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Questions Flashcards

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1
Q

Bordeaux climate

A

Moderate maritime

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2
Q

Haute-Medoc communes

A

Saint-Estephe
Pauillac
Saint-Julien
Margaux

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3
Q

Right bank Bordeaux appellations

A

Saint-Emilion

Pomerol

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4
Q

Cotes de Bordeaux appellations

A

Blaye
Cadillac
Castilion
Francs

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5
Q

Entre-Deux-Mers

A

In Bordeaux

Only white wines - tend to be Sauv Blanc unoaked

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6
Q

Bergerac

A

Appellation in the Dordogne

Red and whites similar to Bordeaux

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7
Q

Monbazillac

A

Appellation in the Dordogne

Botrytised sweet wines from Semilion and Sauv Blanc

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8
Q

Cahors

A

Malbec

In SW France

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9
Q

Cotes de Gascogne

A

SE Bordeaux
Large producer of IGP wines
Ugni Blanc

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10
Q

Ugni Blanc

A

Dry, light body white wine with green apple aromas

In Cotes de Gascogne in SW France

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11
Q

Madiran

A

Tannat in SW France

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12
Q

Jurancon

A

In SW France

Petit Manseng: Complex sweet wine with high acid

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13
Q

Petit Manseng

A

Complex sweet wine with high acid in Jurancon (SW France)
grapes remain free of botrytis and undergo passerillage
Pronounced apricot and grapefruit, sometimes spicy notes from new oak

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14
Q

Burgundy Climate

A

Cool continental to moderate continental

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15
Q

Chablis

A

Chardonnay from Northern Burgundy
Major problem is frost - use heaters and sprinklers
Basic is grown on north-facing hills and flat land
Lesser vineyards = Petit Chablis
Premier and Grand Cru grown on south-facing hillsides

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16
Q

Côte de Nuits villages

A

Gevry-Chambertin
Vougeot
Vosne-Romanee
Nuits-St-George

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17
Q

Cote de Beaune villages

A 
Aloxe-Corton
Beaune
Pommard
Volnay
Meursault 
Puligny-Montrachet 
Chassagne-Montrachet
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18
Q

Cote Chalonnaise climate and appellations

A

Higher altitude so harvest is later, ripening less reliable than Cote d’Or.
Hillside aspect is less towards east, so lighter and later maturing than Cote d’Or.

Rully
Mercurey
Givry
Montagny

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19
Q

Rully

A

In Cote Chalonnaise
Produces more white than red
Produces sparkling

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20
Q

Mercurey

A

In Cote Chalonnaise

Red wines have highest reputation

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21
Q

Givry

A

In Cote Chalonnaise

Smallest appellation, reds highly admired

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22
Q

Montagny

A

In Cote Chalonnaise

Only white wines

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23
Q

Alsace mountain range

A

Vosges

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24
Q

Noble varieties

A

Riesling
Gewurztraminer
Pinot Gris
Muscat

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25
Q

Late Harvest Alsace

A

VT (Vendanges Tardives)
One of Noble varietals
Best undergo passerillage, may have noble rot

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26
Q

Noble rot Alsace

A

SGN (Selection de Grains Nobles)

Sugar ripeness levels higher than those for VT

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27
Q

Passerillage

A

Drying grapes on the vine. Reach full sugar ripeness and begin to dehydrate and turn to raisins, increasing sugar concentration.

Need warm, dry autumns or else gray rot

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28
Q

Airen

A

Most widely planted grape variety in Spain (white)

Majority planted in La Mancha (central spain - can cope with heat and drought)

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29
Q

Llicorella

A

best soils in Priorat
layers of red slate with small particles of mica that sparkle in the sun
help ripening by reflecting and conserving heat
retail water throughout growing season

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30
Q

Pinotage

A

Crossing of Pinot Noir x Cinsault

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31
Q

South Africa sizes of production areas

A
  1. Geographical Unit (Western Cape)
  2. Regions (Coastal Region, Breede River Valley, Cape South Coast)
  3. Districts
  4. Wards
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32
Q

South Africa - Coastal Region districts

A
  1. Stellenbosch
  2. Paarl
  3. Cape Peninsula (where Constantia ward is)
  4. Swartland
  5. Darling
  6. Tygerberg (where Durbanville ward is)
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33
Q

South Africa - Cape South Coast region districts

A
  1. Walker Bay (where Hemel-en-Aarde wards are)
  2. Elgin
  3. Cape Agulhas (where Elim ward is)
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34
Q

Swartland

A

district in Coastal Region of South Africa
known for old vine Chenin Blanc and high-quality Syrah, both of which are dry-farmed which lower yields and increase concentration

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35
Q

South Africa - Breede River Valley region districts

A
  1. Worcester

2. Robertson

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36
Q

Benguela Current

A

In South Africa, cold current that flows up from Antarctic running past the tip and up the west coast of Africa, cooling coastal areas

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37
Q

Cape Doctor

A

In South Africa, regular strong south-easterly summer winds - bring air cooled by the ocean further inland reducing temperatures

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38
Q

South Africa white varietals

A
  1. Chenin Blanc
  2. Sauvignon Blanc
  3. Chardonnay
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39
Q

South Africa red varietals

A
  1. Cabernet Sauvignon
  2. Merlot
  3. Syrah
  4. Pinot Noir
  5. Pinotage
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40
Q

South Africa’s GI system

A

Wine of Origin Scheme (W.O.)

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41
Q

Albariza

A

Soil in Jerez, Spain.
Very high chalk content
Provides good drainage but vitally its depth and excellent water holding capacity mean it can store enough water to sustain vines in hot dry summers
Moisture retention enhanced during summer when soil forms hard crust that limits evaporation

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42
Q

Jerez grape varietals

A
  1. Palomino
  2. Pedro Ximenez (PX)
  3. Muscat of Alexandria
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43
Q

Brut Nature sugar levels in sparkling wine

A

0-3 g/L residual sugar (driest)

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44
Q

Brut sugar levels in sparkling wine

A

0-12 g/L residual sugar (more sugar allowed than Brut Natural)

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45
Q

Demi-Sec sugar levels in sparkling wine

A

32-50g/L residual sugar (sweetest)

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46
Q

Port varietals

A
  1. Touriga Franca
  2. Tinta Roriz
  3. Tinta Barroca
  4. Touriaga Nacional
  5. Tinto Cao
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47
Q

Port color and tannin extraction techniques

A
  1. Foot treading
  2. Autovinifiers
  3. Piston plungers and robotic lagares
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48
Q

Spanish red Joven aging requirements

A

0 months total ageing, 0 months min time spent in barrel

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49
Q

Spanish white Joven aging requirements

A

0 months total ageing, 0 months min time spent in barrel

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50
Q

Spanish red Crianza aging requirements

A

24 months total ageing, 6 months min time spent in barrel

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51
Q

Spanish white Crianza aging requirements

A

18 months total ageing, 6 months min time spent in barrel

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52
Q

Spanish red Reserva aging requirements

A

36 months total ageing, 12 months min time spent in barrel

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53
Q

Spanish white Reserva aging requirements

A

24 months total ageing, 6 months min time spent in barrel

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54
Q

Spanish red Gran Reserva aging requirements

A

60 months total ageing, 18 months min time spent in barrel

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55
Q

Spanish white Gran Reserva aging requirements

A

48 months total ageing, 6 months min time spent in barrel

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56
Q

Passito method

A

grapes picked early when high in acid and dried indoors, concentrating aromas and flavors

Dry and warm conditions required

Must remove rotten grapes to avoid rot from spreading

Used in Veneto for Amarone della Valpolicella and Recioto Della Valpollicella

Can have raisin quality

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57
Q

Ripasso method

A

Uses grape skins from fermenting Amarone della Valpolicella.

Before fermentation finishes, Amarone drained off the skins.
The skins remain unpressed and are added to a vat of Valpolicella that has finished fermentation.
Yeast, which are also transferred, ferment remaining sugar on Amarone skins.

Grape skins give more color, flavor, and tannins

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58
Q

Piemonte regions

A
  1. Barolo
  2. Barbaresco
  3. Asti and Alba
  4. Gavi
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59
Q

Naoussa PDO

A

Xinomavro - often compared to Nebbiolo.

High tannin and acid, medium color that fades to tawny, lack fresh fruit aromas even in youth

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60
Q

Nemea PDO

A

Agiorgitiko red wines
lower slopes are hotter - overly jammy and early drinking
higher slopes - higher acid and less fine tannins
deep ruby color, high levels of smooth tannins, low-med acidity
sweet spice and red fruit flavors

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61
Q

Santorini PDO

A

Assyrtiko - white wines with highest reputation.

Red and white wines allowed, can be dry or sweet (Vinsanto)

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62
Q

Austria white wines

A
  1. Gruner Veltliner
  2. Welshriesling
  3. Riesling
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63
Q

Zweigelt

A

Austria - Crossing of Blaufrankisch x St Laurent

Deeply colored reds with soft tannins

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64
Q

Blaufrankisch

A

Most highly regarded Austrian black variety

Medium tannin, high acidity, peppery, sour cherry flavor

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65
Q

St Laurent

A

Austrian specialty that gives wines similar character to Pinot Noir

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66
Q

Austrian federal states for PDO wine

A
  1. Nierderosterreich (Lower Austria)
  2. Burgenland
  3. Steiermark (Styia)
  4. Wien (Vienna)
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67
Q

Wachau

A

Sub-region of Nierderosterreich in Austria
High quality dry wines made from Gruner Veltliner or Riesling
Steep, terraced south facing vineyards next to Danube maximize exposure

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68
Q

Weinviertel DAC

A

Austria’s largest vine-growing area

Wines can only be made from Gruner Veltliner

Two levels to DAC:

1) Klassik - light fresh fruity with no oak
2) Reserve - high min alcohol and oak is allowed

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69
Q

Mosel villages

A

1) Piesport
2) Bernkastel
3) Wehlen

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70
Q

Nahe villages

A

1) Schlossbockelheim

2) Bad Kreuznach

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71
Q

Rheingau villages

A

1) Johannisberg

2) Rudesheim

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72
Q

Rheinhessen village

A

Nierstein

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73
Q

Pfalz villages

A

1) Forst

2) Deidesheim

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74
Q

Northern Rhone regions

A

1) Cote Rotie
2) Condrieu
3) Saint-Joseph
4) Hermitage
5) Crozes-Hermitage
6) Cornas

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75
Q

Cote Rotie

A

cru appellation in Northern Rhone
Syrah, can have up to 20% Viognier
“Roasted Slope”
Deeply colored, full bodied, spicy, aromatic floral freshness and textural elegance

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76
Q

Condrieu

A

cru appellation in Northern Rhone
Viognier only - best is from low-yielding old vines on steep, exposed, terraced vineyards
Chateau-Grillet is single property appellation

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77
Q

Saint-Joseph

A

cru appellation in Northern Rhone
Syrah is main red
Marsanne and Roussanne also used for white production

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78
Q

Hermitage

A

cru appellation in Northern Rhone
Syrah, can have up to 15% Roussanne and Marsanne
Steep, south-facing slope
Fullest-bodied of Northern Rhone

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79
Q

Crozes-Hermitage

A

cru appellation in Northern Rhone
Syrah, can have up to 15% Roussanne and Marsanne
North of Hermitage are on slopes: more concentrated, complex, and tannic
South of Hermitage are on flat plain: lighter, higher yield wines

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80
Q

Marsanne

A

Adds richness and weight
Northern Rhone - blended with Syrah
Specialty in Goulburn Valley in Victoria, Australia

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81
Q

Roussanne

A

Offers acidity and perfumed fruit characteristic

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82
Q

Cornas

A

cru appellation in Northern Rhone
Must be 100% Syrah
warmest in Northern Rhone: sun-baked, south-facing slopes

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83
Q

Loire Valley Sauvignon Blanc appelations

A

1) Sancerre
2) Pouilly-Fume
3) Menetou-Salon
4) Touraine

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84
Q

Vouvray

A

Loire Valley Chenin Blanc
Makes both still and sparkling, dry to sweet
Cool climate and clay soil -> light to medium in body, with fresh and fruit notes

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85
Q

Saumur

A

Loire Valley Chenin Blanc. Renowned source for sparkling Chenin Blanc made by traditional method

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86
Q

Anjou

A

Loire Valley Chenin Blanc. Known for dry wines

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87
Q

Savennieres

A

Loire Valley full-bodied Chenin Blanc in dry style

Warm, dry climate and good air circulation prevents noble rot, but late harvest produces full-body, complex dry wines

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88
Q

Coteaux du Layon

A 
Loire Valley Chenin Blanc
Sweet wines - noble rot develops well in vally of River Layon south of Loire.
Two most favoured sites:
1) Quarts de Chaume
2) Bonnezeaux
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89
Q

Melon Blanc

A

Nantais region in Loire Valley
Muscadet Sevre et Maine appellation
Dry with medium alcohol (max 12% abv)
High acid, light body and subtle green fruit
Sur Lie is specialty - bottled in spring following vintage, having spent winter on the lees. Gives wine richer texture.

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90
Q

Regions for Cabernet Franc in Loire Valley

A

1) Chinon
2) Bourgueil
3) Saumur-Champigny

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91
Q

Rose de Loire

A

Can be produced in both Anjou-Saumur and Touraine

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92
Q

Cabernet d’Anjou

A

Blend of Cabernet Franc and Cabernet Sauvignon
Medium sweet
Highest quality

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93
Q

Rose d’Anjou

A

Made with Grolleau blended with Cabernet Franc and other local varietals
Less sweet than Cabernet d’Anjou

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94
Q

Grolleau

A

High yielding black grape in Loire Valley used to make rose (Rose d’Anjou)

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95
Q

Beaujolais Nouveau

A

Can’t be released until third Thursday in November, Cannot be sold after the following Aug 31
Cannot be from the 10 crus

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96
Q

Beaujolais

A

light in body and tannin
red berry fruit
carbonic maceration - kirsch, banana, and cinnamon

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97
Q

Beaujolais crus

A

1) Brouilly
2) Morgon
3) Fleurie
4) Moulin-A-Vent

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98
Q

Most structured Beaujolais crus

A

Moulin-a-Vent and Morgon

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99
Q

Lighter, perfumed Beaujolais crus

A

Brouilly and Fleurie

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100
Q

Beaujolais soils

A

granite soils with low-level of nutrients that keep yields of Gamay lower and therefore more concentrated

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101
Q

Southern Rhône crus

A 
Chateauneuf-du-pape
Tavel
Lirac
Gigondas 
Vacqueyras
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102
Q

Bandol

A

In the Cote de Provence, east of Marseille , south-facing terraced slopes
Premium reds based on Mourvedre
Require bottle age before showing bramble, meat, and liquorice-spice

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103
Q

Mistral

A

Cold north winds

Northern Rhône - use individual stakes or tee-pee of stakes to protect

Southern Rhône - plant windbreaks. Grenache planted close to ground, Syrah has trellising systems

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104
Q

Rias Baixas

A

NW Spain on Atlantic coast
Moderate damp climate: mildew and rot common -> train vines on pergolas or trellising systems

Albariño

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105
Q

Terra Rosa

A

Red soil over limestone subsoil in Coonawarra

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106
Q

Great Southern region

A

In Australia, includes subregions of Mount Barker and Frankland River. Warm maritime climate with high rainfall, but mostly in winter

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107
Q

Tasmania climate

A

Cool maritime

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108
Q

Hunter Valley climate

A

hot, humid climate
cloud cover and ocean breezes helps moderate
canopy management needed to prevent rot

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109
Q

McLaren Vale

A

On the coast south of Adelaide
Afternoon breezes from ocean temper warm climate
Shiraz, CS, Merlot, Grenache (Shiraz and Grenache can be old vine)

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110
Q

Coonawarra

A

Maritime climate moderated by cold currents from the Antarctic and cloud cover in summer
Red terra rossa soil over limestone subsoil
CS with cassis, eucalyptus, and menthol aromas

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111
Q

Barossa Valley

A 
In South Australia
warm, dry climate
old bush vines for Shiraz
full-bodied, soft tannins, ripe black fruit, American oak
Semillon made in fresh, unoaked style
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112
Q

Eden Valley

A

In South Australia
In hills to east of Barossa Valley, cool to moderate climate that varies with altitude
Known for Riesling with intense lime and grapefruit aromas and steely character
Also Shiraz, Chardonnay, and CS

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113
Q

Clare Valley

A

In South Austalia
Warm climate, tempered by cool afternoon breezes and
nights are cold. Most vineyards at altitude
Known for Riesling - dry, intense citrus and lime, high acid
Also produces Shiraz and CS

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114
Q

Adelaide Hills

A

In South Australia
Moderate climate at altitude
Rainfall in winter and soils have limited water-holding capacity so irrigation often necessary during growing season
Sauv Blanc and Chardonnays with high acid and pronounced citrus and peach
Pinor Noir used in still red and sparkling

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115
Q

Yarra Valley

A

In Victoria Australia
Cool to moderate maritime climate
Range of altitudes and aspects
Pinot Noir is specialty

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116
Q

Mornington Peninsula

A

In Victoria Australia
Cool to moderate maritime climate
Can have cool, wet, windy weather at flowering and harvest
Pinot Noir and Chardonnay are specialties

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117
Q

Geelong

A

In Victoria Australia
Similar climate to Mornington Penninsula
Chardonnay is renowned, pinot noir and shiraz also made

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118
Q

Heathcote

A

In Victoria Australia

Moderate climate. Inland - cooling influences come from altitude (not ocean)

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119
Q

Goulburn Valley

A

In Victoria Australia
Warm region - heat mitigated by lakes and creeks (Goulburn River)
Marsanne is specialy

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120
Q

Australian regions for high volume wines

A

1) Riverland (South Australia)
2) Murray-Darling (Victoria)
3) Riverina (New South Wales)
Super Zone is South Eastern Australia Zone

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121
Q

Riverina

A

Specializes in production of botyritised wines from Semillon. Autumn morning mists and fogs favor development of noble rot

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122
Q

Cool climate regions for Australian Chardonnay

A

1) Yarra Valley
2) Adelaide Hills
3) Mornington Peninsula
4) Tasmania

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123
Q

Australian Pinot Noir regions

A

1) Yarra Valley
2) Mornington Peninsula
3) Tasmania
best examples are from cool to moderate sites

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124
Q

New Zealand North Island regions

A

1) Auckland
2) Gisborne
3) Hawke’s Bay (Gimblett Gravels)
4) Wairarapa (Martinborough)

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125
Q

New Zealand South Island regions

A

1) Marlborough
2) Nelson
3) Canterbury
4) Central Otogo

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126
Q

Auckland climate

A

Warm and wettest part of NZ - fungal disease is issue

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127
Q

Gimblett Gravels

A

In Hawke’s Bay
Well-drained, heat-absorbing gravel soil on valley floor
high reputation for black varietals (Merlot, CS, and Syrah)

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128
Q

Marlborough

A

South Island, NZ

1) Wairau Valley - long sunny days
2) Awatere Valley - drier, cooler, windier. Sauv Blancs have more acidity, pronounced herbaceous character, lack tropical fruit flavors

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129
Q

Central Otago

A
  • Unlike rest of NZ, has contental climate and frost damage is risk in spring and fall
  • Warm summers
  • Diurnal range in growing season is large
  • intensity of sunlight is high = high alcohol levels
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130
Q

Chile climate

A

Warm Mediterranean climate

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131
Q

Humboldt Current

A

Flows up from Antarctic along Chilean coast and prevailing winds blow cool air inland along the river valleys

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132
Q

Chile cooling influences

A

1) Humboldt Current
2) Effect caused by cold air that descends from mountains overnight and cause large diurnal temperature range. Between the 2 mountain ranges, the climate is more sheltered and large expanses of flat land are easier to cultivate

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133
Q

Coquimbo Region

A

Borders Atacama Desert - most northern Chile wine region

1) Elqui Valley
2) Limari Valley
3) Choapa Valley

Cooling influences from sea breezes and mountain air
Lack of water - irrigation is needed

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134
Q

Elqui Valley

A

In Coquimbo Region (north) in Chile

Reputation for Sauv Blanc and Syrah

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135
Q

Limari Valley

A

In Coquimbo Region (north) in Chile

Reputation for Chardonnay

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136
Q

Aconcagua sub-regions

A

1) Aconcagua Valley
2) Casablanca Valley
3) San Antonio Valley

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137
Q

Aconcagua Valley

A

Chile
Steep-sided narrow valley, cooling influences from ocean and Andes Mountains
Plantings moving from fertile valley floor (hot) to slopes or coast

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138
Q

Casablanca Valley

A

Sub-region of Aconcagua Region in Chile
Lies between coastal mountains and Pacific Ocean
cooler sites due to morning fogs and afternoon winds - white varieties dominate
Pinot Noir is most planted black variety
Syrah is successful in warmer sites in east

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139
Q

San Antonio Valley

A

Sub-region of Aconcagua Region in Chile
Lies between coastal mountains and Pacific Ocean cooler sites due to morning fogs and afternoon winds - white varieties dominate
Sauv Blanc has greatest reputation in Leyda Valley zone
Chardonnay can also be premium
Pinot Noir is most planted black variety

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140
Q

Leyda Valley

A

Zone within San Antonio Valley in Chile

Known for Sauv Blanc

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141
Q

Central Valley Region in Chile

A

Warm flat region for bulk wine (Merlot, Chardonnay)

1) Maipo Valley
2) Rapel Valley (Cachapoal Valley and Colchagua Valley)
3) Curico Valley
4) Maule Valley

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142
Q

Maipo Valley

A

Sub-region of Central Valley Chile
Surrounded by mountains - very little coastal influence
premium sites in Andean foothills which provide cooling air
Reputation for Cab Sauv (minty)

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143
Q

Cachapoal Valley

A

Zone within Rapel Valley sub-region in Chile
Warm area cut off from ocean breeze
Carmenere ripens on valley floor
Cab Sauv and Syrah perform well on cooler eastern end of valley

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144
Q

Colchagua Valley

A

Zone within Rapel Valley sub-region in Chile
Central part of valley is warm and open to some ocean influence
Full-bodied reds (Cab Sauv, Syrah, Carmenere)

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145
Q

Maule Valley and Curico Valley

A

Sub-regions of Central Valley Chile
Warmth and fertile soils = inexpensive blended red and white wines
Maule Valley cooler than Curico Valley so higher acid
Carginan in western hills = full-bodied, low yielding bush vines

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146
Q

Southern Region in Chile

A

1) Itata Valley
2) Bio Bio Valley (showing promise for Chard and Pinot)
3) Malleco Valley (Chardonnay and Pinot Noir)

Plantings dominated by Pais and Muscat of Alexandria
Cooler and wetter the further south

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147
Q

Chile GI scheme

A

DOs: Denominaciones de Origen

1) Coquimbo
2) Aconcagua
3) Central Valley
4) Southern Region

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148
Q

New Chilean classification system

A

New classification categorizes vineyards based on distance from coast (vs. their latitude)
1) Costa (coastal)
2) Entre Cordilleras (between mountain ranges)
3) Andes (mountain areas)
Producer can use these terms in addition to DO

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149
Q

Canada Appellation system

A

VQA (Vintners Quality Alliance)

1) Ontario
2) British Columbia

Each province is broken down into smaller DVAs (Designated Viticultural Areas), which are divided into Regional Appellations and then sub-appellations

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150
Q

Canada wine regions

A

1) Niagara Peninsula (Ontario)

2) Okanagan Valley (British Columbia)

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151
Q

Okanagan Valley

A

In British Columbia Canada

Rain shadow between two mountain ranges = very low annual average rainfall

Long day lengths in growing seaon to help aid ripening

Large glacial lakes help moderate mperatures and extend growing season

Merlot, Pinot Gris, Pinot Noir, Chardonnay, Icewine from Riesling or Vidal

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152
Q

Niagara Peninsula

A

In Ontario Canada

Lake Ontario extends growing season in autumn and delays budburst in spring to minimze frost. Air flow helps reduce fungal disease

Riesling
Vidal (Icewine)
Chardonnay
Pinot Noir, Cab Franc, Cab Sauv, Merlot

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153
Q

Portugal wine regions

A

1) Vinho Verde
2) Douro
3) Dao
4) Bairrada
5) Alentejo
6) Vinho Regional Alentejano

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154
Q

White wines from Vinho Verde

A

1) Loureiro
2) Arinto
3) Alvarinho (Albarino) - grown in subregion of Moncao e Melgaco

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155
Q

Vinho Verde climate

A

Moderate maritme climate (Atlantic Ocean)
high annual rainfall - need canopy management - move to spur-pruned VSP to create airflow in the humid environment and allow mechanisation

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156
Q

Dao

A

Portugal region: mountainous area, vines on gentle hills and slopes
cold, wet winters and warm, dry summers with large diunral temperature range

Touriga Nacional, Tinta Roriz, Jaen, Alfrocheiro.

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157
Q

Alfrocheiro

A

Red wine in Dao Portugal

Deep color with intense aromas of blackberry and strawberry

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158
Q

Bairrada

A

Portugal region: maritime climate - rainy winters and warm summers
Rain at harvest can be a problem for late ripening varieties
Baga is dominant black variety
Also make Cab Sauv, Merlot, and Syrah
White wines: Bical and Maria Gomes

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159
Q

Baga

A

Red from Bairrada Portugal

late ripening, small thick skinned berries giving wines that are deep in color and high tannin.

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160
Q

Alentejo

A

Portugal region
Warm growing season. Cooler, wetter north give more elegant wines than those in hotter, drier center and south which give rich wines
Red blends made from Aragones (Tempranillo) and Trincadeira.
Alicante Bouschet (high in color and tannin) used in blends

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161
Q

Trincadeira

A

Drought-tolerant grape with spicy red berry flavors and high tannin
Found in Alentejo Portugal

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162
Q

Umbria

A

Similar climate to Tuscany, but more continental without any influence from the Mediterranean

Known for white wine Orvieto DOC (blend of Grechetto, Trebbiano, and local grapes)

Sagrantino di Montefalco

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163
Q

Orvieto DOC

A

White blend from Umbria made from Grechetto, Trebbiano, and often a few other local grapes

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164
Q

Lazio

A

In hills south of Rome, cooled by altitude and nearby lakes

Frascati DOC is best known wine. Blends of Malvasia and Trebbiano.

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165
Q

Malvasia

A

White grape varietal used in Frascati DOC blend within Lazio Italy.

Adds floral, orange blossom aromas

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166
Q

Marche

A

Central Italy east of Apennines mountains

Most famous is Verdicchio dei Castelli di Jesi DOC. Green apple, lemons, fennel, almonds. Honey and almonds with age.

Conero DOCG = blend of Montepulciano and Sangiovese

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167
Q

Abruzzo

A

Central Italy south of Marche

Montepulciano d’Abruzzo DOC - high colour and tannin, medium acid, black plums and cherries.

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168
Q

Chianti Classico DOCG

A

At higher altitude than Chianti DOCG, slowing the ripening of Sangiovese = greater acidity and more herbal aromas

Must be aged for 12 months before released

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169
Q

Chianti Classico Riserva DOCG

A

Must be aged for 24 months, of which at least 3 months must be bottle ageing

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170
Q

Gran Selezione

A

Highest designation for Chianti Classico. Grapes must be sourced from single estate and aged for 6 months longer than Riserva (total of 30 months)

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171
Q

Southern Tuscany

A

Lower altitudes than in northern Tuscany and have warmer climate

Moderated by maritime breezes from south-west

Brunello di Montalcino DOCG and Vino Nobile di Montepulciano DOCG best known appellations

more intense and full-bodied than wines from Chianti

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172
Q

Brunello di Montalcino

A

Southern Tuscany
Must be made from entirely Sangiovese
5 years of minimum ageing, 2 in oak

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173
Q

Vino Nobile di Montepulciano DOCG

A

Southern Tuscany

Can be blend of Sangiovese with other varieties and must be aged for minimum of 2 years

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174
Q

Sangiovese

A

high acid and tannin
late to ripen so needs warm climate
red cherry, plum, dried herbs, usually aged in oak to soften tannins and add spicy flavors
bottle age with meaty and gamey aromas

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175
Q

Southern Italy climate

A

Hot and dry inland, humid near the coast

many vineyards on slopes within Apennines, altitudes and sea breezes providing relief

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176
Q

Southern Italy Regions

A

1) Campania
2) Basilicata
3) Puglia
4) Sicily

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177
Q

Campania white wines

A

1) Fiano di Avellino DOCG

2) Greco di Tufo DOCG

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178
Q

Campania red wines

A

Aglianico

Best is from Taurasi DOCG

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179
Q

Basilicata

A

Extremely mountainous - extinct volcano

Aglianico del Vulture DOC

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180
Q

Puglia

A

Southern Italy region - hot climate

1) Negroamaro
2) Primitivo

Puglia IGT

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181
Q

Negroamarao

A

Grown in Puglia (Southern Italy)
Best come from Salice Salentino DOC
full-body, medium tannin and acid, high alcohol, baked red and black fruit

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182
Q

Sicily wines

A

1) IGT Terre di Sicilia / Terre Siciliane (high yields)
2) Sicilia DOC (lower yields)

Nero d’Avola is dominant black grape

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183
Q

Etna DOC

A

Sicily. Red blends of Nerello Mascalese and Nerello Cappuccio
- high acid and high tannin, sour red cherry, cranberry and raspberry, dried herbs.

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184
Q

Southern France climate

A

Warm Mediterranean climate - biggest problem is drought

vineyards in foothills of mountains cooler than those on coastal plain

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185
Q

Picpoul

A

White varietal in Southern France.

Picpoul de Pinet is near coast in Languedoc AC - cooling breezes help retain high acidity.

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186
Q

Southern France Areas

A

1) Languedoc
2) Roussillon
3) Provence

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187
Q

Southern France red varietals

A

1) Grenache
2) Syrah
3) Carignan
4) Cinsault
5) Mourvedre
6) Merlot
7) Cabernet Sauvignon

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188
Q

Southern France white varietals

A

1) Chardonnay
2) Sauvignon Blanc
3) Viognier
4) Muscat
5) Grenache Blanc
6) Picpoul in Pinet
7) Mauzac in Limoux
8) Maccabeau in Roussilon
9) Rolle in Provence
10) Clairette in Languedoc and Provence

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189
Q

Why is it difficult to describe a typical wine from Languedoc and Roussillon?

A

1) most wines are blends so a lot of variation
2) many appellations cover significant geographical areas with different climatic and soil conditions dominating different zones

190
Q

Cotes du Roussillon

A

Rugged and moutainous
Bright sun, low rainfall, strong winds produce concentrated wines
Best vineyards in north qualify for Cotes du Roussillon Villages

191
Q

Fitou

A

In Languedoc, north of Cotes due Roussillon Villages
Split into 2 areas
1) Warm coastal strip: fuller-body wines
2) Cooler inland area at altitude: lighter wines

192
Q

Corbieres

A

In Languedoc, warm sites near coast and at altitude cooled by tramontane
Boutenac is best subregion and has its own AC

193
Q

Minervois

A

In Languedoc, lies on slopes of Massif Central

La Liviniere is best subregion and has its own AC

194
Q

Provence

A

Hills provide protection from mistral and variety of site climates and soils

Rose is majority of production

Cotes de Provence is largest appellation

195
Q

Spain Climate zones

A

1) N and NW = moderate maritime dominated by Atlantic weather systems. Rainfall and associated risks are high
2) East coast = warm Mediterranean climate. Moderated by sea or altitude
3) Meseta Central = hot continental climate. Freezing winters and hot summers with limited rain. Cool nights of high altitude sites can moderate

196
Q

Spain climate risk mitigation

A

Low density, bush-trained vineyards maximize water available to each vine and shades fruit from excessive heat

197
Q

Spanish red varietals

A

1) Tempranillo
2) Garnacha Tinta
3) Monastrell (Mourvedre)
4) Graciano
5) Carinena / Mazuelo
6) Mencia

198
Q

Graciano

A

Black grape in Rioja blends to add concentrated black fruit, acidity, and tannins
Challenging to grow

199
Q

Carinena

A

Carignan, also called Mazuelo in Rioja.

Gives high acid, tannin, and color

200
Q

Mencia

A

Black local variety in Spain. Suited for moderate climates, giving wines with fresh fruit, medium to high acidity, hint of herbaceousness
Grown in Bierzo

201
Q

Spanish white wines

A

1) Verdejo
2) Albarino
3) Airen
4) Viura

202
Q

Verdejo

A

White Spanish grape highly susceptible to oxygen
light bodied, high acid, melon and peach
Similar to Sauv Blanc, may be blended with Sauv Blanc

203
Q

Albarino

A

Grown in Rias Baixas
Thick-skinned so can resist fungal disease
High acid, citrus and stone fruit

204
Q

Castilla y Leon

A

Most extensive region designated for Vino de la Tierra in Spain
North of Meseta Central

205
Q

Rioja Alavesa

A

West of Logrono on north bank of Ebro in foothills of Cantabrian Mountains
Lightest Rioja wines and most finesse
Planted at altitude and moderated by Atlantic Ocean
Cantabrian Mountains shield from Atlantic weather

206
Q

Rioja Alta

A

West of Logrono but south of Ebro.
Planted at altitude and moderated by Atlantic Ocean
Cantabrian Mountains shield from Atlantic weather

207
Q

Rioja Baja

A

East of Logrono on south bank. Climate is less maritime, with hotter summers and more severe winters
Rainfall can be low so drought is issue
Garnacha grows best here

208
Q

Navarra

A

Region in Upper Ebro (Spain)
Similar climate to Rioja, but cooler and wetter near mountains
Tempranillo blended with Rioja varietals or CS/Merlot
Garnacha for Rose
Small white wine production from Viura, Chardonnay, Sauv Blanc

209
Q

Carinena and Calatayud

A

Region in Upper Ebro (Spain)
Warm continental climates and low rainfall
Garnacha is main variety

210
Q

Penedes

A

Region in Catalunya (Spain)
Hot coastal plains have Mediterranean climate
In-land valleys are cooler but still warm
Into hills, at altitude, climate is moderate

211
Q

Priorat

A 
Region in Catalunya (Spain)
vineyards within hills inland
summers are long, hot, dry
low annual rainfall
Garnacha and Carinena 
Licorella soil
Bush vines, steep slopes mean no mechanisation
Low nutrients mean small yields = expensive wines
212
Q

Ribera del Duero

A

Region in Duero Valley (Spain)

Ring of mountains cut off maritime influence: short, hot, dry summers and very cold winters

Very high altitude ensures cool nighttime temperatures: retain acidity and fresh fruit flavors

DO for red and rose wine only

Tempranillo is dominant

213
Q

Toro

A

Region in Duero Valley (Spain)

Similar climate to Ribera del Duero

High daytime temperatures, sunny conditions and low-yielding bush vines produce full-body, intense fruit, high alcohol

214
Q

Rueda

A

Region in Duero Valley (Spain) focused on white varietals

Continental climate with cool summer nights ideal for Verdejo

Sauv Blanc also produced
Blended whites must contain at least 50% Verdejo

215
Q

Bierzo

A

Region in NW Spain

In mountains

Moderate climate benefits from cooling maritime influence

Mencia is key - high acid and red fruit. best wines from old vines on steep, stony slopes

216
Q

Valencia

A

Region in The Levante (Spain)
source of value wines
Monastrell is most planted
Merseguera and Muscat of Alexandria are most planted whites (Moscatel de Valencia sweet fortified wine)

217
Q

Jumilla and Yecla

A

Region in The Levante (Spain)

Hot, arid climate for Monastrell

218
Q

La Mancha

A

Largest DO in Spain, in Meseta Central south of Madrid
Airen is most planted, but in decline
Tempranillo, CS, Merlot, Syrah, Chardonnay, Sauv Blanc

219
Q

Valdepenas

A

Identical climate to La Mancha (Spain)
Built reputation for quality that exceeds La Mancha
Airen is most widely planted, Tempranillo for red

220
Q

Northern Italy regions

A

1) Trentino-Alto Adige
2) Friuli-Venezia Giulia
3) Veneto
4) Piemonte

221
Q

Alto Adige

A

Italy’s most northern wine region
moderate climate: short, dry summers and low rainfall during growing season
planted on terraces on SE and SW facing valley sides
Large diurnal shift due to altitudes
Pinot Grigio most notable, foolowed by Gewurtz, Chardonnay, Pinot Blanc.
Red: Schiava local variety, low-med tannins and raspberry/plum flavors

222
Q

Trentino

A

Northern Italy wine region (directly south of Alto Adige, slightly warmer
Dry summers and low rainfall in growing season
Plantings on valley floor and on slopes
Slightly warmer due to southern latitude, vineyards at Lower altitudes and mountains that protect region from Cooling influence of Lake Garda
Whites: Chardonnay and Pinot Grigio
Reds: Merlot and Teroldego (deep color, med-high tannin, high acid, med-full body, black fruit).

223
Q

Friuli-Venezia Giulia

A

NE Italy region
Moderate continental climate, cooled by air from climate
Some of the richest Pinot Grigio in Italy
Friulano (med-high acid, med body, aromas of pear, red apple, and herbs)
Wines from plain: Friuli Grave DOC (tend to be white)
Collio DOC and Colli Orientali DOC are in hills known for premium concentrated wine

224
Q

Collio DOC / Colli Orientali DOC

A

Located in hills of Friuli-Venezia Giulia
known for premium, concentrated white wines
Colli Orientali noted for reds

225
Q

Friulano

A

Native white Italian varietal in Friuli-Venezia Giulia (Northern Italy)
med-high acidity, med body, aromas of pear, red applies, and herbs

226
Q

Schiava

A

Native black Italian varietal in Alto Adige (Northern Italy) producing light fruit wines with low to medium tannins and flavors of raspberry and plum

227
Q

Teroldego

A

Native Italian varietal planted in Trentino (Northern Italy)
Deep color, medium to high tannin, high acid, med-full body, black fruit

228
Q

Soave

A

Veneto Italy region
1) Foothills to north have limestone and slay soils with volcanic rocks: naturally cool, and with altitudes, slows down ripening so full flavor ripeness and high acid and can be matured. Can be Soave Classico DOC
2) flat southern plain have sandy, alluvial soils that aid ripening so grapes are fruitier with med acid and meant to be drunk young
Garganega is key varietal

229
Q

Valpolicella

A

Veneto Italy region
Foothills in north have limestone, clay, and volcanic soils which slow down ripening so more acidity. Can be Valpolicella Classico DOC.
Flatter south have gravel and sand soils which are warmer, so grapes are fruitier with less acid
Corvina
Simple, fruity, light tannins with red cherry flavors. Rarely oaked and meant to drink immediately.

230
Q

Corvina

A

Main grape in Valpolicella (Veneto Italy)

Thin skin, moderate color, low-med tannins, high acid.

231
Q

Cap Management Techniques

A

1) Punching down
2) Pumping over
3) Rack and Return
4) Rotary Fermenters

232
Q

Med-Fully bodied oaked white wines serving temperature

A

Lightly chilled 10-13C (50-55F)

233
Q

Light/Medium-bodied white wines serving temperature

A

Chilled 7-10C (45-50F)

234
Q

Sweet wines serving temperature

A

Well chilled 6-8C (43-45F)

235
Q

Sparkling wines serving temperature

A

Well chilled 6-10C (43-50F)

236
Q

Light-bodied red wines serving temperature

A

Lightly chilled 13C (55F)

237
Q

Medium/Full-Bodied red wines serving temperature

A

Room temperature 15-18C (59-64F)

238
Q

Sweetness in food

A
  • Increases perception of bitterness, astringency, acidity, and the warming effect of alcohol in the wine
  • Decreases the perception of body, sweetness, and fruitiness in the wine
239
Q

Umami in Food

A
  • Increases the perception of bitterness, astringency, acidity, and the warming effect of alcohol in the wine
  • Decreases the perception of body, sweetness, and fruitiness in the wine
240
Q

Acidity in Food

A
  • Increases the perception of body, sweetness, and fruitiness in the wine
  • Decreases the perception of acidity in the wine
241
Q

Salt in Food

A
  • Increases the perception of body in the wine

* Decreases the perception of astringency, bitterness, and acidity in the wine

242
Q

Bitterness in Food

A

Increases the perception of bitterness in the wine

243
Q

High-risk foods

A

Sugar
Umami
Bitterness
Chilli heat

244
Q

Methods of making sparkling wines

A

1) Traditional Method
2) Transfer Method
3) Tank Method
4) Asti Method
5) Carbonation

245
Q

Styles of sparkling wine

A

1) Non-vintage
2) Vintage
3) Rose
4) Blanc de blancs
5) Blanc de Noirs
6) Prestige Cuvee

246
Q

Rose winemaking methods

A

1) Direct Pressing (crushed and pressed in same way as white wine production. Extracts a little color but not too much tannin - produces most delicately colored rose)
2) Short Maceration - crushed and allowed to macerate to extract flavor and color. May or may not extend into start of fermentation. Free run juice will be drained off the skins and fermented at cool temperatures like a white wine
3) Small quantity of red wine added to a white wine. Not permitted in EU with exception of rose Champagne.

247
Q

Sparkling wine traditional method process

A

1) Make base wine
2) Blending
3) Second alcohol fermentation
4) Yeast autolysis
5) Riddling
6) Disgorgement and corking
7) Bottle ageing

248
Q

Why is blending important for sparkling wines?

A

1) Make sparkling wines in a house style, especially non-vintage, despite vintage variation
2) improve balance of wine (Chardonnay brings fruit, finesse, longentivity vs. Pinot Noir brings aromas, red fruit, and body)
3) Enhance complexity of wine

249
Q

liqueur de tirage

A

mixture of wine, sugar, yeast, yeast nutrients, and clarifying agent added to blend of base wine to start 2nd alcoholic fermentation in production of sparking wines
Raises alcohol 1.2-1.3% abv and CO2 generated by yeast dissolves into wine creating bubbles

250
Q

Riddling

A

Moving sparkling wine bottle very slow from horizontal to an inverted vertical position in order to dislodge yeast sediment so it gradually slides down side of bottle and collects in plastic cup insert in crown cap

251
Q

pupitre

A

A-frame rack that sparkling bottles were placed in and hand twisted for riddling purposes

252
Q

gyropalette

A

Machine consisting of a cage holding 500 bottles on a hydraulic arm which is regularly rotated and inclined to simulate riddling of sparkling wine bottles in a few days.

253
Q

liqueur d’expedition

A

mixture of wine and sugar added after disgorgement of sparking wines

Amount of sugar used will determine the final level of sweetness in the wine and is known as the dosage - used to balance acidity and helps with flavor development. Brut Nature has no sugar added at this stage.

254
Q

Transfer Method

A

Avoids riddling and disgorgement.Bottles are disgorged into sealed tank under pressure, wine in tank is filtered to remove yeast, liqueur d’expedition added, and wine rebottled.

May say “bottle-fermented” on label

255
Q

Tank Method

A

Retain flavor of base wine - good for Muscat and Riesling, and for Prosecco.

First fermentation in temp controlled stainless tanks - no MLF or oak ageing.
Yeast, sugar, yeast nutrients, and clarifying agents added to the wine and second fermentation takes place in sealed tank
Wine is filtered to remove yeast lees before it is bottled under pressure. Most have no autolysis because no time on lees.

256
Q

Asti Method

A

Sweet sparkling wines in Asti region of Piemonte
Only 1 alcoholic fermentation involved
Juice is chilled and stored until needed.
Warmed and fermentation takes place in pressurized tanks. CO2 allowed to escape initially, but tank sealed part-way through fermentation. Ferment continues alcohol reaches 7% abv, stopped early by chilling wine. Filtered under pressure to remove yeast.

257
Q

Piemonte climate

A

moderate continental with long, cold winters and summers that can be subject to thunderstorms, hail, and fog.
Moderating influences from Po River in south and Lake Maggiore in north
Noted for foothills with different aspects and altitudes
Mountains to north provide rain shadow protecting from northern winds and rain

258
Q

Barolo

A

Must be made entirely from Nebbiolo
grapes ripen slowly at altitudes developing perfumed aromas of sour cherry, herbs, and dried flowers
full body, high acid, and high tannin
Must be aged for 3 years before release, 18 of which are in oak.
Benefit from further bottle aging - truffles, tar, leather

259
Q

Nebbiolo

A

Black grape with high levels of acidity and tannins but little color.
Grown in Barolo and Barbaresco

260
Q

Barbaresco

A

Renowned for Nebbiolo.
South-facing slopes at lower altitudes and influence from local river: early ripening vs. Barolo so fruitier and less perfumed
Must be aged for 2 years before release, with 9 months in oak

261
Q

Barbera

A

Late ripening grape, with medium to deep color, low to medium tannins and high acidity
Aromas of red cherries and plums, sometimes black pepper
Grown in Alba and Asti (Asti higher quality)

262
Q

Dolcetto

A

Widely planted in Asti and Alba
Early ripening grape so can be planted in coolest sites
Best are from Dolcetto d’Alba

263
Q

Dolcetto d’Alba

A

Produces finest wines - deep, often purple, color with medium to high tannins and medium acidity
black plus, red cherries, and dried herbs

264
Q

Gavi

A

Grown in hills where altitude and sea breezes result in long, slow ripening of Cortese
Pale and light-bodied, high acid, citrus, green apples, and pears

265
Q

Cortese

A

Grown in Gavi

high acid and floral character

266
Q

What do vines need to grow?

A

1) Heat
2) Sunlight
3) Water
4) Climate and Weather
5) Soil

267
Q

Factors affecting heat

A

1) Latitude
2) Altitude
3) Ocean currents
4) Fog
5) Soil
6) Aspect
7) Continentality
8) Diurnal Range

268
Q

What temperature hazards does a winemaker face?

A

1) Winter (temps below -20C can damage/kill vine)
2) Spring Frosts
3) Growing Season: cold temps in growing season delay budburst, so not enough time to fully ripen in autumn, or hot temperatures in summer can slow or stop vine activity

269
Q

What options does a winemaker have to mitigate spring frosts?

A

1) Heaters
2) Wind machines
3) Sprinklers
4) Thoughtful vineyard design

270
Q

What natural factors affect sunlight a vine receives?

A

1) Latitude
2) Seas and lakes
3) Aspect
4) Sunlight hazards

271
Q

What are the main irrigation techniques?

A

1) Drip irrigation
2) Sprinklers
3) Flood irrigation

272
Q

What are water hazards are wine maker faces?

A

1) Drought
2) Too much water
3) Hail

273
Q

How is powdery mildew treated?

A

Sulfer-based spray

274
Q

How is downy mildew treated?

A

Copper-based spray

275
Q

Depth filtration

A

thick layer of material to trap solid parts of very cloudy wines and remove the gross lees

276
Q

Surface filtration

A

Very fine sieves to trap solid particles on the surface of the filter. Filters are very expensive and clog up easily, so used for wines that have already been passed through a depth filter

277
Q

Sterile filtration

A

When surface filtration pore size is small enough to remove yeast and bacteria that might still be present in the wine. Treatment prior to bottling.

278
Q

Douro Valley Port Vineyard areas

A

1) Baixo Corgo
2) Cima Corgo
3) Douro Superior

279
Q

Ruby Port

A

Typically between 1-3 years old

280
Q

Reserve / Reserva Port

A

Can be applied to both Ruby and Tawny ports that are of higher quality. Determined by official tasting pane.

281
Q

Tawny

A

Undergo long oxidative maturation in barrels called pipes
Turn garnet and then tawny, but oldest turn brown
Primary fruit fades, become raisiny, walnut, coffee, chocolate, caramel
Throw deposit during wood ageing and require little extra treatment before bottling
Fully developed on release - no benefit to bottle aging

282
Q

Tawny Reserve / Reserva

A

Must be wood-aged for a minimum of six years

283
Q

Late Bottled Vintage (LBV)

A

Vintage wines aged between 4 and 6 years before bottled. Typically large-oak vessels.
Like Reserve, most are fined and filtered and drink upon release, rarely benefit from bottle aging…but some are unfiltered like Vintage Port and can age / throw sediment

284
Q

Tawny with an Indication of Age

A

long period of oxidation maturation in pipes
can be labeled 10, 20, 30, 40
age on label is average age, NOT youngest component of blend
label must state year of bottling - lose freshness after bottling

285
Q

Vintage Port

A

aging takes place in large oak vessel or stainless steel tanks
wines are unfined and unfiltered
capable of aging for decades and will throw heavy sediment
only produced on average 3 times per decade
producers must register their intention to release a Vintage Port in the 2nd year after harvest and wine bottled no later than the 3rd year

286
Q

Single Quinta Vintage Ports

A

product of a single estate, or quinta
In years that are not considered good enough for a vintage to be declared they will release their best wines as Single Qunita
Less prestigious than Vintage Port, but still high-quality

287
Q

Muscat

A

low to medium acid and aromos of orange blossom, rose, and grape
can thrive in warm and hot climates but best vineyards benefit from cooling influence to preserve acid and aromas

288
Q

Youthful, Unaged Muscats

A

medium gold in color, floral, aromatic
sweet but rarely luscious
grapes picked when ripe and healthy (raisining or drying grapes after picking to concentrate sugars is NOT common)
some skin contact used to increase aromatic intensity and add richness, which may continue during fermentation
Fermentation is cool and stopped by fortification of 96% abv to give sweet wine.
stored in inert vessels to preserve primary fruit aromas

289
Q

Muscat de Beaumes-de-Venise

A

Youthful, unaged muscat from Southern Rhone

290
Q

Fully Developed, Aged Muscats

A

Range in color from amber to brown
can be sweet or luscious
style determined by 1) timing of harvest 2) when wines are fortified and 3) length and type of aging
grapes picked while ripe and healthy, but to make more luscious style, some raisining may be allowed to happen before picking
Fermentation takes place on skin
Luscious style - fortification may take place when fermentation reaches 2% abv
Wines undergo oxidative aging that can last for decades
old wood is essential - usually large oak vessels
may be aged in warm conditions
As they age, wine becomes amber and then brown and develop pronounced oxidative aromas
oldest wines may be given aromatic lift by adding small amount of more youthful wine prior to bottling

291
Q

Rutherglen

A

Australia - most celebrated of luscious style of fully developed, aged Muscat

292
Q

Minimum ageing requirements for Non-Vintage Champagne

A

15 months, 12 months on lees

293
Q

Minimum ageing requirements for Vintage Champagne

A

36 months, no minimum lees

294
Q

Montagne de Reims

A

Champagne region for Pinot Noir

Provides body and structural backbone

295
Q

Vallée de la Marne

A

Champagne region for Meunier
buds late, protecting it from spring frosts that are common
provides fruity flavors to blend

296
Q

Côte des Blancs

A

Champagne region for Chardonnay

297
Q

Côte de Sézanne

A

Champagne region for Chardonnay

298
Q

Côtes des Bar

A

Champagne region for Pinot Noir

299
Q

Cremant

A

Traditional method outside of Champagne in France

Minimum 9 months on lees

300
Q

Cremant d’Alsace varietals

A

Chardonnay, Pinot Blanc, Pinot Noir

No aromatic varieties (e.g., Muscat and Gewurtztraminer)

301
Q

Crement de Bourgogne

A

Pinot Noir, Chardonnay, Aligote

302
Q

Sparkling Saumur

A

Chadonnay, Chenin Blanc, and Cabernet Franc

303
Q

Sparkling Vouvray

A

Majority is made from Chenin Blanc
Does not take on a bready, biscuity character as Chardonnay or Pinot Noir
Autolytic character tends to be more smoky and toasty

304
Q

Annual growth cycle of the vine

A

1) Budburst
2) Shoot and Leaf Growth
3) Flowering
4) Fruitset
5) Veraison and Berry Ripening
6) Harvest

305
Q

In order to ripen successfully the vine needs an average temperature during the growing season of between ____ and ____ degrees celsius

A

16 and 22 degrees

306
Q

What latitudes are grapes grown between?

A

30 and 50 degrees

307
Q

What are the 2 main species of grape vines?

A
  1. Vitis vinifera
  2. North American Vines (3 chief species):
    Vitis labrusca
    Vitis riparia
    Vitis rupestris
308
Q

What are 3 different ways a vine can be propagated?

A
  1. Clonal selection: when beneficial mutations occur in a vine and a nursery or viticulturist isolates and propagates the new, positive characteristics;
  2. Cutting - (aka Massale Selection) when a section of a shoot is cut off from an existing vine and planted in order to grow a brand new plant. Viticulturists do this to safeguard and perpetuate the positive characteristics of the original plant;
  3. Layering: A vine’s 1 year-old cane is bent into the ground and partially buried with the tip of the cane poking out above ground; the buried part grows roots and establishes itself as a new plant.
309
Q

What is head grafting and why is it used?

A

Head grafting is when a vine’s top, or head, is cut off its trunk and the cutting of a new variety is grafted on to where the old head was.

The purpose of head grafting is to switch out grape varieties instead of uprooting and replanting an entire vineyard. Head grafting is a lot less expensive than replanting an entire vineyard with the added bonus of keeping the established trunk and roots.

310
Q

Name 3 different ways to create new grape varieties.

A

Cross-Fertilization
Crossing
Hybrid

311
Q

What is the difference between crossings and hybrids?

A

Crossings: when a new grape variety is created by crossing parents of the same vine species, e.g. Cabernet Sauvignon (Sauvignon Blanc x Cabernet Franc - both V. vinifera).

Hybrids: when at least two different vine species, usually a North American vine and a vinifera vine, are crossed to create a brand new vine species, e.g. Concord and Vidal Blanc (only 1 parent is V. vinifera).

312
Q

What is the crossing of Müller-Thurgau?

A

Riesling x Madeleine Royale

313
Q

Of the two main vine species, which one is more resistant to phylloxera? How does it protect itself?

A

North American vine species are more resistant to phylloxera. It is for this reason American rootstocks are widely used across the world.

The North American vine protects itself from phylloxera by seeping a sticky sap that inhibits the louse from eating, and the vine generates a defensive layer behind a wound which prevents the louse from damaging the plant material further.

314
Q

What are the 4 main parts of a vine?

A

Roots
Permanent wood
1 year-old wood
Green parts (also known as the canopy: leaves, grapes, tendrils, etc.)

315
Q

What is the difference between a cane and spur?

A

They’re both 1 year-old wood from the previous year’s growth. However, the main difference between them is how may buds each has.

Cane: a long woody branch with 8 to 20 buds

Spur: a short woody branch with only 2 to 4 buds

316
Q

What are the 2 main types of vine training?

A
  1. Head trained
    usually just a trunk with a couple of spurs or replacement canes, no permanent “arms”;
  2. Cordon trained
    a trunk with one or two permanent arms, or “cordons”, that look like a bent extension of the trunk.
317
Q

Give 2 examples of head-trained vines.

A
  1. Guyot
  2. Bush

Bush vines tend to produce a lush canopy, so they perform best in hot regions such as Jérèz or Southern Rhône where the grapes need the extra shade.

Bush vines are generally head-trained and spur-pruned (meaning, 2-4 buds on each 1 year-old growth).

318
Q

On what training system are you most likely to see replacement-cane pruning?

A

On head-trained vines.

If a head-trained vine has 1 cane, it’s called Single Guyot.

If a head-trained vine has 2 canes, it’s called Double Guyot

319
Q

What is transpiration?

A

Transpiration is how a vine takes water up through its roots and disperses it to its leaves.

320
Q

Describe Vertical Shoot Positioning (VSP).

Where is VSP commonly seen?

A

VSP is commonly seen in cool climates.

VSP is a cordon-trained vine whose shoots are positioned in an upward direction attached to the wires that connect posts within a row in a vineyard.

Attaching the canopy to wires allows air circulation and the grapes to be exposed to direct sunlight.

321
Q

What are high-trained and low-trained vines?

A

High-trained vines are vines that are trained high off the ground to avoid frost and humidity.

Low-trained vines are vines that are trained closer to the ground so the grapes can benefit from radiating heat coming off the ground.

322
Q

What are the 5 most important things a vine needs to survive?

A 
Heat
Water
Sunlight
Nutrients
Carbon dioxide
323
Q

What are the top three most important nutrients for vines?

A

Nitrogen
Phosphorus
Potassium
This nutrients are naturally present in soil.

324
Q

Vines go dormant at what temperature?

At what temperature can a vine freeze to death?

A

Dormant: 10°C (50°F)

Freeze to death: below -20ºC (-4ºF)

325
Q

When is the growing season?

A

Growing season for:
Northern hemisphere: April - October
Southern hemisphere: October - April

326
Q

When does flowering happen?

A

Northern hemisphere: May/June

Southern hemisphere: November/December

327
Q

Frost is most dangerous around which phase of the vine’s annual cycle?

What are some adverse effects from frost?

A

Budburst is when frost is most dangerous (March/April in Northern Hempishere, Sept/Oct in Southern Hemisphere).

Adverse effects:

if frost occurs right before budburst, it can delay budburst which means the grapes are at risk of not fully ripening before autumn;
new plant material can freeze and die;
spring frost damage can decrease the annual yield;
fungal diseases can develop if the weather stays wet.

328
Q

What is Coulure?

A

Coulure is poor flower set due to cold or rainy conditions or poor fertilzation. The flowers drop from the cluster, known as “shatter.”

329
Q

What is the term for poor or irregular fruit set due to cold or rainy conditions (it produces clusters with “hens and chicks”)?

A

Millerandage

330
Q

During the summer months, what vineyard management techniques help control the quality and ripeness of the grapes?

A

Green harvesting: dropping underdeveloped clusters right after véraison so the vine puts its energy into the remaining clusters;
De-leafing: removing leaves near the fruit zone so the grapes see more direct sunlight.

331
Q

Which type of sherry wines are selected for biological ageing?

A

Lighter paler wines with more finesse - generally grapes grown in the relatively cooler coastal vineyards or fermented at lower temperatures

332
Q

Which type of sherry wines are selected for oxidative ageing?

A

Darker, richer, heavier wines - generally grapes grown in warmer inland vineyards or fermented at higher temperatures

333
Q

What abv is biological aged sherry fortified to?

A

15% - 15.5%: ideal strenth for flor development

334
Q

What abv is oxidative aged sherry fortified to?

A

17%: at this strength flor dies

335
Q

What is Sobretabla?

A

Stage of sherry making where after base wine is fortified, wine is set aside for a period of a few months before being incorporated into a solera system.

336
Q

Fino Sherry

A

Dry sherry that has only undergone biological ageing
pale lemon, aromas of citrus, almonds, herbs, bread. tangy or salty flavors.
Do not improve in bottle - consume as fresh as possible

337
Q

Manzanilla

A

Matured in coastal town of Sanlucar de Barrameda Made in same way as Finos from Jerez, but cooler/humid conditions create thick layer of flor year-round which result in more tangy aromas

338
Q

Oloroso

A

Only undergone oxidative ageing. Brown in color, full-bodied, toffee, leather, spice, walnut

339
Q

Amontillado

A

Biological ageing followed by oxidative ageing
once biological ageing done, refortified to 17% abv to kill flor
Amber in color, less full-bodied than Oloroso
Can be matured for as long as Oloroso

340
Q

Palo Cortado

A

Aroma character of Amontillado but body and richness of Oloroso

341
Q

Pedro Ximenez (PX)

A

deep brown, lusciously sweet (500 g/L RS)

pronounced aromas of dried fruit, coffee, and licorice

342
Q

Pale Cream

A

Sweetened sherry - undergone short period of biological ageing prior to sweetening with RCGM.
Similar appearance to Fino but rarely have pronounced flor character

343
Q

Medium Shery

A

Sweetened style of sherry. Must show characteristics from both biological and oxidative ageing

344
Q

Cream Sherry

A

Sweetened style of sherry. Only oxidative characteristics. Premium will be sweetened with PX wine. The best balance toffee, leather, and walnut flavors of the dry wine with dried fruit notes of sweet wine

345
Q

Sherries with Indication of Age

A
  1. VORS (Very Old Rare Sherry) - average age of blend is at least 30 years old.
  2. VOS (Very Old Sherry) - average age of blend is at least 20 years old.
  3. 12 year old
  4. 15 year old
    Only Amontillado, Palo Cortado, Oloroso, and PX can qualify for age indicated status.
346
Q

cuvee

A

The first liquid to come off the press when making Champagne - contains the purest juice.
Best Champagnes made solely from cuvee

347
Q

taille

A

The liquid that comes off the press AFTER the cuvee (first liquid) when making Champagne

348
Q

What are the 3 methods of making rose wines?

A
  1. Direct Pressing: black grapes crushed and pressed in same way as in white wine production. Extracts a little color from skin. Produces most delecate colored wines
  2. Short Maceration: black grapes crushed and allowed to macerate to extract flavor and color. Free run juice drained off skins and fermented at cool temperatures as if it were a white wine
  3. Blending: small quantity of red wine added to a white wine. Not permitted in EU except for rose Champagne.
349
Q

Salta

A

Province in Argentina - highest altitude vineyards in world

Torrontes in the Cafayate region

350
Q

Torrontes

A 
Argentina white varietal
intense fruity, floral perfume
medium body and acidity
stone fruit and melon
fermented in inert, temp controlled vessels and released early
351
Q

Lujan de Cuyo

A

Department in Central Mendoza known for old-vine Malbecs at altitude

352
Q

Maipu

A

Department in Central Mendoza - lower altitude than Lujan de Cuyo.
Syrah and CS performs well
High volume, inexpensive wine for domestic and export

353
Q

Uco Valley

A

Highest altitude in Mendoza

Cool nights retain acidity and fresh flavors

354
Q

San Rafael

A

Department in Southern Mendoza
Low altitude, but cool due to southern location
Chenin Blanc

355
Q

Fiano

A

White grape in Campania Italy
Medium acid, medium to full body, stone fruit, melon, mango
mostly drunk young but some age in bottle with wax and honey

356
Q

Greco

A

White grape in Campania Italy
More acidity and leaner in body than Fiano
green apple, stone fruit, passion fruit
best can age with honey and mushroom

357
Q

Aglianico

A

Black grape in Campania and Basilicata Italy
Deep color, high acid and tannin, black fruit
matured in oak and can age in bottle: earthy, forest floor notes
Best is in Taurasi DOC (Campania) and Aglianico del Vulture DOC (Basilicata)

358
Q

Frascati DOC

A

Best known wine from Lazio Italy
Blends of Malvasia and Trebbiano
fresh, unoaked style
medium body, medium-high acid, citrus fruit, can have floral, orange blossom aromas from Malvasia

359
Q

Montepulciano

A

Black grape, main wine in Montepulciano d’Abruzzo DOC in Abruzzo
High colour and tannin, medium acid, black plums and cherries.

360
Q

Asti and Alba

A

Regions in Northern Italy
Produces Barbera and Dolcetto
Also famous for Asti sparkling lines from Moscato

361
Q

What are 3 reasons for trellising vineyards?

A

1) Arrangement of young shoots can be used to control amount of sunlight that gets into the canopy (regions with limited vs. intense sunlight)
2) Open canopy can improve air circulation through the leaves and grapes - important in wet climates to reduce risk of fungal diseases
3) Aid mechanization in the vineyard - positioning grapes in one area of vine and leaves in another enables mechanization and more effective spraying of insecticides and fungicides

362
Q

Besides clay, what soil element is known for good water retention?

A

Humus, which is organic matter made up of decomposing plant and animal materials.

363
Q

What is the composition of loam soil?

A

Loam is a mixture of sand and clay. It has both good water drainage and retention due to its composition.

364
Q

How often is a vineyard typically replanted?

A

About every 30 to 50 years.

365
Q

Name some vineyard pests other than phylloxera

A

Birds
Deer
Nematodes
Insects

366
Q

What are nematodes, and what damage can they cause to a vine?

A

Microscopic worms that eat the roots of vines, leaving open wounds through which viruses are known to enter.

Nematodes spread one particularly damaging nepovirus that causes Fan Leaf Degeneration, which deforms shoot growth, leads to poor fruit set, and reduces yields. Affected vines must be removed, they cannot be grafted.

367
Q

Name 3 fungal diseases.

A

1) Downy mildew
2) Powdery mildew
3) Grey Rot

368
Q

What are the two main styles of quality Merlot?

A

1) “International” style - grapes harvested late as possible giving intense purple color, concentrated blackberry and plum fruit, soft velvet tannins. Matured in new oak adding toasty flavors. New World, south of France, some Bordeaux estates
2) Harvest grapes earlier - med body and alcohol, but higher acid, fresh red fruit, vegetal and leafy aromas. Rarely found outside Bordeaux.

369
Q

Describe sustainable agriculture

A

Use of synthetic chemicals is restricted but not prohibited;
Spraying or applying chemicals only when needed;
practicing Integrated Pest Management - introducing natural predators to control pests;
Creating biodiversity in the vineyard.

370
Q

Describe organic viticulture.

A

Synthetic chemicals not allowed;
The only real chemicals allowed are sulfur and copper, and their applications are restricted;
If a winery wants to be certified organic, they must apply for accreditation with one of the certifying bodies and work their vineyard organically for at least 2 years prior to certification.

371
Q

Describe biodynamic agriculture.

A

Biodynamics is much more than a method, it is a spiritual science, a belief system — a holistic way of seeing and understanding the natural world that focuses on regenerative practices.
Biodynamics sees the vineyard as an ecological whole: not just rows of grapevines, but the soil beneath them—an organism in its own right—and the other flora and fauna in the area, growing together interdependently.
Where biodynamics differs from organic or sustainable agriculture is in its idea that farming can be attuned to the spiritual forces of the cosmos. This might mean linking sowing and harvesting to the phases of the moon or the positions of the planets.

372
Q

What is chlorosis?

A

Chlorosis is a nutrient deficiency in the soil that affects the vine’s ability to photosynthesize. A sign of chlorosis is yellow leaves and poor overall growth. Grapes struggle to ripen property and quality/quantity is reduced.

The usual cause for chlorosis is a lack of iron in the soil. Farmers will either add iron-rich fertilizers.

373
Q

What are the advantages of mechanical harvesting?

A

1) fast
2) efficient - berries are shaken from stems so there is no need for a destemmer
3) decreases number of laborers
4) can be done overnight which saves costs on lowering grapes’ temperatures prior to processing them.

374
Q

What are the advantages of hand harvesting?

A

1) easier to control grape quality;
2) usually less berry damage, therefore fewer oxidation issues;
3) whole clusters are picked which keeps stems intact;
4) In some places (usually steep and/or with terraces built centuries ago), handpicking is the only option, e.g. Mosel, Valtellina, Northern Rhône.

375
Q

Define a maritime climate

A

Cool to moderate temperatures and low annual difference between hottest and coldest months (low continentality). Rainfall evenly spread throughout year which moderates temperature, resulting in temperatures warm enough for grapes to continue ripening into fall.

Rainfall in spring and summer can be harmful to flowering, fruit set, and health of grapes at harvest

Bordeaux and Rías Baixas are examples of Maritime climates.

376
Q

Describe Mediterranean climate.

A

Low temperature difference between hottest and coldest months, summers tend to be warm and dry. Most rainfall is in winter.

lead to wines that are fuller bodied, riper tannins, higher alcohol, lower acidity.

Ex: coastal California, Chile, South Africa, South Eastern Australia

377
Q

Describe Continental climate.

A

Greatest difference in temperature between the hottest and coldest months (high continentality). Short summers with large, rapid temperature drop in autumn. Dry summers.

Cool continental (e.g., Chablis and Champagne) at risk for spring frost, low temps can affect flowering, fruit set, and ripening.

Best suited to varieties that bud late and ripen early

378
Q

What natural factor plays the largest role in influencing California’s vineyard climate?

A

California Ocean Current

latitude plays relatively small role. Mountains along coast shield much of state from cooling effects

379
Q

What is the rain shadow effect?

A

As weather systems move from west to east, foul weather is stopped by or trapped in mountains thereby leaving the eastern side of mountains with brilliant sunshine and nice weather. The western side gets all the rain and clouds.

The Vosges, Cascades, and Andes Mountains are all examples of mountain ranges that create rain shadows.

380
Q

What is diurnal shift?

A

Change in temperature from daytime to nighttime.

The larger the diurnal shift (lower lows, higher highs) the better it is for the vine; warm daytime temps help develop sugar and phenolic ripeness whereas cool nighttime temps help preserve acidity and freshness.

381
Q

What happens to a vine when it suffers from drought conditions?

A

A vine will shut down if it doesn’t have enough water to produce photosynthesis.

leaves will stop all work
sugars won’t be produced
grapes won’t ripen properly

382
Q

Why is rain at harvest not a good thing?

A
  • Dilution of flavors in grapes
  • Dilution of sugars in grapes
  • Create rot
    This is why winemakers will have to decide to pick either before a big rain or wait several days after the rain for the vines to metabolize the rainwater.
383
Q

Explain véraison.

A

The onset of ripening and when the grapes change color.

Red varieties turn from green to purple or black, and sugars increase while acidity levels decrease.

384
Q

What are some important considerations winemakers have to weigh before processing and fermenting white grapes?

A 
Length of skin contact, if any
Fermentation temperature
Fermentation vessel
Use of lees
Malolactic fermentation
385
Q

What are some commonly practiced must adjustment techniques?

A
  • Enrichment - adding sugar via RGCM or a non-grape source (Chaptalisation)
  • Remove water from juice to concentrate sugars
  • Acidification
  • Deacidification
386
Q

Which acid is typically used to acidify a wine?

A

Tartaric acid

387
Q

How is a wine deacidified?

A

By adding an alkali (an acid neutralizer).

388
Q

What is the most common must adjustment made to white grapes from warm/hot climates?

A

Acidification

389
Q

What is chaptalisation?

A

Adding sugar before or during fermentation in order to increase the alcohol level in a wine.
Beet and cane sugar are the most common forms of sugar used.

390
Q

Why do most white wines spend little time in contact with their skins?

A

Reduce the risk of oxidation and the extraction of unwanted flavors.

391
Q

Why would some winemakers keep white wine juice in contact with the grape skins?

A

Skin contact increases flavor intensity and texture

392
Q

When are grapes for white wines pressed?

A

Before fermentation (ideally, shortly after they’re harvested and brought to the winery)

393
Q

What techniques can a winemaker use to clarify the must of a white wine?

A

1) Fining
2) Filtration
3) Settling
4) Centrifugation

394
Q

What can happen to a white wine if the winemaker does not clarify the must adequately?

A

Unpleasant aromas can form from microbiological issues and fermentation may stop.

395
Q

Why do some winemakers chose not to over-clarify their white wine musts?

A

Some winemakers believe that having a small amount of grape solids in a fermenting must will make the resulting wine less prone to oxidation; additionally, they feel these solids will contribute complex flavors and a more pleasing texture to the final wine.

396
Q

What is the most commonly used yeast strain in winemaking? Why is it preferred?

A

Saccharomyces cerevisiae

This yeast strain is preferred because of its hardiness against SO2 and elevated levels of alcohol.

397
Q

What sugar supports vine growth and makes grapes taste sweet?

A

Glucose

398
Q

What aspects of winemaking will determine the speed of fermentation?

A

1) Type and quantity of yeasts;
2) Nutrient content in the must;
3) Concentration of sugars in the must;
4) Temperature (warmer temperatures mean faster fermentations);
5) How much SO2 is used (too much slows fermentation).

399
Q

What is the optimum fermentation temperature for white wine?

A

Between 12°C - 22°C (54°F - 72°F)

400
Q

What may happen if white wines are fermented at too low a temperature?

A

Yeasts may go dormant, but they can be woken up with an increase of heat;
Low fermentation temperatures may result in “pear drop” or pear candy aromas and may prevent a grape’s true varietal aromas from developing.

401
Q

What may happen if white wines are fermented at too warm a fermentation temperature?

A

Yeasts may die;
Hot fermentation temperatures will sometimes create unappealing aromas, and there is a risk that the classic varietal character will be lost in the process.

402
Q

What kinds of vessels are commonly used to ferment white wines?

A

Steel tanks
Oak barrels
Concrete

403
Q

What are the advantages of fermenting white wines in stainless steel?

A

Stainless steel is inert (non-reactive), which helps maintain varietal character;
Temperature control systems are easier to build into stainless steel fermenters than oak or cement.

404
Q

What are the advantages of fermenting in oak barrels?

A

Oak barrels are known to transfer heat effectively;

Oak barrels will add richer flavors and rounder textures.

405
Q

What will cause a fermentation to cease (aka a stuck fermentation)?

A

All available sugar in a must is consumed;
Yeasts run out of nutrients to metabolize;
Temperatures exceed 35ºC (95ºF)

406
Q

What are some important considerations winemakers must take into account post-fermentation in re: white wines?

A

What vessel to use (oak, stainless steel, etc.)
Whether to blend or not;
Whether to lees age or not;
Whether to allow, actively encourage, or completely block MLF;
Whether to fine or filter the wine, and how much.

407
Q

What are some of the benefits of blending white wines post-fermentation?

A

1) improve consistency, texture, or flavor;
2) enhance balance;
3) create wines of a particular or desired style.

408
Q

What flavors will aging in new oak add to white wines?

A

Oak aging is known to add flavors of vanilla, toast, bread, clove, dill, nutmeg, coconut, butterscotch, anise, and smoke.

409
Q

What less-costly methods may be substituted for oak barrels but still add desirable oak flavors to value-priced white wines?

A

The use of oak staves or oak chips.

The oak flavors will be less well integrated into the final wine as oak barrels do more than just add oak flavors, which is why this cheaper method is never used for premium white wines.

410
Q

What is malolactic fermentation?

A

Conversion of tarter malic acid (the same acid in an under-ripe apple) into softer, creamier, lactic acid (the same acid in milk or yogurt).

411
Q

What are some notable effects of malolactic fermentation?

A

Lowers overall acidity;
Creates buttery aromas
Creates a little CO2

412
Q

What are some ways to prevent malolactic fermentation?

A

Adding SO2 after primary fermentation completes;
Storing the wine at cool temperatures;
Sterile filtration

413
Q

What are some ways to encourage malolactic fermentation?

A

Not adding SO2 or keeping levels very low;

Warm storage temperatures.

414
Q

What white grape varieties are most likely to undergo malolactic fermentation?

A

Chardonnay and Viognier

415
Q

What’s the difference between fining and filtering?

A

Fining removes the small stuff you can’t see - all the unstable, microscopic things in a wine (proteins, phenolic substances, etc.). If these things aren’t removed prior to bottling they can clump together later and make the wine appear hazy.

Filtering removes the big stuff you can see - all the large clumps (e.g. seeds, grape skins, pebbles, spiders).

416
Q

Winemakers should ensure their wines are stable in what three areas?

A

1) Tartrates
2) Microbiological
3) Oxygen

417
Q

How does a winemaker remove tartrate crystals?

A

By bringing down the wine’s temperature to 0ºC (32ºF) or colder for 1-2 weeks.

The crystals will preciptate out of the wine (they’re about the size of raw sugar crystals) and the winemaker filters them out.

418
Q

What kinds of wine are susceptible to microbiological instability?

What kinds of wine are not easily susceptible to microbes?

A

Susceptible

  • wines that haven’t gone through MLF
  • wines with low or moderate alcohol
  • wines low in acid
  • wines with some residual sugar

Not susceptible

  • wines high in alcohol
  • wines high in acid
  • wines that have gone through MLF
419
Q

What are the major differences between red wine making and white wine making?

A

1) White wines are usually pressed before fermentation while red wines are pressed after fermentation;
2) Red wines spend an extended period of time in contact with their skins before and during fermentation, extracting tannin and color from the lengthy skin contact whereas white wines are direct pressed;
3) Reds always go through malolactic fermentation and for whites it’s really up to the winemaker to decide whether the white goes through MLF.

420
Q

What does cold soaking do?

A

Cold soaking encourages a slow, long extraction of flavors and color (but not tannin) from red grapes at cool temperatures.

Tannins aren’t meaningfully extracted during cold soaks because tannins are more soluble in alcohol, which is present only after fermentation begins.

421
Q

What are the 5 overarching steps in traditional red winemaking?

A

1) Pre-fermentation processing
2) Alcoholic fermentation
3) Draining and pressing
4) Malolactic fermentation
5) Maturation

422
Q

What winemaking elements must be closely managed during red winemaking?

A

1) Density and temperature of the must;
2) Oxygen level of the must;
3) The cap that will be created during fermentation;
4) The duration of skin contact.

423
Q

What is the typical temperature range for red wine fermentation? What happens to the yeasts if fermentation temps get too high?

A

Between 20°C - 32°C (68°F - 90°F).

If fermentation temps go over 90ºF there’s a risk the yeasts will die.

424
Q

Why are red wines fermented at higher temperatures than white wines?

A

The higher temperatures allow for the extraction of color, flavor, and tannin which are the hallmarks of red wines.

425
Q

What is the “cap” in red winemaking?

A

The cap is the accumulated raft of skins, seeds, and other grape solids that float to the top of a fermenting red wine.

426
Q

What would happen to a red wine if the cap was not managed (punched down or pumped over) during winemaking?

A

If the cap is not managed, the resulting wine would be considerably less tannic, lighter in color, and would pack a less flavorful punch.

Off-odors would also develop as the yeasts need oxygen to survive.

427
Q

What are some of the benefits of cap management?

A

As fermentation is an exothermic reaction, pumping over, punching down, and rack-and-return reduce the heat amassed during fermentation.

These methods also allow oxygen into the must and break up the cap.

428
Q

Why must the punching down technique be practiced more carefully than other cap management methods?

A

At the end of the fermentation process, when alcohol is higher, tannins are more easily extracted from the cap and if not practiced correctly, punching down can result in an exceedingly bitter and rough final wine.

429
Q

What is one of the key advantages of using a rotary fermenter?

A

Rotary fermenters continuously agitate the cap and juice together making extraction fast but, if the winemaker isn’t careful, extraction can be too deep and intense.
Rotary fermenters are commonly used in Australia.

430
Q

What wine region is most well known for its use of both carbonic and semi-carbonic maceration?

A

Beaujolais

431
Q

How is carbonic maceration carried out?

A

Whole clusters of grapes are placed in fermentation vessels with CO2 pumped on top of the grapes. The anerobic environment will start the fermentation without yeast by using enzymes already within the grapes, converting the grapes’ sugars into alcohol.

432
Q

What aromas and flavors will carbonic maceration give to a wine?

A

Bananas
Kirsch
Bubble gum
Cinnamon

433
Q

How does semi-carbonic maceration differ from carbonic maceration?

A

Semi-carbonic does not use an initial hit of CO2 to blanket the grapes;

Semi-carbonic allows a traditional, yeast-driven fermentation at the bottom of the fermentation vessel.

434
Q

When a red wine stays on its skins after primary fermentation is finished it’s called extended maceration.

What’s the benefit of extended maceration?

A

This allows the red wine additional time to draw out further color, tannins, and other compounds from the grape solids.

Whether or not to do extended maceration is entirely up to the winemaker.

435
Q

When are grapes for red wines pressed?

A

After fermentation has completed.

436
Q

Malolactic fermentation is _______ used in the production of red wines.

A

Always

For red wine production malolactic fermentation is standard practice instead of a stylistic choice.

437
Q

Do rosé wines undergo malolactic fermentation?

A

Malolactic fermentation is avoided for most rosé production as the crisp, fresh acidity of these wines is a defining feature of the rosé style.

438
Q

What wine regions are known for making rosé wines using the direct press method?

A

1) Côtes de Provence

2) Languedoc

439
Q

Which wine regions are known for making rosé in the short maceration method?

A

1) Anjou (Loire)
2) Bordeaux Clairet
3) Tavel (Rhône)

440
Q

Gruner Veltliner

A

can be full-bodied, high acid, concentrated wines if grown with care
citrus, stone fruit, white pepper in youth, develops honey and toast as it ages
majority ferment and store in stainless steel, but old oak casks also commonly used. some may mature best wines in new oak barrels.

441
Q

What conditions are needed for flor to thrive?

A

Precise levels of

1) alcohol (can’t be above 15.5% abv)
2) temperature (favors cool to moderate temps)
3) humidity (favors high levels of humidity)

Grows more vigorously in spring/fall and dies back in winter/summer

442
Q

What gives biologically aged Sherries their unique flavor?

A

Acetaldehyde that is produced by flor (flor feeds off alcohol and nutrients in wine, and produces CO2 and acetaldehyde)

443
Q

VDP - Verband Deutscher Pradikatsweinguter

A

Independent group of German wine producers that classify vineyards that include best sites

444
Q

Grosses Gewachs (GG)

A

Trademark of the VDP - not part of German wine law
Classification given by the members of VDP of dry wines from their best vineyard sites in Germany
Varieties permitted by VDP vary by region

445
Q

What is the French PDO?

A

AOP - Appellation d’origine protegee
AC or AOC (Appellation d’origine controlee) is most widely seen on labels.

Common for a plot of land to be covered by both generic and more prestigious appellation, each user a producer can choose which to use

446
Q

What is the French PGI?

A

Indication geographique protogee (IGP)

Vin de Pays (VdP) is a traditional term that often seen on labels

447
Q

What are French wines without a GI called?

A

Vin de France

448
Q

crus classes

A

In Medoc and Sauternes, chateaux that are listed within the 1855 Classification quality levels

449
Q

cru bourgeois

A

In Medoc and Sauternes, a classification for non-crus classes awarded to wine in a specific vintage (vs. the chateatu itself), therefore must be submitted each year for classification

450
Q

Graves (Pessac-Leognant) classificiation

A

Wines of Graves classified with parallel but separate lists for red and white wines - no ranking, all listed wines may call themselves crus classes
All crus classe chateaux lie within limits of Pessac-Leognan (appellation was created after Graves classification was drawn up)

451
Q

Saint-Emilion Grand Cru

A

Classification system is integrated into the appellation system
Within Saint-Emilion there is separate appellation Saint-Emilion Grand Cru, and within this another classification

Lower step is Saint-Emilion Grand Cru Classe
Above this is Saint-Emilion Premier Grand Cru Classe, which is sub-divided into Premier Grand Cru Classe A (the best) and Premier Grand Cru Classe B

Reclassifications of promotions and demotions at least once every 10 years.

452
Q

Burgundy Appellation Hierarchy

A

1) Regional Appellations (examples: Bourgogne Rouge or Bourgogne Blanc…more restricted areas include Bourgogne Hautes Cotes de Nuits, Bourgogne Hautes Cotes de Beaune, Bourgogne Cote Chalonnaise, Macon for red or white or Macon Villages for white wines only)
2) Commune Appellations (examples: Chablis, Gevrey-Chambertin). About 1/3 of total production.

3) Single Vineyard Appellations : Premier Crus and Grand Crus
Premier crus produce 10% of total. Can come from single vineyard and have name on label, or blended and no vineyard name on label)
Grand Crus produce 1% of total. 33 in Cote d’Or and 1 in Chablis. Only the vineyard appears on the label.

453
Q

Pradikat levels for labeling in Austria

A

Mainly reserved for medium-sweet and sweet wines
Same as in Germany, except 2 additional Pradikate
* Ausbruch (bewteen BA and TBA)
* Strohwein or Schilfwein: bunches of grapes laid out on beds of straw or reeds during winter to concentrate sugars

454
Q

Districtus Austriae Controllatus (DAC)

A

In Austria, if producers in a region agree on grape varieties, style of wine, and set of regulations they think best reflects the area, region can be awarded DAC

455
Q

Italian PDO Wine

A

Denominazione di Origine Protetta (DOP), but more commonly on label:

  • DOC (Denominazione di Origine Controllata) - subject to geographical boundaries, limits on grape varieties and production methods
  • DOCG (Denominazione di Origine Controllata e Garantite) - meet DOC, bottled in area of production, and subject to Ministry of Agriculture tasting
456
Q

Italian PGI Wine

A

Indicazione Geografica Protetta (IGP), but traditional term is most commonly used: Indicazione Geografica Tipica)

457
Q

Italian labeling term “Classico”

A

Acknowledges wines that have been made solely from the original classified land and includes many best wines from the area

458
Q

Italian labeling term “ Riserva”

A

Wines with both higher alcohol levels and longer ageing than the minimums stipulated by the appellation laws

459
Q

Spanish PDO wines

A

DOP: Denominacion de Origen Protegida, but more commonly used
DO: Denominacion de Origen
DOCa: Denominacion de Origen Calificada

460
Q

Spanish DO Labeling

A

Denominacion de Origen: wines of a certain minimum quality, satisfying specifications covering grape varieties, viticulture, and location

461
Q

Spanish DOCa labeling

A

Denominacion de Origen Calificada: DOs of at least 10 years standing can apply for more prestigious category.
* Only 2 DOCa : Rioja and Priorat

462
Q

Spanish labeling term VP

A

Vinos de Pago (VP): small number of single estates with high reputation. Approved estates may only use their own grapes, which must be vinified and matured on their estate

463
Q

Spanish PGI Wines

A

VdIT: Vino de la Tierra

464
Q

Portuguese PDO

A

DOP: Denominacao de Origem Protegida, but traditional term DOC (Denominacao de Origem Controlada) is also widely used

465
Q

Portuguese PGI

A

IGP: Indicacao Geografica Protegida, but traditional term Vinho Regional is still seen on wine labels

466
Q

IPW: Integrated Production of Wine

A

South Africa voluntary sustainable agricultural scheme

Certified producers can display their credentials as a part of their W.O. seals

467
Q

Dordogne

A

East of Entre-Deux-Mers
Similar climate to Bordeaux, but less moderating maritime influence
Bergerac is major appellation
Monbazillac is here as well

468
Q

Hawke’s Bay

A

East coast of North Island, NZ
Warmest of main grape growing areas and longest sunshine hours
diverse soils and aspect/altitude of plantings
Gimblett Gravels

469
Q

Bolgheri DOC

A

Appellation on Tuscany coast that permit wines to be made entirely from non-Italian varieties including CS, Merlot, and Syrah

470
Q

Dornfelder

A

German black variety that is widely planted

deeply colored wines

WSET Level 3 (1 decks)

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