Wine catalog

Question 1

Pinot Noir

Answer 1

Wine Characteristics: pale to medium in color. high acid with low to medium tannins. red fruit flavors (strawberry, raspberry, red cherry) which range from fresh to cooked. Best pinots balance with oak derived aromas (smoke / clove). Consume young but some can develop tertiary (forest floor / mushroom)

Grape Characteristics: black grape, thin skin. cool to moderate climate to grow (loses fresh fruit flavors when too warm). Prone to rot and disease. Needs low yield

Winemaking Options: usually single varietal except champagne. Matured in old oak and/or large barrels (flavors too delicate for new).

Regions:
1. France (burgundy) - cool in the north and pinot grows in more moderate further south regions (where it can ripen). South / southeast facing slopes create the best suitable for bottle aging. Most celebrated are in Cote d’or.
- Bourgogne AOC are light to medium body with low tannin, high acid and fresh red fruit. drink young
- Village wines (better appellations) have better aspect / better draining soils. more flavor intensity, complexity and length. Best villages are Gevrey Chambertin and Nuit Saint George in the Cote de Nuit and Beaune and Pommard in Cote de Beaune
- Most prestigious wines are premier and grand cru (south facing). Grand Crus are single vineyards which are its own appellation. Concentrated red fruit flavors and subtle oak

2. USA - California cooler climates (proximity to coast, fog, coastal breezes). Carneros, western sonoma, santa barbara county. Flavors have ripe red fruit and notable oak vanilla flavors. Oregon produces in wilamette valley due to northern lattitude and exposure to pacific. complex fresh red fruit and subtle oak flavors
3. Chile - sub region of casablanca valley (sea breezee and mornng fog from pacific. Cooked strawberries. Good value for money
4. South Africa - Walker Bay (coolest coastal region). Vibrant red fruit
5. Australia. Most of australia is too warm but Yarra valley and mornington peninsula in victoria are cool enough due to breeze from sotuhern ocean. styles vary from light and fragrant to riper cooked red fruit flavors (plum / strawberry) and medium tannis
6. New Zealand - premier black grape of nz. suited to martinborough and marlborough as well as central otago (ripest and most powerfully flavored) because protected from sea / rain by ring of mountains - red fruit flavors medium to full body with med tannins. matured in oak and require few years of aging

Question 2

Zinfandel / Primotivo

Answer 2

Wine characteristics:

Grape characteristics: black grape that needs warm climate to ripen (changes from red fruit of straw / rasp to black fruits of plum and black cherries). some grapes within bunch raisin before others have ripened which gives dried fruit aromas

Winemaking

Regions
1. California: zin used to make rose (white zin) and red wines
- White zin is medium sweet rose using short maceration. low alc achieved by removing (filtering) yeasts. pink with aromas of strawb / rasp
- red wines often matured in oak to soften tannins and add flavor complexity (black fruit, dried fruit and oak). dry wth medium to high acidity and tannin, high alcohol and full body
- old vines in cali produce concentrated with tertiary flavors
2. Italy (Puglia). known as primitivo. warm region important source of high volume brands / soft fruity dry reds. Controlled yield vines is key to quality

Question 3

Riesling

Answer 3

Wine characteristic: dry to sweet, low t full body
Grape characteristic: aromatic with pronounced fruity and floral aromas with high acid. specific flavors vary with ripeness. retains acidity and build up sugar and flavor slowly
- just ripe: green fruit apple pear, citrus lemon lime
- extra ripe - stone fruit and tropical (mango pineapple) and dried fruit

Winemaking: ideal for late harvest where there are dry sunny autumns. off dry and medium styles made by removing yeast to produce lower alc wines or by adding sterile grape juice (sussreserve). Sweetest are made using high sugar grapes. usually inert fermentation.

Regions
1. Germany - naturally cool climate with some at or above 50 latitude.
- mosel - northernmost. lighter in body than other more southerly regions, medium sweetness to balance very high acid. best are south east facing slopes on the mosel river banks (stony soil + river reflect sun)
- rheingau - steep south facing slopes on northern bank of the rhine river. more dry than mosel
- pfalz - french border, protected by mountains and has a dry sunny climate with long growing season (extension of alsace). dry and medium bodied

German labels:
- landswine (PGI) light bodied and dry to off dry
- qualitatswin (PDO) one of 13 wine regions and acheive higher level of ripeness. more intense flavors and fuller in body
- pradikatswein (PDO) higher sugar level from single region. 6 distinctions for order of sweetness. due to higher sugar levels, drier wines of higher distinctions is more alcoholic
(1) kabinett (light and most delicate) (2) spatlese (late harvest), auslese (selected extra ripe bunches. can still be made dry) (4) eiswein (5) beerenauslese (select berry harvest with botrytis) (6) trockenbeerenauslese (select dried botrytis berries - intense BA wine)
- trocken = dry , halbtrocken = some sweetness

2. France (alsace AOC). east of vosges mountains which protect from rain. dry and sunny. best vines face east or south east. dry with pronounced aroma and flavor intensity (ripe citrus and stone fruits). medium body with high acidity. best grand crus are single vineyard (tertiary flavors of honey and dried fruit)
3. australia - eden valley and clare valley are higher altitude. dry style with lime peach blossom and petrol

Question 4

Chenin Blanc

Answer 4

Wine characteristics
grape characteristics: versatile grape. cool moderate and warm climates. flavors change from green fruit apple to citrus lemon to stone fruit peach and tropical pineapple and mango as it ripens. naturally high acid
winemaking: suitable for late harvest, and susceptible to rot. wide range of styles from dry to sweet, oaked and unoaked. ages well because high acid

regions
1. France (Vouvray AOC) - chenin is only variety permitted but wines are produced in wide range of styles dry to sweet to sparkling. dry vouvray has fresh apple. off dry = demi sec, sweeter are made with LH / rot grapes. typically unoaked to retain fresh fruit characteristics

2. South africa - most widely planted white grape bc retains acid in warm climates but quality varies. cheaper from warm inland regions mixed with chard - dry with medium bodied flavors from oak chips / staves (peach, pineapple, mango). old vines are better (pineapple / mango / smoke from oak). some blend with viognier (aromatic) to produce a more refreshing and floral style

Question 5

Semillon

Answer 5

Wine characteristic: in youth simple primary flavors of apple lemon and grass but with ripeness, med - high acid and light to full bodied. some are age with tertiary notes of dried fruit, nuts and honey
Grape characteristic: moderate to warm climates
Winemaking:

regions:
1. France
- bordeaux AOC. dry and sweet. blended with sauv blanc. provide body and aging potential
- sauternes AOC - sub region of bordeaux that makes botrytis wines. sweet, medium to high in alc and full bodied with balancing high acid. apricot, smoke, vanille. good for aging (dried fruit, honey, caramel)

2. Australia: blended with sauv blanc and also bot wines. or dry styles
   - hunter valley - dry single varietal (light body , low alc). warmer weather so harvested early. neutral flavors but develop pronounced flavors of honey and nuts
   - barossa valley - wide range of styles (including full body / oak matured)

Question 6

Furmint

Answer 6

Hungarian grape with high acid and sus to bot. Tokaj region of NE hungary. while they make dry and medium wines, they are famous of tokaji aszu
- sweet bot wine that can be blended. always sweet measured by puttonyos (out of 6. 5/6 is Tokaji aszu)
- amber in color (age in oak). Pronounced with 1/2/3 aromas. fresh and dried stone fruits (apricot), citrus, oak derived (vanille / smoke), deliberate oxidation (caramel). long finish and balanced body. ages well

Question 7

Chardonnay

Answer 7

Wine characteristics: non aromatic. cool climate has high acid, light to med body and flavors of green fruits citrus and wet stones. moderate has medium to high acid
Grape characteristics grows in cool moderate and warm. aromas, alc, body and acid all affected by climate where grapes are grown
Winemaking: acidification is common to balance alc / body for warm climate chards. ML adds dairy flavors and sofens acids. Lees can add bread / biscuit. Oak ferm / mat adds body + smoke / vanille / coconut flavors

Regions:
1. Burgundy France - main white grape variety (cooler in north and moderate in south)
- bourgogne AOC is anywhere from burgundy. lemon / apple and high acid
- chablis - village. cool climate produces dry high acid wines (lemon, apple, wet stone). best are south / southeast facing. frost is key concern and limits amount of grapes. no oak
- cote-d’or - moderate and more ripe fruit flavors (peach, melon). Beaune is best (village of meursault and puligny-montrachet are most famous). use oak + lees. premier and grand within these village produce ageable wines (hazelnut, mushroom).
- maconnais - subregion in south of burgundy. macon: mostly fruity and unoaked with simple flavors (lemon, peach, melon). village of pouilly fuisse offers oaked higher quality with concentrated stone fruit and tropical flavors.

2. South of france - warm climate. ripe fruity chard with peach, pineapple, banana. most are IGP (chip / stave wines)
3. USA - california. inland central valley is very warm and dry. use irrigation to make high yield chard with no GI (just california) - peach and pineapple flavors with chip / stave oak.
   - good regions are closer to coast and moderating influences. Carneros - cooled by morning fogs from san pablo bay. sonoma cooled by pacific and napa valley - increasingly sunny are you go north (fuller oy chard with pronounced tropical fruit and vanilla from new oak)
   - santa barbara get cooling sea breezes funnelled inland. styles vary
   - oregon generally moderate and wines have refreshing high acid and broad range of flavors from lemon to melon
4. australia - high volume labeled as SE australia (warm irrigated inland vineyards) and sometimes blended with semillion or other cooler grapes to balance.
   - adelaide hills is cooled by altitude while yarra valley is cooled by southern ocean. longer growing season. wines with ripe stone fruit and tropical flavors. medium to high acid with light oak
   - margaret river (western australia). high quality. warm climate by cooling sea breezes. medium to full in body with rope stone fruit and tropical fruit
5. New Zealand - marlborough region (north east) is cool t moderate region. ripe lemon peach and melon, high acidity and subtle oak
   - hawkes bay is east coast of north island. moderate and chard is most widely planted. full bodied wines (high acid and pronounced stone fruit)
6. Chile - casablanca valley (morning fog). citrus and stone fruit. central valley - wide range of quality from inexpensive to better altitude wines
7. S africa - western cape is high volume, may be blended with chenin. walker bay is collest due to strong sea breeze - high acid, ripe stone fruit and tropical fruit and oak flavors

Question 8

Sauvignon Blanc

Answer 8

wine characteristics: light to med body with high acid. pronounced herbaceous / cappy (grass, green pepper, asparagus) and floral blossom aromas. Primary varies on ripeness from green (apple gooseberry) and wet stones to riper flavors (passionfruit). complexity from blending

grape characteristics: aromatic white grape. cool and mod climates

winemaking: single varietal though sometimes blended with semillon. most are inert (delicate flavors would be overwhelmed by new oak). if oaked, label as barrel aged

regions
1. France
- loire valley - SB is only white allowed in sancerre and pouilly fume AOCs. facing eachother across river (cool climate). dry high acid. aromas of green fruit, and herbaceous notes (grass asparagus) and wet stone.
- touraine - west of sancerre. fruity and inexpensive
- bordeaux - simple bordeaux AOC = grass / green apple while Graves and Pessac Leognan AOC are more concentrated and complex. blends of semillon (adds body and helps age). will have complex flavors of honey and oak
- south of france - typically too warm unless altitude. dry high acid with tropical passionfruit and grass falvors

2. New Zealand - marlborough cool / mod. more pronounced than loire. pronounced capsicum. blending of various ripeness levels. experimentation beyond traditional is common (i.e., small oak or lees)
3. australia - margaret river blended with semillon (grass aromas, small oak). adelaide hills (most widely planted) - cooled by altitude. citrus to tropical fruit.
4. Chile - casablanca valley. mass produced in central valley
5. south africa - most are too warm but constantia (south of cape town) is colled by sea breezes - ripe tropical fruit and herbaceous. elgin (coolest region in SA) - green fruit apple and wet stone
6. USA - california is usually too warm except in cooler areas of napa (can be oaked blanc fume)

Question 9

Pinot Grigio / Pinot Gris

Answer 9

wine characteristics - 2 types: (1) common style made from high yields of early harvest when acid is high (dry high acid light bodied wine with simple flavors of apple and lemon). (2) controlled yield and late harvest - higher sugar. can be full bodied with medium acid. lemon peach mango banana

grape characteristics: cool or moderate climates

winemaking: inert. lighter italian style always fermented to dryness while more fuller body style removes yeast to retain off dry / medium sweetness. light PG is best consumed young

Regions
1. Italy - simple unoaked and light
- veneto region of NE italy and are labelled delle Venezie DOC or Veneto IGT. inexpensive and high volumes
- friuli venezia giulia - eastern region. more complex and fuller body
2. France (alsace) - made from grapes picked later in season (extra ripe). med acid and greater sugar. full body. peach mango ginger. Alsace AOC -> Alsace grand cru (sloped mountains). Vendange tardives (VT) - late harvest. medium to sweet wine option

Question 10

Gewurztraminer

Answer 10

aromatic
cool moderate
powerful scents of rose peach apricot and lychee
inert
high sugar, fermented to dryness (high alc)
full body with low to medium acid
alsace AOC

Question 11

Viognier

Answer 11

aromatic
moderate
dry
low / med acid
high alc
medium to full body
blossoms, peach, apricot
most inert but some oak aged
condrieu AOC (northern rhone) - dedicated to single varietal (light flavors from oak)
good blending wine to add floral notes and body

Question 12

albarino

Answer 12

cool region of rias baixas DO (NW spain)
cooling from atlantic. cooler, wetter, and cloudier.
refreshing high acid
medium body
dry
citrus (lemon, grapefruit)
stone fruit (peach, apricot)
unoaked. sometimes small lees
drink while young

Question 13

Merlot

Answer 13

Wine characteristics: light fruity or pronounced concentrated wine. dry, medium acid, medium tannins. just ripe = light to medium body with red fruit flavors (straw + red plum) and herbaceous notes (green pepper / capsicum). riper = medium to full body and cooked black fruit (blackberry / plum). riper style usually warmer climate or harvesting later in moderate climate

grape characteristics: homeland of bordeaux. moderate to warm

winemaking: often mixed with higher tannin black (like cab sauv) to add fruitiness. lower tannins and add red fruit (drink at earlier age). oak and unoaked. best merlots age into dried fruit and tobacco

Regions:
1. France
- bordeaux region (SW france). moderate climate with high rainfall. mostly morlot and cab sauv blends. merlot is most widely planted. Bordeaux AOC and the better Bordeaux Superieur AOC (stricter rules with yields, ageing and min alc levels). can be made from vines anywhere throughout bordeaux
- bordeaux is separated by gironde estuary:
(1) left bank (which includes Medoc, Graves and Sauternes). Medoc contains smaller Haut Medoc and within HM contains Margaux and Pauillac. Graves contains Pessac Leognan (also SB). merlot is usually part of blends but cab sauv is dominant variety
(2) right bank (which includes Saint-emilion and pomerol). saint emilion grand cru AOC is the most prestigious. most important right bank - full body with black fruit and oak maturation
- south of france - single varietal of mixed quality and blends with cab sauv, grenache, and syrah

2. USA - blends and single varietal
   - fruity medium bodied from california to concentrated full bodies from napa and sonoma (pronounced oak
3. Chile - central valley (soft medium body merlot for high volume brands)
4. south africa - stellenbosch complex age worthy blends. climate varies from moderate to warm depending on vineyard altitude and influence from sea breezes
5. australia - margaret river is best, blend with cab sauv
6. New Zealand - hawkes bay

Question 14

Cabernet Sauvignon

Answer 14

grape characteristics: moderate to warm climates (can struggle to ripen in mod). thick skins - high color, flavor and tannin. need long growing season. deep in color

wine characteristics: dry, high acid, high tannin, medium to full body. black fruit (black currant, cherry), herbal (mint), or herbacious (bell pepper / capsicum). in warmer climates - cooked fruit

winemaking: single varietal or blended with merlot to soften tannins + acidity (particularly for cool vintages where grape struggles to ripen). newly fermented cabs can be overly tannic. matured in oak for months or years before bottled. oak allows small amounts of oxygen which softens tannins. new oak barrel imparts complex secondary (smoke, vanilla, clove). high tannin and acid allows for good aging. tertiary of dried fruits, earth, and forest floor

Regions:
1. France
- Bordeaux (warmer regions). left bank has soil with a lot of stones (gravel) helps ripen because of fast rain water draining (so roots are not cold and damp) and help absorb heat during day and warm vineyard at night. left bank: medoc AOC, haut medoc AOC which includes margaux, pauillac and graves which contains pessac leognan
- weather varies widely YoY which means merlot blends are used in cooler years
- south of france - warmer and less variable patterns. ripens reliably. blends and single Varietals
- chateau refers to estate / producer. wine made from grapes grown on producer’s land
- grand cru classe / cru classe (can age decades) are from best chateaux. cru bourgeois = wines from medoc that aren’t cru and are cheaper

2. USA
   - cali: napa and sonoma are best. warm sunny climate and long growing seasons. oakville and rutherford has full bodied wines with pronounced ripe black fruit. Calistoga has warmer climate and produces ripest and most full bodied.
3. chile - maipo valley and colchagua valley are best within central valley. laterally spread at foothills of andes mountains in the east to coastal ranges in the west. blends with merlot and local speciality of carmenere. distinct mint and bell pepper characteristics
4. S Africa - stellenbosch (also merlot grower). styles range from fresh herbal to full bodied, cooked fruit styles. Cape Blend created with CS, merlot, and local pinotage
5. Australia - margaret river, merlot blends. coonawarra - moderate climate bc clound and cooling breezes. distinctive mint and blackcurant flavors
6. new zealand - hawkes bay (warmest regions within it). blended with merlot to make fresh wines

Question 15

Shiraz / Syrah

Answer 15

wine characteristics: med - high levels of acid and tannins. mod climate = medium with black fruit (black cherry/berry) / herbal notes, and black pepper aromas - signature of northern rhone. warm climate = full body, high alc, with ripe cooked black fruit and licorice - australian style

grape characteristics: thick skinned small black grapes. moderate to warm climate

winemaking: single varietal or add color, black fruit flavors and tannins to blends. commonly blended with local southern rhone such as grenache. oak maturation to soften tannins and to add smoke and spice flavors. suitable for aging (leather, meat, and earth)

Regions:
1. France
- northern rhone: only black grape allowed in AOC wines of the region. mod climate but steep vineyards with river influence. Cote Rotie AOC is furthest north - complex and peppery with age potential. some will co ferment with viognier to add floral aromas
- hermitage (further south) one steep south facing hill. surrounding hill = larger flatter appellation of Crozes Hermitage AOC - generally cheaper than hermitage / rotie bc less intense / complex
- south of france - syrah can ripen reliably. blend with region’s appellation (minervois AOC) or single varietal under Pays d’Oc IGP

2. Australia - large amount planted in warm inland south eastern Australia regions.
   - barossa valley - some of oldest vines (low yields). full body, ripe tannin, cooked black fruit flavors, black pepper and spicy flavors from oak of vanilla and coffee
   - hunter valley - warm but clouds / sea breezes. slow ripening. med body with med-high tannins and fresh black fruit flavors

Question 16

Gamay

Answer 16

black grape - high acid, low to med tannins and red fruit flavors (rasp, red cherry, red plum). usually inert, rare oak aromas.

come almost exclusively from beaujolais (south of burgundy). moderate climate
- techniques to maximize color extraction while minimizing tannins. creates banana and candy aromas.
- typical = light bodied with low to medium tannins and red fruit flavors
- crus are most concentrated and structured wines. very good = medium to pronounced red fruit aromas and medium to long finish. served lightly chilled to highlight acidity. most meant for immediate consumption

(1) Beaujolais AOC - wines produced from vines anywhere. mostly made from flat fertile lands in south. high yields = lightest body
(2) Beaujolais Villages AOC - collection of northern region villages. less fertile, stonier soils = natural yield control. greater flavor intensity and body
(3) Beaujolais Crus - 10 villages awarded with their own crus. best known is Fleurie. some cru wines can age

Question 17

Grenache / Garnacha

Answer 17

grape characteristics: thin skinned black grape with warm climate. high sugars / low acid when ripe. best when yields controlled

wine characteristics: low to med tannins, red fruit flavors with spice (white pepper / licorice)

winemaking: commonly used for rose (dry to medium), consume young. blends with other black varieties (syrah in france and tempranillo in spain) which adds color acid and tannins. many simple grenache based wines are unoaked but good are often matured in bottles

Regions:
1. southern rhone: valley flattens out and climate is warm due to southerly latitude vs. north. usually blends with syrah (and mourvedre). Cote du Rhone AOC or Cote du Rhone Village AOC
- chateauneuf du pape AOC known for full bodied high alc wines. many are covered with large stones that absorb heat during day and radiate into vines at night, achieving full ripeness. very good or outstanding examples can develop dried fruit / caramel
- south of france - minervois AOC. also blends with syrah
- same labeling convention as with northern rhone (crozes hermitage, hermitage, rotie, and condrieu in north and chateauneuf du pape in south)

2. Spain - garnacha. provides body and fresh red fruit to wines from Rioja DOCa and neighboring Navarra DO (where used to make dry roses)
   - most full bodied from Priorat DOCa in catalunya. warm dry area home to old vines. typically blended and mature for extended periods
3. australia - barossa valley and Mclaren vale home to old vines. will blend with shiraz which is similar in style / quality to Chat du pape wines

Question 18

Tempranillo

Answer 18

wine: medium acid, medium tannins, red fruit and black fruit

grape: spain’s most prized black grape.

winemaking: versatile range of dry red wines. if aging, will mix in small proportions of higher acid / tannic wines. common to mature in new oak barrels and to age in bottle for period before releasing. tert flavors of mushroom, leather, and dried fruit

Regions:
1. Spain - broad catalunya DO
- best come from moderate Rioja DOCa. usually blend with tempranillo dominating. mixed with garnacha for early drinking.
- can also be found in mountainous ribera del duero DO
- labeling convention:
(1) joven - young, fruity, no min aging and released in year following vintage. primary flavors from varieties
(2) Crianza - aged in oak prior to release
(3) reserva - age for extended period both in oak barrel and in bottle. tannins soften and fruit becomes cooked / dried. complex layers of 1/2/3 notes
(4) gran reserva - high minimum ageing requirements

Question 19

Carmenere

Answer 19

black grape native to bordeaux but widely grown in Chile. needs long sunny season and often struggles to ripen. best in warm / sunny areas of the central valley

not ripe = pungent herbaceous (green bell pepper + tomato leaf)
ripe = fresh black fruit (blackberry) and eucalyptus notes

deep color, medium to high acid, high tannins, and full body

oak aged to add coffee and chocolate flavors. can develop tertiary.

can be single varietal but mostly blend with cab sauv / merlot

Question 20

Malbec

Answer 20

argentina’s most import black grape (also native to SW france). adapted well to warm SA weather. majority of plantings in high altitude region of mendoza

deep colored full bodied wines with high tannins and black fruit flavors. maturation in new oak is common

can develop terts of dried fruit / meat

common to blend with cab sauv and / or merlot but frequently single varietal

Question 21

Pinotage

Answer 21

developed specifically for warm dry climate of south africa. closely related to pinot noir and similar red fruit flavors. grown in western cape

medium tannins and high acid. fruity medium bodied to full body examples with concentrated red fruit. contact with oak –> coffee, chocolate, and smoke notes.

single varietal or blend with cab sauv and merlot to make “cape blends”

Question 22

4 Main Italian White Grapes:
Cortese, Garganega, Verdicchio, and Fiano

Answer 22

• cortese: dry light body white wines with high acid. floral aroma with flavors of green fruit and lemon. Gavi DOCG in NW Piemonte region. typically inert and not for aging
• garganega - dry medium bodied high acid wines. apple / pear / lemon / peach notes. Veneto region of NE italy. Soave DOC and Soave Classico DOC - inert and drank young. Recioto di Soave DOCG is sweet white wine made from harvested and then dried grapes using appassimento method
• verdicchio - dry wine, high acid, medium body with apple / pear / lemon / fennel notes. Simple fruity and not for aging but some can develop honey / nut notes. Central italy (Verdicchio dei Castelli di Jesi DOC)
• Fiano - medium acid medium to full body with peach / melon / mango flavors. inert but some have lees (bread and biscuit flavors) or oak (smoke). often frank young but some can age into honey. Fiano di Avellino in southern italy from mountainous region of campania

Question 23

3 Main Northern Italian Reds:
Nebbiolo, Berbera, Corvina

Answer 23

• Nebbiolo - high acidity, high tannins, red fruit aromas with notes of dried herbs and sometimes rose / violet. matured for extended periods to soften tannins. old and new oak used. Only permitted variety in Barolo DOCG (Piemonte NW italy) which is horseshoe shaped valley. Typically full bodied with pronounced flavors high levels of tannin and acid and long aging. smaller region of Barbaresco DOCG (NE of Barolo) makes similar wines
• Barbera - high acid, low to med tannins. red fruit (red cherries, ad red plums) with black pepper. most unoaked and fruity. widely grown in piemonte (Barbera d’Asti DOCG is best). Lower tannin = generally younger drink with less aging
• Corvina - low to med in tannin and high acid with red fruit flavors (red cherry red plum). most important in NE Veneto region - Valpolicella DOC (light bodied) or Valpolicella classico DOC (hillier heartland) - more body / complexity.
• Appassimento method used broadly in veneto (drying indoors to concentrate sugars acids and tannins) - Amarone della Valpolicella DOCG dry to off dry red wine partially dried - full body high alc (15 abv) high tannin and pronounced flavors of fresh and dried fruit
• recioto della valpolicella DOCG is sweet red wine made from partially dried. yeast cannot ferment to dryness.

Question 24

Central Italian Reds
Sangiovese / Montepulciano

Answer 24

Sangiovese: dry with high tannins, high acid and red fruit / dried herbs. dominant variety in central tuscany. Chianti DOCG - foothills of apennine mountains (varying quality, many are simple inexpensive and not suitable for aging). Chianti Classico DOCG - higher altitude and gets longer ripening season. pronounced red fruit aromas and dried herb notes. matured in oak to soften tannins.
- Chianti Classico Riserva DOCG stricter aging reqs and may have terts when released
- brunello di montacino DOCG - powerful and full body wine from warm / sunny montalcino in southern tuscany. high tannin high acid and must mature in oak for extended period (great aging potential. Brunello is local name for sangiovese

Montepulciano - deep colored, medium acid, high tannins, black fruit flavors. Montepulciano d’Abruzzo DOC from abruzzo region in east central italy. more concentrated wines may be matured for short time in oak

• classico (wines made from grpaes in historic centre of region). often hilliest parts and more concentrated in flavor
• riserva - DOC or DOCG aged for set of months before release

Question 25

Sparkling Wines

Answer 25

Making Wines:
1. make base wine dry high in acid and low alcohol. can be blend from difference vintages, varieties, villages
2. second ferm - CO2 bubbles mostly byproduct from second ferm. sugar and yeast added to dry base wine. brings abv up by 1.5%. in sealed vessel to keep gas in which can be (1) bottle fermentation or (2) tank ferm

Bottle fermentation:
- traditional method (champagne / cava). sugar and yeast added to base and bottled / sealed with crown cap inside bottle. adds flavor to wines
- bottle store on side and when ferm finishes, there is sediment of lees. over time lees breaks down in autolysis which adds biscuit and bread tastes
- before wine is sold lees removed by riddling (move to veritcal position). once riddled neck of bottle is frozen and lees are trapped in plug of ice and when crow cap removed, pressure created by disccolved co2 forces plug out.
- before resealed, wine topped up with mix of wine and sugar (liqueur d’expedition) - process known as dosage which also determines final sweetness. Brut - low amount of sugar and demi sec contains more sugar

• champagne AOC - blend of chard, PN, and meunier - climate is cool (low alc and high acid). blend of several years (non vintage) to keep consistency
• least expensive spend legal min time aging on lees (12 months) - apple and light autolytic flavors. better wines will age longer
• in exceptional years, will set apart grapes to made vintage champagne
• Cava - spanish sparkling from catalunya region (mostly local grapes but also allow chard and PN). warm climate means early harvest for cava grapes
• South Africa, cali, australia and new zealand all make bottle ferm wines as well. most use chard / PN as base. South Afr uses methode cap classique to signify traditional method (and will sometimes use chenin)

TANK Fermination
- dry wines (dont want autolytic flavors, esp if base wine is from aromatic grapes). base wine is put in sealed tank with yeast / sugar and less are removed by filter. resulting wine tastes of base grapes (less expensive / less labor)
- Asti method - sweet tank wines from Asti DOCG in piemonte. does not begin with dry base. Juice in pressured tank with yeast and part way through ferm, CO2 is retained. result is low alc sweet sparkling
- Prosecco DOC is sparkling tank from NE italy using glera white grapes (light apple and melon flavors) - dry / off dry
- asti DOCG is sweet fruity light body wine from piemonte made with Moscato.

Question 26

Fortified Wines

Answer 26

-Sherry - jerez de la frontera in southern spain. dry base wine from palomino (local white grape). alc is added post ferm before entering solera system (old oak casks containing wines of diffreence ages to ensure consistent style)
- dry sherry:
1. Fino - age under thick white layer of year known as flor. base wine is fort to 15% before entering solera. pale lemon with aromas of apple almonds and flor (biscuit / bread dough). consume early
2. oloroso - no fior. dry base to 17% where fior cannot survive. without fior –> oxidation and become brown and develop taste of dried fruits and walnut / caramel
3. amontillado - between the two in style. ages under fior for period before refort to 17%. deeper in color tahn fino and have flavours from both oxygen + fior

• sweet sherry: dry sherry sweetened with component
  pale cream = sweetned fino
  medium and cream are used for sweetned amons / olorosos
• pedro ximene is sweet sherry made from PX grapes that have been concentrated by sun drying, then fort, and aged oxidatively. result is almost black with sweet dried fruit flavors (often used a sweetening component in cream sherries)

PORT:
sweet fort wines from upper duoro region of portugal. blend of several vintage black grapes. after harest. rapid extract tannin from skins. ferm interrupted by adding grape spirit, killing yeast. result is sweet and high in alc. wine then matured for a time before ready to drink
- ruby style ports are deep color and fruity. large oak casks
-inexpensive ruby ports are generally sweet simple while reserve use better qulaity wines with more flavor. mature for longer to soften and integrate added alc
- late bottle vintage (LBV) port = single vintage port
- vintage port made from highest quality wines. can age over 20 years and turn from ruby to garnet and develop tert flavors. not made every year (only best years)
- tawny style ports - color. oxidative agin gin small barrels. notes of deliberate oxidation (walnut, coffee, caramel. age indication of 10/20/30/40 years. inepensive wines are simple fruity low in tannin and pale in color