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288 Cards in this Set
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- Back
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Define a cool region |
-Average mean temperature during growing season of below 16˚C -cool climates/early ripening ex: Champagne, the Mosel, Southern England, the Anderson Valley, Tasmania, parts of Carneros |
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Define a moderate region |
- Average mean temperature during growing season of 16.5-18.5˚C - production of med bodied wines from intermediate ripening ex: Bordeaux. the Northen Rhone, Rioja, Coonawarra, Marlborough |
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Define warm region |
-Average mean temperature during growing season of 18.5-21˚C -Best suits heat-loving Grenache, Port, Muscat ex: Southern Rhone, the Douro, Jerez, McLaren Vale, and Paarl |
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Define hot region
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-Average mean temperature during growing season of over 21˚C Best suited for table and drying grapes
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Define a maritime climate |
- Low annual range of temperatures (warm summer, mild winter) - high rainfall in growing season, xtra cloud cover - Mod temp + cloud cover ='s best suited to med. bodied, moderate alcohol levels i.e Bordeaux (Wht/Red), Muscadet, Roas Baixas, Vinho Verde |
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Define a mediterranean climate |
- Low annual range of temperatures (warm, sunny summers and mild winters) - dry summers - rainfall in winter -Best suits: full-bodied, richly0textured red wines with ripe tannins i.e West coast US, Chile, SE Aus, Paarl SA |
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Define a continentatl climate |
- Wide annual range of temperature (hot summer, cold winter) - Combination of continentality and long day lenght makes it viable - shorter growing season, less sunlight and warmth available
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Define a cool continental climate |
- Dry autumn can enable intensely-flavoured, late-harvestd white wines with high alcohol potential ex: sweet - Vendage tardive in Alsace or dry - Smaragd wines Wachau, Austria |
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Define a warm continental climate |
- Risk of rot at harvest makes late harvesting not a risk - Enables possibility to ripen grape varieties i.e Malbec and Cabernet Sauvignon ex: Mendozza |
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Define a tropical climate |
- Minimal temperature variation - Unsuitable for vine growth due to lack of temperature signals for dormancy and growth periods - Viable but crops are produced more then once a year, reduced production lifespan of vine |
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Advantages of slopes in viticulture |
- Sites too warm, suitable if planted on slopes that face away from equator - Air movement deters frost - Improves ripening potential - Poorer soils (corse texture, better drained) moderates vine vigour |
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Disadvantages of slopes in viticulture |
- Risk of erosion -Higher cost of labour
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To face the sun in the day Northern Hemisphere and Southern Hemisphere must face.. |
Northen Hemisphere - South Facing Southern Hemisphere - North Facing |
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Describe the best vineyard sites according to aspect/slope |
- Facing the rising sun (sunlight is less scattered by the dust which has settled overnight) |
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Advantages of proximity to bodies of water |
- Reflect the sun's rays - Provide a source of water for irrigation - Reduces the risk of ground frost - Can provide morning mists to encourage development of noble rot
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Disadvantages of proximity to bodies of water |
- Increases humidity - Increase risk of fungal disease (downy mildew) |
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Advantages of close proximity to vegetation |
- Act as a windbreaks - Store heat in cold weather - Reduce erosion |
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Disadvantages of close proximity to vegetation |
- cool mesoclimate in warm weather, increases humidity. - harbor pests (birds) which can feed on crops |
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How does temperature affect the yield of a vineyard |
- the rate of growth - the number of flower clusters produced and size - the success of the setting of the flowers into berries |
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Temperature affects the quality of a winegrape crop by influencing... |
- The level of yield obtained - The accumulation of sugars and the reduction of acidity in the berry - The development of wine aromas and their precursors |
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What are the temperatures of freeze injury |
-15˚C > Beginning -20˚C > Serious -25˚C > Fatal
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When is a vineyard deemed unsuitable with cold |
Vineyard site will be deemed unsuitable if temp. falls below -20˚C more then once every 20 years.
If mean temperature in coldest month is less than -1˚C |
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How do you calculate heat summation/ growing days degree |
Mean temp for month - 10 (min. temp. for vine growth) X # of days in the month.
ex: June is 15˚C (15-10) X 30 days = 150 Growing Days Degree |
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Amerine and Winkler: Category I |
Below 1370 Producing the finest light white wines |
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Amerine and Winkler: Category II |
1370 - 1650 Premium medium-bodied red wines. Regions include the Napa Valley, Bordeaux, and the Northern Rhone |
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Amerine and Winkler: Category III |
1650 - 1930 Premium full bodeid red wines. REgions include the Barossa Valley, Stellenbosch, and the southern Rhone |
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Amerine and Winkler: Category IV |
1930 - 2200 The best fortifies wines |
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Amerine and Winkler: Category V |
over 2200 Adapted for bulk wines, and table and drying grapes |
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What are the disadvantages of the Amerine and Winkler calculation method |
-Limits exist between the relationship of temperature and vine growth. i.e vine growth slows down sufficiently when temp goes above 30˚C -Also humidity, sunlight hours, temperature variability all differ and aren't linear
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What is the system used and popularized in Australia for calculating growing days? |
- Smart and Dry System |
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How is the Smart and Dry system calculated? |
- mean temp of warmest month with corrections for continentality, sunlight hours, and day lenght, humidity, rainfall, and evaporation |
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What are the considerations in the EU grouping zones as regions get warmer |
- min. potential alcohol requirement increases - level to which must can be enriched decreases - deacidification becomes illegal - acidification becomes legal
some legislation is adapted for each region.
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EU Region A -Region - Min potential % abv - Max enrichement - Acid adjustment (g/l tartaric) |
- Germany (excluding Baden), UK - 5 - +3.5% to 11.5% (to 12% for reds) - (-)1 - 0g/l |
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EU Region B - Region - Min potential % abv - Max enrichement - Acid adjustment (g/l tartaric) |
- Loire, Champagne, Alsace, Austria - 6 - +2.5% to 12% (to 12.5% for reds) - (-)1 - 0g/l |
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EU Region C1a -Region - Min potential % abv - Max enrichement - Acid adjustment (g/l tartaric) |
- Bordeaux, SW France, Rhone, Vinho Verde - 7.5 - +2% to 12.5% - (-)1 - 0g/l |
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EU Region C1b -Region |
- Hungary, Trentino-Alto Adige - 8 - + 2% to 12.5% abv - (-)1 - 0g/L
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EU Region C2 -Region |
- Languedoc-Roussillon, Provence, Northern Spain (except Atlantic coast), Most of Italy - 8.5 - +2% to 13% abv - (-)1 - +2.5 g/L |
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EU Region C3a -Region |
- Parts of Greece - 9 - +2% to 13.5% abv - 0 - +2.5 g/L |
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EU Region C3b -Region |
- Portugal (except Vinho Verde), Southern Spain, Puglia, Sicily, Most of Greece - 9 - 2% to 13.5% abv - 0 - +2.5 g/L |
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How much rainfall does a vine need in cooler regions |
- 500mm/year |
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How much rainfall does a vine need in warmer regions |
- 750mm/year |
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What are the variants for total volume of water available to a vine during the growing season |
- Vine density: 1mm of rainfall on one 1 square meter is 1liter (i.e 1.000 vines/hectare, 300mm rain = 3,000L/year - Soil water holding capacity - When the rain fails: Soil cannot hold water, water unusable |
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What is the excess effect on yield and quality |
- Cool mesoclimate - Difficult for machinery to work - Higher risk of fungal disease, (mildew, grey rot, and phomopsis) - Reduce fruit set - Bunch compaction and berry splitting b4 harvest - Dilute must if before harvest |
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Where is hail a problem and why |
Damages the plant, leaving open to disease and limiting fruit crop - Burgundy, Piemonte, and Mendoza |
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Seasons and Rain: When is it beneficial |
- Spring: Promotes shoot growth - Summer: Useful but encourages disease and reduce fruit set - Autumn: Always detrimental to quality of crop |
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What is the link between sunlight and cooler temperatures |
-Photosynthesis slows, amount of leaf area and canopy can compensate |
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What is the link between sunlight and the vine |
- Exposure of fruit to sunlight increases ripening rate - Sunburn a factor |
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Day length and vine growth |
- High latitude has a greater capacity of photosynthesis due to longer days (i.e Mosel, Southern England, Central Otago) |
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Sunshine intensity and effect on yield and quality |
- Indirect effect due to heat accumulation - Direct effect on bud viability, the initiation of vine flowers, berry ripening and cane maturation - Direct effect on rate of photosynthesis |
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What does the amount of sugar inside grapes depend on |
-Balance of sugar created by photosynthesis (which increases with sunlight not temperature) and vine’s other metabolic needs (increase with temperature) |
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How many hours does Vitis Vinifera require to produce ripe fruit |
-1,250 hours |
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What are the benefits of large bodies of water on vine growing |
- Store heat for the autumn - Moderate winter and summer temperature |
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What are the disadvantages |
- Increase risk of fungal diseases> increase of humidity |
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What are the effects of the Pacific ocean currents on vine growing |
-The Humbolt current in California and Chile provides cooling mists and fog. Provides production of high quality wines from a location that would be too hot |
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What are the effects of the Gulf Stream |
-In UK warms up the climate significantly enough to allow wine production at 50-52˚ latitude |
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What are the effects of Altitude on wine production |
- The mean annual temperature decreases by 0.6˚C with every 100m rise above sea level (105 degree days a year heat summation reduction) - Increases effect of cooling by wind exposure |
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What the effects of altitude in cooler climates |
- Results in later bud burst, flowering, and reduces the chances of the fruit achieving an acceptable level of maturity |
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What the effects of altitude in hotter climates |
- Vineyards can be planted at higher elevations in areas otherwise too hot |
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What are the effects of mountain ranges on wine production |
- Can improve mesoclimate - Provide protection form excessive wine and rain (i.e Vosges mountains in Alsace) |
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What are the factors that influence soil fertility |
- Soil Texture - Soil Structure - Organic matter content - mineral content - availability of air and water - level of acidity/alkalinity |
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What are the advantages of Clay Soils |
- retain more moisture, minerals |
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What are the disadvantages of Clay soils |
- take longer to heat up - colder as they hold more water - sticky when wet - structure deteriorates when worked What are the advantages of Loam |
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What are the advantages of Loam |
- Balanced mixture of clay, silt, and sand |
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What is loam soils |
- Balanced mixture of clay, silt, and sand - Nutrient holding capabilities of clay - Drainage of sand |
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Describe Limestone |
-Sedimentary rock formed by deposition of shells, and skeletons of marine animals. -Consists of calcium carbonate -Alkaline and free-draining Regions: Loire, Piemonte, Northern Spain, Most of Burgundy, Limestone coast of South Australia |
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Describe Chalk: |
- Sedimentary rock formed by the deposition of shells and skeletons of marine animals - Low density - Very free draining Regions: Champagne and Jerez |
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Describe Dolomite |
- Similar to limestone but with high levels of magnesium |
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Describe Sandstone |
- Which is made of compressed sand (quartz) particles |
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Describe Shale |
- Sedimentary rock originally composed of clay |
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Describe Slate |
- Shale that has been altered by high pressures and temperature - Harder and less porous Regions: Mosel |
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Describe Granite |
- Formed from solidified magma produced by magma - Extemely hard and dense, still free draining |
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Describe Volcanic Rock |
-Formed from lava on the surface Region: Santorini and Madeira |
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What influences soil structure |
-Organic Matter -Earthworms and other soil organisms -Wetting and Drying -Freezing and thawing -presence of plant roots -cultivation and other soil management practices - texture, - drainage - compaction |
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Define poor soil structure |
- Capping or crusting of soil surface - Puddling, rainwater stays on surface - Sieving, clay particles are carried along with water and deposited lower down possibly causing lack of drainage |
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What is organic content (humus) consist of |
- Sugars, starches, cellulose, and nitrogenous compound - Lignin and mineral matter |
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What are the beneficial effects on the soil |
- Maintenance of soil structure - Retention of avail. nutrients - High water holding capacity - Low plasticity and cohesion - Gradual release of available nutrients -Darkening of colour, assists in heat retention |
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Describe the influence of nitrogen (N) in soils |
Major constituent of plant cell proteins, nucleic acids, chlorophyll and hormones |
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Describe the influence of Phophorus (P) |
Key element in energy fixation Encourages root growth and the ripening process |
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Describe the influence of Potassium (K) |
Regulates the flow of water and sugar in the plant so encourages ripening. |
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Describe the influence of Calcium (Ca) |
Regulates cell acidity |
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Describe the influence of Sulfur (S) |
Essential constituent of some amino acids and enzymes |
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Describe the influence of Magnesium (Mg) |
Essential component of chlorophyll, regulates internal acidity, sugar metabolism. Encourages ripening. |
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What does a pH value of 4-6.9 represent? |
Acid
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What does a pH value of 7 represent |
Neutral
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What does a pH value of 7.1-8.5 represent |
Alkaline |
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What is the level of pH tolerance of a grapevine |
Nothing below 5 |
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What do the roots do in the vine |
They absorb wter and nutrients Anchor the vine Store carbohydrates, which allow vine to survive winter |
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What is the function of the trunk and arms in a vine |
Enable vine to earch up towards the sun Allow the transport of water and other substances Store carbohydrates, important for the vines dormant period |
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What is the function of the shoots in a vine |
Structure that grow out buds and support leaves Grow woody and brown in autumn, they become kown as 'cane' |
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What is the function of the nodes |
Vine shoots are segmented by bumps or nodes Grow the leaves, flower bunches and tendrils Section of stem between nodes is the called the internode |
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What is the function of the buds |
Form at the base of leaf stalks Allow the shoot to branch out |
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What is the function of the leaves on the vine |
Responsible for photosynthesis Leaves also transpire form their pores (evaporate water)
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What is the function of the petioles on the vine |
Leaf stalks. Petiole analysus is one of the best ways of determining the nutrient requirement of a vine |
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What is the function of the flowers on the vine |
Is the plant reproductive structures.
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What is the function of the tendrils on the vine |
Formed in the lower half of the shoot Search out trellis wires and wind around them Enabling shoots to stay upright and get max sun available |
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What is the function of the berries |
If a flower is successfully fertilied the flower swells and becomes full of berry pulp which attract birds |
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What is the growyh cycle of the vine |
Bud burst Rapid shoot growth Flowering & fruit set Berry growth & veraison Wood ripening Berry ripening Harvest Winter Dormancy |
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Describe Budburst |
NH> April/May SH> Sep/Oct -Stimulated by increased temperatures in the spring. Carbohydrates stored over winter the roots return to the trunk and canes as sap to provide nutrients for budburst
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When does rapid shoot growth take place |
NH> May/August SH> Oct/January |
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Describe flowering followed by fruit set |
NH> June/July SH> Nov/December Fine weather during this stage is important for pollination and fruit set to occur Rain/Wind can wash or blow away pollen
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Describe floral initiation |
Occurs in dormant buds, this determines the maxium number of bunches/shoot for the following year |
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Decribe berry growth and veraison |
NH> July to Sept SH> Dec to Feb Before berries accumulate a lot of sugar Veraison is where the skins change colour: translucent for white varieties red for balck varieties |
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Describe wood ripening |
NH> Sept to November SH> December to Feb
When carbohydrates are stored in the canes, truck and roots in order to provide energy for the following spring |
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Describe ripening and harvest |
NH> Sept to November SH> February to April
Berries continue to accumulate sugar and ripen poluphenols. Fine dry weather is crutial as fruit is susceptible to disease due to spray withholding periods |
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Describe winter dormancy |
NH> Nov to January SH> May to Juy
Leaves fall off the vines, shoots harden and become brown |
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What are the most important stages in the growth cycle froma yield and quality stand point |
Floral iniation Budburst Flowering Fruit set |
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Describe the life cycle of vine: 2-3years |
Grows permenent wood onot trellis Bunches removed and buds unwanted |
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Describe the life cycle of vine: 7-20years |
More vigorous (more carbohydrates in reserve, more roots) Higher yields Canopy management essential |
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Describe the life cycle of vine: 20+years |
Winter pruning/summer pruning de vigour Damage roots - soil comp. equals some produceurs pull out vines |
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What are the main criteria for selecting vines |
- Adaptation to the climate: cold, short growing season, drought etc. - Resistance to disease: phylloxera, nematodes, mildews, oidium, and botrytis - Adaptation ot soil conditions: lime, drought, acidity, salt (most important for rootstocks)_ - Economic characteristics: high yield, high quality, suitability for mechanisation |
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Describe hybridisation
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are grape varieties that are the product of a of two or more Vitis species. |
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Describe intraspecific vinisfera crosses |
Crosses of one vinifera varietal with another. |
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Give an example of a Instraspecific vinisfera cross |
Muller Thurgau (Riesling and Madeleine Royale) |
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Describe Mass Selection |
Passing through the vineyard before harvest and markeing out the varietals from which to take cuttings Process now negated due to the necessity to graft plants and the success of clonal selection |
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Descrice Clonal Selection |
Clones are plants originating from a single parent, which are propagated vegetatively (cuttings), genetically identical
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What are the criteria for selection |
- Yield, Bud Fertility, Size of berries, Success of berry set - Sugar concentration and must acidity when ripe -Quality of phenolic and aroma constituents - Resistance to disease, drought, cold ect. - Fredom form viral infection - Ease of grafting - Cost |
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What are the disadvantages in clonal selection |
- Closely related the spread of disease is easy - Clones are very specialised, suitable for certain regions and styles of wine - Increase in yield leading to overproduction - Reduction in vine genetic resources. To counter this, collections of old varietals have been established, both in the field and in vitro |
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Describe genetic modification |
Transfer of genes from one organism to another or the modification of genes no GM vines are currently (2009) available for use in commercial vineyards |
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Describe cuttings |
Pieces of parent plant (stems, roots, and leaves) that develop into a new plant when places in the right conditions. |
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What is important to taking cuttings |
- They are collected in autumn or early winter, highest level of carbohydrate reserves - Wood is well ripened and healthy |
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What is the process involved with crossings |
Cuttings of 30-45cm in lenght are collected, bundled, labelled, and then stored at about 5˚C Can be heat treated (placing them at 50˚C for 30min) in order to get rid of pests |
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What steps should be taken to encourage cuttings to grow succesfully |
- Get plenty of water: Leaves grow faster than the roots (Mist Propagation recommended) - Keep them warm (temp. 15-35˚C) - Use loose, well drained-soil with a highg water-holding capacity, good drainage, and protection from vine weevils |
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Describe Grafting |
Grapevine cuttings are usually grafted onto american rootstock prior to propagation in order to confer resistance to phylloxera or nematodes |
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What are the advantages of grafting |
- Allowance to plant roots to be better adapted to soil conditions - Can be used to change varieties in an established vineyard
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Describe Bench Grafting |
- Carried out indoors during late winter/early spring - Prior to grafting, scion and rootstock stored in damp sawdust, then soaked for 24-48hr to make them less brittle. Now done by machine (omega machine) - Scion quickly dipped in molten paraffin wax up to just below the graft union to prevent drying - Stored in crates containing saw/sawdust - Humidity of crates maintaned at 90% and temp kept between 21-90˚C for 3-5 weeks - Scion and the roostock join together at the grat union causing callus - Once callusing is complete, the cuttings are removed from the crates and trilled to remove any roots -Transfered to a cold store (1-4˚C) -Planted into poits and kept at 18-21˚C for 7-10days |
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Descrive Top-Grafting |
- Used to change cultivars in an established vineyard - Chip-budding and t-budding >bud from the new varietal is inserted on to the trunk of the old one - Cleft-grafting >sawing the trunk of the vine, splitting it vertically and inserting canes of the new variety - Methods require scion cuttings to be collected in winter, decapitation of old vine - Works well, particularly on young vines in warm climates |
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What are the 5 vine species associated with wine |
- Vitis Vinefera - Vitis Labrusca - Vitis Riparia - Vitis Rupestris - Vitis Berlandieri |
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What are the vitis vinifera can be further subdivided into two other kinds, what are they |
Vitis Vinifera Sativa Vitis Vinifera Silvestris
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Describe Vitis Vinifera Sativa |
A cultivated vine with over 5-10,000 wine-producing varieties Selected to be hermaphroditic for good fruit set Larger Fruit
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Describe Vitis Vinifera Silvestris |
Wild EU vines, same as V. vinifera but individual vines are not usually hermaphrodite Mostly eliminated by phylloxera |
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Describe Vitis Labrusca |
-Found wild int he north eastern US -Produces strongly flavoured, dark berries, "foxy" aroma (ex: Concord) -Not often used as a parent for rootstock prodtuction |
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Describe Vitis Riparia |
-Found wild on river banks and alluviale soil in Central Eastern parts of North America - Used for Rootstock - Low Vigour, surface rooting, encourage early ripening - Good resistance to phylloxera - Suffer from iron deficiency (chlorosis) in chalky soil -Used to control Vigour on highly fertile soil |
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Describe Vitis Rupestris |
-Found wild on light soils in the southern centre of the USA - Vigorous, deep rooting system, good resistance of phylloxera - Very susceptible to chlorosis - Good choice of rootstock for poor soils with limited water availability |
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Describe Vitis Berlandieri |
Grows on chalky slopes in the Southern USA and Mexico Vigorous and deep rooting High resistance to chlorosis Very poor ability to root Hybridised with riparia and rupestris in order to produce lime-resistant rootstocks |
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Describe the characteristic of Chardonnay in cool, moderate, and hot cliamte |
Cool: Green and citrus fruit, high acid, and dry Mod: Citrus and stone/melon fruit, med-high acid, dry Hot: Tropical fruit (pineapple, banana), medium acid, dry |
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What are some other flavours characteristic of Chardonnay |
Malocatic: Cream, butter, butterscotch, hazelnut Oak: Vanillin, toast, nut, coconut, coffee Lees: Yoghurt, creaminess, savouriness Age: Hazelnut, honey, toastiness, oatmeal, savouriness Autolysis: Bread, Toast, Biscuit |
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Why is Chardonnay ideal for sparkling wines |
Supplies acidity, elegant light body and citrus and green fruit |
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Which are the blends with Chardonnay |
- Pinot Noir and Meunier for sparkling wines - Welschriesling for Austrian botrytised sweet wines - Premium still dry wines are rarely blended - Semillon, Viognier, local varieties, usually for inexpensive wines |
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What are Chardonnay's positive attributes |
- High Quality Potential - Well recognised - High demand - Ripens in a wide range of cliamtes and oils, producing a wide range of soils - Able to express terrior - Hardy - High yields with little loss of quality |
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What are Chardonnay's negative attributes |
- Prone to Grey rot |
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Describe the characteristics of cool/late harvest, moderate climate/early harvest, and other flavours of Pinot Gris/Grigio/ Grauburgunder |
Cool Climate/Late Harvest: Honeyed, nutty, earthy, tropical fruit, spicy, medium acidity, full bodied, high alcohol, off-dry or sweet Moderate Climate/Early Harvest: Neutral/delicate pear, citrus, med acidity, light body, and alchohol, dry Other flavours: Botrytis, Late-Harvest (dried fruit, apricot, honey), Age (spice, woodiness)
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What are some notes associated with Pinot Gris/Grigio/Grauburgunder |
-Usually unoaked, vinifies in neutral oak, prem. wines may use new oak (eg in Germany) - Pinot Gris: richer, complex, full bodied Alsatian style - Pinot Grigio: Lighter, more neutral Italian style -'Pink' Grigio takes advantage of tinted skin - Used to be labelled as "Tokay d'Alsace" in older bottles |
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What is Pinot Gris/Grigio/Grauburgunder usually blended with |
Unblended, Sometimes with Pinot Blanc |
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What are the positive attributes of Pinot Gris/Grigio/Grauburgunder |
-Susceptible to drying on the vine and noble rot - High Quality Potential - High Demand |
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What are the negative attributes of Pinot Gris/Grigio/Grauburgunder |
Too many uninteresting, dilute, neutral examples |
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Describe the characteristics of cool and moderate climate and other flavours of Pinot Blanc/Bianco |
Cool Climate: Green fruit (pear/apple) and citrus, high acidity, and dry Moderate Climate: Citrus and stone/melon fruit, med/high acidity, dry Other: delicate spice, mineral, creaminess |
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What are some notes associated with Pinot Blanc/Bianco |
- Similar to Chardonnay, but generally lighter in body and less complex - Can show oak, malolactic and lees flavours, but not usually as prominent as in Chardonnay wines - Auxerrois is a seperate variety grown in Alsace and usually blended with Pinot Blanc |
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Pinot Blanc/Biance usually blends with |
Auxerrois in Alsace |
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What are some of the positive attributes of Pinot Blanc/Bianco |
- Resistant to most pests and diseases - Good quality at high yields |
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What are some of the negative attributes of Pinot Blanc/Bianco |
- In the shadow of Chardonnay and Pinot Gris |
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What are some of the flavour characteristics of Riesling in cool and moderate climates as well as some other flavours associated with Riesling |
Cool Climate: Green and citus fruit, high acid, dry, medium, sweet Moderate Climate: Citrus and stone frui, high acid, usually dry or off dry Late Harvest: tropical fruit, dried fruit, honey, botrytis Age: Honey, smoke, petrol Smoke, Honey, Tropical fruit, mineral |
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What are some the notes associated with Riesling |
- Usually unoaked, or vinified in neutral oak - Susceptible to botrytis>complex sweet wines
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What blends with Riesling |
Usually unblended -Muller-Thurgau, Silvaner, Kerner (Liebfraumilch) - Gewurztraminer (Australia) - |
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What are the positives attributes of the Riesling variety |
- Distinct varietal character - Expressive of terrior - High Quality Potential (even at high yields) - Hardy, can suit a wide range of styles, from dry to lusciously sweet - Great potential for ageing |
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What are the negative attributes of the Riesling variety |
- Still underappreciated by most wine consumers |
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What are the characteristics of Cool and moderate climate as well as other flavours associated with Gewurztraminer |
Cool Climate: Floral, Lychee, Grape: Full body, med/high acidity, dry, medium, sweet Mod. Climate: Lychee, tropical fruit, high alcohol, full body, med/low acid Other: Late harvest>Sweet spice, raisin, botrytis Bottle age> Meat/savoury, spice (ginger) |
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What are some notes associated with Gewurztraminer |
- Rarely oaked, can be vinifed in large, neutral oak - Intensely perfumed - Pink grapes can give the wine a copper hue - Traminey is an older, less perfumed Italian variety from which Gewurz emerged |
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What is Gewurztraminey usually blended with |
Rarely blended, Can contribute to a multi-varietal blend, can be blended with other aromatic varieties (Muscat, Riesling) |
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What are the positive attributes of Gewurztraminer |
- Characteristic intense perfume
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What are the negative attributes of Gewurztraminer |
- It is hard to acheive flavour-ripeness at moderate alcohol levels -Low yields |
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What are the flavour characteristics of Muscat Blanc a Petit Grains |
Grape, peach, floral (rose, orange-blossom) spice, medium acidity, and usually sweet |
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What are the flavour characteristics of Muscat of Alexandria |
Grape, peach, med/low acidity, usually sweet |
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What are the flavour characteristics of Muscat Ottonel |
Grape, peach, medium acidity, usually dry or off-dry |
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What are other flavour characteristics associated with Muscat Blanc a Petit Grain, Muscat of Alexandria, Muscat Ottonel |
Age (in oak): dried fruit (raisin, fig, dried apricot, citrus peel), Oxidation (toffee, caramel, coffee) Pre-ferment drying: Dried fruit (raisin, fig) Skin Contact: Bitterness |
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What are some notes associated with the Muscat variety |
- Wines are often sweet and fortified - Unaged>Fresh, fruity/floral aromas - Oxidative ageing, dried on mats
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Which is more complex between Muscat Blanc a Petits Grains, Muscat of Alexandria, and Muscat Ottonel |
Muscat Blanc a Petits Grains |
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What is Muscat Ottonel used for in Alsace and Central Europe |
Used for dry and off dry fruity wines. Less aromatic then other Muscats |
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What is other names for Muscat |
Moscato, Moscatel, Muscadel, Moscato Bianco, Brown Muscat, |
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What is Muscat generally blended with |
Rarely Blended Other Muscats Gewurztraminer Neutral Varieties |
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What are some positive attributes to Muscat |
Distinctive, intense aromatic qualities Can raisin on (or off) the vine, concentration flavours and sugars |
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What are some negative attributes to Muscat |
Very prone to fungal disease (especially mildew) Tend to attract hungry insects Unless oxidatively aged, the wines will fade quickly
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What are the characteristic flavours of cool climate/early-harvest, moderate climate, and other flavours (Late harvest, Age, Mineral) |
Cool Climate/Early-Harvest: Green apple, leafy/vegetal, high acid, and usually dry Moderate Climate: Citrus and stone fruit, high acid, can be dry, med or sweet Late harvest: Tropical and dried fruit, botrytis, honeyed Age: Toast Honey Mineral: Chalk, Steeliness |
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What are some notes associated with Chenin Blanc |
New oak rarely used Botrytis can play a part in the character even dry wines High sugar levels masked by high natural acidity Ripens unevenly, common to find leafy and tropical aroma in same wine |
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What is usually blended with Chenin Blanc |
Used in big, bulk blend with many varieties in Australia, and South Africa |
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What are some of the positive attributes of Chenin Blanc |
High Quality Potential Retains acidity even at high ripeness levels Susceptible to noble rot Wines ages well |
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What are some of the negative attributes of Chenin Blanc |
- Ripens unevely, needs to harvested in tries - Under-appreciated and un fashionable |
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What are the characteristics associated with Sauvignon Blanc in cool and moderate climate and other flavours |
- Cool Climate: Pungent vegetal, high acid, dry - Moderate Climate: Less pungent, stone fruit, med-high acid, dry -Ripeness: Edlerflower, tropical fruit, passion fruit -Under-ripeness: Pyrazines - Grass, tomato, capsicum -Oak: Sweet spice, creaminess, honey |
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What are some of the notes associated with Sauvignon Blanc |
Usually unoaked Oaked used to contribute to texture, body, and flavours
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What is Fume-Blanc |
Seen on labels of Sauvignon Blanc form the USA. May or may not mean Sauvignon that has seen oak |
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What is Sauvignon Blanc usually blended with |
Semilloon (for sweet-dry wines) |
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What are the positive attributes associated with Sauvignon Blanc |
- Easy to understand - Popular - Well recognised |
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What are the negative attributes associated with Sauvignon Blanc |
- Can be one-dimensional -Can tend to excessive yields - Susceptible to black rot and powdery mildew |
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What are the flavour characteristics associated with cool climate/early-harest, moderate climate, and other flavours (Late harvest, oak, age, unripeness) of Semillon |
Cool Climate/Early-Harvest: Neutral or pungent-vegetal: Light in body and alchohol, high acidity, dry Moderate Climate: Citrus fruit, oiliness, custard, medium body and medium/high acidity Late harvest: Tropical Fruit, Botrytis Oak: Toast, Vanilla Age: Toast, honey, Roasted ruts Unripeness: Capsicum, green bean, dried-grassy |
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What are some of the notes associated with Semillon |
Made in oaked/unoaked styles in all levels of sweetness Some NW Semillons are mistaken for Sauvignon Blanc due to vegetal characteristic
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What does Semillon Blend with |
Sauvignon Blanc and Chardonnay |
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What are the positives attributes of Semillon |
High quality potential Ages Well |
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What are the negatibe attributes of Semillon |
Under-appreciated and unfashionable Can lack aromas and acidity |
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What are the moderate climate, hot climate and other flavours (Condrieu, Oak, Late Harvest) associated with Viognier. |
Moderate Climate: Floral, pear and stone fruit, medium acidity, medium-high alchohol, and full body Hot Climate: Stone and exotic fruitm low acidity, very full body, and high alcohol Condrieu: Savoury Minerality Oak: Creaminess, vanilla, and toast Late Harvest: Dried fruit and bitterness |
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What are some notes associated with Viognier
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- When ripen too quickly, alcohol levels can be to high for the level of fruit - Unripe is unpleasantly vegetal - Flavours are delicate, easily lost with too much oak -Most wines do not improve with age |
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What are some the blends associated with Viognier |
-Other rhone varieties (white Cotes du Rhone, Chardonnay) - Co-Vinified with Syrah in Cote Rotie (add colour and extraction and fixing) or blended to give floral notes
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What are some of the positives attributes associated with Viognier |
Attactive floral/fruit character Full-body and fine silky texture Fashionable |
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What are some of the negative attributes associated with Viognier |
Delicate flavours are easily 'burnt off' during ripening or evaporate during vinification Wines cmade from over-ripe grapes can be over-alcoholic and bitter The best, old, clones give irregular, low yields |
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What are the flavour characteristics associated with Ugni Blanc |
Green Fruit (apple/pear), light body and alcohol, high acidity |
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What are the falvour characteristic associated with Trebbiano |
Neutral Falvours, light body, and high acidity |
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What are the flavour characteristics associated with Trebbiano di Soave |
Shows more body and complexity then Ugni Blanc and Trebbiano |
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What are some notes associated with Ugni Blanc/Trebbiano |
Generally suits low temperature stainless steel ferment for a simple,crisp, and light style
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What are the subvarieties associated with Trebbiano/Ugni Blanc |
Trebbiano di Toscana: most popular/most bland Trebbiano di Soave: The best, a Verdicchio Trebbiano Romagnolo Trebbiano d'Abruzzo: Actually Bombino not Trebbiano Trebbiano Giallo |
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What does Trebbiano and Ugni Blanc blend with |
-Local varieties in Gascony and Provence -Garganaga (Soave) -Malvasia (Frascati) -Verdello, Grechetto (Orvieto) |
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What are the positive attributes of Trebbiano/Ugni Blanc |
Can give very high yields Mostly inoffensive High acid, low-alcohol wines are ideal for brandy production found in Cognac and Armagnac
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What are the negative attributes of Trebbiano/Ugni Blanc |
Low quality potential for wines |
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What are the flavour characteristics associated with cool climate, moderate climate, and other flavours (Oak, Age, Under-ripe, Over-ripe) |
Cool Climate: Vegetal, red fruit, strawberry, cherry, high acid, low tannins Moderate Climate: Med/high acid, low/med tannins Oak: Smoke, Toast, Savouriness Age: Vegetal, Animal Under-ripe: Vegetable and cabbage Over-ripe: Jammy |
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What are some notes associated with Pinot Noir |
- Genetically unstable leading to spontaneous white/pink/red versions -Accumulates sugar quickly, tend to have very high alcohol even in cooler regions |
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What blends with Pinot Noir |
Gamay Chardonnay and Pinot Meunier (Champagne) |
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What are the positive attributes associated with Pinot Noir |
- high quality potential - able to express terrior - ripens in cool conditions - ideal for sparkling wines> takes autolytic flavours well, supplies body and lenght
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What are the negative attributes associated with Pinot Noit |
Low yields Prone to rot Hard to grow and vinify well |
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What are the flavour characteristics associated with moderate climate, hot climate, oak, under-ripeness, over-ripeness and age |
Moderate Climate: blackcurrant, herbaceous (cedar/mint), high acid, high tannin Hot Climate: Black fruit (blk cherry), medicinal (menthol), black olive, acid, medium acid, high tannin Oak: Toast, coffee, vanillin, nuttiness Under-ripeness: herbaceous (grassy, grn pepper) Over-ripeness: Jammy and black fruit Age: Tobacco/cedar, earth, and vegetal |
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What is Cabernet Sauvignon blended with... |
Merlot, Cabernet Franc (for Bordeaux-style blends) Shiraz (Especially in Australia) Blended with other varieties to balance high acidity and tannin and fill out the hollow mid-palate |
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What are the positive attributes associated with Cabernet Sauvignon |
High quality potential Wines have ability to age well Popular and well-recognised Distinct varietal character that shows in a wide range of growing conditions |
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What are the negatives attributes associated with Cabernet Sauvignon |
Can be rather austere and hollow on its own Ripens late and can be diffcult to ripen fully Low yields despite high vigour |
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What are the flavour characteristics associated with cool climate, moderate climate, ripeness, oak,and age |
Cool Climate: Rasberry, herbaceous (grassy, leafy) light-medium alcohol, and body, med-low levels of tannin, high acidity Moderate Climate: Raspberry, plum, medium body, medium tannin levels, med/high acidity Ripeness: Jam, dried fruit Oak: Toast, Vanillin, Smoke Age: Tobacco/cedar, vegetal, savoury |
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What does Cabernet Franc blend with |
Cabernet Sauvignon and Merlot |
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What are the positives attributes of Cabernet Franc |
Gives some Cabernet Sauvignon-like structure and flavours, but can ripen in cooler, wetter conditions High quality potential |
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What are the negative attributes of Cabernet Franc |
In the shadow of Cabernet Sauvignon Low profile |
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What are the moderate climate, hot climate, oak, over-ripeness, and age flavours characteristics associated with Merlot |
Moderate Climate:Red Fruit (raspberry, plum) medium acidity and body, medium-high alcohol, low to medium tanning level Hot Climate:Black fruit and baked fruit (plum, fruit cake) medium-low acidity, full body and high alcohol, soft ripe tannins Oak: Toast, coffee, vanillin, nuttiness Over-ripeness: jammy, baked fruit, fruitcake, chocolate Age: Tobacco/cedar, earth, vegetal |
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Merlot blends with |
Cabernet Sauvignon, Cabernet Franc |
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What are the positive attributes of Merlot |
Easy to understand and enjoy Popular and fashionable Easy to grow (high yields, easy to ripen) Very high quality potential Suited to damp soils |
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What are the negative attributes of Merlot |
Can be rather bland and lacking in structure Early budding so prone to spring frosts Prone to coulure |
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What are the flavour characteristics of moderate climate, hot climate, ripeness, french oak, american oak, and age of Shiraz/Syrah |
Moderate Climate: Pepper, black fruit, high acid, high tannin, medium/full body Hot Climate: Spice, black fruit, medium acid, medium/high tannin, full body French Oak: Toast, smoke, vanillin American Oak: Vanillin, coconut Age: Vegetal, animal/meat, chocolate |
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What does Shiraz/Syrah blend with
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Southern Rhone varieties (Grenache, Mourvedre, Cinsault) Cabernet Sauvignon (especially in Australia) Viognier (used for co-pigmentation) |
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What are the positive attributes of Shiraz/Syrah |
- Can cope with hot, dry conditions - High quality potential - Popular - Can also cope with cooler conditions and is very hardy and disease resistant |
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What are the negative attributes of Shiraz/Syrah |
Prone to develop reductive flavours |
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What are the flavour characteristics associated with hot climate, ripeness, age, and rose of Grenache Noir/Grenacha |
Hot Climate: Red fruit (strawberry), white pepper, high alcohol, full body, and soft tannins Ripeness: Baked red fruit, dried fruit, jammy Age: Caramel, toffee, meat Rose: Strawberries
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What are some notes associated with Shiraz/Syrah |
Versatile variety Deeply coloured with small berries |
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What are some notes associated with Grenache Noir/Grenacha |
Pale in colour and light in tannins unless old vines are used Known as Cannonau in Sardinia |
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Grenache Noir/Grenacha blends with.... |
Syrah Mourvedre Cinsault Rhone red Tempranillo |
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What are the positive attributes associated with Grenache Noir/Grenacha |
- Suits hot, dry, windy conditions - High quality potential |
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What are the negative attributes associated with Grenache Noir/Grenacha |
Needs hot conditions to ripen Wines can lack colour and tannin/acid structure and oxidises easily |
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What are the flavour characteristics associated with moderate climate, hot climate, oak, oak ageing, malolactic fermentation in Tempranillo |
Moderate Climate: Strawberry, plums, medium-high acidity, medium-high tannin Hot Climate: Darker colour and frui characteristics. Can be jammy. Medium acid and tannin Oak: Especially american oak (coconut, vanillin) Malolactic by-products: Soap, creaminess |
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What are some notes on tempranillo |
Ripens with high levels of malic acid (Rioja) so MLF by-products are distinctive
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What do Tinta Roriz, Aragonez, Ull de Llebre, Cencibel, Tinta del Pais/Tinta de Toro all have in common |
they are all synonyms of Tempranillo |
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What is Tempranillo blended with... |
Garnacha, Graciano (rioja), Garnacha, Cabernet Sauvignon, Merlot |
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What are some of the postive attributes associated with Tempranillo |
high quality potential well suited to extended oak ageing can cope with hot conditions |
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What are some of the negative attributes associated with Tempranillo |
none |
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What are the moderate climate, oak, and age flavour chacteristics associated with Nebbiolo |
Moderate Climate: Floral, Red fruit, savoury, tar high acid, high tannin med-high alcohol, full bodied Oak: (where used) toast, vanillin Age: Disappearance of fruit, very meaty/savory |
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What are some important notes of the varietal Nebbiolo |
Fussy about ripening conditions (think Pinot Noir) |
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What is Nebbiolo blended with |
Barbera Bonarda (in Piemonte) |
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What are the positive attributes of Nebbiolo |
high quality potential ages well |
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What are the negative attributes of Nebbiolo |
Low yields, very difficult to grow and to vinify successfully Tanning can be very tough |
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What are the flavour characteristics of unoaked, oaked and over ripeness of Barbera |
Unoaked: Deep colour, red fruit (sour cherry), high acid and med-light body, low level of tannin Oaked: Deep coulour, cherry, plum, oak, spice, high acid and med-full body, low-medium tannin Over Ripeness: raisin, prune, jamminess |
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What is Barbera typically blended with |
- Nebbiolo (in Italy)
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What are the positive attributes of Barbera |
Easy to enjoy Easy to grow (though hard to make into a great wine) Contributes deep colour and high acid to blend Usually retains acidity well, even in hot conditions |
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What are the negative attributes associated with Barbera |
Very few wines age well Lack tannin |
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Describe the moderate climate, hot climate, oak, and age characteristics associated with Sangiovese |
Moderate Climate: Dried herbs, sour cherry, plum, med-high acidity, astringent tannins, high acidity, medium body Hot Climate: jammy Oak: (new or old are used) Age: Savoury, Dusty |
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Sangiovese can blend with.. |
Cabernet Sauvignon, Syrah, Merlot (Tuscany) |
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What are the positives attributes associated with Sangiovese |
Good quality potential Traditional |
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What are the negative attributes associated with Sangiovese |
Can lack fruit Tend to have astringent tannin |
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What are the moderate climate, hot climate, oak, ripeness, rose/blush, and late harvest |
Moderate Climate: Dark plum, peppery-spicy, herby, full-bodied, higha lcohol, med-high alcohol Hot Climate: Blueberry, dried fruit (prune, raisin), full bodied, high alchohol, med acid Oak: often American (coconut, vanilla) Ripeness: Dried fruit W sweet, low acid, strawberry |
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What are some unique notes associated with Zinfandel/Primitvo |
Ripens unevenly, shrivelled and unripe grapes may be on the same bunch Extremely high in alcohol |
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What blends with Zinfandel/Primitivo... |
Zin: Field blends with Petite Sirah, Carignan Primitivo: other Southern Italian blakc varieties
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What are the positive attributes associated with Zinfandel/Primitivo |
Versatile (dry/medium, rose, sparkling, fortified)
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What are the negative attributes associated with Zinfandel/Primitivo |
Uneven ripening Tendency to excessive alcohol |
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What are the cool climate and moderate climate flavour characeristics associated with Mulller Thurgau |
Cool Climate: lightly aromatic, citrus fruit with a hint of muscat character, low-med acidity Moderate Climate: peach, low acidity, falbby mid-palate |
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What are the crossed varieties used in making Muller Thurgau |
Riesling and Madeleine Royale |
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What are some unique notes associated with Muller Thurgau |
high yields> wines lack flavour, and do not age well
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What are the positive attributes associated with Muller Thurgau |
Early ripening High yielding, through dull, flabby wines are produced if yields arent watched |
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What can you blend with Muller Thurgau |
Riesling, Silvaner, Kerner (in Liebfraumilch) Morio Muskat |
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What are some negative attributes associated with Muller Thurgau |
Large, thin-skinned berries, prone to rot Vine is susceptible to downy mildew, black rot, and rotbrenner (fungal disease) |
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What makes up the crossed variety of Ruby Cabernet |
Cabernet Sauvignon and Carignan |
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What are the hot climate flavour characteristics associated with Ruby Cabernet |
cherry fruit, low acidity, soft tannin |
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What blends with Ruby Cabernet |
Merlot, Cab Sauv, and lesser quality black varieties |
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What are some positive attributes of Ruby Cabernet |
Can withstand hot weather, drought resistant Produces high yields |
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What are some negative attributes of Ruby Cabernet |
Poor fruit set and vulnerable to powdery mildew (oidium) Wines tend to be flat and lacking in structure |
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What are the varieties used in the crossing Pinotage |
Pinot Noir and Cinsault |
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What are the hot climate, oak, under-ripeness, over-ripeness and flavour characteristic associated with Pinotage |
Hot Climate: deeply coloured, black fruit (blk cherry, plum, plum, bramble), medicinal, smoky, earhty, med + acidity, high tannin Oak: Toast, Vanilla, Smoky Under-ripeness: Herbaceous Over-ripeness: baked fruit, jammy |
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What are the positive attributes associated with Pinotage |
Easy to cultivate, hardy vine Ripens well to give high levels of natural sugar while retaining acidity levels
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What are the negative attributes associated with Pinotage |
Tendancy to develop isoamyl acetate during vinification, which smells like acetone or paint |
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What is the crossing that contributes to the hybridised variety Seyval Blanc |
Siebel 5656 X Seibel 4986 |
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PWhat are the cool climate, oak, and lees flavour characteristic associated with Seyval Blanc |
Cool Climate: Citrus fruit (grapefruit), light body, high acidity Oak: Toast Lees: yoghurt, cream |
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Positive attributes associated with Seyval Blanc |
Yields well, ripens early Relatively resistant to disease so a candidate |
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Negative attributes associated with Seyval Blanc |
Outlawed by EU for quality wine production, as there are some non-vinifera egnes present in the variety |
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What crossing is associated with hybridised variety Rondo |
(Precoce de Malingre x vitis amurensis) x St.Laurent |
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What are the cool climate, oak, malolactic flavour characteristics associated with Rondo |
Cool Climate: Very deep colour, red fruits, light body, high acidity Oak: Smoke and toast Malolactic: Creamy notes can be pronounced |
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What can you blend with Rondo |
Dornfelder and Pinot Noir |
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What are the positive attributes associated with Rondo |
Early ripening, high resistance against frost and disease Produces intensely coloured, ideal blending Produces quality as remarkably vinifera-like
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What are some negative attributes associated with Rondo |
Occasionally suffers from powdery mildew Can ripen too early |
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What are the cool climate flavour characteristics associated with Vidal |
Delicately aromatic, foral, red currant bush, light body, high acid, dry-luscious
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What is Vidal blended with |
Riesling (Canada) |
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What are some positive attributes associated with Vidal |
Winter hardiness, resistant to frost Thick skin makes it particularly suitable for sweet, late harvested wines
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What are the negative attributes associated with Vidal |
Ice wine usually lack the elegance of Riesling |
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What are the symptoms of phylloxera infestation in a vineyard |
-Vines die of drought in patches that increase in size - roots of infected vines are covered in yellow insects (oval yelo-brn dots surrounded by lemon-yellow eggs) - Nodosities (wht-yelo growths) near root tip, swelling on the older roots - Pale green leaf gals on the under surface of the leaves |
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Why are American rootstock imune to Phylloxera |
Form a hard corky layer in the roots beneath the feeding wound, making it harder for phylloxera to feed and preventing further infections from other microbes |
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What are the effective remedies for combating phylloxera |
-Growing on sandy soils -Grafting onto American rootstock -Flooding the vineayrd for 40days/year |
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What vineyard problems can be tackeld using rootstock |
-Phylloxera -Nematodes -High lime content in soils -Drought Stress -Salinity in Soil -Aciditic soils |
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What does the suitability of a site to grow vines depend on |
Water availability Regional Climate Type/Quality of soil Access to site Access to population Proximity to market |
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Vinifera is thought to require how many hours of sunshine |
1,250 hours |
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How can sunshine be increased in a cooler regions |
-Trellis System -Row orientation -Canopy Management
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What is the main criteria for selecting cultivars are: |
-Quality of variety -Characteristics of grape variety -Climate influence -Fashion/Customer influence -Yield potential -Resistance to disease -Legislation |
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What is the planting density calculation |
Calculated on a field of 1 hectar Planting density ='s # of rows X number of vines in each row |
