Wines Prelim 1

Front 1

What information on the wine label is important to review before accepting a wine in a restaurant?

Back 1

location, vintage, variety, ranking/classification, type of wine, alcohol content, year harvested and produced

Front 2

What are steps in the ritual of wine service in a restaurant and how should one proceed before accepting a wine?

Back 2

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

Front 3

What are generally accepted reasons for sending a bottle of wine back in a restaurant?

Sulfur Dioxide
hydrogen sulfide
acetic
mercaptans
oxidized
Dekkera/Brettanomyces
Maderized
Corked
Pedioccocus

Back 3

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

Front 4

Temperature Effects:

Tannin
Acidity
Aromatics

Back 4

low temp: high tannin, acidity
low aromatics

high temp: low tannin, acidity
high aromatics

Front 5

Difference between Bouquet and Aroma

Back 5

Bouquet: fragrance developed in wine making process; influenced by esters formed during fermentation

Aroma: Fragrance associated with grape variety

Front 6

Temperature: Red

Back 6

-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

Front 7

Temperature: White

Back 7

-best served cold
-better quality wine the less cool it should be

Front 8

White and Red Differences in How They Are Made

Back 8

-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

Front 9

Viticultural Effects (7)

Back 9

-grape varietal
-age of the vine
-density of planting
-yield per acre
-terroir (soil, microclimate, topography)
-land value and labor costs

Front 10

Vinicultural Effects (5)

Back 10

-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

Front 11

Grape Component Effects (5)

Back 11

-skin: tannins (taste) and color
-stalk: tannins
-pulp: sugar, fruit acids, water, pectins
-pips: bitter oils
-aromatic compounds

Front 12

Grape Sugars and % Alcohol Content

What unit is sugar measured in?
What is it for white/red?
How does it translate to % alcohol?

Back 12

-measured in Brix degrees
white: 21-23 Brix for 11-12% alcohol
red: 22-24 Brix for 12-13% alcohol

Front 13

What are the major components in wine and what do they do? (8)

Back 13

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

Front 14

List the 4 Types of Acids found in wine

What is maolactic fermentation?

Back 14

-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

Front 15

Chaptalization

Back 15

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)

Front 16

Acidification

Back 16

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.

Front 17

Amelioration

Back 17

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.

Front 18

How do we evaluate wines?

Back 18

Sight
Smell
Taste

Front 19

What are the four stages of taste?

Back 19

-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?

Front 20

Aging

Wine maturation results in:
What wines benefit from aging?

Back 20

paler color (red)
both get browner
more leathery and earthy (away from fruity)
harsh texture diminishes, becomes silky
acidity/alcohol/sugar levels change

Generally reds, though some fine whites age well

Front 21

Chardonnay

Back 21

Fruity/Oaky

Apple, toasty, vanilla, sweet clove, buttery, melons, figs

Front 22

Sauvignon Blanc

Back 22

Grassy/Spicy

Grassy, herbaceous, bell pepper, black pepper, grapefruit, figs

Front 23

Merlot

Back 23

Earthy/Spicy

Herbaceous, tea, peppers, wild cherry, cigar box, tobacco

Front 24

Cabernet Sauvignon

Back 24

Herbaceous/Spicy

Herbaceous, tea, green olives, currants, bell pepper, spicy

Front 25

Pinot Noir

Back 25

Berry/Earthy

Roast coffee, earthy, pepper, leathery, ripe cherries

Front 26

Zinfandel

Back 26

Spicy/Berry

Blackberry raspberries, herbaceous, cedar, chocolate, peppers

Front 27

Chenin Blanc

Back 27

Citrus/Fruity

Fruity, melon, bananas, lemon, citrus

Front 28

White Riesling

Back 28

Fruity

Apricots, peach, green apples, floral, lushness

Front 29

Gewurztraminer

Back 29

Spicy/Citrus

Spicy, geranium, honeysuckle, cinnamon, ginger, grapefruit, lemon

Front 30

What historic events influenced the growth of the wine industry in the US?

Back 30

-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

Front 31

Oregon Wine History

Back 31

1847 – first grapes planted
1960’s: first C Vinifera grapes planted in Willamette Valley
1970’s: 5 wineries
1999: 135 wineries
2005: 300+ wineries

Front 32

Washington Wine History

Back 32

--settlers planted grapes as early as the 1860s
--wine industry started in 1967
--1970 – 2 wineries; 1981 – 19 wineries; today – 460+ wineries

Front 33

NY: Important Individuals

Back 33

- 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

Front 34

CA: Important Individuals/History

Back 34

- Father Junipero Serra established all the missions
- 1779 first vineyard planted; the grape planted was Criolla
- Jean Louis Vignes: brought Cabernet
- 1850 Gold Rush
- 1852 - Count Agoston Harazsthy: importing vines
- 1861 -Charles Krug: began a winery
-1870’s - Beringer brothers: start winery in Napa
-1870’s - Gustav Niebaum: opened another winery
-1880s: # of wineries grows to 166
-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

Front 35

OR: Important Individuals

Back 35

-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

Front 36

WA: Important Individuals

Back 36

Allen Shoup – father of the Washington wine industry in 1979

Front 37

NY: Grape Varieties

Back 37

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

Front 38

CA: Grape Varieties

Back 38

White: Chardonnay**, Sauvignon Blanc, Chenin Blanc, (trendy: Viognier)
Red: Merlot, Cabernet Sauvignon, Zinfandel, Pinot Noir

Front 39

OR: Grape Varieties

Back 39

Red - 57%
1.) Pinot Noir***, 2.) Merlot, 3.) Cabernet Sauvignon

White - 43%
1.) Pinot Gris, 2.) Chardonnay, 3.) Reisling

Front 40

WA: Grape Varieties

Back 40

White - 47%
Chardonnay, Riesling, Semillon

Red - 53%
Merlot***, Cabernet, Syrah

Front 41

NY: Wine Label Min %

Variety (vinifera and labrusca)
State (grape source)
AVA

Back 41

-Variety: Min 75% if vinifera
Min 51% if labrusca

-Grape Source: Min 75% must come from the state
-AVA: 85% of grapes must come from that AVA

Front 42

CA: Label

Variety State County
AVA Vineyard
Grown, produced and bottled by:
Produced and bottled by:
Made and Bottled by:
Vintage (county/state vs. AVA):

Back 42

-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:
---county/state: 85% from that year
--- AVA: 95% from that year

Front 43

OR: Labels

Variety
--Exception: Variety and %
Region
Vintage

Back 43

-Varietals: 90%
--Exception: 75% for Cabernet Sauvignon
-Region: 100%
-Vintage: 95%
NO GENERIC NAMES

Front 44

WA: Labels

Variety:
AVA:

Back 44

Varietals: 75%
AVA: 95%

Front 45

NY: Regions (4)

Name the region and it's characteristics.

Back 45

- 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

Front 46

CA: Geographic Factors

Back 46

-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

Front 47

OR: Geographic Factors

Back 47

--Pacific Ocean, the Oregon Coastal Range and the Cascade Mountain range
---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

Front 48

WA: Geographic Factors

Back 48

--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)

Front 49

Climate Influence in USA

Back 49

-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

Front 50

Unique Practices in USA

Back 50

NY: hybridizing
CA/WA: because of label statement of production, they can technically use grapes from anywhere as long as they are "bottled" there

Front 51

CA: AVAs

Back 51

Napa Valley, Sonoma Valley, Russian River Valley, Knights Valley, Mendocino County

Front 52

OR: AVAs

Back 52

Willamette Valley, Umpqua Valley, Rogue River Valley

Front 53

WA: AVAs

Back 53

Columbia Valley (Eastern), Puget Sound (Western)

Front 54

NY: AVAs

Back 54

Finger Lakes (Senaca Lake, Cayuga Lake)
Long Island: (North Fork, the Hamptons, and Long Island)
Hudson River Valley

Front 55

France: Levels of Wine

Vins de Table
Vins de Pays
Vins Delimites Qualite Superieure (VDQS)
Appellation d’Origine Controlee (AOC)

Back 55

-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%)

Front 56

Appellation d’Origine Controlee (AOC): Regulations (6)

Back 56

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)

Front 57

Appellation d’Origine Controlee (AOC): Assurances

Back 57

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

Front 58

How does the US system of AVAs differ from the French AOC system?

Back 58

--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

Front 59

Institut National des Appellation d’Origne (INAO)

Back 59

France governing body that monitors both viticulture and viniculture practices in AOC regions

Front 60

Alsace: Classifications of Wines

Appellation Alsace Controlee
Appellation Cremant d’Alsace
Alsace Grand Cru

Back 60

-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

Front 61

Alsace: Major Grape Varieties

White
Red

Back 61

--white (92%): Riesling, Pinot Blanc, Gewurztraminer, Sylvaner, Pinot Gris (tokay de Alsace), Muscat
--red (8%): Pinot Noir

Front 62

Alsace: Blended Wines

Gentil
Edelzwicker

Back 62

Gentil: Min 50% Feisling, Muscat, Pinot Gris and/or Gerwurztraminer

Edelzwicker: a blend of white grapes of AOC Alsace without any indication of percentage

Front 63

Alsace: Labeling--what do the following phrases mean?

Mis en boutielle a la Propriete (or au Domaine)
Mis en boutielle Par

Back 63

--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

Front 64

Alsace: Labeling Terms

Varietal (min %)
Sur Lie
Vendange Tardive
Selection de Grains Nobles

Back 64

--Varietal: 100% of grape
--Sur Lie: yeast cells develop complexity; cells are stirred occasionally to add texture and flavor
-Vendange Tardive: late harvest produce fuller bodied wine, fermented dry, higher alcohol levels
-Selection de Grains Nobles: Botrytis affected grapes produce rare sweet wine

Front 65

Alsace: Useless Labeling Terms

Back 65

Reserve, Personelle, Cuvee, Special – not controlled

Front 66

Alsace: Important Historic Events

Back 66

-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

Front 67

Alsace: Climate and Geography

Back 67

-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)

Front 68

Alsace: Unique Practices

Back 68

-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)
-chaptilazition allowed
-acidification not allowed

Front 69

Loire: AOC Districts--grapes grown there

Pays Nantais
Anjou
Saumur
Touraine
Upper Loire

Back 69

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)

Front 70

Loire: Places in Upper Loire
Grapes grown there

Back 70

Sancerre
Pouilly- Fume
Reuilly
Quincy

Grapes: Sauvignon Blanc, Chasselas, Pinot Noir

Front 71

Loire: Major Grape Varieties

White
Red

Back 71

-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

Front 72

Loire: Benchmark Wines

Back 72

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)

Front 73

Loire: Labeling Requirements

Variety - Min %
Edelzwicker
Vendage Tardive
"Vielles Vignes"

Back 73

-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

Front 74

Loire: Climate and Geography

Back 74

-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)

Front 75

Loire: Important Historic Events

Back 75

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

Front 76

Loire: Unique Practices

Back 76

-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

Front 77

France: Degrees of Sweet/Dryness

Sec
Demi-Sec
Moelleux
Doux

Back 77

Sec -- dry
Demi-Sec – off dry
Moelleux – semi-sweet
Doux –sweet

Front 78

Germany: Wine Classifications

Back 78

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!

Front 79

Germany: Levels of Pradikat (QbP)

Back 79

•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

Front 80

How does the classification of wines in Germany differ from that of France?

Back 80

-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

Front 81

Germany: Verband Deutscher Pradikatsweinguter (VDP)

Back 81

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

Front 82

Germany: Major Grape Varieties

Back 82

--White (70%): Riesling, Muller-Thurgau, Silvaner, Gewurztraminer
--Red (30%): Spatburgunder (Pinot Noir)

Front 83

Germany: Label Descriptors

Weingut
Weinkelleri
Winzergenossenschaft
Gustabfullung
Erzeurgerabfullung
Abfuller

Back 83

--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

Front 84

Germany: Label Terms for Sweet/Dry

Back 84

-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

Front 85

Germany: Climates

Back 85

--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

Front 86

Germany: Regions

Back 86

-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

Front 87

Germany: Important Historic Events

Back 87

-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

Front 88

Germany: Unique Winemaking Practices

Back 88

-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

Front 89

Germany and Austria: Labeling

Back 89

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

Front 90

Austria: Major Grape Varieties

Back 90

75/25 white-to-red ratio
--White (75%): Gruner Veltliner, Riesling, Muller-Thurgau
--Red (25%): Zweigelt, Pinot Noir, St-Laurent, Blaufrankisch

Front 91

Austria: Climate

Back 91

-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

Front 92

Austria: Important Historic Events

Back 92

-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

Front 93

How does the classification of wines in Germany differ from that of France?

Back 93

-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

Front 94

Germany: Major Grape Varieties

Back 94

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

Front 95

Austria: Major Grape Varieties

Back 95

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

Front 96

Germany: Geography

Back 96

-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 trellising also give maximum exposure to sun, but very dangerous

Front 97

How does Austria’s climate influence wine styles compared to Germany?

Back 97

•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

Front 98

Positive Health Related Issues

Back 98

-superior cognitive skills with moderate drinking
-red wine can lower cholesterol

Front 99

Consumption Standards

Moderate vs. Abusive

Back 99

-moderate: 1-2 drinks/day
-abusive: binge drinking, hard alcohol, drinking games

Front 100

Negative Health Related Issues

Back 100

-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

Front 101

Signs of Dependency (9)

Back 101

--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

Front 102

Legal & Societal Issues

Back 102

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

Front 103

Physiological Effects (5)

Back 103

--decreased sexual performance
--decreased positive benefits of and ability to sleep
--decreased cognition (memory and logical reasoning)
--increased STI’s
--increased violence

Front 104

Hierarchical Effects (5 stages)

Back 104

Intellectual/Cognitive Skills -->
Emotional -->
Motor Functions -->
Semi-Voluntary Reflexes -->
Vital Functions

Front 105

Signs of Alcohol Poisoning (6)

Back 105

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

Front 106

Effect of Tolerance

Back 106

--the more alcohol you drink, the higher your tolerance becomes
--you get lower lows and lower highs and never reach the same point of euphoria

Front 107

How is alcohol processed in our system?

Back 107

1. alcohol is consumed and absorbed by the small intestine
2. alcohol dehydrogenase breaks down the alcohol in your liver
3. if large amts are consumed, the body can't make enough dehydrogenase to break down alcohol

Front 108

Is alcohol tolerance affected by heredity, gender, and body size?

Back 108

--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.

Front 109

Charles Fournier

Region
Year
Accomplishment

Back 109

New York
1934
made sparkling wine (won a gold medal in 1950) and planted French hybrids

Front 110

Dr. Konstantin Frank

Region
Year
Accomplishment

Back 110

New York
1951
joined with Fournier and convinced him to plant Vineferia; he proved that Vinifera could survive a freeze. Together they release Riesling and Chardonnay

Front 111

Walter S. Taylor

Region
Accomplishment

Back 111

New York
opens Bully Hill to focus on hybrids
hires Hermann Wiemer from Germany as winemaker (makes Riesling)

Front 112

Mark Miller

Region
Accomplishment

Back 112

New York
plants French hybrids; lobbied for the farm winery act to soften NY difficult regulation/distribution problems

Front 113

Louisa and Alex Hargrave

Region
Accomplishment

Back 113

New York
plant the first commercial vineyard in Long Island

Front 114

Father Junipero Serra

Region
Year
Accomplishment

Back 114

California
1770
established all the missions

Front 115

Jean Louis Vignes

Region
Year
Accomplishment

Back 115

California
1830's
brought Cabernet from Bourdeaux

Front 116

Count Agoston Harazsthy

Region
Year
Accomplishment

Back 116

California
1852
began importing grape vine cuttings to Buena Vista Winery in Sonoma

Front 117

Charles Krug

Region
Year
Accomplishment

Back 117

California
1861
starts winery in St. Helena

Front 118

Beringer brothers

Region
Year
Accomplishment

Back 118

California
1870's
start another winery in Napa

Front 119

Gustav Niebaum

Region
Year
Accomplishment

Back 119

California
1870's
opened Inglenook winery

Front 120

Georges de Latour

Region
Year
Accomplishment

Back 120

California
1900
opened Beaulieu Vineyards

Front 121

Ernest and Julio Gallo

Region
Accomplishment

Back 121

California
open winery in Modesto

Front 122

Robert Mondavi and family

Region
Accomplishments (2)

Back 122

California
1943- purchases Krug’s winery
1960s- helps start fine wine revolution after setbacks from prohibition (1920-1933)

Front 123

Warren Winarski

Region
Accomplishment

Back 123

California
opens Stag's Leap Wine Cellars

Front 124

Louis Martini

Region
Accomplishment

Back 124

California
opens winery in St. Helena

Front 125

Joe Heitz

Region
Accomplishment

Back 125

California
Heitz Cellars
Martha's Vineyard

Front 126

David Lett

Region
Year
Accomplishment

Back 126

Oregon
1970
Winery in Willamette Valley

Front 127

Myron Redford

Region
Year
Accomplishment

Back 127

Oregon
1980
Amity Vineyards

Front 128

Allen Shoup

Region
Year
Accomplishment

Back 128

Washington
1980
Father of Washington wine industry
Longshadow Winery

Front 129

South Africa: History

Back 129

1657- Dutch plant first vines
1688- Huguenots plant vines in Franschhoek
1825- Cape Wines Exported to England
1886- Phylloxera
Early 1900's- low quality/fortified wines
1918- KWV cooperative extablished
1925- Pinotage developed (pinot noir and cinsault)
1973- Wine laws established
1990's- quality increased dramatically

Front 130

South Africa: Climate and Geography

Back 130

Hot and dry

Variety of varieies

Front 131

South Africa: Wine Varieties

White
Red

Back 131

White (54%): Chenin Blanc, Chardonnay, Sauv Blanc, Muscadet, Riesling, Semillion

Red (44%): Cab Sauvignon, Pinotage, Syrah, Shiraz, Pinot Noir

Front 132

South Africa: Signature Wine Varities

White
Red

Back 132

White: Chenin Blanc, Chardonnay

Red: Pinotage, Cab Sauvignon

Front 133

South Africa: Labeling Reqs.

Varietal
Region "Estate"
Certification by whom?

Back 133

Varietal: 85%
"Estate": 100%
Cert by WSB

Front 134

South Africa: Useless labeling terms

Back 134

Reserve

Front 135

South African Wine Regions:

Back 135

Constantia
Stellenbosch
Durbanville
Paarl
Franshhoek

Front 136

New Zealand: Climate and Geography

Back 136

Cool, wet
Two islands
36-45 degrees latitude
Most red is produced on the North Island (near capital Auckland)

Front 137

New Zealand: History

Back 137

Early 1800's- Missionaries came to NZ
1836- 1st Commercial Wines
1890's- Phylloxera
1900-20- Temperance Movement
1900's- Hybrids and low quality
1970's- Wine Boom
1980's- quality increased
2000's- exports increase 24%/year

Front 138

Whimsical descriptor of New Zealand Wine

Back 138

Cat's pee on a goosberry bush

Front 139

New Zealand: North Island Appalations

Back 139

Northland
Aukland
Walkato
Gisborne
Hawkes Bay
Martinborough

Front 140

New Zealand: South Island Appalations

Back 140

Nelson
Marlgourough
Canterbury
Ogato
---each is split into several subregions

Front 141

New Zealand: Grape Varietals

White
Red

Back 141

White (85%): Sauvignon Blanc, Chardonnay, Pinot Gris

Red(15%): Pinot Noir, Merlot

Front 142

New Zealand: Most Popular Varietals

White
Red

Back 142

White: Sauvignon Blanc

Red: Pinot Noir

Front 143

New Zealand: Wine Label Laws

Varietal
Regional
Vintage
How must blends be displayed on the bottle?

Back 143

Varietal: min 85%
Regional: min 85%
Vintage: min 85%
Blends: Dominant grape listed first

Front 144

New Zealand: Useless labeling terms

Back 144

Reserve

Front 145

Australia: Climate and Geography

Back 145

Land mass equivalent of US (3 million square miles)
Influence from the oceans
Can only plant in the southernmost part of the country because of the desert and lack of water
Climates generally hot and dry, but cool microclimates in areas allow for wine production

Front 146

Australia: Identify unique production techniques

Back 146

Technology embraced because of limited labor pool
Machines designated and developed to do most of the vineyard maintenance
Temperature control
Comparatively low land costs

Front 147

Australia: Wine Regions

Back 147

South Australia
Victoria
New South Wales
Western Australia
Queensland
Tasmania

Front 148

Austraila: History

Back 148

Late 1960's- Table wine exceeded fortified wines
1970s- Wine boom
1980s- Exports and quality increased
1990's- Captures more market share
2006- Australia surpasses France in the US market (by volume)
2012/13- Strength of Aussie $ slows export growth

Front 149

Australia: Wine Label Laws

Varietal
Regional
Vintage
How must blends be displayed on the bottle?

Back 149

Varietal: min 85%
Regional: min 85%
Vintage: min 85%
Blends: Dominant grape listed first

Front 150

Australia: Winemaking Laws

Acidification?
Chaptalization?

Back 150

Acidification allowed
Chaptalization not allowed

Front 151

Australia: Useless labeling terms

Back 151

Reserve
Bin #

Front 152

Australia: Grape Varieties

White
Red

Back 152

White (50%): Chardonnay, Semillon-Chardonnay

Red (50%): Shiraz, Shiraz-Cabernet, Cabernet-Shiraz-Merlot,