Session #1. Factors affecting wine style and quality. Chapters 4 & 5.

Question 1

What can stems add to a wine?

Answer 1

Tannins

Question 2

What is the term given to the development of colour in grapes?

Answer 2

Véraison

Question 3

What is another name for Botrytis?

Answer 3

Noble rot

Question 4

Which red grape requires a warm climate to succesfully ripen?

Answer 4

Grenache

Question 5

Most vineyards are planted between what latitudes north and south of the equator?

Answer 5

30° and 50°

Question 6

Geographical Indications (GI). What are the two categories used in the EU, and which has more tightly defined regulations.

Answer 6

PDO (Protected Designation of Origin), and PGI (Protected Geographical Indication). PDO has more tightly defined regulations

Question 7

What is the potential sweetness level of a Late-harvest wine?

Answer 7

Dry all the way to sweet.

Question 8

What is contained within grape skins that have an influence on wine style?

Answer 8

Tannins Colour Flavour

Question 9

Which white grape grows well in cool, moderate and warm climates?

Answer 9

Chardonnay

Question 10

What word describes the creation of sugars from carbon dioxide (CO2) and water using light energy?

Answer 10

Photosynthesis

Question 11

Is the quality of wine defined by the method of harvesting?

Answer 11

No. High quality wine can be made from both hand harvested and machine harvested grapes. For the machine harvested grapes the quality grapes can be selected at the winery.

Question 12

What is the formula for the creation of alcohol?

Answer 12

Yeast converts sugar into alcohol (plus CO2 and warmth is created, and aromas change).

Question 13

Red wines are fermented at what temperature?

Answer 13

20°C to 32°C (68°F-90°F)

Question 14

The use of lees (leaving wine to rest on the dead yeast cells - the lees) can create what flavours? x2

Answer 14

Bread and biscuit

Question 15

What are the stages for white wine making…

Answer 15

Crushing - pressing - fermentation

Question 16

Rosé wines are fermented at what temperature?

Answer 16

12°C to 22°C (54°F-72°F)

Question 17

If oxygen interacts with a red or white wine what effect does it have on flavour?

Answer 17

Causes flavours such as caramel, dried fruit and and nuts.

Question 18

Which type of oak barrel will have the most effect on a wine? New or old?

Answer 18

New - more vanilla chemical flavour in the oak.

Question 19

What effect does a malolactic conversion have on a wine?

Answer 19

Lowers the acidity, creates buttery flavour

Question 20

If oxygen interacts with a red wine what effect can it have on the tannins?

Answer 20

Softens the tannins.

Question 21

Which type of oak barrel will have the most effect on a wine? Large or small?

Answer 21

Small (greater surface area in contact with wine)

Question 22

Identify 2 methods for helping extract colour, flavour and tannin from the cap/red grape skins.

Answer 22

Punching down Pumping over

Question 23

What level of acidity is associated with most sweet white wine?

Answer 23

High This is partly because acidity is concentrated along with sweetness in the grapes, but also because it’s needed to balance the sweetness for a refreshing but sweet style.

Question 24

Which method for producing sweet wines results in pure varietal character?

Answer 24

Frozen grapes/IceWine.

Question 25

What two adjustments are winemakers allowed to make to the grape juice?

Answer 25

Add sugar to create more alcohol. Add acidity to help balance a wine. These are only minor permitted adjustments.

Question 26

Sweet spice and charred wood aromas will result from what process?

Answer 26

A greater level of toasting of oak staves

Question 27

What might aromas of prune, meat and wet leaves suggest about the condition of a wine?

Answer 27

It has been aged/ matured.

Question 28

Does the labeling term Old Vines/Vieilles Vignes have a legal basis?

Answer 28

No. It implies higher quality but not guaranteed.

Question 29

Most dry wines have an alcohol (abv) range of what?

Answer 29

11.5% to 16% (15% more typically the limit)

Question 30

White wines are pressed before or after the alcoholic fermentation?

Answer 30

Before - in order to avoid tannins