Factors Affecting Wine Style, Quality & Price

Front 1

What are the five main factors that determine how a wine will taste?

Back 1

V.E.C.H.M
1) the grape Variety used;
2) the Environment in which it is grown (climate and weather, soil & slope);
3) the Care with which the grapes are grown & harvested;
4) How the wine is made; and
5) how wine is Matured.

Front 2

Can factors that affect quality have a cost effect, and influence the final selling price of a bottle of wine?

Back 2

Yes.

Front 3

Name five environmental needs a vine has in order to produce a crop of ripe, healthy grapes.

Back 3

1) CO2
2) sunlight
3) water
4) warmth
5) nutrients.

Front 4

Describe flavor profile of wine from an under-ripened grape deprived of the heat it needed to full ripen ( say, Cabernet Sauvignon)

Back 4

excessively sour, astringent, bitter and lacking in fruit flavor.

Front 5

Describe flavor profile of a wine from an over-ripened grape that really would have preferred a moderate or cool climate (say, Pinot Noir or Sauvignon Blanc)

Back 5

In the absence of refreshing fruit character and acidity, jammy, raisiny flavors can predominate, or the wine may taste bland.

Front 6

In general, would wines with more alcohol, fuller body, more tannin and less acidity be from a hot climate or a cool climate?

Back 6

Hot climate.

Front 7

In general, would wines with less alcohol, lighter body, less tannin and more acidity be from a hot climate or a cool climate?

Back 7

Cool climate.

Front 8

What part of the grape berry contains bitter oils?

Back 8

Seed

Front 9

What part of the grape contains yeasts and bacteria?

Back 9

Bloom

Front 10

Which parts of the grape (two) contain tannins?

Back 10

Stalk, skin

Front 11

What part of the grape contains water, sugar, acids and flavorings?

Back 11

Pulp

Front 12

What part of the grape contains color and flavoring compounds?

Back 12

Skin

Front 13

Why would a winemaker remove bunches of perfectly good grapes from a vine before they had even fully ripened?

Back 13

To ensure that the remaining bunches have a better chance of ripening fully and evenly. This gives you better grapes & better wine, but such activities increase production costs.

Front 14

Why is sunlight crucial from a winemaker's perspective?

Back 14

Sunlight allows the grape tp combine CO2 & water into sugar. THESE SUGARS FERMENT INTO ALCOHOL.
WIthout sunlight, there's no grape sugar; without grape sugars, there's no wine.

Front 15

Imagine you have grapes with big crops, but the flavors and sugars are diluted, and the wine is lower than usual in alcohol, body and flavor. What's the likely culprit?

Back 15

The grapes received too much water.

Front 16

What kind of soils are best for growing grapes if you have high rainfall (as in much of Europe)?

Back 16

Chalks or gravels which allow water to drain away quickly

Front 17

If the weather is too cold or too hot, what can happen to sugar production?

Back 17

It can slow, or even stop.

Front 18

In what temperate zone do we find most of the world's vineyards?

Back 18

Between 30 and 50 degrees from the equator.

Front 19

Are dry, stony soils generally warmer or cooler than wet clay soils?

Back 19

Warmer.

Front 20

Do poorer quality soils generally result in better quality grapes?

Back 20

Yes.

Front 21

The most important part of the winemaking process is _________.

Back 21

fermentation

Front 22

When _______ feed on sugars in the grape juice, they produce alcohol, carbon dioxide and heat and change the flavors of grape juice into wine.

Back 22

Yeasts.

Front 23

The flesh of almost all wine grapes is _____.

Back 23

White

Front 24

Are grapes for white wines usually crushed to break the skins before they are pressed?

Back 24

Yes.

Front 25

Why are white wines usually fermented at low temperatures, typically 15-20C?

Back 25

Lower fermentation temperatures help preserve fruit flavors.

Front 26

Fermentation takes place at a higher temperature for red than for white wines-- usually _______degrees Celsius.

Back 26

25-30

Front 27

French oak tends to give ______&______flavors.

Back 27

toast, nutty

Front 28

American oak will impart_______&______

Back 28

sweet coconut, vanilla

Front 29

Maturation with oxygen takes place in ___________.

Back 29

Oak vats.

New oak adds flavor-- old oak is neutral. In both cases, the wood is porous, allowing small amounts of oxygen to dissolve in the wine.

Front 30

Maturation without oxygen takes place in (Name three ways).

Back 30

bottles,
cement,
stainless steel vats.

Front 31

In the vineyard, the cost of vineyard land, the degree to which the vineyard work is mechanized, the cost &availability of labor/equipment and yield size are all factors that affect the ________.

Back 31

cost of producing a botle of wine.

Front 32

Name two factors that can influence cost in the winery

Back 32

Winery equipment and efficiency of equipment use;cost of barrels or other oak flavoring; and aging, which requires expensive storage & ties up capital.

Front 33

Can exchange rates affect the final selling price for exported bottles?

Back 33

Yes.

Front 34

What is the ultimate factor that determines the selling price of a bottle of wine?

Back 34

The ultimate facctor determining the selling price of a bottle of wine is THE PRICE THAT A CONSUMER IS WILLING TO PAY.