aere dehyrdated on mats after harvest

201
Q

Ripasso technique (Veneto)

A

young Valpolicella put into tanks or barrels containing lees or dried fruit from previous Amarone fermentation. Causes secondary fermentation, increasing alcohol content and giving Amarone character to the wine.

202
Q

Appasimento process (Veneto)

A

grapes are harvested and dried for several weeks in special rooms. Used to produce passito, recioto, and Amarone wines.

203
Q

Tuscany primary grape varieties

A

**White: **Trebbiano Toscano, Vernaccia, Malvasia

**Red: **Sangiovese (Prugnolo Gentile, Brunello, Morellino), Canaiolo, Syrah, Cabernet Sauvignon, Merlot

204
Q

Tuscany climate

A

Meditteranean inland with maritime influence coastal

205
Q

Tuscany soils

A

varied - sand, limestone, clay, volcanic, marl, schist

206
Q

Tuscany important DOCGs (6)

A

Chianti

Chianti Classico

Vino Nobile di Montepulciano

Brunello di Montalcino

Morellino di Scansano

Vernaccia di San Gimignano

207
Q

Tuscany important DOCs

A

Pomino DOC

Maremma DOC

Bolgheri DOC

Sant’ Antimo DOC

208
Q

What is the minimum varietal requirement for Chianti Classico?

A

Minimum 80% Sangiovese, addition of white grapes no longer mandatory, up to 20% Cabernet Sauvignon, Merlot, and/or Syrah permitted. More stringent regulations than Chianti DOCG.

209
Q

Chianti Subzones (8, all DOCG)

A

Classico

Rufina

Colli Fiorentini (Florence)

Colli Senesi (Siena)

Colline Pisane (Pisa)

Colli Aretini (Arezzo)

Montalbano

Montespertoli

210
Q

Brunello di Montalcino Requirements

A

**varietal: **100% Brunello clone of Sangiovese

**Brunello di Montalcino: **4 years minimum aging with 2 years minimum in oak

**Brunello di Montalcino Riserva: **5 years minimum aging with minimum 2 years in oak

**Rosso: **young vines & declassified wines

211
Q

What is the minimum aging requirement for Brunello di Montalcino Riserva?

A

5 years of aging with minimum two years in oak

212
Q

Central Italy highly regarded vintages (Brunello di Montalcino, Chianti Classico, Coastal)

A

**Brunello di Montalcino: **1999, 2004, 2007

**Chianti Classico: **2001, 2007

**Coastal: **2001, 2004, 2007

213
Q

Umbria primary grape varieties

A

**White: **Trebbiano Toscano (Procanico), Grechetto

**Red: **Sangiovese, Sagrantino, Canaiolo

214
Q

Umbria important DOCGs and DOCs

A

Togiano Riserva DOCG (EPIC wines)

Sagrantino di Montefalco DOCG

Orvieto DOC

215
Q

Marches/Marche (location, primary varietals, important DOCGs and DOCs)

A

Italy, Adriatic Sea coast

**White: **Verdicchio, Trebbiano, Malvasia

Red: Montepulciano, Sangiovese

**Important Appellations: **Verdicchio dei Castelli di Jesi DOCG, Verdicchio di Matelica DOCG, Vernaccia di Serrapetrona DOCG, Conero Riserva DOCG, Rosso Conero DOC, Rosso Piceno DOC

216
Q

What is the climate of Southern Italy?

A

warmer, maritime

217
Q

Campania (location, primary varietals, important appellations)

A

Southern Italy

**White: **Falanghina, Fiano, greco

**Red: **Aglianico, Piedirosso

**Important appellations: **Fiano di Avellino DOCG, Greco di Tufo DOCG, Taurasi DOCG (Aglianico), Aglianico del Taburno DOCG

218
Q

Primary grape varietals Sardinia

A

White: Vermentino, Vernaccia, Nuragus

**Red: **Cannanau, Carignano

219
Q

What percentage of Germany’s wine production is white wine?

A

64%

220
Q

Germany primary white varietals

A

Riesling

Muller-Thurgau

Silvaner

Scheureber

Weissburgunder (Pinot Blanc)

Grauburgunder (Pinot Gris)

221
Q

Germany primary red varietals

A

Spatburgunder (Pinot Noir)

Dornfelder

Portugieser

222
Q

German Wine Classifications (4)

A

**Qualitatswein mit Pradikat (Pradikatswein): **quality wine determined by the degree of ripeness at harvest. Only classification that cannot be chaptalized.* *Six pradikate (levels) of quality ranging from driest to sweetest.

**Qualitatswein bestimmter Anbaugebiete (QbA): **Quality wine from one of the 13 majore regions

**Landwein: **regional wine

**Deutscher: **German table wine

223
Q

German Pradikate Levels

A

Kabinett (70-85° oeschle)

Spätlese (80-95° oeschle)

Auslese (88-105° oeschle)

Beerenauslese (110-128° oeschle)

Trockenbeerenauslese (150-154° oeschle)

Eiswein (110-128° oeschle)

224
Q

German Regional terms (4)

A

**Einzellage: ** single vineyard (2,715)

Grosslage: collection of vineyards (163)

**Bereich: **district of villages and vineyards (34)

**Anbaugebiet: **a major growing region (13)

225
Q

German Aunbaugebiets (13)

A

Ahr,

Baden,

Franconia,

Hessische,

Bergstraße,

Mittelrhein,

Mosel,

Nahe,

Palatinate,

Rheingau,

Rheinhessen,

Saale-Unstrut,

Saxony,

Württemberg

226
Q

Mosel Valley (varietals, climate, soils, styles)

A

RIESLING

continental climate, south or southwest aspect on steep vineyards close to rivers for sun exposure/climate moderation. Very steep vineyards, long growing season.

**Soils: **slate

**Wine Styles: **delicacy, purity of fruit, racy acidity, low alcohol, age-worthy

**Highly regarded vintages: **2001, 2005, 2007

227
Q

Rheingau (varietals, wine styles)

A

**Varietals: **Riesling, Spatburgnder

**Wine styles: **richer wines than the Mosel, great aging potential, Trocken wines important, Grosses Gewachs

**Highly regarded vintages: **2001, 2005, 2007

228
Q

Pfalz (climate, varietals, producers)

A

**Climate: **wamer than most german Anbaugebieten

**Primary Grap Varietals: **Riesling, Scheurebe, Grauburgunder, Weissburgunder, Spatburgunder

**Top producers: **Dr Burkin-Wolf, Muller-Catoir, Rebholz

229
Q

Austria primary white grape varietals (6)

A

Gruner Veltliner

Riesling

Sauvignon Blanc

Weissburgunder

Grauburgunder

Scheurebe

230
Q

Austria primary red varietals

A

Zweigelt

Blaufrankisch (Lemberger)

St Laurent

Blauburgunder (Pinot Noir)

Blauer Portugieser

Cabernet Sauvignon

231
Q

Austria Wine Classifications

A

Qualitatswein (sweetness levels much like German Pradikatswein)

Landwein

Wein

232
Q

Austrian Qualitatswein levels

A

Kabinett: >17°KMW Qualitätswein with no chaptalisation, residual sugar <9 g/litre, alcohol <12.7%

Spätlese: >19°KMW, wine not released until 1 March after harvest

Auslese: >21°KMW, bad grapes removed

Beerenauslese: >25°KMW, bad grapes removed

Ausbruch: >27°KMW, botrytised grapes, grape juice or late harvest wine may be added to assist the pressing operation.

Trockenbeerenauslese: >30°KMW, completely botrytised grapes

Strohwein or Schilfwein: >25°KMW, made from grapes dried on straw mats.

233
Q

Austrian Wachau classifications (3)

A

**Steinfelder: **11.5% maximum alcohol

**Federspiel: ** 11.5-12.5% alcohol

Smaragd: 12.5% minimum alcohol

234
Q

Austria primary regions

A

Wachau ( steep vineyards facing the Danube river, outsanding Riesilng and Gruner Veltliner)

Kamptal

Kremstal

Wagram

Burgenland (Neusiedlersee on border of Hungary)

Steiermark (Styria)

Wien (Vienna): Heurigen

235
Q

What is a Heuriger?

A

The name given to Eastern-Austrian wine-taverns in which wine-growers serve the most recent year’s wines and where patrons can experience Gemütlichkeit (chillaxation). These taverns need a special licence. Only its own wine is served, and it serves a limited selection of cold food as an evening meal, generally local, homemade products

236
Q

Tokaji

A

Renowned botrytis dessert wine that has been produced for centuries.

237
Q

Approved varietals for Tokaj (6)

A

Furmint

Hárslevelű

Yellow Muscat (Hungarian: Sárgamuskotály)

Zéta (previously called Oremus - a cross of Furmint and Bouvier grapes)

Kövérszőlő

Kabar (a cross of Hárslevelű and Bouvier grapes)

238
Q

puttonyos

A

Unit given to denote the level of sugar and hence the sweetness of Hungarian dessert wine, called Tokaji (or tokay). It is traditionally measured by the number of hods of sweet botrytised or nobly rotted grapes (known as Aszú) added to a barrel of wine, but is now measured in grams of residual sugar.

239
Q

Aszu

A

World-famous sweet, topaz-colored wine known throughout the English-speaking world as Tokay.

The process of making Aszú wine is as follows:

Aszú berries are individually picked, then collected in huge vats and trampled into the consistency of paste (known as aszú dough).

Must or wine is poured on the aszú dough and left for 24–48 hours, stirred occasionally.

The wine is racked off into wooden casks or vats where fermentation is completed and the aszú wine is to mature. The casks are stored in a cool environment, and are not tightly closed, so a slow fermentation process continues in the cask, usually for several years.

240
Q

What is the world’s sweetest wine?

A

Eszencia (Hungary, Tokaj)

241
Q

Greece primary white varietals and origins (5)

A

Assyrtiko (Santorini originally, but now throughout Greece)

Roditis (Attica, Macedonia, Thessaly, Peloponnesse_

Moschofilero (Mantinia in Peloponnese)

White Muscat (Samos, Patra, Rio of Patra)

Savatiano (Retsina)

242
Q

Retsina

A

Greek white (or rosé) resinated wine, which has been made for at least 2000 years. Its unique flavor is said to have originated from the practice of sealing wine vessels, particularly amphorae, withAleppo Pine resin in ancient times. Before the invention of impermeable glass bottles, oxygen caused many wines to spoil within the year. Pine resin helped keep air out, while at the same time infusing the wine with resin aroma.

243
Q

Greece primary red varietals (2) and region

A

Xynomavro (Macedonia “sour black”)

Agiorgitiko (Nemea in the Peloponnese)

244
Q

Greece major regions (3 major, 4 minor)

A

**Macedonia: **Naoussa (full-bodied reds from Xinomavro), Plagies Melitona (slopes of Mt Meliton, red and white from native & French varietals), Amyndeo (remote northern area. Sparkling, Rose, and light reds from Xinomavro)

**Peloponnese: **Nemea (red wines from Agiorgitiko near Corinth), Mantinia (dry white wines from Moschofilero from higher altitude vineyards in central Peloponnese), Patras (Muscat de Patras, Mavrodaphne of Patras)

**Aegean Islands: **Santorini, Rhodes, Crete. Grape varietals - Assyrtiko, Athiri, Aidani

**Crete,

Central Greece,

Epirus,

Ionian Islands (others)**

245
Q

What country has the most planted grape vine acreage?

A

Spain

246
Q

Spain primary white varietals (5)

A

Albarino

Viura (Macabeo)

Verdejo

Airen

Chardonnay

247
Q

Spain primary red varietals (6)

A

Tempranillo (Tinto, Fino, etc.)

Carinena (Carignon)

Garnacha (Grenache)

Cabernet Sauvignon

Mencia

Monastrell (Mourvedre)

248
Q

Cava Varietals (4)

A

Xarel-lo

Macabeo

Parellada

Chardonnay

249
Q

Spanish labeling law designations (3)

A

Crianza: red wines are aged for 2 years with at least 6 months in oak. Crianza whites and rosés must be aged for at least 1 year with at least 6 months in oak.

Reserva: red wines are aged for at least 3 years with at least 1 year in oak. Reserva whites and rosés must be aged for at least 2 years with at least 6 months in oak.

Gran Reserva: wines typically appear in above average vintages with the red wines requiring at least 5 years aging, 18 months of which in oak and a minimum of 36 months in the bottle. Gran Reserva whites and rosés must be aged for at least 4 years with at least 6 months in oak.[5]

250
Q

Spain wine classifications

A

(low to high) VdM, VdlT, VCPRD, DO, DOCa/DOQ, DO de Pago

Vino de Mesa (VdM): These are wines that are the equivalent of most country’s table wines and are made from unclassified vineyards or grapes that have been declassified through “illegal” blending. Similar to the Italian Super Tuscans from the late 20th century, some Spanish winemakers will intentionally declassify their wines so that they have greater flexibility in blending and winemaking methods.

Vinos de la Tierra (VdlT): This level is similar to France’s vin de pays system, normally corresponding to the larger comunidad autonóma geographical regions and will appear on the label with these broader geographical designations like Andalucia, Castilla La Mancha and Levante.

Vino de Calidad Producido en Región Determinada (VCPRD): This level is similar to France’s Vin Délimité de Qualité Supérieure (VDQS) system and is considered a stepping stone towards DO status.

  • *Denominación de Origen (Denominació d’Origen in Catalan - DO):** This level is for the mainstream quality-wine regions which are regulated by the Consejo Regulador who is also responsible for marketing the wines of that DO. In 2005, nearly two thirds of the total vineyard area in Spain was within the boundaries a DO region.
  • *Denominación de Origen Calificada (DOCa/DOQ - Denominació d’Origen Qualificada in Catalan):** This designation, which is similar to Italy’s DOCG designation, is for regions with a track record of consistent quality and is meant to be a step above DO level. Rioja was the first region afforded this designation in 1991 and was followed by Priorat in 2003. In 2008 Ribera del Duero was approved to receive DOCa classification, but acquiring the status was never pursued and Ribera del Duero remains a DO today.

**Vino de Pago: **Additionally there is the Denominación de Pago (DO de Pago) designation for individual single-estates with an international reputation. As of 2013, there were 15 estates with this status.

251
Q

Spanish wine aging terminology (3)

A

Noble: 18 months

Anejo: 24 months

Viejo: 36 months, wines must show oxidative character

252
Q

Major Northwest Spain Regions (3)

A

Galicia: Rias Baixas DO. Dry crisp wines from Albarino. Cool maritime climate. granite, alluvial, slate, sand soils. Five subzones (Val do Salnes, O Rosal, Condado do Tea, Soutomaior, Ribeira do Ulla)

**Toro DO: **red wines from Tinta do Toro (Tempranillo)

**Rueda DO: **aromatic whites from Verdejo plus Sauvignon Blanc and Viura

253
Q

Rioja primary white varietals (3)

A

Viura

Malvasia

Garnacha Blanca

254
Q

Rioja primary red varietals (5)

A

Tempranillo

Garnacha

Graciano

Mazuelo

Maturana Tinta

255
Q

Rioja DOCa Sub Zones (3)

A

**Rioja Alta: **continental climate with rainshadow effect. Clay soils with chalk and iron deposits. Iron rich soils planted to Tempranillo

**Rioja Alavesa: **Maritime influenced climate with highest rainfall. Very chalky soils producing light wines with finesse. Tempranillo grape predominates

**Rioja Baja: **Clay soils, warmer climate, drier than other districts. Garnacha predominant and added to Alavesa and Alta wines in light years to give body

256
Q

Red Rioja Quality Levels (4)

A

**Vino Joven: **no aging requirements

**Crianza: **one year minimum in barrels, two years total

**Reserva: **one year in barrel, three years total

**Gran Reserva: **two years in barrels, five years total

257
Q

Rioja highly regarded vintages

A

2001

2004

2005

258
Q

Navarra

A

traditionally known for Rose wines

259
Q

Catalonia regions (9 DO, 1 DOQ)

A

Alella

Conca de Barberà

Costers del Segre

Empordà

Montsant

Pla de Bages

Tarragona

Terra Alta

Penedès

Priorat DOQ

260
Q

Priorat DOQ (varietals, terrain, climate, soils)

A

Rugged mountainous region

dry, temperate climate

stony, schistous soils “licorella”

Garnacha, Carinena, Cabernet Sauvignon

261
Q

Sherry Grape Varieties

A

Palomino: accounts for 95% of all plantings and is used for majority of all quality sherries in several styles.

**Pedro Ximenez & Moscatel: **used for sweetening blended wines, adding colour & varietal sweet wines

262
Q

Sherry soil types

A

**Albariza: **chalk - best for fino

**Barros: **clay - best for oloroso styles

**Arenas: **Sand - best Moscatel

263
Q

Sherry biological styles

A

**Finos: **fortified to 15.5%. Lightest most elicate style of Sherry

**Manzanilla: **a delicate style of Fino aged ony in the coastal town of Sanlucar de Barrameda.

**Amontillado: **a Fino that has been left in cask for additional aging and develops a rich, nutty character.

**Palo Cortado: **a dry style that has characteristics of both Fino/Amontillado and Oloroso. Limited flor development.

264
Q

What is Flor?

A

Saccharomyces strain that grows on the surface of casks with between 14.5% to 15.5% alcohol. Lives off nutrients and volatile acidity in the wine. Helps to retain color. Requires specific temperature and moisture conditions to grow. (important in Sherry)

265
Q

Solera System

A

method of fractional blending: old wine is periodically refreshed with younger wine to ensure consistency. Wine is taken from a cask in one criadera and blended in a cask from the next. (Sherry, Madeira, Port)

266
Q

Sherry Biological vs Oxidative Styles

A

**Biological: **aged under flor (saccharomyces on the casks) 4 types

**Oxidative: **no flor development and aged oxidatively. Icludes Oloroso and cream style sherries

267
Q

Sherry Oxidative Styles

A

**Oloroso: **rich style fortified to 17% and usually aged longer. True Olorosos are dry, but some are sweetened and sold as Cream Sherries.

**Palo Cortado: **a dry style that has characteristics of both Fino/Amontillado and Oloroso. Flor dies, then oxidized

268
Q

Potugal primary grape varieties

A

White: **Trajadura, Loureiro, Alvarinho (Vinho Verde); Gouveio (Douro); Encruzado (Dao); Fernao Pires, Arinto (Bairrada/Do Tejo/Alantejo)

Red: **Touriga Nacional, Tinto Roriz (Douro, Dao); Aragonez (Douro, DoTejo); Baga (Bairrada); Ramisco (Colares); Trincadeira (Alentejo, Southern Portugal); Castelao (Southern Portugal)

269
Q

Portugal Wine Quality Levels

A

**Original: **Denominacao de Origem Controlada (DOC), Indicacao de Proveniencia Regulamentada (IPR), Vinho Regional (equivalent to Vin de Pays), Vinho de Mesa (table wines)

NEW EU SANCTIONED QUALITY LEVELS

Denominacao de Origem Protegida (DOP)

includes former DOCs, formed IPRs, regulates style, maximum yields, minimum alcohol, and aging requirements

Indicacao Geografica Protegida (IGP)

former VRs, 85% of grapes must be grown in stated region/minimum alcohol by volume requirements apply. Can keep original quality classifications within Portugal.

270
Q

Portugal DOC Regions (7)

A

Vinho Verde

Dão

Bairrada

Porto & Douro

Alentejo

Madeira

271
Q

Vinho Verde DOC

A
  • Red, white and rose wines produced in the Minho province with nine sub-districts.
  • whites are typically carbonated
  • best white wines based on Trajadura, Loureiro, Arinto
272
Q

Douro DOC

A
  • Only a certain percentage of all grapes grown may be used for Port production
  • Region achieved DOC status for table wines in 1982
  • Barca Velha the region’s first exceptional dry, table wine
  • Grapes: Touriga Nacional, Tinta Roriz, Tinta Barroca and more
273
Q

Dão DOC

A
  • Terraced vineyards on granite slopes
  • 90% Red / 10% white wines
  • 18 approved grape varieties
  • “Nobre” red wines must be a minimum 15% Touriga Nacional
  • Arinto and Encruzado are predominant white grapes
274
Q

Bairrada DOC

A

PORTUGAL

  • Clay based soils
  • sparkling wines from Maria Gomes and Bical
  • Red wines must contain minimum 50% Baga grape (normally 80%)
  • Maria Gomes predominant wine grape
275
Q

Regions of Sothern Portugal (4)

A

**Lisboa: **nine DOCs, formerly Estramadura, Atlantic-influenced climate

**Alentejo: **eight sub-regions, white wines, chalk soils, Castelao grape

**Colares: **Ramisco grape, ungrafted vines grown in sand

**Algarve: **Red and white wines from 4 DOs

276
Q

Primary Port white grape varieties

A

Arinto

Malvasia Fino

Rabigato

Viosinho

277
Q

Primary Port red grape varities

A

Touriga Nacional

Touriga Francesa

Tinta Cão

Tinta Roriz

Tinta Baroca

Tinta Francisca

Sousão

278
Q

Schist soil

A

a form of shale with strata which allow the vine rots to penetrate and grow. Soil type for Port.

279
Q

Port Fortification Method

A
  • wines stored in Pipes, traditional Port casks holding 550 liters
  • for fortification, 440 liters of wine is added to 110 liters of Aguardente (neutral grape spirit at 77% ABC)
  • alcohol level is reduced to approximately 20% ABV
  • timing of fortification based on the sgar reading, not alcoholic strength of fermenting wine
  • alcohol level of fermenting must is approximately 6% to 8% ABV
280
Q

Aguardente

A

neutral grape spirit at 77% ABC used to fortify Port

281
Q

Vila Nova de Gaia

A
  • Classic center of Port trade
  • a suburb of Oporto where many of the warehouses of the Port lodges are located
  • The cooler climate near the coast is optimal for maturing the young wines in cask
282
Q

Ruby Port

A

**Ruby Port: **

**- **The house wine of each lodge

  • product of multiple vintages and vineyard sources.
  • Maintaining the consistent house style is important.
  • Aged in bulk for 2-3 years and bottled young.
  • Quality: producer is the bottom line
283
Q

Tawny Port

A
  • Inexpensive blends of white and red wines
  • produced from lesser vintages and vineyard sources
  • auto-vinification often used during production
  • popular as an apertif in France
284
Q

Barrel Aged Port Styles (4)

A

Ruby Port

Tawny Port

Aged Tawny Port

Late-Bottled Vintage Port

285
Q

Aged Tawny Port

A
  • True tawnies matured entirely in cask
  • after six years in cask the wines take on smooth, creamy character, fruitcake spices
  • produced from top wines/vineyard sites
  • age declarations: 10 years, 20 years, 30 years, 40 years
  • Colheita: a vintage tawny with a minimum of seven years cask aging
286
Q

Late Bottled Vintage Port

A
  • fruit sourced from top quintas
  • aged 4 to 6 years in cask
  • vintage and bottling years must be declared on teh label
  • filtered vs unfiltered wines
  • some are ageworthy
287
Q

Bottle Aged Port Styles (2)

A

Vintage Port

Single Quinta Port

288
Q

Vintage Port

A

Bottle aged Port style

  • accounts for less than 3% of all port
  • the most expensive wines - but the simplest to make (two years wood aging)
  • produced from top vineyards (quintas)
  • vintages must be declared by shippers and approved by the IVP
  • quality of vintage and current market conditions are criteria for declaring vintage
289
Q

SIngle Quinta Port

A
  • fruit sourced from best quintas-vineyards
  • usually produced in non-declared vintages
  • must state vintage on the label
  • age-worthy
  • excellent values
290
Q

Declared Port vintages by IVP

A

1970, 1975, 1977, 1980, 1982, 1983, 1985, 1991, 1992, 1994, 1997, 2000, 2003, 2007

291
Q

Madeira Grape Vairetals

A

Sercial

Verdehlo

Boal

Malvasia (Malmsey)

Tinta Negra Mole (85% of plantings)

292
Q

Madeira Climate

A

Subtropical -warm temperatures offset by winds/proximity to ocean and humidity

293
Q

Madeira soil

A

Volcanic - HIGHLY fertile, mountainous terrain

294
Q

Madeira Varietal Specific Major Styles

A

**Sercial / Verdehlo: **dry and semi-dry Madeiras, fortified near the end of fermentation

**Boal / Malmsey: **Medium sweet and sweet Madeiras served with dessert or cheese course. Fermentation is stopped by addition of spirit

295
Q

Key difference between Sercial/Verdehlo Madeira and Boal/Malmsey Madeira

A

Sercial/Verdehlo is dry to semi-dry and spirit is added at the end of fermentation, while Boal/Malmsey is sweet/semi-sweet and spirit is added during fermentation.

296
Q

Madeira Estufagem Process and methods (3)

A

Meant to duplicate the effect of a long sea voyage on the aging barrels through tropical climates. Three main methods are used to heat age the wine, used according to the quality and cost of the finished wine:

Cuba de Calor

Armazém de Calor

Canteiro

297
Q

Madeira Cuba de Calor Method

A

The most common, used for low cost Madeira, is bulk aging in low stainless steel or concrete tanks surrounded by either heat coils or piping that allow hot water to circulate around the container. The wine is heated to temperatures as high as 130 °F (55 °C) for a minimum of 90 days as regulated by the Madeira Wine Institute.

298
Q

Madeira Armazém de Calor Method

A

Only used by the Madeira Wine Company, this method involves storing the wine in large wooden casks in a specially designed room outfitted with steam-producing tanks or pipes that heat the room, creating a type of sauna. This process more gently exposes the wine to heat, and can last from six months to over a year.

299
Q

Madeira Canteiro Method

A

Used for the highest quality Madeiras, these wines are aged without the use of any artificial heat, being stored by the winery in warm rooms left to age by the heat of the sun. In cases such as vintage Madeira, this heating process can last from 20 years to 100 years

300
Q

What does tha age indication on the label of Madeira represent?

A

The average age of the components

301
Q

Madeira Age Indications (3)

A

**Reserve: **5 years

**Special Reserve: **10 years

**Extra Reserve: **15 years

302
Q

Colheita

A

Single vintage Madeira or Port minimum 5 years aging

303
Q

Chile Primary White Varietals (4)

A

Sauvignon Blanc

Sauvignon Vert

Chardonnay

Muscat of Aexandria

304
Q

Chile Primary Red Varietals (5)

A

Cabernet Sauvignon

Merlot

Carmenere

Syrah

Pais/Criolla

305
Q

Chile Wine Laws

A
  • Areas under Denomincion de Origen: Zone, Rrgion, Sub-region
  • terms “Costa” (Coast), “Entre Cordilleras” (Between Mountains), or “Andes” can be added to the appellations
  • only vitis vinifera (no hybrid) grape varieties allowed
  • minimum ABV 11.5%
  • minimum 75% of stated grape varietal
  • minimum 75% from stated region
  • minimum 75% from stated vintage year
306
Q

Chile Major Sub-Regions within Valle Central (Central Valley) (4)

A

**Valle Central: **the major growing Region

  • Maipo
  • Rapel: Cachapoal, Colchagua
  • Curicó: Teno, Lontué
  • Maule: Claro, Loncomilla, Tutuven
307
Q

Chile Other Major Regions (4)

A

**Atacama: **(Pisco Production) Copiapó, Huasco

**Coquimbo: **Elqui, Limari, Choapa

**Aconcagua: **Aconcagua, Casablanca, San Antonio, Leyda

**Sur (Southern Region): **Itata, Bio-BIo, Malleco

308
Q

Chile Key Sub-Regions

A

**Maipo (in Valle Central Region): **

  • Classic area for Cabernet Sauvignon
  • Many established estates

Casablanca (in Acocongua Region):

  • maritime influenced climate
  • cooler region for Sauvignon Blanc and Chardonnay
309
Q

Argentina Primary white varietals (4)

A

Torrontés

Muscat of Alexandria

Sauvignon Blanc

Chardonnay

310
Q

Argentina primary red varietals (6)

A

Malbec

Cabernet Sauvignon

Bondarda

Merlot

Tempranillo

Syrah

311
Q

Argentina wine laws

A
  • if varietal labeled, must be minimum 80%
  • Reserva and Gran Reserva terms may be used for white and red (indicates minimum aging requirements)
312
Q

Main region in Argentina

A

**Mendoza: **

  • largest viticultural region
  • over 65% of the country’s total production
  • Malbec most important varietal
  • important sub-districts: Luján de Cujo, Uco Valley, Maipú, Tupungato, Santa Rosa, San Rafael
313
Q

Argentina Regions (3)

A

**Mendoza: **over 65% of the country’s total production, Malbec most important varietal

**Salta: **Argentina’ most northerly wine region

  • high altitude vineyards: 5,500 to 7800 ft
  • Torrontes most important white grape
  • Reds: Malbec, Cabernet, Merlot, Syrah
  • Cafayate: important sub-region, best for Torrontes

**Patagonia: **most southerly wine region

  • Rio Negro most important Sub-region
  • cool climate and excelletn potential for Pinot Noir, Chardonnay, Riesling, Muscat, Malbec, and others
314
Q
A
315
Q

Styles of Tokutei Meishoshu (Special Designation Sake) (5)

A

Junmai 70% (prior to 2004) Provided the producer prints “semaibuai” on the label, and uses only water, rice and koji, the milling percentage may now be higher than 70%

Honjozo 70% A slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing

Ginjo 60% If labeled Ginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Ginjo

Daiginjo 50% If labeled Daiginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Daiginjo

316
Q

What is Koji?

A

green powdery mold that grows on the outside of rice, helps in the mulitple parralel fermentation of sakes.

317
Q

Special Styles of Sake (5)

A

Namazake Unpasteurized Sake

Nigori Sake Unfiltered Sake

Taruzake Sake aged in wooden barrels

Jizake Sake from a smaller kura (brewery)

Genshu Sake Undiluted sake

318
Q
A

Introductory Sommelier Class (1 decks)

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