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104 Cards in this Set
- Front
- Back
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What information on the wine label is important to review before accepting a wine in a restaurant?
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location, vintage, variety, ranking/classification, type of wine, alcohol content, year harvested and produced
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What are steps in the ritual of wine service in a restaurant and how should one proceed before accepting a wine?
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1. present the bottle
2. remove the cork 3. decanting, if necessary 4. small amount in glass 5. pour into guest's glass and yours |
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What are generally accepted reasons for sending a bottle of wine back in a restaurant?
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Sulfur Dioxide: stinging sensation
hydrogen sulfide: rotten eggs acetic: vinegar mercaptans: skunk, cabbage oxidized: loss of flavor, bland Dekkera/Brettanomyces: horsey, bitter Maderized: cooked Corked: musty, moldy Pedioccocus: dirty socks |
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Proper Sequences
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white --> red
light --> heavy dry --> sweet simple --> complex |
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Temperature Effects: Red
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-best at room temp (62-65 degrees F)
-too hot and it will be flabby, lifeless, and burning -too cold and it will be tannic and acidic |
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Temperature Effects: White
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-best served cold
-better quality wine the less cool it should be |
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White and Red Differences in How They Are Made
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-reds ferment with juice, skins, pulp; whites ferment with just juice
-reds pressing comes after fermentation; whites press before fermentation -reds require racking to remove suspended particles; whites require cold stabilization stage before ion-exchange -reds age before cellar operations; whites go straight from fermentation to cellar operations |
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Viticultural Effects
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-grape varietal
-age of the vine -density of planting -yield per acre -terroir (soil, microclimate, topography) -land value and labor costs |
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Vinicultural Effects
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-wine making as a science and skill
-equipment and facilities -production capacity and demand -land and labor costs -adding sulfur dioxide to must; yeast to ferment grape's sugar; aging; stabilization |
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Grape Component Effects
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-skin: tannins (taste) and color
-stalk: tannins -pulp: sugar, fruit acids, water, pectins -pips: bitter oils -aromatic compounds |
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Grape Sugars
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-measured in Brix degrees
white: 21-23 Brix for 11-12% alcohol red: 22-24 Brix for 12-13% alcohol |
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What are the major components in wine and what do they do?
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1. water: dilutes other components, 85% of table wine
2. alcohol: affect mouth-feel, storage life, body. (7-10% light, 10-12% med, 12-14.5 full); fortified means alcohol is added to boost to 20% 3. acids: crispness, structure, and balance. low=flabby, correct=crisp and lively, excess=harsh 4. residual sugar: less than .4% is dry; balances high acidity 5. anthocyanins: provides color in red wine from the skin 6. tannins: structure and aging potential 7. reverterol: natural antioxidant in red wines 8. phenols, grape solids, sulfites, and undesirable elements |
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Types of Acids
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-tartaric: gives structure and tingling
-malic: from cool climates, associated with apples -lactic: soft, in dairy -citric: smoother, from citrus --malolactic fermentation: changing malic into lactic, for cooler climate |
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Chaptalization
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addition of sugar to the wine prior to fermentation to boost natural sugar levels to produce slightly higher alcoholic wine (purpose to increase shelf life)
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Acidification
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the addition of acid (usually tartaric) to the finished wine. Makes the wine more stable, more palatable. This is sometimes done in hot climates where the natural acidity in the grapes is low.
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Amelioration
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the addition of water and sugar to the grape must to dilute acidity and boost the alcohol in the finished wine. A practice used in New York State’s cooler wine regions.
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How do we evaluate wines?
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Use Olfaction; Appearance, Color, Odors (aroma=grape variety, bouquet=developed in winemaking)
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What are the stages of taste?
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-Attack (Introduction) – occurs within the first 5 seconds
-Evolution (around palette) – sensations, occur within the next 5 seconds -Finish (as swallowing) – stage ends when it is spit or swallowed -Aftertaste (after swallowing) – how long does it last? |
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Chardonnay (white)
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fruity/oaky: Apple, toasty, vanilla, sweet clove, buttery, melons, figs
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Sauvignon Blanc (white)
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Grassy/Spicy: Grassy, herbaceous, bell pepper, black pepper, grapefruit, figs
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Merlot (red)
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Earthy/Spicy: Herbaceous, tea, peppers, wild cherry, cigar box, tobacco
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Cabernet Sauvignon (Red)
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Herbaceous/Spicy: Herbaceous, tea, green olives, currants, bell pepper, spicy
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Pinot Noir (red)
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Berry/Earthy- Roast coffee, earthy, pepper, leathery, ripe cherries
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Zinfandel (red)
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Spicy/Berry – Blackberry raspberries, herbaceous, cedar, chocolate, peppers
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Chenin Blanc (white)
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Citrus/Fruity: Fruity, melon, bananas, lemon, citrus
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White Riesling
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Fruity: Apricots, peach, green apples, floral, lushness
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Gewurztraminer (White)
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Spicy/Citrus: Spicy, geranium, honeysuckle, cinnamon, ginger, grapefruit, lemon
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Aging
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As fine wines (mostly reds) mature, its color becomes paler, its aroma evolves from the fruity aromas it had when young to a complex leathery and earthy bouquet, and its tannic, harsh texture diminishes, and the wine becomes silky
--both get browner --acidity/alcohol/sugar levels change |
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What historic events influenced the growth of the wine industry in the US?
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-1779 First wine grapes planted in CA in Mission San Juan Capistrano
1850 – Gold Rush 1860 – first grapes planted in Washington 1889-1915- Phylloxera is an insect pest that attacks grapevine roots and was a huge setback for the entire industry. Pioneers at U.C. Davis and CU Geneva tried to find a cure and avoid future complications. This led to hybridization. For example, Chardonnay with Concord Grapes and they called it Sayval Blanc. --first they grew a V. Labrusca that was resistant to the Phylloxera, then they crossed vines with the V. Labrusca to produce a resistant hybrid, but both tasted poorly. Finally they cut a V. Labrusca root and grafted it onto a V. Vinefera, which kept the great taste and kept the resistance. 1920-1933 – Prohibition set back the wine industry. AFTER Prohibition ended, the U.S. moved to fortified wines (where you add additional alcohol) 1960’s-1970s: wine boom -New York State Farm Winery Act: made it easier to get permits and other fees; the number of wineries has grown from 19 to 200 since 1976 1980: the decade of the winemakers 1990-2000: second wine boom |
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Oregon Wine History
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1847 – first grapes planted
1960’s: first C Vinifera grapes planted in Willamette Valley 1970’s: 5 wineries 1999: 135 wineries 2005: 300+ wineries |
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Washington Wine History
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--settlers planted grapes as early as the 1860s
--wine industry started in 1967 --1970 – 2 wineries; 1981 – 19 wineries; today – 460+ wineries |
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NY: Important Individuals
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- Charles Fournier (came in 1934): he made sparkling wine (won a gold medal in 1950) and planted French hybrids
- Dr. Konstantin Frank (came in 1951): joined with Fournier and convinced him to plant Vineferia; he proved that Vinifera could survive a freeze. Together they release Riesling and Chardonnay -Walter S. Taylor: opens Bully Hill to focus on hybrids; hires Hermann Wiemer from Germany as winemaker (makes Riesling) -Mark Miller: plants French hybrids; lobbied for the farm winery act to soften NY difficult regulation/distribution problems -Louisa and Alex Hargrave: plant the first commercial vineyard in Long Island |
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CA: Important Individuals/History
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- Father Junipero Serra established all the missions
- 1779 first vineyard planted; the grape planted was Criolla - Jean Louis Vignes: brought Cabernet from Bourdeaux in the 1830’s - 1850 Gold Rush -1852 - Count Agoston Harazsthy: began importing grape vine cuttings to Buena Vista Winery in Sonoma - 1861 -Charles Krug: began a winery in -1870’s - Beringer brothers: start another winery in Napa -1870’s - Gustav Niebaum: opened another winery -1880s: # of wineries grows to 166 (brands started: Mayacamas, Montelena, Simi, Christian Brothers, Burgess Cellars, Italian Swiss Colony) -1880’s: over 400 different grape varieties - Progressive growth until 1889 -1900 - Georges de Latour: started another winery -1889- 1915: Phylloxera destroys 250,000 acres -Ernest and Julio Gallo open in Modesto -Mondavi family purchases Krug’s winery (in 1943); in 1960s helps start fine wine revolution after setbacks from prohibition (1920-1933) -1970s show multimillionaires moving in: Tom Jordon, Gil Nickel-Far Niente, Firestone -1980’s: decade of the winemakers (too much manipulation of the wine) -1990’s: Phylloxera came back Rome and Italian varietals began Site/AVA takes on more importance |
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OR: Important Individuals
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-David Lett: planted Pinot Noir at his few wineries in Wilmette in the 1970’s at his Eryie Vineyard
-Jim Bernau: founded Wilmamette valley vineyards in 1983 |
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WA: Important Individuals
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Allen Shoup – father of the Washington wine industry in 1979
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NY: Grape Varieties
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Labrusca 60%
1.) Niagara, 2.) Delaware, 3.) Concord, 4.) Catawba Hybrids 25% White: 1.) Sayval Blanc, 2.) Vidal Blanc, 3.) Ravat Blanc, (Vignoles) 4.) Aurora, 5.) Cayuga Red: 1.) Chancellor, 2.) Baco Noir, 3.) Foch, 4.) De Chaunac Vinifera 15% White: 1.) Chardonnay, 2.) Riesling Red: 1.) Merlot, 2.) Cabernet Sauvignon, 3.) Cabernet Franc, 4.) Pinot Noir |
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CA: Grape Varieties
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White: Chardonnay**, Sauvignon Blanc, Chenin Blanc, (trendy: Viognier)
Red: Merlot, Cabernet Sauvignon, Zinfandel, Pinot Noir |
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OR: Grape Varieties
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Red - 57%
1.) Pinot Noir***, 2.) Merlot, 3.) Cabernet Sauvignon White - 43% 1.) Pinot Gris, 2.) Chardonnay, 3.) Reisling |
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WA: Grape Varieties
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White - 47%
Chardonnay, Riesling, Semillon Red - 53% Merlot***, Cabernet, Syrah |
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NY: Wine Label
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-Variety: Minimum of 75% of the varietal must come from the grape named on the label (i.e. Riesling- at least 75% must come from the Riesling grape)
HOWEVER: if it is a Labrusca variety (i.e. Concord) then only 51% of that grape must be used!! -Grape Source: NYS- at least 75% of the wine labeled NYS must come from the state ----American Viticultural Area- if listed, at least 85% of grapes must come from that AVA (ex. Cayuga Lake) |
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CA: Label
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-Varietal: minimum 75%
-Geographic: ---CA: 100% from state ---County: 75% ---AVA: 85% ---Vineyard 95% -Grown, produced, bottled by: 100% -Produced and bottled by: 75% -Made and bottled by: 10% -Vintage: 95% from that year |
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OR: Labels
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-Varietals: 90%, but 75% for Cabernet Sauvignon
-Region: 100 -Vintage: 95% NO GENERIC NAMES |
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NY: Regions
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- Lake Erie: makes Welch’s grape juice; mostly Concord and Niagara due to cool, short growing season (of 173-200 days); climate produces high acidity and lower natural sugar; AVA spreads across 3 states (NY OH, PA)
- Hudson River: white hybrids because it has a cool climate due to the Hudson River and steep valleys. (180-195 days growing season) 1 AVA - Long Island – red vinifera; warmest NYS grape growing region; has a longer growing season; 3 AVA’s - Finger Lakes – 80-90% of the BYS table wine is grown here. Riesling and grapes for sparkling wine do well. Cool, cold climate, sloping hillsides drain cold air that helps to prevent frost damage; the lakes act as tempering devices -Niagra: mostly native varietals and hybrids |
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CA: Geographic Factors
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-Generally warm to hot but very variable due to the influence of the Pacific Ocean along the coast and various mountain ranges
-The harvest is August through October -Microclimates: mountain ranges, valleys, rivers, and coastal fog |
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OR: Geographic Factors
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--Pacific Ocean, the Oregon Coastal Range and the Cascade Mountain range are the dominant factors. The coastal range protects much of the Western portion of Oregon from the full effect of the oceans cool and damp conditions
--has cooler growing conditions than Washington with more vintage variation |
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WA: Geographic Factors
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--the 2 dominant factors are the Pacific Ocean and the Cascade Mountain range
--west of the mountain range is too cool and wet for wine grapes (exceptions: a few small wineries) but the vast production occurs on the east side of the state --the Cascade Mountain range creates desert like conditions on the east side of the mountain where most of the grapes require irrigation (irrigation source is the Columbia River) --there are hot days and cool nights with 17 hours of summer sunlight (ideal climate) |
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Climate Influence in USA
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-Cannot be too dry or too wet; western part of Washington too wet from rainfall, cannot grow (only 1 AVA)
-Mountains are big factor; block cooler maritime weather, creates drier climate on other side -Oregon’s coastal range blocks much of west from Pacific’s cool and damp conditions; cooler growing conditions than Washington -43% white, 57% red in Washington/Oregon |
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Unique Practices in USA
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NY: hybridizing
CA/WA: because of label statement of production, they can technically use grapes from anywhere as long as they are "bottled" there |
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CA: AVAs
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Napa Valley, Sonoma Valley, Russian River Valley, Knights Valley, Mendocino County
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OR: AVAs
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Willamette Valley, Umpqua Valley, Rogue River Valley
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WA: AVAs
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Columbia Valley (Eastern), Yakima Valley (Western)
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NY: AVAs
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oFinger Lakes (Senaca Lake, Cayuga Lake)
oLong Island: (North Fork, the Hamptons, and Long Island) oHudson River Valley |
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France: Levels of Wine
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-Vins de Table: all of France; simple, ordinary, no geographic designation or vintage (14%)
-Vins de Pays: section of France; country wines produced in large geographic areas (31%) -Vins Delimites Qualite Superieure (VDQS): wines showing promise; wines of superior quality produced in designated areas (1%) -Appellation d’Origine Controlee (AOC): tenured wine region; top quality wines produced in specific controlled places; generally from smaller areas than other categories (54%) |
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Appellation d’Origine Controlee (AOC): Regulations
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Regulates in France (done by region but the governing body can declassify):
-place of origin (restricted geography) -grape varieties -alcohol content (minimum and maximum) -maximum yields (hectoliters per hectare) -when harvest may begin each year -production methods (winemaking/chaptalization) |
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Appellation d’Origine Controlee (AOC): Assurances
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Controls certain aspects of grape growing/wine production in specific geographic area
-INAO monitors viti/vinicultural practices in AOC regions (see below) -French AOC system used as model for much of Europe -Wine laws can help establish authenticity and set certain standards but cannot guarantee quality |
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How does the US system of AVAs differ from the French AOC system?
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--US system defines only geographical boundaries of wine zones, not grape varieties that can be planted, maximum yields of grapes per acre, or anything else that would link geography to a particular type of wine
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Institut National des Appellation d’Origne (INAO)
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France governing body that monitors both viticulture and viniculture practices in AOC regions
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Alsace: Classifications of Wines
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-Appellation Alsace Controlee: 6 tons/acre (83%); AOC yields of 100hl/ha
-Appellation Cremant d’Alsace: sparkling wines (13%) -Alsace Grand Cru: restricted to 4 tons/acre (4%); only 50 vineyards; some limit yields to less than 2 tons per acre; ONLY grow Riesling, Pinot Gris, Muscat, Gewurztraminer qualify; only 50 vineyards have achieved this |
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Alsace: Major Grape Varieties
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white grapes are 91%
--white: Riesling 23%, Pinot Blanc 20%, Gewurztraminer 18%, Sylvaner 17%, Pinot Gris (tokay de Alsace) 6%, Muscat 2% --red: Pinot Noir 9% *KNOWN FOR* Riesling; Gewurztraminer; Tokay-Pinot Gris; Pinot Blanc, Muscat |
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Alsace: Labeling Requirements
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--Mis en boutielle a la Propriete (Mis en boutielle au Domaine) –“estate bottled”, meaning the grapes are grown, harvested, produced and bottled by those listed on the label
--Mis en boutielle Par – “bottled by,” means the wine was bottled by those listed on the label |
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Alsace: Labeling Terms Cont'd
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--Varietal: 100% of grape
--Sur Lie: yeast cells develop complexity; cells are stirred occasionally to add texture and flavor -Edelzwicker: blend of any of Pinot Blanc, Sylvaner, Pinot Gris, Riesling -Vendange Tardive: late harvest produce fuller bodied wine, fermented dry, higher alcohol levels -ection de Grains Nobles: Botrytis affected grapes produce rare sweet wine |
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Alsace: Useless Labeling Terms
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Reserve, Personelle, Cuvee, Special – not controlled
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Alsace: Important Historic Events
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-viticulture began with arrival of Caesar in 58 BC
-15th century Alsace exported over 1,000,000 hectoliters of wine per year -1870-1945 under German rule Alsace wines were blended to give German wines edge |
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Alsace: Climate and Geography
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-just across Rhine River (from Germany)
-Alsace wines usually dry, while German wines medium-dry or sweet -northerly latitude, but not cool; Vosges Mountains protect to the west, therefore sunny/temperate, and one of driest in France (perfect weather for grape growing) -50 days longer growing season produces very aromatic wines --rainfall is the lowest in France (less than 20 inches per year) |
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Alsace: Unique Practices
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-91% of wines are white, other 9% is Pinot Noir (red)
-have certain aroma/flavor, can be described as spicy (only in Alsace) -white wines are not generally put through malolactic fermentation (only Pinot Noir is) |
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Loire: Wine Classifications
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Pays Nantais: Melon de Bourgogne grape (Muscadet)
Anjou: Chenin Blanc, Cabernet Franc grape, (Savennieres - sweet wines) Saumur: Chenin Blanc, Cabernet Franc grape (Champagne) Touraine: Cheverny (Sauvignon Blanc), Vouvray (Chenin Blanc), Chinon (Cabernet Franc), Bourgueil (cabernet Franc) Upper Loire: Sauvignon Blanc (Sancerre, Pouilly Fume, Reuilly, Quincy) |
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Loire: Major Grape Varieties
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-White: (#1) Chenin Blanc; Melon de Bourgogne (alias Muscadet); Gros Plant (Picpoule); Sauvignon Blanc; Chasselas
-Red: Cabernet Franc; Grolleau; Gamay Noir a jus Blanc; Pinto Noir |
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Loire: Benchmark Wines
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White wines:
-Sancerre, Pouilly-Fume; Vouvray; Muscadet -Sancerre and Pouilly-Fume (Sauvignon Blanc) as well as Cheverny -Vouvray (Chenin Blanc) Chinon and Bourgueil (Cabernet Franc) |
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Loire: Labeling Requirements
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-Varietal Label: 100% of grape named
-Edelzwicker: blend of any of Pinot Blanc, Sylvaner, Pinot Gris, Riesling -Vendange Tardive: late harvest produce fuller bodied wine, fermented dry -Selection de Grains Nobles: Botrytis affected grapes produce rare sweet wine -“Vielles Vignes” : old vines, no legal defintion *also has "Mis en boutielle a la Propriete/Domaine; Mis en boutielle Par; Sur Lie |
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Loire: Climate and Geography
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-3rd largest AOC region in France (2nd largest Sparkling wine region in France)
-follows path of Loire River to Atlantic Ocean -rather cool climate (especially in west) produces light-bodied wines -western end: Muscadet grown, light and dry -middle: Chenin Blanc thrives here, makes dry, medium dry, or sweet -eastern end: Sauvignon thrives, making lively, dry wines that taste spicy, green-grass -ranges from temperate in the west to continental in the east, microclimates are influenced by the atlantic ocean to the west and the Loire River -suited to produce white wines and sparkling wines (also lighter reds and Roset) |
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Loire: Important Historic Events
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called the garden of France - original home of rich and famous
-medieval knights built fortresses -kings of 15th and 16th century built pleasure castles -nobility of 17th and 18th century built elegant chateaux |
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Loire: Unique Practices
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-grass is sown and soil cultivated accordingly to each type of terroir in order to promote and maintain organic diversity of viticultural ecosystem
-biologic farming is practiced -grapes are de-stemmed and put into the press and macerated four hours and then pressed, followed by cold fermentation at 60 degrees and left on the lees 5 months |
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France: Degrees of Sweet/Dryness
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Sec -- dry
Demi-Sec – off dry Moelleux – semi-sweet Doux –sweet |
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Germany: Wine Classifications
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1. Deutscher Tafelwein = “table wine”; consumed in Germany and not exported
2. Deutscher Landwein = similar to regional wines of France “vin de Pays” 3. Qualitatswein b.A (QbA) = wine of first level quality from a special region 4. Qualitatswein mit Pradikat (QbP) = greatest quality wines, which vary depending on the amount of ripeness attained (Pradikat = level of ripeness attained, which is an indication of the amount of sugar in the grapes at harvest, not the amount of sugar in the finished wine). ----6 levels - look for other slide! |
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Germany: Levels of Pradikat (QbP)
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•1) Kabinett = wines produced from grapes picked several days after those grapes at the QbA level
•2) Spatlese = made from grapes harvested 12-14 days after those at the Kabinett level •3) Auslese = made from grape bunches that are “selected out,” so in addition to being late harvest, they are also hand-selected. These grapes are ready to burst w/sugar •4) Beerenauslese (BA) = “berries selected out” and refers to those grapes left on the vine longer than those above and have become impacted with Botrytis (a fungus that removes moisture from grape, making them very concentrated and good for dessert wines) •5) Eiswein = “ice wine” → made from grapes that achieve BA stage, but freeze naturally on the vine. Once frozen, they are harvested and crushed since the ice keeps the moisture isolated •6) Trockenbeerenauslause (TBA) = “dry berries selected out.” These grapes are extremely expensive b/c it takes 1 person an entire day to harvest enough grapes to produce 7-8 bottles of wine |
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How does the classification of wines in Germany differ from that of France?
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-quality if the grapes: in Germany it is a direct correlation to the ripeness of the grape instead of the high status of the best vineyards, which is what France uses
-The grape name usually part of the German wine name on the label -Germany has both the QbP wines (quality wines w/special ripeness), as well as a governing body (VDP), that is trying to further classify wine regions based on the quality of wine they produce |
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Germany: Verband Deutscher Pradikatsweinguter (VDP)
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organization who proposed three different quality designations to be used in Germany. Symbol is Eagle w/3 roman arches based on the quality of the wine
1. Top Level: “Great Growths” → produced from very best vineyards, max yield of 50 hl/ha. 2. Second Level: “ Wines from Classified Sites” → only vineyards that impart discernable, site-specific traits; max yield of 65 hl/ha 3. Guts and Ortswein: Guts is a "house wine" with a proprietary name, and Ortswin is from a region/village with a max yield of 75 hl/ha |
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Germany: Major Grape Varieties
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most wines grow at the 50 degree latitude mark or lower
--White (70%) = Riesling (takes 130 days to ripen), Muller-Thurgau (only takes 100 days to ripen), Silvaner, Gewurztraminer --Red (30%) = Spatburgunder (Pinot Noir) |
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Austria: Major Grape Varieties
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75/25 white-to-red ratio
--White = Gruner Veltliner (spicy-vegetal flavors, native, 37%), Riesling, Muller-Thurgau --Red = Zweigelt, Pinot Noir, St-Laurent, Blaufrankisch |
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Germany and Austria: Labeling
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the name of the grape variety usually appears on the label
-Follow the QWPSR (quality wine produces in a specific region) Qualitatswein and Pradikatswein labeling categories in both Germany and Austria -German system = wines named for the town and adding an “-er” followed by a vineyard name and the grape variety, and sometimes further modified by levels of sweetness/dryness. In addition, a classification statement of quality (ripeness) must be on label w/vintage year •Ex: Weinheimer (village),Holle (vineyard site), Silvaner (grape) halbtroken (off-dry) ----Austria generally follows this, but some regions label wines just using grape name, accompanied with a propriety name |
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Germany: Label Descriptors
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--Weingut = wine producing estate
--Weinkelleri = blender who buys wine and blends it to sell his final product --Winzergenossenschaft = winegrowers’ co-op cellar (500-1000 growers) = buyer beware --Gutsabfullung = grower/producer that is estate bottled --Erzeurgerabfullung = cooperative, estate bottled wine --Abfuller = bottler/shipper |
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Germany: Climates
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--marginal and cool, only allowing for marginal white wine cultivation
--Northern wines are racy, crisper, higher acidity while southern wines are softer, fuller and higher alc. --Rivers moderate temperature, cliffs and hillsides protect parts of vineyard from wind and provide more sun exposure, steep slopes face south to allow for soil to retain heat --Wines produced further north tend to be crisper, high in acidity, lower in alcohol, and lighter overall ----Ex: best wines come from regions along the Mosel and the Rhine |
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Germany: Regions
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-Mosel-Saar-Ruwer: most famous region; slate soil type gives wines light-bodied wines w/less alcohol (mostly Riesling’s produced); bottled in green bottles
-Rhinegau: produces best German wines historically; wines have less racy acidity and more floral and spicy notes. These wines also have less mineral taste and more alcohol -Rhinehessen = #1 wine producing region in Germany, produces lots of Liebfraumilch wine -Pfalz: # 2 producing region; produces white wines that are very fruity, fairly rich and full-bodied, but red wines (pinot noirs) are also important to the region. Soil is loam and limestone, which gives less of a mineral component to the taste |
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Germany: Important Historic Events
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-The Romans fist cultivated vinifera vines around 100BC
-The Church played a large role in the development of vineyards, like in most of Europe -Napoleon seized control of vineyards in early 1800’s, thus subjecting vineyard sites to be parceled into smaller sites through his inheritance laws |
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Germany: Unique Winemaking Practices
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-Production based on grape ripeness is unique because of the long exposure time needed for grapes to achieve their ripeness
-Chaptalization (addition of sugar to wine before or during fermentation) only allowed up to the QbA level of wines -All wines can be fermented dry and adjusted by adding sweet reserve (Sussreserve) to balance acidity w/some residual sweetness |
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Austria: Climate
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-Continental climate that is warmer and dryer than Germany
-Produces both Dry wines and late-harvest sweet wines; most wines come from north of Vienna |
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Austria: Important Historic Events
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-1800s: most wines blended with German wines and other European wines
-1980: glycol scandal when ethylene glycol was added to wines to boost their alcohol content since wines were sold based on this amount → really was a black eye for Austrian wine industry -1990s: push for better quality and recognition -Today, Austrian wines are very trendy and still growing |
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Germany: Label Terms for Sweet/Dry
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-Trocken = “Dry”, wine with less than 9 grams of residual sugar; have dry taste b/c of high acidty, usually marked by yellow colored capsules
-Halbtrocken = “Off-dry”; up to 18 grams of residual sugar and marked by green capsules -Sussreserve = sweet reserve; signaled by sealed capsules |
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How does the classification of wines in Germany differ from that of France?
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-The VDP is actually similar to the Bordeaux designations but it is not based on French AOC like most European wines are
-Assigns highest rank to ripest grapes |
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Germany: Major Grape Varieties
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Whites --
• Reisling • Muller-Thurgau (cross between reisling and Silvaner) • Silvaner • Kerner • Scheurebe • Rulander (pinot gris) • Weissburguner (Pinot Blanc) • Little chard and sauv blanc Reds-- • Spatburgunder (Pinot noir) • Dornfelder, • Portugieser, • Trollinger, • Lemberger |
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Austria: Major Grape Varieties
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White--
• Gruner Vetliner • Muller Thurgau • Welschriesling • Reisling (although not as abundant in plantings is more important than last two because of quality) Red (all lighter & crisper than warmer climate reds)-- • Zweigelt • Blaufrankisch • St. Laurent • Pinot Noir |
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Germany: Geography
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-Northernmost major wine producing country --> ripeness is hard to attain because of coolness
-Bodies of water, rivers, act as heat sinks and moderate temps -Soil is characterized by slate which absorbs suns’ heat and retains it over night -Slopes are steep; techniques such as trellisin also give maximum exposure to sun, but very dangerous |
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How does Austria’s climate influence wine styles compared to Germany?
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•More temperate climate than Germany but similarly focuses on white wines same ration of 7:3, most coming from region north of Vienna
•Warmer and Drier to produce more dry and sweet wines |
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Positive Health Related Issues
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-superior cognitive skills with moderate drinking
-red wine can lower cholesterol |
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Negative Health Related Issues
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-inhibits intellectual, emotional, motor abilities, semi-voluntary and vital actions
-sleep: wakefulness decreases during the first half but increases during the second half of the night; REM decreases during first half, rebound occurs later (nightmares), may fully suppress REM and prevent rebound until the following night and Delta sleep decreases -sexual impairment and liver damage |
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Consumption Standards
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-moderate: 1-2 drinks/day (OOPS)
-abusive: binge drinking, hard alcohol, drinking games |
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Signs of Dependency (LOL!)
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--Tolerance
--Withdrawal/relief drinking --Impaired control: increased consumption --desire to cut back drinking but they can’t --preoccupied with alcohol --time spent obtaining and recovering --sacrificing other activities and responsibilities --use despite recurrent problems --blackouts |
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Legal & Societal Issues
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Legal: must be 21 and under .08 to drive
Societal: 3 out of 10 will be in an alcohol related car accident, STD’s, binge drinking, alcohol for entertainment and not appreciation purposes |
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Physiological Effects
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--sexual performance
--sleep --cognition (memory and logical reasoning) --STI’s --violence |
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Hierarchical Effects
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Intellectual/Cognitive Skills -->
Emotional --> Motor Functions --> Semi-Voluntary Reflexes --> Vital Functions |
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Signs of Alcohol Poisoning
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o Inability to feel pain (sedative)
o Slow, irregular breathing o Weak/slow pulse o Vomiting while incoherent o Mixing alcohol with drug o Experience a head trauma while drunk --> Biphasic response to alcohol after a certain point |
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Effect of a Tolerance
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--the more alcohol you drink, the higher your tolerance becomes so then you think you have to consume increased amounts of alcohol to get the same effect
--BUT really, this never happens… you get lower lows and lower highs and never reach the same point of euphoria |
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How is alcohol processed in our system?
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--alcohol dehydrogenase is an enzyme that breaks down the alcohol in your liver
- alcohol is metabolized into acetaldehyde by alcohol dehydrogenase and then that is broken down into acetate and other metabolites - This process of metabolizing ethanol takes time and can be oversaturated by too much alcohol consumption |
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Heredity, Gender, and Body Size?
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--women have less dehydrogenase so they process it more slowly, in addition to more body fat and less water which means the alcohol isn’t as easily distributable
--heredity: there is a genetic risk related to dependency -- Mental health difficulties increase with alcohol dependency. --Body size also makes a difference. |
