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Wset D3 (online quizzes) > New Zealand > Flashcards

New Zealand Flashcards

1
Q

Between what degrees of latitude do New Zealand’s wine producing regions lie, meaning the country has a high level of sunshine hours and the ability to produce a range of styles of wine?

A

36-46S

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2
Q

Most of New Zealand’s vineyard areas have what type of climate?

A

maritime climate

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3
Q

What is the only region in New Zealand to have a smie-continental climate?

A

Central Otago

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4
Q

What are the typical climates on both the north and south island of New Zealand?

A

south= cool
north=warm

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5
Q

What helps moderate and cool New Zealnad?

A

The Pacific Ocean

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6
Q

How does the UV radiation levels of New Zealand compare to regions with the same latitudes in the Northern hemisphere?

A

They are higher

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7
Q

How vines in New Zealand are commonly trained?

A

with 2 canes & the new shoots trained vertically (VSP)

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8
Q

Why are vines in New Zealand trained VSP with 2 canes?

A
  1. suitable in low to moderate vigor sites
  2. mechanization: harvesting, winter pruning, topping, leaf removal, & other canopy management
  3. to protect berries from UV rays with leaves
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9
Q

Why are vines in New Zealand planted at low densities but high yielding?

A
  1. to control vigor
  2. high soil nutrients, plentiful sunshine & water support high yielding vines.
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10
Q

Why are vines in New Zealand trained high?

A
  1. To control vigor (Sauvignon Blanc)
  2. They don’t need heat from the ground (b/c sun hours is high)
  3. easier for pickers
  4. to produce a larger crop
  5. to split the canopy for good airflow & reduced fungal disease
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11
Q

What are the traditional winemaking techniques for New Zealand Sauvignon Blanc?

A

Low fermentation temperatures
Neutral fermentation vessel
Cultured yeasts
MLF avoided
Oak maturation avoided

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12
Q

What are the winemaking techniques to produce small volume, full bodied New Zealand Sauvignon Blanc?

A

Fermented in oak barrels
Lees stirring
Malolactic conversion
Skin contact
Ambient yeasts
High levels of solids at fermentation

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13
Q

Many producers have adopted screwcap closures to avoid TCA in cork and keep wines fresh. What percentage of New Zealand production is sealed under screwcap?

A

90

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14
Q

T or F: New Zealand has strict appellation laws regarding GIs and what can be planted?

A

False

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15
Q

Name 6 New Zealand wine regions from most northerly to most southerly.

A

Auckland
Gisborne
Hawke’s Bay
Marlborough
Canterbury
Central Otago

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16
Q

Name 2 sub-regions of Greater Auckland?

A

Matakana
Waiheke Island

17
Q

Name 2 sub-regions of Hawke’s Bay?

A

Gimblett Gravels
Bridge Pa

18
Q

Name 4 sub-regions of Wairarapa.

A

Wellington Wine Country
Martinborough
Masterton
Gladstone

19
Q

Name 3 sub-regions of Marlborough.

A

Wairau
Southern Valleys
Awatere

20
Q

Name 2 sub-regions of Nelson.

A

Moutere Hills
Waimea Plains

21
Q

Name 4 sub-regions of Central Otago.

A

Alexandra
Gibbston
Bannockburn
Bendigo
Wanaka

22
Q

How does the price of New Zealand wines compare to others globally?

A

higher/more per average

23
Q

What New Zealand organizations trademark is only applicable to Sauvignon Blanc and aims to protect the reputation of these wines?

A

New Zealand’s ‘Appellation Marlborough Wine’

24
Q

Explain why Gimblett Gravels is an appropriate location for making Bordeaux style wines.

A
  1. similar moderate maritime climate
  2. inland, warmer daytime temps with less coast influence
  3. gravel and alluvial soils with a stony topsoil
  4. excellent drainage
  5. high rainfall
  6. heat radiation from the soils
  7. can successfully ripen Bordeaux grapes
25
Q

How do Sauvignon Blanc’s in Nelson differ from that of Marlborough?

A

Nelson:
1. more restrained, due to cooler, wet, windy weather
2. subtle stone, tropical fruit, herbal
3. complexity from barrel ferment & maturation
4. complexity from lees aging
Marlborough:
1. intensely aromatic, due to high level of sunshine, protection by the Alps, free draining soils.
2. herbaceous, floral, tropical especially passionfruit.
3. cool ferment, neutral vessel
4. no malo & no oak to retain fruit

26
Q

How are some producers in Marlborough experimenting with winemaking for Sauvignon Blanc?

A

Ambient yeast
lees stirring
partial barrel ferment

Wset D3 (online quizzes) (21 decks)

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