VITICULTURE

Question 1

COOL CLIMATE CHARACTERISTIC (6+)

Answer 1

1. Grapes LESS ripe
2. LESS sugar is produced
3. Acidity remains ELEVATED
4. LESS alcohol potential
5. Flavors are MORE tart
6. Lean LESS ripe and juicy.

Question 2

WARM CLIMATE CHARACTERISTICS (7+)

Answer 2

1. Grapes ripen FULLY
2. MORE sugar is produced
3. Acidity is LOWER
4. HIGHER alcohol potential
5. Flavors are MORE ripe
6. Flavors are MORE lush
7. Flavors are MORE juicy

Question 3

TERROIR

Answer 3

A sense of place

Question 4

WHITE WINE STEPS (10+)

Answer 4

1. Harvest (red/white grapes)
2. De-stem/ Whole bunch
3. Crush
4. Press juice from skins (MUST) > SKIN CONTACT
5. Fermentation
6. Aging > Stainless Steel / Oak
7. Fine / Filter
8. Bottle

Question 5

ROSE STEPS (10+)

Answer 5

1. Harvest (red grapes)
2. De-stem/ Whole bunch
3. Crush
4. Press juice from skins (MUST) > SKIN CONTACT
5. Fermentation
6. Aging > Stainless Steel / Oak
7. Fine / Filter
8. Bottle

Question 6

RED WINE STEPS (10+)

Answer 6

1. Crush / De-stem
2. Skins & seeds macerated with juice (MUST)
3. Fermentation
4. Pressing
5. Aging > None / Barrel (type & size) / Bottle
6. Fine / Filter
7. Bottling

Question 7

BARREL AGING AFFECTS (3+)

Answer 7

1. Evaporation
2. Oxidation > Color Changes
3. Textural changes > Softens

Question 8

BARREL AGING FLAVORS(5+)

Answer 8

1. Oak
2. Toast
3. Vanilla
4. Spice
5. Coconut

Question 9

BARREL AGING/MATURATION CONSIDERATIONS (5+)

Answer 9

1. Length of time in barrel
2. Age of barrels
3. Size > Large / Small
4. Type of Oak > American / French / Other
5. Toast level

Question 10

MALOLACTIC FERMENTATION(5+)

Answer 10

• Tart MALIC acids converted to softer tasting LACTIC acids
• Imparts flavor and texture to WHITE wines
• Butter (Diacetyl)
• Buttered Popcorn
• Cream

Question 11

LEES CONTACT(9+)

Answer 11

• Autolysis
• Extra flavor , richer , creamier , texture
• Additional aromas & flavors created (WHITE WINES)
• Bread Dough
• Yeast
• Toast
• Light Floral
• Nuts >ETC.

Question 12

CARBONIC MACERATION(5+)

Answer 12

• Tank filled with whole berries under CO2
• Intracellular fermentation
• Berries at the bottom crushed and ferment normally
• Unique aromas and flavors
• BEAUJOLAIS NOUVEAU

Question 13

CHAPTALIZATION

Answer 13

-Addition of sugar to MUST to INCREASE the FINAL alcohol content of the wine.

Question 14

ACIDIFICATION

Answer 14

-The addition of acids to MUST or to a FINISHED wine.

Question 15

FINING (3+)

Answer 15

1. For Attractiveness
2. Clarification
3. Cold Stabilization

Question 16

FILTRATION

Answer 16

For microbial stability

Question 17

PACKAGING (10+)

Answer 17

1. Containers > Bottles/Kegs/Other
2. Closure > Cork (variations) / Screw Cap (Stelvin) / Glass Top (Vino-Lok)
3. Capsules
4. Labels

Question 18

OLD WORLD CHARACTERISTICS(5+)

Answer 18

1. Dominance of earth/mineral character
2. Dominance of non-fruit
3. Fruit more restrained compared to non-fruit and earth
4. Fruit becomes tart on the palate
5. Non-fruit becomes more apparent on the palate

Question 19

NEW WORLD CHARACTERISTICS (4+)

Answer 19

1. Lack of any dominant earth/mineral character
2. Fruit leads and dominates the non-fruit elements
3. Fruit is ripe dominating the nose
4. Fruit stays ripe/gets riper on the palate

Question 20

COOL CLIMATE CHARACTERISTICS (4+)

Answer 20

1. Acid is elevated for the grape variety
2. Alcohol is more restrained
3. Nature/quality of the fruit is tart
4. Wine feels more linear on the palate

Question 21

WARM CLIMATE (4+)

Answer 21

1. Acid is more restrained for the grape variety
2. Alcohol is elevated
3. Nature/quality of the fruit is jammy
4. The wine feels more ROUND and LUSH on the palate.