Enol 45 2 Midterm

Front 1

What are the sensory effects of wine oxidation?

Back 1

Stale, flat taste to the wine. Often accompanied (and made obvious by) browning of white wines.

Front 2

What is wine oxidation usually attributed to?

Back 2

Aldehydes, particularly acetaldehyde, but this is probably an oversimplification

Front 3

What are the causes of wine oxidation?

Back 3

Exposure to air(oxygen)

Accumulation of aldehydes during fermentation

Wine lacking in sulfur dioxide at bottling

Bottled wine not properly sealed or only partially used

Exposure to light and heat accelerate oxidation processes

Front 4

How can wine get exposed to oxygen?

Back 4

During racking, filtration, or bottling.

Encourages growth of spoilage organisms (especially surface yeasts and acetic acid bacteria)

Front 5

What are the aldehyde levels immediately after fermentation usually?

Back 5

Less than 75 mg/L

Front 6

What is the sensory threshold for acetaldehyde?

Back 6

100-125 mg/L

Front 7

What can cause accumulation of aldehydes during fermentation?

Back 7

Excessive additions of sulfur dioxide during fermentation

Front 8

Which is the best color of glass for stability?

Back 8

Brown

Front 9

Where would you place Riesling on the aroma compound graph?

Back 9

Between Muscat/Chenin Blanc and Traminer/Chardonnay for vegetal and between Chenin Blanc/Chardonnay and Muscat/Traminer for Fruitiness

Front 10

What are the Varietal characters of Riesling?

Back 10

Fragrant, green apple, lemon, light spice, aging to petrol & honey

Front 11

What does Jancis Robinson say about Riesling?

Back 11

Most underappreciated and mispronounced but also the finest.

Front 12

Where is Reisling from?

Back 12

Germany

Front 13

What areas does Riesling grow best in?

Back 13

Cool areas

Front 14

What areas other than Germany is Riesling found?

Back 14

France(Alsace), Canaday, New York (finger lakes), Oregon, Washington, New Zealand

Front 15

Is Riesling blended?

Back 15

Never

Front 16

Is Riesling oaked or gone through MLF?

Back 16

No oak and very, very rarely MLF is used sometimes to reduce high acidity using special strains

Front 17

How is the German style of Riseling?

Back 17

fruity with high acidity and low alcohol (8-11%)

Front 18

Where does Riselings high sugar come from?

Back 18

Not always from incomplete fermentation.

Unfermented juice (sweet reserve or Sussreserve) can be added after fermentation

Front 19

Do Rieslings have minerality?

Back 19

Yes

Front 20

How does aging affect Riesling?

Back 20

They can be aged for decades. They can evolve from fruity and flowery into something more complex - kerosene (petrol)

Front 21

What are recent isues with UTA in Riesling due to?

Back 21

Probably water stress

Front 22

What are the major riesling regions of Germany

Back 22

Mosel-Saar-Ruwer and Reihnhesse, Rehingau, and Pfalz

Front 23

How are the Rieslings of Mosel-Saar-Ruwer

Back 23

1/3 of German Riseling is grown there

Higher acidity and lower EtOH than Rhein Wines

More autumn fruits (e.g. apples, pears, quince)

Green bottles

Front 24

How of the Reign whines Rieslings?

Back 24

More body than Mosel, more summer fruits (apricots, peaches, nectarines)

Brown bottles

Front 25

What are the German classifications for Ripeness?

Back 25

Tafelwein

QbA and Pradikatswein

Front 26

Describe QbA

Back 26

Short for Qualitatswein bestimmter Anabaugebiete

Fairly low level of ripeness, may chaptalize. Category includes largest quantity of German wines

Front 27

Describe Pradikatswein

Back 27

Means Qualitatswein mit Pradikat or QmP

Wine with special distinction or attribtues is the category which includes all the finest wines of Germany

No Chaptilization allowed

Front 28

What are the Quality classifications in Germany?

Back 28

Kabinett, Spatlese, Auslese, Beerenauslese, and Trockenbeerenauslese

Front 29

What does Kabinett mean?

Back 29

Wines made from fully ripened grapes, the lightest of Pradikat wines. Generally with lowest alcohol

Ripe

Front 30

What does Spatlese mean?

Back 30

Late Harvest

Wines made from grapes harvested after normal harvest. More intense flavor, but not necessarily sweeter than Kabinett.

(Riper)

Front 31

What does Auslese mean?

Back 31

(“selected harvest”) - Wines made
from selected, very ripe bunches. Intense
aroma. Usually, but not always, sweet.

(Ripest)

Front 32

What does Beerenauslese mean?

Back 32

(“berry selected late
harvest”) - individually-selected, over-ripe
berries are used. Berries very high in sugar &
affected with Botrytis. Rich, sweet dessert
wines.
Note: A “cheap” Beerenauslese may be made
from Silvaner or Müller-Thurgau.

Front 33

What does Trockenbeerenauslese mean?

Back 33

(“dry berry
selected harvest”) - individually-selected
berries which are dried up almost to raisins.
Can take one person 1 day to pick for 1 bottle.
Rich, sweet, honey-like wines.

Front 34

What do Germans call grapes with noble rot?

Back 34

Edelfäule

Front 35

What does Trocken wines mean?

Back 35

Dry, meant to be drunk
with food

Front 36

What does Halbtroken mean?

Back 36

medium-dry

Front 37

What does Gutsabfullung mean?

Back 37

estates and growers which
grow, produce and bottle their own wine can
use this term.

Front 38

What does Erzeugerabfullung mean?

Back 38

Producer bottled

Grapes were grown and the wine was produced by one and the same grower or co-operative of growers

Front 39

What is the order of names in Riesling labeling?

Back 39

Winemaker, region, village, vineyard, varietal

Front 40

How is Ice Wine made?

Back 40

Made from grapes (traditionally Riesling)
harvested and pressed while frozen to
concentrate sugar, acidity and extract

Early in the morning the frozen grapes
are picked at temperatures not higher
than 7°C

Front 41

Describe Ice Wine

Back 41

Unique (and expensive!) wines with a
remarkable concentration of acidity and
sweetness

Front 42

Is Ice Wine made in the US and Canada?

Back 42

Yes

Front 43

Is Alsace warmer than the Loire?

Back 43

Yes, even though it is further north

Front 44

How are Alsace wines compared to German wines?

Back 44

• Its wines are riper & higher in alcohol
than German equivalent. Also, most
Alsace wines are chaptalized

Front 45

Are most wines in Alsace varietal?

Back 45

Yes, 90%

Front 46

What is the major grape of Alsace?

Back 46

Riesling is the major grape (Auxerrois)

Front 47

Describe Alsation Rieslings

Back 47

dry, somewhat “minerally," great with food

Front 48

What is Riesling mostly made into in Canada?

Back 48

Ice Wine

Front 49

Has the Riesling in the Finger Lakes of New York become widely respected?

Back 49

Yes, especially the dry rieslings

Front 50

What is the largest producer of Riseling in the US?

Back 50

Washington State

Front 51

Is Riesling one of the 4 major varietals in Oregon?

Back 51

Yes

Front 52

How are Oregon and Washington Rieslings?

Back 52

Oregon Rieslings are usually dry vs.
Washington Rieslings being usually
off-dry

Front 53

How are Rieslings in California?

Back 53

Not a distinguished wine

Usually a semi-sweet or sweet

Formerly called “Johannisberg
Riesling” or less commonly, “White
Riesling”

Grey Riesling and Emerald Riesling
are other varieties - they are not J.
Riesling

Front 54

What are Rieslings in Australia called?

Back 54

Called Rhine Riesling -- was Australia's
most-planted white until Chardonnay
surpassed it

Front 55

What are good spots in Australia for Riesling?

Back 55

Good spots are cooler areas of South
Australia, e.g. Eden Valley, Clare Valley

Front 56

How are Australian Rieslings different than German?

Back 56

have much
more body, less acid, more alcohol, but
they do age well

Front 57

How are Clare Rieslings in Australia unique?

Back 57

Strong lime flavor

Front 58

What color is Gruner Veltliner grape?

Back 58

Green

Front 59

What is Austria's most planted variety?

Back 59

Gruner Veltiner

Front 60

What are Gruner Veltliners varietal characteristics?

Back 60

Peppery, fresh, lively, grapefruit

Front 61

What are the 2 wine regions of Central and Eastern Europe?

Back 61

Austria and Switzerland which make high quality

Former Eastern Bloc countries where quality isn't as high but are very cheap

Front 62

Describe the Gruner Veltliner wine

Back 62

Fresh Fruity, dry

Tastes of spicy fragrance of freshly ground white pepper.

Consumed young but with aging potential up to 15 years from the best grapes

Front 63

How are the best Gruner Veltiner wines?

Back 63

Distinctive, pungent aromatics and exoitc array of fruit, herb and spice flavors,
attractive mineral undertones, high
acidity, and cost anywhere from $7 to $50

Front 64

What are the aromas of Gruner Veltliner wines?

Back 64

• Can also get aromas of lentils, green
beans or asparagus - an “engaging
vegetable” smell that is seldom ‘vegetal’
• Can also have a ‘tobacco’ aroma

Front 65

What is mostly planted in Weinviertel in Austria?

Back 65

• The Weinviertel region has half of all
Grüner Veltliner planted in Austria - and
nearly half of all Grüner Veltliner
vineyards planted worldwide

Front 66

Describe Switzerland's wine production?

Back 66

About 50:50 red:white
• 98% consumed in Switzerland

Front 67

What is the important grape of Switzerland?

Back 67

Pinot Noir

Front 68

Where is important grape and wine research done in Switzerland?

Back 68

Wadenswil

Front 69

How does the color of red wines change with age?

Back 69

Starts blue or purple-red and lightens with age to orange-brick-red

Front 70

What is hue?

Back 70

• Hue is that aspect of a color
described with names such as
"red", "yellow", etc.

Front 71

How does red wine intensity change with age?

Back 71

Red wines get paler with age

Front 72

What does a deep color in a red wine suggest?

Back 72

very young

made from thick-skinned grapes, or
made from a dark red grape variety
such as Nebbiolo, Syrah, Cabernet
in a ripe year – vs Merlot or Pinot
noir

Front 73

What is the best clue to a wine's age?

Back 73

The color found just inside the watery rim

The older a red wine is, the greater
the difference will be between the
color at the center and inside the
watery rim

Front 74

What are the roles of sulfur dioxide in juice and wine

Back 74

• Antimicrobial
• Antioxidant (anti-browning)
• Anti-enzyme
• Brightens color (but can also bleach it)
• Brightens taste

Front 75

What are the sensory effect of sulfur dioxide?

Back 75

Too much free is offensive, causes tingle in nose

Too much total smells like rubber boots or old tires

Front 76

Has the red wine headache been linked to sulfur dioxide?

Back 76

No, probably most likely due to allergy histamines commonly found in red wine

Front 77

Are their allergic reactions to sulfur dioxide?

Back 77

Yes but at concentrations used in winemaking,
this should be of significance for only a
very small number of people who have a
known allegy to sulfur dioxide

Many foods have much more SO2 in them
than wine (dried fruits, cheeses, etc.)

Front 78

What color is the syrah grape?

Back 78

Blue/purple or red

Front 79

What is Syrah famous for?

Back 79

Use in "Hermitage" red wine of France

Front 80

Is Syrah easy to grow?

Back 80

Yes, Does not have the
problem Cabernet has with vegetative
character if not sufficiently ripe

Front 81

What can happen to syrah if left on the vine past optimal ripening?

Back 81

can lose its aroma and acidity

Front 82

What are some uses for Syrah?

Back 82

Spice up Cabernet

Red sparkling wine in Australia

Gives structure and density to Grenache

(Theres a Chateauneuf-du-pape blend with grenache and syrach)

Front 83

What is the varietal character of Syrah?

Back 83

Dark, tannic, smoky, peppery, blackcurrants, blackberries, chocolate, violets

Front 84

What are the major regions of Syrah?

Back 84

Rhone Valley in France, Austrailia, California (central coast)

Front 85

What is the difference between North and South Rhone Syrah?

Back 85

- North Rhône - dominated by ink-black
wines of the Syrah grape
- South Rhône - blended with Grenache
for its mellowing effect

Front 86

How is the French Syrah style?

Back 86

France - Rhône Valley: rich, dense,
spicy (and sometimes gamey)

Front 87

How is the New World Syrah style?

Back 87

• New World: sweeter, fruitier, and
more exuberant

Front 88

How is the California Syrah style?

Back 88

• California – where the "Rhône
Rangers" (e.g. Randall Grahm)
promote Rhône varieties, especially
Syrah, Grenache & Mourvèdre

Front 89

How is Syrah in Australia?

Back 89

Called Shiraz

• Many ‘simple’ Shiraz wines are made
– very fruity, especially strawberries
• Some more complex Shiraz are made
• Some is made into red sparkling wine

Front 90

Describe Syrah in California

Back 90

• Syrah has gained in popularity only in
the last decade
• Most acreage is in San Luis Obispo
Co., San Joaquin Co., and Sonoma
County
• "Syrah Decline" in vineyards has been
a problem - probably due to water/heat
stress

Front 91

Does South America have Syrah?

Back 91

Most is in fact Petite Syrah

Front 92

What are the origins of Petite Syrah?

Back 92

• Over 90% of the California’s "Petite Sirah"
plantings are Durif (or Duriff). However,
• TTB allows Petite Sirah or Durif to be
used interchangeably on wine labels

Front 93

Where is Petite Syrah mostly grown?

Back 93

• It is mostly grown in California, France &
Australia

Front 94

What is Petite Syrah derived from?

Back 94

• It is derived from a Peloursin-Syrah cross
(so it is related to Syrah)

Front 95

What do many California winemakers blend Petite Syrah with?

Back 95

Zinfandel for color

Front 96

What are the varietal characteristics of Petite Syrah?

Back 96

Deep red color, tannic, meaty, blackberries, pepper, plummy

Front 97

What color is the Petite Syrah Grape?

Back 97

Blue/black

Front 98

Where is the Rhone Valley?

Back 98

South of Burgundy

Stretches on both banks of Rhone River

Front 99

Is the Rhone valley less restrictive in labeling than other French areas?

Back 99

Yes

• All wines from grapes anywhere in the
Rhone Valley can be called ‘Côtes du
Rhône’ regardless of AOC of the vineyard
if Côtes du Rhône AOC rules are followed
• If AOC regulations are not followed, wine
is labeled Vin de Pays or Vin de Table

Front 100

What does Cru mean in Rhone Valley?

Back 100

"Cru" translates to "growth" (as in
Bordeaux wines), but really means
vineyard in this context

Front 101

How many crus are in the Rhone Valley?

Back 101

There are 13 "crus," e.g. Côte-Rôtie in
the north and Châteauneuf-du-Pape in
the south – the most expensive of the
the Rhône Valley wines

Front 102

What are the wines of the Southern Rhone Valley?

Back 102

– Châteauneuf-du-Pape
– Gigondas
– Côtes du Rhône – 58% of Rhône Valley
production
– Côtes du Rhône-Villages – 8% of
Rhône Valley production

Front 103

Describe Chateauneuf-du-Pape wines

Back 103

The best red Châteauneuf-du-Pape wines
are rich, spicy, full bodied and so well
balanced that they can age for many years.

Front 104

What appears sometimes on Chateauneuf-du-pape bottles?

Back 104

• Papal coat of arms appear on some
Châteauneuf-du-Pape bottles. Only
owners of vineyards are permitted
to use the coat of arms.

Front 105

When should you drink Chateauneuf-du-pape wines?

Back 105

• Papal coat of arms appear on some
Châteauneuf-du-Pape bottles. Only
owners of vineyards are permitted
to use the coat of arms.

Front 106

What is usually blended in Chateaunedu-du-pape?

Back 106

Greatest percentage is of Syrah and Grenache

Also use high quality Mourvedre and Cinsault

Front 107

What color is the Grenache grape?

Back 107

Red

Front 108

Describe Grenache's varietal character

Back 108

Strawberries, raspberries, spicy, peppery, gamey

Most often blended

Front 109

Where did Grenache originate?

Back 109

Probably spain

Front 110

Is Grenache one of the most widely planted grapes in the world?

Back 110

Yes

Front 111

Where does Grenache grow well?

Back 111

Grows well in hot, dry regions -
Spain, Southern France, South
America, Australia, and our Central
Valley

Front 112

What is the most widely planted grape in the Rhone Valley/

Back 112

Grenache

Front 113

In what form is Grenache historically popular in California?

Back 113

A low priced rose

Front 114

What is Grenache known as in Spain?

Back 114

Garnacha

Front 115

What blends well with Grenache in Spain?

Back 115

Tempranillo

Front 116

Does our sensitivity to acidity, bitterness, and astringency increase or decrease at cool temperatures?

Back 116

Increases

Front 117

Does the impact of sweet and alcoholic character increase or decrease at warm temperatures?

Back 117

Increase

Front 118

What was said about the same red wine at different temps by Emile Peynaud?

Back 118

-- thin and hot at 72°F
-- supple and fluid at 64°F
-- full and astringent at 50°F

Front 119

At what temp should full-bodied and mature red wines be served?

Back 119

60 to 65 degrees F

Front 120

At what temp should light bodied reds be served?

Back 120

55 to 60 degrees F

Front 121

At what temp should dry white wines be served?

Back 121

45 to 50 degrees F

Front 122

At what temp should sweet white wines be served?

Back 122

40-50 degrees F

Front 123

At what temp should wines be served at to maximize flavor according to Jancis Robinson?

Back 123

65 degrees F

Front 124

Can temperature affect scoring of wine?

Back 124

Yes, because it affects perception of wine and can even affect scientific evaluation too.

Front 125

Why is wine decanted?

Back 125

To get rid of sediment - wines that
"throw" the most sediment are mature,
full-bodied red wines and vintage port
• 2nd reason is to let the wine "breathe"
– mix some O2 in to soften any harsh
tannins and open up its aromatics

Front 126

What wines should especially be decanted?

Back 126

To get rid of sediment - wines that
"throw" the most sediment are mature,
full-bodied red wines and vintage port
• 2nd reason is to let the wine "breathe"
– mix some O2 in to soften any harsh
tannins and open up its aromatics

Front 127

What kinds of wines shouldn't be decanted?

Back 127

Delicate red wines, such as Pinot Noir,
aren't usually decanted because their subtle
aromas can quickly dissipate.
• The same goes for zesty whites, such as
Rieslings and Sauvignon Blanc: they can
lose their crisp, refreshing edge

Front 128

Which wines are borderline to be decanted?

Back 128

• Others are borderline: full-bodied whites,
such as oaky Chardonnays and some sweet
wines, may benefit from decanting,
depending on the style you like

Front 129

Is Sherry decanted?

Back 129

No

Front 130

Is Port decanted?

Back 130

Yes, especially those aged in bottle to prevent sediment from getting in the glass

Front 131

Which countries dominate South American wine production?

Back 131

• Chile and Argentina dominate due to
geography
• Uruguay
• Tannat dominant red, usually blended
with Cab. Sauv.
• Brazil
• Less than 10% vinifera, the rest
hybrids

Front 132

How is the climate in CHile?

Back 132

Climate: midway between that of
California and France

Front 133

Where does Chile rank in world production and export?

Back 133

Ranks 9th in the world in wine
production, 5th largest exporter (2013)

Front 134

What are the main varieties of Chile?

Back 134

• Main varieties: Cabernet Sauvignon,
Merlot, and Carménère

Front 135

Where is Carmenere from?

Back 135

Originally from the Médoc region of
Bordeaux, France; now rarely found in
France

Front 136

Which country produces the vast majority of Carmenere?

Back 136

Chile

Front 137

What family is Carmenere part of?

Back 137

A member of the Cabernet family: along with
Cabernet Sauvignon, Cabernet Franc, Merlot,
Malbec and Petit Verdot, Carménère is
considered part of the original six red grapes
of Bordeaux (the "lost red grape of France")

Front 138

Describe Carmenere

Back 138

Deep red color and aromas found in red
fruits, spices and berries; tannins are gentler
and softer than those in Cabernet Sauvignon;
makes a medium-body wine

Front 139

What did Chileans think Carmenere was?

Back 139

Merlot

Front 140

What color are Carmenere grapes?

Back 140

black

Front 141

Is Chile free of phylloxera?

Back 141

Yes

Front 142

How are the prices of Chilean wines?

Back 142

Low, are really good bargain

Front 143

Where does Argentina rank in production?

Back 143

5th

Front 144

How much of the wine made in Argentina is consumed in Argentina?

Back 144

95%

Front 145

What is the largest wine region in the Southern Hemisphere?

Back 145

Argentina

Front 146

What is the most important grape for quality wines in Argentina?

Back 146

Malbec, followed closely by Cabernet

Front 147

Where did Malbec originate?

Back 147

Southern France

Front 148

Is Malbec approved in Bordeaux blends?

Back 148

Yes, but in small quantities. Is also a Meritage varietal

Front 149

When was Malbec introduced to Argentina?

Back 149

1868

Front 150

What are some synonyms for Malbec?

Back 150

Cot and Auxerrois

Front 151

What is unique about Argentina's terrain?

Back 151

not only does Argentina have the
highest altitude vineyards on earth, but
also an average altitude that exceeds 900
meters – found no where else in the world.

Front 152

What is the largest wine region in Argentina?

Back 152

Mendoza, produces 2/3 wine there

Front 153

How many hectares of vineyards are in Argentina?

Back 153

150k

Front 154

How many days of sun light does Mendoza get?

Back 154

300 or more

Front 155

How does Argentine Malbec compare to Merlot and Cab Sauvignon?

Back 155

It falls in between Merlot & Cabernet
Sauvignon, with bold fruit but with lower tannic
expression.

Front 156

How is Malbec classified in terms of acidity?

Back 156

• It is classified as a “moderate to high acid”
grape (with Cabernet, Syrah, Zinfandel).

Front 157

Does malbec benefit from sitting in a glass?

Back 157

Yes, to air out the tannins

Front 158

How many hectares of Malbec are in Argentina?

Back 158

25k. At one time there was twice as much but there was a massive vine pulling program in the 80's down to 4k hectares.

Front 159

What are the varietal characteristics of Malbec?

Back 159

Rich, Gamey, Tannic, Blackberry, Damson(plum), violets

Front 160

Is Malbec the dominant red varietal in Cahors, France?

Back 160

Yes, minimum of 70% is required.

Front 161

How does the Cahors Malbec compare to Argentine Malbec?

Back 161

Cahors Malbec is more tannic

Front 162

What are the origins of Zinfandel in America?

Back 162

A nurseryman from Massachusetts (not A.
Heraszthy) introduced it to California (1845)
and it gained prominence after the Gold Rush
– made a better wine than the Mission grape.

Front 163

What is Zinfandel a clone of?

Back 163

a
Croatian grape Crljenak Kasteljanski = "red
grape of Kastela."

Front 164

How is Zinfandel related to primitivo?

Back 164

While it had been theorized that Zinfandel's
genetic twin, the Italian Primitivo, was the
source, it, too, mutated from the Croatian
grape.

Front 165

What color is the zinfandel grape?

Back 165

purple/blue

Front 166

Can Primitivos be labeled as Zinfandels?

Back 166

Yes, if following European laws. TTB approves

Front 167

Are Zinfandel and Primitivo listed as synonyms according to TTB?

Back 167

No

Front 168

What is the varietal character of Zinfandel?

Back 168

Blackberry, peppery, deep ruby color, plummy/jammy

Front 169

How does Zinfandel compare to Merlot and Cab in terms of tannin and color?

Back 169

It's in between them

Front 170

How is White Zin made?

Back 170

White Zinfandel is made by
minimizing skin contact time during
winemaking

Front 171

What sells more, white ore red zin?

Back 171

White.

Front 172

Who made the first white zin?

Back 172

Sutter Home in 1972

Front 173

Is there a legal definition for old vine zin?

Back 173

No, but generally accepted to mean 40 years or more

Front 174

Why do old zin vines tend to produce best?

Back 174

• Old vines may produce the best
wines due to a smaller crop and
more even grapes ripening.

Front 175

What are the zin wine styles?

Back 175

Can be big with lots of tannin and can age 15 years.

Can be light and fruity and young.

Can be over 15% alcohol and might have balance issues

Front 176

Has there been a backlash against high alcohol wines?

Back 176

Yes

Front 177

What are the 4 major volatile phenolic compounds produced by Brettanomyces?

Back 177

4-ethyl phenol (4EP)
4-ethyl guaiacol (4EG)
4-ethyl catechol (4EC)
plus isovaleric acid, many other things

Front 178

Do all Brett strains produce all the phenolic compounds?

Back 178

Not all Brett strains produce all the
phenolic compounds – usually more 4-EP
than 4-EG, but can be in any ratio. Some
strains don’t produce any 4-EP at all.

Front 179

What is the general threshold of 4-EP?

Back 179

400 ppt

Front 180

Do some Bordeaux reds exceed the 4-EP threshold?

Back 180

Yes, some far exceed it

Front 181

What are the typical Brett aromas?

Back 181

• 4-EP – plastic, Band-Aid
• 4EG – spicy, cloves
• Isovaleric acid – rancid, barnyard, manure
• Guaiacol – smoky
• 2-phenyl ethanol – floral, rose
• Isoamyl alcohol - fruity
• Ethyl decanoate - plastic
• cis-2-nonenal & trans-2-nonenal –
burning tires

Front 182

Why does Brett produce the Brett aromas?

Back 182

Brett contains special enzymes not seen in other yeasts (vinyl reductases)

Front 183

Do modern winemaking practices favor Brett growth?

Back 183

Yes, especially in reds. Not really seen in whites

Front 184

What are the varietal chracteristics of Pinot Noir?

Back 184

• Fragrant
• Floral
• Cherries
• Red currants
• Raspberries
• Gamey
• Ages to "vegetal"
• Mushrooms

Front 185

What color is the pinot noir grape?

Back 185

Red/black

Front 186

Which part of Burgundy grows the most Pinot Noir?

Back 186

Champagne

Front 187

Which part of Cote d'Or produces the highest quality Pinot Noir?

Back 187

Cote de Nuits (Northern Part)

Front 188

What percentage of production accounts for Gradn Cru in Burgundy?

Back 188

1%

Front 189

What percentage of production accounts for Premier Cru in Burgundy?

Back 189

11%

Front 190

What is the difference in Premier Cru for Bordeaux and Burgundy

Back 190

In Bordeaux it applies to wineries, in Burgundy it applies to vineyards

Front 191

What percentage accounts for Villages production in Burgundy?

Back 191

23%

Front 192

What percentage accounts for Generic/regional production in Burgundy

Back 192

65%

Front 193

What are the basic features of a French wine label?

Back 193

1. Vintage
2. Producer
3. Appellation title or
"sub-region"
4. Region and style
5. Translates as "bottled
at the estate"
6. Alcohol content
7. Winery address
8. Volume

Front 194

How many clones might there be of Pinot Noir?

Back 194

200-1000

Front 195

What are some Pinot Noir Clones in Germany which are also grown in Alsace and Switzerland?

Back 195

Blauburgunder, Spätburgunder,
Frühburgunder

Front 196

How do the German Pinot Noir clones compare to regular Pinot Noir?

Back 196

Traditionally much
lighter in color,
higher in acid,
less complexity

Front 197

Is Pinot Noir a major red grape in New Zealand?

Back 197

Yes

Front 198

Is Oregon highly regarded for its Pinot Noir?

Back 198

Yes

Front 199

Is California noted for it's Pinot Noir?

Back 199

Not particularly. Russian River Valley is probably most notable region in California.

Front 200

How is the Pinot Noir in Washington, New York, and Canada?

Back 200

Wines from these regions tend to have
lighter color and higher acidity

Front 201

What are Mourvedre's varietal characteristics?

Back 201

• Gamey
• Barnyard
• Herbal
• Peppery
• Blackberries
• Truffles (& leather as it ages)

Front 202

When was Mourvedre the most widely planted grape in the Southern Rhone?

Back 202

Before phylloxera hit

Front 203

How are the skins of Mourvedre?

Back 203

Thick, so the wines have high tannins

Front 204

What kind of reds does Mourvedre make?

Back 204

Big, beefy reds that are dark purple-black in color.

Front 205

Where does Mourvedre ripen best?

Back 205

In Provence

Front 206

What is Mourvedre called in Spain?

Back 206

Monastrell

Front 207

What are the varietal characteristics of Cinsault?

Back 207

• Robust
• Perfume
• Soft
• Fruity & flavorful
• Almond
• Hazlenuts
• Used to soften blends

Front 208

Which does France have more planted of, Cinsault or Cabernet Sauvignon?

Back 208

Cinsault

Front 209

Where is Cinsault a widely planted variety?

Back 209

• It is one of the most planted varieties
in Southern France, Algeria and
Morocco, and is a major red variety in
South Africa.

Front 210

What is Pinotage?

Back 210

Cinsault crossed with Pinot Noir. Grown only in South Africa

Front 211

Characterize the wine made with Cinsault grapes

Back 211

Wine made from Cinsault grapes:
great “perfume”
low in tannin

Front 212

What is Cinsault used for?

Back 212

• Cinsault is often made into rosé or
blended, to brighten the fruit and
tone down harshness

Front 213

Is Cinsault sanctioned for Chateauneuf-de-Pape?

Back 213

Although officially sanctioned in
Châteauneuf-du-Pape, it is used by
only a few producers in their blends

Front 214

What does Meunier mean?

Back 214

Miller

Front 215

How does Pinot Meunier compare to Chardonnay and Pinot Noir?

Back 215

Contributes aromatics and fruity flavors,
but doesn’t age as well as Chardonnay
or Pinot Noir

Front 216

Is Pinot Meunier used more for blending or alone?

Back 216

Rarely seen as a varietal, almost always
used in blending

Front 217

What causes "Corked" wine?

Back 217

Trichloroanisole or TCA

Front 218

How is TCA produced?

Back 218

• Produced by the action of molds on
trace amounts of halogens (chlorine,
bromine, maybe iodine too)

Aspergillus (a ubiquitous mold) & several
other molds can convert residual bleach
(hypochlorite) on corks to 2,4,6-
trichloroanisole, or TCA.

Front 219

What is the smell of TCA?

Back 219

• Smell is described as musty, damp
basement, wet cardboard

Front 220

Why has the TCA problem worsened in recent decades?

Back 220

Problem worsened in recent decades
because of huge increase in demand for
corks and a consequent speedup in their
production.
• Corks may not have been washed
thoroughly (but this is hard to achieve
outdoors)
• Because of demand, producers also
started using lower grades of cork, which
are more porous and harder to rinse
thoroughly.

Front 221

What is the threshold for TCA?

Back 221

1-2 ng/L

At 2-4 ng/L, becomes readily recognized it

Can mask fruit and you wouldn't know it

Front 222

Is the ability to perceive cork taint variable?

Back 222

Highly variable. Some people even mistake it for oak

Front 223

What color is Tempranillo grape?

Back 223

Red

Front 224

How is the tannin and color of Tempranillo compared to Pinot Noir and Sangiovese?

Back 224

Between the two

Front 225

Where is Tempranillo from?

Back 225

Of Spanish origin - considered to be a
species indigenous to the Rioja region

Front 226

Where in Spain is Tempranillo widely grown?

Back 226

Widely grown in northern and central
Spain

Front 227

What is Tempranillo classified as?

Back 227

Classified as a “Low to moderate acidity”
grape (like Grenache, Merlot, Dolcetto)

Front 228

What are the varietal characteristics of Tempranillo?

Back 228

• Lush strawberries and spice
• Aging into tobacco
• Rich cherry
• Leather

Front 229

Where does the name Tempranillo come from?

Back 229

Name “Tempranillo” comes from Spanish
word “temprano” = “early”, referring to
the fact that it ☛ ripens earlier than the
other traditional varietals in Spain, e.g. ~2
weeks earlier than Garnacha (Grenache)

Front 230

Where does Tempranillo do best?

Back 230

Tempranillo does best in ☛ cooler grape
growing regions – doesn’t tolerate hot,
dry weather well

Front 231

What does Tempranillo tend towards in cool regions?

Back 231

Low acidity

Front 232

How is Tempranillo used in Portugal?

Back 232

• Plays a minor role in 2 regions of Portugal
(Alentejo and Douro) where it is known as
Tinta Roriz - mainly used in port blends

Front 233

Is Tempranillo common in Argentina?

Back 233

Yes

Front 234

What is Tempranillo called in California?

Back 234

Valdepenas

Front 235

What is the best known wine region of SPain?

Back 235

Rioja

Front 236

What are the major grapes of Rioja?

Back 236

Tempranillo & Garnacha (Grenache) are the
major grapes - 85% of wine is red

Front 237

How far from Bordeaux is Rioja?

Back 237

Rioja is near the French border – it is less than a
5-hr drive from Bordeaux

Front 238

What kind of oak is used in Rioja?

Back 238

American

Front 239

What is an example of extreme aging in Rioja?

Back 239

One notable example of the extreme use of
oak was Marqués de Murrieta which released
a gran reserva in 1983 after 41 years of aging!

Front 240

How is aging done in Rioja in modern times?

Back 240

Winemakers are now aging for shorter
periods (4-8 yrs for top wines) and are using
French oak or French/American oak blends.

Front 241

What are the features of a Rioja label?

Back 241

Name of producer

Where bodega was originally founded

where wine was made

year wine was made

time wine spent in bodega

DOC

types of grapes used to make wine

Front 242

What is usually on RIoja back labels

Back 242

Coescha, crianza, reserva, gran reserva

Front 243

How are France and Italy alike in terms of wine production, acreage, and consumption?

Back 243

• Italy and France tie for largest wine
producer, exporter and consumer
• The vineyard acreage is almost identical:
2,266,000 (FRA) & 2,278,000 (ITA)
• France & Italy’s production is similar -
around 1.6 billion gallons
• The French & Italians have about the
same annual per capita consumption =
15.6 gal per person

Front 244

Which does Italy make more of, red or white?

Back 244

Red

Front 245

Are Italian wines commonly high in acid?

Back 245

Yes

Front 246

How much of Italy's production is used for distilled industrial alcohol?

Back 246

15%

Front 247

How much of Italy's produced wine is bottled?

Back 247

30-40%

Front 248

What do DOC laws define and limit in Italy?

Back 248

region
• grape varieties
• % of each grape used
• maximum amount of wine that can be
produced per acre
• minimum EtOH content
• aging requirements

Front 249

Is Chaptalization allowed in Italian winemaking?

Back 249

No

Front 250

What percentage of Italian wines are classified as high quality?

Back 250

10%

Front 251

What is the most reliable guide to quality in Italy?

Back 251

Reputation of the producer

Front 252

How are Italian wines named?

Back 252

Name of the varietal, e.g. Barbera,
Sangiovese
• Name of village or district, e.g. Chianti
• Name of the varietal & village, e.g.
Barbera d’Asti, Brunello di Montalcino
• Proprietary name, e.g.Tignanello,
Summus, Bolla

Front 253

Where is Chianti's home?

Back 253

Tuscany

Front 254

What are the 5 red Tuscan DOCGs?

Back 254

Chianti
– Chianti Classico (black rooster on neck)
– Brunello di Montalcino
– Vino Nobile di Montepulciano
– Carmignano

Front 255

What are all the Tuscan DOCGs made from?

Back 255

Sangiovese

Front 256

What are Italy's finest and most expensive wines?

Back 256

The Super Tuscans

Front 257

What color is the Sangiovese grape?

Back 257

Red (Jupiter's blood)

Front 258

What is Italy's most widely planted grape?

Back 258

Sangiovese

Front 259

How is Sangiovese comapre to Merlot and Tempranillo in terms of tannin and color?

Back 259

Between the two

Front 260

How is Sangiovese classified?

Back 260

Classified as a “high to very high acid”
grape (with Nebbiolo, Barbera, Pinot Noir)

Front 261

Is Sangiovese found as a varietal or blended?

Back 261

Both

Front 262

How does one tame Sangiovese's sharpness?

Back 262

Needs oak or another varietal like
Cabernet to ‘tame’ its sharpness

Front 263

What are Sangiovese's varietal characteristics?

Back 263

• Black cherries
• Spicy
• Smoky
• Herbal
• Nutty
• Savory
• Tomatoes (!?)

Front 264

What is the most famous wine name in Italy?

Back 264

Chianti, Tuscany

Front 265

What is Chianti predominantly made from?

Back 265

Sangiovese

Front 266

How much of Chianti must be Sangiovese?

Back 266

75%

Front 267

What are the three levels of Chianti?

Back 267

Cheapest = simply “Chianti”
• Next cheapest = Chianti Classico
• Most expensive = Classico Riserva

Front 268

What is copigmentation?

Back 268

Noncolored components (pigments)
form molecular associations or complexes
with colored ones that enhance and
stabilize color

Front 269

Has Chianti been fermented with white grape skins mixed in with red grapes?

Back 269

Yes

Front 270

Where is the Gallo nero or black rooster found?

Back 270

On the neck of many Chianti Classico bottles

Front 271

What is Tuscany's top wine?

Back 271

Brunello di Montalcino

Front 272

What is Brunello di Montalcino made from?

Back 272

• Made from 100% Sangiovese grapes from
"Brunello”, a ☛ Sangiovese clone, in the
town of Montalcino

Front 273

What is the King of Italian grapes?

Back 273

Nebbiolo?

Front 274

How long should wines made from Nebbiolo be set aside before drinking?

Back 274

4-8 years

Front 275

What is the combined production of Nebbiolo wines?

Back 275

10 million bottles

Front 276

What are the workhorse grapes that produce the largest quantities of wine in Piedmont?

Back 276

Barbera and Dolcetto

Front 277

How does Nebbiolo compare to Syrah in terms of tannin?

Back 277

Higher

Front 278

How is Nebbiolo classified?

Back 278

It is classified as a “high to very high
acid” grape (with Sangiovese, Barbera &
Pinot Noir)

Front 279

What are the varietal characteristics of Nebbiolo?

Back 279

Tar
• Roses
• Cherries
• Perfumes
• High tannins
• Plum
• Violets

Front 280

What is Barolo made from?

Back 280

Nebbiolo, tends to be pricey, full bodied, and tannic?

Front 281

What is Barbaresco made from?

Back 281

Nebbiolo. Less expensive than Barolo and not quite as tannic or concentrated

Front 282

How is Barbera classified?

Back 282

Classified as a “high to very high acid”
grape (like Sangiovese, Nebbiolo &
Pinot Noir)

Front 283

How is barbera used in California?

Back 283

Often used in
California wine to
balance low-acid
varieties

Front 284

What are Barbera's varietal characteristics?

Back 284

• Predominantly cherries
• Wide variety of styles from spicy
& rich to smoky & smooth
• plum
• spice
• raisiny if over-ripe

Front 285

What are Montepulciano's varietal characteristics?

Back 285

“Rich”
• Berry flavors
(blackberry)
• Black pepper
• Plum
• Deep ruby color

Front 286

What is the second most widely grown grape in Italy?

Back 286

Montepulciano

Front 287

How does Montepulciano compare to other Italian reds?

Back 287

Milder, softer (lower tannin) wines than
other Italian reds

Front 288

What should not be confused with Montepulciano?

Back 288

Do not confuse with “Vino Nobile di
Montepulciano” or “Montepulciano
d’Abruzzo” which are made from
Sangiovese