Questions

Question 1

Bordeaux climate

Answer 1

Moderate maritime

Question 2

Haute-Medoc communes

Answer 2

Saint-Estephe
Pauillac
Saint-Julien
Margaux

Question 3

Right bank Bordeaux appellations

Answer 3

Saint-Emilion

Pomerol

Question 4

Cotes de Bordeaux appellations

Answer 4

Blaye
Cadillac
Castilion
Francs

Question 5

Entre-Deux-Mers

Answer 5

In Bordeaux

Only white wines - tend to be Sauv Blanc unoaked

Question 6

Bergerac

Answer 6

Appellation in the Dordogne

Red and whites similar to Bordeaux

Question 7

Monbazillac

Answer 7

Appellation in the Dordogne

Botrytised sweet wines from Semilion and Sauv Blanc

Question 8

Cahors

Answer 8

Malbec

In SW France

Question 9

Cotes de Gascogne

Answer 9

SE Bordeaux
Large producer of IGP wines
Ugni Blanc

Question 10

Ugni Blanc

Answer 10

Dry, light body white wine with green apple aromas

In Cotes de Gascogne in SW France

Question 11

Madiran

Answer 11

Tannat in SW France

Question 12

Jurancon

Answer 12

In SW France

Petit Manseng: Complex sweet wine with high acid

Question 13

Petit Manseng

Answer 13

Complex sweet wine with high acid in Jurancon (SW France)
grapes remain free of botrytis and undergo passerillage
Pronounced apricot and grapefruit, sometimes spicy notes from new oak

Question 14

Burgundy Climate

Answer 14

Cool continental to moderate continental

Question 15

Chablis

Answer 15

Chardonnay from Northern Burgundy
Major problem is frost - use heaters and sprinklers
Basic is grown on north-facing hills and flat land
Lesser vineyards = Petit Chablis
Premier and Grand Cru grown on south-facing hillsides

Question 16

Côte de Nuits villages

Answer 16

Gevry-Chambertin
Vougeot
Vosne-Romanee
Nuits-St-George

Question 17

Cote de Beaune villages

Answer 17

Aloxe-Corton
Beaune
Pommard
Volnay
Meursault 
Puligny-Montrachet 
Chassagne-Montrachet

Question 18

Cote Chalonnaise climate and appellations

Answer 18

Higher altitude so harvest is later, ripening less reliable than Cote d’Or.
Hillside aspect is less towards east, so lighter and later maturing than Cote d’Or.

Rully
Mercurey
Givry
Montagny

Question 19

Rully

Answer 19

In Cote Chalonnaise
Produces more white than red
Produces sparkling

Question 20

Mercurey

Answer 20

In Cote Chalonnaise

Red wines have highest reputation

Question 21

Givry

Answer 21

In Cote Chalonnaise

Smallest appellation, reds highly admired

Question 22

Montagny

Answer 22

In Cote Chalonnaise

Only white wines

Question 23

Alsace mountain range

Answer 23

Vosges

Question 24

Noble varieties

Answer 24

Riesling
Gewurztraminer
Pinot Gris
Muscat

Question 25

Late Harvest Alsace

Answer 25

VT (Vendanges Tardives) One of Noble varietals Best undergo passerillage, may have noble rot

Question 26

Noble rot Alsace

Answer 26

SGN (Selection de Grains Nobles) | Sugar ripeness levels higher than those for VT

Question 27

Passerillage

Answer 27

Drying grapes on the vine. Reach full sugar ripeness and begin to dehydrate and turn to raisins, increasing sugar concentration. Need warm, dry autumns or else gray rot

Question 28

Airen

Answer 28

Most widely planted grape variety in Spain (white) | Majority planted in La Mancha (central spain - can cope with heat and drought)

Question 29

Llicorella

Answer 29

best soils in Priorat layers of red slate with small particles of mica that sparkle in the sun help ripening by reflecting and conserving heat retail water throughout growing season

Question 30

Pinotage

Answer 30

Crossing of Pinot Noir x Cinsault

Question 31

South Africa sizes of production areas

Answer 31

1. Geographical Unit (Western Cape) 2. Regions (Coastal Region, Breede River Valley, Cape South Coast) 3. Districts 4. Wards

Question 32

South Africa - Coastal Region districts

Answer 32

1. Stellenbosch 2. Paarl 3. Cape Peninsula (where Constantia ward is) 4. Swartland 5. Darling 6. Tygerberg (where Durbanville ward is)

Question 33

South Africa - Cape South Coast region districts

Answer 33

1. Walker Bay (where Hemel-en-Aarde wards are) 2. Elgin 3. Cape Agulhas (where Elim ward is)

Question 34

Swartland

Answer 34

district in Coastal Region of South Africa known for old vine Chenin Blanc and high-quality Syrah, both of which are dry-farmed which lower yields and increase concentration

Question 35

South Africa - Breede River Valley region districts

Answer 35

1. Worcester | 2. Robertson

Question 36

Benguela Current

Answer 36

In South Africa, cold current that flows up from Antarctic running past the tip and up the west coast of Africa, cooling coastal areas

Question 37

Cape Doctor

Answer 37

In South Africa, regular strong south-easterly summer winds - bring air cooled by the ocean further inland reducing temperatures

Question 38

South Africa white varietals

Answer 38

1. Chenin Blanc 2. Sauvignon Blanc 3. Chardonnay

Question 39

South Africa red varietals

Answer 39

1. Cabernet Sauvignon 2. Merlot 3. Syrah 4. Pinot Noir 5. Pinotage

Question 40

South Africa's GI system

Answer 40

Wine of Origin Scheme (W.O.)

Question 41

Albariza

Answer 41

Soil in Jerez, Spain. Very high chalk content Provides good drainage but vitally its depth and excellent water holding capacity mean it can store enough water to sustain vines in hot dry summers Moisture retention enhanced during summer when soil forms hard crust that limits evaporation

Question 42

Jerez grape varietals

Answer 42

1. Palomino 2. Pedro Ximenez (PX) 3. Muscat of Alexandria

Question 43

Brut Nature sugar levels in sparkling wine

Answer 43

0-3 g/L residual sugar (driest)

Question 44

Brut sugar levels in sparkling wine

Answer 44

0-12 g/L residual sugar (more sugar allowed than Brut Natural)

Question 45

Demi-Sec sugar levels in sparkling wine

Answer 45

32-50g/L residual sugar (sweetest)

Question 46

Port varietals

Answer 46

1. Touriga Franca 2. Tinta Roriz 3. Tinta Barroca 4. Touriaga Nacional 5. Tinto Cao

Question 47

Port color and tannin extraction techniques

Answer 47

1. Foot treading 2. Autovinifiers 3. Piston plungers and robotic lagares

Question 48

Spanish red Joven aging requirements

Answer 48

0 months total ageing, 0 months min time spent in barrel

Question 49

Spanish white Joven aging requirements

Answer 49

0 months total ageing, 0 months min time spent in barrel

Question 50

Spanish red Crianza aging requirements

Answer 50

24 months total ageing, 6 months min time spent in barrel

Question 51

Spanish white Crianza aging requirements

Answer 51

18 months total ageing, 6 months min time spent in barrel

Question 52

Spanish red Reserva aging requirements

Answer 52

36 months total ageing, 12 months min time spent in barrel

Question 53

Spanish white Reserva aging requirements

Answer 53

24 months total ageing, 6 months min time spent in barrel

Question 54

Spanish red Gran Reserva aging requirements

Answer 54

60 months total ageing, 18 months min time spent in barrel

Question 55

Spanish white Gran Reserva aging requirements

Answer 55

48 months total ageing, 6 months min time spent in barrel

Question 56

Passito method

Answer 56

grapes picked early when high in acid and dried indoors, concentrating aromas and flavors Dry and warm conditions required Must remove rotten grapes to avoid rot from spreading Used in Veneto for Amarone della Valpolicella and Recioto Della Valpollicella Can have raisin quality

Question 57

Ripasso method

Answer 57

Uses grape skins from fermenting Amarone della Valpolicella. Before fermentation finishes, Amarone drained off the skins. The skins remain unpressed and are added to a vat of Valpolicella that has finished fermentation. Yeast, which are also transferred, ferment remaining sugar on Amarone skins. Grape skins give more color, flavor, and tannins

Question 58

Piemonte regions

Answer 58

1. Barolo 2. Barbaresco 3. Asti and Alba 4. Gavi

Question 59

Naoussa PDO

Answer 59

Xinomavro - often compared to Nebbiolo. High tannin and acid, medium color that fades to tawny, lack fresh fruit aromas even in youth

Question 60

Nemea PDO

Answer 60

Agiorgitiko red wines lower slopes are hotter - overly jammy and early drinking higher slopes - higher acid and less fine tannins deep ruby color, high levels of smooth tannins, low-med acidity sweet spice and red fruit flavors

Question 61

Santorini PDO

Answer 61

Assyrtiko - white wines with highest reputation. | Red and white wines allowed, can be dry or sweet (Vinsanto)

Question 62

Austria white wines

Answer 62

1. Gruner Veltliner 2. Welshriesling 3. Riesling

Question 63

Zweigelt

Answer 63

Austria - Crossing of Blaufrankisch x St Laurent | Deeply colored reds with soft tannins

Question 64

Blaufrankisch

Answer 64

Most highly regarded Austrian black variety | Medium tannin, high acidity, peppery, sour cherry flavor

Question 65

St Laurent

Answer 65

Austrian specialty that gives wines similar character to Pinot Noir

Question 66

Austrian federal states for PDO wine

Answer 66

1. Nierderosterreich (Lower Austria) 2. Burgenland 3. Steiermark (Styia) 4. Wien (Vienna)

Question 67

Wachau

Answer 67

Sub-region of Nierderosterreich in Austria High quality dry wines made from Gruner Veltliner or Riesling Steep, terraced south facing vineyards next to Danube maximize exposure

Question 68

Weinviertel DAC

Answer 68

Austria's largest vine-growing area Wines can only be made from Gruner Veltliner Two levels to DAC: 1) Klassik - light fresh fruity with no oak 2) Reserve - high min alcohol and oak is allowed

Question 69

Mosel villages

Answer 69

1) Piesport 2) Bernkastel 3) Wehlen

Question 70

Nahe villages

Answer 70

1) Schlossbockelheim | 2) Bad Kreuznach

Question 71

Rheingau villages

Answer 71

1) Johannisberg | 2) Rudesheim

Question 72

Rheinhessen village

Answer 72

Nierstein

Question 73

Pfalz villages

Answer 73

1) Forst | 2) Deidesheim

Question 74

Northern Rhone regions

Answer 74

1) Cote Rotie 2) Condrieu 3) Saint-Joseph 4) Hermitage 5) Crozes-Hermitage 6) Cornas

Question 75

Cote Rotie

Answer 75

cru appellation in Northern Rhone Syrah, can have up to 20% Viognier "Roasted Slope" Deeply colored, full bodied, spicy, aromatic floral freshness and textural elegance

Question 76

Condrieu

Answer 76

cru appellation in Northern Rhone Viognier only - best is from low-yielding old vines on steep, exposed, terraced vineyards Chateau-Grillet is single property appellation

Question 77

Saint-Joseph

Answer 77

cru appellation in Northern Rhone Syrah is main red Marsanne and Roussanne also used for white production

Question 78

Hermitage

Answer 78

cru appellation in Northern Rhone Syrah, can have up to 15% Roussanne and Marsanne Steep, south-facing slope Fullest-bodied of Northern Rhone

Question 79

Crozes-Hermitage

Answer 79

cru appellation in Northern Rhone Syrah, can have up to 15% Roussanne and Marsanne North of Hermitage are on slopes: more concentrated, complex, and tannic South of Hermitage are on flat plain: lighter, higher yield wines

Question 80

Marsanne

Answer 80

Adds richness and weight Northern Rhone - blended with Syrah Specialty in Goulburn Valley in Victoria, Australia

Question 81

Roussanne

Answer 81

Offers acidity and perfumed fruit characteristic

Question 82

Cornas

Answer 82

cru appellation in Northern Rhone Must be 100% Syrah warmest in Northern Rhone: sun-baked, south-facing slopes

Question 83

Loire Valley Sauvignon Blanc appelations

Answer 83

1) Sancerre 2) Pouilly-Fume 3) Menetou-Salon 4) Touraine

Question 84

Vouvray

Answer 84

Loire Valley Chenin Blanc Makes both still and sparkling, dry to sweet Cool climate and clay soil -> light to medium in body, with fresh and fruit notes

Question 85

Saumur

Answer 85

Loire Valley Chenin Blanc. Renowned source for sparkling Chenin Blanc made by traditional method

Question 86

Anjou

Answer 86

Loire Valley Chenin Blanc. Known for dry wines

Question 87

Savennieres

Answer 87

Loire Valley full-bodied Chenin Blanc in dry style | Warm, dry climate and good air circulation prevents noble rot, but late harvest produces full-body, complex dry wines

Question 88

Coteaux du Layon

Answer 88

``` Loire Valley Chenin Blanc Sweet wines - noble rot develops well in vally of River Layon south of Loire. Two most favoured sites: 1) Quarts de Chaume 2) Bonnezeaux ```

Question 89

Melon Blanc

Answer 89

Nantais region in Loire Valley Muscadet Sevre et Maine appellation Dry with medium alcohol (max 12% abv) High acid, light body and subtle green fruit Sur Lie is specialty - bottled in spring following vintage, having spent winter on the lees. Gives wine richer texture.

Question 90

Regions for Cabernet Franc in Loire Valley

Answer 90

1) Chinon 2) Bourgueil 3) Saumur-Champigny

Question 91

Rose de Loire

Answer 91

Can be produced in both Anjou-Saumur and Touraine

Question 92

Cabernet d'Anjou

Answer 92

Blend of Cabernet Franc and Cabernet Sauvignon Medium sweet Highest quality

Question 93

Rose d'Anjou

Answer 93

Made with Grolleau blended with Cabernet Franc and other local varietals Less sweet than Cabernet d'Anjou

Question 94

Grolleau

Answer 94

High yielding black grape in Loire Valley used to make rose (Rose d'Anjou)

Question 95

Beaujolais Nouveau

Answer 95

Can't be released until third Thursday in November, Cannot be sold after the following Aug 31 Cannot be from the 10 crus

Question 96

Beaujolais

Answer 96

light in body and tannin red berry fruit carbonic maceration - kirsch, banana, and cinnamon

Question 97

Beaujolais crus

Answer 97

1) Brouilly 2) Morgon 3) Fleurie 4) Moulin-A-Vent

Question 98

Most structured Beaujolais crus

Answer 98

Moulin-a-Vent and Morgon

Question 99

Lighter, perfumed Beaujolais crus

Answer 99

Brouilly and Fleurie

Question 100

Beaujolais soils

Answer 100

granite soils with low-level of nutrients that keep yields of Gamay lower and therefore more concentrated

Question 101

Southern Rhône crus

Answer 101

``` Chateauneuf-du-pape Tavel Lirac Gigondas Vacqueyras ```

Question 102

Bandol

Answer 102

In the Cote de Provence, east of Marseille , south-facing terraced slopes Premium reds based on Mourvedre Require bottle age before showing bramble, meat, and liquorice-spice

Question 103

Mistral

Answer 103

Cold north winds Northern Rhône - use individual stakes or tee-pee of stakes to protect Southern Rhône - plant windbreaks. Grenache planted close to ground, Syrah has trellising systems

Question 104

Rias Baixas

Answer 104

NW Spain on Atlantic coast Moderate damp climate: mildew and rot common -> train vines on pergolas or trellising systems Albariño

Question 105

Terra Rosa

Answer 105

Red soil over limestone subsoil in Coonawarra

Question 106

Great Southern region

Answer 106

In Australia, includes subregions of Mount Barker and Frankland River. Warm maritime climate with high rainfall, but mostly in winter

Question 107

Tasmania climate

Answer 107

Cool maritime

Question 108

Hunter Valley climate

Answer 108

hot, humid climate cloud cover and ocean breezes helps moderate canopy management needed to prevent rot

Question 109

McLaren Vale

Answer 109

On the coast south of Adelaide Afternoon breezes from ocean temper warm climate Shiraz, CS, Merlot, Grenache (Shiraz and Grenache can be old vine)

Question 110

Coonawarra

Answer 110

Maritime climate moderated by cold currents from the Antarctic and cloud cover in summer Red terra rossa soil over limestone subsoil CS with cassis, eucalyptus, and menthol aromas

Question 111

Barossa Valley

Answer 111

``` In South Australia warm, dry climate old bush vines for Shiraz full-bodied, soft tannins, ripe black fruit, American oak Semillon made in fresh, unoaked style ```

Question 112

Eden Valley

Answer 112

In South Australia In hills to east of Barossa Valley, cool to moderate climate that varies with altitude Known for Riesling with intense lime and grapefruit aromas and steely character Also Shiraz, Chardonnay, and CS

Question 113

Clare Valley

Answer 113

In South Austalia Warm climate, tempered by cool afternoon breezes and nights are cold. Most vineyards at altitude Known for Riesling - dry, intense citrus and lime, high acid Also produces Shiraz and CS

Question 114

Adelaide Hills

Answer 114

In South Australia Moderate climate at altitude Rainfall in winter and soils have limited water-holding capacity so irrigation often necessary during growing season Sauv Blanc and Chardonnays with high acid and pronounced citrus and peach Pinor Noir used in still red and sparkling

Question 115

Yarra Valley

Answer 115

In Victoria Australia Cool to moderate maritime climate Range of altitudes and aspects Pinot Noir is specialty

Question 116

Mornington Peninsula

Answer 116

In Victoria Australia Cool to moderate maritime climate Can have cool, wet, windy weather at flowering and harvest Pinot Noir and Chardonnay are specialties

Question 117

Geelong

Answer 117

In Victoria Australia Similar climate to Mornington Penninsula Chardonnay is renowned, pinot noir and shiraz also made

Question 118

Heathcote

Answer 118

In Victoria Australia | Moderate climate. Inland - cooling influences come from altitude (not ocean)

Question 119

Goulburn Valley

Answer 119

In Victoria Australia Warm region - heat mitigated by lakes and creeks (Goulburn River) Marsanne is specialy

Question 120

Australian regions for high volume wines

Answer 120

1) Riverland (South Australia) 2) Murray-Darling (Victoria) 3) Riverina (New South Wales) Super Zone is South Eastern Australia Zone

Question 121

Riverina

Answer 121

Specializes in production of botyritised wines from Semillon. Autumn morning mists and fogs favor development of noble rot

Question 122

Cool climate regions for Australian Chardonnay

Answer 122

1) Yarra Valley 2) Adelaide Hills 3) Mornington Peninsula 4) Tasmania

Question 123

Australian Pinot Noir regions

Answer 123

1) Yarra Valley 2) Mornington Peninsula 3) Tasmania best examples are from cool to moderate sites

Question 124

New Zealand North Island regions

Answer 124

1) Auckland 2) Gisborne 3) Hawke's Bay (Gimblett Gravels) 4) Wairarapa (Martinborough)

Question 125

New Zealand South Island regions

Answer 125

1) Marlborough 2) Nelson 3) Canterbury 4) Central Otogo

Question 126

Auckland climate

Answer 126

Warm and wettest part of NZ - fungal disease is issue

Question 127

Gimblett Gravels

Answer 127

In Hawke's Bay Well-drained, heat-absorbing gravel soil on valley floor high reputation for black varietals (Merlot, CS, and Syrah)

Question 128

Marlborough

Answer 128

South Island, NZ 1) Wairau Valley - long sunny days 2) Awatere Valley - drier, cooler, windier. Sauv Blancs have more acidity, pronounced herbaceous character, lack tropical fruit flavors

Question 129

Central Otago

Answer 129

* Unlike rest of NZ, has contental climate and frost damage is risk in spring and fall * Warm summers * Diurnal range in growing season is large * intensity of sunlight is high = high alcohol levels

Question 130

Chile climate

Answer 130

Warm Mediterranean climate

Question 131

Humboldt Current

Answer 131

Flows up from Antarctic along Chilean coast and prevailing winds blow cool air inland along the river valleys

Question 132

Chile cooling influences

Answer 132

1) Humboldt Current 2) Effect caused by cold air that descends from mountains overnight and cause large diurnal temperature range. Between the 2 mountain ranges, the climate is more sheltered and large expanses of flat land are easier to cultivate

Question 133

Coquimbo Region

Answer 133

Borders Atacama Desert - most northern Chile wine region 1) Elqui Valley 2) Limari Valley 3) Choapa Valley Cooling influences from sea breezes and mountain air Lack of water - irrigation is needed

Question 134

Elqui Valley

Answer 134

In Coquimbo Region (north) in Chile | Reputation for Sauv Blanc and Syrah

Question 135

Limari Valley

Answer 135

In Coquimbo Region (north) in Chile | Reputation for Chardonnay

Question 136

Aconcagua sub-regions

Answer 136

1) Aconcagua Valley 2) Casablanca Valley 3) San Antonio Valley

Question 137

Aconcagua Valley

Answer 137

Chile Steep-sided narrow valley, cooling influences from ocean and Andes Mountains Plantings moving from fertile valley floor (hot) to slopes or coast

Question 138

Casablanca Valley

Answer 138

Sub-region of Aconcagua Region in Chile Lies between coastal mountains and Pacific Ocean cooler sites due to morning fogs and afternoon winds - white varieties dominate Pinot Noir is most planted black variety Syrah is successful in warmer sites in east

Question 139

San Antonio Valley

Answer 139

Sub-region of Aconcagua Region in Chile Lies between coastal mountains and Pacific Ocean cooler sites due to morning fogs and afternoon winds - white varieties dominate Sauv Blanc has greatest reputation in Leyda Valley zone Chardonnay can also be premium Pinot Noir is most planted black variety

Question 140

Leyda Valley

Answer 140

Zone within San Antonio Valley in Chile | Known for Sauv Blanc

Question 141

Central Valley Region in Chile

Answer 141

Warm flat region for bulk wine (Merlot, Chardonnay) 1) Maipo Valley 2) Rapel Valley (Cachapoal Valley and Colchagua Valley) 3) Curico Valley 4) Maule Valley

Question 142

Maipo Valley

Answer 142

Sub-region of Central Valley Chile Surrounded by mountains - very little coastal influence premium sites in Andean foothills which provide cooling air Reputation for Cab Sauv (minty)

Question 143

Cachapoal Valley

Answer 143

Zone within Rapel Valley sub-region in Chile Warm area cut off from ocean breeze Carmenere ripens on valley floor Cab Sauv and Syrah perform well on cooler eastern end of valley

Question 144

Colchagua Valley

Answer 144

Zone within Rapel Valley sub-region in Chile Central part of valley is warm and open to some ocean influence Full-bodied reds (Cab Sauv, Syrah, Carmenere)

Question 145

Maule Valley and Curico Valley

Answer 145

Sub-regions of Central Valley Chile Warmth and fertile soils = inexpensive blended red and white wines Maule Valley cooler than Curico Valley so higher acid Carginan in western hills = full-bodied, low yielding bush vines

Question 146

Southern Region in Chile

Answer 146

1) Itata Valley 2) Bio Bio Valley (showing promise for Chard and Pinot) 3) Malleco Valley (Chardonnay and Pinot Noir) Plantings dominated by Pais and Muscat of Alexandria Cooler and wetter the further south

Question 147

Chile GI scheme

Answer 147

DOs: Denominaciones de Origen 1) Coquimbo 2) Aconcagua 3) Central Valley 4) Southern Region

Question 148

New Chilean classification system

Answer 148

New classification categorizes vineyards based on distance from coast (vs. their latitude) 1) Costa (coastal) 2) Entre Cordilleras (between mountain ranges) 3) Andes (mountain areas) Producer can use these terms in addition to DO

Question 149

Canada Appellation system

Answer 149

VQA (Vintners Quality Alliance) 1) Ontario 2) British Columbia Each province is broken down into smaller DVAs (Designated Viticultural Areas), which are divided into Regional Appellations and then sub-appellations

Question 150

Canada wine regions

Answer 150

1) Niagara Peninsula (Ontario) | 2) Okanagan Valley (British Columbia)

Question 151

Okanagan Valley

Answer 151

In British Columbia Canada Rain shadow between two mountain ranges = very low annual average rainfall Long day lengths in growing seaon to help aid ripening Large glacial lakes help moderate mperatures and extend growing season Merlot, Pinot Gris, Pinot Noir, Chardonnay, Icewine from Riesling or Vidal

Question 152

Niagara Peninsula

Answer 152

In Ontario Canada Lake Ontario extends growing season in autumn and delays budburst in spring to minimze frost. Air flow helps reduce fungal disease Riesling Vidal (Icewine) Chardonnay Pinot Noir, Cab Franc, Cab Sauv, Merlot

Question 153

Portugal wine regions

Answer 153

1) Vinho Verde 2) Douro 3) Dao 4) Bairrada 5) Alentejo 6) Vinho Regional Alentejano

Question 154

White wines from Vinho Verde

Answer 154

1) Loureiro 2) Arinto 3) Alvarinho (Albarino) - grown in subregion of Moncao e Melgaco

Question 155

Vinho Verde climate

Answer 155

Moderate maritme climate (Atlantic Ocean) high annual rainfall - need canopy management - move to spur-pruned VSP to create airflow in the humid environment and allow mechanisation

Question 156

Dao

Answer 156

Portugal region: mountainous area, vines on gentle hills and slopes cold, wet winters and warm, dry summers with large diunral temperature range Touriga Nacional, Tinta Roriz, Jaen, Alfrocheiro.

Question 157

Alfrocheiro

Answer 157

Red wine in Dao Portugal | Deep color with intense aromas of blackberry and strawberry

Question 158

Bairrada

Answer 158

Portugal region: maritime climate - rainy winters and warm summers Rain at harvest can be a problem for late ripening varieties Baga is dominant black variety Also make Cab Sauv, Merlot, and Syrah White wines: Bical and Maria Gomes

Question 159

Baga

Answer 159

Red from Bairrada Portugal | late ripening, small thick skinned berries giving wines that are deep in color and high tannin.

Question 160

Alentejo

Answer 160

Portugal region Warm growing season. Cooler, wetter north give more elegant wines than those in hotter, drier center and south which give rich wines Red blends made from Aragones (Tempranillo) and Trincadeira. Alicante Bouschet (high in color and tannin) used in blends

Question 161

Trincadeira

Answer 161

Drought-tolerant grape with spicy red berry flavors and high tannin Found in Alentejo Portugal

Question 162

Umbria

Answer 162

Similar climate to Tuscany, but more continental without any influence from the Mediterranean Known for white wine Orvieto DOC (blend of Grechetto, Trebbiano, and local grapes) Sagrantino di Montefalco

Question 163

Orvieto DOC

Answer 163

White blend from Umbria made from Grechetto, Trebbiano, and often a few other local grapes

Question 164

Lazio

Answer 164

In hills south of Rome, cooled by altitude and nearby lakes Frascati DOC is best known wine. Blends of Malvasia and Trebbiano.

Question 165

Malvasia

Answer 165

White grape varietal used in Frascati DOC blend within Lazio Italy. Adds floral, orange blossom aromas

Question 166

Marche

Answer 166

Central Italy east of Apennines mountains Most famous is Verdicchio dei Castelli di Jesi DOC. Green apple, lemons, fennel, almonds. Honey and almonds with age. Conero DOCG = blend of Montepulciano and Sangiovese

Question 167

Abruzzo

Answer 167

Central Italy south of Marche | Montepulciano d'Abruzzo DOC - high colour and tannin, medium acid, black plums and cherries.

Question 168

Chianti Classico DOCG

Answer 168

At higher altitude than Chianti DOCG, slowing the ripening of Sangiovese = greater acidity and more herbal aromas Must be aged for 12 months before released

Question 169

Chianti Classico Riserva DOCG

Answer 169

Must be aged for 24 months, of which at least 3 months must be bottle ageing

Question 170

Gran Selezione

Answer 170

Highest designation for Chianti Classico. Grapes must be sourced from single estate and aged for 6 months longer than Riserva (total of 30 months)

Question 171

Southern Tuscany

Answer 171

Lower altitudes than in northern Tuscany and have warmer climate Moderated by maritime breezes from south-west Brunello di Montalcino DOCG and Vino Nobile di Montepulciano DOCG best known appellations more intense and full-bodied than wines from Chianti

Question 172

Brunello di Montalcino

Answer 172

Southern Tuscany Must be made from entirely Sangiovese 5 years of minimum ageing, 2 in oak

Question 173

Vino Nobile di Montepulciano DOCG

Answer 173

Southern Tuscany | Can be blend of Sangiovese with other varieties and must be aged for minimum of 2 years

Question 174

Sangiovese

Answer 174

high acid and tannin late to ripen so needs warm climate red cherry, plum, dried herbs, usually aged in oak to soften tannins and add spicy flavors bottle age with meaty and gamey aromas

Question 175

Southern Italy climate

Answer 175

Hot and dry inland, humid near the coast | many vineyards on slopes within Apennines, altitudes and sea breezes providing relief

Question 176

Southern Italy Regions

Answer 176

1) Campania 2) Basilicata 3) Puglia 4) Sicily

Question 177

Campania white wines

Answer 177

1) Fiano di Avellino DOCG | 2) Greco di Tufo DOCG

Question 178

Campania red wines

Answer 178

Aglianico | Best is from Taurasi DOCG

Question 179

Basilicata

Answer 179

Extremely mountainous - extinct volcano | Aglianico del Vulture DOC

Question 180

Puglia

Answer 180

Southern Italy region - hot climate 1) Negroamaro 2) Primitivo Puglia IGT

Question 181

Negroamarao

Answer 181

Grown in Puglia (Southern Italy) Best come from Salice Salentino DOC full-body, medium tannin and acid, high alcohol, baked red and black fruit

Question 182

Sicily wines

Answer 182

1) IGT Terre di Sicilia / Terre Siciliane (high yields) 2) Sicilia DOC (lower yields) Nero d'Avola is dominant black grape

Question 183

Etna DOC

Answer 183

Sicily. Red blends of Nerello Mascalese and Nerello Cappuccio - high acid and high tannin, sour red cherry, cranberry and raspberry, dried herbs.

Question 184

Southern France climate

Answer 184

Warm Mediterranean climate - biggest problem is drought | vineyards in foothills of mountains cooler than those on coastal plain

Question 185

Picpoul

Answer 185

White varietal in Southern France. | Picpoul de Pinet is near coast in Languedoc AC - cooling breezes help retain high acidity.

Question 186

Southern France Areas

Answer 186

1) Languedoc 2) Roussillon 3) Provence

Question 187

Southern France red varietals

Answer 187

1) Grenache 2) Syrah 3) Carignan 4) Cinsault 5) Mourvedre 6) Merlot 7) Cabernet Sauvignon

Question 188

Southern France white varietals

Answer 188

1) Chardonnay 2) Sauvignon Blanc 3) Viognier 4) Muscat 5) Grenache Blanc 6) Picpoul in Pinet 7) Mauzac in Limoux 8) Maccabeau in Roussilon 9) Rolle in Provence 10) Clairette in Languedoc and Provence

Question 189

Why is it difficult to describe a typical wine from Languedoc and Roussillon?

Answer 189

1) most wines are blends so a lot of variation 2) many appellations cover significant geographical areas with different climatic and soil conditions dominating different zones

Question 190

Cotes du Roussillon

Answer 190

Rugged and moutainous Bright sun, low rainfall, strong winds produce concentrated wines Best vineyards in north qualify for Cotes du Roussillon Villages

Question 191

Fitou

Answer 191

In Languedoc, north of Cotes due Roussillon Villages Split into 2 areas 1) Warm coastal strip: fuller-body wines 2) Cooler inland area at altitude: lighter wines

Question 192

Corbieres

Answer 192

In Languedoc, warm sites near coast and at altitude cooled by tramontane Boutenac is best subregion and has its own AC

Question 193

Minervois

Answer 193

In Languedoc, lies on slopes of Massif Central | La Liviniere is best subregion and has its own AC

Question 194

Provence

Answer 194

Hills provide protection from mistral and variety of site climates and soils Rose is majority of production Cotes de Provence is largest appellation

Question 195

Spain Climate zones

Answer 195

1) N and NW = moderate maritime dominated by Atlantic weather systems. Rainfall and associated risks are high 2) East coast = warm Mediterranean climate. Moderated by sea or altitude 3) Meseta Central = hot continental climate. Freezing winters and hot summers with limited rain. Cool nights of high altitude sites can moderate

Question 196

Spain climate risk mitigation

Answer 196

Low density, bush-trained vineyards maximize water available to each vine and shades fruit from excessive heat

Question 197

Spanish red varietals

Answer 197

1) Tempranillo 2) Garnacha Tinta 3) Monastrell (Mourvedre) 4) Graciano 5) Carinena / Mazuelo 6) Mencia

Question 198

Graciano

Answer 198

Black grape in Rioja blends to add concentrated black fruit, acidity, and tannins Challenging to grow

Question 199

Carinena

Answer 199

Carignan, also called Mazuelo in Rioja. | Gives high acid, tannin, and color

Question 200

Mencia

Answer 200

Black local variety in Spain. Suited for moderate climates, giving wines with fresh fruit, medium to high acidity, hint of herbaceousness Grown in Bierzo

Question 201

Spanish white wines

Answer 201

1) Verdejo 2) Albarino 3) Airen 4) Viura

Question 202

Verdejo

Answer 202

White Spanish grape highly susceptible to oxygen light bodied, high acid, melon and peach Similar to Sauv Blanc, may be blended with Sauv Blanc

Question 203

Albarino

Answer 203

Grown in Rias Baixas Thick-skinned so can resist fungal disease High acid, citrus and stone fruit

Question 204

Castilla y Leon

Answer 204

Most extensive region designated for Vino de la Tierra in Spain North of Meseta Central

Question 205

Rioja Alavesa

Answer 205

West of Logrono on north bank of Ebro in foothills of Cantabrian Mountains Lightest Rioja wines and most finesse Planted at altitude and moderated by Atlantic Ocean Cantabrian Mountains shield from Atlantic weather

Question 206

Rioja Alta

Answer 206

West of Logrono but south of Ebro. Planted at altitude and moderated by Atlantic Ocean Cantabrian Mountains shield from Atlantic weather

Question 207

Rioja Baja

Answer 207

East of Logrono on south bank. Climate is less maritime, with hotter summers and more severe winters Rainfall can be low so drought is issue Garnacha grows best here

Question 208

Navarra

Answer 208

Region in Upper Ebro (Spain) Similar climate to Rioja, but cooler and wetter near mountains Tempranillo blended with Rioja varietals or CS/Merlot Garnacha for Rose Small white wine production from Viura, Chardonnay, Sauv Blanc

Question 209

Carinena and Calatayud

Answer 209

Region in Upper Ebro (Spain) Warm continental climates and low rainfall Garnacha is main variety

Question 210

Penedes

Answer 210

Region in Catalunya (Spain) Hot coastal plains have Mediterranean climate In-land valleys are cooler but still warm Into hills, at altitude, climate is moderate

Question 211

Priorat

Answer 211

``` Region in Catalunya (Spain) vineyards within hills inland summers are long, hot, dry low annual rainfall Garnacha and Carinena Licorella soil Bush vines, steep slopes mean no mechanisation Low nutrients mean small yields = expensive wines ```

Question 212

Ribera del Duero

Answer 212

Region in Duero Valley (Spain) Ring of mountains cut off maritime influence: short, hot, dry summers and very cold winters Very high altitude ensures cool nighttime temperatures: retain acidity and fresh fruit flavors DO for red and rose wine only Tempranillo is dominant

Question 213

Toro

Answer 213

Region in Duero Valley (Spain) Similar climate to Ribera del Duero High daytime temperatures, sunny conditions and low-yielding bush vines produce full-body, intense fruit, high alcohol

Question 214

Rueda

Answer 214

Region in Duero Valley (Spain) focused on white varietals Continental climate with cool summer nights ideal for Verdejo Sauv Blanc also produced Blended whites must contain at least 50% Verdejo

Question 215

Bierzo

Answer 215

Region in NW Spain In mountains Moderate climate benefits from cooling maritime influence Mencia is key - high acid and red fruit. best wines from old vines on steep, stony slopes

Question 216

Valencia

Answer 216

Region in The Levante (Spain) source of value wines Monastrell is most planted Merseguera and Muscat of Alexandria are most planted whites (Moscatel de Valencia sweet fortified wine)

Question 217

Jumilla and Yecla

Answer 217

Region in The Levante (Spain) | Hot, arid climate for Monastrell

Question 218

La Mancha

Answer 218

Largest DO in Spain, in Meseta Central south of Madrid Airen is most planted, but in decline Tempranillo, CS, Merlot, Syrah, Chardonnay, Sauv Blanc

Question 219

Valdepenas

Answer 219

Identical climate to La Mancha (Spain) Built reputation for quality that exceeds La Mancha Airen is most widely planted, Tempranillo for red

Question 220

Northern Italy regions

Answer 220

1) Trentino-Alto Adige 2) Friuli-Venezia Giulia 3) Veneto 4) Piemonte

Question 221

Alto Adige

Answer 221

Italy's most northern wine region moderate climate: short, dry summers and low rainfall during growing season planted on terraces on SE and SW facing valley sides Large diurnal shift due to altitudes Pinot Grigio most notable, foolowed by Gewurtz, Chardonnay, Pinot Blanc. Red: Schiava local variety, low-med tannins and raspberry/plum flavors

Question 222

Trentino

Answer 222

Northern Italy wine region (directly south of Alto Adige, slightly warmer Dry summers and low rainfall in growing season Plantings on valley floor and on slopes Slightly warmer due to southern latitude, vineyards at Lower altitudes and mountains that protect region from Cooling influence of Lake Garda Whites: Chardonnay and Pinot Grigio Reds: Merlot and Teroldego (deep color, med-high tannin, high acid, med-full body, black fruit).

Question 223

Friuli-Venezia Giulia

Answer 223

NE Italy region Moderate continental climate, cooled by air from climate Some of the richest Pinot Grigio in Italy Friulano (med-high acid, med body, aromas of pear, red apple, and herbs) Wines from plain: Friuli Grave DOC (tend to be white) Collio DOC and Colli Orientali DOC are in hills known for premium concentrated wine

Question 224

Collio DOC / Colli Orientali DOC

Answer 224

Located in hills of Friuli-Venezia Giulia known for premium, concentrated white wines Colli Orientali noted for reds

Question 225

Friulano

Answer 225

Native white Italian varietal in Friuli-Venezia Giulia (Northern Italy) med-high acidity, med body, aromas of pear, red applies, and herbs

Question 226

Schiava

Answer 226

Native black Italian varietal in Alto Adige (Northern Italy) producing light fruit wines with low to medium tannins and flavors of raspberry and plum

Question 227

Teroldego

Answer 227

Native Italian varietal planted in Trentino (Northern Italy) Deep color, medium to high tannin, high acid, med-full body, black fruit

Question 228

Soave

Answer 228

Veneto Italy region 1) Foothills to north have limestone and slay soils with volcanic rocks: naturally cool, and with altitudes, slows down ripening so full flavor ripeness and high acid and can be matured. Can be Soave Classico DOC 2) flat southern plain have sandy, alluvial soils that aid ripening so grapes are fruitier with med acid and meant to be drunk young Garganega is key varietal

Question 229

Valpolicella

Answer 229

Veneto Italy region Foothills in north have limestone, clay, and volcanic soils which slow down ripening so more acidity. Can be Valpolicella Classico DOC. Flatter south have gravel and sand soils which are warmer, so grapes are fruitier with less acid Corvina Simple, fruity, light tannins with red cherry flavors. Rarely oaked and meant to drink immediately.

Question 230

Corvina

Answer 230

Main grape in Valpolicella (Veneto Italy) | Thin skin, moderate color, low-med tannins, high acid.

Question 231

Cap Management Techniques

Answer 231

1) Punching down 2) Pumping over 3) Rack and Return 4) Rotary Fermenters

Question 232

Med-Fully bodied oaked white wines serving temperature

Answer 232

Lightly chilled 10-13C (50-55F)

Question 233

Light/Medium-bodied white wines serving temperature

Answer 233

Chilled 7-10C (45-50F)

Question 234

Sweet wines serving temperature

Answer 234

Well chilled 6-8C (43-45F)

Question 235

Sparkling wines serving temperature

Answer 235

Well chilled 6-10C (43-50F)

Question 236

Light-bodied red wines serving temperature

Answer 236

Lightly chilled 13C (55F)

Question 237

Medium/Full-Bodied red wines serving temperature

Answer 237

Room temperature 15-18C (59-64F)

Question 238

Sweetness in food

Answer 238

* Increases perception of bitterness, astringency, acidity, and the warming effect of alcohol in the wine * Decreases the perception of body, sweetness, and fruitiness in the wine

Question 239

Umami in Food

Answer 239

* Increases the perception of bitterness, astringency, acidity, and the warming effect of alcohol in the wine * Decreases the perception of body, sweetness, and fruitiness in the wine

Question 240

Acidity in Food

Answer 240

* Increases the perception of body, sweetness, and fruitiness in the wine * Decreases the perception of acidity in the wine

Question 241

Salt in Food

Answer 241

* Increases the perception of body in the wine | * Decreases the perception of astringency, bitterness, and acidity in the wine

Question 242

Bitterness in Food

Answer 242

Increases the perception of bitterness in the wine

Question 243

High-risk foods

Answer 243

Sugar Umami Bitterness Chilli heat

Question 244

Methods of making sparkling wines

Answer 244

1) Traditional Method 2) Transfer Method 3) Tank Method 4) Asti Method 5) Carbonation

Question 245

Styles of sparkling wine

Answer 245

1) Non-vintage 2) Vintage 3) Rose 4) Blanc de blancs 5) Blanc de Noirs 6) Prestige Cuvee

Question 246

Rose winemaking methods

Answer 246

1) Direct Pressing (crushed and pressed in same way as white wine production. Extracts a little color but not too much tannin - produces most delicately colored rose) 2) Short Maceration - crushed and allowed to macerate to extract flavor and color. May or may not extend into start of fermentation. Free run juice will be drained off the skins and fermented at cool temperatures like a white wine 3) Small quantity of red wine added to a white wine. Not permitted in EU with exception of rose Champagne.

Question 247

Sparkling wine traditional method process

Answer 247

1) Make base wine 2) Blending 3) Second alcohol fermentation 4) Yeast autolysis 5) Riddling 6) Disgorgement and corking 7) Bottle ageing

Question 248

Why is blending important for sparkling wines?

Answer 248

1) Make sparkling wines in a house style, especially non-vintage, despite vintage variation 2) improve balance of wine (Chardonnay brings fruit, finesse, longentivity vs. Pinot Noir brings aromas, red fruit, and body) 3) Enhance complexity of wine

Question 249

liqueur de tirage

Answer 249

mixture of wine, sugar, yeast, yeast nutrients, and clarifying agent added to blend of base wine to start 2nd alcoholic fermentation in production of sparking wines Raises alcohol 1.2-1.3% abv and CO2 generated by yeast dissolves into wine creating bubbles

Question 250

Riddling

Answer 250

Moving sparkling wine bottle very slow from horizontal to an inverted vertical position in order to dislodge yeast sediment so it gradually slides down side of bottle and collects in plastic cup insert in crown cap

Question 251

pupitre

Answer 251

A-frame rack that sparkling bottles were placed in and hand twisted for riddling purposes

Question 252

gyropalette

Answer 252

Machine consisting of a cage holding 500 bottles on a hydraulic arm which is regularly rotated and inclined to simulate riddling of sparkling wine bottles in a few days.

Question 253

liqueur d'expedition

Answer 253

mixture of wine and sugar added after disgorgement of sparking wines Amount of sugar used will determine the final level of sweetness in the wine and is known as the dosage - used to balance acidity and helps with flavor development. Brut Nature has no sugar added at this stage.

Question 254

Transfer Method

Answer 254

Avoids riddling and disgorgement.Bottles are disgorged into sealed tank under pressure, wine in tank is filtered to remove yeast, liqueur d'expedition added, and wine rebottled. May say "bottle-fermented" on label

Question 255

Tank Method

Answer 255

Retain flavor of base wine - good for Muscat and Riesling, and for Prosecco. First fermentation in temp controlled stainless tanks - no MLF or oak ageing. Yeast, sugar, yeast nutrients, and clarifying agents added to the wine and second fermentation takes place in sealed tank Wine is filtered to remove yeast lees before it is bottled under pressure. Most have no autolysis because no time on lees.

Question 256

Asti Method

Answer 256

Sweet sparkling wines in Asti region of Piemonte Only 1 alcoholic fermentation involved Juice is chilled and stored until needed. Warmed and fermentation takes place in pressurized tanks. CO2 allowed to escape initially, but tank sealed part-way through fermentation. Ferment continues alcohol reaches 7% abv, stopped early by chilling wine. Filtered under pressure to remove yeast.

Question 257

Piemonte climate

Answer 257

moderate continental with long, cold winters and summers that can be subject to thunderstorms, hail, and fog. Moderating influences from Po River in south and Lake Maggiore in north Noted for foothills with different aspects and altitudes Mountains to north provide rain shadow protecting from northern winds and rain

Question 258

Barolo

Answer 258

Must be made entirely from Nebbiolo grapes ripen slowly at altitudes developing perfumed aromas of sour cherry, herbs, and dried flowers full body, high acid, and high tannin Must be aged for 3 years before release, 18 of which are in oak. Benefit from further bottle aging - truffles, tar, leather

Question 259

Nebbiolo

Answer 259

Black grape with high levels of acidity and tannins but little color. Grown in Barolo and Barbaresco

Question 260

Barbaresco

Answer 260

Renowned for Nebbiolo. South-facing slopes at lower altitudes and influence from local river: early ripening vs. Barolo so fruitier and less perfumed Must be aged for 2 years before release, with 9 months in oak

Question 261

Barbera

Answer 261

Late ripening grape, with medium to deep color, low to medium tannins and high acidity Aromas of red cherries and plums, sometimes black pepper Grown in Alba and Asti (Asti higher quality)

Question 262

Dolcetto

Answer 262

Widely planted in Asti and Alba Early ripening grape so can be planted in coolest sites Best are from Dolcetto d'Alba

Question 263

Dolcetto d'Alba

Answer 263

Produces finest wines - deep, often purple, color with medium to high tannins and medium acidity black plus, red cherries, and dried herbs

Question 264

Gavi

Answer 264

Grown in hills where altitude and sea breezes result in long, slow ripening of Cortese Pale and light-bodied, high acid, citrus, green apples, and pears

Question 265

Cortese

Answer 265

Grown in Gavi | high acid and floral character

Question 266

What do vines need to grow?

Answer 266

1) Heat 2) Sunlight 3) Water 4) Climate and Weather 5) Soil

Question 267

Factors affecting heat

Answer 267

1) Latitude 2) Altitude 3) Ocean currents 4) Fog 5) Soil 6) Aspect 7) Continentality 8) Diurnal Range

Question 268

What temperature hazards does a winemaker face?

Answer 268

1) Winter (temps below -20C can damage/kill vine) 2) Spring Frosts 3) Growing Season: cold temps in growing season delay budburst, so not enough time to fully ripen in autumn, or hot temperatures in summer can slow or stop vine activity

Question 269

What options does a winemaker have to mitigate spring frosts?

Answer 269

1) Heaters 2) Wind machines 3) Sprinklers 4) Thoughtful vineyard design

Question 270

What natural factors affect sunlight a vine receives?

Answer 270

1) Latitude 2) Seas and lakes 3) Aspect 4) Sunlight hazards

Question 271

What are the main irrigation techniques?

Answer 271

1) Drip irrigation 2) Sprinklers 3) Flood irrigation

Question 272

What are water hazards are wine maker faces?

Answer 272

1) Drought 2) Too much water 3) Hail

Question 273

How is powdery mildew treated?

Answer 273

Sulfer-based spray

Question 274

How is downy mildew treated?

Answer 274

Copper-based spray

Question 275

Depth filtration

Answer 275

thick layer of material to trap solid parts of very cloudy wines and remove the gross lees

Question 276

Surface filtration

Answer 276

Very fine sieves to trap solid particles on the surface of the filter. Filters are very expensive and clog up easily, so used for wines that have already been passed through a depth filter

Question 277

Sterile filtration

Answer 277

When surface filtration pore size is small enough to remove yeast and bacteria that might still be present in the wine. Treatment prior to bottling.

Question 278

Douro Valley Port Vineyard areas

Answer 278

1) Baixo Corgo 2) Cima Corgo 3) Douro Superior

Question 279

Ruby Port

Answer 279

Typically between 1-3 years old

Question 280

Reserve / Reserva Port

Answer 280

Can be applied to both Ruby and Tawny ports that are of higher quality. Determined by official tasting pane.

Question 281

Tawny

Answer 281

Undergo long oxidative maturation in barrels called pipes Turn garnet and then tawny, but oldest turn brown Primary fruit fades, become raisiny, walnut, coffee, chocolate, caramel Throw deposit during wood ageing and require little extra treatment before bottling Fully developed on release - no benefit to bottle aging

Question 282

Tawny Reserve / Reserva

Answer 282

Must be wood-aged for a minimum of six years

Question 283

Late Bottled Vintage (LBV)

Answer 283

Vintage wines aged between 4 and 6 years before bottled. Typically large-oak vessels. Like Reserve, most are fined and filtered and drink upon release, rarely benefit from bottle aging...but some are unfiltered like Vintage Port and can age / throw sediment

Question 284

Tawny with an Indication of Age

Answer 284

long period of oxidation maturation in pipes can be labeled 10, 20, 30, 40 age on label is average age, NOT youngest component of blend label must state year of bottling - lose freshness after bottling

Question 285

Vintage Port

Answer 285

aging takes place in large oak vessel or stainless steel tanks wines are unfined and unfiltered capable of aging for decades and will throw heavy sediment only produced on average 3 times per decade producers must register their intention to release a Vintage Port in the 2nd year after harvest and wine bottled no later than the 3rd year

Question 286

Single Quinta Vintage Ports

Answer 286

product of a single estate, or quinta In years that are not considered good enough for a vintage to be declared they will release their best wines as Single Qunita Less prestigious than Vintage Port, but still high-quality

Question 287

Muscat

Answer 287

low to medium acid and aromos of orange blossom, rose, and grape can thrive in warm and hot climates but best vineyards benefit from cooling influence to preserve acid and aromas

Question 288

Youthful, Unaged Muscats

Answer 288

medium gold in color, floral, aromatic sweet but rarely luscious grapes picked when ripe and healthy (raisining or drying grapes after picking to concentrate sugars is NOT common) some skin contact used to increase aromatic intensity and add richness, which may continue during fermentation Fermentation is cool and stopped by fortification of 96% abv to give sweet wine. stored in inert vessels to preserve primary fruit aromas

Question 289

Muscat de Beaumes-de-Venise

Answer 289

Youthful, unaged muscat from Southern Rhone

Question 290

Fully Developed, Aged Muscats

Answer 290

Range in color from amber to brown can be sweet or luscious style determined by 1) timing of harvest 2) when wines are fortified and 3) length and type of aging grapes picked while ripe and healthy, but to make more luscious style, some raisining may be allowed to happen before picking Fermentation takes place on skin Luscious style - fortification may take place when fermentation reaches 2% abv Wines undergo oxidative aging that can last for decades old wood is essential - usually large oak vessels may be aged in warm conditions As they age, wine becomes amber and then brown and develop pronounced oxidative aromas oldest wines may be given aromatic lift by adding small amount of more youthful wine prior to bottling

Question 291

Rutherglen

Answer 291

Australia - most celebrated of luscious style of fully developed, aged Muscat

Question 292

Minimum ageing requirements for Non-Vintage Champagne

Answer 292

15 months, 12 months on lees

Question 293

Minimum ageing requirements for Vintage Champagne

Answer 293

36 months, no minimum lees

Question 294

Montagne de Reims

Answer 294

Champagne region for Pinot Noir | Provides body and structural backbone

Question 295

Vallée de la Marne

Answer 295

Champagne region for Meunier buds late, protecting it from spring frosts that are common provides fruity flavors to blend

Question 296

Côte des Blancs

Answer 296

Champagne region for Chardonnay

Question 297

Côte de Sézanne

Answer 297

Champagne region for Chardonnay

Question 298

Côtes des Bar

Answer 298

Champagne region for Pinot Noir

Question 299

Cremant

Answer 299

Traditional method outside of Champagne in France | Minimum 9 months on lees

Question 300

Cremant d'Alsace varietals

Answer 300

Chardonnay, Pinot Blanc, Pinot Noir | No aromatic varieties (e.g., Muscat and Gewurtztraminer)

Question 301

Crement de Bourgogne

Answer 301

Pinot Noir, Chardonnay, Aligote

Question 302

Sparkling Saumur

Answer 302

Chadonnay, Chenin Blanc, and Cabernet Franc

Question 303

Sparkling Vouvray

Answer 303

Majority is made from Chenin Blanc Does not take on a bready, biscuity character as Chardonnay or Pinot Noir Autolytic character tends to be more smoky and toasty

Question 304

Annual growth cycle of the vine

Answer 304

1) Budburst 2) Shoot and Leaf Growth 3) Flowering 4) Fruitset 5) Veraison and Berry Ripening 6) Harvest

Question 305

In order to ripen successfully the vine needs an average temperature during the growing season of between ____ and ____ degrees celsius

Answer 305

16 and 22 degrees

Question 306

What latitudes are grapes grown between?

Answer 306

30 and 50 degrees

Question 307

What are the 2 main species of grape vines?

Answer 307

1. Vitis vinifera 2. North American Vines (3 chief species): Vitis labrusca Vitis riparia Vitis rupestris

Question 308

What are 3 different ways a vine can be propagated?

Answer 308

1. Clonal selection: when beneficial mutations occur in a vine and a nursery or viticulturist isolates and propagates the new, positive characteristics; 2. Cutting - (aka Massale Selection) when a section of a shoot is cut off from an existing vine and planted in order to grow a brand new plant. Viticulturists do this to safeguard and perpetuate the positive characteristics of the original plant; 3. Layering: A vine's 1 year-old cane is bent into the ground and partially buried with the tip of the cane poking out above ground; the buried part grows roots and establishes itself as a new plant.

Question 309

What is head grafting and why is it used?

Answer 309

Head grafting is when a vine's top, or head, is cut off its trunk and the cutting of a new variety is grafted on to where the old head was. The purpose of head grafting is to switch out grape varieties instead of uprooting and replanting an entire vineyard. Head grafting is a lot less expensive than replanting an entire vineyard with the added bonus of keeping the established trunk and roots.

Question 310

Name 3 different ways to create new grape varieties.

Answer 310

Cross-Fertilization Crossing Hybrid

Question 311

What is the difference between crossings and hybrids?

Answer 311

Crossings: when a new grape variety is created by crossing parents of the same vine species, e.g. Cabernet Sauvignon (Sauvignon Blanc x Cabernet Franc - both V. vinifera). Hybrids: when at least two different vine species, usually a North American vine and a vinifera vine, are crossed to create a brand new vine species, e.g. Concord and Vidal Blanc (only 1 parent is V. vinifera).

Question 312

What is the crossing of Müller-Thurgau?

Answer 312

Riesling x Madeleine Royale

Question 313

Of the two main vine species, which one is more resistant to phylloxera? How does it protect itself?

Answer 313

North American vine species are more resistant to phylloxera. It is for this reason American rootstocks are widely used across the world. The North American vine protects itself from phylloxera by seeping a sticky sap that inhibits the louse from eating, and the vine generates a defensive layer behind a wound which prevents the louse from damaging the plant material further.

Question 314

What are the 4 main parts of a vine?

Answer 314

Roots Permanent wood 1 year-old wood Green parts (also known as the canopy: leaves, grapes, tendrils, etc.)

Question 315

What is the difference between a cane and spur?

Answer 315

They're both 1 year-old wood from the previous year's growth. However, the main difference between them is how may buds each has. Cane: a long woody branch with 8 to 20 buds Spur: a short woody branch with only 2 to 4 buds

Question 316

What are the 2 main types of vine training?

Answer 316

1. Head trained usually just a trunk with a couple of spurs or replacement canes, no permanent "arms"; 2. Cordon trained a trunk with one or two permanent arms, or "cordons", that look like a bent extension of the trunk.

Question 317

Give 2 examples of head-trained vines.

Answer 317

1. Guyot 2. Bush Bush vines tend to produce a lush canopy, so they perform best in hot regions such as Jérèz or Southern Rhône where the grapes need the extra shade. Bush vines are generally head-trained and spur-pruned (meaning, 2-4 buds on each 1 year-old growth).

Question 318

On what training system are you most likely to see replacement-cane pruning?

Answer 318

On head-trained vines. If a head-trained vine has 1 cane, it's called Single Guyot. If a head-trained vine has 2 canes, it's called Double Guyot

Question 319

What is transpiration?

Answer 319

Transpiration is how a vine takes water up through its roots and disperses it to its leaves.

Question 320

Describe Vertical Shoot Positioning (VSP). | Where is VSP commonly seen?

Answer 320

VSP is commonly seen in cool climates. VSP is a cordon-trained vine whose shoots are positioned in an upward direction attached to the wires that connect posts within a row in a vineyard. Attaching the canopy to wires allows air circulation and the grapes to be exposed to direct sunlight.

Question 321

What are high-trained and low-trained vines?

Answer 321

High-trained vines are vines that are trained high off the ground to avoid frost and humidity. Low-trained vines are vines that are trained closer to the ground so the grapes can benefit from radiating heat coming off the ground.

Question 322

What are the 5 most important things a vine needs to survive?

Answer 322

``` Heat Water Sunlight Nutrients Carbon dioxide ```

Question 323

What are the top three most important nutrients for vines?

Answer 323

Nitrogen Phosphorus Potassium This nutrients are naturally present in soil.

Question 324

Vines go dormant at what temperature? At what temperature can a vine freeze to death?

Answer 324

Dormant: 10°C (50°F) Freeze to death: below -20ºC (-4ºF)

Question 325

When is the growing season?

Answer 325

Growing season for: Northern hemisphere: April - October Southern hemisphere: October - April

Question 326

When does flowering happen?

Answer 326

Northern hemisphere: May/June | Southern hemisphere: November/December

Question 327

Frost is most dangerous around which phase of the vine's annual cycle? What are some adverse effects from frost?

Answer 327

Budburst is when frost is most dangerous (March/April in Northern Hempishere, Sept/Oct in Southern Hemisphere). Adverse effects: if frost occurs right before budburst, it can delay budburst which means the grapes are at risk of not fully ripening before autumn; new plant material can freeze and die; spring frost damage can decrease the annual yield; fungal diseases can develop if the weather stays wet.

Question 328

What is Coulure?

Answer 328

Coulure is poor flower set due to cold or rainy conditions or poor fertilzation. The flowers drop from the cluster, known as "shatter."

Question 329

What is the term for poor or irregular fruit set due to cold or rainy conditions (it produces clusters with "hens and chicks")?

Answer 329

Millerandage

Question 330

During the summer months, what vineyard management techniques help control the quality and ripeness of the grapes?

Answer 330

Green harvesting: dropping underdeveloped clusters right after véraison so the vine puts its energy into the remaining clusters; De-leafing: removing leaves near the fruit zone so the grapes see more direct sunlight.

Question 331

Which type of sherry wines are selected for biological ageing?

Answer 331

Lighter paler wines with more finesse - generally grapes grown in the relatively cooler coastal vineyards or fermented at lower temperatures

Question 332

Which type of sherry wines are selected for oxidative ageing?

Answer 332

Darker, richer, heavier wines - generally grapes grown in warmer inland vineyards or fermented at higher temperatures

Question 333

What abv is biological aged sherry fortified to?

Answer 333

15% - 15.5%: ideal strenth for flor development

Question 334

What abv is oxidative aged sherry fortified to?

Answer 334

17%: at this strength flor dies

Question 335

What is Sobretabla?

Answer 335

Stage of sherry making where after base wine is fortified, wine is set aside for a period of a few months before being incorporated into a solera system.

Question 336

Fino Sherry

Answer 336

Dry sherry that has only undergone biological ageing pale lemon, aromas of citrus, almonds, herbs, bread. tangy or salty flavors. Do not improve in bottle - consume as fresh as possible

Question 337

Manzanilla

Answer 337

Matured in coastal town of Sanlucar de Barrameda Made in same way as Finos from Jerez, but cooler/humid conditions create thick layer of flor year-round which result in more tangy aromas

Question 338

Oloroso

Answer 338

Only undergone oxidative ageing. Brown in color, full-bodied, toffee, leather, spice, walnut

Question 339

Amontillado

Answer 339

Biological ageing followed by oxidative ageing once biological ageing done, refortified to 17% abv to kill flor Amber in color, less full-bodied than Oloroso Can be matured for as long as Oloroso

Question 340

Palo Cortado

Answer 340

Aroma character of Amontillado but body and richness of Oloroso

Question 341

Pedro Ximenez (PX)

Answer 341

deep brown, lusciously sweet (500 g/L RS) | pronounced aromas of dried fruit, coffee, and licorice

Question 342

Pale Cream

Answer 342

Sweetened sherry - undergone short period of biological ageing prior to sweetening with RCGM. Similar appearance to Fino but rarely have pronounced flor character

Question 343

Medium Shery

Answer 343

Sweetened style of sherry. Must show characteristics from both biological and oxidative ageing

Question 344

Cream Sherry

Answer 344

Sweetened style of sherry. Only oxidative characteristics. Premium will be sweetened with PX wine. The best balance toffee, leather, and walnut flavors of the dry wine with dried fruit notes of sweet wine

Question 345

Sherries with Indication of Age

Answer 345

1. VORS (Very Old Rare Sherry) - average age of blend is at least 30 years old. 2. VOS (Very Old Sherry) - average age of blend is at least 20 years old. 3. 12 year old 4. 15 year old Only Amontillado, Palo Cortado, Oloroso, and PX can qualify for age indicated status.

Question 346

cuvee

Answer 346

The first liquid to come off the press when making Champagne - contains the purest juice. Best Champagnes made solely from cuvee

Question 347

taille

Answer 347

The liquid that comes off the press AFTER the cuvee (first liquid) when making Champagne

Question 348

What are the 3 methods of making rose wines?

Answer 348

1. Direct Pressing: black grapes crushed and pressed in same way as in white wine production. Extracts a little color from skin. Produces most delecate colored wines 2. Short Maceration: black grapes crushed and allowed to macerate to extract flavor and color. Free run juice drained off skins and fermented at cool temperatures as if it were a white wine 3. Blending: small quantity of red wine added to a white wine. Not permitted in EU except for rose Champagne.

Question 349

Salta

Answer 349

Province in Argentina - highest altitude vineyards in world | Torrontes in the Cafayate region

Question 350

Torrontes

Answer 350

``` Argentina white varietal intense fruity, floral perfume medium body and acidity stone fruit and melon fermented in inert, temp controlled vessels and released early ```

Question 351

Lujan de Cuyo

Answer 351

Department in Central Mendoza known for old-vine Malbecs at altitude

Question 352

Maipu

Answer 352

Department in Central Mendoza - lower altitude than Lujan de Cuyo. Syrah and CS performs well High volume, inexpensive wine for domestic and export

Question 353

Uco Valley

Answer 353

Highest altitude in Mendoza | Cool nights retain acidity and fresh flavors

Question 354

San Rafael

Answer 354

Department in Southern Mendoza Low altitude, but cool due to southern location Chenin Blanc

Question 355

Fiano

Answer 355

White grape in Campania Italy Medium acid, medium to full body, stone fruit, melon, mango mostly drunk young but some age in bottle with wax and honey

Question 356

Greco

Answer 356

White grape in Campania Italy More acidity and leaner in body than Fiano green apple, stone fruit, passion fruit best can age with honey and mushroom

Question 357

Aglianico

Answer 357

Black grape in Campania and Basilicata Italy Deep color, high acid and tannin, black fruit matured in oak and can age in bottle: earthy, forest floor notes Best is in Taurasi DOC (Campania) and Aglianico del Vulture DOC (Basilicata)

Question 358

Frascati DOC

Answer 358

Best known wine from Lazio Italy Blends of Malvasia and Trebbiano fresh, unoaked style medium body, medium-high acid, citrus fruit, can have floral, orange blossom aromas from Malvasia

Question 359

Montepulciano

Answer 359

Black grape, main wine in Montepulciano d'Abruzzo DOC in Abruzzo High colour and tannin, medium acid, black plums and cherries.

Question 360

Asti and Alba

Answer 360

Regions in Northern Italy Produces Barbera and Dolcetto Also famous for Asti sparkling lines from Moscato

Question 361

What are 3 reasons for trellising vineyards?

Answer 361

1) Arrangement of young shoots can be used to control amount of sunlight that gets into the canopy (regions with limited vs. intense sunlight) 2) Open canopy can improve air circulation through the leaves and grapes - important in wet climates to reduce risk of fungal diseases 3) Aid mechanization in the vineyard - positioning grapes in one area of vine and leaves in another enables mechanization and more effective spraying of insecticides and fungicides

Question 362

Besides clay, what soil element is known for good water retention?

Answer 362

Humus, which is organic matter made up of decomposing plant and animal materials.

Question 363

What is the composition of loam soil?

Answer 363

Loam is a mixture of sand and clay. It has both good water drainage and retention due to its composition.

Question 364

How often is a vineyard typically replanted?

Answer 364

About every 30 to 50 years.

Question 365

Name some vineyard pests other than phylloxera

Answer 365

Birds Deer Nematodes Insects

Question 366

What are nematodes, and what damage can they cause to a vine?

Answer 366

Microscopic worms that eat the roots of vines, leaving open wounds through which viruses are known to enter. Nematodes spread one particularly damaging nepovirus that causes Fan Leaf Degeneration, which deforms shoot growth, leads to poor fruit set, and reduces yields. Affected vines must be removed, they cannot be grafted.

Question 367

Name 3 fungal diseases.

Answer 367

1) Downy mildew 2) Powdery mildew 3) Grey Rot

Question 368

What are the two main styles of quality Merlot?

Answer 368

1) "International" style - grapes harvested late as possible giving intense purple color, concentrated blackberry and plum fruit, soft velvet tannins. Matured in new oak adding toasty flavors. New World, south of France, some Bordeaux estates 2) Harvest grapes earlier - med body and alcohol, but higher acid, fresh red fruit, vegetal and leafy aromas. Rarely found outside Bordeaux.

Question 369

Describe sustainable agriculture

Answer 369

Use of synthetic chemicals is restricted but not prohibited; Spraying or applying chemicals only when needed; practicing Integrated Pest Management - introducing natural predators to control pests; Creating biodiversity in the vineyard.

Question 370

Describe organic viticulture.

Answer 370

Synthetic chemicals not allowed; The only real chemicals allowed are sulfur and copper, and their applications are restricted; If a winery wants to be certified organic, they must apply for accreditation with one of the certifying bodies and work their vineyard organically for at least 2 years prior to certification.

Question 371

Describe biodynamic agriculture.

Answer 371

Biodynamics is much more than a method, it is a spiritual science, a belief system — a holistic way of seeing and understanding the natural world that focuses on regenerative practices. Biodynamics sees the vineyard as an ecological whole: not just rows of grapevines, but the soil beneath them—an organism in its own right—and the other flora and fauna in the area, growing together interdependently. Where biodynamics differs from organic or sustainable agriculture is in its idea that farming can be attuned to the spiritual forces of the cosmos. This might mean linking sowing and harvesting to the phases of the moon or the positions of the planets.

Question 372

What is chlorosis?

Answer 372

Chlorosis is a nutrient deficiency in the soil that affects the vine's ability to photosynthesize. A sign of chlorosis is yellow leaves and poor overall growth. Grapes struggle to ripen property and quality/quantity is reduced. The usual cause for chlorosis is a lack of iron in the soil. Farmers will either add iron-rich fertilizers.

Question 373

What are the advantages of mechanical harvesting?

Answer 373

1) fast 2) efficient - berries are shaken from stems so there is no need for a destemmer 3) decreases number of laborers 4) can be done overnight which saves costs on lowering grapes' temperatures prior to processing them.

Question 374

What are the advantages of hand harvesting?

Answer 374

1) easier to control grape quality; 2) usually less berry damage, therefore fewer oxidation issues; 3) whole clusters are picked which keeps stems intact; 4) In some places (usually steep and/or with terraces built centuries ago), handpicking is the only option, e.g. Mosel, Valtellina, Northern Rhône.

Question 375

Define a maritime climate

Answer 375

Cool to moderate temperatures and low annual difference between hottest and coldest months (low continentality). Rainfall evenly spread throughout year which moderates temperature, resulting in temperatures warm enough for grapes to continue ripening into fall. Rainfall in spring and summer can be harmful to flowering, fruit set, and health of grapes at harvest Bordeaux and Rías Baixas are examples of Maritime climates.

Question 376

Describe Mediterranean climate.

Answer 376

Low temperature difference between hottest and coldest months, summers tend to be warm and dry. Most rainfall is in winter. lead to wines that are fuller bodied, riper tannins, higher alcohol, lower acidity. Ex: coastal California, Chile, South Africa, South Eastern Australia

Question 377

Describe Continental climate.

Answer 377

Greatest difference in temperature between the hottest and coldest months (high continentality). Short summers with large, rapid temperature drop in autumn. Dry summers. Cool continental (e.g., Chablis and Champagne) at risk for spring frost, low temps can affect flowering, fruit set, and ripening. Best suited to varieties that bud late and ripen early

Question 378

What natural factor plays the largest role in influencing California's vineyard climate?

Answer 378

California Ocean Current | latitude plays relatively small role. Mountains along coast shield much of state from cooling effects

Question 379

What is the rain shadow effect?

Answer 379

As weather systems move from west to east, foul weather is stopped by or trapped in mountains thereby leaving the eastern side of mountains with brilliant sunshine and nice weather. The western side gets all the rain and clouds. The Vosges, Cascades, and Andes Mountains are all examples of mountain ranges that create rain shadows.

Question 380

What is diurnal shift?

Answer 380

Change in temperature from daytime to nighttime. The larger the diurnal shift (lower lows, higher highs) the better it is for the vine; warm daytime temps help develop sugar and phenolic ripeness whereas cool nighttime temps help preserve acidity and freshness.

Question 381

What happens to a vine when it suffers from drought conditions?

Answer 381

A vine will shut down if it doesn't have enough water to produce photosynthesis. leaves will stop all work sugars won't be produced grapes won't ripen properly

Question 382

Why is rain at harvest not a good thing?

Answer 382

* Dilution of flavors in grapes * Dilution of sugars in grapes * Create rot This is why winemakers will have to decide to pick either before a big rain or wait several days after the rain for the vines to metabolize the rainwater.

Question 383

Explain véraison.

Answer 383

The onset of ripening and when the grapes change color. | Red varieties turn from green to purple or black, and sugars increase while acidity levels decrease.

Question 384

What are some important considerations winemakers have to weigh before processing and fermenting white grapes?

Answer 384

``` Length of skin contact, if any Fermentation temperature Fermentation vessel Use of lees Malolactic fermentation ```

Question 385

What are some commonly practiced must adjustment techniques?

Answer 385

* Enrichment - adding sugar via RGCM or a non-grape source (Chaptalisation) * Remove water from juice to concentrate sugars * Acidification * Deacidification

Question 386

Which acid is typically used to acidify a wine?

Answer 386

Tartaric acid

Question 387

How is a wine deacidified?

Answer 387

By adding an alkali (an acid neutralizer).

Question 388

What is the most common must adjustment made to white grapes from warm/hot climates?

Answer 388

Acidification

Question 389

What is chaptalisation?

Answer 389

Adding sugar before or during fermentation in order to increase the alcohol level in a wine. Beet and cane sugar are the most common forms of sugar used.

Question 390

Why do most white wines spend little time in contact with their skins?

Answer 390

Reduce the risk of oxidation and the extraction of unwanted flavors.

Question 391

Why would some winemakers keep white wine juice in contact with the grape skins?

Answer 391

Skin contact increases flavor intensity and texture

Question 392

When are grapes for white wines pressed?

Answer 392

Before fermentation (ideally, shortly after they're harvested and brought to the winery)

Question 393

What techniques can a winemaker use to clarify the must of a white wine?

Answer 393

1) Fining 2) Filtration 3) Settling 4) Centrifugation

Question 394

What can happen to a white wine if the winemaker does not clarify the must adequately?

Answer 394

Unpleasant aromas can form from microbiological issues and fermentation may stop.

Question 395

Why do some winemakers chose not to over-clarify their white wine musts?

Answer 395

Some winemakers believe that having a small amount of grape solids in a fermenting must will make the resulting wine less prone to oxidation; additionally, they feel these solids will contribute complex flavors and a more pleasing texture to the final wine.

Question 396

What is the most commonly used yeast strain in winemaking? Why is it preferred?

Answer 396

Saccharomyces cerevisiae | This yeast strain is preferred because of its hardiness against SO2 and elevated levels of alcohol.

Question 397

What sugar supports vine growth and makes grapes taste sweet?

Answer 397

Glucose

Question 398

What aspects of winemaking will determine the speed of fermentation?

Answer 398

1) Type and quantity of yeasts; 2) Nutrient content in the must; 3) Concentration of sugars in the must; 4) Temperature (warmer temperatures mean faster fermentations); 5) How much SO2 is used (too much slows fermentation).

Question 399

What is the optimum fermentation temperature for white wine?

Answer 399

Between 12°C - 22°C (54°F - 72°F)

Question 400

What may happen if white wines are fermented at too low a temperature?

Answer 400

Yeasts may go dormant, but they can be woken up with an increase of heat; Low fermentation temperatures may result in "pear drop" or pear candy aromas and may prevent a grape's true varietal aromas from developing.

Question 401

What may happen if white wines are fermented at too warm a fermentation temperature?

Answer 401

Yeasts may die; Hot fermentation temperatures will sometimes create unappealing aromas, and there is a risk that the classic varietal character will be lost in the process.

Question 402

What kinds of vessels are commonly used to ferment white wines?

Answer 402

Steel tanks Oak barrels Concrete

Question 403

What are the advantages of fermenting white wines in stainless steel?

Answer 403

Stainless steel is inert (non-reactive), which helps maintain varietal character; Temperature control systems are easier to build into stainless steel fermenters than oak or cement.

Question 404

What are the advantages of fermenting in oak barrels?

Answer 404

Oak barrels are known to transfer heat effectively; | Oak barrels will add richer flavors and rounder textures.

Question 405

What will cause a fermentation to cease (aka a stuck fermentation)?

Answer 405

All available sugar in a must is consumed; Yeasts run out of nutrients to metabolize; Temperatures exceed 35ºC (95ºF)

Question 406

What are some important considerations winemakers must take into account post-fermentation in re: white wines?

Answer 406

What vessel to use (oak, stainless steel, etc.) Whether to blend or not; Whether to lees age or not; Whether to allow, actively encourage, or completely block MLF; Whether to fine or filter the wine, and how much.

Question 407

What are some of the benefits of blending white wines post-fermentation?

Answer 407

1) improve consistency, texture, or flavor; 2) enhance balance; 3) create wines of a particular or desired style.

Question 408

What flavors will aging in new oak add to white wines?

Answer 408

Oak aging is known to add flavors of vanilla, toast, bread, clove, dill, nutmeg, coconut, butterscotch, anise, and smoke.

Question 409

What less-costly methods may be substituted for oak barrels but still add desirable oak flavors to value-priced white wines?

Answer 409

The use of oak staves or oak chips. The oak flavors will be less well integrated into the final wine as oak barrels do more than just add oak flavors, which is why this cheaper method is never used for premium white wines.

Question 410

What is malolactic fermentation?

Answer 410

Conversion of tarter malic acid (the same acid in an under-ripe apple) into softer, creamier, lactic acid (the same acid in milk or yogurt).

Question 411

What are some notable effects of malolactic fermentation?

Answer 411

Lowers overall acidity; Creates buttery aromas Creates a little CO2

Question 412

What are some ways to prevent malolactic fermentation?

Answer 412

Adding SO2 after primary fermentation completes; Storing the wine at cool temperatures; Sterile filtration

Question 413

What are some ways to encourage malolactic fermentation?

Answer 413

Not adding SO2 or keeping levels very low; | Warm storage temperatures.

Question 414

What white grape varieties are most likely to undergo malolactic fermentation?

Answer 414

Chardonnay and Viognier

Question 415

What's the difference between fining and filtering?

Answer 415

Fining removes the small stuff you can't see - all the unstable, microscopic things in a wine (proteins, phenolic substances, etc.). If these things aren't removed prior to bottling they can clump together later and make the wine appear hazy. Filtering removes the big stuff you can see - all the large clumps (e.g. seeds, grape skins, pebbles, spiders).

Question 416

Winemakers should ensure their wines are stable in what three areas?

Answer 416

1) Tartrates 2) Microbiological 3) Oxygen

Question 417

How does a winemaker remove tartrate crystals?

Answer 417

By bringing down the wine's temperature to 0ºC (32ºF) or colder for 1-2 weeks. The crystals will preciptate out of the wine (they're about the size of raw sugar crystals) and the winemaker filters them out.

Question 418

What kinds of wine are susceptible to microbiological instability? What kinds of wine are not easily susceptible to microbes?

Answer 418

Susceptible * wines that haven't gone through MLF * wines with low or moderate alcohol * wines low in acid * wines with some residual sugar Not susceptible * wines high in alcohol * wines high in acid * wines that have gone through MLF

Question 419

What are the major differences between red wine making and white wine making?

Answer 419

1) White wines are usually pressed before fermentation while red wines are pressed after fermentation; 2) Red wines spend an extended period of time in contact with their skins before and during fermentation, extracting tannin and color from the lengthy skin contact whereas white wines are direct pressed; 3) Reds always go through malolactic fermentation and for whites it's really up to the winemaker to decide whether the white goes through MLF.

Question 420

What does cold soaking do?

Answer 420

Cold soaking encourages a slow, long extraction of flavors and color (but not tannin) from red grapes at cool temperatures. Tannins aren't meaningfully extracted during cold soaks because tannins are more soluble in alcohol, which is present only after fermentation begins.

Question 421

What are the 5 overarching steps in traditional red winemaking?

Answer 421

1) Pre-fermentation processing 2) Alcoholic fermentation 3) Draining and pressing 4) Malolactic fermentation 5) Maturation

Question 422

What winemaking elements must be closely managed during red winemaking?

Answer 422

1) Density and temperature of the must; 2) Oxygen level of the must; 3) The cap that will be created during fermentation; 4) The duration of skin contact.

Question 423

What is the typical temperature range for red wine fermentation? What happens to the yeasts if fermentation temps get too high?

Answer 423

Between 20°C - 32°C (68°F - 90°F). | If fermentation temps go over 90ºF there's a risk the yeasts will die.

Question 424

Why are red wines fermented at higher temperatures than white wines?

Answer 424

The higher temperatures allow for the extraction of color, flavor, and tannin which are the hallmarks of red wines.

Question 425

What is the "cap" in red winemaking?

Answer 425

The cap is the accumulated raft of skins, seeds, and other grape solids that float to the top of a fermenting red wine.

Question 426

What would happen to a red wine if the cap was not managed (punched down or pumped over) during winemaking?

Answer 426

If the cap is not managed, the resulting wine would be considerably less tannic, lighter in color, and would pack a less flavorful punch. Off-odors would also develop as the yeasts need oxygen to survive.

Question 427

What are some of the benefits of cap management?

Answer 427

As fermentation is an exothermic reaction, pumping over, punching down, and rack-and-return reduce the heat amassed during fermentation. These methods also allow oxygen into the must and break up the cap.

Question 428

Why must the punching down technique be practiced more carefully than other cap management methods?

Answer 428

At the end of the fermentation process, when alcohol is higher, tannins are more easily extracted from the cap and if not practiced correctly, punching down can result in an exceedingly bitter and rough final wine.

Question 429

What is one of the key advantages of using a rotary fermenter?

Answer 429

Rotary fermenters continuously agitate the cap and juice together making extraction fast but, if the winemaker isn't careful, extraction can be too deep and intense. Rotary fermenters are commonly used in Australia.

Question 430

What wine region is most well known for its use of both carbonic and semi-carbonic maceration?

Answer 430

Beaujolais

Question 431

How is carbonic maceration carried out?

Answer 431

Whole clusters of grapes are placed in fermentation vessels with CO2 pumped on top of the grapes. The anerobic environment will start the fermentation without yeast by using enzymes already within the grapes, converting the grapes' sugars into alcohol.

Question 432

What aromas and flavors will carbonic maceration give to a wine?

Answer 432

Bananas Kirsch Bubble gum Cinnamon

Question 433

How does semi-carbonic maceration differ from carbonic maceration?

Answer 433

Semi-carbonic does not use an initial hit of CO2 to blanket the grapes; Semi-carbonic allows a traditional, yeast-driven fermentation at the bottom of the fermentation vessel.

Question 434

When a red wine stays on its skins after primary fermentation is finished it's called extended maceration. What's the benefit of extended maceration?

Answer 434

This allows the red wine additional time to draw out further color, tannins, and other compounds from the grape solids. Whether or not to do extended maceration is entirely up to the winemaker.

Question 435

When are grapes for red wines pressed?

Answer 435

After fermentation has completed.

Question 436

Malolactic fermentation is _______ used in the production of red wines.

Answer 436

Always For red wine production malolactic fermentation is standard practice instead of a stylistic choice.

Question 437

Do rosé wines undergo malolactic fermentation?

Answer 437

Malolactic fermentation is avoided for most rosé production as the crisp, fresh acidity of these wines is a defining feature of the rosé style.

Question 438

What wine regions are known for making rosé wines using the direct press method?

Answer 438

1) Côtes de Provence | 2) Languedoc

Question 439

Which wine regions are known for making rosé in the short maceration method?

Answer 439

1) Anjou (Loire) 2) Bordeaux Clairet 3) Tavel (Rhône)

Question 440

Gruner Veltliner

Answer 440

can be full-bodied, high acid, concentrated wines if grown with care citrus, stone fruit, white pepper in youth, develops honey and toast as it ages majority ferment and store in stainless steel, but old oak casks also commonly used. some may mature best wines in new oak barrels.

Question 441

What conditions are needed for flor to thrive?

Answer 441

Precise levels of 1) alcohol (can't be above 15.5% abv) 2) temperature (favors cool to moderate temps) 3) humidity (favors high levels of humidity) Grows more vigorously in spring/fall and dies back in winter/summer

Question 442

What gives biologically aged Sherries their unique flavor?

Answer 442

Acetaldehyde that is produced by flor (flor feeds off alcohol and nutrients in wine, and produces CO2 and acetaldehyde)

Question 443

VDP - Verband Deutscher Pradikatsweinguter

Answer 443

Independent group of German wine producers that classify vineyards that include best sites

Question 444

Grosses Gewachs (GG)

Answer 444

Trademark of the VDP - not part of German wine law Classification given by the members of VDP of dry wines from their best vineyard sites in Germany Varieties permitted by VDP vary by region

Question 445

What is the French PDO?

Answer 445

AOP - Appellation d'origine protegee AC or AOC (Appellation d'origine controlee) is most widely seen on labels. Common for a plot of land to be covered by both generic and more prestigious appellation, each user a producer can choose which to use

Question 446

What is the French PGI?

Answer 446

Indication geographique protogee (IGP) | Vin de Pays (VdP) is a traditional term that often seen on labels

Question 447

What are French wines without a GI called?

Answer 447

Vin de France

Question 448

crus classes

Answer 448

In Medoc and Sauternes, chateaux that are listed within the 1855 Classification quality levels

Question 449

cru bourgeois

Answer 449

In Medoc and Sauternes, a classification for non-crus classes awarded to wine in a specific vintage (vs. the chateatu itself), therefore must be submitted each year for classification

Question 450

Graves (Pessac-Leognant) classificiation

Answer 450

Wines of Graves classified with parallel but separate lists for red and white wines - no ranking, all listed wines may call themselves crus classes All crus classe chateaux lie within limits of Pessac-Leognan (appellation was created after Graves classification was drawn up)

Question 451

Saint-Emilion Grand Cru

Answer 451

Classification system is integrated into the appellation system Within Saint-Emilion there is separate appellation Saint-Emilion Grand Cru, and within this another classification Lower step is Saint-Emilion Grand Cru Classe Above this is Saint-Emilion Premier Grand Cru Classe, which is sub-divided into Premier Grand Cru Classe A (the best) and Premier Grand Cru Classe B Reclassifications of promotions and demotions at least once every 10 years.

Question 452

Burgundy Appellation Hierarchy

Answer 452

1) Regional Appellations (examples: Bourgogne Rouge or Bourgogne Blanc...more restricted areas include Bourgogne Hautes Cotes de Nuits, Bourgogne Hautes Cotes de Beaune, Bourgogne Cote Chalonnaise, Macon for red or white or Macon Villages for white wines only) 2) Commune Appellations (examples: Chablis, Gevrey-Chambertin). About 1/3 of total production. 3) Single Vineyard Appellations : Premier Crus and Grand Crus Premier crus produce 10% of total. Can come from single vineyard and have name on label, or blended and no vineyard name on label) Grand Crus produce 1% of total. 33 in Cote d'Or and 1 in Chablis. Only the vineyard appears on the label.

Question 453

Pradikat levels for labeling in Austria

Answer 453

Mainly reserved for medium-sweet and sweet wines Same as in Germany, except 2 additional Pradikate * Ausbruch (bewteen BA and TBA) * Strohwein or Schilfwein: bunches of grapes laid out on beds of straw or reeds during winter to concentrate sugars

Question 454

Districtus Austriae Controllatus (DAC)

Answer 454

In Austria, if producers in a region agree on grape varieties, style of wine, and set of regulations they think best reflects the area, region can be awarded DAC

Question 455

Italian PDO Wine

Answer 455

Denominazione di Origine Protetta (DOP), but more commonly on label: * DOC (Denominazione di Origine Controllata) - subject to geographical boundaries, limits on grape varieties and production methods * DOCG (Denominazione di Origine Controllata e Garantite) - meet DOC, bottled in area of production, and subject to Ministry of Agriculture tasting

Question 456

Italian PGI Wine

Answer 456

Indicazione Geografica Protetta (IGP), but traditional term is most commonly used: Indicazione Geografica Tipica)

Question 457

Italian labeling term "Classico"

Answer 457

Acknowledges wines that have been made solely from the original classified land and includes many best wines from the area

Question 458

Italian labeling term " Riserva"

Answer 458

Wines with both higher alcohol levels and longer ageing than the minimums stipulated by the appellation laws

Question 459

Spanish PDO wines

Answer 459

DOP: Denominacion de Origen Protegida, but more commonly used DO: Denominacion de Origen DOCa: Denominacion de Origen Calificada

Question 460

Spanish DO Labeling

Answer 460

Denominacion de Origen: wines of a certain minimum quality, satisfying specifications covering grape varieties, viticulture, and location

Question 461

Spanish DOCa labeling

Answer 461

Denominacion de Origen Calificada: DOs of at least 10 years standing can apply for more prestigious category. * Only 2 DOCa : Rioja and Priorat

Question 462

Spanish labeling term VP

Answer 462

Vinos de Pago (VP): small number of single estates with high reputation. Approved estates may only use their own grapes, which must be vinified and matured on their estate

Question 463

Spanish PGI Wines

Answer 463

VdIT: Vino de la Tierra

Question 464

Portuguese PDO

Answer 464

DOP: Denominacao de Origem Protegida, but traditional term DOC (Denominacao de Origem Controlada) is also widely used

Question 465

Portuguese PGI

Answer 465

IGP: Indicacao Geografica Protegida, but traditional term Vinho Regional is still seen on wine labels

Question 466

IPW: Integrated Production of Wine

Answer 466

South Africa voluntary sustainable agricultural scheme | Certified producers can display their credentials as a part of their W.O. seals

Question 467

Dordogne

Answer 467

East of Entre-Deux-Mers Similar climate to Bordeaux, but less moderating maritime influence Bergerac is major appellation Monbazillac is here as well

Question 468

Hawke's Bay

Answer 468

East coast of North Island, NZ Warmest of main grape growing areas and longest sunshine hours diverse soils and aspect/altitude of plantings Gimblett Gravels

Question 469

Bolgheri DOC

Answer 469

Appellation on Tuscany coast that permit wines to be made entirely from non-Italian varieties including CS, Merlot, and Syrah

Question 470

Dornfelder

Answer 470

German black variety that is widely planted | deeply colored wines