L3 L4 Sparkling Jura Fortified Sherry Others

Question 1

When did France develop/acquire technology to make sparkling wine?

Answer 1

Around 1695

(First document where mentioned is 1718)

Question 2

Were the English first in making/enjoying sparkling wine?

Answer 2

Yes, they had the answer to making wine bubble. The answer lied in the containers; French glass too weak and bottle did not have seal to trap gas. French using wooden bungs wrapped in hemp while English were using corks.

17th century English glass stronger than French glass as they had switched to coal-fueled fires which burns at higher temperatures (can color glass by adding iron and manganese further strengthening it).

Admiral Sir Robert Mansell had convinced James I to ban wood-fired furnaces, to preserve British shipping production/fleet.

Question 3

Is Dom Perignon rightfully credited with the invention of Champagne?

Answer 3

No. Myth and marketing ploy.

Question 4

Who was Dom Perignon and what did he contribute to Champagne?

Answer 4

Benedictin monk working at the Abbey of Hautvillers (near Epernay), 17th century.

He invented a press for gentle extraction of juice. Worked on small yields when Champagne was still predominantly red.

He avoided fermentation in the bottle as it was seen as a fault and dangerous (bottles exploding).

Question 5

What is the basic definition of Méthode Champenoise? Can it be used outside Champagne?

Answer 5

Méthode Champenoise = second fermentation in the bottle

Term cannot be used outside of Champagne.

Question 6

In sparkling wine making can the primary fermentation take place in various containers?

Answer 6

Yes. From large temperature controlled fermentation tanks to small oak barrels.

Question 7

What are the characteristics of the base wine created during the primary fermentation in sparkling winemaking?

Answer 7

. Dry (so it can take sugar addition for second fermentation)
. Tart
. High acidity (to keep freshness during bottle aging)

Question 8

Is MLF used in sparkling winemaking?

Answer 8

Yes.

Due to warmer weather - riper fruits being picked - some Champagne houses block MLF to maintain acidity.

Question 9

What is the risk of using MLF on sparkling wines?

Answer 9

Loss of elegance (new world as an example)

Question 10

Can you harvest grapes earlier to get higher levels of acidity?
What is the drawback?

Answer 10

Yes.

But less mature grapes contain higher levels of malic acid.

Question 11

What is the name of the bacteria responsible for MLF?

Answer 11

Lactic acid bacteria (LAB). Three are responsible:
. Oenococcus
. Lactobacillus
. Pediococcus

Question 12

How can you stop/prevent MLF?

Answer 12

. Sulphur SO2 addition
. Storage at lower temperature
. Filtering out bacteria (LAB)
. Acidification: adding malic acid

Question 13

What is the term for blending of base wines in sparkling winemaking?

Answer 13

Assemblage

Question 14

Reasons for blending?

Answer 14

1. Homogenous consistent quality/house style and taste (some non-vintage Champagne cuvées can be a blend of up to 70 different base wines)
2. Improve balance of the wine
3. Enhance complexity of the wine

Question 15

What stage of the winemaking process is blending taking place, under the traditional method?

Answer 15

Before bottling and adding liqueur de tirage for the second fermentation in bottle to take place.

Question 16

What time of the year is assemblage usually taking place in Champagne?

Answer 16

In the first few months following harvest.

Question 17

What grape varieties are used in making Champagne? What are the characteristics of each of them?

Answer 17

1) Pinot Noir: matures later, adds backbone and structure

2) Chardonnay: greatest potential for aging , add flint/wet stone flavors/mouthfeel, maintains freshness

3) Pinot Meunier: develops earlier, adds floral aromas and fruitiness on the palate

Pinot Noir will mature later while those made of 100% Chardonnay have the longest cellaring time potential

Question 18

What % must a vintage be of wine from a single year in Champagne, other EU countries, and in the US?

Answer 18

100%, 85% and 95% respectively

Question 19

Where are reserve wines kept?

Answer 19

In tanks (inert conditions, protected with gas), in various sized casks or barrels or in magnums (Bollinger)

Question 20

In traditional method sparkling winemaking, what is often done between blending and the second fermentation in the bottle?

Answer 20

Fining and racking

Question 21

What’s the composition of liqueur de tirage?

Answer 21

Still wine + sugar + yeast + yeast nutrients + fining agent (often bentonite)

Question 22

What closure do you use on the bottle before second fermentation?

Answer 22

Crown cap (beer bottle)

Question 23

What does the length of the second fermentation depend on?

Answer 23

Temperature

The lower the temperature the longer the fermentation time and the greater the complexity.

—> Typically between 10-12C
—> from 10 days to 3 months typically but some producers extend it to several months or years.

Question 24

What is riddling? What is the goal?

Answer 24

Slowly moving bottles from a horizontal position to an inverted vertical one, while turning them at the same time.

This moves sediments to the neck of the bottle for later removal.

Used to be done by hand (8 weeks). Now more gyropalettes are used (8 days).

Question 25

What’s an alternative to riddling?

Answer 25

Adding porous yeast capsules to the wine, along with liqueur de tirage. Sediments stick to these small balls, allowing easier removal.

Question 26

What is yeast autolysis? How long does it take?

Answer 26

Degradation of yeast cells after second fermentation by enzymes. It takes 4-10 years. To enhance complexity.

Question 27

What are the 5 steps in yeast autolysis?

Answer 27

1. Enzymes are released which inhibits oxidation. 2. Absorbs certain essential yeast nutrients 3. Increases amino acids and other nitrogen compounds 4. Acetal compounds 5. Mannoprotein MP32 eliminates or reduces tartrate precipitation. Improves quality of foam.

Question 28

What is the name of the action of removing sediments from the bottle neck in traditional sparkling winemaking? What are the steps?

Answer 28

Disgorgement . Put the neck in bath of brine for 1 min . Frost covers sediments in the neck, trapping them in place . Bottle is turned upright . Crown cap is removed, gas pushes sediments out.

Question 29

What are the steps after disgorgement in traditional method sparkling winemaking?

Answer 29

. The bottle is topped up and a liqueur d’expédition is added . The bottle is corked and a cage is placed over the top to prevent cork escaping.

Question 30

What determines the final sweetness of a wine in a traditional method sparkling?

Answer 30

Liqueur d’expédition and its sweetness level (dosage)

Question 31

What is the sparkling sweetness scale?

Answer 31

Question 32

Describe the Transfer Method for sparkling winemaking and the main advantage

Answer 32

This involves a second fermentation in bottle, but not in the bottle in which the wine is sold. Once the second bottle fermentation is finished the contents are emptied into a tank where it is filtered and put back into the bottle. Prevents riddling, used in commercial quality sparkling wines and small/large format bottles. Cheaper cost of production.

Question 33

Describe the Tank Method for sparkling winemaking

Answer 33

Method used for bulk production of inexpensive sparkling wines. Secondary fermentation is carried out in large tanks prior to filtration and bottling under pressure. Higher temperature for 2nd fermentation (unlike méthode champenoise).

Question 34

What are other names for the Tank Method?

Answer 34

Charmat method Cuve close Metodo italiano

Question 35

What’s the difference in the Russian continuous method over the tank method?

Answer 35

Involves a series of interconnected pressurized tanks. Wood shavings used to act as collectors of dead yeast cells (adds complexity). Process takes 3 weeks overall. Used for larger volumes of inexpensive wines.

Question 36

What’s the cheapest way to get a sparkling wine?

Answer 36

Carbonation: injected CO2 into wine, under pressure. Modern tech allows for the size of the bubbles to be controlled.

Question 37

Name 4 Vin Jaune appellations in Jura What grape variety is used?

Answer 37

Arbois Cotes du Jura Étoile Château Chalon Savagnin 100%

Question 38

Describe briefly the Vin Jaune winemaking process

Answer 38

. Base wine is around 12% . After fermentation wines are placed in wooden barrels and sealed. . Flor yeast forms a veil over the surface protecting the wine. High ethanal (acetaldehyde) content. . Not fortified wines

Question 39

How long does Vin Jaune must be aged?

Answer 39

6 years and 3 months before bottling

Question 40

How big are traditional Jura Vin jaune bottles? What is the name?

Answer 40

Clavelin 62cl bottle (XVIII century)

Question 41

Describe Vin de Paille from Jura

Answer 41

· Min 14°/o alcohol . 3 years ageing in barrels . Traditionally dried on straw but now usually in wooden or plastic boxes. Berries shrivel and sugar levels increase to a potential 19-22%. Berries are then pressed and fermented.

Question 42

What is the basic principle behind fortification?

Answer 42

Yeast and bacteria are severely inhibited by alcohol concentrations greater than 16-18% (alcohol alters the protective membrane which results in the inability to metabolize the carbohydrates in the wine).

Question 43

What main item influences the style of fortified wine made?

Answer 43

Timing of spirit addition 1. Onto crushed grape or juice (Australia liqueur muscat and Tokay) 2. Onto partially fermented crushed grapes or juice (Port, sweeter styles of Madeira, Vin doux naturel) 3. Table wine fermented to dryness before fortification (Sherry, dry Madeira)

Question 44

Give me ABVs for neutral fortifying spirit and brandy fortifying spirit (port)

Answer 44

Rarely less than 95% and 75-83% respectively.

Question 45

Name 2 biologically aged sherry wines?

Answer 45

Fino (crisp dry nutty tangy) Manzanilla (fino matured in Sanlucar de Barrameda, separate DO, humidity causes thicker flor giving lighter/finer wine almost salty) Jane’s slide is wrong about Oloroso (it’s oxidatively made).

Question 46

Name a hybrid (first biological then oxidative) sherry

Answer 46

Amontillado (amber color, refortified, lasts longer once bottle is opened)

Question 47

Name a type of oxidatively aged sherry

Answer 47

Oloroso (no flor, rich complex nutty, stable as already oxidized)

Question 48

Describe basic process for biological (flor) sherry making

Answer 48

. Gently press . Fermentation between 15-20C , fined possibly into dry wine . First classification: do we go for oxidative or biological (flor)? . If biological, fortify to 15.5% (ph so2 adjusted) using 96% neutral spirit . Sobretabla: wines set aside for a few months before getting incorporated into solera system. . Biological ageing (flor growth) provided there’s adequate ventilation, constant 20C, humidity of 60-70%, clean environment. 6 months to 10 year process.

Question 49

Describe the Amontillado process starting from the initial biological (flor) ageing in solera step

Answer 49

. Refortify the biologically aged sherry to 17% abv, which kills the flor. . Oxidative ageing into another solera system.

Question 50

What is sherry aged in?

Answer 50

600L American barrels called butts, which are not full allowing oxygen on top for yeast/flor growth

Question 51

What are the main historic grape varieties used in sherry and their characteristics?

Answer 51

. Palomino (mid to late ripening, most widely planted, neutral characters) . Muscat of Alexandria (moscatel) . Pedro Ximenez (mid budding and ripening, used in luscious styles)

Question 52

What grape varieties are now allowed with sherry, besides the 3 main ones, according to new regulations?

Answer 52

. Mantuo castellano . Mantuo de pilas . Vejeriego . Perrueno . Cañocazo . Beba

Question 53

Describe what is flor

Answer 53

Inoculation of a wine surface with a flor yeast strain, forming a protective layer on top of wine. Flor consumes sugar in the wine and when done switches to alcohol and oxygen. . Need abv between 14.5-16% . Cannot be done in stainless steel . Alcohol —> acetaldehyde. Ethanal (oxidized ethanol) is essential to flavor compound

Question 54

What is PX made of?

Answer 54

Pedro Ximenez air/sun dried grapes, partially fermented then fortified to 17% abv, oxidative ageing in solera system. Sweet dark luscious wines

Question 55

How is Cream sherry made, briefly?

Answer 55

Oxidatively aged Oloroso to which PX or Moscatel is added

Question 56

Describe basic process for oxidative sherry making for Oloroso

Answer 56

. Gently press to get juice low in phenolics . Fermentation between 15-20C , fined possibly into dry wine . First classification: do we go for oxidative or biological (flor)? . If not proper for biological fino making, then the wine is fortified to 17-19% abv . Sobretabla: wines set aside for a few months before getting incorporated into solera system. . Oxidative ageing in solera system

Question 57

What’s the name of the solera levels?

Answer 57

Criaderas

Question 58

When were first Douro river wines shipped to England?

Answer 58

300 years ago (unfortified and not appreciated)

Question 59

What’s the name of the treaty signed between England and Portugal reducing tariffs of Portuguese wines?

Answer 59

Methuen treaty (England was at war with France)

Question 60

Name the Portuguese varieties used in Port winemaking?

Answer 60

. Touriga Nacional (vigorous, mid ripening, most known/used, deeply colored concentrated tannic wines with strong berry flavors) . Tinta roriz (Tempranillo, 2nd most planted) . Tinto Cao (medium color, low yields, high quality, distinctive) . In Australia: Shiraz and Grenache used for port-style wines

Question 61

What are the steps in Port winemaking,

Answer 61

. 2-3 days rapid extraction fermentation. Historically lagars were used (granite stone troughs), grapes crushed by foot (light enough not to crush the pips). . SO2 is added and the must is about 0.5 meters deep. Temp reach 30-35C. . At about 6.5 baume, free run juice separated, skins in a press. 30% of skins added to free run juice. . Must is then fortified with a 77% abv neutral spirit (aguardente) to a min of 18% abv. . Wine must be racked every 3 months for the first 3 years and given a top up. . Wine often fined with gelatin to improve clarity and cold stabilized by chilling (against color stability).

Question 62

What are Vintage Port?

Answer 62

. Wines that were selected and separated for blending (single vintage though) . Fortified to finish at 3-4 baume and 20-21.5% abv. . Drink once opened.

Question 63

Describe Ruby Port

Answer 63

. Wines of vintage type but lesser quality. . Longer aging in wood to soften them. . Fresh fruity style blends . 2-5 years in wood . Fined and cold stabilized

Question 64

Describe Tawny Port

Answer 64

Aged in wood for longer periods than vintage and ruby port, up to 30 years. May contain a small amount of white port to reduce aging required and increase complexity.

Question 65

Late bottle vintage port?

Answer 65

Aged in wood (similar character to tawny port), usually bottled after 6 years of aging.

Question 66

What are the 4 methods for making rosé?

Answer 66

1. Blending red and white (not allowed in EU except Champagne) 2. Direct pressing: skin maceration occurs in the press 3. Skin contact: in press or tank 4. Drawing off (saignée) excess juice is removed to concentrate a red wine. Excess made into rosé.

Question 67

Name the grape varieties in Sauternes and what gives its sweetness

Answer 67

. Semillion, Sauvignon Blanc, Muscadelle . Botrytis concentrates acids and sugar

Question 68

What are the German Pradikats category from driest to sweetest

Answer 68

Kabinett Spatlese Auslese Beerenauslese (BA) Eiswein Trockebeerenauslese (TBA)

Question 69

What are the 4 grape varieties that Vendange Tardives and Selection de Grains Nobles must be of? What are the differences between the 2?

Answer 69

. Riesling, Gewurtzraminer, Muscat, Pinot Gris . VT: late harvest possibly botrytis 220-243 g/L . SGN: botrytis 256-279 g/L

Question 70

Name two Vin Doux Naturel

Answer 70

Muscat de Beaumes de Venise, Banyuls Alcoholic fermentation stopped by a spirit

Question 71

Name the 3 grape varieties in Tokaj? What’s the basic process for the sweet wines style?

Answer 71

Furmint Harslevelu and a little Muscat Blanc a Petits Grains Botrytis affected grape paste added to base wine. Puttonyos are the units used to express level of sweetness. Aged 4-8 years

Question 72

Botrytis Cinerea?

Answer 72

. Fungus (noble rot) that consumes more acid than sugar. Degrades tartaric acid. Concentrates juice. . Produces glycerol and gluconic acid . Resulting wines have high volatile acidity

Question 73

Why sulfuring juice?

Answer 73

. Protection against oxidation . Inhibiting development of LAB . Destroys anti fungal substances . Stopping fermentation at desired sugar/alcohol ratio

Question 74

Two types of oxidation

Answer 74

1. Enzymic (at the juice stage). Catechol (polyphenol) oxidase is name of enzyme naturally present. 2. Lactase is an enzyme of many fungi that can oxidize many compounds

Question 75

Chemical oxidation?

Answer 75

Happens in wine. Metal ions (iron, copper, manganese) and phenols react with oxygen. Phenolics contribute to oxidation. Polyphenols help protect from it.

Question 76

Negative effects of oxidation?

Answer 76

Brown coloration Precipitation of phenolic material Flavor loss or masking Premature aging Decrease SO2 and ascorbic acid Acetaldehyde produced in non-enzymatic oxidation Oxidation of wine more detrimental than oxidation of juice

Question 77

When is oxygen beneficial? What are benefits

Answer 77

During fermentation: . Helps strengthen cell walls of yeast . Stabilizes color in reds . Helps tannin-anthocyanin complexes —> mouthfeel . Micro oxygenation . Reduce reductive aromas that can form when yeast is struggling

Question 78

Characteristics of oxidized wines?

Answer 78

. Acetaldehyde (ethanal). Apple nutty aromas. . Volatile acidity (acetic acid, ethyl acetate, sotolon) . Color changed: gold for whites, orange/brick for reds

Question 79

What was traditionally used to prevent powdery mildew?

Answer 79

Sulphur

Question 80

What type of mildew can be prevented by mixing copper and sulfur (Bordeaux brew)?

Answer 80

Downy mildew

Question 81

Effects of a decrease in pH levels?

Answer 81

. Microorganism growth inhibited . Antimicrobial activity and SO2 aromas increase . Red wine color increases . Other effects: phenolic compound oxidation occur more slowly, enzyme activity, acid taste

Question 82

Properties of tartaric acid?

Answer 82

Important in maintaining low pH Biologically stable Precipitation: loss of tartaric acid during winemaking (crystals in wine)

Question 83

Properties of malic acid?

Answer 83

. Cooler years: higher levels of malic acid . Weaker acid, more easily degraded . Converted to lactic acid by LAB during MLF

Question 84

Properties of citric acid?

Answer 84

. Less present naturally . Microbially unstable . Converted to acetic acid by lactic acid bacteria (LAB)

Question 85

Properties of ascorbic acid?

Answer 85

. Mostly consumed during yeast fermentation . Added to wine to protect color (less browning) . Consumes free oxygen

Question 86

Why is galacturonic acid present in grapes?

Answer 86

Result of pectin breakdown

Question 87

What are the 3 acids produced during microorganism growth?

Answer 87

Lactic acid (fermentation and MLF) Succinic acid (fermentation) Acetic acid (beginning of fermentation, MLF. Higher level may be sign of acetic acid bacteria (bad stuff))

Question 88

Would you acidify in warmer regions or cooler regions?

Answer 88

Warmer regions (sugars are up due to ripeness, acid levels are down, need to bring back balance by acidifying)

Question 89

What acids are typically used for acidification?

Answer 89

Tartaric (prefered) Malic (to avoid MLF) Citric Lactic (weaker)

Question 90

What do you use to deacidify?

Answer 90

Calcium carbonate (neutralizes tartaric and malic acids), liberates CO2 and water.

Question 91

What is chaptalisation?

Answer 91

Adding sugar to increase alcohol levels during fermentation Improves texture of the wine

Question 92

How much sugar do you need to get 1% abv?

Answer 92

17g/L