USA, CA

Question 1

Junípero Serra

Answer 1

Spanish friar who established the 1st mission in San Diego in 1769, began producing wine soon afterwards.

Question 2

Mission grape

Answer 2

vinifera variety (=País or Criolla Chica in Latin America) easy to grow, prolific, but makes a flavorless wine

1st American grape: Catawba then Concord

Question 3

mission period

Answer 3

1769-1833, Spanish friars introduced winemaking to CA

Question 4

Jean-Loui Vigne

Answer 4

Brought extensive knowledge and imported premium grape varietals to LA area. (Called Don Luis by Californians)

Question 5

Mariano G. Vallejo

Answer 5

Lieutenant, sent to take over Sonoma Mission, restored the mission winery and its vineyard; skilled in grape growing and winemaking; inspired and helped more settlers to come to the North Coast.

Question 6

Agoston Haraszthy

Answer 6

Founded Buena Vista Winery in Sonoma, 1856; traveled to Europe, 1861, returned with knowledge and vine cuttings

Question 7

Boom and bust

Answer 7

the economic cycles that affect grape growing and winemaking

Question 8

CWA

Answer 8

California Wine Association Formed in 1894 by the largest wineries to control production and stabilize the wine market

Question 9

18th Amendment

Answer 9

(=Volstead Act), national Prohibition, Jan. 16, 1920 (repealed 1933)

Question 10

Alicante Bouschet

Answer 10

a teinturier (red skin, red juice), popular during Prohibition

Question 11

BATF

Answer 11

Bureau of Alcohol, Tobacco & Firearms, reorganized into (Alcohol and Tobacco) Tax and Trade Bureau - TTB

Question 12

TTB

Answer 12

(Alcohol and Tobacco) Tax and Trade Bureau, formerly BATF

Question 13

Wine Institute

Answer 13

formed 1934, traide org. to promot CA wines, lobby for regulations

Question 14

UC Davis

Answer 14

after Prohibition, est. pilot winery on campus, began an academic program on viticulture & viniculture

Question 15

Paris tasting

Answer 15

Steven Spurrier’s blind tasting in 1976 1973 Stag’s Leap Cabernet Sauvignon 1973 Chateau Montelena Chardonnay

Question 16

heat summation, or degree days

Answer 16

a vineyard / region is classified by the sum of its ave. temp above 50F(10C) during the growing season (ADT-50) x # days = degree days

Question 17

Region I

Answer 17

up to 2500 degree days Chardonnay, Pinot Noir, Riesling, Gewürztraminer

Question 18

Region II

Answer 18

2501-3000 degree days Cabernet Sauvignon, Sauvignon Blanc, Merlot

Question 19

Region III

Answer 19

3001-3500 degree days Zinfandel, Barbera, Syrah, Gamay

Question 20

Region IV

Answer 20

3501-4000 degree days Thompson Seedless, Malvasia

Question 21

Region V

Answer 21

over 4000 degree days Thompson Seedless, Dessert Table Grapes

Question 22

AVA

Answer 22

American Viticultural Areas: vintners and growers could petition the BAFT to form an AVA in a specific geographic area w common climate, soil type, history of winemaking 85+% grapes may overlap political boundaries

Question 23

GAVV

Answer 23

Grape 75% Area 85% Vineyard 95% Vintage 95%

Question 24

Label: country of origin

Answer 24

foreign wines must be labeled “imported by” not “bottled by”

Question 25

Label: Estate Bottled

Answer 25

95+% grapes must be grown on the winery’s own vineyards; vineyard and winery in the same appellation

Question 26

Label: production statement

Answer 26

“vinted and bottled by” or “blended and bottled by”, required

Question 27

Label: European names

Answer 27

legal to use European place names (eg. Burgundy, Chablis) for domestic wines, must state place of origin (eg. California Chablis)

Question 28

Label: vintage date

Answer 28

85%+ grapes used must be harvested in the yr listed as the vintage; if AVA is listed as the appellation, 95%+ grapes must be from that vintage; if vintage listed, appellation must be stated too.

Question 29

Label: reserve

Answer 29

no legal definition, no regulation

Question 30

Label: table/light wine

Answer 30

7-14% alcohol by volume

Question 31

Label: proprietary names

Answer 31

allowed, popular for blended wines

Question 32

Label: sulfite declaration

Answer 32

10+%

Question 33

Label: winery identification

Answer 33

must have its name and city of location

Question 34

North Coast

Answer 34

Napa, Sonoma, Caneros, Mendocino, Lake County

Question 35

North Central Coast

Answer 35

Monterey, Santa Clara, Livermore

Question 36

South Central

Answer 36

San Luis Obisbo, Santa Barbera

Question 37

San Joaquin Valley

Answer 37

Central Valley

Question 38

bench land

Answer 38

some of the best soil, above floodplain of Napa River

Question 39

jug wines

Answer 39

inexpensive, lower quality

Question 40

Napa Valley

Answer 40

temperate zone, cool coast, warm interior; “napa” - land of plenty; smallest population of the 10 San Francisco counties, only 9% land planted to grapes; began wine production 1830s, had built reputation by 1880s

Question 41

Napa Region I

Answer 41

southern end, Caneros, Napa to Oakville

Question 42

Napa Region II

Answer 42

Oakville to Northern St. Helena

Question 43

Napa Region III

Answer 43

Calistoga, Northernmost Napa

Question 44

Hanzel Vineyards

Answer 44

1950s, 1st winery to use stainless steel tanks and French oak barrels

Question 45

Lake and Mendocino Counties

Answer 45

both are part of North Coast AVA, directly north of Napa and Sonoma counties, less coastal influence than them, warmer climate

Mendocino county northern area known for redwood not grapes, viticulture in southern portion, 1/4 vineyards certified organic

Lake County inland, higher overall elevation than other North Coast counties, very warm days but cool nights due to altitude, better known for pears until 1970s