Level 2 Nov24 Flashcards

Question

Service temp for light bodied red

Answer 1

Beaujolais Room temp or lightly chilled 13-18 C

Answer 2

Shiraz Room temperature 15-18 C

Answer 3

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

Answer 4

Cool: 16.5c or below Chardonnay Moderate: 16.5-18.5C Chardonnay Warm: 18.5-21C Grenache

Answer 5

Closer to equator, hotter region likely to be Most vineyards between 30*-50* north or south Temps drop with altitude

Answer 6

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

Answer 7

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

Answer 8

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

Answer 9

They act as a barrier, sheltering vineyards from clouds, rain and cold winds Sunny summers, dry autumns and an extended growing season

Answer 10

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

Answer 11

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

Answer 12

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

Answer 13

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

Answer 14

Unable to ripen grapes Vines could die

Answer 15

Increase chance of fungal diseases spreading Can cause grapes to swell, diluting their flavour

Answer 16

Damage vines and grapes Can destroy entire crops if heavy

Answer 17

If happen in spring, can damage the vines new growth which reduces the volume of grapes grown

Answer 18

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)

Answer 19

If too high: grapes flavour could be diluted If too low: not commercially viable to produce wine Some regions set maximum yield amounts

Answer 20

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

Answer 21

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

Answer 22

Indicate where the grapes are grown Free to grow whatever grapes with few restrictions Styles of wines varied

Answer 23

Indicate where grapes are grown AND usually regulate what type of grapes are grown and how wine is made

Answer 24

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

Answer 25

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

Answer 26

Older vines results in lower yields of higher quality (more concentrated and complex aromas)

Answer 27

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

Answer 28

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

Answer 29

Grapes intentionally infected that leads to grapes having higher levels of sugar and acid Almost always used for sweet wines

Answer 30

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

Answer 31

Crushing Alcoholic fermentation Draining (skins drained off) Pressing Storage/maturation Packaging

Answer 32

Heat from yeast fermentation helps extract but not enough Grape skins (cap) must be mixed regularly

Answer 33

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

Answer 34

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

Answer 35

Crushing Pressing (Skins discarded here so no colour in juice) Alcoholic fermentation Storage/maturation Packaging

Answer 36

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

Answer 37

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

Answer 38

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

Answer 39

Typically higher temps 20-32 C Needed to extract colour and tannins from skins

Answer 40

Short maceration, then temps similar to white (12-22C)

Answer 41

12-20 C At lower end of range will produce notably fruity aromas

Answer 42

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

Answer 43

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

Answer 44

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

Answer 45

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

Answer 46

Colour changes from lemon to gold to amber Intensity of colour deepens Tertiary characteristics develop at this stage: dried apricot, honey, nut and spice

Answer 47

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

Answer 48

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

Answer 49

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

Answer 50

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

Answer 51

Typically light to medium bodied Low tannins High acidity Fresh red fruit flavours To be drunk young High prices

Answer 52

Usually situated on favourably aspected slopes with well draining soil More flavour intensity, complexity and length of finish

Answer 53

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

Answer 54

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

Answer 55

Cooler than cali Ideal for PN growing Complex fresh red fruit flavour, subtle oak but can develop tertiary flavours in bottle

Answer 56

Casablanca valley-cooled by sea breezes and morning fogs Red fruits-strawberries and sometimes herbal notes Excellent value for money

Answer 57

Coastal regions-walker Bay Vibrant red fruit Very good to outstanding quality

Answer 58

Yarra Valley Mornington Peninsula: cool enough for PN Vary from light and fragrant to riper cooked fruit (red plum, strawberry) with medium tannins

Answer 59

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

Answer 60

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

Answer 61

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

Answer 62

Puglia region (southern Italy) Soft, fruity, dry High volume brands Excellent value for money

Answer 63

Chardonnay is versatile and can be grown in a range of climates Cool, moderate and warm

Answer 64

Chardonnay can range from medium to high acidity.

Answer 65

Chardonnay thrives in moderate to warm climates. Can be grown in all climates tho-results in different flavours etc

Answer 66

Chardonnay can be dry and range from light to full-bodied.

Answer 67

Chardonnay is used to make sparkling wines.

Answer 68

Chardonnay, Sauvignon Blanc, Pinot Grigio/Pinot Gris, Gewurztraminer, Viognier, Albariño

Answer 69

herbaceous: grass, green bell pepper, asparagus Green fruit: apple, gooseberry citrus: grapefruit Wet stones Thru to stone fruit: peach tropical: passion fruit

Answer 70

Typically dry, light- to medium-bodied, typically unoaked

Answer 71

Typically single varietal, sometimes blended with Sémillon/Semillon

Answer 72

Typically for early drinking

Answer 73

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

Answer 74

Dry, medium to high acidity, light-bodied, simple.

Answer 75

Dry, off-dry or medium, medium acidity, full-bodied, complex.

Answer 76

Cool-moderate climate Naturally high acidity Susceptible to botrytis therefore all sweetness levels possible with outstanding quality Produced across the world

Answer 77

Aromatic with pronounced fruity and floral aromas with high acidity

Answer 78

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

Answer 79

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

Answer 80

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

Answer 81

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)

Answer 82

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

Answer 83

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

Answer 84

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

Answer 85

Production centred in Eden Valley and Clare Valley Moderate climate Dry style, refreshing Pronounced aromas of lime, lemon and sometimes petrol

Answer 86

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

Answer 87

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

Answer 88

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

Answer 89

Demi sec (semi sweet) Old vine

Answer 90

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

Answer 91

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

Answer 92

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

Answer 93

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

Answer 94

High acidity Light to medium body Green apple, pear, lemon and wet stone flavours

Answer 95

Med to high acidity Med to full body Flavours of lemon, peach and sometimes melon

Answer 96

Full bodied Med acidity Peach and pineapple and banana dominate flavours

Answer 97

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

Answer 98

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

Answer 99

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

Answer 100

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

Answer 101

Moderate climate High acidity Wide flavours from lemon to melon Relatively small production

Answer 102

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

Answer 103

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

Answer 104

Casablanca Valley: Coastal Slower ripening Lemon and peach flavours Varying oak influence Central Valley: Warmer Range of quality levels

Answer 105

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

Answer 106

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

Answer 107

Usually single varietal Produced in inert vessels If oak used, label usually have “barrel aged” If left to age can develop unattractive vegetal notes

Answer 108

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

Answer 109

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

Answer 110

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

Answer 111

Casablanca Valley: coastal region known for good quality Sauv Blanc Central Valley: range from high volume brands to very good examples

Answer 112

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

Answer 113

Napa valley: Cooler areas Early harvest to retain acidity and herbaceous aromas Sometimes Oaked to add body and smoke flavours

Answer 114

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

Answer 115

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

Answer 116

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

Answer 117

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

Answer 118

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

Answer 119

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

Answer 120

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

Answer 121

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

Answer 122

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

Answer 123

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

Answer 124

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

Answer 125

Warm and dry High yields from central valley Soft, medium bodied Altitude can give fresher styles as well

Answer 126

Stellenbosch: Complex Ageable Classic Bordeaux varieties Moderate to warm mountainous region

Answer 127

Margaret River Usually blended with cab sav

Answer 128

Hawkes Bay North Island Moderate climate Light and fruity to fully bodied and long lived Single variety or blended with cab sav

Answer 129

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

Answer 130

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

Answer 131

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

Answer 132

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

Answer 133

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

Answer 134

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

Answer 135

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

Answer 136

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

Answer 137

Hawkes Bay Moderate climate Needs warmest sites to ripen Widely blended with Merlot Fresh red and black fruits with green pepper

Answer 138

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

Answer 139

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

Answer 140

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

Answer 141

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

Answer 142

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

Answer 143

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

Answer 144

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

Answer 145

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

Answer 146

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

Answer 147

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

Answer 148

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

Answer 149

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

Answer 150

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

Answer 151

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

Answer 152

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

Answer 153

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)

Answer 154

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

Answer 155

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”

Answer 156

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

Answer 157

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

Answer 158

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

Answer 159

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

Answer 160

Picking grapes and drying indoors to concentrate sugars, acids, tannins and flavours Widely used in veneto region

Answer 161

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

Answer 162

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

Answer 163

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

Answer 164

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

Answer 165

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

Answer 166

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

Answer 167

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

Answer 168

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

Answer 169

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

Answer 170

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

Answer 171

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

Answer 172

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

Answer 173

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

Answer 174

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

Answer 175

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

Answer 176

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)

Answer 177

Sweet, fruity, light bodied Piemonte region Made with Moscato (Muscat) which has blossom aromas and flavours of grapes, peaches and pears Usually fully sparkling

Answer 178

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

Answer 179

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

Answer 180

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

Answer 181

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

Answer 182

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

Answer 183

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

Answer 184

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