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29 Cards in this Set
- Front
- Back
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6 major influences on wine
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climate
soil grape variety viticulture vinification vintage |
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climate essentials for fine wine (3)
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sun to ripen
water to provide nutrients period of dormancy |
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characteristics of a maritime climate
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moderate temperature
long growing season (so plant late ripeners) rain, humidity = potential problems (bordeaux, willamette valley) |
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characteristics of a continental climate
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extreme temperature variation between seasons
frost, hail potential problems (burgundy, columbia valley) |
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characteristics of a mediterranean climate
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moderate, warm temperatures
long growing season minimal rainfall during growing season (drought can be a problem) (rhone valley, napa valley) |
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Factors that affect a specific vineyard climate (6)
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slope
aspect altitude trees bodies of water geographical features |
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Name 5 climatic hazards
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humidity
rain at harvest (dilutes grapes, induces rot) frost wind (can be good or bad) hail |
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7 common soil types
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limestone (calcium rich)
chalk (calcium rich, excellent drainage) clay (important for nutrients) gravel (excellent drainage) sand granite schist |
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6 grape components
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skin
pip water acid sugar phenolics |
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Explain the difference between a hybrid and a cross
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hybrid = two different species combined to make a new variety (eg Marechal Foch)
cross = two different varieties from the SAME species crossed to make a new variety (eg. Pinotage) |
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Life Cycle of the Vine
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dormancy (winter)
budbreak (sap rises, buds open) shoot growth (mid spring) flowering (15 weeks after budbreak) fruit set (late spring) veraison (late summer, berries soften and change color, final stage of ripening, sugar increases, acid decreases) harvest (fall) |
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define nematodes
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worm like creatures in the soil
spread disease (deplete nutrients) |
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list the pests and diseases that affect vines (9)
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phylloxera
nematodes grape moths birds / mammals powdery mildew downy mildew gray rot pierce's disease millerandage and coulure |
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what are millerandage and coulure?
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millerandage = abnormal fruit set
coulure = poor fruit set both are due to inclement weather at flowering and fruit set |
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what is pierce's disease?
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bacterial disease
dehydrates vine kills in 1-5 years spread by glassy winged sharpshooter |
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powdery mildew - define it, give another name for it, what does it look like, and how is it controlled?
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oidium
fungal disease cobweb like growth control by spraying with sulfur |
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downy mildew - define it, give another name for it, what does it look like, how is it controlled?
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peronospera
fungal disease caused by excess humidity attacks green parts of the vine (cottony grown on underside and oily leaves) control with fungicide or bordeaux mixture (lime, copper sulfate, and water) |
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describe the malevolent form of botrytis
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grey rot
affects yeiled, wine quality rain related spray as an early treatment |
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what is phylloxera?
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root feeding aphids
kills vine no cure - grafting rootstocks are only option |
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what are the 2 elements of grafting and why are they chosen?
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rootstock chosen for disease resistance, hardiness, phylloxera resistance
scion chosen for character, quality, and type of wine |
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what is canopy management and why do you do it?
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control growth
thin shoots maximize sun training systems |
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what is terroir and what are the 3 main elements?
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the natural elements that contribute to a site
soil climate aspect |
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define and give the differences between pruning and training
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pruning = removing unwanted parts of the vine. gets ready for training. influences the yield.
training = the shaping of the vine. cane vs. spur. |
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important considerations when harvesting (4)
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timing
assessing sugar levels phenolic ripeness method (machine vs. manual) |
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4 items to comment on when judging a wine's appearance
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clarity
brightness intensity color |
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3 things to note when smelling a wine
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condition (clean or flawed? if flawed, list the flaw)
development (signs of age? aroma = young, bouquet = age) flavor character (floral, fruity, mineral, earth, oak) |
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6 things to note when tasting a wine
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level of sweetness - dry, off-dry, medium dry, medium sweet, fully sweet)
acidity (flabby, low, medium, med to high, high) tannin (also note astringent, firm, chalky, silky, ripe) alcohol body flavors finish |
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what should you include in your conclusion notes when tasting? (4)
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maturity
cellaring conditions quality conditions identification |
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what quality conditions should you note when drawing your conclusions during tasting?
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balance
complexity length varietal character regional character |
