D3 Wines of the world Flashcards

Question

Bordeaux: What can you tell about red winemaking, specifically fermentation?

Answer 1

Fermentation is in closed vats with pump-overs. Cultured yeasts are used. Vessels are wood, stainless steel and concrete: all with temperature control. Mid-range fermentation temperature and a short period on the skins after fermentation (5-7 days) is used for wines intended for early drinking. Mid-range to warm temperatures and a total of 14-30 days on the skins is used for wines intended to be aged for many years in bottle. Maceration times are reduced in poor vintages if the fruit is not fully ripe.

Answer 2

After fermentation, pressing is carried out. Either in pneumatic presses or in modern vertical or hydraulic presses (gentle extraction). Free-run and press wine are separately transferred into 225 litre barrels (barriques). MLF takes place in either tanks or barrels, often before spring tasting (en primeur). To ensure that cellars can be heated.

Answer 3

Simpler wines are aged in stainless steel, concrete vats or large vats for 4-6 months and oak chips may be added. High quality wines are matured in French oak barriques. Most common is a mix of new, one-year old and two-year old barriques, though some very prestigious properties will use up to 100% new oak. Barrels are chosen with a range of cooperages for greater perceived complexity with m-m+ level of toast. Maturing is 18-24 months, depending on quality of the wine. Wines are racked every 3 months or micro-oxygenated to prevent reduction and help soften tannins.

Answer 4

Two approaches to blending: - blend over the winter, outcome is not just a near-final blend but a deselection of wines that will end up in the estate's second or third label. This is used if the wines are tasted in spring for en primeur. - blend a few months before bottling. The blending team can assess the evolution of each variety and each lot before making the final decisions. Most properties work with a winemaking consultant to assist in the blending process.

Answer 5

There are two styles of rosé made - deeper coloured, traditional Clairet. Made by short maceration and bleeding off. - lighter coloured rosé, with main varieties Merlot and Cabernet Sauvignon. Made by direct pressing of red grapes

Answer 6

Grapes are either pressed directly on arrival (maximum freshness) or left on skins for up to 24 hours (more aromatic and phenolic complexity). Wines intended for early drinking are fermented at cool temperatures in stainless steel. Mid priced wines are often left on the fine lees for 6-12 months for more weight and complexity. High quality wines are fermented and aged in barriques with varying proportion of new oak. MLF is often blocked to retain acidity. It used to be common to stir fine lees (batonnage).

Answer 7

Yields are kept low to ensure very high sugar levels. This is achieved by pruning to a low number of buds. Low yields and the reduction in juice created by botrytis mean that many estates do not achieve the low 25 hL/ha max allowed in Sauternes and Barsac. Below 10 hL/ha is very common, this increases costs! Harvesters must be well-trained to identifying different types of rot. Harvest can last from september to november. Botrytis in wine depends on if conditions are correct, position of estate, willingness to risk losing crop by waiting in harvest

Answer 8

Once picked, grapes are handled as for a dry white wine. Top-quality wines are typically barrel-fermented with a high proportion of new oak and barrel-aged (18-36 months) to encourage gentle oxidation that will add complexity. Amount of new oak varies between 30-50% with up to 100% for Ch. d'Yquem.

Answer 9

Yields are white: 65, rosé: 62 and Bordeaux AOC red: 67, Bordeaux Supérieur AOC red: 59. These appellations account for 50% of all wine produced in Bordeaux. Red wine: Merlot: medium intensity red fruit, high acidity, medium+ tannins, medium body and medium alcohol. White wine: Sauvignon Blanc and Sémillon: medium intensity gooseberry and lemon fruit. medium body, high acidity and medium alcohol.

Answer 10

Médoc AOC and Haut-Médoc AOC. Only red: 55. In Médoc (northern) even proportions of Merlot and Cabernet Sauvignon. In Haut-Médoc more CS. In Haut-Médoc there are commune appellations: Saint-Estèphe, Pauillac, Saint-Julien, Margaux. Here the yield is 57. Wines have pronounced intensity blackcurrant, green bell pepper. red plum fruit, vanilla, cedar, medium-high alcohol, high tannins, medium+ body.

Answer 11

LB. Most northerly of Haut-Médoc and has more Merlot (40%). Soils have some clay to ripen Merlot. CS is 50% of plantings and grown on gravel banks close to the estuary. Due to cooler climate, wines are more rustic that need many years in bottle to soften the tannins. Wines from the warmer gravel soils or with more Merlot can be drunk younger. In the AOC there are no first growths, but it does have second growth and large number of cru bourgeois.

Answer 12

LB. High proportion of CS planted (62%) often on gravel banks. Many top estates have more (70-80%) CS in the blend. This gives wines that have high concentration and great longevity. The wines are the most structured on the left bank, with high tannins an high acidity. Pauillac has 3 first growths, highest proportion of production of cru classé.

Answer 13

LB. High proportion of CS planted and high proportion of production of cru classé. Very homogenous gravel soils. Wines are stylistically regarded as mid-way point between powerful Pauillac and finesse Margaux. No first growths, 5 second growths

Answer 14

LB. High proportion of production of cru classé and 1 first growth. Slightly more Merlot. Soils are stony, gravelly and grapes ripe a few days earlier. Clay seams mean that some soils can require supplementary drainage. Wines are perfumed with silky tannins.

Answer 15

LB. These appellations are further south and benefit less from moderating influence of estuary and have less gravel in the soils. AOC requirements are the same as for the other appellations in the Haut-Médoc. Wines can be released for consumption slightly earlier.

Answer 16

LB. Large appellation for white an red wines. Max yields are white: 58 and red: 55. 85% of wine is red. Graves Supérieures AOC is restricted to late picked and/or botrytis-affected sweet wines which allows higher yields than Sauternes.

Answer 17

LB. It is a subregion within Graves AOC. Has both gravel soils and moderating effect of the Garonne. It is known for high quality, often barrel-fermented and ages white wines (80%) and high-quality red wines (20%). In includes 1 first growth from 1855 classification and all of the cru classé properties of the Graves classification. Reputation of the best white wines of Bordeaux. Max yield is 54. White wines are blend of Sauvignon Blanc and Sémillon and have pronounced aromas of gooseberry, lemon and grapefruit, with vanilla and clove oak notes, medium+ body, medium+-high acidity and medium-high alcohol.

Answer 18

Second largest appellation in term of hectares, producing only white wines. Maximum yield is 65, resulting in lighter flavour intensity.

Answer 19

Right bank is characterised by many small estates and the dominance of Merlot (on clay), followed by Cabernet Franc and small plantings of Cabernet Sauvignon

Answer 20

RB. Only red wines. SE Grand Cru has lower yields (46 as opposed to 53) and longer maturation time (20 months as opposed to 6). Merlot is dominant grape variety (60%), next CF. SE has own classification system. The top wines have pronounced red an black plum fruit with noticeable vanilla and clove new oak character, full body, high alcohol and medium+ to high acidity and medium+ to high tannins. Because of intense fruit concentration, high acidity and tannins, the best wine can age long.

Answer 21

RB. Four satellites that are close to SE, but further away from the river Dordogne. Same regulations as in SE AOC. The two largest satellites are Montagne Saint-Émilion AOC and Lussac-Saint-Émilion AOC

Answer 22

RB. Small but very prestigious appellation for red wines with Merlot dominant (80%). Max yield is 49. No classification system, but many top quality estates. Because of small sizes of estates and consequent small production, top properties command some of the highest prices in the world per bottle (Petrus). Wines typically have pronounced red and black plum fruit with noticeable vanilla and clove new oak character, full body, high alcohol, medium+ to high acidity and medium+ to high tannins.

Answer 23

RB. Lalande-de-Pomerol AOC is a larger satellite appellation that allows slightly higher yields than in Pomerol AOC

Answer 24

RB. It is an appellation for red and white wine, created in 2009. An number of communes can append their name before the AOC name: Blaye, Cadillac, Castillon and Francs. Red: 55, and if commune name is appended: 52

Answer 25

RB. Dominant variety is Merlot, wines are similar in style as Médoc. Focus on Malbec with 10% of hectares planted (highest percentage in Bordeaux)

Answer 26

LB. Sauternes AOC and Barsac AOC. Typically botrytis-affected wines from Sémillon (80%), Sauvignon Blanc and Muscadelle. Due to meeting of cold Ciron river with warmer Garonne river, promoting morning mists that are burnt away with sunshine in the middle of the day. Other sweet wine appellations are Sainte-Croix-du-Mont AOC, Loupiac AOC (both max yields 40), Premières Côtes de bOrdeaux AOC (max yield 45). These appellations are near Entre-Deux-Mers

Answer 27

LB. Largest sweet wine appellation, wines from Barsac can be labelled as either Barsac AOC or Sauternes AOC. Max yields are 25, but much lower yields are required to aid ripening before noble rot develops. Wines have pronounced aromas of citrus peel, honey, tropical fruit (mango), with vanilla, full body, high alcohol, medium to medium+ acidity and sweet finish. In Sauternes AOC many estates also produce dry white wines as a source of income due to lack of demand for sweet wines.

Answer 28

- 1855 classification - Graves classification - Saint-Émilion classification - Cru Bourgeois du Médoc classification Pomerol is the only top quality appellation that has no classification system at al. Some of the classification systems have proved controversial.

Answer 29

Cru classé wines represents about a quarter of the wine produced in the Médoc. Classed growths must be bottled at the estates. Sauternes is ranked into first and second growths, with Ch. d'Yquem being awarded a special category: premier cru supérieur 60 leading properties or chateaux from the Médoc and 1 from the Graves, ranked in 5 tiers. First growths are: - Chateau Lafite Rothschild, Pauillac - Chateau Latour, Pauillac - Chateau Margaux, Margaux - Chateau Haut Brion, Pessac (Graves) - Chateau Mouton Rothschild, Pauillac (1973)

Answer 30

List based on pricing, fame and quality as judged by tasting. 16 classified chateaux for their red, white or both, alle located within Pessac-Léognan.

Answer 31

Only applies to some wines within the SE Grand Cru AOC. Dates back to 1955 and is revised every 10 years. Chateaux are judged on their terroir, methods of production, reputation and commercial considerations and a blind tasting of at least 10 vintages. It includes 3 tiers: premier grand cru A, premier grand cru B and Grand cru classé.

Answer 32

Created in 1932. Cru Bourgeois is a level below Cru Classé, but still of superior quality. Mark of quality is based on assessment of both production method and finished product. There are 3 tiers: Cru Bourgeois, Cru Bourgeois Supérieur and Cru Bourgeois Exceptionnel. Classification last for 5 years.

Answer 33

Many estates, co-operatives account for 40% grape growers. Production costs increase with classed growth, the main additional production costs are - increased vine density - harvest cost - hugely higher viticultural cost - lower yield - rigorous grape selection - barrel ageing (purchase and time in barrel)

Answer 34

Even split between domestic (56%) and export (44%). Within domestic 48% is sold in the supermarket. Export is 44% by volume and 52% by value. Export markets are Hong Kong, China, USA, UK

Answer 35

Wine is sold to a merchant (négociant) who in turn sells it on to wholesalers and retailers. In addition, the relationship between the producers and merchants is handled by a broker (courtier). Négociants earn 15%, Courtiers 2% Many chateaus sell to multiple négociants, they buy by allocation. The more generic Bordeaux wines struggles to increase its prices, due to lower demand in France and huge competition from wines from other countries

Answer 36

Wine is sold as a future, sold a year to 18 months before it is bottled. The campaign starts in April when barrel samples are provided by estates to be tasted by wine buyers and journalists. After tasting, the estates put up for sale a small amount of wine (first tranche), intended to gauge what the market is prepared to pay for the wine. Usually price goes up for each tranche. Wines in demand will be sold on allocation where négociants will buy even in lesser vintage to keep their allocation.

Answer 37

For estates, advantages: ability to test market, early payment and return on investment. Disadvantages: potentially selling at lower price, potential for financial mismanagement or losses by négociants For final customer, advantages: ability to secure sought-after wines at lower prices, option to keep or trade these wines. Disadvantages: wines are bought on the basis of the opinions of others on unfinished barrel samples, prices may fall due to economic conditions or following vintages

Answer 38

- Chablis - Côte d'Or (Cte de Nuits/Cte de Beaune) - Côte Chalonnaise - Mâconnais - Beaujolais

Answer 39

It has a slightly cooler climate than de Côte d'Or. All wines are dry, most are m body, m alcohol, with zesty high acidity, green apple and lemon fruit flavours. Often no or little oak. Chablis plantings have differed vary because of phylloxera, powdery mildew and the Paris-Lyons-Marseille railway, depopulation from WWI, frost in 1945. Nowadays about 5500 ha.

Answer 40

Climate is continental with cold winters and warm summers, there is uncertainty about ripening and considerable vintage variation. Annual rainfall is 670 mm, giving high threat of fungal disease and threat of rot. Region is vulnerable to spring frost and hail storms. Soil is limestone and clay with seashells (Kimmeridgian).

Answer 41

- Smudge pots: air pollution - Sprinklers (aspersion): expensive capital costs - Pruning choices (later pruning)

Answer 42

``` 41B rootstock (vinifera+berlandieri) is widely used for limestone soils with high pH. 420A (riparia+berlandieri) is popular for low vigour and tolerance to high pH. Typically, double guyot replacement cane pruning. Often machine harvesting, except for grand cru vineyards because they are too steep for mechanisation ```

Answer 43

Typically higher, cooler vineyards. Hard limestone with less clay: Portlandian soils. Often on flat land or gentle slopes with many north-facing aspects: leads to light bodied wines with high acidity, light intensity and green apple and lemon fruit.

Answer 44

Kimmeridgian soil and mixed aspects. Often on flat land or gentle slopes with many north-facing aspects: leads to light bodied wines with high acidity, medium intensity and green apple and lemon fruit.

Answer 45

40 named vineyards with south- and south-east-facing slopes of Kimmeridgian soils. Climat is a named vineyard fixed in AOC legislation, a lieu-dit is a named piece of land in the centralised land register. Examples are Troesmes and Beauroy

Answer 46

Single grand cru with 7 named vineyards. Next to the Chablis village, faces southwest on the right bank of the River Serein, Kimmeridgian soil. These wines have a greater weight and concentration. Mixture of crumbly marl with good drainage and high clay content contributes to higher quality. Grand cru vineyards benefit from shelter from winds coming from the north due to a belt of trees between it and the adjacent Petit Chablis. Examples of Grand Cru are Les Clos and Vaudesir

Answer 47

Chaptalisation is allowed and often used. Fermentation in stainless steel with storage in stainless steel or concrete. MLF is common to soften acidity, lees ageing is used to enhance texture.

Answer 48

Only Chardonnay. Yields are: - petit chablis and chablis: 60 - chablis premier cru: 58 - chablis grand cru: 54

Answer 49

One third of all wine is vinified by the co-operative La Chablisienne. Like in the rest of Burgundy, traditional distinction between négociants and domaines is breaking down. - Syndicat de Défense d l'Appellation de Chablis (1993): combating fraud and adressing environmental issues - L'Union des Grand Crus de Chablis: voluntary association to promote quality of Grand Cru (sustainable viticulture, harvest by hand). Important producers are Francois Raveneau and Vincent Dauvissat 2/3 is for export: UK, USA, Japan, Sweden, Canada

Answer 50

Moderate continental. Cte d'Or has cold winters and warm summers, Mâconnais is typically slightly drier and warmer. Morvan Hills in Cte d'Or provide protection from rainfall. Rainfall is 700mm. Individual sites have different aspect, altitude, degree of slope and soils which make potential quality differ.

Answer 51

Frost can be a challenge, specifically, spring frost. Hail can be a problem during the growing season. Berries can be damaged and the risk of grey rot increases. Rain can be a problem if it falls at the wrong time and conversely drought-stress has also presented a problem in some recent vintages. Irrigation is not permitted.

Answer 52

The aspect and elevation of the various vineyards in Burgundy are among the most critical factors determining the style and quality of the wines. Cte d'Ore lies on a range of hills, there are many different aspects. Best sites are midslope. Top slope is often used for Aligoté or grapes for Crémant de Bourgogne.

Answer 53

In general, mixtures of carious types of limestones and clay. In Cte de Nuits more limestone in the mixture. Often grown with Pinot Noir. Cte de Beaune has more clay and soils are deeper, Chardonnay is grown here. In Cte Chalonnaise and Mâconnais the depth of soil above the bedrock varies due in part to the movement of soils down the slopes by erosion. This means that top slope the soils is too thin and at the bottom of the slope the soils are too deep and drainage is poor.

Answer 54

Early budding and early ripening. Susceptible to spring frost, but suitable to cool region. Relatively high yields without loss of quality. Prone to grey rot, powdery mildew, millerandage and grapevine yellows. Wines have apple, pear, lemon and lime fruit with wet stone notes, light to medium body and high acidity. In more moderate climates the wines have ripe citrus, melon and stone fruit, medium to medium+ body with medium+ to high acidity.

Answer 55

Early budding and early ripening. Susceptible to spring frost, but suitable to cool region. Yields must be limited to produce quality wines. Variety is delicate and prone to millerandage, downy and powdery mildew, botrytis bunch rot, fan leaf and leaf roll viruses. In warm climates it tend to ripen too fast. Wines typically have strawberry, raspberry and red cherry flavours with village wines and above having light, oak-derived flavours (smoke, clove), low to medium tannins (Grand Cru wines can have medium+ tannins), medium alcohol and high acidity. The wines can develop earth, game and mushroom notes with time in bottle.

Answer 56

Traditionally guyot system was used, sometimes Cordon training systems are used (Cordon de Royat). In recent years Poussard-Guyot is used, as a softer cane pruning. In this manner the system maintains the same sap route from one year to the next with pruning wounds only on the upper part of the cordon. This reduces the number of pruning wounds and seeks to cut down the incidence of Esca and other trunk diseases.

Answer 57

Planting density is 8-10.000, higher density is thought to encourage root competition leading to smaller berries with more concentration. In winter pruning the grower can make choices to reduce yield by debudding and green harvesting. Debudding can promote good balance, but the remainder can be damaged by hail or disease. Green harvesting has the advantage is prevents bud rubbing and subsequent fungal risks. However, it can lead to changes in vine development through compensation via excessive growth and resultant dilution

Answer 58

Organic and biodynamic grape growing is difficult in Burgundy as many vineyards are shared. Grape moths are controlled with pheromone capsules.. Many fungal diseases are managed by canopy management and spraying. Grapevine yellows and Esca are significant problems and carefully monitored. Timing of harvest is critical. Early means preserved acidity, but the fruit may not be ripe. Late can lead to a softer wine style, but the weather is tricky. Many of the fruit is harvested by hand.

Answer 59

Regional appellations: red: 69; white:75 Village level: red: 40-45; White 45-47 Grand Crus: red 35; white: 40

Answer 60

(De-)Acidification and chaptalisation is allowed. Max enrichment is +1,5-2%. Hand harvested grapes sorted on tables are often whole bunch pressed and clarified by sedimentation. Some producers practice hyperoxidation for a more stable wine and protect from premature oxidation. Ambient yeasts are used for terroir expression. Fermentation is in stainless steel or concrete at 16-18C. Wines are aged in same or older barrels. More expensive wines are fermented and aged in barrel for a creamier and more rounded style to up to 20C. Aged for 8-12 months on fine lees. New oak can be used. MLF is often used.

Answer 61

Wines from 1996 and subsequent vintages were showing very advanced flavours and colours after a relatively short period of time in bottle: premature oxidation. Comes from multiple causes: changes in vineyard practice, different chemical composition of the grapes, warmer vintages or later picking times, use of over-clean musts, overzealous batonnage, lower levels of sulphur dioxide, quality of cork etc.

Answer 62

Pinot Noir needs to be vinified carefully. Important aims are to maintain primary fruit and not to overwhelm delicate fruit. Grapes are well suited to whole bunch fermentation: it aids aeration of the must and can add perfume, freshness and fine tannins to the wine. PN is low in anthocyanins, therefore cold soaking is common. Ambient yeast in open-top vessels to aid remontage and pigeage. It is important to break the cap to avoid reduction and the production of acetic acid, to extract colour, flavour and tannins from skind and to regulate temperature (30C). Length of post-fermentation maceration depends on the ripeness of the fruit and the style of wine to be made. Ageing 12-20 months, use of new oak is carefully practiced due to delicate character. MLF is spontaneous in spring

Answer 63

4 tier hierarchy (% of production) - regional/generic appellations (52%) - communal/village appellations (47%) - premier cru (with village) - Not in Mâconnais - grand cru (1%)- Only in Cte d'Or 84 appellations including 33 grand crus, 44 village appellations, 7 regional appellations. Each grand cru of the Cte d'Or is an appellation in its own rights. The region's 640 premier crus are additional geographical denominations related to a village, not appellations in their own right.

Answer 64

- regional appellation plus additional geographical denomination - village appellation plus name of a premier cru vineyard - Mâcon plus village name - Grand Cru vineyard plus additional geographical denomination referring to a climat. Classification system itself is not a guarantee of quality. Due to Napoleonic inheritance laws, majority of vineyards are owned by more than one domaine and hence the range of quality of the wines from even a small appellation depends as much upon the reputation and skill of the domaine as the reputation of the vineyard.

Answer 65

Grand crus are found in the mid-slope with premiers crus often surrounding them. Here, full ripeness can be achieved in the cooler years. The mid-slope has poor but adequate, shallow soils, good drainage, protection from the prevailing weather systems and good sunlight interception, all of which, in capable winemaking hands, contribute to producing wines with concentration, balance and length. Lowest part of slope is typically village level, flat land beyond the top of the slope comes under generic appellations.

Answer 66

- Gevrey-Chambertin: red. Largest village. Charmes Chambertin AOC and Chambertin Clos de Bèze AOC - Morey-Saint-Denis AOC: mostly red. Clos de Tart AOC and Clos de la Roche AOC - Chambolle-Musigny AOC: red for village. Bonne Mares and Musigny AOC - Vougeot AOC: red and white. Clos de Vougeot AOC - Vosne-Romanée AOC: red. La Tâche AOC and Romanée-Conti AOC - Nuits-Saint-Georges AOC. mostly red. Premier crus are Les Saint-Georges and Les Vaucrains

Answer 67

- Aloxe-Corton AOC, Pernand-Vergelesses AOC, Ladoix-Serrigny AOC: village and premier cru: red. Corton Charlemagne Grand Cru AOC is white. Corton Grand Cru AOC has may lieux-dits, both red and white. - Beaune AOC: red and white. Premier cru: Le Clos de Mouches and Les Grèves - Pommard AOC: red. Premier cru: Les Rugiens and Clos des Épeneaux - Volnay AOC: red. Premier Cru: Clos des Chênes and Les Caillerets - Meursault AOC: white. Premier cru: Perrières and Genevrières - Puligny-Montrachet AOC: white and Chassagne-Montrachet AOC: white and red. Le Montrachet AOC and Bâtard-Montrachet AOC - St Aubin AOC: white. Premier cru: Sur le Sentier du Clou and En Remilly

Answer 68

No grand cru - Bouzeron AOC: 100% Aligoté - Rully AOC: white and red. 1/4 is premier cru. Many grapes destined for Crémant de Bourgogne - Mercury AOC: red and white. 1/4 is premier cru - Givry AOC: mostly red. 2/5 premier cru - Montagny AOC: white. 2/3 is premier cru

Answer 69

- Mâcon AOC: red/rosé with a little white - Mâcon-villages and Mâcon-plus named village: white - Named village appellations: Pouilly-Fuissé AOC, Saint Véran AOC, Viré-Clessé AOC

Answer 70

- growers - domaines - négociants (Albert Bichot, Joseph Douhin, Faiveley, Louis Jadot, Bouchard Père et Fils) - micro-négociants (Benjamin Leroux) - co-operatives (La Chablisienne, Cave de Lugny (Mâconnais))

Answer 71

50% domestic, 25% Europe, 25% outside Europe. USA, UK, Japan. Wines may be sold en primeur, like in Bordeaux. Village names can drive up the price.

Answer 72

Continental climate, adequate rainfall (740mm). The Saone River acts as a moderator. Region is subject to cold Mistral winds, it can affect flowering in cold, damp early summer weather. Also at the end of growing season when the thin skin of the grape is vulnerable. Vine orientation and training low to the ground mitigates the effects. Northern part is hilly and has fas-draining granite, schist and sandy soils. Vineyards are situated south/south-east facing slopes. Here harvest is earlier than southern flat land part.

Answer 73

``` Early budding (spring frosts) and vulnerable to millerandage in cold, damp and windy conditions, which can reduce yields. It has a thin delicate skin, is vulnerable to rot and wind. Early ripening. Wines in Beaujolais can differ vary because of nuances on topography. Grapes grown on slopes with very good drainage, sites with very good sunlight interception and warm granite soils can create intense fruit character compared to the green leafy character often seen in less-ripe examples. Reducing number of buds helps to restrain high fertility and helps concentrate flavours. Traditionally trained as bush vines, nowadays on trellises to aid mechanisation. Most grapes are picked by hand because whole bunches are required ```

Answer 74

Mostly made by semi-carbonic maceration. Chaptalisation is common, maceration time is 4-5 days to enhance fruitiness of the wine and the depth of colour. In addition to red fruit, they have the characteristic kirsch, banana and blueberry aromas of the method. Cru Beaujolais wines may be made with extended maceration times. If the wines are aged in small or large barrels they are often made in a Burgundian style. These wines are deeper in colour, more full bodied with higher levels of tannin.

Answer 75

- Beaujolais nouveau - Beaujolais AOC - Beaujolais Villages AOC - Beaujolais Crus

Answer 76

It is a category within AOC regulations. The earliest any AOC wines can normally be sold is 15th December. By contrast, an exception was made for Nouveau styled wines that can be sold earlier from the third Thursday of November. Wines are made carbonic or semi-carbonic. Bottled 3-5 days after fermentation has finished. Some wines have MLF. Fining and sterile filtration are common as is a moderate to high use of SO2.

Answer 77

Regional appellation. Max yield for red is 60 hL/ha. Often fruit from the southern part as the northern part is village level. Wines can be sold from mid-January of the year after harvest

Answer 78

Northern part of Beaujolais - more ripe fruit, thus better quality of wines. Max yield for red is 58 hL/ha. Wines are purple in colour with medium intesity fresh red cherry, raspberry, red plum fruit (often with kirsch and banana aromas), medium+ to high acidity, light to medium- body, medium alcohol and light to medium tannins. Wines made from old vines (low intervention wines, often with oak), are medium+ to pronounced intensity in aromas and flavours with medium tannins.

Answer 79

- Brouilly AOC: most southern and warmest. Wines in a lighter more perfumed style - Chiroubles AOC: highest altitude. Wines in a lighter and fragrant style with marked acidity - Fleurie AOC: sandy soils producing lighter and more fragrant wine (south). In northern part more clay and the wines become heavier, have lower acidity and are more full bodied - Moulin-à-Vent AOC: most powerful and long-lived wines - Morgon AOC: Pronounced intensity black cherry fruit alongside red fruit, sufficient tannins to age in bottle (10y) Saint Amour AOC, Juliénas AOC, Régnié AOC, Côte de Brouilly AOC, Chénas AOC

Answer 80

Many growers sell to co-operatives (25% of sales) or négociants. 60% domestic, 40% export to Japan (nouveau style), USA and UK. Important négociant is George Duboeuf

Answer 81

It has a warm, sunny and unusually dry climate due to the protection of the Vosges mountains to the west. Mainly white wine (90%), monocépage and unoaked. There is significant German influence. It has France AOC system since 1945. The amount of plantings for still wines slightly decreased in the past decade while the amount planted for Crémant d'Alsace has grown.

Answer 82

Due to northerly latitude it has a long growing season, a continental climate with cold winters and warm, sunny summers. Rain falls on the western side of the Vosges mountains. Rainfall is 600mm. This means that in summer drought can be an issue. However, wettest month is in August and driest months is in September and October. This can threaten flowering and fruit set and sometimes harvest. A drying influence is the Föhn wind, a warm wind that both raises the temperature and reduces incidence of fungal diseases. High diurnal range helps to retain acidity

Answer 83

The best vineyards are often at 200-250m up to 450m. They face south, south-east or south-west, for maximum sunlight interception. Lesser quality vineyards are typically on the plain between the foothills and the Rhine river. Soils are varied: mosaic of terroirs. Generally, vineyards on the plain are on deeper, more fertile soils, promoting more vegetative growth while vineyards on the hillside have lower fertility, better draining soils promoting slower growth and thus better fruit quality

Answer 84

Riesling, Pinot Blanc/Auxerrois, Gewurztraminer, Pinot Gris are the main varieties. Noble varieties are: Riesling, Gewurztraminer, Pinot Gris and Muscat, these are permitted for grand cru wines and regulated wine styles such as Vendange tardive and Sélection de grains nobles

Answer 85

It's a cold hardy variety that buds late. It needs a good site (full exposure to the sun and good drainage) and a long growing season to ripen. It can produce good quality grapes in high yields, has a good disease resistance. Wines are typically medium to pronounced in aroma and flavour intensity, unoaked and high in acidity. The style in Alsace is typically dry, medium to full body, medium alcohol, medium to high acidity with citrus (lemon, grapefruit) and stone fruit (peach) flavour with a pronounced stony/steely character

Answer 86

Early budding and early ripening. It rapidly accumulates sugars, but is picked late to achieve fully ripe skins to maximise the aromas and avoid unripe tannins. Vigorous variety but only moderately productive, due to coulure. Can suffer from chlorosis and desiccation of the stem. In Alsace vulnerable to powdery mildew, grape vine moth and grey rot. Wines are medium lemon in colour with pronounced aromas of lychee, peach/apricot, rose and spice. They have medium to high alcohol, medium to full body and low acidity. Made in a range of styles

Answer 87

Still wines typically have low intensity aromas of apple and peach and medium acidity and alcohol. Auxerrois (which can be labelled Pinot Blanc) is an early ripening, low aromatic variety producing wines with low acidity. Often used in Crémant d'Alsace.

Answer 88

Early budding and early ripening. Produces moderate yield and susceptible to botrytis bunch rot and downy mildew. Can accumulate high sugar levels leading to medium to high alcohol levels. The wines have medium intensity aromas of peach and apple and are full bodied with medium acidity. Best examples have rich oily texture and have the capacity to age and develop honeyed and smoky notes.

Answer 89

Only black grape variety allowed. Historically, it produced rather thin and lean wines but a warming climate, learning from other regions and local demand have resulted in rising quality with both unoaked and oaked wines. Producers include Domaine Muré and Domaine Albert Mann.

Answer 90

This variety is in decline in Alsace. Majority of Sylvaner wines come from older vines and very little Sylvaner is located on the valley floor.

Answer 91

Both Muscat Blanc à Petit Grains and Muscat Ottonel are grown in Alsace, but in tiny amounts. The latter ripens earlier of the two, making it attractive to avoid autumn rains.

Answer 92

Single or double Guyot with fruit zone trained higher at 1-1,2m above the ground to reduce the risk from frost and humidity. Canopies are also higher to maximise exposure to the sun. Therefore, spacing between rows has to be wider. Average density planting. On the steepest slopes terracing can be necessary. Main pests are powdery and downy mildew, grape vine moth, esca. 15% is organic. Long harvest period, AOC Grand Cru and steep slopes have to be picked by hand.

Answer 93

Single variety with the aim to preserve primary fruit character. Cool fermentation temperatures are used for Muscat, Riesling and Sylvaner, while mid-range temperatures are more likely to be used for Gewurztraminer. MLF is often avoided as the aim is to retain primary fruit. Very little new oak is used. Wines are typically aged in the same large neutral containers on fine lees but without lees stirring.

Answer 94

Chaptalisation is allowed. Max yield is 80 for Pinot Gris and Gewurztraminer, 90 for Riesling and 100 for Pinot Blanc. Within AOC it is possible to add the name of one of thirteen communes (lieu-dit), then the max yield for riesling is 72 and 68 for Pinot Blanc. Max yield for Pinot Noir is 60. Grand Cru yields are limited to 55-50. Wel known Grand Cru producers are Rangen, Geisberg, Schoenenbourg. Producers such as Trimbach or Hugel have recently started to use the category. Since 2011 each of the 51 grand cru vineyards has become an individual grand cru, this will allow individual grand crus to vary their own rules.

Answer 95

Wines made solely from noble varieties, high minimum sugar levels at harvest are required. For Vendange Tardive minimum sugar levels at harvest give about 14-15% if fermented dry. Sélection de Grains Nobles must be made from botrytis affected grapes and be sweet. Minimum sugar levels required: - VT (Muscat or Riesling) 235 g/L - VT (Pinot Gris or Gewurztraminer) 257 g/L - SGN (Muscat or Riesling) 276 g/L - SGN (Pinot Gris or Gewurztraminer) 306 g/L

Answer 96

Many growers sell to co-operatives or larger wineries. Over 40% of sales is by co-operatives that have a reputation for high quality wines. 75% of wines is sold in France. Top export markets are Belgium, Germany, Netherlands, North-America Wine must be sold in flute bottle. There are many styles of wine that can be made, so domaines can have 20-35 bottlings. Producers: Hugel, Trimbach Zind-Humbrecht Co-operative: Cave de Turckheim

Answer 97

The Loire river has many distinct wine regions. As a result it has a number of climatic zones and varieties typical of the various regions. The key varieties are: Melon in the Pays Nantais Chenin Blanc and Cabernet Franc in middle Loire (Anjou-Saumur, Touraine) plus Sauvignon Blanc Sauvignon Blanc in the Central Vineyards (including Sancerre and Pouilly-Fumé)

Answer 98

Close to the Atlantic Ocean. Principal variety is Melon (Melon de Bourgogne/Muscadet). A significant volume of the Folle Blanche variety (Gros Plant) is also grown making very acidic wines that are sold locally and nationally

Answer 99

Climate is cool maritime with cool springs, warm and humid summers and the threat of rain at any time through the growing season but especially in March/April (affecting flowering) and in September (affecting harvest). Spring frosts are a problem. Producers use wind machines as well as heaters and burning straw bales. Soils are well draining and this helps to mitigate the rain.

Answer 100

It is the only allowed variety in the Muscadet appellations. Quite hardy variety, but buds early making it prone to spring frosts. It ripens relatively early, reducing the threat of rain at harvest and it can produce high yields. Good resistance to powdery mildew. Tight bunches and is susceptible to downy mildew and botrytis bunch rot. It makes wines with high acidity, a light body and lot to the low end of medium alcohol. The wines typically have low aromatic intensity (green apple) which is often made sur lie. I may include up to 10% Chardonnay

Answer 101

Due to high humidity, growers must monitor vineyards closely and spray to prevent fungal diseases. With a marginal climate for ripeness, progress has been made in recent decades to improve canopy management. Similarly attention is now paid to the ripeness of skins and sees in determining the harvest date. However, in hot years the danger is that sugar levels may reach unacceptably high levels before the skins and seeds are fully ripe.

Answer 102

Chaptalisation is allowed up to 12% potential alcohol. Muscadet is typically fermented and aged in large, shallow underground glass-lined concrete vats, though stainless steel is also used. The idea is to keep the wine as neutral as possible and then to age the wine on the lees. MLF is typically avoided. To raise the profile of Muscadet winemakers are experimenting with skin contact and fermentation in barrel, amphora or concrete eggs.

Answer 103

This technique is highly typical in the Pays Nantais and is a way of filling out the body of what would otherwise be very light-bodied wines. After fermentation is completed, one racking is allowed to remove the gross lees. After this, the wine remains in contact with the fine lees through the following winter and until bottling. Ageing on the lees also retains the freshness of the wine and may retain a small amount of carbon dioxide, which is part of the style of these wines

Answer 104

2 large appellations (Muscadet de Sèvre et Maine AOC, Muscadet AOC) and 2 smaller ones (Muscadet Coteaux de la Loire AOC, Muscadet Côtes de Grandlieu AOC) Max yield for Muscadet AOC is 65 and for the other three it is limited to 55. Wines are dry, low intensity aroma of green apple and grassy notes, high acidity and a light body. Sur lie may be added on the label, these wines mus be bottled between 1 March and 30 November of the year following harvest and in the winery. Muscadet cru communaux: 10 (Clisson, Gorges, Le Pallet). Grapes are grown in exclusive areas, lower max yield (45), wines are kept on lees for 18-24 months but cannot be labelled sur lie.

Answer 105

Muscadet recently has sought to reposition itself as a source of terroir-specific wines of high quality with good value for money. Exports are 15% Négociants play an important role, accounting for half of sales. Castel, Grand Chais de France and Ackerman now account for a large proportion of négociant sales. Promotional body is InterLoire (Interprofession de Vins du Val de Loire)

Answer 106

Principal grape varieties are Chenin Blanc for dry, off-dry and sweet white wines and Cabernet Franc for red wines and as one contributor to rosé wines. However, Sauvignon Blanc is a key white variety in Touraine

Answer 107

Moderating influence of the Atlantic Ocean decreases progressively in Anjou-Saumur and then Touraine. Touraine has a continental climate with cold winters and warm summers. Rainfall is 700mm. Spring rain can affect flowering and fruit set, regular summer rain increases disease pressure and rain in late summer and early autumn can affect harvest. In Anjou, river Layon and its multiple tributaries help to create the misty conditions ideal for the spread of botrytis at the end of the growing season. Wide range of soils including clay-limestone, flint-clay, sand gravel and tuff. More schist and limestone in Anjou and more chalk in Touraine. Overall, good drainage and water retention characteristics of limestone elements. To protect vines from chlorosis rootstocks such as Fercal and Riparia Gloire are used.

Answer 108

Buds early. It is a vigorous variety and can carry high yields. Prone to powdery mildew, botrytis bunch rot and trunk diseases. It ripens late and unevenly, so harvest is in several passes through the vineyard. So often by hand. CB is the dominant variety in the middle Loire where it produces a wide range of styles, sparkling wine, dry, off-dry and sweet wines. The dry and off-dry wines have medium intensity aromas of green apple and lemon (sometimes with steely, smoky character), medium alcohol and noticeably high acidity often balanced with some residual sugar. (Domaine Huet)

Answer 109

It is early budding. Prone to coulure and therefore to a reduction in yields. It is a mid-ripening variety. If it is not ripened fully, the wines can taste excessively leafy. It is winter hardy. In middle Loire wines typically have medium to pronounced intensity red fruit (redcurrant, raspberry), floral (violet), aromas and can have leafy aromas, a light to medium body, medium tannins and high acidity. It can be used to make single varietal red wines or be part of a rosé blend. In eastern Touraine it is blended with Cot (Malbec)

Answer 110

Early budding and mid-ripening. Prone to botrytis bunch rot. Used manly as a blending variety in rosés. Especially Rosé d'Anjou and Rosé de Loire.

Answer 111

It is generally made by carbonic maceration, as in Beajolais. Some Gamay is found in Anjou; however, it is principally grown in Touraine as well as in the Central vineyards.

Answer 112

Late ripening, it performs best in the Loire in temperate Anjou and here only really in the warmest sites where early budding is possible. It is frequently blended with Cabernet Franc in red wines and also used in Rosé blends

Answer 113

Chenin Blanc is fermented at cool to mid-range temperatures and thus can last several months. Large old oak or stainless steel are typically used vessels. MLF is often avoided and ageing is in neutral containers. Cabernet Franc is crushed, fermented in concrete or old wood vats that allow punch downs and/or pump overs. Ambient yeasts are often used. Many rosés are made by direct press, short maceration is used on some rosés.

Answer 114

- Anjou AOC - > Anjou Villages AOC - Coteaux du Layon AOC - > + named village - > Bonnezeaux AOC - > Coteaux du Layon AOC Premier Cru Chaume - > Quarts de Chaume Grand Cru AOC - Savennières AOC - > Savennières la Roche aux Moines AOC - > Coulée de Serrant AOC - Rosé de Loire AOC - Rose d'Anjou AOC - Cabernet d'Anjou AOC

Answer 115

Max yield of 60 for red/white and 67 for rosé. Anjou Blanc must have 80% Chenin Blanc and Anjou Rouge 70% Cabernet franc and/or Cabernet Sauvignon. Anjou Villages AOC is only for red and only Cabernet Franc and Cabernet Sauvignon, either as a blend or single. Max yield is 55 and wines can only be released in september the year after harvest.

Answer 116

It specialises in wines made from botrytis-affected Chenin Blanc. If the rot fails to develop, grapes may also be dried on the vine. For Coteaux du Layon AOC+named village it means that grapes need to be picked in several passes in order to pick only botrytis affected grapes. Wines have pronounced aromas of cooked citrus and apple with honey notes. They are sweet, medium+ bodied, medium alcohol with high acidity. Bonnezeaux AOC and Quarts de Chaume AOC have sweet wines of high quality. The higher potential alcohol and the lower maximum yield results in wines of very high flavour intensity and a rich texture.

Answer 117

AOC -- Max Yield -- Minimum potential alcohol Coteaux du Layon AOC -- 35 -- 14 Coteaux du Layon AOC + named village -- 30 -- 15 Bonnezeaux AOC -- 25 -- 15 Coteaux du Layon AOC Premier Cru Chaume -- 25 -- 16,5 Quarts de Chaume Grand Cru AOC -- 20 -- 18

Answer 118

Fully dry Chenin Blanc. South-facing slopes, low fertility, rocky schist soils and low yields give concentration and ripeness. Very high acidity and alcohol. Can be very austere in youth and have to age. Max yield is 50. Savennières La Roche aux Moines AOC and Coulée de Serrant AOC: warm sites on slopes facing the Loire. Lower max yield: 30. Coulée de Serrant AOC is a monopole, owned and farmed organically by Nicolas Joly

Answer 119

- Rosé de Loire: Range of varieties including Cabernet Franc, Cabernet Sauvignon, Gamay and Grolleau Noir. Max yield is 60 and the wines are dry - Rosé d'Anjou AOC: mainly made by Grolleau Noir, but other options include the Cabernets, Cot and Gamay. Max yield is 65. Typically the wines are medium pink-orange in colour, medium intensity red berry fruit, medium+ acidity and medium alcohol and medium dry. - Cabernet d'Anjou AOC: Must be made from the Cabernets, max yield is 60, typically a deeper colour than most rosé and medium-dry.

Answer 120

- Saumur AOC - Coteaux de Saumur AOC - Saumur-Champigny AOC

Answer 121

White, red, rosé still wines and sparkling wines. Whites are made from Chenin Blanc, reds from Cabernet Franc, rosé from Cabernet Franc and Cabernet Sauvignon. Max yield is 60 for white, 57 for red and rosé.

Answer 122

Sweet Chenin Blanc wines are made with over-ripe grapes, with or without botrytis, picked in a number of passes through the vineyard. Max yield is 35 Wines are lusciously sweet, balanced by high acidity

Answer 123

Appellation for red wines made for 85% of Cabernet Franc. Wines typically are pale ruby in colour and have medium to medium+ intensity of redcurrant fruit, some times with leafy aromas, medium alcohol, high acidity and medium tannin. Soils with chalk, flint and clay offer a helpful combination of good drainage and waterholding potential. Max yield is 57. Most wines are intended to be drunk young. The Saint-Cyr-en-Bourg co-operative (nowadays known as Cave Robert et Marcel) championed the Cabernet Franc grape in a light, accessible style.

Answer 124

- Touraine AOC - Touraine AOC + subzone - Vouvray AOC - Montlouis-sur-Loire AOC - Bourgueil AOC - St-Nicolas-de-Bourgueil AOC - Chinon AOC

Answer 125

White (Sauvignon Blanc), red (Cabernet Franc and Cot or Gamay), Rosé (Cabernets, Cot, Gamay, Grolleau) and sparkling wines are made. Max yield for white is 65 It is possible to add one of the 6 sub-zones, this allows differences between the varieties used, reflecting what is grown locally. E.g. Touraine AOC Amboise is made from Chenin Blanc and max yield is 55.

Answer 126

Most important white wine appellation. Minimum of 95% Chenin Blanc. Max yield is 52. Best vineyards are the slopes that overlook the Loire. Soils are flinty, clay and limestone over a tuff, enabling good drainage. Dry Vouvray is made in every vintage, some demi-sec in most years while sweet is rarer.

Answer 127

100% Chenin Blanc with a max yield of 52. Many estates grow their grapes organically or biodynamically

Answer 128

Red and rosé wine. Principal variety is Cabernet Franc and only 10% of Cabernet Sauvignon is allowed. Max yield is 55

Answer 129

Cabernet Franc in a lighter style and Bourgueil AOC. Wines are similar to Saumur-Champigny

Answer 130

Highly regarded for red wines, but white and rose are also made. Principal variety is Cabernet Franc and only 10% of Cabernet Sauvignon is allowed. Max yield is 55. Wines range from light fruity, early to drink from short maceration on skins to more structured and powerful wines with a longer maceration period which are not released onto the market until up to two years following the vintage. Latter category comes from clay and limestone soils.

Answer 131

Anjou-Saumur produces twice as much wine as Touraine. - Rose in Anjou ten times Touraine - Anjou-Saumur more sparkling wine Touraine makes more white and red than Anjou-Saumur

Answer 132

Central vineyards is a name give to the 8 AOCs that are the furthest east of the Loire Valley. Sancerre and Pouilly-Fumé are the best-known AOCS with the most hectares under vine. They have a continental climate. Principal varieties are Sauvignon Blanc for whites and Pinot Noir for reds and rosés.

Answer 133

The region has a continental climate with cold winters and warm summers. Spring frosts and summer hailstorms are a threat. Long growing season day lengths combined with low intensity and low heat makes for restrained flavours. Rainfall is 750 mm.

Answer 134

Late budding and relatively early ripening variety. It grows vigorously and therefore best on poor soils. Prone to powdery mildew, botrytis bunch rot and Esca/ Eutypa dieback. Wines typically have pronounced intensity aromas of grass, bell pepper and asparagus with gooseberry, grapefruit and wet stone flavours (cooler areas) to riper passion fruit (warmer areas). Medium body and alcohol and high acidity. Row orientation and canopy management can affect the flavour profile. More shade means more green pepper and grassy notes, while fruit in the sun will have more tropical fruit flavour. In Central Vineyards, 70% of plantings is Sauvignon Blanc.

Answer 135

20% of plantings is Pinot Noir. Wines are typically medium ruby in colour, light to medium intensity of raspberry and strawberry fruit, high acidity and medium alcohol.

Answer 136

Fermentation temperature is slightly higher for more restrained fruit expression. MLF is often blocked, but sometimes encouraged. Higher quality wines may be aged in old oak casks to fill out the body of the wine, but typically without the addition of new oak flavours

Answer 137

- Sancerre AOC - Pouilly-Fumé AOC - Reuilly AOC - Quincy AOC - Menetou-Salon AOC

Answer 138

Whites from Sauvignon Blanc and red/rosé from Pinot Noir. The steep hillside slopes, the river and the nearby forests provide moderating influences against frosts in spring. Max yield for white is 65 and for rosé 63 en for red 59. White wines typically have medium intensity aromas of grapefruit and gooseberry, medium alcohol and high acidity. Rarely new oak flavours. 3 types of soil: - Caillottes: very shallow soils of limestone. Wines from these soils are most aromatic and first to be ready to drink and have less ageing potential - Terre Blanches: limestone and marl like in Chablis. Slow ripening on these soils which include some of Sancerre's most famous vineyards: Côte des Monts Damnés and Cul de Beaujeu. Wines are the most structured that need long maturation before being ready to drink, they age well - Silex: flinty soils that accumulates heat and leads to early ripening. Wines from these soils have stony or smoky aromas.

Answer 139

Only Sauvignon Blanc, max yield is 65. On more flatter land thus more prone to spring frosts, some producers have wind machines. Same range of soils as in Sancerre. Pouilly-Fumé wines tend to be a little rounder and less aromatic than Sancerre and often needs a little more time to really start to show (6-12 months in bottle)

Answer 140

White: Sauvignon Blanc -- 65 Red: Pinot Noir -- 59 Rosé: Pinot Gris and Pinot Noir -- 63

Answer 141

White wines only from Sauvignon Blanc (minimum 90%) and Sauvignon Gris, max yield is 65

Answer 142

Same range of wines and yields as Sancerre. Vines are planted on gentle south facing slopes making them more vulnerable to frost than in neighbouring Sancerre. Wines of Reuilly, Quincy and Menetou-Salon are good to very good in quality.

Answer 143

The appellations of the Central Vineyards promote their wines together via the Bureau Interprofessionel des Vins du Centre (BIVC)

Answer 144

There are a lot of family owned businesses. Négociants are very important selling 50% of all wine by volume. Estates sell 41% and co-operatives 10% Négociants have increasingly opted to vinify their wines themselves rather than relying mainly on buying finished wines. The large négociant companies have wineries spread across the Loire. Examples include Grand Chais de France buying Chateau des Fesles and Chateau de Cléray and Ackerman buying Chateau de Varière and Chateau de Sancerre. Equally, an increasing number of family estates has a négociant side to their business.

Answer 145

For Loire AOC wines the largest channel in France is the specialist wine retail and hospitality sector (44%) and then supermarkets (36%). Exports were 20% with the top markets being US, UK and Germany. Sancerre is by volume and value the most sold wine.

Answer 146

Nicolas Joly was the founder of the Renaissances des Appellations/Return to Terroir group, now a worldwide group of biodynamic producers but with more producers in the Loire than in any other region. Total production of certified organic wine is below the French average but this is due to cool and damp climate. Loire Valley is a centre of natural winemaking with wines often being produced as Vin de France.

Answer 147

Northern Rhone is continental in climate and predominantly planted with Syrah, while the southern Rhone has a Mediterranean climate and is planted with several significant varieties, especially Grenache Noir, Syrah, Cinsaut and Mourvèdre. These make red and rose whines. Whites wines from the north is from Viognier, Marsanne and Roussanne, in the south made from blends with Grenache Blanc.

Answer 148

The River Rhone runs through, creating a range of aspects depending on the course of the river. Northern part is made of several clearly defined AOCs while the south has individual AOCs and Côtes du Rhône AOC and IGP. 74% red, 16% rose, 10% white.

Answer 149

- Syrah - Grenache Noir - Mourvèdre - Cinsaut - Carignan

Answer 150

- Viognier - Marsanne - Roussanne - Grenache Blanc - Clairette - Bouboulenc

Answer 151

Vigourous variety that needs to be protected from the Mistral wind. On the steep slopes of the top northern Rhone appellations individual plants are often tied to one or two poles as trellising is not possible. It is susceptible to mites and to botrytis bunch rot and Syrah decline/disorder. Mid-budding, mid- to late ripening Syrah is the only black grape variety used in the northern Rhone crus. Wines are deep ruby in colour, medium to pronounced intensity aromas and flavours of violet, plum, blackberry with black pepper and herbal notes. Acidity and tannins range from medium to high. Syrah adds structure, fruit and colour to southern Rhône blends.

Answer 152

High yielding, needs a warm climate to ripen. It ripens late. Very suitable to be trained as bush vine, it does well on dry low fertility soils. Has good drought resistance but is prone to coulure, downly mildew, phomopsis and botrytis bunch rot, bacterial necrosis/blight. Grapes can accumulate high sugar levels, making it suitable for producing Vin Doux Naturel. It contributes pale ruby colour, ripe red fruit (strawberry, red plum, red cherry) spicy and herbal notes, high alcohol, low to medium tannins and low acidity.

Answer 153

Late budding and late ripening, it needs high temperatures at the end of the season to ripen fully and thus can be under ripe. Not drought resistance, needs small and regular amounts of water. Best pruned short and on cordon or bush vine. Produces low yields. Prone to mites, leafhoppers and sour rot. In the winery it is prone to reduction and typically aged in old oak. Wines are parts of a blend where it contributes deep ruby colour, intense aromas of blackberries, blueberries and violets, high alcohol and high, firm tannins. It is the principal variety in reds and rosés of Bandol AOC.

Answer 154

Late budding and high-yielding with good drought and heat resistance. Yields must be restricted. It can suffer from chlorosis (on excessive lime soil), prone to esca, eutypa, mites and grape moths. Used as small part in the blend where it contributes ruby colour, medium to medium+ intense aromas of fresh red fruit (raspberry, red cherry), high alcohol and low to medium tannins

Answer 155

Early budding, often grown on trellis or pole to prevent wind damage. Yields tend to be low and unpredictable due to coulure. Harvest must timed precisely as the fruit needs to be fully ripe to have its typical pronounced aromas. If left too long the grapes lose flavour and acidity. Wines are medium lemon in colour with pronounced aromas and flavours of honeysuckle, apricot and peach, with medium to high alcohol and low acidity.

Answer 156

Late budding but vigorous and productive. Yields must be kept low. Performs best on stony and low fertility soils. Prone to powdery mildew, mites and botrytis bunch rot. Wines are medium lemon in colour, sometimes gold, with low intensity honeysuckle, lemon and apricot fruit, an oily texture, medium acidity, full bodied and medium to high alcohol. In N-Rhone it is varietal wine or blend, in S-Rhone it is part of a blend.

Answer 157

Late budding that grows best on low fertility, well-drained soils. Poor resistance to wind. Susceptible to coulure, powdery mildew, botrytis bunch rot and mites. It is a difficult variety to grow. Wines are medium lemon in colour, sometimes gold, medium to medium+ intensity aromatics of pear with herbal notes, medium to medium+ acidity and medium to high alcohol. Wines tend to age quicker than Marsanne.

Answer 158

Relatively early budding, good wind resistance. Similar like grenache noir. It is often used in white blends and in vins doux naturels. It contributes low intensity ripe green fruit and some floral notes, high alcohol and low acidity.

Answer 159

Vigorous, needs to be pruned short and excessive buds removed, relatively wind resistance. It ripens late and therefore can be prone to early autumn rains. It oxidises easily in the winery. In the blend it contributes freshness and fruit, with white flower, fennel, apple and grapefruit notes, has high alcohol and low to medium- acidity.

Answer 160

Late ripening with loose bunches and thick skins and thus resistance to botrytis bunch rot. It grows well in warm and dry locations. Wines are used in blends contributing lemon flavour, medium+ acidity and medium alcohol.

Answer 161

There is a preference for concrete vats for fermentation and for small and large wooden vessels for maturation. When variety is prone to oxidation the wine is fermented and aged in concrete vats or stainless steel tanks. If the variety is prone to reduction and therefore has to be pumped over more often and is often aged in oak to provide gentle oxidation.

Answer 162

Grapes are harvested by hand, destemmed, chilled and cold soaked for 1-3 days for colour. To promote more intense aromatics whole bunches can be used. All vats are used for fermentation. Generally at warm temperatures to enhance extraction of colour, flavour and tannin. Maceration on the skins may last for 20-30 days with punch downs, pump overs or rack-and-return. Maturation is often 12-24 months in large oak vessels for Grenache Noir and small barrels for Syrah and Mourvèdre.

Answer 163

Harvested by machine, with hand picking and carbonic maceration is an option to enhance colour and fruit intensity and produce wines with low tannins. Large producers use flash détente or thermovinification to gain this style quickly. Cultured yeasts are used. Mid-range temperatures and maceration times are short.

Answer 164

E.g. Tavel. Typically made by short maceration and then pressing after 12-48 hours. Fermentation is completed as a white wine. Typically wines are aged in oak or concrete large vats. Method is saignée, but there is no red wine making involved.

Answer 165

Fermentation at mid-range temperatures. MLF is sometimes avoided to retain natural acidity. Most wines are aged in large old oak or stainless steel. Natural full body of the white Rhone varieties means that lees stirring is sometimes avoided. Some wines are matured in oak, adding a layer of complexity and occasionally also fermented in oak for better fruit-oak integration.

Answer 166

Moderate continental climate with cold winters, warm summers and adequate rainfall. Cold Mistral wind blows from the north and reduces the incidence of fungal disease. This wind also decreases vine vigour and leads to lower yields and higher concentration in the wines, but lower production. Better vineyards are on steep slopes that increase the interception of sunlight and promote better drainage.

Answer 167

``` Côte Rôtie AOC Condrieu AOC Saint-Joseph AOC Hermitage AOC Crozes-Hermitage AOC Cornas AOC Saint-Péray AOC Collines Rhodaniennes IGP ```

Answer 168

N-Rhone. Only red wine. Vineyards on steep slopes, often terraced, face east and south-east. Soil is poor and stony. Due to steepness, work by hand is necessary and erosion is a problem. Training is single or double Guyot and tied to 1 or 2 poles (échalas). Appellation was revived by Etienne Guigal and their single vineyard Côte-Roties (La Mouline and La Landonne) and the points awarded by Robert Parker. Wines are Syrah (<20% Viognier), commonly propagated through mass selection with rootstock 3309. Max yield is 40. Wines have pronounced aromas and are typically softer and less full-bodied than the wines of the other top appellations.

Answer 169

N-Rhone. 100% Viognier. Max yield is 41. Vineyards are south facing. The small appellation surrounds the single estate Ch. Grillet AOC. Most Condrieu is fermented in stainless steel or large woorden vessels. MLF is optional. Wines are typically aged on the lees for 10-12 months often with lees stirring.

Answer 170

N-Rhone. Historical heart is Lieu-dit Saint-Joseph. Opposite Tain L'Hermitage. Jean Louis Chave is highly regarded producer based in the AOC who has done much to raise the prestige of the appellation as has Domaine Gonon. Nearly 90% is red, max yield is 40. Marsanne and Roussanne are allowed in the blend, this is rare.

Answer 171

N-Rhone. Gaspard de Stérimberg (the Hermit). Whole appellation is planted with 1/3 white. Left bank of the river, appellation is south facing. Stony soils results in wines of pronounced flavour intensity, high tannins in reds and longevity. Famous climat for Syrah is at the western end of the hill that records the highest temperatures. Erosion is a constant problem. Yields are 40 for red and 45 for white. Red winemaking is traditional with lengthy oak ageing (12-18 months). Whites are a blend of Marsanne and Roussanne and are lees aged for 10-12 months. After long ageing these wines can develop rich, creamy and nutty flavours with outstanding complexity. Sometimes Vin de Paille is made (sweet). Chapoutier and Jaboulet (négociant houses) and Cave de Tain (co-operative).

Answer 172

N-Rhone. Largest appellation. It surrounds the town of Tain L'Hermitage. The north sector of the AOC has a continental climate with marked Alpine influences (extremely cold in winter with strong influence of the Mistral). Long growing season, high diurnal range. Southern sector is more temperate. North is more steep slopes, south more flat land. Soils are more fertile than in Hermitage. Yield is 45. Best wines comes from Jaboulet's Domaine de Thalabert. (Semi-)carbonic maceration is used to enhance fruitiness.

Answer 173

N-Rhone. Red wine. Natural south and east facing amphitheatres with some steep slopes, warm Mediterranean climate, good protection from cold winds means that Syrah ripens here first from the N-Rhone. 100% Syrah, yield is 40. Wines have a reputation for tannic intensity. Significant producers include Domaine Alain Voge, Domaine Vincent Paris and Domaine Auguste Clape.

Answer 174

N-Rhone. Slightly cooler. Devoted to white wines grown on limestone and granitix soils. Marsanne accounts for the vast majority of plantings with some Roussanne. Quality wines are aged on the lees for 10-12 months.

Answer 175

N-Rhone. 'Hills of the Rhone', used for red white and rosé wines made from grapes grown outside of the AOCs. Higher yields are allowed (80).

Answer 176

It has a warm, Mediterranean climate with mild winters and very warm, dry summers. Rainfall is adequate. Irrigation is permitted if drought is severe within strict rules. The land is flatter en therefore less protection from Mistral. Low bush-trained vines are common for suitable varieties.

Answer 177

- Cotes du Rhone AOC - Cotes du Rhone Villages AOC - Cotes du Rhone Villages AOC + named village (20) - Individual appellations for the top village of the southern Rhone, known as cru

Answer 178

- distinguish between principal, complementary and other permitted varieties - State the total minimum proportion of principal varieties which must be used.

Answer 179

S- Rhone. Covers al vineyard land suitable for grape growing in southern Rhone and the northern Rhone too. Additional regulations for Cote du Rhone Village AOC is that the final blend must have 66% of at least 2 of the 3 principal varieties of which one is Grenache noir. Max yield is 44. In Cote du Rhone Village AOC + named village max yield: 41. In the Crus it is 35 for Chateauneuf-du-Pape and 36-38 in the others. Wines from CdR AOC are medium intensity ruby, medium intensity red plum and blackberry fruit, no oak, medium acidity, medium tannin (or low if made with carbonic maceration), medium alcohol.

Answer 180

Yield is 51 Principal: Grenache Noir, Mourvedre, Syrah. Together minimum 60% of the blend. GN must be minimum of 30% and the combination of Mourvedre and Syrah a minimum of 20% Other permitted varieties: Carignan, Cinsaut

Answer 181

Yield is 51 Principal: Bouboulenc, Clairette, Grenache Blanc, Marsanne, Roussanne, Viognier. Together they must make up 80% of the final blend. Other permitted varieties: Piquepoul Blanc.

Answer 182

- Gigondas AOC - Vacqueyras AOC - Vinsobres AOC - Rasteau AOC - Cairanne AOC - Beaumes-de-Venise AOC - Chateauneuf-du-Pape AOC - Lirac AOC - Tavel AOC

Answer 183

S-Rhone. Since 1971. Up to 600m Partly shaded by the Dentelles de Montmirail mountains. This extends the period of maturation and increases the flavour in the resulting wine. Mistral also cooles. Final blend here is based on the principal variety Grenache Noir (minimum 50%) and at least one of Syrah or Mourvedre.

Answer 184

S-Rhone. Since 1990. Up to 440m Small amounts of white and rosé wine are made. Final blend is based on Grenache Noir (minimum 50%) and at least one of Syrah or Mourvedre

Answer 185

S-Rhone. Most northerly. Since 2006. Dominated by plantings of Grenache Noir, recent years Syrah has been planted. Only red. Final blend is based on Grenache Noir (minimum 50%) and at least one of Syrah or Mourvedre. Vineyards are south and south-east facing slopes of 200-500m. Some older plots of Carignan and Cinsaut are there and increasingly valued.

Answer 186

S-Rhone. Since 2010 Only red and little VDN. Final blend is based on Grenache Noir (minimum 50%) and at least one of Syrah or Mourvedre. Vines are planted on low south-facing slopes (100m). Sheltered from Mistral by enclave resulting in ripe full-bodied wines. Irrigation is allowed Most of the wines is fermented in large vats, especially concrete, and matured in large oak vessels.

Answer 187

S-Rhone. Since 2015 Mainly reds in a fruity and approachable style. Final blend is based on Grenache Noir (minimum 40%) and at least one of Syrah or Mourvedre. Small amount of whites

Answer 188

S-Rhone. VDN and still red wine since 2005 Some vineyards are shaded by the Dentelles de Montmirail. Final blend is based on Grenache Noir which with Syrah must together make up 50%

Answer 189

S-Rhone. Summer residence of the Pope in the 14th century. In 1923 first AOC rules by Baron du Roy of Chateau Fortia. Red wine from Grenache Noir with Mourvedre and Syrah, White wine is from Grenache Blanc, Clairette, Bourboulenc and Roussanne. Harvest by hand. There is a possibility to make single varietal wines. Soils are limestone, clay, sandstone and sandy. Average yield is 30. Pebbles (Galet Roulés) radiate heat during the night. Red wine is medium ruby in colour, medium+ to pronounced intensity of ripe red plum and blackberry fruit with spice notes and sometimes new oak notes, medium acidity, high alcohol and medium- to high tannins, White wine may be fermented in oak barrels for additional complexity or in stainless steel to preserve freshness.

Answer 190

S-Rhone. Across the river from Chateauneuf-du-Pape. Mainly reds and some rosé and white. For red, principal varieties are Grenache Noir, Mourvedre, Syrah and Cinsaut, together minimum of 90% in the blend. Significant producer is Domaine de la Mordorée

Answer 191

S-Rhone. Only rosé. In final blend there must be Grenache Noir, and can include 12 varieties. No more contribution than 60%. Max yield is 46. Wines are medium intensity pink-orange, medium to medium+ intensity of strawberry and raspberry fruit, medium+ to full body and medium alcohol (13.5%).

Answer 192

Satellite appellations: - Ventoux AOC - Costières de Nîmes AOC - Luberon AOC - Grignan-les-Adhémar AOC - --------- - IGP wines

Answer 193

S-Rhone. Southern and western slope below the high Mont Ventoux (=cooling due to altitude and cool air coming down). Vines are up to 450m. 2/3 red, 1/3 rosé and a small proportion of white. Grenache Noir, Syrah, Mourvedre, Carginan and Cinsaut. Must be at least 50% of the final blend of at least two varieties. Yields are up to 60. Export is about a 1/4 of production and co-operatives are important in this area (Domaine de Fondreche)

Answer 194

S-Rhone. It is the south west limit of the Rhone wine region. Vines are grown on south-west facing slopes. 2/3 is red, 1/3 rosé and a small proportion of white. Red: Grenache Noir, Mourvedre and Syrah, minimum of 50%. Max yield is 60.

Answer 195

S-Rhone. South-east of the Rhone valley. Vines on gentle slopes or flat land. Wine from Grenache Noir, Syrah and Mourvedre, at least 50%. Max yield is 55

Answer 196

S-Rhone. Northern end of the southern Rhone. Mainly red blends (minimum 50% of Grenache Noir and Syrah) in a slightly lighter style than the areas to the south. Some white and rosé

Answer 197

IGP wines may be made from Rhone varieties or international varieties.

Answer 198

Irrigation is permitted under strict conditions. Proof of water stress to vines is required, no irrigation is permitted after véraison and in no circumstances can irrigation be used to exceed the maximum yield allowed.

Answer 199

Many major companies and the largest négociants are based in the north but operate across the region as a whole. Examples are Guigal, Jaboulet and Chapoutier. Co-operatives are much more important in the south than in the north, examples are Cellier des Princes and Cave de Tain. Sales are in France (32% supermarkets, 29% specialist/hospitality, 6% discounters) and 33% export to USA, UK and Belgium

Answer 200

These three regions have low yields for AOC wines, due to low rainfall and a warm, windy climate (causing high rates of evapotranspiration)

Answer 201

Mainly on low-lying alluvial plain. Climate is Mediterranean and there is a large range of grape varieties growing. Many wines are produced at IGP level. The region profited from the waterway to Bordeaux and the railway to Paris, enabling wines to be efficiently transported. Co-operatives play an important role, nowadays account for 70% of the area's production.

Answer 202

Climate is Mediterranean. High levels of sunshine, rainfall below 600 mm a year and very warm summers. The cool, dry Tramontane north-west wind blows about 200 days a year, this means low disease pressure from fungal diseases. Many vineyards are organic

Answer 203

``` Carignan Syrah Grenache Noir Merlot Cabernet Sauvignon Cinsaut ```

Answer 204

Late budding and late ripening. It can produce high yields (200). To have more flavour concentration, the yields must be lowered. When vines become old (>50 years) the yield naturally reduces. It is prone to powdery mildew and grape moths. Grapes are high in acidity and tannins. To soften these, winemakers often use carbonic maceration or blending with other varieties. Wines are typically unoaked, medium ruby with simple blackberry fruit, high acidity and tannins. The best ones have intense black fruit with spice and earthy notes.

Answer 205

Bush vines are often used as it is well adapted to the climate. To aid mechanisation, trellises are used.

Answer 206

Inexpensive: Large concrete or stainless steel tanks with cultured yeasts. Grapes are crushed and fermented on skins for 5-7 days on mid-range temperatures. Wines are made for early drinking. Carbonic maceration is used to produce fruity wines, medium to deep colour and low tannins from tannic varieties. For higher quality wines there is more use of sorting tables, fermentation at warmer temperatures, more ambient yeasts and barriques for maturation

Answer 207

70% of production in the Languedoc. Max yields are 90 for white/red and 100 for rose and a wide range of varieties (58). There are three forms of IGP - Regional (IGP Pays d'Oc) - Departmental (IGP Gard) - Smaller unit named after historical or geographical feature (IGP Côtes de Thongue) IGP Pays d'Oc is the biggest producer, 10-15% of all French wine. 1/2 red, 1/4 white, 1/4 rose. The wines often have fresh fruity expressions. Top 4 varieties used are Merlot, Cabernet Sauvignon, Chardonnay and Syrah. Half of production is sold in France, export is to Germany, Netherlands and Belgium

Answer 208

- Principal varieties are Grenache Noir, Syrah, Mourvedre - Minimum of 2 varieties, 1 principal, not more than 80% single - Minimum 40% of principal varieties in the blend - Other varieties may not make up more than 30% of the blend. - Yields are 50 for red, 60 for white

Answer 209

- Regional appellation: wines have medium intensity aroma and flavour with simple, blackberry and red plum fruit with medium tannins, acidity, alcohol and body - Named appellations: medium to medium+ intensity aroma and flavour with blackberry and red plum fruit with herb notes (lavender, rosemary), medium tannins, medium to medium+ acidity, medium to high alcohol and medium+ to full body, some have oak. - Sub-appellations: medium+ to pronounced aromas and flavours and medium+ tannins

Answer 210

- Corbières AOC - Minervois AOC - Saint-Chinian AOC - Fitou AOC - Faugères AOC - Pic Saint-Loup AOC - Terrasses du Larzac AOC - La Clape AOC - Picpoul de Pinet AOC - Malepère AOC - Cabardès AOC

Answer 211

Hilly appellation with two key mountain ranges (Tauch and D'Alaric) provide sites for vineyards on slopes up to 450m. 90% is red. At least 40% must be one of principal varieties (Carignan, Grenache Noir, Mourvedre, Syrah). Cinsaut can be maximum 20%. Max yield is 50. Sub-appellation is Corbières-Boutenac AOC, Carignan, Grenache Noir, Mourvedre to be 70% of blend. 70% is sold in France, 30% is export to China, Germany and Belgium

Answer 212

Appellation has a range of climatic zones based on altitude and proximity to the Mediterranean Sea. Red, rose and white is made. Grenache Noir, Syrah, Mourvedre, Carignan, Cinsaut must be 50% of the final wine with no one exceeding 80%. Sub-appellation is Minervois La Livinière AOC, only red. Situated on limestone terrace of gentle slopes. Syrah, Mourvedre, Grenache Noir at least 40% and with Carignan and Cinsaut at least 80% of the blend.

Answer 213

Mainly red and rose from Grenache Noir, Syrah, Mourvedre at least 50% of the blend. There are two areas - Northern: arid, fast-draining schist soils: Saint-Chinian Roquebrun AOC and Saint-Chinian Berlou AOC - Southern: clay and limestone (less concentration)

Answer 214

Coastal area is relatively flat, low-lying plains, with clay and limestone soils that have good water retention (less concentration). Inland area is more mountainous and has less fertile and fast-draining schistous soils. Focus is on traditional varieties Carignan (10-40% of blend) and Grenache Noir (minimum 20%). Mont Tauch co-operative is responsible for half of the total production.

Answer 215

250-400m altitude on well-drained soils Max yields are 50, but average yields are low (33). High proportion of organic grape growing. Wines have to age a year before release, almost all wine (90%) is sold in France.

Answer 216

More continental climate than other Languedoc appellations. Cold winter, warm summer, 1000mm rainfall. It is similar to northern Rhone. Syrah performs well here and must be 50% of the final blend. Only red and rose.

Answer 217

Relatively new (2014). Vineyards are at a range of altitudes (120-200m up to 400m). High diurnal range gives ripe fruit flavour and fresh acidity. Only red wines and must at least be three varieties blend.

Answer 218

New appellation (2015). It is warm, sunny, arid and windy. 80% of wines is red. Appellation is well known for white wines which must include a minimum of 60% Grenache Blanc and/or Bouboulenc

Answer 219

Appellation is devoted to white wine made entirely from the Piquepoul Blanc variety. Max yield is 55. Wine is dry and medium bodied with medium+ to high acidity and medium intensity lemon fruit with light floral notes. Wine is mainly exported (65%) to UK, USA and Netherlands. Sold in distinctive bottle. Co-operatives like Ormarine play an important role accounting for around 90% of production.

Answer 220

Climate is influenced by the Atlantic as it is protected from Mediterranean influences by mountains. The wine must be a blend of at least two varieties and a minimum of 40% Merlot.

Answer 221

Both Atlantic and Mediterranean influences and must be a blend of 40% each of Bordeaux varieties and Grenache Noir and/or Syrah.

Answer 222

15% is AOC wine and 70% is IGP. Export of AOC wine is growing to USA and China. Examples of higher quality producers are Mas de Daumas Gassac, Domaine de Gérard Bertrand's Clos d'Ora.

Answer 223

Region is dominated by the Pyrenees and many of the vineyards are on slopes or foothills of the mountains. 70% is classified as AOC. 25% of production is VDN. Co-operatives are very strong in the region account for 75% of production. Most of the wines are red.

Answer 224

Warm, windy Mediterranean climate with moderate rainfall (500-600mm) and high sunshine hours. Drought can be an issue. Wind plus low rainfall help to reduce fungal disease pressure but also the yields. High proportion of certified organic grape growing

Answer 225

- Grenache Noir - Syrah - Carignan - Mourvedre - Muscat Blanc & Muscat of Alexandria (VDN) - Macabeu

Answer 226

- Cotes du Roussillon AOC - Cotes du Roussillon Village AOC - Collioure AOC - IGP Cotes Catalanes

Answer 227

Situated on lower slopes (100-250m). Red, rosé and white is made with max yield of 48. Principal varieties are Carignan, Grenache Noir, Mourvedre and Syrah. Max Carignan is 50% in the vineyard and Syrah and Mourvedre a minimum of 25% in the vineyard. Wines must be made from a minimum of 2 varieties with max 80% of one variety.

Answer 228

Only red wine, same rules as Cotes du Roussillon. Vines are grown on slopes from 100-400m resulting in cooling influence and thus greater acidity in the wines. More work has to be done by hand. Max yield is 45. Five villages may append their names to this appellation, like Tautavel (max yield is 42). Some villages require Carignan to be made with carbonic maceration.

Answer 229

Same boundaries as Banyuls. Full-bodied, dry red and white wines are made from grapes grown on steep terraces. Red wines are made from Grenache Noir, Syrah and Mourvedre. White wines are made from Grenache Gris. Max yield is 40, typical is 20-25.

Answer 230

This area covers the Pyrénées-Orientales département and is used by producers for red an white wines, including some super-premium white wines for example from Domaine Gauby.

Answer 231

Co-operatives are very important but individual wineries are increasing. High quality winemakers include Domaine Gauby, Clos de Fées and Le Soula. 80% of dry wine is sold in France and export is to China, Belgium and Germany.

Answer 232

The region is virtually synonymous with pale pink rosé made from Grenache Noir and Carignan. Rose accounts for 90% of Provence's AOC wine. Also red wine is made from Grenache Noir, Syrah, Cinsaut, Mourvedre and Carignan and white wine is made from Vermentino (Rolle) and Clairette.

Answer 233

Warm Mediterranean with adequate rainfall. Cold Mistral can provide a cooling influence and helps to reduce fungal disease. Cold winds can interrupt flowering and fruit set. The best sites have shelter from the Mistral. Altitude up to 400m inlands provide a moderating influence

Answer 234

Bush vines are replaced by trellised vines to aid mechanisation. Grapes grown for making rosé are picked earlier than for red wine to retain acidity. But when wine is made by short maceration it is important that tannins are sufficiently ripe.

Answer 235

Pale colour comes from low level of colour in the skins of the varieties and AOC regulations allow for 20% of white varieties in the blend. Rose is made by direct pressing (most used) or short maceration on skins. Must is typically acidified. For best quality, fruit is handled protectively by chilling it to 4C. Fermentation is in stainless steel often with the use of cultured yeasts. Fermentation temperatures are 14-18C in order to preserve primary fruit but avoid banana. MLF is often blocked.

Answer 236

Hand harvest, whole bunch pressing: Advantages: less stress on grapes, fruit is sorted in vineyard, gentler pressing, more juice is produced Disadvantages: picking team required, difficult to find labour, labour not available in early morning, more expensive and slower, whole bunch pressing is slower Machine harvesting, short maceration/hold in press: Advantages: fast, cheaper, no labour needed, grapes can be picked at night, shortest delay between picking and processing Disadvantages: up to date machines, grapes are destemmed thus whole bunch not possible, higher pressure needed because of destemmed grapes

Answer 237

- Cotes de Provence AOC - Bandol AOC - Other appellations

Answer 238

90% is rose. Principal varieties required for rose are Grenache Noir, Cinsaut, Mourvedre, Syrah and Tibouren, max yield is 55, typical is 45. Sub-zone Cotes de Provence Sainte-Victoire AOC: max yield 50. Rose is pale pink-range with light to medium intensity aromas of raspberry and red plum with herbal notes, medium acidity, medium body and medium alcohol. On the Var departement the appellations are Coteaux Varois en Provence AOC and Coteaux d'Aix-en-Provence AOC (both max yield 60, principal variety is Counoise) Les Baux de Provence AOC makes red wines from Grenache Noir, Syrah and Mourvedre (at least 60% of the blend)

Answer 239

More red wines than rosé. Vineyards are on south-facing slopes protected from the wind. Soils are typically rocky (limestone and clay) with low fertility. Wines typically feature Mourvedre that generally ripens reliably in the area. Red wines must be 50-95% Mourvedre, max yields are 40. Rose must have 20-95% Mourvedre. Significant producer is Domaine Tempier. Co-operatives are responsible for 50% of production.

Answer 240

``` Bellet AOC Cassis AOC (whites) Palette AOC (made by Ch. Simone). In 1955 Cru classé status was granted to 23 estates of which 18 remain. Examples are Clos Mireille and Domaine Rimaurescq ```

Answer 241

65% is sold domestically. Top export is USA and UK. In the Var 60% is produced by co-operatives while large négociants account for 50% of the production in Provence as a whole.

Answer 242

The climate is broadly similar to Bordeaux, in that the whole region is influenced to some extend by the Atlantic. Starting with Madiran and Jurancon, then Bergerac, Monbazillac and Cahors. The further away from the ocean, the warmer the summers and slightly less rainfall.

Answer 243

50% is red, 10% is rosé, 40% is white (both sweet and dry). The region has clay and limestone soils with some gravel. Wines are a blend of principal varieties, for red that is Cabernet Sauvignon/Franc, Malbec, Merlot. Max yield is 67 for white, 60 for red. Cotes de Bergerac AOC is restricted to main Bordeaux varieties, max yield is 50, wines are predominantly Merlot. 90% is sold in France, largest export markets are China, Belgium and UK.

Answer 244

Only sweet white wines. Made by botrytis affected grapes or late harvest. The River Dordogne and its tributaries help the development of moist air. Grapes are hand harvested. Wine must be at least 80% of principal varieties, Sauvignon Blanc/Gris, Sémillon and Muscadelle. Max yield is 30. Less than 10% is exported to mainly north-west Europe.

Answer 245

Famous for Black wine of Cahors, because of its black colour. Planted with Malbec (85%). Climate receives some influence from Atlantic, but is warmer and drier than Bordeaux (800mm). Tannat is also used in the blend (<10%) Next to the river Lot, vineyards are on rich, alluvial soils via the mid slope (with poorer soils) to plateaus on 350m on low nutrient limestone soils. Training is single Guyot (or Bush or cordon). Often machine harvesting is used.

Answer 246

Also known as Cot. Vigorous variety, susceptible to coulure. Wines from Cahors with a high percentage of Malbec are deep ruby in colour with medium to pronounced levels of violet, red and black plum fruit, medium to medium+ acidity and medium+ to high tannin. Better quality wines are aged in French oak barriques. which adds vanilla and sweet spice notes.

Answer 247

Cahors AOC must be a minimum of 70% Malbec with the rest begin Merlot and/or Tannat. Destemming is required by appellation. Styles vary from early drinking (more Merlot; 7-10 days on skins) to wines intend to bottle age (15-25 days on skins)

Answer 248

80% is produced by private companies and 20% by a single co-operative: Cooperative des Vignerons d'Olt which belongs to Vinovalie. Growers have three levels of quality and price: - Tradition: inexpensive 70-85% Malbec, grown on richer soils - Prestige: mid-priced, grown mid-slope - Spéciale: 100% Malbec, premium priced, grown on highest plateau Prestige and Spéciale are grown at lower yields and thus have higher fruit concentration and longer expected ageing potential. 70% is sold domestically, Export is to UK, Canada and USA.

Answer 249

Madiran has some Atlantic influence with a relatively high rainfall of 1000mm. The summers are warm and sunny, autumn is dry with warm days and cool nights and there is a hot dry southern wind, Föhn. Madiran comprises four large, roughly parallel ridges oriented north-south with steep west-facing slopes. Soils are clay and limestone. On the flatter land, clay and clay and loam soils predominate resulting in wines less tannic and that can be drunk earlier Vines are trained with Cordon de Royat or cane-replacement system

Answer 250

Vigorous variety and thus best trellised. Mid-ripening and prone to botrytis bunch rot. It is a highly tannic variety. Wines are deep ruby in colour with pronounced aromas and flavours of blackberry and blackcurrant plus oak flavours, high tannins, high acidity with a full body and alcohol that ranges from the top end of medium to high.

Answer 251

Madiran AOC must be made with 60-80% Tannat, blended with Cabernet Franc/Sauvignon and/or Fer. Grapes must be destemmed, max yield is 55. To soften tannins winemakers often used shorter maceration times, ageing in oak and through bottle age. In 1991, Patrick Ducournau, developed micro-oxygenation. Early drinking styles are made by picking only ripest grapes, gentle pressing and micro-oxygenation. Wines can be sold from beginning of November the year after harvest.

Answer 252

80% is sold in France, export markets are UK, Belgium and Germany. Production is split evenly between private growers and co-operatives. Co-operative: Cave de Crouseilles and Plaimont. Producers: Alain Brumont and Ch. d'Aydie

Answer 253

The regio is at the foothills of the Pyrenees at an altitude of 300m. Wines are dry and sweet white from Petit Manseng and Gros Manseng. 70% is medium-sweet or sweet and 30% is dry. There are three styles: - Jurancon Vendanges Tardives (sweet): intense aromas and flavours of lemon and mango, high acidity and alcohol between the top end of medium and high with a full body - Jurancon (medium-sweet) - Jurancon Sec (dry)

Answer 254

Jurancon has a mild, humid climate with high annual rainfall 1200mm. Vineyards are planted on slopes fro good drainage to offset badly timed rainfall. Best sites are south and south-west facing for maximum sunlight interception. Föhn wind it hot and dry and blows in spring and autumn drying the air and ventilating the canopy and boosting temperature. This helps to produce over-ripe berries. Soils are a mixture of limestone, clay and stones. Harvest is selective picking, starting in October. Last two selections are carried out after over-ripe grapes have been dried on the vine.

Answer 255

Early budding, mid to late ripening, thick skins and is resistant to botrytis bunch rot making it suitable for late harvesting. Moderately aromatic, retains high acidity, high alcohol making it important to balance full flavour ripeness, acidity and potential alcohol

Answer 256

Same characteristics as Petit Manseng but higher yields and less aromatic concentration. Used for dry wines.

Answer 257

Three styles of Jurancon must be made with a minimum of 50% of Petit and/or Gros Manseng. - Jurancon Sec: dry max yield 60 - Jurancon: medium sweet, minimum 40g residual sugar, max yield 40 - Jurancon Vendanges Tardives: sweet, minimum 55g residual sugar, no enrichment allowed, max yield 40. Grapes may not be picked before 2 November. Higher quality wines are fermented and aged in oak for 12-18 months. MLF does not take place as pH is low and acidity high.

Answer 258

Small percentage is exported. Significant producer include Domaine Cauhapé. Co-operative: Cave de Gan (half of production). IGP wines: IGP Cotes de Gascogne: successful marketing its white wines in export markets of UK and northern Europe, lead by Tariquet and Plaimont. Wines are from Colombard (producing neutral white wine with medium to medium+ acidity), Sauvignon Blanc and Chardonnay.

Answer 259

In the Jura very distinctive wines are made. Especially those from local varieties, white Savagnin and black Poulsard and Trousseau. Also Chardonnay and Pinot Noir are grown in the region.

Answer 260

Climate is moderately continental with high rainfall (1100mm). Early summer rain can threaten flowering and fruit set and can make work in the vineyard difficult. High fungal disease pressure. Vineyards are on west-facing slopes of the Jura Mountains at altitudes of between 250-400m with soils that are mainly clay and marl, with limestone. Vines are replacement cane pruned at height to mitigate spring frosts. VSP is used to enhance air flow in the canopy

Answer 261

Chardonnay (most planted, much goes into Crémant du Jura) Savagnin Poulsard Pinot Noir (used in multi-variety red blends, in Cremant and as a single variety) Trousseau

Answer 262

White variety that makes both conventional white wine and wine in oxidative styles (Vin Jaune). Buds early, thick skinned variety with good resistance to fungal diseases. Thrives on slopes with marl. Conventional wines have high acidity and medium- lemon and apple fruit, medium body and alcohol

Answer 263

Ploussard. Most planted black variety, buds very early. Prone to coulure and to all fungal diseases as it is thin skinned. It ripens early. Wines are pale ruby, almost translucent in colour and have low intensity red fruit (redcurrant, cranberry), low tannins, high acidity, low end of medium alcohol, light body.

Answer 264

Black variety with thick skins giving resistance to fungal diseases though it can suffer from botrytis bunch rot. Prone to poor flowering and coulure. It needs a warm site Wines are pale ruby in colour and have low intensity red fruit (red cherry), low to medium tannins, medium to high acidity, low end of medium alcohol and a light to medium- body.

Answer 265

White wines are fermented in stainless steel or old barrels at mid-range temperatures as fruity esters are not desired, MLF is carried out. Red wines are macerated on skins for a short time (5-10 days) with temperatures limited to 30C. Poulsard may be made by (semi-)carbonic maceration. Wines are aged in old barrels for a few months.

Answer 266

Vin Jaune. Made by fermenting Savagnin grapes to dryness and then ageing in barrels with a headspace. Le Voile develops (like flor). Barrels must not be topped up or moved for 60 months. If barrel is withdrawn earlier it is made to oxidative savagnin or blended with Chardonnay. Vin Jaune is medium lemon to medium gold in colour and has pronounced aromas of bread dough, walnuts, ginger and green apple with high acidity. Wines are dry, often with high alcohol and medium bodied.

Answer 267

It is a sweet wine made by drying the grapes off the vine. All varieties except Pinot Noir are allowed. Wines must be above 14% and residual sugar levels are typically 70-120 gr/L. Must be aged in oak for a minimum of 18 months and released no sooner than three years after vintage.

Answer 268

- Cotes du Jura: regional appellation. All 5 wine styles can be made but most is white. - Arbois AOC: All 5 wine styles can be made but most is red - Chateau-Chalon AOC: Vin Jaune, max yield is 30 - L'Etoile AOC: White only

Answer 269

White: Savagnin and/or Chardonnay must make up 80% of blend, max yield is 60 Red/Rose: Pinot Noir, Poulsard and Trousseau must make up 80%, max yield is 55 Vin Jaune: Only Savagnin, max yield is 60, 60 months under voile. Can be sold in january 7 years after harvest. Must be bottled in 62 cL Clavelin bottle Vin de Paille: max yield is 20

Answer 270

Production: 50% estates, 30% négociants and 4 co-operatives. 3 companies sell 50% of the wine: co-operative Fruitière Vinicole d'Arbois, négociant La Maison de Vigneron and Henri Maire. 20% organic grape growing. 20% is exported. Percée de Vin Jaune is a large annual wine fair

Answer 271

Riesling covers 1/4 of vineyard area. In the middle ages, Schloss Johannisberg and Kloster Eberbach in Rheingau, were planted in the 12th century. Vineyards expanded along the river Rhine. From the 17th century on, vineyard area declined due to Thirty years war, first and second world war. In 1830, there were new wine laws based on the must weight of the grapes. In 19th and 20th century Hochschule Geisenheim University in Rheingau and the Julius Kühn institut in Pfalz were founded. In rebuilding the vineyards, choices for volume rather than quality were made. Flurbereinigung: consolidation of small fragmented vineyards and the building of access roads, aiming to increase efficiency, making mechanisation easier and reduce the cost of viticulture.

Answer 272

Latitude is 49-50 (except Baden). Climate is cool continental. Site selection is essential and many vineyards are along the Rhine and its tributaries. The river play an essential role in radiating heat, moderating temperature and extending the growing season. Best vineyards are on steep, south facing slopes Winters can be very cold, spring can have spring frost, summers are warm, but wet. Rainfall is 500-800mm. Autumns are long and dry. Mountain ranges such as Taunus and Haardt shelter vineyard areas from cold winds and worst of rain. Vineyards are planted at low altitude (200m). Baden is further south and drier, warmer and sunnier.

Answer 273

In Mosel and Ahr, dark coloured slate retains heat during the day and radiates it out again at night. There are pockets of calcareous soils. In Baden, Pfalz and Reinhessen it is planted with Spätburgunder, Weissburgunder and Chardonnay. In Franken it is planted with Silvaner. Grauburgunder prefers heavey, more clayey soils. On steep slopes, erosion is a major problem needing maintenance and adding to costs.

Answer 274

Yields are very high for Deutscher Wein and Landwein (150) and for Qualitätswein (105). There is a lot vintage variation, but fruit ripeness is improved by better clonal selection, summer pruning, green harvesting and selective hand harvesting. Good canopy management is essential to maximise sun exposure and aid air circulation. Many vineyards are use single and double replacement cane pruning with VSP tresllising and Pendelbogen (canes arched in trellis). Only 9% is organic, with many steep vineyards, spraying is often done by helicopter. On steep vineyards vines are terraced or planted up the slopes, mechanisation is difficult or impossible.

Answer 275

``` Riesling Müller Thurgau Spätburgunder Dornfelder Grauburgunder Weissburgunder Silvaner (Chardonnay, Portugieser, Schwarzriesling (Pinot Meunier), Trollinger (Schiava), Lemberger (Blaufränkisch)) ```

Answer 276

23% of all plantings. It is late budding with thick wood and late ripening. It needs good sun exposure and dry autumns. It can produce all ranges of styles. It retains high acidity even when fully ripe, providing balance in sweet wines and giving the wines significant potential for ageing. It can produce high natural levels of sugar and is susceptible to botrytis. It is capable of making wines with pronounced intensity and great aromatic complexity. Fruit flavours range from green fruit to tropical, can show floral aromas such as white flowers or honeysuckle. With age the wines develop toast, honeyed and petrol-like aromas.

Answer 277

Rivaner. One of the earliest German crossings. Earlier ripening than Riesling, can produce high yields in almost any condition. It was used in the production of Liebfraumilch. It has medium acidity and gives wines with attractive but relatively simple floral and fruity aromas for early drinking

Answer 278

11,5%. Germany is increasingly being recognised as producing high-quality, complex and dry wines often with oak ageing. Producers use higher quality clones, improve canopy management and select harvesting dates to balance alcohol, acidity and ripeness of fruit and tannins. Some use whole bunch fermentation

Answer 279

It produces wines that are deep in colour, high in acidity with fruity and floral notes. It is used to produce 2 distinctive styles of wine. On the one hand, a fruity easy-drinking style sometimes with a little residual sugar with aromas of sour cherry and blackberry. On the other hand a more complex style with ageing potential produced from lower yields showing greater focus on tannins and structure, fermented or aged in oak. Often planted in Rheinhessen and Pfalz.

Answer 280

Often used for simple inexpensive wines. In Franken, where yields are controlled it can produce high quality. dry, medium- bodied wines with medium to medium+ acidity and a distinctive earthy characteristic.

Answer 281

Grauburgunder particularly likes heavier soils and can produce wines with medium acidity and aromas of stone fruit and tropical (sometimes dried) fruit and honey. In style, they range from dry and medium bodied to fuller bodied, sweeter wines (Ruländer). Wiessburgunder can produce well balanced wines with medium+ acidity and delicate citrus and stone fruit aromas.

Answer 282

Group of mainly white grape varieties developed by the German wine institutes to cope with Germany's cool climate. Müller Thurgau is the first example. Scheurebe can produce full-bodied wines with intense aromas of ripe grapefruit and peach. Although acidity levels are lower than Riesling, still high enough to make age worthy wines and some sweet wines. Kerner also produces good quality wines with high acidity and some of the fruity floral characteristics. Dornfelder is a black crossing

Answer 283

Enrichment is common practice, although not permitted in Prädikatswein. Most of Germany is zone A, thus enrichment up to 3%. Baden is zone B, up to 2%. Also acidification and de-acidification are allowed, mostly used only for bulk wines. Traditionally large oak casks were used for fermentation allowing oxygenation. The norm nowadays is stainless steel with the use of temperature control and excessive cleaning to maintain the primary aromas. Barriques are to a proportion used for red wines. Grapes destined for Beerenauslese, Eiswein and Trockenbeerenauslese have very high must weights and fermentation will usually proceed very slow. TBA can take several months.

Answer 284

Fundamental principle is that grapes are classified according to their must weight at harvest. Yields are limited. There are four quality levels of German wine which are in increasing order of must weight 1. Deutscher Wein 2. Landwein 3. Qualitätswein 4. Prädikatswein

Answer 285

Formerly known as Tafelwein, this covers wine without a geographical indication made exclusively from grapes grown in Germany. Alcohol must be 8,5-15%. Almost all are inexpensive wines intended to be druk when young.

Answer 286

German equivalent of PGI wine. Minimum of 85% of the grapes must originate in the Landwein region named on the label. Alcohol must be 8,5-15%. In some regions only trocken or halbtrocken.

Answer 287

PDO category. The grapes ust come exclusively from one of 13 designated quality wine regions (Anbaugebiete), the name must appear on the label. Wines can be made in all styles and minimum alcohol level is 7%. Wines at Qualitätswein level and above must undergo laboratory analysis and a blind tasting prior to release. Those that pass are given an AP (Amtliche Prüfungsnummer) which must appear on the label. It indicates when the wine was tested, location of the vineyard and the bottler's specific lot number

Answer 288

It is a PDO category. Grapes must come from a Bereich, the name of which need not to appear on the label. The name of the Anbaugebiete must appear. These are wines produced from grapes with the highest must weights and enrichment is not permitted. Can be produced from any grape variety, particularly associated with Riesling. There are six levels: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein, Trockenbeerenauslese

Answer 289

Lowest must weights for Prädikatswein so the wines are the lightest in body and highest in acid. Can be dry to medium-sweet in style. Minimum alcohol level is 7%. Kabinett Riesling is light bodied, has high acidity and aromas of green and citrus fruit.

Answer 290

Produced from fully ripe grapes, picked two week later than Kabinett. Wines have greater concentration of riper fruit flavour (stone fruit for Riesling), slightly higher alcohol levels and a fuller body. Minimum alcohol is 7%. Can range from dry to medium sweet in style.

Answer 291

Made from specially selected extra-ripe bunches of grapes. Hand harvesting is not compulsary. Even more riper and concentrated than spätlese. Wines often have honey characteristics. Some of the grapes are affected by botrytis which will give added complexity of flavour. Last category in which the wines can be dry, although many wines are sweeter with a balance of sweetness and acidity that gives them potential for long bottle-ageing. Minimum alcohol is 7%

Answer 292

Made from individually selected berries and must therefore be harvested by hand. Must weight is high so wine is sweet and fermentation is long and slow. Minimal alcohol is 5,5%. Berries need not be botrytized but it is a typical feature of these wines. With Riesling, the typical flavours are of very ripe and dried stone fruit. Yields are very low and the wines are very labour-intensive to produce.

Answer 293

Same berries as BA, but berries must be picked when they are frozen at temperatures below -7C. Once picked, the grapes must also be pressed whilst still frozen, artificial freezing is not allowed. Pressing releases small quantities of naturally concentrated juice with very high levels of sugar and acid. Grapes must be very healthy, unpleasant flavours of rot would be amplified. Riesling Eiswein tends to have high acidity and concentrated, pure peach and grapefruit flavours.

Answer 294

Grapes must have been affected by botrytis, the shrivelled, raisin-like grapes produce tiny amounts of highly concentrated extremely sweet wines. Sweetness is balanced by high acidity and this can help the wines age elegantly for a very long time. Fermentation is long and slow and rarely continues beyond 8%.

Answer 295

- Trocken (dry) (<4g/l; or 9g/l if RS does not exceed acid by 2g/l) - Halbtrocken (offdry) (4-12 g/l; or 18g/l if RS does not exceed acid by 10g/l) - Lieblich (medium/medium sweet) (12-45 g/l) - Süss (sweet) (>45 g/l) German sweetness of wine is tricky to estimate because of a wide range of possibilities. Goldkapsel designates wines that are characterised by botrytis. Feinherb is used instead of halbtrocken

Answer 296

Bereiche: wine producing districts Einzellagen: individual vineyard sites (2658) Grosslagen: collective vineyard sites (167) On the label the village where the vineyard is must be preceded unless the name of the property is so well known that it is officially permitted not to. Distinction is very difficult.

Answer 297

Medium-dry white wine of Qualitätswein level with at least 18g/l RS. It must contain at least 70% Riesling, Silvaner, Müller Thurgau and Kerner. Most is made of MT. The wines must come from Rheinhessen, Pfalz, Rheingau or Nahe.

Answer 298

It was founded to promote wines made without must enrichment. VDP has stricter regulations regarding grape growing and winemaking including much lower maximum yields, higher minimum must weights and growing predominantly the traditional grape varieties for their particular region. Members agree to abide by these regulations and are audited every 5 years. VDP encourages sustainable viticulture. Much of the production is of dry wines, both white and red. Even if must weights are above those required by law, the dry wines must be labelled qualitätswein trocken. Prädikat levels are to be used only for wines with residual sweetness. Another principle is to emphasize the provenance of wines, therefore a four tier vineyard classification system is established refined in 2012.

Answer 299

- VDP Gutswein: regional wines. Max yield is 75 - VDP Ortswein: village wines. Max yield is 75 - VDP Erste Lage: premier cru. Grape varieties are limited to suitable to region, max yield is 60, harvest is by hand, berries must be at least spätlese - VDP Grosse Lage: grand cru. Best parcels, max yield is 50, Riesling is allowed in all regions (though only for botrytised wines in Ahr), Spätburgunder in all regions but Mosel and Nahe. Dry wines cannot be released until 1st of september the year after harvest. Red must be aged in oak for 12 months and cannot be released a year later.l Sweeter Prädikat wines may be released 1st of May after harvest. Dry wines are designated Grossed Gewächs

Answer 300

It was founded to promote dry wines from the best vineyard sites of the Rheingau. The term Erstes Gewächs was introduced for the best sites in Rheingau and is now a legally protected term for wines from these sites. The wines must be produced from Riesling or Spätburgunder, hand harvested at lower yields, wine must be dry with a minimum must weight equivalent to spätlese. In 1999 the member joined the VDP, this means that Erstes Gewächs becomes Grosses Gewächs

Answer 301

- Ahr - Mosel - Nahe - Rheingau - Rheinhessen - Pfalz - Franken - Württemberg - Baden - Saale- Unstrut and Sachsen

Answer 302

These are the only wine regions in the east of Germany. That predominantly produce white wines from Müller Thurgau, Weissburgunder and Riesling

Answer 303

Largest area in terms of production and yields. Relatively warm and dry, sheltered by various mountain ranges (Hünsruck/Taunus). Inexpensive high volume wine comes from valley floor. White grapes (71%) with Riesling, Müller Thurgau, Silvaner, Grauburgunder, Weissburgunder. Dornfelder and Spätburgunder are the most planted black varieties. High quality wine is made on the Rheinterrasse, a stretch of steeply sloping vineyards on the west bank of the river. East-facing aspect, moderating influence from the river means that Riesling will often show ripe lemon and peach flavours. The strip known as Roter Hang is distinguished by its Rotliegenden soil, iron-rich soil consisting of slate, clay and sandstone, in Riesling it gives smoky characteristics. Significant producers include Weingut Gunderloch and Weingut Keller.

Answer 304

A strip of vineyards between the Haardt Mountains and the Rhine plain, not situated along a river valley. The region runs norths from Alsace, Haardt mountains are continuation of the Vosges aiding a similar rain shadow effect, the Pfalz is the driest region. White grapes (65%) with Riesling, Müller Thurgau, Grauburgunder and Weissburgunder. Dornfelder and Spätburgunder are the morst planted black varieties. Most renowed vineyard is in Mittelhaardt (Bad Dürkheim, Wachenheim, Forst, Deidesheim, Ruppertsberg). Soils are limestone, sandstone, basalt and clay. Significant producers include Dr. Bürklin-Wolf and the cooperative Winzerverein Deidesheim

Answer 305

The region is split into multiple distinct areas. Main area is situated on the eastern side of the Rhine opposite Alsace and also benefits from the rain shadow of the Vosges, Baden is Germany's warmest, sunnies and driest wine producing region. Best known for red wine, Spätburgunder. The steep south-facing slope around Kaiserstuhl, an extinct volcano, produce the fullest-bodied wines with high alcohol and complex, smoky ripe fruit flavours. In cooler areas and on pockets of calcareous soil, the wines have more acidity and more delicate fruit flavours. 59% is white. Significant producers are Bernhard Huber and cooperative Badische Winzerkeller

Answer 306

Produces mainly light fruity red wines by the central co-operative Möglingen. Warm summer temperatures are ideal for red wine and 68% of plantings is black. Trollinger, Lemberger and Swarzriesling and Spätburgunder are important varieties. From Lemberger fuller-bodied examples with riper fruit flavours, higher alcohol are produced often with oak ageing. Riesling is half of whites planted. Significant producers include Rainer Schnaitmann and the large cooperative Württembergische Weingärtner

Answer 307

Whites make up 90% and Riesling is 60% of plantings. Site selection is essential to ensure grapes can ripen, best vineyards are on steep, south-facing slopes overlooking the Mosel. Dark coloured slate soil (grey, blue, brown and red) also plays an important part in radiating heat. The region is split into 3 sections: Upper Mosel, Middle Mosel and Lower Mosel. Middle is the largest and has the best vineyards. Most Rieslings are paler in colour, lighter in body with lower alcohol and higher acidity than those elsewhere and have pronounced floral and green fruit aromas. Balance between acidity and flavour intensity gives potential for bottle ageing. Also sweet wines are made. 20% is produced by cooperative Moselland in Bernkastel. The region also covers the valleys of the rivers Saar and Ruwer. Due to slightly higher altitudes of the vineyards, temperatures are lower and acidity is higher. Famous producer here is Scharzhofberg in Saar.

Answer 308

South-facing slopes along the river Main in a W-shaped course. Most continental climate with a short growing season. Especially spring frosts can be a problem. Whites (82%) with Müller Thurgau as most planted. Second is Silvaner, producing the region's best and most distinctive wines. Early-budding and early ripening. This variety gets the best sites on south and south-east facing slopes of chalky soils. Giving full-bodied wines with floral and wet stone aromas. In the west, very good spätburgunder is produced by Weingut Rudolf Fürst. High quality estate is Horst Sauer, Bürgerspital and Juliusspital. Bottle is Bocksbeutel.

Answer 309

Small number of vineyards, mainly small estates. Wide variety of soils and growing conditions. Region is protected by the Hunsrück mountains resulting in mild temperatures and low rainfall. Mainly white wine, with Riesling (30%). Because of temperatures slightly lower acidity but riper fruit flavours and more body than Mosel. In the east there is the most warmest conditions with soils of slate and sandstone. Significant producers are Weingut Dönnhof and Emrich-Schönleber. Where slopes are gentle soil is deeper and more fertile, planted with Müller Thurgau, Grauburgunder and Weissburgunder. Dornfelder and Spätburgunder are also planted

Answer 310

Across the river from Rheinhessen, it is also protected from cold northerly winds by the western end of the Taunus Mountains. Aspects are south-facing giving Riesling more body and riper fruit. In Rehingau focus is on quality, yields are lower. Best vineyards are situated on steep slopes around Rüdesheim, Geisenheim, Johannisberg, Hattenheim and Erbach. Soils range from sand, loam and loess around Hocheim in the east to sandstone and slate further west. White (86%) with Riesling dominant (78%), mostly made in dry style but also reputed for its botrytised sweet wines. At the western end, spätburgunder is the key grape. The steep south and south-west facing Höllenberg vineyard is renowned for producing relatively full-bodied Pinot Noir. Most famous vineyards are Schloss Johannisberg, Schloss Vollrads and the state-owned Hessiscche Staatsweingüter Kloster Eberbach

Answer 311

Most northerly, but black varieties dominate (83%). The river Ahr cuts a narrow, sheltered valley with steep, south-facing slopes and the soil in dominated by heat-retaining dark slate and greywacke. Region is a source of good spätburgunder, fermented to dryness with relatively high tannins and spice notes from oak ageing. Co-operatives (3/4) produce a lot, Mayschoss cooperative is the oldest in the world (1868). Significant producers include cooperative Winzergenossenschaft Mayschoss-Altenahr and Jean Stodden.

Answer 312

Wine making in Germany is expensive by cost of labour and low yields. Best wines are produced by wine estates (coming from Church, Aristocratic families or charitable organisations). Co-operatives receive the crop from about 30% of the total vineyard area, but many are now quality focused. Germany is the 4th largest consumer of wine. 10% is exported to USA, Netherlands, UK, Norway and Sweden. Deutsches Weininstitut is a promotional body running the Riesling weeks to promote German wine.

Answer 313

It is known for high acid, dry white wines made from Grüner Veltliner and Riesling and also sweet wines. More recently red wines from zweigelt and Blaufränkisch are also made. Mid-70 and 80ies there was the diethylene glycol scandal. It dropped exports from 1985 on. The Austrian Wine Marketing Board (86) was established to help change the international image of Austrian wine.

Answer 314

Western Austria is mountainous, but the Alps flatten towards the Pannonian plain and along the Danube. Austria has a cool continental climate. North of the country the climate is influenced by cool northerly winds, whereas the vineyards in the south have more influence from the Adriatic. In the east the climate is influenced by the warmer Pannonian climate, whereas those in the west experience cooler breezes from the Alps.

Answer 315

Two major types of soil: - thin soils over rock (granite or gneiss) - richer soils such as loess Riesling is usually planted on the thin soils, grüner veltliner is planted on loess or clay. Other soil types include limestone an schist as well as gravel an volcanic material.

Answer 316

Traditionally: Lenz Moser system: high cordon training, popular for high volume production. Nowadays it is single or double Guyot replacement cane with VSP for high quality production. Machine harvesting is common on flatter lands. Disease pressure is low due to moderate precipitation, 450mm in Wienviertel to 850mm in Steiermark. Irrigation may be required when rainfall is low. Max yields are 67,5, but average is much lower.

Answer 317

- Grüner Veltliner - Zweigelt - Welschriesling - Blaufränkisch - Riesling

Answer 318

32% of all plantings. Needs richer soils like clay and loess. Can be vigorous. Skins are thick and can contribute a phenolic taste or bitterness to the wine. They contain the compound rotundone that gives a peppery aroma. Wines have medium+ to high acidity and are typically not oaked. They range from simple wines with citrus and green fruit aromas to wines with pronounced citrus and peach fruit and great complexity of aroma and flavour.

Answer 319

14% of all plantings. Its a crossing between Sankt Laurent and Blaufränkisch. Ripens earlier and more easily than Blaufränkisch and can be high yielding. It is a vigorous variety. Ptassium deficiency in this variety can lead to withering of the grapes before they ripen. Wines have medium+ level of acidity with medium tannin. Red fruit, particularly cherry, dominate. Styles range from easy drinking, fruity unoaked wines to full-bodied oaked styles that can age.

Answer 320

It has high levels of acidity and can have neutral aromatics. Mainly found in Steiermark where it is made into fresh, neutral, unoaked dry wines. There are also large plantings in Burgenland. It has thin skins that can be affected by noble rot and then used for sweet wines (BA/TBA). These wines have high levels of acidity with pronounced tropical fruit aromas and dried fruit with the ability to develop in bottle. The grape can also be used in Sekt production

Answer 321

Tends to produce wines with medium+ to high tannins, high levels of acidity, deep colour and black fruit flavours. Variety buds early and ripens late. Generally only found in Burgenland because there is a long growing season. Thick skins mean it is not prone to rot. Can produce high yields, but when those are managed it can lead to high concentration. Wines range from simple, fruity wines with little to no oak ageing to outstanding wiens with pronounced black fruit, spicy oak characters and high tannins. Leithaberg DAC and Mittelburgland DAC are prime destinations

Answer 322

Only 4% of plantings. Mainly found in Niederösterreich where it is planted in the warmest sites on thins soils. Almost always dry, can be full bodied with medium levels of alcohol, ripe stone fruit and sometimes tropical fruit flavours, with high levels of acidity. With development (10-20 years) they become nutty, honeyed and have petrol notes.

Answer 323

White: most typical aim is to preserve primary fruit and varietal characteristics. Often a short period of skin contact and fermentation in neutral vessel. GV and Riesling do not have MLF because of low pH. many leave the wine on fine lees for 6 months or longer to add texture. Red: fermented in open top vessels with either punch down or pump over. Some use ambient yeasts. Wines can be stored in stainless steel or old oak vats. With the use of acacia vats, the wine gets oxygenation without vanilla characters of oak.

Answer 324

The wine laws is a mixture of Germanic tradition and the Romanic system in which the style of wine is linked to an origin, the DAC (Districtus Austiae Controllatus). The general terms are used: - Wein: wine without GI - Landwein: PGI - Qualitätswein: PDO, these wines also undergo a government inspection. Within the category there are also Klassik wines (vintage + showing varietal character) and Reserve wines (dry wines with min. 13%, harvested and released later than standard wines. In the category Prädikatswein is also covered, with no Kabinett. But with TBA wines from the city of Rust, situated on Lake Neusiedlersee: Ausbruch

Answer 325

It is an appellation system where the wine promotes regional typicity and these wines can display their origin. The first DAC was Weinviertel in 2001, nowadays there are 15 DAC's. To use the label, only specific permitted varieties are allowed and the wines need to meet the tasting panel criteria of what is deemed typical for that region. There is also the option to use quality hierarchy such as regional (Gebietswein), village (Ortswein) or singe vineyard wines (Riedenwein).

Answer 326

There are 2 associations that classify quality and origin - Österreichische Traditionsweingüter: 1992, OTW is a group of producers based in Kamptal, Kremstal, Wagra and Vienna that classified their vineyards based on soil type and climate, similar to Burgundy. in 2019, 81 vineyards were selected Erste Lage and the dry wines from these vineyards can carry 1OTW logo - Vinea Wachau: group of producers in Wachau

Answer 327

- Niederösterreich - Burgenland - Steiermark - Wien

Answer 328

Largest grape growing region with GV accounting for half of plantings. It can be broken down into three regions: - Weinviertel in the north, - the regions around the Danube (Wachau, Kremstal, Kamptal and Wagram), - the warmer Pannonian plain in the southeast (Thermenregion)

Answer 329

North bank of Danube river, planted with Riesling and GV (never a blend). Most vineyards are on very steep terraces facing south. Riesling often planted on gneiss and GV on Loess. Rainfall is 460mm, irrigation is controlled but necessary. Humidity from Danube can cause noble rot. Significant producers include F.X. Pichler and Franz Hirtzberger, important co-operative is Domaine Wachau. For Wachau DAC only Riesling and GV are permitted, harvest is by hand and for Vinea Wachau there are additional regulations for dry wines (<9gr/L RS) - Steinfeder: fruity, dry with max 11,5% - Federspiel: more concentrated dry wine, 11,5-12,5% - Smaragd: highly concentrated with ripe fruit flavours, min 12.5% Many wines will have citrus, stone fruit (and Smaragd: tropical fruit) flavours. Body is light to full, no oak, medium+ to high levels of acidity, Riesling rarely go over 14%, but GV can exceed this in hot vintages.

Answer 330

Situated around Krems. Influenced by warm Pannonian plain to the east and therefore some Zweigelt is grown, especially in vineyards south of the Danube. Significant producers are Salomon Undhof, Lenz Moser and co-operative Weingut Stadt Krems. DAC wines must be Riesling or GV. Red wines are labelled Niederösterreich. White wines are made in a dry style with medium+ to high levels of acidity, body is medium to full. Red wines are from Zweigelt in a fruity, easy drinking style with little or minimal oak influence, refreshing medium+ to high acidity and medium levels and tanning and body with red and black fruit aromas

Answer 331

Named after the river Kamp. 50% of plantings are GV, then Zweigelt, then Riesling. Similar to Kremstal, but less humidity. Region has warm breezes from Pannonian plain, but also cooling air from the Bohemian Massif. Resulting in high diurnal range. DAC wines only from Riesling or GV. Red wines are labelled Niederösterreich, Zweigelt is made in a fruity, easy drinking style. Some producers age Zweigelt in large oak casks to add complexity. Pinot Noir is more and more planted. Significant producers are Bründlmayer and Hirsch.

Answer 332

Vineyards planted on north and south of Danube on gently rolling hills with a warm influence from the Pannonian plain. Region has a lot of Loess so GV is planted most. Region is known for Roter Veltliner, a local white grape producing full bodied whites that develop nutty aromas with bottle age. No DAC. GV is made in Klassik and Reserve style with Reserve often with some subtle oak influence. Most wines are dry with medium body and high levels of acidity.

Answer 333

Largest appellation of Niederösterreich. GV accounts for half of plantings. Region is fairly dry with 400-600mm. Cooling breezes from the north allow high diurnal range meaning peppery aromas and high acidity. DAC wiens only from GV, Reserve wines have a minimum of 13% and allow for some oak and/or inclusion of some botrytis affected grapes (adds richness and complexity). These wines are the most peppery from Austria. The wines have citrus and green fruit aromas with medium to medium+ body and high levels of acidity. Significant producer include Sohm&Kracher.

Answer 334

Close to the capital of Vienna, region benefits from warm air coming from the Pannonian plain, so black grapes can ripen consistently. No DAC. Many reds are made from Pinot Noir or Sankt Laurent. SL wine has medium- body, medium tannins and red cherry flavours. Wines are often matured in oak to give spice flavours. Most planted white grape is Neuburger, a local variety with subtle spicy and floral aromas. Wines from Rotgipfler (full-bodied with peach flavours), Zierfandler (aromatic with notes of peach, honey and spice) or a blend of the two is a local specialty.

Answer 335

Flattest and warmest area with warm air from the Pannonian plain. Black grape varieties make up 55% of plantings with mainly Blaufränkisch and Zweigelt. Styles of wine range from easy drinking and fruity to full bodied and intense with new oak. GV and Welschriesling are the most planted whites. For GV it is too warm, but Welschriesling plays a role in botrytised wines.

Answer 336

Eastern shores of Neusiedlersee, vineyard area is flat, warm and humid. Warmest area in Austria. In autumn the fog forms over night and covers surrounding vineyard areas leading to botrytis. Welschriesling is used for this. Away from the lake black varieties are found, mainly Zweigelt. TBA are made from Welschriesling, wines are very sweet with balancing high levels of acidity, noble rot aromas of marmelade and no oak. Dry red wines are Zweigelt or blends with Blaufränkisch. DAC is for red wines and must be Zweigelt. The wines have flavours of red cherry, with no or little oak, medium acidity and medium to full body. The reserve wines must be minimum 60% Zweigelt and can be blended with Blaufränkisch, Pinot Noir or Sankt Laurent and are typically aged in oak. Significant producers are Krutzler for red wine and Alois Kracher for TBA.

Answer 337

West of Neusiedlersee. In the town of Rust, Ausbruch is produced. Further away from the lake humidity is less and black grapes are planted, 20% Blaufrankisch. The Leithaberg hills provide much needed diurnal range. DAC can be red and white. Red DAC requires 85% Blaufränkisch and the wines must be aged in oak. Acidity levels range from medium+ to high with body from medium+ to full. Dry white DAC are made and can be blends or single variety from Weissburgunder, Chardonnay, GV or Neuburger. Levels of acidity are medium to high and body is medium- to medium+.

Answer 338

South of the Leithaberg with warm influence from Pannonian plain and Blaufränkisch can easily ripen. It accounts for more than half of plantings. There are 3 DAC styles which all have min 85% BF: - DAC: aged in stainless steel or large oak - DAC + vineyard designation: slightly higher min alcohol and typically aged in large oak or barriques - DAC Reserve: slightly higher min alcohol, longer min time maturing and typically aged in large oak or barriques. These wines tend to be full bodied with pronounced aromas

Answer 339

Also known as Styria. Many vineyards are situated on steep hills and have terraced. Cold winters mean that winter freeze may be an issue and also spring frosts and hail. Netting is often used. Region is known for crisp, dry, white wines. Most planted varieties are Welschriesling, Sauvignon Blanc, Weissburgunder. Most wines have high levels of acidity (high diurnal range). DAC is installed in the subregions: Vulkanland Steiermark DAC Südsteiermark DAC and Weststeiermark DAC. Range of varieties is allowed for regional wines (Gebietsweine), whereas local specialities must be the focus of the village (Ortsweine) and single-vineyard wines (Riedenweine)

Answer 340

Around the city of Vienna. Most wines are made to be consumed immediately in informal local premises that sell newly made wines from the current harvest. DAC is a white wine called Wiener Gemischter Satz and must be a blend of which are 20 varieties permitted. It must be dry and unoaked. DAC wines can be labelled with an indication of vineyard site and these wines do not need to taste dry. Most wines are medium+ to high in acid with light bodies.

Answer 341

4000 wine estates. More than half is sold in hospitality sector with Heurigen (this year) playing an important role in domestic sales. Export is 20% mainly to Germany (by volume and value), Switzerland and USA (by volume)

Answer 342

Tokaj is the place, Tokaji is the wine. The famous Aszú (sweet wines made from shirvelled and botrytis-affected grapes) was first mentioned in 1571. In the communist regime, a lot of vineyards remained in private hands in Hungary so when communism ended in 1989, producers started rebuilding their reputation rather quickly. Foreign investors such as AXA, Vega Sicilia and Hugh Johnson helped evolving the winemaking with a return to fresher and fruitier style of Aszú.

Answer 343

The region is in the north-eastern corner of Hungary and extends from the town of Tokaj into the foothills of the Zemplén Mountains towards the Slovakian border. It has a moderate, continental climate. It is sheltered by forested mountain peaks from the worst of the cold northerly winds. Vineyards are on slopes at 48-49 latitude with a south, south-west aspect. Rainfall is 500-600mm. Irrigation is not permitted. Autumns are warm and dry and 2 major rivers (Tisza and Bodrog) meet in the town of Tokaj. The Bodrog floods regularly creating marshes and water meadows increasing moist air and fog.

Answer 344

Deep volcanic bedrock that is overlaid by a complex variety of soils, most significant of which are nyirok (volcanic soil said to produce the most powerful wines) and loess (sandy silt with high clay content producing lighter more delicate wines). Soft volcanic soils mean that vines can root deeply and cellars can be dug out. The cellars are famous for grey-black cushiony growths of the cellar fungus Zasmidium cellare, it helps regulate humidity

Answer 345

Traditionally vines were grown on single posts at high density. Nowadays the vines are trellised using replacement cane pruning or cordon training with VSP at lower density to allow mechanisation. However, hand harvesting is often used because of steep slopes and careful selection of Aszú berries. Main disease concerns are powdery mildew and grey rot, this can be handled with by canopy management. Pests are wild boar and birds. Because the berries are shrivelled, yields are small (2 to 3). To ensure quality, yields for dry wines are also kept low (30-40)

Answer 346

There are 6 permitted, the 3 most important being: - Furmint - Hárslevelű - Sárga Muskotály (Muscat Blanc a Petits Grains)

Answer 347

69% of all plantings, very versatile variety, capable of producing high quality wines from dry to sweet. Late-ripening, but when fully ripe retaining high levels of acidity. Although it has a thick skin, it is prone to botrytis. Dry wines are produced in a range of styles, due to high sugar levels they can be full-bodied with high levels of alcohol. With the use of viticultural practices it is possible to get wines that are ripe and at medium alcohol. Typical flavours include lemon, apple and pear, it can develop honey and nuts with age. Botrytis will give dried apricot and mango.

Answer 348

18% of plantings. Wines are fruitier than Furmint with distinctive aromas of white peach and orange blossom. It often has a supporting role in blends adding perfume. It can also be made as a varietal wine, both dry and sweet.

Answer 349

9% of plantings. It adds floral notes in blends in both sweet and dry wines, but also appears as a varietal wine mainly dry but occasionally sweet.

Answer 350

The shrivelled grapes are so concentrated they cannot be pressed normally, they are macerated in must, fermenting must or base wine (min 12,08%). Classic Aszú is deep amber in colour, high in acidity, low to medium alcohol and intense aromas of orange peel, apricots and honey. Prior to maceration, grapes are mashed into a paste, maceration takes about 12-60 hours at 12-15C, but may rise to 16-20C with strongly fermenting must. Maceration in must gives the lightest style, maceration in fermenting must gives the strongest extraction and most complex wine. Risk is extraction of bitter, unripe characteristics. Timing of maceration affects style of wine: strongest extraction occurs when the must is fermenting most actively early on. With use of must or finished wine, the whole is pressed and then fermented with cultured yeasts. Ageing is in Hungarian oak (136L: gönci) for at least 18 months. Now larger casks and a mix of old and new oak.

Answer 351

Until 2013 Aszú was classified using the puttonyos scale, it was measured by set minimum residual sugar levels with 3 puttonyos having the least RS and 6 puttonyos denoting the most. Now, minimum RS is 120g/L (5 puttonyos). Wines with lower RS are labeled late harvest or Tokoji Édes Szamorodni. Aszú can be labelled 5 or 6 (>150g/L) puttonyos, but it is not mandatory.

Answer 352

Extremely rare. Made from syrupy free-run juice that trickles from Aszú berries. It can take years to ferment due to high sugar levels and only reaches about 5%. Minimum RS is 450 g/L and the wines are full-bodied with pronounced highly concentrated flavours. High in acidity these wines can age long.

Answer 353

Similar to other regions, the maceration process in not used. These wines are made with a lower proportion of botrytized grapes. These wines then to be lighter bodied, less concentrated. Legal min RS is 45, most wines are 90-110. Oak ageing is not compulsory and often not used as producers aim for fruit characteristics.

Answer 354

Meaning: as it comes. Whole bunches with varying amounts of healthy and botrytized grapes. Can be produced in a sweet (édes) style or dry (száraz). Sweeter style is more common, min RS is 45, most wines have 90-110. Oak ageing for 6 months, bottled in traditional 500mL Tokaj bottle. Quality can be similar to Aszú. Dry Szamorodni is aged under a thin film of flor yeast for up to 10 years without topping up. The wine is protected from excessive oxidation and it develops nutty and green apple aromas.

Answer 355

At first, dry wines were a by product. Good dry wines need healthy grapes with no botrytis so producers plant vineyards on higher and windier sites above the fog zone and use more open canopies to prevent rot. Berries that are used are less ripe, fermentation is in stainless steel and generally taking a less interventionist approach it means lighter bodied wine that better shows varietal character. Also single vineyard wines are made (Dűlő). Wines are often made from Furmint but Hárlevelű, Muscat and Kabar are also used and blends are made. Under PDO single varietal wine must contain 85% of specified grape

Answer 356

Hungary adopted the PDO/PGI system, Tokaji PDO is broken down into more specific categories of village and estate wines. Various styles of wine are defined by law. There is a PGI (Zempléni) which is used for wines made from other grapes (international varieties) and for inexpensive wines produced at higher (PDO-permitted) yields.

Answer 357

A lot of small growers have contracts with larger producers, like state-owned Grand Tokaj sources from 2000 growers. Aszú accounts for 10% of production and dry wines for 21%. A lot of inexpensive non-botrytized wine is made for home market or eastern european countries. Export is 40% with Eastern Europe being largest, the China, France, UK and USA

Answer 358

Wine was an integral part of every day life and a central feature of the symposium, that brought together art, philosophy, food and wine. Golden age was 500-300 BCE, wine laws were in place to protect wines, prevent fraude and raise taxes. Substances were aided to protect wine from oxidation, most important pine resin (retsina). Modern Greek state was established in 1830, Ottomans, 2 Balkan wars and two world wars destroyed greece's agricultural land. Next there was phylloxera. In the 20th century Greece was a source of cheap and poorly made wine produced by co-operatives. From 1980 on, small quality minded producers rose. Financial crisis of 2008 led domestically consumed wines to be sold on the export market.

Answer 359

Latitude between 34-42. Generally Mediterranean with long hot summers and short mild winters. Inland, the climate turns continental, spring frost can be a problem in northern Greece. The land is very mountainous, altitude helps to cool. Some places (Amyndeon, Mantinia) can even be so cool that grapes can struggle to ripen. Flatter areas are plains of eastern Macedonia and central Greece. Vineyards are common on the islands. Where strong onshore winds can pose a threat (stopping photosynthesis, interrupt flowering and berry set, delay ripening). Rainfall varies, Santorini is very dry, but on average it is 400-700. Water stress is common and irrigation is necessary.

Answer 360

Wide range of soils from limestone to volcanic. Apart from the fertile plains, soils tend to be low in fertility. Fertile land was preserved lucrative soils meaning olive and vines were planted on less fertile land, meaning yields are low, but can be ideal for production of high-quality wines.

Answer 361

Vineyards are small and many growers sell to larger producers or co-operatives or produce small and sell locally. Hot dry conditions mean that many farm organically or biodynamically. Many vineyards are trellised, cordon training with VSP. In Santorini a special trellising and pruning system is used to cope with high winds and very low rainfall. Irrigation is permitted, drip-irrigation is always used.

Answer 362

``` In Greece there is a large number (300) of indigenous varieties, they account for 90% of plantings. Alot of international varieties were blended with indigenous varieties. Chardonnay, SB, CS, Merlot, Syrah. White wines make up 70% of production SB with Assyrtiko and Merlot with Xinomavro were successful blends. - Savatioano (w) - Roditis (w) - Agiorgitiko (r) - Xinomavro (r) - Assyrtiko (w) - CS - Merlot - Syrah - Moschofilero (w) ```

Answer 363

Most planted, workhorse grape due to drought resistance. Used to produce large volumes of inexpensive wines, main ingredient of Retsina. When low-yielded, dry farmed bush vines are used it can raise its quality. Wines have subtle aromas of citrus, pear and stone fruit as well as a nutty character with age.

Answer 364

It is pink skinned. It is able to produce high yields and is a blending ingredient for Retsina. At altitude and with old vines quality can raise in Peloponnese. Then, the wine is medium bodied with high acidity and flavours of ripe fruit such as melon.

Answer 365

Best known. Originally from Santorini but now planted on mainland and is highly adaptable to different conditions. It retains high levels of acidity, even when ripe. The acidity balances the high alcohol and it makes Assyrtiko ideal for producing lusciously sweet wines such as Vinsanto from Santorini. Dry wines typically have citrus, stone and tropical fruit often with a strong smoky or flint characteristic.

Answer 366

Moschofilero produces aromatic wines with notes of citrus, flowers (particularly rose petals) and spices, not dissimilar to muscat. Wines are high in acid, light-bodied and relatively low in alcohol (~12%). Grape is pink skinned so wines can have a pink tinge. Rose is made by extended skin contact. Mainly planted in Mantinia in the Peloponnese

Answer 367

Plantings are small, was almost extinct. It has established a reputation for producing high quality wines. Wines have medium acidity, medium body with complex and intense aromas of stone fruit and flowers. Grapes grown in cooler sites or picked early can have a herbal or herbaceous note.

Answer 368

Most planted black variety. Versatile grape that can produce a wide range of wines from a lighter fruity style for early drinking to a more complex, full-bodied age worthy style as well as high quality rosés and even sweet wines. Reds are deeply coloured with medium acidity, medium to high levels of soft tannins and medium alcohol. It typically has aromas of ripe red fruit (jammy if over ripe) and sweet spices. Often aged in oak with a proportion of new oak. Mainly found in the Peloponnese and is particularly highly regarded from PDO Nemea

Answer 369

Most prized black variety. Famous wines come from Naoussa in northern Macedonia. Often likened to Nebbiolo: in their youth, the wines can have unpleasantly high levels of acidity and grippy tannins with aromas that are more vegetal than fruity. The wines are pale-coloured and turn garnet rapidly. It can benefit from long bottle ageing. Beste wines, produced from lower-yielding vines and aged in oak, can age for decades. Developing highly complex aromas of flowers, herbs , spices, leather and earthiness. With the use of riper grapes and less extraction some wines can be much fruitier and accessible in youth. They have lower acidity and are often aged in new oak.

Answer 370

Traditionally grapes were crushed by foot and then fermented in old casks which were then simply stopped up and the wine left to mature for a few months. Nowadays everyone uses modern presses, temperature control and stainless steel. Now also more restrained oak characteristics. Producers try to use some traditional practices such as naturally occurring yeast, shorter extraction and maturation in amphorae. Sweet wines are often made from sun-dried grapes.

Answer 371

Pine resin was used to seal amphorae and then used as an additive for flavouring purposes. Resin was after WW2 used to mask poor quality or faulty wines. Retsina is made from a number of varieties, Savatiano and Roditis are often used, it comes from the hot central plains. Resin is usually added to the must and the wine is then left on its lees for no more than a week after fermentation both leading to a more subtle integrated pine resin character. Retsina is a legally protected category with regulations. It does not comply with the standard EU definition of wine as it is not made exclusively from grapes, but is has been granted special status as a 'wine of appellation by tradition'.

Answer 372

PDO=POP: Prostatevmeni Onomasia Proelefsis, there are 33, accounting for 20% of production. Rules about grape growing, winemaking, ageing requirements PGI=PGE: Prostatevmeni Geografiki Endiksi, there are 120, accounting for 62% of production. less strict rules, use of international varieties Wines from Greece, 18% of production. High volume brands OKP: traditional products: Retsina

Answer 373

Mountains in the north and west, plains in the east. In the mountains, climate is continental, due to altitude, temperature is relatively cool. Rainfall throughout the year 650-700mm, water supply is less of an issue. Naoussa and Amynteo are in the mountains. On the plains, climate is warm and Mediterranean. It is drier due to rain shadows of the mountains. PGI Drama and Kavala produce very good quality wines. The region is traditionally red wine. PDOs Naoussa and Amynteo produce only 100% Xinomavro. Drama Valley has a strong reputation for modern style Bordeaux blends. Also some white wines: Chardonnay and SB at altitude and full-bodied ripe wines from Assyrtiko and Malagousia in Drama and Kavala

Answer 374

South-eastern slopes of Mount Vermio (150-400m). Best sites are sheltered from the strong cold winds. Wines must be 100% Xinomavro, high acidity and tannins, great complexity of aromas and potential to age for decades. Significant producers include Thymiopoulos Vineyards and Kir-Yianni. Traditionally ageing in casks leading to spicy and meaty aromas. Now, using riper fruit and either cold soaking or whole bunch fermentation to produce a deeper coloured but less tannic wine. Mixture of soils and microclimates. Outside the PDO rosés and red blends of Xinomavro with Merlot are being produced.

Answer 375

Amynteo is on the opposite north-western side of Mount Vermio (570-750m). Vineyards are exposed to cold northerly winds leading to cool summers and cold winters. There are a lot of lakes mitigating the cool temperatures. But also rises humidity increasing risk of rot. Soil is more fertile. Again 100% Xinomavro, rosé is permitted. The wine is lighter in body and lower in tannins with the best having a distinctive floral quality. There are areas with sandy soils that haven't been affected by phylloxera with old vines with a lot of concentration. Significant producer is Alpha Estate.

Answer 376

Peninsula in the southern part of Greece, largest vineyard plantings. Many vineyards are planted with grapes for drying. Very mountainous region with mainly poor rocky soils. Temperatures are moderated by altitude. Plain around Patra are hotter and the soil is more fertile. Apart from Nemea, the region is dominated by white grapes, Moschofilero and Roditis.

Answer 377

Close to the Corinth Canal, only for red wines 100% Agiorgitiko. Both dry and sweet are permitted, but the latter is rare. New style is semi-carbonic maceration to enhance fruity flavours and keep tannin levels relatively low. Significant producers are Gaia Wines and Tselepos. Climate is Mediterranean, rain is 400-900. Nemea is divided into 3 zones by reference to altitude. 1. 230-400m: hottest, most fertile soil. Inexpensive wines or high quality sweet wines 2. 450-650m: Best for quality wines, poor free-draining soils. Zone is not homogeneous, range of microclimates. 3. 650-1000m: Agiorgitiko can struggle to ripen in the cooler temperatures and cool clay soils. Fresh red fruit flavours, high acidity and potentially harsh tannins have meant that grapes are used for rosé.

Answer 378

South and west of Nemeo, it occupies a plateau with elevations starting at 600m. Coolest grape growing areas in Greece due to altitude. Longest growing season. White wines only, Moschofilero must make up at least 85% of the blend. Wines have high acidity, low to medium alcohol, medium- to medium body, floral and slightly spicy aromas. Significant producers are Boutari and Seméli Estate.

Answer 379

Aegian is known for its strong winds and many of the islands have very low rainfall and rocky soils with poor water retention. Most famous island is Santorini, in the Cyclades island group in the southern part of the Aegian. Others include Paros (Cyclades; still and sweet), Tinos (Cyclades); Samos and Lemnos (northern Aegian; sweet Muscats); Crete

Answer 380

Dry and sweet PDO wines made primarily from Assyrtiko. Island is on a volcano. Winds are strong, to provide shelter vines are trained low to the ground in a basket shape, requires 4x the labour. Very little rainfall. Fog comes from the caldera crater. Vine density is very low. Vines are very old, 400 years. Volcanic soil is very infertile and with low rainfall contributes to low vigour and low yield. Max yield is 60, in practice 15. PDO is for white only. Dry must contain 75% Assyrtiko, sweet 51%. Dry wines have high acidity, medium to high alcohol and distinctive smoky characteristic alongside fruit aromas. Development gives honey, toasty character. Sweet wine, Vinsanto, made from late-harvest grapes which are dried in the sun for up to two weeks. Must be aged for 2 years in oak in casks with ullage to encourage oxidation. Flavours of raisin, coffee and chocolate. RS is 200-300. Significant producers include Estate Argyros and Domaine Sigalas.

Answer 381

7000 growers which often sell to large producers, for example Greek Wine Cellars and Boutaris Group. Greek government tried to revive wine industry by establishing a number of co-ops. Only a few had quality in mind. 13% export to Germany, Scandinavia and Benelux. USA and Canada have emerged as leading markets for higher quality wines as have Australia and UK. Promotional body is Wines of Greece. Domestic market is most significant.

Answer 382

History of winemaking goes back to 8th century BCE. A lot of wines were consumed domestically and also exported to France and Spain. With after the Roman Empire 5th century CE, Genoa and Venice becoming trading centres. Families such as Antorini and Frescobaldi making money in banking and investing in land and wine production. Botanist Andrea Bacci wrote about Italian grape varieties. In 19th and 20th century styles we know today were established. Unification of Italy in 1861 and economic boom after WWII, lead to high yields and volume production. Focus became on export. With innovations such as stainless steel and temperature control had a big impact on Whites in Friuli in 1960, also Super Tuscans in 1970 raised ambition in whole Italy. Nowadays emphasis on quality wines from abundance of local varieties alongside great commercial success of Pinot Grigio and Prosecco.

Answer 383

Latitude 35-47. Apennines running down most of the country providing a wide range of sites. Many regions are influenced by the sea, but some inland areas have a continental climate. In general, many regions have a warm Mediterranean climate.

Answer 384

After WWII there was a complete change from traditional grape growing to modern specialised vineyards with vines on trellises. Pergola was common for high volume production areas in the north, mixed planting was common in Tuscany and bush vines were common in the south. Pergola is sometimes used in sunny areas where shadow is helpful and bush vines are used in dry areas.

Answer 385

There are 375-500 local varieties, much are strongly associated with a region. - sangiovese - pinot grigio - trebbiano - glera - montepulciano - catarratto - merlot - chardonnay - primitivo - barbera

Answer 386

Influences in white wine making from Germany and red winemaking from France. Traditionally red wines were matured in large oak casks (1000-5000L) often made from Slavonian oak and used for many years. Now, most wines from Italian varieties no longer have pronounced new oak flavour.

Answer 387

Central Tuscany saw the very first attempt to define a wine production area legally by Grand Druk Cosimo II de Medici in 1716. The geographical limits of Chianti, Pomino (modern Chianti Rufina), Carmignano and Val d'Arno dit Sopra were outlined and criminal penalties on any merchant or customer buying wines falsely claiming to be from these areas were introduced. The law was never used

Answer 388

The first DOC system was in effect from the 1967 vintage. The alternative was vino da tavola, this is used for simple table wines but also wines of quality that did not qualify for a DOC including: - wines made in areas that were not at that time covered by a DOC (eg. Sassicaia from Bolgheri) - Wines that did not conform to the rules of a DOC as they were then written. (eg Le Pergole Torte from the Montevertine estate) DOCG was used from 1980

Answer 389

- Classico: wines made from grapes grown within a defined historical area of a DOC/G - Superiore: Wines with a higher minimum alcohol level, typically an additional 0,5% - Riserva: wines submitted to a certain ageing period, at least two years for red wines and one year for white wines. Some DOC/G specify that this ageing or part of it must be in oak.

Answer 390

This is for wines from a defined but larger geographical area with a wider choice of grape variety and styles and typically allowing higher yields than DOC/G wines. The most basic category vino replaced the older vino da tavola.

Answer 391

It is with France one of the two largest wine producing nations. Average size of vineyard holding is small with many growers taking their fruit to co-operatives, merchants or large companies. Largest companies include Caviro, Cantine Riunite, Gruppo Italiano Vini, Santa Margherita and Zonin. 40% is exported, split equally between still and sparkling wine. Still wines contributed 65% of value. Most important markets by value are USA and Germany, followed by UK, Canada and Switzerland.

Answer 392

Influenced by an Austrian heritage and became part of Italy in 1919. Trentino is a predominantly Italian speaking region. At the foothills of the Alps with fruit growing. Most wines produced are single variety. The region produces mainly white wines (unoaked fresh Pinot Grigio, Chardonnay and Muller-Thurgau) as well as red wines from Teroldego, Merlot and Marzemino. Just over 80% of wines are produced by co-operatives

Answer 393

Influenced by an Austrian heritage and became part of Italy in 1919. Alto Adige (Südtirol) is a predominantly German speaking region. At the foothills of the Alps with fruit growing. Most wines produced are single variety. The region produces pale red Schiava and then mostly international varieties, Pinot Grigio, Gewürztraminer, Chardonnay, Pinot Blanc, Pinot Noir and Sauvignon Blanc. 60% is white and 40% is red

Answer 394

Trentino has a moderate, continental climate with cooling influences. The mountains provide protection from cold north winds, Lake Garda in the south is moderating and heat can by building up on the valley floor during growing season. Cool air descends from the mountains at night. Vineyards on higher and steeper slopes require work by hand

Answer 395

75% of vineyard area is planted with white grapes. Max yield is high, whites max 100 reds around 90. Trentino DOC allows ten white varieties to be bottled as single varieties and nine black varieties. International varieties are grown: Pinot grigio, chardonnay, muller-thurgau, pinot bianco, riesling, sauvignon blanc, gewürztraminer, merlot, cabernet sauvignon, cabernet franc, pinot noir. Teroldego, Marzemino, Lagrein are local varieties which are closely related to each other. All vigorous, mid to late ripening varieties making deeply coloured medium tannin wines

Answer 396

Most common black variety in Trentino. Traditionally trained on Pergolas for high yields. Now Guyot. Best clones are 145 and 152 for intense aromas. BEst wines come from Teroldego Rotaliano DOC on sandy, gravelly soils. Outside the DOC area Teroldego can be bottled as Vini delle Dolomiti IGT.

Answer 397

Prone to botrytis bunch rot and powdery mildew. Now trained on spurred cordons. Best wines come from the Ziresi subzone of the Trentino DOC due to full sun exposure and rich calcareous clay an basalt soils.

Answer 398

This variety needs a warm site with plenty of sunshine to ripen fully. Bitterness and some harshness on the finish is addressed by shorter maceration times and oak ageing. Because of deep colour it is also used in rosés. Wines can be labelled in either Italian or German as red and rose: Lagrein rubino/dunkel and Lagrein rosato/kretzer

Answer 399

Member of the Moscato family and made into rose-scented sweet wines. WInes are made either by the appassimento method or by picking late harvest fruit.

Answer 400

White variety grown in the valley of the lakes, warmest are with a sub-continental climate. Produces a small volume of distinctive white wines with a light hazelnut flavour. Also in a semi-dried fruit version called Vino Santo. Vulnerable to spring frosts powdery mildew and sour rot.

Answer 401

Whites are made by soft pressing of the grapes and fermenting in stainless steel at low temperatures. May be briefly aged on lees and released shortly after. Reds are made in 2 styles. Fresh and fruity in style with medium level of tannins and medium body, by maceration on skins during alcoholic fermentation (5-7 days) and moderate fermentation temperature. Minority of premium reds go through a period of maceration after alcoholic fermentation (+7-14 days) and warm fermentation temperatures. Wines are typically aged in small oak barrels. THe wines have medium+ to intense fruit flavours and an additional layer of vanilla and sweet spice oak.

Answer 402

- bianco (min 80% chardonnay and/or PG) - rosso (single or blend of CS, CF, Carmenère and Merlot) - single variety: min 85% of named variety - two variety blends from shorter lists of varieties - rosé (rosato/kretzer) Certain subzones can appear on labels in conjunction with DOC Trentino

Answer 403

Many small growers. Co-operatives are important (80% of production). Most important is Cavit. Wines of Trentino have vert good penetration in the restaurant sector in Italy, especially Trentodoc, Müller Thurgau and Teroldego Rotaliano

Answer 404

The region has a mild Alpine continental climate. Protected from the cold wind by mountains in the north. Altitude is 300-700m. There is sufficient rainfall. Soils are volcanic porphyry, quartz and mica rock and Dolomitic limestone. Training is either pergola or Guyot. Vineyards on higher and steeper slopes require working by hand. The growing zones are: - Bassa Atesina: south of the province with warmer climate. All varieties are grown except Schiava. - Oltradige: including lake Caldaro for Schiava with Merlot and CS in the valleys and PN and white at higher altitude.

Answer 405

``` Schiava Pinot Grigio Gewurztraminer Pinot Blanc Chardonnay Lagrein Pinot Noir Sauvignon Blanc ```

Answer 406

Also known as Vernatsch. Vines are typically grown on a pergola to cope with their natural vigour and the vines produce high yields. Wine is pale ruby with perfumed violet and strawberry aromas with a medium to light body and low tannins. In the Santa Magdalena DOC, Schiava can be blended with up to 15% Lagrein producing a deeper coloured an fuller bodied wine.

Answer 407

For whites the focus is on preserving fruit aromas and flavours. Some wines are aged on lees (depending on quality, the better the longer) and some top wines are aged in French barriques.

Answer 408

98% of the wines are DOC - bianco (min 75% chardonnay, pinot bianco, pinot grigio) - single variety (min 85% of the named variety) - two variety blends, min 15% of the blend each Also one of the six subzones, largest is Alto Adige Valle Isarco (mostly whites). Lago di Caldaro DOC is devoted to Schaiva. Max yield for whites is 90

Answer 409

Also here, co-operatives are very important, they account for 70% of production. All producers have limited size of vineyards, so they make also mid-priced and premium wines. Cooperatives are Cantina Kaltern and Cantina di Tramin. 75% sold domestically (hospitality). Most important export market is Germany and USA. Consortium Alto Adige wines is promotional body, the wines are all branded with the Südtirol logo on the capsule of bottles.

Answer 410

Most north-easterly region, known for high-quality whites. 75% is white. Bordering both Austria and Slovenia with reflecting their influences.

Answer 411

Two zones, plain and low hills. The flat plain near the Adriatic Sea experiences a warm maritime climate where warm air from the Adriatic Sea meets cooler influences from the Alps. High rainfall (1200mm). Everyday wines from Pinot Grigio and Merlot are made on the plain. The soils are alluvial plain with rocky deposits. 5 DOC's. Higher quality wines come from the hillside vineyards with calcareous marl and sandstone. Soils include compacted marl known as ponca. Altitude is modest (200m).

Answer 412

- Local varieties (Ribolla Gialla, Malvasia di Istria, Verduzzo and Picolit (white). Refosco, Schiopettino, Pignolo, Tazzalenghe (black)) - Austria/Middle Europe varieties (Riesling, Welschriesling, Gewürztraminer, Müller-Thurgau, Blaufränkisch) - French varieties (Merlot, Sauvignonasse (Friulano), Chardonnay, Sauvignon Blanc, CAbernet Franc, Pinot Blanc, Cabernet Sauvignon, Pinot Noir, Carmenère)

Answer 413

It has good disease resistance. Wines have medium- floral and apple flavours, medium to high alcohol with medium+ acidity. They can either be made entirely in stainless steel to preserve the aromatics or be lightly oaked. Best wines have the capacity to age

Answer 414

White variety is only grown in Collio and Colli Orientali, as it needs hillside sites to prevent it growing too vigorously. Prone to shot berries. Wines have citrus and pepper notes and high acidity. Many styles are being experimented with.

Answer 415

Refosco dal Peduncolo Rosso is the most planted of the local black varieties. It is vigorous that produces the best wines when grown on hillside sites with lower fertility. Late ripening and prone to botrytis. Red wines produced are red cherry flavoured with herbal aromas. It has small berries that produce wines with high tannins that are best smoothed out by time in barrels.

Answer 416

Mario Schiopetto e.a. from the late 1960s, style of clean, mainly unoaked white wines. Drawn on German expertise in the use of stainless steel, temperature control. The red wines from the region come from Merlot or other, often tannic, local varieties. In Slovenia, orange wines are made.

Answer 417

Oslavia sub-region of Collio is a centre for the production of orange wines. It lies next to Brda in Slovenia. Wines are made from long maceration (8 days-6-8 months) on the skins of white varieties followed by long ageing (2-6 years) in large format oak barrels. Josko Gravner, Stanko Radikon and Dario Princic are pioneers of returning to old winemaking (including use of amphora). They share commitment to organic methods in the vineyard, use of local varieties alongside international ones, long maceration on skins, fermentation with ambient yeast and no temperature control, long maturation, no fining/filtration, low or no SO2. Wines are amber, orange or gold with pronounced flavours of dried fruits, dried herbs, hay and nuts, medium tannins.

Answer 418

Two most important DOC's are Collio and Collio Orientali del Friuli, they share similar characteristics and share geology and wine culture into Slovenia. Both have the same principal wines from Friulano, Ribolla Gialla, Sauvignon Blanc and Chardonnay. 18 varieties are approved Grave del Friuli DOC and Friuli Isonzo DOC are more on the plain and have higher yields. Colli Orientali del Friuli Picolit DOCG: sweet wine. Volumes are small with the variety Picolit has 10-15 berries per bunch, made from air dried grapes. Ramandolo DOCG: sweet wine from air-dried grapes from Verduzzo. Friuli DOC: yield is 98. Collio DOC: yield is 77.

Answer 419

There are two main growers' organisation for high quality wines: - Consorzio Tutela Vini Collio - Consorzio Tutela Vini Friuli Colli Orientali e Ramandolo

Answer 420

Largest wineproducing region, due to Prosecco and Pinot Grigio. Also the home of Valpolicella and Soave.

Answer 421

Climate is warm and moderately continental with moderate rainfall. Cooling influence can come from altitude, exposure to a large diurnal range and breezes from Lake Garda. Flat plain is affected by moist air from river Adige and Po river Valley. Soils are very fertile on the plain, in the hillside the soils have better drainage and less richness. Grapes on the plain are from Pinot Grigio, Cabernet Sauvignon, Chardonnay and Merlot and Corvino, Garganega and Trebbiano. Important DOC's are Valpolicella, Soave, Bardolino, Bianco di Custoza and Lugana

Answer 422

East of Verona and two parts: 1. foothills to the north; 2. flat plain in the south near the River Adige. Hillside soils are limestone and clay and/or volcanic rocks (basalt). These soils are naturally cool.

Answer 423

Vigorous, productive and late ripening. Traditionally trained on Pergola, but now it is trellised. Sensitive to winter cold and mildew and botrytis. Grapes are usually hand picked on hillside. Wines have high acidity, medium body and medium intensity of lemon, apple/pear, white pepper and stone fruit. Best examples can age developing aromas of almonds and honey. Vines from the plain are fruity with medium acidity and the wines are meant to be drunk young. Typically short cold maceration period is employed, cool fermentation and a few months of ageing on the lees. Or the wines are made by appassimento.

Answer 424

- Soave DOC: 70% must be Garganega, 30% Trebbiano di Soave/Verdicchio or Chardonnay. Max yield is 105. Wine can be sold from 1st of December - Soave Classico DOC: Grapes from hilly Classico region. Max yield is 98. Wine can be sold from 1st of February - Soave Superiore DOCG: Grapes from hilly zone (same as Recioto). Max yield is 70. Wine can be sold from 1st of September - Recioto di Soave DOCG: Grapes from delimited hilly zone, same blend as Soave but from semi-dried grapes. Yield is low, max is 36. Wines are rich, floral, honeyed, sweet with high balancing acidity.

Answer 425

It is a region of small growers and large bottlers. Co-operative Cantina di Soave, bottles just about half of total wine made. 80% is exported to Germany and UK. Many Garganega vines are replanted with Pinot Grigio. To elevate quality reputation Soave Consorzio has carried out a classification of single vineyards, like cru. Significant producers are Pieropan and Inama.

Answer 426

North of Verona. Foothills in the north have limestone and clay or volcanic soils, these are cooler than in the south. So ripening is slowed down and grapes have more acidity. In the flatter south the soils are gravel and sand and are warmer.

Answer 427

- Corvina Veronese - Corvinone - Rondinella - Molinara

Answer 428

Corvina; Vigorous. Thick skins making it suitable for drying. Prone to downy mildew, botrytis and esca and sensitive to drought. Mid to late ripening. Well suited to Pergola training as it does not fruit on the first few buds. Shade and good air circulation are important. It is mostly blended and in blends it contributes violet, red cherry and red plum fruit with a herbal note and low to medium tannins and high acidity

Answer 429

Has big clusters, prone to downy mildew. Berries do not ripen uniformly and the fruit must be picked over bunch by bunch at harvest. In blends it supplies tannins while also contributing red cherry fruit flavours and it dries well.

Answer 430

Very reliable and productive. Good disease resistance and therefore good for drying, but prone to esca. Rather neutral wines with light simple cherry fruit. It accumulates sugar very fast and so is useful for Recioto.

Answer 431

High yielding variety, less grown due to pale colour of wine. It contributes acidity, red berried fruit and lightness

Answer 432

For inexpensive wines the aim is to create fresh, fruity wines for early consumption. Maceration times are short (5-7 days) to extract less tannins. When wines are made by the Appassimento method it means that picked grapes are allowed to reach a semi-dried state before they are crushed. Grapes are stored for 3-4 months in well-aerated drying lofts. It is a historic method for concentrating flavour, raising alcohol levels and making sweet (and today dry) wines. Grapes are picked at potential 11-11,5%, grapes are hung up or laid 1 bunch deep in trays. Humidity, temperature and air movement are controlled. Grapes loose about 1/3 of their weight. Next to more concentration, glycerol levels are elevated giving a softer, fuller mouth feel. This way, Corvina blend can produce both pale ruby, simple fresh fruity wines and deep ruby concentrated complex high alcohol wines with tannic and acidic structure.

Answer 433

Wines are all Corvina-dominant blends: Corvina and/or Corvinone must be 45-95% of the blend; Rondinella 5-30%; Other authorized varieties including Molinara Making: - Valpolicella DOC: 84. short maceration on the skins. Wine is bright purple in youth and have red cherry and rose aromatics, no oak, low to m tannins and m-m+ acidity - Valpolicella Classico DOC: hilly defined historic classico zone. Greater concentration - Valpolicella Valpantena DOC: grown in Valpantena valley

Answer 434

A marginally higher minimum alcohol level and often aged in a large oak vessels for 1 year. It means a higher grade of the basic DOC. Wines are ruby in colour with greater concentration than basic Valpolicella. Significant producers include Quintarelli or Romano dal Forno. These wines are made form a significant proportion of semi-dried grapes and have been aged for many years before release reflecting traditional winemaking, and thus being not representative for the category.

Answer 435

Winemaking, not geographical. Historic sweet, semi-dried grape wine of Valpolicella. Grapes must be dried off the vines for 100-120 days with final yield after drying and pressing is a maximum of 48. The wines have intense red, fresh and dried fruit flavours, a full body and medium+ to high tannins. Production is small and artisan. Styles differ in alcohol level with a minimum of 12% and 50g/l residual sugar.

Answer 436

Winemaking, not geographical. Modern dry or just off-dry semi-dried grape wine of Valpolicella. Max yield is again 48. Grapes are vinified usually after 100-120 days of drying. Minimum alcohol is 14% and often with 5-9 gr/l residual sugar. Wines must be aged for a minimum of two years in large casks or barriques (4 years for the riserva category). Wines have intense cherry and dried fruit flavours accompanied by spice and wood notes, medium to high tannins and a high acidity which balances the richness. According to the style preferred by the producer, wine may have new oak flavour or nutty and volatile notes from mildly oxidative ageing in large casks if these are not kept entirely topped up.

Answer 437

Winemaking not geographical. Unpressed grape skins with some residual sugar are taken from the end of the fermentation phase of Amarone or Recioto. Newly made Valpolicella wine, have been pressed off its own skins is then added to these grape skins for a second maceration. Yeasts, which are also transferred in this process ferment the remaining sugar during which time the grape skins give more colour, flavour and tannins to the wine. 15% of Amarone wine may also be added to contribute further flavour, tannins and alcohol. Finished wine must have a minimum of 12,5% and 13% for Superiore. Must be aged for 1 year after January 1st after harvest, often in large oak vessels. Wines are medium to full bodied with medium+ tannins and flavours of fresh and stewed red cherries and plums.

Answer 438

The Valpolicella Consorzio represents more than 80% of producers. The popularity of Amarone and Ripasso has had profound effects on the wines being produced. Recioto has remained a niche market, while Amarone production has grown 6-fold and that of Ripasso 4-fold. Production of Valpolicella dropped because of the price for grapes for Amarone or Valpolicella. 65% is exported to Germany, US, Switzerland and UK.

Answer 439

Grapes have to be grown in Veneto, Friulu-Venezia Giulia and the southern Trentino province. This area produces 85% of all Italian grown PG and more than 40% of world's PG. Yields are high, 126. Wines typically have light to medium- intensity apple and lemon fruit, with light to medium_ body, medium alcohol and medium+ acidity.

Answer 440

Immediately adjacent to Lake Garda with its moderating influences. Light bodied reds and roses. Wines are Corvina blends (35-80%) with the possibility of up to 20% other authorised red varieties. This way Merlot can be used to boost red fruit character and to reach the minimum alcohol level of 10,5% (DOC) or 11% (DOCG) for the Superiore category. Max yield is 91. Rosé is called Chiaretto: light, fresh, red-fruited with with a medium salmon colour

Answer 441

Between Verona and lake Garda. Produces easy-drinking lightly aromatic fresh white wines made from a blend of mainly Trebbiano Toscano, Garganega, Friulano an optionally Cortese. Made by 2 large co-operatives

Answer 442

South of lake Garda it crosses the border of Lombardy. Principal variety is called Turbiana (previously called Trebbiano di Lugana) and is the same as Verdicchio. Best examples are moderately aromatic with ripe apple, citrus and hazelnut notes with lively acidity and a saline finish. Some wines are aged in oak and some wines can age for 5 years+

Answer 443

Home to the Nebbiolo variety producing aromatically intense and long-lived wines. Region also grows Barbera, Dolcetto and Cortese and Arneis

Answer 444

Moderate continental climate with cold winters and hot summers. The region is protected from cold northern winds and excessive rainfall by the Alps to the north and from weather systems coming from the Mediterranean by the Apennines. The region can get thunderstorms, hail, late frost and fog. Low rainfall in June to September allow grapes to ripen and reduces the threat of fungal diseases. rainfall increases in late September and October posing a threat to late ripening varieties such as Nebbiolo

Answer 445

``` Nebbiolo Barbera Dolcetto Freisa Cortese Arneis ```

Answer 446

Early budding, vigorous, very late ripening variety. Mainly grown in Cuneo Province, especially in the Langhe. Wines are typically pale ruby in colour, turning to pale garnet within 3-5 years, with pronounced intensity aromas and flavours (violet, rose, red cherry, red plum), a full body, high tannins, high acidity and can be high alcohol. Best wines are produced on calcareous marls. It ripens best on south- and south-west facing aspects. Vines have to be pruned high as the first few buds are infertile, most used is single Guyot as it facilitates mechanical canopy management. Vine is vigorous and needs cluster thinning. Clonal research produced clones to make deeper coloured wines, it is thought that the clones have lost their aromatically intensity. Producers like Gaja use mass selection to propagate new vines, seeking vines with low vigour (concentration), open bunches (low fungal pressure) and small berries (colour)

Answer 447

Barolo is a dry tannic wine made from 100% nebbiolo, it goes back to the 19th century and has the name Wine of Kings, Kings of Wine. Vineyards are on south- and south-west facing slopes, typically around 200-400m altitude.Combining good sunlight interception with cooling influences, this allows grapes to ripen fully and producing pronounced intensity and high acidity. Max yield is 56. It needs to be aged for 3y2m after harvest, including 18m in oak. Riserva needs to be aged for 5y2m with 18m in oak. Soil types are complex, but the distinction is: - villages with blue-grey marl in north and west produce lighter more aromatic wines - villages in south and east with less fertile, predominantly yellow-grey compacted sand and clay produce wines that are closed and tannic in youth and should be cellared for 10-15 years Significant producers are Angelo Gaja and Bruno Giacosa

Answer 448

The system is called Menzioni Geografiche Aggiuntive (MGA) within the rules of Barolo DOCG. - entire villages (La Morra) - specified single vineyards (Bussia) - a number of specified vineyards now made into a single MGA (Terlo MGA) In addition, the word vigna can now only appear as a labelling term if the name of the MGA is also stated.

Answer 449

100% Nebbiolo, very much alike Barolo however the vineyards are at slightly lower altitude and the climate is slightly warmer. Harvest is typically a week earlier. T subtly riper style is reflected in shorter minimum ageing requirements: 2y and 4y for Riserva. Max yield is 56. Also in Barbaresco the MGA system is introduced. Historically, long maceration on the skins (3-4m) followed by 5-8y of ageing in large old wooden vessels was done to soften the tannins. Nowadays, most producers seek to pick only grapes with ripe skins and seeds, macerate for 3-4 weeks and age the wines in either large format oak or a combination of large and small, only a small proportion being new.

Answer 450

Roero DOCG, Gattinara DOCG, Ghemme DOCG. These have a continental climate with greater diurnal range resulting in wines with higher acidity. South facing sites at 300m enables fruit to ripen and the wiens are light bodied but intensely perfumed. Earlier drinking Nebbiolo is made in Langhe Nebbiolo DOC or Nebbiolo d'Alba DOC. These wines are typically made from young vines or less favoured sites. Maceration is limited to 7-10 days and wines are aged up to a year in a neutral container.

Answer 451

Most grown variety in the region. It is concentrated around the cities of Asti and Alba (Monferrato). Best wines come from Asti and its sub-zones including Nizza which has now been promoted to a DOCG of its own. Early budding variety. Very vigorous and disease-resistant, though it is susceptible to fan leaf virus. It will grow on a range of sites and aspects and can produce very high yields. It ripens relatively late, but before Nebbiolo. In general, high in acidity and relatively low in tannin. In the early drinking style is has medium to deep ruby colour, medium intensity red plum and red cherry fruit, sometimes with black pepper aromas, high acidity, medium tannins and medium alcohol. Concentrated Barbera: fruit is grown at lower yield from old vines, wine is aged in French oak, this adds body and ageing capacity.

Answer 452

Barbera d'Asti DOCG: max yield 63, min. ageing is 4m. Nizza DOCG: max yield 49, min. ageing is 18m of which 6 in oak. Piemonte DOC: max yield is 84, this leads to wines of low concentration

Answer 453

This variety ripens early and can be grown on cooler sites. It is susceptible to fungal diseases, is fragile, has low vigour and ripening can be blocked by prolonged spells of cold weather. These are reasons for reduction in vineyard area. This variety is reductive in the winery, requiring frequent pump-overs or rack and return to introduce oxygen and avoid off flavours. To retain primary fruit it needs mid-range fermentation temperatures, short times on the skins and soft extraction methods to avoid extracting its naturally high tannins. Typically aged in stainless steel.

Answer 454

``` Dolcetto 'Alba DOC: max yield 63 Dolcetto di Ovada DOC: max yield 56 Dogliani DOCG: max yield 56 Piemonte DOC: max yield 77 Wines are typically deep ruby in colour, with medium+ intensity red cherry fruit with floral notes, medium- acidity and medium+ tannins. Significant producers are Macarini and Marziano Abonna. ```

Answer 455

High yielding white variety producing wines with light intensity aromas of lemon, apple/pear and white flowers with high acidity and medium body. It is thin-skinned and susceptible to grey rot. Best wines undergo pre-fermentation maceration to increase aromatic intensity. Most wines are made for early drinking.

Answer 456

Wines made as Gavi (or Cortese di Gavi) DOCG must be made entirely from Cortese with max yield of 67. Gavi de Gavi DOCG is wine made from grapes grown within the municipality of Gavi itself. Riserva wines are limited to 45 hl/ha and must be aged for one year before release. Significant producers include Castellari Bergaglio and La Scolca

Answer 457

It is grown in the Roero area. Wines have light intensity but complex aromas of white flowers, chamomile, white peach and lemon. They have medium- acidity. Grapes must be picked as soon as the desired ripeness is reached as the acidity drops fast. It also oxidises easily. Roero Arneis DOCG must be made from min 95% Arneis and yields are max 70. Significant producers include Vietti and Bruno Giacosa

Answer 458

Langhe and Piemonte has remained a region with small family-owned farms. In the past the growers sold their grapes to large producers, eg Fontanafredda. Nowadays many estates bottle their own wines. Barolo and Barbaresco is for 85/75% exported to USA, Germany, UK, Scandinavia. New focus on named sub-zones within Barolo an Barbaresco is becoming to have traction in the market, at least for the better known sub-zones

Answer 459

- Tuscany - Marche - Umbria - Lazio - Abruzzo All these regions grow significant volumes of Sangiovese and Trebbiano Toscano

Answer 460

Tuscany has a long history of red winemaking from Sangiovese. In 1444 there was a prohibition of picking grapes before a certain date to protect the quality. The de 'Medici designated four region of wine production in 1716, a precursor of modern GI. In 1872 Ricasoli recommended that Sangiovese should be dominant variety and that the white variety Malvasia could be used to soften the wines for early drinking. This became standard, even in the DOC of 1967. In 1932 Chanti DOCG was created (a much larger zone than it was) with 7 subzones with the difference between Chianti and Chianti Classico. Up to WWII sharecropping was common, this led to little incentive to improve quality. In 1968 Sassicaia and in 1971 Tignanello was created as Super Tuscans. These wines were made from Bordeaux varieties or included Bordeaux varieties and were aged in French oak barriques. They were released as vino da tavola, but appealed to a large international market. They acted as a stimulus to raise quality and price of Tuscan wines in general. Chianti Classico became a DOCG in 1996. Recent focus is more to indigenous varieties and use of large casks and of tonneaux.

Answer 461

Generally warm Mediterranean with adequate rainfall for grape growing. Altitude in the inland areas in an important cooling influence. Inland, summers can be hot and winters cold. Growing season normally has some rain. Hazards are spring frosts, hail and rain during the harvest period. In some years summer drought and prolonged high temperatures can be hazards.

Answer 462

- Sangiovese - Trebbiano Toscano - Varieties used to blend with Sangiovese: Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah - Canaiolo Nero

Answer 463

Wines are typically medium intensity ruby in colour, with red cherry, red plum and herbal notes, medium to full bodied, with high acidity and high tannins. Early budding, late ripening. It does best on sunny south and south-east facing slopes where it has the best chance to ripen. Better quality grapes are grown at 200-550m. With warming climate growers are looking to plant on higher sites or those with less sunny aspects. Soil is best friable, shale and limestone (drainage) and also good on clay, it is a vigorous variety, so canopy management is important. Grape is susceptible to botrytis bunch rot. Esca is a hazard. It can produce high yields. Training is cordon or spur with VSP. Clones are created with smaller berries, thicker skins, more open bunches.

Answer 464

Late budding, vigorous and high yielding. It is prone to downy mildew and eutypa dieback. It ripens well in sunshine and heat, while retaining high acidity. Flavours are neutral (medium- lemon, herbal). In France it is called Ugni Blanc. It is declining in popularity due to its lack of fruitiness and low flavour intensity. Its characteristic high acidity makes it an important part of the blend for sweet Vin Santo

Answer 465

Now merely a blending option. On its own it provides red-berried fruit and some floral notes with only light tannins. It promotes the floral and red-berried character of Sangiovese when blended with that grape.

Answer 466

Nowadays maceration times are reduced to 7-10 days for early drinking wines with medium tannins and to 15-25 days for wines with high tannins intended for ageing. For oak, older barriques, 500-litre tonneaux and the large neutral oak casks are used. The aim is for the subtle sour red cherry fruit to be the main point of interest of the wine, not the additional flavour from oak.

Answer 467

Chianti DOCG surrounds Chianti Classico. It is an area of hills, with the classico region being most elevated. Blend is 70-100% Sangiovese, blend is with either international or local varieties and even white. Min alcohol is 11,5% and for the subzones 12%. Yield is 63. For Chianti to be Riserva it must be aged for 2 years before releasing

Answer 468

There are 7 subzones. Lower yield: 56. For Riserva wines, in the subzones Chianti Colli Fiorentini, Chianti Colli Senesi and Chianti Rufina at least six months of this period must be in oak barrels.

Answer 469

Subzone of Chianti. It is the coolest due to altitude (350m) and coolin winds descending from a pass in the Apennines to the north. This results in wines with high acidity and more restrained fruit character when young. But they can age.

Answer 470

Largest of the subzones of Chianti. Generally warmer, producing fuller bodied and richer wines. It requires higher proportion of Sangiovese in the blend, min 75%.

Answer 471

Hilly area, best wines come from 200-500m, this altitude contributes to cool nights, lengthening the growing season and promoting full ripeness and high acidity. Soils are schistous, crumbly rock with clay and marl (galestro: more aromatic ageable wines), calcareous soils with clay (albarese: more structure and body) and sandstone and sandy soils. It combines drainage with water holding capacity. Min 80% sangiovese, no white is permitted. Max yield is 52,5. Wines can be released October year after harvest. Riserva must be aged for 2 years from 1 January after harvest. Style of wine is paler colour, sour cherry fruit from dominant Sangiovese grapes, restrained new oak. Wines are typically medium flavour intensity with some pronounced examples. Significant producer include Fontodi, Castello di Ama. Chianti Classico Gran Selezione: single vineyard or an estate owned by the producer, aged for min 30 months.

Answer 472

Biondi-Santi family was until WWII the only commercial producer. Banfi, a wine company, led a massive expansion of planted. The area is warmer and dryer than Chianti Classico, it is protected by Monte Amiata to the south. It produces wines with ripe fruit, full body and high alcohol. There are cooling breezes from the Mediterranean. Elevation varies (120-500). Soils also vary, galestro based in the north with higher elevations leading to wines that are more aromatic. More clay in the lower, warmer, southern part which produces fuller bodied wines. 100% Sangiovese, max yield is 54. It may not be released until 1 January five years after harvest, ageing must include 2 years in oak. (Riserva 6 years of which 3 in oak). Label may mention a single vineyard. Wines have intense sour cherry fruit, high levels of acidity and tanning and showing complexity due to the tertiary notes developed in long initial ageing. Significant producers are Casanova di Neri and Soldera. Rossi di Montalcino is 100% sangiovese, but is shorter aged in stainless steel or oak. Is for declassification

Answer 473

Vineyards are planted on east and south-east facing slopes at 250-600m. Higher vineyards producing more aromatic wines due to a longer ripening season. Soils include heavy cool clay (producing fuller bodied wines) and sand (more aromatic wines). Style of wine is nowadays more towards wines that can be drunk young: done by shorter extraction periods and the use of small format French oak for maturation. 70-100% Sangiovese, max yield is 56. Wine must be aged for two years from 1 January after harvest, with 12-24 months in wood. Riserva aged for 3 years. Rossi di Montepulciano is declassification category. Significant producers include Avignonesi and Contucci

Answer 474

Close to the coast, warm area is moderated by altitude (250m) and cooling winds from the sea. Wines have ripe fruit, some black fruit notes alongside sour cherry, medium to medium+ acidity, ripe medium+ tannins. 85% Sangiovese, max yield is 63. Significant producers include Le Pupille and Morisfarms

Answer 475

Area is specialised in red Bordeaux blends, 80% of area planted. Warm climate, with cool nights due to proximity to sea, leads to fully ripe grapes. Soils are varied, irrigation is allowed and widely installed. Vineyards are cordon-trained, spur-pruned with VSP. At first wines were bottled as vino da tavola, because CS dominates the blends. Max yield is 63, aged for 1 year. Bolgheri Rosso Superiore: max yield 56, aged for 2 years. Typically deep ruby in colour with medium+ to pronounced intensity blackberry and red plum fruit, sometimes with green bell pepper notes in cooler years and vanilla and sweet spice form oak with medium+ acidity and high tannins.

Answer 476

``` Single estate, Tenuta San Guido which produces Sassicaia. Minimum of 80% CS and minimum ageing of 2 years, 18 months in 225 litre oak barrels. Sassicaia and Ornellaia (Frescobaldi family) are regarded as world class examples of Bordeaux style wines. The Bolgheri Consortiom represents more than 90% of the vineyards planted. ```

Answer 477

Extensive area, entire province of Grosseto. DOC allows a wide range of varieties both local and international. Permitted yields are 77 for single variety red wines. A handful of high quality estates sell their Bordeaux blends within the DOC for a lot of money, e.g. Le Pupille and Rocca di Frassinello

Answer 478

White wine region. Region has dry summers and is windy, reducing the presence of fungal disease. Vineyards are on hillside at 200-400m. Wines are made from the grape with the same name, min 85%. Wine is typically of medium intensity with lemon and floral notes and has medium+ acidity. Vernaccia is grown on local sandstone soils, ripens mid to late and can produce high yields. Limited to 63. Sales is most to local market, export (50%) is to US Germany and Switzerland. Significnat producers are Panizzi and Montenidoli. Red wines from Sangiovese and international varieties are also made.

Answer 479

Higher permitted yields, any registered grape variety can be used. Some of Italy's best wines are labelled under Toscana IGT because they do not follow DOC(G) rules.

Answer 480

Amber coloured sweet wine made by the appassimento method, most often using a blend of Trebbiano toscano and Malvasia. Permitted in many denominations. Minimum ageing in 2-3 years, but is often exceeded. The combination rising and falling temperature and oxidative ageing without topping up leads to the amber colour and a complex palate of dried fruit (apricot, lemon) flavours, nutty notes as well as a variable level of volatile acidity. Wines are sweet but with balancing high acidity and medium+ to high alcohol. Red version is called Occhio di Pernice.

Answer 481

DOC(G) accounts for 65% of all wine production. Structure in the denominations is very different. Export market is very big, main markets to USA, Germany and Canada. Broadly, Chianti, Chianti Classico and Montepulciano appeal due to their place in Tuscan wine history, while wines from Montalcino and Bolgheri are promoted as wines of world-class quality

Answer 482

Mainly produces red wines from blends of Montepulciano and Sangiovese and white wines from Verdicchio. Land suitable for grape growing is on the low hills rising from the coast and in some higher zones with a Mediterranean climate featuring hot summers and little rainfall in summer. Inland, the climate is more continental in character with helpful dry autumns. Soils are limestone and clay

Answer 483

White variety in Marche. First four buds are sterile, planted at low density. Late ripening variety, it retains high acidity levels. Needs a long time in the vineyard to ripen fully to make high quality wines, susceptible to both forms of mildew and botrytis bunch rot. Wines are pale lemon, medium- aromatic intensity with blossom, apple, lemon, fennel and almond notes with a slightly bitter finish, high acidity and a medium body. Often no MLF and aged for 4-6 months in stainless steel. Riserva is sometimes MLF for creamier acidity and is often aged on the lees in old oak.

Answer 484

- Castelli di Jesi Verdicchio DOC: valley with clay and limestone soils producing floral and fruity wines. Max yield is 98. Classico is reserved for grapes from the historic heart and Classico Superiore for wine from lower yields (77). Riserva category requires 18 months of ageing - Verdicchio di Matelica DOC: higher zone in the foothills of the Apennines, with a continental climate. Soils are mixture of sandstone with fossils and contain less clay and therefore faster draining. Yield is 91. Wines are fuller bodied but with higher acidity and are less overtly fruity. Riserva requires 12.5% and 18 months of ageing

Answer 485

Planted most in the south of the Marche and farther south in Abruzzo, it has high disease resistance. Best trained long (Guyot or Pergola) as it has sterile buds near the trunk. Ripens early. Wines tend to be high in alcohol due to low productivity, but this can be balanced by natural high acidity. Wines have herbal notes (sage, thyme, mint) with crisp apple and pear fruit and are medium bodied. Can be sold as Marche IGT or as Offida Pecorino DOCG. Some wines are aged for 12-18 months

Answer 486

Good disease resistance and high production. Ripens later than Pecorino making it more vulnerable to late season rain. Naturally high acidity, but it can loose it once fully mature. It produces ripe lemon and yellow apple fruited wines. Can be labelled as Marche IGT or Offida Passerina DOCG.

Answer 487

- Biancame: local variety making fresh and crisp white wines for local consumption - Trebbiano Toscano: grown for wine that is consumed locally

Answer 488

Black variety. It is often blended with Sangiovese and in high quality wines it makes up 70-85% of the blend. Variety is resistant to botrytis bunch rot and downy mildew, but susceptible to powdery mildew. Needs a long growing season to avoid bitterness. Wines are deep ruby in colour, susceptible to developing reductive sulfur compounds and requires frequent aeration. Maceration depends on style: 4-5 days for simpler lighter wines and 20 days for higher quality wines. Two styles: 1. ripe, medium intensity red-cherry fruited wines with no oak flavours with a medium body and medium tannins 2. medium+ to pronounced intensity red cherry and black plum fruited wines with oak aromas and medium+ tannins

Answer 489

- Rosso Piceno DOC: 35-85% Montepulciano - Rosso Piceno Superiore DOC: grown from 13 townships, requires slightly higher alcohol and a minimum of 1 year of ageing - Offida Rosso DOCG: 85-100% Montepulciano and the wine must be aged for 24 months of which 12 in oak - Rosso Conero DOC/Conero Riserva DOCG: 85% Montepulciano. Riserva needs 2 years of ageing of which 1 in oak Sangiovese is often a blending partner contributing red cherry fruit, high acidity and high tannins

Answer 490

IMT (Instituto Marchigiano di Tutela Vini) is a consortiom for promotion. Significant prive companies include Umani Ronchi (70% export) and Fazi Battabli. Co-operative is Moncaro (55% export) Export is to USA, Canada China and Japan

Answer 491

Predominantly hilly landscape. Famous for white Orvieto DOC and red Sagrantino di Montefalco DOCG. Climate is warm, mildly continental, summers are hot rainfall is 800mm. There is risk of rain in september and October

Answer 492

- grechetto: white thick-skinned, resistance to fungal disease, suitable for late harvesting. Wines have low to medium intensity lemon and white flower aromas and flavour with high acidity and a medium body - sangiovese - sagrantino: needs full sunshine and heat to ripen, moderately productive. Vineyards are on hillside, trained with Guyot or cordon with spurs. Very tannic variety, deep ruby in colour with medium+ to pronounced blackberry and red plum, high acidity and high tannins, which require long ageing in the production phase and in bottle.

Answer 493

Has a Classico zone. Wine must be a minimum of 60% Trabbiano Toscano and/or Grechetto and grown at 100-550m altitude. Wines typically have medium- intensity lemon and apple fruit, top end of medium alcohol and medium+ acidity and a light body. Max yield is 77. For superiore yield is 56. Also late harvest (vendemmia tardiva) and noble rot (muffa nobile) wines are made. Significant producers include Barberani.

Answer 494

Rosso die Montefalco DOC is a blend with mainly Sangiovese (60-70%) with Sagrantino (10-15%) and others. Max yield is 77, minimum ageing is 18 months. Sagrantino di Montefalco DOCG is 100% Sagrantino, max yield is 52 and wines must be aged for 33 months of which one year in wood. Historically long maceration periods were used for Sagrantino, now its 2-3 weeks to avoid harsh tannins. Ageing in new oak can also be used to soften the tannins. Montefalco consortium is busy raising standards of grape growing. 60% is exported to USA Germany and Canada.

Answer 495

70% white wine production, mainly from Malvasia, Trebbiano Toscano. Reds are also made from Merlot, Sangiovese, Cesanese. Climate is warm mediterranean that is moderated by altitude on low hills and cooling winds from the sea enabling grapes to ripen regularly. Occasional spring frost, hail, excessive heat in summer and rain during harvest can threaten grape growing.

Answer 496

- trebbiano di Toscano - Malvasia Binaca di Candia: good resistance to disease, high yields. Juice is prone to oxidation. In blends it contributes medium- intensity lemon and apple fruit, medium alcohol and medium+ acidity and a light body - Malvasia del Lazio: cross between muscat of alexandria and a local variety. Produces wines with grapey and peach flavours. Acidity drops when ripe. - Cesanese: black, semi-aromatic, very late ripening and high yielding. Prone to powdery mildew. Vulnerable to autumn rains. Can be grown on higher slopes for greater diurnal range giving fresher fruit with higher acidity. Wines have pronounced aromas with red cherry and rose-petal scented fruit with medium tannins and acidity and high alcohol.

Answer 497

Frascato DOC can be made from Malvasia Bianca di Candia and/or Malvasia del Lazio (min 70% of wine). Wine can include up to 30% Trebbiano. High yields: 105. Most wines are made at cool fermentation temperatures to retain primary fruit.

Answer 498

Same rules as the DOC but with lower yields (77) -greater flavour intensity and fuller body. Wines have to be aged for 1 year before release.

Answer 499

Broad area south of Rome, many other DOCs within it. More white is made than red. Yields are up to 120 resulting in light flavour intensity.

Answer 500

Most red wines are from Merlot and Sangiovese and drunk locally. Regulations for DOCs that are predominantly Cesanese allow up to 65-70 yields. Wines are typically aged in stainless steel or large oak. Not new oak as this would mask the aromatic qualities of the varietiy.

Answer 501

Historically the wines from Lazio were famous. In the 20th century, the focus was on high volume, inexpensive wines. Reputation for quality fell and production decreased. For Frascati co-operatives play an important role. 60% is exported to USA, Canada and Germany.

Answer 502

Fifth largest region by production volume with those being led by co-operatives. Black Montepulciano variety dominates planting. Three main wines in the region, white, rose and red. - Trebbiano d'Abruzzo: crisp white with high acidity, typically unoaked - Cerasuolo d'Abruzzo: medium to medium+ bodied rosé from Montepulciano variety - Montepulciano d'Abruzzo Also wines from Pecorino and Passerina are made

Answer 503

Region can be divided between hillside vineyards under the high Apennines and the flatter coastal zone. Hillsides have a warm continental climate with cold snowy winters and warm, short summer with cooling influences from the mountains. Coastal zone has a warm Mediterranean climate with a lower risk of spring frost and/or rain at harvest. Temperatures are higher and soils are more fertile and thus more suitable for production of high volume wines. Pergola is typical form of training, but for more quality minded producers, newer forms of training and lower yields are used. In coastal zone, cordon trained spur pruned or Guyot is more common as this is suitable for mechanical harvesting.

Answer 504

Variety is mid to late ripening, vigorous and highly productive. Well suited to growing on Pergola as high training is appropriate to the size of the vines and provides the fruit with shade. Prone to powdery mildew.

Answer 505

Both Trebbiano Toscano and Trebbiano Abruzzese can be used. Yields is up to 98. Wine is made by protected fermentation at cool temperatures. MLF is blocked to preserve acidity. Significant producers include Valentini and Masciarelli

Answer 506

Rose made from minimum of 85% Montepulciano. Can be made by short maceration or direct pressing, also saignée method is used. Wine is medium to medium+ bodied. The variety is rich in anthocyanins so maceration times are short to avoid the extraction of too much colour.

Answer 507

Made in two styles. Naturally high tannins may be softened by very light extraction, and because of the high anthocyanins there is still enough colour intensity. High quality wines will be given extended time in barrel to allow the tannins to soften an may benefit from bottle age too. There are three levels: - Montepulciano d'Abruzzo DOC: grown on hilly sites, yield is 98 - leading to light to medium concentration - Five official subzones restrict to 66 yield and require 18 months of ageing, half of which must be in oak. These wines have more concentration. - Colline Teramane Montepulciano d'Abruzzo DOCG, same restricted yields, must be aged for 2 years before release of which 1 in wood. Wines are deep ruby in colour, medium intensity red cherry and plum-fruited, medium+ body and high tannins. With oak ageing, prices and quality will rise.

Answer 508

75% of production comes from 40 co-operatives. Wines are sold in Italy and are exported especially to northern Europe, USA and Canada. Majority of wines are inexpensive. Significant producers include Valentini (super-premium priced) , Masciarelli and among the co-operatives Cantina Tollo (exports 35% of its production)

Answer 509

Between the Mediterranean Sea and the Apennine Mountains. Most viticulture is on slopes at 200-600m. Range of soils. In Roman times, Falernian wines were famous. Nowadays, three white local varieties - Falanghina, Greco and Fiano - and black variety Aglianico especially from Taurasi DOCG

Answer 510

Warm Mediterranean climate, altitude (up to 600m) provides a cooling influence. Many varieties are late ripening. There is a threat of cold and rainy early autumns. Frost in spring can also be a problem.

Answer 511

3 types of soils: 1. Limestone and clay: (hills) good balance between fast drainage and water retention - - Fiano di Avellino DOCG: White from Fiano - - Greco di Tufo DOCG: white from Greco - - Taurasi DOCG: red from Aglianico 2. Volcanic and sandy: fast draining - - Campi Flegrei DOC: (tuff, pumice, sandy): white Falanghina and black Piedirosso (red and rose) - - Vesuvio DOC: white Coda di Volpe and black Piedirosso 3. Alluvial sediments in the large area between Naples and Benevento with a number of denominations: Sannio DOC and Beneventano IGP

Answer 512

- Falanghina - Greco - Fiano - Agliciano - Piedirosso

Answer 513

Workhorse variety. Good resistance to disease but the fruit can begin to shrivel at the end of the season. Mid to late ripening. Wines have medium intensity apple and white peach fruit with herbaceous notes (grass) and have medium+ acidity. Nearly all unoaked. Falanghina del Sannio DOC (max yield 84) makes the most Falaghina. The Campi Flegrei produces lower alcohol wines 12-13% due to windier conditions than inland. Same yield.

Answer 514

It is prone to grey rot and to both mildews and has low productivity and low vigour. Tolerant to heat and drought resistant. Vines are either Guyot or cordon trained and spur pruned, allowing mechanisation. Variety is mainly associated with Greco di Tufo DOCG, densely planted area with limestone and clay offering a beneficial combination of good drainage and water retention. Max yield is 70. Wines are deep lemon in colour, high in alcohol with an oily texture with flora, stone fruit and smoky notes. Most wines are unoaked and the best can age in bottle.

Answer 515

High quality variety, grown in Fiano di Avellino DOCG. Guyot and cordon with VSP. Sensitive to both forms of mildew but has thick skins so can resist botrytis even though it is late ripening. Within de DOCG, max yield is 70. Wines have medium- to medium intensity floral, peach and hazelnut aromas and flavours, with medium+ body, medium to medium+ acidity and a waxy texture. Lighter, fruitier wines come from open sandy soils and weightier wines from clay-dominated soils. Best wines can age.

Answer 516

``` Black variety that is early budding and late ripening. It needs a long growing season for the tannins to ripen. It is vigorous. Prone to botrytis bunch rot and therefore vulnerable to rain late in the season. Wines have medium+ to pronounced intensity rose, red plum and blackberry aromas, high acidity and high tannins which can be softened either by ageing in high quality small barrels or long ageing in traditional large oak casks plus bottle age. Taurasi DOCG (cool slopes 200-600m) has minimum of 85% Aglianico. Max yields are 70. DOCG requires 3 years of ageing, of which 1 in wood. For Riserva it is 4 years of which 18 months in wood. Wines are made by long maceration on the skins and aged French oak barriques. ```

Answer 517

Red variety making pale ruby wines with fresh, medium+ acidity, medium tannins and red plum and red cherry fruit. Mainly grown in Campi Flegrei DOC and Vesuvio DOC, where it at least is 50% but often 100% of the grapes used. Adapted to heat and drought and has open bunches with thick-skinned berries. Planted at low density on own rootstocks, trained very high with high yield, but now more on Guyot or spurred cordons to achieve better fruit quality with greater fruit concentration. It is harvested late, but only produces 12-13%. Made in early drinking wines or to soften Aglianico wines, where it adds perfume and freshness.

Answer 518

The DOC's and DOCG's are complemented by province-wide DOC's e.g. Irpinia DOC and Sannio DOC. These DOC's have less stringent production rules.

Answer 519

Mastroberardino is a family that played an important role in the recovery and commercialisation of the Campanian varieties. Terredora is an offshoot from the same family, while Feudi di San Gregorio has done much to update the image. In some parts co-operatives are important e.g. La Guardiense.

Answer 520

Most wine production is of IGT or simple wine quality. Aglianico del Vulture DOC is to the east of Monte Vulture, an inactive volcano. Here potentially high quality, structured red wine is made from the Aglianico variety.

Answer 521

Aglianico del Vulture DOC: 100% Aglianico with a max yield of 70 and 1 year of ageing. In the DOC, Aglianico is grown on clay, limestone and volcanic soils. This combines drainage (volcanic) and water retention (clay and limestone) giving the vine enough water despite annual rainfall of 550mm. Climate is warm Mediterranean with cooling influences from altitude (600m). Breezes from the Balkans are a further cooling factor. Variety needs a long ripening season resulting in high flavour intensity. Wines have red plum and blackberry fruit, a full body, high acidity, high alcohol and high tannins and are capable of bottle ageing. For Superiore: yield is 52, minimum of 3 years of ageing, 1 in oak. For Riserva: 5 years of ageing, 2 in oak.

Answer 522

Sales are divided between Italy and export markets (USA, Japan, China and northern Europe). Generazione Vulture is a group of young growers keen to promote their region and its wine Significant producers include Paternoster, d'Angelo and Elena Fucci.

Answer 523

Heel of Italy. Hot Mediterranean climate with three sides of sea. Moderating breezes from the sea. It is well suited to high volume wine producing as low rainfall reduces fungal diseases, soils are fertile and irrigation is permitted.

Answer 524

- Primitivo - Negroamaro - Nero di Troia

Answer 525

High yielding variety, also known as Zinfandel. Ripens early in Puglia, prone to spring frosts (early budding), to drought and has poor flowering and fruit set in rainy and humid days. In Puglia the bunches are loose giving them good disease resistance. Sorting is important due to uneven ripening. Variety accumulates sugar easily, meaning high alcohol and when grapes are ripe they tend to dry, aiding the alcohol. Older vines are bush trained and planted at low density. Newer vines are trellised to enable mechanisation. Inexpensive wines are vinified at warm temp with maceration on the skins for 7-10 days to extract flavour, colour and medium to high levels of tannins. Aged for a short period. Premium wines are macerated and aged longer.

Answer 526

- Primitivo di Manduria DOC: min 85% Primitivo. Max yield is 63, Riserva must be aged for 2,5 years, including 9 months in wood. Min 14% - Gioia del colle DOC: 50-60% Primitivo, blended with Montepulciano, Sangiovese and/or Negroamaro. Max yield is 52. Riserva must be aged for 2 years and min 14%. Both DOCs make full-bodied, high alcohol wines with medium+ to pronounced ripe to jammy red cherry and strawberry fruit, medium acidity and medium to medium+ tannin. Significant producers are Gianfranco Fino and Polvenera.

Answer 527

High yielding with good resistance to diseases and to drought. It is able to retain acidity, making it suitable for growing in a hot climate. Most important DOC is Salice Salentino DOC: red wines requires min 75% Negroamaro and if the variety is on the label min 90%. Max yield is 84. Riserva must be aged for 2 years of which 6 months in wood. Red wines are typically macerated for 7-10 days. Wines have black plum and black cherry fruit, medium to high alcohol, medium acidity and medium+ tannins. Rosato: deep pink orange in colour. Significant producers are Agricola Vallone and Leone de Castris

Answer 528

Late ripening and is prone to downy mildew. It needs a long season to develop its full colour, making it prone to autumn rains. Wines have medium intensity red cherry and redcurrant fruit with a black pepper note, high but fine-grained tannins and medium+ acidity. Castel del Monte DOC: 90% Nero di Troia, max yield 91. Castel del Monte DOCG: Riserva: max yield 70, 2 years of ageing of which 1 in wood. Significant producers include Rivera and Torrevento

Answer 529

Puglia produces large volumes of inexpensive wines. Co-operatives are very important, e.g. Cantina Due Palme. 10% is PDO, 60% is wine.

Answer 530

Known for white Catarratto, black Nero d'Avola and Nerello Mascalese. Warm Mediterranean climate. Areas like Etna have particular microclimate due to altitude. Low rainfall necessitates irrigation. White wines from Catarratto, Grillo and Inzolia are blended with each other or with Chardonnay. Typically fermented at medium temperatures and aged in stainless steel to maintain primary fruit.

Answer 531

- Catarratto - Grillo - Inzolia - Moscato - Nero d'Avola - Nerello Mascalese - Carricante

Answer 532

High yielding, disease resistance. | Light intensity lemon and herbal notes, high acidity and medium alcohol

Answer 533

Cross between Catarratto and Moscayo. Moderately high yielding and heat resistant and has good disease resistance. The must oxidises easily. Wines are full-bodied, with medium intensity lemon and floral notes, medium alcohol and high acidity. Marco de Bartoli produces and oak aged example.

Answer 534

Ansonica, early ripening variety with good drought resistance. Needs to be picked early to retain acidity. Wines have medium- intensity lemon fruit, medium acidity and a medium body. It is a good blending partner. Significant producers include Valle dell'Acate and Principi di Butera.

Answer 535

Muscat of Alexandria/ Zibibbo: heat and drought resistant variety making all styles. Low bush vines are planted in individual planting holes to conserve water and give some protection from wind (Pantelleria). - dry: fermented in stainless steel - late harvest: fermentation stopped to retain RS - passito: semi-dried grapes with high level of RS Challenge to balance sweetness with sufficient acidity. Passito wines are deep lemon in colour with pronounced aromas of cooked orange, apricot and honey. Sweet with high alcohol. Top producer is Donnafugata

Answer 536

Calabrese: late ripening variety, often grown close to the ground to maximise heat. Very vigorous and susceptible to powdery mildew. Wines are medium to deep ruby with red cherry to black plum fruit, medium+ to high tannins and medium to medium+ acidity. At moderate yield the concentration is good for ageing. Max yield is 70-77. Top producers are Feudo Montoni and Gulfi. Cerasuolo di vittoria DOCG: blended with Frappato (in the blend adds strawberry and herbal aromas and fresh red fruit). 50-70% Nero d'Avola and 30-50% Frappato. max yield of 52 resulting in great concentration. Top producers include Cos and Planeta.

Answer 537

From Etna high quality, elsewhere high volume. Buds early, yields can vary because of coulure, late ripening. At altitude on Etna (400-1000m) it has a very long season adding to the intensity of flavours. Variety is prone to powdery mildew and botrytis bunch rot. Tannic, so maceration on skins is short (10-15 days). Typically produces wines with medium to pale ruby colour, high intensity aromas and flavours of red cherry and violet with herbal earth notes, high acidity, medium to high tannins and high end of medium alcohol. Etna Rosso DOC: min 80% Nerello Mascalese with the remainder Nerello Cappuccio (providing colour and red berry fruit). Best wines are from old vines providing high concentration but low yields. Max yield is 56. Riserva requires 4 years of ageing of which 1 in wood. Wines are pale ruby with medium intensity red cherry fruit, high acidity and medium+ to high tannins. Aged in large barrels

Answer 538

Etna Bianco DOC: best producers put 100% in the blend. Variety is prone to common fungal diseases and grown successfully up to 1000m. Large diurnal range produces wines with high acidity. MLF is often used to reduce acidity. Wines have medium intensity lemon and green apple flavours, high acidity and medium alcohol.

Answer 539

IGT Sicilia became Sicilia DOC: large range of varieties and combination. Max yield is 91 white and 84 red. Nowadays also bottling needs to be done in the region.

Answer 540

Area is led by a small number of large and influential private companies (Planeta, Donnafugata, Tasca d'Almerita: Assovini Sicilia). Largest co-operative is Settesoli.

Answer 541

Home to Cannonau (Grenache Noir), Carignano (Carignan), Vermentino, Monica, Nuragus. Climate is warm Mediterranean with low rainfall during the growing season. In driest areas, irrigation is used. Cooling influences include altitude (hilly) and winds from the sea.

Answer 542

Cannonau di Sardegna DOC: with a restricted Classico zone. Max yield is 77 and 63 in the classico zone. Riserva must be aged for 2 year, 6 months in wood. (12 months in the case of classico). Dry and sweet fortified wines are made and sold locally. Significant producers include Sella&Mosca and Argiolas

Answer 543

``` Early budding (susceptible to spring frosts), prone to downy mildew and the European grape moth. Ripens mid season. Grows best on sunny, exposed sites with poor soils. Also known as Rolle. Wines have medium intensity lemon and acacia aromas with riper examples showing tropical fruit notes, a light to medium body with medium alcohol and medium+ acidity. Wines are made by gentle pressing of the grapes, a short period of skins contact and cool-mid range fermentation temperatures and short ageing. - Vermentino di Sardegna DOC: max yield 112 - Vermentino di Gallura DOCG: max yield 63 ```

Answer 544

Heat and drought resistant, can thrive despite high temperatures, low rainfall and drying winds. Sandy soils help to retain vigour. - Carignano del Sulcis DOC: bush vine (requirement for Superiore). Limited irrigation is permitted. Max yield is 77, 52,5 for Superiore. Both Superiore and Riserva require 2 years of ageing. Significant producers are Agricola Punica and Santadi

Answer 545

2/3 of wine produced is DOC. Sardinia has important and high-quality co-operatives such as Cantina Santadi. Exports are minimal.

Answer 546

Spain has a long history of winemaking from the Phoenicians in 1100 BCE to Carthaginians and Romans. When the Moors invaded Spain, winemaking was tolerated. Spain always exported wines with befriended countries. Especially the founded colonies in America was an important export market for fortified wines. In the late 18th century a monk brought knowledge from Bordeaux to Spain, but due to increased costs of making better quality wines the knowledge wasn't used very much. Spanish civil war exiled some important Spanish Marqués to France who then brought again back expertise. When phylloxera hit France the wines of Rioja were a suitable replacement. When phylloxera arrived in Spain it devastated a lot of vineyards. This led to significant emigration from all parts of Spain because of unemployment. In 1907 the Rioja Wine Exporters' Syndicate was founded to guarantee the authenticity of Rioja's wine. In 1926 Consejo Regulador in Rioja. Civil wars continued to hamper on quality wine production. Miguel Torres studied wine in France and returned in Penedès, Catalunya in 1960s. This resulted in improved winemaking of French and German varieties. Spain joined EU in 1986 bringing investors. In 1996 irrigation was legalised. History made that new regions and styles are still explored in Spain and indigenous varieties are reinvented.

Answer 547

36-43 latitude, warm country with a lot of coastline and a large raised plateau. Many different climatic regions: - NW: influenced by Atlantic: maritime. High levels of rainfall. Shelter by mountains, more continental - S&E: Mediterranean with moderating influence from sea. Moderate climate with warm dry summers and mild winters - Meseta: Altitude of 600-900m. Continental with hot days and cool nights. Altitude moderates

Answer 548

Spain has largest vineyard plantings in ha. Naturally, the vineyards are made up by bush vines planted at low density. This is favourable due to climate with low rainfall and limited irrigation. Low density and bush vines lead to limited yields and concentrated fruit. The rainfall is often in heavy storms with rising temperatures afterwards increasing the risk of mildew. Phylloxera hit almost everywhere except Toro and Rueda where sandy soils are. A lot of producers employ organic practices, but fewer are certified because of the costs. In Spain there are a lot of small vineyard holdings

Answer 549

- Airén - Tempranillo - Bobal - Garnacha Tinta - Macabeo - Monastrell

Answer 550

Mainly planted in Castilla-La Mancha. It makes inexpensive neutral white wines and a lot is distilled into Brandy de Jerez

Answer 551

Can make inexpensive fruity red wines, but also is the leading component in some of Spain's most prestigious and expensive wines (Rioja, Ribera del Duero, Toro). Early ripening and can benefit a lot from a warm climate with cooling influence (altitude, winds). Can produce high yields, but when tempered can produce concentrated structured wines.

Answer 552

Grown near the coast of Spain producing red and rosé wines.

Answer 553

Both red and rosé wines. Predominantly in central north and north east (Rioja, Navarra, Catalunya, Aragon)

Answer 554

Mainly planted in Catalunya used in still for early consumption wines and for sparkling Cava. Also known as Viura (Rioja white wines).

Answer 555

Mourvèdre in Rhone. It produces red in the regions around Valencia and Murcia. Suitable to the climate as it is late ripening and needs heat in the growing season to become fully ripe.

Answer 556

``` Youthful, fruity styles of red, white and rosé are made protectively in stainless steel, with temperature control, use of inert gases, cultured yeasts, fining and/or filtration. Some reds are made by (semi-)carbonic maceration. Oak maturation is common for reds and increasingly for top whites (either fermentation/ageing). There is national legislation for ageing for terms like Crianza, Reserva and Gran Reserva. And also the oak vessels need to be 330L max. Red wines: Min ageing: Min in barrel Crianza: 24: 6 Reserva: 36: 12 Gran Reserva: 60: 18 Whites/Rose: Min ageing: min in barrel Crianza: 18: 6 Reserva: 24: 6 Gran Reserva 48: 6 ```

Answer 557

Like Bodegas López de Heredia. These wines are typically made from a mixture of black and white grapes (mainly black) that are macerated (sometimes beyond the beginning of fermentation), pressed and then fermented together. Often these wines are matured in oak which leads to a reduction in fruit flavours but a greater texture and increased complexity.

Answer 558

There are 70 DOs in Spain. Rioja and Priorat are the only 2 that have DOCa/DOQ. To apply for that term, the region needs to be a DO for at least 10 years. All wines must be bottled at producers own property and the denomination must have various quality regulations in place including a tasting assessment by an external panel and a process to audit these extra restrictions and regulations.

Answer 559

Vino de Pago is a category that applies to a small number of single estates with high reputations. They are in Castilla-La Mancha, Navarra, Valencia and Aragon. Estates may only use their own grapes, which must be vinified and matured on the estate.

Answer 560

VT: Vino de la Tierra: IGP wines Vino: General wine The Consejo Regulador oversees the regulations, which includes max yield, permitted grape varieties, vineyard practices and winemaking regulations.

Answer 561

Production is dominated by co-operatives. Largest wine estates are J. Garcia Carrion, Felix Solis Avantis, Pernod Ricard Groupe, Miguel Torres SA and Bodegas Martin Codax SA. Domestic consumption is low. Spain is world's largest exporter but price per litre is very low. 56% of export is bulk wine. Main export markets in terms of volume are France and Germany. Next are UK, USA and China, but those are important markets for higher priced wines.

Answer 562

``` Rías Baixas DO Ribeiro DO Ribeira Sacra DO Valdeorras DO Monterrei DO Further from the Atlantic coast, these DOs have less temperate climates with warmer summers and less rainfall than Rias Baixas. Godella and Mencia are the most recognised (in export) local varieties. ```

Answer 563

Largest DO in Galicia. 170 wineries with cooperatives dominant of which Bodegas Martin Codax the largest is. After phylloxera, a lot of vines were replanted with hybrid and high yielding Palomino. After 1970s and 1980s, focus came on indigenous varieties and quality wines in a desired style (fresh and fruity) were produced.

Answer 564

Bordering the Atlantic ocean, the region has a maritime climate. It has warm summers and mild winters. Annual rainfall is high meaning there is a lot of fungal disease pressure. Soils are free draining (sand over granite bedrock). Albariño is suited to the damp climate, having thick skins. It is early to mid-ripening. Wines are high in acidity with medium- to medium body, medium alcohol and aromas and flavours of apple, lemon, grapefruit, peach, floral note. Here it is often made in single variety wine. Other varieties permitted (and sometimes blended with): Loureira (early ripening, medium+acidity, aromatic citrus pear floral and herbal notes), Treixadura (mid-ripening, low acidity apple and peach flavours) and Caiño (late ripening, high acidity, citrus flavours). Small amount of red: Sousón and Caiño Tinto.

Answer 565

It is made up of five non-contiguous subzones - Val do Salnés: oldest, greatest plantings and concentration of wineries. Directly on the coast so the coolest and wettest area. Wines with highest acidity. - O Rosal: along the River Miño and close to border of Portugal. Wines are often blend of Albariño, Loureira, Treixadura and Caiño Blanco. South facing sites on north bank of the river, warmer. - Condado do Tea: Even warmer. Wines are more riper in style, more peach and lower acidity. - Ribeira do Ulla: newest subzone, inexpensive wines - Soutomaior: smallest

Answer 566

Wines are high in acidity with medium- to medium body, medium alcohol and aromas and flavours of peach melon and lemon. Significant producers are Pazo de Senorans and Palacio de Fefiñanes. Pergola remains a popular trellising system with granite stone supports. This system supported the growth of agricultural crops underneath and reduces the fungal disease risk because of greater air circulation. VSP trellising is nowadays used when mechanisation is preferred.

Answer 567

Winemaking is protective to retain fresh fruit flavours. Maceration can be used to enhance the intensity of the flavours and provide greater texture. Cool fermentation and partial MLF. More expensive wines are stored on the lees (sobre lias), 1-2 years. Also use of oak is practised for most expensive wines, from large old to small new

Answer 568

25% exports to USA and UK

Answer 569

Most westerly, just east of Rias Baixas. It still has a maritime climate with temperate conditions and high rainfall. Mainly white wines: Treixadura most planted variety and used as single variety or lead component in the blend.

Answer 570

Follows the valley of the River Miño north and of the River Sil east. Climate is mainly continental, but depending on the exposure can be with maritime influences. Vineyards are located on precipitous and deep valley sides at various altitudes and aspects. Stony slopes provide drainage and conduct heat. Viticulture is labour intensive. Red: Mencia with red cherry and raspberry fruit, medium body and tannins, medium+ acidity.

Answer 571

Further up the river Sil. Most easterly. Continental climate with plentiful rain (700-1000). Vineyards are at altitude (300m) Godello: Citrus and stone fruit, sometimes with a herbal or wet stone character and generally medium+ acidity.

Answer 572

South of Ribeira Sacra. Inland and sheltered from ocean influence by the Sierra de Larouca mountains, it has a continental climate. Most production is inexpensive and in bulk, but also good quality Mencia and fruity Godello.

Answer 573

High altitude plateau (northern part of meseta) with mountains to the north and south. Many regions have continental climates with maritime influences on the west. - Bierzo DO - Toro DO - Ribera del Duero DO - Rueda DO - Castilla y Leon VT

Answer 574

Warm summers and cool winters, adequate rainfall. Mountains/hills on three sides but opens to the west allowing some maritime influence. Flat plain and lower slopes have fertile silty loam soils and produce inexpensive-mid-priced wines from Mencia which are medium- in body and tannins with flavours of red fruits (raspberry and cherry). Best vineyards are on slopes at 500-850m that have good drainage with shallow poor, slate soils which together limits vigour. Altitude is cooling influence and large diurnal range slow sugar accumulation and retain acidity. Bush (old) vines are common so average yield is low and cost of production is high

Answer 575

Mencia is the key black grape and also Godello is grown. Mencia is early to mid-ripening and can lose its characteristic medium+-high acidity and quickly accumulates sugar, resulting in high alcohol wines if picked to late. Wines range from light bodied and fruity with medium tannins to more concentrated with fuller bodies and higher tannins. Mencia contributes 70% to the red wine blend. Wines from the slopes tend to show more concentration than those from the plain with medium to medium+ body and tannins, higher alcohol and ripe cherry and plum fruit sometimes with a floral or herbal note. Often matured in oak to add spice, but careful not to mask Mencia's delicate aromas. Significant producers include Descendientes de J Palacios and Raul Perez.

Answer 576

River Duero running through the region. Continental climate with hot summers and cold winters, combined with altitude (620-750m) gives large diurnal range to maintain acidity in the grapes. Moderating influences are needed to avoid spring frost. Rainfall is low and irrigation is not permitted from June until after harvest. Vineyards are at low density with bush vines. Sandy soils mean that phylloxera has not been a problem. Many vines are old and ungrafted.

Answer 577

Tinta de Toro: form of Tempranillo with thicker skins. Wines have greater colour and higher tannin levels. Wines have 75% Tinta de Toro with the remainder being Garnacha. Rose (Garnacha or Tinta de Toro) and whites (Malvasia or Verdejo) are also made. Warm growing season, intense sun and low yields produce wines that are deep in colour, full-bodied, high alcohol with high tannins and ripe flavours of blackberry and blueberry, but the cool nights help to deliver medium+ or even high levels of acidity. Slower ripening can be achieved at higher altitude west of the region and choosing north-facing aspects. Consejo permits max 15% for red wines and lower for whites and roses.

Answer 578

Inexpensive wines may have undergone carbonic maceration to boost fruity flavours and extract less tannin, making an approachable early drinking style. Premium wines are matured in oak, concentration of the fruit balances the flavours of high proportions of new oak. Significant producers are Teso la Monja and Numanthia.

Answer 579

It is far away from cities and ports and only became interesting to investors because of neighbour Ribera del Duero. Number of wineries increased in past 20 years from 8 to 50.

Answer 580

First winery was Vega Sicilia. The winery that put the region on the map was Alejandro Fernandez's Pesquera. From 1980 on grape growers started to produce their own wine. The relative proximity to Madrid meant that it became popular amongst Spanish fine-wine drinkers.

Answer 581

Similar climate to Toro and Rueda, but summers ar slightly hotter winters colder and the vineyards can even be higher in altitude (750-1000m). Frosts are a problem limiting the time that the grapes can be left on the vine. Heaters, aspersion, helicopters are used to combat this. Rainfall is low at 400-600mm, irrigation can be used but not during ripening period. Range of altitude and aspects, tinto fino/tinta del pais/tempranillo, use of differents sites is useful in gaining balance, complexity and ensuring consistent yields. Half is bush vines, a quarter is 50+ years old

Answer 582

Until 2019 only red wines. For white Albilla Mayor must make up 75% of the blend. Red: 75% Tempranillo with Cabernet Sauvignon, Merlot, Malbec, Garnacha and Albillo are permitted. Wines are full-bodied, with high alcohol and ripe flavours of blackberry and plum with vanilla and chocolate aromas from new oak. Often new French oak. Significant producers include Vega Sicilia, Domino de Pingus and Bodegas Aalto. Ageing categories of Crianza, Reserva and gran Reserva are commonly used with the most Crianza produced. Most wines are labelled without ageing category specified.

Answer 583

20% export to Switzerland, Mexico, USA, Germany and China.

Answer 584

Rueda produces almost entirely white wines. In 1970 Marques de Riscal in Rioja considered that the local Verdejo grape could make the fresh fruity white wines that consumers demanded and they invested in Rueda leading the region's transformation.

Answer 585

Hot dry summers, cold winters and low rainfall. Vineyards are at 700-800m resulting in cool nights that help to retain acidity in the grapes. Bedrock in the region is limestone with a sandy clay sub-layer and then a topsoil of stones. Free draining and low in organic matter to limit vigour. Key grape is Verdejo, drought tolerant. Wines have medium to medium+ acidity, medium alcohol and apple, pear and peach characteristics often with a herbal note (fennel) and a slight bitterness on the finish. Sauvignon Blanc is the next grape and can be blended with Verdejo or be single variety. Many vineyards are trellised and harvesting at night is desirable.

Answer 586

Most inexpensive wines are made protectively with cultured yeasts. General quality is acceptable to good. Mid-priced wines tend to have undergone a period of lees ageing, often with regular lees stirring which brings body and texture to the wine. Most expensive wines is fermented and/or matured in oak giving body and texture as well as tasty smoky notes. MLF is avoided. Significant producers include Ossion and Bodega Belondrade y Lurton. Varietal wines must contain 85% of the named variety.

Answer 587

Production has quadrupled in past 20 years. Fruity crisp early drinking style of the wines together with an inexpensive price point has been extremely popular on domestic and global market. Export is to Netherlands, Germany, USA and Switzerland. Many wineries have their home in another region, wineries in Rioja for example have a Rueda white wine in their portfolio.

Answer 588

Land is on the northern part of the meseta and is protected from any Atlantic influence to the north by mountains. Continental climate with summer temperatures moderated by altitude. Large number of grape varieties both local and international is permitted. Although the VT covers a large area, actual vineyard plantings for VT wines are low, whereas the DO vineyards make up a much larger proportion

Answer 589

The DOCa is 100km long and runs from north-west to south-east along the river Ebro. To the north, Sierra de Cantabria protecting against Atlantic weather. To the south, Sierra de la Demanda sheltering vineyards from warm centre of the country. Because of the open topography, the valleys along the river gain some Mediterranean influence. Rioja is divided into three zones Rioja Alta, Rioja Alavesa and Rioja Oriental. The climate between the three zones differ. Vintage variation because of influence from both Atlantic and Mediterranean

Answer 590

Rioja Alta: largest, south of Ebro. Climate is continental with some maritime influences. Low valley along river, warm with range of alluvial soils. North-west corner is cooler and wetter with calcareous clay. South is at 700m, cool wet and patches of ferrous clay Rioja Alavesa: smallest, north of Ebro. Next to Basque country. Relatively cool and wet, vineyards are up to 700m with calcareous clay. Rioja Oriental: Middle zone, north and south of Ebro. Northern part is relatively low altitude and is warmest and driest in Rioja. South, vineyards are at 500-1000m with soils of calcareous clay and ferrous clay.

Answer 591

``` 90% black varieties - Tempranillo - Garnacha - Graciano - Mazuelo - Maturana Tinta - Cabernet Sauvignon 10% white - Viura - Tempranillo Blanco - Malvasia and Garnacha Blanca - Verdejo and Sauvignon Blanc ```

Answer 592

88% of plantings of black varieties. It is able to reliably produce larger yields. It was planted at the cost of Garnacha (better suited to warm and dry conditions). Tempranillo is well suited to the Rioja Alta and Rioja Alavesa where it is generally able to ripen even in cooler, high altitude sites with cool clay soils. Dominant variety in most red Rioja, providing raspberry and black plum fruit with medium to medium+ levels of tannins and acidity.

Answer 593

Garnacha: 8%. Well suited to warm, dry conditions of Rioja Oriental. Provides ripe strawberry fruit, lower tannins and fuller body Graciano: Late ripening, drought resistant, small yields and susceptible to fungal diseases. Contributes high acidity and tannin and fresh black fruit flavours. Mazuelo: (Cariñena). Contributes high acidity to the blend. Maturana Tinta: Trousseau. Contributes a deep purple colour, high acidity and fresh cranberry and blackberry flavours

Answer 594

Viura: Also called Macabeo. 70% of plantings of white varieties.Late budding, late ripening and susceptible to botrytis and therefore is best suited to warm, dry sites. Relatively neutral grape variety and can make a range of styles. Tempranillo Blanco: white mutation. Produces wines with high acidity and flavours of lemon, grapefruit and pineapple. Malvasia and Garnacha Blanca: used as blending components to add a greater diversity of flavours. Verdejo and Sauvignon Blanc: Either single variety or in blend with Viura to lend aromas.

Answer 595

Ageing regulations have had a significant impact on the styles of Rioja available on the market and continue to do so. The regulations of the Rioja Consejo not only specify minimum ageing to be labelled Crianza, Reserva and Gran Reserva, but also that only 225L barriques can be used. But these are only ageing regulations, no regulations about practices in the vineyard and winery. Vinos de autor: low yields and selected parcels of vine were used to make very ripe-fruited, concentrated and structured wines that has been aged in new French oak. Common trend is to highlight the characteristics and quality of the grapes, this is achieved by selection of harvest dates, more gentle extraction, use of older an/or larger oak vessels or other vessels and shorter maturation periods. Many small growers, few wineries and a lot of co-operatives, blending parcels from various parts of the DOCa is been a feature in Rioja.

Answer 596

Much inexpensive white Rioja is made in a simple unoaked style for early drinking. More expensive Rioja is often made in an oaked style. Wines are balanced and fresher with Viura the main grape varieties nowadays grown at lower yields to give more concentration and body. Varieties like Malvasia and Garnacha Blanca can be blended in to give wines that have medium+ body and acidity with subtle citrus fruit and some smoky and nutty complexity from oak. Two wineries release very old bottles of whites in the classic oxidative style: Castilla Ygay from Marques de Murrieta and Viña Tondonia Grans Resrva from Lopez de Heredia. These wines have intense complex tertiary notes of nuts, honey and dried fruits balanced by high acidity

Answer 597

- Vino de Zona: grapes from a single zone. 15% can come from outside the named zone. Vinification ageing and bottling of the wine must take place in the zone. - Vino de Municipio: grapes from a single village, again 15% can come elsewhere (but borders the village). Vinification, ageing and bottling in the village - Viñedo singular: grapes from particular vineyards or estates. Vinification, ageing, storage and bottling must take place within the same winery. Vineyard must be 35years old and 10 years in the hands of the producers. Hand harvested and sustainable practices. Wines are tasted by tasting panel

Answer 598

``` Red/Min total ageing/Min time barrel/Min time bottle Crianza / 24 / 12 / none Reserva / 36 / 12 / 6 Gran Reserva / 60 / 24 / 24 White|Rose/ Min total ageing / Min time in barrel - Crianza 24 / 6 - Reserva 24 / 6 - Gran Reserva 48 / 6 ```

Answer 599

Much wine made in cooperatives is sold on to merchant businesses. Top 10 producers make up over 40% of sales and 80% of producers sell small volumes. Sales in domestic market stay constant, export has grown. 37% of sales by volume to UK, Germany and USA. Crianza is sold domestically and (Gran)Reserva is sold on the export market. Price of Rioja is higher than other Spanish wines, but is lower than French or Italian wine. Bodegas Familiares de Rioja is a group of 40 small/medium sized producers who promote their wines together and campaign on issues that particularly effect small producers. Rioja 'n' Roll is a group of small producers who are focused on quality wines from particular vineyard sites.

Answer 600

North east of Rioja. Many climatic influences including both the Atlantic Ocean and Mediterranean Sea and the Pyrenees to the north east. Five sub-regions: north, the hilly subregions of Baja Montana, Valdizarbe and Tierra Estella run east to west. Cooler and wetter areas with influences from the Atlantic in the north-west and from the Pyrenees in the north-east. Ribera Alta in the middle of the region and Ribera Baja is in the south, these are progressively warmer, drier and flatter.

Answer 601

Wide range of grape varieties. Garnacha- deep coloured roses. Or as single variety lighter bodied wines with red berry fruit and medium+ acidity in the cooler areas and fuller bodied, more tannic wines from warmer areas. 1980 CR allowed for international varieties Tempranillo- most planted variety. In single variety or blend with CS/Merlot/Garnacha. Range of styles: fruity, lighter-bodied, early drinking wine to fuller-bodied, concentrated wines that will typically be matured in oak for a year or more. Chardonnay is principal white grape and tends to show citrus and peach fruit, medium alcohol and medium to medium+ acidity, being made in bots unoaked and oaked styles. Other whites are Moscatel de Grano Menudo, SB, Viura and Malvasia. Significant producers include Domaines Lupier and Bodegas J. Chivite. Many growers sell their grapes to cooperatives.

Answer 602

``` Four principal wine regions - Cariñena - Campo de Borja - Catalayud Are in the west of Aragon - Somontano Is in the north east, with a very different climate ```

Answer 603

These three DOs have a warm continental climate with annual rainfall of 450-500mm. Vineyards are at altitude respectively 400-800; 350-700 and 500-900. Altitude gives high diurnal range as well as the cold wind Cierzo, it blows from the north. Mainly reds from Garnacha. Soils are rocky free draining meaning bush vines at low densities. Many cooperatives which produce high volume inexpensive red wines for early drinking. These wines are medium to full-bodied with high alcohol, medium tannins and ripe red and black fruits. From old vines good wines are made. Time in oak for these wines is limited in large oak. These wines show concentrated raspberry and plum fruit, with subtle spicy notes from oak, medium+ acidity, medium to medium+ tannins and high alcohol.

Answer 604

Located at the foot of the Pyrenees with a warm continental climate and a little more rainfall. Vineyards are often around 350-650m. Both altitude and cold breezes from the mountains are a moderating influence on temperature and giving a large diurnal range. Cabernet Sauvignon and Chardonnay are most planted, and also Gewurztraminer. First high-tech winery was Viñas del Vero, largest producer in the region owned by Gonzalez Byass of Jerez

Answer 605

- Catalunya DO - Penedès DO - Priorat DOQ - Montsant DO - Costers del Segre DO North east of Spain with eastern border the Mediterranean with its influence. Higher proportion of international varieties. In total 11 DOs and 1 DOQ. Catalunya has its own scheme for exceptional wines from single estates, with many restrictions the wines may be labelled Vi de Finca.

Answer 606

Applies to grapes grown anywhere in the autonomy of Catalunya. Large producers like Torres Viña Sol use it. The name Catalunya is more recognised than some other DO names.

Answer 607

Warm Mediterranean with three climatic zones - Penedès Maritim: Between sea and coastal range of hills. Warm climate without temperature extremes. Source of full-bodied red wines from late ripening varieties such as Monastrell. Some Xarel-Lo, Macabeo and Parellada is grown for still wines. - Penedes Central: relative plains (pre-coastal depression) vineyards are at moderate altitude up to 500m. Large plantings of Xarel-lo, Macabeo, Parellada, Merlot, CS, Tempranilla and Chardonnay - Penedes Superior: altitude of 500-800m. Altitude provides a cooling influence. Chardonnay and SB grow here as well as Riesling and Gewurztraminer and Pinot Noir. Rainfall is 500mm, irrigation can be used if authorisation is gained from CR. Soils are loamy with some calcareous components.

Answer 608

Whites are 80% of plantings. Xarel-lo, Macabeo and Parellada are most planted of either colour and are used both for Cava, other sparkling and still white wines, often blended together. Other varieties planted are Chardonnay, Moscatel, Gewurztraminer and Riesling Black varieties are Merlot, CS, Tempranillo, Pinot Noir, Syrah and others.

Answer 609

Dijon-educated Miguel Torres led a revolution in 1960/70s with the introduction of temperature-controlled stainless steel. Penedes became a source of clean fruity wines, both aromatic whites and fruity early drinking reds. Subzones can be used if producers are meeting specifications, like 100% of the grapes come from that zone and have been grown organically. 30% is exported to Germany, Canada, Switzerland, China and the USA.

Answer 610

Long history of winemaking from the 12th century on. A lack of easy acces, challenging topography and some extremes of weather have always made viticulture in Priorat difficult. Outbreak of phylloxera in 19th century and growth of textile industry, left a lot of vineyards abandoned. In 1989 Rene Barbier formed a small group of viticulturists and winemakers to collaboratively re-invigorate several specific vineyards and produce wines, using French winemaking techniques. These wines received much critical acclaim.

Answer 611

Warm continental climate. Region is protected from cold winds by the Serra de Montsant in the north and from much Mediterranean influence by the Serra de Llaberia to the south. Rainfal is 500-600 with dry summers. Irrigation is permitted in driest years and for new vineyard establishment. River Siurana runs through the region and the winding valleys give a broad range of altitudes 100-750m and aspects. Topography is extremely rugged. Many vineyards are on slopes (costers), narrow terraces are often used. Soils are varied, largely poor and stony but with some outcrops of clay. Slate based soils (llicorella) are thin, rocky and lacking in nutrients, with characteristic particles of mica reflecting light and heat. Bedrock splits vertical so roots can dig deep for water. Low nutrient + old vines lead to very low yields, average 5-6 while 39 is permitted.

Answer 612

Garnacha and Cariñena make up the majority of plantings. These are well suited to the hot days and dry conditions with Cariñena particularly suited to harsh conditions and generally grown in the warmest sites. CS Syrah and Merlot make up the rest of the plantings. Garnacha Blanca and Macabeo make up just 6% of plantings and are used to make a small amount of white wine.

Answer 613

From very traditional to modern winemaking is practiced. Cultured yeasts are often used as the high levels of potential alcohol in the grapes means fermentation with ambient yeasts can be slow and last many weeks. Reds are matured in oak, often French, for 1-2 years. With such warm conditions and low yields it is not uncommon for the wines to be 14,5% and above. The high alcohol is balanced by concentrated, ripe, but not jammy, fruit with medium+ acidity giving freshness.

Answer 614

- Vi de Villa: from 1 of 12 subzones - Vi de Paratge: grapes grown within a single paratge/named site/lieu dit. There are 459 paratges - Vinya Classificada: single vineyard of particular merit within a Paratje (cru) - Gran Vinya Classificada: single vineyard of exceptional merit within a Paratje (grand cru) Producers must own the vineyard or rented it for 7 years. Each category has their own regulations in terms of minimal proportion of Garnacha and Cariñena in the blend. Wines classified VC or GCV involve critical recognition over a minimum of 5 years. CR also certify the use of 'old vines', minimum 75 years old or planted before 1945.

Answer 615

Montsant DO is a ring around Priorat DOQ. Vineyards are in the south of the region where the land flattens out to the lower valley of the Ebro. Climate has a more Mediterranean influence, so temperatures are not so extreme. Some vineyards in mountainous north with higher altitudes 300-700 which have cooler temperatures. Mixture of soils ranging from clay-based to sandy. Some patches of llicorella particularly to the south. North and east have more limestone. Soils are more fertile than in Priorat DOQ. Topography is less extreme so some vineyards are terraced, some are trellised for mechanisation and some have bush vines.

Answer 616

94% black varieties with Garnacha and Cariñena the most planted. Next there are also Tempranillo, Syrah, Merlot and CS. Typical for reds to be matured for 1 or 2 years in French or American oak. Wines, particularly from the south, are ripe, fruity and full-bodied with high alcohol. Medium+ levels of acidity can provide freshness in wines made from grapes from the coolest areas and sites. Significant producers include Espectable and Celler de Capcanes.

Answer 617

Cooperatives account for the majority of production. DO status since 2001. 45% is exported to Germany, US, France, Switzerland and UK.

Answer 618

Further north, consists of 7 not entirely contiguous sub zones. Continental climate with hot summers and cold winters. Rainfall is 400. Early 1900 by Manuel Raventos (owner of Codorniu) planted the region. Saline soils needed to be improved and irrigation channels were installed. Raventos winery, Raimat, produced first commercial vintage in 1978, DO was based mid-1980s. Vineyards are at 200-700 with the highest for grapes for Cava. Soils are generally sandy and free draining + low rainfall means irrigation is necessary. Macabeo, Parellada and Xarel-lo is planted (Cava), also Chardonnay, Garnacha Blanca and SB for whites. Garnacha, Tempranillo, CS and Merlot for red/rose. Wines are fresh fruity style for early drinking. Raimat owns a third of the land planted with vines. Another significant producers is Castell d'Encus. Region has its own sustainability program.

Answer 619

- Valencia DO - Utiel- Requena DO - Alicante DO - Jumilla DO - Yecla DO Depending on exposure to the coast, the wine regions have either Mediterranean or continental climates, all with hot summers and low rainfall. Many vineyards are bush vines at low density.

Answer 620

Largest DO in Valencia, split into two non-contiguous areas and a number of subzones. In general the climate is warm Mediterranean with cooling influence from altitude and proximity to the coast. Rainfall is 450 so irrigation is widely used. Alto Turia subzone: southern foothills of the Sistema Iberico mountain range. Altitudes of 700-1100m being the coolest and almost exclusively producing whites from Moscatel de Alejandría and Merseguera. Latter wines (if vigour is controlled) can show concentration and texture. Valentino subzone: altitude 200-650m is warmer but with cooling influence from sea breezes. Grows a range of varieties (Garnacha Tintorera, Tempranillo, CS and Monastrell, Merseguera and Macabeo). Clariano subzone: same varieties as Valentino Moscatel subzone: sweet wine Moscatel de Valencia and vino de licor form Moscatel de Alejandria.

Answer 621

Continental climate with hot summer days and very cold winters. Average altitude is 750m. Rainfall is 450. 87% is black varieties, 70% is Bobal. mid- to late budding, very drought tolerant and able to retain acidity (despite hot climate). Can ripen unevenly meaning that tannins can be grippy, even firm. Gives high level of colour. High acidity and fruity nature means that is was originally best known for rosé wines. Nowadays most red, from relatively light-bodied, medium tannins styles often made by semi-carbonic maceration to concentrated wines with medium+ tannins, medium+ to full body, high acidity and flavours of blackberry, black cherry and often notes of chocolate.

Answer 622

Non-contiguous DO. Mediterranean climate with hot summers and cold winters. Growing season is extremely dry with 250mm rainfall. Zone of Vinalopo: Monastrell. Zone of Marina Alta: humid breezes and most rain; Moscatel de Alejandria for dry and sweet wines Red wines labelled Alicante DO must include 80% Monastrell. Other varieties blended are Alicante Bouschet, Garnacha and Bobal. General style is full-bodied, dry wines with high alcohol, high tannins and ripe black fruit. Maturation in American oak is common. Fondillon: medium-sweet red wine with max 40g/l RS. Made from late harvested Monastrell, min alcohol is 16% (no fortification). 10 year maturation in oak. Wines can be añada (from one year) or made by solera system, wines are oxidised with flavours of dried fruits and nuts.

Answer 623

Warm continental climate with hot summers and cold winters. Altitude ranges from 400-800m, providing cooling influence and a large diurnal range. Rainfall is 250-300mm. Soils are sand over a layer of limestone, which aids the retention of ground water. No irrigation necessary. Monastrell is dominant variety. Wines are generally full-bodied with high alcohol and flavours of ripe blackberry and cherry fruit and spice from maturation in oak. In very good examples, ripe concentrated fruit is balanced with medium+ acidity. Other varieties are Cencibel (Tempranillo), Garnacha Tintorera, Garnacha, CS, Merlot, Syrah and Petit Verdot. Significant producers include Bodegas El Nido and Casa Castillo

Answer 624

Similar climate to Jumilla, slightly more moderation from Mediterranean. Altitude is a cooling influence (500-900m) rainfal is low at 300mm. Soils are sand with limestone, helping to retain water. Monastrell is dominant variety. Making both bulk and bottled wines, 1 cooperative is responsible for around 60% of the DOs total output, 95% is exported

Answer 625

Region is totally landlocked and is located on southern part of Span's meseta giving an extreme continental climate. - La Mancha DO - Valdepeñas DO - Vino de Pago - Castilla VT

Answer 626

Largest DO in Spain, largest PDO in Europe. Located on the flat meseta at 500-700m. Climate is hot continental. Rainfall is 300-400. Limestone and chalk within the soils can help in the retention of water but drip irrigation is relatively common with 40% of vineyards being irrigated. Planting densities are low. Airén: neutral white grape variety is usually fermented in stainless steel to make a low intensity, medium acidity white wine for early consumption. Cencibel: most planted black variety. Made in a fruity style with short contact with oak. Cooperatives make up the majority of production; Virgen de las Viñas is the largest in whole of Spain. 40% is exported to China, Germany, Russia and the Netherlands.

Answer 627

Source of red wines from Cencibel with ripe red fruit, soft tannins, medium acidity and spice from oak.

Answer 628

Castilla-La Mancha is home to 9 of Spain's 18 Vinos de Pago. Dominio de Valdepusa was the first in Spain, producing wines from CS, Syrah and Petit Verdot.

Answer 629

Covers whole of Castilla-La Mancha. Climate and soils are continental and limestone and chalk. Large range of grape varieties are allowed.

Answer 630

North of the Cantabrian Cordillera are three DOs that make Txakoli. Climate is moderate maritime. Rainfal is high at 1600mm. Main white variety is Hondarrabi Zuri, wines have high acidity, medium- body, low alcohol and fresh apple, pear and lemon flavours, sometimes with a light spritz.

Answer 631

Mountain range to the west of Madrid, no own DO, wines can be labelled as Vinos de Madrid DO, Metrido DO, Cebreros DO or Castilla y Leon VT. A lot of inexpensive high volume wine, but also quality wines. From old vine Garnacha at altitudes of 600-1200m. Climate is continental, but altitude provides a cooling influence. The style is different from Aragon: lighter in tannin, with medium+ acidity and fresh strawberry and cherry fruit. Alcohol can be high due to sunny and warm days. Many wines are made in a low intervention manner. For white, Albillo Real producing full-bodied wines with citrus and floral notes and medium to medium+ acidity.

Answer 632

Balearic islands: 4 islands, Mallora has 2 DOs. Key local grape is Manto negro (light coloured, high alcohol, red fruit flavours) and Callet (medium to medium+ acidity, medium alcohol, red fruit flavours). Canary islands: Tropical influence on climate. Altitudes up to 1500m. Each island has its own DO, Tenerife has 5. Most common grapes are Listan Negro (light to medium bodied, medium tannins, raspberry and plum; carbonic maceration is often used), Malvasia, Listan Blanco (Palomino). Valle de Orotava DO in Tenerife is very distinctive: several vines twisted together to form long ropes, trained on low wires and growing up and down the hillside. Lanzarote: more flat, land is covered in dark volcanic ash. Vines are planted in craters dug into the ash and partially surrounded by stone walls to protect the vines from winds and to capture moisture available - low density plantings and low yields. Malvasia is dominant variety, both sweet and dry.

Answer 633

Most westerly European country. Most grapes are made into fortified wine although Portugal is famous for its fortified wines (Port and Madeira). More red wines are made then white wines. Portugal has a focus on indigenous varieties although international varieties are also grown. In recent years, focus has been on export markets. Portugal has an ability to provide ripe red wines and fresh white wines at inexpensive and mid-prices from a range of grape varieties that are not found elsewhere.

Answer 634

Portugal's grape growing dates back to 2000BCE by the Tartessians. The Phoenicians brought more vines and winemaking was further advanced by the Greeks and then the Romans. Portugal was a major supplier for England for wine after the Treaty of Windsor in 1386 and the Methuen Treaty of 1703. In the 19th and 20th century winemaking industry took a hit. Wine production was negatively affected during the Peninsular Wars and the Portuguese Civil War and around the same time French and Spanish wines started to become increasingly popular in Europe. In 1897 phylloxera devastated the industry. And the 40-year rule of Antonio de Oliviera Salazar from 1932 did not help quality wine production. Cooperatives were given preferential rights, but they did not focus on quality. Mateus Rose in 1942 and Lancers Rose in 1944 launched to be very successful. The Carnation Revolution and a return to democracy in the mid70s followed by Portugals accession to the EU in 1986 signalled the start of a new era.

Answer 635

West of the land is strongly influenced by the Atlantic, which brings cool, rainy weather. Particularly to the north-west. Ranges of mountains protect many of the more inland northerly wine regions which, wit a continental climate, enjoy warmer, drier growing seasons. Schist or granite are commonly found in mountainous regions such as Vinho Verde, Douro and Dao and hilly outcrops in Alentejo. The wine regions further south near the coast such as Bairrada, Lisboa, Tejo and Peninsula de Setubal have more varied soils: some areas have clay soils with a high limestone content, whereas other areas have sandy soils. Around riverbanks in Tejo, there are fertile alluvial soils.

Answer 636

Area of vines planted is reducing because high producing vineyards on fertile soils have been grubbed up to make place for higher quality planting material and sites. Alentejo has seen investment and vineyard growth, also because mechanisation is possible. The region can produce wines in a soft ripe style that increased in popularity quickly. 99% of wine production takes place on mainland Portugal, the remainder on Madeira and Azores. Due to climate change, drought has been an issue. Also extreme weather like hail is more common. Many vineyards are pruned cordon or replacement-cane and VSP trellised. Old bush vines are found in Douro and Alentejo. These are often field blends. Irrigation regulations differ per region.

Answer 637

International varieties are allowed in some regions such as Tejo, Alentejo, Bairrada and some sub-regions of Lisboa and Peninsula de Setubal, but not in Douro, Dao or Vinho Verde. Majority of wines, red and white, are blends of grape varieties, with a few exceptions: Baga in Bairrada, Encruzado in Dao and Alvarinho in the Moncao e Melgaco sub-region of Vinho Verde

Answer 638

Admission to the EU led to modernisation of winemaking practices and equipment. A few producers still use traditional techniques. Large (3000-6000) Portuguese oak and Brazilian hardwood toneis were commonly used, still in Bairrada. There has been a nich revival of the use of toneis, but many producers use new foudres (2000-2500L). Fermenting and foot-treading in lagares or now easy-to-clean stainless steel is regularly practised. Fermenting and/or ageing in clay vessels has risen in popularity and fermenting wine on skins in clay has been enshrined with its own DOC Vinho de Talha in Alentejo. Many whites have a degree of pre-fermentation skin contact for texture and flavour intensity.

Answer 639

DOC/DOP: there are 31 DOCs in Portugal, each with their own regulations on grape growing and winemaking and all wines must be officially tested, tasted and approved. VR: Vinho Regional (IGP): there are 14 VRs in Portugal with less stringent regulations. Vinho: wine

Answer 640

Wine production is 35% of agricultural output, highest in the world. Portugal has been a land of small holdings. Until Carnation Revolution in 1974, growers had a ready market for grapes and wines via negociants and cooperatives. Following acces to EU subsidies and funding, negociants have themselves acquired vineyards. E.g. Sogrape, since 1980 has acquired leading Port brands and estates in Vinho Verde, the Douro, Dao, Alentejo and Lisboa. Biggest wine company in Portugal. An increasing number of growers became producers with their own estate (Quinta/Herdade). Largest export markets are France, Angola, Germany and UK (by volume) and France, USA, UK and Brasil (by value).

Answer 641

North-west corner of Portugal, bounded by the Atlantic on the west, River Minho to the north (Spain/Rias Baixais) and by mountains of Peneda-Geres National park to the east. It extends just over de River Douro in the south. There are 9 sub-regions

Answer 642

Moderate maritime climate, due to Atlantic coast and a network of river valleys that funnel winds inland. To the east the soil becomes poorer and the climate more continental. Here, warmer drier subregions such as Baiao and Mancao e Melgaco lend themselves to later ripening grape varieties and produce wines with more body and alcohol. Rainfall is high at 1500 Much of vineyard land is on granite bedrock with a shallow topsoil of decomposed granite with a sandy texture providing good drainage. Fertility of soil is low and fertilisers are often needed.

Answer 643

Fungal diseases including rot and mildew are a problem due to rainfall throughout the year. Traditional method of training vines was up trees to benefit from better air circulation. Most modern vineyards are now planted in rows, either single or double Guyot with VSP or lyre. Vine is trained high from the ground. Summer pruning is used such as removal of lateral shoots, leaf removal and green harvesting.

Answer 644

Nowaydays 81% white, 14% red and 5% rose. - Loureiro: grown towards the coast. Mid-ripening and produces wines with medium+ acidity and citrus, pear, floral and herbal aromas. - Alvarinho: citrus, peach and sometimes tropical flavours, medium+ body and medium+ to high acidity. Most grown in Moncao e Melgaco, just next to the Spanish border. - Pederna (arinto): mid-ripening and produces wines that are more neutral with subtle citrus and apple fruit and high acidity - Avesso: late ripening grape and can fail to ripen fully. Grown inland, particurlarly in Baiao. Wines are lower in acidity, relatively full-bodied with citrus and stone fruit - Trajadura (treixadura): low in acidity with apple and peach flavours. - Vinhao (sousao/souson): black variety producing deeply coloured wines with cherry fruit and high acidity

Answer 645

Inexpensive high volume wines use fruit from the entire region, ferment it protectively and bottle it soon. CO2 is added to give a light spritz. Wines are typically low in alcohol and medium+ to high in acidity with apple, citrus and/or peach flavours. Higher priced wines tend to be fully still and more and more single variety. Name of sub-region may appear, min alcohol is 9%. Single varietal Alvarinho from Moncao e Melgaco must be made to lower max yields, min alcohol 11,5%. Alvarinho must be 30% of the blend and other varieties may be stated

Answer 646

Ownership is very fragmented, most growers deliver their grapes to co-operatives or large merchants. Only 400 growers who bottle their own wine. Significant producers include Anselmo Mendes and Quinta de Soalheiro. 35% is exported to Germany, USA, Brazil and France (by volume) and to USA (by value)

Answer 647

Douro makes the most wines. Fortified wine, Port, has the greater historic renown, Douro DOC for unfortified wines was only established in 1982. First producer was Fernando Nicolau de Almeida, he learned in Bordeaux. In 1952 he made the first vintage of Barca Velha by cooling the fermentation tanks with ice. He experimented a lot before settling on Tinta Roriz (Tempranillo/Aragonez) to provide the majority of the blend. Not until 1986 when Portugal joined the EU, investments in modern equipment and winemaking techniques came.

Answer 648

The region follows the course of the Douro river. Region is divided into three sub-regions (east to west): Douro Superior, Cima Corgo and Baixo Corgo. Western part is marked by the Serra do Marao, these mountain shields the Douro region from the worst of the cooler damper Atlantic weather. The region has a warm continental climate Baixo Corgo: coolest and wettest (900mm), Cima Corgo: warmer and drier (700mm) and Douro Superior is hot and arid (450mm). There are a lot of microclimates due to valley sides with variety of aspects and altitudes. Schist with a shallow topsoil mainly made up of decomposed schist. Low in organic matter and stony in texture. Bedrock splits vertically so vine roots can dig deep. Water stress is a jeopardy for quality and irrigation can be done if IVDP is notified.

Answer 649

Mostly blends, most common grapes are Port grapes: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barocco and Tinto Cao. TF and TN, tend to retain acidity well and tend to give ripe but not jammy flavours of black fruits. TF tends to produce wines with medium body, medium alcohol and red and black fruits often within some floral character. TN has a high level of colour and tannins with black fruit flavours and floral notes such as violet, rose or orange blossom. Sousao is increasing: its high acidity bringing freshness even in warm years. For white, native to the valley varieties are used. Viosinho (full-bodied with floral notes and stone fruit, but can lack acidity), Rabigato (high acidity, citrus and floral), Gouveio (Godello, medium+ acidity, citrus and stone fruit), Moscatel Galego Branco (Muscat Blanc a Petit Grains).

Answer 650

70% of sales is red. Significant producers include Prats&Symington and Quinta do Vale Meao. Grapes are destemmed, fermentation at relatively low temperature (24-28) for greater control over tannin extraction. Fermentation can start in lagares, in open lagare it is easier to monitor extraction levels. Early drinking wines are pressed of the skins and can be post fermentation matured in either large oak or French barriques. Whites are 25% of sales. Inexpensive white wines tend to have light to medium aromas and flavours, medium to medium+ acidity and of good quality. Moscatel is often used to enhance aroma intensity. Premium wines tend to be produces from old vines and are often fermented and matured in oak (old or new).

Answer 651

Unfortified wines account for 30% of production of the region. Many port producers make a range of Douro wines. The Beneficio control does not exist for Douro grapes for unfortified wines, price for grapes is influenced by the market. 36% is exported to Canada, Brazil and UK.

Answer 652

Region is surrounded by mountains and it has a Mediterranean climate with warm, dry summers and mild winters. Rainfall is 1600 in the west and 1100 in the east, but mainly falls in autumn and winter. Only 5% is planted with vines. A lot of pine and eucalyptus forests. Most vineyards are located at 400-500m providing a moderating influence on day time temperatures and a high diurnal range. Soils are weathered granite with a sandy or loamy texture, low in organic matter and free draining. Modern plantings are trellised, double or single Guyot or cordon trained with CSP

Answer 653

80% is red wine - Touriga Nacional: deep colour, high tannins and acidity and black fruit and floral or herbal notes - Tinta Roriz: ripens earlier and has deep colour medium to medium+ tannins and full body - Jaen (Mencia) moderate acidity and flavours of raspberry and blackberry. Sometimes made by carbonic maceration. - Alfrocheiro: medium tannin and body with strawberry and blackberry flavours. Shorter maceration and ageing in oak softens the tannins, making the wines less astringent. - Encruzado (white): medium to medium+ acidity, full bodied and has lemon and peach fruit sometimes with a floral note. Sometimes oak fermented giving nutty flavours.

Answer 654

Sogrape led the way in producing higher quality wines at alle price points. Now a growing number of quality-focused private companies making premium wines including a number of young wine makers attracted by the quality of fruit Dao can produce Significant producers include Vinha Paz and Quinta da Pellada. 15-20% is exported to Canada, Brazil, USA and China.

Answer 655

Maritime climate with annual rainfall 800-1200 falling in spring and autumn which can be problematic for late-ripening varieties such as local Baga. Fertile alluvial soils in the west, from river estuaries that have silted up, and limestone-clay slopes. In Cantanhede in the warmer south, limestone-clay soils have attracted particularly intensive plantings of Baga. Traditionally vines were high trained, individually staked bush vines.

Answer 656

Red is 2/3 of production. Baga is the dominant variety. It has high acidity and tannins with a medium body and cranberry, cherry and plum fruit. It can be astringent when young but becomes softer and more complex with bottle ageing. High yields Baga is sold for Mateus Rose. Variety is late-ripening and productive. Vineyard sites are best on south-facing aspects and protected from cool north winds by forests. It ripens best on limestone-clay. Light coloured soils also reflect solar energy back to the vines. Fermentation on the stems needed a long ageing. Nowadays a proportion of whole bunch (fresher fruit and enhance aromas) or stems (greater structure) is used. Maturation is often in large barrels of French oak. DOC also permits wines from Touriga Nacional, Alfrocheiro, Jaen and Camarate and some international varieties. Wines labelles Baga Classico must contain a minimum of 50% Baga and a minimum of 85% of any blend of Baga, Alfrocheiro, Touriga Nacional, Jaen and Camarate.

Answer 657

Maria Gomes, Bical, Arinto and Cercial are key white varieties. Maria Gomes is most planted. Early ripening (favourable in the damp climate) and can produce high yields. Wines display citrus and floral aromas. Bical is also early ripening and the wines have peach and sometimes tropical fruit. Both varieties can lose their acidity when left on the vine. Arinto and Cercial have apple and citrus aromas and may be used in blends to add acidity. International varieties like SB and chardonnay are allowed. Quality white wines come from clay-limestone soils and may be fermented and matured for a short time in oak. Significant producers include Quinta das Bageiras and Filipa Pato&William Wouters

Answer 658

Small group called Baga Friends have grouped together to promote high-quality wines made entirely from Baga.

Answer 659

South-eastern Portugal with Spanish border to the east and Algarve's mountains to the south. The DOC is made up of eight non-contiguous sub-regions. Vinho de Talha DOC was introduced in 2010 for wines fermented on skins in talha.

Answer 660

Climate is Mediterranean, annual rainfall is 500 (south)-800 (north). Summers are hot and dry, mainly inland. Drip irrigation is widely used. Landscape is plains and gentle slopes with a wide range of soils including granite, schist and limestone with textures that range from sand to clay. Most vineyards are trained and trellised to double cordon with VSP. Labour is very scarce in the region. Eight sub-regions with varying microclimates and soils. Northernmost sub-regions in the Alto Alentejo are less hot and dry. In this part of the DOC, Portalegre has vineyards planted over 800m. producing wines with fresher fruit and higher acidity.

Answer 661

Black varieties are 75% of plantings. Aragonez, Alicante Bouschet and Trincadeira are often produced as a blend. Harvesting time is important to Aragonez, it is early ripening. AB contributes deep colour, acidity, tannins and red and black berry fruits to the blends. Trincadeira is very susceptible to rot, but grows well in the dry climate. It has medium tannins and acidity and blackberry and spice flavours. Sometimes Touriga Nacional is blended in to bring tannin and acidity. Some international varieties are permitted with Syrah being most used. Significant producers include Cartuxa and Mouchao. Roupeiro is the most planted white variety. It retains acidity well and is susceptible to rot (suitable to the climate). In young wines it has flavours of citrus and stone fruit. Arinto is also grown and blended for acidity. Antao Vaz is tolerant of drought. It is made into a range of style, early picked fresh to later picked, fuller bodied to talha wines with skin contact. Chardonnay and Viognier are also permitted.

Answer 662

Largest domestic sales of all regions. 20% of all exports to Brazil, Angola, USA, Switzerland and Canada. This area has larger land holdings in comparison. Giving its close proximity to Lisbon, the region is strongly focused on wine tourism. Luxurious cellars where also olive oil and Iberian ham are sold. After the business model in 1990 by Jose Roquette of Esporao and Joao Portugal Ramos.

Answer 663

Coastal mountain range, Serra de Montejunto, splits the region into two distinct areas. Western side runs along the Atlantic coast and has wet weather and winds. There are clay-limestone soils. Here you can make lighter-bodied fresher styles of wine. Eastern side is more protected and can produce riper, fuller-bodied wines.

Answer 664

A wide range of Portuguese and international varieties are grown and permitted in the VR and DOC. Touriga Nacional, Aragonez and Arinto are thought to be the Portuguese varieties with the highest potential for quality. Popular international varieties are Syrah, CS, Pinot Noir, SB and Riesling. Out of the DOC, Alenquer and Bucelas are the best known on the eastern side. Alenquer makes full-bodied red wines in this sheltered location often from Touriga Nacional and Aragonez. In Bucelas, high acid wines from Arinto (min 75% of the blend) are made. Colares and Carcavelos are smaller coastal DOCS of great historic importance. Cool foggy coastal climate and ungrafted old bush vines on the deep sandy soils of Colares are of particular interest to new winemakers.

Answer 665

Vast majority comes from Lisboa VR. There are 9 DOCs in the area, but producers often use Lisboa because its recognisable. A substantial proportion (40%) of certified (VR or DOC) wine is made by one producer, Casa Santos Lima. Significant producers include Quinta de Chocapalha and Quinta do Monte d'Oiro

Answer 666

Located between estuaries of Tejo and Sado rivers. Climate is Mediterranean with hot dry summers and mild, wet winters. Mountains in the south provide cooler sites at higher altitudes on clay-limestone soils. Much of the land is flat and sandy with more clay and schist inland. Two DOCs: Palmela DOC and Setubal DOC (sweet wines from Moscatel). Palmela: red wines, 67% Castelao. Wines are deep in colour and full-bodied with red berry fruit. Matured in oak, so hints of spice. For age-worthy wines Castelao is best grown in warm, sandy vineyards. Whites are also produced: Fernao Pires, Moscatel and Arinto. Peninsula de Setubal VR: great flexibility in varieties and styles. Two large producers: Jose Maria da Fonseca and Bacalhoa VInhos.

Answer 667

Inland from Lisbon and named after the river Tejo. Name of VR and DOC. Climate is Mediterranean with hot dry summers and mild, wet winters (750mm). North has slightly higher rainfall and clay-limestone with schist soils and mainly produces red wines. Around the river, fertile alluvial soils produce white varieties that need careful vigour management. South is driest and hottest and has poor sandy soils, reds and whites. Significant producers include Quinta da Alorna and Fiuza&Bright.

Answer 668

From 1620 onwards, cuttings were brought across from Europe, but they succumbed. A natural hybrid of a native vine, Vitis Labrusca and a variety of Vitis Vinifera was discovered in Pennsylvania - the Alexander. A commercial venture in the early 1800s. However, the hybrid still showed unusual aromas. Outside of then-US, V. Vinifera was thriving in Mexican Territories of New-Mexico, Texas and California. Ceding these lands to USA in 1848 and the gold rush and population of California, the plantings increased to establish California as the dominant force in US wine production. 1894- California Wine Association. Prohibition from 1920-1933, commercial production of wine was limited to sacramental and medicinal production. In 1940s and 50s large companies emerged and created brands with European-like names like California Sherry, California Burgundy, Pink Chablis to appeal to the post war consumer. 1960s a revival in public interest both from makers and consumers. Also in other states land was transformed into vineyards by v. vinifera and new French hybrids such as Seyval Blanc. Challenges remain, some being caused by irregular climatic conditions and other by restrictive nature of laws in some states

Answer 669

American Viticultural Areas. A designated grape growing region that has unique geological and geographical features. There are no AVA-based regulation on grape growing and winemaking. Of the 246 AVAs, 60% (140) are in California. There are also smaller AVAs created with distinct microclimates or terrain within the larger area: sub-AVAs or nested AVAs. For an Appellation of Origin, min 75% of grapes used to make te wine be from that appellation and that the wine is fully finished within the state the county is located.

Answer 670

- If label states variety: 75% of wine must come from that variety. Appellation of origin must be stated. More varieties may be listed if percentages are given. - If label states appellation of origin: 75% of grapes must come from stated place. Vintage may only be stated if min 85% of wine was produced in that vintage - If label states AVA: 85% of grapes must come from that AVA. Wine must be fully finished in the state where the AVA is located. Vintage may only be stated if a minimum of 95% of the wine was produced in that vintage.

Answer 671

US is world's largest wine market. It has the highest value import sales and global consumption per volume but a low per capita rate. 4th largest producer of wine, but 8th in export volume as majority of production is consumed domestically. 50 largest wine companies represent more than 90% of US wine sold domestically by volume. Largest are E&J Gallo, The Wine Group, Constellation Brands. The three tier system is still in place, preventing direct sales between the producer and retailer. An increasing number of states allow the wine producer to sell directly to consumer by cellar door or wine clubs.

Answer 672

Grapes were introduced to California by Spanish missionaries to make altar wine and sweet fortified wine. Plantings increased during the 1849 gold rush and by late 19th century, many regions were established and the centre of wine research and education was founded. In 1890 there was overplanting and shortly after the Prohibition from 1920-1933. From 1930-1960 California wine industry rebuilt itself. Consumer preferences were for (medium) sweet wines with names after famous European wine regions. Vintner Robert Mondavi promoted stating grape variety and specific origin on the label. Chardonnay and CS plantings grew rapidly and became the dominant grape varieties. Improvements were made in grape growing and wine making which were pioneered by consultant Andre Tchelistcheff. 1976 - Judgement of Paris - two Californian wines (1 CS and 1 Chardonnay) received top scores. Many vineyards were now planted with the new ACR1 rootstock, this would give higher yields. However, this rootstock proved not to be resistant to phylloxera in 1980. In 1990 rise in deeply coloured, highly concentrated and high alcohol red wines in response to both consumer demand and critical acclaim. Whites similarly tended to be made in a very ripe style with high levels of oak. This trend has passed.

Answer 673

Two key influences: the cold Pacific Ocean and the ranges of mountains that run along the length of the state. A combination of the California current, bringing water from the north, and upwelling along the west coast of the USA means coastal waters are much colder here than those along the east coast. The Coast Ranges that start in the far north of the state and run down to Santa Barbara County provides some shelter from the ocean, however, gaps within these ranges usually where rivers valleys break through, mean that ocean influence can reach further inland. Giving high diurnal range. Fog can form in the afternoons and often can last into the morning, cooling but also reducing exposure to sunshine in those areas that are most affected (low latitude: 32-42). Altitude can be a cooling influence. Areas without influence of the coast or altitude can be much warmer. Largest is Central Valley. Overall climate could be described as Mediterranean without the marked contrasts in seasonal temperatures of a continental climate. Growing season is relatively dry with dry autumns.

Answer 674

Vineyards are after pests and diseases planted with different densities, training and trellising techniques and a variety of planting materials. Attention to site and vine has increased. Traditionally California benefited from plentiful skilled Mexican labour. This labour force has been reduced over recent years. Mechanisation is common. Due to lack of rainfall in the growing season, irrigation is installed in many vineyards. But local water becomes scarce, so water management schemes have been put in place. Pierce's disease (spread by leafhopper sharpshooter) is a serious threat. Also weather hazards can be a threat. Spring frosts, wildfires. California Sustainable Winegrowing Alliance provides a number of resources to aid grape growers and wineries in incorporating sustainable methods.

Answer 675

2/3 of grapes grown are used for wine, the rest for table grapes and raisins. 63% is black varieties. Chardonnay and Cabernet Sauvignon are the most planted varieties, each at just under 20% of the state's wine grape plantings.

Answer 676

Wine is made in a full spectrum of styles, depending on site, climate, winemaking practices and price. Vineyards with Chardonnay are closer to the coast or at altitude. Premium wines are made in a medium+ to full-bodied styles, often with pronounced flavours of peach and pineapple and secondary flavours from MLF and new oak. More recently producers choose te make fresher, leaner styles often with less-ripe fruit characteristics (citrus fruits) and less overt new oak. Sometimes lees contact will be managed to give struck match aromas from volatile sulfur compounds.

Answer 677

Styles vary. Site can be influential, vineyards with some moderating influence generally giving fresher black fruit and some herbal flavours, less body and lower alcohol. If harvest is late and the grape has a long hanging time, this gives very concentrated, very ripe styles of wine often with a full body and high alcohol. All wines are matured in oak, high percentages of new French oak is common, but maceration times are shorter so the balance of fruit and oak is being better managed now.

Answer 678

Premium wines come from relatively cool sites. Styles range from those with medium+ acidity, medium body and alcohol and fresh flavours of red cherry and raspberry to those with greater body and alcohol, medium to medium+ acidity and riper flavours, either black fruits or slightly jammy. Maturation in some new oak is common

Answer 679

Signature variety of California. The variety is prone to uneven ripening and can lead to the combination of medium+ acidity with fresh flavours alongside jammy characters. Premium wines often have medium+ acidity, medium to full body, ripe medium+ tannins and flavours that range from raspberry to blueberry and blackberry. American oak is often used for maturation, the overt vanilla flavours pairing well with Zinfandel's juicy fruit profile. Also made in a rose, termed white zinfandel. These wines are often made with a short maceration on the skins, leading to a medium pink colour, before fermentation in stainless steel at cool temperatures. Often fermentation is stopped to produce a medium-dry wine with low alcohol. They tend to have medium acidity and body and flavours of strawberry and fruit candy

Answer 680

In 1990s and early 2000 Merlot was very popular, but now less and plantings are decreasing. Much merlot is made into inexpensive wines with medium acidity and tannins and fruity plummy character. In more moderate climates (Stag's Leap District and Oak Knoll District) wines with higher acidity and tannins and a greater freshness and complexity of flavours can be made.

Answer 681

Neutral white grape, generally grown in Central Valley and used in inexpensive wines. Often blended with other varieties and labelled with fruity white or dry white.

Answer 682

It often does best in areas with some cooling influence, in which cases it can produce wines with medium to medium+ body, medium+ acidity and tannins and fresh plum, blackberry and spice flavours. A few producers specialise in Rhone varieties and also produce Grenache and Cinsaut as well as Viognier, Marsanne and Roussanne.

Answer 683

Pinot Gris: Dry but fruity style with peach, pear and melon flavours Sauvignon Blanc: fruity style or fermented and matured in oak to give greater body and texture and toasty flavours: Fumé Blanc Petite Syrah: Late ripening variety, it does best in the warm areas of the state where it produces deeply coloured, full-bodied wines with medium+ to high levels of tannins and acidity and black fruit and spice flavours. It is also used as blending ingredient to add colour, body, tannins and acidity

Answer 684

140 AVAs. The general labelling laws for the USA apply also in California. California is the largest wine producing state in the USA. Just over 10% is exported. Many growers are also merchants, meaning that producers can make a wide variety of wines. Independent professional grape growers are a key part of the structure of the business. Grape prices can vary according to supply and demand and this has often led to the head grafting of vineyards to keep up with te latest consumer demands. There are very big companies in California like E&J Gallo, the largest wine company in the world, it owns the world's largest selling brand Barefoot Cellars. There are also wineries that produce cult wines which are in incredibly high demand amongst collectors and some investors, like Screaming Eagle winery and Harlan Estate.

Answer 685

- North coast - Mendocino and Lake Counties - North coast - Sonoma County - North coast - Napa County - Central coast - Central Valley - Sierra Foothills - South Coast

Answer 686

North Coast AVA is the largest AVA in California. The Mayacamas Mountains run through the North Coast AVA dividing Mendocino and Lake county.

Answer 687

Vineyards are grouped either in the cooler AVAs closer to the Pacific Ocean or further inland in warmer areas, where some are planted at altitude. More coastal AVAs tend to specialise in Pinot Noir, Chardonnay and aromatic white varieties. Inland AVAs are able to ripen Zinfandel, Syrah, Petite Sirah and CS, though those with vineyards at particularly high altitudes can produce aromatic whites such as SB and Riesling. The county encompasses 13 AVAs. The Mendocino AVA covers six of the county's AVAs (Anderson Valley, Yorkville Highlands, McDowell Valley, Potter Valley and Cole Ranch), and can be used for multi-regional blends between these AVAs

Answer 688

Most well known of Mendocino's AVAs. Day-time temperatures can be warm but cold air and fog are funnelled inland along the Navarro River giving cold evenings and mornings. Plentiful precipitation, 900-2000, mostly falling in winter and spring and mostly in the north-western side. Vineyards are planted at sloped sides of the valley. Early ripening Pinot Noir and Chardonnay are most planted, used in sparkling and still wines. PN style varies depending on site, climate, clones used and harvesting times, but the wines generally have fresh raspberry, cherry and plum fruit, medium body and medium+ acidity. Significant producers include Littorai and Williams Selyem.

Answer 689

Lake County is in the rain shadow of the Mayacamas Mountains to the west and the Vaca range to the east, giving a warm climate. Most vineyards are in the southern part of the county around Clear Lake. Lake County has 7 AVA. Clear Lake AVA is the largest and has four sub-AVAs. Lake provides afternoon breezes. Vineyards planted on slopes and ridges around the lake benefit from the cooling effect of altitude. CS and SB are most planted varieties.

Answer 690

``` Sonoma county borders the Pacific Ocean, Mendocineo, Lake Napa and Marin counties and encompasses 18 AVAs. There are three overarching AVAs: Northern Sonoma AVA, Sonoma Coast AVA, Sonoma Valley AVA. These AVAs overlap and permit producers to use 'estate bottled'. Northern Sonoma AVA - Alexander Valley AVA - Knights Valley AVA - Dry Creek Valley AVA - Rockpile AVA - Russian River Valley AVA Sonoma Coast AVA - Fort Ross Seaview AVA - Petaluma Gap AVA Sonoma Valley AVA - Sonoma Mountain AVA - Bennet Valley AVA - Carneros AVA ```

Answer 691

Vineyards are separated from the Pacific Ocean by the Sonoma Coast AVA. It is further defined by the Russian River which starts north in Mendocino County and flows through the Northern Sonoma AVA where it fills underground aquifers and provides water for vineyards before flowing into the Pacific Ocean.

Answer 692

It has a warm climate which is cooled in the evenings by Pacific air funnelled in from the Petaluma Gap and Russian River Valley to the south. Vineyards are both on the valley floor and on west/southwest facing slopes and benchlands of the Mayacamas Mountains at 100-750m. This gives long hours of bright sunshine leading to grapes that are high in colour and tannins. Altitude helps to retain acidity. Soils are mixed with greater fertility on the valley floor and more low-nutrient, free draining sand and gravel at higher altitude leading to lower vigour and lower yields. Average rainfall is 800. CS is most planted variety and produces full-bodied wines with ripe flavours of blackberry, blackcurrant, dried herbs and chocolate. Significant producers include Kendall-Jackson (including Stonestreet Estate) and Seghesio.

Answer 693

Furthest-inland AVA, one of the warmest areas of Sonoma county. Surrounded by hills and sheltered from any cooling influence of the Pacific Ocean. Cooler sites can be found at altitude (450). Warm temperatures and warm, free-draining volcanic soils help to produce ripe, full-bodied CS.

Answer 694

Best known for Zinfandel and SB. Narrow valley with vineyards planted on both the valley floor and on slopes and benchlands on either side of the Dry Creek River. Dry Creek Valley has warm days, but cool air and fogs from San Pablo Bay is funnelled in, in the afternoons and evenings. Coastal influence means south of the valley is generally cooler. West facing vineyards on the east of the river, which are exposed to the warm afternoon sun tend to be warmer than those on the western slopes. Soils are gravel sandy loam on the valley floor and gravel red clay loam on the slopes and benches. They are free-draining. Known for Zinfandel and home for old vines of over 100 years old. Wines tend to be medium+ to full-bodied, with medium+ acidity and ripe flavours of blackberry, black plum and cherry. Maturation in oak is typical, American oak is common

Answer 695

There is overlap with Dry Creek AVA. Vineyards are planted on steep rocky slopes and must be above 244m to be within the AVA. Vineyards are heavily influenced by the snake-like Lake Sonoma which surrounds the bottom of the AVA on three sides. This creates and inversion layer keeping the vineyards warm at night. Vineyards are above the fog layer. Shallow hillside soils hold little water, while windy conditions lead to high evapotranspiration rates. Low yields and concentrated ripe fruit.

Answer 696

The AVA covers a range of both flat and hilly topography. It overlaps in the three main AVAs of Sonoma County. South and western parts are coolest as they receive fog and wind through the Petaluma Gap. Here, early ripening PN and Chardonnay are planted. Soils vary from yellow sandstone to rocky sandy clay loam, but generally are free-draining and low in nutrients. PN tends to be medium to medium+ bodied, with medium tannin and medium+ acidity with ripe strawberry and red cherry flavours with vanilla spice from oak maturation. Chardonnay often has medium to medium+ body and medium+ acidity with ripe peach and pineapple flavours and often creamy and spicy flavours from MLF and oak maturation. Significant produces include Rochioli and La Crema. Inland and up to the northeast corner, the vineyards are sheltered giving warmer conditions. Two sub-AVAs - Green Valley of Russian River Valley AVA: next to Petaluma Gap, so receives a lot of fog. Soils are free-draining, low-nutrient sandstone soils. PN and Chardonnay with higher acidity and fresher fruit. - Chalk Hill AVA: hilly area which blocks some of the Pacific breezes creating a warmer climate. Soil is white volcanic ash.

Answer 697

Vineyards in the west of the AVA can be within a few miles of the coast and are extremely exposed to cold ocean winds and fog. Cool, windy conditions in spring mean fruit set is often disrupted and yields are low. Growing conditions are cool with limited sunshine hours. Early ripening Pinot Noir and Chardonnay dominate producing relatively light-bodied, high acid styles of wine with medium alcohol. Significant producers include Aubert and Occidental.

Answer 698

Vineyards must be at 280m, this means they are above the fog layer and so gain longer hours of sunshine and warmth. Coastal winds still provide cooling influence. Wines can have riper fruit, but still have fresh high acidity.

Answer 699

Open to the coast at both ends, high speed coastal winds flow throughout the AVA. The winds lower temperature but also are strong enough to cause leaf stomata to close, slowing respiration and photosynthesis. PN is 75% of plantings. Wines have high acidity, fresh fruit flavours and often lower alcohol.

Answer 700

Southern part of the AVA is the coolest, as it opens straight on to San Pablo Bay. Cold winds moderate temperatures and lead to slower ripening in the southern part of the valley.

Answer 701

Western side of Sonoma Valley AVA. Most vineyards are on east-facing, steep slopes and at 730m, above the fog line exposing grapes to intense sun and warm daytime temperatures giving ripe flavours and tannins and deep colour. Cold air coming from the mountains give cool nights to retain acidity. Soils are volcanic and free-draining/low-nutrient. This all helps to produce concentrated ripe CS.

Answer 702

Smallest in Sonoma County. Surrounded by hills giving warm sheltered conditions in the day, but cool air and fog flows into the valley through a break in the hills at night.

Answer 703

Proximity to the San Pablo Bay means the AVA is affected by fog and cold winds in the morning and evening, though day-times are sunny and warm. Low elevation. AVA is best known for PN and Chardonnay, also for sparkling wine. Wine styles can range from medium-bodied, medium alcohol, medium+ acid and fresher fruit to fuller-bodied, riper, higher-alcohol styles. Significant producers include Kistler and Tor. Carneros was recognised for its cool to moderate climate back in the 80s. Many grapes are bought to provide a higher acid, fresh fruit component in a blend with fruit grown in warmer conditions.

Answer 704

It represents 4% of California's production, but 27% of retail value of all Californian wine sold. Napa Valley AVA encompasses the whole valley, but the area also has 16 AVAs within it. There are conjunctive labelling laws that state to be labelled with a single specific AVA it must also include the word 'Napa Valley'. Valley is formed by the Napa River, the Mayacamas mountains to the west and north and the Vaca mountains to the east. Vineyards are found on the valley floor and on mountain slopes on either side. Mayacamas protect from cold Pacific while the Vaca protect the area from hot Central Valley.

Answer 705

- Carnernos AVA - Coombsville AVA - Oak Knoll AVA - Yountville AVA - Stags Leap District AVA - Oakville AVA - Rutherford AVA - St Helena AVA - Calistoga AVA Cold air and fog is particularly felt by the valley floor vineyards, they sit under the fog layer giving a high diurnal range. Effect of the fog diminishes further north

Answer 706

- Carnernos AVA - Coombsville AVA - Oak Knoll AVA The fog does not burn off until well into the morning, limiting the hours of warmth and sunlight. Carneros is best known for early-ripening Chardonnay and Pinot Noir. CS is the main grape in Coombsville and Oak Knoll, but Merlot and Chardonnay are also widely grown. Due to relatively cool conditions CS and Merlot tend to be lighter-bodied with fresher fruit.

Answer 707

- Yountville AVA - Stags Leap District AVA - Oakville AVA - Rutherford AVA Warm climates but nights are still cooled by winds and fog from the bay. Least in Rutherford (most north). CS is the predominant grape with smaller plantings of varieties such as Merlot, CF and some Zinfandel in Rutherford. CS wines have concentrated ripe fruit, medium+ to full body and high ripe tannins. They tend to be rounder and more fruity in youth than the more structured wines from the mountains with juicy blackcurrant, blackberry and plum fruit and often notes of spice or herbs. SB is the main white variety producing ripe juicy wines with peach and tropical flavours and medium+ acidity.

Answer 708

- St Helena AVA - Calistoga AVA They barely receive any cooling influence from the San Pablo Bay. Conditions are warm to hot. Calistoga receives some cooling influence during afternoon and nights from Pacific breezes that come through the Chalk Hill Gap. CS is will widely planted along with Merlot, but there are also plantings of Syrah, Petite Sirah and Zinfandel.

Answer 709

Cooling influence is altitude (up to 800m) and are above the fog layer. This means that these vineyards have less temperature extremes and hence a lower diurnal range. A combination of climate and soils mean that wines from the mountain AVAs often have higher levels of tannins and acidity than those from the valley floor. West-facing vineyards are exposed to the intense afternoon sun and hence tend to be warmer than those that face east, giving higher alcohol and riper fruit.

Answer 710

Mount Veeder AVA on the south west of the valley is the coolest mountain AVA with CS struggling to ripen in some years. Atlas Peak AVA tot the south east of the valley is also relatively cool but does gain the afternoon sun. By comparison, Howell Mountain AVA in the north east of the valley is one of the warmest Napa AVAs, producing intensely concentrated, ripe CS with high firm tannins. Spring Mountain District AVA and Diamond Mountain District AVA on the north west side tend to be slightly cooler.

Answer 711

Wide variety of soils. Broadly speaking, soils on the mountains tend to be thin and poor in nutrients, restricting vigour and leading to reduced yields of small, concentrated grapes. Soils in the middel and east of the valley floor typically made from silt and clay formed by the Napa river as it has flooded and shrunk over time. These soils are fertile and the wines tend to be less structured. Alluvial fans have been created at the bottom of the mountains, cause by the deposition of sediments by mountains streams. West side of the valley. These benches are deep, rocky and have moderate fertility

Answer 712

Napa Valley Agricultural Preserve (1968) awarded tax benefits for people who kept vineyard land rather building on it. Nowadays, vineyard land is under protection. Almost all viable and permitted vineyard land is planted. Areas with more than 30% slope are prevented to be converted to vineyard land, these are forested. Vines are pruned and trained to cordon or replacement spur with VSP trellising. Mechanisation is possible on the valley floor. Drip irrigation is widely installed. Napa Green: sustainability programme. 60% of vineyard land is certified.

Answer 713

CS accounts for 40% of production and 55% of value. Chardonnay is most planted. The general trend is to pick earlier than in the past, and extra-ripe styles of wine are rarely seen. High proportions of new oak are still common for red wines, though the time spent in oak is often shorter than it once was. It is likely to have a small proportion of other varieties in the blend. Blending across vineyards is also common. Single vineyard wines often come from a well-known vineyard. Significant producers are Screaming Eagle, Harlan Estate and Stag's Leap Wine Cellars. Chardonnay and SB are key whites. Cooler valley floor giving higher acidity, warmer valley floor AVAs giving riper fruit characteristics and mountain AVAs tyically producing wines with less pronounced fruit.

Answer 714

- Livermore Valley AVA - Santa Cruz Mountains AVA Monterey County (5 AVAs) San Luis Obispo County (3 AVAs + sub-AVAs) Santa Barbara County Southern Coast Ranges, including the Santa Cruz, Gabilan and Santa Lucia ranges, run north to south, sheltering vineyards to the east from the cool wet fog rolling of the Pacific Ocean. In Santa Barbara County's Transverse Range, the orientation shifts to an east-west direction, funnelling in the cool marine air and cooling down the growing areas.

Answer 715

It is subjected to afternoon winds as hot air rises from the inland Central Valley to its east, sucking in cool air from San Francisco Bay. Stony soils are free-draining and help keep vigour low. Chardonnay, CS, SB and Zinfandel. Wines tend to have concentrated, ripe flavours and tannins, but with fresh acidity. Oldest AVA, with initial plantings in the 1760s. In the 1880s Wente Vineyards was established using Chardonnay cuttings from Meursault and Concannon Vineyards was founded using CS vines from Margaux.

Answer 716

Santa Cruz mountains are part of Coast Range, it includes 3 counties: Santa Clara, Santa Cruz and San Mateo. Many vineyards are at high altitudes (800m) along a ridgeline providing a moderating influence on day-time temperatures. Cool air slips down, forcing warm air up giving relatively warm nights. CS, Chardonnay and PN are most planted varieties. Eastern side of AVA is warmer and better suited to Zinfandel CS and Merlot. Significant producers include Ridge Vineyards and Mount Eden Vineyards.

Answer 717

- Monterey AVA - Santa Lucia Highlands AVA - Arroyo Seco AVA - Chalone AVA - Carmel Valley AVA

Answer 718

Largest AVA in Monterey County. It follows Salinas River Valley which is moderated by cool marine air funnelled from Monterey Bay. Due to a deep canyon, the water is particularly cold, meaning afternoons and evenings in the Salinas Valley can be cool and windy. Coolest areas towards the north are planted with PN and Riesling. Warmer sites inland are able to ripen CS, Merlot, Syrah and Zinfandel. Chardonnay is grown in both. Soils are sandy loam and gravel and hence are free-draining. Irrigation is essential

Answer 719

18-mile long area of southeast facing alluvial terraces overlooking the Salinas Valley. Vineyards are planted up to 350m and are exposed to winds and fogs. It can sometimes be so windy that stomata close, slowing ripening. Key grapes are Chardonnay, PN with Syrah in more sheltered sites.

Answer 720

Dry creek. Vineyards within the canyon are more sheltered from coastal influences and are therefore warmer, growing CS, Syrah and Zinfandel. Those on the valley floor are exposed to afternoon breezes and are better suited to Chardonnay and Riesling.

Answer 721

Vineyards at 550m so sit above the fog line. Days are warm with long hours of sunshine but nights are much cooler helping to retain acidity. Soils are made up of granite and limestone and are free-draining helping to produce low yields of concentrated grapes. Best known for Chardonnay and PN.

Answer 722

Vineyards can be up to 670m, depending on aspect these vineyards can be sheltered from coastal influences and hence can be some of the warmest in Monterey. Altitude and being surrounded by mountains means that night time temperatures are still cool. Most planted varieties are CS and Merlot. Nearer to the coast, plantings tend to be PN and Chardonnay.

Answer 723

- Paso Robles AVA (11 sub-AVAs) - Edna Valley AVA - Arroyo Grande Valley AVA

Answer 724

11 sub-AVAs with Adelaide District AVA being the best known. AVAs reflect distinct features in the growing environment. Eastern parts of Paso Robles tend to have a warmer climate whereas western areas nearer to the Pacific, are generally cooler. The Templeton Gap is a low point in the Coastal Range that allows the Pacific Ocean's air to reach further inland providing a moderating influence. Calcareous soils are a feature and can help to dry farm. Black varieties make up the vast majority. CS, Merlot, Syrah, Zinfandel. Significant producers include Saxum Vineyards and Tablas Creek.

Answer 725

Coolest AVAs in California. The valley lies northwest-southeast and receives cool fog and wind from Morro Bay to the north. High quality Chardonnay and PN (still and sparkling), Syrah, SB, Albarino and Viognier.

Answer 726

One of the cooler areas. Days are warm and sunny, fog is funnelled in and cools temperatures at night. PN and Chardonnay dominate (still and sparkling) together with Zinfandel and Syrah (planted in warmer inland)

Answer 727

- Santa Maria AVA - Santa Ynez Valley AVA (4 sub-AVAs) Located in Transverse Ranges - east to west orientation. Western sides of the AVAs are usually cooler and windier than eastern sides. Air circulation helps to reduce risk of frost and fungal diseases. PN show medium+ to high acidity, medium to medium+ body, medium tannins and flavours of red cherry and plum, alcohol levels can be high. Chardonnay has medium+ to high acidity, medium to medium+ body, lemon, grapefruit and peach flavours. Syrah is grown in warmer sites giving medium to medium+ body, medium+ tannins and acidity and fresh flavours of blackberry and plum. Significant producers include Mail Road Wines and Sine Qua Non. Legislation prevents cellar doors at the winery, they must be in a town or city.

Answer 728

Northern part of the county. | Vineyards are planted between 100-250m on hill side slopes on sandy clay shale loam. PN and Chardonnay are most planted.

Answer 729

Both coastal and warm inland temperatures with 4 sub-AVAs: Sta. Rita Hills, Ballard Canyon, Los Olivos District and Happy Canyon of Santa Barbara - Sta. Rita Hills: cool temperatures and calcium-rich soils. Hilly terrain with a diverse mix of soils. PN has black cherry, black plum, tea leaf and savoury notes combined with medium+ to high acidity and medium+ tannins - Ballard Canyon: Overnight fog, but overall warmer. Syrah and Grenache are most planted - Los Olivos District: alluvial terraces above Santa Ynez River. Warm sunny days, without altitude or fog a relatively low diurnal range. - Happy Canyon of Santa Barbara: Orientation shifts blocking the Pacific coastal breezes giving warm temperatures. Cooling influence from altitude and afternoon winds. CS and SB are most planted.

Answer 730

- Lodi AVA (7 sub-AVAs) - Clarksburg AVA Consists of two valleys, Sacramento Valley northern half (6700ha) and San Joaquin Valley, southern half (61000ha). High yielding vineyards are on flat fertile areas with very warm daytime temperatures resulting in very ripe grapes. French Colombard, Chardonnay, Muscat, Zinfandel and Merlot. Large scale production by E&J Gallo and Bronco Wine Company. Wines are labelled 'California'.

Answer 731

Lodi has a hot Mediterranean climate which is moderated by cooling afternoon winds both from the San Francisco Bay and the Sacramento-San Joaquin Delta. Vineyards are on flat lands of free-draining sandy and clay loam soils. Low rainfall means that irrigation is wideley used. The windy conditions reduce the risk of fungal diseases and frosts. Vines are usually cordon-trained and VSP trellised as replacement cane would require more labour. A lot of different varieties can ripen well yet maintain a degree of freshness. Grapes from Rhone, Southern France, Bordeaux, Spain, Portugal, Germany and Italy and Zinfandel. Styles range from medium to full-bodied, with medium to medium+ acidity, ripe tannins and flavours of cherry blueberry and blackberry. Soils are sandy. Significant producers include Michael David and Ravenswood. 7 sub-AVAs: Mokelumne River AVA contains the majority of wineries as wel as old Zinfandel vines. Lodi Rules: sustainability programme. 1/5 of vineyards is certified sustainable.

Answer 732

Giving its proximity to the Sacramento-San Joaquin Delta it shares a similar climate to that of Lodi. Most known for Chenin Blanc and Petite Sirah as well as large plantings of Chardonnay, Pinot Grigio, SB and Viognier.

Answer 733

Vineyards were established in mid to late 1800s during the California Gold Rush. The Sierra Foothills AVA is covering over 1 million ha and encompassing multiple counties as well as few smaller AVAs. Majority of plantings are in Amador County's California Shenandoah Valley AVA and Fiddletown AVA and in the El Dorado AVA in El Dorado County. Day-time temperatures are hot, but cool air descends from the mountains at night giving a high diurnal range. Planting at altitude also is a cooling influence slowing sugar accumulation. Soils are sandy clay loam from decomposed granite. Region is most known for its old vine Zinfandel. Also Rhone, Italian and Spanish varieties are planted.

Answer 734

South Coast AVA includes a number of sub-AVAs. Many of the vineyards are planted in areas exposed to breezes from the Pacific. The area has a low latitude, so it needs a cooling influence (altitude, breezes). Grapes were planted by Franciscan monks in 1760s and commercial vineyards were planted in 1830s. Now its Cardonnay, CS, Zinfandel and Chenin Blanc

Answer 735

Bordered by Washington to its north and California to its south but has a more marginal climate than either. First modern vineyard was established in 1961 near Roseburg. David Lett planted in 1966 5ha of Pinot Noir. In 1979 Oregon's potential became obvious when in the Wine Olympics blind tasting, Lett's 1975 Eyrie Vineyards Reserve Pinot Noir was awarded tenth place against other Pinot Noirs in the world. Burgundy winemaker Robert Drouhin organized a rematch at which 1975 Eyrie Vineyards took second place to Drouhin's 1959 Chambolle-Musigny. So Drouhin established a winery in Oregon, the Willamette Valley. 15 distinct AVAs whole in the state and 4 across borders. The industry is dominated by smaller, family-owned businesses.

Answer 736

Most wine regions are in the western part of the state, just inland from the Pacific Ocean. The Coast Range provides some, but not total, protection from Pacific influences. In general, a cool to moderate climate. A combination of latitude (42-46; French South Coast to Macon) and influence of cold ocean currents and winds from the Pacific Ocean.

Answer 737

Free-draining marine sedimentary, volcanic and loess soils. Many vineyards experience high levels of rainfall, mainly in winter, not much in summer.

Answer 738

Wind and dry summers reduce mildew and disease pressure and enables sustainable grape growing. 47% is sustainable. Oregon Tilth (organic certifier), Salmon-Safe LIVE (Low Input Viticulture and Enology) Certified Sustainable and Deep Roots Coalition.

Answer 739

Pinot Noir is 57% of plantings. Pinot Gris and Chardonnay are next. Other varieties are Syrah, CS, Merlot and Riesling. Clonal selection is important. Traditional Pinot Noir clones were Wadenswil and Pommard, in late 1980 the Dijon clones were added. For Chardonnay, the traditional clones Wente and clone 108, proved difficult to ripen in the cooler climate. The earlier-ripening Dijon clones has increased clonal diversity and the ability to better match clone to site and wine style

Answer 740

Pinot Noir: Use of whole bunches has increased the last years. Some winemakers choose ambient yeasts and are experimenting with alternative fermentation and storage vessels. Majority of wines are matured in oak vessels. Wine have medium+ acidity, medium to medium+ tannins and often high alcohol. Flavours range from red cherry and raspberry fruit to black cherry and plum. Significant producers include Bergström Wines and Evening Land. Pinot Gris is made in both dry and off-dry styles. Winemaking ranges from whole bunch pressing and cool fermentation in stainless steel to create a fruity style to use of skin contact, old barrels and lees contact to increase complexity and texture. Wines are medium to full-bodied, medium to medium+ acidity and have pear, peach and melon fruit, sometimes with a nutty or honeyed note. Chardonnay has medium+ acidity and body, with fruit flavours of lemon and peach. It is made with whole bunch pressing, fermentation and maturation in oak, full MLF and lees contact. Latter giving smoky, struck match aromas.

Answer 741

- Willamette Valley AVA (7 sub-AVAs) - Southern Oregon AVA (5 sub-AVAs) - Columbia Gorge (Oregon/Washington) - Columbia Valley (Oregon/Washington) - Walla Walla Valley (1 sub-AVA) (Oregon/Washington) - Snake River Valley AVA (Oregon/Idaho)

Answer 742

- Dundee Hills AVA - Chehalem Mountains AVA - Ribbon Ridge AVA - Yamhill-Carlton District AVA - Van Duzer Corridor AVA - Eola-Amity Hills AVA - McMinnville AVA

Answer 743

Oregon's largest AVA with 7 sub-AVAs. It is bordered on its west side by the Coast Range mountains, which provide some protection, but nevertheless various parts of the Willamette are affected by cold Pacific winds. The valley as a whole is one of the coolest and wettest areas in Oregon, but still benefits from warm, dry summers with long hours of sunshine. Diurnal range is high during the growing season. A lack of humidity in the air over the dry growing season means that temperatures can rise and fall quickly. Irrigation is not allowed with ground and river water. Soils: Fertile loam soils are found of the valley floors left by floods in the Columbia Gorge. Most suited to Pinot Gris or other varieties but vigour has to be managed. At higher altitudes a mixture of marine sedimentary soils , volcanic basalt and loess soils are found, which are generally lower in fertility. Pinot Noir is the dominant grape variety.

Answer 744

Here is where the state's first Pinot Noir vines were planted. AVA is made up of a series of volcanic hills (north to south) with lateral ridges that run east to west. Vineyards start 60m above the valley floor up to 325m, helping to retain acidity. Temperature is warmer than other AVAs because it is buffered to the west by the Coast Range and to the north by the Chehalem Mountains sheltering it from cold wet conditions and enabling full fruit ripeness. Area has highest proportion of red iron-rich clay formed from volcanic basalt, important to retain water.

Answer 745

A ridge in northern Willamette Valley. Includes several discrete spurs, mountains and ridges. Vineyards are planted between 60-305m with the highest point at 500m serving as a windbreak. Range in altitude, aspects and soil types (loess, volcanic basalt and sedimentary) creates a diversity of vineyard sites and this is also seen in the wines.

Answer 746

Smallest AVA. Vineyards are relatively low in elevation and protected from the wind by surrounding ranges creating a consistently warm dry growing area. The sedimentary soil is relatively deep but low in nutrients and has moderate water holding capacity. These factors lead to concentrated ripe grapes.

Answer 747

AVA is a south facing bowl containing a series of horseshoe-shaped eroded hills composed of ancient sedimentary soil. Pinot Noir is majority of plantings. It sits in the foothills of the Coast Range, which forms a rain shadow over the entire area. The south-facing slopes, warm free-draining sedimentary soils and sheltered nature of the AVA lead to wines with riper fruit flavours, fuller bodies and lower acidity levels than other sub-AVAs.

Answer 748

A break in the Coast Range funnels in Pacific Ocean winds during the afternoon, cooling the vineyard in the warmest time in the day. The wind has several effects. Early in the season the winds can disrupt flowering and fruit set and lead to lower yields. Later in the season the winds can cause the vine leaf stomata to shut and slow ripening. Soils are marine sediment loam and silt, shallow and well-draining.

Answer 749

Ridge of hills of shallow rocky volcanic basalt over sedimentary soil. East to Van Duzer Corridor AVA, as that AVA is relatively low, this AVA are influenced by the same cool ocean winds, leading to slower ripening.

Answer 750

Located between the Yamhill-Carlton AVA to the north and Van Duzer Corridor AVA to the south, it is influenced by both areas. Some sites are protected by the Coast Range rain shadow, whereas areas to the south are more influenced by the cool winds from the Van Duzer Corridor.

Answer 751

- Umpqua Valley AVA (2 sub-AVAs) - Rogue Valley AVA (1 sub-AVA) Its more southerly latitude means the area is warmer than Willamette Valley but cooling influences come from mountains (both altitude and cool air descending) and river valleys that channel cool breezes during the afternoon and evenings. Diurnal ranges are high. Rainfall is in winter and growing season is dry. Soils are a mixture of marine sedimentary soils, volcanic soils (both with a high proportion of clay helping to retain water) and alluvial soils (more free-draining). Irrigation is essential, often with river water. Vineyards that are dry farmed are usually planted with Rhone varieties. Pinot Noir is here only 40% of plantings. Next Pinot Gris and Syrah and Tempranillo.

Answer 752

It sits at the confluence of the three mountain ranges: Coast Range, Cascade Range and the Klamath Mountains. The Umpqua River and its many tributaries also flow through the region. This creates a diverse range of vineyard sites with different altitudes, aspects and soils. It mainly produces Pinot Noir and white varieties such as Pinot Gris, Gewürztraminer and Riesling. Central and southern areas of Umpqua Valley are warmer and produce red wines from Syrah, Merlot and Tempranillo. - Elkton Oregon AVA - Red Hill Douglas County AVA

Answer 753

- Applegate Valley AVA Closest to the Californian border and has the warmest and driest conditions of all Oregon's growing areas. Cooling influences come from altitude (250-950m) provided by the Klamath Mountains and Cascade Range, and cool afternoon and evening breezes drawn in from the Pacific through the Rogue River Valley. Warm temperatures mean a range of black varieties are grown, namely Merlot, Cabernet Sauvignon, Syrah, Tempranillo and Pinot Noir.

Answer 754

Washington-Oregon. It has an arid continental climate with hot dry summers that enable black grapes to fully ripen. Nearly 40% is CS with Merlot and Syrah next. The Rocks District of Milton-Freewater sub-AVA is located on a distinct area of basalt stones and gravelled silt loam; the warmth radiated from the stones leading to extra ripeness in the grapes

Answer 755

The western part of the AVA closest to the Pacific Ocean has a cooler, wetter climate whereas the eastern part of the AVA is warmer and drier. Cooling influences come from altitude and winds funnelled by the gorge.

Answer 756

Within Oregon, this AVA includes the two smaller AVAs of Columbia Gorge and Walla Walla Valley and the land between them.

Answer 757

Origin labelling is stricter by requiring 100% of the grapes to be grown in Oregon and 95% of the wine to be from the stated appellation. If a variety is stated, it must comprise a minimum of 90% of the wines. Wine labelled as estate bottled must be made from 100% of grapes that were grown in the winery's AVA and fully finished at the estate. Oregon is fourth largest producer by volume in USA. Most of the producers are small family-owned wineries. Just under 1/4 of production is sold direct-to-consumer. 16% is sold in state and around 60% elsewhere in the USA. Only 2,5% is exported to Canada, UK and Japan

Answer 758

The Cascade Mountains block the wet Pacific weather and create dry, warm conditions. A few vineyards and wineries are located to the west of these mountains, in the cooler wetter climate of Puget Sound AVA. First grapes were planted at Fort Vancouver by Hudson's Bay Company in 1825, in 1854 hybrid varieties arrived and by 1860 wine grapes were growing in the Walla Walla Valley. Large scale irrigation from melt water began in 1903 unlocking the dormant potential of the land and its sunny yet arid climate. Commercial plantings began in 1960s. In 1969, the Washington legislature passed House Bill 100, ending over 30 years of protectionism and allowing the import of wines from outside the state. This was an economic threat and the industry needed to improve and was aided by advise from Andre Tchelistcheff. He was already advising St. Michelle Vintners (1934) on producing premium wines, this became Chateau Ste Michelle in 1976 and now accounts for well over half of the state's production. Other producers are Quilceda Creek and Cayuse Vineyards.

Answer 759

A wide range of varieties are planted. 58% of weight harvested is black. Top 5 grape varieties are CS (26%), Merlot (18%), Chardonnay (17%), Riesling (17%) and Syrah (8%). Warm sunny dry conditions with cold nights lead to wines with ripe fruit flavours and sometimes high alcohol but often with medium+ to high acidity. The wines often have high proportions of new oak, whole bunch fermentation or stem inclusion may also be used for Syrah. Riesling: off dry with around 10-15gr/L RS. In recent years more experimentation with drier styles and with sweeter styles. Either botrytised or made like and ice wine.

Answer 760

- Yakima Valley AVA (3 sub-AVAs) - Horse Heaven AVA - Wahluke Slope AVA - Walla Walla Valley AVA Shelter provided by the Cascade Range creates and arid desert-like area with low rainfall (150-250). Climate is continental with hot summers, rapid cooling in the autumn and cold winters. Latitude is 45-48. Sugar accumulates rapidly in the grapes during the summer, but much cooler autumn temperatures allow flavours and tannins to develop as sugar accumulation slows. High diurnal range helps to retain acidity. Complex soils of basalt bedrock with sandy, silty loess and alluvial topsoils are a result of several cycles of Missoula flood events, volcanic activity and glacial movements. Irrigation is essential. CS is most planted variety, followed by Merlot, Chardonnay, Riesling and Syrah.

Answer 761

Oldest appellation. Spread over a large area, this AVA includes a number of cooler sites most suited to white varieties and warmer sites more suited to black varieties. Most planted is Chardonnay, CS, Merlot, Syrah and Riesling. - Red mountain AVA: Relatively small, but densely planted. Vines are planted on a south-west facing slope and the climate is warm. Soils are poor in nutrients and together with irrigation this produces low yields of concentrated fruit. CS: ripe, full-bodied with high alcohol. - Rattlesnake Hills AVA: Vineyards are located on south-facing slopes at higher altitudes and temperatures are more temperate. Riesling is most planted followed by Merlot and CS. - Snipes Mountain AVA

Answer 762

It represents 25% of Washington's total grape production. Black grapes are 2/3, CS, Merlot and Syrah. Chardonnay and Riesling are most planted whites. Vineyards are planted on south facing slopes, conditions are warm and sunny and lead to ripe, full-bodied red wines often with high alcohol. Whites show ripe fruit.

Answer 763

Warmest and driest conditions in the state. All vineyards sit on a gentle south-facing slope maximising sun exposure. This AVA mainly produces reds from CS Merlot and Syrah. Soils are sandy and free-draining and irrigation is essential.

Answer 764

Multi-state AVA. With altitudes up to 600m, the eastern side of the appellation is cooler and wetter compared to the warmer drier western side. This allows for a wide range of varieties to ripen. Most planted are CS, Merlot, Syrah, CF and Malbec as well as Chardonnay, Viognier and Semillon.

Answer 765

Only AVA west of the Cascade Mountain range. Climate is warm and dry in the summer, with mild relatively wet winters receiving up to 1500mm rain a year. Hybrids predominate (Madeleine Angevine, Muller Thurgau, Siegerrebe), Pinot Noir and Riesling are the most planted v. vinifera.

Answer 766

Over the last 40 years Washington State evolved from producing Riesling to Bordeaux and Rhone varieties. Production is dominated by 1 large company: Ste. Michelle Wine Estates. Most of production is sold in state. Export account for only a very small percentage and is sold to Canada, UK and Japan.

Answer 767

1800s: Due to severe continental climate upstate, plantings were made where large bodies of water would have a moderating effect. Namely along the Hudson river, on the lands bordering the Finger Lakes and along the southern shoreline of Lake Erie. Native American vines were used. Years of failure had led to the general belief that V. vinifera could not withstand the area's long and tough winter conditions but, in 1957, Dr Konstantin Frank, after years spent experimenting with Riesling and Chardonnay scions grafted onto the hardiest of rootstocks, succeeded in over-wintering his own vines whilst native and hybrid vines succumbed to the cold, his own company Vinifera Wine Cellars. In 1979 the law stated that grape growers could open wineries and sell directly to public. 10 AVAs, the most important are Finger lakes AVA, Hudson River AVA and Long Island AVA.

Answer 768

One of the coldest AVA in USA, largest wine producer of New York State. Region has a continental climate with warm summers and cold winters. The AVA covers 11 finger-shaped lakes, without which winters would be too cold for grapes. Lakes are very deep (lake Seneca: 200m), so they don't freeze over winter. The lakes have several effects: - topography of the region, with slopes around the lakes, enables cold air to drain towards the water. As it reaches the lake air warms and rises creating a vacuum that draws more cold air off the land. - Lakes can generate their own lake-effect snow - Lakes provide a warming influence in autumn - In spring, cool air from the lake delays budburst reducing the chance of damage in spring frost

Answer 769

Most vineyard land is located around Canandaigua, Keuka, Seneca and Cayuga lakes. Training and trellising such as Scott Henry are common. The growers split the canopy either vertically or horizontally to allow greater air circulation. Although snow can help insulate the vines during the winter, many growers further protect the vines from winter freeze by hilling up the soil to cover the graft union. Because winter hardiness is a key consideration in selecting grape varieties, the selection has led to Riesling and Cabernet Franc to be most planted white and black varieties.

Answer 770

Riesling: from dry to sweet, majority is dry-medium dry. Wines have high acidity, medium- to medium body and fresh flavours of apple, lemon and peach. Alcohol levels range from low to medium. Wines are made protectively. Wines with RS may be achieved by late-harvesting, botrytis and/or stopping fermentation. Chardonnay: still and sparkling wines. Wines have medium body, medium to high acidity, citrus flavours. Often fermented and matured in oak to add texture and toasty flavours. Cabernet Franc: Mid-ripening and winter hardy. Little or no oak is used. Wines have medium- to medium body and tannins with flavours of red cherry, cranberry and black plum sometimes with a herbaceous note. Other varieties grown are Pinot Noir, Gewurztraminer, CS, Merlot and Pinot Gris. Significant producers include Hermann J. Wiemer and Forge Cellars. Hybrids such as Traminette and Vignoles can make good wines. As does Vidal in ice wine production.

Answer 771

Region is surrounded by water, the Atlantic Ocean, Peconic Bay and Long Island sound. This creates a maritime climate and long growing season. As a result this area is able to ripen Bordeaux varieties, especially Merlot. Also Chardonnay and SB are grown. High humidity means that fungal diseases are problematic. To manage this: spraying, leaf removal, sorting grapes in the vineyard or winery. The North Fork is slightly warmer and more protected from the Atlantic Ocean's weather events and contains the majority of the vineyards. It has sandy soils whereas the Hamptons' vineyards are on silt loam soils. Both types are free-draining and low in fertility. Training and trellising using VSP.

Answer 772

Majority of red wines is matured in oak. A proportion of new oak is common to add vanilla and clove characters to Bordeaux varieties. Whites, such as SB, Riesling and Pinot Gris are often fermented at cool temperatures in stainless steel. Chardonnay may be made in an unoaked style or fermented and matured in oak. Often also with MLF and lees ageing creating a fuller-bodied, creamy, toasty style, medium+ acidity bring in the balance. Significant producers include Wölffer Estate and Channing Daughters.

Answer 773

Wine has been made for 300 years here and the region contains the first commercial winery (1827) and the oldest active winery in the US (1839). The river runs north to south and most vineyards are located within a few miles of it on glacial deposits of shale, slate, schist and limestone. Climate is continental with warm summers and cold winters. Both hybrids, such as Seyval Blanc and Vidal, and Riesling, Chardonnay and Cabernet Franc are commonly planted.

Answer 774

If AVA is stated, at least 85% of grapes must be sourced there. If vintage is stated, at least 95% of grapes must be of that vintage. If variety is stated, at least 75% of the grapes must be of that variety. Before the New York Farm Winery Act in 1976, production in New York was dominated by a few large wineries which were producing large volumes of inexpensive wiens. The act (and an amendment in 1978) allowed wineries to sell wines they had vinified directly to consumers, subject to a max of 190.000L annually. This improved competition and quality.

Answer 775

Small player in the wine market. Most wines come from Ontario and British Columbia, small amounts are produced in Nova Scotia and Quebec. Canada is famous for its ice wine, pioneered by German immigrants, but it only represents a small percentage in production. Early 19th century, wine was produced from American hybrids and later v. Labrusca grapes, which could withstand the harsh winters. In early 20th century French hybrids joined, especially Vidal. V. vinifera came in late 1950s. Push for quality was prompted by US-Canada trade deal and by the introduction of an appellation system, the Vintners Quality Alliance (VQA). In Canada, wine was exempted from prohibition. Nowadays there is a system of provincial liquor boards and government-run monopolies to control and distribute alcohol in Canada.

Answer 776

Ontario and the inland areas of British Columbia have an extreme continental climate. In summer, day-time temperature can exceed 30C whilst in winter they can drop below -20C. Most Canadian vineyards are planted near lakes which moderate temperatures. The lakes usually produce enough snow to protect the vines and insulate them from cold air. Climate change is causing increasingly unpredictable winters and in some years there is minimal protective snow cover. Drought is a regular concern in the inland regions of British Columbia, it lies in the rain shadow of two mountain ranges, but it can also be a problem in Ontario. The northerly latitude, especially in British Columbia, makes for a shorter growing season but this is compensated for by longer daylight hours in the summer.

Answer 777

Canadian viticulture is very advanced. Careful canopy management is crucial in humid areas around lakes: the canopy needs to be as open as possible to improve air flow and reduce risk of fungal diseases such as mildew and botrytis. VSP is therefore by far the most common training system in use, although some growers are experimenting on a smaller scale with other systems such as Geneva Double Curtain, Scott Henry and Lyre. Main vineyard pests in Canada are insects such as moths, mealy bugs and leafhoppers, birds and animals such as deer and even bears. Growing season is shorter, May to August-November. Weather is unpredictable during harvest so there is significant vintage variation. For drought issues, drip irrigation can be installed. In areas with very harsh winters, some producers bury their vines to protect them. This is very costly in labour and time. So experiments are done with geotextiles.

Answer 778

``` Hybrids have dominated, up to 40% of the harvest in Ontario, only very small plantings in British Columbia due to a vine pull scheme in 1980s Vidal: it can withstand Canada's harsh winters and its high acidity slow ripening and thick skins make it particularly suitable for sweet late-harvest wines and Icewine. The wines are high in acidity with stone and tropical fruit flavours such as peach and mango. Bordeaux varieties (Merlot, CF and to a lesser extend CS) have been planted together with Chardonnay, Pinot Noir and aromatic white varieties such as Pinot Gris, Gewurztraminer and Riesling. ```

Answer 779

Production regulation states that grapes must be harvested at -8. Both hand harvesting as machine harvesting (due to limited labour available) are practised. Very high levels of sugar mean that fermentation stops naturally at around 9-11% and leaving around 200-250 gr/L RS. Next to Vidal, also Riesling, CF, Gewurztraminer and Chardonnay are used. Yields are very low, so price is very high. It only represents 13% by volume production, but 58% of exports by value. Icewine is a trade mark owned by the Canadian Vintners association. Canadian Federal law states that only wine that is made exclusively from grapes naturally frozen on the vine can be labelled as Icewine. It must be made exclusively from grapes grown in Canada and either from vinifera grapes or Vidal, harvesting and wine making procedures: min level of sugar and artificial concentration or addition of sugars is prohibited.

Answer 780

Ontario introduced VQA legislation in 1988 and British Columbia followed in 1990. VQA wines must be made exclusively from grapes grown in the respective province, 100% vinifera or permitted hybrids. VQA law lay down certain standards for grape growing and wine production. VQA wines with a single variety stated on the label must contain at lest 85% of that variety whilst where two or more varieties are listed, they must make up at least 95% of the wine. A significant amount of wine bottled in Canada is still produced at least in part from imported must or wine. Label must state: International blend from imported and domestic wines or International blend from domestic and imported wines.

Answer 781

Ontario's vineyards are planted on or near the shores of two of the Great Lakes (Erie and Ontario) which moderate the extremes of Ontario's continental climate. This gives the wines medium+ to high acidity. There is a variety of soils (clay and sand and some gravel and rocks) and the areas around the lakes have a high concentration of limestone. Vidal is most planted to produce Icewine. Riesling: high in acidity with citrus, peach and floral aromas. Dry to sweet. Chardonnay: medium+ to high acidity, with apple and citrus fruit flavours typical of a cooler climate, although stone fruit and even tropical fruit flavours can be found in wine from warmer sites or vintages. Cabernet Franc: elegant fresh wines with red plum, red berry, green pepper and herbal characteristics. Merlot: Bordeaux-style blends and as single variety it produces soft, medium-bodied reds with medium tannins and dark fruit characteristics. Pinot Noir: medium bodied wines with red cherry and strawberry flavours. Gamay Noir: light-bodied wines with fresh, red fruit flavours. 3 appellations: Niagara Peninsula, Lake Erie North Shore and Prince Edward county. Significant producers include Bachelder and Norman Hardie

Answer 782

80% of Ontario's vineyards. Wide variety of soils and microclimates. Majority of vineyards are situated on benches part way up the escarpment and the slopes just above them. In the winter, the land away from the lake cools quickly. Cold air above this land flows down the slope of the escarpment under the influence of gravity. At the same time relatively warm air over the lake rises and flows inland. As cold air flows down the escarpment, it is replaced by the warm air above. The lake and escarpment provide warming air flow in winter and cooling air flow in summer, prolonging the growing season and reducing the risk of fungal disease and frost. Two regional appellations: - Niagara Escarpment - Niagara-on-the-lake

Answer 783

This covers the benches and gentle northern slopes of the escarpment. The combination of altitude and cooling lake breezes makes this the coolest part of the Peninsula resulting in wines with high acidity. Early ripening Chardonnay and Pinot Noir can make wines of very good quality.

Answer 784

This covers a large area of the relatively flat land along the shores of Lake Ontario, directly to the west of the Niagara River. Slightly warmer than the slopes of the escarpment. Chardonnay, Riesling, Pinot Noir and CF produce riper and fruitier wines than from the escarpment.

Answer 785

This area stretches along gently-sloping shoreline of Lake Erie and includes a number of islands including Pelee Island. Vineyard area is surrounded by water which has a moderating effect. Lake Erie is more shallow so it cools quicker down in autumn, more risk of frosts. Warmest of Ontario's vineyard areas, this means that Merlot, CF and CS usually ripen fully, as a result the wines tend to show more ripe fruit but often less structure than those from Niagara Peninsula.

Answer 786

Most northerly appellation, almost entirely surrounded by water. Due to latitude, winter freeze is a regular concern forcing producers to protect their vines over the winter either by burying them or covering them. Vineyard area is situated on a broad limestone plateau with a stony topsoil that conducts heat and radiates it at night, aiding ripening in this very cool region. Early-ripening Pinot Noir and Chardonnay are the most common grape varieties. Both red and white wines are characterised by extremely high acidity in all but the warmest vintages.

Answer 787

Vineyard area can be split into two very distinct areas: there are a small number of vineyards close to the Pacific coast with a cool, maritime climate but the main area is some 400km inland, sheltered from any maritime influence by several mountain ranges, and where the Okanagan Valley is the largest appellation. This area is even further north than Ontario and thus the growing season is shorter, but during the growing season, the days are longer. This creates a wide diurnal range. The grapes develop ripe fruit flavours whilst retaining high acidity. Only small amount of hybrids are left (Vidal mainly). International varieties are grown. Merlot: more full-bodied with higher tannin levels, higher alcohol and riper fruit. Pinot Noir: riper and fruitier with relatively high tannins. CS: intensely fruity wines with high tannins and acidity with considerable ageing potential. Pinot Gris: dry/off-dry, medium body with medium to high acidity and flavours of melon and pear. Chardonnay: medium body with riper stone fruit. Significant producers include Le Vieux Pin and Mission Hill. - Okanagan Valley - Similkameen Valley - Vancouver Island, Gulf Islands, Fraser Valley

Answer 788

85% of British Columbia's plantings.Wide range of different climates from the cool, northern end to the hot desert conditions in the south. Soils are glacial deposits of various types, particularly loams, and become increasingly sandy in the south, irrigation is essential. Valley is characterised by a chain of lakes, they moderate hot summer and cold winter. Deep Okanagan Lake occupies northern half of the vineyard area. They also provide water for irrigation. Extreme continental climate. Hot summer temperatures are moderated by altitude to create a wider diurnal range. Northern end of the valley and on east-facing slopes that are shaded from the afternoon sun, conditions are more suited to cooler-climate varieties such as Pinot Noir, Pinot Gris, Riesling, Chardonnay and Gewurztraminer. Hotter southern areas are better suited to black varieties. Merlot, CF, CS and Syrah can produce full-bodied wines with ripe fruit characteristics which are often high in alcohol whilst retaining good balance of acidity.

Answer 789

Extreme southern end of Okanagan Valley. Rugged, Rocky valley with a narrow strip of agricultural land along the Similkameen River. High mountains on either side funnel constant winds down the valley. No lakes so summer days are very hot and the mountain also trap heat in the valley later into the evening. However, once temperatures drop, due to the altitude (400-500) the nights are cold, creating an even wider diurnal range than most of the Okanagan Valley. Main grapes are Merlot, Pinot Noir, CS and Chardonnay.

Answer 790

Small coastal regions have a cool, maritime climate moderated by the Pacific Ocean.. Only early ripening varieties are successful in these cooler, damper conditions, most notably Pinot Noir (Vancouver Island)

Answer 791

Almost all Canadian wine is consumed domestically and the country is a large net importer of wine. Some wine is exported with the top markets being China, the USA, South Korea, Hong Kong and Japan. Vineyard tend to be small and are owned by both growers and estates. Provincial liquor boards have significant control over the distribution and sales of alcoholic beverages in all provinces. Most wine is consumed within the province.

Answer 792

Earliest vineyards were planted in the 1550s in the north of Chile and then spread to the Central Valley. Early wines were made in an oxidative style for varieties such as País and Muscat. However in 19th century, several things happened. First, Chile gained independence from Spain. Chileans were then free to exploit the country's vast mineral resources and some ploughed their new-found fortunes into vineyards. In 1851, one of them, Silvestre Ochagavia Echazarreta, imported vines from Bordeaux bringing a French winemaker along with them. An experimental nursery had been established in the 1830s, including stocks of European vines, meaning that when phylloxera ravaged Europe's vineyards later in the century, many European winemakers were drawn to Chile. Start of 20th century, production was of basic, cheap wine, much of which being consumed domestically. The demand declined as Chile was politically isolated from the outside world. 1980s and 90s was a return to democracy and free market. Focus was shifted to export market. Chile is now one of the most dynamic producing countries.

Answer 793

Hemmed in by the Atacama Desert to the north, the Andes to the east, the Pacific Ocean to the west and the glaciers of Patagonia to the south. Latitude is 30-38. The climate is fairly consistent. Most areas have a warm, Mediterranean climate with a long, dry and sunny growing season, although it becomes cooler and wetter further south. Sunlight is intense. Rainfall is inland less (80) and coastal more (1200). The country is affected by the El Niño phenomenon, this occurs every 2-10 years bringing much higher than average rainfall and much lower rainfall or drought in La Niña years. This gives significant vintage variation. The Pacific and the Andes provide a cooling influence at either end of the valleys. The Humboldt Current flows up from Antarctica bringing cold water and cool air. As warm air rises from the land, the cool air is sucked inland. This produces morning fog and moderates temperatures and increases humidity. Plantings on slopes of coastal ranges or on hills in the valleys can also provide cooling influence and higher quality grapes.

Answer 794

The river valleys offer fertile soils which are mainly alluvial in natures, with areas of clay, sand, silt and gravel. The soil on the slopes is less fertile: in the coastal ranges there is more gravel with sand and silt, whilst in the Andes the soil is volcanic, mainly granite. Limestone is only found in the Limari Valley in the north.

Answer 795

There can be a marked fluctuation in production volumes year on year according to the effects of El Nino. The normally dry and sunny growing conditions are ideal fro producing healthy fully ripe grapes. Due to the low rainfall, just over 85% is irrigated. The exception is in Itata and to a lesser extend in Bio Bio and Maule where vineyards can rely on rainfall and the old vines have deep root system that can survive in drought years. Forest fires are a particular hazard. The country has remained phylloxera free so there are old bush vines of Pais, Muscat, Carignan and Cinsault in Itata and Maule. VSP training is now the most common. Mechanisation is easy in the flat vineyards.

Answer 796

``` Black: - Cabernet Sauvignon - Merlot - Carmenere - Syrah - Pinot Noir White: - Sauvignon Blanc - Chardonnay ```

Answer 797

Most widely planted variety and produces many of Chile's finest and most expensive wines either as single variety or in a blend. Mid-priced and premium wines tend to be full-bodied with high but ripe tannins and pronounced dark fruit, particularly blackcurrant, often with a herbaceous (mint or eucalyptus) character. Maturation in at least a proportion of new oak brings toasty and spicy notes. Best sites are near the Andes where poorer soils helped keep vigour down and cool nights slow ripening and retain acidity.

Answer 798

Inexpensive Merlot from Central Valley has done very well on export markets with its soft tannins, medium body and dark fruit flavours. More complex, fuller-bodied examples with riper fruit characteristics are also made by producers who seek to keep yields low.

Answer 799

Correctly identified in 1994, having been planted as Merlot. Often used in blends, increasingly found as single varietal wine. Best examples are full-bodied with high levels of tannins, medium acidity and flavours of ripe black fruits (blackberry), herbaceous characteristics (bell pepper, eucalyptus) and notes of spice, roasted coffee or dark chocolate when oaked. Site selection is important. It ripens 2-3 weeks later than Merlot and needs warm, sunny sites otherwise it can be overly herbaceous. If it gets too ripe, the wine can be overly alcoholic.

Answer 800

First planted in 1990s, increased rapidly. Produces a variety of styles: cooler-climate style of San Antonio, Casablanca, Limari and Elqui with higher acidity, fresh black fruit and notes of pepper and clove to the warmer climate style of the Colchagua Valley, fuller-bodied with more intense, riper black fruit flavours.

Answer 801

Grown in cooler areas such as Casablanca and San Antonio. Best wines show red fruits with herbal characters and moderate to high alcohol levels.

Answer 802

Most planted white variety. Thrives is cooler areas such as Limari, Casablanca and San Antonio. Best wines have high acidity and flavours that range from citrus to tropical sometimes with a hint of wet stones or a herbaceous character. Some producers use lees contact and oak ageing to increase complexity.

Answer 803

Cool coastal areas such as Limari become recognised as a source of very good Chardonnay. The wines show medium+ to high acidity with citrus and stone fruit flavours. Inexpensive Chardonnay is produced in the Central Valley with ripe tropical fruit flavours.

Answer 804

In 1995 Chile created a system of Denominaciones de Origen. 5 main regional DOs were created (Atacama, Coquimbo, Aconcagua, Central Valley and Southern), a sixth (Austral) was added later. These regions were further divided into a number of sub-regions which tended to follow river valleys. Later, smaller zones were created in a number of sub-regions. There are now also a growing number of smaller DOs called areas. They either belong to a zone or sub-region. Because Chile has a much greater diversity in climate and soils east to west than north to south, in 2011 the valleys were split into Costa (areas with coastal influences), Andes (areas influenced by mountains) and Entre Cordilleras (in between). These designations sit on top of the existing DO system. To qualify for DO status, 75% of the grapes must come from that region, 85% for wines being exported to EU. Varietally-labelled wines must at least contain 75% of that variety (85% for export to the EU). DO wines must have a min 11,5% alcohol. Labelling terms: Superior, Reserva, Reserva Especial, Reserva Privada and Gran Reserva. Higher min alcohol levels (12% for Reserva and Reserva Especial, 12.5% for Reserva Privada and Gran Reserva) And these latter two must have been aged in oak for a minimum of 6 months when they are red.

Answer 805

Traditionally table grapes and grapes destined for Pisco were grown. Three DOs: Elqui, LImari and Choapa (only small production). At this low latitude, summer temperatures are high and the sunlight is intense. The cooling influence of both the mountains and the Pacific Ocean are therefore essential to delay fruit ripening, producing wines which show intense fruit flavours balanced by fresh acidity. Alcohol can be high. Humboldt Current brings morning fog and cooling breezes, but little to no rainfall.Irrigation is essential, but reduced snowfall in the Andes led to water shortages and is threatening the region's future as a wine-producing region. The difficult growing conditions and acces mean that focus is on smaller production wine.

Answer 806

The wine region follows the route of the River Elqui. Morning fog can reach further inland. Syrah and Sauvigon Blanc have shown well in the fog-affected areas, the cooling influence leading to wines with relatively high acidity and fresh fruit flavours. Here there are the highest vineyards of Chile, plantings extend up to 2200m. The even more intense sunlight and wide diurnal range are producing deep-coloured, intensely fruit flavoured yet fresh Syrah. Malbec is also showing promise.

Answer 807

The Limari River cuts a narrow, steeply-sided valley through the coastal mountains. The west of the region is cooled by morning fog and cool breezes that enter from the bay to the north and the valley cut by the river. There are pockets of calcareous soils, is helpful in drought as it retains water/moisture. Chardonnay is most planted variety, producing a full range of styles from lighter-bodied wines with high acidity at the coastal end of the valley to riper, fruitier styles further inland. Syrah has proved the most successful red wine in a range of styles. Warmer eastern end of the valley floor provides good growing conditions for CS, Merlot and Carmenere.

Answer 808

The region has three important sub-regions: - Aconcagua Valley - San Antonio Valley - Casablanca valley They offer a greater variety of soils and mesoclimates than any other in Chile. Central part is hot and dry whereas the vineyards along the Pacific are some of the coolest

Answer 809

Here, the distinction between Costa, Andes and Entre Cordilleras is most clear. The central part of the valley is warm and dry, though moderated somewhat by afternoon breezes from the coast. Rainfall is 250, irrigation is essential. It has built a reputation for ripe, full-bodied red wines with high levels of alcohol and tannins, particularly from Cabernet Sauvignon and Merlot, although Syrah and Carmenere are on the increase. Eastern and western ends of the valley produce smaller-volume wines. Aconcagua Costa: morning fogs and ocean breezes are relatively unimpeded by hills and create conditions which are ideal for producing fresh white wines, form SB and Chardonnay as well as Pinot Noir and Syrah. Aconcagua Andes: Vineyards rise to 1000m. Days are sunny and warm, but cold air descends from the mountains at night leading to a large diurnal range. It produces red wines with pronounced ripe fruit flavours but balanced by fresh acidity.

Answer 810

Low hills to the west of the region do little to diminish the impacts of the ocean whilst higher hills to the north and east restrict cool, humid air from escaping creating Chile's coolest wine region. Sauvignon Blanc and Chardonnay are doing well here. Pinot Noir gives red berry and herbal flavours and also cool climate Syrah gives spicy peppery characteristics.

Answer 811

Area of undulating hills to the west of the coastal range. It is heavily influenced by the ocean, but there is a range of sites, variety of aspects and soil types. Alongside PInot Noir, Syrah and Chardonnay, SB is the flagship variety. It shows high acidity, medium body and flavours of citrus fruits alongside herbaceous notes. Leyda Valley is in the zone of San Antonia. The combination of foggy mornings, cool breezes and bright afternoon sunshine during, allow the grapes' flavours to ripen while retaining acidity.

Answer 812

The vast majority of Chile's wine comes from this region. Grapes grow prolifically here on the warm, fertile, well-irrigated plains making it the perfect location for producing the ripe, fruity, inexpensive red wines which made Chile so successful on the export market. On the valley side, the variety of soils and conditions offered by the Andean foothills and parts of the valleys closest tot the Pacific are being exploited. There are four sub-regions. Nowadays, only inexpensive, high volume wines made from grapes sourced from a number of different sub-regions tend to be labelled as Central Valley. - Maipo Valley - Rapel Valley (+2 sub-areas) - Curico Valley - Maule Valley

Answer 813

Maipo surrounds the capital Santiago. Home to may of the family-owned wineries that were established long ago. The coastal ranges shelter the area from any maritime influence, so its warm and sunny. Plantings are dominated by black grapes, the region is known for its Cabernet Sauvignon, which, from the valley floor sites, tends to have high but soft tannins, intense aromas of cassis and often a minty character. Carmenere and Syrah are also grown for quality wines, whereas Merlot is grown for inexpensive wines. Maipo is surrounded by mountains and producers are increasingly planting vineyards at altitude (1000m) at the eastern end of the valley. This area is called Alto Maipo and has two sub-regions called Puente Alto and Pirque. Nights cooled by mountain breezes result in a wider diurnal range, producing fresher, more elegant styles of wine, mainly Cabernet Sauvignon and Bordeaux style blends.

Answer 814

- Cachapoal Valley: The warmer one as it is cut off from maritime influences by the coastal ranges. Warm, fertile valley floor produces large volumes of inexpensive red wine, particularly from CS, Carmenere and Syrah. The area around Peumo is recognised for producing very good full-bodied, concentrated Carmenere. This area experiences winds funnelled from the coast. This wind reduces frost risk and ensures a long, warm growing season. Highest quality CS and Syrah are grown at the cooler eastern end of the valley. - Colchagua Valley: Produces a wide variety of wine. Warm central part of the valley produces inexpensive, full-bodied, fruity red wines. The viticulture has expanded into cooler/less fertile areas. Apalta, a south-facing amphitheatre, captures cool breezes from the west, provides south-facing slopes that slow grape ripening and is based on poor soils that reduce vigour. CS, Syrah and Carmenere (often blended) can produce ripe but structured wines.

Answer 815

Main reputation is for inexpensive, high-volume red wines. The summers are warm and dry, largely sheltered from any coastal influence. Several rivers flow through the region meaning that irrigation water is easier to source. Grape varieties are CS, SB, Merlot and Chardonnay.

Answer 816

Maule Valley has more vineyard plantings then anywhere else in Chile. Known as a producer of high-volumes of inexpensive wines. Similar climate as Curico, being further south it is slightly cooler with higher rainfall that tends to fall in the winter. Dry-farming is possible. Maule's red wines can be lighter in body and higher in acidity than many of the wines produced from the valley floor vines in more northerly Chilean regions. This region is one of the oldest wine producing regions, stocks of old bush vines notably Pais and Muscat of Alexandria. Pais is generally pale in colour, medium bodied with medium acidity and aromas of strawberry and raspberry often accompanied by spicy or herbal notes. Tannin level is generally low or medium-, but can be rough in nature. Maula has more Carignan in old bush vines. VIGNO, a self-regulating growers association that promotes old vine, dry farmed Carignan from the area of Cauquenes. These wines show raspberry, cherry and black plum fruit often with spicy notes and medium+ to high acidity and tannins.

Answer 817

- Itata Valley - Bio Bio Valley - Malleco Valley The coastal hills diminish as you move further south and the climate gets cooler and wetter due to Pacific influence. Fungal disease can be a problem

Answer 818

Oldest wine-producing regions. Itata is dominated by its old bush vines (which comprise over 3/4 of its vineyards) of Muscat of Alexandria and Pais. Also some old vine Cinsault is produces, the wines show medium-level alcohol, fresh acidity and red and black fruit flavours with liquorice notes and a saline edge

Answer 819

Dry farmed, old bush vines with a mix of traditional varieties in the region (pais). Pinot Noir and Chardonnay, Sauvignon Blanc, Riesling and Gewurztraminer.

Answer 820

Most southerly. Only a handful of producers. Cool climate means that early ripening varieties such as Chardonnay, Sauvignon Blanc and Pinot Noir are dominant and the wines are marked by high acidity.

Answer 821

Fourth largest exporter in the world (70%). This represents a low average value per unit volume. Wines of Chile: focused on the promotion of mid-priced, premium and super-premium wines to encourage the image of Chile as a producer of premium wines. Domestic consumption is low. The economy in Chile is strong, a number of trade agreements have been signed with China and South Korea. So China is largest export market. Next most important export markets are USA, Japan and UK and also Brasil. 80% of Chilean wines is produced by 4 four companies: Concha y Toro, Santa Rita, Santa Caroline and San Pedro. Investors such as Torres, Mouton Rothschild, Lafite Rothschild and Jackson Family wines were attracted by cheap land and running costs.

Answer 822

First vineyard was planted in 1550. Argentina declared independence from Spain in 1816 and soon began attracting European immigrants, bringing their winemaking traditions and vines with them. A viticultural research centre and school was established in 1851. When phylloxera hit Europe, there were a lot of cuttings of European varieties, including Malbec, in Argentina. 20th century, Argentina was politically isolated by a series of political and economic crises. Very high domestic consumption sustained the industry by drinking large amounts of inexpensive wines from Criolla pink varieties such as Cereza, Criolla Grande and Criolla Chica and the white Pedro Gimenez. In 1970s domestic consumption decreased and aided by the return to democracy and an open economy in the 1980s and 90s, Argentinian wine producers (Nicolas Catena) focused more on export markets with quality wines. With foreign investment and the help of Michel Rollan, Alberto Antonini and Paul Hobbs, the wine industry began modernisation. In early 2000, the weak peso made the goods relatively cheap on export markets

Answer 823

Latitude 24-38. The combined influence of altitude and latitude is essential. At low latitudes, the influence of altitude is essential to ensure that it is not too hot for viticulture. therefore, with the exception of Patagonia in the south, the vineyards are in the foothills of the Andes in the west of the country. Lowest at 500, highest at 3300, most at 1000m. Altitude creates a wide diurnal range, over 20C in many places. The combined effect of low latitude and high altitude also results in intense sunlight, and a relatively high proportion of ultraviolet radiation. This leads to grapes with higher levels of tannins and anthocyanins. Continental climate. They lie in the rain shadow of the Andes and so rainfall levels are very low and irrigation is essential. The Zonda, a hot dry powerful wind which occurs mainly in late spring and early summer blows down from the mountains along the valleys. It lowers humidity and can induce water stress in the vine and can affect flowering and fruit set or damage grapes. This reduces yields. Poplar trees are grown to act as windbreaks. In summer, hail is a constant threat. Argentina is affected by the El Nino phenomenon. This brings much higher than average rainfall and more hailstorms, which can damage crops, significantly increase the risk of disease and reduce harvest. in 2016 is resulted in a reduction of 25% across the country and 40% in Mendoza.

Answer 824

Most vineyards are planted on alluvial soils. The textures vary. Because of the alluvial origin, larger stones with calcareous deposits tend to dominate the higher altitudes closer to the Andes. The middle areas are dominated by gravel, sands and silts. Deeper loamy-clay soils, which are richer in nutrients, can be found in the lower areas. Deposits of calcareous soils have been identified in areas such as Gualtallary and Paraje Altamira in the Uco Valley and the Pedernal valley in San Juan, which are increasingly seen as sources of high-quality wines

Answer 825

Old vines from Malbec, Bonarda and Sémillon are increasingly recognised for their concentration and complexity. Rainfall is low so irrigation is essential, often via flood irrigation. In recent years there has been an increase in the use of drip irrigation, because it is cheaper on slopes and uses less water. Water shortages can be an issue in some years in Mendoza, La Rioja and San Juan. Seasonal irrigation is used (more water in winter, less in the growing season). Traditionally vines were trained on high pergola (parral) to provide shade and keep away from the heat. Still used in warmer areas and for grapes that need shade to retain acidity. VSP is becoming more common as it enables the use of modern canopy management techniques and drip irrigation. Vast majority of vines is ungrafted, but grafting increases because of the risk form nematodes in the soils and possible tolerance to drought by the rootstock. Mechanical harvesting is more common because labour is hard to find.

Answer 826

Historically, high yielding pink Criolla varieties dominated production, Cereza, Criolla Grande and Criolla Chica (Pais). They have pink skins when fully ripe and produce wines that are lightly coloured. They still make up 20% of total vineyard areas. Now 53% of plantings is black varieties. Key black varieties: Malbec, Bonarda, Cabernet Sauvignon, Syrah and other. Key white varieties: Pedro Gimenez, Torrontes, Chardonnay and other.

Answer 827

20% of vineyard area. Signature variety. Vigorous, mid-ripening variety. In warm, sunny conditions it produces deep-coloured, full-bodied wines with high levels of soft tannins, high alcohol and flavours of ripe blackberry and black plum. It can produce a range of styles. Malbec is still used in blends, usually with Bordeaux varieties, Bonarda and also with Syrah. Also used for fresh, fruity rose. Malbec from cooler sites tends to have lower alcohol, medium+ acidity, medium+ tannins and fresh fruit flavours often with a mixture of red and black fruit characteristics and floral or herbal aromas. Those from warmer sites are usually fuller-bodied with riper fruit characteristics, lower acidity and softer tannins. Cuttings of Malbec taken in France arrived in Argentina before phylloxera devastated the vineyards in France contributing to a diversity of high quality planting material.

Answer 828

Often called Bonarda Argentina. It is a late-ripening variety and mainly planted in San Juan and the warmer areas in Mendoza. High-yielding, it is used to produce large volumes of inexpensive wines, mainly for domestic consumption. When yields are limited, it can produce wines with more intensity and structure. Wines have deep colour, red and black fruit flavours, medium+ acidity and medium tannins and alcohol. Oak can overwhelm Bonarda and so if oak is used it tends to be in the form of large and/old vessels. The fruity nature and colour intensity also make it a popular blending partner to Malbec or CS. More complex wines have riper, black fruit flavours and spice characteristics, particularly from lower-yielding vineyards and old vines.

Answer 829

More susceptible to extremes of temperature and fungal disease than Malbec and so careful site selection is important. Typically blended with Malbec in some of Argentina's top wines. Now also increasingly in top single varietal wines. The wines show ripe high tannins, blackcurrant and blackberry fruit and spicy notes without a marked herbaceous character.

Answer 830

Successful in the hotter sites of Mendoza and San Juan where it produces full-bodied wines with high alcohol and ripe, black fruit flavours. In cooler areas, it can produce more elegant wines with fresher fruit and firmer tannins.

Answer 831

Tempranillo (medium tannins, medium-full-body with red fruit and spice from oak), Merlot (used in Bordeaux blends), Pinot Noir (particularly successful in Patagonia and high elevation vineyards of Uco Valley), Cabernet Franc (concentrated style), Petit Verdot and Tannat. Red wine making is greatly influenced by Spanish, French and Italian immigrants. Nowadays, producers are increasingly harvesting earlier for fresher fruit, higher acid and lower alcohol. Some wines have lengthy ageing potential, such as wines from Catena Zapata, Viña Cobos and Achaval Ferrer. Dry rose from Malbec is starting to emerge

Answer 832

Most planted, neutral variety. Traditionally used to produce simple, inexpensive wines for domestic consumption. Now there are higher quality wines made by picking grapes earlier and fermenting them at cooler temperatures, producers are making fruitier wines with higher acidity and lower levels of alcohol.

Answer 833

Three varieties: Torrontes Riojano, Torrontes Sanjuanino and Torrontes Mendocino. Riojano is the best variety. Second most planted in Argentina. A native, natural cross of Muscat of Alexandria and Criolla Chica thought to date back to the 18th century. The wines often have a strong floral aroma reminiscent of Muscat. A vigorous high-yielding variety, it is widely planted in Mendoza, San Juan and La rioja. Because it is an early ripening variety, it became often over ripe resulting in overly alcoholic wines lacking acidity and with a bitter finish. Reducing yields, earlier harvesting and careful temperature control produced wines that are fruitier (lemon, grapefruit, peach) rather than overtly floral. Particularly successful in Cafayate and coming from cooler, higher vineyards in Uco Valley. Intended to drink young, but some are fermenting parts in oak to produce more age-worthy wines. Fragrant, sweet, late-harvest wines are also found

Answer 834

Full range of styles. Premium wines from cool sites in the Uco Valley tend to have medium+ to high levels of acidity with ripe stone and tropical fruit. Subtle spice notes come from maturation in oak with producers using a small proportion of new oak or entirely old oak to not voerpower the fruit characteristics.

Answer 835

Semillon and Chenin Blanc for inexpensive white wine for the domestic market. And Sauvignon Blanc and Viognier are increasing.

Answer 836

- IP: Indicacion de Procedencia - IG/GI: Indicacion Geografica - DOC: from a specific geographical area with legislated winemaking criteria. Only two: Lujan de Cuyo and San Rafael (Mendoza) Most IG's correspond to political divisions. THere can be multiple levels of division from regions to GI within districts. (Region-Province-Sub Region- Department - District- (GI inside district)) A number of GI's have been created on specific characteristics such as climate or soil. Wines labelled GI or DOC must be made exclusively from grapes grown in that area. Wines labelled as Reserva must have been aged for 12 months for reds or 6 months for white/rose. Gran Reserva, aged for twice as long.

Answer 837

Largest wine producing province in Argentina. It accounts for about 75% of total vineyard area and 2/3 of total production. Main vineyard area is situated at the base of the Andes, in the valley of the River Mendoza which supplies essential water for irrigation. Vineyards range from 500-1500m. Black varieties account for 62% of plantings, Pink 22%, Whites 16%. Home to the only two DOCs and has more GI's than any other province. - Northern - Eastern - Central - Uco Valley - Southern

Answer 838

Plains in the Mendoza River Valley, low areas (500-700m). Water for irrigation comes from the rivers. This area produces large volumes of inexpensive wines. Some higher quality wines are produced, usually from lower-yielding vineyards and varieties such as Tempranillo and Bonarda.

Answer 839

Also called the Primera Zona. Longest history of producing high-quality wine in Argentina The vineyards are at 600-1100m. Malbec is dominant, but CS, Syrah and Tempranillo do well. Also increasingly high quality white wine coming from cooler areas.

Answer 840

Luyan de Cuyo: higher half of the Primera Zona (900-1100m). Half of the vineyards is planted with Malbec and the area is particular famous for its old Malbec vines. First DOC in Argentina, wines must be aged for a minimum of 24 months with at least 12 months in oak. Within GI Lujan de Cuyo, there are smaller district-level GI's: Las Compuertas and Agrelo. In Las Compuertas, with high vineyards, they produce wine that is fruity, full-bodied from Malbec and the other Bordeaux varieties. They have medium+ acidity and firm tannins giving them considerable potential for ageing. There are elegant balanced Chardonnay/SB. In Agrelo, there is lower clay-soil vineyards that produce riper red wines, having the structure to give them potential for ageing. Also some fruity, full-bodied whites from Semillon.

Answer 841

- Maipu: Vineyards are lower, 600-900m. The sites therefore tend to be warmer. Maipu has a large population of old vines and the Malbecs are intensely fruity and full-bodied with higher alcohol and softer tannins than elsewhere in Mendoza. The lowers sites are used for large volume wines.

Answer 842

Highest vineyards of Mendoza, 850-1500m. The high altitude means cooler temperatures and a wider diurnal range. This in turn means the grapes accumulate sugar less quickly and retain acidity and fresh fruit flavours, whilst the intensity of the sunshine gives grapes with deep colour and ripe tannins. Drip irrigation is most used here. GI Valle de Uco crosses three departments: Tupungato, Tunuyan and San Carlos, each of which has its own GI.

Answer 843

- Tupungato: most northerly and highest of the departments, at the foot of the Mount Tupungato Volcano. Fresh but full-bodied reds from Malbec, CS, CF and Pinot Noir as well as crisp, elegant whites from Chardonnay and SB. Most recognised district is Gualtallary (1100-1600m) for high-quality, distinctive and complex wines, both red and white. Process of being GI because of its distinctive limestone soils. The Malbecs are lighter in body and higher in acidity and have red and black fruit flavours often with a herbal characteristic.

Answer 844

- Tunuyan: This area covers a wider range of altitudes. At the lower and warmer end of the valley is produces fuller-bodied structured yet fruity red wines, whereas the higher sites are some of the coolest areas in Mendoza and suitable for premium white wines and Pinot Noir

Answer 845

- San Carlos: Increasingly recognised for its old vine plantings and the quality of its red wines, especially Malbec, CS and in the lower warmer areas Syrah. GI Paraje Altamira, which, based on an alluvial fan, includes a variety of soils though a high presence of calcium carbonate and a stony topsoil are hallmarks of the GI. Altitude is 1000-1200m. Malbecs are more intense and fuller bodied, though with acidity and tannin structure to age well.

Answer 846

Department of San Rafael. Vineyards are at 450-850m, the more southerly location means that the summers are cooler and longer, resulting in slower sugar accumulation and good acid retention. Summer hailstorms are a real threat. Reds tend s to be more medium-bodied than those made from further north and show more red fruits. Malbec, CS, Syrah and Bonarda are the most important grape varieties. Signature white variety is Chenin Blanc. San Rafael is the only other DOC in Argentina but the GI, which also covers the whole department is more widely used on labels.

Answer 847

Vineyards are at altitude of 600-1500m. The lower sites are hotter with a lower diurnal range and tend to produce inexpensive wines, particularly from high yielding pink varieties. Syrah has quickly become the province's most widely planted black grape. The best wines come from high altitude sites such as GI of Pedernal Valley (1250-1500m).

Answer 848

Focus is mainly on high-volume, inexpensive wines made from grapes grown in the Famatina Valley (Torrontes, CS, Malbec and Syrah. Co-operative La Riojana produces a lot of wines here and is the single largest producer of Fairtrade certified wines in the world.

Answer 849

Vineyards are mainly situated along the valley of the Calchaqui River which provides essential water for irrigation. Latitude is 24-26, Salta's Vineyards are very close to the equator. The low latitude is offset by altitude, the vineyards range from 1500-3000m. Sunlight is intense, leading to grapes with high levels of anthocyanins and tannins, the mountains provide shade hence shortening the exposure to such extreme sunlight. The strong Zonda wind often blows down the valleys from the mountains. Vines are therefore forced to protect themselves from the conditions, resulting in thicker skins and lower yields. Coupled with the high diurnal range it produces highly concentrated an full-bodied wines which are also extremely fragrant and fresh. Malbec is full-bodied with medium+ acidity, high alcohol and ripe black fruit characteristics with a distinctive herbal or floral lift. Torrontes is particularly successful in GI Cafayate, 1700m, aromatic, usually unoaked wines.

Answer 850

Latitude 38-39. Altitude is much lower with max 400m. Due to the higher latitude, temperatures are relatively low, sunlight is less intense and the growing season is longer. Rainfall is low, irrigation is essential. Wines are made from Pinot Noir, CF, Merlot, Semillon, Chardonnay and even Riesling. Malbec is most planted variety and produces wine with floral character. Constant winds, particularly in Neuquen blow across the arid Patagonian plateau. Many vineyards are sheltered by poplars. - Rio Negro Province: Stock of old vines, Semillon, Pinot Noir and Malbec. Upper end of the valley 180-270m. Elegant, well-balanced Pinot Noir, Malbec, Merlot, SB and Riesling. - Neuquen Province: relatively new. Lack of available water means the vineyard area cannot currently grow any further. Region produces riper styles of wine. Malbec, Pinot Noir, Merlot and SB.

Answer 851

Argentina is fifth largest wine producer in the world, fluctuations come from El Nino. USA is main export market, next are UK, Spain, Canada and Brazil. Export is 20% of production. Dramatic rises in inflation led to a significant increase in production costs, making it much more difficult to produce inexpensive wines profitably. The government also imposed restrictions on foreign ownership of land, but those restrictions were lifted again. 60% of exported wines are single variety Malbec. Wines of Argentina is promotional body. COVIAR is also promoting Argentinian wine further, both on the domestic and export market. Many vineyards are still family-owned. Some smaller growers produce their own wine, but many sell to large producers. A number of family businesses have grown to become some of Argentina's leading producers: Bodega Catena Zapata and Familia Zuccardi. FeCoViTa (collective of 29 co-operatives) and Grupo Penaflor (owner of Trapiche and Fina Las Moras) are amongst the world's highest -volume producers.

Answer 852

Grape growing started 360 years ago when Europeans settled at Cape of Good Hope. Modern Industry has been transformed since 1994, the democratic elections. Industry is provider of both bulk wines and premium wines. Before 1990, SA wine industry was dominated by the giant cooperative known as the KWV that had regulatory powers to determine production volumes and prices. Highly productive varieties such as Chenin Blanc, Colombard and Cinsaut were planted as most wine was required for the brandy industry. By 2017 85% of grapes reach the market as wine. CB continues to be the most planted, but there is a doubling in black varieties, nog 45%. SA mostly exports. Issues of low prices received for inexpensive wines and of profitability have continued to be very real.

Answer 853

Latitude 33-35. Warm Mediterranean climate, but is very influenced by many mountain ranges, slopes and aspects. Most grape growing regions are cooled by proximity to the ocean. Main cooling influence is the cold north-flowing Benguela current. Not only does this flow north up the western coast of South Africa, it mingles with the warmer Agulhas current from the Indian Ocean lowering water temperatures between Cape Town and Cape Agulhas. The Cape Doctor is a south-easterly wind during spring and summer and extends the impact of the Benguela current. Spring frost can be a problem. Rain falls mainly between May and August. Normal years, rainfall is adequate for grape growing (700mm in Stellenbosch), it reduces in the north of the Western Cape due to the decrease of the impact of the Benguela current and the protection of the mountains that follow the coastline. Irrigation or promotion of old vines is therefore essential is drier areas. While many vineyards have drip irrigation installed, access to water is likely to continue to be an issue.

Answer 854

Top eight is: Chenin Blanc, Colombard, CS, Syrah, SB, Pinotage, Chardonnay and Merlot. These 8 varieties account for more than 80% of the country's total plantings. Colombard produces here neutral white wine with medium to medium+ acidity and is typically used in blends.

Answer 855

Variety bred at the University of Stellenbosch in 1925 by crossing Pinot Noir with Cinsaut. It is early budding and is only moderately susceptible to fungal diseases. It reaches high sugar levels in small berries, resulting in potentially high alcohol wine with deep colour that require only a short time on the skins after the end of fermentation to produce a deep colour. With better vineyard practices and better wine making practices, the quality of the wines has improved.

Answer 856

Three main types of soil: - Soils derived from Table Mountain sandstone: sandy, low nutrient and water retention. Vineyard need irrigation and fertilisation - Soils derived from granite: foothill slopes of mountains and hilly areas. Good water-retention, vineyards can be dry-farmed. - Soils derived from shale: good nutrient levels, good water-retention. Vineyards can be dry-farmed. Most soils are very acid and require adjustments. Vine density is low with larger vines carrying more fruit. Leafroll and fanleaf (reduced yield and adding to cost of replanting vineyard) have been a problem. Powdery mildew can also be a problem that needs to be addressed. Training is cordon with VSP. Yields vary markedly depending on the presence or absence of irrigation, vine spacing and the age of vines.

Answer 857

Division between high-volume winemaking for inexpensive wines and small batch winemaking for mid-priced to premium wines. Chenin Blanc: medium to pronounced intensity, ripe yellow apple or peach fruit with tropical fruit notes, high acidity and medium alcohol and body. They may have vanilla toast aromas from oak. Significant producers include DeMorgenzon and Ken Forrester. Pinotage: contrast about yield an level of sorting. Prefermentation maceration is done for all wines by punching down and pumping over to improve colour extraction and not to much tannin extraction. For the premium wine there is a choice between traditional fuller-bodied, more tannic style and a lighter, elegant style. In the traditional style, the wines are deep ruby with red plum and blackberry fruit, high tannins a full body and high alcohol. Postfermentation maceration is 3-5 days. In the lighter style, grapes are grown on cooler sites and picked at lower levels of ripeness. Wiens are medium ruby in colour, red fruited and have medium tannins. No postfermentation maceration.

Answer 858

Inexpensive wines are aged in stainless steel or used barrel, oak alternatives may be used to add oak flavours. These wines can be released early (6-12m after vintage) Premium wines are typically aged for an extended period (12-15m) in French oak barriques and released 2y after vintage.

Answer 859

Big six: CB, SB and Chardonnay for white. CS, Shiraz and Pinotage for red. There are three main blends: - White cape blends: typically CB dominant blends but with white Rhone varieties - Red Bordeaux blends: some white Bordeaux blends are made too - Red Cape blends: blends with a significant proportion of Pinotage and/or black Rhone varieties

Answer 860

Wine of Origen Scheme: 1. Geographical unit: very large area 2. Region: large area 3. District 4. Ward: defined area within a district For 1 and 2, political or geographical units are used. At the Ward (4) level, the scheme is based on common soils, climate and ecological factors. Districts are defined in a similar way but with wider categories. Estate wines have to be grown, made and bottled on the estate. For single vineyard wines, they must be registered, planted with a single variety and not be larger than 6ha. The alternative is to bottle the wine under a brand name.

Answer 861

``` 45% of all ares under vine in the country, it produces 25% of wine as yields are typically lower here. Districts are: - Cape town - Darling - Franschhoek Valley - Paarl - Stellenbosch - Swartland - Tulbagh - Wellington ```

Answer 862

Wards: Constantia and Durbanville and two others. Established in 2017, predecessor was Cape Peninsula. Constantia: Home of Vin de Constance, a dried Muscat dessert wine from Klein Constantia. Vineyards are on east-facing slopes of Constantiaberg. False Bay is 10km away bringing cooling sea breezes. Low vigour granite soils above a layer of sandstone- good drainage. Rainfall is high 1000mm. SB, Chardonnay, CS and Shiraz are planted. Significant producers include Klein Constantia and Steenberg Durbanville: situated on the shale soils of Tygerberg hill with vineyards facing east at an altitude of 100-300m. Rainfall is lower due to the protection of the Tygerberg. Soils have high water-holding capacity allowing dry-farming. Also cooling breezes from False Bay during midday and in the evening mists roll in. SB is planted on the cooler exposed sites with a style towards the greener end of the flavour spectrum. Significant producers include Bloemendal and Diemersdal.

Answer 863

Stellenbosch University. Historic estates with revitalised wineries sit alongside a range of wine businesses: Distell, new estates backed by investments from home and abroad and growers who well fruit to cooperatives, merchants and wineries. Major contributors to quality are cooler mountain slopes, varied soil types and cool breezes off False Bay. Soils are sandy and alluvial to granite and shale. Rainfall varies from 600-900mm. CS (signature), Merlot and Pinotage can ripen reliably. SB, CB and Chardonnay are the main whites. Picking time and yield play an important role in the end style and body of the wines. Significant producers include Rust en Vrede and Raats Family Wines. Ward Simonsberg-Stellenbosch: slightly warmer, but open to the ocean breezes providing a higher diurnal range than the flatter sites. CS, CS-based blends and PInotage. Significant producers include Kanonkop and Rustenberg.

Answer 864

It has many mesoclimates, soils and aspects so can succeed with a variety of styles and grapes.Rainfall is 800-900. The Berg River can provide water for irrigation. Wines are riper and fuller compared to Stellenbosch. CB, CS, Shiraz and Pinotage are most grown. Viognier and Mourvedre are being planted on warmer sites. Significant producers include Nederburg and Vilafonte. Ward Simonsberg-Paarl: Other side of the mountain at slightly higher elevation. Higher diurnal range and a longer, little cooler ripening season. Chardonnay shows a distinct freshness and intensity. Significant producers include Glen Carlou and Plaisir de Merle.

Answer 865

Franschhoek is wrapped around on three sides by mountains offering a varied topography giving shelter and warmth. Initially grape growing was at the valley floor, but now higher sites up to 600m are being used. These bring a marginally cooler climate and higher diurnal range. 800mm rainfall. Irrigation is often used as soils are fast draining. SB, CS and Shiraz are most grown an old vine Semillon is also present. The area is home to leading producers of Cap Classique. Significant producers include Boekenhoutskloof and Cape Chamonix.

Answer 866

Range of hills with slopes, including Groenekloof Ward, have many aspects allowing vines to benefit from ocean breezes of the Atlantic. Comparisons are made with Durbanville for a dominance of SB and fresher versions of CS, Merlot and Shiraz. The weathered granite soils have a higher water holding capacity, dry farming and bush vines are common. Significant producers include Neil Ellis and Groote Post

Answer 867

Warm, dry climate with 500mm rainfall. Irrigation is required to guarantee yields or the cultivation of old vines and lower yields. Range of varieties is grown. Soils are divers but mainly of low fertility granite and shale. Two different sectors in Swartland. First, older businesses often cooperatives, produce good to very good quality. Examples are Perdeberg Wines or Riebeek Cellars. Second, since the year 200 a steady influx of talent, both in terms of winemakers an grape growers and a re-inventing of the styles of wine produced. This movement was started by Charles Back at the Spice Rout winery and followed by Eben Sadie and others including Chris and Andrea Mullineux. In this sector, common themes are low yields, dry farming, often organic or biodynamic farming, old vines, ambient yeasts and maturation in old oak.

Answer 868

No coastal influence on its climate. Very warm, dry, sheltered valley surrounded by a horseshoe-shaped mountain range. Cooling influences include altitude (400-500m), shade thrown by mountains and the trapping of cold morning air in the valley. Soil has good water holding capacity and the water management systems are key to succes in this district. Chenin, Shiraz and Colombard are the most grown. Significant producers include Saronberg.

Answer 869

Burgeoning district is building a reputation for Shiraz and powerful red blends. Some of the wineries stretch over alluvial terraces while others are found in the foothills of Hawequa Mountains. Wellongton is also home to many nurseries that collectively supply over 85% of South African wine industry with cuttings. Significant producers include Bosman Family Vineyards.

Answer 870

``` Warm and dry region that produces the most wine at relatively high yields. It produces a large volume of grapes destined for South Africa's distillation industry. Irrigation, using water from the Breede River, is a key resource. Districts are: - Breedekloof - Worcester - Robertson ```

Answer 871

This district has adequate rainfall and grape growing can be successful without irrigation. The snow in winter and spring delays budburst, but can also damage the buds. The warm continental climate allows longer hang-time and later harvest. Cooling summer south-east winds moderate temperatures and reduces disease pressure. Chenin, Colombard, Chardonnay, Pinotage, Shiraz, CS. Significant producers are De Toitskloof Cellar and Deetlefs

Answer 872

Very low rainfall (400mm) due to the rain shadow of the surrounding mountains and relies heavily on irrigation. The loamy soils are very fertile and historically planted for brandy industry. Colombard, Chenin Blanc, Chardonnay, SB, Viognier and Shiraz

Answer 873

Warm with very low rainfall making irrigation necessary. South-east winds are a cooling influence and bring moisture-laden air from the Indian Ocean. Flat plains have fertile soils and can carry high yields. Historically planted for brandy industry. There are parts of the district with limestone soils, Chardonnay (both sparkling and still) is an important variety. Next, Colombard, Chenin and SB are the most planted varieties. Significant wineries include the very large cooperative Robertson Winery, Cap Classique specialist Graham Beck and pioneer of the district De Wetshof.

Answer 874

Most northerly region of the Western Cape with a very dry, warm climate, necessitating the use of irrigation from the Olifants River. Historically the region was planted with grapes destined for distillation. Namaqua wines, a very large company, has had success in SA and UK with inexpensive wines from this region. The region- particularly its Citrusdal Mountain and Lutzville Valley districts and Bamboes Bay and Piekenierskloof Ward- is the source of fruit from dry-farmed, old vines made into wine by well-known growers in more prestigious regions. Altitude of 450-550 and aspect and cooling influences from the Atlantic combine to produce conditions for growing high quality fruit. Significant producers include Sadie Family wines and Alheit Vineyards

Answer 875

The region is strongly influenced by the cooling influence of the Atlantic Ocean making it suitable for varieties like SB, Chardonnay and Pinot Noir. Most plantings are recent (from 1990) and smaller than in the rest of SA. Districts are - Walker Bay - Elgin

Answer 876

Immediately adjacent to the Atlantic and became to prominence following the pioneering planting of Chardonnay and Pinot Noir by Burgundy-lover Tim Hamilton-Russel in 1975. The wards are Bot River and three wards related to Hemel-en-Aarde. Bot River: From Bot River Lagoon that funnels cold winds towards the slopes of the nearby mountain ranges. Little warmer than Hemel-en-Aarde, but cooler than Paarl and Stellenbosch. The long growing season allows brighter and fresher styles of SB and CB produced. Also Rhone varieties and red-fruited Pinotage. Significant producers include Beaumont.

Answer 877

Three wards projecting inland from the seaside town of Hermanus. Cooling winds reduce the risk of over-ripening and reduce vigour. Aspect is usually north to help achieve ripeness in a relatively cool area. Clay can reach up to 55% in the soil (similar to Burgundy) and this improves water holding capacity. Cover crops are often used to reduce water evaporation. Chardonnay and Pinot Noir are dominant, but all of the big six grow here. Hemel-en-Aarde Valley: lowest in altitude, closest to the Atlantic. Original area. PN and Chardonnay produce a style that is fresher and brighter than inland, but with distinct ripeness. PN can go up to 14% Upper Hemel-en-Aarde Valley: slightly higher in elevation. Vineyards have mostly north and west aspect Hemel-en-Aarde Ridge: deeper inland, smallest, but also coldest and highest. Altitude is up to 400 and aspect is south and east. Babylonstoren Mountains act as a cloud trap, collecting moisture and providing regular shade. Significant producers include Bouchard Finlayson, Newton Johnson Family Vineyards and Creation.

Answer 878

Situated on an inland plateau 200-400m altitude. Climate is significant cooler with just over 3/4 of the heat summation days in Stellenbosch. The altitude, cloud cover and cooling influence of the ocean makes for lower temperatures overall, cold nights and cooling summer breezes. This results in a slow growing season and fruit with more elegance and higher acidity. Plentiful rain (1000), but this gives fungal disease risk. It can allow some wineries to produce sweet botrytised wines. SB, Chardonnay, Riesling, Pinot Noir, Merlot and Shiraz do well here with a fresher, more fragrant style. Significant producers include Paul Cluver and Richard Kershaw Wines.

Answer 879

Semi-arid region is best known for port-style wiens from Portuguese varieties grown in its Calitzdorp district, fortified Muscats and Chenin Blanc/Colombard for the brandy industry. Small plantings of SB, Chardonnay and Shiraz are showing promise in cooler sites in mountain ranges between it and the Indian Ocean to the south.

Answer 880

- 1998 Integrated Production of Wine: guidelines for sustainable farming (environmental impact, water usage, health and safety and biodiversity) 95% of growers adhere to the guidelines - 2005 Biodiversity and Wine Initiative: WWF-SA Conservation Champion Programma: Environment friendly, biodiversity conservation improvement of production practices. 90% is able to certify - 2010 Wine and Spirits Board, together with IPW and WOSA Integrity and Sustainability seal. This seal also links with the Wine of Origin scheme to increase traceability. - Sustainable Wine South Africa: alliance between WSB, IPW. WWF and WOSA - Wine and Agricultural Ethical Trade Association: reasonable working conditions for workers, Fairtrade.

Answer 881

Democracy in 1994 is the beginning of the modern period of wine business. In 1992 KWV's rights were systematically repealed and re-organised to a private business in 1997. Its tremendous powers had included the right to fix prices of both distilling and beverage wine, approve alle wine purchases between producers and merchants, set quotas for plantings and production, control importation, propagation and distribution of cuttings. After KWV, grape growers and producers could shift their focus to quality wine production. WOSA, funded mainly by export levies, was established in 1990 to promote the SA wine category in international market. 50% is sold in home market. Distill group dominates the market with more than 40% of volume sold. Export markets are UK, Germany. Increasingly, USA, China and countries in Africa are playing a vital role in South Africa's export markets. SA still a high proportion of packaged wines is bulk, the value has increased, but is still very inexpensive. This has an impact on growers and jobs that are not in Africa (finishing and packaging).

Answer 882

Vines arrived in 1788 and in the first half of the 19th century commercial viticulture spread throughout New South Wales, South Australia, Tasmania, Victoria and Western Australia. Largely developed by the cuttings brought in by James Busby. Phylloxera came, but due to strict quarantine regulations it remained phylloxera free. Export opportunities came when Europe was struct with phylloxera, export was mainly to the UK, fortified wine from Muscat Gordo Blanco and Shiraz and Grenache. From 1950s many now well-known companies began their rise, Orlando (now Jacob's Creek), Lindemans, Hardys, Penfolds. They began to modernise. In half of 1980s the focus shifted to export market, supported by the general body 'Wine Australia'. The wines were accessible with ripe fruits and often vanilla and coconut flavours. They started with labelling wines by variety. Now the country is fifth largest exporter of wine. In that period plantings increased, but have now decreased. Due to oversupply, strength of the Australian dollar, serious droughts pushed up the cost of water while the price of the grapes was still low. This led to the shift of focus to smaller production and higher priced bottlings.

Answer 883

Vineyards are in south-eastern corner in Southern Australia, Victoria, New South Wales and Tasmania and in Western Australia. Latitude is 30-37, benefitting from the intense sunlight at this latitude. Tasmania is 41-42. Inland, the vast Murray-Darling Basin has a hot, continental climate. Most other regions rely on cooling influences. Proximity to the coast of either Indian or Southern Oceans. Close to the ocean there is no altitude stopping the ocean breezes. There is the Great Dividing Range which runs from Queensland to western Victoria. Orange, Macedon and Grampian are at altitude to seek cooling influences. The Great Dividing Range protects many of south-eastern wine regions from the tropical weather systems which come in from the Pacific Ocean to the north east. The region that lie in its rainshadow receive very little rainfall. 135 in shadow vs 500 on the other side. Low rainfall means there is a constant threat of drought.

Answer 884

Very old continent, very complex geology and all rock types can be found. That means that there is a large variety of soils. Some regions are known for their distinctive soils, such as Connawarra's Terra Rossa. And also within regions there can be great diversity.

Answer 885

7th largest producer of wine. Main threat is lack of water. Almost all vineyards rely on irrigation, most irrigation water has come from the rivers of the Murray-Darling basin. This is getting low. Some regions started to store rainwater in dams and other use underground water sources or recycled water from suburbs. Careful vineyard management needs to be practised as with heat and sufficient water the vines will grow vigorously. Training systems such as Scott-Henry and Smart-Dyson have been used. Viticulture is heavily mechanised. wide vine spacing and vineyard land is flat or gently sloping. Labour cost is high Another threat is salinity. Over time, soils can become more saline as there is not enough rainfall to carry away the salts deposited in irrigation water or because saline water in deeper aquifers may find its way to the surface. Chardonnay is sensitive. Can be managed by specific rootstocks and changing irrigation patterns to supply larger volumes of water at less frequent intervals. Bush fires are a threat with the smoke taint. Birds and Kangaroos are also a threat to grapes. Some regions have humidity, there the canopy needs to be open to increase air flow.

Answer 886

Key black: shiraz, CS, Merlot, Pinot Noir, Grenache Key white: Chardonnay, SB, Pinot Grigio, Semillon, Riesling, Muscat Gordo Blanco Production of alternative varieties has increased in recent years: tempranillo, sangiovese, fiano and assyrtiko. Many of the viticulturists and winemakers have been to one of the several wine schools and they benefit from the industry-focused research by the Australian Wine Research Institute. Late 20th century the country was popular for producing full-bodied, ripe, fruity red and white wines, made through well-equipped wineries, scientifically trained winemakers, scrupulous hygiene and use of new oak. Now, it is more diverse through site selection, vineyard management, precise harvesting dates. In the winery more experimentation with ambient yeasts, skin contact, lees contact and solids in fermentation in whites, whole bunch and stem inclusion in reds. Use of screwcap is for the majority of wines adopted

Answer 887

25% of harvested fruit weight, most planted variety. It is an adaptable variety and therefore comes in a wide variety of styles. In hotter regions, such as Barossa Valley and McLaren Vale, it is usually full-bodied, high in alcohol with high levels of soft tannins and pronounced dark fruit aromas alongside earthy and spicy notes. Leathery characteristics develop with time. From cooler regions, such as Yarra Valley and Grampions, wines are less full-bodied with medium alcohol, less intensely fruity with red and black cherry and a distinct black pepper characteristic. General trend is for less intense, more approachable styles. This is achieved by reduction in extraction, using whole bunch fermentation and/or reducing levels of new oak. It is often made in open fermentation tanks with manual or mechanised punch downs for soft extraction of tannins. Often used in GSM blend, Shiraz-Viognier (with the best co-fermented like in Cote-Rotie), blend with CS to add softness and body like the Merlot does in Bordeaux.

Answer 888

Producing single varietal wines as well as Bordeaux blends or blends with Shiraz. The single variety wines range between cooler and warmer climate styles, but all tend to be higher in acidity and tannins than Shiraz, with ripe black fruit aromas of blackcurrant and cherry, they tend to have oak characteristics. From Coonawarra: mint or eucalyptus aromas From Margaret River: often blended with Merlot and the style is slightly riper with more subtle herbal notes.

Answer 889

Widely used in blends although single varietal wines are produced in a full range of styles, from medium-bodied with medium tannins and red fruit characteristics to a fuller-bodied style with riper, black fruit aromas.

Answer 890

Grown in cool and moderate regions such as Yarra Valley, Mornington Peninsula and Tasmania. Style tends to be medium-bodied with medium alcohol, medium to high acidity and red fruit flavours (cherry, strawberry). Techniques such as whole bunch fermentation for aromas, cold maceration for colour and flavours and stem inclusion to influence tannic structure are widely used.

Answer 891

Until recently mainly used in GSM blends. The quality of fruit from old bush vines in McLaren Vale, Eden Valley and Barossa Valley, is so good that single variety wines are made. Modern style has higher (than low) acidity, lower alcohol and fresh fruit flavours. Only old oak to not overwhelm the flavours.

Answer 892

Most planted white variety. Style has evolved from ripe with over oak flavours, to being picked earlier to obtain a much leaner style. Inexpensive wines are tank-fermented, sometimes with a little oak influence from chips, staves or old barrels. High quality wines have ripe fruit (citrus and peach) balanced by medium to medium+ acidity and well-integrated oak. Complexity, balance and texture can come from techniques such as using ambient yeast, leaving a high level of solids in fermentation, barrel fermentation, lees ageing and barrel maturation (French). MLF is depended on the climate and the style sought. Sometimes blended with Semillon where it brings ripe fruit flavours to the blend.

Answer 893

Australian SB tends to be less herbaceous than from NZ. From Adelaide are the best examples, intense fruit characteristics range from citrus to tropical. Mostly stainless steel, but sometimes with lees and oak to produce more full-bodied wiens. In Margaret River, SB is blended with Semillon to achieve Bordeaux style blend

Answer 894

Picked early to produce the fairly neutral style associated with Veneto or when riper to produce the fruitier, more spicy and full-bodied style associated with Alsace. Wines are labelled to reflect the style (Gris/Grigio)

Answer 895

As single varietal wines very distinct. Low alcohol, high acidity and unoaked style from Hunter Valley: fairly neutral in youth, it develops great aromatic complexity with bottle age. Barossa Valley has traditionally produced fuller-bodied Semillon with higher alcohol and flavours from oak maturation. Frequently affected by noble rot on some sites in the Riverina of New South Wales.

Answer 896

Cooler regions, Clare and Eden Valley and increasingly Great Southern, Canberra and Tasmania can produce excellent Riesling. Most are bone dry with high acidity and flavours can range from apple to lemon, grapefruit and lime to peach.

Answer 897

Muscat of Alexandria, together with Colombard grown in the hot, inland regions of Riverland, Murray-Darling and Riverina. Colombard is used as neutral and cheap blending partner. Muscat Gordo Blanco also used as cheap blending partner, but also is used in sparkling Moscato wines.

Answer 898

In Australia in 1990s a system of Geographical Indications (GI's) was developed splitting its wine regions into a series of zones, regions and sub-regions Zones: No rules regarding the drawing of boundaries and no requirements for shard geographic or climatic characteristics. Some zones are divided into further zones. Regions: Smaller than zones, 63. A region has consistent and distinct qualities. Produces usually at least 500 tonnes of grapes a year across >5 differently owned vineyards each of >5ha. Sub-regions: Created to recognise areas with particular climates, topography or soils. There are 14. This gives a range of labelling options. A zone usually reflects multi-regional blending. Label Integrity Programme (LIP): if a GI, vintage or grape variety is listed, 85% of the grapes must conform.

Answer 899

Victoria, New South Wales, Tasmania and parts of South Australia and Queensland. Created to allow blending possibilities for inexpensive, high-volume wines. Most of the grapes used in these wines come from the Murray-Darling Basin (Riverland, Murray-Darling, Riverina). These are the largest wine producing regions by area under vine and annual production. Climate is hot and continental, with a slight cooling influence from the rivers. Riverland is the coolest as it benefits from maritime influences. Biggest producers are in this area: Casella Family Brands (Yellow Tail), De Bortoli in Riverina, Australian Vintage in Riverland and Lindeman's in Murray-Darling. The area lies in the rainshadow of the Great Dividing and with sandy soils, irrigation is essential. Water is provided from the rivers, though decreasing due to drought. Main grapes are Shiraz and Chardonnay and Semillon in Riverina. Wines tend to be medium-bodied, high in alcohol, relatively low in acidity and characterised by ripe fruit flavour. From lower yielding vineyards, better quality wines are produced and wines from varieties that are better suited to the heat, Petit Verdot, Viognier, Vermentino, Nero d'Avola and Montepulciano. Griffith in Riverina makes sweet, botrytised Semillon, because autumns have more rainfall and thus humidity.

Answer 900

- Barossa - Mount Lofty Ranges - Fleurieu - Limestone Coast Largest wine-producing state by volume. Most of the state is too hot for viticulture, vineyards are concentrated in the south-eastern corner close to the coast. Even there, there is a diversity of climate, topography and soil and wines range from light, fresh white wines to some of Australia's most concentrated, full-bodied reds. In total there are 8 zones

Answer 901

This zone is split into two region, Barossa Valley, mainly covering the flat valley floor and Eden Valley, covering the hills to the east. Black varieties are the vast majority with Shiraz the dominant variety. Many producers blend from both regions to combine the intensity and body of wines from the warmer Barossa Valley with the elegance and higher acidity of wines from the cooler Eden Valley.

Answer 902

This region is a plain protected on the west by low hills, on the east by the Eden Valley Region and on the south by the steeper parts of the Mount Lofty Ranges (Adelaide Hills). Giving its warm climate with hot, sunny summer days but cooler nights. Rainfall is relatively low during the growing season (160mm) making irrigation necessary. Vineyards are at 250-370 altitude and can produce ripe, full-bodied red wines. Vineyards on the valley sides are a little cooler. Soils are complex and varied. In the northern part of the valley, and ironstone layer in the soil is priced for its water retaining properties producing some of Barossa's most age worthy wines. Vines were planted in 1840 and are some of the world's oldest vines of Shiraz and Grenache. Barossa Old Vine Charter: record, preserve and promote old vines that are low yielding and dry-farmed.

Answer 903

Signature variety is Shiraz, typically full-bodied, high in alcohol with high levels of soft tannins and pronounced ripe (often cooked or dried) black fruit aromas. Many are aged in American oak, but more recently in French oak. With age, the wines develop spicy, leathery aromas. Second variety is CS. It does better on the slightly cooler areas, style is rich and ripe with soft tannins and high alcohol. Grenache is also important. Whites are 9%. Chardonnay is full-bodied with ripe tropical fruit. Also Semillon with higher alcohol, lower acidity and more body than those from Hunter Valley. Premium whites are fermented and aged in French oak. Significant producers include John Duval and Glaetzer wines.

Answer 904

This is not a valley, but an area of rolling exposed hills. It is part of the Mount Lofty Ranges and gradient can be steep. Altitude can be up to 600m with significant cooling influences. The high sites are exposed: rainfall levels are higher and the wind can be strong enough to affect flowering and ripening. There is a wide variety of soils, but most have good water-holding capacity. This means that dry-farming is much more common than in Barossa Valley. Eden Valley is also known for its old vine plantings, especially of Shiraz and Riesling, but also Grenache

Answer 905

Equal amounts of white and red. Riesling is most planted variety. This wine tends to be dry in style, with high acidity and medium alcohol. Most are fermented dry in stainless steel to preserve the pure citrus fruit and floral aromas. With age these wines can develop honey, nuttiness and toast and many wines are bottle aged before release. Most planted black variety is Shiraz. These wines tend to have higher acidity, more structured tannins and lower alcohol. Flavours sit between the very ripe style from Barossa and the peppery styles from cooler climates. Instead they tend to have ripe but fresh plum an blackberry aromas with sweet spice notes from oak. Significant producers include Henschke and Pewsey Vale.

Answer 906

The region is characterised by valleys and steep hillside, therefore a considerable variety of aspects, topography and soil types. The climate is cool to moderate with temperatures varying due to altitude. Site selection is important: some low-altitude, west-facing slopes in the north of the region are warm enough to produce full-bodied red wines. At higher altitudes in the centre of the region, temperatures are cooler and earlier ripening varieties are more successful. High diurnal range helps to retain acidity. Low latitude means that sunlight is intense. The central area has two sub-regions: Piccadilly Valley and Lenswood. Due to the maritime climate, rainfall levels are relatively high (280-320 during growing season). Rainfall is collected to use for irrigation. Humidity levels are higher, so fungal disease pressure also higher.

Answer 907

White varieties make up 64%, with SB the dominant variety. SB tends to have intense ripe fruit aromas (rather than herbaceous notes), high acidity and medium alcohol. Chardonnay is also produced for both still and sparkling wine. Still wines have medium+ to high acidity and medium body but due to the intense sunlight, ripe stone fruit flavours. MLF, oak and lees are commonly practised bringing greater texture and complexity. Pinot Noir is the most planted black variety. For still wines, they have medium+ acidity, medium body, medium alcohol and red fruit characteristics. They range from delicate and floral to more spicy, but all tend to have firmer tannins than the wines from Victoria. Shiraz is less planted, the cooler parts of the region produce a medium-bodied style with medium to high alcohol, high levels of fine tannins and spicy, peppery notes. The warmer vineyards in the north can produce more full-bodied fruitier style. Significant producers include Shaw+Smith and Penfolds.

Answer 908

Climate is warm, but the hot summer temperatures are tempered by cool afternoon breezes and cold nights, this creates a wide diurnal range that helps slow ripening and retaining acidity. Vineyards are planted at 300-500m. The diversity of the topography produces a variety of microclimates, in general, white grapes are grown at higher altitudes and on more exposed slopes whereas black grapes are grown on lower, warmer sites. The region has many family-owned businesses. Rainfall is 250mm during the growing season. Irrigation water is not always present, so some producers choose dry-farming at low yields.

Answer 909

The region is well known for its Rieslings. Due to the intense sunlight growers have to be careful to protect the grape from sunburn. Canopies are allowed to grow thickly to provide shading on the western side to protect the vines from the full glare of the afternoon sun. Wines are fermented to dry with medium alcohol and the trademark lime aromas. Acidity levels are higher than in Eden Valley. The grape can reflect the different soil types. The slate soils of Polish Hill are low in fertility and are said to give less aromatic, flintier style of Riesling which can be fairly neutral in youth but can benefit from long bottle ageing, developing honey and toasty characteristics. In contrast, the limestone soils of Watervale are more fertile and are thought to produce a more aromatic, floral style which can be drunk when younger. Significant producers include Jim Barry and Wendouree. Black varieties are Shiraz and CS, red wines often have medium to medium+ acidity and tannins and pronounced ripe black fruit flavours with a distinctive minty or eucalyptus characteristic.

Answer 910

The Fleurieu peninsula is located south of Adelaide with Gulf St Vinecent to the north and the Southern Ocean to the south. Vineyards are affected by a strong maritime influence with cool breezes tempering the Mediterranean climate. Best known region is McLaren Vale, the warm climate makes it suitable for producing high yields of ripe grapes. This was also the case fro Langhorne creek, main source of fruit for Jacob's Creek.

Answer 911

The region has warm to hot summers although winds blowing in off the Gulf and down from the Adelaide Hills moderate the climate and also keep the risk of disease low. Rainfall is less than 200mm during the growing season. It is a large region and has a diversity of microclimates. Proximity to the sea in one factor influencing vineyard climate, as is altitude. Highest are at 350m, most between 50-250m. Topography is complex, many major soils have been identified. In general the soils in the north of the region are poor with lower levels of nutrients, whereas those in the south are deeper and more fertile producing higher yields. One of the oldest wine producing regions in Australia. The region is still dominated by large vineyards, often planted and trellised to allow machine harvesting. The smaller-scale and quality minded producers tend to work with lower yields and pick by hand. Sustainable Winegrowing Australia: improve quality and minimise environmental impact. One feature is sustainable water use.

Answer 912

Black grapes make up 90% of harvested fruit. Shiraz is most plantend followed by CS and Grenache. The red wines ten to be deep-coloured and full-bodied with high alcohol levels and pronounced dark fruit flavours. Many have spice from oak. In the hotter, lower sites, the fruit can become cooked or jammy. Altitude gives wines with higher acidity and tannins. In Blewitt Springs in the north, there are sandy soils over a clay base to help water retention for the old, dry-farmed bush vines of Shiraz and Grenache. Old vine Grenache gives medium tannins and acidity, medium to medium+ body and fresh red fruit and spice or herbal characteristics. Recent years there has been experimentation with varieties that can retain acidity in warmer climates such as Fiano, Sangiovese and Mourvedre. Significant producers include Hardys, Mollydooker and Yangarra

Answer 913

South eastern corner of South Australia, it has a cooler climate. Although summer days can be warm and sometimes hot, sea breezes moderate temperatures and the nights are cool creating a wide diurnal range. The area is relatively flat, meaning the maritime influence can extend a considerable distance inland. Important regions are Coonawarra, Mount Benson, Padthaway and Wrattonbully

Answer 914

It has a moderate climate, very similar to Bordeaux, but slightly warmer and drier in the growing season. Cloud cover during the growing season also moderates temperatures. Rainfall is relatively low (260 during growing season), however, rain during flowering can affect fruit set as can strong winds. Spring frosts can also be a hazard and many producers use sprinklers. Water is sourced from underground aquifers. Famous soils is Terra Rossa. This is a free-draining, iron-rich loam, averaging 50cm in depth, over a hard limestone base that the roots may struggle to penetrate, restricting the vine's access to water. The soils is also slightly alkaline which restricts the uptake of a number of vine nutrients. These two factors control vigour and lead to lower yields of concentrated grapes. Under the hard limestone layer is softer limestone that retains water. The terra rossa forms a narrow strip in the central core of the region. Other soils are limestone and brown or black clay soils, vigour is more obvious as is water access, so yields are higher and less concentrated. Labour is a problem in the region, vineyard work is as mechanised as possible.

Answer 915

Finest red wines from cS. They tend to be medium to full-bodied with medium alcohol, high levels of firm tannins and concentrated aromas of dark fruit (ranging from cassis to plum), with mint and eucalyptus notes. Frequently matured in oak, bringing hints of spice. Shiraz is also significant in the area. It is usually lighter bodied than Barossa shiraz, but still with concentrated blackberry characters and herbal minty notes. Sometimes blended with CS. Whites are just 13%. Chardonnay has ripe fruit characteristics ranging from pear to pineapple and Riesling, which is fruitier and has lower acidity than from elsewhere in South Australia. Significant producers include Wynns and Katnook.

Answer 916

- Port Philip Zone (mainlands coolest vineyards) - Western Victoria Zone } influenced by Great - North East Victoria Zone } Dividing Range - Central Victoria Zone } - Gippsland Zone Vines were first planted in Yarra Valley in 1830. It expanded rapidly and the wines were successful when phylloxera struck Europe, but declined quickly when Europe recovered. Here, phylloxera arrived in late 1800s and viticulture did not really start to recover until late 1960. Phylloxera remains a threat, with Yarra Valley classified as phylloxera invfested zone. Other regions, such as Mornington Peninsula are classified as being at risk and quarantine and biosecurity laws are taken very seriously.

Answer 917

- Yarra Valley - Mornington Peninsula - Geelong - Macedon Ranges Proximity to the sea moderates the climate and cools the crowing season. In some regions, altitude has also a cooling effect. Conditions are suitable for early-ripening varieties such as Pinot Noir and Chardonnay. Some sites are warm enough to ripen CS and Shiraz.

Answer 918

Cool to moderate climate, considerable variation due to altitude: vineyards range from 50-350m. Valley is typically split into Upper and Lower Yarra Valley. The lower Yarra Valley refers to the warmer, lower altitude sites in the north-west of the valley, whereas the Upper Yarra refers to the cooler, higher altitude sites in the south east. Slopes are gentle and can provide a range of microclimates. Frost can be a hazard for vineyards on the valley floor. Annual rainfall is 1100, with 450-500 in the growing season. High humidity brings fungal diseases. Soils are varied, in the Lower Yarra the loamy clay soils is low in fertility and well drained, meaning irrigation is still often necessary, whereas in the Upper Yarra, there are deeper and more fertile volcanic soils which can be dry-farmed.

Answer 919

Black grapes make up 60% of harvested fruit. Yarra Valley Pinot Noir is light to medium-bodied in style, the lighter wines come from the higher, cooler vineyards where whole bunch fermentation is increasingly used to enhance perfumed fruity aromas (strawberry, red cherry and plum). Medium-bodied wines come from warmer sites showing riper fruit character. A mixture of new and used oak vessels tends to be used for maturation with producers increasingly favouring larger barrels. Chardonnay makes up 25% of plantings. The wines typically have aromas of white peach, grapefruit and melon. From heavily oaked to a very lean style, now a medium style is found. Wines still often have high acidity but now have more fruit (peach grapefruit), especially from warmer sites. Both new and used oak is used for fermentation and maturation. A high degree of solids may be used in fermentation to give a wider range of flavour (smoky notes from reductive sulfur). Yarra Valley Shiraz is medium-bodied with fresh blackberry, raspberry and plum fruit and spicy notes, often enhanced by whole bunch fermentation. CS is medium bodied with distinctive herbal characteristics. Significant producers include Mount Mary and Yarra Yering.

Answer 920

Narrow Peninsula with Port Philip Bay on one side and the Bass Strait on the other. It has a cool to moderate climate. It is often windy and whilst sunshine hours can be high, the cooling effect of the wind means summer afternoon temperatures remain relatively low. The moderating effect gives mild autumns, extending the growing season. Winds limit frosts and humidity and can inhibit flowering. Rainfall is 320-390 during the growing season. The region is relatively flat, although Red Hill provides a variety of microclimates with altitudes up to 250m. It is named after red basalt soils which retain the winter rainwater throughout the growing season, no need to irrigate. Vigour can be a problem so Lyre system instead of VSP is used. Away from the ridge, soils are free-draining clay and sand so irrigation is needed. Region is dominated by small wineries and vineyards.

Answer 921

Pinot Noir is half of harvested fruit. It comes in a range of styles from light bodied with perfumed red fruits and medium+ acidity to more intense and ripe with higher tannins (from lower vineyards). Cold soaking is often used to extract more colour. Whole bunch or stem inclusion can be used to add complexity and tannins. Chardonnay is 30%. The wiens are medium bodied with high acidity, medium alcohol and fruit flavours ranging between citrus, peach and melon. Many wines undergo lees and oak ageing to add complexity. Some use MLF for a rounder style. Shiraz and whites from Pinot Gris are also used. Significant producers include Yabby Lake and Paringa

Answer 922

This area is where phylloxera was first discovered in Australia, before this it was a flourishing area of small vineyards. Vineyards were not successfully reestablished until the 1960s. It has a cool climate with the nearby Port Philip Bay and Bass Strait providing a moderating influence. Annual rainfall is 500-600, mainly in winter and spring. Strong southwest winds reduce humidity. On the cool sites Chardonnay and Pinot Noir are grown and on the warmer sites Shiraz and CS. Styles of both Pinot Noir and Chardonnay tend to be riper and fuller bodied than those from the Yarra Valley. Pinot Noir often shows ripe red and sometimes black cherry and medium levels of soft tannins. Wines are fermented with whole bunches. Chardonnay wines are medium bodied with medium acidity and flavours of peach an melon. Shiraz tends to be medium bodied with red and black fruit and spice flavours and firm tannins. Significant producers include Paradise IV Wines and Wines By Farr

Answer 923

40 small quality-focused wineries. The area is part of the Great Dividing Range and vineyards are at 300-800m altitude. One of the coolest climates of mainland Australia, careful site selection is important to reduce risk of spring frost and enhance ripening. shallow, granitic sandy loams are found on the hillsides which naturally reduces yields. Deeper loams are found on the lower slopes. Chardonnay and Pinot Noir are both grown for still and sparkling wines. Riesling is a speciality with intense flavours of lime and lemon. Shiraz is also produced with distinctive black pepper characteristic, but needs a warm vineyard site and a relatively warm, sunny year to ripen fully.

Answer 924

- Grampians and Pyrenees - Henty Grampians and Pyrenees are named after the ranges of hills on which they are situated, extensions of the Great Dividing. Great Western is a subregion in Grampions. Henty is increasingly recognised for its cool climate and ability to produce elegant wines.

Answer 925

Grampians has a moderate climate, temperatures are moderated by altitude (240-440m), creating a wide diurnal range and helping to retain acidity in the grapes. Slopes reduce risk of spring frost. Rainfall levels during growing season are relatively low (250) but the sandy, loamy soils retain water reasonably well so many vineyard do not need irrigation. Pyrenees is an area of relatively gentle slopes, slightly lower and therefore warmer than its neighbour, climate is similar to Grampians as is the soil. Both regions are best known for their Shiraz, it tends to be medium-bodied and show peppery and spicy notes. However, the fruit profile varies from fresh red fruits in cooler, higher areas to more intense and concentrated black fruits particularly in the lower, warmer parts of the Pyrenees. Significant producers include Mount Langi Ghiran and Dalwhinnie.

Answer 926

It is one of the coldest mainland regions, influenced by cold Antarctic winds, but receives a high number of sunshine hours aiding ripening. Vineyards range from sea level to up to 460m. Riesling is signature variety, with wines showing high acidity and pronounced aromas of lemon and lime that become toasty with bottle age.

Answer 927

Predominantly continental climate. Very varied region stretching from the warm, flat plains of Rutherglen, famous for its fortified wines and full-bodied reds, to the cool upper reaches of the King Valley in the foothills of the great Dividing. - King Valley - Beechworth

Answer 928

The highest vineyards are planted around 860m. Temperatures are very cool and rainfall levels relatively high making disease a concern. Temperatures rise going down the valley, although they are moderated to a small extent by the river and altitude (250m). Soils are generally well-draining loams with high fertility meaning vine vigour needs to be managed. Equal plantings of black and white varieties. Higher sites tend to produce lighter-bodied white wines with high acidity whilst the lower sites tend to produce fuller-bodied whites and reds. Sparkling wine production from Glera/Prosecco mades up 1/3 of harvested fruit weight. Pinot Gris is most planted white for still wine production, often made in a dry, light-bodied Italian Pinot Grigio style. Merlot and CS are the most planted black varieties, but it is the Italian varieties (Sangiovese, Barbera and Nebbiolo) that is creating the most interest. Export is difficult due to competition from Italian wines. Significant producers include Pizzini and de Bortoli.

Answer 929

This region lies in the hills south of Rutherglen, ranging from 200-1000m altitude. This gives a range of mesoclimates. Chardonnay from Beechworth tends to be medium bodied, with medium to high acidity and medium alcohol. Medium-bodied Shiraz is also produced, with raspberry and blackberry fruit and medium levels of firm tannins.

Answer 930

The warm flat plains of the Goulburn valley and Bendigo are well suited to the production of ripe, full-bodied reds. Goulburn also produces whites from Viognier, Marsanne and Roussanne. The zone also has a number of cooler regions, including Upper Goulburn in the foothills of the Great Dividing Range producing high quality whites from Chardonnay and aromatic varieties such as Riesling and SB. Heathcote is best known for its Shiraz.

Answer 931

Altitudes between 160-320m. Summer days are warm but altitude plays a key role in moderating temperatures in the highest sites as do the southerly prevailing winds which are funnelled along the slopes. Diurnal range is high helping to retain acidity in the grapes. Rainfall is fairly consistent. Region is based on a calcareous red soil made up of weathered greenstone, it is effective at retaining water and this means that despite low rainfall, dry farming is common.. Heathcote Shiraz has medium+ acidity, is often full-bodied and high in alcohol, and has pronounced aromas of ripe dark fruit flavours (black cherry and plum) and sweet spices. Significant producers include Jasper Hill and Heathcote Estate.

Answer 932

Largest zones in Victoria, unofficially divided into 5 regions including East, West and South Gippsland. Vineyards and wineries are diffuse, spread across coastal flats and hillside slopes. Climate is affected by weather systems both from the west and wet weather of tropical origin from the north, yielding on average between 420-530mm of growing season rainfall.

Answer 933

- Hunter Valley Zone - Central Ranges Zone - Southern New South Wales Zone The Pacific coast north of Sydney has a sub-tropical climate with moderate to high temperatures, high humidity and rainfall which generally falls throughout the year, but is often erratic. Hunter Valley is heavily influenced by these conditions. Most of the states wine regions are protected from the tropical weather systems by the Great Dividing Range. Climate inland is mainly continental and can be very hot and dry, especially in the Big Rivers Zone which includes Riverina. In the Central Ranges Zone and the Southern New South Wales Zone, altitude plays an important role in moderating temperatures.

Answer 934

One region, Hunter, Three official sub-regions, but often split into Lower and Upper Hunter. Latitude of 32-33, climate is almost tropical. Summer daytime temperatures are hot although nights are relatively cool. Sunshine is intense with cloud cover offers some respite to the vines. Lower Hunter is closer to the coast and benefits from some sea breezes, it is a little cooler than Upper. Soils range from sandy loams to clay loams, often over a clay base. Rainfall occurs during the growing season (500) and high humidity makes fungal diseases a major concern. The warm climate, leading to an early start to ripening and chance of late-summer storms mean that Hunter is often the first region to start and finish harvesting in Australia.

Answer 935

White and black grown equally. Famous for its unique expression of Semillon. It is dry, light-bodied, high in acidity and low in alcohol. Wines have delicate citrus characters and may be fairly neutral in their youths but can age long developing more complex and pronounced aromas of toast, honey and hay. Many wines are not released until they are 5 years old. Grapes are picked early, must is gently pressed so no phenolic compound is extracted. Fermentation at moderate temperatures and rarely oaked. Significant producers include Tyrrell's and Mount Pleasant. Chardonnay is also widely produced and ranges in style from those with medium body and higher acidity tho those that are riper, full-bodied and with lower acidity. Both oaked and unoaked. Shiraz is medium-bodied with medium to high alcohol, red and black fruits and spicy notes. Wines are often matured in old, large oak.

Answer 936

Split into three regions, Mudgee, Orange and Cowra, along the western, inland side of the Great Dividing. Mudgee is close to Hunter Valley Zone, the climate is very different. Harvest takes place a month later. The Great Dividing Range gives some protection from topical storms and rainfall levels are therefore lower, especially at the harvest time. In that period irrigation might even be needed. Climate is continental, but altitude provides a cooling influence. This creates a wide diurnal range. There is intense sunshine that makes the grapes ripe whilst retaining acidity. Most distinctive are the wines from Orange, which are often labelled as from Orange region. Vineyards are situatied on the slopes of Mount Canobolas between 600-900m. Soils include deep red volcanic basalt soils, yellow/brown clay loams and shallow gravels. Region is quite windy and this helps mitigate the risk of spring frost. Mudgee and Cowra are generally slightly lower and therefore warmer than Orange.

Answer 937

Orange: Black varieties tend to be planted on the lower, slightly warmer slopes and made up just over half. Shiraz and CS are most common and produce medium-bodied, medium alcohol wines. Shiraz with spicy red fruit flavours and CS with blackcurrant and earthy tones. Cooler higher vineyards are used for white grapes. Chardonnay is the dominant variety and tends to be high in acidity with medium body and stone fruit and citrus characteristics. MLF is often practices and the top wines have subtle oak and potential to age. SB with high acidity and tropical fruit and increasing volumes of Pinot Gris are also produced. Significant producers include Ross Hill and Tamburlaine. Mudgee: more black with Shiraz and CS with ripe fruit Cowra: Chardonnay also with riper fruit.

Answer 938

Sheltered from maritime influences by a range of hills and the Snowy Mountains, the zone has a continental climate with altitude providing a cooling influence. The zone includes four small regions, one of which is Canberra District. Here the vineyards are planted between 500-850, combined with its continental climate, means a large diurnal range. Also intense sunshine is present. Summer months are relatively dry, so irrigation is necessary. Hilltops and Tumbarumba: Vineyards are located at a range of altitudes and have a continental climate.

Answer 939

Canberra District: Black varieties make up the majority of plantings and Shiraz is dominant. The warm daytime temperatures, intense sunlight and wide diurnal range gives wines with deep colour, ripe black cherry flavours, high ripe tannins and high acidity. Shiraz Viognier blends are very common. Significant producers include Clonakilla and Ravensworth. Riesling produces dry wines with high acidity,m delicate floral and citrus characteristics. Hilltops: Shiraz, CS and Chardonnay Tumbarumba: Pinot Noir and Chardonnay for both still and sparkling wines

Answer 940

Island state, separated from Australia by the Bass Strait. Well known for its sparkling wines, still wines make up 2/3 of production. It has a cool, maritime climate due to its southerly latitude (41-43) and the westerly prevailing winds which blow in from the Southern Ocean, bringing high levels of rainfall with them. Most rain does not fall in the vineyards. A number of regions have been identified with distinctive climates, topography and soil: Coal River Valley in the south-east, Tamar Valley and Piper's River in the north. These regions are sheltered somewhat by mountains. Southern Tasmania is cooler than the north, but in the south sunshine hours are longer. The cooler temperatures in the south mean site selection is essential: vineyards tend to face north and east to maximise exposure to sunlight. The south east tends to be drier and less humid and irrigation may be necessary. In the north and west rainfall can reach 350mm in the growing season and humidity means fungal disease can be a concern. Spring frosts are often a threat.

Answer 941

Pinot Noir 42% and Chardonnay 28%. Widely used for sparkling wines, but also for still wines. Pinot Noir is usually light to medium-bodied, with medium+ to high acidity, medium alcohol and strawberry and cherry aromas. Warmer sites can give a riper, more intense style. Chardonnay tends to be medium bodied with medium alcohol and flavours of apple, white peach and pear. The wines have naturally high acidity and will often undergo full MLF to soften acidity and enhance texture. All top wines undergo barrel fermentation for texture and better integration of oak flavours. Old oak is often used. Other varieties that are grown are SB, Riesling and Pinot Gris. Merlot, CS and Shiraz are grown in warmer sites. There is a strong domestic market. Significant producers include Tolpuddle and Tamar Ridge.

Answer 942

- South West Australia Zone (Margaret River and Great Southern regions) Most of the state is too hot for viticulture. For many years wine production was centred on the Swan Valley in the Greater Perth Zone, same latitude as Hunter Valley, very hot climate, used for high yields of extremely ripe grapes. Since 1990, wine production moved to the cooler, south-western corner of the state where temperatures are moderated by the ocean and by altitude.

Answer 943

Peninsula in the south-western corner, surrounded by water on three sides. By the Indian Ocean to the north and west and the Southern Ocean to the south. At a latitude of 34, the oceans play an important role in moderating temperature, however days are still warm. Temperatures at night are not that cool, this contributes to the ripe fruit characteristics typical in Margaret River wines. Maritime influence also means that spring frosts are rarely a problem. Annual rainfall is high (1000) but most is in winter. It is a relatively flat region of gentle hills and valleys, vineyards are planted between 40-90m. Soils are gravelly and free-draining, meaning irrigation is essential. Soils are low in fertility.

Answer 944

CS is the dominant variety (20%). Often blended with Merlot to produces wines with medium+ acidity, medium+ to full body, high ripe tannins and flavours of blackberry, blackcurrant and spice. Many of the wines are in Bordeaux style, matured in French oak. SB, Chardonnay and Semillon are the key whites. Chardonnay is naturally high in acidity, with medium+ to full body and concentrated stone fruit aromas. MLF is usually blocked in all but the coolest years to retain the naturally high acidity. Wines are made in full range of styles, but the characteristics of the wine make it suitable to barrel fermentation and maturation. Usually French oak, some new. Lees contact is used to increase complexity and texture. SB tends to be blended with Semillon. Wines tend to have high acidity with a combination of grassy, herbaceous aromas and fruity characteristics ranging from gooseberry to tropical fruit. The expensive wines may have had part or even all of the wine fermented in barrel to add texture, weight and depth. Significant producers include Leeuwin and Moss Wood.

Answer 945

Five official subregions: Along the coast, Albany and Denmark have a maritime climate. In the north of Denmark and in the remaining regions of Mount Barker, Porongurup and Frankland River, altitude starts to play a role with the highest vineyards reaching around 300m. Maritime influences reduce further inland and Frankland River has a more continental climate with a wide diurnal temperature range. Rainfall is 220-350. Many vineyards are dry-farmed or need only minimal amounts of irrigation.

Answer 946

Shiraz is dominant variety (30%). It is mainly planted in the warmer Mount Barker and Frankland River sub-regions and the wines have high levels of acidity and tannins, can be medium to full-bodied with fresh blackberry or cherry flavours alongside herbal, peppery and spicy notes. A number of producers use proportion of whole bunches to enhance fruit and flora aromas. Significant producers include Larry Cherubino and Howard Park. CS from Mount Barker and the warmer parts of Denmark is intense and powerful with blackcurrant and herbal notes, whereas from the cooler Porogurup it is more elegant, medium-bodied with savoury notes. Riesling, styles vary depending on microclimates, but most have high acidity with lime and floral aromas. Porogurup is considered to be the leading region for Riesling producing light-bodied wines which develop toasty and stony notes with bottle age. SB is single varietal with green herbaceous and gooseberry characteristics. Chardonnay is produced in a range of styles, often with added complexity from barrel fermentation/maturation and lees contact. From cooler areas, fruit aromas are more melon and grapefruit and a lighter style whereas warmer sites give more full-bodied with stone fruit.

Answer 947

Small producers are the norm. Many small growers have contracts to sell their grapes to larger companies: Accolade Wines, Casella Family Brands, Treasury Wine Estates, Pernod Ricard and Australian Vintage. They account for 87% of export. Wine Australia is the government authority that funds and coordinates research and development valuable to the wine industry. Australia is 5th largest wine exporter, markets are UK, China, USA, Canada and Germany. There was a Free Trade Agreement with China. In domestic market, cellar door sales are very important. Wine tourism is well-established. It has been an important driver of growth, raising the profile of individual regions and also providing producers the benefits of increased margins and immediate payments. Particularly near big cities such as Sydney.

Answer 948

Due to the mainly cool, maritime climate winemakers are able to produce refreshing strongly varietal white wines. SB is usually produced in an unoaked dry style, typically with pronounced green fruit and tropical flavours and high acidity. Latitude is 36-46 and there is a high proportion of sunshine hours. First grapes were planted in 1819 by Samuel Marsden and the first wine making was recorded by James Busby in 1840. Beer and Whiskey were the first choices and a movement that demanded restrictive laws on wine sales was present. The industry was inhibited to grow until 1960s. In the first half of the 20th century, most wines were made in a fortified style called Port or Sherry. Immigrants from Croatia started to produce table wines. With a long-standing dairy industry supporting the country's manufacture and export of butter and cheese, very high standards of hygiene and usage of temperature controle were second nature to farmers moving into wine production and were fundamental to delivering clean, consistent and reliable wines.

Answer 949

Two islands, separated by the Cook Strait. Isolated in the Pacific Ocean, it moderates what otherwise be a warm climate. Most regions have a maritime climate, except Central Otago, which, sheltered from ocean influence by mountains on all sides has a semi continental climate. The topography and latitude lead to variations in climate on different parts of the islands. A cool climate is found in most areas of the South Island, whereas the lower latitudes of the North Island mean some regions have moderate climates. Vineyards are most found on the east of the islands. The Southern Alps run the length of the South Island and protect vineyards from excessive rains and the prevailing winds that blow in from the Tasman Sea. Rainfall is still 650mm annually. High UV radiation, long hours of sunlight and a large diurnal range are significant aspects of climate. High UV radiation is due to the hole in the Ozon layer, but also due to low air pollution. The high UV enhances the development of colours and tannins.

Answer 950

Canopy management is important (high UV, a lot of sunshine hours, fertile soils, enough rainfall) particularly for producing high quality fruit. Vines are generally trained and trellised using VSP with two canes, some use Scott-Henry, but high yields can be an issue for ripening in coolest years. Height of the fruit zone is relatively high, the grapes do not need reflection of sunlight and higher zones make hand harvesting easier. Yields are high due to fertile soils, up to 70. Machine harvesting is commonplace as many of the vineyards are planted on flat land. Humidity and therefore fungal diseases can be a problem, especially in the warmer North Island. Birds can cause substantial damage in vineyards. Irrigation may be practised in some ares due to free draining alluvial soils and due to strong winds that increase evapotranspiration. Sunburn can be a problem, leaf positioning is critical in providing shade for the fruit bunches. Tropical cyclones can cause problems during flowering and fruit set and also during harvest. Almost all producers are part of the Sustainable Winegrowing New Zealand initiative.

Answer 951

- Sauvignon Blanc (62%) - Pinot Noir, Chardonnay, Pinot Gris, Merlot, Riesling, Syrah, CS, Gewurztraminer. With no GI-specific winemaking regulations, experimentation with different winemaking techniques to create new styles is common. Some producers make SB with barrel fermentation, lees stirring, partial or full MLF and oak maturation. Use of high level of solids in fermentation, ambient yeasts, skin contact or oak ageing are increasingly common for all varieties and for small-volume wines. For red wines, mid-range fermentation temperatures, cultured yeasts and neutral vessels are used to create high-volume, fresh, fruity wines. For premium wines, whole bunches are used (PN/Syrah) to give a herbal or floral note. Also cold maceration is used to extract more colour and aromas. CS/Merlot is matured in French oak, while for PN larger oak vessels are used. Noble rot is sought after for premium Semillon and Riesling but some producers are also using long hang times in the vineyards. Screwcap is often used.

Answer 952

Pronounced style of SB is typically made with low fermentation temperatures in a neutral vessel to retain primary fruit aromas and flavours. Cultured yeasts are used to help increase aromatics. MLF is avoided to preserve high levels of acidity and to prevent any dairy notes. In the same way, oak fermentation, maturation and lees contact is avoided. If it has been a particularly cool year some producers capitalise. Ascorbic acid and SO2 may be used to ensure freshness after bottling.

Answer 953

- High light levels, adequate water with irrigation as required, careful canopy management to ensure ripe fruit - High diurnal range means a long season producing fruit with intense aromas and high acidity - Row orientation and careful canopy management to produce desired aromas - fully ripe fruit with tropical flavours on the sunny side of the canopy, higher green pepper and grassy aromas from fruit grown on the shadier side - Slightly early picking if herbaceous aromas are required - Mechanically harvested fruit creates som skin contact leading to higher levels of herbaceous aromas.

Answer 954

- Reduction of contact with oxygen by refrigerating fruit - Choice of selected yeasts - Low fermentation temperature - Avoidance of MLF - Minimal ageing on lees - Use of ascorbic acid and SO2 and bottling under screwcap All to preserve primary fruit and freshness

Answer 955

- Greater Auckland - Gisborne - Hawke's Bay - Wairarapa

Answer 956

- Marlborough - Nelson - Canterbury - Central Otago - Waitaki

Answer 957

- Waiheke Island, West Auckland and Matakana Once the heart of New Zealand wine industry. The three regions share a moderate maritime climate often with high humidity. Waiheke: specialises in red wines from CS or Syrah. Island is slightly warmer and surrounding water leads to a relatively low diurnal range, helping mid- to late ripening black varieties to ripen fully. Undulating landscape give sheltered positions for vineyard. Wines are made in a medium to full bodied, black fruited style with hints of oak spice. Significant producers include Man O' War and Stonyridge West Auckland: Kumeu River, very expensive land, increasing urbanisation. Matakana: range of grape varieties.

Answer 958

Eastern tip of Northern island. Majority of the vines are situated on a flat, fertile floodplain consisting of clay, loam and silt. Chardonnay is 50% of plantings. Mixture of boutique and high-volume producers with the highest quality wines coming from vineyards on the hillsides where soils are poorer. Moderate maritime climate with high hours of sunshine and warming breezes, Gisborne is first region to start harvest. High levels of precipitation, means less need for irrigation. In combination with fertile soils it means precise canopy management.

Answer 959

Chardonnay: Range from simple, fruity unoaked style to premium, outstanding full-bodied barrel-fermented styles with ripe stone fruit, creamy flavours and medium to medium+ acidity Pinot Gris: Second most planted, sweetness levels from dry to medium-dry. Style ranges from simple, inexpensive fruity wines to good quality ones that had lees stirring and old oak maturation. Other varieties are SB, Gewurztraminer, Viognier, Merlot. Significant producers include Lindauer and Millton Vineyards.

Answer 960

Oldest wine region. Moderate maritime climate similar to that of Bordeaux, rainfall is 1000mm annually. Soils are gravelly alluval, similar to Médoc. This has led to Bordeaux-inspired Merlot-dominant blends. For CS it is too cool to ripen. Gimblett Gravels and Bridge Pa are the best known sub-regions. Inland location so, relatively warm days. Frost can be an issue. Soils are alluvial terraces with gravelly soils. Stony topsoil of Gimblett Gravels becomes very warm during the day and releases heat into the evening, helping Syrah, Merlot and CS to ripen. Irrigation is necessary because soils are free-draining. Bridge Pa has a deeper topsoil of sandy and clay loam aiding water retention and limiting the need for irrigation. Areas close to the coast have moderating influence from the Pacific leading to slower ripening and fresher expressions of Chardonnay and Syrah.

Answer 961

Bordeaux varieties and blends: Merlot is made in a range of styles. Simple fruity inexpensive and premium in a Bordeaux style blend with CS and CF, matured in oak for 12-18 months. Deeply coloured, very good quality, perfumed Malbec gains popularity in blends and as single varietal wines. Syrah: Wines have concentrated ripe blackberry aromas and a black pepper spice or floral character, medium to medium+ body and medium+ acidity. Matured in French oak with a proportion of new barrels for 12-18 months. Chardonnay: from simple to premium wines with restrained grapefruit and white stone fruit aromas and often a noticeable struck match character from reductive sulfur compounds. Medium to full bodied with medium acidity. From the coast, the wines tend to be higher in acidity with lower alcohol and a citrus fruit character. Significant producers include Craggy Range and Te Mate Estate.

Answer 962

Here a lot of low yielding vines are present. Wine tourism flourishes here. Sub-regions: Masterton, Gladstone and Martinborough. They produce intensely flavoured, elegant styles of Pinot Noir and perfumed but not overtly herbaceous SB. Region has a cool maritime climate, diurnal range is large. Low yields can be caused by strong winds coming from the Cook Strait during flowering and fruit set. Grapes tend to be small with thick skins, so that the resulting style of Pinot has higher levels of fine-grained tannins. There are a range of soil types, but most dominant are free-draining alluvial gravel terraces with silt loam and loess. They are considered a cooling influence as they take more time to warm up. Significant producers include Ata Rangi and Dry River.

Answer 963

Pinot Noir accounts for half of plantings. Wines to display medium+ acidity and red cherry and black plum fruit flavours often with some spicy notes. Low yields lead to intense concentration of fruit and medium to medium+ tannins. Many of the wines are matured in French oak for 12-18 months. Range of clones can be found. Abel clone (from Domaine de la Romanee Conti) flowers late and misses some of the worst weather that can reduce yields. Productive clone with large berries. Dijon clones 667/777 are also common. SB: More restrained herbaceous and fruit notes, with similar high acidity as in Marlborough. Lower yields can create wines with more intensity.

Answer 964

First vines planted in 1873, modern era of winemaking began in 1973 when the director of Montana Wines (Brancott Estate) saw the potential for making high quality wines and bought over 1000ha of land for vineyards. Region is very sunny, climate is cool with moderately warm summers and mild winters. Marlborough is protected from much rainy weather by surrounding mountain ranges, annual precipitation is 650. Free-draining alluvial soils mean that irrigation is important, with underground aquifers providing the main source of this. High levels of sunshine together with relatively dry growing season allowing grapes to be kept on the vine into autumn, leads to very intensely flavoured fruit. Machine harvesting is common, this promotes the flavour precursors that generate the passionfruit and green bell pepper aromas that are typical. This comes from a short period of maceration. Grapes are planted in two valleys, Wairau and Awatere and on new vineyard plantings on the slopes of the Southern Valleys. Significant producers include Villa Maria and Cloudy Bay.

Answer 965

Runs along the Wairau river to the mouth of Cloudy bay. Climatic influences differ slightly along the valley, with the western inland end experiencing less moderating influence from the ocean and hence warmer days and cooler nights. These vineyards are at risk of frost. The soils come from a former riverbed in a combination of gravel, silt, sand, loam and clay soils. Soils are fertile, but free-draining, in need of irrigation.

Answer 966

Southern Valleys is the collective name for a number of north-south running valleys located south of the main plain of the Wairau, with vineyards planted on the surrounding hillsides. Soils here have more clay than in the rest of Marlborough, which helps retain water and has a cooling influence. This slows ripening and harvesting time can be later. Pinot Noir therefore thrives, as it needs a long season to develop pronounced aromatics, and tannins and flavours can ripen without risking very high sugar, and hence alcohol, levels

Answer 967

OVer the Wither Hills, lies the Awatere, which is cooler and windier due to its proximity to the coast and higher elevation. Harvest is later. SB are generally more herbaceous and less tropical than those found in the Wairau with very high levels of acidity, due to the cooler temperatures. Due to the windy weather, Awatere Pinot Noir tends to have smaller berries with thicker skins, leading to more deeply coloured wines than in the Wairau.

Answer 968

70% of plantings. Most typical style is dry with high acidity and intensely aromatic with a mixture of herbaceous, floral and topical fruit aromas, particularly passionfruit. Blending may be necessary for high volume producers to acquire the volume of grapes necessary for their top-selling wines. This style comes from cool fermentation temperatures, cultured yeast, preventing MLF and not using oak in maturation. Producers are experimenting with ambient yeasts, partial barrel fermentation and lees stirring to create more complex, highly textured examples.

Answer 969

10% of plantings. Three main styles. Wines mad ein a light-bodied, juicy red-fruited style, suitable for early drinking, tend to come from the alluvial plains of the Wairau Valley, and are mid-priced. On the clay and loess slopes of the Southern valleys, Pinot Noir has more intense fruit aromas and flavours, often red cherry and plum and a medium to full body. Wines are matured in oak. Pinot Noir from the windier, cooler Awatere Valley tend to have thicker skins, leading to deeper coloured wines, but can also have floral and herbal character in addition to red plum fruit. Matured in oak.

Answer 970

Range of styles is made. It can be unoaked, made in a medium-bodied style with simple stone fruit and citrus fruit flavours. Also outstanding, complex examples that display intense stone fruit and citrus aromas as well as struck match characters and spicy oak notes of toast, very subtle dairy aromas from MLF and yeast notes from lees stirring

Answer 971

Two main styles. Lighter-bodied with youthful fresh fruit and full-bodied with riper fruit and sometimes barrel maturation. They range from crisp semi-aromatic, easy drinking styles to wines with intense, ripe stone fruit with honeysuckle and spicy notes. The wines are dry to off-dry. A range of techniques are being experimented including partial barrel fermentation, reliance on ambient yeasts, less stirring and oak maturation

Answer 972

Not so protected from the cool wet winds from the west, it receives 970 rainfall annually. Precipitation falls in heavy sudden storms, but the region has a similar number of sunshine hours. The climate is cool, maritime. The proximity to the coast means it experiences cooling sea breezes during the day and remains relatively warm at night. Sub-regions are Moutere Hills and Waimea Plains. Moutere Hills: Soils are clay-based gravel with sandy loam top soil on undulating terrain. Not significant altitude of 50-150m. Soils are low in nutrients but their ability to retain water means some people can dry-farm. Wines tend to be fuller bodied and more concentrated. Waimea Plains: Low-lying former riverbed of alluvial soils with fine silt and clay loams of moderate fertility. The very free-draining soils need irrigation. Wines tend to be lighter in body with fresh fruit characteristics. There are some plantings of Chardonnay, Pinot Gris, Riesling and Gewurztraminer. Significant producers include Neudorf.

Answer 973

Quite restrained in style. Gentle subtle expressions of stone fruit, topical fruit and herbal nuances are common. Some producers add complexity by barrel fermentation and maturation and lees stirring.

Answer 974

Wines from Waimea Plains are fresh and red fruited with light to medium bodies. Wines tend to be unoaked or spend only a sort time in oak. Full-bodied Pinot Noir with fine, ripe tannins and expressive fruit often come from the Moutere Hills. Wines have had French oak maturation adding spicy notes.

Answer 975

Canterbury Plains; North Canterbury: Waipara Valley and Waikari. NC has a cool climate, but is sheltered from cooler weather by the Southern Alps. Daytime summer temperatures can be warm. Nights are very cool and frost can be an issue. Hot, dry north-west winds can be a warming influence. Rainfall is low at 650, together with the hot dry winds leads to high evapotranspiration and irrigation is necessary. Waipara Valley: slightly warmer due to the Teviotdale Hills. Wines made from grapes grown on the flat valley floor on gravelly sandy loam tend to be lighter bodied and less intense than those made from grapes grown on north and northwest facing slopes on clay loams with differing proportions of limestone. Waikari: clay-limestone soils. There are some plantings of Pinot Gris that make a crisp, fruity wine and a riper, full-bodied style. Significant producers include Bell Hill and Pegasus Bay

Answer 976

Wines can range from delicate, red-berried styles to full-bodied, dark fruited examples. Both have high acidity. Dry sunny summers and cool nights enable slow but full ripening, producing pronounced fruit expression

Answer 977

Riesling, from Waipara Valley, produces very expressive, intense ripely fruited styles with high levels of acidity, thanks to the high diurnal range, the long growing season and dry autumns.

Answer 978

Range of styles, from pronounced to restrained. Experimentation with different winemaking techniques is very common.

Answer 979

One of the most southerly wine growing regions at 46 latitude. Central Otago is surrounded by the Southern Alps, making it the only region with a semi-continental climate in New Zealand. The mountain ranges protect from rain-bearing westerly winds making it very dry, with an average of 360mm annually. Irrigation is necessary, organic and biodynamic viticulture is easier. Daylight hours are long and UV levels are high. Most vineyards are sited above 300m altitude, along with shelter from maritime influences, gives a high diurnal range helping to preserve acidity and delicate fruit and floral aromas. Cold nights mean that spring frosts can be a particular problem. UV levels mean that careful canopy management needs to be practised. Range of soils, from gravel to clay, with schist as the parent rock. Most soils are low in organic matter and compost and cover crops are widely used to improve nutrient levels and soil structure. Regions: Alexandra, Gibbston, Bannockburn, Cromwell/Lowburn/Pisa, Bendigo, Wanaka. Significant producers include Felton Road and Rippon

Answer 980

Furthest south, hottest summer temperatures. Cool nights moderate the high temperatures meaning that the harvest here is not necessarily earlier than elsewhere. The marked diurnal range contributes to wines with fresh fruit aromas and medium+ acidity

Answer 981

Highest and coolest with vineyards planted between 320-420 on the north-facing slopes above the Kawarau Gorge. Grapes tend to ripen later and produce wines with fresh flavours and often high acidity.

Answer 982

Slightly lower, the vineyards are planted on the southern banks of the Kawarau River as it meets the Cromwell Valley. Most intensely planted sub-region on diverse range of soils. Warmest and driest parts of Central Otago and produces ripe, concentrated styles of wine.

Answer 983

From Cromwell in the south up to the western side of Lake Dunstan, planted on semi-arid moraines, fans and terraces as the Pisa mountains slope down towards the lake. Warm climate.

Answer 984

Bendigo is possibly the warmest of all the sub-regions, hot enough to ripen Syrah, with vines planted on gentle north-facing slopes and terraces. Semi-arid, with poor stony, free-draining soils and a continental climate of hot summer days and clear cold nights together produce low yields on intensely concentrated wines

Answer 985

Smallest and most northerly, somewhat isolated from the rest. Vineyards are scattered between the shores of Lake Wanaka and a town. Vineyards are at 290-320m, climate is slightly cooler with the lake also moderating temperatures.

Answer 986

70% of plantings. High UV levels, warm summers and cold nights lead to wines that are deeply coloured and relatively full-bodied, but that have a good level of acidity, ripe tannins and intense red plum and black cherry notes. Ageing in oak adds to complexity and experimentation with whole clusters is carried out.

Answer 987

East of the Southern Alps, the Waitaki River flows east to the cool southern Pacific Ocean. First vineyards were established in 2001, plantings remain small. Rain shadow of the Southern Alps, vineyards experience hot and dry summers, with breezes off the ocean providing some temperature relief, cold winters and springs with significant frost risk, and long and dry autumns that allow for long hang times and fully ripe flavours and tannins. Underlying geology is limestone. Signature varieties are Pinot Noir and Pinot Gris, Riesling, Chardonnay and Gewurztraminer. Significant producer include Ostler.

Answer 988

No strict appellation laws. The Geographical Indications Act came into force in 2017. This registers regional place names for wines in New Zealand to ensure these names are protected overseas. In 2018, Marlborough created a new trademark 'Appellation Marlborough Wine', with the aim of protecting the region's reputation. Wines must be made entirely from grapes grown in Marlborough to agreed maximum yields, certified sustainable and bottled in New Zealand, only for Sauvignon Blanc.

Answer 989

19 large companies, 73 medium-sizes and 624 small. Domestic sales only account for 1/6 of production, with 85% of those sales being sold at cellar door. Export is very important, with the largest markets being USA, UK and Australia. It is the 7th largest exporter in value and 10th in volume. 1/3 of New Zealand's wine is shipped in bulk. The reputation for high quality is reinforced through a commitment to sustainable agriculture, particularly grape growing. The country has a reputation for its clean and environmentally friendly credentials. SB represents 86% of export by volume.

Answer 990

- Modern Chinese wine industry traces its roots to late 19th century. Changyu winery was founded with 150 v.vinifera varieties. - expansion of vineyards since 1980, international development. Remi Martin - Sino-French winery: Dynasty label. Pernod Ricard - Dragon Seal. LVHM Chandon sparkling wine operation in Ningxia. - cereal-based spirits are encouraged to be replaced with wine and fruit-based drinks. - Majority of viticulture is devoted to table grapes. - Anti-extravagance measures from President Xi Jingping

Answer 991

Nearly all grape-growing regions in China feature marked continental climates with very cold and arid winters. In most region, vines have to be buried sometimes as early as November to survive low winter temperatures, and more importantly, the very arid conditions (vines underground retain more water). Heavy summer rains also affect most regions. Regions can have very different climates.

Answer 992

Far north east. | Extreme winter cold, making winter burial of vines essential

Answer 993

Coastal Beijing and Hebei have a climate that is humid continental climate with warm humid summers and cold winters, with often torrential rain in August and September. Cool Pacific breezes moderate the warm temperatures and reduce the humidity level. Older vineyards were planted on flat land with poor drainage and fertile soils. Vines planted closest to the ocean do not need to be buried, saving cost, but the challenges of excessive short-term rain, humidity and over-rich soils remain

Answer 994

East coast, warm maritime climate. Considerable wetter and with rainfall coming in August/September (harvest). Rot is a persistent problem because of high level of precipitation.

Answer 995

Two inland central regions have a dry continental climate. Levels of humidity are higher in the more southerly Shaanxi raising the risk of fungal diseases.

Answer 996

Arid continental climate with monsoon rains. It has very windy conditions, exacerbating the dryness. Essential irrigation water is drawn from the Yellow River. Best area is considered to be in the Helan Shan region where mountains protect form the worst of the north-west desert winds.

Answer 997

North west. Climate is extremely dry and winter snows can arrive as early as the beginning of October, meaning a short growing season. Also very windy conditions and frost can be a problem in spring and autumn for vines at high altitude (1100m or higher). The dry conditions, the availability of water from melted snow in the Tian Shan range and the very warm climate enable high volume production here.

Answer 998

Far south. Climate is subtropical and humid. Vineyards are on slopes at high altitude (1600-2900m) including the foothills of the Himalayas creating moderate temperatures and reducing humidity.

Answer 999

Two types, traditionally run vineyards and modern vineyards developed by international investors. Traditional vineyards are typically ungrafted vines, that were trained as either Multi Cordon Fan system or the Single Dragon system. Both are designed to carry high yields and lack a single fruiting zone which can lead to uneven ripening. Many wineries have therefore, converted to spur-pruned Chang shaped systems. This way the trunk can be buried. Dense canopies, extensive use of irrigation/fertilisation - poor fruit quality. Leaf roll virus leads to under ripe fruit. In the case of CS and Carmenere this is problematic. The government owns all land in China and official government units determine all agricultural practices. Making site-specific changes in vineyards is extremely difficult without official sanction. Vines are buried in november and dug out again in March-April.

Answer 1000

90% of vineyard area is planted with varieties suitable for the production of table grapes raisins. Most important varieties for wine are black varieties. Figures must be treated with caution, not very reliable. CS, Carmenere, Merlot, CF, Chardonnay, Riesling. Next to the international varieties, indigenous varieties such as v. amurensis that is resistant to cold are in China.

Answer 1001

The model for winemaking is Bordeaux red wine. Premium and super-premium wines are given prolonged maturation (18 months) in French barriques. In the last decade there has been a marked reduction in wines with technical faults (e.g. Brett or excess volatile acidity). Better wines show riper tannins than in the past due to better canopy management and more attention to picking dates to achieve ripeness of skins and pips. Quality potential of the best Chinese wines was demonstrated when a Chinese wine won a top international award for a CS blend.

Answer 1002

The only legal requirements formerly having been to declare a product 100% fermented grape juice with an indication of alcoholic strength as well as production date and shelf-life indicators. Wine continues to be taxed as an industrial product adding 10% to the price.

Answer 1003

Domestic market is continuing to grow. China as a whole is the 5th largest consumer of wine in the world, per capita the consumption is low. Three large companies: Changyu, Great Wall and Dynasty. These are bulk operations. These companies have domestic wines in their portfolio's as well as acquisition of foreign wineries. Smaller companies that have created an international reputation are Grace Vineyard (Shanxi), Silver Heights (Ningxia) and Ao Yun (Yunnan). Fraud in the shape of counterfeit bottles of top French, Australian and Chinese wine continues to be an issue.

D3 Wines of the world Flashcards

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