P1 Practical

Question 1

SPELLING: Greek whites (textural and crisp)

Answer 1

Assyrtiko (, Moschofilero

Question 2

SPELLING: Burgundy Regions

Answer 2

Cotes de Beaune, Maconnais

Question 3

SPELLING: Sicilian White Wine, volcanic soils, high quality

Answer 3

Carricante (sometimes blended with Catarratto). High acid, textural, citrus + anise/mint

Question 4

SPELLING: Neutral Italian white, Marche & S. ern Italy

Answer 4

Verdicchio, Verdicchio di Matelica DOC and Verdicchio dei Castelli di Jesi DOC (Riserva is DOCG). Castelli di Jesi is rounder and softer than Matelica.

Question 5

SPELLING: Lower quality Bordeaux white region; high quality BDX white region

Answer 5

Entre deaux mers, Pessac Leognan

Question 6

SPELLING: Chenin region in the Loire, dry, high abv (14%)

Answer 6

Savennieres

Question 7

SPELLING: Region with high acid, spritzy, delicate white with low abv (10.5-11%)

Answer 7

Txakolina, grapes are: hondarribi zuri,

Question 8

SPELLING: Aromatic compound that smells like butter, result of MLF

Answer 8

Diacetyl

Question 9

SPELLING: Tier of Vouvray that has sugar from approx. 45-100 g/L

Answer 9

Moulleux

Question 10

Sweetness Tiers in Vouvray

Answer 10

Sec: 6-10 g/L
Demi Sec: 15-30 g/L
Moulleux: 30-100 g/L
Huet Vouvray Moulleux: some botrytis, 76 g/L

Question 11

Sweetness Tiers in German Riesling

& Dry, v high quality SV

Answer 11

Grosse Gewächs - dry

Trocken: up to 9 g/L
Kabinett: 15-50-ish g/L (most about 25 g/L)
Spatlese: 30-90 g/L (most about 50/60)
Auslese: 40 - 145 g/L (most are 80-120)
Beerenauslese: 140-200 g/L
Trockenbeerenauslese: 230-335 g/L

Question 12

Usual Sweetness Tiers in Botrytis Dessert Wines

Answer 12

Sauternes: 100-150 (higher quality is ~ 135)

Tokaji: 3 Puttunyos 60-90; 4 P 90-120; 5 P: 120-150; 6 P: 150-180.

Coteaux du Layon: 100-200

Bonnezeaux: 100-200

Quarts de Chaume: 150

TBA: 200-300

Question 13

SPELLING: Stirring lees to add richness

Answer 13

Batonnage

Question 14

SPELLING: Grand Cru Regions of Chablis

Answer 14

Vaudesir, Les Clos

Question 15

Dif. b/w Sauternes & Tokaji

Answer 15

Sauternes may have more apparent vanilla/smoke from NFO. More moderate & integrated acidity in Sauternes. Brighter/racy acidity in Tokaji. Sauternes ABV will generally be higher at 13-14% ABV. Both will have prominent botrytis impact with Sauternes more integrated in the SB/Semillon (generally 80% Sem).

Question 16

ID: Chablis

Answer 16

Green, citrus, green apple/just ripe citrus. Distinctive flint (chalk dust), lemon curd. Dry palate, bracing high acidity.

Petit Chablis= greenest

Chablis= Citrus/Green Apple

1er Cru- More defined fruit character with warm vintages @ white peach. Textural midpalate often with distinctive lemon curd/yogurt.

Grand Cru- kiss of new oak and riper/ concentrated fruit on the midpalate and longer length.

Question 17

Chablis MOP

Answer 17

Stainless steel at cool-moderate ferment 15-17, full MLF common-in cooler vintages/less in warmer vintages,

some oak ferment, most SS exc GC.

GC 12-18mo aging w/ battonage and lees for 6 months; max 30% NFO on GC;

Question 18

Chardonnay: CA

Answer 18

Deeper color

Ripe, full bodied style with tropical fruit notes.

Oaks aging: vanilla, spice, butter (MLF), toasted hazelnut.

14-14.5% ABV, unctuous mouthfeel.

Barrel-fermented, partial or full MLF

Compare with high quality Mendoza.

Question 19

Chardonnay: Chile

Answer 19

Limari: cool climate, bright acid, 13.5-14% ABV, very mineral with chalky freshness, austerity, lemongrass, sim. to Santa Barbara style

Casablanca: more tropical fruit, apricot and pear. 13-14.5% ABV

Question 20

Gruner Veltliner, ripeness/quality tiers

Answer 20

Steinfeder (up to 11.5% abv) v. light body. crisp, light.

Federspiel: lighter, some CO2, drink early (up to 12.5% abv).

Smaragd: higher ABV (13-13.5%), some botrytis, aged in neutral large barrels. can age/improve 10+ years