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D3: Wines of the World COPY HENRY > Ch. 22-26 – USA > Flashcards

Ch. 22-26 – USA Flashcards

1
Q

History of wine in USA

A

4th largest wine producer

80% California

Brought-in wines suffered from local diseases

Hybrid of Lambrusca and Vinifera (Alexander) was a building block for viticulture in 1800s

Vinifera grapes did well in New Mexico and California. Growth of vineyards during gold rush.

Prohibition in 1920-1933 (wine for sacramental purposes only) Grape juice for home winemaking allowed to be sold.

Followed by recession (wine was unaffordable)

1940’ Gallo, Roma Wines emerged - strong brand names connected to Europe (California Burgundy, Pink Chablis)

New hybrids, better viticulture (more locations for vinifera) in 1970s

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2
Q

Period of US prohibition

A

1920 - 1933

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3
Q

First hybrid in USA

A

Alexander

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4
Q

What does AVA stand for

A

American Viticultural Areas

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5
Q

Number of AVAs

A

242

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6
Q

Introducing new AVAs

A

Proposed via peitition by growers and reviewed by federal government.

Established AVAs with distinctive microclimate can have ‘sub AVAs’ or ‘Nested AVAs’

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7
Q

Does AVA state grapes or winemaking?

A

no regulations

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8
Q

Appellations of Origin

A

Defined by political boudaries (county, state)

Min 75% of grapes must come from that appellation

Wine must be fully finished in the state

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9
Q

Labelling options based on origin

A

AVAs or Appellations of Origin (county, state etc.)

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10
Q

Requirement when wine is labeled with variety

A

75% of the wine must be from that grape variety

Two or more can be stated if label shows their percentages

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11
Q

Requirement when wine is labeled with appellation of origin

A

75% of grapes must come from the stated county, state or country of origin.

If the appellation overlaps two states % of each state must be stated.

Vintage can be declared if 85% of wine was produced in stated vintage

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12
Q

Requirement when wine is labeled with AVA

A

85% of grapes must come from that AVA. The wine must be fermented and fully finished in that AVA. Vintage may be stated if min 95% of wine come from that vintage.

If wine comes entirely from one county, name of county has to appear on the label next to name of AVA (Sonoma county)

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13
Q

General wine business in US

A

Highest value import sales and global consumption

BUT low consumption per capita (11L)

4th largest producer

BUT 8th in export volume

60% is consumed domestically

Ten largest companies represent more than 90% of US wine sold domestically by volume

three-tier system

Different laws in every state

Gallo, The Wine Group, Constellation Brand

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14
Q

Winemaking history in California

A

80% of American wine production (250.000 ha)

Grapes introduced by Spanish missionaries

Plantings increased during Gold rush

Wine research in University of California

Overplanting in years before Prohibition

Robert Mondavi - quality viticulture, varietal labelling

Paris Judgement 1976

1990s concentrated wines

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15
Q

Who started to label wines by grape varieties and region of origin?

A

Robert Mondavi

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16
Q

Winemaker and consultant who established temperature control, hygiene standards, techniques to prevent diseases etc.

A

Andre Tchelistcheff

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17
Q

France vs California blind tasting at Paris (YEAR)

A

1976

Stag’s Leap Wine Cellars Cabernet Sauvignon 1973

Chateau Montelena Chardonnay 1973

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18
Q

California Climate

A

Cold Pacific Ocean and Mountain ranges

Mediterranean, dry seasons

Pacific current brings cold water from the north. Vineyards without ocean influence are warm.

Coast Ranges provide shelter from the ocean (but have some gaps)

Fog forms during afternoons and can last into mornings.

Warm air raises and pulls in cold air from the coast, giving high diurnal range - reduction of fungal diseases but can be strong to close stomata.

Strong sunshine above fog layer. (higher altitude but more sun)

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19
Q

Vineyard management

A

1990s large scale replanting after Phylloxera, Pierce’s disease and undrstanding vineyard management

Precision viticulture

Skilled Mexican labour

Lack of rainfall - irrigation (monitoring and regulaton of water use by state representatives)

Reduced fungal disease threat

Pierce’s disease (sharpshooter) threat, Spring frost, wild fires (smoke taint)

Sustainable grape growing (Certified organic requires ZERO SO2 added)

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20
Q

Certification bodies for sustainable viti

A

The California Sustainable Winegrowing Alliance

Napa Green Rules

Sonoma County Winegrowers

Lodi Rules

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21
Q

Certification organic California

A

no SO2 added during winemaking

wine from ‘Certified organic grapes’ - so2 can be added.

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22
Q

wine labelled ‘California’ must be:

A

made entirely from grapes grown in the state

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23
Q

Wine labelled with vineyard name must be:

A

made from at least 95% grapes grown on that vineyard

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24
Q

Labelling term ‘estate bottled’ can be used when:

A

vineyards and winery are in the same AVA

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25
Q

Relationship between growers and producers in California

A

Many producers buy in grapes to supplement their own production

Enlarging portfolio of wines

Many producers act as merchants or grower-merchants

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26
Q

Main grape varieties in California

A

Chardonnay

Cabernet Sauvignon

Pinot Noir

Zinfandel

Merlot
Colombard
Syrah
Pinot Gris
Sauvignon Blanc
Petitie Sirah
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27
Q

Chardonnay in California

A

Full spectrum of styles

Usually nearer coastal influence or at high altitudes

Med(full) bodied styles, peach pineapple, sencondary tones from oak and malo

Leaner styles (citrus, less oak, reductive aromas from lees contact)

Residual sugar on inexpensive versions with oak alternatives

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28
Q

Cabernet Sauvignon in California

A

Site is influential

Moderating influence - fresher style of black fruit, herbal aroma, less body, lower alcohol.

Concentrated - green harvest, long hang times, full body high alcohol

High percentage of new French oak

Also blended with Bordeaux varieties

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29
Q

Pinot Noir in California

A

On relatively cool sites with coastal influence

Med+ acidity, med body, med alcohol fresh cherry, raspberry

Riper fruit styles - med - med+ acidity, greater body, black fruit, jammy

Some do whole bunch ferment and stem inclusion

Common maturation in partially new french oak

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30
Q

Zinfandel

A

number of old wines (100y+)

Prone to uneaven ripening

Med+ acidity, fresh fruit + jammy notes, blueberry, blackberry

American oak usually for maturation (vanilla)

White Zinfandel style:

  • short maceration before cool ferment in steel
  • med dry, low alcohol, med acidity and body
  • strawberry, fruit candy
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31
Q

Merlot in California

A

Very popular in 1990s and 2000s

Now mainly inexpensive, some premium is done

Used in Bordeaux blends

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32
Q

Colombard in California

A

neutral white grape

inexpensive wines

blended

‘fruity white’ ‘dry white’

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33
Q

Syrah in California

A

Areas with some cooling influence

med (med+) body, med+ acidity and tannin, fresh plum, blackberry, spice

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34
Q

Pinot Gris in California

A

increasing

dry but fruity style

Peach pear, melon

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35
Q

Sauvignon Blanc in California

A

fruity style (steel)

Fume Blanc - usually (not necessarily) ferment and matured in oak

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36
Q

North Coast AVA

A

Largest AVA in California

Encompasses 54 AVAs (including Napa County, Sonoma County, Mendocino County, Lake County)

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37
Q

Mendocino County

A

generally lower priced than Napa and Sonoma and used in multiregional blends

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38
Q

Anderson Valley AVA

A

only few miles from Pacific.

Day time warm but cold air and fog is funnelled inland Navarro River, giving cold evenings and mornings (less influence more inland - valley is more narrow)

Plenty of rain (900-2000mm) monstly in winter and spring

Vineyards on slopes, frost can be problem

Pinot Noir and Chardonnay (sparkling and still) - fresh styles

Also Alsace-styles whites (Gewurz, Riesling, Pinot Gris, Pinot Blanc)

Producers: Littorai and Williams Selyem

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39
Q

Lake County (Clear Lake AVA)

A

in the rain shadow of Mayacamas Mountains and Vaca Range - warm climate

Lake provides cool afternoon breezes

Vineyards on slopes in 400-450m - moderating influence

Cabernet Sauvignon and Sauvignon Blanc

Mostly multiregional blends (few prestigious producers)

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40
Q

3 large overlapping AVAs in Sonoma County

A

Northern Sonoma AVA
Sonoma Coast AVA
Sonoma Valley AVA

allow producers to use term ‘estate bottled’ while still allowing ‘Sonoma’ appear on the bottle

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41
Q

Allexander Valley AVA

A

Northeast corner of Sonoma County

Warm climate cooled in evenings by Pacific air funnelled in from the Petaluma Gap and Russian River Valley to the south.

Both valley and slopes (100-750m) - long hours of sunshine - high colour and tannin, altitudes helps with acidity

Fertile valley floor, free draining slopes. 800mm rain (mainly winter)

Cabernet Sauvignon mainly - full body, ripe flavours, dried, herbs, chocolate

Also Chardonnay, Merlot, Zinfandel, Petit Verdot, Malbec

Producers: Kendall-Jackson (including Stonestreet Estate) and Seghesio

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42
Q

Knights Valley AVA

A

Surrounded by hills and sheltered from any cooling influence of the Pacific - warmest area of Sonoma

Cooling influence of altitude (450m)

Cabernet Sauvignon (free draining volcanic soils)

Also: Merlot, Syrah, Chardonnay, Sauvignon Blanc

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43
Q

Dry Creek AVA

A

Known for Zinfandel (and Sauvignon Blanc)

  • old 100y + wines
  • Typical maturation in oak (American is common)

Vineyards both of floor and slopes on both sides of Dry Creek River.

Sheltered by coastal ranges (warm days) but mountains on either side of the valley funnel cool ocean air and fog from San Pablo Bay - much cooler nights to retain acidity

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44
Q

Rockpile AVA

A

Overlapping Dry Creek AVA and extending into Mendoncino County

Steep rocky slopes. Vineyards have to be above 800ft (244m) to be in AVA.

Variety of soils and aspects. Heavily influenced by snake-like Lake Sonoma (which creates inversion - keeping vineyards relatively warm at night)

Vineyards sit above fog layer.

Shallow soil on slopes + windy conditions = low yields and concentrated ripe fruit.

Zinfandel, Petite Sirah, Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, Portugese varieties

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45
Q

Russian River Valley AVA

A

both flat and hilly

Moderate to warm climate

South and west are coolest - fog and wind from Petaluma Gap - slower accumulation of sugar, greater acidity, Free-draining soils, low in nutrients

Pinot Noir and Chardonnay mainly.

Producers: Rochioli and La Crema

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46
Q

2 sub AVAs within Russian River Valley AVA

A

Chalk Hill AVA

Green Valley of Russian River Valley AVA

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47
Q

Green Valley of Russian River Valley AVA

A

Part of Russian River Valley AVA

Right next to Petaluma Gap - where fog spreads early and disappears latest. Coolest conditions in nothern Califronia

Free-draining poor sandstone soils, limiting vigour, creating small concentrated grapes.

Pinot Noir and Chardonnay (sparkling and still) with higher acidity than the rest of the Valley and fresher fruit

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48
Q

Chalk Hill AVA

A

Part of Russian River Valley AVA

hilly area in north which blocks some Pacific breezes - warmer climate with volcanic ash soil

Chardonnay, Cabernet Sauvignon, Sauvignon Blanc

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49
Q

Sonoma Coast AVA

A

Few miles from coast and extremely exposed to ocean winds and fog
- fruit set can be sometimes disrupted and yields are low

Limited sunshine hours due to fog

Dominated by Pinot Noir and Chardonnay

Producers: Aubert and Occidental

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50
Q

Forth Ross Seaview AVA

A

Wines must be over 280m (above fog layer)

riper fruit but still high acidity

Chardonnay, Pinot Noir, Syrah

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51
Q

Petaluma Gap AVA

A

Defined by its windy conditions

Open to cost at both ends. High speed coastal winds flow through.

Winds lowers temperatures and causes stomata to close sometimes

75% Pinot Noir, rest Chardonnay and Syrah

High acidity, fresh fruit flavours, lower alcohol

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52
Q

Sonoma Valley AVA

A

Has smaller AVA within

Bordered by Mayacamas mountain and Sonoma mountain range which shelters the area from cold Pacific breezes.

Southern part of AVA is open to San Pablo Bay therefore cooler

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53
Q

Bennet Valley AVA

A

Small appellation

Surrounded by hills giving warm sheltered conditions during day
During night cool air and fog gets into valley through break in hills

Syrah, Merlot, Sauvignon Blanc, Chardonnay

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54
Q

Carneros AVA

A

close to San Pablo Bay - affected by fog and cold winds in morning and evening. Days are warm and sunny

Cool to moderate climate

Low elevation appellation

Chardonnay and Pinot Noir (some sparkling as well)
wider variety of styles

also Merlot, Syrah, Cabernet Sauvignon

Can be labelled Carneros or Los Carneros (and Sonoma or Napa County depending where the grapes come from)

Some producers buy in grapes from Carneros for higher acid blending material

Producers: Kistler and Tor

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55
Q

Napa Valley labelling

A

AVAs which qualify for sub-AVAs of Napa have to include ‘Napa Valley’ on the label

Napa Valley AVA covers the whole region

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56
Q

Market share of wines from Napa

A

4% of production but 50% of retail value of all California wine sold

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57
Q

Napa Valley growing environment

A

Formed by Napa River, Mayacamas mountains (shelter from cold Pacific winds) and Vaca mountains (protect from warm Central Valley winds)

Open to San Pablo Bay in south

Vineyards heat up during day air rises and pulls in cold air from the bay up the valley in the afternoon. Valley floor is under layer of fog (high diurnal range)

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58
Q

AVAs affected by fog in Napa

and their grape varieties

A

Carneros (Chardonnay, Pinot Noir)

Coombsville (Cabernet Sauvignon, Merlot, Chardonnay)

Oak Knoll (Cabernet Sauvignon, Merlot Chardonnay)

59
Q

Napa AVAs on valley floor not affected by fog

and their grape varieties

A

Yountville AVA

Stags Leap District AVA

Oakville AVA

Rutherford AVA

St Helena AVA

Calistoga AVA (cooling influence from Pacific through Chalk Hill gap)

Warm climate but nights still cooled by winds and fog.

Cabernet Sauvignon, Merlot, Cabernet Franc, Zinfandel, Sauvignon Blanc

(concentrated fruit but less structured and rounder than from slopes)

60
Q

Best known valley floor area in Napa

A

The Rutherford Bench

gently sloping alluvial fan at the bottom of Mayacamas range

61
Q

Napa Mountain AVA from coldest to warmest

A

Mount Veeder AVA

Atlas Peak AVA

Spring Mountain District AVA and Diamond Mountain District AVA

Howel Mountain AVA

All mainly Cabernet Sauvignon

above fog layer, longer hours of sunshine, cooling influence from altitude
Lower diurnal range
Higher levels of tannins and acidity

62
Q

3 different soil types within Napa

A

Slopes - thin, poor

Valley - silt, clay (formed by Napa River) higest fertility and water holding capacity

Alluvial fans - created at the bottom of the mountains (west of the valley) deposition of sediments by mountain streams. called ‘benches’ deep rocky moderate fertility

63
Q

Certification body for sustainable viticulture in Napa

A

Napa Green

55% of vineyards

64
Q

Vineyard management in Napa

A

mainly cordon or replacement spur with VSP.

Valley floor mechanized

Drip irrigation common

Frost can be problem

65
Q

Expanding vineyards in Napa

A

Legislation prohibits planting vines on slopes steeper than 30%

Tax benefit for people who keep vineyards rather than building upon it

66
Q

Grape varieties grown in Napa

A 
Cabernet Sauvignon
Merlot
Pinot Noir
Zinfandel
Petit Verdot
Malbec
Cabernet Franc

Chardonnay
Sauvignon Blanc
Pinot Gris

67
Q

Significant producers in Napa

A

Screaming Eagle

Harlan Estate

Stag’s Leap Wine Cellars

68
Q

Central Coast AVA

A

Large AVA which includes many small ones.

Number of Mountain ranges which have a large influence on climate

69
Q

Livermore Valley AVA

A

Cold winds from San Francisco Bay in the afternoon travelling to Central Vineyards

Free-draining stony soils

Chardonnay, Cabernet Sauvignon, Sauvignon Blanc, Zinfandel

concentrated, ripe flavours and tannins with fresh acidity

Home to some of the oldest wineries in US - Wente and Concannon Vineyards who brought cuttings from Europe

70
Q

Santa Cruz Mountains AVA

A

Vineyards in high altitudes (up to 800m) providing cooling influence during the day. At night cold air goes down mountains, forcing warm air go upwards - relatively warm nights. (avoiding frost)

Cabernet Sauvignon, Chardonnay, Pinot Noir

Eastern side is warmer - Zinfandel, Cabernet Sauvignon, Merlot

Producers: Ridge Vineyards, Mount Eden Vineyards

71
Q

Monterey AVA

A

follows Salinas River Valley (moderated by cool marine air funneled from Monterey Bay)
Opens to Monterey Bay - water is deep and cold - afternoons and evenings are very windy and cool

Chardonnay, Pinot Noir, Riesling - cooler maritime

Chardonnay, Cabernet S, Merlot, Syrah, Zinfandel - warmer inland

Sandy loam and gravel - free draining (irrigation essential)

Mechanization on valley floor - inexpensive, cross-regional blends

72
Q

Santa Lucia Highlands AVA

A

Southeast facing alluvial terraces (up to 350m) exposed to winds and fog

Elevation takes advantage of morning sunshine before afternoon maritime breezes.

Chardonnay, Pinot Noir, Syrah

Fresh acidity and flavours

73
Q

Arroyo Seco AVA

A

named after ‘dry creek’

Vineyards within canyon are more sheltered from coastal influence - Cabernet Sauvignon, Syrah, ,Zinfandel

Valley floor - exposed to afternoon ìbreezes - Chardonay, Riesling

74
Q

Chalone AVA

A

in the Gabilan Mountain Range (around 550m) - above fog line

Warm days with long hours of sunshine, cooler nights (retention of acidity)

Granite, limestone soils - free draining - low yields of concentrated grapes

Known for Chardonnay and Pinot Noir
also: Chenin Blanc, Pinot Blanc, Syrah

75
Q

Carmel Valley AVA

A

up to 670m and above fog line

Can be sheltered from coastal influences - some places can be within warmest of Monterey

Surrounded by mountains - cool nights

Cabernet Merlot
Pinot Noir, Chardonnay (closer to coast)

76
Q

AVAs of Monterey County

A

Monterey AVA

Santa Lucia Highlands AVA

Arroyo Seco AVA

Chalone AVA

Carmel Valley AVA

77
Q

AVAs of San Luis Obispo County

A

Paso Robles AVA

Edna Valley AVA

Arroyo Grande Valley AVA

78
Q

Paso Robles AVA labelling of sub-AVAs

A

for example: Adelaida District AVA can put name on the label but it also must state ‘Paso Robles’ on the label

79
Q

Paso Robles AVA

A

has 11 sub-AVAs

valley floors, hills, montains (up to 670m)

Eastern part - warmer (more concentrated, riper)

Western part - nearer Pacific - higher acidity, fresher

The Templeton Gap - low point in Coastal Range that allows Pacific’s air to reach inland - moderating influence

Calcareous soils (rare in California)

Producers can dry-farm

Black varieties - Merlot, Syrah, Zinfandel
Black and white Rhone varieties

Producers: Saxum Vineyards, Tablas Creek

80
Q

Edna Valley AVA

A

one of coolest AVAs in California (5miles from Pacific)

Cool fog and wind from Morro Bay (north)

High quality Chardonnay and Pinot Noir (still/sparkling)
Syrah, Sauvignon Blanc, Albarino, Viognier

81
Q

Arroyo Grande Valley AVA

A

One of cooler areas

Warm, sunny days,

Funneling of fog and wind through valley - cool nights

Pinot Noir, Chardonnay (still/sparkling)
Zinfandel, Syrah

82
Q

AVAs of Santa Barbara County

A

Santa Maria Valley AVA

Santa Ynez Valley AVA

  • Sta. Rita Hills AVA
  • Ballard Canyon AVA
  • Los Olivos AVA
  • Happy Canyon of Santa Barbara AVA
83
Q

Santa Barbara County

general topography, grapes, producers, legislation

A

in Transverse Ranges

Western part faces Pacific and funnels cooling breezes and fog

Air circulation reduces risk of fungal diseases and frost

Chardonnay and Pinot Noir mainly (up to super premium)

Sauvignon Blanc, Cabernet Sauvignon, Rhone varieties

Producers: Mail Road Wines, Sine Qua Non

Legislation prohibits cellar door at winery, must be in the city instead

84
Q

Santa Maria Valley AVA

A

consistently funnelling cold air from Pacific to vineyards - keeping temperatures cool

100-250m on slopes - sandy clay shale loam

Pinot Noir and Chardonnay (then Syrah and Viognier)

85
Q

Santa Ynez Valley AVA

A

both cool coastal and warm inland temperatures

4 sub-AVAs

  • Sta Rita Hills
  • Ballard Canyon
  • Los Olivos District
  • Happy Canyon of Santa Barbara
86
Q

Sta. Rita Hills AVA

A

Cool temperatures and calcium rich soils

Framed by Purisima Hills (north) and Santa Ros Hills (south)

Closest to Pacific - first area to receive cool fog and breezes that funnel inland through Transverse Ranges

Hilly and diverse soils - variety of different conditions

Pinot Noir (signature), Chardonnay, Sauvignon Blanc, Viognier, Syrah

Low supply high demand - premium prices

87
Q

Ballard Canyon AVA

A

further inland

Canyon runs north-to-south sheltering vineyards from cool breezes from west

Does get overnight fog - cooler nights

Syrah, Grenache

88
Q

Los Olivos AVA

A

on alluvial terraces

Warm sunny days, low diurnal range

Bordeaux, Rhone and Italian varieties

89
Q

Happy Canyon of Santa Barbara AVA

A

valley shifts orientation to north-south and blocks pacific breezes - warm temperatures

Cooling influence from altitude end exposure to afternoon winds

Cabernet Sauvignon, Sauvignon Blanc, Bordeaux varieties, Syrah, Grenache

90
Q

Central Valley general information and grapes

A

consists of 2 valleys

  • Sacramento Valley
  • San Joaqin Valley

High yielding vineyards on flat fertile areas - very ripe grapes

French Colombard, Chardonnay, Muscat, Zinfandel, Merlot

E&J Gallo, Bronco Wine Company

Usually labelled ‘California’

91
Q

Lodi AVA

A

Hot mediterranean climate moderated by cooling afternoon winds from San Francisco Bay and Scramento-San Joaquin Delta

Flat land - breezes from the Bay can travel far inland.

Irrigation needed

Windy conditions - less risk of frost and disease

Cordon, VSP usual (some old bush vines as well)

Wide range of varieties can ripen - Rhone, Souhern France, Bordeaux, Spanish, Portugese, German, Italian.
Known for Zinfandel (bush wines)

Anything from inexpensive to premium

Producers: Michael David and Ravenswood

‘Lodi Rules’ sustainability program

92
Q

Sub-AVA of Lodi AVA name and labelling

A

7 sub-AVA

Mokelumme River AVA - old Zinfandel bush wines

Must state ‘Lodi’ on label next to sub-AVA name

93
Q

Clarksburg AVA

A

Central Valley

Hot days regulated by afternoon breezes

Known for Chenin Blanc and Petite Sirah

Chardonnay, Pinot Grigion, Sauvignon Blanc, Viognier

Majority goes to California bleds

94
Q

Sierra Foothills AVA

A

Day time is hot, cool air from mountains regulates temperature at night - high diurnal range + high altitude (600-1000m)
Sandy clay loam - retains water to allow dry farming

Old vine Zinfandel
Rhone varieties, Italian, Spanish

95
Q

South Coast AVA

A

exposed to breezes from Pacific + regulation of temperature through altitude

Chardonnay, Cabernet Sauvignon, Zinfandel, Chenin Blanc

96
Q

Oregon history

A

In the past made all sort of fruit wine (not from grapes)

First successful vineyard near Roseburg in 1961

David Lett planted 5ha in 1966

Wine Olympics organised by Gault-Millau 1979
- Burgundy vs Eyrie Vineyards

Number of Burgundian producers now move to Oregon

15 AVA within state 4 across borders

Dominated by small family owned businesses

97
Q

Oregon climate

A

Close to Pacific

Coastal Range provides some but not total protection from Pacific influences

Cool to moderate climate

42-46’N in latitude (Macon)

Cold currents and winds from Pacific.

Long day time hours in the summer and autumn - aid to ripening

High levels of rainfall (although mainly falls in winter)

98
Q

Soil in Oregon

A

Free-draining marine sedimentary, volcanic and loess

99
Q

Sustainable and organic viticulture in Oregon

A

wind and dry summers reduce pressure of fungal diseases

Emphasizes sustainable, organic and biodynamic

47% of all Demeter Biodynamic vineyards in US are in Oregon

Oregon Tilth (organic certifier)
Salmon-Safe (low input viticulture and enology)
Certified Sustainable and Deep Roots Coalition

100
Q

Grape varieties in Oregon

A 
Dominated by Pinot Noir 58%
Second Pinot Gris (being overtaken by Chardonnay)
Syrah
Cabernet Sauvignon
Merlot
Riesling

Clonal selection is very important
Not all clones were suited to Oregon (Wente clon of Chardonnay from California)

Traditionally using Wadenswil and Pommard
Now using Dijon

101
Q

Oregon Pinot Noir expression and winemaking

+ Producers

A

Use of whole bunch increases

Experimentation (ambient yeast, storage vessels etc.)

Majority aged in oak with proportion of new (new oak decreases)

Med+ acidity, med (+) tannins, often high alcohol
Red cherry, raspberry to black cherry and plum

Producers: Bergstrom Wines and Evening Land

102
Q

Producers of Oregon Pinot Noir

A

Bergstrom Wines and Evening Land

103
Q

Oregon Pinot Gris

A

Both dry and off-dry style

whole-bunch pressing, cool fermentation in stainless (fruity styles)
or skin contact, old barrels and lees contact to increase texture and complexity

Med-full bodied, med (+) acidity, pear, peach, melon, sometimes nutty, honey

104
Q

Oregon Chardonnay

A

Med + acidity and body, lemon, peach,

Whole-bunch pressing, fermentation and maturation in oak. Generally high proportion of new oak. Full malolactic and lees contact common. Lees usually left without stirring to encourage slight reduction (smoky, struck match)

105
Q

General conditions in Willamette Valley AVA

A

only 50 miles from Pacific, Coast Range from west providing some protection but various parts are affected by cold Pacific winds

Coolest and wettest areas of Oregon

Warm, dry summers, long hours of sunshine.

High diurnal range in summer (air raises from warm central Oregon and causes cool coastal air to be pulled inland)

Lack of humidity in air and dry growing season - temperatures can rise and fall quickly

Legislation prohibits use of water from river to all but longest-established producers - dry farming

Diverse range of soils

106
Q

Soils in Willamette Valley AVA

and training systems to regulate growth

A

Fertile loam on valley floors (suited to Pinot Gris)
- Pinot Noir has to be regulated (Scott-Henry training)

Higher altitudes - mixture of marine sedimentary soil (sandstone etc.), volcanic basalt and loess (lower in fertility - Cordon with VSP)

107
Q

Willamette Valley AVA sub-AVAs

A

Dundee Hills AVA

Chehalem Mountains AVA

Ribbon Ridge AVA

Yamhill-Carlton District AVA

Van Duzer Corridor AVA

Eola-Amity Hills AVA

McMinnville AVA

108
Q

Dundee Hills AVA

A

first Pinot Noir was planted here

Volcanic hills running north to south with lateral ridges east to west

60-325m (higher altitudes than the rest of Willamette)

Warmer than other AVAs

Chehalem Mountains sheltering from cold wet conditions

Iron-rich clay - important for water retention

109
Q

Chehalem Mountains AVA

A

60-305m

Ranges of altitude, aspects and soil types (loess, volcanic, basalt and sedimentary)

Highest number of plantings

110
Q

Ribbon Ridge AVA

A

Protected from wind by surrounding ranges

consistently warm dry conditions

Sedimentary soils (deep but low in nutrients)
Moderate water-holding capacity

Concentrated ripe grapes

111
Q

Yamhill-Carlton District AVA

A

Coast Range gives rain shadow.

South facing slopes (60-300m), warm free draining sedimentary soils

Riper fruit, fuller body, lower acidity

112
Q

Van Duzer Corridor AVA

A

break in Coast Range funnels in Pacific Ocean winds during the afternoon, cooling the vineyards

  • can disrupt flowering
  • helps to retain acidity, slow sugar accumulation while flavours develop
  • reduces disease pressure

Soils are shallow, free-draining, marine sediment loam

113
Q

Eola-Amity Hills AVA

A

Shallow rocky volcanic basalt over sedimentary soils

75-250m

Cooling ocean winds - slower ripening

range of aspects and altitudes (regulates how much vineyards are affected by wind)

114
Q

McMinnville AVA

A

Some sites are protected from wind by Coast Range some are influenced by cool winds from Van Duzer Corridor

115
Q

Southern Oregon AVA general conditions and sub-AVAs

A

Warmer than Willamette (cooling influence from mountain air and altitude), river breezes.

High diurnal range

Growing season is dry - irrigation essential (rainfall in winter)

Marine sedimentary soils, volcanic (clay - water retention) and alluvial (more free-draining)

Dry farmed vineyards are usually planted with Rhone varieties

Pinot Noir 40%, Pinot Gris, Syrah, Tempranillo

Umpqua Valley AVA and Rogue Valley AVA

116
Q

Umpqua Valley AVA

A

3 mountain ranges - Coast Range, Cascade Range and Klamath Mountains. Umpqua River

Diverse range of vineyard sites and altitudes (50-400m) aspects and soils

North - relatively cool (breezes from Umpqua River) - Pinot Noir, Pinot Gris, Gewurztraminer, Riesling

South - warmer - Syrah, Merlot, Tempranillo

117
Q

Rogue Valley AVA

A

Applegate Valley sub-AVA

Warmest and driest conditions

Cooling influence from altitude (250-950m) on Klamath Mountains and Cascade Range

Cool afternoon breezes from Pacific

Merlot, Cabernet Sauvignon, Tempranillo, Pinot Noir

118
Q

Multi-state appelations in Oregon

A

Oregon-Washington

  • Columbia Gorge
  • Columbia Valley
  • Walla Walla Valley

Oregon-Idaho
- Snake River Valley

119
Q

Walla Walla Valley AVA

A

continental climate with hot dry summers

nearly 40% Cabernet Sauvignon (then Merlot, Syrah)

Sub-AVA - Rock District of Milton-Freewater
- basalt stones and graveled silt loam - warmth radiated from stones adds ripeness

120
Q

Columbia Gorge

A

Western side - cooler, wetter,

Eastern side - warmer, drier

Cooling influence - altitude (up to 600m) and winds funneled by the gorge

Number of varieties grown

121
Q

Oregon labelling laws

A

100% grapes must be grown in Oregon
(multi-state appellations may follow either state’s labelling law but 100% of grapes must come from these 2 states)

95% of grapes must come from appellation on the label

If variety is stated - min 90% of that grape (remaining 10% does not need to be listed on the label)

122
Q

Oregon wine business

A

close to 800 wineries

About 70% producers are small family-owned wineries

52% is estate grown fruit

14% sold direct to consumer
16% in state
60% in other states in US
2.5% exported

123
Q

General conditions in Washington state and history

A

Cascade Mountains block wet Pacific weather - dry, warm conditions

First grapes in 1825

Viticulture grew with irrigation from melt-water from Mountains by immigrants from Italy and Germany

1969 House Bill 100 allowing import of wines from outside of state - industry quickly improved
- winemaker Andre Tchelistcheff (Chateau Ste. Michelle)

Producers: Quilceda Creek, Cayuse Vineyards, Chateau Ste. Michelle (over half of the production)

124
Q

Grape varieties grown in Washington

A

Wide range, without anything dominant

58% red - Cabernet Sauvignon, Merlot, Chardonnay, Riesling, Syrah

Ripe fruit flavours, sometimes high alcohol

High proportion of new oak

Proportion of whole bunch or stems can be used for Syrah

125
Q

Wine Regions in Washington state

A

Columbia Valley AVA

Yakima Valley AVA

  • Red Montain AVA
  • Rattlesnake Hills AVA

Horse Heaven Hills AVA

Wahluke Slope AVA

Walla Walla Valley AVA

Columbia Gorge AVA

Puget Sound AVA

126
Q

Columbia Valley AVA

A

1/3 of Washington state (and 99% of whole production)

Has several smaller AVAs

Dessert like conditions (sheltered by Cascade Range) only 150-250mm rain

Continental hot summers, cold winters, long daylight hours

Sugar accumulates fast during summer but cool autumn slows down ripening (allowing full ripeness)

High diurnal range (good acidity)

Complex basalt bedrock with sandy, silty loess and alluvial topsoils (flood events, volcanic activity, glacial movements)
Free draining, low in nutrients - irrigation is essential

Low phylloxera risk (sand) - own roots
Low disease pressure

Frost and winter freeze are main hazards

Cabernet Sauvignon, Merlot, Chardonnay, Riesling, Syrah

127
Q

Yakima Valley AVA

A

Washington’s oldest appellation

Similar climate to wider Columbia Valley AVA

Few colder sides for white wine

Chardonnay, Cabernet Sauvignon, Merlot, Syrah, Riesling

Mostly slopes (avoiding frost)

Sub-AVAs - Red Mountains AVA and Rattlesnake Hills AVA

128
Q

Red Mountain AVA

A

sub-AVA of Yakima Valley AVA

vineyards on elevated ridges south-west facing (some of the warmest vineyards)

High diurnal range preserves acidity

Very densely planted

Concentrated Cabernet Sauvignon (often full body, high alcohol)

129
Q

Rattlesnake Hills AVA

A

South facing slopes at higher altitudes - lower temperatures

Riesling is most planted (then Merlot, Cabernet Sauvignon)

130
Q

Horse Heaven Hills AVA

A

25% of Washington production

Mainly black grapes - Cabernet Sauvignon, Merlot, Syrah
Chardonnay, Riesling

Ripe fruit and full body (both white and red) warm and sunny conditions

Strong winds - pretection from frost, extending growing season, reduction of disease pressure

131
Q

Wahluke Slope AVA

A

Some of driest and warmest conditions in Washington

Gentle south facing slopes (maximum sun exposure)

Mainly red grapes - Cabernet Sauvignon, Merlot, Syrah

Sandy free-draining soils - almost entirely dependent on irrigation

132
Q

Walla Walla Valley AVA

A

Multistate AVA

altitudes up to 600m

East is cooler and wetter, West is warmer and drier

Wide range of varieties can ripen

Not so windy, risk of frost and fungal diseases is higher

Cabernet, Merlot, Syrah, Cabernet Franc, Malbec, Italian, Spanish, Rhone varieties
Chardonnay, Viognier, Semillon

Sustainable viti organization - Vinea

133
Q

Puget Sound AVA

A

West of Cascade Mountain range

only 42ha are planted

Warm and dry in summer, mild, relatively wet winters (up to 1500mm)

Dominated by hybrids - Madeleine Angevine, Muller Thurgau, Siegerrebe)
Some Pinot Noir and Riesling

134
Q

Wine business in Washington state

A

Went from producing Riesling into more Bordeaux and Rhone varieties.

2nd largest producing region of US

Production is dominated by Ste. Michelle Wine Estates

Most sold in state, only iconic wines exported.

Only minimum exported outside US

Cellar doors are important route to market

135
Q

New York State general history

A

1800 American species
Failure on Vinifera varieties

1957 Dr Konstantin Frank succeeded in over-wintering of Chardonnay and Riesling - Vinifera Wine Cellars winery

Farm Winery Act 1976 allowed growers to open wineries and sell directly to public.

10 AVAs (over 400 wineries)

136
Q

AVAs of New York state

A

Finger Lakes AVA

Hudson River Region AVA

Long Island AVA

137
Q

Finger Lakes AVA

A

Below lake Ontario

One of coldest USA AVAs - Cool continental climate

Lakes - very deep lakes (moderate temperature)

  • Slopes towards lakes help cold air descend toward water (warm air above lake raises)
  • lake-effect snow - protection of vines in winter
  • Warming influence in autumn
  • Spring - cool air delays bud burst

Fertile soils and sufficient rainfall - low densities of large vines (Scott-Henry)

Hybrids - Concord, Niagara, Cayuga, Vidal (some used for jelly)

Riesling, Cabernet Franc, Chardonnay (also sparkling), Pinot Noir, Gewurztraminer, Cabernet Sauvignon, Merlot, Pinot Gris

Riesling ferment in steel, few hours of skin contact or lees optinal

Cabernet Franc - less new oak (French or Hungarian)

138
Q

Effect of lakes by Finger Lakes New York

A

very deep lakes (moderate temperature)

  • Slopes towards lakes help cold air descend toward water (warm air above lake raises)
  • lake-effect snow - protection of vines in winter
  • Warming influence in autumn
  • Spring - cool air delays bud burst
139
Q

Long Island AVA

A

2 peninsulas (and separate AVAs) the North Fork and Hamptons

Maritime climate with long growing season because water releases heat into autumn

Bordeaux varieties, Chardonnay, Sauvignon Blanc

High humidity (risk of fungal diseases), windy

North Fork is slightly warmer and more protected from weather events.

Trained and trellised with VSP (low nutrient soils and good drainage)

Most of red wine matured in oak (French, Hungarian, American) proportion of new is common

Producers: Wolffer Estate and Channing Daughters

Cellar door is very important

140
Q

Hudson River Region AVA

A

Small number of plantings (64 ha)

Continental climate, spring frost can be problem and winter freeze is avoided by hilling up

Seyval Blanc and Vidal (hybrids)
Riesling, Chardonnay, Cabernet Franc

141
Q

Wine law New York State

A

If AVA is mentioned on label 85% of grapes must be from there.

If vintage is stated, 95% grapes must come from that vintage

If grape variety is mentioned, 75% of grapes must be of that variety

142
Q

Wine business in New York State

A

before Winery Act in 1976 market was dominated by large companies producing inexpensive wine.

Now the industry is dynamic thanks to cellar door sales.

Majority is sold in state

New York City was slow to embrace local wines.

143
Q

Four wine producing states in USA in order from the highest production to lowest

A

California
Washington
New York
Oregon

D3: Wines of the World COPY HENRY (30 decks)

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