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WSET Level 3 > WSET Level 3 > Flashcards

WSET Level 3 Flashcards

1
Q

three sections to SAT

A

Appearance
Nose
Palate

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2
Q

Four categories of Appearance section of SAT

A

Clarity
Intensity
Color
Other Observations

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3
Q

Two scales of Clarity in Appearance of SAT

A

Clear
Hazy

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4
Q

Three scales of Intensity in Appearance of SAT

A

Pale
Medium
Deep

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5
Q

What distinguishes Deep from Medium for red wine in Intensity in Appearance of SAT

A

For red wine to be deep, cannot see step when upright

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6
Q

5 Color options for White Wines in Color section of Appearance in SAT and which is most common

A

lemon-green
lemon
gold
amber
brown
most common: lemon

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7
Q

5 Color options for Red Wines in Color section of Appearance in SAT and which is most common

A

Purple
Ruby
Garnet
Tawny
Brown
Most commong: Ruby

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8
Q

3 Color options for Rose Wines in Color section of Appearance in SAT

A

Pink
Salmon
Orange

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9
Q

what two conditions cause a wine to have more persistent tears/legs

A

sugar
high alcohol

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10
Q

Four Other Observations you can make in Appearance phase of SAT

A

Legs/Tears
Deposit
Petillance
Bubbles

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11
Q

What is petillance and when is it a fine fault?

A

Slight fizziness/sparkle
When a) due to refermentation or b) malolactic conversion in bottle

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12
Q

When will winemaker maybe choose to add some petillance to wine?

A

With light bodied, unoaked whites the fizziness can add desirable freshness and texture

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13
Q

Four sections of the Nose phase of SAT

A

Condition
Intensity
Aroma characteristics
Development

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14
Q

Name of cork taint

A

TCA Trichloroanisole

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15
Q

Scent given away by cork taint

A

Damp cardboard

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16
Q

Besides damp cardboard, what other two things does cork taint do to wine

A

Mutes fruit flavors
Makes wine appear less fresh

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17
Q

What is the wine fault “reduction”?

A

The opposite of oxidation.
Lack of oxygen during wine making

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18
Q

What four scents appear with a “reduction” wine fault?

A

Rotten eggs
Boiled cabbage
Boiled onion
Blocked drain

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19
Q

What wine fault can give the wine a scent of recently extinguished matches?

A

Excessive sulfur dioxide

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20
Q

Which wines tend to have the most sulfur dioxide

A

Sweet white wines
(Bc no tannins and bc sugar feeds bacteria and yeasts)

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21
Q

Almost all wines have sulfur dioxide, what happens when there is too little?

A

Can lead to oxidation

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22
Q

What 2 things does oxidation do to appearance of wine?

A

deeper color and more brown than it should be

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23
Q

Four scents caused by oxidation

A

Toffee
Honey
Caramel
Coffee

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24
Q

What 4 things happen to wine when it is too old or has been stored in bad conditions (too hot, too bright, too variable)

A

loses vibrancy
loses freshness
dull taste
stale taste

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25
What happens to wine when it has too much volatile acidity (all wines have some)?
Aromas of vinegar and nail polish
26
What is Brettanomyces (Brett) and what does it do to wine
It's a yeast and it gives wine plastic or animal aromas
27
Five aromas associated with Brett
Sticking plasters Hot vinyl Smoked meat Leather Horse sweat
28
Three levels of Intensity in Nose phase of SAT
Light - Medium - Pronounced
29
General rule for Pronounced classification in Intensity in Nose phase of SAT
Aromas are immediately apparent without sniffing
30
When do primary aromas develop?
These are the ones available after fermentation and before ageing. Can come from grape or from fermentation process
31
When do secondary aromas develop? 3 ways they develop?
After fermentation (i.e. were not present until ageing started), from oak (vanilla, toast), malolactic conversion (creamy, buttery), or lees (yeast, biscuit)
32
When do tertiary aromas develop and what are two main reasons they develop?
During ageing. Because of oxidation from oak pores or because of lack of oxygen
33
In Chapter 1 what three tertiary aromas are developed during ageing from oxidative action from oak?
Coffee Toffee Caramel
34
In Chapter 1 what three tertiary aromas are developed during ageing from lack of oxygen?
Petrol Honey Mushroom
35
What generally happens to fruit aromas during ageing process?
fruit aromas become less fresh and more drier or cooked character (careful if grapes already dried pre fermentation or from hot climate)
36
Four stages in Development of the Nose phase of the SAT and which aromas are present and integrated
Youthful - 1st, 2nd (not integrated) Developing - 1st, 2nd, 3rd (some) Fully Developed - 1st, 2nd, 3rd (predominant) Tired/Past its best - unpleasant aromas start
37
Example of a wine that is released as "developing" in Development of the Nose phase of the SAT
Rioja Riserva
38
Example of a 2 wines that are released as "fully developed" in Development of the Nose phase of the SAT
age indicated Tawny Ports and all Sherries
39
Example of wine category that almost all move from Youthful to Tired/Past its best in a matter of months
Rose`
40
how do alcohol, fruit aromas, and acidity impact the perception of sweetness in wine?
alcohol and fruit increase the perception of sweetness and acidity lowers the perception of sweetness
41
Nine elements of the Palate section of SAT
Sweetness Acidity Tannin Alcohol Body Mousse Flavor intensity Flavor characteristics Finish
42
Six levels of the Sweetness scale in the Palate section of the SAT
Dry Off Dry Medium Dry Medium Sweet Sweet Luscious
43
Two examples of off-dry wines (Ch1)
Alsace Gewurztraminer Brut Champagne
44
Rule for classifying wine Medium Dry or Medium Sweet rather than Sweet
Not sweet enough to partner with desserts
45
Two examples of Sweet wine (Ch1)
Sauternes and Port
46
Rule for which wines qualify at Sweet rather than Medium Sweet
Sweetness must be a prominent feature of the wine
47
2 rules for which wines qualify at Luscious rather than Sweet
Leaves lips sticky Notably more viscous
48
Two examples of Luscious wines (Ch1)
Rutherglen Muscats PX Sherries
49
Three types of acids in wine mentioned in Ch1
Tartaric (from grape juice) Malic (from grape juice) Lactic (converted from malic)
50
Two factors that can confuse you over how much acid is in a wine
Alcohol: burning sensation can be similar to acidity Sweetness: makes you think it is less acidic than it really is
51
five point scale for Acidity in Palate section of SAT
low medium - medium medium + high
52
where in the mouth can you detect acidity
sides
53
five point scale for Tannin in Palate section of SAT
low medium - medium medium + high
54
where in the mouth can you detect bitterness of tannin
back of mouth
55
what is the most reliable way to detect acidity
mouth watering
56
what is the most reliable way to detect tannins
put wine on gums near front teeth and see how much it sticks
57
what may deceive you from recognizing correct level of tannins and how to measure it correctly
The ripeness can deceive, as unripe tannins will be more astringent and lots of ripe tannins may not be astringent at all. Check the body of the wine with it (full body texture but no astringent may mean they are ripe tannins bc of hot climate)
58
ABV thresholds for low/medium/high alcohol in regular wine
Low: below 11% Medium: 11-13.9% High: 14% or more
59
ABV thresholds for low/medium/high alcohol in fortified wine
Low: 15-16.4% Medium: 16.5-18.4% High: 18.5% or more
60
five point scale for Body in Palate section of SAT
light medium - medium medium + full
61
for most wines, what is the main factor contributing to body
alcohol
62
other than alcohol, what two other factors contribute to body and do they increase/decrease body?
sugar - adds to body acidity - lightens body
63
three levels of Mousse in Palate phase of wine
delicate creamy aggressive
64
What level of Mousse do most sparkling wines have
Creamy
65
which three aromas are easier to detect on palate than on nose
earthy, spicy, toasty
66
which two aromas are easier to detect on nose than on palate
fruity and floral
67
five point scale for Flavor Intensity in Palate section of SAT
light medium - medium medium + pronounced
68
five point scale for Finish in Palate section of SAT
short medium - medium medium + long
69
Four main criteria for assessing quality of wine
Balance Intensity Length Complexity
70
what four things need to be in balance to consider a wine in balance?
fruit & sugar with acid & tannin
71
In addition to fruit & sugar being in balance with acid & tannin, what else is important in assessing balance (1 question, 3 components)?
how integrated each component is: acidity, alcohol, aromas (especially from oak)
72
which type of wine is nice because of the purity and clarity of expression despite the lack of complexity?
icewines
73
six levels of quality and how many quality factors each needs to achieve?
faulty - 0 don't drink poor - 0 acceptable - 1 good - 2 very good - 3 outstanding - 4
74
Four levels of "Level of Readiness for drinking / potential for ageing" in Conclusion section of SAT?
Too Young Can Drink Now, But Has Potential for Ageing Drink now: not suitable for ageing Too old
75
What is the first thing to consider when assessing readiness for drinking wine
Whether wine is a style that can benefit from ageing at all
76
What types of wines have get no benefit from ageing
Ones that show only primary aromas with light tannin or acid structure
77
When is a wine too old to drink?
When it lost its fruitiness and freshness and has a light tannin or acid structure
78
What two criteria does a wine need to have to be suitable for ageing?
a) firm structure of acid or tannin b) sufficient level of flavor concentration
79
How do these 5 things change with ageing: aromas, sugar, tannin, alcohol, acidity?
Aromas change: from primary to tertiary Sugar: very litte (towards drier) Tannins change: they soften Alcohol: no change Acidity: very little
80
which wines are often classified as "too young" to drink?
red wines with lots of tannins, that need time to soften
81
what does it mean if a wine tastes "harder" (5 things)
more astringent, bitter, acidic less sweet, fruity
82
what two components in food make a wine taste harder
sweetness and umami
83
which two components in food make a wine taste softer
salt and acid
84
7 things that sweet and umami food does to taste of wine
more bitter, astringent, acidic, alcohol less sweet, fruity, body
85
when does umami tend to not make wine taste harder?
when umami food also is salty (as it parmesan, cured and smoke seafood and meats, etc.) as salt softens taste of wine
86
what 4 foods are tough to pair with wine because of umami content
asparagus, eggs, mushrooms, and ripe soft cheeses
87
which wines are most likely to become unbalanced towards too much bitterness when paired with umami food
ironically light tannin low body reds and white wines with oak/skin contact bc they dont have the the characteristics to balance out tannins
88
4 things acidity in food does to wine
increases body, sweetness, fruitiness decreases acidity
89
which wines are tough to pair with acidic food?
wines with already low acidity as it will lower perception of acidity and therefore make it seem flat, flabby, and lacking focus
90
4 things salty food does to wine
increases body decreases astringency, bitterness and acidity
91
what does bitter food do to wine
increases perception of bitterness in wine
92
what 7 things does chili heat in food do to wine
more bitter, astringent, acidic, alcohol less sweet, fruity, body
93
what kind of wine should you pair with a bitter dish?
low-tannin red or white wine as dish will emphasize bitterness in tannins
94
what kind of wine should you pair with umami dish?
one that has concentrated fruit flavors as the food will emphasise the astringency and bitterness
95
what wines to pair with spicy food (3 elements)
White wines or low-tannin reds low alcohol high fruit aromas and/or sweet
96
which wines are most likely to be ruined by food?
ones with high bitterness and astringency along with high acidity and alcohol
97
which wines are unlikely to be ruined by food?
simple unoaked wines with little residual sugar
98
what is the main reason you would not pair red wine with fish?
because some fish can be high in umami which would make red wine appear more astringent and bitter
99
what temperature should wine be stored at?
cool and constant - between 10 and 15C
100
what four things are key in storage of wine
Constant temperature / no fluctuation Store on side if cork sealed No strong lights No vibrations
101
Serving temperature for sweet wine
6-8C
102
Serving temperature for sparkling wine
6-10C
103
Serving temperature for LM Body White/Rose wine
7-10C
104
Serving temperature for MF Body Oaked White wine
10-13C
105
Serving temperature for LM Body Red wine
13C
106
Serving temperature for F Body Red wine
15-18C
107
what kind of cloth to use to clean glasses
linen bc wont leave fluff
108
what is the main reason for decanting?
for wines with a heavy deposit
109
how much should you tilt a sparkling wine bottle when opening
30 degrees
110
what two inert gases help preserve wine?
nitrogen and argon
111
what is the name of the main Eurasian vine specie that produces almost all of the grapes for wine growing
vitis vinifera
112
how do american vines get used in winemaking
they are used to produce rootstocks because they are resistant to phylloxera
113
what is the name of the vine pest that attacks vine roots
phylloxera
114
roughly how many grape varieties belong to vitis vinifera
thousands
115
what two viticulture techniques are used to preserve the characteristics of the grape varietals
cutting and layering
116
what is a "cutting" in viticulture
it is the section of a vine shoot that is planted and then grows as a new plant
117
how does "layering" work in viticulture
a) a cane is bent down and a section of it is buried with the cane tip pointing out of the ground b) the buried section takes root and then the cane linking the new growth to the old is cut
118
if all grapes of the same variety come from cuttings of the same plant why and how are they still slightly different
because the plants mutate and develop better quality fruit or more resistance to diseases
119
in grape growing, what is the name of the individual vines or group of vines that show a particular set of unique characteristics?
clone
120
when grape growers order new plants from a nursery what two things do they specify
the grape variety and the clone
121
which four grape varietals are actually just mutations of one grape variety?
Pinot Blanc, Pinot Gris, Pinot Noir, and Meunier - all from Pinot
122
what is the main reason new varieties are not often created
consumers dont want to try unknown grape varieties
123
how can one create a new grape variety
cross fertilisation where pollen from the male part of the flower of one vine is transfered to the female part of another vine's flower and then the pollinated flower develops into a grape with seeds. the seed then needs to be planted and after 2-3 years you have a new grape that blends both parent vines
124
what are the four main sections of every vine
green parts one-year-old wood permanent wood roots
125
what is photosynthesis
leaves use sunlight to convert water and carbon dioxide into glucose and oxygen
126
what is the point of glucose in a vine
it gives energy for the vine to grow (and makes grapes sweet)
127
what are buds in a vine - where located - what four things does it turn into
small structures that form between the leaf and the shoot (i.e. the green branch) that is actually an embryonic shoot that can then turn into a shoot, leaves, flowers and tendrils of its own
128
what is the point of flowers on the vine?
they are reproductive organs of the vine
129
what is the name of a bunch of flowers on the vine
inflorescences
130
what are berries on the vine?
they are flowers that have been pollinated
131
what are tendrils
little green branches/arms that grow off a vine's shoot to grip surrounding structures and hold the vine upright
132
what are the wires called that they put in vineyards to keep the vine upright?
trellis wire, to which tendrils wrap themselves to
133
what is one-year-old wood?
it is the shoot of a vine that turns to wood in the winter/spring after the previous growing season
134
which shoots of a vine will flower and produce grapes?
on the shoots that burst off of the one-year-old wood
135
what is the difference between "cane" and "spur" on a vine
a cane is a one year old wood if it has 8-20 buds and a spur if it is shorter and has 2-3 buds (those buds burst in the spring and create shoots)
136
three functions of a vine's roots
a) absorb water and nutrients from soil b) anchor the vine c) store carbohydrates to allow the vine to survive the winter
137
what is a crossing in viticulture
when a new variety is produced from two parents of the same species
138
what grape varietal is a crossing of pinot noir and cinsault
pinotage
139
what is a hybrid in viticulture?
a vine whose parents come from two different vine species (typically hybrids have at least one american vine as parent)
140
what is one example of a grape used for winemaking that comes from american vines (not typical)?
Vidal from Canada
141
how come american vines are better than european vines at resisting phylloxera
because phylloxera is from America and was accidentally brought to Europe in 19th century
142
how do phylloxera kill a vine?
in one phase of its life it lives underground and feeds on vines roots and the feeding wonds allow infections to enter
143
how do american vines defend themselves from phylloxera
they clog their mouthes with sticky sap and form protective layers behind the feeding wounds
144
what is the name of the technique used to join a rootstock to a vitis vinifera variety
grafting
145
what is head grafting?
it is when an existing vine is cut back to its trunk and a bud or cutting is grafted onto the trunk (allows grape growers to switch to a new variety quickly in response to consumer preferences)
146
what is the name of the small grapes that form from a flower in late spring/early summer
fruit set
147
when do grapes start to ripen on vine? (Not specific months, just season(s))
late summer / early autumn
148
what is the name for when the grape turns from green to blue/black, pink or golden (depending on variety)?
veraison
149
what five things does a vine need to complete its annual cycle
heat sunlight carbon dioxide water nutrients
150
why does a vine need sunlight and what does it do with it
it needs it to combine carbon dioxide and water to produce glucose and oxygen
151
what does the vine use to power its growth and ripen the grapes?
combination of the glucose created from photosynthesis and the nutrients from soil
152
where is the oxygen lost from in the vine
through the leaves
153
what factor determines which grape varieties can be grown where
heat
154
what is the minimum heat needed for a vine to grow
50F/10C
155
name six factors that impact the amount of heat the vine is exposed to
latitude altitude ocean currents fog soil aspect
156
what is the ideal latitude for vineyards
30 to 50 degrees
157
name two ocean currents that cools an otherwise too warm area
Humbolt Current off of Chile Benguela Current off of South Africa
158
name ocean current that warms an otherwise too cool area
Gulf Stream warming NW Europe
159
two general areas cooled by fog
California and Casablanca Valley in Chile
160
what soils provide more heat than others?
soils dark in color or ones with high stone and rock content that radiate heat back to vine
161
what soils require more energy to warm up
soils with high water content
162
what is aspect and how does it impact viticulture?
the direction the vine is facing. if it faces the equator it will warm more
163
what is continentality
the difference between the coldest and hottest months
164
how do large bodies of water like lakes and seas impact continentality
they lower continentality bc they warm and cool slower than land, so in the winter they warm the area and in the summer they cool the area
165
How do cool nights impact viticulture
slow the loss of aromas and acidity during winemaking
166
how does continentality impact viticulture
lower continentality means a longer growing season so that benefits growing varieties that are late ripening
167
how does a large diurnal range impact viticulture in warm climates?
allows production of wines that are fresher and more aromatic compared with a vineyard that has a small diurnal range where aromas and acidity are lost during a warm night
168
what temperature may kill a plant?
below -20C / -4F
169
what is "earthing up"
using soil to cover abd protect the graft of a vine so that it doesn't get killed by sub -20C temperatures
170
what two ways do overly mild winters negatively affect viticulture?
a) the vine never becomes dormant and produces mroe than one crop per year, shortening the life of the vine and deteriorating the quality of the grapes b) more insect pests survive and attach the vine in the following summer
171
how does frost negatively impact vine?
lowers production/yield by killing newly burst buds or young shoots
172
name four methods of protection against frost
Heaters Wind Machines Sprinklers Vineyard Design
173
how do sprinklers prevent frost
as water freezes it releases heat into the plant tissue protecting the buds and shoots
174
what do wind machines do for preventing frosts
draws warm air from above to keep temperature at ground level from not getting to 0C
175
how does vineyard design help prevent frost?
since cold air sinks to lowest point available, planting on slopes and avoiding depressions were cold air collects
176
what two aromas are acquired by wine if there is smoke in the area from wildfires
smoky plastic-like aromas
177
if it is too hot in the summer how can that negatively impact viticulture
when it is too hot the vine will shut down and go dormant even if there is sufficient water
178
how does a cold spring negatively affect viticulture, even if there is no frost
it delays the bud burst, thus shortening the growing season and not leaving enough time for ripening before it gets too cold in the autumn
179
what three factors of vineyard location affect the amount of sunlight
latitude sea/lakes aspect
180
how does the presence of a large body of water impact the amount of sunlight
being close to sea and lakes tend to cause more cloudiness than being in more landlocked area flip side is some rivers and lakes can provide reflected sunlight
181
what two periods is it most important for it to not be cloudy for successful viticulture
a) when vine is supposed to flower and fruit set b) when grapes are in need of ripening
182
what determines how much water a vine needs
temperature. the hotter it is the more the vine will lose water through leaves
183
why do you want to limit the amount of water a vine gets
it aids in ripening the grapes because the shortage means the vine will not focus on further shoot growth and there is less shade because the canopy does not grow as large
184
three types of irrigation
Drip - each vine has computer-managed dripper Sprinklers - but risk of disease, as with too much rain Flood irrigation - only feasible in flat or slightly sloping
185
what does vine do during drought to protect itself?
temporarily stops transpiration through leaves (but if prolonged photosynthesis stops and grapes fail to ripen)
186
what happenes to sugar levels in grape if too much rain/water and why?
they fall because vine will grow shoots and leaves during ripening season
187
what risk does the vine face in waterlogged soil?
that roots die from lack of oxygen
188
what two periods do you really want to avoid heavy / excessive rainfall?
a) during flowering and fruit set as will reduce number of grapes b) right before harvest bc grapes will swell so much they split and get fungal disease
189
which wine region is particularly prone to hail?
Mendoza
190
which region tends to have lots of variation in weather (amount and timing of rain and warmth relative to average climate)?
Bordeaux
191
which region tends to have little variation in weather ?
Central Valley, California
192
Average growing season temperature of Cool, Moderate, Warm, and Hot climate
Cool: 16.5C/62F and below Moderate: 16.5-18.5C Warm: 18.5C-21C Hot: Above 21C
193
five criteria/characteristics of climate
avg temperature continentality diurnal range timing of rainfall sunlight
194
three major types of climates
continental maritime mediterranean
195
four characteristics of continental climate
high continentality short summers large, rapid temp drop in autumn dry summers
196
what type of varietals are ideal for continental climate and 2 reasons why?
grapes that bud late and ripen early a) bc of risk of frost in spring b) cool temperatures likely to impair ripening
197
three characteristics of maritime climate
cool to moderate temp low continentality rain evenly spread in year (including summer!)
198
what type of grapes are ideal for maritime climate?
ones that continue tipening far into the autumn given moderate temp throughout year
199
two characteristics of mediterranean climate
low continentality warm and dry summers
200
key difference between mediterranean climate and maritime
in mediterranean climate it is dry and warn in summer, while maritime has more even rainfall throughout year
201
compared to maritime climate, 4 differences of kind of wines you get in mediterranean climates?
fuller body, riper tannins, higher alcohol, and lower level of acidity because of warmer and drier summer
202
what two things does soil provide the vine with
water and nutrients
203
how deep is the soil above the bedrock usually?
from a few centimeters to several meters
204
what is humus?
decomposing plant and animal materials that are rich in nutrients and have good water retaining properties
205
what are the three major particles present in soil from largest to smallest, and which heats the vine the most
stone sand clay - stone heats the most
206
when does the vine need plenty of water and when does it need to be under mild water lack stress?
lots of water early to suppost shoot and leaf growth water stress after veraison, as it helps in grape ripening
207
what are the best soils made of
loam - a misture of sand and clay particles
208
the three most important nutrients for a vine
nitrogen phosphorus potassium
209
what happens if you give vine too much nutrients
vine will grow too vigorously and create a dense canopy that provides too much share for the fruit
210
what is a syptom of a vine with too low nutrients
Chlorosis - where leaves turn yellow and vine cannot photosynthesise, grapes struggle to ripen and quality suffers
211
when selecting a site for a vineyard what are the three general factors considered
environmental conditions business considerations grape variety
212
what are the 5 envornmental conditions to be evaluated when selecting a vineyard site
average temp rainfall sunlight hours fertility of the soil draining of the soil
213
what three things related to planting do the environmental conditions of a vineyard site influence
grape variety ideal planting density systems of training & trellising
214
what four business considerations go into the selection of a vineyard site
proximity to utilities (water, power) availability of vineyard workforce accessibility of machinery (tractors/harvesters) cost of land
215
five things to do when establishing a new vineyard
- clear other vegetation - test and correct fertility of soil - plant pre-grafted young vines - protect vines with plastic sleeve - irrigate (usually allowed for young vines even if otherwise prohibited)
216
how many years does it take a vine to produce first yield
three years
217
at what age are most vines replaced?
between 30 and 50 years
218
two pros and two cons of using old vines
better fruit and more concentrated flavors lower yield and greater susceptability to diseases
219
how long is land left fallow when changing vines
fallow (unplanted) for three or more years so land can recover
220
what is vine training
shaping of the permanent wood of the vine
221
what are two types of vine training
head training or cordon training
222
what are the trade offs between high and low training
high training avoids frosts while low training gets more heat that is retained from soil
223
difference between head training and cordon training
cordon training has one or more permanent horizontal arms or "cordons" head training has mostly only trunk as permanent wood or, at most, a few short arms
224
what are the two winter pruning methods within head training
spur-pruned or replacement cane-pruned
225
one con and one pro of cordon training
takes longer to establish because greater amount of permanent wood sturdy permanent cordon with shoots positioned along the length of the cordon allow for easier machine harvesting
226
difference between spur training and replacement cane training
spur training has short sections of one-year old wood cut down to 2-3 buds (can be used in both head training and cordon training) replacement cane training use long sections of one-year old wood with 8-20 buds tied to a trellis
227
one downside of replacement cane training
requires large labor force to choose suitable canes and train them
228
another name for replacement cane training
Single Guyot or Double Guyot (depending on how many canes are retained)
229
what pruning is done in summer?
trimming canopy to restrict vegitative growth and direct sugar production to the grape and not to growth of shoots and leaves Also leaf stripping to allow optimal sunshine to grapes
230
what is a bush vine, what training and winter pruning method is used, and what climate is it ideal for
- a bush vine is an untrellised vine with shoots hanging down towards the ground - it is head trained and spur pruned - ideal for warm/hot, dry/sunny regions where extra shade is needed for grapes
231
what do they do with untrellised vines in cool or wet regions and why
the shoots of head-trained, spur pruned vines are tied at the tips which exposes grapes to more sunlight and air sunlight allows ripening and air avoids disease
232
which two regions are ideal for bush vine
Barossa Valley Australia and Southern Rhone - bc of shade needed in warm/hot climate
233
what specific region is likely to tie the shoots of an untrellised vine to allow sunlight and airflow?
Beaujolais
234
three reasons to trellis a vine
1) regulating the amount of sunlight shoots get based on level of sunlight in region 2) regulating air circulation in wet areas to prevent fungal disease 3) aid machenisation by positioning grapes on one side of vine
235
what is VSP and what are the advantages
Vertical Shoot Positioning - shoots are trained vertically to keep them apart and allow for air and sunlight
236
how is VSP adapted in hot regions and why
tops of the shoots are not tied in so that they flop over and create shade in the canopy and protect fruit
237
size of hectare
square with 100 meter sides
238
size of acre vs. hectare
acre is 0.4 of a hectare
239
how many vines are typically in a hectare (min and max)
1,000 to 10,000 vines
240
two factors that influence planting density
availability of nutrients and water
241
if water and irrigation are scarce, do you want a high or lower density
lower, because that gives plants more soil to gather water from
242
how is nutrient availability considered when choosing planting density
need to match density with nutrient content so that there is enough competition for nutrients to avoid vine preferring vegetative growth over fruit creation
243
why is it important to manage the number of buds on vine? (What if too few what if too many)
too few and they will have too much energy from the carbs stored in winter and they will grow too much vegetatively too many buds though means they won't ripen its crop load
244
how do you want to train your vines if there is a lot of rainfall and two reasons why
use VSP because 1) it will allow a lot of airflow in the canopy to avoid fungal growth and 2) it will maximize the sunlight the fruit receives given it will often be cloudy
245
three reasons a winemaker needs to be able to predict yields accurately
a) for PDO regulations b) for contractual obligations c) plan tank place
246
two metrics for measuring yield
tonnes of grapes per hectare hectoliters (100L) of wine per hectare
247
what do you use to predict yield
number of buds left on vine after winter pruning
248
four factors that may lead to less crop yield than predicted
frost damange pests poor fruit set diseases
249
what is green harvesting and why is it risky
- removing immature grapes shortly after veraison in order to lower yield - risk: vine may increase size of remaining grapes to compensate, resulting in same yield with diluted flavors
250
how does damage to leaves impact vine's ability to make good grapes?
it reduces photosynthesis activity resulting in less ability to ripen grapes
251
besides phylloxera, what other pest attacks rootes of vines and what other risk do they bring?
- Nematodes (microscopic worms) - risk: transmit vine viruses (in addition to interfering with water and nutrient uptake)
252
besides lower yields, how else do birds and mammals eating grapes impact viticulture?
half eaten grapes can lead to fungal disease in vine
253
what animals are kept away from vines with nets and with fences
nets: birds fences: mammals
254
three mammals that attack vines
rabbits, deer, and wild boar
255
three main fungal diseases a vine is suceptible to
Downy mildew Powdery mildew Grey rot
256
what climate is downy mildew likely to develop in
warm, wet and humid climates
257
where can you spot downy mildew
yellow spots on upper side of leaves or furry grey patches on the underside
258
what climate does powdery mildew thrive in
warm, shady conditions with some humidity
259
what does powdery mildew look like
grey-white powdery coating
260
scientific name of grey rot
botrytic cinerea (noble rot)
261
what does grey rot do to black grape varieties
taints grape flavors and leads to color loss
262
what fungicidal spray is used for powdery mildew?
sulfur-based spray
263
what fungicidal spray is used for downy mildew?
Bordeaux mixture, a copper-based spray
264
which climate type requires more fungicidal sprays and why?
maritime climates because of high rainfall during growing season
265
when do you have to stop using fungicidal sprays?
close to harvest time, otherwise will end up in wine
266
which months does budburst happen?
March-April (north), Sept-Oct (south)
267
what temp is needed for budburst
10C/50F mean daily temperature
268
which two varietals need less heat for budburst and burst early vs. which varietal bursts late?
early: chardonnay and pinot noir late: cabernet sauvignon
269
when do shoots and leaves start to grow
march-may (north) sept-nov (south)
270
when does flowering and fruit set happen?
may-june (north) november-december (south)
271
when is rain most damaging to the growth of wine grapes?
in may-june (north) or november-december (south) because now vine needs warmth and sunshine otherwise pollination can be disrupted. it causes colure and millerandage
272
what is the name of when more flowers than normal fail to fertilize and many unpollinated flowers drop off (rather than become grape)
coulure
273
what is it called when grape forms without seed and remains small?
millerandage
274
in which months does most veraison and berry ripening happen
july-sept (north) jan-march (south)
275
which months does most harvest occur?
sept-oct (north) march-april (south)
276
where does vine store carbohydrates to power initial growth of shoots? (given leaves form later and can only begin photosynthesizing then)
in the roots
277
how do you treat or cure a vine of the viruses and bacterial diseases that negatively impact yield and quality?
you cannot. you need to dig up the vines and sanitize the land
278
how do viruses spread between vines vs. how to bacterial diseases spread between vines?
viruses are spread by cuttings or nematodes while bacterial diseases are spready by small insects called sharpshooters
279
three types of agriculture available to growers looking to reduce their reliance on chemical fertilizers and pest/diseases control chemicals
Sustainable Agriculture Organic Agriculture Biodynamic Agriculture
280
three elements of Sustainable Agriculture
- checking the weather and lifecycle of vineyard pests to reduce the number of chemical applications - adding predators of certain pests - adding plants/biodiversity to encourage pest predators to live there and add nutrients to vines
281
Organic Agriculture vs. Sustainable Agriculture
Many of same concepts but only a very limited number of the traditional treatments against pests/diseases is allowed and the certification varies by governing body
282
Name two elements of Biodynamic Agriculture
1) adapt grape growing practices to coincide with the cycles of planets, moon and stars 2) homepathic remedies called preparations are used to fertilise the soil, treat diseases and ward off pests
283
name four changes to grapes as they ripen
sugar rises acid drops grapes develop signature flavors tannins become less bitter and astringent
284
what two climactic conditions may induce the grape grower to harvest before the grape has reached its ideal maturity?
hail that may destroy the grape heavy rainfall that may overly swell/dilute
285
what is the main downside of using machine harvesting?
you also collect unhealthy grapes, insects, and bits of leaves (MOG - matter other than grapes)
286
what grape varietal is often machine harvested because you need to harvest quick because it will become over-ripe very quickly?
sauvignon blanc
287
name two examples of wines that require whole bunches of grapes and therefore cannot be machine harvested
Beaujolais and Champagne
288
for what kind of wine/viticulture is hand picking essential?
grapes affected by noble rot bc onset and level of rot can vary between bunches and even within bunch, so careful selection is needed
289
when the grapes are harvested, are the stems included in the fruit collection that goes towards winemaking?
only if harvested by hand. if machine harvested, the stems stay on the vine
290
two winemaking production elements of "natural wine"
no fining or filtration no additives - cultured yeasts, sulfur dioxide (fining is adding something to wine that takes out certain components, while filtering is removal by filter)
291
where do tannins and bitter oils come from?
tannins - seeds, stems, skins bitter oils - seeds
292
two acids found in pulp of grape and which is there more of
tartaric and malic - more tartaric
293
what antioxidant is used in winemaking to prevent oxidation?
sulfur dioxide
294
what kind of wine will a winemaker be most concerned about oxidation / contact with oxygen
a wine that needs to be dominated by primary fruit characteristics
295
at what time of day are grapes picked and why
at night bc it is cooler bc the effect of oxigen is reduced as chemical reactions happen more slowly at low temperatures
296
what is protective or anaerobic winemaking
filling airtight winery equipment with either carbon dioxide or nitrogen before using for grape processing or winemaking to avoid oxygen contact
297
what two things are inert airtight tanks or vats for maturation made from
stainless steel cement lined with epoxy resin
298
two benefits of using oak in maturation
adds complexity to the flavors of the wine softens tannins in red wines
299
two tertiary flavors that develop from oxygen seeping into oak in maturation (ch7 pg 44)
leather and earth
300
How does color of wine change with slight oxidation caused by oak barrels?
in red it becomes paler and gains hint of brown in white it becomes deeper and gains hint of orange
301
typical capacity of Bordeaux barrique oak barrels
225 liters
302
do large or small oak barrels inflict more oxidation to wine?
small because there is more surface area in proportion to wine
303
what is typical maximum amount of time of wine maturation in oak vesssel
two years in barrique. can be longer if it is larger vessel than 225 liter
304
three examples of wines that are purposely oxidized by leaving unfilled space in oak barrel during maturation
Oloroso Sherry Tawny Port Rutherglen Muscat
305
three tertiary flavors developed by fortified wines that remain in oak barrels with empty space (ch7pg44)
caramel toffee nuts
306
what gas is used universally in winemaking as an antioxidant and antiseptic
sulfur dioxide (SO2)
307
four aromas that oak vessels give to wine (ch7pg44)
toast vanilla smoke cloves
308
In what way is Sulfur Dioxide an antiseptic and to what
it is toxic to bacteria and yeast that cause unwanted flavors in wine (but not to the yiest specie that is used for alcoholic fermentation!)
309
four characteristics to choose when selecting oak vessels for maturation
specie/origin size production process age (new vs used)
310
Two names for small Oak barrels and how many liters does each have
Barrique 225 liters Piece 228 liters
311
What is the range in liters of the size of oak barrels?
From 225 L to 2000
312
What element of oak barrel production most affects the flavor it has wine
The temperature and length of heat exposure during toasting
313
What element of oak barrel production most affects the flavor it has wine
The temperature and length of heat exposure during toasting
314
Three benefits to using stainless steel vessels
Easy to clean can be made in any shape and size can allow for temperature control
315
Pros and cons of concrete versus stainless steel vessels
Con — less easy to clean and maintain Pro - Concrete helps regulate temperature without need of temperature control equipment
316
When is first dose of sulfur dioxide administered
As soon as the grapes arrive at the winery
317
When crushing grapes, what is the machine have to be careful not to do
Damaging the seeds because it will release an unpleasant bitter oil
318
What two machine options are there for grape pressing
Vertical basket presses - in which a plate presses down on the grapes Pneumatic presses - an inflatable rubber tube with a perforated, horizontal stainless steel cylinder
319
In winemaking what is a fraction?
It’s the name given to each individual pressing of the grapes
320
What is the technical term for the grape juice derived for wine making?
Must
321
What is the must weight?
The level of sugar in the grape juice
322
What are the main two adjustments that can happen in winemaking?
The addition of sugar or acid
323
What adjustment must wine maker sometimes make in cool climate
Adding our RCGM (rectified concentrated grape must) to increase sugar levels
324
What is enrichment, what substance is used, and during what phase of the wine making process?
Adding sugar in the form of RCGM rectified concentrated grape must Before or during fermentation
325
What is chaptalisation?
Enriching the level of sugar in wine by using sugar from sources other than grape, such as beet
326
What is another way of raising the sugar level of wine that doesn’t involve adding anything? What is a downside?
Removing some water The downside is that it raises every other elements, including tannin, acid and Wine Faults
327
What adjustment is common in wine making in warm or hot regions? What substance is used?
Acidification by adding powdered tartaric acid
328
What yeast is most commonly used in wine making for alcoholic fermentation and why?
Saccharomyces cerevisae High tolerance to alcohol and sulfur dioxide
329
At what temperature would alcoholic fermentation not begin
Below 5 Celsius or 41 Fahrenheit
330
What is the maximum temperature that yeast can endure before fermentation is stopped
35c/95f
331
What are three things that could cause the yeast to stop fermenting naturally
Temperature lack of needed nutrients, other than sugar high levels of sugar or alcohol
332
What are three methods for stopping fermentation intentionally
Adding sulfur dioxide Adding grape spirit Filtration (only possible if first fermentation is halted by chilling to 5 Celsius)
333
What is 1 downside using cultured yeast?
It limits the potential complexity of the wine
334
What are the two main categories of yeast that can be used for fermentation?
Ambient yeast from grapes skins Commercial cultured yeast
335
Two reasons to keep the temperature down during during fermentation
To preserve volatile aromas such as floral characteristics and encourage the development of fruit flavors in white wines
336
When are high temperatures necessary in wine fermentation?
To extract color and tinnins from black grapes skins
337
What is a mechanical method of releasing excess heat during fermentation
Pumping over
338
What is malolactic conversion or malolactic fermentation?
The conversion of tart Malic acid into softer lactic acid
339
What does malolactic conversion do to the overall acidity level?
It lowers it
340
What aroma and what gas is produced by malolactic conversion
Buttery aroma CO2
341
When does malolactic conversion occur?
After alcoholic fermentation
342
Two ways of encouraging malolactic conversion
Raising the temperature of the wine and not adding sulfur dioxide
343
Three ways to avoid malolactic conversion
Cooler temperatures the use of sulfur dioxide Filtering out lactic acid bacteria
344
What is the difference between gross and fine lees
Gross is the dead yeast cells and grape fragments that fall to the bottom of the fermentation vessel and create unpleasant of as if not removed Fine lees can be kept (in reduced quantities) in contact with wine in pre-bottling maturation to add texture and flavor
345
What percent of wine is sugar?
0.1%-20%
346
What percent of wine is acid?
0.3-1.0%
347
What things does a wine need in order for it to be appropriate for pre-bottling maturation
Sufficient levels of tannins and acidity and/or alcohol and flavors that develop in an interesting way
348
When does blending typically happen in the winemaking process?
After fermentation or during the maturation process
349
Three techniques for the clarification of wine
Sedimentation fining filtration
350
What is racking?
The process of sedimentation that happens after fermentation has finished in which gross lees has settled at the bottom of a vessel and then the wine is pumped to a different vessel, leaving the sediment behind
351
What is the process of fining in clarification of wine?
Fining agents are added to the wine, speeding the process by which wine constituents clump together so that they can be filtered and removed before bottling
352
When is wine typically filtered during the wine making process
After fermentation and during maturation to remove gross and fine lees
353
What are the two methods of filtration
Depth filtration surface filtration
354
What is the difference between depth filtration and surface filtration?
Depth filtration uses a thick material in which solid parts get trapped inside the material In surface filtration, the particles are trapped on the surface of the filter
355
What is sterile filtration
A form of surface filtration where the pore size is small enough to remove yeast and bacteria
356
What are three things that wine maker tries to stabilize prior to releasing
Tartrates (tartaric acid crystals) Microbiological elements (yeast and bacteria) oxygen
357
Which kind of wines are proactively stabilized for tartrates and what is the process
Wines that are not appropriate for long maturation as the tartrates will not naturally be deposited during maturation The wine is chill to 0° C for a short period of time so the crystal form and are removed by filtration
358
What kind of wines need most to be stabilized from yeast and bacteria that can spoil wine?
Wines that have not undergone malolactic conversion, as well as those with low to medium alcohol, low acidity and little residual sugar are particularly at risk, as high acidity and high alcohol make it difficult for yeast and bacteria to survive
359
What two things are done to stabilize wines that are susceptible to yeast and bacteria that can spoil wine
Sulfur dioxide is added and they are sterile filtered prior to packaging.
360
Besides adding sulfur dioxide, what else can a wine maker do to minimize contact with oxygen prior to bottling?
Bottles can be flushed with either carbon dioxide or nitrogen
361
How does a winemaker decide what kind of closure to put?
If they want to retain fresh fruit flavors, they will try use a closure that avoids any oxygen contact, whereas if the wine can develop interesting flavors they will use cork that allows a small ingress of oxygen
362
What are the four types of closures?
Cork Technical corks- made from agglomerated cork bound together by glue or plastic, suitable for wines to be drunk within a couple of years Synthetic corks made from petrochemical or plant-based plastic, suitable for wines consumed within a year Screw cap
363
Three examples of wines that need to be matured for several years and are not their best in the years of immediately after bottling (ch7p54)
Vintage port fine German riesling Bordeaux cru classés
364
2 Ideal conditions for post bottling maturation
Constant temperature between 10 and 15°C And constant humidity
365
Six major options/decisions to be taken in white wine making production
Skin contact clarity of juice, fermentation temperature vessel lees malolactic conversion
366
How are orange wines or Amber wines typically made
They ferment white grapes on their skins as with red wines
367
What can cause freshly pressed white wine grapes to not come out clear and what two risks does this present in the winemaking process?
cells from the grapes skins and pulp if fermented with these unpleasant aromas can form and fermentation may even stop prematurely
368
Two reasons wine maker may choose to keep some fragments of grape skin and pulp in white wine during production?
Makes the finished wine less susceptible to oxidation Ads complexity and richer texture
369
Optimal temperature for white wine fermentation
Between 12°C and 22°C 54°F and 72°F
370
What two things happen if fermentation of white wine occurs at too low of a temperature
Creation of pear drop aromas Failure to capture variatal fruit characteristics
371
What two things happen if you ferment white wine too high of a temperature
May develop complex non-fruit aromas Varietal fruit characteristics may be lost
372
What vessel for white wine fermentation leads to higher fermentation temperature- barrels or stainless steel tanks?
Barrels because there is no temperature control mechanism as with stainless steel vessels
373
What are the two main objectives of blending wine in white wine production?
Ensuring consistency (Wines based on primary fruit flavors) Adding complexity (for non-aromatic varieties like Chardonnay where you can blend batches of varying malolactic conversion, lees contact and oak treatment)
374
What two white grape varietals are made in high volume and two reasons why?
Chardonnay and Pinot Grigio The restrained varietal character means the wine they produce appeal to a wide range of consumers, and they are both easy to ripen
375
two fruit aromas in unoaked chardonnay (ch8p56)
pear and melon
376
two non-fruit aromas from oak aging chardonnay (ch8p56)
toast and vanilla
377
is pinot grigio usually oaked or unoaked
unoaked
378
Pinot Grigio - oak use, 1 primary aroma, body, acidity
usually okaked pear drop light body medium acidity
379
which white grape varietal has a vigorous nature that leads to high yields
sauvignon blanc
380
what flavors dominate if sauvignon blanc is underripe
herbaceous flavors
381
which white grape varietal is most likely to be flat and flabby when low on acidity bc of hot climate?ac
chardonnay
382
what is the most common adjustment made to white wines grown in warm or hot climates?
acidification
383
which white wine is important to ferment at cool temperatures with stainless steel tanks
pinot grigio made for high yield, given little flavor
384
what 2 things will a winemaker do if wants to retain acidity and primary fruit aromas
avoid malolactic conversion and remove lees right after fermentation
385
two things to do to prevent malolactic conversion
chilling the wine and adding sulfur dioxide
386
five examples of aromatic white grape varieties
aromatic: sauvignon blanc, riesling, muscat, gewurztraminer, torrontes
387
two examples of non-aromatic grape varieties
chardonnay and pinot grigio/gris
388
six necessary steps in dry white wine making
grapes press skins removed alcoholic fermentation rack off gross lees packaging
389
four optional steps between the collection of grapes and the pressing of grapes in dry white wine production
grape sorting/selection destemming crushing skin contact
390
what optional step is there in dry white wine production after the press juice is created and before the fermentation?
the clarification of the wine
391
what optional step is there in dry white wine production after fermentation is complete and gross lees has been racked off, but before the wine is blended / considered completed ?
deciding if to allow malolactic conversion or not
392
in dry white wine production, what optional step is there after finished wine has been blended and before it is packaged?
clarification and/or stabilisation
393
acidity level of sauvignon blanc
high
394
when does sauvignon blanc ripen (early/late) and what is the ideal climate?
early ripening cool climate (too retain acidity)
395
two top major regions for sauvignon blanc
Loire Valley and Marlborough
396
two appellations popular for sauvignon blanc in Loire Valley
Sancerre Pouilly Fume
397
climate level of Sancerre and Pouilly Fume
Cool
398
three primary flavors of Sauvignon Blanc from Sancerre and Pouilly Fume 1-1-1 (p57)
Green: Green apple Herbaceous: Asparagus Other: Wet pebbles
399
What gives Marlborough Sauv Blanc more vibrant flavors than Loire Valley Sauv Blanc
Long hours of intense sunlight
400
Four primary flavors of Marlborough Sauv Blanc 1-1-1-1
Floral: elderflower Green: Gooseberry Citrus: Grapefruit Tropical: Passion fruit
401
Five countries producing fresh fruity Sauv Blanc
France New Zealand South Africa Chile Australia
402
Appellation for Sauv Blanc in Western Australia
Margaret River
403
What is Sauv Blanc usually blended with in Margaret River and what 2 things does it change about the wine
Semillon Less Aromatic, Fuller Body
404
When is Sauv Blanc best to drink
young when intense fruit flavors are still fresh
405
In which appellation is Sauv Blanc made using approach more typical of non-aromatic wines and what do they do differently?
Pessac-Leognan Matured in oak to give rounder body and spicy toasty notes
406
What is Sauv Blanc usually blended with in Pessac Leognan and what 2 things does it change about the wine
Semillon Adds body and richness
407
Besides Pessac-Leognan, which two other regions (one country and one state) do oak aged Sauv Blanc?
California New Zealand
408
Six ways that sweet wine can be made (think mostly of viticulture choices)
Stopping the fermentation Adding a sweetening component Noble rot Drying grapes on the vine Drying grapes after picking Freezing grapes on the vine
409
Three ways of stopping the fermentation of wine
Fortification Adding high dose of sulfur dioxide Chilling the fermenting wine
410
Three sweet wines that are made by stopping fermentation by adding sulfur dioxide or chilling wine
German Kabinett Riesling German Spatlese Riesling Asti sparkling wines
411
Alcohol content of wines that are made by stopping fermentation by adding sulfur dioxide or chilling wine
Low
412
what stage of production is Sussreseve added to wines to make them sweeter
added to dry wines when they are ready to be bottled
413
Four examples of sweet wine made with noble rot
Sauternes Tokaji Beerenaslesen Trockenbeerenauslesen
414
name of fungus that causes noble rot
Botrytis cinerea
415
What two conditions are necessary for Botrytis cinerea to create noble rot rather than grey rot
1) grapes must be fully ripe before the development of the rot 2) must have humid misty mornings followed by dry sunny afternoons
416
Four flavors caused by sweet wines made from noble rot (one is a primary category with a subflavor, one is primary category, and the other two are other flavors)
Stone: Apricot Dried fruit Honey Citrus zest
417
What is passerillage
drying grapes on the vine
418
If you want to make sweet wines through passerillage, what climactic conditions do you need and what happens if you dont have it?
Warm dry autums or else grey rot develops
419
how are passito wines made?
by drying the grapes after picking
420
what 2 things must you be sure to do if you intend to make sweet wines by way of drying grapes after picking
1) remove rotten grapes or rot will spread 2) maintain dry and warm conditions
421
One example of sweet wine made by drying grapes after picking (appellation)
Recioto della Valpolicella DOCG
422
two wines made by freezing grapes on the vine and then leaving ice in the press?
Icewine in Canada Eiswein in Germany
423
Two reasons riesling is suitable for cool climates
It buds late so it avoids spring frosts It is very tolerant of cold winters
424
How does riesling flavor evolve from cooler to warmer climates
In cool: green fruit and floral in warm: citrus and stone
425
When does reisling ripen?
mid to late
426
why is riesling good for making well-balanced wines in a range of sweetness levels?
because left on the vine it can accumulate sugar without losing its naturally high acidity
427
What two tertiary flavors does riesling develop with age?
Honey and toast
428
six countries with Riesling production
Germany Austria France USA Australia New Zealand
429
two key appellations for Riesling in Australia
Clare Valley Eden Valley
430
Two appellations for riesling in USA
Finger Lakes AVA Washington State
431
Most common sweetness level of rieslings from: Alsace Austria Australia Finger Lakes Washington State Germany New Zealand
Alsace - mainly dry (some botrytised and late harvest) Austria - full range Australia - dry (lime flavor) Finger Lakes - off-dry (fruity) Washington State - dry Germany - full range New Zealand - off-dry (fruity)
432
what must winemaker do before fermenting an aromatic grape?
ensure juice is clean to ensure there is nothing that could mask fruit flavors. will clarify using gentle method like settling
433
what vessel do you use to ferment aromatic varieties
inert so that no additional flavors interfere with pure fruit character
434
what is foudres and where is it used and on what varietal
large oak vessel used in Alsace to allow small amount of oxidation of riesling (unusual for riesling)
435
how is fementation stopped for sweet rieslings made from botrytised grapes
it happens naturally
436
does riesling and sauv blanc usually go through malolactic fermentation? 2 reasons why or why not?
no - usually prevented with sulfur dioxide a) because high acidity is desired b) because buttery aroma would mask fruit aroma
437
what maturation do aromatic varieties like riesling and sauv blanc get before release?
none - straight to bottle, as maturation in oak would not be desirable for flavor
438
ideal climate for chardonnay
all climates, though timing of harvest is critical in warm climates so that doesnt lose much acidity
439
when does chardonnay bud
early, so at risk of spring frost
440
Primary flavors of chardonnay in cool (1-1), moderate (1-1-1), and warm (1-2)
Cool: Green Fruit (apple), Citrus (lemon) Moderate: Citrus (lemon), stone (white peach), tropical (melon) Warm: stone (peach), tropical (banana, pineapple)
441
what two flavors does chardonnay develop with age
nuts and/or mushroom
442
does chardonnay go through malolactic fermentation and lees aging
yes to both, usually extended lees aging
443
Difference in flavor profile of chardonnay from Chablis, Cote d'Or, and maconnais
Chablis: green apple, citrus, wet stones, slate, higher acidity Cote d'Or: stone fruit, creamy oak Maconnais: more ripe and rounded, toasy oak
444
Two appellations for chardonnay in California
Russian River Valley, Carneros
445
Three appellations for chardonnay in Australia
Adelaide hills, Margaret River Valley, Mornington Peninsula
446
Two appellations for chardonnay in New Zealand
Gisborne, Marlborough
447
One appellation for chardonnay in Chile
Casablanca Valley
448
When does Pinot Gris/Pinot Grigio bud and ripen?
early bud, early ripe
449
what happens to pinot gris when left on vine for extended time?
loses acidity but gains a really high level of sugar
450
sweetness range of pinot gris
dry to off dry
451
typical flavor profile of Alsace Pinot Gris. 1 Primary Cat and 2 tertiary
ripe tropical fruit Ginger, Honey
452
what color can pinot gris take and why
golden because grape skins have deep color
453
Two appellations in USA and Australia with Pinot Gris, and what is the sweetness level
Oregon and Tasmania dry
454
Four regions in Italy for Pinot Gris/Grigio and what is difference in style and clone
Veneto - pale skin, large fleshy pulp Alto Adige - small berries, capable of high flavor concentration Trentino - small berries, capable of high flavor concentration Friuli Venezia Giulia - small berries, capable of high flavor concentration
455
which non-aromatic white grape is most often loaded in press as whole bunches
chardonnay
456
Fermentation vessel for Chablis, Pinot Grigios from NE Italy, and Pinot Gris from NZ
Stainless steel or concrete
457
Fermentation vessel for Pinot Gris from Alsace
large old oak vessels
458
Fermentation vessel for chardonnay from Cote d'Or
small new oak barrels to give toasty flavors
459
why does Alsace pinot gris sometimes have residual sugar
because high degree of ripeness means fermentation may stop naturally
460
Which region almost entirely puts their premium white wines through malolactic fermentaion and why
Burgundy, including Chablis, to soften sharp acidity
461
when does pressing happen - before or after fermenation?
before fermentation for white, after fermentation for red
462
what is cold maceration/cold soaking - when is it done and for what purpose?
in red wine production, before fermentation the winemaker will leave crushed grapes to macerate at low temperature to extract flavor and color (but not tannin - as that is more soluble in alcohol)
463
temperature for red wine fermentation
20-32C / 68-90F
464
why is red wine fermented at higher temperature than white?
it's needed for color, flavor and tannin extraction
465
at what temperature will yeast be killed in fermentation of red wine
above 35C/95F
466
four methods for ensuring cap of red wine gets blended with juice
punching down pumping over rack and return rotary fermenters
467
two things to watch out for when punching down the cap in red wine production
a) risk of carbon dioxide intoxication of worked doing by hand with paddles b) not doing too often towards end of fermentation (when lots of alcohol) as too much tannin would be extracted
468
two unique things about using pumping over technique for cap management
it dissipates heat and oxygenates the juice
469
what is rack and return
juice transferred to another vessel and then reintroduced to original vessel over the cap that was left behind
470
what kind of vessel is used for red wine fermentation? (Not looking for the material. Looking for features)
large vessels with open top so that skins can be worked - can be of oak, concrete or stainless steel (never oak barrels as wouldn't be able to work cap)
471
what are press fractions and 2 things that change between press fractions
different stages of pressing in post-fermentation cap of red wine. the later press fractions are deeper in color and higher in tannins
472
what does winemaker need to watch out for when using whole bunches
grape stems need to be ripe too or else wine will take on undesirable bitter taste
473
what are two outcomes of using whole bunch fermentation in which there is an oxygen free environment for uncrushed fruit
a) berries create some alcohol in their cells without the involvement of yeast b) a range of distinctive fruity aromas are created
474
what is the name of the process where in whole bunch fermentation the berries crease alcohol in their cells without yeast
intracellular fermentation
475
three forms of whole bunch fermentation
carbonic maceration semi-carbonic maceration whole bunches with crushed fruit
476
how does carbonic maceration work (2 elements)
a) only whole uncrushed bunches into vats b) vats filled with carbon dioxide to remove all oxygen and get fermentation to start
477
in carbonic maceration, what level of alcohol is in the grape when the grape skin splits and releases juice?
2%
478
in carbonic maceration, what is the next step after the grape skin splits?
grapes are pressed to separate juice from skin, then yeast completes the fermentation off the skins
479
what is the main characteristic / benefit of carbonic maceration
extracts color but little tannin wine becomes soft and full of fruit
480
four distinctive notes from carbonic maceration
kirsch banana bubble gum cinnamon-like spice
481
3 steps/elements to semi-carbonic maceration
1) vats filled with whole bunches but no CO2 2) grapes at bottom crushed by weight and release juice 3) ambient yeast starts to ferment juice and produces CO2 in the vat to make intact berries undergo carbonic maceration
482
what an alternative for clarification/stabilization for red wines other than fining and filtration
gradual sedimentation before bottling
483
four red wine varieties well suited for hot climates
Cab Sauv Merlot Syrah Grenache/Garnacha
484
Why are Cab Sauv, Merlot, Syrah, and Grenache/Garnacha well suited for mass production (2 reasons)
a) they are resistant to hot climates, where most mass wine is made b) high concentration of colors, tannins, and flavors in skins means they can product fruity and colorful wines even at high yields
485
which red grape variety is tough to grow and will extract little color and tannin when grown at high yields?
pinot noir (therefore only appropriate for premium wine production)
486
what fermentation temperature is used for high volume red wine and why
22 to 25C (72 to 77F) to maximized fresh fruit flavors
487
is post-fermentation maceration typical in high volume red wines? 2 reasons why or why not?
Not typical, because constraints on vat space/time, and additional tannins not desirable for easy drinking wines
488
skin thickness of cab sauv
thick
489
ripening stage of cab sauv
late
490
what 2 things happen if cab sauv is not well ripe
astringent tannins and herbaceous flavor
491
What region is Cab Sauv the classic grape of
Haut Medoc in Bordeaux
492
Two flavors and One characteristic typical of cab sauv of Haut Medoc
Cedar, Blackcurrant leaf grippy tannins in their youth
493
ripening stage of merlot
early (at least earlier than cab sauv)
494
which varietals is cab sauv most blended with in France? in Italy? and in Spain?
France: merlot Italy: sangiovese Spain: tempranillo
495
two primary flavors of cab sauv not from france and why different
blackcurrant, black cherry warm temp and more sunlight
496
classic regions for cab sauv in USA (1), Australia (2), New Zealand (1), South Africa (1), and Chile (1)
USA: Napa Valley, CA Australia: Coonawarra, Margaret River NZ: Hawke's Bay SA: Stellenbosch Chile: Colchagua Valley
497
How often is cab sauv destemmed?
always bc stems give herbaceous and astringent character
498
what will cab sauv winemaker do if want to maximize color extraction from thick skins
leave grapes to macerate before fermentation begins
499
temperature of fermentation of cab sauv and rationale for this range
26-30C (79-86F) - warm enough to extract but cool enough to promote fresh fruit flavor
500
why are high temps and extractive cap management avoided in fermentation of cab sauv
because naturally high in tannins, so avoid astringency especially if tannin is not fully ripe
501
2 reasons why may a winemaker of cab sauv opt for a period of post-fermentation maceration?
- encourage gentle extraction of tannins - soften existing tannins
502
intensity, body, and tannin level of cab sauv
intense flavors MF Body H Tannins
503
why is new oak okay for cab sauv
because of intense flavors, MF Body, and H tannins means oak flavor will not overpower wine
504
typical vessel for cab sauv maturation
225L new french oak barrels
505
period of maturation of cab sauv (both full range and typical range)
full range: 6mo to 3-4 years typical: 12 to 18 months
506
in relation to cab sauv, when does merlot bud and when does it ripen
early / early
507
Two most typical appellations for merlot in Bordeaux
Saint-Emilion Pomerol
508
Describe two key styles of merlot found in the world (first one: harvest, color, 2 flavors, tannins, aging. second one: harvest, two flavors, body, alcohol, acidity)
International Style - late harvest, max purple color, concentrated blackberry and plum, soft velvet tannins, aged in new oak Bordeaux Style - earlier harvest, fresh red fruit and vegetal leafy aromas, medium body, medium alcohol, higher acidity
509
how are merlot grapes prepared for fermentation
destemmed and crushed
510
how are the skins of merlot
supple - easy to extract color and flavor so less rigorous extraction needed during fermentation
511
typical maturation period for merlot
12 to 18 months
512
typical material used for maturation of merlot
new oak
513
three aromas given by new oak maturation in merlot
toast, vanilla, and clove
514
Stage of budding, stage of ripening, and skin thickness of pinot noir
early bud, early ripe, thin skin
515
Describe the range of styles of pinot noir (complexity and aromas- with one style having one aroma and the other three aromas)
light and fruity with red cherry notes to complex and earthy with flavors of spice and forest floor
516
What does winemaker need to approach carefully during production of pinot noir and why?
Needs to maximize extraction of color and tannin from skins, because it is not easy in pinot noir, without overworking the juice as that could lead to primary aromas being overwhelmed
517
best climate for pinot noir and why
cool/moderate climate because it is early ripening
518
what two aromas does wine pick up if does not ripen fully
vegetal: cabbage, wet leaves
519
top region for pinot noir in Germany
Baden
520
top two regions for pinot noir in USA
Los Carneros, Sonoma
521
top three regions for pinot noir in NZ
Martinborough, Marlborough, Central Otago
522
top three regions for pinot noir in Australia
Yarra Valley, Mornington Peninsula, Tasmania
523
top region for pinot noir in South Africa
Walker Bay
524
top region for pinot noir in Chile
Casablanca Valley
525
is pinot noir crushed and destemmed?
sometimes. other times will be in whole bunches and will be gradually crushed by series of punch down operations
526
does pinot noir do pre-fermentation maceration?
yes, to maximize color and flavor extraction
527
why might a winemaker choose to use whole bunches for pinot noir
maximizes red fruit and floral characteristics
528
typical fermentation temp for pinot noir and why
30C because needed to extract color, flavor and tannin
529
does pinot noir do post-fermentation maceration
no
530
typical time spent in oak for pinot noir
12 to 24 months
531
maturation vessel for pinot noir
second or third-fill barrels
532
two flavors gained by maturation of pinot noir
mushroom and forest floor
533
what do syrah grapes look like
small with thick dark skin
534
climate for syrah
warm or hot, will not ripen in cool climates
535
range of body and flavors of syrah
M body, pepper and fresh black fruit to F body, ripe black fruit and liquorice
536
most famous broad appellation for syrah production in Europe
Northern Rhone
537
top 2 appellations of Syrah in Northern Rhone and why are they better
Cote Rotie and Hermitage Because climate of Northern Rhone is at the coolest limit for Syrah production, so these south-facing slopes can produce fuller body wines with more complex flavors
538
what two tertiary flavors do Cote Rotie and Hermitage syrah develop with ageing
meat, leather
539
Besides Northern Rhone, what other 2 regions in France produces Syrah
Languedoc and Roussillon
540
what four varietals is syrah typically blended with in Languedoc and Rouissillon
Grenache, Mourvedre, Carignan, Cinsault
541
what two differences does syrah from Languedoc and Rouissillon have to syrah from Norther Rhone? why?
riper flavors and tannins because of warmer climate
542
Six regions for shiraz in Australia
Hunter Valley Barossa Valley McLaren Vale Great Southern Geelong Heathcote
543
How does Shiraz from Hunter Valley and Barossa Valley differ from those of Great Southern, Geelong and Heathcote? why?
Hunter Valley and Barossa Valley are soft earthy, spicy styles with concentrated black fruit aroma, while the others are leaner and more peppery because the climate is much cooler
544
Climate of Hunter Valley and Barossa Valley
Hot
545
Other than Australia and France, name other four countries with major syrah production
USA New Zealand South Africa Chile
546
Top region for shiraz in New Zealand
Hawke's Bay
547
Top region for syrah in USA
Washington State
548
how is the cap managed in Syrah/Shiraz production
- vigorously in hot climates with ripe grape so that they extract as much color, flavor, and tannin from ripe/over-ripe grapes - in moderate climates or in hot climates where grape is harvested early, a restrained style can be made with gentler cap management
549
are whole bunches ever used in syrah/shiraz production?
only in moderate climates or in hot climates where grape is harvested early where a restrained style can be made
550
is new oak used for syrah/shiraz?
in hot climates yes as it can complement the concentrated fruit flavors well
551
is post-fermentation maceration done on syrah/shiraz?
often yes, to extract and smooth tannins
552
three ways rose can be made
direct pressing short maceration blending
553
what is the direct pressing method of rose production
crushing and pressing black grapes as if it were white wine (produces the most delicately colored roses)
554
what is the short maceration method of rose production
you crush the grapes and let them macerate (no pressing), and then free run juice is drained off the skins and fermented at cool temperatures like white wine
555
what is the only European region where they allow rose production through blending red and white wine?
Champagne
556
is oak ever used for rose production?
rarely
557
when does grenache ripen?
late
558
climate for grenache
warm or hot
559
skin thickness of grenache
thin
560
what does grenache grape taste like if you eat it
sweet bc of hot climate, will make high alcohol wines
561
typical acidity and body of grenache
low acidity, full body
562
typical aroma of grenache
red fruit
563
Five regions in Spain for garnacha production
Priorat Rioja Navarra Calatayud Cariñena
564
what is garnacha blended with in Priorat
Carignan
565
Characteristics of garnacha-carignan blends from Priorat (color, tannins, primary aroma, tertiary aroma)
deep color high tannins fresh black fruit toasty oak
566
where in Rioja is garnacha planted
Rioja Oriental
567
what is garnacha blended with in Rioja
tempranillo
568
most widely planted grape variety in southern rhone
grenache
569
top appellation for grenache in southern rhone
Chateauneuf-du-Pape
570
what two varietals is grenache blended with in southern rhone
syrah and mourvedre
571
what is the body and primary aroma of southern rhone grenache, syrah, and mourvedre wines?
full body concentrated spicy red fruit
572
secondary region of grenache production in France (not Southern Rhone)
Languedoc and Roussillon
573
four grape varieties that are often blended with grenache in Languedoc and Roussillon
Syrah Cinsault Carignan Mourvedre
574
two appellations for grenache in Australia
Barossa Valley McLaren Vale
575
is grenache destemmed and crushed?
usually yes
576
is pre-fermentation common for grenache?
yes
577
are whole bunches used for grenache?
sometimes, to enhance ripe red fruit flavor of grape
578
fermentation vessel for grenache
stainless steel, cement, or old oak
579
cap management of grenache
gentle (punching down)
580
is post-fermentation maceration done on grenache?
usually no, but possible if want to enhance tannic structure
581
what vessel is grenache matured in?
large vessels like foudres made of old oak, as new oak would overwhelm fruit flavors
582
Top five expenses related to grape growing
Labor Land cost Vines Soil preparation machinery
583
two factors that can raise the cost of grape growing
isolated sites with little labor steep slopes that require hand harvest
584
what winemaking cost can be reduced by sharing
bottling lines
585
two key costs of winemaking
Equipment Storage facilities for minimum maturation
586
After the wine has been produced, what are the four costs that a winery absorbs?
Packaging Transport, Distribution, Sales Taxes Retailers
587
three types of wine producers
Co-operatives Merchants Estates
588
how does wine co-operative grow? where is it most common
- grape growers own the co-operative and deliver grapes to a winery owned by then and wine is made by a winemaking team they hire - most common in Europe
589
how does a wine merchant work? where is it most common
- they buy grapes, juice, or wine from growers, which gives winemaker greater control on source material and quality but can be less reliable source than co-operative bc there is competition for it - most common outside of Europe, but does exist there too (in France called negociant)
590
two downsides to the estate model where you grow your own crop and make your own wine?
- fewer blending options - susceptible to bad growing conditions
591
what is a geographic indication GI?
region or place of origin - can be as specific as a single vineyard to as broad as a state
592
what % of liquid in wine must come from a GI for them to use the GI on label?
85% (though this can vary and some PDOs require 100%)
593
two GI categories in Europe and difference
Protected Designation of Origin (PDO) Protected Geographical Indication (PGI) PDO have stricter regulations and PGIs are larger and looser
594
two PDO names in France and difference
Appellation d'origine controlee (AC or AOC) Appellation d'origine protegee (AOP) - the first is more used and is the traditional term, whereas the second is the French term for PDO
595
two PGI in France and difference
Indication geographique protegee (IGP) Vin de Pays - the first is the modern term that is used more, while the second is the traditional
596
Besides the geographic area, what three things do European GIs typically specify
1) what grape varieties can be used 2) grape growing techniques allowed 3) wine making techniques allowed
597
what two things do local laws typically regulate in wine production
vine yield limit production volume
598
largest appellation in France by both volume and value
Bordeaux
599
Bordeaux climate type and level
moderate maritime
600
length of growing season in Bordeaux
spring frosts rarely a problem grape ripening can continue into October
601
what two things protect Bordeaux from the worst Atlantic storms
Landes forest coastal sand dunes to the west
602
how does being close to the Atlantic impact Bordeaux climate - 2 things
warmed by Gulf Stream, thus extending growing season high level of rain and humidity
603
name 3 negative impacts of heavy rainfall in Bordeaux that causes great variation in vintages
- disrupts flowering and fruit set - can cause rot - can dilute flavors
604
why are almost all res and most whites in Bordeaux a blend?
because variability in weather makes it risky to rely on just on varietal. (the different varieties there flower and ripen at different times so one bad climactic event will impact only one or just a few varieties but not all)
605
name the top four most common black grape varieties in Bordeaux
Cab Saub Cab Franc Merlot Petit Verdot
606
two main areas in Bordeaux for Cab Suuv
Haut Medoc & Graves
607
What makes Graves an ideal site for Cab Sauv
soil: stone / gravel content means the soil is warm and well drained and can aid ripening of late-ripening Cab Sauv even in coolest and wettest sites/vintages
608
Main place in Bordeaux where Cab Franc is used and two secondary places where used
primarily Saint Emillion secondarily Medoc and Graves
609
Compare body and tannin of Cab Franc to Cab Sauv
less body and tannin
610
two flavors of Cab Franc when unripe and two flavors when ripe
unripe: herbaceous and stalky ripe: vibrant fruit and floral
611
what kind of soil does Cab Sauv and Cab Franc like
well drained warm soils
612
what is the most widely planted variety in Bordeaux
Merlot
613
two appellations in Bordeaux where Merlot plays a key role
Saint Emilion and Pomerol
614
why is Merlot planted more in Saint Emilion and Pomerol vs. other areas of Bordeaux
bc can grow on cooler clay soils found in this area
615
what three things does petit verdot add to bordeaux blends
tannin, deep color, spice
616
what climate does petit verdot need to ripen
very hot
617
when does blending occur in Bordeaux reds
in the spring following the vintage
618
maturation vessel for top quality bordeaux reds
small oak barriques of 225L
619
most important sweet wine varietal for Bordeaux
Semillon
620
two Bordeaux appellations for Semillon-Sauv Blanc blends
Pessac Leognan, Graves
621
What does Semillon add to a Sauv Blanc in blend
Body
622
why is sauv blanc a good varietal to blend with something else when making sweet wine?
because of its high acidity, which offsets the sweetness
623
two primary flavors 1-1 of sauv blanc from Bordeaux
citrus, green fruit
624
Besides semillon and sauv blanc, what other white wine varietal is used in Bordeaux as a supporting role in sweet and dry white time
Muscadelle
625
Two primary flavors of Muscadelle 1-1
Grape, Floral
626
Difference in fermentation and maturation vessels for lower end vs. Pessac-Leognan white wines
low end: inert vessel fermentation, minimum further aging Pessac Leognan: new oak for fermentation and maturation
627
What additional aroma will Pessac-Leognan white wines have vs. lower end Bordeaux whites?
nutty flavor overlays fruit flavor because of new oak fermentation and maturation
628
fermentation and maturation vessel and max time for premium sweet white wines from Bordeaux
new oak barrels for both fermentation and maturation and anything up to 3 years
629
two rivers that meet in Bordeaux and name of estuary
Dordogne and Garonne Gironde Estuary
630
three main areas of Left Bank of Bordeaux from NW to SE
Medoc, Graves, Sauternes
631
Name of area between Left and Right bank of Bordeaux, between Garonne and Dordogne rivers
Entre-Deux-Mers
632
Two main appellations in right bank of Bordeaux
Pomerol and Saint Emilion
633
How many appellations exist in Bordeaux
over 50
634
what is the only place in Bordeaux that follows the typical appellation system
Saint-Emilion
635
what is the difference in what the appellation system ranks in Bordeaux vs. other places like Burgundy
Bordeaux ranks individual estates instead of individual vineyards, and the size and number of vineyards of an estate can fluctuate between years (estates are known as chateaux)
636
what are the names of the chateaux that are listed as top estates in the 1855 classification by the Bodeaux Chamber of Commerge
cru classe
637
How many ranks existing within the chateaux classifications of the 1855 classification of Medoc
Five ranks
638
[delete] name the five top chateaux in the top rank of the 1855 classification of Medoc
Chateaux Lafite Rothschild Latour Margaux Mouton Rothschild Chateau Haut-Brion (only one from Graves and not Medoc)
639
How many ranks existing within the chateaux classifications of the 1855 classification of Sauternes and which chateaux is in the top rank
Three ranks In top one: Chateaux d'Yquem
640
what is the name of the further classification added to the 1855 Bordeaux Classification to include all the good estates missed in the very selective initial list and name the three levels
cru bourgeois cru bourgeois, cru bourgeois superieur, cru bourgeois exceptionnel
641
how often is the cru bourgeois classification reviewed
every 5 years
642
How many rankings are there in the Graves lists of top estates for both red and white wines
both red and white lists have no rankings, all estates are cru classes
643
what sub-appellation within Graves contains all of the cru classes
Pessac-Leognan
644
what is the name of the separate appellation within Saint-Emilion and how many additional layers of classification of best chateaux are there within?
Saint-Emilion Grand Cru Three additional layers of quality
645
Name three layers of quality in chateaux classification of Saint-Emilion Grand Cru
Lowest: Saint-Emilion Grand Cru Classe Mid: Saint-Emilion Premier Grand Cru Classe B Top: Saint-Emilion Premier Grand Cru Classe A
646
How often are classifications of chateaux in Saint-Emilion Grand Cru revisited?
at least once every 10 years
647
Two generic appellations of Bordeaux for red wines
Bordeaux Bordeaux Superieur
648
[delete]Two generic appellations of Bordeaux for rose wines
Bordeaux Rose Bordeaux Clairet
649
Characteristics of red Bordeaux and Bordeaux Superieur wines (when drink, body, two primary 1-1, one secondar)
early drinking medium body ripe red fruit, ripe black fruit cedar
650
two differences of Bordeaux Clairet vs. Bordeaux Rose and one reason why
deeper in color and fuller in body longer maceration
651
Where does city of Bordeaux lie in relation to Medoc and Graves
between the two, with Medoc at north and Graves south
652
another name for northernmost part of Medoc
Bas-Medoc
653
How is the soil in Bas-Medoc and what are two differences of the wines here vs. the more prestigious Haut-Medoc?
soil: mostly clay, with some gravel 1) more early drinking style 2) higher proportion of Merlot
654
if you have a wine that says just Medoc as the appellation, where is it from within Medoc
Bas-Medoc at the very north
655
name of smaller appellations within Haut-Medoc (not proper name, terminology)
communes
656
from north to south, name the top 4 communes in Haut-Medoc with the highest reputation
Saint-Estephe Pauillac Saint-Julien Margaux
657
varietal composition of top Haut-Medoc wines
mostly Cab Sauv
658
one primary aroma and one secondary aroma of top Haut-Medoc wines
blackcurrant cedar
659
most highly rated area of Graves
Pessac-Leognan
660
soil of Pessac-Leognan
gravel, well-suited for cab sauv
661
two differences between reds of Pessac-Leognan and Haut-Medoc
Pessac leognan is lighter in body more fragrant
662
two differences of Graves reds vs. Pessac-Leognan reds
less concentrated/complex higher proportion of Merlot
663
two typical red varietals of right bank of Bordeaux (one dominant one less so)
dominated by Merlot and lesser extend Cab Franc
664
which is the largest of the two principal appellations in Right Bank of Bordeaux?
Saint-Emilion
665
list the three main areas of Saint-Emilion and the difference in soil and varietals (note: these are not proper names but just geological areas)
1) plateau to north and west of the town Saint-Emilion. warm, well-drained gravel and limestone soil allows for Cab Franc/Cab/Sauv 2) escarpment to south and east with clay limestone, top wines 3) foot of escarpment with sandy soils, lighter body less prestigious wines
666
Characteristics of the wines from the escarpment to south and east of Saint-Emilion where best wines are produced (tannins, two primary, one secondary, one tertiary)
MH Tannin red berry, plum cedar tobacco
667
Compare wines from Pomerol to Saint-Emilion in terms of richness and two aroma differences
richer in Pomerol spicier and blackberry in Pomerol
668
Four appellations in Cotes de Bordeaux
Blaye Cadillac Castillon Francs
669
varietal and style of Cotes de Bordeaux wines
Merlot based, early drinking
670
Style of Premieres Cotes de Bordeaux
sweet wine appellation, unconnected to Cotes de Bordeaux
671
what wine is made in Entre-Deux-Mers
if the appellation says Entre-Deux-Mers it is a dry unoaked sauv blanc, reds must use a broader appellation
672
what white wine is made in Graves
dry unoaked sauv blanc
673
what kind of white wines are made in Pessac Leognan and how do they differ from Graves
- sauv blanc / semillon blends at least partly fermented and/or matured in new oak (vs. unoaked sauv blanc in Graves) - better quality in Pessac-Leognan and eligible for cru classe status
674
which three areas of Bordeaux cannot use appellation for their dry white wines and must use generic Bordeaux appellation
Medoc Sauternes Entre-Deux-Mers
675
what technique is used to make sweet wines in Bordeaux when little noble rot develops?
Passerillage (grapes are air-dried and shriveled after harvest to increase their sugar concentration)
676
what allows noble rot in Bordeaux for sweet wines
misty autumn because of Garonne and its tributary (offshoot river) Ciron
677
what is the best appellation for sweet wines in Bordeaux and one sub-appellation within
Sauternes Barsac (town within Sauternes)
678
why is Semillon ideal for sweet wine in Sauternes?
bc of thin skin that makes it susceptible to botrytis
679
what two things does sauv blanc add to semillon based Bordeaux sweet wine? what 1 think does muscadelle add?
sauv blanc: acidity and fruit aromas muscadelle: exotic perfume
680
Characteristics of sweet wine from Bordeaux (alcohol, dry, acidity, two primary 1-1, two secondary)
High alcohol Sweet High Acidity Apricot, Citrus peel Toast, vanilla
681
Two major appellations in Dordogne (east of Entre-Deux-Mers region) and types of wines grown in each
Bergerac: red and white make from same varieties of Bordeaux Monbazillac: botrytised sweet wines from semillon and sauv blanc
682
three major regions of southwest France (east and south of Bordeaux)
Cahors Madiran Jurancon
683
major varietal of Cahors and two minor varietals of Cahors
major: malbec minor: merlot, tannat
684
where are the best areas within Cahors and the two worst areas (in terms of soil)
best: fertile valley bottom worst: slopes and plateau above
685
major region of IGP wines in Southwest France
Cotes de Gascogne
686
major varietal for white wine in Cotes de Gascogne
Ugni Blanc
687
Characteristics of ugni blanc from Cotes de Gascogne (dry, body, primary flavor)
dry light body green apple
688
what appellation is just SW of Cotes de Gascogne but NE of Jurancon
Madiran
689
what is the main varietal of Madiran
blends made from Tannat
690
Characteristics of Tannat wines from Madiran (color, tannins, primary flavor)
Deep color High tannins Concentrated black fruit
691
what is the appellation in the very southwest of france closest to pyrennes?
Jurancon
692
What wines are made in Jurancon and what is the leading varietal
dry and sweet wines mostly sweet wines made of Petit Manseng
693
Characteristics of sweet wines made from Petit Manseng in Jurancon (acidity, two primary 1-1, one secondary)
High acid Stone (apricot), Citrus (grapefruit) Spice (from new oak)
694
what technique is used to make sweet wine from Petit Manseng in Jurancon
passerillage (no botrytis)
695
climate type and heat level of Burgundy
continental climate cool in north by Chablis, moderate in south
696
in burgundy, what typically disrupts flowering in early summer and harvest later in the year? what other problem does it pose?
lots of rain creates risk of grey rot
697
besides rain, two other climate hazards of burgundy and where more prevalent
a) spring frosts - especially in Chablis as late as May b) localized summer hailstorms
698
in Burgundy where are village-level vineyards typically found? what about grand cru and premier cru?
village-level: flat sites or bottom of slope grand/premier: mid-slope
699
two climactic benefits of SE facing mid-slope vineyards in burgundy
a) less prone to frost than flat lands b) protection from prevailing west winds
700
soil type in Burgundy? difference between hillside and flat land? (Not looking for soil material, but soil characteristics)
varies a lot hillside is shallower with better draining, flat land is deeper and more fertile
701
top two varietals in burgundy, (bonus: two more less common ones)
pinot noir, chardonnay aligote, gamay
702
what sub-area in burgundy are the most important plantings of pinot noir?
Cote d'or
703
primary flavor of classic burgundy pinot noir and three flavors it evolves to
red fruit flavors earth, game, mushroom
704
acidity and tannin level of burgundy pinot noir
high acidity low/medium tannin
705
for the best burgundy pinot noirs, how many month of barrel aging is common?
16 to 18 mo
706
what % of vineyard area in burgundy is pinot noir vs. chardonnay?
35% pinot, 45% chardonnay
707
describe differences of chardonnay in chablis, cote d'or and macon? (Not aromas, but syle)
chablis - lean, steely, high acid cote d'or - very complex and expressive macon - full body, ripe fruit
708
name four things chardonnay producers of burgundy pioneered
barrel fermentation barrel ageing malolactic conversion of white wine lees during maturation
709
what is the typical duration of barrel fermentation in burgundy chardonnay
six to nine months
710
how long can best chardonnays of burgundy be aged for
decade or more
711
where in Burgundy is Chablis?
it's by itself off to the northwest of the chain that includes cote d'or and maconnais
712
what red wine varietals are allowed in burgundy for village level appellations or more specific?
only pinot noir (gamay has to use broad burgundy appellation)
713
Primary aroma and acidity level of aligote
neutral high acidity
714
Primary aroma and tannin level of gamay from burgundy
ripe berry fruit low tannin
715
classification for lesser vineyard in chablis
petit chablis
716
best vineyard locations in chablis
south facing on slopes
717
major climactic problem of chablis and two protective measures used
frost - sprinklers and heaters
718
is oak ever used in premier cru or grand cru chardonnay for chablis?
only sometimes and if so, old oak
719
difference in flavor btw [premier cru and grand cru chablis] vs. [petit chablis and chablis]. + name one characteristic that is different and one that is the same
premier/grand have citrus flavor, rather than apple premier/grand have more body both have high acidity
720
two major section of cote d'or from north to south
cote de nuits cote de beaune
721
what wine region sits between cote d'or and maconnais
cote chalonnaise
722
three major hierarchies of burgundy appellations
regional commune single vineyard
723
two most broad regional appellations of burgundy
Bourgogne Rouge, Bourgogne Blanc
724
Name six regional appellations of burgundy that are one level more restrictive than Bourgogne Rouge and Bourgogne Blanc
Bourgogne Hautes Cotes de Nuit Bourgogne Hautes Cotes de Beaune Bourgogne Hautes Cotes d'Or Bourgogne Hautes Cote Chalonnaise Macon Macon Villages (white only)
725
what percent of the burgundy wine production goes to regional appellations, how much to commune and how much to single vineyard premier cru, how much to single vineyard grand cru?
50% regional just over 1/3rd commune just over 10% premier cru just over 1% grand cru
726
what is a monopole?
a grand cru or premier cru vineyard that belongs to just one owner (discussed in Burgundy chapter)
727
- what does it mean if a burgundy wine label has the name of a commune AND a single vineyard name but no "premier cru" or "grand cru" on label? - what does it mean if a burgundy wine label has the name of a commune AND "premier cru" on label but no name of a single vineyard? - which is more prestige?
- the first is a commune wine (less prestigious) that is from a single vineyard without premier/grand status -the second is sourced from different vineyards with premier status from same commune - the second is more prestige
728
how many premier crus are there in burgundy
over 600
729
how many grand crus are there in cote d'or and chablis? how is chablis further divided
32 in cote d'or 1 in chablis (further subdivided in 7 "climats" or plots)
730
name four communes in cote de nuits
Gevrey-Chambertin Vougeot Vosne-Romanee Nuits-St Georges
731
Name 7 communes in cote de beaune
Aloxe-Corton Beaune Pommard Volnay Meursault Puligny-Montrachet Chassagne-Montrachet
732
Is Cote de Beaune or Cote de Nuits know for best chardonnay? which has best full-body long-lived pinot noirs?
cote de beaune: chardonnay cote de nuits: pinot noir
733
how many red grand crus are in cote de beaune? how many white grand crus are in cote de nuits?
just one each. otherwise all grand crus of red are in nuits and all grand crus of white are in beaune
734
name two famous grand crus in gevrey-chambertin
chambertin chambertin clos de beze
735
name three famous grand crus in vosne-romanee
romanee-conti la tache la romanee
736
name twofamous grand crus in aloxe-corton
corton corton-charlemagne
737
what three villages in burgundy have the highest reputation for white wine
Puligny-Montrachet Chassagne-Montrachet Meursault
738
even though cote de beaune is more for top chardonnay than top pinot noir, which two villages do not produce any white wine?
pommard volnay
739
Are the following regional, village/comune, or single vineyard level appellations? which are red, white, or both? Cote de Nuits-Villages Cote de Beaune-Villages Bourgogne Cote d'Or
- they are village-level appellations - Cote de Beaune-Villages is red only, the other two are both red and white
740
What is the difference between the first 3 and the last 2 appellations? Cote de Nuits-Villages Cote de Beaune-Villages Bourgogne Cote d'Or Bourgogne Hautes Cote de Nuits Bourgogne Hautes Cote de Beaune
the first 3 are village-level appellations, so they must source their wines from one of the villages in the cote they are from the last 2 are regional-level and come from higher elevation vineyards outside of the villages and have less body and concentration because of the cooler climate (bc of higher altitude)
741
main grapes of cote chalonnaise
pinot noir and chardonnay
742
3 reasons why are cote chalonnaise wines less prestigious than cote d'or equivalents?
- higher altitude leading to less reliable ripening and later harvest - hillsides less consistently east facing - lighter wines that mature earlier
743
four village appellations in cote chalonnaise and what wine (white, red, sparkling) do each produce
Rully - all 3 (but more white than red) Mercurey - red/white (red highest reputation) Givry - red/white (but more red than white) Montagny - white
744
are there any 1er cru or grand crus in cote chalonnaise?
1er cru only
745
two main grape varietals of Maconnais and one secondary
chardonnay and gamay secondarily, pinot noir
746
is the Macon regional appellation white or red?
both
747
Characteristics of chardonnay of Macon regional appellation (two primary 1-1, acidity, body)
fresh apple, citrus M acidity MF Body
748
two village appellations of Maconnais and which contain 1er or grand cru?
Pouilly-Fuisse (1er cru only) Saint-Veran
749
Pouilly-Fuisse chardonnay characteristics (two primary 1-1, one secondary)
ripe tropical, stone fruit toasty oak
750
when does gamay bud and ripen?
early on both
751
why are best gamays grown in granite soils?
because granite soils are low in nutrients and therefore limit the yield of gamay, which if unmanaged will become large yield with diluted flavors
752
two primary flavors of gamay from beaujolais + body and tannin levels
raspberry, cherry LM body LM tannin
753
three appellation layers of beaujolais
Beaujolais Beaujolais Villages Just the name of cru
754
what is the window of release for Beaujolais Nouveau and which appellations can they have
- third thursday of November in vintage year to 31 Aug of following year - only Beaujolais or Beaujolais Villages, never cru-level
755
what unique winemaking style is used for Beaujolais and Beaujolais Nouveau?
Carbonic maceration or semi carbonic maceration
756
three aromas Beaujolais and Beaujolais Nouveau acquire from carbonic maceration
kirsch banana cinnamon
757
where in Beaujolais is regional-level appellation Beaujolais made vs. where is the Village-level made? difference in landscape?
Regional-level in south east - alluvial plain of river saone village-level in north west - on hills with granite soil
758
how many villages can call their wine Beaujolais Villages and how many crus are there
39 villages 10 crus
759
name top four crus of Beaujolais by production and which two have most structured wine?
Brouilly Fleurie Morgon Mouiln-a-Vent structured: Mouiln-a-Vent, Morgon
760
difference in winemaking style of regional-level Beaujolais vs. cru-level Beaujolais
regional level: carbonic maceration or semi carbonic maceration, no oak cru level: many crushed fruit fermentation and some aged in large oak vats
761
anomaly of labels in Alsace vs. rest of France
they have varietal written on it
762
type of climate of Alsace and heat level
continental cool to moderate
763
what allows Alsace wines to reach high levels of sugar ripeness?
sunny summers and dry autumns thanks to Vosges Mountains that block rain-bearing winds from west
764
what part of Alsace is coolest and why?
northern part bc less protection from Vosges mountains
765
where in Alsace is Cremant d'Alsace sparkling wine made?
in lesser vineyards between Vosges foothills and Rhine river
766
why does Alsace have a lot of different styles for same wines?
because of great variety of soils given dramatic geological history
767
when is harvest time in Alsace and why is it so much longer?
late Aug to early Dec because lots of small plots of vines with different varieties
768
what are the two appellation levels of Alsace and two other classifications that can be added in addition to the appellation
Alsace and Alsace Grand Cru Vendanges Tardives, Selection de Grains Nobles (note: if Alsace Grand Cru, it will have both "Alsace Grand Cru" and name of grand cru on label)
769
If Alsatian wine is varietally labeled, what is the minimum % of that varietal it must contain?
100%
770
how many grand crus are there in Alsace?
over 50
771
two requirements of Vendanges Tardives classification for Alsace and one winemaking technique top wines use
Made from one of four noble grape varieties (Riesling, Muscat, Gewurztraminer, Pinot Gris) and minimum sugar ripeness (level depends on grape) - top wines undergo passerillage
772
two requirements of Selection de Grains Nobles classification for Alsace
Made from one of four noble grape varieties (Riesling, Muscat, Gewurztraminer, Pinot Gris) and minimum sugar ripeness higher than Vendanges Tardives (level depends on grape) (note: not made every year, always small quantities, and usually by noble rot)
773
types of vessels used for fermentation by traditional Alsace producers
large old oak barrerls, often more than 100 years old, with tartrate deposit to prevent oak influence on wine
774
do most Alsatian wines undergo malolactic conversion?
No, because they are all aromatic varieties and this would mask pure fruit flavors, but some examples exist
775
sweetness range of Vendanges Tardives and Selection de Grains Nobles wines from Alsace
VT: dry to medium sweet SGN: sweet
776
what label change in Alsatian wines was introduced in 2021 and what are the four classifications
sweetness levels on back of label sec, demi-sec, moelleux, doux
777
Most planted variety in Alsace
Riesling
778
characteristics of Riesling from Alsace (sweet, alcohol, body, acidity, 3 primary 1-1-2)
Dry M Alcohol MF Body H Acidity Citrus Fruit, Stone Fruit, Steel/Stone
779
which Riesling is more floral, Alsace or German?
German
780
Characteristics of Alsatian gewurztraminer (body, acidity, alcohol, 3 primary aromas 1-1-1, one aroma on nose)
F Body LM Acidity H Alcohol tropical (lychees), floral (roses), sweet baking spices Spicy nose
781
Why are some Alsatian gewurztraminer golden in color?
because of light pink tinge of gewurztraminer skins
782
Characteristics of Alsatian pinot gris (body, alcohol, acidity, 2 primary flavors cateogories, one tertiary)
F Body H Alcohol M Acidity fresh and dried fruits honey
783
Three structural characteristics that Alsatian pinot gris and gewurztraminer have in common
Rich texture F Body H Alcohol
784
Two types of Muscat grown in Alsace and difference between the two
Muscat Blanc a Petits Grains & Muscat Ottonel Muscat Ottonel is less aromatic but less susceptible to poor fruit set and rot
785
characteristics of Muscat Blanc a Petits Grains (body, acidity, three primary flavors 2-1)
LM Body LM acidity orange blossom, rose, grape
786
besides the four noble varieties of Alsace, name two white grapes and one black grape variety planted in Alsace
Pinot Blanc Auxerrois (not on test) Pinot Noir (only black grape variety allowed)
787
where in Alsace is Pinot Blanc planted and what category of wine does it produce?
- in fertile plains, not sloped sites - both sparkling and still
788
[delete] Two characteristic differences between Auxerrois and Pinot Blanc, and four similarities
Auxerrois is spicier and fuller body Both simple, light, refreshing, and non-aromatic (sometimes they are blended together in Alsace)
789
where is production of Rose de Loire focused in
Anjou
790
where is production of Cremant de Loire focused in
Saumur
791
Climate level and type of Loire Valley
Cool. Continental in central vineyards (Sancerre, Pouilly-Fume, etc.) but maritime in Natais area (Muscadet Sevre et Maine)
792
Four appellations for Sauv Blanc in Loire Valley
Sancerre Pouilly-Fume Menetou-Salon Touraine (broader region)
793
Soil type of Sancerre and Pouilly-Fume
well-drained, stony limestone-based soild
794
Characteristics of Sancerre and Pouilly-Fume Sauv Blanc (sweet, acidity, 2 primary flavors, one additional note in Pouilly-Fume, ageing potential)
Dry H Acidity Green Apple, Wet Stones Pouilly-Fume: subtly smoky notes Most wines have no ageing potential
795
when will winemaker choose to undergo malolactic conv for Sancerre and Pouilly-Fume Sauv Blanc
in cooler vintages to lower acidity
796
Name five appellations of chenin blanc in the Loire Valley. Which one is in Touraine?
Vouvray (in Touraine) Anjou Saumur Savennieres Coteaux du Layon
797
Typical acidity level, aromantic Y/N, and growing anomaly of chenin blanc
High acidity non-aromatic different ripeness within same bunch
798
What different styles (not flavors) of wine are made with chenin blanc based on levels of ripeness (4 levels)
Unripe: Sparkling wines more ripe: dry wines even more ripe: medium sweet wines most ripe: sweet wines (sometimes with noble rot)
799
- Five primary aromas of young chenin blanc based on ripeness levels - Two additional aromas of dry chenin blanc - Two additional aromas of sweet chenin blanc
Green apple, Lemon, Peach, Pineapple, Mango (from least to most ripe_ dry: smoke, steel sweet: apricot, citrus peel
800
Ageing potential of dry and sweet chenin blancs
can age for decades
801
Three tertiary aromas gained by chenin blanc ageing
honey, toast, hay
802
What type (Sweet, Dry, Sparkling, Still) of Chenin Blanc are made in made in the five Loire Valley appellations
Vouvray: Still (from Dry to Sweet), Sparkling Saumur: sparkling (traditional method) Anjou: dry Savennieres: dry Coteaux du Layon: sweet (noble rot)
803
Style of Vouvray Chenin Blanc (body, 2 general primary categories) and two reasons why
LM body fresh fruit, floral cool climate, clay soil
804
Oak use in Loire Valley appellations of Chenin Blanc
Vouvray: rarely new oak fermentation/maturation Anjou: sometimes matured in new oak
805
One changes in structure and one change in aroma of chenin blanc in Savennieres and Coteaux du Layon vs. Touraine and two reasons why
a) MF Body in Savennieres and Coteaux du Layon, instead of LM Body in Vouvray b) less floral warmer and drier climate
806
Two alternate names for Melon Blanc
Muscadet or Melon de Bourgogne
807
Two reasons why Melon Blanc is ideal for cool climates?
Ripens early, frost resistant
808
Two appellations for Melon Blanc (one broad one and one more highly regarded)
Muscadet Muscadet Sevre et Maine
809
Characteristics of Melon Blanc (sweet, acidity, body, alcohol, 1 primary flavor, ageing potential)
Dry H Acidity L Body M Alcohol Green fruit Young
810
Variation of Muscadet that carries a slightly different name bc of winemaking process
Muscadet (Sevre Et Maine) Sur Lie - bottled the year following the vintage after winter on its lees
811
top three most planted black grape varieties in Loire Valley (from most to least)
Cab Franc Gamay Pinot Noir
812
Three appellations for Cab Franc in Loire Valley
Chinon Bourgueil Saumur-Champigny
813
Two styles of Cab Franc in Chinon and Bourgueil and what does it depend on
a) light, fruity, early drinking from sandy soils b) full body, tannic from south facing limestone and clay soils
814
Style of Cab Franc in Saumur-Champigny and unique aroma vs. nearby Chinon/Bourgueil Cab Francs
- light body, early drinking, can be served chilled - aroma of violet
815
Two areas of Loire Valley where Gamay is planted
Touraine and Anjou
816
Two areas of Loire Valley where Rose de Loire is made
Anjou-Saumur Touraine
817
Name two appellations of rose in Loire Valley, with sweetness level and varietals used. Name top quality one first
Cabernet d'Anjou: medium-dry to medium-sweet; Cab Franc and Cab Sauv Rose d'Anjou: medium-dry; Grolleau (primarily) and Cab Franc
818
Name of two main rosè wines in Loire valley varietals in each Sweetness level two methods of production used, and fermentation vessel
1)Cabernet d’Anjou: Cab franc and cab sauv. Medium-dry to medium sweet 2)Rosè d’Anjou: Grolleau. Less sweet - short maceration or direct pressing - fermented in inert temp controlled vessel to retail fruit aroma
819
Climate type and level of Northern Rhone
Moderate and Continental
820
Only permitted black grape variety of Northern Rhone and three white grape varieties grown here
Syrah Viognier, Marsanne, Roussanne
821
what must grape growers in Northern Rhone do that is unique?
tie vines to individual stakes or tepee-like arrangement of stakes as vineyards are on steep hills along the river
822
Characteristics of Syrah from Northern Rhone (Tannin, Color, three primary flavors 1-1-1, vessel use)
MH Tannin Deep Color black fruit, black pepper, floral some new oak, others old oak/large barrels
823
Characteristics of Viognier from Northern Rhone (acidity, body, alcohol, two primary flavors, vessel use)
L Acidity F Body H Alcohol floral (blossom), stone (apricot) New oak but careful
824
Why does viognier from Northern Rhone tend to have high alcohol and low acidity despite relatively cool climate?
because viognier does not develop aromas until very late in season when they have reached a very high level of sugar ripeness
825
what two varieties are blended together in Northern Rhone and what two things does each contribute? what aroma develops with ageing?
- Marsanne: richness and weight - Roussanne: acidity and perfumed fruit - hazelnut
826
Name six appellations of Northern Rhone, from north to south
Cote Rotie Condrieu Saint-Joseph Crozes-Hermitage Hermitage Cornas
827
What wine is produced in Cote Rotie
Only Syrah, with up to 20% viognier blend (though rarely more than a few % pts)
828
Characteristics of Cote Rotie Syrah (body, color, two primary 1-1) and two distinguishing factor to Hermitage Syrah
F Body Deep Color Spicy, Floral - has Floral notes and textural elegance not present in Hermitage
829
What wine is made in Condrieu and one single property appellation within
white wine all from viognier Chateau-Grillet
830
which appellation that is very long and runs north to south along the western bank of the Rhone river?
Saint-Joseph
831
what wines are made in Saint-Joseph
Syrah reds and Marsanne-Roussanne white blends
832
what name is used for sections of Hermitage hill?
lieux-dits (parts that vary in steepness and aspect)
833
where are the fullest bodied and lightest bodied reds from Northern Rhone
Full: Hermitage Light: Saint-Joseph flat lands (often using carbonic maceration)
834
besides syrah, what other wine is made in Hermitage
Marsanne-Roussanne blend
835
what appellation in Northern Rhone has the highest production in volume?
Crozes-Hermitage
836
In Hermitage and Crozes-Hermitage, what varietals are allowed to be blended with Syrah and up to what amount?
Marsanne and/or Roussanne, up to 15% (though rare)
837
How does style of Syrah change from location within Crozes-Hermitage and why?
light wines in flat high-yield plains to the south of Hermitage and complex, concentrated and tannic wines in steep slopes to north of Hermitage
838
What appellation of Northern Rhone requires 100% Syrah, is the warmest within Northern Rhone, and makes full bodied wines similar in style to Hermitage?
Cornas
839
what vineyard area is larger - North or South Rhone?
South much larger
840
typical soil of Southern Rhone and impact on grape growing
very stony soils (in Chateauneuf-du-Pape stones or galets completely cover soil) and retain heat to aid ripening
841
two climactic issues of Southern Rhone
droughts and wind (mistral) mistral bigger issues than N Rhone given S Rhone has flat land and less protection from hills
842
how is grenache trained in S Rhone and why
low to the ground to protect it from wind and get benefit of heat from stone soil
843
climate type and level of Southern Rhone
Mediterranean and warm
844
difference in North vs. South Rhone blends
North Rhone are just a few varietals, in South Rhone it can be as many as dozen varietals together
845
Four black grape varietals typical of Southern Rhone
Grenache Syrah Mourvedre Cinsault
846
typical aroma of grenache from Southern Rhone and how can it change if it is a hot vintage year
spiced red fruit - can become baked or jammy
847
What do Syrah and Mourvedre add to to Grenache in a Southern Rhone blend?
lots of tannins and deep color
848
one primary aroma and two tertiary aromas of Mourvedre when it is fully ripe
black fruit game, meaty
849
what does Cinsault add to Southern Rhone blend and when is it typically used in this region?
adds red fruit flavors (not tannin and color like Mourvedre and Syrah) typically used with grenache in fruity rose
850
what fermentation and maturation vessels are typical of Southern Rhone blends
All over the place. Usually winemakers blend wines fermented in different ways (cold pre-fermentation maceration to warm extractive fermentations; steel and old oak maturation, etc.)
851
Which Southern Rhone black grape is most likely to be ruined by new oak?
grenache
852
[delete] three white grape varieties in Southern Rhone (low priority card)
Clairette Grenache Blanc Bourbolenc
853
Characteristics of Southern Rhone white wines (body, alcohol, acidity, vessel) (low priority card)
F Body H Alcohol LM Acidity No new oak (rarely used)
854
what is the generic appellation that accounts for over half of the production in Southern Rhone?
Cotes du Rhone
855
Body and style of Cotes du Rhone wine
Most are reds and those are medium body, fruity but simple Whites and fruity roses are available too
856
Besides the crus, what are the two appellation levels in Southern Rhone that are a step above Cotes du Rhone and requirement for each
next step: Cotes du Rhone Villages: higher minimum alcohol, max yield rules, higher percent must be grenache, syrah, mourvedre (rather than 10+ other varieties permitted in Cotes du Rhone) even higher step: Cotes du Rhone Villages [name of town]: same as above but 100% from a few select towns like Seguret (which is not a cru)
857
five "crus" or appellations in Southern Rhone that are a step above Cotes du Rhone or Cotes du Rhone Villages appellation
Chateauneuf-du-Pape Tavel Lirac Gigondas Vacqueyras
858
what was the first place in France to have Appellation Controlee status
Chateauneuf-du-Pape
859
what grape varieties are permitted in Chateauneuf-du-Pape
13 different ones (obv Grenache, Mourvedre, Syrah, etc. are most used)
860
Type of landscape and soil in Chateauneuf-du-Pape
Relatively flat, with some variations that help Syrah and Mourvedre grow Very different soil types, leads to many styles
861
typical body of Chateauneuf-du-Pape and key difference between good and bad ones
Full body Good ones balance high alcohol with spiced red fruit; bad ones have diluted flavors and high alcohol
862
only two crus in Southern Rhone that are on west bank of Rhone River and what wines are made in each
Tavel: rose only (grenache-cinsault blend) Lirac: top-quality red and whites similar in style to Chateauneuf-du-Pape
863
What is the 3 differences between Tavel roses and those in Provance
Fuller body Intensely flavored Capable of developing more complexity with ageing
864
Famous IGP in Southern France
Pays d'Oc IGP
865
Two main appellation areas of Southern France and what divides them
Languedoc & Roussillon to west of Rhone River, Provence to the east
866
Climate type, level, and climate anomaly of Languedoc & Roussillon and Provence
Mediterranean Warm Low rainfall
867
what area of Languedoc & Roussillon and Provence has the best vineyard land (not the name of a place, but general area)
on foothills of mountains where it is cooler and has less fertile, well drained soils
868
Seven black grape varieties grown in Languedoc & Roussillon and Provence
Grenache Syrah Carignan Cinsault Mourvedre Merlot Cab Sauv
869
Of the black grape varieties grown in Languedoc & Roussillon and Provence, which two grow best in warm climates vs. which one wants cooler sites?
Grenache, Mourvedre: hotter sites Syrah: cooler sites
870
Characteristics of Carignan (tannin, acidity, color) and one downside
High tannin, H Acidity, Deep color Usually lacks fruit/finesse
871
which varietal of Languedoc & Roussillon and Provence undergoes semi carbonic maceration and why?
Carignan, to soften tannins which are in high level
872
6 white grape varieties in Languedoc & Roussillon and Provence. Name the two most widely planted first and what each is used for
Chardonnay (dry IGP wine) Sauv Blanc (dry IGP wine) Viognier (dry white) Muscat (sweet fortified wines, dry white) Grenache Blanc (dry white) Piquepoul (dry white)
873
Characteristics of Grenache Blanc from Languedoc & Roussillon and Provence (body, acidity, primary flavor, fault)
F body L Acidity peach Oxidizes easily
874
Characteristics of Piquepol from Pinet in Languedoc (acidity, two primary aromas 1-1)
H acidity Green fruit, citrus
875
Name six appellations within Languedoc & Roussillon (four are towns while two are not)
Cotes du Roussillon Cotes du Roussillon Villages Fitou Corbieres Minervois Picpoul de Pinet
876
[delete] Which two appellations within Languedoc & Roussillon are subdivided and name one AC in each
Corbieres (11 subregions): Boutenac Minervois: La Liviniere
877
Two appellation for white wine in Languedoc & Roussillon, varietal grown, and what cooling influence does it have
Picpoul de Pinet: piquepoul, sea breeze [Limoux: oaked chardonnay, high altitude] - not on test
878
Largest appellation within Provence and characteristic of wine that is made (color, body, dry, primary aroma)
Cotes de Provence Pale color rose, LM Body, Dry, red fruit
879
Most important of the three vineyards with their own Appellation controlee in Provence
Bandol
880
What wine is made in Bandol and characteristics (varietal, body, tannin, two primary 1-1, one tertiary)
premium red based on Mourvedre F Body H tannin bramble, liquorice meat
881
Climate type and level of German wine regions
Continental. Cool
882
why do german wines vary significantly in quality, quantity and style from year to year
because annual weather conditions vary considerably
883
why is it that german wines easily reach sugar ripeness while retaining their acidity
because rainy summers generally turn to drier, cool autumns that give lots of time for ripening
884
which region in germany can create botrytised wines
all of them if conditions are right
885
where and how are vineyards generally set up in Germany? 2 things
- on steep, stony slopes with South aspect to maximize heat and sunlight - head pruned, individually stalked, and canes tied at the top of stake to maximize grape exposure to light and air
886
in Germany, what two benefits do rivers provide to grape growing?
- reflected light helps ripen - air movement created by water flow helps prevent frosts
887
Name a characteristic a wine must have to be Qualitätswein. What does it need to become Pradikatswein
Qualitätswein must be from one of 13 designated winegrowing areas (PDO of German system) Prädikatswein is a type of Qualitätswein and must have a higher minimum must weight (sugar level)
888
Six levels of Pradikatswein from lowest to highest must weight
Kabinett Spatlese Auslese Beerenauslese Eiswein Trockenbeerenauslese
889
What sweetness level can Kabinett and Spatlese be?
Dry to medium sweet
890
What sweetness level can Auslese be?
Dry to sweet
891
What range of sweetness can Beerenauslese, Eiswein, and Trockenbeerenauslese be?
Sweet only
892
Characteristics of Kabinett Rieslings (body, acidity, and two primary flavors, alcohol abv %)
L Body H Acidity Green apple, citrus 8-9% if medium sweet, up to 12% if dry
893
How are medium sweet Kabinett wines usually made?
By stopping fermentation early. rarely by Sussreserve addition (unfermented grape juice)
894
How does Spatlese Riesling compare to Kabinett Riesling in terms of body and alcohol? what else is different of the grapes?
Higher body and alcohol. Riper, more concentrated flavors
895
three primary aromas of Spatlese Riesling 1-2
Citrus, Stone (peach, apricot)
896
What category of Pradikatswein must a Riesling be if it is affected by noble rot but dry, and why
Auslese If it were Beerenauslese or a higher must weight then it must be sweet. Must weight caused by noble rot would be too high for Kabinett or Spatlese classification
897
One German word for dry Two German words for off-dry or medium
Dry: Trocken Off-Dry: halbtrocken, feinherb
898
Name the four different geography levels there are in the 2021 German hierarchy and what appears on label
Area Region (the term "region" must be on label) Village (just name of village) Single Vineyard (both village and vineyard)
899
Two additional German classifications for single vineyard wines and what sweetness level each can have
Erstes Gewachs Grosses Gewachs must be dry
900
Separate from German wine law, what is an association of the best wine sites in the country? what 2-3 classifications exist beneath it?
Verband Deutscher Prädikatsweingüter (VDP) If single vineyard: VDP. Erste Lage VDP. Grosse Lage VDP. Grosse Gewachs (if dry VDP. Grosse Lage)
901
Are Beerenauslese and Trockenbeerenauslese definitely noble rot wines?
TBA yes bc impossible to reach this must weight BA not necessarily, but usually is
902
Four aromas typical of Beerenauslese and Trockenbeerenauslese wines
Honey Dried Stone Fruit Candied Peel Flowers
903
Alcohol level of Beerenauslese and Trockenbeerenauslese wines and why
Low because they have lots of sugar that interrupts fermentation and therefore does not all convert to alcohol
904
What three things do winemakers do with eiswein to prevent losing varietal flavors
carefully selected yeast no new oak no malolactic conversion
905
after riesling, 2nd, 3rd, and 4th most planted white varietals in Germany
- Muller-Thurgau (or Rivaner) - Pinot Gris (Grauburgunder/Rulander) - Pinot Blanc (Weißburgunder)
906
Varietals that crossed to make Muller-Thurgau aka Rivaner and three differences to Riesling
Riesling and Madeleine Royale - ripens earlier - lower acidity - lower flavor intensity
907
What varietal is common in Franken (and somewhat Rheinhessen - though not top 4 there) in Germany
Silvaner
908
Characteristics of Silvaner (sweetness, two differences to Riesling, one aroma)
- both dry and sweet - less acidic than Riesling - less fruity than Riesling - earthy quality
909
Third most planted variety in Germany overall (both red/white), two regions that produce it and why there
Spatburgunder (Pinot Noir) Pfalz, Baden They have warmer areas within that are needed for ripening
910
Other than pinot noir, what other red grape variety is grown in Germany? Characteristics (body, style, color)
Dornfelder L body Fruity Intense color
911
What varieties are allowed for GG wines in Mosel?
Only Riesling
912
Three best villages for wine in Mosel
Piesport Bernkastel Wehlen
913
Typical soil and landscape of Mosel vineyards
Slate soil very steep slopes along River Mosel
914
How do body, alcohol, and acidity of Rieslings from Mosel compare to those of Pfalz, Rheingau, and Rheinhessen? Two primary aromas 1-1
lighter body lower alcohol higher acidity floral, green fruit
915
What wine region is between Mosel and Rheinhessen
Nahe
916
Top village in Nahe with vineyards on steep south-facing slopes over Nahe river
Schlossbockelheim
917
What is the only GG varietal allowed in Nahe and what style does it have versus Rheingau, Mosel, Rheinhessen and Pflaz
Riesling Between Mosel and Rheingau/Rheinhessen/Pflaz in terms of body and ripeness
918
Two top villages in Rheingau
Johannisberg and Rudesheim
919
Characteristics of Rheingau Riesling (sweetness, body, primary aroma)
Dry (though good TBA,BA exist here) MF Body ripe peach
920
What varietals can be made in Rheingau for GG wines?
Riesling and Pinot Noir
921
What German region makes some of the best TBA and BA wines?
Rheingau
922
Largest vine growing region in Germany and four varietals planted there in order of popularity
-Rheinhessen Muller-Thurgau Riesling (GG Wines) Dornfelder Portugieser (not on test) Spatburgunder/Pinot Noir (GG Wines)
923
top village in Rheinhessen
Nierstein (on test) Worms (not on test)
924
What region in Germany produces the fullest bodies rieslings?
Rheinhessen, more specifically Rheinterrasse which is the sloping vineyards on west band on Rhine in villages like Nierstein
925
What is the second largest wine region in Germany and what influences its climate
Pfalz The Haardt mountains are a continuation of Vosges mountains, which shield from rain bearing winds. The region is really just a continuation of Alsace and is therefore dry
926
What is the numbers 1 and 2 most planted varietals in Pfalz? What 3 varietals are allowed for GG wines?
1st Riesling and 2nd Dornfelder GG: Riesling, Weißburgunder (pinot blanc), and Pinot Noir
927
Two top villages in Pfalz
Forst and Deidesheim
928
What is the warmest, most southernly wine region in Germany that produces the fullest-bodied wines with the highest alcohol levels
Baden
929
Top five varietals planted in Baden, from most to least planted
Pinot Noir Muller-Thurgau Grauburgunder (Pinot Gris) Wiesburgunder (Pinot Blanc) Riesling
930
What is the most popular varietal from Franken, where is it planted and why?
Silvaner Planted in warmest sites because it is susceptible to frost, thus it reaches high concentration from warmth
931
What GG varietals are allowed in Franken?
Silvaner, Pinot Noir, Riesling, Weissburgunder (Pinot Blanc)
932
where in Austria are the vineyard areas and what climate type and level do they have
East end of country Cool, Continental
933
top three white grape varieties in Austria, from most to least
Gruner Veltliner Welschriesling Riesling
934
Characteristics of Austrian Gruner Veltliner when properly grown at lower yields (body, acidity, three primary 1-1-1, two tertiary)
F Body H Acidity citrus, stone fruit, white pepper honey, toast
935
Fermentation and maturation vessel for Austrian Gruner Veltliner
Ferment: stainless steel or old oak Mature: some in new oak barriques
936
Characteristics of Welschriesling from Austria (sweet, acidity, two primary flavors 1-1)
Dry or sweet (botrytised) H acidity citrus, green apple
937
[delete] Three appellations for Riesling in Austria (lower priority)
Wachau Kamptal Kremstal
938
Characteristics of Austrian Riesling (sweet, body, 1 primary flavor)
Dry MF Body ripe Peach
939
Austrian label for PDO, PGI, and no geo indication
PDO: Qualitatswein PGI: Landwein None: Wein
940
Three levels of Qualitatswein in Austria
a) Qualitatswein from a generic region (40 permitted grape varieties, any style) b) Qualitatswein from a specified region - Districtus Austriae Controllatus (DAC) - (specific variety, specific style, smaller than generic region) c) Qualitatswein from a specified region - non DAC (40 permitted grape varieties, any style, smaller than generic region)
941
Four most important generic (larger areas than DAC/specified regions) of Austria. List the top two producing ones first (only ones on test)
Niederosterreich Burgenland Steiermark Wein (Vienna)
942
What is the main difference between Pradikat in Austria and Pradikatsweine in Germany?
in Austria it is mainly used for medium-sweet or sweet wines
943
What additional level of Pradikat wine is there in Austria and what is different about it
Strohwein or Schilfwein bunches of grapes are laid out on beds of straw or reeds during the winter to concentrate sugars
944
most widely planted black grape variety in Austria and characteristics (color, tannin adjective, primary aroma)
Zweigelt Deep color, soft tannin, bramble fruit
945
what is the most highly regarded (though not most planted) black grape varietal in Austria and what are its characteristics (acidity, tannin, two primary aromas 1-1)
Blaufränkisch H acidity M tannin peppery, sour cherry
946
what Austrian wine varietal is most similar to Pinot Noir character and is it usually oak aged?
St Laurent Common oak ageing
947
what is the most renowned of the eight sub-regions in Niederosterreich and what two varietals are made here?
Wachau DAC Gruner Veltliner or Riesling (both dry)
948
What is the largest wine-growing area and first DAC in Austria? what varietals are permitted here
Weinviertel DAC Only Gruner Veltliner
949
what two separate classifications are there within Weinviertel DAC and what style of wine is each
Klassik: lught, fresh, fruity, no oak Reserve: higher min alcohol, can be matured in oak (in both cases only Gruner Veltliner is allowed here)
950
Besides the international varieties of Chardonnay, Pinot Noir, Merlot, Cab Sauv, name six varietals made in Burgenland
Pinot Blanc Welschriesling Gruner Veltliner Zweigelt Blaufränkisch St Laurent
951
What allows Burgenland to reliably make botrytised wines every year and what varietal is used
Neusiedlersee (name optional) shallow lake that creates autumn mists Welschriesling
952
[delete] Name a DAC in Burgenland for botrytised welschriesling (lower priority card)
Ruster Ausbruch DAC (follows TBA standards)
953
[delete] DAC in Burgenland for Zweigelt (lower priority card)
Neusiedlersee
954
[delete] Two DACs in Burgenland for Blaufränkisch (lower priority card)
Leithaberg Mittelburgenland
955
Where is Tokaj within Hungary and what helps it develop early morning humidity needed for botrytised sweet wines?
In NE corner of Hungary at foothills of Carpathian Mountains. Bodrog and Tisza rivers + tributaries help generate humidity
956
Three principal grape varieties for Tokaji
Furmint Harslevelu Sarga Muskotaly
957
Characteristics of Furmint (acidity, primary aroma, two tertiary)
H acidity apples nuts, honey
958
What do Harslevelu and Sarga Muskotaly each add to Tokaji?
Harslevelu: perfume (late ripening like furmint) Sarga Muskotaly: aromatic
959
What is an alternate name for Sarga Muskotaly and what other wine is made with it?
Muscat Blanc a Petits Grains Moscato d'Asti
960
What size bottle is Tokaji usually in?
500ml for sweet wines 750ml for dry wines
961
when grapes are harvested for Tokaji, what are the names of the three categories they are put in and what do each mean?
Aszu: rotten by botrytis, and harvested by individual grape Unaffected: collected separately Szamorodni: as it comes, partially affected by botrytis
962
Style and varietals used in dry Tokaji wines
can be simple, unoaked, drank young or concentrated, age worthy, and fermented and matured in new oak only furmint
963
What is Tokaji Szamorodni and what are the two general categories
Wine made from grapes partially affected by botrytis Can be dry (szaraz) or sweet (edes)
964
Three unique elements of winemaking process of Tokaji Szamorodni
- aged in cask for minimum six months - released in Jan in the second year after harvest - for dry wine only, cask not completely filled to allow flor-like yeast to develop with aromas like fino sherry
965
Four step process for Tokaji Aszu wines
a) base wine made from healthy grapes b) before, during, or after fermentation uncrushed aszu/rotten berries added to base wine and maceration lasts 12-60 hours c) mixture is pressed d) matured in oak
966
Characteristics of Tokaji Aszu (color, acidity, two primary 1-1, one tertiary)
Deep amber H acidity orange peel, apricots honey
967
What determines the sweetness of Tokaji Aszu and what versions are more concentrated and intense?
Sweetness depends on amount of aszu berries Sweeter wines are more concentrated and intense
968
What is Tokaji Eszencia, what is the residual sugar, and what is the aging potential
made from free run juice of azsu berries minimum 450g/L residual sugar can mature and retail freshness for century or more
969
typical climate type and level of Greece and what two things have a cooling influence?
mediterranean, hot. altitude and winds, which in SE can destroy unprotected vineyards
970
how many grape varieties are native to Greece?
over 200
971
three most popular varietal-appellation combinations in Greece
Xinomavro - Naoussa Agiorgitiko - Nemea Assyrtiko - Santorini
972
What makes Naoussa a good place to grow wine grapes?
Altitude of up to 400 meters make it cooler than surrounding area
973
Characteristics of Xinomavro (acidity, tannin, color nuance, primary aroma style, two tertiary aromas)
H Acidity H Tannin M Color / Quickly becomes tawny Lacks fresh fruit aroma spice, earthy with age
974
Uniqueness of Nemea landscape and what three styles of Agiorgitiko wine results from this
wide range of altitude from 230 to 900 meters a) low altitude: hotter lower slopes are too jammy and made into fruity wine for early consumption b) medium elevation, best styles of wine c) higher slopes is too acidic and less fine tannins, best suited for rose`
975
Characteristics of Agiorgitiko wines from Nemea (acidity, tannin, color, two primary 1-1, vessel, aging potential)
LM acidity H tannins Deep ruby color red fruit, spice new oak age well
976
What unique training method is used in Santorini and why?
permanent wood is trained very low and into basket shape with fruit growing inside bc the winds are so strong
977
Characteristics of dry Assyrtiko (acidity, two primary 1-1)
H acidity ripe citrus, stone fruit
978
Alternate name for sweet Assyrtiko wine and three step process for winemaking
Vinsanto a) late harvest b) sun dried for 14 days c) aged in old oak for min of 2 years
979
Characteristics of Assyrtiko Vinsanto (sweet, acidity, 2 aromas of age)
luscious H acidity caramel, nuts
980
Three requirements of DOC label of Italy and one alternate PDO name
- geographic boundary - limitation on grape varieties - specified production methods Denominazione di Origine Protetta
981
Difference in governance of DOCG vs. DOC in Italy
- Stricter regulations on varieties and production methods - bottled within area of production (most cases)
982
Two terms for PGI in Italy, starting with most common
Indicazione Geografica Tipica Indicazione Geografica Protetta
983
Two additional labeling laws in Italy and what each means (the second one has two elements to it)
Classico: from original classified land before appellation was expanded Riserva: higher alcohol, longer ageing minimum
984
Climate level and nuance of Northern Italy
Moderate Dry bc of protection from Alps
985
What provides a moderating influence on climate of Northern Italy
rivers and glacial lakes like Lake Garda
986
What climactic issue do vineyards close to sea in N. Italy face that other vineyards in N. Italy do not?
Heavier rainfall and therefore fungal disease concerns
987
What is the name of the complex trellising system traditionally used in N. Italy and what 2 advantages does it provide?
Pergola - trained high, with grapes hanging down below a horizontal canopy of leaves 1) protects grapes from sunburn 2) allows air circulation, minimizing rot
988
What two scenarios will Italian growers prefer Pergola to VSP training?
a) when need high acidity and low sugar grapes, esp for sparkling wines b) when wines are to be made from dried grapes with no damage and disease
989
In Alto Adige, where are most vineyards planted?
on terraces on SE or SW facing valley sides of Adige River
990
Climate level and two nuances of Alto Adige climate
Moderate Short, dry summers Low rainfall during growing season
991
What makes Alto Adige an ideal place for aromatic whites and elegant light-bodied reds?
Large diurnal range due to altitude
992
Top white grape varietal in Alto Adige, three runner up white grapes, and one black grape variety
Pinot Grigio 1st Gewurztraminer, Chardonnay, Pinot Blanc Schiava
993
Characteristics of Alto Adige Pinot Grigio (sweet, acidity, body, two primary 1-1)
Dry H Acidity LM Body Citrus, Green Fruit
994
Characteristics of Alto Adige Schiava (tannins, style, two primary)
LM tannins Light fruity Raspberry, Plums
995
Two similarities in climate between Trentino and Alto Adige, and one difference
Both: dry summers, low rainfall But Trentino warmer (bc lower altitude and mountains to west that block cooling effect of Garda)
996
Top two white grape varieties and top two black grape varieties in Trentino
Chardonnay, Pinot Grigio Merlot, Teroldego
997
Difference in characteristics of Trentino white wine grown in warmer valley floor to the ones at higher altitude on slopes of side of valley (body, acidity, flavor) - give actual level of each
Valley Floor: M Body, M Acidity, Ripe Stone Fruit Slopes: LM Body, H Acidity, Citrus & Green Fruit (like Alto Adige)
998
Characteristics of Teroldego from Trentino (color, acidity, tannin, body, primary aroma, maturation vessel, aging pot)
Deep color H Acidity MH Tannin MF Body Black Fruit Matured in oak Best can age
999
Two climate types and levels in Friuli-Venezia Giulia and what cooling factor does each have
Northerly vineyards: moderate, continental, cooled by Alps Southerly vineyards: warm, maritime, Adriatic Sea
1000
Two most prevalent grape varietals in Friuli-Venezia Giulia
Pinot Grigio, Merlot
1001
Which region in Italy produces the richest pinot grigio
Friuli Venezia-Giulia
1002
Characteristics of Friuli Venezia-Giulia pinot grigio (body, two primary aromas 1-1)
MF Body Juicy peach, tropical fruit (in Trentino and Alto Adige they are LM or M Body)
1003
Characteristics of merlot from Friuli-Venezia Giulia (acidity, tannin, body, two primary 1-1)
M Acidity M Tannin M Body Ripe red fruit, spice from oak
1004
Characteristics of native Friulano white grape varietal (acidity, body, primary aromas 1-1-1)
MH Acidity M Body pear, red apples, herbs
1005
What region in Italy has orange wines?
Friuli Venezia-Giulia
1006
One DOC in Friuli-Venezia Giulia for simple fruity whites from plains, two DOCs in Friuli-Venezia Giulia for premium concentrates whites
simple: Friuli Grave DOC concentrated: Collio DOC, Colli Orientali DOC
1007
Climate level and rainfall of Veneto
warm climate moderate rainfall (while Trentino and Alto Adige have low rainfall)
1008
Two cooling factors and one climate hazard in Veneto
- vineyards in foothills cool from altitude and have large diurnal range, while west of region is cooled by Garda - hazard in flat plains from moist air and fog from rivers that present rot risk
1009
What is the appellation of Veneto that covers the fertile plain area where inexpensive wine is made? name the six varietals (4 white, 2 red)
Veneto IGT: Pinot Grigio Chardonnay Garganega Trebbiano Merlot Corvina
1010
What is the new denomination created in 2017 for pinot grigio and what three Italian regions are included in it?
Pinot Grigio delle Venezie DOC Veneto, Friuli Venezia Giulia, Trentino
1011
What two Italian regions make sparkling prosecco
Veneto (most) Friuli Venezia Giulia (some)
1012
What grape varietals are used for Soave DOC and Soave Classico DOC
Garganega and small amounts of other white grape varieties
1013
Characteristics of Soave (acidity, body, four primary 1-1-1-1, two tertiary, oak)
MH Acidity M Body pears, red apple, stone fruit, white pepper almonds, honey no new oak
1014
Difference in soil and style between Soave from foothills in north vs. flat plain in south near River Adige
north: limestone, clay, volcanic rock. soil is naturally cool, along with altitude, slows ripening, leading to full flavor ripeness with high acidity and aging potential south: sandy, alluvial soil, leading to fruitier and medium acidity for early drinking
1015
Two topographies of Valpolicella and impact on style
North foothills: limestone, clay, volcanic soil. leads to slower ripening and more acidity Flat south: gravel and sand. warmer soil leads to fruitier wine with less acidity (similar to Soave)
1016
Characteristics of Corvina grape (acidity, tannins, color)
H Acidity LM Tannins moderate color
1017
Characteristics of Valpolicella DOC/Valpolicella Classico DOC (tannins, style, primary aroma, vessel, ageing pot)
L Tannins simple, fruity Red cherry rarely oaked drink immediately
1018
When are grapes picked for passito method and what does it do to wine?
Picker early when acidity still high Increases structure and flavor concentration of wine
1019
Characteristics of Amarone della Valpolicella DOCG (sweet, body, alcohol, tannins, two primary aromas 1-1, vessel)
Dry or off-dry F Body H Alcohol MH Tannins red berry, spice large oak casks
1020
How are Recioto della Valpolicella DOCG and Recioto di Soave DOCG made?
With passito grapes that are so sweet the fermentation stops naturally
1021
Characteristics of Recioto della Valpolicella DOCG (sweet, tannin, alcohol, body, primary aroma)
sweet MH Tannin MH Alcohol F Body red fruit flavors
1022
Three step process for Valpolicella Ripasso DOC
- before fermentation of Amarone ends, juice is drained from skins - simple/classic fully fermented Valpolicella is added to vat with these unpressed skins - sugar on Amarone skins is naturally fermented by the yeast in skins, giving more color, flavor and tannin
1023
Characteristics of Valpolicella Ripasso DOC (tannin, body, two primary aromas 2)
MH Tannin MF Body stewed red cherry, plums
1024
Where is Gavi in relation to rest of Piedmont top regions
way to the east just above Genoa and Ligurian border
1025
Where is Dolcetto D'Alba appellation in relation to Barolo and Barbaresco
It includes both Barolo and Barbaresco, as it is broader. Barolo represents its west side and Barbaresco the north end. The south and east are just Dolcetto
1026
Climate level and type of Piedmont and four weather hazards
Moderate and Continental 1) Long, cold winters 2) summer thunderstorms 3) hail 4) fog
1027
Topography of Barolo (scale, elevation, aspect)
Spans several villages Steep 300-500m south-facing slopes
1028
What grape varietals are allowed in Barolo DOCG
100% Nebbiolo
1029
Characteristics of Nebbiolo (acidity, tannin, body, three aromas 1-1-1, ripening)
H Acidity H Tannin F Body Sour cherry, herbs, dried flowers Ripens slowly in Barolo bc of altitude
1030
Example of a town and example of a vineyard in Barolo and how would each be expressed as an appellation if grapes are all from there
Barolo Serralunga d'Alba DOCG Barolo Cannubi DOCG
1031
When Dolcetto or Barbera are grown in Barolo what would the generic appellation on the label be? (Two examples)
Alba DOC Langhe DOC
1032
Minimum ageing of Barolo DOCG in total, minimum ageing in oak, and release date
38 months ageing total 18 months minimum in oak released Jan of the fourth year after harvest
1033
Three aromas gained by bottle ageing of Barolo DOCG
truffles, tar, leather
1034
What allows Nebbiolo to ripen earlier in Barbaresco vs. Barolo and how does this impact aromas
- lower altitudes than Barolo (200-400m vs. 300-500m) - influence from local river aromas: fruitier and less perfumed
1035
Minimum ageing for Barbaresco in total and in wood, and release date
26 months 9 months in wood released in Jan of third year after harvest
1036
Between Asti and Alba, which is more renowned for Dolcetto vs. Barbera?
Barbera: Asti Dolcetto: Alba
1037
Characteristics of Barbera d'Asti or d'Alba (acidity, tannin, color depth, three aromas 2-1, ripening timing, vessel)
H Acidity LM Tannin Medium-Deep color Red cherry, plum, black pepper Late ripening both young/fruity/no oak and barrel-aged/spicy/ageable
1038
When does Dolcetto ripen relative to Nebbiolo and Barbera and what does this mean about where it can be planted
earlier than both can be planted on cooler sites
1039
Characteristics of Dolcetto (acidity, tannin, color, three aromas 1-1-1, when drink)
M Acidity MH Tannin Deep purple Black plum, red cherries, dried herbs Both young and ageable
1040
What two cooling influences are there in Gavi that allow long, slow ripening of what varietal
Altitude in hills, sea breezes Cortese
1041
Characteristics of Gavi DOCG / Cortese (acidity, body, color, four primary aromas 2-1-1, ageing pot)
H Acidity L Body Pale color Citrus, Green Apple, Pears, Floral Both young and ageable examples
1042
Typical fermentation vessel of Gavi DOCG and two winemaking variations
cool fermentation in stainless steel variations: some use old oak vessels, some stir lees to add complexity
1043
three parts to tuscan topography
mountains in north hills and valley to south coastal plain
1044
Characteristics of Sangiovese (acidity, tannin, three primary aromas 2-1, two tertiary aromas with age, vessel)
H Acidity H Tannin red cherry, plums, dried herbs meat, gamey oak - both small barrels and large casks
1045
Why does Sangiovese need a warm climate like that of Central italy?
Because it is late ripening
1046
How many sub-zones of Chianti are there and give two examples of appellations that reflect grapes only from one subzone
seven Chianti Rufina DOCG Chianti Colli Senesi DOCG
1047
What is the difference between Chianti Classico DOCG and Chianti DOC? Which subzone of Chianti is Classico in?
Classico comes from original zone that is between Florence and Siena, which the rest has expanded to include the area below Pisa and closer to the Apennines - Classico is not in any subzone of Chianti
1048
Two characteristic differences between Chianti Classico DOCG and Chianti DOCG and why?
Classico has greater acidity and herbal aromas Bc Classico is at higher altitudes and slows ripening
1049
What is the minimum ageing of Chianti DOCGs? Name the three tiers and which special requirement does one have
Chianti Classico DOCG - 12 months Chianti Classico Riserva DOCG - 24 months (w at least 3 mo in bottle) Chianti Classico Gran Selezione DOCG - 30 months and must be single estate
1050
what oak aging requirement does Chianti enforce?
None. Up to the discretion of winery but most do anyway
1051
how does climate in south of Tuscany compare to Chianti and why
overall warmer bc at lower altitudes, though there are cooling maritime breezes from SW
1052
Two appellations in Southern Tuscany and two characteristic differences to Chianti
Brunello di Montalcino DOCG Vino Nobile di Montepulciano DOCG more intense, fuller-body (bc warmer)
1053
what two stipulations are there in Brunello di Montalcino DOCG
Must be 100% sangiovese and spend minimum 2 years in wood vessel (with a total ~5yr aging requirement) Note: Chianti is silent on wood
1054
when are Brunello di Montalcino DOCG allowed to be released
In Jan in fifth year after harvest
1055
Permitted varietals of Vino Nobile di Montepulciano DOCG and ageing requirement
Blend of sangiovese and other varieties Two years of ageing
1056
What is Rosso di Montalcino DOC and Rosso di Montepulciano DOC
When Brunello di Montalcino DOCG and Vino Nobile di Montepulciano DOCG producers choose to declassify to DOC because vines are too young or vintage is poor
1057
Three varietals (among many others) that are grown in coastal plains of Tuscany
Cab Sauv, Merlot, Syrah
1058
Two appellations of coastal Tuscany and what did they use previously (and some still do)
Bolgheri DOC Maremma Toscana DOC used to be Toscana IGT
1059
What varietal was the original Super Tuscan made from
Cab Sauv
1060
Climate type of Umbria and difference with Tuscany
Continental Similar to Tuscany but no influence from Mediterranean
1061
Top white wine appellation of Umbria and what varietals are within it
Orvieto DOC Grechetto, Trebbiano, and a few other local grapes (Note: best examples are more weighted to Grechetto)
1062
Characteristics of Orvieto DOC (acidity, body, two aromas, fermentation vessel)
MH Acidity L Body ripe grapefruit, peaches cool fermentation in stainless steel
1063
Umbria's top red wine PDO
Sagrantino di Montefalco DOCG (thick skinned)
1064
Name the white wine PDO just south of Rome, the varietals used, and the two cooling effects
Frascati DOC Malvasia and Trebbiano altitude and nearby lakes
1065
Characteristics of Frascati DOC (acidity, body, two primary aromas, vessel)
MH Acidity M Body citrus, floral/orange blossom (this one from Malvasia) Unoaked
1066
Characteristics of Verdicchio dei Castelli di Jesi DOC (acidity, three primary, two tertiary, style)
H Acidity green apples, lemon, fennel honey, almonds both simple/fruity and ageable
1067
red wine PDO of Marche and varietals used
Conero DOCG Montepulciano, Sangiovese
1068
Characteristics of Montepulciano d'Abbruzzo DOC (acidity, tannin, color, two primary aromas 2, oak)
M Acidity H Tannins Deep color Black plums, cherry both simply fruity unoaked and concentrated with short time in oak
1069
Climate level of southern italy and how does it vary
Hot dry inland, humid on coasts
1070
two cooling factors in southern italy
altitude for vineyards on Apennine slopes sea breeze for plains of Puglia
1071
how has vine training changed over time in southern italy and one benefit from it
traditionally bush trained low to ground with leaf cover for sunburn now cordon training and trellising is common, which allows of mechanization in Puglia flat plain
1072
two white wine varietals and appellations in Campania
Fiano di Avellino DOCG Greco di Tufo DOCG
1073
Characteristic of Fiano di Avellino DOCG (acidity, body, three primary 1-2, two tertiary, oak)
M Acidity MF Body Stone Fruit, Melon, Mango wax, honey both unoaked young and oaked that age
1074
Characteristic of Greco di Tufo DOCG (acidity, body, three primary 1-1-1, two tertiary, vessel)
MH Acidity M Body green apple, stone fruit, passion fruit honey, mushroom both steel and old oak
1075
what do some winemakers of Greco di Tufo do to enhance wine?
lees stirring to enhance texture
1076
One PDO for Aglianico in Campania
Taurasi DOCG
1077
Characteristics of Aglianico (acidity, tannin, primary aroma, two tertiary aromas, oak, color)
H Acidity H Tannin Black fruit earth, forest floor oak Deep color
1078
Appellation of Aglianico in Basilicata and uniqueness of vineyard locations
Aglianico del Vulture 900m above sea level on extinct volcano
1079
Two varietals made in Puglia
Negroamaro and Primitivo
1080
Characteristics of Negroamaro when yields are controlled (acidity, tannin, alcohol, body, two primary 1-1)
M Acidity M Tannins H Alcohol F Body baked red fruit, baked black fruit (when yields not controlled they make simple fruity wines for early drinking sold as Puglia IGT)
1081
Characteristics of Primitivo when yields are controlled (acidity, tannin, alcohol, body, two primary)
M Acidity M Tannins H Alcohol F Body ripe berry (when yields not controlled they make simple fruity wines for early drinking sold as Puglia IGT)
1082
Top PDO for Negroamaro
Salice Salentino DOC
1083
PGI and PDO of Sicily (where PDO is for lower yield wines) and dominant black grape
PGI: IGT Terre di Sicilia PDO: Sicilia DOC Nero d'Avola
1084
Characteristics of Nero d'Avola (acidity, tannin, body, two primary aromas, style)
M Acidity M Tannin MF Body Plums, Black Cherry both simple/fruity/early and complex/age-worthy
1085
Two international varieties particularly prevalent in Sicily
Chardonnay, Syrah
1086
What are three things that increase the quality of Etna DOC?
old vines low-yields high altitudes
1087
[delete]Two varietals within red Etna DOC
Nerello Mascalese, Nerello Cappuccio
1088
Characteristics of red Etna DOC (acid, tannin, four primary aromas 3-1, one tertiary)
H Acid H Tannin sour red cherry, cranberries, raspberry, dried herbs mushroom
1089
Characteristics of Etna white wine (acidity, body, three primary, two tertiary)
H Acidity M Body citrus, stone, steel honey, wax (not mentioned but Carricante is the most common varietal for white Etna DOC)
1090
Climate level and type of north and NW Spain (like Rias Baixas) and one hazard
Moderate, maritime Lot of Rain
1091
Climate level and type of east coast of Spain (including Catalunya), and two cooling factors
Warm, mediterranean Moderated by sea or altitude
1092
Climate level and type of Meseta Central of Spain and anomaly
hot, continental freezing winters, hot dry summers
1093
How to Spanish growers deal with lack of water and high heat
low density, bush-trained vineyards that maximize amount of water available and shade fruit
1094
What climate is needed for tempranillo?
Needs warm enough to develop flavors, but if it is too hot and without a high diurnal range (as often in non altitude or non coastal Spain) it can be unbalanced due to lack of acidity
1095
What winemaking technique is often employed for Tempranillo when fermented on its own, and what arome does it result in
semi-carbonic maceration fresh strawberry
1096
When not made in early drinking style, what four varietals is Tempranillo often blended with
Garnacha Graciano Carinena/Mazuelo (Carignan) Cab Sauv
1097
What area of Spain produces intense, complex, full-bodied reds from Garnacha?
Priorat
1098
Spanish name for Mourvedre and what two DOs grow it in Spain?
Monastrell Yecla and Jumilla (SE Spain)
1099
What makes Mourvedre a particularly good grape for warm/hot climates?
it is drought resistant
1100
Characteristics of Monastrell/Mourvedre (acidity, tannin, alcohol, body, color, skins, one primary aroma)
LM Acidity H Tannin H Alcohol F Body Deep color Thick skins ripe blackberry
1101
Where is Graciano grown and what 3 things does it add to blends
Rioja add concentrated black fruit aroma, acidity, and tannin
1102
What two areas is Carinena/Mazuelo grown, which varietal is it blended with, and what three things does it add
Rioja with Tempranillo, Priorat with Garnacha Adds acidity, tannin, color
1103
Four versions of PDO in Spain and differences between each
Denominacion de Origen Protegida - old, not used much Denominacion de Origen (DO) - most typical (specified variety, viticulture, location) Denominacion de Origen Calificada (DOCa) - more prestigious, can apply after 10yrs of DO (used in Rioja) Denominacio d'Origen Qualificada (DOQ) - more prestigious, Catalan verision (used in Priorat)
1104
What is Vinos de Pago
used for single estate wines of high reputation. must be vinified and matured on estate too
1105
What is PGI of Spain
Vina de la Tierra (VdlT)
1106
Name the four aging classifications for red wines in Spain and the number of months each needs to be aged and in barrel
Joven - 0 aging, 0 barrel Crianza - 24 ageing, 6 barrel Reserva - 36 ageing, 12 barrel Gran Reserva (not every year) - 60 ageing, 18 barrel
1107
Name the four aging classifications for white wines in Spain and the number of months each needs to be aged and in barrel
Joven - 0 aging, 0 barrel Crianza - 18 ageing, 6 barrel Reserva - 24 ageing, 6 barrel Gran Reserva (not every year) - 48 ageing, 6 barrel
1108
Three ways Verdejo grape is used in Spain
1) was used for Sherry-like wines because of high susceptibility to oxidation 2) for light-bodied wine 3) for full-body wine with lees stirring and barrel fermentation
1109
When Verdejo is made in Spain using protective winemaking, what are the characteristics (acidity, body, two primary 1-1)
MH Acid L Body Melon, peach
1110
What allows Albarino to avoid fungal disease despite rainy climate of Rias Baixas?
Thick skin
1111
Characteristics of Albarino (acidity, two primary 1-1)
H Acid Citrus, stone fruit
1112
Most widely planted white grape variety in Spain
Airen
1113
where is Airen planted and why is it appropriate for that area?
in La Mancha bc it is heat and drought resistant
1114
Style of wine made with Airen
still primarily used for Brandy de Jerez, though some dry white exists
1115
What are the three varieties planted in Catalunya that are used for Cava
Parellada Xarel·lo Macabeo
1116
What is the grape varietal from Catalunya that is used both in Cava and in still wine production? give both Spanish and Rioja name
Spanish: Macabeo Rioja: Viura
1117
Two regions in Spain where international grape varieties like Cab Sauv, Merlot, Sauv Blanc, and Chardonnay are popular
Penedes Navarra (both in NE)
1118
Name four appellations in the Upper Ebro area of Spain (NE Spain, towards Bay of Biscay rather than Mediterranean)
Rioja Navarra Catalayud Cariñena
1119
Name two appellations in Catalunya area of Spain (NE Spain, towards Mediterranean rather than Bay of Biscay)
Penedes Priorat
1120
Name three appellation in Duero Valley of Spain (central Spain, just N and NW of Madrid)
Ribera del Duero Toro Rueda
1121
Name two appellation in NW of Spain
Rias Baixas Bierzo
1122
Name three appellation in Levante area of Spain (Mediterranean coast, halfway down btw Barcelona and Gibraltar)
Valencia Jumilla Yecla
1123
Name two appellations in Castilla-La Mancha area of Spain (Central Spain, just south of Madrid)
La Mancha Valdepenas
1124
What region is largely designated for the production of Vino de la Tierra (Spanish PGI)
Castilla y Leon
1125
Which sub-region of Rioja has the lightest wines with most finesse
Rioja Alavesa
1126
Three sub-regions of Rioja and location and characteristics of each
Rioja Alavesa: North of Ebro river and NW of Logroño. Foothills of Cantabria Mountains Rioja Alta: West of Logroño, South of Ebro Rioja Oriental: SE of Logroño, South of Ebro
1127
How does climate differ in Rioja's subregions and three reasons why
Rioja Oriental has hotter summer and more severe winders bc Rioja Alavesa and Rioja Alta are a) at 500-800m of altitude, b) with cooling from Atlantic c) while shielded from rain by mountains
1128
Tannin level and primary aroma of tempranillo
M tannins Red fruit
1129
Four varietals grown in Rioja and in which sub-region does each do best
Tempranillo: cooler western sub-regions Garnacha: warmer Rioja Oriental Mazuelo: scarcer Graciano: scarcer
1130
What 2 things does Garnacha add to Rioja blend
alcohol and body
1131
What change in maturation technique/choice has happened in Rioja and impact it has on wine
Increasingly French Oak replacing American oak which gives wine a subtle spicy aroma rather than vanilla aroma
1132
How many white wine varieties are approved in Rioja and which is most common
nine white varieties Viura more common (called Macabeo in other places)
1133
which region borders Rioja to the northeast and how does the climate differ (2 things)
Navarra Cooler and wetter (near to mountains)
1134
What 4 grape varietals are grown in Navarra
Mostly same as Rioja Tempranillo, Garnacha (same as Rioja) Cab Sauv, Merlot (different than Rioja - used in blends) (Mazuelo and Graciano not mentioned but implied)
1135
Climate and most widely planted grape in Carinena and Calatayud
warm continental Garnacha
1136
what is the only Spanish administrative region with its own DO?
Catalunya
1137
What is unique about the climate of Penedes?
three climates - hottest in coastal plain by Mediterranean, then cooler in the valley (but still warm) and then moderate climate into hills were vines grow up to 800m above sea level
1138
what wine category is made with the white grape varieties grown in Penedes
Cava
1139
What two grape varietals are grown in Priorat and what makes the region ideal for them?
Garnacha and Cariñena (aka Carignan, Mazuelo) Bc they're late ripening and this is hot and dry climate
1140
Why are Priorat vineyards expensive and time consuming to manage (2 reasons)
Bc of steep slopes and bush vines
1141
What two reasons contribute to the complexity and and intensity of Priorat wines?
low nutrient soils and old age of vines that lead to low yields
1142
what is the name of the unique soil in Priorat and what is it made of
llicorella red slate and small particles of mica that reflects and conserves heat well while retaining water
1143
characteristics of red Garnacha and Cariñena blend from Priorat (tannin, alcohol, one primary, one secondary)
H tannin MH alcohol concentrated black fruit toasty (from new french oak)
1144
What 3 climate characteristics does Ribera del Duero have?
short, hot, dry summer and very cold winters no maritime influence bc of ring of mountains
1145
What cooling factor does Ribera del Duero have and what impact it has on wine?
altitude (planted over 850m), fives way to cool night time temps that allow retaining of acidity and fresh fruit flavor
1146
what variety is in the best Ribera del Duero DO reds? Bonus: what four varietals are grown but rarely used
Tempranillo Cab Sauv, Merlot, Malbec, Garnacha (Garnacha mostly for dry rose)
1147
Differences in the style of wine made in Toro and Rueda vs. Ribera del Duero (all in Duero Valley)
Toro is similar climate to Ribera del Duero and also makes mostly red wines with Tempranillo, but uses Grenache more Rueda is mostly for white wines from Verdejo and Sauv Blanc
1148
How are vines trained in Rias Baixas and why?
On pergolas to encourage air circulation and avoid mildew and rot from damp, humid climate
1149
Characteristics (acidity, primary aroma) of Albarino from Rias Baixas and two things winemakers do sometimes to make the wine richer
H acidity, ripe stone fruit lees stirring or oak (usually unoaked)
1150
What is the DO in NW Spain that makes red wine and where is it located
Bierzo In mountains that separate Galicia with Meseta Central
1151
Climate level of Rias Baixas and Bierzo
Moderate
1152
Cooling influence, soil type, location of vineyards in Bierzo
Cooled by maritime influences steep, stony slopes
1153
Where in Spain is Mencia grown and what are the characteristics (acidity, primary aroma)
Bierzo H acidity, red fruit aroma
1154
Pricipal varietal from Valencia
Monastrell Bonus: They also make: Merseguera Muscat of Alexandria (sweet fortified wine called Moscatel de Valencia)
1155
Three appellations for Monastrell in Spain
Valencia Jumilla Yecla
1156
what broad wine region accounts for almost half of total wine production in Spain?
Castilla-La Mancha
1157
Where are the most estates that have been awarded Vinos de Pago even though the region is mostly for inexpensive wines?
La Mancha
1158
What grape varietal are authorities asking producers to make more of in Castilla-La Mancha (in lieu of white Airen grape) and what unique name does it carry here
Tempranillo, called Cencibel
1159
Which DO is right below La Mancha
Valdepenas
1160
What appellation is in the very NW of Portugal and what climate type and level does it have?
Vinho Verde Moderate, Maritime
1161
What technique do VInho Verde growers adopt for growing the vines and why is it important?
Spur-Pruned VSP to create airflow given humid environment as it is very rainy, which also means canopies need to be managed to not overgrow
1162
Typical characteristics of VInho Verde (color, acidity, alcohol, sweet)
Pale lemon H Acidity L Alcohol dry to off-dry
1163
When will Vinho Verde have higher alcohol, up to 14%
When a grape variety, sub-region or authorized quality labelling term is used (lower alcohol wines are usually off-dry)
1164
What three grape varietals are used for Vinho Verde and what characteristics does each have?
Loureiro - slight sparkling sensation Arinto - slight sparkling sensation Alvarinho - higher alcohol and ripe tropical aroma
1165
Terms for PDO and PGI of Portugal (two for each)
Denominacao de Origem Protegida (DOP) or Denominacao de Origem Controlada (DOC) Idicacao Geografica Protegida (IGP) or Vinho Regional
1166
What is the oldest demarcated and legislated wine region in the world
Douro
1167
What wine region is just east of Vinho Verde in the north of Portugal
Douro
1168
What region is just south of Vinho Verde and which is just south of Douro?
S of Vinho Verde: Bairrada S of Douro: Dao
1169
Five main varieties in Douro, with the highest-quality first
Touriga Nacional Touriga Franca Tinta Roriz (Tempranillo) TInta Barroca Tinta Cão
1170
What allows Touriga Nacional to have intense color and flavors?
it gives low yields of grapes
1171
Characteristics of red wines from Douro (color, tannin, body, primary aroma, tertiary aroma)
Deep Color H Tannins Full Body Rich black fruit flavor toasty from new oak
1172
Four climate and terrain characteristics of Dão
a) 400-500m above sea level b) cold, wet winters c) warm, dry summers d) high diurnal range
1173
Typical characteristics of Dão (acidity, tannins, primary aroma)
High Acidity Soft tannins delicate red fruit
1174
Four red wine varietals and one white wine varietals grown in Dão(white wine is bonus/not on test)
Touriga Nacional Tinta Roriz (Tempranillo) Jaen (Mencia) Alfrocheiro White: Encruzado
1175
Characteristics of Alfrocheiro (color, two primary 1-1)
deep color intense blackberry, strawberry
1176
Climate type and winter/summer climate of Bairrada
Maritime climate rainy winters, warm summers
1177
Top black grape variety in Bairrada, plus two more Portuguese varieties and three more international varieties grown here
Baga (top) Touriga Nacional, Alfrocheiro Cab Sauv, Merlot, Syrah
1178
Characteristics of Baga (ripening timing, berry size, skin, color, tannin, primary aroma)
Late ripening small berries thick skinned deep color high tannins black fruit
1179
Climate level of Alentejo
Warm, but cooler and wetter in north and hotter/drier in south (eight total sub-regions)
1180
Three Portuguese varieties used in Alentejo
Aragones (Tempranillo) Trincadeira Alicante Bouschet
1181
Characteristics of Trincadeira (tannin, two primary 1-1) and why good for hot climates
M tannin spice, red fruit drought resistant
1182
Color and tannin levels of Alicante Bouschet
Deep color H tannins
1183
Characteristics of Alentejo reds (color, tannins, body)
deep color high soft tannins full body (expressive ripe fruit)
1184
Two major Vinho Regional PGIs in Portugal
Vinho Regional Lisboa (N of city) Vinho Regional Alentejano
1185
Acronym and meaning of US GI system, and uniqueness vs. old world countries
American Viticultural Area (AVA) Varies significantly in size and one AVA can overlap other AVAs
1186
What two major wine regions are in Washington State?
Yakima Valley Columbia Valley
1187
What factor most influences warmth of vineyards in California?
The presence of mountains that block or don't block the cooling affects of the cold air and fog from the Pacific
1188
what allows California growers to leave grapes on the vine long into the ripening season?
lack of rain in autumn throughout California
1189
Most widely planted black grape variety in California
Cab Sauv
1190
Characteristics of Californian Cab Sauv (body, two primary, one secondary)
F Body ripe cassis, fresh blackcurrant (if less rich style) spice from new oak
1191
Five major black grape varieties from California
Cab Sauv Zinfandel Merlot Pinot Noir Syrah
1192
What makes harvesting zinfandel grapes difficult?
they ripen unevenly so you have raisined and underripe grapes in the same bunch
1193
Characteristics of California Zinfandel (alcohol, body, five primary flavors)
H Alcohol F Body Red and black fruit, dried berries, liquorice, herbaceous (if underripe)
1194
Why do some California zinfandel growers pick the grapes early?
To make white zinfandel
1195
Characteristics of White Zinfandel from California (color, sweet, alcohol, style)
Pale color medium-sweet L alcohol Fruity
1196
which appellation is slightly inland and on the northern border of Santa Barbara County with San Luis Obispo County
Santa Maria Valley
1197
which appellation is slightly inland and on the northern border of San Luis Obispo County with Monterey County?
Paso Robles
1198
which major coastal appellation is just north of Monterey AVA in California
Santa Cruz Mountains
1199
which appellation is in Central Valley at eastern end of Sacramento-San Joaquin delta?
Lodi
1200
which appellation is in both Napa and Sonoma in the southern tip of each
Los Carneros
1201
Which appellation is within Sonoma Coast in the NE corner of it
Russian River Valley
1202
Which two appellations are just north of Sonoma Coast AVA and which is warmer
Dry Creek Valley and Alexander Valley Alexander is warmer than Dry Creek, and both warmer than Russian River
1203
Major slightly-inland appellation in Mendocino County (north of Sonoma County)
Anderson Valley
1204
Name four areas of California that make Merlot. One is largest but makes inexpensive simple versions while better quality come from three cooler areas
San Joaquin in Central Valley (low quality) Monterey Napa Sonoma
1205
What are the two main areas of Central Valley?
Sacramento Valley (North) San Joaquin Valley (South)
1206
Characteristics of California Merlot (color, tannin adjective, alcohol, body adjective, two primary)
Deep color Soft, velvety tannins H alcohol luscious body blackberry, plum
1207
What are three moderate climate regions in California that make Pinot Noir
Russian River Valley Los Carneros Santa Maria Valley
1208
Two primary aromas of California Pinot Noir when made in light style Two primary aromas (same cat) when made in rich style + one secondary
Light: gamey, vegetal Rich: Red cherry, Strawberry Vanilla from oak
1209
What is the most widely planted white grape variety in California
Chardonnay
1210
Where is inexpensive chardonnay produced in California and what characteristics does it have (acidity, secondary aroma)
Central Valley LM Acidity Toast from oak
1211
What two moderate California regions make restrained examples of chardonnay with less oak
Los Carneros Russian River Valley
1212
Characteristics of typical high-quality chardonnay from California (acid, alcohol, body, two primary 1-1, three tertiary)
L Acidity H Alcohol F Body peach, banana oak, hazelnut, butter
1213
where do best and worst Sauv Blancs come from in California and two characteristics (acidity, primary aroma)
Best: coastal regions Worst/cheap: Central Valley H Acidity, ripe citrus
1214
What makes Los Carneros AVA the coolest part of Napa?
morning fogs and cool afternoon breezes from San Pablo Bay (the northern extension of San Francisco Bay that gets to southern part of Napa
1215
What two varietals and types of wines are made in Los Carneros?
Pinot Noir, Chardonnay still wines and traditional method sparkling
1216
Three appellations within Napa Valley AVA that have warm enough climate for Cab Sauv ripening
Stags Leap District (Not on test: Yountville) Oakville Rutherford (on valley floor, like Los Carneros, but no cooling influence from San Pablo)
1217
what other three varietals besides Cab Sauv are made in the AVAs of the valley floor of Napa (Stags Leap District, Yountville, Oakville, Rutherford)
Merlot Chardonnay Sauv Blanc
1218
What are the two appellations well north west in Napa that have the warmest daytime temps as they are away from San Pablo Bay but also benefit in afternoon and night bc of Chalk Hill Gap in Mayacamas Mountains?
Saint Helena AVA Calistoga AVA
1219
Focus varietal and two more popular varietals in Saint Helena AVA and Calistoga AVA
Cab Sauv focus Syrah, Zinfandel
1220
what is the cooling factor of the vineyards on the valley sides of Napa?
altitude, and not fog bc they are above the fog layer
1221
Name four appellation on valley sides of Napa (two east, two west) and why does one side have fuller body and higher alcohol
east side, so west facing: Howell Mountain AVA (on test), Atlas Peak AVA (not on test) west side, so east facing: Mount Veeder AVA (on test), Spring Mountain District (not on test) west facing get hotter afternoon sun so have F body/H Alc
1222
Focus variety in valley sides of Napa, plus three red and one white alternative
Cab Sauv focus Merlot, Cab Franc, Zinfandel Chardonnay
1223
Why is Russian River Valley AVA the coolest in Sonoma?
because of the Petaluma Gap in the coastal range that lets in cool, foggy conditions from Pacific
1224
Two primary varieties in Russian River Valley
Pinot Noirs and Chardonnay
1225
What two varietals are planted in Dry Creek Valley AVA and how do they decide where each goes
Zinfandel on hillsides above fog layer Sauv Blanc on floor in fog to keep it cooler
1226
Top varietal of Alexander Valley AVA and how does it differ to other versions of it in Sonoma
Cab Sauv fuller body and more fleshy bc it is warmer there
1227
Where are plantings in the Sonoma Coast AVA and why?
South facing because they need help ripening due to cold ocean influences
1228
Two appellations within Mendocino County and which five varietals are grown in each and why (3 in one, 2 in another)
Riesling and Gewurztraminer in Anderson Valley AVA bc very cool Cab Sauv, Zinfandel, Syrah in broader and warmer Mendocino AVA (bc protected by 900m coastal hills)
1229
Two prime varietals of Sonoma Valley AVA
Chardonnay and Zinfandel
1230
Climate level and three varietals produced in Santa Cruz Mountains AVA
Moderate Cab Sauv (some of Cali's most elegant) Chardonnay Pinot Noir
1231
Which five varietals are grown in Monterey AVA and why are two grown in a specific area
Pinot Noir and Chardonnay along coast where benefit from cold Pacific and Merlot, Syrah, Cab Sauv in warmer valley
1232
Why are the vineyards in southern part of Central Coast of California (Santa Maria Valley, Paso Robles) particularly cooler even though further south? Which of the two is cooler?
Bc mountains go east-west rather than north-south, thus allowing more cold Pacific air in Santa Maria Valley cooler bc more exposed
1233
Four varietals produced in Paso Robles and why are two in a specific area?
Zinfandel and Syrah in west where cool air from ocean (high quality) Cab Sauv, Merlot, Syrah in east where hot (high-vol brands) (syrah in both, not a typo)
1234
Why is Lodi AVA wine not so bad for being Central Valley and what grape varietal is grown here that produces some of the best wines in the state of this varietal?
Because it is cooled by the Sacramento Delta and grows some of the best Zinfandel
1235
What mountain range splits Oregon and Washington?
Cascade Mountains
1236
Major AVA for Pinot Noir in Oregon, climate level, primary cooling influence, and secondary varietal featured here
Willamette Valley AVA Moderate Pacific ocean Pinot Gris
1237
Characteristics of Willamette Valley AVA Pinot Noir (acidity, two primary)
H Acidity ripe red fruit, cinnamon spice
1238
What is the major appellation in Washington State and the two sub appellations within?
Columbia Valley AVA Yakima Valley AVA and Walla Walla AVA
1239
What two land features influence viticulture in Columbia Valley AVA
Cascade Mountains to the west of the region that block rain and cause sunny days and Columbia River that allows irrigation (winter freeze here is a problem that can wipe out half of the production)
1240
Five major varietals (three red, two white) made in Columbia Valley
Merlot (full body, plummy) Cab Sauv (age worthy) Syrah (full body, intense concentration) Chardonnay (toasty oak) Riesling (dry, ripe stone fruit)
1241
What allows the Finger Lakes AVA to produce wine and what are the top four varietals
Glacial lakes hold warmth well into Nov Riesling (top), Chardonnay, Pinot Noir, Cab Franc (also many American varieties from American vines)
1242
Name the two major appellations in Canada, their climate type, and the moderating influences
Niagara Peninsula Okanagan Valley Continental Large lakes moderate temp
1243
Two ways Lake Ontario helps aids in growing the grapes in Niagara Peninsula
Extends season autumn to aid ripening Delays budburst in spring to minimize frost damage
1244
Two main varietals in Niagara Peninsula and styles each is made in
Riesling: dry, off-dry, icewine Vidal: icewine (Cab Franc, Chardonnay, Pinot Noir, Cab Sauv, Merlot secondarily)
1245
Three factors that allow grape growing in Okanagan Valley
- Low rain bc of rain shadow from two mountain ranges - Long days because of latitude - Large glacial lakes moderate temps (icewine from riesling or vidal, also merlot, pinot gris, pinot noir, chardonnay)
1246
General climate type and level of Chile
warm Mediterranean
1247
How is the Central Valley of Chile created?
it is the gap between the coastal ranges and the Andes that diverge from each other south of Santiago (north of Santiago they join)
1248
Why is the water supply less constant in Chile?
Rainfall varies based on La Nina (drought) and El Nino (lots of rain) years
1249
Two cooling factors in Chile
- Wind from Pacific and Humbolt Current (when coastal mountains are low or there are breaks in the coastal range bc of river valleys) - Cold nighttime air from Andes that causes wide diurnal range
1250
How many regional Denominaciones de Origen are there in Chile and how many sub-regions? Name the top four regional DOs
six regional DOs, 13 sub-regions Coquimbo, Aconcagua, Central Valley, Southern Region
1251
What three additional classifications were added to Chilean wines in 2012 and why?
Distance from coast: Costa, Entre Cordilleras, Andes Bc the cooling influence from Pacific or Andes is a bigger influence to climate than latitude
1252
Five black grape varieties of Chile starting with most planted
Cab Sauv Merlot Carmenere Syrah Pinot Noir
1253
Characteristics of Carmenere (ripening stage, ideal climate, body, tannins, two primary 1-1)
Late ripening warm/sunny F body H tannins black fruit, herbal
1254
How will Syrah from cooler coastal areas like Elqui Valley in Chile differ from Syrah from hotter climates like Colchagua
Lighter body with peppery notes in cool climate Fuller body and greater intensity of black fruit flavors
1255
Two key appellations for Pinot Noir in Chile
Casablanca San Antonio
1256
Top two white grape varietals in Chile
Sauv Blanc, Chardonnay
1257
Characteristics of Sauv Blanc from San Antonio and Casablanca Chile (acidity, four primary 1-1-1-1)
H acidity ripe apple, citrus, tropical, herbaceous
1258
Northern most wine region of Chile and two appellations within Name varietal in each
Coquimbo Region Elqui Valley (sauv blanc, syrah) Limari Valley (chardonnay)
1259
Climate feature, main grape growing challenge, and two cooling influences of Coquimbo Region
Lots of sunshine Lack of water (irrigation needed) Mountain air and sea breezes
1260
Three appellations of Aconcagua Region
Aconcagua Valley Casablanca Valley San Antonio Valley
1261
Three main varietals of Aconcagua Valley
Cab Sauv Syrah Carmenere
1262
Why are vineyard sites very varied in Casablanca Valley and San Antonio Valley and what two cooling influences do they have (and why particularly these cooling influences)?
Different soils and aspects morning fogs, afternoon cool sea breezes because between Pacific and coastal ranges (not between coastal ranges and Andes!)
1263
What sub-region within San Antonio Valley makes particularly good Sauv Blanc
Leyda Valley
1264
Four varietals in Casablanca Valley Chile
Sauv Blanc Chardonnay Pinot Noir Syrah
1265
Three varietals in San Antonio Valley Chile
Sauv Blanc Pinot Noir Chardonnay
1266
Five subregions of Central Valley Chile from north to south
Maipo Valley Cachapoal Valley Colchagua Valley Curico Valley Maule Valley
1267
What two Chilean subregions are within Rapel Valley of Central Valley
Cachapoal Valley and Colchagua Valley
1268
Where are the most premium sites of Maipo Valley and why
On foothills of Andes because the region is surrounded by mountains so the valley floor is quite hot
1269
What is the main grape varietal of Maipo Valley and what distinct aroma does it have
Cab Sauv Mint
1270
Cachapoal Valley: Climate level and why, three varietals and where they are planted
warm bc cut off from ocean breezes Carmenere, Cab Sauv, Syrah Carmenere on hot valley floor Cab Sauv and Syrah in cooler eastern end of valley
1271
Three varietals in Colchagua Valley
Cab Sauv, Syrah, Carmenere (all F body)
1272
What is different about landscape of Colchagua vs. Cachapoal Valley
central part of valley is open to some ocean influence so in west part there is enough sea breeze for whites (both considered warm though)
1273
Why are Curico Valley and Maule Valley good for inexpensive blended red and white wines
Warmth and fertile soils
1274
What is cooler Maule or Curico Valley and what feature does this allow it to have
Maule is cooler and it retains higher acidity which can be useful when blending
1275
What unique viticulture is there in Maule Valley
dry-farmed, old low-yielding bush vines that can produce intensely concentrated wines (Carignan is being experimented)
1276
Four top planted varieties in Maule Valley and Curico Valley
Cab Sauv Sauv Blanc Merlot Chardonnay
1277
with the exception of Rio Negro and Neuquen, what unique feature do vineyard locations in Argentina have?
They are all at least 600 meters above sea level vs. Andes blocks Pacific influence
1278
what is parral and what important technique is needed in viticulture in Argentina?
parral is the local term for pergola system and canopies are important bc sun can be quite hot given longitude (Torrontes growers still use pergola but black grape growers have moved to vertical trellis)
1279
Describe the water supply in Argentina viticulture
low rain bc of Andes rain shadow but lots of water from streams from mountains or subterranean aquifers
1280
weather hazard in Argentina and remediation tactic used
summer hail netting over vines
1281
characteristics of Argentina malbec (color, tannin, body, primary aroma, maturation vessel)
deep color H smooth tannin F body black fruit new oak
1282
how does malbec made at low altitude differ from one made at high altitude in Argentina
low altitude: fuller body, richer black fruit high altitude: more elegant, fresher floral aromas
1283
second most widely planted varietal in Argentina
Bonarda
1284
Characteristics of Argentina Bonarda (ripening stage, color, acidity, tannin, two primary 1-1)
late ripening deep color H acidity H tannin raspberry, blackberry
1285
top black international grape variety grown in Argentina (and four bonus ones)
Cab Sauv (also syrah, merlot, pinot noir, tempranillo)
1286
Three regions in Argentina that produce torrontes
Salta (Cafayate is within), San Juan, La Rioja (not on test), Mendoza (best examples are from high altitude Cafayate)
1287
Characteristics of Torrontes from Argentina (acidity, body, three primary 1-1-1)
M Acidity M Body Stone, Melon, Floral
1288
fermentation vessel and release timing of torrontes and why
inert, temp controlled vessels released in year of harvest bc aromatic grape
1289
Top white international grape variety in Argentina and maturation vessel
Chardonnay oak barrels (mostly new)
1290
top grape variety in Cafayate and uniqueness of their vineyards
Torrontes High altitude, some as much as 3000m above sea level
1291
[delete] what is the third largest area of production in Argentina and four varietals grown there (1 white, 3 red)
La Rioja Torrontes, Cab Sauv, Syrah, Bonarda
1292
Four vineyard area of Argentina from north to south
Salta/Cafayate La Rioja San Juan Mendoza
1293
second most important wine area in Argentina and altitude of vineyards
San Juan 450-1400m
1294
What varietal is San Juan renowned for and five more varietals produced here (3 red, 2 white)
Syrah Malbec, Cab Sauv, Bonarda Torrontes, Chardonnay
1295
what part of mendoza is focused on high-volume, inexpensive wine and why?
North and East part of it because Mendoza River flows through the area to provide irrigation needed for large production
1296
What general area of Mendoza makes the best wines and what is the name of the subregion within
Central Mendoza Lujan de Cuyo
1297
Top variety, altitude and unique vine feature of Lujan de Cuyo
Malbec 900-1100m old Malbec vines
1298
Relative to Lujan de Cuyo, where is Maipu located and how does its altitude differ? name four varietals produced here
east of Lujan de Cuyo Lower altitude than 900-1100m of Luyan de Cuyo Syrah, Cab Sauv, Bonarda, Tempranillo
1299
What area of Mendoza has the highest vineyards, altitude in meters, and location relative to Central Mendoza
Uco Valley 900-1500m SW of Mendoza
1300
What allows Uco Valley to have high quality wine
Cool nights bc of altitude allows retention of acidity and fresh fruit flavors with floral notes
1301
What 4 grape varietals are grown in Uco Valley (2 white 2 red)
Chardonnay, Torrontes Malbec, Cab Sauv
1302
(Bonus) department within Uco Valley that is higher altitude and recognized for high quality
Tupungato
1303
Two provinces within Patagonia Region, cooling influence, 2 climate anomalies that protect against disease, and what allows concentrated fruit flavors
Rio Negro, Neuquen cooling influence: latitude (only 200-250m of elevation) low rainfall and wide diurnal range = no disease cool nights = concentrated flavors
1304
geographic hierarchy of Argentine GIs (five layers) and what % of grapes need to be from there to get GI
three regions (only Patagonia ever on label) provinces departments districts smaller areas within districts 100%
1305
names of two currents that cool South Africa and where do each come from
Benguela Current (from South Ocean and up along the west coast of Africa) Cape Doctor (regular south-easterly summer winds
1306
Two reasons why South Africa has a range of site climates and styles despite being all in the same area?
Mountain ranges that offer different altitudes and aspects Different soils
1307
Name of South Africa's GI system
Wine of Origin (WO) Scheme
1308
Four hierarchies of production areas in South Africa's WO scheme
Geographical unit (like: Western Cape) Regions (like: Coastal Region, Breede River Valley, Cape South Coast) District Ward
1309
Four international black grape varieties grown in South Africa
Cab Sauv Merlot Syrah Pinot Noir
1310
Difference of South African Syrah from hot climates vs. cooler areas
hot: full body, ripe black fruit, earthy, meaty cooler: less full body, peppery
1311
black grape variety unique and typical of South Africa and what two varietals is it a crossing of
Pinotage Pinot Noir and Cinsault
1311
what determines if Pinotage will be light with red berry flavors vs. very full bodies with spiced berry fruit
F body and spiced berry fruit means it was from old bush vines
1311
what is a Cape Blend
Pinotage blended with international grape varieties
1312
what two aromas are acquired by Pinotage when fermented or stored with heavily toasted oak staves?
coffee, chocolate
1313
what is the most widely planted varietal in South Africa of either color
Chenin Blanc
1314
characteristics of South African Chenin Blanc (sweetness, primary aroma when simple, secondary aroma)
both dry and sweet stone fruit (when simple) toasty oak (when barrel fermented or aged)
1315
two popular international white grape varietals made in South Africa
Chardonnay, Sauv Blanc
1316
Consistent characteristic of Sauv Blanc in South Africa and two primary aromas 1-1 from best examples of cool regions
herbaceous character citrus, green fruit
1317
in what sites of South Africa are best chardonnays made and what two things do producers do to improve character
cooler sites barrel fermentation and lees stirring
1318
are Stellenbosch and Paarl a region, district, or ward
both districts
1319
climate level and land features of Stellenbosch
moderate/warm in mountains just inland with varied altitude, aspect and soil
1320
five grape varietals made in Stellenbosch (3 red, 2 white - all intl varieties)
Cab Sauv, Merlot, Syrah Chardonnay, Sauv Blanc (whites only in cooler areas)
1321
where is Paarl district relative to Stellenbosch, why is climate different, and what 3 things does it have in common
just north of Stellenbosch warmer bc less cooling influence from sea given more inland diverse altitudes, aspects, soils
1322
five grape varieties grown in Paarl (3 red, 2 white)
Cab Sauv, Syrah, Pinotage Chenin Blanc, Chardonnay
1323
Are Constantia and Durbanville regions, districts or wards?
both wards within Cape Town district
1324
which current is the primary cooling factor of Constantia and why this one
Cape Doctor bc Constantia is on eastern side flank of Table Mountain (and Cape Doctor comes from SE)
1325
which area has the oldest vineyards in the Cape of South Africa
Constantia
1326
What two wines is Constantia known for
Sauv Blanc Vin de Constance sweet wine from late-harvest Muscat (also semillon + shiraz and cab sauv in warmer sites)
1327
what varietal is Durbanville known for
Sauv Blanc
1328
two quality varietals made in Swartland district of SA and unique farming method used here
old vine Chenin Blanc, high quality Syrah Dry farmed (no irrigation) thus lowering yields and enhancing fruit concentration
1329
Where is Breed River Valley in SA relative to Coastal Region and Cape South Coast region? name two main districts within it
just east of both of them, with Coastal Region positioned just north of it and CSC to south Robertson and Worcester
1330
Climate of Worcester in SA and varietal made
Hot and dry (irrigation essential) Chenin Blanc and Colombard (but bc of fertile land it can make lots of volume) (Colombard not on test)
1331
Why is Robertson cooler than Worcester and what two varietals does it make
East of Worcester's western side so it is closer to the SE coast where SE winds of cape doctor come in Syrah, F Body Chardonnay (where less fertile soils)
1332
Name two districts in Cape South Coast and which is further south? What is the cooling influence here?
Elgin and Walker Bay Walker Bay further south Cooling currents for both but also altitude for Elgin
1333
Name top ward in Walker Bay and two top varietals made here
Hemel-en-Aarde Chardonnay, Pinot Noir (secondarily syrah, merlot, sauv blanc)
1334
top varietal of Elgin district and Elim ward (in Cape Agulhas district)
Sauv Blanc
1335
Two appellations in Australia cooled my altitude
Adelaide Hills Eden Valley
1336
Typical climate of Australia (climate level, rainfall, irrigation, 3 cooling influences)
Warm or Hot Low Rainfall Irrigation Southern or Indian Ocean, Murray River System, or Altitude
1337
Principal grape variety of Australia of either color
Shiraz
1338
two non-fruit aromas Australian shiraz has and one aroma developed with age
earth, spice leather with age
1339
how does shiraz from cooler sites in Australia differ from those from warmer sites? name two appellations for each
leaner, more peppery in cooler sites as opposed to more full-body intensely fruity Hunter Valley, Barossa Valley: hot and warm Geelong and Heathcote cooler
1340
how does Cab Sauv from Australia differ from Shiraz from Australia (color, acidity, tannin)
darker higher acidity firmer tannins
1341
two primary aromas and one secondary aroma of Australian Cab Sauv
blackcurrant, black cherry toasty oak
1342
Two classic appellations in Australia for Cab Saub
Coonawarra Margaret River
1343
Five red grape varietals of Australia
Shiraz Cab Sauv Merlot Pinot Noir Grenache
1344
What climate is pinot noir grown in in Australia and three appellations
Yarra Valley Mornington Peninsula Tasmania
1345
Characteristics of Australian Pinot Noir (acidity, alcohol, body, two primary 2)
MH Acidity M Alcohol M Body Cherry, Strawberry
1346
typical red grape varietal for hot Australian regions
Grenache
1347
three layers of GI hierarchy in Australia
Zones (can be states like South Australia or broader like South East Australia) Regions (Coonawarra, Clare Valley, Margaret River) Subregions
1348
Is Eden Valley a zone, region or subregion? What is the hierarchy above it?
region part of Barossa zone
1349
Name four white grape varieties in Australia, starting with most planted
Chardonnay (most) Sauv Blanc Semillon Riesling
1350
Five appellations for Chardonnay in Australia
Adelaide Hills Yarra Valley Mornington Peninsula Margaret River Tasmania
1351
Top appellation in Australia for Sauv Blanc
Adelaide Hills
1352
Typical primary aroma and acidity level of Sauv Blanc from Australia (esp Adelaide Hills)
concentrated passion fruit high acidity
1353
classic region in Australia for Semillon
Hunter Valley
1354
Unique characteristics of Semillon made in Australia (harvest timing, sugar/alcohol level, acidity, vessel, two tertiary aromas with age, aging potential)
Harvested early Low sugar / alcohol High Acidity Inert vessel for fermentation/storage Honey, Toast 20 years
1355
Which Australian wine could be mistaken for Sauv Blanc?
Semillon from Western Australia because very herbaceous
1356
three primary aromas 3 of Australian riesling in youth and three tertiary aromas with ageing, and typical sweetness, acidity, and oak use
Lime, Lemon, Grapefruit Toast, Honey, Petrol Dry to off-dry, H acidity, unoaked
1357
Four Australian appellations for riesling
Eden Valley (South Australia) Clare Valley (South Australia) Tasmania Great Southern region of Western Australia
1358
Four states included in South Eastern Australia zone appellation
South Australia Victoria New South Wales Queensland
1359
Name three fertile, irrigated vineyards in South Eastern Australia zone along with their state (was in bold)
Riverland: South Australia Murray-Darling: Victoria Riverina: New South Wales
1360
Where in Australia can you find botrytised wine from Semillon and what two things enable it
Riverina in South Australia autumn morning mists and fog
1361
What Australian state produces the most wine and what are six appellations within
South Australia Barossa Valley Eden Valley Clare Valley Adelaide Hills McLaren Vale Coonawarra
1362
Characteristics of Barossa Valley (climate level, rain, vine types) and four top varietals (3 red, 1 white)
Warm, Dry, Old Bush Vines Shiraz, Cab Sauv, Grenache, Semillon
1363
Characteristics of Barossa Valley Shiraz (tannin adj, body, primary aroma, two tertiary aromas with age)
Soft tannins F Body Ripe black fruit Leather, Spice
1364
Where is Eden Valley located, what is the climate level and what does the climate level depend on
In east hills of Barossa Valley Cool/Moderate Depends on altitude
1365
Top varietal of Eden Valley and characteristics (three primary aromas 2-1, two tertiary with 10 years of ageing)
Riesling lime, grapefruit, steel marmalade, toast (Shiraz, Chardonnay, Cab Sauv also made here)
1366
Characteristics of Clare Valley region (location vs. Barossa, climate level, 2 cooling influences)
NW of Barossa Valley Warm Climate Cool afternoon breezes and cold nights + Altitude 300-400m elevation
1367
Top two varietals of Clare Valley and one bonus one
Riesling Shiraz (Cab sauv)
1368
Characteristics of Clare Valley Riesling (sweetness, acidity, primary aroma, two tertiary aromas)
Dry H Acidity Citrus/lime honey, toast
1369
Location of Adelaide Hills (relative to Adelaide and to Barossa Valley), climate level, and cooling influence
East of Adelaide, south of Barossa Valley Moderate Altitude - all above 400m
1370
Three varietals of Adelaide Hills
Sauv Blanc Chardonnay Pinot Noir
1371
Characteristics of Adelaide Hills Chardonnay (acidity, two primary aromas)
H Acidity citrus, peach
1372
Location of McLaren Vale, climate level, cooling influence)
on coast to south of Adelaide Warm climate cool afternoon breeze from ocean
1373
Four varietals of McLaren Vale
Shiraz, Cab Sauv, Merlot, Grenache
1374
Location of Coonawarra, soil type, climate level, climate type, two cooling influences
400km SE of Adelaide towards Victoria border terra rossa red soil over limestone Moderate Maritime cold breeze from Antarctic, cloud cover in summer
1375
top varietal of Coonawarra and three primary aromas 1-2 (bonus three more varietals)
Cab Sauv cassis, eucalyptus, menthol (Shiraz, Chardonnay, Merlot)
1376
Five appellations within Victoria
Yarra Valley Mornington Peninsula Geelong Heathcote Goulburn Valley
1377
how does cab sauv and shiraz from Victoria differ from those of other regions and why?
fresher and lighter in style because of cooler climate
1378
what two grapes are grown in coastal Victoria and what is cooling influence there? what six grapes are grown further inland in Victoria and which four are grown somewhere specific inland and what is cooling influence there?
coastal: pinot noir, chardonnay - cooled by ocean currents inland: pinot noir, chardonnay, riesling, sauv blanc, shiraz, cab sauv with first four in high altitude sites while last two in lower slopes
1379
Yarra Valley: Location vs. Melbourne, climate type, climate level, what does level depend on, and specialty varietal, specialty wine type (bonus three more varietals)
NE of Melbourne maritime cool/moderate by altitude and aspect (wide range) Pinot Noir Also sparkling wines (chardonnay, cab sauv, shiraz)
1380
Characteristics of Yarra Valley Pinot Noir (tannins arj, three primary 3, oak use)
ripe and soft tannin Strawberry, plum, dark cherry careful oak
1381
Mornington Peninsula: location relative to Melbourne, climate type, climate level, two top varietals, and why do vintages vary
South of Melbourne on coast between ocean and bay Maritime Cool/moderate Pinot noir and chardonnay varied amounts of cool, wet, windy weather at flowering and harvest
1382
Characteristics of Mornington Peninsula Chardonnay (acidity, three primary aromas 2-1) and winemaking technique often implemented and why?
H Acidity Citrus, pear, apple (typical of cool climate) Malolactic conversion to soften
1383
Location of Geelong, climate type, climate level, three varietals
west of Melbourne maritime cool/moderate chardonnay, pinot noir, shiraz (chardonnay more complex, concentrated and full body. pinot noir earthy. shiraz fresh and peppery)
1384
two appellations far inland of Victoria, location of each relative to each other, and cooling influence here, climate level
Heathcote, Goulburn Valley Goulburn just east of Heathcote Altitude Heathcote = moderate, Goulburn Valley = warm
1385
most widely planted variety in Goulburn Valley and other specialty variety along with its characteristics (primary aroma in youth, and tertiary aroma with age)
Shiraz most planted Marsanne (citrus youth, honey age)
1386
Three varietals in Heathcote Australia
Chardonnay, Cab Sauv, Shiraz
1387
Where else in New South Wales are there plantings that offer cooler conditions than the hot Hunter Valley?
on the western slopes of the Great Dividing Range at altitude where they can grow concentrated chardonnays and structured cab sauv
1388
Hunter Valley: Climate level, anomaly, two cooling influences, climate hazard,
Hot Humid Cloud cover, ocean breezes Rainy weather at harvest requires good canopy management to avoid rot
1389
Most planted variety in Hunter Valley and unique characteristics (acidity, alcohol, body, three tertiary with age)
Semillon H acidity L Alcohol L body toast, nut, honey
1390
three varietals made in Hunter Valley and characteristics of the black grape variety (tannin adj, body, three primary 2-1)
Semillon Chardonnay Shiraz: Soft tannin M body blackberry, black cherry, earth
1391
Climate level, type, and anomaly of Margaret River
Warm Mediterranean Rainy compared to rest of Australia
1392
Five varietals grown in Margaret River
Cab Sauv Merlot Chardonnay Sauv Blanc Semillon
1393
Characteristics of Chardonnay from Margaret River (acidity, two primary aromas, two things done to add complexity)
H Acidity Stone fruit, tropical fruit barrel ageing, malolactic conversion
1394
Characteristic of Sauv Blanc from Margaret river (acidity, two primary 1-1, blended with what)
H Acidity gooseberry, tropical fruit blended with semillon
1395
name of appellation south of Margaret River in Western Australia and three varietals made here with one unique thing per each
Great Southern Cab Sauv - deep color Shiraz - peppery Riesling - floral
1396
Tasmania: climate level, climate type, cooling influence, original specialty, five varietals (3 white, 2 red)
Cool Maritime cool westerly winds of Southern Ocean sparkling wine Pinot noir, chardonnay, sauv blanc, pinot gris, cab sauv
1397
Three things that generally allow NZ wine to reach high levels of sugar and flavor while retaining acidity
Long sunshine hours Nights cooled by sea breezes Long ripening periods
1398
Overall climate type and level of NZ
Maritime, Cool (North Island a bit more than Cool)
1399
Why is NZ more advanced in trellising and canopy management techniques?
Bc vineyards on flat lands are overly fertile and lead to excessive shoot and leaf growth
1400
Where are vineyards located on South Island of NZ and why
on east side of mountains along the center of island so that they are protected from westerly rain-bearing winds (still rains a lot though)
1401
Top four white grape varietals of NZ, starting with the one that accounts for most of the wine production
Sauv Blanc (most) Chardonnay Riesling Pinot Gris
1402
Characteristic of NZ Sauv Blanc (acidity, one primary, one primary if north island, two primary 1-1 if south island)
H Acidity Elderflower, Passion fruit (North Island) Green bell pepper, gooseberry (South Island)
1403
Characteristic of NZ Chardonnay (two primary 1-1, one secondary)
Citrus, Tropical Fruit Toast (from new French oak)
1404
Most prevalent sweetness style of pinot gris and riesling of NZ and two reasons it grows well here
off-dry (though full range offered) dry autumns, cool night temps
1405
Second most planted grape variety in NZ + three other red grape varieties grown
Pinot Noir (1st red, 2nd most overall) Merlot Cab Sauv Syrah
1406
Two most planted grape varietals in Gisborne NZ, with most first
Chardonnay (tropical fruit flavors) Pinot Gris (some Gewurztraminer too)
1407
Three appellations in North Island of NZ
Gisborne, Hawke's Bay, Martinborough
1408
Four appellations in South Island of NZ
Cantebury, Central Otago, Marlborough, Nelson
1409
What is the appellation in NZ with the second most plantings, the warmest grape growing area in NZ, and has many different soils, aspects and altitudes?
Hawke's Bay
1410
Top three varietals in Hawke's Bay
Cab Sauv, Merlot, and Syrah (built reputation thanks to bordeaux blends from Gimblett Gravels heat-absorbing gravel soils)
1411
Top variety in Martinborough, why can it grow despite high summer temps, and characteristics (body, two primary 1-1)
Pinot Noir wide diurnal range MF body dark plum, spice
1412
Top varietal in Marlborough, why are there two styles and in what two aspects do those two differ
Sauv Blanc H acidity, herbaceous (Awatere Valley) Lower acidity, tropical flavors (Wairau Valley) bc Awatere is drier, cooler, and windier
1413
In NZ, what % of grapes need to come from region to use GI name?
85%
1414
Five varietals from Marlborough NZ starting with most
Sauv Blanc (most) Chardonnay Pinot Noir Riesling Pinot Gris
1415
Characteristics of Pinot Noir from Marlborough (body, two primary 2)
M Body cherry, cranberry
1416
Three varietals from Nelson NZ and location
Sauv Blanc, Pinot Noir, Pinot Gris north side of South island next to Marlborough (cooler and wetter here tho)
1417
Three varietals in Caterbury NZ
Sauv Blanc, Pinot Noir, Riesling
1418
Which is the only NZ appellation that does not have a maritime climate, what is it located near, and what climate hazard is present
Central Otago is Continental bc located inland on southern part of South Island at foothills of Southern Alps range Frost damage is risk
1419
Most important variety in Central Otago and three lesser ones
Pinot Noir (most; F body and concentrated ripe red fruit) Pinot Gris, Riesling, Chardonnay
1420
Two reasons aromatic white grapes are often cold soaked maceration pre fermentation
Bc lots of flavor to be gained from skin Bc likely wont be oaked and lees contact so gives some structure
1421
Compared to other grapes, how quickly does riesling lose acidity as it ripens
Slower than most
1422
If alsace label has the varietal on it, what is the min % that varietal has to account for
100%
1423
Two key requirements for the characteristics of grapes for sparkling wine that differs from still wine
a) that they are lower in sugar because alcohol level will be raised by second fermentation (aim for 10-11% alc in base wine since second fermentation will add 1.2-1.3% abv) b) that the acidity is high so that it is refreshing (but flavors of grape must also be ripe despite low alc and acidity so that there are no green herbaceous flavors)
1424
what climate is needed for sparkling wines and why?
cool climate. because otherwise acidity will fall and sugar will rise too quickly, and you can't pick it early before that happens or you will have herbaceous flavors
1425
in top cool region sparkling wine areas, how is grape harvested and why
by hand in order to retail whole bunches and unsplit grapes so that crushing is avoided and there is minimal extraction of tanning and color
1426
what is important when pressing grapes for sparkling wines?
gentle pressing to minimize extraction of any tannin and color
1427
six methods for producing sparkling wine (SUPER IMPORTANT CARD)
a) traditional method b) transfer method c) ancestral method d) tank method e) Asti Method f) carbonation
1428
what two things will influence which of six methods will be used for sparkling wine
a) local laws in Europe b) style and quality desired by winemaker elsewhere
1429
two downsides to traditional method of sparkling wine production
costly and time consuming
1430
what two optional steps are there in traditional method sparkling wine production btw first and seconf fermentation that you would never choose for tank method wines?
a) if to undergo malolactic fermentation b) if to do period of oak maturation (would do neither in tank method bc would lose varietal characteristics)
1431
12 step process of traditional method sparkling wine production
Press, clarify juice, first fermentation, blend base wine, bottle, liqueur de tirage, second fermentation in bottle, time on lees, riddle, disgorge, liqueur d'expedition, cork
1432
three reasons for blending of base wines in traditional method sparkling wine production
a) create a consistent house style (blending different vineyards, varietals, and vintages) b) improve balance of wine (blending right amount of chard vs. pinot) c) add complexity (by adding old reserve base wines with dried fruit aromas or base wines that have been in oak with texture/spice aromas)
1433
what is the name of the substance added after blending in the traditional method sparkling wine production that causes second fermentation and what five things are in it
liqueur de tirage wine, sugar, yeast, yeast nutrients, clarifying agent
1434
in traditional method sparkling wine production, what happens between second fermentation and riddling
time on lees / yeast autolysis: where yeast dies and forms sediment that breaks down and releases chemical compounds in wine that contribute bread, biscuit and toasty notes
1435
what is riddling and disgorgement in traditional method sparkling wine production
riddling: slowly moving bottle from horizontal to vertical with twist (can be done by hand in pupitre over 8 weeks or machanised with gyropalette in days) disgorgement: submerging neck in cold solution to freeze sediment
1436
what is liqueur d'expedition, what two things does it consist of, and what key choice is made here in traditional method sparkling wine production
mixture of wine and sugar need to decide level of sugar or dosage
1437
seven EU labelling levels of sweetness in sparkling wine
*brut nature (0-3g/L residual sugar - no sugar in liqueur d'expedition) extra brut (0-6) *brut (0-12) extra-sec (12-17) sec (17-32) *demi-sec (32-50) doux (50+) (only the three with * are in specification)
1438
what is transfer method of sparkling wine production, what method is it most similar to, and when does it change
same as traditional method sparkling wine production, but does not riddle or disgorge instead wine is poured in tank, lees is filtered from tank, liqueur d'expedition is added and rebottled in new bottle (helps reduce cost and time)
1439
what is ancestral method sparkling wine production and key difference to traditional method or tank method of sparkling wine production
only has one fermentation the fermenting juice is bottled halfway through fermentation and finished fermentation in bottle
1440
- in ancestral method sparkling wine production what is an optional step? - sweetness and alcohol level - two things that vary - labeling to recognize this method
- may or may not be disgorged - dry to off dry, LM alcohol - can vary in pressure and can be cloudy or have sediment if not disgorged - petillant naturel or Pet Nat
1441
what sparkling wine method may you choose for muscat and riesling and why
tank method to retain flavors of base wine rather than aromas of bread and toast
1442
steps of tank method for sparkling wine production
pressing, clarification, first fermentation, blending, liqueur de tirage, second fermentation in tank, (usually no time on lees), filtration, liqueur d'expedition, bottled under pressure
1443
eight steps of asti method for sparkling wine production
pressing, clarification, store chilled wine till needed, fermentation with lid open, lid closed and fermentation continues till 7% abv, stop fermentation by chilling, filtered under pressure to remove yeast, bottle under pressure
1444
style of wine created by asti method - 2 characteristics
fruity and sweet
1445
what is the cheapest of all sparkling wine production methods and one you would use for varietals with strong flavors like sauv blanc? name five steps
carbonation press, clarify, ferment, inject co2, bottle under pressure
1446
three ways of making a rose sparkling wines
blending white/red base wines short maceration liqueur d'expedition
1447
two unique elements of grand cru and premier cru classification of Champagne vs. Burgundy and Alsace
a) whole village is rated, not a specific plot b) growers in village are not required to meet stricter production requirements like lower yields (still only one appellations: Champagne, but 44 premier cru and 17 grand cru villages that can go on label)
1448
Five subregions of Champagne (OSS)
Montagne de Reims, Cote des Blancs, Vallee de la Marne, Cote de Sezanne, Cotes des Bar
1449
Climate level and type of Champagne
cool continental
1450
three main grape varieties for Champagne (OSS)
Chardonnay, Pinot Noir, Meunier
1451
of the five main subregions of champagne which two mostly plant chardonnay, which two pinot noir, and which one meunier? why is the meunier one particularly appropriate?
chardonnay: cote des blancs, cote de sezanne pinot noir: montagne de reims, cote des bar meunier: vallee de la marne - bc buds late protecting it from spring frosts that occur in this area
1452
what does each grape varietal of champagne add to the blend
chardonnay: high acidity, floral, citrus pinot noir: body and structure meunier: fruit flavors - important if blend is meant to be enjoyed while young
1453
For champagne what is the requirement of a) production method b) primary fermentation vessel c) malolactic conversion d) storage of base wine
a) traditional method b) stainless steel var and/or oak barrel c) can be encouraged or prevented d) oak and/or inert vessel
1454
what is the name of the first press of champagne and the name of subsequent ones
cuvee - first taille - later ones
1455
why is blending important in champagne production
because weather varies so much by year
1456
minimum ageing for champagne non-vintage and vintage wines
non vintage: 15 months including 12 mo on lees vintage: 36 months including 12 mo on lees (in practice most winemakers age for much longer)
1457
what two characteristics do all champagnes have in common? how will flavor of non-vintage be different than vintage champagne?
same: high acidity, some autolytic flavors non-vintage: more fresh fruit flavor (and lighter in body) vintage: more toast and biscuit (and more concentrated)
1458
sweetness level of champagne
full range but Brut is by far most popular
1459
what are the three Cremant sparkling ACs, what method is used for production, minimum ageing requirement, varietals used
-Cremant d'Alsace, Cremant de Bourgogne, Cremant de Loire -traditional method -9 months on lees - varietals are whatever white wines are used in region (not in book but alsace: pinot blanc, riesling, auxerrois, chardonnay; bourgogne: chardonnay, pinot noir; loire: chenin blanc, cab franc)
1460
two main appellations for sparkling wines in Loire in addition to Cremant (OSS), varietals used in each, method of production, and ageing requirements
- Saumur and Vouvray - Saumur: chardonnay, chenin blanc, cab franc (for spakrling rose mostly cab franc) - Vouvray: chenin blanc (good bc naturally high in acidity; autolysis leads to more smoky toast aroma than biscuit/bread) - traditional method - 9 mo on lees
1461
where is Cava DO made, production method used, and ageing requirement
- all over Spain: majority in Catalunya but also Navarra, Rioja, and Valencia - traditional method - 9 mo on lees
1462
three varietals for Cava (OSS)
Macabeo (Viura), Xerel-lo, Parellada (Garnacha and Monastrell for roses - not OSS)
1463
characteristics of Cava (acidity, sweet, autolysis or no?, vintage or non-vintage?)
M acidity, dry, some yeast autolysis character, mostly non-vintage (some producers are adding pinot noir and chardonnay, which is now permitted but conservatives disagree)
1464
varietal for Asti DOCG and method used (OSS)
Muscat Blanc a Petit Grains Asti Method
1465
characteristics of Asti DOCG (sweetness, alcohol, autolysis, young or age, aromas 1-1-1)
Sweet L Alcohol no autolytic young peach, grape, floral
1466
two appellations for Prosecco, varietal used, method used (OSS)
Prosecco DOC, Conegliano-Valdobbiadene DOCG Glera tank method
1467
What two regions does Prosecco include and where is Conegliano-Valdobbiadene
Prosecco: Veneto, Friuli Conegliano-Valdobbiadene: steep limestone hills NW of Venice (provincia di Treviso, andando verso Bolzano/Cortina)
1468
two terms used to indicate superior Prosecco
Cartizze, Rive ("Cartizze" is the highest quality, a specific subzone within Valdobbiadene, while "Rive" indicates vineyards located in small towns or hamlets on steep terrains)
1469
characteristics of Prosecco (acidity, two aromas 1-1, sweetness levels)
M acidity green apple, melon brut, extra-dry, dry
1470
country with highest per capita consumption of sparkling wine
Germany
1471
Name for sparkling wine in Germany, varietals used, method used (OSS)
- Sekt or Deutscher Sekt - base wines from France, Spain, Italy are brought to Germany to make sparkling for Sekt. Can be any varietal and usually tank method - Deutscher Sekt means grape is from Germany and best ones are made with Riesling and can be traditional method (if from quality region like Mosel will get Deutscher Sekt bA designation)
1472
Three main appellations for sparkling wines in Australia, varietals uses, and method used (OSS)
- Yarra Valley, Adelaide Hills, Tasmania - chardonnay, pinot noir - traditional (can be vintage or non vintage, rose, blanc de blancs, blanc de noirs)
1473
Main appellation for sparkling wines in New Zealand, varietals uses, and method used (OSS)
Marlborough (produces most volume, but many others too) - chardonnay, pinot noir - traditional (can be vintage or non vintage, rose, blanc de blancs, blanc de noirs; NZ good bc maritime cool sea breeze can slow ripening to right level)
1474
Name of top sparkling wine category in South Africa, varietals uses, method used, minimum ageing (OSS)
- Cap Classique - chardonnay, pinot noir - traditional - 12 mo on lees (sourced throughout western cape, in SE aspect away from equator because of warm climate in SA)
1475
Two main appellations for sparkling wines in USA, varietals uses, and method used (OSS)
- Los Carneros AVA, Anderson Valley AVA - chardonnay, pinot noir - traditional
1476
what allows vines for sherry in Jerez to sustain hot dry summers?
Albariza soil that is high chalk content and allows good drainage but it depth and water holding capacity can store enough water for dry summer
1477
what do humans do in vineyard for Jerez sherry vines to allow for growing?
dig rectangular pits between the rows of vines to maximize the amount of water retained in autumn and winter
1478
three main grape varieties of sherry
1) palomino (top planted, low acid, no aroma) 2) pedro ximenez (little flavor, thin skin is good for sun drying needed for sweet sherry, grown in neighboring Montilla-Moriles) 3) muscat of alexandria
1479
first two steps in dry sherry production
1) fermentation (22-26C to 11-12% abv) 2) classification (light pale wines from cooler areas and fermented at cooler temps are sent for biological ageing; dark richer heavier wines from warm areas fermented at warmer temps are sent for oxidative ageing)
1480
after wine is fermented and classified, what is next 2 steps in dry sherry wine making
a) fortified with 95% abv neutral spirit b) left a few months before solera - sobretabla phase
1481
what abv is dry sherry fortified to after classification to then go to sobretabla phase
15.0-15.5% for biological ageing 17% for oxidative ageing
1482
why may a dry sherry be reclassified at some point of production?
in sobretabla phase if wine classified for biological ageing is not forming a flor needed for solera it will either be discarded or refortified to 17% (from 15-15.5%) and sent to oxidative ageing where no flor is needed
1483
five step process for naturally sweet sherries
1) grapes are picked and sundried 2) once must weight reached they are pressed 3) fermented 4) fermentation naturally stops with a few %s of abv 5) fortified to 17%
1484
maturation vessel for sherries - name and capacity
butts 600-liter oak barrels (filled to 500 liters usually)
1485
explain solera system
- there is solera (which is oldest average wine), 1st criadera (middle of pack in avg age) and 2nd criadera (youngest average age) - wine for bottling taken from solera (oldest) but not fully emptied - wine from 1st criadera is put in solera and replaced with wine from 2nd criadera, which is filled with same amount from sobretabla
1486
how does flor flavor wine and what specific element gives the flavor
thick layer of yeast strains feed off of alcohol, oxygen, and other nutrients in wine to produce carbon dioxide and acetaldehyde. acetaldehyde gives flavor (obv only relevant in biological ageing)
1487
what three things does flor need to thrive
precise levels of alcohol (cant be above 15.5 abv) temperature (prefers cool/moderate), and humidity (prefers high)
1488
how long can you age fino sherry after bottling
very little - consumed asap
1489
what 3 types of sherries are aged oxidatively and 1 that sort of is
Oloroso, PX, some Muscat Sherries Amontillado is aged oxidatively after brief period of biological ageing
1490
how long can sherries be matured oxidatively (so excluding Fino sherries)
upwards of 30 years, though rare (alcohol will reach up to 22% abv as water evaporates)
1491
how many solera systems usually are in one bottle
several solera systems (allows consistent style and quality)
1492
which two dry sherry styles only undergo biological ageing, plus typical color, four aromas, and when drink
fino and manzanilla pale lemon citrus, almonds, herbs, bread (from flor) drink asap
1493
difference btw manzanilla and fino sherry
manzanilla is matured in coastal town of Sanlucar de Barrameda, which is separate DO of Jerez cooler and more humid conditions of coast guarantee thick layer of flor throughout year which gives more tangy aroma
1494
define oloroso sherry (biological or oxidative, color, body, four aromas)
- oxidative ageing - brown - F body - toffee, leather, spice, walnut
1495
define amontillado sherry (biological or oxidative, color, body, aroma types)
- biological followed by refortification to 17% and oxidative ageing - amber or brown - less body than oloroso - both yeast like bready) and oxidative aromas (like toffee, leather, walnut) (can be matured as long as oloroso)
1496
what is Palo Cortado
a halfway between an amontillado and oloroso sherry
1497
two naturally sweet styles of sherry and what ageing do they go through
Pedro Ximenez and Muscat - both undergo oxidative ageing
1498
color, sweetness level and three aromas of Pedro Ximenez
deep brown luscious (500 g/L) dried fruit, coffee, liquorice (Muscat is similar but retains varietal died citrus peel characteristic)
1499
what is Pale Cream sherry and what type of ageing did it undergo
Fino sherry that went through biological ageing but was sweetened with RCGM and therefore loses flor character
1500
What are Medium and Cream sherries and what is added to them
- Traditionally Medium is Amontillado sherry that underwent both biological and oxidative ageaing and then sweetened - Traditionally Cream is Olorosa sherry that underwent only oxidative ageing and then sweetened - both sweetened with Pedro Ximenez and Cream is sweeter than Medium (new regulations now give freedom on type of ageing) (flavors of dry wine - toffee, leather, and walnut - with dried fruit notes of sweet wine)
1501
three main subregions of Port and which is top
Baixo Corgo (lightest wines) Cimo Corgo (top) Douro Superior (great but sparsely planted)
1502
Climate level and type of Port and why
Warm continental bc shielded from cooling rain-bearing Atlantic winds by Serra do Marao mountains (Baixo Corgo wetter and coldest and then warmer as you go inland)
1503
Three climate hazards in Port
- spring frosts - heavy rain (both during flowering and harvest) - high temps in summer with little rain (schist bedrock allows roots to reach deep water reserved built in winter)
1504
five varietals of Port
Touriga Franca Touriga Nacional Tinta Roriz Tinto Cao Tinta Barroca
1505
characteristics of Port (skin thickness, tannin, two primary aroma categories)
thick skin H tannin Black fruit, floral
1506
Three types of extraction of color and tannin for Port and describe each
1) foot treading (3-4 hours in lagares, or granate throughs, then stopped when fermentation starts and the cap is punched down) 2) autovinifiers (crushed grape goes in sealed vat and pressure of CO2 from fermentation pushes juice through pipes into holding tank, valve releases it and passes juice through cap, and process repeated every 15-20mins) 3) piston plungers and robotic lagares (piston plunger is round shallow tank where cap is pressed down with robotic pistons; while robotic lagares are shallow rectangular steel tank where gantry presses grape to floor and does regular punch downs)
1507
Describe process of fermentation of Port (how stopped, when stopped, total duration of fermentation)
- stopped by fortification (to 19-22% abv) - stopped when abv is 5-9% - 24-48 hours
1508
to what abv is Port fortified to, what is the name of the spirit and what is the max spirit abv
19-22% abv Aguardente 77% abv
1509
what % of port and % of Fino sherry are spirit and 3 reasons why it's so different
20% in Port, 3.5% in FIno sherry bc Port spirit is less abv (77% vs 95%) bc abv is lower prior to fortification (5-9% abv vs. 11-12% abv) bc final product is higher abv (19-22% abv vs. 15%)
1510
typical maturation vessel for Port
either small or large old oak or stainless steel. new oak aromas are not desired
1511
four types of ruby style Ports and how are they aged
Ruby, Reserve Ruby, Late Bottled Vintage (LBV) and Vintage Ports - short time in large old oak or steel tanks minimize effect of oxygen to maintain fruit character
1512
four types of ruby style Ports, are they fined and filtered, and are they bottle aged
Ruby, Reserve Ruby, Late Bottled Vintage (LBV) and Vintage Ports - Ruby, Reserve Ruby, and some LBV are fined and filtered and do not benefit from bottle ageing; some LBV and Vintage Ports are not filtered and benefit from bottle ageing
1513
color and 3 aromas gained from some LBV and Vintage Ports that are bottle aged
- they become garnet - prune, leather, wet leaves (generally cooked fruit and vegetal)
1514
what causes Tawny ports to have different flavor and color than Ruby port
bc they undergo long oxidative maturation in barrels called pipes, rather than being protected from oxygen
1515
development stage of tawny port, 4 aromas after ageing, can they mature in bottle more?, and are they filtered?
- fully developed - walnut, coffee, chocolate, caramel - no benefit from bottle ageing - not filtered bc throws deposit during wood ageing
1516
does blending ever happen in port
yes, practically all, even vintage styles, are complex blends of different varieties grown in different sites and blending happens throughout pre-bottle maturation
1517
are tawny ports without age indication older than ruby ports?
no, for inexpensive ones with no indication of age or Reserva status they are both 1-3 years old
1518
how does a Port receive Reserva status and one requirement
determined by official tasting panel Tawny Reserva must be wood aged for min of six years
1519
Define Late Bottled Vintage Port: - ageing requirement - maturation vessel - approachability vs. Vintage Ports - fined or filtered? - difference to Reserve Ruby Port - readiness for drinking
- 4-6 years ageing - large oak vessels - more approachable than Vintage Ports - most fined and filtered - similar to Reserve Ruby Port - ready to drink / no benefit from bottle age
1520
How are Tawny Ports with Indication of Age matured, what levels of age/years are they offered in, and can they be aged in bottle
- oxidative maturation in pipes - 10, 20, 30, 40 years (indicates average age) - bottled when ready to drink so does not improve in bottle ageing
1521
Define Vintage Port - when bottled - ageing vessel - filtered/fined? - can they be aged in bottle?
- bottled no later than 3rd year after harvest - large oak vessel or stainless steel tank - unfined and unfiltered - can age in bottle for decades
1522
are Single Quinta Vintage Ports better or worst than other Vintage Ports?
worse because in the best years when Vintage Port is released most growers will blend the wines of their best vineyards so it wont be Single Quinta
1523
what characteristic do all Muscat grapes have and three aromas attributed to all
LM acidity orange blossom, rose, grape
1524
famous sweet wine made in Sothern Rhone
Muscat de Beaumes-de-Venise
1525
characteristics of sweet Muscat in youthful, unaged style (color, color intensity, sweetness level, is drying of grapes practiced?, skin contact?, what is used for stopping fermentation?, fermentation temp level)
- medium gold - sweet - no drying as raisining or drying would mask pure varietal characteristic - often some skin contact - 96% abv grape spirit - cool fermentation (floral and aromatic)
1526
characteristics of Muscat that is fully developed and aged (color, sweetness, raisining on vine used?, skin contact? why so sweet?, ageing time and vessel)
- amber to brown - sweet to luscious - raisining on vine used only for luscious style and even then just a bit - always fermented on skins - bc draining, pressing and fortification occur when juice is at 1-2% abv - oxidatively aged for decades in large old oak vessels
1527
three factors that determine the style of fully developed and aged Muscat
- timing of harvest - when wine is fortified - length and type of ageing

WSET Level 3 (3 decks)

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