Quality Requirements Flashcards
St. Emilion System
Premiers Grands Crus Classe A
Premiers Grands Crus Classe B
Grands Crus Classe
First Growth Bordeaux Chateaux
Lafite Rothschild
Mouton Rothschild
Latour
Margaux
Haut Brion
Aging Requirement for NV Champagne
15 months / 12 months on lees
Aging Requirement for Vintage Champagne
3 years
Required % of Variety if Labeled - Alsace
100%
Aging Requirement: Barolo
38 months / 18 in oak
Aging Requirement:
Barbaresco
26 months / 9 in oak
Chianti Classico - Sangiovese %
80%
Chianti - Sangiovese %
70%
Aging Requirement - Brunello
2 years in oak plus 4 months in bottle
Not sold before Jan 1 of 5th year after harvest
Aging Requirement - Taurasi
3 years including 1 in oak
Pradikatswein Levels
(Ripeness High to Low)
1) TBA
2) Eiswein
3) BA
4) Auslese
5) Spatlese
6) Kabinett
VDP Definition
German producer association modeled after grand cru / standards for dry Riesling / trocken only
Wachau System
(Lowest to Highest Ripeness)
1) steinfeder - 11.5% alcohol
2) Federspiel - 11.5-12.5%
3) Smaragd - 12.5%
Vinos de Pagos Definition
Spain - single estate wine outside of DO system but must follow DO if located within one
Rioja Quality
(Lowest to Highest)
1) Crianza - 2 years aged
2) Reserva - 3 years incl 1 in oak
3) Gran Reserva - 2 years in oak + 3 in bottle
Required % of Variety if Labeled - USA
(Excluding Oregon)
75%
Required % of Variety if Labeled - Oregon
90%
(75% for merlot and Cabernet Sauvignon)
Required % of Vintage - U.S. State or County
85%
Required % of Vintage - U.S. AVA or Vineyard
95%
U.S. Estate Bottling Requirement
100% from land owned or controlled by winery which must be located in an AVA
Required % of Labeled Vintage - S Africa
85%
Required % of Labeled Variety - S Africa
85%
Required % of Labeled Appellation - S Africa
100%
Australia Label Integrity Program
85% across the board for variety, vintage, and region
Required % of Labeled Vintage/Variety - NZ
85%
