Workbook questions

Question 1

What are the natural and human factors that affect the style, quality, and price of wine?

Answer 1

Human:
Grape growing Winemaking
Maturation Market forces

Natural factors:
Grapes Climate
Weather Soil

Question 2

Describe pre-fermentation and post-fermentation extraction.

Answer 2

Pre-fermentation:
Extracts aroma and color (but no tannins)
Used for red, white, and rose wine

Post-fermentation:
Increases and softens tannins
Used for red wine

Question 3

Describe the crus in Beaujolais.

Answer 3

10 crus in total

Most structured:
Moulin-a-vent
Morgon

Lighter, more perfumed:
Brouilly
Fleurie

Question 4

What are the steps for decanting wine?

Answer 4

1. Remove horizontally from rack (gently)
2. Place in decanting basket (keep deposit from moving)
3. Remove top of capsule
4. Clean shoulder and neck of bottle
5. Gently remove cork
6. Hold bottle in front of light and pour into decanter
7. Stop pouring when deposit is near neck

Question 5

Describe wine faults.

Answer 5

TCA: Damp cardboard, muted fruit flavors
Reduction: Stinky, rotten cabbage, boiled eggs
Sulfur dioxide: Acrid, recently extinguished matches
Oxidation: Aging notes, lack of freshness and fruitiness
Out of condition: Loss of vibrancy and freshness
Volatile acidity: Vinegar, nail polish remover
Brettanomyces: Animal aromas