the vineyard and winemaking Flashcards
(155 cards)
1
Q
steps to make high volume, inexpensive wine
A
- Destem, crush, no skin contact, and immediate pressing
- carefull handling of grapes to prevent oxidation
- monitoring of Sulphite lvls to prevent oxidation
- Juice will be highly clarified through filter or centrifuge to retain fruity flavours
- fermentation in temperature controlled stainless steel tanks using cultured yeast strains
- avoid MLF, no lees contact or stirring
- possible acidification in warm regions
- short stabilization in inert vessels, fining and sterile filering before bottling
- blending
2
Q
options to make premium white wine in winery
A
- sorting of grapes to remove unhealthy grapes
- destem and crush with short skin contact at cool temp. (aromatic grapes)
- whole bunch fermentation (reduces risk of oxidation and gives more purity and delicacy)
- retain some solids in the juice after settling and fining to add complexity and texture (not for wines that show pure aromatic varietal character)
- use of new or old oak for fermentation/maturation
- mature the wine with fine lees to enhance
- blending
3
Q
basic steps to make red wine
A
- crush grapes
- Alcoholic fermentation
- Drain Juice
- press
- Malolactic fermentation
- Packaging
4
Q
basic steps to make white wine
A
- press grapes
- alcoholic fermentation
- rack off gross lees
- packaging
5
Q
basic steps for making rosé with the maceration method
A
- crush grapes
- maceration (may extend into fementation)
- pressing
- alcohol fermentation (if already started continued off skins
- rack off gross lees
- packaging
6
Q
basic steps to make rosé with the direct pressing method
A
- crush grapes
- press grapes
- alcoholic fermentation
- rack off gross lees
- packaging
7
Q
common practices for premium wines
A
- low yields
- more manual vineyard management techniques
- harvested by hand
- grape selection
- possible pre-fermentation maceration
- gentle methods of clarification (cold settling or racking)
- if oaked, its usually from barrels
- post bottling maturation might be longer depending on style
8
Q
common practices for high volume wines
A
- high yields
- vineyard tasks by machine
- machine harvested
- no grape selection
- no pre fermentation maceration
- centrifuge is used to clarify
- oak will be from chips or staves
- post fermentation maturation is kept to a minimum
9
Q
how does sunlight impact a vineyard
A
- Essential for photosynthesis
- Impacts the growing season of the vine
- Steep slopes benefit more from the effect of sunlight
10
Q
How does Fog impact a vineyard
A
- Can cool an area in warmer climates
- Misty/foggy mornings can be good for the development of noble rot, as long as the afternoons warm up sufficiently to dry the grapes.
11
Q
how does a body of water impact a vineyard in a cool climate
A
- they moderate temperatures at the beginning and end of the growing season, lowering continentality = temperatures rise and lower more slowly
- flowing water creates airmovement which protects against frost
- vineyards close to a body of water benefit from the reflected sunlight in the vineyard aiding ripening
12
Q
how do slopes impact a vineyard in a cool climate
A
- cool and moderate regions: benefit from more direct sunlight
- good drainage
- Frost protection, cool air is heavier and sinks, so on a slope it will not settle until it hits a depression
13
Q
how does soil impact a vineyard in a cool climate
A
- drainage
- Heats up quicker after the winter as it does not have a high water content
- Absorbs heat which is radiated back
14
Q
factors determining price of a wine
A
- Grape growing: land might be expensive depending on the prestige of the region. manually managed is more expensive then mechanically, and not all sites are suited for mechanical managing.
- Winemaking: initial cost to settle a winery is high, and wine if often stored for ageing so there is no immediate return on investment.
- packaging: having to bottle and then ship? or maybe ship in bulk? expense of branding and design
- transport, distribution: sell locally only? make a good deal with a reliable businesspartner if you want to sell internationally
- taxes
- retailers: places that sell wine also need to make a profit
- markey forces: what does a consumer want to pay for a wine? a winemaker needs to be aware of current markettrends
15
Q
what is a maritime climate
A
Warm summers, mild winters, rainfall all year round
16
Q
which factors affect heat
A
- latitude
- altitude
- ocean currents
- fog
- soil
- aspect
17
Q
what is continentality
A
temperature difference between coldest and warmest month
18
Q
what can influence a region’s continentality? and why?
A
large bodies of water heat up and cool down more slowly than landmasses, in water they have a warming effect and in summer a cooling effect. these regions have a lower continentality and determines the length of the growing season
19
Q
whats is diurnal range
A
difference between daytime and nighttime temperature
20
Q
what can affect diurnal range? and why?
A
*proximity to seas/lakes/rivers can reduce diurnal range (softer nights and cooler days)
*lvl of cloud cover
(temperature drop faster on clear nights = increase and rise more slowly on cloudy days because the sun can not heat the ground directly= reduce
21
Q
what are the natural factors influencing rioja wines
A
rioja is in the upper ebro, it is mainly a red grape region. it is in a valley of the ebro river and is locked within two mountain ranges creating a heat trap. the cantabrian mountains in the north moderates the warm continental climate with the cooling effect from the atlantic ocean while also protecting the region from the cold and rain from the atlantic. vineyards are planted on a high altitude between 500 and 800 metres (alavesa and alta). drought can be a problem in the rioja baja.
22
Q
which grapes are used in red rioja wines
A
mainly Tempranillo, blended with:
garnacha: adds alcohol, body and red fruit
carinena/mazuelo: adds colour, acidity and tannin
graciano: adds tannin, acidity, black fruit
23
Q
what are vigorous cap management techniques and why would a winemaker do this
A
- pumping over
- punching down
- rack and return
- to increase the skincontact during fermentation and to have more extraction from flavour, tannins and colour
24
Q
what is white rioja, grape and styles
A
Viura is the main grape, traditionally aged long in american oak with golden colour and nutty flavours. Modern style is in inert vats stainless steel for fruity wines or fermented in barrels for a more rounder style
25
how does spanis law define ageing categories
- joven = no bottle or barrel ageing for white/rosé/red
- crianza = 24 months ageing, min. 6 barrel for red / 18 months ageing with min. 6 barrel for white and rosé
- reserva = 36 months ageing, min. 12 barrel for red / 24 months ageing with min. 6 barrel for white and rosé
- gran reserva = 60 months ageing, min. 18 barrel for red / 48 months ageing with min. 6 barrel for white and rosé
26
describe a joven (or cosecha wine)
youthful, fresh and fruity, with smooth low tannins often made by semi-macération carbonique. best enjoyed young
27
describe a crianza
fresh and youthfull with wmooth tannins and a touch of oak
28
describe a reserva and gran reserva
complex with mature fruit and integrated oak, vanilla and sweet coconut aroma, oxidated notes. silky tannins and meaty and dried fruit character
29
which winemaking techniques would be used to make a deep coloured, powerfull, high tannin wine with ability to age? 3 techniques
- Vigorous cap management during fermentation such as pumping over, punching down, to extract more tannin, flavour and colour
- blending, using mazuelo and graciano which are high in colour, acidity and tannin
- long ageing in new oak to add complexity and tannin
30
describe the style of a traditional white rioja
high acidity (viura has high acidity), long maturation in american oak which developed a deep golden colour and rich nutty aromas from oxidation
31
in which region is the Rioja DOC
upper ebro
32
which are the subregion of Rioja DOC, situation on a map
- rioja alavesa (north of the ebro river)
- rioja alta (mostly south west of the ebro)
- rioja baja (south east of the ebro)
33
in which region is the priorat DOC, situation on a map
in catalunya, northeast of spain on the coast of the mediterranean
34
what are the advantages of llicorella soil
-reflects the heat, excellent water retaining qualities because its a very deep soil, low nutrient soil
35
what are the key aimes for using semi-macération carbonique
extract colour, while minimizing tannin extraction
36
which factors make priorat a premium wine, vineyard en winery
vineyard:
-bush vines on steep slopes (concentration of flavours in fruit with optimal sunlight exposure, reflected by the llicorella soil)
-limited mechanisation, handpruning and harvesting (expensive)
-low yields due to low nutrients, old vines and limited watersupply (concentration)
winery:
-its common to use French oak (often new oak)
37
describe a premium garnacha/carinena (priorat)
deep coloured, high alcohol, med in acidity, full bodied with high tannins, black fruit with toasty aromas
38
where in spain do we find Garnacha
calatayud, carinena, navarra
39
describe pure grenache
high alcohol, red fruit, low acidity, full bodied, med tannins
40
where in france do we find premium grenache, what is it typically blended with
chateauneuf-du-pape, syrah en mourvèdre (full bodied, rich textured and concentrated spicy wines)
41
whats the blending partner of garnacha in priorat
Usually its Carinena but other international varieties such as cabernet sauvignon are also allowed
42
why is garnacha the most important grape in priorat
its a late ripening variety that requires a lot of heat and in the warm mediterranean climate of catalunya this is possible. summers are long hot and dry (grenache is well adapted to dry conditions). also the Llicorella soil retains heat and reflects sunlight creating longer ripening conditions.
43
why are priorat wines premium and expensive, describe factors in the winery and in the vineyard
- steep slopes with bushvines ask for manual labour
- old vines give low yields
- low nutrients in the slow give low yields
- often new oak is used
44
winery technique lees ageing, explain how this adds structure and complexity to a wine
lees are the deposits of dead yeast or residual yeast, they add complexity to white wine because through the process of yeast autolysis its a reaction between wine and lees and add specific flavours of bread, dough, biscuit. it also creates proteines which give the wine a richer mouthfeel
45
which winery techniques give white wine a richer and rounder mouthfeel?
- MLF
- Lees ageing
- oxidation
46
give 3 reasons and examples of lees contact
- short contact, to lower high acidity in cool regions, best known is muscadet "sur lie"
- medium long contact to lower acidity but more to add a rounder mouthfeel, chardonnay
- long lees contact
47
what is muscadet "sur lie"
its a white still wine from "Melon de Bourgogne" grown in the western loire in a cool maritime climate next to the atlantic ocean. It has a light body, medium alcohol and high acidity its a delicate and fresh wine with green fruit flavours. It undergoes little handling aside of lees contact. The wine is bottled in spring after having spent the winter on the lees, this giving the wine a richer texture.
48
what do extraction techniques add to a wine
tannins, colour and flavour
49
what is cold maceration
is a red wine extraction technique ( a pre-fermentation maceration), wine is stored in a temperature controlled stainless steel vat and the crushed grapes are left to soak at low temperature for a couple of hours up to a couple of days to extract colour and flavour
50
which grapes often undergo cold maceration?
pinot noir, gamay, grenache
51
which extraction techniques are there for red wine
- cold maceration (colour and primary fruit flavour)
| - heat extraction (colour, flavour and tannin)
52
what is heat extraction
its an extraction technique for red wine, allow the juice to ferment at a higher temperature, max.35°C it needs to be carefully monitored as yeast struggles to survive in a too warm environment. the technique is used to extract colour, flavour and tannin
53
what is the "cap"
thick mass of skins and pulp on the surface of the fermenting red wine
54
why use cap management techniques
- to regulate temperatures
| - so the cap doesnt dry out (otherwise temp gets to high and unwanted flavours may develop)
55
which cap management techniques are there
- punching down (pigeage)
- pumping over (remontage) juice from the bottom of the vat os pumper over the cap
- rack and return, the juice is drained into another vat but the cap is left behind on the bottom, then the juice is re-added covering the cap again
56
what is post fermentation maceration
after fermentation is done the wine remains in contact with the juice. this to extract more tannin and to create a smoother structure
57
give an example of a wine where post fermentation maceration is common
napa valley CS
58
how is sauvignon blanc usually fermented and why
reductive, stainless steel temperature controlled low temp fermentation, this to retain fresh acidity and to optimize the extraction of primary fruit flavours, to keep the pure varietal character
59
which grape is the blending partner for SB and where? how does the blend change the wine
Sémillon, in Bordeaux, sauternes and in Western Australia. gives the wine more structure and rounder, more body
60
which regions/countries are references for SB?
- France: Loire, Bordeaux
- New-Zealand: Marlborough
- Chili: Casablanca (Aconcagua)
- South-Africa: Constantia, Stellenbosch (Coastal Region)
61
what is Muscadet sèvre et maine, describe the style, where is it made
Pays Nantais in the east of the loire valley next to the Atlantic ocean. A dry white wine, light bodied, med alcohol (max.12%) with high acidity often matured "Sur lie" with lees contact during winter so it might taste rounder and more textured, made from the Melon Blanc grape
62
why is Melon Blanc important in the Muscadet region?
The area of Pays Nantais has a cool maritime climate influenced by the cool atlantic ocean Melon Blanc is a well suited grape for this climate since its early riping and frost resistant.
63
Which are the subregions of the Loire valley from west to east
Pays Nantais / Anjou-Saumur / Touraine /Central Vineyards
64
which temperature range is a cool climate
average growing season temp of 16.5°C or below
65
which temperature range is a moderate climate
average growing season temp between 16.5°C-18.5°C
66
which temperature range is a warm climate
average growing season temp between 18.5°C-21°C
67
which temperature range is a hot climate
average growing season temp over 21°C
68
Which are the vineyard factors influencing Anjou-Saumur
- cool maritime climate
- the Mauges hills in the west which protects from the cold Atlantic ocean, and which creates a rainshadow
- some vineyards benefit from warm stony soils
69
compare vineyard factors in anjou-saumur with touraine
- anjou-saumur has a cool maritime climate, but is warmer and drier, and has a more stoney soil
- touraine has a cool continental climate but is wetter and cooler with more clay soils
70
divide the loire into its subregions with their respective climates from west to east
Pays Nantais = Cool maritime climate
Anjou-saumur = Cool maritime climate
Touraine = Cool continental climate
Central Vineyards = cool continental climate
71
which grapes dominate anjou-saumur
```
white = chenin blanc
red = cabernet franc/gamay
```
72
Which grapes dominate Touraine
```
white = chenin blanc
red = cabernet franc/gamay
```
73
which grapes dominate the central vineyards
```
white = sauvignon blanc
red = pinot noir
```
74
describe the natural factors in the vineyard influencing the loire valley and how they influence the wines made
- the climate: cool climate, cool maritime in the west and cool continental in the east, lots of rain mean dilution of berries towards harvest
- vintage variation due to annual differences since this is at the border of the northern limit where quality wine can be made, some vintages suffer from unripe fruit
- fungal disease (mildew) cause of the wetter weather that comes from the Gulfstream influence, giving a mouldy taint to the grapes
- springfrost, lowers yields
75
which is the ideal situation for a vineyard in the loire valley and why
- southern aspect, most sunexposure, so more heat and sunlight and to protect from cool northern winds
- midslope, to prevent frost, slopes have better drainage
- near a river, reflection of sunlight which aids ripening, the presence of water lowers continentality and thus lengthens the ripening season, the airflow created by rivers prevent frost
76
name a risk in the vineyard in the loire and describe why
rainfall from the gulfstream: problems with fungal disease, powdery and downy mildew can affect the green parts of the vine and the grapes. if grapes are affected they lose their fruity flavour and give wine with a mouldy bitter taint. it will also reduce yield
77
3 WSET3 regions in the central vineyards, which wines do they produce
- Pouilly-fumé (most east rightbank of the loire) only white
- sancerre (center leftbank of the loire) white, rosé, red
- menetou-salon (most west) white, rosé, red
78
which are the vineyard influences in the central vineyards
- cool continental climate with lots of rain
- best sites are on south faced chalky slopes, midslope for better drainage and less chance of frost
- near a river for reflection of heat and sunlight
79
famous village in central vineyards
Chavignol, they can produce under the name Sancerre
80
famous vineyard in central vineyards
Les Monts Damnés
81
whats the difference between pouilly-fumé and sancerre
pouilly-fumé has subtle smoky notes because of the chalk and flint soil, while sancerre has a chalk and stone soil
82
which are the winemaking techniques commonly used in the loire for premium sauvignon blanc
reductive techniques: inert vessels (stainless steel), sulphite used and monitored (prevent oxidation) , gentle pressing (prevent bitter flavours from pips), juice settling, cool ferments, little skin contact (to prevent oxidation), avoid MLF and lees ageing, usually not barrel fermented
83
name a risk in the vineyard in the central vineyards and describe why
- there is a lot of rainfall: problems with fungal disease, powdery and downy mildew can affect the green parts of the vine and the grapes. if grapes are affected they lose their fruity flavour and give wine with a mouldy bitter taint. It will also reduce yields
- springfrost: could damage buds and reduce yields
84
which winemaking techniques could be applied to make a more powerfull and complex wine
- MLF or lees ageing to add structure, a rounder wine, and add secondary flavours
- blending
- oak fermentation or maturation for adding secondary and tertiary flavours
85
which climate does chablis have and which are the natural hazards in the vineyard
- cool continental climate
| - spring frost/ rainfall /Hail
86
how to manage the environmental hazards in a chablis vineyard
- spring frost, carefull planning when starting a new vineyard (midslope is less likely to have frost then the vineyards at lower lvl), use sprinklers or heaters or create windmovement through windmachines
- rainfall, best sites are midslope, which offer best drainage
- hail, is very local so if you have the option of having fruit from multiple vineyards (like a négociant) try to spread those vineyards out as much as possible
87
what is chablis grand cru
1 appellation in the Yonne, highest ranked in chablis, with 7 different climats (named bordered vineyards). It are the best vineyards south facing in steep slopes with chalky limestone soils
88
what is Chablis
an appellation in the Yonne, it is the basic lvl for chablis wines, these are on the usually northern facing flatter land
89
what are the winemaking options for a basic chablis
- whole bunch pressing (to prevent oxidation and to make a delicate style)
- MLF (to get a rounder wine add buttery flavours, lower acidity, the conversion of the tart malolactic acid into the softer lactic acid)
- to keep the grapes/juice/wine fresh use of sulphite as antisceptic and antioxidant
90
what are the winemaking options for a grand cru chablis/chardonnay
- whole bunch pressing (to prevent oxidation and to make a delicate style)
- MLF (to get a rounder wine add buttery flavours, lower acidity, the conversion of the tart malolactic acid into the softer lactic acid)
- to keep the grapes/juice/wine fresh use of sulphite as antisceptic and antioxidant
- mature and/or ferment in new/old french oak (to add tertiary oxidative flavours (almond, walnut)and add structure, and add secondary flavours of oak (cedar, vanilla))
- yeast autolysis (keep the wine in contact with the fine lees for an extended time in a vessel often oak, maximise contact through lees stirring, adding body and flavours of yeast = bread, dough)
91
describe a chablis
dry with high acidity, light body, medium alcohol and a distinct minerality, flavours of green fruit, and citrusfruit and mlf
92
state and describe the climate of a chablis grand cru
cool continental climate: temperatures below 16.5°C with hot summer and cold winter
93
describe a grand cru chablis
dry with high acidity, medium to fullbodied, complex with primary, secondary and tertiairy flavours
94
which climate does Beaujolais have and explain
moderate continental (hot summers and cold winters, average temperature between 16.5°C and 18.5°C during the growing season)
95
place the WSET3 to-know Beaujolais crus, from north to south
- moulin-à-vent
- fleurie
- morgon
- brouilly
96
which are the natural factors influencing the beaujolais crus
-soil: as opposed to AOc Beaujolais the soil here is granite, this means the gamay will produce less grapes, and lower yields means more concentration
97
which 2 beaujolais crus are most structured, most powerful, more tannins
- moulin-à-vent
| - Morgon
98
what is beaujolais nouveau
quickly made light red wine made for easrly drinking, put on the market on the third thursday of november of the same vintage year, can not be sold after the following 31 august. they can only be of beaujolais or beaujolais villages quality, not the crus. commonly these wines are made by maceration carbonique or semi-maceration carbonique.
99
what does beaujolais nouveau taste like
light body, low tannin, high acidity, fragrant with red berry fruit and notes of kirsch, banana and cinnamon this from carbonic maceration
100
which are the more aromatic and floral, fresh crus in beaujolais
- fleurie
| - brouilly
101
what are the vineyard planting options for gamay
- traditionally gobelet
| - more often pruned along wires to allow mechanisation
102
gamay often gives light structured wines, from the vineyard how would you ensure you have a more structured wine
gamay is a high yielding grape, it would be better to source fruit from low nutrient granite soils as these would give lower yields but more concentration, these are found in the mountain foothills in the NW of the region
103
describe the process of semi-carbonic maceration
an open vat is filled with whole bunches of grapes, the pressure would crush the berries at the bottom of the vat. the ambient yeast then begins fermentation giving off CO2 and the vat is sealed to produce an anaerobic environment and the remaining grapes undergo a carbonic maceration/intercellular transformation. theberries begin to split and release their juice. the free run juice is ran off and fermented with yeast (off the skins) and the press wine is left in contact with skins a longer time for more complex wines (crus)
104
which climate have the côte d'or, côte chalonnaise and mâconnais
moderate continental (warm summers cold winters = high continentality) , large diurnal differences, average temperature during the growing season is 16.5-18.5°C
105
which are the weather hazards in burgundy
- rainfall: might disrupt flowering and reduce yields, and dilude grapes during harvest, pinot noir also has compact bunches and hence is more susceptible to rot
- springfrost up to may, which is a problem because chardonnay en pinot noir are early budding
106
compare cote de nuits village with hautes cotes de nuits wines, why is there a difference
- less body and less concentration
| - cooler climate cause these vineyards are at higher altitude and they have less protection from the westerly slopes
107
what would you call a blend of different commune appellations in cote de nuits
cotes de nuits village
108
which are the communes of the cote de nuits (needed to know for WSET3) north to south
- Gevrey-Chambertin (Chambertin, Chambertin clos de Bèze)
- Vougeot (Clos de Vougeot = largest grand cru in the cote d'or)
- Vosne-Romanée (Romanée-conti, la tâche, la romanée)
- Nuits-st-georges (no grand cru, only premier cru))
109
why can they make premium pinot noir in the cote de nuits
- protection on midslope from cold westerly winds
- these slopes are south and south east facing
- midslope the soil is low nutrient and offers +excellent drainage
- moderate continental climate, pinot noir prefers cool to moderate climates because its early ripening and hence gets a longer ripening season in cooler climates
110
which processes are used in the winery to make premium pinot noir
- selection of grapes
- cold soaking (pre fermentation)
- only use free run juice
- whole bunch fermentation semi carbonic fermentation variations(more elegance)
- careful cap management to retain the delicate character
- controlled oxidative winemaking with oak
111
describe a burgundy pinot noir
mostly red fruit, light to full bodied depending on regional to grand cru quality, game, mushroom and forest floor developing as tertiary, high acidity, tannins low to medium, secondary cedar from oak
112
describe how a winemaker in burgundy could make a fresher and brighter pinot noir with more red fruit character
by using a percentage of whole bunches with crushed fruit. the bunches are submerged by the crushed fruit so the bunches are not in contact with oxygen. through this an intracellular fermentation takes place similar to semi-carbonic fermentation. through gently working the cap the whole bunches get crushed througout the fermentation and the result is a fresher and brighter fruit character
113
list 4 flavour/aroma characteristics to be found in a mature burgundy pinot noir
game, mushroom, forestfloor, earthy
114
which sub-regional appellation in côte d'or only makes red wine
côtes de beaune villages
115
which are the communes of the cote de Beaune (needed to know for WSET3) north to south, which wines are produced here
- Aloxe-Corton (Corton, Corton-Charlemagne)
- Beaune
- Pommard (only red)
- Volnay (only red)
- Meursault (mostly white)
- Puligny-Montrachet (Montrachet) (mostly white)
- Chassagne-Montrachet (Montrachet) (mostly white)
116
which communes only produce red in côte de beaune
- pommard
| - volnay
117
which three villages have the highest reputation for their white wines in the cote de beaune, explain what they would taste like
- puligny-montrachet
- chassagne-montrachet
- meursault
- complex and expressive with medium to full body, high acidity and aromas of apple, peach, melon, creamy, notes of oak and with ageing notes of nuts and mushrooms
118
whats the difference between cote chalonnaise and cote de beaune wines, geographical and wine wise
grapes are picked two weeks later this due to the higher altitude, cooler conditions. not all sites have ideal aspect so the result is less reliable. the wines generally are lighter and cant age as long, they do offer excellent price-quality wines
119
which are the communes of the Côte Chalonnaise (needed to know for WSET3) north to south, which wines are produced here
here only premier cru, no grand cru
- Rully (mostly white, important for crémant de bourgogne)
- Mercurey (mostly red)
- Givry (mostly red)
- Montagny (only white)
120
what does a white Mâcon taste like
citrus, green apple, medium acidity, medium to full body
121
which are the communes of the Mâconnais (needed to know for WSET3) north to south, which wines are produced here
- Pouilly-Fuissé (only white)
| - Saint-Véran (only white)
122
what is Mâcon-villages
- wine from a single commune in the Mâcon area with the village name on the label
- combination of villages
- will always be white from chardonnay
123
why are Pouilly-Fuissé wines some of the richest and ripest viticulturally wise
-more southern latitude, south tip of burgundy
-aspect: the best vineyards are faced south or south-east (more sunlight and warmth)
-slopes: limestone (good drainage) slopes of "Roche de Solutré" these form an amphitheatre which functions as a natural suntrap (aids ripening)
all these factors give the grapes and wines more concentration and richness
124
compare the style of a Montagny with a wine chardonnay from the cote d'or
they are seen as less prestigious then the Côte D'or, they would commonly have a lighter body, less concentration and mature quicker.
125
what does a Montagny taste like
medium to high acidity with citrus and green fruit, stone fruit and a hint of creaminess from oak
126
which viticulture factors account for the style of a Montagny compared to Côte d'Or
- higher altitude vineyards causing a later harvest and hence less reliable ripeness
- the aspect of the slopes is less consistent east or south-east so the wines will generally be lighter
127
why are Pouilly-Fuissé wines some of the richest and complex vinification wise
-often barrel aged with lees
-use of MLF
to enhance texture and add toasty oak flavours
128
which climate does southern Tuscany have
a warm Mediterranean climate with maritime influences from the south west, low rainfall and one of the warmest parts of Tuscany
129
which are the natural factors that influence the style of Brunello di Montalcino
- grape: Sangiovese is a late ripening grape so it needs a warm climate with a long growing season to fully ripen its high tannins
- climate: warm Mediterranean, it is warm and dry in the south of Tuscany so grapes will have more concentration, body and more sugar = high alcohol (often 14%)
- maritime influence from the sea to the south-west: moderates the warm climate and creates a bigger diurnal range with cooler nights, this aids the grapes to retain their acidity
130
which are the human factors in the winery that influence the style of Brunello di montalcino and Vino Nobile di Montepulciano
-long maturation in oak this because Sangiovese is high in acidity and tannin, hence this grape has a great potential for ageing in combination with the concentration we get in these areas. Maturation will soften tannins and add toasty flavours and soft oxidative notes
131
what is the law concerning Brunello di Montalcino
- must be 100% Sangiovese
| - minimum 5 years ageing, of which 2 years in oak and 3 years in bottle
132
How does the grape variety of Brunello di Montalcino contribute to the style of the wine
Sangiovese is a grape which is late ripening and hence has high acidity and tannin, the flavours and aromas are often full of red fruit like cherry and plum, spice and herbs. (it also often has toasty aromas but this is because this grape has an excellent potential for ageing)
133
describe two factors how the law of Brunello di montalcino effects the final style of a wine
- dependant on the age/size/origin of the oak used for ageing it is possible that secondary oak flavours such as cedar or vanilla are added to the wine
- the wine is aged a minimum of 5 years hence it will oxidize adding tertiary flavours and aromas of bottle age such as leather, meaty, mushroom and it will soften tannins
134
what does the term Classico mean on an Italian wine label?
These are wines that are made solely in the original classified land and includes many of the best wines of the area. Wines outside this area are the expansion zones of often lower quality
135
describe the topography and geology in the Valpolicella Classico zone and how these influence the wines made there
Located in the Northwest of Veneto in the foothills of the Alps, the Monti Lessini with slopes of limestone, clay and volcanic rocks which is a cooler soil. This slows down the ripening due to soil and altitude producing wines of more intensity (southern facing and better drainage) and acidity (altitude and cool soil)
136
Why can Amarone Della Valpolicella wines be off-dry
the grapes are so concentrated in sugar from drying due to the Passito process that it can be impossible to fully ferment this wine and so some residual sugar is left
137
Explain the Passito process and how it accounts for wines with high alcohol and concentration
The passito process is used to increase structure and flavour by picking grapes early , drying them indoors and concentrating the sugars and flavours through the evaporation of water in the grapes. The result are wines which are higher in alcohol and fuller in body
138
what does a Valpolicella wine taste like
high acidity, medium tannin, medium colour, fresh and fruity with red cherry and plum, 11-12% alcohol
139
what does a Amarone della Valpolicella taste like
dry or off-dry, full body, high alcohol 14%+, medium to high tannin, intense red fruit en spice, oaky flavours, chocolate
140
what does a recioto della Valpolicella taste like
sweet, full body, high alcohol 14%+, medium to high tannin, intense red fruit and spice, dried fruit like prunes and raisins
141
what does a ripasso Della Valpolicella taste like
dry, medium to full body, medium to high tannins, stewed red fruit, alcohol if 13%-14%
142
explain the ripasso technique
you take the unpressed skins from an almost done fermenting Amarone wine and add them to a fully fermented Valpolicella wine. the yeast and sugar left on the skins will start a sort of second fermentation in the Valpolicella wine and will extract more colour, flavour and tannin from the skins and slightly raise the alcohol some more
143
which grape is used for Valpolicella wine
Corvina, often blended with regional grapes, for example Rondinella, this to increase tannin and colour
144
which appellations are to be found on Sicily (WSET3)
- IGT Terre di Sicilia
- Sicilia DOC
- Etna DOC
145
what does a etna bianco premium taste like, which winery techniques are commonly used
fresh, medium bodied with high acidity, with citrusfruit and steely character, if developed showing honey and wax. often MF and lees contact, some oak
146
which are the key grape varieties for Etna Rosso DOC
- Nerello Mascalese
| - Nerello Cappuccio
147
describe a Etna Rosso DOC
Fragrant wines, with high acidity and tannin, red fruit dominant, herbaceous and if aged develops mushroom
148
which is the dominant black grape for Sicilia DOC and IGT Terre Sicillia, what do these wines taste like
- Nero d'Avola
- Medium to full bodied, medium acidity, medium tannin, aroma of plum and black cherry, often made in a fruity early drinking style
149
which are the winemaking options for aromatic grapes
- grapes need to be handled carefully and heavy selected
- Sulphite will be carefully used and monitored
- skin-contact is uncommon to ensure pure clean juice
- gentle methods of clarification (settling)
- inert vessels mostly used, temperature controlled
- cool and long temperatures enable more primary flavours
- uncommon for MLF and lees ageing
- uncommon for oak maturation
150
Which are the climatological influences to concider in Argentina and how do they influence viticulture
- Hot dessert like continental climate, some areas are close to the equator, cooling effects come from altitude, not latitude, sometimes use of parral (form of pergola) to create shadow and keep the grapes away from the hot floor
- The Andes offering altitude but also creating a rainshadow in the West, making Argentina very dry, irrigation is needed but there are few diseases making it ideal for organic viticulture
- Rainshadows created in the East from the Pampas
- local Summerhail in Mendoza can destroy entire crops and vineyards, this means vineyards need to be planned carefully so grapes can be sourced from multiple areas that may not be affected by the local hailstorms
151
Name the wineregions in argentina from north to south
- Salta
- La Rioja
- San Juan
- Mendoza
- Patagonia
152
Which are the quality winezones in Mendoza and why do they produce better quality
- Uco Valley (Higher altitude 900-1500m,Best Malbec , in the west department of Tupungato, in the south San Rafael for Chenin Blanc)
- Maipu Valley (higher altitude Vineyards only)
- Lujan de Cuyo (900-1100m altitude and known for old vine Malbec)
153
Which region is the reference for Torrontès
Cafayate in Salta province - Argentina
154
describe four weather or geographical effects in chili
- the andes is a source of cooler air to the regions in the foothills and can cause larger diurnal ranges
- the humboldt current flows up from the antarctic along the Chilean coast blowing cooler air into the Valleys and creating fog close to the coast
- el niño occurs in some years and can drastically increase rainfall
- la niña occurs in some years causing drought
- heattrap is created in between the coastal mountain ranges and the andes foothills
- altitude from mountainranges
155
state and describe the overall climate in chili's wineregions
- warm mediterranean
- low temperature differences between the hottest and coolest months with warm/dry summers. more warm/sunlight then maritime with average growing season temperature between 18.5-21°C, lower rainfall then maritime
