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Specialist Of Texas Wine Advanced > Slide Pack 5a > Flashcards

Slide Pack 5a Flashcards

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1
Q

Brix is the system for measuring sugar content in finished wines. T or F

A

True, including ripening grapes and fermenting grape juices

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2
Q

How is alcohol level in wine calculated?

A

By multiplying Brix readings by 0.55. Can be as high as 0.64 for some wines.

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3
Q

What is pH?

A

A measure of concentration of dissociated protons (H+ ions) in solution. More H+ ions, the lower the pH and higher the acidity

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4
Q

What is pH used for in wine

A

To measure the acidity in wine

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5
Q

As acidity in wine goes down, it becomes more stable. T or F

A

False

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6
Q

White wine normal pH range?

A

3.1 to 3.5

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7
Q

Red wine normal pH range?

A

3.5 to 3.8

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8
Q

Titratable Acidity (TA) is?

A

Measure of the sum of dissociated protons (H+ ions) AND un-dissociated acids in solution

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9
Q

Most feel that TA measures?

A

The way your palate perceives acidity

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10
Q

pH is similar but different from TA but easier to measure. T or F

A

True

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11
Q

Soluble sugars increase or decrease with increasing ripeness?

A

Increase

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12
Q

Two major grape acids?

A

1) Tartaric acid
2) Malic acid

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13
Q

Malic acid decreases with ripening? T or F

A

True

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14
Q

Tartaric acid increases with ripening. T or F

A

False, declines but not markedly

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15
Q

Major decision for grape growers and winemakers is when to harvest grapes for what reasons?

A

1) Optimal (phenolic) ripeness
2) Sugar content (Brix)
3) Retention of acidity

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16
Q

In warmer regions like Texas, acid levels can?

A

Fall too much too fast leading to high pH wines

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17
Q

Is Texas a warm or cold weather region for winemaking?

A

Both

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18
Q

Texas High Plains and Beaune France have similar temperatures. T or F

A

True

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19
Q

In cool climates when grapes do not ripen quickly or not completely, what happens?

A

results in:
1) lower natural sugar
2) higher natural acidity
3) lower alcohol

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20
Q

Cool climate wines are commonly described as being?

A

Less fruit dominated and more subtle

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21
Q

Cool climate wines have tart flavors of?

A

1) Raspberry
2) Cranberry
3) Lemon citrus
4) Green apple

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22
Q

Cool climate winemaker challenges?

A

1) Low yields
2) Difficult ripening
3) High acid and low sugar

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23
Q

Cool climate varieties/styles?

A

1) Chardonnay
2) Pinot Noir
3) Riesling
4) Sauvignon Blanc
5) Sparkling wines

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24
Q

Warm climate grape characteristics?

A

1) Ripe flavors and richness
2) Higher natural sugars leading to higher alcohol

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25
Q

Warm climate wines described as being?

A

1) Fruit forward
2) More intense and muscular

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26
Q

Warm climate red wines have?

A

Dark fruit characteristics of blackberry, black cherry and plum

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27
Q

Warm climate white wines have?

A

Tropical fruit characteristics

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28
Q

Warm climate winemaker challenges?

A

1) Controlling higher yields
2) Balancing wines
3) Protecting grapes
4) Rapid ripening

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29
Q

Warm climate varieties?

A

1) Tempranillo
2) Mourvedre
3) Syrah
4) Grenache
5) Aglianico
6) Viognier
7) Roussanne
8) Marsanne
9) Rose`s

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30
Q

Why does high altitude matter?

A

1) Greater diurnal temperature shifts
2) Lower humidity and precipitation

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31
Q

Why are greater diurnal temperature shifts important?

A

1) Delays ripening of grapes
2) Allows more time to harvest
3) Slows loss of acidity
4) Slows formation of sugars

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32
Q

Why is lower humidity and precipitation important?

A

Yields decreased disease pressure and fewer trees that reduce bird damage

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33
Q

High altitude wines are described as having more?

A

1) Complex and distinctive varietal flavors
2) Fruit
3) Tannin and acid balance
4) Sometimes ageability

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34
Q

Flavors of high altitude wines are?

A

1) Ripe flavors of red or black fruits such as cherry, blackberry, black cherry and plum
2) Tropical fruits such as orange citrus, mango and passion fruit

35
Q

High altitude winemaker challenges?

A

1) More intense sun
2) Sunburnt grapes
3) Late spring frosts
4) Need to finish ripening

36
Q

High altitude wines in Texas are?

A

1) Vermentino
2) Trebbiano
3) Roussanne
4) Marsanne
5) Moscato Giallo
6) Albarino
7) Mourvedre’
8) Tempranillo
9) Cabernet Sauvignon

37
Q

Potential problem with warm weather wines?

A

High pH

38
Q

Harvesting warm weather grapes early is a way to avoid high pH and to have higher acid but risks what?

A

Lower sugar and lack of phenolic ripeness

39
Q

To retain acidity and protect grapes until received at winery, you must?

A

1) Harvest grapes at night
2) Add dry ice to harvest bins
3) Load into pre-cooled reefer trucks
4) Transport grapes quickly

40
Q

When grapes are harvested and fermentation starts, what happens to pH?

A

pH starts to increase

41
Q

Three ways to reduce pH at winery?

A

1) Add tartaric acid before fermentation
2) Blend with grapes with naturally lower harvest pH
3) Add verjus from green harvest

42
Q

High pH wine problems?

A

1) Lack of color stability
2) Microbial spoilage
3) Lack of tannic structure
4) Yeast selection

43
Q

How to maintain color stability?

A

Add sacrificial tannin in bins during harvest or at winery

44
Q

How to reduce microbial spoilage?

A

Add antimicrobial fining agent ASAP post harvest

45
Q

How to reduce lack of tannic structure?

A

Add enzyme for increased skin extraction in winery (also Flash Detente)

46
Q

Why does yeast selection matter?

A

Special yeast in fermentation can reduce increase in pH and can add aromatics and flavor

47
Q

Why would winemakers harvest grapes early other than to control pH?

A

1) Approaching rain or freeze
2) Advancing disease pressure

48
Q

Potential problems with warm weather wines?

A

1) Low Brix
2) Low pH

49
Q

Ameliorating juice/must with water and sugar before fermentation does what?

A

1) Drops TA
2) Stabilizes pH
3) Increases Brix

50
Q

Why do winemakers use secondary Malolactic fermentation?

A

To decrease TA and increase pH

51
Q

What is Flash Detente?

A

Rapid heating and vacuum cooling to concentrate must

52
Q

Flash Detente results in what?

A

1) Higher alcohol
2) Higher anthocyanins (tannin and flavor compounds) from skins

53
Q

Why make blended wines?

A

To get the best characteristics from each wine due to inconsistent growing conditions year to year (variable vintage conditions)

54
Q

Why did California invent varietal labeling?

A

Because of its very consistent annual growing conditions and marketability

55
Q

What seasonal conditions lead to variability in wines?

A

1) Late spring freezes
2) Hail loss
3) Rain and disease loss
4) Heat and ripening
5) Drought

56
Q

What characteristics do different grapes offer to a blend?

A

1) Ripeness
2) Acidity
3) Quantity
4) Aromatics
5) Flavors

57
Q

Examples of well known blends?

A

1) GSM from Southern Rhone
2) Marsanne/Roussanne/Viognier - white Rhone Valley and Australia
3) Cab Sauv/Merlot/Cab Franc - Bordeaux red wines
4) Chardonnay/Pinot Noir/Pinot Meunier - Champagne
5) Quinta do Crasto - field blends in Portugal

58
Q

Marsanne is the what in white blend?

A

The workhorse of Southern Rhone and much of southern France

59
Q

Marsanne is a?

A

Sturdy hardy grape that produces a full bodied wine

60
Q

Viognier is the what in a white blend?

A

The exotic one

61
Q

Viognier is an ancient variety dating back to?

A

AD 281

62
Q

Viognier is famous for?

A

Producing rich and exotic white wines in the northern Rhone regions of Condrieu

63
Q

Viognier must reach a peak of maturity in order to?

A

Display its extraordinary aroma and flavor character

64
Q

In warmer regions, Viognier tends to?

A

Easily over ripen getting heady, oily and over perfumed

65
Q

Viognier can be either?

A

1) Light and aromatic, or
2) Rich, full bodied and lush

66
Q

Viognier distinctive aromas are?

A

1) Peaches
2) Apricots
3) Orange blossoms
4) Honeysuckle

67
Q

Roussanne is the what in blends?

A

Star Performer

68
Q

Roussanne’s name comes from?

A

Its russet-colored skin when ripe

69
Q

Roussanne grapes grow in small tight bunches which can be?

A

Prone to rot

70
Q

Roussanne’s top qualities are?

A

1) Later budding
2) Good acidity
3) Elegant aromatics
4) Potential to age

71
Q

Roussanne is the premium blending component in high quality white Rhone wines. T or F

A

True

72
Q

Picpoul Blanc is native to?

A

Languedoc area in southern France

73
Q

Picpoul means lip stinger, why?

A

because of its high natural acidity

74
Q

Prior to the Phylloxera invasion, Picpoul was?

A

Popular and blended with many other white and red grapes

75
Q

Picpoul is still used in wines of Chateauneuf-du-Pape and has?

A

Peachy aromatics but is startlingly crisp with acidity

76
Q

Other white grapes from the Rhone region that can be found in Texas?

A

1) Grenache Blanc
2) Vermentino (called Rolle)
3) Clairette Blanche
4) Trebbiano (Ugni Blanche)
5) Muscat Blanc

77
Q

Rhone Valley, unlike Texas, has challenging weather so blends can change from year to year. T or F

A

False, weather is a lot like Texas

78
Q

For blends, it is common to ferment White Rhone grapes how?

A

Separately and then blend before aging

79
Q

White Rhone blends can be fermented in?

A

1) Stainless steel, or
2) Neutral oak, and
3) Then undergo Malolactic fermentation prior to aging

80
Q

White Rhone blends can be what depending on quality and price point of wine?

A

Blended in new or neutral French oak

81
Q

Many of the best, most expensive and most age worthy White Rhone blends are?

A

1) Roussanne dominant (60%+)
2) See the most time in new French oak

82
Q

Most of the mid-upper range White Rhone blends are?

A

Marsanne/Grenache Blanc/Roussanne dominant

83
Q

Other well regarded White Rhone blends include?

A

1) Viognier
2) Clairette Blanc
3) Picpoul

84
Q

Many Rhone style new world white wines feature?

A

1) Single varietal wines
2) Alternative blends with Viognier, Chenin Blanc and Chardonnay

Specialist Of Texas Wine Advanced (10 decks)

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