WSET Level 3 Flashcards
three sections to SAT
Appearance
Nose
Palate
Four categories of Appearance section of SAT
Clarity
Intensity
Color
Other Observations
Two scales of Clarity in Appearance of SAT
Clear
Hazy
Three scales of Intensity in Appearance of SAT
Pale
Medium
Deep
What distinguishes Deep from Medium for red wine in Intensity in Appearance of SAT
For red wine to be deep, cannot see step when upright
5 Color options for White Wines in Color section of Appearance in SAT and which is most common
lemon-green
lemon
gold
amber
brown
most common: lemon
5 Color options for Red Wines in Color section of Appearance in SAT and which is most common
Purple
Ruby
Garnet
Tawny
Brown
Most commong: Ruby
3 Color options for Rose Wines in Color section of Appearance in SAT
Pink
Salmon
Orange
what two conditions cause a wine to have more persistent tears/legs
sugar
high alcohol
Four Other Observations you can make in Appearance phase of SAT
Legs/Tears
Deposit
Petillance
Bubbles
What is petillance and when is it a fine fault?
Slight fizziness/sparkle
When a) due to refermentation or b) malolactic conversion in bottle
When will winemaker maybe choose to add some petillance to wine?
With light bodied, unoaked whites the fizziness can add desirable freshness and texture
Four sections of the Nose phase of SAT
Condition
Intensity
Aroma characteristics
Development
Name of cork taint
TCA Trichloroanisole
Scent given away by cork taint
Damp cardboard
Besides damp cardboard, what other two things does cork taint do to wine
Mutes fruit flavors
Makes wine appear less fresh
What is the wine fault “reduction”?
The opposite of oxidation.
Lack of oxygen during wine making
What four scents appear with a “reduction” wine fault?
Rotten eggs
Boiled cabbage
Boiled onion
Blocked drain
What wine fault can give the wine a scent of recently extinguished matches?
Excessive sulfur dioxide
Which wines tend to have the most sulfur dioxide
Sweet white wines
Almost all wines have sulfur dioxide, what happens when there is too little?
Can lead to oxidation
What 2 things does oxidation do to appearance of wine?
deeper color and more brown than it should be
Four scents caused by oxidation
Toffee
Honey
Caramel
Coffee
What 4 things happen to wine when it is too old or has been stored in bad conditions (too hot, too bright, too variable)
loses vibrancy
loses freshness
dull taste
stale taste
What happens to wine when it has too much volatile acidity (all wines have some)?
Aromas of vinegar and nail polish
What is Brettanomyces (Brett) and what does it do to wine
It’s a yeast and it gives wine plastic or animal aromas
Five aromas associated with Brett
Sticking plasters
Hot vinyl
Smoked meat
Leather
Horse sweat
Three levels of Intensity in Nose phase of SAT
Light - Medium - Pronounced
General rule for Pronounced classification in Intensity in Nose phase of SAT
Aromas are immediately apparent without sniffing
When do primary aromas develop?
These are the ones available after fermentation and before ageing. Can come from grape or from fermentation process
When do secondary aromas develop? 3 ways they develop?
After fermentation (i.e. were not present until ageing started), from oak (vanilla, toast), malolactic conversion (creamy, buttery), or lees (yeast, biscuit)
When do tertiary aromas develop and what are two main reasons they develop?
During ageing. Because of oxidation from oak pores or because of lack of oxygen
In Chapter 1 what three tertiary aromas are developed during ageing from oxidative action from oak?
Coffee
Toffee
Caramel
In Chapter 1 what three tertiary aromas are developed during ageing from lack of oxygen?
Petrol
Honey
Mushroom
What generally happens to fruit aromas during ageing process?
fruit aromas become less fresh and more drier or cooked character (careful if grapes already dried pre fermentation or from hot climate)
Four stages in Development of the Nose phase of the SAT and which aromas are present and integrated
Youthful - 1st, 2nd (not integrated)
Developing - 1st, 2nd, 3rd (some)
Fully Developed - 1st, 2nd, 3rd (predominant)
Tired/Past its best - unpleasant aromas start
Example of a wine that is released as “developing” in Development of the Nose phase of the SAT
Rioja Riserva
Example of a 2 wines that are released as “fully developed” in Development of the Nose phase of the SAT
age indicated Tawny Ports and all Sherries
Example of wine category that almost all move from Youthful to Tired/Past its best in a matter of months
Rose`
how do alcohol, fruit aromas, and acidity impact the perception of sweetness in wine?
alcohol and fruit increase the perception of sweetness and acidity lowers the perception of sweetness
Nine elements of the Palate section of SAT
Sweetness
Acidity
Tannin
Alcohol
Body
Mousse
Flavor intensity
Flavor characteristics
Finish
Six levels of the Sweetness scale in the Palate section of the SAT
Dry
Off Dry
Medium Dry
Medium Sweet
Sweet
Luscious
Two examples of off-dry wines (Ch1)
Alsace Gewurztraminer
Brut Champagne
Rule for classifying wine Medium Dry or Medium Sweet rather than Sweet
Not sweet enough to partner with desserts
Two examples of Sweet wine (Ch1)
Sauternes and Port
Rule for which wines qualify at Sweet rather than Medium Sweet
Sweetness must be a prominent feature of the wine
2 rules for which wines qualify at Luscious rather than Sweet
Leaves lips sticky
Notably more viscous
Two examples of Luscious wines (Ch1)
Rutherglen Muscats
PX Sherries
Three types of acids in wine mentioned in Ch1
Tartaric (from grape juice)
Malic (from grape juice)
Lactic (converted from malic)
Two factors that can confuse you over how much acid is in a wine
Alcohol: burning sensation can be similar to acidity
Sweetness: makes you think it is less acidic than it really is
five point scale for Acidity in Palate section of SAT
low
medium -
medium
medium +
high
where in the mouth can you detect acidity
sides
five point scale for Tannin in Palate section of SAT
low
medium -
medium
medium +
high
where in the mouth can you detect bitterness of tannin
back of mouth
what is the most reliable way to detect acidity
mouth watering
what is the most reliable way to detect tannins
put wine on gums near front teeth and see how much it sticks
what may deceive you from recognizing correct level of tannins and how to measure it correctly
The ripeness can deceive, as unripe tannins will be more astringent and lots of ripe tannins may not be astringent at all.
Check the body of the wine with it (full body texture but no astringent may mean they are ripe tannins bc of hot climate)
ABV thresholds for low/medium/high alcohol in regular wine
Low: below 11%
Medium: 11-13.9%
High: 14% or more
ABV thresholds for low/medium/high alcohol in fortified wine
Low: 15-16.4%
Medium: 16.5-18.4%
High: 18.5% or more
five point scale for Body in Palate section of SAT
light
medium -
medium
medium +
full
for most wines, what is the main factor contributing to body
alcohol
other than alcohol, what two other factors contribute to body and do they increase/decrease body?
sugar - adds to body
acidity - lightens body
three levels of Mousse in Palate phase of wine
delicate
creamy
aggressive
What level of Mousse do most sparkling wines have
Creamy
which three aromas are easier to detect on palate than on nose
earthy, spicy, toasty
which two aromas are easier to detect on nose than on palate
fruity and floral
five point scale for Flavor Intensity in Palate section of SAT
light
medium -
medium
medium +
pronounced
five point scale for Finish in Palate section of SAT
short
medium -
medium
medium +
long
Four main criteria for assessing quality of wine
Balance
Intensity
Length
Complexity
what four things need to be in balance to consider a wine in balance?
fruit & sugar with acid & tannin
In addition to fruit & sugar being in balance with acid & tannin, what else is important in assessing balance (1 question, 3 components)?
how integrated each component is: acidity, alcohol, aromas (especially from oak)
which type of wine is nice because of the purity and clarity of expression despite the lack of complexity?
icewines
six levels of quality and how many quality factors each needs to achieve?
faulty - 0 don’t drink
poor - 0
acceptable - 1
good - 2
very good - 3
outstanding - 4
Four levels of “Level of Readiness for drinking / potential for ageing” in Conclusion section of SAT?
Too Young
Can Drink Now, But Has Potential for Ageing
Drink now: not suitable for ageing
Too old
What is the first thing to consider when assessing readiness for drinking wine
Whether wine is a style that can benefit from ageing at all
What types of wines have get no benefit from ageing
Ones that show only primary aromas with light tannin or acid structure
When is a wine too old to drink?
When it lost its fruitiness and freshness and has a light tannin or acid structure
What two criteria does a wine need to have to be suitable for ageing?
a) firm structure of acid or tannin
b) sufficient level of flavor concentration
How do these 5 things change with ageing: aromas, sugar, tannin, alcohol, acidity?
Aromas change: from primary to tertiary
Sugar: very litte (towards drier)
Tannins change: they soften
Alcohol: no change
Acidity: very little
which wines are often classified as “too young” to drink?
red wines with lots of tannins, that need time to soften
what does it mean if a wine tastes “harder” (5 things)
more astringent, bitter, acidic
less sweet, fruity
what two components in food make a wine taste harder
sweetness and umami
which two components in food make a wine taste softer
salt and acid
7 things that sweet and umami food does to taste of wine
more bitter, astringent, acidic, alcohol
less sweet, fruity, body
when does umami tend to not make wine taste harder?
when umami food also is salty (as it parmesan, cured and smoke seafood and meats, etc.) as salt softens taste of wine
what 4 foods are tough to pair with wine because of umami content
asparagus, eggs, mushrooms, and ripe soft cheeses
which wines are most likely to become unbalanced towards too much bitterness when paired with umami food
ironically light tannin low body reds and white wines with oak/skin contact bc they dont have the the characteristics to balance out tannins
4 things acidity in food does to wine
increases body, sweetness, fruitiness
decreases acidity
which wines are tough to pair with acidic food?
wines with already low acidity as it will lower perception of acidity and therefore make it seem flat, flabby, and lacking focus
4 things salty food does to wine
increases body
decreases astringency, bitterness and acidity
what does bitter food do to wine
increases perception of bitterness in wine
what 7 things does chili heat in food do to wine
more bitter, astringent, acidic, alcohol
less sweet, fruity, body
what kind of wine should you pair with a bitter dish?
low-tannin red or white wine as dish will emphasize bitterness in tannins
what kind of wine should you pair with umami dish?
one that has concentrated fruit flavors as the food will emphasise the astringency and bitterness
what wines to pair with spicy food
White wines or low-tannin reds
low alcohol
high fruit aromas and/or sweet
which wines are most likely to be ruined by food?
ones with high bitterness and astringency along with high acidity and alcohol
which wines are unlikely to be ruined by food?
simple unoaked wines with little residual sugar
what is the main reason you would not pair red wine with fish?
because some fish can be high in umami which would make red wine appear more astringent and bitter
what temperature should wine be stored at?
cool and constant - between 10 and 15C
what four things are key in storage of wine
Constant temperature / no fluctuation
Store on side if cork sealed
No strong lights
No vibrations
Serving temperature for sweet wine
6-8C
Serving temperature for sparkling wine
6-10C
Serving temperature for LM Body White/Rose wine
7-10C
Serving temperature for MF Body Oaked White wine
10-13C
Serving temperature for LM Body Red wine
13C
Serving temperature for F Body Red wine
15-18C
what kind of cloth to use to clean glasses
linen bc wont leave fluff
what is the main reason for decanting?
for wines with a heavy deposit
how much should you tilt a sparkling wine bottle when opening
30 degrees
what two inert gases help preserve wine?
nitrogen and argon
what is the name of the main Eurasian vine specie that produces almost all of the grapes for wine growing
vitis vinifera
how do american vines get used in winemaking
they are used to produce rootstocks because they are resistant to phylloxera
what is the name of the vine pest that attacks vine roots
phylloxera
roughly how many grape varieties belong to vitis vinifera
thousands
what two viticulture techniques are used to preserve the characteristics of the grape varietals
cutting and layering
what is a “cutting” in viticulture
it is the section of a vine shoot that is planted and then grows as a new plant
how does “layering” work in viticulture
a) a cane is bent down and a section of it is buried with the cane tip pointing out of the ground
b) the buried section takes root and then the cane linking the new growth to the old is cut
if all grapes of the same variety come from cuttings of the same plant why and how are they still slightly different
because the plants mutate and develop better quality fruit or more resistance to diseases
in grape growing, what is the name of the individual vines or group of vines that show a particular set of unique characteristics?
clone
when grape growers order new plants from a nursery what two things do they specify
the grape variety and the clone
which four grape varietals are actually just mutations of one grape variety?
Pinot Blanc, Pinot Gris, Pinot Noir, and Meunier - all from Pinot
what is the main reason new varieties are not often created
consumers dont want to try unknown grape varieties
how can one create a new grape variety
cross fertilisation where pollen from the male part of the flower of one vine is transfered to the female part of another vine’s flower and then the pollinated flower develops into a grape with seeds. the seed then needs to be planted and after 2-3 years you have a new grape that blends both parent vines
what are the four main sections of every vine
green parts
one-year-old wood
permanent wood
roots
what is photosynthesis
leaves use sunlight to convert water and carbon dioxide into glucose and oxygen
what is the point of glucose in a vine
it gives energy for the vine to grow (and makes grapes sweet)
what are buds in a vinet
small structures that form between the leaf and the shoot (i.e. the green branch) that is actually an embryonic shoot that can then turn into a shoot, leaves, flowers and tendrils of its own
what is the point of flowers on the vine?
they are reproductive organs of the vine
what is the name of a bunch of flowers on the vine
inflorescences
what are berries on the vine?
they are flowers that have been pollinated
what are tendrils
little green branches/arms that grow off a vine’s shoot to grip surrounding structures and hold the vine upright
what are the wires called that they put in vineyards to keep the vine upright?
trellis wire, to which tendrils wrap themselves to
what is one-year-old wood?
it is the shoot of a vine that turns to wood in the winter/spring after the previous growing season
which shoots of a vine will flower and produce grapes?
on the shoots that burst off of the one-year-old wood
what is the difference between “cane” and “spur” on a vine
a cane is a one year old wood if it has 8-20 buds and a spur if it is shorter and has 2-3 buds
(those buds burst in the spring and create shoots)
three functions of a vine’s roots
a) absorb water and nutrients from soil
b) anchor the vine
c) store carbohydrates to allow the vine to survive the winter
what is a crossing in viticulture
when a new variety is produced from two parents of the same species
what grape varietal is a crossing of pinot noir and cinsault
pinotage
what is a hybrid in viticulture?
a vine whose parents come from two different vine species
(typically hybrids have at least one american vine as parent)
what is one example of a grape used for winemaking that comes from american vines (not typical)?
Vidal from Canada
how come american vines are better than european vines at resisting phylloxera
because phylloxera is from America and was accidentally brought to Europe in 19th century
how do phylloxera kill a vine?
in one phase of its life it lives underground and feeds on vines roots and the feeding wonds allow infections to enter
how do american vines defend themselves from phylloxera
they clog their mouthes with sticky sap and form protective layers behind the feeding wounds
what is the name of the technique used to join a rootstock to a vitis vinifera variety
grafting
what is head grafting?
it is when an existing vine is cut back to its trunk and a bud or cutting is grafted onto the trunk (allows grape growers to switch to a new variety quickly in response to consumer preferences)
what is the name of the small grapes that form from a flower in late spring/early summer
fruit set
when do grapes start to ripen on vine?
late summer / early autumn
what is the name for when the grape turns from green to blue/black, pink or golden (depending on variety)?
veraison
what five things does a vine need to complete its annual cycle
heat
sunlight
carbon dioxide
water
nutrients
why does a vine need sunlight and what does it do with it
it needs it to combine carbon dioxide and water to produce glucose and oxygen
what does the vine use to power its growth and ripen the grapes?
combination of the glucose created from photosynthesis and the nutrients from soil
where is the oxygen lost from in the vine
through the leaves
what factor determines which grape varieties can be grown where
heat
what is the minimum heat needed for a vine to grow
50F/10C
name six factors that impact the amount of heat the vine is exposed to
latitude
altitude
ocean currents
fog
soil
aspect
what is the ideal latitude for vineyards
30 to 50 degrees
name two ocean currents that cools an otherwise too warm area
Humbolt Current off of Chile
Benguela Current off of South Africa
name ocean current that warms an otherwise too cool area
Gulf Stream warming NW Europe
two general areas cooled by fog
California and Casablanca Valley in Chile
what soils provide more heat than others?
soils dark in color or ones with high stone and rock content that radiate heat back to vine
what soils require more energy to warm up
soils with high water content
what is aspect and how does it impact viticulture?
the direction the vine is facing. if it faces the equator it will warm more
what is continentality
the difference between the coldest and hottest months
how do large bodies of water like lakes and seas impact continentality
they lower continentality bc they warm and cool slower than land, so in the winter they warm the area and in the summer they cool the area
How do cool nights impact viticulture
slow the loss of aromas and acidity during winemaking
how does continentality impact viticulture
lower continentality means a longer growing season so that benefits growing varieties that are late ripening
how does a large diurnal range impact viticulture in warm climates?
allows production of wines that are fresher and more aromatic compared with a vineyard that has a small diurnal range where aromas and acidity are lost during a warm night
what temperature may kill a plant?
below -20C / -4F
what is “earthing up”
using soil to cover abd protect the graft of a vine so that it doesn’t get killed by sub -20C temperatures
what two ways do overly mild winters negatively affect viticulture?
a) the vine never becomes dormant and produces mroe than one crop per year, shortening the life of the vine and deteriorating the quality of the grapes
b) more insect pests survive and attach the vine in the following summer
how does frost negatively impact vine?
lowers production/yield by killing newly burst buds or young shoots
name four methods of protection against frost
Heaters
Wind Machines
Sprinklers
Vineyard Design
how do sprinklers prevent frost
as water freezes it releases heat into the plant tissue protecting the buds and shoots
what do wind machines do for preventing frosts
draws warm air from above to keep temperature at ground level from not getting to 0C
how does vineyard design help prevent frost?
since cold air sinks to lowest point available, planting on slopes and avoiding depressions were cold air collects
what two aromas are acquired by wine if there is smoke in the area from wildfires
smoky
plastic-like aromas
if it is too hot in the summer how can that negatively impact viticulture
when it is too hot the vine will shut down and go dormant even if there is sufficient water
how does a cold spring negatively affect viticulture, even if there is no frost
it delays the bud burst, thus shortening the growing season and not leaving enough time for ripening before it gets too cold in the autumn
what three factors affect the amount of sunlight
latitude
sea/lakes
aspect
how does the presence of a large body of water impact the amount of sunlight
being close to sea and lakes tend to cause more cloudiness than being in more landlocked area
flip side is some rivers and lakes can provide reflected sunlight
what two periods is it most important for it to not be cloudy for successful viticulture
a) when vine is supposed to flower and fruit set
b) when grapes are in need of ripening
what determines how much water a vine needs
temperature. the hotter it is the more the vine will lose water through leaves
why do you want to limit the amount of water a vine gets
it aids in ripening the grapes because the shortage means the vine will not focus on further shoot growth and there is less shade because the canopy does not grow as large
three types of irrigation
Drip - each vine has computer-managed dripper
Sprinklers - but risk of disease, as with too much rain
Flood irrigation - only feasible in flat or slightly sloping
what does vine do during drought to protect itself?
temporarily stops transpiration through leaves (but if prolonged photosynthesis stops and grapes fail to ripen)
what happenes to sugar levels in grape if too much water and why?
they fall because vine will grow shoots and leaves during ripening season
what risk does the vine face in waterlogged soil?
that roots die from lack of oxygen
what two periods do you really want to avoid heavy / excessive rainfall?
a) during flowering and fruit set as will reduce number of grapes
b) right before harvest bc grapes will swell so much they split and get fungal disease
which wine region is particularly prone to hail?
Mendoza
which region tends to have lots of variation in weather (amount and timing of rain and warmth relative to average climate)?
Bordeaux
which region tends to have little variation in weather ?
Central Valley, California
Average growing season temperature of Cool, Moderate, Warm, and Hot climate
Cool: 16.5C/62F and below
Moderate: 16.5-18.5C
Warm: 18.5C-21C
Hot: Above 21C
five criteria/characteristics of climate
avg temperature
continentality
diurnal range
timing of rainfall
sunlight
three major types of climates
continental
maritime
mediterranean
four characteristics of continental climate
high continentality
short summers
large, rapid temp drop in autumn
dry summers
what type of varietals are ideal for continental climate and 2 reasons why?
grapes that bud late and ripen early
a) bc of risk of frost in spring
b) cool temperatures likely to impair ripening
three characteristics of maritime climate
cool to moderate temp
low continentality
rain evenly spread in year (including summer!)
what type of grapes are ideal for maritime climate?
ones that continue tipening far into the autumn given moderate temp throughout year
two characteristics of mediterranean climate
low continentality
warm and dry summers
key difference between mediterranean climate and maritime
in mediterranean climate it is dry and warn in summer, while maritime has more even rainfall throughout year
compared to maritime climate, 4 differences of kind of wines you get in mediterranean climates?
fuller body, riper tannins, higher alcohol, and lower level of acidity because of warmer and drier summer
what two things does soil provide the vine with
water and nutrients
how deep is the soil above the bedrock usually?
from a few centimeters to several meters
what is humus?
decomposing plant and animal materials that are rich in nutrients and have good water retaining properties
what are the three major particles present in soil from largest to smallest, and which heats the vine the most
stone
sand
clay
- stone heats the most
when does the vine need plenty of water and when does it need to be under mild water lack stress?
lots of water early to suppost shoot and leaf growth
water stress after veraison, as it helps in grape ripening
what are the best soils made of
loam - a misture of sand and clay particles
the three most important nutrients for a vine
nitrogen
phosphorus
potassium
what happens if you give vine too much nutrients
vine will grow too vigorously and create a dense canopy that provides too much share for the fruit
what is a syptom of a vine with too low nutrients
Chlorosis - where leaves turn yellow and vine cannot photosynthesise, grapes struggle to ripen and quality suffers
when selecting a site for a vineyard what are the three general factors considered
environmental conditions
business considerations
grape variety
what are the 5 envornmental conditions to be evaluated when selecting a vineyard site
average temp
rainfall
sunlight hours
fertility of the soil
draining of the soil
what three things related to planting do the environmental conditions of a vineyard site influence
grape variety
ideal planting density
systems of training & trellising
what four business considerations go into the selection of a vineyard site
proximity to utilities (water, power)
availability of vineyard workforce
accessibility of machinery (tractors/harvesters)
cost of land
five things to do when establishing a new vineyard
- clear other vegetation
- test and correct fertility of soil
- plant pre-grafted young vines
- protect vines with plastic sleeve
- irrigate (usually allowed for young vines even if otherwise prohibited)
how many years does it take a vine to produce first yield
three years
at what age are most vines replaced?
between 30 and 50 years
two pros and two cons of using old vines
better fruit and more concentrated flavors
lower yield and greater susceptability to diseases
how long is land left fallow when changing vines
fallow (unplanted) for three or more years so land can recover
what is vine training
shaping of the permanent wood of the vine
what are two types of vine training
head training or cordon training
what are the trade offs between high and low training
high training avoids frosts while low training gets more heat that is retained from soil
difference between head training and cordon training
cordon training has one or more permanent horizontal arms or “cordons”
head training has mostly only trunk as permanent wood or, at most, a few short arms
what are the two winter pruning methods within head training
spur-pruned or replacement cane-pruned
one con and one pro of cordon training
takes longer to establish because greater amount of permanent wood
sturdy permanent cordon with shoots positioned along the length of the cordon allow for easier machine harvesting
difference between spur training and replacement cane training
spur training has short sections of one-year old wood cut down to 2-3 buds (can be used in both head training and cordon training)
replacement cane training use long sections of one-year old wood with 8-20 buds tied to a trellis
one downside of replacement cane training
requires large labor force to choose suitable canes and train them
another name for replacement cane training
Single Guyot or Double Guyot (depending on how many canes are retained)
what pruning is done in summer?
trimming canopy to restrict vegitative growth and direct sugar production to the grape and not to growth of shoots and leaves
Also leaf stripping to allow optimal sunshine to grapes
what is a bush vine, what training and winter pruning method is used, and what climate is it ideal for
- a bush vine is an untrellised vine with shoots hanging down towards the ground
- it is head trained and spur pruned
- ideal for warm/hot, dry/sunny regions where extra shade is needed for grapes
what do they do with untrellised vines in cool or wet regions and why
the shoots of head-trained, spur pruned vines are tied at the tips which exposes grapes to more sunlight and air
sunlight allows ripening and air avoids disease
which two regions are ideal for bush vine
Barossa Valley Australia and Southern Rhone - bc of shade needed in warm/hot climate
what region is likely to tie the shoots of an untrellised vine to allow sunlight and airflow?
Beaujolais
three reasons to trellis a vine
1) regulating the amount of sunlight shoots get based on level of sunlight in region
2) regulating air circulation in wet areas to prevent fungal disease
3) aid machenisation by positioning grapes on one side of vine
what is VSP and what are the advantages
Vertical Shoot Positioning - shoots are trained vertically to keep them apart and allow for air and sunlight
how is VSP adapted in hot regions and why
tops of the shoots are not tied in so that they flop over and create shade in the canopy and protect fruit
size of hectare
square with 100 meter sides
size of acre vs. hectare
acre is 0.4 of a hectare
how many vines are typically in a hectare (min and max)
1,000 to 10,000 vines
two factors that influence planting density
availability of nutrients and water
if water and irrigation are scarce, do you want a high or lower density
lower, because that gives plants more soil to gather water from
how is nutrient availability considered when choosing planting density
need to match density with nutrient content so that there is enough competition for nutrients to avoid vine preferring vegetative growth over fruit creation
why is it important to manage the number of buds on vine? (What if too few what if too many)
too few and they will have too much energy from the carbs stored in winter and they will grow too much vegetatively
too many buds though means they won’t ripen its crop load
how do you want to train your vines if there is a lot of rainfall and two reasons why
use VSP because 1) it will allow a lot of airflow in the canopy to avoid fungal growth and 2) it will maximize the sunlight the fruit receives given it will often be cloudy
three reasons a winemaker needs to be able to predict yields accurately
a) for PDO regulations
b) for contractual obligations
c) plan tank place
two metrics for measuring yield
tonnes of grapes per hectare
hectoliters (100L) of wine per hectare
what do you use to predict yield
number of buds left on vine after winter pruning
four factors that may lead to less crop yield than predicted
frost damange
pests
poor fruit set
diseases
what is green harvesting and why is it risky
- removing immature grapes shortly after veraison in order to lower yield
- risk: vine may increase size of remaining grapes to compensate, resulting in same yield with diluted flavors
how does damage to leaves impact vine’s ability to make good grapes?
it reduces photosynthesis activity resulting in less ability to ripen grapes
besides phylloxera, what other pest attacks rootes of vines and what other risk do they bring?
- Nematodes (microscopic worms)
- risk: transmit vine viruses (in addition to interfering with water and nutrient uptake)
besides lower yields, how else do birds and mammals eating grapes impact viticulture?
half eaten grapes can lead to fungal disease in vine
what animals are kept away from vines with nets and with fences
nets: birds
fences: mammals
three mammals that attack vines
rabbits, deer, and wild boar
three main fungal diseases a vine is suceptible to
Downy mildew
Powdery mildew
Grey rot
what climate is downy mildew likely to develop in
warm, wet and humid climates
where can you spot downy mildew
yellow spots on upper side of leaves or furry grey patches on the underside
what climate does powdery mildew thrive in
warm, shady conditions with some humidity
what does powdery mildew look like
grey-white powdery coating
scientific name of grey rot
botrytic cinerea (noble rot)
what does grey rot do to black grape varieties
taints grape flavors and leads to color loss
what fungicidal spray is used for powedery mildew?
sulfur-based spray
what fungicidal spray is used for downy mildew?
Bordeaux mixture, a copper-based spray
which climate type requires more fungicidal sprays and why?
maritime climates because of high rainfall during growing season
when do you have to stop using fungicidal sprays?
close to harvest time, otherwise will end up in wine
which months does budburst happen?
March-April (north), Sept-Oct (south)
what temp is needed for budburst
10C/50F mean daily temperature
which two varietals need less heat for budburst and burst early vs. which varietal bursts late?
early: chardonnay and pinot noir
late: cabernet sauvignon
when do shoots and leaves start to grow
march-may (north)
sept-nov (south)
when does flowering and fruit set happen?
may-june (north)
november-december (south)
when is rain most damaging to the growth of wine grapes?
in may-june (north) or november-december (south) because now vine needs warmth and sunshine otherwise pollination can be disrupted. it causes colure and millerandage
what is the name of when more flowers than normal fail to fertilize and many unpollinated flowers drop off (rather than become grape)
coulure
what is it called when grape forms without seed and remains small?
millerandage
in which months does most veraison and berry ripening happen
july-sept (north)
jan-march (south)
which months does most harvest occur?
sept-oct (north)
march-april (south)
where does vine store carbohydrates to power initial growth of shoots? (given leaves form later and can only begin photosynthesizing then)
in the roots
how do you treat or cure a vine of the viruses and bacterial diseases that negatively impact yield and quality?
you cannot. you need to dig up the vines and sanitize the land
how do viruses spread between vines vs. how to bacterial diseases spread between vines?
viruses are spread by cuttings or nematodes while bacterial diseases are spready by small insects called sharpshooters
three types of agriculture available to growers looking to reduce their reliance on chemical fertilizers and pest/diseases control chemicals
Sustainable Agriculture
Organic Agriculture
Biodynamic Agriculture
three elements of Sustainable Agriculture
- checking the weather and lifecycle of vineyard pests to reduce the number of chemical applications
- adding predators of certain pests
- adding plants/biodiversity to encourage pest predators to live there and add nutrients to vines
Organic Agriculture vs. Sustainable Agriculture
Many of same concepts but only a very limited number of the traditional treatments against pests/diseases is allowed and the certification varies by governing body
Name two elements of Biodynamic Agriculture
1) adapt grape growing practices to coincide with the cycles of planets, moon and stars
2) homepathic remedies called preparations are used to fertilise the soil, treat diseases and ward off pests
name four changes to grapes as they ripen
sugar rises
acid drops
grapes develop signature flavors
tannins become less bitter and astringent
what two climactic conditions may induce the grape grower to harvest before the grape has reached its ideal maturity?
hail that may destroy the grape
heavy rainfall that may overly swell/dilute
what is the main downside of using machine harvesting?
you also collect unhealthy grapes, insects, and bits of leaves (MOG - matter other than grapes)
what grape varietal is often machine harvested because you need to harvest quick because it will become over-ripe very quickly?
sauvignon blanc
name two examples of wines that require whole bunches of grapes and therefore cannot be machine harvested
Beaujolais and Champagne
for what kind of wine/viticulture is hand picking essential?
grapes affected by noble rot bc onset and level of rot can vary between bunches and even within bunch, so careful selection is needed
when the grapes are harvested, are the stems included in the fruit collection that goes towards winemaking?
only if harvested by hand. if machine harvested, the stems stay on the vine
two characteristics of “natural wine”
no fining or filtration
no additives - cultured yeasts, sulfur dioxide
(fining is adding something to wine that takes out certain components, while filtering is removal by filter)
where do tannins and bitter oils come from?
tannins - seeds, stems, skins
bitter oils - seeds
two acids found in pulp of grape and which is there more of
tartaric and malic
- more tartaric
what antioxidant is used in winemaking to prevent oxidation?
sulfur dioxide
what kind of wine will a winemaker be most concerned about oxidation / contact with oxygen
a wine that needs to be dominated by primary fruit characteristics
at what time of day are grapes picked and why
at night bc it is cooler bc the effect of oxigen is reduced as chemical reactions happen more slowly at low temperatures
what is protective or anaerobic winemaking
filling airtight winery equipment with either carbon dioxide or nitrogen before using for grape processing or winemaking to avoid oxygen contact
what two things are inert airtight tanks or vats for maturation made from
stainless steel
cement lined with epoxy resin
two benefits of using oak in maturation
adds complexity to the flavors of the wine
softens tannins in red wines
two tertiary flavors that develop from oxygen seeping into oak in maturation (ch7 pg 44)
leather and earth
How does color of wine change with slight oxidation caused by oak barrels?
in red it becomes paler and gains hint of brown
in white it becomes deeper and gains hint of orange
typical capacity of Bordeaux barrique oak barrels
225 liters
do large or small oak barrels inflict more oxidation to wine?
small because there is more surface area in proportion to wine
what is typical maximum amount of time of wine maturation in oak vesssel
two years in barrique. can be longer if it is larger vessel than 225 liter
three examples of wines that are purposely oxidized by leaving unfilled space in oak barrel during maturation
Oloroso Sherry
Tawny Port
Rutherglen Muscat
three tertiary flavors developed by fortified wines that remain in oak barrels with empty space (ch7pg44)
caramel
toffee
nuts
what gas is used universally in winemaking as an antioxidant and antiseptic
sulfur dioxide (SO2)
four aromas that oak vessels give to wine (ch7pg44)
toast
vanilla
smoke
cloves
In what way is Sulfur Dioxide an antiseptic and to what
it is toxic to bacteria and yeast that cause unwanted flavors in wine (but not to the yiest specie that is used for alcoholic fermentation!)
four characteristics to choose when selecting oak vessels for maturation
specie/origin
size
production process
age (new vs used)
Two names for small Oak barrels and how many liters does each have
Barrique 225 liters
Piece 228 liters
What is the range in liters of the size of oak barrels?
From 225 L to 2000
What element of oak barrel production most affects the flavor it has wine
The temperature and length of heat exposure during toasting
What element of oak barrel production most affects the flavor it has wine
The temperature and length of heat exposure during toasting
Three benefits to using stainless steel vessels
Easy to clean
can be made in any shape and size
can allow for temperature control
Pros and cons of concrete versus stainless steel vessels
Con — less easy to clean and maintain
Pro - Concrete helps regulate temperature without need of temperature control equipment
When is first dose of sulfur dioxide administered
As soon as the grapes arrive at the winery
When crushing grapes, what is the machine have to be careful not to do
Damaging the seeds because it will release an unpleasant bitter oil
What two machine options are there for grape pressing
Vertical basket presses - in which a plate presses down on the grapes
Pneumatic presses - an inflatable rubber tube with a perforated, horizontal stainless steel cylinder
In winemaking what is a fraction?
It’s the name given to each individual pressing of the grapes
What is the technical term for the grape juice derived for wine making?
Must
What is the must weight?
The level of sugar in the grape juice
What are the main two adjustments that can happen in winemaking?
The addition of sugar or acid
What adjustment must wine maker sometimes make in cool climate
Adding our RCGM (rectified concentrated grape must) to increase sugar levels
What is enrichment, what substance is used, and during what phase of the wine making process?
Adding sugar in the form of RCGM rectified concentrated grape must
Before or during fermentation
What is chaptalisation?
Enriching the level of sugar in wine by using sugar from sources other than grape, such as beet
What is another way of raising the sugar level of wine that doesn’t involve adding anything? What is a downside?
Removing some water
The downside is that it raises every other elements, including tannin, acid and Wine Faults
What adjustment is common in wine making in warm or hot regions? What substance is used?
Acidification by adding powdered tartaric acid
What yeast is most commonly used in wine making for alcoholic fermentation and why?
Saccharomyces cerevisae
High tolerance to alcohol and sulfur dioxide
At what temperature would alcoholic fermentation not begin
Below 5 Celsius or 41 Fahrenheit
What is the maximum temperature that yeast can endure before fermentation is stopped
35c/95f
What are three things that could cause the yeast to stop fermenting naturally
Temperature
lack of needed nutrients, other than sugar
high levels of sugar or alcohol
What are three methods for stopping fermentation intentionally
Adding sulfur dioxide
Adding grape spirit
Filtration (only possible if first fermentation is halted by chilling to 5 Celsius)
What is 1 downside using cultured yeast?
It limits the potential complexity of the wine
What are the two main categories of yeast that can be used for fermentation?
Ambient yeast from grapes skins
Commercial cultured yeast
Two reasons to keep the temperature down during during fermentation
To preserve volatile aromas such as floral characteristics
and encourage the development of fruit flavors in white wines
When are high temperatures necessary in wine fermentation?
To extract color and tinnins from black grapes skins
What is a mechanical method of releasing excess heat during fermentation
Pumping over
What is malolactic conversion or malolactic fermentation?
The conversion of tart Malic acid into softer lactic acid
What does malolactic conversion do to the overall acidity level?
It lowers it
What aroma and what gas is produced by malolactic conversion
Buttery aroma
CO2
When does malolactic conversion occur?
After alcoholic fermentation
Two ways of encouraging malolactic conversion
Raising the temperature of the wine and not adding sulfur dioxide
Three ways to avoid malolactic conversion
Cooler temperatures
the use of sulfur dioxide
Filtering out lactic acid bacteria
What is the difference between gross and fine lees
Gross is the dead yeast cells and grape fragments that fall to the bottom of the fermentation vessel and create unpleasant of as if not removed
Fine lees can be kept (in reduced quantities) in contact with wine in pre-bottling maturation to add texture and flavor
What percent of wine is sugar?
0.1%-20%
What percent of wine is acid?
0.3-1.0%
What things does a wine need in order for it to be appropriate for pre-bottling maturation
Sufficient levels of tannins and acidity and/or alcohol and flavors that develop in an interesting way
When does blending typically happen in the winemaking process?
After fermentation or during the maturation process
Three techniques for the clarification of wine
Sedimentation
fining
filtration
What is racking?
The process of sedimentation that happens after fermentation has finished in which gross lees has settled at the bottom of a vessel and then the wine is pumped to a different vessel, leaving the sediment behind
What is the process of fining in clarification of wine?
Fining agents are added to the wine, speeding the process by which wine constituents clump together so that they can be filtered and removed before bottling
When is wine typically filtered during the wine making process
After fermentation and during maturation to remove gross and fine lees
What are the two methods of filtration
Depth filtration
surface filtration
What is the difference between depth filtration and surface filtration?
Depth filtration uses a thick material in which solid parts get trapped inside the material
In surface filtration, the particles are trapped on the surface of the filter
What is sterile filtration
A form of surface filtration where the pore size is small enough to remove yeast and bacteria
What are three things that wine maker tries to stabilize prior to releasing
Tartrates (tartaric acid crystals)
Microbiological elements (yeast and bacteria)
oxygen
Which kind of wines are proactively stabilized for tartrates and what is the process
Wines that are not appropriate for long maturation as the tartrates will not naturally be deposited during maturation
The wine is chill to 0° C for a short period of time so the crystal form and are removed by filtration
What kind of wines need most to be stabilized from yeast and bacteria that can spoil wine?
Wines that have not undergone malolactic conversion, as well as those with low to medium alcohol, low acidity and little residual sugar are particularly at risk, as high acidity and high alcohol make it difficult for yeast and bacteria to survive
What two things are done to stabilize wines that are susceptible to yeast and bacteria that can spoil wine
Sulfur dioxide is added and they are sterile filtered prior to packaging.
Besides adding sulfur dioxide, what else can a wine maker do to minimize contact with oxygen prior to bottling?
Bottles can be flushed with either carbon dioxide or nitrogen
How does a winemaker decide what kind of closure to put?
If they want to retain fresh fruit flavors, they will try use a closure that avoids any oxygen contact, whereas if the wine can develop interesting flavors they will use cork that allows a small ingress of oxygen
What are the four types of closures?
Cork
Technical corks- made from agglomerated cork bound together by glue or plastic, suitable for wines to be drunk within a couple of years
Synthetic corks made from petrochemical or plant-based plastic, suitable for wines consumed within a year
Screw cap
Three examples of wines that need to be matured for several years and are not their best in the years of immediately after bottling (ch7p54)
Vintage port
fine German riesling
Bordeaux cru classés
2 Ideal conditions for post bottling maturation
Constant temperature between 10 and 15°C
And constant humidity
Six major options/decisions to be taken in white wine making production
Skin contact
clarity of juice,
fermentation temperature
vessel
lees
malolactic conversion
How are orange wines or Amber wines typically made
They ferment white grapes on their skins as with red wines
What can cause freshly pressed white wine grapes to not come out clear and what two risks does this present in the winemaking process?
cells from the grapes skins and pulp
if fermented with these unpleasant aromas can form and fermentation may even stop prematurely
Two reasons wine maker may choose to keep some fragments of grape skin and pulp in white wine during production?
Makes the finished wine less susceptible to oxidation
Ads complexity and richer texture
Optimal temperature for white wine fermentation
Between 12°C and 22°C
54°F and 72°F
What two things happen if fermentation of white wine occurs at too low of a temperature
Creation of pear drop aromas
Failure to capture variatal fruit characteristics
What two things happen if you ferment white wine too high of a temperature
May develop complex non-fruit aromas
Varietal fruit characteristics may be lost
What vessel for white wine fermentation leads to higher fermentation temperature- barrels or stainless steel tanks?
Barrels because there is no temperature control mechanism as with stainless steel vessels
What are the two main objectives of blending wine in white wine production?
Ensuring consistency (Wines based on primary fruit flavors)
Adding complexity (for non-aromatic varieties like Chardonnay where you can blend batches of varying malolactic conversion, lees contact and oak treatment)
What two white grape varietals are made in high volume and two reasons why?
Chardonnay and Pinot Grigio
The restrained varietal character means the wine they produce appeal to a wide range of consumers, and they are both easy to ripen
two fruit aromas in unoaked chardonnay (ch8p56)
pear and melon
two fruit aromas from oak aging chardonnay (ch8p56)
toast and vanilla
is pinot grigio usually oaked or unoaked
unoaked
Pinot Grigio - oaked, 1 primary aroma, body, acidity
usually okaked
pear drop
light body
medium acidity
which white grape varietal has a vigorous nature that leads to high yields
sauvignon blanc
what flavors dominate if sauvignon blanc is underripe
herbaceous flavors
which white grape varietal is most likely to be flat and flabby when low on acidity bc of hot climate?ac
chardonnay
what is the most common adjustment made to white wines grown in warm or hot climates?
acidification
which white wine is important to ferment at cool temperatures with stainless steel tanks
pinot grigio made for high yield, given little flavor
what will a winemaker do if wants to retain acidity and primary fruit aromas
avoid malolactic conversion and remove lees right after fermentation
two things to do to prevent malolactic conversion
chilling the wine and adding sulfur dioxide
five examples of aromatic white grape varieties
aromatic: sauvignon blanc, riesling, muscat, gewurztraminer, torrontes
two examples of non-aromatic grape varieties
chardonnay and pinot grigio/gris
six necessary steps in dry white wine making
grapes
press
skins removed
alcoholic fermentation
rack off gross lees
packaging
four optional steps between the collection of grapes and the pressing of grapes in dry white wine production
grape sorting/selection
destemming
crushing
skin contact
what optional step is there in dry white wine production after the press juice is created and before the fermentation?
the clarification of the wine
what optional step is there in dry white wine production after fermentation is complete and gross lees has been racked off, but before the wine is blended / considered completed ?
deciding if to allow malolactic conversion or not
in dry white wine production, what optional step is there after finished wine has been blended and before it is packaged?
clarification and/or stabilisation
acidity level of sauvignon blanc
high
when does sauvignon blanc ripen (early/late) and what is the ideal climate?
early ripening
cool climate (too retain acidity)
two top major regions for sauvignon blanc
Loire Valley and Marlborough
two appellations popular for sauvignon blanc in Loire Valley
Sancerre
Pouilly Fume
climate of Sancerre and Pouilly Fume
Cool
three primary flavors of Sauvignon Blanc from Sancerre and Pouilly Fume 1-1-1 (p57)
Green: Green apple
Herbaceous: Asparagus
Other: Wet pebbles
What gives Marlborough Sauv Blanc more vibrant flavors than Loire Valley Sauv Blanc
Long hours of intense sunlight
Four primary flavors of Marlborough Sauv Blanc 1-1-1-1
Floral: elderflower
Green: Gooseberry
Citrus: Grapefruit
Tropical: Passion fruit
Five countries producing fresh fruity Sauv Blanc
France
New Zealand
South Africa
Chile
Australia
Appellation for Sauv Blanc in Western Australia
Margaret River
What is Sauv Blanc usually blended with in Margaret River and what 2 things does it change about the wine
Semillon
Less Aromatic, Fuller Body
When is Sauv Blanc best to drink
young when intense fruit flavors are still fresh
In which appellation is Sauv Blanc made using approach more typical of non-aromatic wines and what do they do differently?
Pessac-Leognan
Matured in oak to give rounder body and spicy toasty notes
What is Sauv Blanc usually blended with in Pessac Leognan and what 2 things does it change about the wine
Semillon
Adds body and richness
Besides Pessac-Leognan, which two other regions (one country and one state) do oak aged Sauv Blanc?
California
New Zealand
Six ways that sweet wine can be made
Stopping the fermentation
Adding a sweetening component
Noble rot
Drying grapes on the vine
Drying grapes after picking
Freezing grapes on the vine
Three ways of stopping the fermentation of wine
Fortification
Adding high dose of sulfur dioxide
Chilling the fermenting wine
Three sweet wines that are made by stopping fermentation by adding sulfur dioxide or chilling wine
German Kabinett Riesling
German Spatlese Riesling
Asti sparkling wines
Alcohol content of wines that are made by stopping fermentation by adding sulfur dioxide or chilling wine
Low
what stage of production is Sussreseve added to wines to make them sweeter
added to dry wines when they are ready to be bottled
Four examples of sweet wine made with noble rot
Sauternes
Tokaji
Beerenaslesen
Trockenbeerenauslesen
name of fungus that causes noble rot
Botrytis cinerea
What two conditions are necessary for Botrytis cinerea to create noble rot rather than grey rot
1) grapes must be fully ripe before the development of the rot
2) must have humid misty mornings followed by dry sunny afternoons
Four flavors caused by sweet wines made from noble rot (one is a primary category with a subflavor, one is primary category, and the other two are other flavors)
Stone: Apricot
Dried fruit
Honey
Citrus zest
What is passerillage
drying grapes on the vine
If you want to make sweet wines through passerillage, what climactic conditions do you need and what happens if you dont have it?
Warm dry autums or else grey rot develops
how are passito wines made?
by drying the grapes after picking
what 2 things must you be sure to do if you intend to make sweet wines by way of drying grapes after picking
1) remove rotten grapes or rot will spread
2) maintain dry and warm conditions
One example of sweet wine made by drying grapes after picking (appellation)
Recioto della Valpolicella DOCG
two wines made by freezing grapes on the vine and then leaving ice in the press?
Icewine in Canada
Eiswein in Germany
Two reasons riesling is suitable for cool climates
It buds late so it avoids spring frosts
It is very tolerant of cold winters
How does riesling flavor evolve from cooler to warmer climates
In cool: green fruit and floral
in warm: citrus and stone
When does reisling ripen?
mid to late
why is riesling good for making well-balanced wines in a range of sweetness levels?
because left on the vine it can accumulate sugar without losing its naturally high acidity
What two tertiary flavors does riesling develop with age?
Honey and toast
six countries with Riesling production
Germany
Austria
France
USA
Australia
New Zealand
two key appellations for Riesling in Australia
Clare Valley
Eden Valley
Two appellations for riesling in USA
Finger Lakes AVA
Washington State
Most common sweetness level of rieslings from:
Alsace
Austria
Australia
Finger Lakes
Washington State
Germany
New Zealand
Alsace - mainly dry (some botrytised and late harvest)
Austria - full range
Australia - dry (lime flavor)
Finger Lakes - off-dry (fruity)
Washington State - dry
Germany - full range
New Zealand - off-dry (fruity)
what must winemaker do before fermenting an aromatic grape?
ensure juice is clean to ensure there is nothing that could mask fruit flavors. will clarify using gentle method like settling
what vessel do you use to ferment aromatic varieties
inert so that no additional flavors interfere with pure fruit character
what is foudres and where is it used
large oak vessel used in Alsace to allow small amount of oxidation of riesling (unusual for riesling)
how is fementation stopped for sweet rieslings made from botrytised grapes
it happens naturally
does riesling and sauv blanc usually go through malolactic fermentation? 2 reasons why or why not?
no - usually prevented with sulfur dioxide
a) because high acidity is desired
b) because buttery aroma would mask fruit aroma
what maturation do aromatic varieties like riesling and sauv blanc get before release?
none - straight to bottle, as maturation in oak would not be desirable for flavor
ideal climate for chardonnay
all climates, though timing of harvest is critical in warm climates so that doesnt lose much acidity
when does chardonnay bud
early, so at risk of spring frost
Primary flavors of chardonnay in cool (1-1), moderate (1-1-1), and warm (1-2)
Cool: Green Fruit (apple), Citrus (lemon)
Moderate: Citrus (lemon), stone (white peach), tropical (melon)
Warm: stone (peach), tropical (banana, pineapple)
what two flavors does chardonnay develop with age
nuts and/or mushroom
does chardonnay go through malolactic fermentation and lees aging
yes to both, usually extended lees aging
Difference in flavor profile of chardonnay from Chablis, Cote d’Or, and maconnais
Chablis: green apple, citrus, wet stones, slate, higher acidity
Cote d’Or: stone fruit, creamy oak
Maconnais: more ripe and rounded, toasy oak
Two appellations for chardonnay in California
Russian River Valley, Carneros
Three appellations for chardonnay in Australia
Adelaide hills, Margaret River Valley, Mornington Peninsula
Two appellations for chardonnay in New Zealand
Gisborne, Marlborough
One appellation for chardonnay in Chile
Casablanca Valley
When does Pinot Gris/Pinot Grigio bud and ripen?
early bud, early ripe
what happens to pinot gris when left on vine for extended time?
loses acidity but gains a really high level of sugar
sweetness range of pinot gris
dry to off dry
typical flavor profile of Alsace Pinot Gris. 1 Primary Cat and 2 tertiary
ripe tropical fruit
Ginger, Honey
what color can pinot gris take and why
golden because grape skins have deep color
Two appellations in USA and Australia with Pinot Gris, and what is the sweetness level
Oregon and Tasmania
dry
Four regions in Italy for Pinot Gris/Grigio and what is difference in style and clone
Veneto - pale skin, large fleshy pulp
Alto Adige - small berries, capable of high flavor concentration
Trentino - small berries, capable of high flavor concentration
Friuli Venezia Giulia - small berries, capable of high flavor concentration
which non-aromatic white grape is most often loaded in press as whole bunches
chardonnay
Fermentation vessel for Chablis, Pinot Grigios from NE Italy, and Pinot Gris from NZ
Stainless steel or concrete
Fermentation vessel for Pinot Gris from Alsace
large old oak vessels
Fermentation vessel for chardonnay from Cote d’Or
small new oak barrels to give toasty flavors
why does Alsace pinot gris sometimes have residual sugar
because high degree of ripeness means fermentation may stop naturally
Which region almost entirely puts their premium white wines through malolactic fermentaion and why
Burgundy, including Chablis, to soften sharp acidity
when does pressing happen - before or after fermenation?
before fermentation for white, after fermentation for red
what is cold maceration/cold soaking - when is it done and for what purpose?
in red wine production, before fermentation the winemaker will leave crushed grapes to macerate at low temperature to extract flavor and color (but not tannin - as that is more soluble in alcohol)
temperature for red wine fermentation
20-32C / 68-90F
why is red wine fermented at higher temperature than white?
it’s needed for color, flavor and tannin extraction
at what temperature will yeast be killed in fermentation of red wine
above 35C/95F
four methods for ensuring cap of red wine gets blended with juice
punching down
pumping over
rack and return
rotary fermenters
two things to watch out for when punching down the cap in red wine production
a) risk of carbon dioxide intoxication of worked doing by hand with paddles
b) not doing too often towards end of fermentation (when lots of alcohol) as too much tannin would be extracted
two unique things about using pumping over technique for cap management
it dissipates heat and oxygenates the juice
what is rack and return
juice transferred to another vessel and then reintroduced to original vessel over the cap that was left behind
what kind of vessel is used for red wine fermentation?
large vessels with open top so that skins can be worked - can be of oak, concrete or stainless steel (never oak barrels as wouldn’t be able to work cap)
what are press fractions and 2 things that change between press fractions
different stages of pressing in post-fermentation cap of red wine. the later press fractions are deeper in color and higher in tannins
what does winemaker need to watch out for when using whole bunches
grape stems need to be ripe too or else wine will take on undesirable bitter taste
what are two outcomes of using whole bunch fermentation in which there is an oxygen free environment for uncrushed fruit
a) berries create some alcohol in their cells without the involvement of yeast
b) a range of distinctive fruity aromas are created
what is the name of the process where in whole bunch fermentation the berries crease alcohol in their cells without yeast
intracellular fermentation
three forms of whole bunch fermentation
carbonic maceration
semi-carbonic maceration
whole bunches with crushed fruit
how does carbonic maceration work (2 elements)
a) only whole uncrushed bunches into vats
b) vats filled with carbon dioxide to remove all oxygen and get fermentation to start
in carbonic maceration, what level of alcohol is in the grape when the grape skin splits and releases juice?
2%
in carbonic maceration, what is the next step after the grape skin splits?
grapes are pressed to separate juice from skin, then yeast completes the fermentation off the skins
what is the main characteristic / benefit of carbonic maceration
extracts color but little tannin
wine becomes soft and full of fruit
four distinctive notes from carbonic maceration
kirsch
banana
bubble gum
cinnamon-like spice
3 steps/elements to semi-carbonic maceration
1) vats filled with whole bunches but no CO2
2) grapes at bottom crushed by weight and release juice
3) ambient yeast starts to ferment juice and produces CO2 in the vat to make intact berries undergo carbonic maceration
what an alternative for clarification/stabilization for red wines other than fining and filtration
gradual sedimentation before bottling
four red wine varieties well suited for hot climates
Cab Sauv
Merlot
Syrah
Grenache/Garnacha
Why are Cab Sauv, Merlot, Syrah, and Grenache/Garnacha well suited for mass production (2 reasons)
a) they are resistant to hot climates, where most mass wine is made
b) high concentration of colors, tannins, and flavors in skins means they can product fruity and colorful wines even at high yields
which red grape variety is tough to grow and will extract little color and tannin when grown at high yields?
pinot noir (therefore only appropriate for premium wine production)
what fermentation temperature is used for high volume red wine and why
22 to 25C (72 to 77F) to maximized fresh fruit flavors
is post-fermentation maceration typical in high volume red wines? 2 reasons why or why not?
Not typical, because constraints on vat space/time, and additional tannins not desirable for easy drinking wines
skin thickness of cab sauv
thick
ripening stage of cab sauv
late
what 2 things happen if cab sauv is not well ripe
astringent tannins and herbaceous flavor
What region is Cab Sauv the classic grape of
Haut Medoc in Bordeaux
Two flavors and One characteristic typical of cab sauv of Haut Medoc
Cedar, Blackcurrant leaf
grippy tannins in their youth
ripening stage of merlot
early (at least earlier than cab sauv)
which varietals is cab sauv most blended with in France? in Italy? and in Spain?
France: merlot
Italy: sangiovese
Spain: tempranillo
two primary flavors of cab sauv not from france and why different
blackcurrant, black cherry
warm temp and more sunlight
classic regions for cab sauv in USA (1), Australia (2), New Zealand (1), South Africa (1), and Chile (1)
USA: Napa Valley, CA
Australia: Coonawarra, Margaret River
NZ: Hawke’s Bay
SA: Stellenbosch
Chile: Colchagua Valley
How often is cab sauv destemmed?
always bc stems give herbaceous and astringent character
what will cab sauv winemaker do if want to maximize color extraction from thick skins
leave grapes to macerate before fermentation begins
temperature of fermentation of cab sauv and rationale for this range
26-30C (79-86F) - warm enough to extract but cool enough to promote fresh fruit flavor
why are high temps and extractive cap management avoided in fermentation of cab sauv
because naturally high in tannins, so avoid astringency especially if tannin is not fully ripe
2 reasons why may a winemaker of cab sauv opt for a period of post-fermentation maceration?
- encourage gentle extraction of tannins
- soften existing tannins
intensity, body, and tannin level of cab sauv
intense flavors
MF Body
H Tannins
why is new oak okay for cab sauv
because of intense flavors, MF Body, and H tannins means oak flavor will not overpower wine
typical vessel for cab sauv maturation
225L new french oak barrels
period of maturation of cab sauv (both full range and typical range)
full range: 6mo to 3-4 years
typical: 12 to 18 months
in relation to cab sauv, when does merlot bud and when does it ripen
early / early
Two most typical appellations for merlot in Bordeaux
Saint-Emilion
Pomerol
Describe two key styles of merlot found in the world (first one: harvest, color, 2 flavors, tannins, aging. second one: harvest, two flavors, body, alcohol, acidity)
International Style - late harvest, max purple color, concentrated blackberry and plum, soft velvet tannins, aged in new oak
Bordeaux Style - earlier harvest, fresh red fruit and vegetal leafy aromas, medium body, medium alcohol, higher acidity
how are merlot grapes prepared for fermentation
destemmed and crushed
how are the skins of merlot
supple - easy to extract color and flavor so less rigorous extraction needed during fermentation
typical maturation period for merlot
12 to 18 months
typical material used for maturation of merlot
new oak
three aromas given by new oak maturation in merlot
toast, vanilla, and clove
Stage of budding, stage of ripening, and skin thickness of pinot noir
early bud, early ripe, thin skin
Describe the range of styles of pinot noir (complexity and aromas- with one style having one aroma and the other three aromas)
light and fruity with red cherry notes to
complex and earthy with flavors of spice and forest floor
What does winemaker need to approach carefully during production of pinot noir and why?
Needs to maximize extraction of color and tannin from skins, because it is not easy in pinot noir, without overworking the juice as that could lead to primary aromas being overwhelmed
best climate for pinot noir and why
cool/moderate climate because it is early ripening
what two aromas does wine pick up if does not ripen fully
vegetal: cabbage, wet leaves
top region for pinot noir in Germany
Baden
top two regions for pinot noir in USA
Los Carneros, Sonoma
top three regions for pinot noir in NZ
Martinborough, Marlborough, Central Otago
top three regions for pinot noir in Australia
Yarra Valley, Mornington Peninsula, Tasmania
top region for pinot noir in South Africa
Walker Bay
top region for pinot noir in Chile
Casablanca Valley
is pinot noir crushed and destemmed?
sometimes. other times will be in whole bunches and will be gradually crushed by series of punch down operations
does pinot noir do pre-fermentation maceration?
yes, to maximize color and flavor extraction
why might a winemaker choose to use whole bunches for pinot noir
maximizes red fruit and floral characteristics
typical fermentation temp for pinot noir and why
30C because needed to extract color, flavor and tannin
does pinot noir do post-fermentation maceration
no
typical time spent in oak for pinot noir
12 to 24 months
maturation vessel for pinot noir
second or third-fill barrels
two flavors gained by maturation of pinot noir
mushroom and forest floor
what do syrah grapes look like
small with thick dark skin
climate for syrah
warm or hot, will not ripen in cool climates
range of body and flavors of syrah
M body, pepper and fresh black fruit to
F body, ripe black fruit and liquorice
most famous broad appellation for syrah production in Europe
Northern Rhone
top 2 appellations of Syrah in Northern Rhone and why are they better
Cote Rotie and Hermitage
Because climate of Northern Rhone is at the coolest limit for Syrah production, so these south-facing slopes can produce fuller body wines with more complex flavors
what two tertiary flavors do Cote Rotie and Hermitage syrah develop with ageing
meat, leather
Besides Northern Rhone, what other 2 regions in France produces Syrah
Languedoc and Roussillon
what four varietals is syrah typically blended with in Languedoc and Rouissillon
Grenache, Mourvedre, Carignan, Cinsault
what two differences does syrah from Languedoc and Rouissillon have to syrah from Norther Rhone? why?
riper flavors and tannins
because of warmer climate
Five regions for shiraz in Australia
Hunter Valley
Barossa Valley
Great Southern
Geelong
Heathcote
How does Shiraz from Hunter Valley and Barossa Valley differ from those of Great Southern, Geelong and Heathcote? why?
Hunter Valley and Barossa Valley are soft earthy, spicy styles with concentrated black fruit aroma, while the others are leaner and more peppery because the climate is much cooler
Climate of Hunter Valley and Barossa Valley
Hot
Other than Australia and France, name other four countries with major syrah production
USA
New Zealand
South Africa
Chile
Top region for shiraz in New Zealand
Hawke’s Bay
Top region for syrah in USA
Washington State
how is the cap managed in Syrah/Shiraz production
- vigorously in hot climates with ripe grape so that they extract as much color, flavor, and tannin from ripe/over-ripe grapes
- in moderate climates or in hot climates where grape is harvested early, a restrained style can be made with gentler cap management
are whole bunches ever used in syrah/shiraz production?
only in moderate climates or in hot climates where grape is harvested early where a restrained style can be made
is new oak used for syrah/shiraz?
in hot climates yes as it can complement the concentrated fruit flavors well
is post-fermentation maceration done on syrah/shiraz?
often yes, to extract and smooth tannins
three ways rose can be made
direct pressing
short maceration
blending
what is the direct pressing method of rose production
crushing and pressing black grapes as if it were white wine (produces the most delicately colored roses)
what is the short maceration method of rose production
you crush the grapes and let them macerate (no pressing), and then free run juice is drained off the skins and fermented at cool temperatures like white wine
what is the only European region where they allow rose production through blending red and white wine?
Champagne
is oak ever used for rose production?
rarely
when does grenache ripen?
late
climate for grenache
warm or hot
skin thickness of grenache
thin
what does grenache grape taste like if you eat it
sweet bc of hot climate, will make high alcohol wines
typical acidity and body of grenache
low acidity, full body
typical aroma of grenache
red fruit
Five regions in Spain for garnacha production
Priorat
Rioja
Navarra
Calatayud
Cariñena
what is garnacha blended with in Priorat
Carignan
Characteristics of garnacha-carignan blends from Priorat (color, tannins, primary aroma, tertiary aroma)
deep color
high tannins
fresh black fruit
toasty oak
where in Rioja is garnacha planted
Rioja Oriental
what is garnacha blended with in Rioja
tempranillo
most widely planted grape variety in southern rhone
grenache
top appellation for grenache in southern rhone
Chateauneuf-du-Pape
what two varietals is grenache blended with in southern rhone
syrah and mourvedre
what is the body and primary aroma of southern rhone grenache, syrah, and mourvedre wines?
full body
concentrated spicy red fruit
secondary region of grenache production in France (not Southern Rhone)
Languedoc and Roussillon
four grape varieties that are often blended with grenache in Languedoc and Roussillon
Syrah
Cinsault
Carignan
Mourvedre
two appellations for grenache in Australia
Barossa Valley
McLaren Vale
is grenache destemmed and crushed?
usually yes
is pre-fermentation common for grenache?
yes
are whole bunches used for grenache?
sometimes, to enhance ripe red fruit flavor of grape
fermentation vessel for grenache
stainless steel, cement, or old oak
cap management of grenache
gentle (punching down)
is post-fermentation maceration done on grenache?
usually no, but possible if want to enhance tannic structure
what vessel is grenache matured in?
large vessels like foudres made of old oak, as new oak would overwhelm fruit flavors
Top five expenses related to grape growing
Labor
Land cost
Vines
Soil preparation
machinery
two factors that can raise the cost of grape growing
isolated sites with little labor
steep slopes that require hand harvest
what winemaking cost can be reduced by sharing
bottling lines
two key costs of winemaking
Equipment
Storage facilities for minimum maturation
After the wine has been produced, what are the four costs that a winery absorbs?
Packaging
Transport, Distribution, Sales
Taxes
Retailers
three types of wine producers
Co-operatives
Merchants
Estates
how does wine co-operative grow? where is it most common
- grape growers own the co-operative and deliver grapes to a winery owned by then and wine is made by a winemaking team they hire
- most common in Europe
how does a wine merchant work? where is it most common
- they buy grapes, juice, or wine from growers, which gives winemaker greater control on source material and quality but can be less reliable source than co-operative bc there is competition for it
- most common outside of Europe, but does exist there too (in France called negociant)
two downsides to the estate model where you grow your own crop and make your own wine?
- fewer blending options
- susceptible to bad growing conditions
what is a geographic indication GI?
region or place of origin - can be as specific as a single vineyard to as broad as a state
what % of liquid in wine must come from a GI for them to use the GI on label?
85% (though this can vary and some PDOs require 100%)
two GI categories in Europe and difference
Protected Designation of Origin (PDO)
Protected Geographical Indication (PGI)
PDO have stricter regulations and PGIs are larger and looser
two PDO names in France and difference
Appellation d’origine controlee (AC or AOC)
Appellation d’origine protegee (AOP)
- the first is more used and is the traditional term, whereas the second is the French term for PDO
two PGI in France and difference
Indication geographique protegee (IGP)
Vin de Pays
- the first is the modern term that is used more, while the second is the traditional
what three things do European GIs typically specify
1) what grape varieties can be used
2) grape growing techniques allowed
3) wine making techniques allowed
what two things do local laws typically regulate in wine production
vine yield
limit production volume
largest appellation in France by both volume and value
Bordeaux
Bordeaux climate type and level
moderate maritime
length of growing season in Bordeaux
spring frosts rarely a problem
grape ripening can continue into October
what two things protect Bordeaux from the worst Atlantic storms
Landes forest
coastal sand dunes to the west
how does being close to the Atlantic impact Bordeaux climate - 2 things
warmed by Gulf Stream, thus extending growing season
high level of rain and humidity
name 3 negative impacts of heavy rainfall in Bordeaux that causes great variation in vintages
- disrupts flowering and fruit set
- can cause rot
- can dilute flavors
why are almost all res and most whites in Bordeaux a blend?
because variability in weather makes it risky to rely on just on varietal. (the different varieties there flower and ripen at different times so one bad climactic event will impact only one or just a few varieties but not all)
name the top four most common black grape varieties in Bordeaux
Cab Saub
Cab Franc
Merlot
Petit Verdot
two main areas in Bordeaux for Cab Suuv
Haut Medoc & Graves
What makes Graves an ideal site for Cab Sauv
soil: stone / gravel content means the soil is warm and well drained and can aid ripening of late-ripening Cab Sauv even in coolest and wettest sites/vintages
Main place in Bordeaux where Cab Franc is used and two secondary places where used
primarily Saint Emillion
secondarily Medoc and Graves
Compare body and tannin of Cab Franc to Cab Sauv
less body and tannin
two flavors of Cab Franc when unripe and two flavors when ripe
unripe: herbaceous and stalky
ripe: vibrant fruit and floral
what kind of soil does Cab Sauv and Cab Franc like
well drained warm soils
what is the most widely planted variety in Bordeaux
Merlot
two appellations in Bordeaux where Merlot plays a key role
Saint Emilion and Pomerol
why is Merlot planted more in Saint Emilion and Pomerol vs. other areas of Bordeaux
bc can grow on cooler clay soils found in this area
what three things does petit verdot add to bordeaux blends
tannin, deep color, spice
what climate does petit verdot need to ripen
very hot
when does blending occur in Bordeaux reds
in the spring following the vintage
maturation vessel for top quality bordeaux reds
small oak barriques of 225L
most important sweet wine varietal for Bordeaux
Semillon
two Bordeaux appellations for Semillon-Sauv Blanc blends
Pessac Leognan, Graves
What does Semillon add to a Sauv Blanc in blend
Body
why is sauv blanc a good varietal to blend with something else when making sweet wine?
because of its high acidity, which offsets the sweetness
two primary flavors 1-1 of sauv blanc from Bordeaux
citrus, green fruit
Besides semillon and sauv blanc, what other white wine varietal is used in Bordeaux as a supporting role in sweet and dry white time
Muscadelle
Two primary flavors of Muscadelle 1-1
Grape, Floral
Difference in fermentation and maturation vessels for lower end vs. Pessac-Leognan white wines
low end: inert vessel fermentation, minimum further aging
Pessac Leognan: new oak for fermentation and maturation
What additional aroma will Pessac-Leognan white wines have vs. lower end Bordeaux whites?
nutty flavor overlays fruit flavor because of new oak fermentation and maturation
fermentation and maturation vessel and max time for premium sweet white wines from Bordeaux
new oak barrels for both fermentation and maturation and anything up to 3 years
two rivers that meet in Bordeaux and name of estuary
Dordogne and Garonne
Gironde Estuary
three main areas of Left Bank of Bordeaux from NW to SE
Medoc, Graves, Sauternes
Name of area between Left and Right bank of Bordeaux, between Garonne and Dordogne rivers
Entre-Deux-Mers
Two main appellations in right bank of Bordeaux
Pomerol and Saint Emilion
How many appellations exist in Bordeaux
over 50
what is the only place in Bordeaux that follows the typical appellation system
Saint-Emilion
what is the difference in what the appellation system ranks in Bordeaux vs. other places like Burgundy
Bordeaux ranks individual estates instead of individual vineyards, and the size and number of vineyards of an estate can fluctuate between years (estates are known as chateaux)
what are the names of the chateaux that are listed as top estates in the 1855 classification by the Bodeaux Chamber of Commerge
cru classe
How many ranks existing within the chateaux classifications of the 1855 classification of Medoc
Five ranks
name the five top chateaux in the top rank of the 1855 classification of Medoc
Chateaux Lafite Rothschild
Latour
Margaux
Mouton Rothschild
Chateau Haut-Brion (only one from Graves and not Medoc)
How many ranks existing within the chateaux classifications of the 1855 classification of Sauternes and which chateaux is in the top rank
Three ranks
In top one: Chateaux d’Yquem
what is the name of the further classification added to the 1855 Bordeaux Classification to include all the good estates missed in the very selective initial list and name the three levels
cru bourgeois
cru bourgeois, cru bourgeois superieur, cru bourgeois exceptionnel
how often is the cru bourgeois classification reviewed
every 5 years
How many rankings are there in the Graves lists of top estates for both red and white wines
both red and white lists have no rankings, all estates are cru classes
what sub-appellation within Graves contains all of the cru classes
Pessac-Leognan
what is the name of the separate appellation within Saint-Emilion and how many additional layers of classification of best chateaux are there within?
Saint-Emilion Grand Cru
Three additional layers of quality
Name three layers of quality in chateaux classification of Saint-Emilion Grand Cru
Lowest: Saint-Emilion Grand Cru Classe
Mid: Saint-Emilion Premier Grand Cru Classe B
Top: Saint-Emilion Premier Grand Cru Classe A
How often are classifications of chateaux in Saint-Emilion Grand Cru revisited?
at least once every 10 years
Two generic appellations of Bordeaux for red wines
Bordeaux
Bordeaux Superieur
Two generic appellations of Bordeaux for rose wines
Bordeaux Rose
Bordeaux Clairet
Characteristics of red Bordeaux and Bordeaux Superieur wines (when drink, body, two primary 1-1, one secondar)
early drinking
medium body
ripe red fruit, ripe black fruit
cedar
two differences of Bordeaux Clairet vs. Bordeaux Rose and one reason why
deeper in color and fuller in body
longer maceration
Where does city of Bordeaux lie in relation to Medoc and Graves
between the two, with Medoc at north and Graves south
another name for northernmost part of Medoc
Bas-Medoc
How is the soil in Bas-Medoc and what are two differences of the wines here vs. the more prestigious Haut-Medoc?
soil: mostly clay, with some gravel
1) more early drinking style
2) higher proportion of Merlot
if you have a wine that says just Medoc as the appellation, where is it from within Medoc
Bas-Medoc at the very north
name of smaller appellations within Haut-Medoc
communes
from north to south, name the top 4 communes in Haut-Medoc with the highest reputation
Saint-Estephe
Pauillac
Saint-Julien
Margaux
varietal composition of top Haut-Medoc wines
mostly Cab Sauv
one primary aroma and one secondary aroma of top Haut-Medoc wines
blackcurrant
cedar
most highly rated area of Graves
Pessac-Leognan
soil of Pessac-Leognan
gravel, well-suited for cab sauv
two differences between reds of Pessac-Leognan and Haut-Medoc
lighter in body
more fragrant
two differences of Graves reds vs. Pessac-Leognan reds
less concentrated/complex
higher proportion of Merlot
two typical red varietals of right bank of Bordeaux (one dominant one less so)
dominated by Merlot and lesser extend Cab Franc
which is the largest of the two principal appellations in Right Bank of Bordeaux?
Saint-Emilion
list the three main areas of Saint-Emilion and the difference in soil and varietals (note: these are not proper names but just geological areas)
1) plateau to north and west of the town Saint-Emilion. warm, well-drained gravel and limestone soil allows for Cab Franc/Cab/Sauv
2) escarpment to south and east with clay limestone, top wines
3) foot of escarpment with sandy soils, lighter body less prestigious wines
Characteristics of the wines from the escarpment to south and east of Saint-Emilion where best wines are produced (tannins, two primary, one secondary, one tertiary)
MH Tannin
red berry, plum
cedar
tobacco
Compare wines from Pomerol to Saint-Emilion in terms of richness and two aroma differences
richer in Pomerol
spicier and blackberry in Pomerol
Four appellations in Cotes de Bordeaux
Blaye
Cadillac
Castillon
Francs
varietal and style of Cotes de Bordeaux wines
Merlot based, early drinking
Style of Premieres Cotes de Bordeaux
sweet wine appellation, unconnected to Cotes de Bordeaux
what wine is made in Entre-Deux-Mers
if the appellation says Entre-Deux-Mers it is a dry unoaked sauv blanc, reds must use a broader appellation
what white wine is made in Graves
dry unoaked sauv blanc
what kind of white wines are made in Pessac Leognan and how do they differ from Graves
- sauv blanc / semillon blends at least partly fermented and/or matured in new oak (vs. unoaked sauv blanc in Graves)
- better quality in Pessac-Leognan and eligible for cru classe status
which three areas of Bordeaux cannot use appellation for their dry white wines and must use generic Bordeaux appellation
Medoc
Sauternes
Entre-Deux-Mers
what technique is used to make sweet wines in Bordeaux when little noble rot develops?
Passerillage (grapes are air-dried and shriveled after harvest to increase their sugar concentration)
what allows noble rot in Bordeaux for sweet wines
misty autumn because of Garonne and its tributary (offshoot river) Ciron
what is the best appellation for sweet wines in Bordeaux and one sub-appellation within
Sauternes
Barsac (town within Sauternes)
why is Semillon ideal for sweet wine in Sauternes?
bc of thin skin that makes it susceptible to botrytis
what two things does sauv blanc add to semillon based Bordeaux sweet wine? what 1 think does muscadelle add?
sauv blanc: acidity and fruit aromas
muscadelle: exotic perfume
Characteristics of sweet wine from Bordeaux (alcohol, dry, acidity, two primary 1-1, two secondary)
High alcohol
Sweet
High Acidity
Apricot, Citrus peel
Toast, vanilla
Two major appellations in Dordogne (east of Entre-Deux-Mers region) and types of wines grown in each
Bergerac: red and white make from same varieties of Bordeaux
Monbazillac: botrytised sweet wines from semillon and sauv blanc
three major regions of southwest France (east and south of Bordeaux)
Cahors
Madiran
Jurancon
major varietal of Cahors and two minor varietals of Cahors
major: malbec
minor: merlot, tannat
where are the best areas within Cahors and the two worst areas (in terms of soil)
best: fertile valley bottom
worst: slopes and plateau above
major region of IGP wines in Southwest France
Cotes de Gascogne
major varietal for white wine in Cotes de Gascogne
Ugni Blanc
Characteristics of ugni blanc from Cotes de Gascogne (dry, body, primary flavor)
dry
light body
green apple
what appellation is just SW of Cotes de Gascogne but NE of Jurancon
Madiran
what is the main varietal of Madiran
blends made from Tannat
Characteristics of Tannat wines from Madiran (color, tannins, primary flavor)
Deep color
High tannins
Concentrated black fruit
what is the appellation in the very southwest of france closest to pyrennes?
Jurancon
What wines are made in Jurancon and what is the leading varietal
dry and sweet wines
mostly sweet wines made of Petit Manseng
Characteristics of sweet wines made from Petit Manseng in Jurancon (acidity, two primary 1-1, one secondary)
High acid
Stone (apricot), Citrus (grapefruit)
Spice (from new oak)
what technique is used to make sweet wine from Petit Manseng in Jurancon
passerillage (no botrytis)
climate type and heat level of Burgundy
continental climate
cool in north by Chablis, moderate in south
in burgundy, what typically disrupts flowering in early summer and harvest later in the year? what other problem does it pose?
lots of rain
creates risk of grey rot
besides rain, two other climate hazards of burgundy and where more prevalent
a) spring frosts - especially in Chablis as late as May
b) localized summer hailstorms
in Burgundy where are village-level vineyards typically found? what about grand cru and premier cru?
village-level: flat sites or bottom of slope
grand/premier: mid-slope
two climactic benefits of SE facing mid-slope vineyards in burgundy
a) less prone to frost than flat lands
b) protection from prevailing west winds
soil type in Burgundy? difference between hillside and flat land? (Not looking for soil material, but soil characteristics)
varies a lot
hillside is shallower with better draining, flat land is deeper and more fertile
top two varietals in burgundy, (bonus: two more less common ones)
pinot noir, chardonnay
aligote, gamay
what sub-area in burgundy are the most important plantings of pinot noir?
Cote d’or
primary flavor of classic burgundy pinot noir and three flavors it evolves to
red fruit flavors
earth, game, mushroom
acidity and tannin level of burgundy pinot noir
high acidity
low/medium tannin
for the best burgundy pinot noirs, how many month of barrel aging is common?
16 to 18 mo
what % of vineyard area in burgundy is pinot noir vs. chardonnay?
35% pinot, 45% chardonnay
describe differences of chardonnay in chablis, cote d’or and macon? (Not aromas, but syle)
chablis - lean, steely, high acid
cote d’or - very complex and expressive
macon - full body, ripe fruit
name four things chardonnay producers of burgundy pioneered
barrel fermentation
barrel ageing
malolactic conversion of white wine
lees during maturation
what is the typical duration of barrel fermentation in burgundy chardonnay
six to nine months
how long can best chardonnays of burgundy be aged for
decade or more
where in Burgundy is Chablis?
it’s by itself off to the northwest of the chain that includes cote d’or and maconnais
what red wine varietals are allowed in burgundy for village level appellations or more specific?
only pinot noir (gamay has to use broad burgundy appellation)
Primary aroma and acidity level of aligote
neutral
high acidity
Primary aroma and tannin level of gamay from burgundy
ripe berry fruit
low tannin
classification for lesser vineyard in chablis
petit chablis
best vineyard locations in chablis
south facing on slopes
major climactic problem of chablis and two protective measures used
frost - sprinklers and heaters
is oak ever used in premier cru or grand cru chardonnay for chablis?
only sometimes and if so, old oak
difference in flavor btw [premier cru and grand cru chablis] vs. [petit chablis and chablis]. + name one characteristic that is different and one that is the same
premier/grand have citrus flavor, rather than apple
premier/grand have more body
both have high acidity
two major section of cote d’or from north to south
cote de nuits
cote de beaune
what wine region sits between cote d’or and maconnais
cote chalonnaise
three major hierarchies of burgundy appellations
regional
commune
single vineyard
two most broad regional appellations of burgundy
Bourgogne Rouge, Bourgogne Blanc
Name six regional appellations of burgundy that are one level more restrictive than Bourgogne Rouge and Bourgogne Blanc
Bourgogne Hautes Cotes de Nuit
Bourgogne Hautes Cotes de Beaune
Bourgogne Hautes Cotes d’Or
Bourgogne Hautes Cote Chalonnaise
Macon
Macon Villages (white only)
what percent of the burgundy wine production goes to regional appellations, how much to commune and how much to single vineyard premier cru, how much to single vineyard grand cru?
50% regional
just over 1/3rd commune
just over 10% premier cru
just over 1% grand cru
what is a monopole?
a grand cru or premier cru vineyard that belongs to just one owner (discussed in Burgundy chapter)
- what does it mean if a burgundy wine label has the name of a commune AND a single vineyard name but no “premier cru” or “grand cru” on label?
- what does it mean if a burgundy wine label has the name of a commune AND “premier cru” on label but no name of a single vineyard?
- which is more prestige?
- the first is a commune wine (less prestigious) that is from a single vineyard without premier/grand status
-the second is sourced from different vineyards with premier status from same commune - the second is more prestige
how many premier crus are there in burgundy
over 600
how many grand crus are there in cote d’or and chablis? how is chablis further divided
32 in cote d’or
1 in chablis (further subdivided in 7 “climats” or plots)
name four communes in cote de nuits
Gevrey-Chambertin
Vougeot
Vosne-Romanee
Nuits-St Georges
Name 7 communes in cote de beaune
Aloxe-Corton
Beaune
Pommard
Volnay
Meursault
Puligny-Montrachet
Chassagne-Montrachet
Is Cote de Beaune or Cote de Nuits know for best chardonnay? which has best full-body long-lived pinot noirs?
cote de beaune: chardonnay
cote de nuits: pinot noir
how many red grand crus are in cote de beaune? how many white grand crus are in cote de nuits?
just one each. otherwise all grand crus of red are in nuits and all grand crus of white are in beaune
name two famous grand crus in gevrey-chambertin
chambertin
chambertin clos de beze
name three famous grand crus in vosne-romanee
romanee-conti
la tache
la romanee
name twofamous grand crus in aloxe-corton
corton
corton-charlemagne
what three villages in burgundy have the highest reputation for white wine
Puligny-Montrachet
Chassagne-Montrachet
Meursault
even though cote de beaune is more for top chardonnay than top pinot noir, which two villages do not produce any white wine?
pommard
volnay
Are the following regional, village/comune, or single vineyard level appellations? which are red, white, or both?
Cote de Nuits-Villages
Cote de Beaune-Villages
Bourgogne Cote d’Or
- they are village-level appellations
- Cote de Beaune-Villages is red only, the other two are both red and white
What is the difference between the first 3 and the last 2 appellations?
Cote de Nuits-Villages
Cote de Beaune-Villages
Bourgogne Cote d’Or
Bourgogne Hautes Cote de Nuits
Bourgogne Hautes Cote de Beaune
the first 3 are village-level appellations, so they must source their wines from one of the villages in the cote they are from
the last 2 are regional-level and come from higher elevation vineyards outside of the villages and have less body and concentration because of the cooler climate (bc of higher altitude)
main grapes of cote chalonnaise
pinot noir and chardonnay
3 reasons why are cote chalonnaise wines less prestigious than cote d’or equivalents?
- higher altitude leading to less reliable ripening and later harvest
- hillsides less consistently east facing
- lighter wines that mature earlier
four village appellations in cote chalonnaise and what wine (white, red, sparkling) do each produce
Rully - all 3 (but more white than red)
Mercurey - red/white (red highest reputation)
Givry - red/white (but more red than white)
Montagny - white
are there any 1er cru or grand crus in cote chalonnaise?
1er cru only
two main grape varietals of Maconnais and one secondary
chardonnay and gamay
secondarily, pinot noir
is the Macon regional appellation white or red?
both
Characteristics of chardonnay of Macon regional appellation (two primary 1-1, acidity, body)
fresh apple, citrus
M acidity
MF Body
two village appellations of Maconnais and which contain 1er or grand cru?
Pouilly-Fuisse (1er cru only)
Saint-Veran
Pouilly-Fuisse chardonnay characteristics (two primary 1-1, one secondary)
ripe tropical, stone fruit
toasty oak
when does gamay bud and ripen?
early on both
why are best gamays grown in granite soils?
because granite soils are low in nutrients and therefore limit the yield of gamay, which if unmanaged will become large yield with diluted flavors
two primary flavors of gamay from beaujolais + body and tannin levels
raspberry, cherry
LM body
LM tannin
three appellation layers of beaujolais
Beaujolais
Beaujolais Villages
Just the name of cru
what is the window of release for Beaujolais Nouveau and which appellations can they have
- third thursday of November in vintage year to 31 Aug of following year
- only Beaujolais or Beaujolais Villages, never cru-level
what unique winemaking style is used for Beaujolais and Beaujolais Nouveau?
Carbonic maceration or semi carbonic maceration
three aromas Beaujolais and Beaujolais Nouveau acquire from carbonic maceration
kirsch
banana
cinnamon
where in Beaujolais is regional-level appellation Beaujolais made vs. where is the Village-level made? difference in landscape?
Regional-level in south east - alluvial plain of river saone
village-level in north west - on hills with granite soil
how many villages can call their wine Beaujolais Villages and how many crus are there
39 villages
10 crus
name top four crus of Beaujolais by production and which two have most structured wine?
Brouilly
Fleurie
Morgon
Mouiln-a-Vent
structured: Mouiln-a-Vent, Morgon
difference in winemaking style of regional-level Beaujolais vs. cru-level Beaujolais
regional level: carbonic maceration or semi carbonic maceration, no oak
cru level: many crushed fruit fermentation and some aged in large oak vats
anomaly of labels in Alsace vs. rest of France
they have varietal written on it
type of climate of Alsace and heat level
continental
cool to moderate
what allows Alsace wines to reach high levels of sugar ripeness?
sunny summers and dry autumns thanks to Vosges Mountains that block rain-bearing winds from west
what part of Alsace is coolest and why?
northern part bc less protection from Vosges mountains
where in Alsace is Cremant d’Alsace sparkling wine made?
in lesser vineyards between Vosges foothills and Rhine river
why does Alsace have a lot of different styles for same wines?
because of great variety of soils given dramatic geological history
when is harvest time in Alsace and why is it so much longer?
late Aug to early Dec because lots of small plots of vines with different varieties
what are the two appellation levels of Alsace and two other classifications that can be added in addition to the appellation
Alsace and Alsace Grand Cru
Vendanges Tardives, Selection de Grains Nobles
(note: if Alsace Grand Cru, it will have both “Alsace Grand Cru” and name of grand cru on label)
If Alsatian wine is varietally labeled, what is the minimum % of that varietal it must contain?
100%
how many grand crus are there in Alsace?
over 50
two requirements of Vendanges Tardives classification for Alsace and one winemaking technique top wines use
Made from one of four noble grape varieties (Riesling, Muscat, Gewurztraminer, Pinot Gris) and minimum sugar ripeness (level depends on grape)
- top wines undergo passerillage
two requirements of Selection de Grains Nobles classification for Alsace
Made from one of four noble grape varieties (Riesling, Muscat, Gewurztraminer, Pinot Gris) and minimum sugar ripeness higher than Vendanges Tardives (level depends on grape)
(note: not made every year, always small quantities, and usually by noble rot)
types of vessels used for fermentation by traditional Alsace producers
large old oak barrerls, often more than 100 years old, with tartrate deposit to prevent oak influence on wine
do most Alsatian wines undergo malolactic conversion?
No, because they are all aromatic varieties and this would mask pure fruit flavors, but some examples exist
sweetness range of Vendanges Tardives and Selection de Grains Nobles wines from Alsace
VT: dry to medium sweet
SGN: sweet
what label change in Alsatian wines was introduced in 2021 and what are the four classifications
sweetness levels on back of label
sec, demi-sec, moelleux, doux
Most planted variety in Alsace
Riesling
characteristics of Riesling from Alsace (sweet, alcohol, body, acidity, 3 primary 1-1-2)
Dry
M Alcohol
MF Body
H Acidity
Citrus Fruit, Stone Fruit, Steel/Stone
which Riesling is more floral, Alsace or German?
German
Characteristics of Alsatian gewurztraminer (body, acidity, alcohol, 3 primary aromas 1-1-1, one aroma on nose)
F Body
LM Acidity
H Alcohol
tropical (lychees), floral (roses), sweet baking spices
Spicy nose
Why are some Alsatian gewurztraminer golden in color?
because of light pink tinge of gewurztraminer skins
Characteristics of Alsatian pinot gris (body, alcohol, acidity, 2 primary flavors cateogories, one tertiary)
F Body
H Alcohol
M Acidity
fresh and dried fruits
honey
Three structural characteristics that Alsatian pinot gris and gewurztraminer have in common
Rich texture
F Body
H Alcohol
Two types of Muscat grown in Alsace and difference between the two
Muscat Blanc a Petits Grains & Muscat Ottonel
Muscat Ottonel is less aromatic but less susceptible to poor fruit set and rot
characteristics of Muscat Blanc a Petits Grains (body, acidity, three primary flavors)
LM Body
LM acidity
orange blossom, rose, grape
besides the four noble varieties of Alsace, name two white grapes and one black grape variety planted in Alsace
Pinot Blanc
Auxerrois (not on test)
Pinot Noir (only black grape variety allowed)
where in Alsace is Pinot Blanc planted and what category of wine does it produce?
- in fertile plains, not sloped sites
- both sparkling and still
[delete] Two characteristic differences between Auxerrois and Pinot Blanc, and four similarities
Auxerrois is spicier and fuller body
Both simple, light, refreshing, and non-aromatic
(sometimes they are blended together in Alsace)
where is production of Rose de Loire focused in
Anjou
where is production of Cremant de Loire focused in
Saumur
Climate level and type of Loire Valley
Cool. Continental in central vineyards (Sancerre, Pouilly-Fume, etc.) but maritime in Natais area (Muscadet Sevre et Maine)
Four appellations for Sauv Blanc in Loire Valley
Sancerre
Pouilly-Fume
Menetou-Salon
Touraine (broader region)
Soil type of Sancerre and Pouilly-Fume
well-drained, stony limestone-based soild
Characteristics of Sancerre and Pouilly-Fume Sauv Blanc (sweet, acidity, 2 primary flavors, one additional note in Pouilly-Fume, ageing potential)
Dry
H Acidity
Green Apple, Wet Stones
Pouilly-Fume: subtly smoky notes
Most wines have no ageing potential
when will winemaker choose to undergo malolactic conv for Sancerre and Pouilly-Fume Sauv Blanc
in cooler vintages to lower acidity
Name five appellations of chenin blanc in the Loire Valley. Which one is in Touraine?
Vouvray (in Touraine)
Anjou
Saumur
Savennieres
Coteaux du Layon
Typical acidity level, aromantic Y/N, and growing anomaly of chenin blanc
High acidity
non-aromatic
different ripeness within same bunch
What different styles of wine are made with chenin blanc based on levels of ripeness (4 levels)
Unripe: Sparkling wines
more ripe: dry wines
even more ripe: medium sweet wines
most ripe: sweet wines (sometimes with noble rot)
- Five primary aromas of young chenin blanc based on ripeness levels
- Two additional aromas of dry chenin blanc
- Two additional aromas of sweet chenin blanc
Green apple, Lemon, Peach, Pineapple, Mango (from least to most ripe_
dry: smoke, steel
sweet: apricot, citrus peel
Ageing potential of dry and sweet chenin blancs
can age for decades
Three tertiary aromas gained by chenin blanc ageing
honey, toast, hay
What type (Sweet, Dry, Sparkling, Still) of Chenin Blanc are made in made in the five Loire Valley appellations
Vouvray: Still (from Dry to Sweet), Sparkling
Saumur: sparkling (traditional method)
Anjou: dry
Savennieres: dry
Coteaux du Layon: sweet (noble rot)
Style of Vouvray Chenin Blanc (body, 2 primary flavors) and two reasons why
LM body
fresh fruit, floral
cool climate, clay soil
Oak use in Loire Valley appellations of Chenin Blanc
Vouvray: rarely new oak fermentation/maturation
Anjou: sometimes matured in new oak
One changes in structure and one change in aroma of chenin blanc in Savennieres and Coteaux du Layon vs. Touraine and two reasons why
a) MF Body in Savennieres and Coteaux du Layon, instead of LM Body in Vouvray
b) less floral
warmer and drier climate
Two alternate names for Melon Blanc
Muscadet or Melon de Bourgogne
Two reasons why Melon Blanc is ideal for cool climates?
Ripens early, frost resistant
Two appellations for Melon Blanc (one broad one and one more highly regarded)
Muscadet
Muscadet Sevre et Maine
Characteristics of Melon Blanc (sweet, acidity, body, alcohol, 1 primary flavor, ageing potential)
Dry
H Acidity
L Body
M Alcohol
Green fruit
Young
Variation of Muscadet that carries a slightly different name bc of winemaking process
Muscadet (Sevre Et Maine) Sur Lie - bottled the year following the vintage after winter on its lees
top three most planted black grape varieties in Loire Valley (from most to least)
Cab Franc
Gamay
Pinot Noir
Three appellations for Cab Franc in Loire Valley
Chinon
Bourgueil
Saumur-Champigny
Two styles of Cab Franc in Chinon and Bourgueil and what does it depend on
a) light, fruity, early drinking from sandy soils
b) full body, tannic from south facing limestone and clay soils
Style of Cab Franc in Saumur-Champigny and unique aroma vs. nearby Chinon/Bourgueil Cab Francs
- light body, early drinking, can be served chilled
- aroma of violet
Two areas of Loire Valley where Gamay is planted
Touraine and Anjou
Two areas of Loire Valley where Rose de Loire is made
Anjou-Saumur
Touraine
Name two appellations of rose in Loire Valley, with sweetness level and varietals used. Name top quality one first
Cabernet d’Anjou: medium-dry to medium-sweet; Cab Franc and Cab Sauv
Rose d’Anjou: medium-dry; Grolleau (primarily) and Cab Franc
Two roses from Loire that tend to be dry and varietals used
Roses from Touraine: dry, fresh, fruity; wide array of varietals
Sancerre rose: light body, dry; must be made with pinot noir
Climate type and level of Northern Rhone
Moderate and Continental
Only permitted black grape variety of Northern Rhone and three white grape varieties grown here
Syrah
Viognier, Marsanne, Roussanne
what must grape growers in Northern Rhone do that is unique?
tie vines to individual stakes or tepee-like arrangement of stakes as vineyards are on steep hills along the river
Characteristics of Syrah from Northern Rhone (Tannin, Color, three primary flavors 1-1-1, vessel use)
MH Tannin
Deep Color
black fruit, black pepper, floral
some new oak, others old oak/large barrels
Characteristics of Viognier from Northern Rhone (acidity, body, alcohol, two primary flavors, vessel use)
L Acidity
F Body
H Alcohol
floral (blossom), stone (apricot)
New oak but careful
Why does viognier from Northern Rhone tend to have high alcohol and low acidity despite relatively cool climate?
because viognier does not develop aromas until very late in season when they have reached a very high level of sugar ripeness
what two varieties are blended together in Northern Rhone and what two things does each contribute? what aroma develops with ageing?
- Marsanne: richness and weight
- Roussanne: acidity and perfumed fruit
- hazelnut
Name six appellations of Northern Rhone, from north to south
Cote Rotie
Condrieu
Saint-Joseph
Crozes-Hermitage
Hermitage
Cornas
What wine is produced in Cote Rotie
Only Syrah, with up to 20% viognier blend (though rarely more than a few % pts)
Characteristics of Cote Rotie Syrah (body, color, two primary 1-1) and two distinguishing factor to Hermitage Syrah
F Body
Deep Color
Spicy, Floral
- has Floral notes and textural elegance not present in Hermitage
What wine is made in Condrieu and one single property appellation within
white wine all from viognier
Chateau-Grillet
which appellation that is very long and runs north to south along the western bank of the Rhone river?
Saint-Joseph
what wines are made in Saint-Joseph
Syrah reds and Marsanne-Roussanne white blends
what name is used for sections of Hermitage hill?
lieux-dits (parts that vary in steepness and aspect)
where are the fullest bodied and lightest bodied reds from Northern Rhone
Full: Hermitage
Light: Saint-Joseph flat lands (often using carbonic maceration)
besides syrah, what other wine is made in Hermitage
Marsanne-Roussanne blend
what appellation in Northern Rhone has the highest production in volume?
Crozes-Hermitage
In Hermitage and Crozes-Hermitage, what varietals are allowed to be blended with Syrah and up to what amount?
Marsanne and/or Roussanne, up to 15% (though rare)
How does style of Syrah change from location within Crozes-Hermitage and why?
light wines in flat high-yield plains to the south of Hermitage and complex, concentrated and tannic wines in steep slopes to north of Hermitage
What appellation of Northern Rhone requires 100% Syrah, is the warmest within Northern Rhone, and makes full bodied wines similar in style to Hermitage?
Cornas
what vineyard area is larger - North or South Rhone?
South much larger
typical soil of Southern Rhone and impact on grape growing
very stony soils (in Chateauneuf-du-Pape stones or galets completely cover soil) and retain heat to aid ripening
two climactic issues of Southern Rhone
droughts and wind (mistral)
mistral bigger issues than N Rhone given S Rhone has flat land and less protection from hills
how is grenache trained in S Rhone and why
low to the ground to protect it from wind and get benefit of heat from stone soil
climate type and level of Southern Rhone
Mediterranean and warm
difference in North vs. South Rhone blends
North Rhone are just a few varietals, in South Rhone it can be as many as dozen varietals together
Four black grape varietals typical of Southern Rhone
Grenache
Syrah
Mourvedre
Cinsault
typical aroma of grenache from Southern Rhone and how can it change if it is a hot vintage year
spiced red fruit
- can become baked or jammy
What do Syrah and Mourvedre add to to Grenache in a Southern Rhone blend?
lots of tannins and deep color
one primary aroma and two tertiary aromas of Mourvedre when it is fully ripe
black fruit
game, meaty
what does Cinsault add to Southern Rhone blend and when is it typically used in this region?
adds red fruit flavors (not tannin and color like Mourvedre and Syrah)
typically used with grenache in fruity rose
what fermentation and maturation vessels are typical of Southern Rhone blends
All over the place. Usually winemakers blend wines fermented in different ways (cold pre-fermentation maceration to warm extractive fermentations; steel and old oak maturation, etc.)
Which Southern Rhone black grape is most likely to be ruined by new oak?
grenache
[delete] three white grape varieties in Southern Rhone (low priority card)
Clairette
Grenache Blanc
Bourbolenc
Characteristics of Southern Rhone white wines (body, alcohol, acidity, vessel) (low priority card)
F Body
H Alcohol
LM Acidity
No new oak (rarely used)
what is the generic appellation that accounts for over half of the production in Southern Rhone?
Cotes du Rhone
Body and style of Cotes du Rhone wine
Most are reds and those are medium body, fruity but simple
Whites and fruity roses are available too
Besides the crus, what are the two appellation levels in Southern Rhone that are a step above Cotes du Rhone and requirement for each
next step: Cotes du Rhone Villages: higher minimum alcohol, max yield rules, higher percent must be grenache, syrah, mourvedre (rather than 10+ other varieties permitted in Cotes du Rhone)
even higher step: Cotes du Rhone Villages [name of town]: same as above but 100% from a few select towns like Seguret (which is not a cru)
five “crus” or appellations in Southern Rhone that are a step above Cotes du Rhone or Cotes du Rhone Villages appellation
Chateauneuf-du-Pape
Tavel
Lirac
Gigondas
Vacqueyras
what was the first place in France to have Appellation Controlee status
Chateauneuf-du-Pape
what grape varieties are permitted in Chateauneuf-du-Pape
13 different ones (obv Grenache, Mourvedre, Syrah, etc. are most used)
Type of landscape and soil in Chateauneuf-du-Pape
Relatively flat, with some variations that help Syrah and Mourvedre grow
Very different soil types, leads to many styles
typical body of Chateauneuf-du-Pape and key difference between good and bad ones
Full body
Good ones balance high alcohol with spiced red fruit; bad ones have diluted flavors and high alcohol
only two crus in Southern Rhone that are on west bank of Rhone River and what wines are made in each
Tavel: rose only (grenache-cinsault blend)
Lirac: top-quality red and whites similar in style to Chateauneuf-du-Pape
What is the 3 differences between Tavel roses and those in Provance
Fuller body
Intensely flavored
Capable of developing more complexity with ageing
Famous IGP in Southern France
Pays d’Oc IGP
Two main appellation areas of Southern France and what divides them
Languedoc & Roussillon to west of Rhone River, Provence to the east
Climate type, level, and climate anomaly of Languedoc & Roussillon and Provence
Mediterranean
Warm
Low rainfall
what area of Languedoc & Roussillon and Provence has the best vineyard land (not the name of a place, but general area)
on foothills of mountains where it is cooler and has less fertile, well drained soils
Seven black grape varieties grown in Languedoc & Roussillon and Provence
Grenache
Syrah
Carignan
Cinsault
Mourvedre
Merlot
Cab Sauv
Of the black grape varieties grown in Languedoc & Roussillon and Provence, which two grow best in warm climates vs. which one wants cooler sites?
Grenache, Mourvedre: hotter sites
Syrah: cooler sites
Characteristics of Carignan (tannin, acidity, color) and one downside
High tannin, H Acidity, Deep color
Usually lacks fruit/finesse
which varietal of Languedoc & Roussillon and Provence undergoes semi carbonic maceration and why?
Carignan, to soften tannins which are in high level
6 white grape varieties in Languedoc & Roussillon and Provence. Name the two most widely planted first and what each is used for
Chardonnay (dry IGP wine)
Sauv Blanc (dry IGP wine)
Viognier (dry white)
Muscat (sweet fortified wines, dry white)
Grenache Blanc (dry white)
Piquepoul (dry white)
Characteristics of Grenache Blanc from Languedoc & Roussillon and Provence (body, acidity, primary flavor, fault)
F body
L Acidity
peach
Oxidizes easily
Characteristics of Piquepol from Pinet in Languedoc (acidity, two primary aromas 1-1)
H acidity
Green fruit, citrus
Name six appellations within Languedoc & Roussillon
Cotes du Roussillon
Cotes du Roussillon Villages
Fitou
Corbieres
Minervois
Picpoul de Pinet
[delete] Which two appellations within Languedoc & Roussillon are subdivided and name one AC in each
Corbieres (11 subregions): Boutenac
Minervois: La Liviniere
Two top appellations for white wine in Languedoc & Roussillon, varietals grown, and what cooling influence does each have
Picpoul de Pinet: piquepoul, sea breeze
Limoux: oaked chardonnay, high altitude
Largest appellation within Provence and characteristic of wine that is made (color, body, dry, primary aroma)
Cotes de Provence
Pale color rose, LM Body, Dry, red fruit
Most important of the three vineyards with their own Appellation controlee in Provence
Bandol
What wine is made in Bandol and characteristics (varietal, body, tannin, two primary 1-1, one tertiary)
premium red based on Mourvedre
F Body
H tannin
bramble, liquorice
meat
Climate type and level of German wine regions
Continental. Cool
why do german wines vary significantly in quality, quantity and style from year to year
because annual weather conditions vary considerably
why is it that german wines easily reach sugar ripeness while retaining their acidity
because rainy summers generally turn to drier, cool autumns that give lots of time for ripening
which region in germany can create botrytised wines
all of them if conditions are right
where and how are vineyards generally set up in Germany? 2 things
- on steep, stony slopes with South aspect to maximize heat and sunlight
- head pruned, individually stalked, and canes tied at the top of stake to maximize grape exposure to light and air
in Germany, what two benefits do rivers provide to grape growing?
- reflected light helps ripen
- air movement created by water flow helps prevent frosts
Name a characteristic a wine must have to be Qualitätswein. What does it need to become Pradikatswein
Qualitätswein must be from one of 13 designated winegrowing areas (PDO of German system)
Prädikatswein is a type of Qualitätswein and must have a higher minimum must weight (sugar level)
Six levels of Pradikatswein from lowest to highest must weight
Kabinett
Spatlese
Auslese
Beerenauslese
Eiswein
Trockenbeerenauslese
What sweetness level can Kabinett and Spatlese be?
Dry to medium sweet
What sweetness level can Auslese be?
Dry to sweet
What range of sweetness can Beerenauslese, Eiswein, and Trockenbeerenauslese be?
Sweet only
Characteristics of Kabinett Rieslings (body, acidity, and two primary flavors, alcohol abv %)
L Body
H Acidity
Green apple, citrus
8-9% if medium sweet, up to 12% if dry
How are medium sweet Kabinett wines usually made?
By stopping fermentation early. rarely by Sussreserve addition (unfermented grape juice)
How does Spatlese Riesling compare to Kabinett Riesling in terms of body and alcohol? what else is different of the grapes?
Higher body and alcohol.
Riper, more concentrated flavors
three primary aromas of Spatlese Riesling 1-2
Citrus, Stone (peach, apricot)
What category of Pradikatswein must a Riesling be if it is affected by noble rot but dry, and why
Auslese
If it were Beerenauslese or a higher must weight then it must be sweet. Must weight caused by noble rot would be too high for Kabinett or Spatlese classification
One German word for dry
Two German words for off-dry or medium
Dry: Trocken
Off-Dry: halbtrocken, feinherb
Name the four different geography levels there are in the 2021 German hierarchy and what appears on label
Area
Region (the term “region” must be on label)
Village (just name of village)
Single Vineyard (both village and vineyard)
Two additional German classifications for single vineyard wines and what sweetness level each can have
Erstes Gewachs
Grosses Gewachs
must be dry
Separate from German wine law, what is an association of the best wine sites in the country? what 2-3 classifications exist beneath it?
Verband Deutscher Prädikatsweingüter (VDP)
If single vineyard:
VDP. Erste Lage
VDP. Grosse Lage
VDP. Grosse Gewachs (if dry VDP. Grosse Lage)
Are Beerenauslese and Trockenbeerenauslese definitely noble rot wines?
TBA yes bc impossible to reach this must weight
BA not necessarily, but usually is
Four aromas typical of Beerenauslese and Trockenbeerenauslese wines
Honey
Dried Stone Fruit
Candied Peel
Flowers
Alcohol level of Beerenauslese and Trockenbeerenauslese wines and why
Low because they have lots of sugar that interrupts fermentation and therefore does not all convert to alcohol
What three things do winemakers do with eiswein to prevent losing varietal flavors
carefully selected yeast
no new oak
no malolactic conversion
after riesling, 2nd, 3rd, and 4th most planted white varietals in Germany
- Muller-Thurgau (or Rivaner)
- Pinot Gris (Grauburgunder/Rulander)
- Pinot Blanc (Weißburgunder)
Varietals that crossed to make Muller-Thurgau aka Rivaner and three differences to Riesling
Riesling and Madeleine Royale
- ripens earlier
- lower acidity
- lower flavor intensity
What varietal is common in Rheinhessen and Franken regions of Germany
Silvaner
Characteristics of Silvaner (sweetness, two differences to Riesling, one aroma)
- both dry and sweet
- less acidic than Riesling
- less fruity than Riesling
- earthy quality
Third most planted variety in Germany overall (both red/white), two regions that produce it and why there
Spatburgunder (Pinot Noir)
Pfalz, Baden
They have warmer areas within that are needed for ripening
Other than pinot noir, what other red grape variety is grown in Germany? Characteristics (body, style, color)
Dornfelder
L body
Fruity
Intense color
What varieties are allowed for GG wines in Mosel?
Only Riesling
Three best villages for wine in Mosel
Piesport
Bernkastel
Wehlen
Typical soil and landscape of Mosel vineyards
Slate soil
very steep slopes along River Mosel
How do body, alcohol, and acidity of Rieslings from Mosel compare to those of Pfalz, Rheinhau, and Rheinhassen? Two primary aromas 1-1
lighter body
lower alcohol
higher acidity
floral, green fruit
What wine region is between Mosel and Rheinhessen
Nahe
Top village in Nahe with vineyards on steep south-facing slopes over Nahe river
Schlossbockelheim
What is the only GG varietal allowed in Nahe and what style does it have versus Rheingau, Mosel, Rheinhessen and Pflaz
Riesling
Between Mosel and Rheingau/Rheinhessen/Pflaz in terms of body and ripeness
Two top villages in Rheingau
Johannisberg and Rudesheim
Characteristics of Rheingau Riesling (sweetness, body, primary aroma)
Dry (though good TBA,BA exist here)
MF Body
ripe peach
What varietals can be made in Rheingau for GG wines?
Riesling and Pinot Noir
What German region makes some of the best TBA and BA wines?
Rheingau
Largest vine growing region in Germany and five varietals planted there in order of popularity
-Rheinhessen
Muller-Thurgau
Riesling (GG Wines)
Dornfelder
Portugieser (not on test)
Spatburgunder/Pinot Noir (GG Wines)
Two top villages in Rheinhessen
Nierstein (on test)
Worms (not on test)
What region in Germany produces the fullest bodies rieslings?
Rheinhessen, more specifically Rheinterrasse which is the sloping vineyards on west band on Rhine in villages like Nierstein
What is the second largest wine region in Germany and what influences its climate
Pfalz
The Haardt mountains are a continuation of Vosges mountains, which shield from rain bearing winds. The region is really just a continuation of Alsace and is therefore dry
What is the numbers 1 and 2 most planted varietals in Pfalz? What varietals are allowed for GG wines?
1st Riesling and 2nd Dornfelder
GG: Riesling, Weißburgunder (pinot blanc), and Pinot Noir
Two top villages in Pfalz
Forst and Deidesheim
What is the warmest, most southernly wine region in Germany that produces the fullest-bodied wines with the highest alcohol levels
Baden
Top five varietals planted in Baden, from most to least planted
Pinot Noir
Muller-Thurgau
Grauburgunder (Pinot Gris)
Wiesburgunder (Pinot Blanc)
Riesling
What is the most popular varietal from Franken, where is it planted and why?
Silvaner
Planted in warmest sites because it is susceptible to frost, thus it reaches high concentration from warmth
What GG varietals are allowed in Franken?
Silvaner, Pinot Noir, Riesling, Weissburgunder (Pinot Blanc)
where in Austria are the vineyard areas and what climate type and level do they have
East end of country
Cool, Continental
top three white grape varieties in Austria, from most to least
Gruner Veltliner
Welschriesling
Riesling
Characteristics of Austrian Gruner Veltliner when properly grown at lower yields (body, acidity, three primary 1-1-1, two tertiary)
F Body
H Acidity
citrus, stone fruit, white pepper
honey, toast
Fermentation and maturation vessel for Austrian Gruner Veltliner
Ferment: stainless steel or old oak
Mature: some in new oak barriques
Characteristics of Welschriesling from Austria (sweet, acidity, two primary flavors 1-1)
Dry or sweet (botrytised)
H acidity
citrus, green apple
[delete] Three appellations for Riesling in Austria (lower priority)
Wachau
Kamptal
Kremstal
Characteristics of Austrian Riesling (sweet, body, 1 primary flavor)
Dry
MF Body
ripe Peach
Austrian label for PDO, PGI, and no geo indication
PDO: Qualitatswein
PGI: Landwein
None: Wein
Three levels of Qualitatswein in Austria
a) Qualitatswein from a generic region (40 permitted grape varieties, any style)
b) Qualitatswein from a specified region - Districtus Austriae Controllatus (DAC) - (specific variety, specific style, smaller than generic region)
c) Qualitatswein from a specified region - non DAC (40 permitted grape varieties, any style, smaller than generic region)
Four most important generic (larger areas than DAC/specified regions) of Austria. List the top two producing ones first
Niederosterreich
Burgenland
Steiermark
Wein (Vienna)
What is the main difference between Pradikat in Austria and Pradikatsweine in Germany?
in Austria it is mainly used for medium-sweet or sweet wines
What additional level of Pradikat wine is there in Austria and what is different about it
Strohwein or Schilfwein
bunches of grapes are laid out on beds of straw or reeds during the winter to concentrate sugars
most widely planted black grape variety in Austria and characteristics (color, tannins, primary aroma)
Zweigelt
Deep color, soft tannin, bramble fruit
what is the most highly regarded (though not most planted) black grape varietal in Austria and what are its characteristics (acidity, tannin, two primary aromas 1-1)
Blaufränkisch
H acidity
M tannin
peppery, sour cherry
what Austrian wine varietal is most similar to Pinot Noir character and is it usually oak aged?
St Laurent
Common oak ageing
what is the most renowned of the eight sub-regions in Niederosterreich and what two varietals are made here?
Wachau DAC
Gruner Veltliner or Riesling (both dry)
What is the largest wine-growing area and first DAC in Austria? what varietals are permitted here
Weinviertel DAC
Only Gruner Veltliner
what two separate classifications are there within Weinviertel DAC and what style of wine is each
Klassik: lught, fresh, fruity, no oak
Reserve: higher min alcohol, can be matured in oak
(in both cases only Gruner Veltliner is allowed here)
Besides the international varieties of Chardonnay, Pinot Noir, Merlot, Cab Sauv, name six varietals made in Burgenland
Pinot Blanc
Welschriesling
Gruner Veltliner
Zweigelt
Blaufränkisch
St Laurent
What allows Burgenland to reliably make botrytised wines every year and what varietal is used
Neusiedlersee (name optional) shallow lake that creates autumn mists
Welschriesling
[delete] Name a DAC in Burgenland for botrytised welschriesling (lower priority card)
Ruster Ausbruch DAC
(follows TBA standards)
[delete] DAC in Burgenland for Zweigelt (lower priority card)
Neusiedlersee
[delete] Two DACs in Burgenland for Blaufränkisch
(lower priority card)
Leithaberg
Mittelburgenland
Where is Tokaj within Hungary and what helps it develop early morning humidity needed for botrytised sweet wines?
In NE corner of Hungary at foothills of Carpathian Mountains. Bodrog and Tisza rivers + tributaries help generate humidity
Three principal grape varieties for Tokaji
Furmint
Harslevelu
Sarga Muskotaly
Characteristics of Furmint (acidity, primary aroma, two tertiary)
H acidity
apples
nuts, honey
What do Harslevelu and Sarga Muskotaly each add to Tokaji?
Harslevelu: perfume (late ripening like furmint)
Sarga Muskotaly: aromatic
What is an alternate name for Sarga Muskotaly and what other wine is made with it?
Muscat Blanc a Petits Grains
Moscato d’Asti
What size bottle is Tokaji usually in?
500ml for sweet wines
750ml for dry wines
when grapes are harvested for Tokaji, what are the names of the three categories they are put in and what do each mean?
Aszu: rotten by botrytis, and harvested by individual grape
Unaffected: collected separately
Szamorodni: as it comes, partially affected by botrytis
Style and varietals used in dry Tokaji wines
can be simple, unoaked, drank young or concentrated, age worthy, and fermented and matured in new oak
only furmint
What is Tokaji Szamorodni and what are the two general categories
Wine made from grapes partially affected by botrytis
Can be dry (szaraz) or sweet (edes)
Three unique elements of winemaking process of Tokaji Szamorodni
- aged in cask for minimum six months
- released in Jan in the second year after harvest
- for dry wine only, cask not completely filled to allow flor-like yeast to develop with aromas like fino sherry
Four step process for Tokaji Aszu wines
a) base wine made from healthy grapes
b) before, during, or after fermentation uncrushed aszu/rotten berries added to base wine and maceration lasts 12-60 hours
c) mixture is pressed
d) matured in oak
Characteristics of Tokaji Aszu (color, acidity, two primary 1-1, one tertiary)
Deep amber
H acidity
orange peel, apricots
honey
What determines the sweetness of Tokaji Aszu and what versions are more concentrated and intense?
Sweetness depends on amount of aszu berries
Sweeter wines are more concentrated and intense
What is Tokaji Eszencia, what is the residual sugar, and what is the aging potential
made from free run juice of azsu berries
minimum 450g/L residual sugar
can mature and retail freshness for century or more
typical climate type and level of Greece and what two things have a cooling influence?
mediterranean, hot.
altitude and winds, which in SE can destroy unprotected vineyards
how many grape varieties are native to Greece?
over 200
three most popular varietal-appellation combinations in Greece
Xinomavro - Naoussa
Agiorgitiko - Nemea
Assyrtiko - Santorini
What makes Naoussa a good place to grow wine grapes?
Altitude of up to 400 meters make it cooler than surrounding area
Characteristics of Xinomavro (acidity, tannin, color nuance, primary aroma style, two tertiary aromas)
H Acidity
H Tannin
M Color / Quickly becomes tawny
Lacks fresh fruit aroma
spice, earthy with age
Uniqueness of Nemea landscape and what three styles of Agiorgitiko wine results from this
wide range of altitude from 230 to 900 meters
a) low altitude: hotter lower slopes are too jammy and made into fruity wine for early consumption
b) medium elevation, best styles of wine
c) higher slopes is too acidic and less fine tannins, best suited for rose`
Characteristics of Agiorgitiko wines from Nemea (acidity, tannin, color, two primary 1-1, vessel, aging potential)
LM acidity
H tannins
Deep ruby color
red fruit, spice
new oak
age well
What unique training method is used in Santorini and why?
permanent wood is trained very low and into basket shape with fruit growing inside bc the winds are so strong
Characteristics of dry Assyrtiko (acidity, two primary 1-1)
H acidity
ripe citrus, stone fruit
Alternate name for sweet Assyrtiko wine and three step process for winemaking
Vinsanto
a) late harvest
b) sun dried for 14 days
c) aged in old oak for min of 2 years
Characteristics of Assyrtiko Vinsanto (sweet, acidity, aromas of age)
luscious
H acidity
caramel, nuts
Three requirements of DOC label of Italy and one alternate PDO name
- geographic boundary
- limitation on grape varieties
- specified production methods
Denominazione di Origine Protetta
Difference in governance of DOCG vs. DOC in Italy
- Stricter regulations on varieties and production methods
- bottled within area of production (most cases)
Two terms for PGI in Italy, starting with most common
Indicazione Geografica Tipica
Indicazione Geografica Protetta
Two additional labeling laws in Italy and what each means (the second one has two elements to it)
Classico: from original classified land before appellation was expanded
Riserva: higher alcohol, longer ageing minimum
Climate level and nuance of Northern Italy
Moderate
Dry bc of protection from Alps
What provides a moderating influence on climate of Northern Italy
rivers and glacial lakes like Lake Garda
What climactic issue do vineyards close to sea in N. Italy face that other vineyards in N. Italy do not?
Heavier rainfall and therefore fungal disease concerns
What is the name of the complex trellising system traditionally used in N. Italy and what 2 advantages does it provide?
Pergola - trained high, with grapes hanging down below a horizontal canopy of leaves
1) protects grapes from sunburn
2) allows air circulation, minimizing rot
What two scenarios will Italian growers prefer Pergola to VSP training?
a) when need high acidity and low sugar grapes, esp for sparkling wines
b) when wines are to be made from dried grapes with no damage and disease
In Alto Adige, where are most vineyards planted?
on terraces on SE or SW facing valley sides of Adige River
Climate level and two nuances of Alto Adige climate
Moderate
Short, dry summers
Low rainfall during growing season
What makes Alto Adige an ideal place for aromatic whites and elegant light-bodied reds?
Large diurnal range due to altitude
Top white grape varietal in Alto Adige, three runner up white grapes, and one black grape variety
Pinot Grigio 1st
Gewurztraminer, Chardonnay, Pinot Blanc
Schiava
Characteristics of Alto Adige Pinot Grigio (sweet, acidity, body, two primary 1-1)
Dry
H Acidity
LM Body
Citrus, Green Fruit
Characteristics of Alto Adige Schiava (tannins, style, two primary)
LM tannins
Light fruity
Raspberry, Plums
Two similarities in climate between Trentino and Alto Adige, and one difference
Both: dry summers, low rainfall
But Trentino warmer (bc lower altitude and mountains to west that block cooling effect of Garda)
Top two white grape varieties and top two black grape varieties
Chardonnay, Pinot Grigio
Merlot, Teroldego
Difference in characteristics of Trentino white wine grown in warmer valley floor to the ones at higher altitude on slopes of side of valley (body, acidity, flavor)
Valley Floor: M Body, M Acidity, Ripe Stone Fruit
Slopes: LM Body, H Acidity, Citrus & Green Fruit (like Alto Adige)
Characteristics of Teroldego from Trentino (color, acidity, tannin, body, primary aroma, maturation vessel, aging pot)
Deep color
H Acidity
MH Tannin
MF Body
Black Fruit
Matured in oak
Best can age
Two climate types in Friuli-Venezia Giulia and what cooling factor does each have
Northerly vineyards: moderate, continental, cooled by Alps
Southerly vineyards: warm, maritime, Adriatic Sea
Two most prevalent grape varietals in Friuli-Venezia Giulia
Pinot Grigio, Merlot
Which region in Italy produces the richest pinot grigio
Friuli Venezia-Giulia
Characteristics of Friuli Venezia-Giulia pinot grigio (body, two primary aromas 1-1)
MF Body
Juicy peach, tropical fruit
(in Trentino and Alto Adige they are LM or M Body)
Characteristics of merlot from Friuli-Venezia Giulia (acidity, tannin, body, two primary 1-1)
M Acidity
M Tannin
M Body
Ripe red fruit, spice from oak
Characteristics of native Friulano white grape varietal (acidity, body, primary aromas 1-1-1)
MH Acidity
M Body
pear, red apples, herbs
What region in Italy has orange wines?
Friuli Venezia-Giulia
One DOC in Friuli-Venezia Giulia for simple fruity whites from plains, two DOCs in Friuli-Venezia Giulia for premium concentrates whites
simple: Friuli Grave DOC
concentrated: Collio DOC, Colli Orientali DOC
Climate level and rainfall of Veneto
warm climate
moderate rainfall (while Trentino and Alto Adige have low rainfall)
Two cooling factors and one climate hazard in Veneto
- vineyards in foothills cool from altitude and have large diurnal range, while west of region is cooled by Garda
- hazard in flat plains from moist air and fog from rivers that present rot risk
What is the appellation of Veneto that covers the fertile plain area where inexpensive wine is made? name the six varietals (4 white, 2 red)
Veneto IGT:
Pinot Grigio
Chardonnay
Garganega
Trebbiano
Merlot
Corvina
What is the new denomination created in 2017 for pinot grigio and what three Italian regions are included in it?
Pinot Grigio delle Venezie DOC
Veneto, Friuli Venezia Giulia, Trentino
What two Italian regions make sparkling prosecco
Veneto (most)
Friuli Venezia Giulia (some)
What grape varietals are used for Soave DOC and Soave Classico DOC
Garganega and small amounts of other white grape varieties
Characteristics of Soave (acidity, body, four primary 1-1-1-1, two tertiary)
MH Acidity
M Body
pears, red apple, stone fruit, white pepper
almonds, honey
no new oak
Difference in soil and style between Soave from foothills in north vs. flat plain in south near River Adige
north: limestone, clay, volcanic rock. soil is naturally cool, along with altitude, slows ripening, leading to full flavor ripeness with high acidity and aging potential
south: sandy, alluvial soil, leading to fruitier and medium acidity for early drinking
Two topographies of Valpolicella and impact on style
North foothills: limestone, clay, volcanic soil. leads to slower ripening and more acidity
Flat south: gravel and sand. warmer soil leads to fruitier wine with less acidity
(similar to Soave)
Characteristics of Corvina grape (acidity, tannins, color)
H Acidity
LM Tannins
moderate color
Characteristics of Valpolicella DOC/Valpolicella Classico DOC (tannins, style, primary aroma, vessel, ageing pot)
L Tannins
simple, fruity
Red cherry
rarely oaked
drink immediately
When are grapes picked for passito method and what does it do to wine?
Picker early when acidity still high
Increases structure and flavor concentration of wine
Characteristics of Amarone della Valpolicella DOCG (sweet, body, alcohol, tannins, two primary aromas 1-1, vessel)
Dry or off-dry
F Body
H Alcohol
MH Tannins
red berry, spice
large oak casks
How are Recioto della Valpolicella DOCG and Recioto di Soave DOCG made?
With passito grapes that are so sweet the fermentation stops naturally
Characteristics of Recioto della Valpolicella DOCG (sweet, tannin, alcohol, body, primary aroma)
sweet
MH Tannin
MH Alcohol
F Body
red fruit flavors
Three step process for Valpolicella Ripasso DOC
- before fermentation of Amarone ends, juice is drained from skins
- simple/classic fully fermented Valpolicella is added to vat with these unpressed skins
- sugar on Amarone skins is naturally fermented by the yeast in skins, giving more color, flavor and tannin
Characteristics of Valpolicella Ripasso DOC (tannin, body, two primary aromas)
MH Tannin
MF Body
stewed red cherry, plums
Where is Gavi in relation to rest of Piedmont top regions
way to the east just above Genoa and Ligurian border
Where is Dolcetto D’Alba appellation in relation to Barolo and Barbaresco
It includes both with Barolo toward the west border and Barbaresco to the north end with the south and east past just Dolcetto
Climate level and type of Piedmont and four weather hazards
Moderate and Continental
1) Long, cold winters
2) summer thunderstorms
3) hail
4) fog
Topography of Barolo
Spans several villages
Steep 300-500m south-facing slopes
What grape varietals are allowed in Barolo DOCG
100% Nebbiolo
Characteristics of Nebbiolo (acidity, tannin, body, three aromas, ripening)
H Acidity
H Tannin
F Body
Sour cherry, herbs, dried flowers
Ripens slowly in Barolo bc of altitude
Example of a town and example of a vineyard in Barolo and how would each be expressed as an appellation if grapes are all from there
Barolo Serralunga d’Alba DOCG
Barolo Cannubi DOCG
When Dolcetto or Barbera are grown in Barolo what would the generic appellation on the label be? (Two examples)
Alba DOC
Langhe DOC
Minimum ageing of Barolo DOCG in total, minimum ageing in oak, and release date
38 months ageing total
18 months minimum in oak
released Jan of the fourth year after harvest
Three aromas gained by bottle ageing of Barolo DOCG
truffles, tar, leather
What allows Nebbiolo to ripen earlier in Barbaresco vs. Barolo and how does this impact aromas
- lower altitudes than Barolo (200-400m vs. 300-500m)
- influence from local river
aromas: fruitier and less perfumed
Minimum ageing for Barbaresco in total and in wood, and release date
26 months
9 months in wood
released in Jan of third year after harvest
Between Asti and Alba, which is more renowned for Dolcetto vs. Barbera?
Barbera: Asti
Dolcetto: Alba
Characteristics of Barbera d’Asti or d’Alba (acidity, tannin color, three aromas, ripening timing, vessel)
H Acidity
LM Tannin
Medium-Deep color
Red cherry, plum, black pepper
Late ripening
both young/fruity/no oak and barrel-aged/spicy/ageable
When does Dolcetto ripen relative to Nebbiolo and Barbera and what does this mean about where it can be planted
earlier than both
can be planted on cooler sites
Characteristics of Dolcetto (acidity, tannin, color, three aromas, when drink)
M Acidity
MH Tannin
Deep purple
Black plum, red cherries, dried herbs
Both young and ageable
What two cooling influences are there in Gavi that allow long, slow ripening of what varietal
Altitude in hills, sea breezes
Cortese
Characteristics of Gavi DOCG / Cortese (acidity, body, color, four aromas, ageing pot)
H Acidity
L Body
Pale color
Citrus, Green Apple, Pears, Floral
Both young and ageable examples
Typical fermentation vessel of Gavi DOCG and two winemaking variations
cool fermentation in stainless steel
variations: some use old oak vessels, some stir lees to add complexity
three parts to tuscan topography
mountains in north
hills and valley to south
coastal plain
Characteristics of Sangiovese (acidity, tannin, three primary aromas 2-1, two tertiary aromas with age, vessel)
H Acidity
H Tannin
red cherry, plums, dried herbs
meat, gamey
oak - both small barrels and large casks
Why does Sangiovese need a warm climate like that of Central italy?
Because it is late ripening
How many sub-zones of Chianti are there and give two examples of appellations that reflect grapes only from one subzone
seven
Chianti Rufina DOCG
Chianti Colli Senesi DOCG
What is the difference between Chianti Classico DOCG and Chianti DOC? Why subzone of Chianti is Classico in?
Classico comes from original zone that is between Florence and Siena, which the rest has expanded to include the area below Pisa and closer to the Apennines
- Classico is not in any subzone of Chianti
what characteristic differences between Chianti Classico DOCG and Chianti DOCG and why?
Classico has greater acidity and herbal aromas
Bc Classico is at higher altitudes and slows ripening
What is the minimum ageing of Chianti DOCGs? Name the three tiers and which special requirement does one have
Chianti Classico DOCG - 12 months
Chianti Classico Riserva DOCG - 24 months (w at least 3 mo in bottle)
Chianti Classico Gran Selezione DOCG - 30 months and must be single estate
what oak aging requirement does Chianti enforce?
None. Up to the discretion of winery but most do anyway
how does climate in south of Tuscany company to Chianti and why
overall warmer bc at lower altitudes, though there are cooling maritime breezes from SW
Two appellations in Southern Tuscany and two characteristic differences to Chianti
Brunello di Montalcino DOCG
Vino Nobile di Montepulciano DOCG
more intense, fuller-body (bc warmer)
what two stipulations are there in Brunello di Montalcino DOCG
Must be 100% sangiovese and spend minimum 2 years in wood vessel (with a total ~5yr aging requirement) Note: Chianti is silent on wood
when are Brunello di Montalcino DOCG allowed to be released
In Jan in fifth year after harvest
Permitted varietals of Vino Nobile di Montepulciano DOCG and ageing requirement
Blend of sangiovese and other varieties
Two years of ageing
What is Rosso di Montalcino DOC and Rosso di Montepulciano DOC
When Brunello di Montalcino DOCG and Vino Nobile di Montepulciano DOCG producers choose to declassify to DOC because vines are too young or vintage is poor
Three varietals (among many others) that are grown in coastal plains of Tuscany
Cab Sauv, Merlot, Syrah
Two appellations of coastal Tuscany and what did they use previously (and some still do)
Bolgheri DOC
Maremma Toscana DOC
used to be Toscana IGT
What varietal was the original Super Tuscan made from
Cab Sauv
Climate type of Umbria and difference with Tuscany
Continental
Similar to Tuscany but no influence from Mediterranean
Top white wine appellation of Umbria and what varietals are within it
Orvieto DOC
Grechetto, Trebbiano, and a few other local grapes
(Note: best examples are more weighted to Grechetto)
Characteristics of Orvieto DOC (acidity, body, two aromas, fermentation vessel)
MH Acidity
L Body
ripe grapefruit, peaches
cool fermentation in stainless steel
Umbria’s top red wine PDO
Sagrantino di Montefalco DOCG
(thick skinned)
Name the white wine PDO just south of Rome, the varietals used, and the two cooling effects
Frascati DOC
Malvasia and Trebbiano
altitude and nearby lakes
Characteristics of Frascati DOC (acidity, body, two primary aromas, vessel)
MH Acidity
M Body
citrus, floral/orange blossom (this one from Malvasia)
Unoaked
Characteristics of Verdicchio dei Castelli di Jesi DOC (acidity, three primary, two tertiary, style)
H Acidity
green apples, lemon, fennel
honey, almonds
both simple/fruity and ageable
red wine PDO of Marche and varietals used
Conero DOCG
Montepulciano, Sangiovese
Characteristics of Montepulciano d’Abbruzzo DOC (acidity, tannin, color, two primary aroma, oak)
M Acidity
H Tannins
Deep color
Black plums, cherry
both simply fruity unoaked and concentrated with short time in oak
Climate level of southern italy and how does it vary
Hot
dry inland, humid on coasts
two cooling factors in southern italy
altitude for vineyards on Apennine slopes
sea breeze for plains of Puglia
how has vine training changed over time in southern italy and one benefit from it
traditionally bush trained low to ground with leaf cover for sunburn
now cordon training and trellising is common, which allows of mechanization in Puglia flat plain
two white wine varietals and appellations in Campania
Fiano di Avellino DOCG
Greco di Tufo DOCG
Characteristic of Fiano di Avellino DOCG (acidity, body, three primary 1-2, two tertiary, oak)
M Acidity
MF Body
Stone Fruit, Melon, Mango
wax, honey
both unoaked young and oaked that age
Characteristic of Greco di Tufo DOCG (acidity, body, three primary 1-1-1, two tertiary, vessel)
MH Acidity
M Body
green apple, stone fruit, passion fruit
honey, mushroom
both steel and old oak
what do some winemakers of Greco di Tufo do to enhance wine?
lees stirring to enhance texture
One PDO for Aglianico in Campania
Taurasi DOCG
Characteristics of Aglianico (acidity, tannin, primary aroma, two tertiary aromas, oak, color)
H Acidity
H Tannin
Black fruit
earth, forest floor
oak
Deep color
Appellation of Aglianico in Basilicata and uniqueness of vineyard locations
Aglianico del Vulture
900m above sea level on extinct volcano
Two varietals made in Puglia
Negroamaro and Primitivo
Characteristics of Negroamaro when yields are controlled (acidity, tannin, alcohol, body, two primary)
M Acidity
M Tannins
H Alcohol
F Body
baked red fruit, baked black fruit
(when yields not controlled they make simple fruity wines for early drinking sold as Puglia IGT)
Characteristics of Primitivo when yields are controlled (acidity, tannin, alcohol, body, two primary)
M Acidity
M Tannins
H Alcohol
F Body
ripe berry
(when yields not controlled they make simple fruity wines for early drinking sold as Puglia IGT)
Top PDO for Negroamaro
Salice Salentino DOC
PGI and PDO of Sicily (where PDO is for lower yield wines) and dominant black grape
PGI: IGT Terre di Sicilia
PDO: Sicilia DOC
Nero d’Avola
Characteristics of Nero d’Avola (acidity, tannin, body, two primary aromas, style)
M Acidity
M Tannin
MF Body
Plums, Black Cherry
both simple/fruity/early and complex/age-worthy
Two international varieties particularly prevalent in Sicily
Chardonnay, Syrah
What are three things that increase the quality of Etna DOC?
old vines
low-yields
high altitudes
Two varietals within red Etna DOC
Nerello Mascalese, Nerello Cappuccio
Characteristics of red Etna DOC (acid, tannin, four primary aromas 3-1, one tertiary)
H Acid
H Tannin
sour red cherry, cranberries, raspberry, dried herbs
mushroom
Characteristics of Etna white wine (acidity, body, three primary, two tertiary)
H Acidity
M Body
citrus, stone, steel
honey, wax
(not mentioned but Carricante is the most common varietal for white Etna DOC)
Climate level and type of north and NW Spain (like Rias Baixas) and one hazard
Moderate, maritime
Lot of Rain
Climate level and type of east coast of Spain (including Catalunya), and two cooling factors
Warm, mediterranean
Moderated by sea or altitude
Climate level and type of Meseta Central of Spain and anomaly
hot, continental
freezing winters, hot dry summers
How to Spanish growers deal with lack of water and high heat
low density, bush-trained vineyards that maximize amount of water available and shade fruit
What climate is needed for tempranillo?
Needs warm enough to develop flavors, but if it is too hot and without a high diurnal range (as often in non altitude or non coastal Spain) it can be unbalanced due to lack of acidity
What winemaking technique is often employed for Tempranillo when fermented on its own, and what arome does it result in
semi-carbonic maceration
fresh strawberry
When not made in early drinking style, what four varietals is Tempranillo often blended with
Garnacha
Graciano
Carinena/Mazuelo (Carignan)
Cab Sauv
What area of Spain produces intense, complex, full-bodied reds from Garnacha?
Priorat
Spanish name for Mourvedre and what two DOs grow it in Spain?
Monastrell
Yecla and Jumulla (SE Spain)
What makes Mourvedre a particularly good grape for warm/hot climates?
it is drought resistant
Characteristics of Monastrell/Mourvedre (acidity, tannin, alcohol, body, color, skins, one primary aroma)
LM Acidity
H Tannin
H Alcohol
F Body
Deep color
Thick skins
ripe blackberry
Where is Graciano grown and what 3 things does it add to blends
Rioja
add concentrated black fruit aroma, acidity, and tannin
What two areas is Carinena/Mazuelo grown, which varietal is it blended with, and what three things does it add
Rioja with Tempranillo, Priorat with Garnacha
Adds acidity, tannin, color
Four versions of PDO in Spain and differences between each
Denominacion de Origen Protegida - old, not used much
Denominacion de Origen (DO) - most typical (specified variety, viticulture, location)
Denominacion de Origen Calificada (DOCa) - more prestigious, can apply after 10yrs of DO (used in Rioja)
Denominacio d’Origen Qualificada (DOQ) - more prestigious, Catalan verision (used in Priorat)
What is Vinos de Pago
used for single estate wines of high reputation. must be vinified and matured on estate too
What is PGI of Spain
Vina de la Tierra (VdlT)
Name the four aging classifications for red wines in Spain and the number of months each needs to be aged and in barrel
Joven - 0 aging, 0 barrel
Crianza - 24 ageing, 6 barrel
Reserva - 36 ageing, 12 barrel
Gran Reserva (not every year) - 60 ageing, 18 barrel
Name the four aging classifications for white wines in Spain and the number of months each needs to be aged and in barrel
Joven - 0 aging, 0 barrel
Crianza - 18 ageing, 6 barrel
Reserva - 24 ageing, 6 barrel
Gran Reserva (not every year) - 48 ageing, 6 barrel
Three ways Verdejo grape is used in Spain
1) was used for Sherry-like wines because of high susceptibility to oxidation
2) for light-bodied wine
3) for full-body wine with lees stirring and barrel fermentation
When Verdejo is made in Spain using protective winemaking, what are the characteristics (acidity, body, two primary 1-1)
MH Acid
L Body
Melon, peach
What allows Albarino to avoid fungal disease despite rainy climate of Rias Baixas?
Thick skin
Characteristics of Albarino (acidity, two primary 1-1)
H Acid
Citrus, stone fruit
Most widely planted white grape variety in Spain
Airen
where is Airen planted and why is it appropriate for that area?
in La Mancha bc it is heat and drought resistant
Style of wine made with Airen
still primarily used for Brandy de Jerez, though some dry white exists
What are the three varieties planted in Catalunya that are used for Cava
Parellada
Xarel·lo
Macabeo
What is the grape varietal from Catalunya that is used both in Cava and in still wine production? give both Spanish and Catalan name
Spanish: Macabeo
Rioja: Viura
Two regions in Spain where international grape varieties like Cab Sauv, Merlot, Sauv Blanc, and Chardonnay are popular
Penedes
Navarra
(both in NE)
Name four appellations in the Upper Ebro area of Spain (NE Spain, towards Bay of Biscay rather than Mediterranean)
Rioja
Navarra
Catalayud
Cariñena
Name two appellations in Catalunya area of Spain (NE Spain, towards Mediterranean rather than Bay of Biscay)
Penedes
Priorat
Name three appellation in Duero Valley of Spain (central Spain, just N and NW of Madrid)
Ribera del Duero
Toro
Rueda
Name two appellation in NW of Spain
Rias Baixas
Bierzo
Name three appellation in Levante area of Spain (Mediterranean coast, halfway down btw Barcelona and Gibraltar)
Valencia
Jumilla
Yecla
Name two appellations in Castilla-La Mancha area of Spain (Central Spain, just south of Madrid)
La Mancha
Valdepenas
What region is largely designated for the production of Vino de la Tierra (Spanish PGI)
Castilla y Leon
Which sub-region of Rioja has the lightest wines with most finesse
Rioja Alavesa
Three sub-regions of Rioja and location and characteristics of each
Rioja Alavesa: North of Ebro river and NW of Logroño. Foothills of Cantabria Mountains
Rioja Alta: West of Logroño, South of Ebro
Rioja Oriental: SE of Logroño, South of Ebro
How does climate differ in Rioja’s subregions and three reasons why
Rioja Oriental has hotter summer and more severe winders bc Rioja Alavesa and Rioja Alta are a) at 500-800m of altitude, b) with cooling from Atlantic c) while shielded from rain by mountains
Tannin level and primary aroma of tempranillo
M tannins
Red fruit
Four varietals grown in Rioja and in which sub-region does each do best
Tempranillo: cooler western sub-regions
Garnacha: warmer Rioja Oriental
Mazuelo: scarcer
Graciano: scarcer
What 2 things does Garnacha add to Rioja blend
alcohol and body
What change in maturation has happened in Rioja and impact it has on wine
Increasingly French Oak replacing American oak which gives wine a subtle spicy aroma rather than vanilla aroma
How many white wine varieties are approved in Rioja and which is most common
nine white varieties
Viura more common
which region borders Rioja to the northwest and how does the climate differ (2 things)
Navarra
Cooler and wetter (near to mountains)
What 4 grape varietals are grown in Navarra
Mostly same as Rioja
Tempranillo, Garnacha (same as Rioja)
Cab Sauv, Merlot (different than Rioja - used in blends)
(Mazuelo and Graciano not mentioned but implied)
Climate and most widely planted grape in Carinena and Calatayud
warm continental
Garnacha
what is the only Spanish administrative region with its own DO?
Catalunya
What is unique about the climate of Penedes?
three climates - hottest in coastal plain by Mediterranean, then cooler in the valley (but still warm) and then moderate climate into hills were vines grow up to 800m above sea level
what wine category is made with the white grape varieties grown in Penedes
Cava
What two grape varietals are grown in Priorat and what makes the region ideal for them?
Garnacha and Cariñena (aka Carignan, Mazuelo)
Bc they’re late ripening and this is hot and dry climate
Why are Priorat vineyards expensive and time consuming to manage (2 reasons)
Bc of steep slopes and bush vines
What two reasons contribute to the complexity and and intensity of Priorat wines?
low nutrient soils and old age of vines that lead to low yields
what is the name of the unique soil in Priorat and what is it made of
llicorella
red slate and small particles of mica that reflects and conserves heat well while retaining water
characteristics of red Garnacha and Cariñena blend from Priorat (tannin, alcohol, one primary, one secondary)
H tannin
MH alcohol
concentrated black fruit
toasty (from new french oak)
What climate anomaly does Ribera del Duero have?
short, hot, dry summer and very cold winters
no maritime influence bc of ring of mountains
What cooling factor does Ribera del Duero have and what impact it has on wine?
altitude (planted over 850m), fives way to cool night time temps that allow retaining of acidity and fresh fruit flavor
what variety is in the best Ribera del Duero DO reds? what four varietals are grown but rarely used
Tempranillo
Cab Sauv, Merlot, Malbec, Garnacha (Garnacha mostly for dry rose)
Differences in the style of wine made in Toro and Rueda vs. Ribera del Duero (all in Duero Valley)
Toro is similar climate to Ribera del Duero and also makes mostly red wines with Tempranillo, but uses Grenache more
Rueda is mostly for white wines from Verdejo and Sauv Blanc
How are vines trained in Rias Baixas and why?
On pergolas to encourage air circulation and avoid mildew and rot from damp, humid climate
Characteristics (acidity, primary aroma) of Albarino from Rias Baixas and two things winemakers do sometimes to make the wine richer
H acidity, ripe stone fruit
lees stirring or oak (usually unoaked)
What is the DO in NW Spain that makes red wine and where is it located
Bierzo
In mountains that separate Galicia with Meseta Central
Climate level of Rias Baixas and Bierzo
Moderate
Cooling influence, soil type, location of vineyards in Bierzo
Cooled by maritime influences
steep, stony slopes
Where in Spain is Mencia grown and what are the characteristics (acidity, primary aroma)
Bierzo
H acidity, red fruit aroma
Three varietals from Valencia and which is used to make a unique style of wine
Monastrell
Merseguera
Muscat of Alexandria (sweet fortified wine called Moscatel de Valencia)
Three appellations for Monastrell in Spain
Valencia
Jumilla
Yecla
what broad wine region accounts for almost half of total wine production in Spain?
Castilla-La Mancha
Where are the most estates that have been awarded Vinos de Pago even though the region is mostly for inexpensive wines?
La Mancha
What grape varietal are authorities asking producers to make more of in Castilla-La Mancha (in lieu of white Airen grape) and what unique name does it carry here
Tempranillo, called Cencibel
Which DO is right below La Mancha
Valdepenas
What appellation is in the very NW of Portugal and what climate type and level does it have?
Vinho Verde
Moderate, Maritime
What technique do VInho Verde growers adopt for growing the vines and why is it important?
Spur-Pruned VSP to create airflow given humid environment as it is very rainy, which also means canopies need to be managed to not overgrow
Typical characteristics of VInho Verde (color, acidity, alcohol, sweet)
Pale lemon
H Acidity
L Alcohol
dry to off-dry
When will Vinho Verde have higher alcohol, up to 14%
When a grape variety, sub-region or authorized quality labelling term is used
(lower alcohol wines are usually off-dry)
What three grape varietals are used for Vinho Verde and what characteristics does each have?
Loureiro - slight sparkling sensation
Arinto - slight sparkling sensation
Alvarinho - higher alcohol and ripe tropical aroma
Terms for PDO and PGI of Portugal (two for each)
Denominacao de Origem Protegida (DOP) or Denominacao de Origem Controlada (DOC)
Idicacao Geografica Protegida (IGP) or Vinho Regional
What is the oldest demarcated and legislated wine region in the world
Douro
What wine region is just east of Vinho Verde in the north of Portugal
Douro
What region is just south of Vinho Verde and which is just south of Douro?
S of Vinho Verde: Bairrada
S of Douro: Dao
Five main varieties in Douro, with the highest-quality first
Touriga Nacional
Touriga Franca
Tinta Roriz (Tempranillo)
TInta Barroca
Tinta Cão
What allows Touriga Nacional to have intense color and flavors?
it gives low yields of grapes
Characteristics of red wines from Douro (color, tannin, body, primary aroma, tertiary aroma)
Deep Color
H Tannins
Full Body
Rich black fruit flavor
toasty from new oak
Four climate and terrain characteristics of Dão
a) 400-500m above sea level
b) cold, wet winters
c) warm, dry summers
d) high diurnal range
Typical characteristics of Dão (acidity, tannins, primary aroma)
High Acidity
Soft tannins
delicate red fruit
Four red wine varietals and one white wine varietals grown in Dão
Touriga Nacional
Tinta Roriz (Tempranillo)
Jaen (Mencia)
Alfrocheiro
White: Encruzado
Characteristics of Alfrocheiro (color, two primary 1-1)
deep color
intense blackberry, strawberry
Climate type and winter/summer climate of Bairrada
Maritime climate
rainy winters, warm summers
Top black grape variety in Bairrada, plus two more Portuguese varieties and three more international varieties grown here
Baga (top)
Touriga Nacional, Alfrocheiro
Cab Sauv, Merlot, Syrah
Characteristics of Baga (ripening timing, berry size, skin, color, tannin, primary aroma)
Late ripening
small berries
thick skinned
deep color
high tannins
black fruit
Climate level of Alentejo
Warm, but cooler and wetter in north and hotter/drier in south (eight total sub-regions)
Three Portuguese varieties used in Alentejo
Aragones (Tempranillo)
Trincadeira
Alicante Bouschet
Characteristics of Trincadeira (tannin, two primary 1-1) and why good for hot climates
M tannin
spice, red fruit
drought resistant
Color and tannin levels of Alicante Bouschet
Deep color
H tannins
Characteristics of Alentejo reds (color, tannins, body)
deep color
high soft tannins
full body
(expressive ripe fruit)
Two major Vinho Regional PGIs in Portugal
Vinho Regional Lisboa (N of city)
Vinho Regional Alentejano
Acronym and meaning of US GI system, and uniqueness vs. old world countries
American Viticultural Area (AVA)
Varies significantly in size and one AVA can overlap other AVAs
What two major wine regions are in Washington State?
Yakima Valley
Columbia Valley
What factor most influences warmth of vineyards in California?
The presence of mountains that block or don’t block the cooling affects of the cold air and fog from the Pacific
what allows California growers to leave grapes on the vine long into the ripening season?
lack of rain in autumn throughout California
Most widely planted black grape variety in California
Cab Sauv
Characteristics of Californian Cab Sauv (body, two primary, one secondary)
F Body
ripe cassis, fresh blackcurrant (if less rich style)
spice from new oak
Five major black grape varieties from California
Cab Sauv
Zinfandel
Merlot
Pinot Noir
Syrah
What makes harvesting zinfandel grapes difficult?
they ripen unevenly so you have raisined and underripe grapes in the same bunch
Characteristics of California Zinfandel (alcohol, body, four primary flavors)
H Alcohol
F Body
Red and black fruit, dried berries, liquorice, herbaceous (if underripe)
Why do some California zinfandel growers pick the grapes early?
To make white zinfandel
Characteristics of White Zinfandel from California (color, sweet, alcohol, style)
Pale color
medium-sweet
L alcohol
Fruity
which appellation is slightly inland and on the northern border of Santa Barbara County with San Luis Obispo County
Santa Maria Valley
which appellation is slightly inland and on the northern border of San Luis Obispo County with Monterey County?
Paso Robles
which major coastal appellation is just north of Monterey AVA in California
Santa Cruz Mountains
which appellation is in Central Valley at eastern end of Sacramento-San Joaquin delta?
Lodi
which appellation is in both Napa and Sonoma in the southern tip of each
Los Carneros
Which appellation is within Sonoma Coast in the NE corner of it
Russian River Valley
Which two appellations are just north of Sonoma Coast AVA and which is warmer
Dry Creek Valley and Alexander Valley
Alexander is warmer than Dry Creek, and both warmer than Russian River
Major slightly-inland appellation in Mendocino County (north of Sonoma County)
Anderson Valley
Name four areas of California that make Merlot. One is largest but makes inexpensive simple versions while better quality come from three cooler areas
San Joaquin in Central Valley (low quality)
Monterey
Napa
Sonoma
What are the two main areas of Central Valley?
Sacramento Valley (North)
San Joaquin Valley (South)
Characteristics of California Merlot (color, tannin, alcohol, body, two primary)
Deep color
Soft, velvety tannins
H alcohol
luscious body
blackberry, plum
What are three moderate climate regions in California that make Pinot Noir
Russian River Valley
Los Carneros
Santa Maria Valley
Two primary aromas of California Pinot Noir when made in light style
Two primary aromas when made in rich style + one secondary
Light: gamey, vegetal
Rich: Red cherry, Strawberry
Vanilla from oak
What is the most widely planted white grape variety in California
Chardonnay
Where is inexpensive chardonnay produced in California and what characteristics does it have (acidity, secondary aroma)
Central Valley
LM Acidity
Toast from oak
What two moderate California regions make restrained examples of chardonnay with less oak
Los Carneros
Russian River Valley
Characteristics of typical high-quality chardonnay from California (acid, alcohol, body, two primary 1-1, three tertiary)
L Acidity
H Alcohol
F Body
peach, banana
oak, hazelnut, butter
where do best and worst Sauv Blancs come from in California and two characteristics (acidity, primary aroma)
Best: coastal regions
Worst/cheap: Central Valley
H Acidity, ripe citrus
What makes Los Carneros AVA the coolest part of Napa?
morning fogs and cool afternoon breezes from San Pablo Bay (the northern extension of San Francisco Bay that gets to southern part of Napa
What two varietals and types of wines are made in Los Carneros?
Pinot Noir, Chardonnay
still wines and traditional method sparkling
four appellations within Napa Valley AVA that have warm enough climate for Cab Sauv ripening
Stags Leap District
Yountville
Oakville
Rutherford
(on valley floor, like Los Carneros, but no cooling influence from San Pablo)
what other three varietals besides Cab Sauv are made in the AVAs of the valley floor of Napa (Stags Leap District, Yountville, Oakville, Rutherford)
Merlot
Chardonnay
Sauv Blanc
What are the two appellations well north west in Napa that have the warmest daytime temps as they are away from San Pablo Bay but also benefit in afternoon and night bc of Chalk Hill Gap in Mayacamas Mountains?
Saint Helena AVA
Calistoga AVA
Focus varietal and two more popular varietals in Saint Helena AVA and Calistoga AVA
Cab Sauv focus
Syrah, Zinfandel
what is the cooling factor of the vineyards on the valley sides of Napa?
altitude, and not fog bc they are above the fog layer
Name four appellation on valley sides of Napa (two east, two west) and why does one side have fuller body and higher alcohol
east side, so west facing: Howell Mountain AVA, Atlas Peak AVA
west side, so east facing: Mount Veeder AVA, Spring Mountain District
west facing get hotter afternoon sun so have F body/H Alc
Focus variety in valley sides of Napa, plus three red and one white alternative
Cab Sauv focus
Merlot, Cab Franc, Zinfandel
Chardonnay
Why is Russian River Valley AVA the coolest in Sonoma?
because of the Petaluma Gap in the coastal range that lets in cool, foggy conditions from Pacific
Two primary varieties in Russian River Valley
Pinot Noirs and Chardonnay
What two varietals are planted in Dry Creek Valley AVA and how do they decide where each goes
Zinfandel on hillsides above fog layer
Sauv Blanc on floor in fog to keep it cooler
Top varietal of Alexander Valley AVA and how does it differ to other versions of it in Sonoma
Cab Sauv
fuller body and more fleshy bc it is warmer there
Where are plantings in the Sonoma Coast AVA and why?
South facing because they need help ripening due to cold ocean influences
Two appellations within Mendocino County and which five varietals are grown in each and why (3 in one, 2 in another)
Riesling and Gewurztraminer in Anderson Valley AVA bc very cool
Cab Sauv, Zinfandel, Syrah in broader and warmer Mendocino AVA (bc protected by 900m coastal hills)
Two prime varietals of Sonoma Valley AVA
Chardonnay and Zinfandel
Climate and three varietals produced in Santa Cruz Mountains AVA
Moderate
Cab Sauv (some of Cali’s most elegant)
Chardonnay
Pinot Noir
Which five varietals are grown in Monterey AVA and why are two grown in a specific area
Pinot Noir and Chardonnay along coast where benefit from cold Pacific and Merlot, Syrah, Cab Sauv in warmer valley
Why are the vineyards in southern part of Central Coast of California (Santa Maria Valley, Paso Robles) particularly cooler even though further south? Which of the two is cooler?
Bc mountains go east-west rather than north-south, thus allowing more cold Pacific air in
Santa Maria Valley cooler bc more exposed
Four varietals produced in Paso Robles and why are two in a specific area?
Zinfandel and Syrah in west where cool air from ocean (high quality)
Cab Sauv, Merlot, Syrah in east where hot (high-vol brands)
(syrah in both, not a typo)
Why is Lodi AVA wine not so bad for being Central Valley and what grape varietal is grown here that produces some of the best wines in the state of this varietal?
Because it is cooled by the Sacramento Delta and grows some of the best Zinfandel
What mountain range splits Oregon and Washington?
Cascade Mountains
Major AVA for Pinot Noir in Oregon, climate level, primary cooling influence, and secondary varietal featured here
Willamette Valley AVA
Moderate
Pacific ocean
Pinot Gris
Characteristics of Willamette Valley AVA Pinot Noir (acidity, two primary)
H Acidity
ripe red fruit, cinnamon spice
What is the major appellation in Washington State and the two sub appellations within?
Columbia Valley AVA
Yakima Valley AVA and Walla Walla AVA
What two land features influence viticulture in Columbia Valley AVA
Cascade Mountains to the west of the region that block rain and cause sunny days and Columbia River that allows irrigation
(winter freeze here is a problem that can wipe out half of the production)
Five major varietals (three red, two white) made in Columbia Valley
Merlot (full body, plummy)
Cab Sauv (age worthy)
Syrah (full body, intense concentration)
Chardonnay (toasty oak)
Riesling (dry, ripe stone fruit)
What allows the Finger Lakes AVA to produce wine and what are the top four varietals
Glacial lakes hold warmth well into Nov
Riesling (top), Chardonnay, Pinot Noir, Cab Franc
(also many American varieties from American vines)
Name the two major appellations in Canada, their climate type, and the moderating influences
Niagara Peninsula
Okanagan Valley
Continental
Large lakes moderate temp
Two ways Lake Ontario helps aids in growing the grapes in Niagara Peninsula
Extends season autumn to aid ripening
Delays budburst in spring to minimize frost damage
Two main varietals in Niagara Peninsula and styles each is made in
Riesling: dry, off-dry, icewine
Vidal: icewine
(Cab Franc, Chardonnay, Pinot Noir, Cab Sauv, Merlot secondarily)
Three factors that allow grape growing in Okanagan Valley
- Low rain bc of rain shadow from two mountain ranges
- Long days because of latitude
- Large glacial lakes moderate temps
(icewine from riesling or vidal, also merlot, pinot gris, pinot noir, chardonnay)
General climate type and level of Chile
warm Mediterranean
How is the Central Valley of Chile created?
it is the gap between the coastal ranges and the Andes that diverge from each other south of Santiago (north of Santiago they join)
Why is the water supply less constant in Chile?
Rainfall varies based on La Nina (drought) and El Nino (lots of rain) years
Two cooling factors in Chile
- Wind from Pacific and Humbolt Current (when coastal mountains are low or there are breaks in the coastal range bc of river valleys)
- Cold nighttime air from Andes that causes wide diurnal range
How many regional Denominaciones de Origen are there in Chile and how many sub-regions? Name the top four regional DOs
six regional DOs, 13 sub-regions
Coquimbo, Aconcagua, Central Valley, Southern Region
What three additional classifications were added to Chilean wines in 2012 and why?
Distance from coast: Costa, Entre Cordilleras, Andes
Bc the cooling influence from Pacific or Andes is a bigger influence to climate than latitude
Five black grape varieties of Chile starting with most planted
Cab Sauv
Merlot
Carmenere
Syrah
Pinot Noir
Characteristics of Carmenere (ripening stage, ideal climate, body, tannins, two primary 1-1)
Late ripening
warm/sunny
F body
H tannins
black fruit, herbal
How will Syrah from cooler coastal areas like Elqui Valley in Chile differ from Syrah from hotter climates like Colchagua
Lighter body with peppery notes in cool climate
Fuller body and greater intensity of black fruit flavors
Two key appellations for Pinot Noir in Chile
Casablanca
San Antonio
Top two white grape varietals in Chile
Sauv Blanc, Chardonnay
Characteristics of Sauv Blanc from San Antonio and Casablanca Chile (acidity, four primary 1-1-1-1)
H acidity
ripe apple, citrus, tropical, herbaceous
Northern most wine region of Chile and two appellations within
Coquimbo Region
Elqui Valley
Limari Valley
Climate feature, main grape growing challenge, and two cooling influences of Coquimbo Region
Lots of sunshine
Lack of water (irrigation needed)
Mountain air and sea breezes
Three appellations of Aconcagua Region
Aconcagua Valley
Casablanca Valley
San Antonio Valley
Three main varietals of Aconcagua Valley
Cab Sauv
Syrah
Carmenere
Why are vineyard sites very varied in Casablanca Valley and San Antonio Valley and what two cooling influences do they have (and why particularly these cooling influences)?
Different soils and aspects
morning fogs, afternoon cool sea breezes
because between Pacific and coastal ranges (not between coastal ranges and Andes!)
What sub-region within San Antonio Valley makes particularly good Sauv Blanc
Leyda Valley
Four varietals in Casablanca Valley Chile
Sauv Blanc
Chardonnay
Pinot Noir
Syrah
Three varietals in San Antonio Valley Chile
Sauv Blanc
Pinot Noir
Chardonnay
Five subregions of Central Valley Chile from north to south
Maipo Valley
Cachapoal Valley
Colchagua Valley
Curico Valley
Maule Valley
What two Chilean subregions are within Rapel Valley of Central Valley
Cachapoal Valley and Colchagua Valley
Where are the most premium sites of Maipo Valley and why
On foothills of Andes because the region is surrounded by mountains so the valley floor is quite hot
What is the main grape varietal of Maipo Valley and what distinct aroma does it have
Cab Sauv
Mint
Cachapoal Valley: Climate level and why, three varietals and where they are planted
warm bc cut off from ocean breezes
Carmenere, Cab Sauv, Syrah
Carmenere on hot valley floor
Cab Sauv and Syrah in cooler eastern end of valley
Three varietals in Colchagua Valley
Cab Sauv, Syrah, Carmenere (all F body)
What is different about landscape of Colchagua vs. Cachapoal Valley
central part of valley is open to some ocean influence so in west part there is enough sea breeze for whites
(both considered warm though)
Why are Curico Valley and Maule Valley good for inexpensive blended red and white wines
Warmth and fertile soils
What is cooler Maule or Curico Valley and what feature does this allow it to have
Maule is cooler and it retains higher acidity which can be useful when blending
What unique viticulture is there in Maule Valley
dry-farmed, old low-yielding bush vines that can produce intensely concentrated wines (Carignan is being experimented)
Four top planted varieties in Maule Valley and Curico Valley
Cab Sauv
Sauv Blanc
Merlot
Chardonnay
with the exception of Rio Negro and Neuquen, what unique feature do vineyard locations in Argentina have?
They are all at least 600 meters above sea level vs. Andes blocks Pacific influence
what is parral and what important technique is needed in viticulture in Argentina?
parral is the local term for pergola system and canopies are important bc sun can be quite hot given longitude
(Torrontes growers still use pergola but black grape growers have moved to vertical trellis)
Describe the water supply in Argentina viticulture
low rain bc of Andes rain shadow but lots of water from streams from mountains or subterranean aquifers
weather hazard in Argentina and remediation tactic used
summer hail
netting over vines
characteristics of Argentina malbec (color, tannin, body, primary aroma, maturation vessel)
deep color
H smooth tannin
F body
black fruit
new oak
how does malbec made at low altitude differ from one made at high altitude in Argentina
low altitude: fuller body, richer black fruit
high altitude: more elegant, fresher floral aromas
second most widely planted varietal in Argentina
Bonarda
Characteristics of Argentina Bonarda (ripening stage, color, acidity, tannin, two primary 1-1)
late ripening
deep color
H acidity
H tannin
raspberry, blackberry
top black international grape variety grown in Argentina (and four bonus ones)
Cab Sauv
(also syrah, merlot, pinot noir, tempranillo)
Four regions in Argentina that produce torrontes
Salta, San Juan, La Rioja, Mendoza
(best examples are from high altitude Cafayate)
Characteristics of Torrontes from Argentina (acidity, body, three primary 1-1-1)
M Acidity
M Body
Stone, Melon, Floral
fermentation vessel and release timing of torrontes and why
inert, temp controlled vessels
released in year of harvest
bc aromatic grape
Top white international grape variety in Argentina and maturation vessel
Chardonnay
oak barrels (mostly new)
top grape variety in Cafayate and uniqueness of their vineyards
Torrontes
High altitude, some as much as 3000m above sea level
what is the third largest area of production in Argentina and four varietals grown there (1 white, 3 red)
La Rioja
Torrontes, Cab Sauv, Syrah, Bonarda
Main vineyard area of La Rioja and type of landscape of vineyards
Famatina
irrigated valley floors
Four vineyard area of Argentina from north to south
Salta/Cafayate
La Rioja
San Juan
Mendoza
second most important wine area in Argentina and altitude of vineyards
San Juan
450-1400m
What varietal is San Juan renowned for and five more varietals produced here (3 red, 2 white)
Syrah
Malbec, Cab Sauv, Bonarda
Torrontes, Chardonnay
what part of mendoza is focused on high-volume, inexpensive wine and why?
North and East part of it because Mendoza River flows through the area to provide irrigation needed for large production
What general area of Mendoza makes the best wines and what is the name of the subregion within
Central Mendoza
Lujan de Cuyo
Top variety, altitude and unique vine feature of Lujan de Cuyo
Malbec
900-1100m
old Malbec vines
Relative to Lujan de Cuyo, where is Maipu located and how does its altitude differ? name four varietals produced here
east of Lujan de Cuyo
Lower altitude than 900-1100m of Luyan de Cuyo
Syrah, Cab Sauv, Bonarda, Tempranillo
What area of Mendoza has the highest vineyards, altitude in meters, and location relative to Central Mendoza
Uco Valley
900-1500m
SW of Mendoza
What allows Uco Valley to have high quality wine
Cool nights bc of altitude allows retention of acidity and fresh fruit flavors with floral notes
What 8 grape varietals are grown in Uco Valley
Chardonnay, Torrontes, Sauv Blanc
Malbec, Cab Sauv, Merlot, Tempranillo, Pinot Noir
department within Uco Valley that is higher altitude and recognized for high quality
Tupungato
Two provinces within Patagonia Region, cooling influence, 2 climate anomalies that allow for disease, and what allows concentrated fruit flavors
Rio Negro, Neuquen
cooling influence: latitude (only 200-250m of elevation)
low rainfall and wide diurnal range = no disease
cool nights = concentrated flavors
geographic hierarchy of Argentine GIs (five layers) and what % of grapes need to be from there to get GI
three regions (only Patagonia ever on label)
provinces
departments
districts
smaller areas within districts
100%
names of two currents that cool South Africa and where do each come from
Benguela Current (from South Ocean and up along the west coast of Africa)
Cape Doctor (regular south-easterly summer winds
Why does South Africa have a range of site climates and styles despite being all in the same area?
Mountain ranges that offer different altitudes and aspects
Different soils
Name of South Africa’s GI system
Wine of Origin (WO) Scheme
Four hierarchies of production areas in South Africa’s WO scheme
Geographical unit (like: Western Cape)
Regions (like: Coastal Region, Breede River Valley, Cape South Coast)
District
Ward
Four international black grape varieties grown in South Africa
Cab Sauv
Merlot
Syrah
Pinot Noir
Difference of South African Syrah from hot climates vs. cooler areas
hot: full body, ripe black fruit, earthy, meaty
cooler: less full body, peppery
black grape variety unique and typical of South Africa and what two varietals is it a crossing of
Pinotage
Pinot Noir and Cinsault
what determines if Pinotage will be light with red berry flavors vs. very full bodies with spiced berry fruit
F body and spiced berry fruit means it was from old bush vines
what is a Cape Blend
Pinotage blended with international grape varieties
what two aromas are acquired by Pinotage when fermented or stored with heavily toasted oak staves?
coffee, chocolate
what is the most widely planted varietal in South Africa of either color
Chenin Blanc
characteristics of South African Chenin Blanc (sweetness, primary aroma when simple, secondary aroma)
both dry and sweet
stone fruit (when simple)
toasty oak (when barrel fermented or aged)
two popular international white grape varietals made in South Africa
Chardonnay, Sauv Blanc
Consistent characteristic of Sauv Blanc in South Africa and two primary aromas 1-1 from best examples of cool regions
herbaceous character
citrus, green fruit
in what sites of South Africa are best chardonnays made and what two things do producers do to improve character
cooler sites
barrel fermentation and lees stirring
are Stellenbosch and Paarl a region, district, or ward
both districts
climate level and land features of Stellenbosch
moderate/warm
in mountains just inland with varied altitude, aspect and soil
five grape varietals made in Stellenbosch (3 red, 2 white - all intl varieties)
Cab Sauv, Merlot, Syrah
Chardonnay, Sauv Blanc (whites only in cooler areas)
where is Paarl district relative to Stellenbosch, why is climate different, and what 3 things does it have in common
just north of Stellenbosch
warmer bc less cooling influence from sea given more inland
diverse altitudes, aspects, soils
five grape varieties grown in Paarl (3 red, 2 white)
Cab Sauv, Syrah, Pinotage
Chenin Blanc, Chardonnay
Are Constantia and Durbanville regions, districts or wards?
both wards within Cape Town district
which current is the primary cooling factor of Constantia and why this one
Cape Doctor bc Constantia is on eastern side flank of Table Mountain (and Cape Doctor comes from SE)
which area has the oldest vineyards in the Cape of South Africa
Constantia
What two wines is Constantia known for
Sauv Blanc
Vin de Constance sweet wine from late-harvest Muscat
(also semillon + shiraz and cab sauv in warmer sites)
what varietal is Durbanville known for
Sauv Blanc
two quality varietals made in Swartland district of SA and unique farming method used here
old vine Chenin Blanc, high quality Syrah
Dry farmed (no irrigation) thus lowering yields and enhancing fruit concentration
Where is Breed River Valley in SA relative to Coastal Region and Cape South Coast region? name two main districts within it
just west of both of them, with Coastal Region positioned just north of it and CSC to south
Robertson and Worcester
Climate of Worcester in SA and two varietals made
Hot and dry (irrigation essential)
Chenin Blanc and Colombard (but bc of fertile land it can make lots of volume)
Why is Robertson cooler than Worcester and what two varietals does it make
East of Worcester’s western side so it is closer to the SE coast where SE winds of cape doctor come in
Syrah, F Body Chardonnay (where less fertile soils)
Name two districts in Cape South Coast and which is further south? What is the cooling influence here?
Elgin and Walker Bay
Walker Bay further south
Cooling currents for both but also altitude for Elgin
Name top ward in Walker Bay and two top varietals made here
Hemel-en-Aarde
Chardonnay, Pinot Noir
(secondarily syrah, merlot, sauv blanc)
top varietal of Elgin district and Elim ward (in Cape Agulhas district)
Sauv Blanc
Two appellations in Australia cooled my altitude
Adelaide Hills
Eden Valley
Typical climate of Australia (climate level, rainfall, irrigation, 3 cooling influences)
Warm or Hot
Low Rainfall
Irrigation
Southern or Indian Ocean, Murray River System, or Altitude
Principal grape variety of Australia of either color
Shiraz
two non-fruit aromas Australian shiraz has and one aroma developed with age
earth, spice
leather with age
how does shiraz from cooler sites in Australia differ from those from warmer sites? name two appellations for each
leaner, more peppery in cooler sites as opposed to more full-body intensely fruity
Hunter Valley, Barossa Valley: hot and warm
Geelong and Heathcote cooler
how does Cab Sauv from Australia differ from Shiraz from Australia (color, acidity, tannin)
darker
higher acidity
firmer tannins
two primary aromas and one secondary aroma of Australian Cab Sauv
blackcurrant, black cherry
toasty oak
Two classic appellations in Australia for Cab Saub
Coonawarra
Margaret River
Five red grape appellations of Australia
Shiraz
Cab Sauv
Merlot
Pinot Noir
Grenache
What climate is pinot noir grown in in Australia and three appellations
Yarra Valley
Mornington Peninsula
Tasmania
Characteristics of Australian Pinot Noir (acidity, alcohol, body, two primary)
MH Acidity
M Alcohol
M Body
Cherry, Strawberry
typical red grape varietal for hot Australian regions
Grenache
three layers of GI hierarchy in Australia
Zones (can be states like South Australia or broader like South East Australia)
Regions (Coonawarra, Clare Valley, Margaret River)
Subregions
Is Eden Valley a zone, region or subregion? What is the hierarchy above it?
region
part of Barossa zone
Name four white grape varieties in Australia, starting with most planted
Chardonnay (most)
Sauv Blanc
Semillon
Riesling
Four appellations for Chardonnay in Australia
Adelaide Hills
Yarra Valley
Mornington Peninsula
Margaret River
Top appellation in Australia for Sauv Blanc
Adelaide Hills
Typical primary aroma and acidity level of Sauv Blanc from Australia (esp Adelaide Hills)
concentrated passion fruit
high acidity
classic region in Australia for Semillon
Hunter Valley
Unique characteristics of Semillon made in Australia (harvest timing, sugar/alcohol level, acidity, vessel, two tertiary aromas with age, aging potential)
Harvested early
Low sugar / alcohol
High Acidity
Inert vessel for fermentation/storage
Honey, Toast
20 years
Which Australian wine could be mistaken for Sauv Blanc?
Semillon from Western Australia because very herbaceous
three primary aromas of Australian riesling in youth and three tertiary aromas with ageing, and typical sweetness, acidity, and oak use
Lime, Lemon, Grapefruit
Toast, Honey, Petrol
Dry to off-dry, H acidity, unoaked
Four Australian appellations for riesling
Eden Valley (South Australia)
Clare Valley (South Australia)
Tasmania
Great Southern region of Western Australia
Four states included in South Eastern Australia zone appellation
South Australia
Victoria
New South Wales
Queensland
Name three fertile, irrigated vineyards in South Eastern Australia zone along with their state (was in bold)
Riverland: South Australia
Murray-Darling: Victoria
Riverina: New South Wales
Where in Australia can you find botrytised wine from Semillon and what two things enable it
Riverina in South Australia
autumn morning mists and fog
What Australian state produces the most wine and what are six appellations within
South Australia
Barossa Valley
Eden Valley
Clare Valley
Adelaide Hills
McLaren Vale
Coonawarra
Characteristics of Barossa Valley (climate level, rain, vine types) and four top varietals (3 red, 1 white)
Warm, Dry, Old Bush Vines
Shiraz, Cab Sauv, Grenache, Semillon
Characteristics of Barossa Valley Shiraz (tannins, body, primary aroma, two tertiary aromas with age)
Soft tannins
F Body
Ripe black fruit
Leather, Spice
Where is Eden Valley located, what is the climate level and what does the climate level depend on
In east hills of Barossa Valley
Cool/Moderate
Depends on altitude
Top varietal of Eden Valley and characteristics (three primary aromas, two tertiary with 10 years of ageing)
Riesling
lime, grapefruit, steel
marmalade, toast
(Shiraz, Chardonnay, Cab Sauv also made here)
Characteristics of Clare Valley region (location vs. Barossa, climate level, 2 cooling influences)
NW of Barossa Valley
Warm Climate
Cool afternoon breezes and cold nights
+ Altitude 300-400m elevation
Top two varietals of Clare Valley and one bonus one
Riesling
Shiraz
(Cab sauv)
Characteristics of Clare Valley Riesling (sweetness, acidity, primary aroma, two tertiary aromas)
Dry
H Acidity
Citrus/lime
honey, toast
Location of Adelaide Hills (relative to Adelaide and to Barossa Valley), climate level, and cooling influence
East of Adelaide, south of Barossa Valley
Moderate
Altitude - all above 400m
Three varietals of Adelaide Hills
Sauv Blanc
Chardonnay
Pinot Noir
Characteristics of Adelaide Hills Chardonnay (acidity, two primary aromas)
H Acidity
citrus, peach
Location of McLaren Vale, climate level, cooling influence)
on coast to south of Adelaide
Warm climate
cool afternoon breeze from ocean
Four varietals of McLaren Vale
Shiraz, Cab Sauv, Merlot, Grenache
Location of Coonawarra, soil type, climate level, climate type, two cooling influences
400km SE of Adelaide towards Victoria border
terra rossa red soil over limestone
Moderate
Maritime
cold breeze from Antarctic, cloud cover in summer
top varietal of Coonawarra and three primary aromas
(bonus three more varietals)
Cab Sauv
cassis, eucalyptus, menthol
(Shiraz, Chardonnay, Merlot)
Five appellations within Victoria
Yarra Valley
Mornington Peninsula
Geelong
Heathcote
Goulburn Valley
how does cab sauv and shiraz from Victoria differ from those of other regions and why?
fresher and lighter in style because of cooler climate
what two grapes are grown in coastal Victoria and what is cooling influence there?
what six grapes are grown further inland in Victoria and which four are grown somewhere specific inland and what is cooling influence there?
coastal: pinot noir, chardonnay - cooled by ocean currents
inland: pinot noir, chardonnay, riesling, sauv blanc, shiraz, cab sauv with first four in high altitude sites while last two in lower slopes
Yarra Valley: Location vs. Melbourne, climate type, climate level, what does level depend on, and specialty varietal, specialty wine type
(bonus three more varietals)
NE of Melbourne
maritime
cool/moderate
by altitude and aspect (wide range)
Pinot Noir
Also sparkling wines
(chardonnay, cab sauv, shiraz)
Characteristics of Yarra Valley Pinot Noir (tannins, three primary, oak use)
ripe and soft tannin
Strawberry, plum, dark cherry
careful oak
Mornington Peninsula: location relative to Melbourne, climate type, climate level, two top varietals, and why do vintages vary
South of Melbourne on coast between ocean and bay
Maritime
Cool/moderate
Pinot noir and chardonnay
varied amounts of cool, wet, windy weather at flowering and harvest
Characteristics of Mornington Peninsula Chardonnay (acidity, three primary aromas) and winemaking technique often implemented and why?
H Acidity
Citrus, pear, apple (typical of cool climate)
Malolactic conversion to soften
Location of Geelong, climate type, climate level, three varietals
west of Melbourne
maritime
cool/moderate
chardonnay, pinot noir, shiraz
(chardonnay more complex, concentrated and full body. pinot noir earthy. shiraz fresh and peppery)
two appellations far inland of Victoria, location of each relative to each other, and cooling influence here, climate level
Heathcote, Goulburn Valley
Goulburn just east of Heathcote
Altitude
Heathcote = moderate, Goulburn Valley = warm
most widely planted variety in Goulburn Valley and other specialty variety along with its characteristics (primary aroma in youth, and tertiary aroma with age)
Shiraz most planted
Marsanne (citrus youth, honey age)
Three varietals in Heathcote Australia
Chardonnay, Cab Sauv, Shiraz
Where else in New South Wales are there plantings that offer cooler conditions than the hot Hunter Valley?
on the western slopes of the Great Dividing Range at altitude where they can grow concentrated chardonnays and structured cab sauv
Hunter Valley: Climate level, anomaly, two cooling influences, climate hazard,
Hot
Humid
Cloud cover, ocean breezes
Rainy weather at harvest requires good canopy management to avoid rot
Most planted variety in Hunter Valley and unique characteristics (acidity, alcohol, body, three tertiary with age)
Semillon
H acidity
L Alcohol
L body
toast, nut, honey
three varietals made in Hunter Valley and characteristics of the black grape variety (tannin, body, three primary 2-1)
Semillon
Chardonnay
Shiraz:
Soft tannin
M body
blackberry, black cherry, earth
Climate level, type, and anomaly of Margaret River
Warm
Mediterranean
Rainy compared to rest of Australia
Five varietals grown in Margaret River
Cab Sauv
Merlot
Chardonnay
Sauv Blanc
Semillon
Characteristics of Chardonnay from Margaret River (acidity, two primary aromas, two things done to add complexity)
H Acidity
Stone fruit, tropical fruit
barrel ageing, malolactic conversion
Characteristic of Sauv Blanc from Margaret river (acidity, two primary 1-1, blended with what)
H Acidity
gooseberry, tropical fruit
blended with semillon
name of appellation south of Margaret River in Western Australia and three varietals made here with one unique thing per each
Great Southern
Cab Sauv - deep color
Shiraz - peppery
Riesling - floral
Tasmania: climate level, climate type, cooling influence, original specialty, five varietals (3 white, 2 red)
Cool
Maritime
cool westerly winds of Southern Ocean
sparkling wine
Pinot noir, chardonnay, sauv blanc, pinot gris, cab sauv
Three things that generally allow NZ wine to reach high levels of sugar and flavor while retaining acidity
Long sunshine hours
Nights cooled by sea breezes
Long ripening periods
Overall climate type and level of NZ
Maritime, Cool (North Island a bit more than Cool)
Why is NZ more advanced in trellising and canopy management techniques?
Bc vineyards on flat lands are overly fertile and lead to excessive shoot and leaf growth
Where are vineyards located on South Island of NZ and why
on east side of mountains along the center of island so that they are protected from westerly rain-bearing winds (still rains a lot though)
Top four white grape varietals of NZ, starting with the one that accounts for most of the wine production
Sauv Blanc (most)
Chardonnay
Riesling
Pinot Gris
Characteristic of NZ Sauv Blanc (acidity, one primary, one primary if north island, two primary 1-1 if south island)
H Acidity
Elderflower,
Passion fruit (North Island)
Green bell pepper, gooseberry (South Island)
Characteristic of NZ Chardonnay (two primary 1-1, one secondary)
Citrus, Tropical Fruit
Toast (from new French oak)
Most prevalent sweetness style of pinot gris and riesling of NZ and two reasons it grows well here
off-dry (though full range offered)
dry autumns, cool night temps
Second most planted grape variety in NZ + three other red grape varieties grown
Pinot Noir (1st red, 2nd most overall)
Merlot
Cab Sauv
Syrah
Two most planted grape varietals in Gisborne NZ, with most first
Chardonnay (tropical fruit flavors)
Pinot Gris
(some Gewurztraminer too)
Three appellations in North Island of NZ
Gisborne, Hawke’s Bay, Martinborough
Four appellations in South Island of NZ
Cantebury, Central Otago, Marlborough, Nelson
What is the appellation in NZ with the second most plantings, the warmest grape growing area in NZ, and has many different soils, aspects and altitudes?
Hawke’s Bay
Top three varietals in Hawke’s Bay
Cab Sauv, Merlot, and Syrah
(built reputation thanks to bordeaux blends from Gimblett Gravels heat-absorbing gravel soils)
Top variety in Martinborough, why can it grow despite high summer temps, and characteristics (body, two primary 1-1)
Pinot Noir
wide diurnal range
MF body
dark plum, spice
Top varietal in Marlborough, why are there two styles and in what two aspects do those two differ
Sauv Blanc
H acidity, herbaceous (Awatere Valley)
Lower acidity, tropical flavors (Wairau Valley)
bc Awatere is drier, cooler, and windier
In NZ, what % of grapes need to come from region to use GI name?
85%
Five varietals from Marlborough NZ starting with most
Sauv Blanc (most)
Chardonnay
Pinot Noir
Riesling
Pinot Gris
Characteristics of Pinot Noir from Marlborough (body, two primary)
M Body
cherry, cranberry
Three varietals from Nelson NZ and location
Sauv Blanc, Pinot Noir, Pinot Gris
north side of South island next to Marlborough (cooler and wetter here tho)
Three varietals in Caterbury NZ
Sauv Blanc, Pinot Noir, Riesling
Which is the only NZ appellation that does not have a maritime climate, what is it located near, and what climate hazard is present
Central Otago is Continental bc located inland on southern part of South Island at foothills of Southern Alps range
Frost damage is risk
Most important variety in Central Otage and three lesser ones
Pinot Noir (most; F body and concentrated ripe red fruit)
Pinot Gris, Riesling, Chardonnay
Two reasons aromatic white grapes are often cold soaked maceration pre fermentation
Bc lots of flavor to be gained from skin
Bc likely wont be oaked and lees contact so gives some structure
Compared to other grapes, how quickly does riesling lose acidity as it ripens
Slower than most
If alsace label has the varietal on it, what is the min % that varietal has to account for
100%
