USA Flashcards
1
Q
Where is USA in terms of volume of wine produced?
A
- 4th
- some way behind
- 1st Italy
- 2nd France
- 3rd Spain
- some way ahead of
- 5th Argentina
- 6th Chile
- 7th Australia
2
Q
USA top 4 states by volume
A
- California 80%
2= New York 5%
2= Washington 5%
- Oregan 1.4%
3
Q
Total planted area in US and number of wineries
A
- 430,000 ha across 30 states
- wine is vinified in approx 10,000 wineries across all 50 states
4
Q
What was the Alexander and why was it significant?
A
- a natural hybrid of a native vine Vitis labrusca and a variety of Vitis vinifera discovered in Pennsylvania
- it was the building block for 1st successful commercial venture in US wine-making
- once hybrid nature understood, so was potential for drinkable wine, tho most eg Norton, Delaware and Catawba still showed unusual aromas
- 50 yrs of grape growing/wine-making from border with Canada down to Georgia and west to Missouri, govt-funded research, analysis & supply (incl deliberate hybridization to improve the features/ flavours
5
Q
When and why did Europeans bring vinifera wines to US and what happened to them?
A
- from 1620 onwards
- because US indigenous vines did not produce grapes to make wine deemed drinkable
- despite cuttings of different varieties across range of settled territories, all vinifera vines died from indigenous diseases, pests and unsuitable climatic conditions
6
Q
When and why did California become the dominant force in US wine production?
A
- Vitis vinifera already thriving in New Mexico, Texas & California (all Mexican territories). These were ceded to US in 1848
- then Californian gold rush population explosion, caused 50-100 fold increase in vine plantings 1860-1900
- California Wine Association formed in 1894 brought trading stability to chaos and developed distribution.
7
Q
Effect of Prohibition
A
- Before prohibition in 1920, US wine industry 2m hL pa
- Until repeal in 1933, commercial wine limited to sacremental and medicinal
- Grape juice for home winemaking allowed, so vineyards increased, but industrial winemaking devastated
- In 1933 when repealed, US deep in recession, wine unaffordable for most compared to beer and spirits
8
Q
Wine in US in the 40s and 50s
A
- Large cos like Roma Wines of Fresno and Gallo of Modesto created brands using European wine areas eg California Sherry, California Burgundy, Pink Chablis
- Enhanced by celebrity spokesmen and part of elegant, modern lifestyle
9
Q
When did US wine get serious again?
A
- late 1960s, revival from makers and consumers
- improved locations, improved winemaking - portfolios became smaller, better quality, more interesting
- newly developed fungicides and pesticides
- consumers invested in both wine and knowledge
10
Q
Expansion of wine making across US in late 60s
A
- new wineries in California 240 in 1970 to 4000 by 2014
- eastern states - Ohio, New York, Virginia - new plantings of V vinifera, French hybrids like Seyval Blanc, newly developed fungicides and pesticides
- mid-west (New Mexico, Texas) revived, expanded
- northern states (Michigan, Minnesota, Wisconsin) planted cool climate Riesling and hybrid Brianna
- for those wanting to make cooler, more elegant styles north of California, Washington’s Yakima Valley and Oregan’s Willamette Valley
11
Q
one slide on American Viticultural Areas (AVAs)
A
- designated grape growing regions with unique geological and geographical features. Petitioned by local growers/wine makers, reviewed by TTB (federal govt: US Dept Treasury’s Alcohol, Tobacco, Tax & Trade Bureau)
- there are no AVA regulations on growing/winemaking
- most AVAs are within single state, some overlap if follow rivers/ basins eg Oregan & Washington State share AVAs Columbia Valley, Columbia Gorge & Walla Walla Valley
- of the 242 AVAs, 140 (60%) are in California
- Typical for producers in large AVA created 20-30yrs ago to appeal to create smaller AVAs with distinct microclimates/terrain “sub-AVAs” or “nested AVAs”
12
Q
US Appellations of Origin
A
- defined by political boundaries eg name of county, state or country
- federal law requires min 75% of grapes used be from that appellation
- and that wine be fully finished within that appellation
13
Q
Labelling laws in US domestic market
A
- 1, Any stated variety must be min 75% of that variety
- Two + may be named as long as percentage stated
- Appellation of origin must be stated with variety
- If appellation stated, min 75% from appellation.If overlaps, label must state % of wine from each variety of each state. Can list vintage only if 85% from that year.
- 3.If AVA stated, min 85% grapes from stated AVA. Wine must be fermented and fully finished in the AVA’s state
- some states are more stringent eg Oregan requires 100% grapes grown in Oregan. If Oregan AVA 95% grapes must be grown in that AVA.
14
Q
US wine market size
A
- world’s largest wine market
- highest value imports (5.2bn Eu)
- highest global consumption (32.6m hL)
- low per capita rate of 11L
- 4th largest producer (23.9m hL from 9762 wineries)
- 8th largest exporter (3.3m hL) as 60% drunk domestically
15
Q
US wine business
A
- 10,000 wineries, many owning portfolio of winemaking facilities
- top 10 companies produce 90%+ of US domestic sales
- E&J Gallo 70m cases, 6.3m hL
- The Wine Group 53m cases, 4.8m hL
- Constellation Brands 50m cases, 4.5m hL
- wine is made in all 50 states, those with climate issues (cold, humidity) can buy grapes/must from other states
16
Q
After Prohibition, regulatory control passed from federal govt to the states, as well as control of beverage alcohol sales. What is the 3 tier system?
A
- system designed to prevent direct sales from producer to retailer
- drastically different laws over 50 US states make importing, distributing and selling alcohol in multiple states v complicated
- increasingly states allow producer to sell direct, important for small businesses, so may wineries, have well equipped cellar doors to encourage such sales, and wine clubs where consumers pay fee for opp to buy wines.
17
Q
What are two key influences on the climate of California aside from latitude?
A
-
the cold Pacific Ocean
- combination of the California current bringing water from north and upwelling (deep water coming to surface) along west coast means much colder than east
- vineyards protected from ocean by mountains are warm/hot, others significantly cooler. Topography of land more influential than latitude (cool areas in south!)
-
the Coast Ranges
- from far north to Santa Barbera County, shelter from ocean, but many gaps (rivers) allow ocean to influence inland.
- land warms during day, air rises, pulls in cool coast afternoon/ evening - diurnal
- this cools vineyards, reduces risks of fungal disease/frost; slows ripening by both temperature and by causing vines’ stomata to close
- fog can form in afternoon and last till morning, cooling and reducing sunburn risk (32-42oN means when fog burns off sunlight is intense.
18
Q
Apart from the Pacific and the Coastal Ranges, what else affects the climate of vineyards in California?
A
- Altitude
- especially where above layer of fog, because although altitude will mean lower temperatures, the gain is long hours of intense sunlight leading to greater colour and tannins in black grapes
19
Q
Overall climate of California
A
- Mediterranean without the marked contrasts in seasonal temperatures of a continental climate
- Topography more influential than latitude, due to Pacific influence
- cooling, fog
- Coastal Ranges influence (shelters from Pacific)
- Altitude (above fog level) can cool - longer ripening
- If no ocean/ altitude (eg Sacramento and San Joaquin Valleys “the Central Valley) much warmer - high volume, inexpensive
- Growing season relatively dry. Dry autumns can extend viable growing season, helpful in coolest regions.
20
Q
Risks and threats in California vineyards
A
- weather
- spring frosts - sprinklers, wind machines
- wild fires (damage to buildings, smoke taint)
- drought (irrigation often installed, but groundwater decreased, tensions between agricultural businesses/ residents) led to water sustainability agencies enforcing management schemes (more monitoring/regulation)
- little fungus as low rain in growing season and sea breezes, but bacterial Pierce’s disease spread by leafhopper insects (sharpshooters) spread from south as far as Sonoma and Napa (reduce sharpshooters via avoiding riverbanks, introducing wasp predator, chemicals. Looking for resistant vines….)
21
Q
Vineyard management in California
A
- in 90s large scale replanting (post Phylloxera) low-density, high yielding replacement-cane or cordon now more varied. Different densities, training and trellising techniques, matching planting materials to terroir; increased focus on precision viticulture.
- skilled Mexican labour force illegal immigration issue, means increase in mechanization where topography allows.
22
Q
Describe sustainability in the Californian wine industry
A
- key focus
- several sustainability programmes
- The California Sustainable Winegrowing Alliance provides resources to aid growers/wineries in incorporating sustainable methods, also certification programme ‘Certified Sustainable’
- Napa Green Winery, Sonoma County Wine growers, Lodi Rules: cert progs as well
- 75% of Californian wine production comes from certifed wineries
23
Q
Why are few wines labelled as Organic Wine in the US?
A
Because there must be no SO2 added during wine-making
- more wines are labelled with “certified organic grapes”
- some growers farm organically, but don’t see value in certification
- smaller proportion are certified biodynamique
24
Q
Top 9 grapes grown in California (by vineyard area in 2018)
A
- Chardonnay (20% slightly ahead)
- Cabernet Sauvignon (20%, slightly behind in 2018, but more planted)
- Pinot Noir
- Zinfandel
- Merlot
- French Colombard
- Syrah
- Pinot Gris
- Sauvignon Blanc
NB 63% are black grapes
25
Chardonnay in California
* every style according to site climate, winemaking practises and price
* best producers have moved to coast/ coastal influence/ altitude
* premium wines
* med(+) to full body, pronounced peach, pineapple, malo and new oak
* (recently) fresher, leaner, citrus fruits, less overt new oak
* some use lees contact for struck match volatile sulpur compounds
* inexpensive are soft, easy drinking style, medoum acidity, sometimes slight residual sugar, often oaked/ oak alternatives
26
Cabernet-Sauvignon in California
* Varied styles, according to site: moderating influences, fresher black fruit, herbs, less body and lower alcohol
* vineyard management and harvesting dates: green-harvesting and long hang-times ( perhaps extra ripe) give very concentrated, ripe, full body, high alcohol, oak matured, often high new French, but less maturation in oak than in the past (oak is better managed now)
* Cab-Sav, often blended with small amounts of other Bordeaux grapes, produces many of most prestigious, expensive wines in California.
27
Pinot Noir in California
* Plantings grown rapidly in last 20-30 yrs
* Like Chard best from cooler (coast influences/altitude)
* Styles range from med(+) acidity, med body & alcohol, fresh red cherry/raspberry to
* med(+)full body & alcohol, ripe black fruits or jammy
* current trend is pick earlier than in past, to use a **proportion whole bunch fermentation or stem inclusion to enhance aroma complexity and give greater tannic structure**
* usually maturation in some new French oak
28
(red) Zinfandel in California
* Signature variety (only other place widely grown is Puglia)
* lots of old vines some over 100yrs
* prone to uneven ripening, so med(+) acidity, fresh and jammy characters.
* Premium has med(+) acidity, med to full body, ripe med(+) tannins, flavours from raspberry to blueberry/blackberry
* mature in American oak, as overt vanilla pair well with juicy fruit
* Inexpensive is soft, ripe, jammy style, poss oak alternatives to add spice
29
White Zinfandel
* rosé from Zinfandel, usually from Central Valley
* short maceration on skins pre fermentation in stainless steel and cool temps.
* fermentation often stopped early to produce med-dry, with low (10.5 -11% alcohol)
* Med acidity, body, falvours of strawberry and fruit candy
* Usually highest volume brands (eg Barefoot), inexpensive to mid priced, acceptable to good quality.
30
why is Napa Cabernet so expensive?
* v high quality, expensive to make (Napa land & grape prices v high, like Burgundy, protected development
* supply and demand: limited in quantity/ ageworthy and consistent, so collectible/investment
* local market (San Fran/ Silicon Valley) wealthy
* cult brands followed Bordeaux garages: first Screaming Eagle 1992. 500 cases pa, $3500 pb, many thousands on waiting list
* sold in minute quantities, down to single boxed bottles to reach more people/ increase exclusiveness
31
describe the geography of and its effects on Napa Valley
* 30 x 5 miles Napa River valley, sheltered west & north from cold Pacific by Mayacamas Mts, and from hot Central Valley by Vaca Mts.
* valley open south to San Pablo Bay - vineyards heat, pull in cold/fog up valley. In eve/next am S vineyards under fog - high diurnal. Further north, less effect, though some cooling breezes through Chalk Hill Gap in Mayacamas.
* Vineyards on valley sides above fog, cooled by altitude (up to 800m). Those facing west get intense afternoon sun
32
climate and soils of Napa Valley
* Mediterranean climate, low tem diffs between summer and winter, annual rain mainly winter, so drip irrigation widely installed.
* soils very varied (Tectonic plate activity 150 yrs ago) even in same vineyard. Generally poor thin on slopes, middle and east of valley floor fertile; half way (west) alluvial benches, deep and rocky, so moderate fertility
* cool nights means frost risk valley floor, but more air currents and slopes on sides.
33
geography and climate of Central Valley, CA
* large area, entirely inland, comprising Sacramento valley in north and San Joaquin south.
* hot Mediterran cooled by pm breezes 100km from San Francisco Bay (cos land flat) & by Sacramento-San Joaquin Delta in north and just Sac-San J Delta in south.
* vineyards flat, fertile, free-draining sand & clay loam, day temps 35-40oC irrigation vital Mokelumne River
* upside is low fungal risk (indeed sand means some areas never had phylloxera)
34
the main AVAs of Napa south to north
* **Los Carneros** (cool enough for quality PN & Chard, gets most fog, AVA extends into Sonoma)
* **Stag's Leap, Oakville, Rutherford** (latter warmest. Big Cab-Sav, Merlot & tropical Chard & Sauv-Blanc)
* in north of valley **Saint Helena** & **Calistoga** most intense, full-bodied, Cab-Sav, also Zinfandel & Syrah. (Chalk Hill Gap gives some relief in day, cool night retains acidity)
* on sides, west-facing **Howell Mountain** full afternoon sun, warmer than east facing **Mount Veeder**
* on sides more tannins, more acid, less richness
35
flavour profile of Napa Valley Cabernet-Sauvignon
* deep ruby
* pronounced complex black fruits, floral notes, spice from oak, high but ripe tannins, all balanced by high acidity, full-bodied, oak aged to develop further complexity over many years in bottle
* good to outstanding, premium to super premium
36
when did Napa Cabernet first gain recognition?
* 1976 Judgement of Paris, when a 1973 Stag's Leap Cab outscored Bordeaux's first growths
* Robert Parker in 80s and 90s preference for extra ripe, heavy oak.
37
harvesting Napa Valley Cabernet
* focus on quality
* low yields for concentration of perfectly ripe fruit
* hand picking individual plots to vinify separately (more small vessels, more cost, more quality)
* meticulously sorted (often optical sorters to select the healthiest fruit)
* can use Cabernet from diff plots, even other varieties as min 75% Cab Sav, giving winemakers flexibility to create consistent style, so Bordeaux blend possible
38
wine-making Napa Valley Cabernet
* **hand-picked**, prob **optically sorted** to select only healthiest fruit, different plots vinified separately
* closed vat fermentation with pump overs, all temp controlled, high extraction for up to **30 days on skins** (as wines will be many years in bottle)
* pressing in pneumatic/hydraulic for gentle extraction, French barriques (pt new, top 100%) subtle oak flavours
* maturation in for **18-24** mths prior to blending - diff plots, even diff grapes as **min 75% Cab Sav**
* enables winemaker to create **consistent** high quality
39
how does Napa Cab market its wines?
* Napa Valley Vintners (550) videos highlighting natrual beauty, sustainability, socially responsible, terroir driven, dedication to science (experimental vineyard Uni CA at Davis); runs events, info on all wineries
* top wineries have wine clubs (& oft waiting lists) and online; or cellar door (in San Francisco) to tourists
* most sold domestically, so need specialist distributor to navigate complicated 3 Tier structure to high end trade
* export market via agencies/ brokers or La Place in Bordeaux (expensive, but can set top prices)
40
flavour profile of a Cabernet-Sauvignon from Central Valley CA (eg Barefoot)
* medium ruby
* dry, medium acidity & bodied, medium ripe tannins
* ripe, jammy, raspberry and blackcurrant fruit, note of vanilla
* acceptable to good quality
* inexpensive (£6.50)
41
wine-making of high volume Central Valley CA Cabernet
* machine harvest at night (cheaper/cooler) to retain primary fruit with limited sorting (MOG only) to save costs, perhaps acidification for v ripe grapes
* crushed, cultured yeasts, fermentation in temp controlled stainless steel (easly clean/ efficient high vols)
* fermentation 17-25oC (high enough to extract flavours/ tannins, cool enough to preserve fruit)
* cap management via rotary fermenter - fast extraction, malo conversion during ferment (fast) pneumatic press during fermentation fast & reduces tannin extraction
* adding wood chips - cheaper for oak spice, vanilla notes
* blend in free run with press wine, and other wines to achieve continuity brand style, maximise volume. Only 75% must be Cab, may add grape like Merlot to soften.
* Tartrate stabilisation (consumers won't want "bits" in wine) fining, sterile filtration to ensure clean, fault free
* packaged in glass bottle with screwcap or PET bag in box cos consumption within a year.
42
marketing and distribution for high volume Central Valley Cab
* high volume, supermarket/ deep discounter brand mainly for domestic market (bargain hunters, senior sippers, kitchen casuals, premium brand suburbans)
* US 3 Tier system to rpevent direct sales from producer to retailer, so will need large distributor; though if conglomerate like EJ Gallo - Barefoot owners - will have array of product to interest mutiple retailers.
* fun brand/marketing appeal to growing younger US
* Retailer may want to repackage wine as own (eg Trader Joe's), esp as good, simple, popular grape easy sell.
