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WSET Level 4 - D3 > USA - New York State > Flashcards

USA - New York State Flashcards

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1
Q

How many AVAs are there and what are the three most important ones (in descending order)?

A
  • 10 AVAs
  • Finger Lakes AVA
  • Hudson River Region AVA
  • Long Island AVA
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2
Q

Finger Lakes AVA
Where is it located and what’s the climate?

A
  • Below Lake Ontario and the Canadian border
  • One of the coldest AVAs in the USA
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3
Q

Finger Lakes AVA
What is the area under vine?

A

3,800 ha

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4
Q

Finger Lakes AVA
What is the climate and major climatic influence?

A
  • Continental climate, warm summers and cold winters
  • 11 finger-shaped lakes, without which winters would be too cold for V. vinifera grapes
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5
Q

Finger Lakes AVA
Describe the lakes and the detailed effects they have

A
  • Not particularly large, but extremely deep and can fail to freeze during the winter
  • Effects:
  • Slopes enable cold air to drain towards the water, warms up, rises, and, hence, draws more air off the land
  • Lake-effect snow can help insulate vines during the winter
  • Warming influence in autumn -> long ripening season and low risk of autumn frosts
  • In spring, cool air from the lake delays budburst -> reduced spring frost risk
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6
Q

Finger Lakes AVA
Where are vineyards located, what is the soil and what does it mean?

A
  • Most vineyards on the steeper slopes so cold air flows towards the lake
  • Fertile soils and sufficient rainfall
  • -> low densities of large vines
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7
Q

Finger Lakes AVA
How are vines trained and protected from winter freeze?

A
  • Systems such as Scott Henry, where canopy is split either vertically or horizontally to allow greater air circulation
  • Snow can help insulate vines
  • Many growers additionally hill up soil to cover the graft
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8
Q

Finger Lakes AVA
What are the main varieties and why?

A
  • Riesling
  • Cabernet Franc
  • -> withstand cold winters
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9
Q

Finger Lakes AVA
What are the different levels of sweetness of Riesling wines and how is it achieved?

A
  • Dry to sweet
  • Late-harvesting, botrytis and/or stopping fermentation early
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10
Q

Finger Lakes AVA
Describe the typical style of Riesling (aromas, sweetness, acidity, body, alcohol, quality, price)

A
  • Fresh apple, lemon and peach
  • Dry to medium-dry
  • High acidity
  • Medium(-) to medium body
  • Low to medium alcohol (depending on sweetness)
  • Good to very good quality (some outstanding)
  • Mid- to premium priced
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11
Q

Finger Lakes AVA
How are Riesling wines typically produced? (technique, fermentation, skin contact, lees)

A
  • Protective techniques
  • Fermented at cool temperatures in stainless steel
  • Some producers use skin contact
  • Some keep the wines on the lees
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12
Q

Finger Lakes AVA
What other white variety besides Riesling is widely planted? (variety, styles, aromas, acidity, body, oak)

A
  • Chardonnay
  • Used for still and sparkling wines
  • Citrus flavors (toasty notes from oak)
  • Medium(+) to high acidity
  • Medium body
  • Often fermented and matured in oak
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13
Q

Finger Lakes AVA
What is the most planted black grape variety and what is the typical style? (variety, aromas, body, tannins, quality, price)

A
  • Cabernet Franc
  • Red cherry, cranberry and black plum, sometimes herbaceous notes
  • Medium(-) to medium body
  • Medium(-) to medium tannins
  • Good to very good quality
  • Mid-priced
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14
Q

Finger Lakes AVA
How and what type of oak is used in production of wines from Cabernet Franc?

A
  • Less new oak is used than in the past
  • Sometimes no oak at all
  • Mostly French or Hungarian oak -> more subtle flavors
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15
Q

Finger Lakes AVA
What are other popular varieties?

A

Pinot Noir
Gewurztraminer
Cabernet Sauvignon
Merlot
Pinot Gris

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16
Q

Finger Lakes AVA
Name two significant producers

A
  • Hermann J. Wiemer
  • Forge Cellars
17
Q

Finger Lakes AVA
Why are many hybrids grown and what are they used for?

A
  • More resistant to frost and easier to grow
  • Grape juice and jellies/jams, some are used for (inexpensive) wines
  • Lower quality
18
Q

Finger Lakes AVA
What are some hybrids that are used for good quality wines?

A
  • Traminette (Gerwurztraminer-like aromas, with higher acidity and lower alcohol)
  • Vignoles (susceptible to noble rot, high acid, used for non-dry styles)
  • Vidal (ice wine)
19
Q

Long Island AVA
How much is planted to vines?

A

1,000 ha

20
Q

Long Island AVA
Where is it located, what is the climate and climatic influences?

A
  • Surrounded by water
  • Maritime climate
  • Long growing season
21
Q

Long Island AVA
What varieties does the climate allow to ripen and what is the most important variety?

A
  • Able to ripen black Bordeaux varieties
  • Merlot (signature variety)
  • Chardonnay
  • Sauvignon Blanc
22
Q

Long Island AVA
Are diseases a problem? If yes, which and how are they mitigated?

A
  • High risk of fungal diseases due to high humidity
  • Windy weather mitigates the risk a bit
  • Management options: spraying, leaf removal and sorting grapes in the vineyard or winery
23
Q

Long Island AVA
What are the two sub-AVAs?

A
  • North Fork AVA
  • Hamptons AVA
24
Q

Long Island AVA
Describe the climate and soil in the two sub-AVAs

A
  • North Fork AVA
  • Climate: slightly warmer and more protected from Atlantic
  • Sandy soils
  • Hamptons AVA
  • Silt loam soils
  • Both soil types are free-draining and low in fertility
25
Q

Long Island AVA
How are red wines produced? (varieties, oak, blending)

A
  • Merlot, Cabernet Sauvignon and Cabernet Franc
  • Majority matured in oak (mostly French) with some proportion of new oak
  • Single varietal wines or as blends
26
Q

Long Island AVA
How are white wines (other than Chardonnay) produced? (varieties, fermentation, general style)

A
  • Sauvignon Blanc, Riesling and Pinot Gris (made in a dry, light-bodied style)
  • Fermented at cool temperatures in stainless steel
  • Fruity, unoaked style for early consumption
27
Q

Long Island AVA
How are wines from Chardonnay produced? (oak, malo, lees, acidity, body)

A
  • Unoaked style or fermented and matured in oak
  • Often malo and lees ageing -> creamy, toasty style
  • Medium(+) acidity balances the best examples
  • Fuller-bodied
28
Q

Long Island AVA
What is the typical quality and price of wines?

A
  • Good to very good quality
  • Mid- to premium priced
29
Q

Long Island AVA
Name two significant producers

A
  • Wölffer Estate
  • Channing Daughters
30
Q

Finger Lakes AVA & Long Island AVA
What is the key route to market?

A

Cellar door

31
Q

Hudson River Region AVA
What is the area under vine?

A
  • Small plantings
  • 64 ha
32
Q

Hudson River Region AVA
What is the climate and what risks does it bring? How are the risks mitigated?

A
  • Continental climate, warm summers and cold winters
  • Spring frosts and winter freeze are problems (piling soils around trunk in winter)
33
Q

Hudson River Region AVA
What varieties are planted?

A
  • Hybrids
  • Seyval Blanc
  • Vidal
  • Cool climate V. vinifera
  • Riesling
  • Chardonnay
  • Cabernet Franc
34
Q

What changed the industry?

A
  • The state’s Farm Winery Act of 1976
  • -> Grape growers allowed to open wineries and sell directly to the public
35
Q

What is the trend of the industry?

A
  • Increasingly smaller wineries
  • Greater quality and diversity

WSET Level 4 - D3 (56 decks)

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