Level 2 Nov24 Flashcards
What is the Systematic Approach to Tasting Wine? (SAT)
Appearance
Nose
Palate
Conclusions
Elements of Appearance
Clarity
Intensity
Colour
Elements of Nose
Condition
Aroma intensity
Aroma characteristics
Primary aromas
Secondary aromas
Tertiary aromas
Elements of Palate
Sweetness
Acidity
Tannin
Alcohol
Body
Flavour intensity
Flavour characteristics
Finish
Elements of Conclusions
Quality level
Balance
Length/finish
Intensity
Complexity
Food is sweet
Negative: wine seems more drying, acidic and less sweet and fruity
Food is umami
Negative: wine seems more bitter and acidic; less sweet and fruity
Food is salty
Positive: wine seems less drying and acidic; more fruity and body
Food is acidic
Positive: wine seems less bitter and acidic; more sweet and fruity
Food is highly flavoured
Wine seems overwhelmed by the food flavour
Food is fatty/oily
Wine less acidic
Food is hot/chilli heat
Wine seems to increase the heat of the food, alcohol more noticeable
What do grape vines need
Warmth
Sunlight
Carbon dioxide
Water
Nutrients
Grape formation and ripening
Flowering: spring; clusters; self pollinating
Fruit set: small, hard, green bitter grapes
Veraison: ripen grapes start to turn colour; white grapes golden; black grapes red then purple
Ripening: swell with water; acidity falls, sugar rises; herbaceous flavours decrease; signature flavours develop
White grape ripening
Aromas and flavours change from green fruit to stone fruit to tropical fruit
Black grape ripening
Aromas and flavours change from fresh fruit to cooked fruit
Tannins become riper. If unripe, grapes can taste bitter
Concentration of grape sugars
Extra ripening: only if suitable weather-dry and warm; develop exaggerated ripe aromas & higher levels of sugar; raisining- water evaporates so both sugar and acidity rises; yield falls
Botrytis/Noble Rot
Fungus makes tiny holes in grape skin causing water to evaporate
Concentrates acids, sugars and flavour
Too much can destroy the fruit
Must be on ripe grapes
Damp morning but warm dry
afternoon
Used to make sweet wines
Frozen grapes
Healthy grapes left on vine
Winter arrives quickly
Grapes harvested when frozen on the vine
Pressed before they thaw so harvesting, etc done in middle of the night
Ice crystals and skins separated from remaining liquid when pressed
Liquid highly concentrated acids, sugars and flavours
Eiswines created but not every year
Keeping a wine fresh
Vacuum systems: rely on a pump to remove air
Inert gas: nitrogen or argon put into bottle to prevent oxygen getting to the wine
Service temp for sweet wine and example
Sauternes
Well chilled
6-8 C
Service temp for sparkling wines
Well chilled
6-10 C
Service temp for light-medium bodied white and rose
Pinot Grigio
Chilled
7-10 C
Service temp for full bodied white
Oaked Chardonnay
Lightly chilled
10-13 C
Service temp for light bodied red
Beaujolais
Room temp or lightly chilled
13-18 C
Service temp for medium and full bodied reds
Shiraz
Room temperature
15-18 C
Common wine faults
Cork taint: TCA (trichloroanisole)
Usually contaminated cork
Aromas of damp cardboard
Fruit aromas and flavours muted and appear less fresh
Failure of closure: oxygen allowed to interact with wine so wine oxidises. Wine will be browner in colour and aromas of honey, caramel or coffee. Lacks freshness and fruitiness
Some wines made to gain these characteristics after years of bottle maturation
Heat damage: too hot, direct sunlight or bright artificial light will damage wine. Wine will lose freshness and lack fruit characters
Average temps for growing season temperatures
Cool: 16.5c or below
Chardonnay
Moderate: 16.5-18.5C
Chardonnay
Warm: 18.5-21C
Grenache
Impacts of latitude and altitude
Closer to equator, hotter region likely to be
Most vineyards between 30-50 north or south
Temps drop with altitude
Impacts of seas and rivers
Warm climates close to the sea will benefit from moderating influences of cold currents (South Africa) or warm currents (Northern Europe)
Rivers: in autumn will be warmer than surrounding land so provide warmth in cooler regions, preventing frosts and extending the ripening period
Can also reflect sunlight that help grapes ripen
Impacts of air
Cool air from seas and mountains: moderating affect on climate
Cold air from mountains: moving down mountain to lower altitudes at night, cooling down warmer vineyards
Impacts of cloud, fog and mist
Clouds can block sunlight so grapes take longer to ripen
Ie Australia
Fog at ground level will cool down vineyards and can provide a moderating influence. Ie California and chile
Mist: dense fog. When it forms near rivers during the morning in autumn are essential for the development of botrytis/noble rot
Impacts of mountains
They act as a barrier, sheltering vineyards from clouds, rain and cold winds
Sunny summers, dry autumns and an extended growing season
Impacts of slope and aspect
When further away from equator, if vineyard planted on slope facing equator, it’ll receive more heat and light
Produce riper grapes than those on flat land or slopes facing away from equator
Impacts of soil
Provides water and nutrients
It must be able to store enough moisture and nutrients
It can also affect the temp of the vineyard
Stoney soil can absorb heat and make vineyard warmer
Weather and cool vintages
If temp in growing season colder than usual and less sunshine, the grapes may struggle to ripen so acid levels too high and sugar too low
May also struggle to develop signature aromas
Weather and hot vintages
If temps hotter during growing season: develop uncharacteristic dried fruit aromas
Sunburn
Could struggle to ripen due to lower levels of rainfall
Vines can die
Affects of drought
Unable to ripen grapes
Vines could die
Affects of too much rain
Increase chance of fungal diseases spreading
Can cause grapes to swell, diluting their flavour
Affects of hail
Damage vines and grapes
Can destroy entire crops if heavy
Affects of frost
If happen in spring, can damage the vines new growth which reduces the volume of grapes grown
Growing grapes
Training & pruning: trained on trellises, pruned over winter while dormant
Irrigation: from flooding fields to systems watering individual plants but is an expensive resource
Managing weeds, pests and diseases: fungal diseases can impact yields and grape quality
Insects and larger pests and weeds hard to control so may use chemicals
Chemicals pose longer term issues: if classified as organic then grapes must not have chemicals used on them (some exceptions for worst fungal diseases)
Yields of vineyards
If too high: grapes flavour could be diluted
If too low: not commercially viable to produce wine
Some regions set maximum yield amounts
Grape harvesting
Earlier in ripening process: lower sugar levels, higher acid levels and less ripe flavours
Later harvesting: grapes start to shrivel, concentrates sugars and can develop raisin and dried fruit flavours
Geographical Indications (GIs)
Legally defined vineyard area
Can be an entire region/country or no more than a single vineyard
Country of origin usually legally required but not necessarily be a GI
GIs outside EU
Indicate where the grapes are grown
Free to grow whatever grapes with few restrictions
Styles of wines varied
GIs inside the EU
Indicate where grapes are grown
AND
usually regulate what type of grapes are grown and how wine is made
Protected Designation of Origin (PDO)
Relatively small areas
Tightly defined regulations
France: AOP appellation d’origine protege
AOC Appelation d’origine controlee
Italy: DOC
DOCG
Spain: DO
DOCa
Germany: Qualitatswein
Pradikatswein
Protected Geographical Indication (PGI)
Cover wider areas than PDOs
Fewer restrictions
Varied wine styles allowed
Different traditional labelling terms
France: IGP
Italy: IGT
Spain: vino de la tierra
Germany: Landwein
Label: Vine Age
Older vines results in lower yields of higher quality (more concentrated and complex aromas)
What does “Vintage” mean on label
The year in which the grapes are harvested
Vintage date can also guide as to whether wine will be different in style due to any weather variations in that year
What is meant by “Late Harvest” on label
Grapes have been left on the vine and picked much later.
Grapes will have riper flavours and higher sugar levels
Fuller bodied, more concentrated in style
What is botrytis/Noble Rot
Grapes intentionally infected that leads to grapes having higher levels of sugar and acid
Almost always used for sweet wines
What is icewine/eiswein
Grapes left on the vine to freeze prior to harvesting
Water in grapes remains frozen when pressed
Grape juice therefore higher concentrations of sugar and acid
Usually used to make sweet wines
Process of making dry red wines
Crushing
Alcoholic fermentation
Draining (skins drained off)
Pressing
Storage/maturation
Packaging
How is colour and tannins extracted in red wine process
Heat from yeast fermentation helps extract but not enough
Grape skins (cap) must be mixed regularly
What are the 2 methods for extracting colour and tannins
Punching down: plunger pushes down the cap into the liquid
Pumping over: liquid from bottom of the vessel is pumped up through a hose& sprayed over the cap
Process for making dry rosé
Short maceration: fermentation same as red wine but wine drained from the skins after a few hours. Fermentation then continues at white winemaking temps
Blending: blending of red wine with white. Not allowed in much of Europe
Process for making dry white wines
Crushing
Pressing
(Skins discarded here so no colour in juice)
Alcoholic fermentation
Storage/maturation
Packaging
Making sweet wines
Concentrated grape sugars: such high levels of sugar, the yeast is unable to eat it all. What’s left called residual sugar
Removing the yeast: filters used to remove yeast from fermenting vessel. Ie California white Zinfandel
Killing the yeast: by adding alcohol to the fermenting juice.
Called fortification that raises alcohol level to 15-20% which kills the yeast before all sugars eaten. Ie port from Portugal
Adding sweetness to a dry wine: sugar (from grapes) added to the wine. Sometimes unfermented grape juice or juice with highly concentrated sugar levels
How can winemaker adjust low sugar levels
Cool climates/vintages can mean low sugar levels. This means low alcohol and lacking in body
Increase sugar levels in grape juice so alcohol labels higher
How can winemaker adjust low/high acid levels
Warm climates where acid levels v low during ripening
Wines will be unbalanced so acid added to bring balance
Cool climates where acid levels too high. Neutralise acid to bring wine into balance
Fermentation temp for red wine
Typically higher temps
20-32 C
Needed to extract colour and tannins from skins
Fermentation temps for rosé
Short maceration, then temps similar to white (12-22C)
Fermentation temps of white wine
12-20 C
At lower end of range will produce notably fruity aromas
Stainless steel/concrete vessels
Used for both fermentation and STORAGE
Inert so will not add any flavours to wine
Can be made airtight so oxygen can’t get in to alter the flavour
Oak vessels
Used for fermentation and storage
Mostly oak
Adds flavour directly to wine
Allows flavours to evolve due to oxygen interacting with wine
Toasting of wood-impacts how much oak flavour imparted
Produces sweet-spice and charred wood aromas/flavours
Oak barrels
Adds oak flavours
Age and size of barrel influences amount of flavour
New: adds a lot of flavour
Vanilla, coconut, charred wood and spice
Used barrels: less flavour than new
Watertight but not airtight
Oxygen interaction during maturation: caramel, dried fruit, nuts
Tannins soften with oxygen exposure
Small barrels: changes happen more quickly as more surface of wine exposed to the oak
Large barrels rarely used to give oak flavours
Alternatives to using oak vessels
Malolactic conversion: after fermentation by bacteria. Lowers acidity, gives buttery flavours
White wines may/may not utilise this-especially aromatic wines like Riesling
Lees: after fermentation, yeast dies (dead cells called lees) and falls to bottom of vessel. If stir lees up during maturation this will increase the body and add biscuity/bread flavours
Blending: maintains consistency in wines style across vintages
Can add complexity
Clarification: expectation of wine to be clear so can filter wine
What happens when white wine when matured in the bottle
Colour changes from lemon to gold to amber
Intensity of colour deepens
Tertiary characteristics develop at this stage: dried apricot, honey, nut and spice
What happens to red wine during maturation in a bottle
Colour changes from ruby to garnet to tawny and eventually brown
Colour becomes paler in intensity
Tannins smoother and softer
Tertiary characteristics: fig, prune, meat and wet leaves
Requirements for maturation in bottle
Most wines won’t improve
Fruit flavours can fade and become vegetal
Should be high concentration of flavours that can positively evolve
Ie: fresh fruit to dried fruit, complexity of flavours such as mushrooms and leather
Pinot Noir characteristics
Black grape
Easy cultivation
Fruity, refreshing and enjoyable when young
Can develop complexity with long (years) maturation
Cool to moderate regions
If too warm, lose fresh fruit or taste cooked
Prone to rot and disease
Usually single varietal, except for sparkling wines
Matured in (older) oak usually
Tertiary flavours of forest floor, mushrooms
Pinot Noir regions
Burgundy home of Pinot noir
Cool to moderate region
South, south east facing slopes best
Specific region Côte d’Or : cote de nuits and cote de beaune
Pinot Noir Bourgogne AOC
Typically light to medium bodied
Low tannins
High acidity
Fresh red fruit flavours
To be drunk young
High prices
Pinot Noir Village wines (Gevrey-Chambertin AOC, Nuit-Saint-Georges AOC, Beaune AOC, Pommard AOC)
Usually situated on favourably aspected slopes with well draining soil
More flavour intensity, complexity and length of finish
Pinot Noir Premier Cru and Grand Cru
Most complex and intense
South/southeast facing slopes vineyards
Concentrated fruit favours-strawberries, cherries
Subtle oak aromas-smoke, cloves, vanilla
Tertiary flavours-forest floor, mushrooms
Grand cru best of best and pricey
Pinot Noir USA California
Ccoastal areas with morning fog but warm afternoons (northern cali-Los Carneros) or cooling coastal breezes (Sonoma, Santa Barbara county)
Tend to have ripe red fruit flavour and notable oak flavours of smoke, cloves and vanilla
Will develop tertiary flavours in bottle maturation
Pinot Noir USA Oregon
Cooler than cali
Ideal for PN growing
Complex fresh red fruit flavour, subtle oak but can develop tertiary flavours in bottle
Pinot Noir Chile
Casablanca valley-cooled by sea breezes and morning fogs
Red fruits-strawberries and sometimes herbal notes
Excellent value for money
Pinot Noir South Africa
Coastal regions-walker Bay
Vibrant red fruit
Very good to outstanding quality
Pinot Noir Australia
Yarra Valley
Mornington Peninsula: cool enough for PN
Vary from light and fragrant to riper cooked fruit (red plum, strawberry) with medium tannins
Pinot Noir New Zealand
Premier black grape variety
Martinborough and Marlborough have good to outstanding quality PNs
Central Otago-ripest and most powerfully flavoured PNs
Intensely sunny days, cool nights
Pronounced fruit flavours(strawberry, red cherry)
Medium to full body
Medium tannins
Matured in oak, can take years to reach full potential
Zinfandel/Primitivo characteristics
Black grape
Warm climate
Flavours change from red fruits (strawberry, raspberry) to black fruits (black plums, blackberry, blueberry)
Inconsistent ripening means some grapes can start to raisin before others have ripened
High sugar levels
Flavours of dried fruit-prune, raisins
Zinfandel California
White Zinfandel: medium sweet
Short maceration process
Low alcohol- 8-10%
Pink in colour
Simple aromas (strawberries, raspberries)
Red Zinfandel: matured in oak to soften tannins, add flavour
Red and black fruit aromas, dried fruit and oak
Dry with medium to high acidity, tannin
High alcohol
Full body
Old vines so low yield with concentrated flavours
Can develop tertiary flavours of mushroom and earth in bottle
Primitivo Italy
Puglia region (southern Italy)
Soft, fruity, dry
High volume brands
Excellent value for money
What is Chardonnay known for?
Chardonnay is versatile and can be grown in a range of climates
Cool, moderate and warm
What are the acidity levels of Chardonnay?
Chardonnay can range from medium to high acidity.
What type of climate is suitable for Chardonnay?
Chardonnay thrives in moderate to warm climates.
Can be grown in all climates tho-results in different flavours etc
What are the characteristics of Chardonnay?
Chardonnay can be dry and range from light to full-bodied.
What types of wines can Chardonnay be used to make?
Chardonnay is used to make sparkling wines.
What are some common white wine varieties?
Chardonnay, Sauvignon Blanc, Pinot Grigio/Pinot Gris, Gewurztraminer, Viognier, Albariño
What are the characteristics of Sauvignon Blanc?
herbaceous: grass, green bell pepper, asparagus
Green fruit: apple, gooseberry citrus: grapefruit
Wet stones
Thru to
stone fruit: peach
tropical: passion fruit
What is the typical body and oak treatment of Sauvignon Blanc?
Typically dry, light- to medium-bodied, typically unoaked
Is Sauvignon Blanc usually blended?
Typically single varietal, sometimes blended with Sémillon/Semillon
When is Sauvignon Blanc typically consumed?
Typically for early drinking
What are the key styles produced from Pinot Grigio/Pinot Gris?
Two key styles produced
Common: high yield grapes, early harvest for high acidity
Dry, light body, med-high acidity, simple flavours of pear and lemon
Unoaked
Less common: controlled yield, delayed harvesting
Higher in sugar, lower acidity, more complex flavour
Powerful, full bodied, med acidity, pronounced flavours of lemon, peach, mango and banana
What are the characteristics of Pinot Grigio?
Dry, medium to high acidity, light-bodied, simple.
What are the characteristics of Pinot Gris?
Dry, off-dry or medium, medium acidity, full-bodied, complex.
Describe Riesling
Cool-moderate climate
Naturally high acidity
Susceptible to botrytis therefore all sweetness levels possible with outstanding quality
Produced across the world
What are characteristics of Riesling
Aromatic with pronounced fruity and floral aromas with high acidity
Fruit flavours of Riesling
Just ripe harvest: green fruit (apple, pear), citrus (lemon, lime), floral (blossom)
Extra ripe harvest: stone fruit (peach, apricot), tropical fruit (mango, pineapple) even dried fruit such as dried apricots
Riesling styles
Unoaked
Dry to sweet:
Off dry-med- interrupt fermentation by removing yeast
Süssreserve: addition of unfermented grape juice
Sweet- use extra ripe grapes
Light to full body
Aged in bottle to develop complex tertiary flavours of honey and petrol
Riesling-Germany
Mostly cool climate
Riesling most important variety
Mosel: most northerly
Lighter bodied
Medium sweetness
Very high acidity
Steep south/southeast facing slopes on banks of Mosel River
Stony soil and reflected light
Rheingau: steep south facing slopes on Rhine river
Drier in style
More body
Pfalz: near French border
Extension of Alsace region (dry sunny climate protected by mountains
Dry
Medium bodied
German wine bottle labelling
Reflects degree of ripeness of grapes at harvest
Landwein: PGI in Germany
Light body
Dry to off dry
Qualitatswein: PDO wine from 13 wine growing areas
Higher level of grape ripeness
More intense in flavour
Full body
Pradikatswein: higher sugar levels
Single growing area
6 categories (sugar levels)
What are the 6 Pradikatswein levels
Kabinett:
lightest, most delicate
Delicate green fruit (green apple) and lime with floral (blossom) aromas
Spatlese (late harvest):
Concentrated flavours with ripe lemon and lime and some peach
Fuller bodied
Auslese (selected harvest):
Carefully selected extra ripe
Flavours include apricot, mango and dried fruits
Can be in trocken (dry) style, most have sweetness
Eiswein:
Grapes frozen on vine
Vibrant peach/apricot aromas and mango, pineapple flavours
No botrytis
Very low yield, not every year so outstanding quality with high prices
Beerenauslese (BA)/ selected berry harvest:
Concentrated by botrytis
Fresh apricot, mango, dried fruit and honey characteristics
Trockenbeerenauslese (TBA)/ selected dried berry harvest:
Dried grapes thru botrytis effects
Rare and concentrated with more intense but similar flavours to BA
Riesling France
Alsace AOC: east of Vosges mountains so protected from winds
Driest and sunniest region of France
Best are east/southeast facing foothills
Morning sun
Dry autumns that extend growing period
Dry wines
Pronounced aroma and flavour intensity
Ripe citrus and stone fruit flavours
Medium body
High acidity
Alsace labelling
Riesling and Pinot Gris
Alsace AOC:
covers entire Alsace region
Usually show grape variety and level of sweetness
Alsace Grand Cru AOC:
Specific vineyards mostly on slopes of Vosges mountains
Riper flavours
Fuller bodied
Vendanges Tardives (VT):
Late harvest
Medium to sweet
Pinot Gris, Riesling and gewurtztraminer varieties
Both Alsace AOC and grand cru can be VT
Riesling Australia
Production centred in Eden Valley and Clare Valley
Moderate climate
Dry style, refreshing
Pronounced aromas of lime, lemon and sometimes petrol
Chenin blanc variety
Most versatile
Cool, moderate and warm climates
Flavours from green apple to lemon thru to peach, pineapple and mango
Usually high acidity
Susceptible to botrytis
Dry thru to sweet
Oaked and Unoaked
Good or outstanding quality that is ageable in bottle
Chenin blanc France
Vouvray AOC: Loire valley
Wide range of styles- dry, off dry, medium, sweet and sparkling
Dry: fresh apple flavours
Off dry/medium: Demi sec
Sweeter: extra ripe or botrytis affected
Stone fruit and tropical fruit aromas
Usually Unoaked but ageable in bottle for honey and dried fruit flavours
Chenin blanc South Africa
Most planted variety
Retains high acidity in warm climate
Variable quality
Western Cape label: inexpensive, high volumes
Use grapes from warmer inner inland areas
Blended with Chardonnay
Dry-med body
Peach, pineapple flavours
Vanilla from oak staves or chips
Old vines: good to outstanding quality
Pronounced pineapple and mango
Smoke and vanilla from oak maturation
Some blending with Viognier to produce refreshing, floral wines
Chenin blanc labelling
Demi sec (semi sweet)
Old vine
Semillon/ Sémillon characteristics
White grape
Moderate to warm climates
Simple primary flavours of apple, grass and lemon
Medium to high acidity
Light to full body
Some can be aged in bottle for complexity with dried fruit, nuts and honey notes
Sémillon France
Bordeaux
Commonly blended with Sauvignon blanc for dry and sweet wines
It provides body and aging potential
Good to outstanding can be matured in oak
Sauternes AOC:
Sub region of Bordeaux
Sweet white wine concentrated by botrytis
Sémillon v susceptible to botrytis
Sweet, med-high alcohol, full bodied with balancing high acidity
Pronounced flavours of apricot and smoke, vanilla from oak maturation
Good-outstanding mature in bottle for dried fruit, caramel and honey tertiary flavours
Sémillon Australia
Often blended with Sauvignon blanc
Used to produce botrytis’d sweet wines
Hunter valley:
Dry
Single varietal
Light body
Low alcohol
Warm climate so early harvest for low sugar, higher acidity
Bottled young, Unoaked
With aging can get honey and nut flavours
Barossa Valley:
Different styles
From similar to hunter valley to full bodied, oak matured
Furmint variety characteristics
White grape
Grown most widely in Hungary
Natural high acidity
Susceptible to botrytis so ideal for sweet wines
Tokaj region in north east Hungary
Most famous Tokaji Aszu: sweet wine from botrytis
Furmint principle wine
Always sweet
Puttonyos is sweetness level- 1-6
Amber in colour as time aged in oak
Pronounced primary, secondary and tertiary aromas
Fresh and dried apricot, citrus, vanilla and smoke from oak, dried fruit, caramel and nuts
Sweet, full bodied, high acidity with long and intense finish
Best and most complex sweet wine in world
Cool climate Chardonnay
High acidity
Light to medium body
Green apple, pear, lemon and wet stone flavours
Moderate climate Chardonnay
Med to high acidity
Med to full body
Flavours of lemon, peach and sometimes melon
Warm climate Chardonnay
Full bodied
Med acidity
Peach and pineapple and banana dominate flavours
Maturation options for Chardonnay
Acidification:
Adding extra acid during wine making
Balances alcohol and body
For warm climate chards
Malolactic conversion:
Add dairy flavours such as butter or cream
Soften harsh acids
Lees contact:
During maturation adds body and bread/biscuit flavours
Oak barrel fermentation:
Add body
Add flavours of smoke, vanilla and coconut
May use oak chips or staves in less expensive wines rather than expensive barrels
Chardonnay Burgundy France regions
Main grape of region
Bourgogne AOC:
From grapes anywhere in burgundy region
Simple flavours of apple and lemon
High acidity
Chablis AOC:
Village appellation
Cool climate
Dry
Light to med body
High acidity
Flavours of apple, lemon and wet stones
Oak not usually detectable
Premier cru/grand cru- south/southwest facing hillsides
Frost key concern which can limit yields
Côte d’Or:
Moderate climate
More body
Riper flavours of peach, melon
South of Beaune-Côte de Beaune
Villages Meursault AOC and Puligny-Montrachet AOC are famous for outstanding quality
Oak barrel maturing adds body and complexity
Aged in contact with lees
Premier Cru/Grand Cru- develop tertiary hazelnut and mushroom flavours from decades in bottle
Pinnacle of Chardonnay worldwide
Maconnais: south burgundy
Fruity and simple-lemon, peach, melon
Mostly Unoaked
Macon AOC
Pouilly-Fuisse AOC- concentrated stone fruit and tropical fruit flavours that are often oak fermented/matured for further body and complexity
Chardonnay Langedouc-Roussillon France characteristics
Along Med coast from Spanish border to rhone river
Different AOCs wine
Home of Pays d’Oc IGP: most labelled as such
Warm climate
High volumes of grapes
Fruity: peach, pineapple and banana
Some oak barrels for good-outstanding wines
Oak chips or staves for less expensive ones
Chardonnay California
Central valleys:
Warm dry climate
High yields
High volume brands
Peach, pineapple flavours
Medium acidity
Medium body
Oak staves or chips for any oakiness
Los Carneros:
Close to coast so moderating breezes
Northern cali
Morning fog from san pobla bay
Napa Valley:
Warmer and sunnier the further north
Full bodied chards
Pronounce tropical fruit flavours complemented by vanilla and spice from new oak
Santa Barbara County:
Central coast
Cooling sea breezes
Similar to Cote de Beaune style wines
But more tropical fruit with higher alcohol and more pronounced flavours from new oak
Chardonnay Oregon
Moderate climate
High acidity
Wide flavours from lemon to melon
Relatively small production
Chardonnay Australia
South Eastern Australian:
generic, high volume
Usually warm, well irrigated inland vineyards
Sometimes blended with Sémillon for better balance
Adelaide Hills: cooled by altitude
Yarra Valley: ocean current cooled
Both longer growing seasons
Peach and sometimes pineapple and banana flavours
Medium to high acidity
Carefully balanced oak flavours
Margaret River:
Western Australia
Smaller yields than south eastern Australia consistently high quality
Warm climate with cooling sea breezes
Medium to full body
Peach and pineapple flavours
Chardonnay New Zealand
Marlborough:
Northeast on southern island
Cool but sunny
Strong ocean influences
Very good quality chards
Ripe lemon, peach and melon flavours
Some subtle oak
High natural acidity
Hawkes Bay:
East coast of north island
Most widely planted grape
Full body balanced by high acidity
Pronounced stone fruit flavours
Chardonnay Chile
Casablanca Valley:
Coastal
Slower ripening
Lemon and peach flavours
Varying oak influence
Central Valley:
Warmer
Range of quality levels
Chardonnay South Africa
Western cape:
High volume branded wines
Sometimes blended with Chenin blanc
Walker Bay:
Coolest in SA due to strong sea breezes
Very good quality chards
High acidity
Ripe peach, pineapple and oak flavours
Characteristics of Sauvignon Blanc
Aromatic white grape
Dry wines with herbaceous aromas and high acidity
French variety
Cool to moderate climates around world
Commonly Unoaked
Consume while young and fresh
Sauvignon blanc winemaking
Usually single varietal
Produced in inert vessels
If oak used, label usually have “barrel aged”
If left to age can develop unattractive vegetal notes
Sauv Blanc France
Loire:
Sancerre AOC and Pouilly-Fume AOC- sauv Blanc only!
Cool climates
High acidity
Aromas of apple, grass, asparagus and sometimes wet stones
Touraine AOC- sub region to west of Sancerre and pouilly fume
Fruity and inexpensive
Bordeaux:
Bordeaux AOC- simple grass and apple aromas
Single varietal or blended with Sémillon
Graves AOC and Pessac-Leognan AOC- more concentrated and complex
Typically blended with Sémillon which adds body and helps ageability
Matured in oak gives complex honey and nuts
Languedoc-Roussillon- mostly too warm but at altitudes can get dry, high acidity with passion fruit and grass notes
Usually labelled as Pays d’Oc IGP
Sauv Blanc New Zealand
Marlborough:
Cool climate
North east of South Island
More pronounced characteristics than Loire
Usually blended across sites or grapes at different ripeness
Flavours range from grapefruit, peach, passion fruit to green bell pepper and asparagus
Experimentation common
To be more like Loire wines
Small amounts of oak to add complexity and body
Sauv Blanc Australia
Margaret River:
Western Australia
Usually blended with Sémillon
Concentrated grass aromas
Sometimes in contact with oak
Adelaide Hills:
most widely planted grape
South Australia cooled by altitude
Fresh and fruity
Flavours range from citrus to tropical
Blend with Sémillon for ageability and fuller bodied
Sauv Blanc chile
Casablanca Valley: coastal region known for good quality Sauv Blanc
Central Valley: range from high volume brands to very good examples
Sauv Blanc South Africa
Coastal regions mostly
Constantia: south of Cape Town
Cool sea breezes
Refreshing tropical fruit and herbaceous aromas
Elgin: cooled by altitude
Green fruit and sometimes wet stone characteristics
Sauv Blanc USA
Napa valley:
Cooler areas
Early harvest to retain acidity and herbaceous aromas
Sometimes Oaked to add body and smoke flavours
Pinot Grigio Italy
Simple
Unoaked
Light body
Veneto region of northeast Italy
Delle Venezie DOC/Veneto IGT
Inexpensive, high volume
Short finish
Acceptable to good quality
Fruili-Venezia Giulia (northern Italy)
More complex
Fuller bodied
Pinot Gris France
Alsace AOC:
Picked later in season
Medium acidity
Higher sugar and flavour intensity
Range from dry to medium
Med to full body
Peach and mango flavours
Honey and ginger develops in bottle aging
Grand Cru vineyards are the best
Alsace labelling
Alsace AOC:
Regional appellation covers entire area
Usually show grape variety and level of sweetness
Alsace Grand Cru AOC:
Only grapes grown in specific vineyards
Riper flavours
Fuller bodied
Vendanges tardive:
Late harvest
Medium to sweet
Both Alsace and grand cru can be labelled as VT
Pinot G today
Simple style but can get complexity in riper styles that pairs well with strongly flavoured food
Other regions growing use
Pinot Grigio indicate higher acid, lighter bodied
Pinot Gris indicate more body and complexity
Gewurtztraminer
Single varietal
Aromatic
Cool to moderate climates
Powerfully scented
Dry to sweet styles
High levels of sugar in ripening
When dry, high alcohol
Typically full bodied with low to medium acidity
Pronounced floral/rose aromas
Peach, apricot and lychee flavours
Usually Unoaked to protect florals
Outstanding can produce honey and dried fruit when aged in bottle
Alsace AOC most famous region
Complex and flavourful
Viognier
Aromatic grape
Moderate climate
Typically dry with low to medium acidity
High alcohol
Medium to full body
Pronounced floral/blossom aromas
Peach, apricot flavours
Some oak aging but most inert vessels to maintain aromatic variety
Condrieu AOC- finest examples
Northern rhone
Light flavours of vanilla from oaking
Albariño
White grape
Grown in Rias Baixas DO region northwest Spain
Moderate climate
Refreshing white wine
Dry with high acidity
Medium body
Flavours of lemon, grapefruit, peach, apricot
Unoaked and drunk young
Some lees contact to add body and complexity
Characteristics of Merlot
Bordeaux is its homeland
Moderate to warm climates
Single varietal dry with medium acidity, med tannins
Blended with cab Sauv will soften CS tannins
Just ripe- light to med body
Strawberry, plum, green pepper flavours
Ripe (warm regions)- med to full body
BlackBerry, black plum flavours
Oaked (fuller bodied) and Unoaked
Dried fruit and tobacco notes over time
Merlot France
Bordeaux:
Southwest France
Moderate climate, high rainfall
Mostly blends of Merlot and cab Sauv
Merlot most widely planted
Left Bank- Medoc, Graves and Sauternes
West and south of Gironde river
Right Bank- Saint-Emilion AOC and Pomerol AOC most famous merlots
Full bodied
Aromas of black fruit and flavours of oak maturation
Age well developing tobacco and dried fruit aromas
Languedoc Roussillon:
Warmer southern France
Single varietal with quality across the range
Blends with cab sav, Grenache and Syrah
Usually labelled pays d’oc IGP
Bordeaux appellations
Regional:
Bordeaux AOC-anywhere across the region
Bordeaux superieur AOC- rules on yields, aging and minimum alcohol levels
Left Bank:
Haut Medoc AOC- smaller appellations of Margaux AOC, Pauillac AOC
Graves AOC-includes Pessac-Leognan AOC
Usually cab sav dominant with some Merlot
Right Bank:
Pomerol AOC
Saint Emilion AOC- includes Saint Emilion Grand Cru AOC
Merlot most important variety
Merlot USA
California:
Napa valley
Sonoma
Range in quality
From fruity, medium body to concentrated full bodied in Napa and sonoma
Pronounced flavours of vanilla, coconut and smoke
Ageable in new barrels or mass produced with staves or chips
Merlot Chile
Warm and dry
High yields from central valley
Soft, medium bodied
Altitude can give fresher styles as well
Merlot South Africa
Stellenbosch:
Complex
Ageable
Classic Bordeaux varieties
Moderate to warm mountainous region
Merlot Australia
Margaret River
Usually blended with cab sav
Merlot New Zealand
Hawkes Bay North Island
Moderate climate
Light and fruity to fully bodied and long lived
Single variety or blended with cab sav
Cabernet Sauvignon characteristics
Black grape
Moderate to warm climates tho can struggle to ripen in moderate
Thick skins give high levels of colour, flavour and tannin
Single varietal:
Deeply coloured
Dry
High in acid, tannin
Medium to full body
Pronounced flavours of black currant, black cherry, mint and green pepper
In warmer climates, fruit flavours can take on cooked characteristics
Blends:
With Merlot to soften tannins and acidity
Especially in cooler vintages in moderate climates
Often matured in oak before bottling to soften tannins
New oak will give smoke, vanilla, cloves and cedar
As tannins soften, can develop dried fruits, earth and forest floor flavours
Cabernet Sauvignon characteristics
Black grape
Moderate to warm climates tho can struggle to ripen in moderate
Thick skins give high levels of colour, flavour and tannin
Single varietal:
Deeply coloured
Dry
High in acid, tannin
Medium to full body
Pronounced flavours of black currant, black cherry, mint and green pepper
In warmer climates, fruit flavours can take on cooked characteristics
Blends:
With Merlot to soften tannins and acidity
Especially in cooler vintages in moderate climates
Often matured in oak before bottling to soften tannins
New oak will give smoke, vanilla, cloves and cedar
As tannins soften, can develop dried fruits, earth and forest floor flavours
Cab Sav France
Bordeaux:
Moderate climate
Left Bank with gravel soil ideal
Left Bank known for blends due to variability in weather year to year
Blend with Merlot
Important Left Bank areas- Haut Medoc AOC which includes Margaux AOC, Pauillac AOC, Graves AOC which includes Pessac Leognan AOC
Languedoc Roussillon:
Warm and less variable than Bordeaux
Single varietal cab sav
Typically labelled Pays d’Oc IGP
Bordeaux labelling
Chateau: refers to estate or producer and indicates grapes grown on own land
Grand Cru Classe/Cru Classe:
Classification of best wines
Never been updated or added to (or subtracted from)
Some of most expensive high quality wines
Matured for years-decades in bottle
Cru Bourgeois:
In response to cru classe
Some very good to outstanding quality
Cab Sav USA
California:
If labelled as “California” will be grapes from across the state
Some for immediate drinking but aging can give some oak flavours from oak chips or staves
Napa Valley- warm and sunny
Full bodied
Pronounced black fruit flavours
Oakville and Rutherford have high, ripe tannins
Calistoga-warmer
Some of most ripe and full bodied cab Sav
Sonoma-warmer inland area
Powerful flavours
Labelled as cab Sav but will usually include other grape varieties
Cab Sav chile
Most widely planted variety
Central valley with sub regions of Maipo Valley and Colchagua Valley
Very good to outstanding single varietals
Blends with Merlot and local variety-Carmenere
In foothills-distinctive mint and green bell characteristics with black fruit flavours from oak
Cab Sav South Africa
Stellenbosch:
Moderate to warm dependent on altitude
Styles range from fresh, herbal to full bodied with cooked fruit flavours with high alcohol
Sometimes blended with Merlot and pinotage
Called Cape Blend when with pinotage
Cab Sav Australia
Margaret River:
Western Australia
Sometimes blend with Merlot
Warm region moderated by coastal breezes and winter rainfall
Ripe black fruit flavour
Subtle oak notes
Coonawarra
South Australia
Moderated by cloud cover and cool breezes
Distinctive mint flavours
Pronounced blackcurrant with smoke and cedar from oak
Very good to outstanding
Cab Sav New Zealand
Hawkes Bay
Moderate climate
Needs warmest sites to ripen
Widely blended with Merlot
Fresh red and black fruits with green pepper
Syrah/Shiraz characteristics
Syrah-French
Shiraz-Australia
Black grape
Black fruit flavours
Aromas of black pepper
Soft and fruity-immediate consumption
Concentrated flavours ageable
Thick skinned
Moderate to warm climate
Med to high tannin and acidity
Moderate climate- med body, black cherry, blackberry, herbal notes and black pepper aromas
Signature of Northern Rhone
Warm climate- full bodied, high alcohol, ripe flavours of cooked black fruits and liquorice
High quality single varietals
Used to add colour, black fruit flavours and tannins to blends
Blended with Grenache for “Rhone Blends”
Oak maturation common
Soften tannins, add flavours of smoke and spice
Suitable for aging (decade or more)
Aged-dried fruit flavours, leather, meat and earth
Syrah France
Northern Rhone:
Classic region
Only black grape allowed in AOC of this region
Planted on steep slopes
Moderate climate aided by these slopes
Cote Rotie AOC:
Far north of northern Rhone
Exceptionally steep
Can age many years in bottle
Will co-ferment with Viognier to add its floral notes
Hermitage AOC:
Only one steep south facing slope
Crozes-Hermitage AOC:
Less intense/complex than hermitage
Lower in price, higher yields
Languedoc Roussillon:
Can reliably ripen
Often blended with Minervois AOC
Or single varietal Pays d’Oc
Shiraz Australia
Largest plantings of this variety outside of France
Warm inland regions-labelled as Southeastern Australian
Usually single varietal
And blended with cab Sav and Grenache
Barossa Valley:
South Australia
Worlds oldest Shiraz vines
Very concentrated fruit
Full body, high ripe tannin, cooked blackberry and black cherry, black pepper, and often vanilla and coconut from oak
Hunter Valley:
New South Wales
Hot summers
Medium body
Med to high tannin
Fresh black fruit
Can develop earth and meat in bottle
Gamay
Almost exclusively grown in Beaujolais (moderate climate)
High acidity, low-med tannins, medium to pronounced raspberry, red cherry and red plum flavours
Med-long finish
Usually Light to medium body
Processed to maximise colour and minimise tannin
Leads to aromas of banana and candy
Cru appellation most concentrated and structured wines
Sometimes served lightly chilled to emphasise freshness of the delicate red fruit flavours
Beaujolais labelling
Beaujolais AOC:
At bottom of pyramid of quality
From vines anywhere in region
Usually from southern flat fertile vineyards
High yielding, light bodied, simple
Beaujolais Villages AOC:
Northern part of region
Sloped vineyards, well drained soil
Greater flavour intensity and body
Beaujolais Crus:
Within the Villages area, 10 Crus awarded this appellation
Fleurie AOC most famous
Still for early drinking but some are ageable
Grenache(France)/Garnacha (Spain)
Originally from Spain then spread to south france and into Rhone valley
High sugar levels, low acidity, low-med tannins, flavours of strawberry, red plum, red cherry and sometimes white pepper and liquorice
Dry-medium
Serve chilled while young and fruity
Commonly used to make rose using short maceration method
Often blended with Syrah in France and Tempranillo in Spain
These add colour, acidity and tannins
Simple Grenache unoaked but more complex matured in barrels for added flavour complexity
Use old oak over new to protect delicate red fruit
Can develop earth, meat and dried fruit flavours
Grenache France
Southern Rhone:
Valley flattens, warmer climate
Able to successfully ripen
Typically blends including Syrah
Cote du Rhone AOC-simple, med body with red fruit and white pepper flavours
Cote du Rhone villages AOC-higher level of concentration and complexity
Chateaunuf du pape AOC- full bodied, high alcohol levels.
Good to outstanding can develop dried fruit, earth and meat flavours in bottle
Languedoc Roussillon and Provence-both red and rose wines
Minervois AOC-important LR appellation for red wine
Warm climate so grapes ripen well
Red fruit flavours and body added to blends with Syrah
Cote de Provence-Provence east of LR-dry, pale coloured rose
Labelling in Rhone Valley
Across both north and south Rhone
Cote du Rhone AOC:
Broadest regional appellation
Almost exclusively grapes in southern Rhone
Simple, medium bodied for immediate consumption
Cote du Rhone Villages AOC:
A number of southern Rhone vineyards labelled as this
More flavour intensity and complexity
Rhone Crus:
Most prestigious
Northern Rhone- Crozes-Hermitage AOC, Hermitage AOC, Cote Rotie AOC and Condrieu AOC
Southern Rhone- Chateauneuf du Pape
Garnacha Spain
Body and fresh red fruit
Rioja DOCa and Navarra DO (also make dry roses)
Priorat DOCa: most powerful and full bodied
Catalunya
Warm dry region
Very old Garnacha vines, tiny yields
Usually blended with other black grapes to age dried fruit and caramel flavours in bottle
Grenache Australia
Barossa valley and McLaren Vale regions
Warm
Very old vines
Outstanding quality showing concentrated red fruit and spice
Long aging potential
Blended with Shiraz
Similar in style to chateauneuf du pape
Tempranillo
Spains most prized black grape
Typically med-full bodied, med acidity, med tannins
Strawberry, red cherry and blackberry, black plum flavours
Versatile ranging from simple, fruity to ripe, complex and age worthy
Aging sometimes uses small proportions of other varieties to increase acidity and tannins
Tradition to mature in small new oak barrels to give vanilla, smoke and cedar flavours and soften tannins
Can develop mushroom, leather and dried fruit flavours in bottle
Tempranillo regions Spain
Catalunya DO:
High volume
Simple and fruity to powerful and oak aged
Rioja DOCa:
Most famous
Moderate climate in north east Spain
Usually a blend-with granacha for early drinking which will add tannins and acidity
Ribera del Duero DO:
Further inland in high altitudes-warm days, cool nights
Very good to outstanding quality
Full bodied with fresh black fruit flavours
Labelling in Spain
Reflect style and quality of wine
Minimum aging criteria
Joven:
Young, fruity
No min age requirement
Usually released year after vintage
Primary fruit flavours
Called Generico in Rioja
Crianza:
Must be aged in oak
Gains vanilla, smoke and coconut flavours alongside primary fruit
Reserva:
Must have extended aging both in oak and in bottle
Tannins softened
Fresh fruits become cooked or dried in character
Complex layers of primary fruit, secondary oak and tertiary dried fruit and mushroom flavours
Carmenere
From Chile
Black grape
Native to Bordeaux but better in chile
Central valley for longest growing season
Harvest unripened grapes:
Pungent herbaceous flavours of bell pepper and tomato leaf
Harvest ripe grapes:
Fresh blackberry
Deeply coloured
Med-high acidity
High tannins
Full body
Matured in oak to soften tannins and add coffee and chocolate flavours
V good to outstanding-develop leather and earth flavours
Single varietal or commonly blended with cab Sav or merlot
Malbec
Argentina
Black grape
Native to France
Most grown in Mendoza
Deeply coloured, full body, high tannins, flavours of blackberry, black plum,
New Oak maturing gives softness and clove and vanilla flavours
V good-outstanding develop dried fruit and meat flavours
Blend with cab Sav and/or Merlot but also single varietal
Pinotage
Developed especially for warm dry climate of South Africa
Closely related to pinot noir
Strawberry, raspberry and red cherry flavours
Grown thruout western cape
Medium tannins, high acidity
Fruity med body to powerful full body with concentrated red plum and blackberry flavours
If in contact with oak-aromas of coffee, chocolate and smoke
Single varietal or blended with cab Sav or Merlot (cape blends)
Cortese
Italian white wine
Dry, light bodied with high acidity
Light floral aromas (blossoms) and flavours of apple, pear and lemon
Best known is Gavi DOCG:
Piemonte region north west Italy
Fermented in inert vessels
Not matured in oak
Drink immediately, not intended to age
Garganega
White wine from Veneto region in north east Italy
Dry, medium bodied with high acidity
Flavours of apple, pear, lemon and peach
Soave DOC and Soave DOC Classico:
Fermented in inert, not oaked
Soave DOC drunk immediately
Classico can gain honey and almonds in bottle
Recioto di Soave DOCG:
Sweet white wine
Harvested and dried using “appassimento”
Verdicchio
Central Italy, Marche region on east coast
Dry, high acidity, medium body and flavours of apple, pear, lemon and fennel
Simple and fruity to be drunk young
Outstanding examples can develop flavours of honey and nuts in bottle
Most famous is Verdicchio dei Castelli di Jesi DOC
Fiano
Southern Italy
Medium acidity, med-full body with flavours of peach, melon and mango
Most unoaked
Get secondary flavours from lees contact (bread, biscuit) or oak (smoke)
Made to drink young
Complex ones can develop honey aromas in bottle
Fiano di Avellino DOCG- mountainous region of campania
Nebbiolo
High acidity, high tannins, distinctive red cherry, red plum flavours with notes of dried herbs and sometimes floral rose or violet
Often matured in oak to soften tannins
Some use new oak to add aromas to wines
Due to high acidity and tannins, wines improve with age
Can gain mushrooms, tobacco and leather aromas
Red wine from Borolo region
Barolo DOCG:
Piemonte region in north west Italy
Horseshoe shaped valley with steep south facing vineyards
Full bodied, pronounced flavours, high tannins and acidity
Long aging potential
Small region Barbaresco DOCG:
North east of barolo
Similarly powerful and long lived
Barbera
High acidity, low-med tannins, flavours of red cherry, red plums sometimes black pepper
Unoaked and fruity
Mature in oak to add flavour complexity
Piemonte region
Barbera d’Asti DOCG:
Highest quality wines
Lower tannin levels so drunk younger than Nebbiolo
Outstanding examples ageable but shorter aging potential than Nebbiolo
What is appassimento
Picking grapes and drying indoors to concentrate sugars, acids, tannins and flavours
Widely used in veneto region
Corvina
Valpolicello region in veneto region, north east Italy
Low-med tannins, high acidity, with red cherry and red plum flavours
Valpolicella DOC:
Light bodied, fruity and simple
Usually unoaked and drunk young
Valpolicella DOC Classico:
Hillier heartland
More body and complexity
Amarone della Valpolicella DOCG:
Dry to off dry red using the appassimento process for some of its grapes
Full bodied, high alcohol, high tannins, pronounced flavours of fresh red cherries, dried prunes, raisins and figs
Outstanding ones have ageability in bottle
Recioto della Valpolicella DOCG:
Sweet red wine from partially dried grapes
Concentrated sugars so yeast can’t ferment it all
Sangiovese
Central Italy
Dry wine, high tannins, high acidity with flavours of red cherry, red plum and dried herbs
Most known for chianti
Often blended with small amounts of other black grapes
Chianti DOCG:
Foothills of Apennine mountains
Varied quality
Simple, inexpensive, not intended for ageing
Chianti Classico DOCG:
Higher altitude so long ripening season
Med bodied, pronounced red fruit aromas and dried herb notes
Often matured in oak to soften tannins and add clove, cedar flavours
Best can develop meat and leather flavours in bottle
Chianti Classico DOCG Riserva:
Stricter ageing requirements
Some tertiary once released
Brunello Di Montalcino DOCG:
Powerful, full bodied from warm sunny region of Montalcino, southern Tuscany
High tannins, acidity so must mature in oak for extended period
Long ageing potential
Brunello is local name for Sangiovese
Montepulciano
Deep coloured, med acidity, high tannin, flavours of black plum, black cherry
Montepulciano d’Abruzzo DOC:
Abruzzo region in east central Italy
High volume, inexpensive
Simple, fruity, early drinking
More concentrated can briefly mature in oak
Sparkling wine
Bubbles created from dissolved carbon dioxide gas
Done by pumping CO2 thru wine or harnessing the naturally occurring CO2 from fermentation
Bottle or tank fermentation
Base wine:
Typically dry, high acid and low in alcohol
Usually a blend-different vintages, varieties and/or vineyards
Second fermentation of sparkling wines
Sugar and yeast added to base wine
Yeast converts sugar to alcohol and CO2
Alcohol brings up ABV to 15%
Must take place in sealed vessel to prevent CO2 from escaping
In a sealed bottle-bottle fermentation
In a sealed tank-tank fermentation
Traditional method of bottle fermentation
Most common and highly regarded
Champagne and Cava (but also Cap Classique!)
Second fermentation in bottle with a crown cap
CO2 dissolves, creating bubbles
Adds flavour
Yeast autolysis
2nd fermentation
Bottle on its side
Once fermentation complete, yeast forms lees
Lees starts to break down-yeast autolysis
Imparts biscuit or bread to the wine
Number of months or years in contact with lees will determine intensity of these autolytic flavours
Riddling
Remove lees from bottle by moving them to neck of the bottle
Bottle moved from horizontal to inverted vertical position
Traditionally done by hand
Or using a gyropalette which is a cube shaped machine that processes hundreds of bottles at a time
Disgorgement
After riddling, neck of bottle frozen with lees being trapped in a plug of ice
When crown cap removed, pressure created by CO2 forces the lees plug out of the bottle
Dosage
Bottle topped up with wine/sugar mixture, known as liqueur d’expedition
This is called dosage
Also refers to amount of sugar added at this stage
Brut: small amounts of sugar
Wine tastes dry due to high acidity and lively bubbles
Demi Sec: medium sweetness
Once topped up, bottle resealed
Champagne
Champagne AOC:
Usually Chardonnay, pinot noir and Meunier
Cool climate
Low alcohol, high acid base wine
Wines used in this base are referred to as non vintage
Legal Minimum time on lees-12mths
Dry, high acidity, notes of apple and light autolytic flavours
Riper grapes, longer on lees-
Complex flavours of apple, lemon, toasted bread and biscuit
Vintage Champagne:
In exceptional years
Complex and aged on lees for a long period and extending bottle ageing after disgorgement
Apple, citrus fruit and autolytic notes of nuts and honey
Small quantities, high prices
Cava
Spanish sparkling in bottle
Most from Catalunya region
Mainly Spanish varieties but Chardonnay and Pinot noir allowed that adds fruit flavours and acidity
Warm climate so grapes may be harvested early to retain high acidity
Base wine light flavours of apple and lemon, subtle autolytic flavours
Secondary fermentation on lees shorter than champagne
Small number of large brands making high volumes of simple non vintage
Smaller producers making v good quality aged on lees for extended periods
South Africa, USA, Australia, New Zealand
All produce sparkling
In their coolest regions
Usually Chardonnay/pinot noir bases
Best examples intense, complex with long finishes
Riper fruit flavours than champagne due to warmer climate
South Africa:
Cap Classique is the traditional method
Sometimes champagne base wines other times Chenin blanc
Tank fermentation
Dry wines
Used when don’t want autolytic flavours
Base wine aromatic grape varieties
Simple process:
Base wine in sealed tank with yeast and sugar
2nd fermentation in tank, creating bubbles
Lees removed by filtration
Bottled under pressure and sealed with a thick cork and wire cage
Taste predominantly of base wine, no autolytic character
Less expensive and less labour intensive than bottle fermentation
Asti method
Sweet wines
Variation of tank method
Used to make Asti DOCG:
Sweet, low alcohol
Piemonte region
Begins with juice being put in pressurised tank with yeast to ferment
CO2 allowed to release initially
Tank then sealed part way thru fermentation so CO2 retained to create bubbles
Fermentation stopped by filtering yeast out before all sugar converted to alcohol
Prosecco DOC
North east Italy
Tank method
Base wine usually Glera (white, light-med body with pear, melon and blossom aromas)
Dry/ off dry
Both white and rose (small amount of Pinot noir for pink colour)
Asti DOCG
Sweet, fruity, light bodied
Piemonte region
Made with Moscato (Muscat) which has blossom aromas and flavours of grapes, peaches and pears
Usually fully sparkling
Sherry production
Fortified wine from Jerez de la Frontera in southern Spain
Starts with base wine from palomino (local white grape)
Once fermentation complete, alcohol added before entering a solera system
Solera system:
Old oak casks containing wines of different ages
Wines continually blended together as they age
Develops distinctive sherry flavours
Dry Sherry styles
Fino:
Aged under thick layer of yeast called flor- biological ageing
Base wine fortified to about 15% before going into solera
Flor forms on surface that protects wine from oxygen
Usually pale lemon in colour with aromas of apple, almonds and pronounced bread dough (from flor)
After bottling, lose freshness so should be consumed early
Best served chilled
Oloroso sherry:
No flor
Dry base wine fortified to about 17% (flor cannot survive)
Wine ages oxidatively
Becomes brown in colour and develops flavours of raisins, prunes and notes of deliberate oxidation (walnuts, caramel)
Amontillado sherry:
In between the two
Ages under flor for a while then refortified to about 17%
Flor killed and wine then ages oxidatively until bottling
Deeper in colour than finos, flavours from both-bread dough, walnuts and caramel
Sweet sherry styles
Pale Cream sherry:
Fino using supplementary sweetening
Medium and Cream Sherrys:
Sweetened amontillado or oloroso sherries
PX (Pedro Ximenez):
Sweet sherry from white PX grapes
Concentrated from sun drying
Fortified and aged oxidatively in solera
Deep brown colour, sweet with pronounced fig, prune, raisin, liquorice and molasses flavours
Used as sweetening component in Cream Sherries
Port production
Upper Douro region of Portugal
Sweet fortified wine
Blend of local black grapes made up of different vintages
Process:
Rapid extraction of colour and tannin from skins traditionally done by foot treading
Fermentation interrupted by adding grape spirit
Yeast killed so fermentation stopped
Results in sweet wine high in alcohol
Matured for a period of time prior to blending and bottling
Maturation process determines style
Ruby style ports
Deep colour, fruity
Post fortification , aged in large vessels before being bottled and ready to drink
Usually large old oak casks
Flavours of cooked black cherry, blackberry
Inexpensive usually sweet, simple, fruity with low tannins with some red and black fruit flavours
Reserve Ruby Ports:
Better quality
Greater flavour intensity
Matured longer than ruby to soften and integrate the added alcohol
Late Bottled Vintage (LBV) port:
Similar to reserve ruby but contains wines from a single vintage
Vintage Port
Highest quality wines from single exceptional vintage
High tannins, concentrated flavours
Potential to mature in bottle at least 20 years plus
Colour turns from ruby to garnet
Develops complex aromas of dried fruit, leather and forest floor
Thick deposit forms and it needs to be decanted
Not made every year
Only declare in the best years
Tawny style ports
Tawny colour
Develop colour from extended oxidative ageing in small barrels
Becomes more a more brown in time
Develops complex notes of dried fruit, walnut, coffee and caramel
Usually have age indicated on label-10, 20, 30, or 40 but can be aged longer
Inexpensive tawnies are simple, fruity, low tannin and pale in colour
