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60 Cards in this Set
- Front
- Back
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What are the reasons for blending wine?
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insurance against weather/vintage conditions
Usually superior to any one of its components A means to improve a wine’s complexity A means to insure consistency of product |
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Winemakers look for _____ and _____ compatibility when making blends
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structural, flavor
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How are wines blended?
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Co-planting in the vineyard then crushed and fermented together
Crushed and pressed separately then blended before fermentation (white) Fermented and aged separately and blended before bottling |
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Name four ways blends may be made.
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Different varietals
Different regions Different vintages Different vineyards |
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What does blending adjust?
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Acid, tannin balance
Alcohol level, structure/mouth-feel, residual sugar level Fruit and varietal flavor/aromas, oak flavors |
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Wine defects and flaws may be detected at what three levels?
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Visual
Nose Palate |
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What are the main causes for wine flaws?
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Oxidation
Maderization Bacterial spoilage Acetic flavors Rancid flavors Refermentation |
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What are the primary visual flaws in wine?
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Casses
Lack of color/Wrong color Premature yellowing/browning Sign of gas |
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What are the primary olfactif flaws?
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Volatile Acidity (VA)
Sulphur Oxidation Cork taint |
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*What does the aroma of Acetone / nail polish remover indicate?
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ethyl acetate (not acetic acid)
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*What does the smell the smell of sherry or oxidation indicate?
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Acetaldehyde
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*What does the smell of Burnt rubber indicate?
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mercaptans
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*What does the aroma of bannana indicate?
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amyl-acetate
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*What does the smell of Rancid Butter/overdone butter indicate?
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diacetyl
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*The smell of Moldy/wet cardboard indicates what compound?
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TCA (2,4,6 trichloroanisole)
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*Garlic/Skunky/Rotten eggs indicates the presence of what?
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hydrogen sulfide H2S
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*If you smell Geranium in your wine what is in it?
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sorbic acid attached by lactic acid bacteria
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*The smell of Horsey / leather / band aid indicates what?
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brettanomyces (yeast)
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*A smell of iodine indicates what?
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certain molds on rotten grapes
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The smell of Sauerkraut in wine indicates the presence of what?
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lactic acid
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*A sherry like taste in wine indicates the presence of what?
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acetaldehyde
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The smell of Sulfur / burnt match in wine indicates an excess of what?
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SO2
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*The smell of Vinegar indicates the presence of what?
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volatile acidity/ethyl acetate/acetic acid bacteria
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What are common taste flaws in wine?
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Excess alcohol
Excess acids and/or tannins Lack of acids and/or tannins Unbalanced residual sugar Excess sulphur |
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*Sweet wines can be made by stopping fermentation. What are five ways to do this?
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Fermentation stops naturally - concentration of alcohol + sugar becomes too toxic for yeast
Yeasts are filtered out before fermentation is complete Sulfur dioxide is added to kill yeast Wine is fortified with alcohol during fermentation Wine is chilled down to halt fermentation |
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Sweet wines may be made by adding sweetening agents. What are two ways to do this?
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Unfermented grape juice can be added to dry wines after fermentation (Süssreserve)
Concentrated grape must is added to dry wines after fermentation |
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What are characteristics of late harvest wines?
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Past the main harvest date
Drying of the grapes on the vine Less water content, increased desiccation Elevated sugar level, potential increased alcohol Lower acid Intensified color |
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*Cite some examples of late harvest wines.
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Vendanges Tardives
Spatlese Auslese |
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*List four harvest conditions that contribute to making sweet wine.
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Late Harvest
Botrytis (Noble Rot) Raisining/Passerillage Freezing |
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*What are the characteristics and effects of Botrytis Cinerea?
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Needs warm and humid conditions
Concentrates sugar and acids in grapes by water evaporation Maintained acids and sugar concentration with lowered dilution Increased concentration of flavors, long lasting wines |
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List examples of wines made with Botrytis Cinerea.
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TrokenBeerenAuslese
BeerenAuslese Auslese Sauternes Selection de Grains Noble Coteaux du Layon |
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List the effects of raisining.
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High sugar concentration
Lowered acid level Increased raisiny, dry fig flavor Medium-full to thick texture/body |
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What is raisining?
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Partial to complete drying of grapes on mats or racks
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What is Passerillage?
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Stems partially severed/twisted on the vine with similar results to raisining
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What are some wines made by Passerillage?
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Beaumes de Venise, Moscatel, Vin de Paille, Recioto, Vin Santo
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How is Ice wine made?
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Healthy grapes (no mold/botrytis) frozen on the vine
Harvested in a frozen state Pressed in a frozen state Normal acid/sugar ratio Super concentration of acid and sugar due to lack of water in must and low yields |
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*What grape varietals are most susceptible to botrytis?
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Chenin Blanc
Riesling Semillon Sauvignon Blanc Gewurztraminer Zinfandel |
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List the main characteristics of late harvest wine.
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Moderate acids 6-9 g/l
Moderate to high alcohol 12-13% Some residual sugar, variable depending on provenance and style (4 to 18 gram/liter) |
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List the organoleptic characteristics of botrytis, late harvest and ice wines.
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Botrytis: overripe apricot, sweet spice, orange blossom, citrus zest, dry fruit, strong honey note
Late Harvest/dried grapes: dried/candied fruit, jam, raisin, fig, prune, citrus, sweet spice Eiswein: honeyed apricot, orange marmalade, with a whiff of kerosene |
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What are the Organoleptic Characteristics of Dry Wine?
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Tastes “dry”, with no perceived sweetness
Tart or citrusy on the palate Moderate to high acid uplift Light to medium-full body Moderate alcohol 12 - 13.5/14 degrees Acidity usually in the range of 6-9 g/l Residual Sugar can be present but not perceived, under 4 g/l, average dry wine is usually 2 g/l or less |
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What are the Organoleptic Characteristic of Medium-Dry Wine (Off dry)?
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Off-dry wine has perceivable sweetness in both mid palate and finish
Lower to balanced acids, depending on levels of ripeness at harvest Increased mouth feel, richer texture Potential lower alcohol (German Rieslings) Acidity levels range from 6-9 g/l but seems less due to Residual Sugar |
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What are the effects of stopped fermentation?
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Increased sweetness results from residual sugar
Lowered alcohol Maintained acidity |
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What are the effects of late harvest?
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Past the main harvest date
Drying of the grapes on the vine Less water content, increased desiccation Elevated sugar level, potential increased alcohol Lower acid Intensified color |
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How is dry wine made?
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Normal harvest/physiologically ripe grapes
Crush then press (optional) Fermented dry, Malolactic optional Matured (optional) Fined/Filtered Bottled |
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How is off-dry wine made?
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Normal to late harvest
Crush then press (optional) Fermentation stopped, wine is left with residual sugar or addition of sweet wine Malolactic (optional) Matured (optional) Fined/Filtered Bottled |
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*What grape varietals are used to make Sherry?
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Palomino
Pedro Ximenez Muscatel (muscat) |
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What are the three basic types of Sherry?
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Fino
Amontillado Oloroso |
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*What is a solera?
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The solera is formed by multiple rows of 600 liter old American oak barrels- butts
The stack is four or five rows of barrels high The solera may contain as many as fourteen rows |
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What is the 30 percent rule about Sherry?
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Sherry is not the product of any one year, the solera system ensures that and by law only 30percent of the solera can be drawn off each year
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What are Fino and Manzanilla?
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Fino and Manzanilla - dry styled sherries are made by allowing the flor to bloom in the barrels
Required alcohol content is 15% - 19% abv (up to 18% in Finos) Finos are made inland where it is drier Manzanillas must be made on the humid coast in Sanlúcar de Barrameda |
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What are Amontillados?
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Fino sherries fortified to 17% then into another solera without flor
Amber-colored - aromas of hazelnut, mildly tangy, soft fruit and full in the mouth, - alcohol content of between 16º and 22º |
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What is Oloroso?
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Made with slightly higher alcohol fortified so that flor could not exist
Amber to mahogany in color, with a strong aroma reminiscent of walnuts, full-bodied, with an alcohol content of between 17º and 22º. Oloroso sherries go through the solera more slowly – developing deep caramel flavors May be dry, or it may be lightly sweetened with a bit of the juice from Pedro Ximenez wine |
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What are Cream Sherries?
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Olorosos that are sweetened up to 15 percent with Pedro Ximenez are known as cream sherries
Richer - with sweet dried fruit intensity and thicker bodies Pedro Ximenez - another type of Oloroso made from Pedro Ximenez grapes - can be as sweet as late harvest or ice wines and thicker in texture |
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*What are the principal grape varietals comprising Port?
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Touriga National
Touriga Francesa Tinta Roriz Tinta Barroca Tinta Cao |
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How is port made?
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Rapid extraction of color, still traditionally done by
treading, but now more commonly done by robotic treading or punch down Quick fermentation to between 6-9 degrees of alcohol Fortification with grape spirits Results in a stopped fermentation with about 10% residual sugar and finished alcohol of around 20% |
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Name the two main port aging styles.
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Wood Aged
Bottle Aged |
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Wood matured port is separated into two categories. What are they?
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Ruby
Tawny |
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*What are the aging requirements for Ruby Port?
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2-3 years old, fresh, juicy, fruity style
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*What are the aging requirements for Tawny Port?
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2-3 years old, similar to Ruby
Aged Tawny: 10,20,30,40 years old. Long cask ageing. Nutty, caramel, brandy notes Colheita: Vintaged Tawny, matured in cask for a minimum of eight years |
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*What are the three styles of bottled Port?
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Late Bottled Vintage Traditional from a single vintage, bottled unfiltered at four years. Requires ageing.
Vintage Port: only in exceptional years, highest quality Port (less than 2% of all Port production) Bottled after two years in cask, requires long (15-20 years) ageing Single Quinta: similar to vintage but from a single vineyard. Produced in years when a full vintage declaration is not sought |
