South America Flashcards

1
Q

Chile Overview

A
  • most made by tank method
  • fruity style
  • Brut and slightly sweeter are common
  • small number of traditional method wines made
  • Chardonnay, Pinot Noir, Sauvignon Blanc
  • most are inexpensive or mid-priced if being exported
  • mostly for domestic consumption
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2
Q

Chile Sparkling Wine Growing Environment

A
  • generally grown in areas where there is some cooling influence such as the coastal areas or Andean foothills
  • most vineyards are irrigated
  • fruit for inexpensive wine sourced from Central Valley
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3
Q

Premium Sparkling Wine Regions in Chile

A
  • Casablanca
  • San Antonio (Leyda)
  • Limari
  • Curico
  • Bio Bio
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4
Q

Chile Winemaking

A
  • mainly tank method made with very modern equipment
  • Chardonnay and Sauvignon Blanc for tank wines
  • Some traditional method wines with Chardonnay and Pinot Noir or Pais for Rose
  • Moscatel Sparkling Wines exist as well
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5
Q

Argentina Overview

A
  • most wines by tank method but carbonation and traditional methods also employed
  • approx 160 wineries making sparkling wine, mostly in Mendoza
  • many wineries are adding sparkling wine to extend their product ranges
  • tank method wines are fruity and off dry to medium sweet
  • traditional method wines made in Brut style
  • mostly consumed domestically
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6
Q

Regions for Higher Quality Sparkling Wine in Argentina

A

Mendoza - Lujan de Cuyo and Uco Valley:

  • extremely high altitudes preserve delicate flavors and acidity
  • grapes for sparkling wines harvested one to two months before still wines
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7
Q

Argentina Sparkling Wine Grape Varieties

A
  1. Pedro Gimenez
  2. Chardonnay
  3. Chenin Blanc
  4. Pinot Noir
  5. Ugni Blanc
  6. Semillon
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8
Q

Inexpensive Argentinean Sparkling Wine

A
  • usually made by carbonation
  • Pedro Gimenez, Chenin Blanc, Semillon
  • Tank method used for mid priced wines (Chardonnay, Pinot Noir)
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9
Q

Traditional Method Argentina Sparkling Wine

A
  • Chardonnay and Pinot Noir
  • Vintage or NV
  • Majority spend at least 12 months on lees, many with more
  • ripe lemon and apple fruit, autolytic aromas, medium + acidity, medium + body and alcohol
  • most are white
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