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372 Cards in this Set
- Front
- Back
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What can cause a wine to be out of condition?
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renders in appearance - dull and hint of brown, hazinesstoo oldbadly storedcork seal failed (air gets in)
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What is most common fault detected in aroma? How do out of condition wines smell?
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cork taintOOC will be dull and stale, excessive oxidative aromas (toffee, caramel, sherry)
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What are the sensitive areas of the tongue and what do they detect?
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Tannin: GumsSweetness: front of tongueSalt: mid-tongueSour: side of tongueBitter: back of tongue
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What characteristics are analyzed in appearance?
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ClarityIntensityColor
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What characteristics are analyzed on the nose?
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ConditionIntensityAromas: fruit, floral, veg, spice, oak, other
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What characteristics are analyzed on the palate?
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SweetnessAcidityTanninBodyFlavorLength
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What are the categories of fruit detected on nose and palate?
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Citrus, green, stone, red, black, tropical, dried
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What are the categories of floral detected on nose and palate?
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Blossom, flowers
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What are the categories of spice detected on nose and palate?
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Sweet, pungent
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What are the categories of vegetal detected on nose and palate?
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Fresh, cooked, herbaceous, kernel, oak
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What are the categories of "other" detected on nose and palate?
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Animal, autolytic (yeast, bread), dairy, mineral, ripeness
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What are main elements to consider when matching food and wine?
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1. Match Weight/richness (most important)2. Match Flavor intensityMatch acidic foods with high acid wineMatch sweet food with sweet wineAvoid combining oily foods or very salty foods with high tannin red winesMatch or contrast flavor characteristics of food and wine
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What do you pair salty foods with?
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Sweet or high acid wines
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What do you pair fatty and oily foods with?
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High acid wines
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How do sour flavors in food impact flavor of wine?
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Wine tastes less acidic, less vibrant, and less refreshing. Need to match acidity of food with wine.
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How do sweet foods impact dry wines?
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Taste tart and over acidic.
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What type of wine must be paired with sweet food?
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Wine must have similar or greater sweetness.
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How does oily fish impact wines with high tannin?
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Metallic taste.
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How does food with high protein content (red meats) impact tannin?
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Softens
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What type of red wine complements white meats?
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Low tannin - Beaujolais, Valpolicella.
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What wines go best with salty foods?
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Enhanced by touch of sweetness (Port and Stilton). Also crisp, dry light bodied wines (olives, shellfish).
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What wines go best with fatty/oily foods?
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High acid wines (with pate, foie gras). Riesling, unoaked Barbera (duck and goose).
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What wines go best with smoked foods?
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BBQ - oaked redsSmoked Salmon - brut champagneSmoked pork: german riesling with some sweetness
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What wines go best with spicy foods?
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Wines made from very ripe, juicy fruit, unoaked or lightly oaked
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How do hot spices impact wine?
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Reduce sweetness, dry reds more astringent.
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What does a vine need to grow grapes?
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Carbon dioxide, sunlight, water, warmth, and nutrients
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What is climate?
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Weather conditions expected in a typical year (temp, rainfall, sunshine)
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How does a hot climate impact wine?
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More alcohol, fuller body, more tannin, less acid
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How does a cool climate impact wine?
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less alcohol, lighter body, less tannin, more acid
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What are the components of a grape and what does each contain?
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Skin (color, tannin, flavoring compounds)Pulp (water, sugar, acids, flavorings)Stalk (tannin)Bloom (yeasts, bacteria)Seeds (bitter oils)
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What elements are required to make wine?
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Sugar for alcohol, water, acids, flavors, colors, and tannins. All contained in grape.
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What are the threats grapes during growing season?
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Hail (damage skins - rot)High windsfloodslate frosts
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What temperature zone has most of the world's vineyards?
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30-50 degrees from equator
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What soils are warmer - dry stony or clay?
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Dry, stony
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What are main factors effecting warmth for grape growing?
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Climate and weather
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What happens if weather is too cool or hot?
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Sugar production slows or stops
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How does vine keep itself cool?
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Evaporating water through leaves. Occurs more rapidly in hot, dry conditions. Some may shut leaves to prevent plant drying out.
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What elements are combined into sugar?
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Carbon dioxide and water. Sunlight needed.
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Do poorer soils result in better quality grapes?
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Yes. Rich soils go more to leaf growth vs. fruit growth.
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What 2 factors affect quality and style of grapes during grape growing season?
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Degree of care in the vineyard and control of yields.
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What vineyard activities help grapes ripen fully?
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Pruning, controlling number of bunches on each vine, leaf positioning (temp and sunlight)
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How do yields impact quality?
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Lower = riper grapes with more concentrated flavorsAdds cost to wine
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What pests and diseases impact grapes?
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Animals:Fungal disease (mildew, rot)Long-term disease: can effect health of the vine
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What are the steps in white wine making process?
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1. Grapes crushed to break skins2. Stalks removed3. Grapes crushed to remove skins4. Fermentation (juice only, no skins)5. Maturation6. Bottling
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What are the steps in red wine making process?
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1. Grapes crushed to break skins2. Stalks removed3. Ferm - must and skins kept in contact by pumping over (color extraction)4. Press wine and free run (not together but may or may not be blended together5. Maturation6. Bottling
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What is the formula for fermentation?
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Sugar + yeast = alcohol and carbon dioxide. Yeast, added to the grapes converts the natural sugars contained in the grapes (glucose and fructose) into ethanol and carbon dioxide. Carbon dioxide is released from the wine into the air and alcohol remains.
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At what temperature are white wine typically fermented?
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15-20 C for 2-4 weeks.
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At what temperature are red wine typically fermented?
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25-30 C
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What is extraction?
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Process in red wine making during which alcohol extracts colors, flavor compounds, and tannin from the skins.
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What is pumping over or punching down?
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Process during fermentation that keeps juice in contact with the skins => determines amout of color and tannin in wine. 5 days to 2 weeks.
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What is free run wine?
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juice or wine that will drain without pressing from a mass of freshly crushed grapes or from a fermentation vessel
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What is press wine?
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dark red wine squeezed from grape skins, stem fragments, pulp, dead yeast) in a wine press. Generally inferior to free-run wine
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At what temperature are rose wine typically fermented?
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15-20 C.
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How long is rose wine kept in contact with skins?
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12-36 hours
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What is the difference between American and French oak?
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French oak more expensive but has more subtle, toast and nutty flavor. American has sweet coconut and vanilla flavor.
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Are reds typically aged in oak barrels?
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No, impractical (hard to extract skins, stems, etc). More common with premium Chardonnay.
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What happens during maturation?
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Chemical reactions that develop complex flavors. With oxygen softens tannins in red wines (oak is porous and allows air through) and adds flavor. Without oxygen (bottles, cement, stainless steel) do not add any flavors. In bottle fresh fruit changes to cooked, vegetal and animal notes.
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What are the factors effecting the cost of wine?
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cost of vineyard landvineyard work (mechanized) cost of availability of labor/equipmentYield sizeWinery equipmentCost of barrelsAgeingTransport costEfficiency of the distributor/retailerTaxesExchange ratesPackaging
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What is vintage?
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Year in which grapes are harvested.
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When is the harvest in northern and southern hemispheres?
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Southern: Feb-AprilNorthern: Aug-OctSouthern will be 1/2 year older
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What are the 2 quality categories in the EU?
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QWPSR: Quality Wines Produced in Specific RegionTable WinesLimits of area, vinegrowing, winemaking, grape varietiesSystem used in France, Italy, Spain, and Portugal
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How does German's quality system differ from other EU countries?
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They can be graded according to sugar levels in grapes.
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What is the difference between Ordinary Table Wine and Table Wine with Geo. Description?
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Ordinary table wine cannot name variety or vintage on label.
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What are France's quality levels from highest to lowest?
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AOC (appellation d'Origine Controlee)Vin de PaysVin de Table
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What are Germany's quality levels from highest to lowest?
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Pradikatswein (formerly QmP - quality wine with distinction)QbA (Qualitätswein bestimmter Anbaugebiete) - lower level of quality category Deutcher LandweinDeutcher Tafelwein
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What is the formula for fermentation?
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Sugar + yeast = alcohol and carbon dioxide. Yeast, added to the grapes converts the natural sugars contained in the grapes (glucose and fructose) into ethanol and carbon dioxide. Carbon dioxide is released from the wine into the air and alcohol remains.
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At what temperature are white wine typically fermented?
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15-20 C for 2-4 weeks.
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At what temperature are red wine typically fermented?
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25-30 C
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What is extraction?
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Process in red wine making during which alcohol extracts colors, flavor compounds, and tannin from the skins.
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What is pumping over or punching down?
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Process during fermentation that keeps juice in contact with the skins => determines amout of color and tannin in wine. 5 days to 2 weeks.
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What is free run wine?
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juice or wine that will drain without pressing from a mass of freshly crushed grapes or from a fermentation vessel
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What is press wine?
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dark red wine squeezed from grape skins, stem fragments, pulp, dead yeast) in a wine press. Generally inferior to free-run wine
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At what temperature are rose wine typically fermented?
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15-20 C.
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How long is rose wine kept in contact with skins?
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12-36 hours
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What is the difference between American and French oak?
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French oak more expensive but has more subtle, toast and nutty flavor. American has sweet coconut and vanilla flavor.
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What are the quality levels in Italy from highest to lowest?
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DOCG (Denominazione di Origine Controllata e Garantita)DOC (Denominazione di Origine Controllata)IGT (Indicazione Geografica Tipica)Vino de Tavola
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What are the quality levels in Spain from highest to lowest?
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DOC (Denominacion de Origen Calificada)DO (Denominacion de Origen)Vino de la TierraVino de Mesa
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What are the quality levels in Portugal from highest to lowest?
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DOC (Denominacao de Origem Controlada)Vinho RegionalVinho de Mesa
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What does it mean on a label to be aged in new barriques?
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Wine aged in small (225 liters) oak barrels). Will add lots of oak flavor.
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What does it mean on a label to be barrel fermented?
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White wine only. Better integration of oak flavor. More labor, more expensive
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What does it mean on a label to be "oaked"?
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Can be anything from oak barrel to oak staves or chips.
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Do QWPSRs allow oak staves or chips?
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No
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What does it mean on a label to be unfined/unfiltered?
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More likely to have deposits in the bottle as they age. Less likely to be perfectly clear and bright in glass.
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What is isinglass?
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Fining agent from sturgeon. Can't be used in wines labeled as vegetarian.
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What does it mean on a label to be organic?
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Wine made from grapes where synthetic fertilizers, pesticides and herbicides have not been used.
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What countries use Reserve/Riserva/Reserva as legal terms?
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Spain, Italy, Portugal
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What does an estate (chateau, domaine, weingut) wine indicate?
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Only uses grapes grown on its own land
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What is a co-operative (cave cooperative, cantina sociale)?
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winemaking facility whose ownership is shared among grape growers.
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What are the flavor characteristics of Chardonnay in each climate?
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Cool: Green fruit, high natural acidity, dryModerate: Citrus and stone fruit, med/high acid, dryHot: Tropical fruit, med acid, dryOther flavors: Oak, butter, hazelnut, mineral
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What are the flavor characteristics of Pinot Noir in each climate?
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Cool: Vegetal, high acid, low tanninsModerate: Red fruit, med/high acid, low/med tanninOther flavors: Vegetal, animal
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What are the classic regions for Chardonnay?
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Bourgogne, Chablis, Puligny-Montrachet, Meursault, Macon, Pouilly-Fuisse
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What are the premium regions for Chardonnay?
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Australia: New Zealand:California:Chile:Argentina:
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Where is Chardonnay grown in Australia?
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Hunter Valley, Victoria State, Limestone Coast (including Padthway), Adelaide Hills, Margaret River
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Where is Chardonnay grown in New Zealand?
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Hawkes Bay, Gisborne, Marlborough
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Where is Chardonnay grown in Chile?
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Casablanca
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Where is Chardonnay grown in California?
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Coastal Region, Sonoma, Carneros
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Where is Chardonnary grown in Argentina?
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Mendoza
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What are the classic regions for Pinot Noir?
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France: Burgundy, Gevrey-Chambertin, Nuits-Saint-Georges, Beaune, Pommard
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What are the premium regions for Pinot Noir?
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New Zealand: Martinborough, Marlborough, Central OtagoCalifornia: Coastal Region, Sonoma, CarnerosChile: CasablancaSouth Africa: Coastal
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What is malolactic fermentation?
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Conversion of stronger malic acid naturally present in new wine into lactic acid (which has lower acidity) and carbon dioxide. Common in Chard => butter/cream flavors
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What are lees?
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Dead yeast cells left behind after fermentation has finished. Can be stirred through wine to add creamy texture and flavors.
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What are typical characteristics of Chardonnay?
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Full-bodied, weighty, creamy. Best age well, develop honey, nutty, savory complexity
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What are the main districts in Burgundy for Chardonnay?
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Chablis, Cote d'Or, Maconnais
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What are characteristics of Chardonnay from Chablis?
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Cool climate, bone dry wines, high acid, austere, green fruit, citrus notes. Limestone soil, smoky flinty mineral
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How are Chablis ranked highest to lowest?
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Grand cru Chablis (7 vineyards. Premiers crus (40 vineyard names) ChablisPetit Chablis
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What is considered the best vineyard for white burgundy?
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Le Montrachet
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How are white burgundy wines from high prestigious villages fermented and aged?
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small oak barrels and aging in contact with yeast left over from fermentation.
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What are characteristics of chardonnay from Maconnais?
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Large volume, moderate prices, light, fruity (melon, citrus), little or no oak.
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What is Pouilly-Fuisse?
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appellation (AOC) for white wine in the Mâconnais subregion BurgundyFull-bodied, tropical fruit (pineapple, melon), oak flavors
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What is classic Australian wine style?
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Pronounced fruit and oak flavors
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What is Chard style of Hunter Valley region (Australia)?
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Hot region, oaky wines, tropical fruit (melon, fig)
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What is Chard style of Adelaide Hills region (Australia)?
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High acid, aromatic, vegetal, citrus (grapefruit)
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What is Chard style of New Zealand?
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Hawkes Bay, Gisborne, MarlboroughHigh acid, pronounced oak
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What is Chard style of California?
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Slow and long ripening: intense, complex, full-bodied, intense, rich citrus, ripe peach, heavily oaked
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What is Chard style of Chile?
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Slow ripening, banana and melon, barrel ferm and aging
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What is Chard style of Argentina?
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Mendoza - Full intense fruit flavors
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Where is Chard grown in South Africa?
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Walker Bay Ward
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Where are high-volume, bulk Chard produced?
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South Eastern Australia, Western Cape, Cali, Central Valley Chile, Vin de Pays d'Oc, Loire Valley, Southern Italy, Argentina, Hungary
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What grapes are typically blended with Chard?
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Semillon: Adds acidity and refreshing citrus but also helps Chardonnay hit lower price point. Vigonier: Gives peachy, floral characterColombard/Chenin Blanc: South Africa, Cali
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What are the bulk/inexpensive regions for Chardonnay?
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SE Australia, Western Cape, Cali, Central Valley (Chile), Vin de Pays d'Oc, Vin de Pays du Val de Loire, Sicily, Southern Italy, Hungary, Argentina
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What are the bulk/inexpensive regions for Pinot Noir?
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Romania, Central Valley (Chile)
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What are characteristics of Pinot Noir based on climate?
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Cool: vegetal, high acid, low tanninModerate: Red fruit, med/high acid, low/med tanninOther: Vegetal, animal
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What happens to Pinot Noir in extreme climates?
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Too hot: Loses delicate flavor, excessively jammyToo cold: grapes won't ripen, excessive vegetal
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What are characteristics of Bourgogne AC?
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Medium bodied, balance of red fruit and savory aromas, light tannin, med/high acid
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What is veraison?
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Point when grapes stop expanding and colors, sugars, and flavors start to build up as grapes ripen
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What are characterstics of Pinot Noir from NZ?
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Fuller bodied than Burg, lower acid, more intense fruit, spicy notes, red fruit,
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Where are most intense NZ pinot noirs from?
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Martinborough and Central Otago
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Where are lighter style NZ pinot noirs from?
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Marlborough
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What are characterstics of Pinot Noir from Germany?
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Called Spatburgunder. Intensely fruity with very soft tannins
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Where are best California Pinot Noir from?
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Sonoma County (Russian River), Carneros
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What are characterstics of Pinot Noir from Cali?
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full bodied, intensely fruity, animal and veg
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Where are best Australia Pinot Noir from?
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Yarra Valley
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Where are best Chile Pinot Noir from?
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Casablanca Valley
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Describe the conditions needed for a vine to produce a healthy crop:
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Water, sunlight, warmth, nutrients
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Describe the effect of grape growing on wine production costs and styles:
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Pests and diseases, harvest
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Describe the environmental factors that influence the conditions to produce healthy grapes:
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Climates: hot, moderate, coolWeather: vintage, effect of weather on vintage, effect of wine styleSoils and slopes: drainage, nutrients, water, aspect
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Describe the effects of maturation on wine production costs and wine styles:
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type of vessels, effect of oxygen, effect on flavor
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Describe the effects of wine making on wine production costs and wine styles:
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Production: crushing, pressing, fermentatation, types of vessels, temperatureStyles: Red, rose, white, sparkling, fortified, sweet, medium, dry
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Describe the characteristics of Riesling by climate type:
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Cool climates if harvested ripe (vs. over-ripe): Green fruit, floral notes, hint of citrusModerate: Citrus and stone fruit dominant, lime, peach
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What helps Riseling age?
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High acidity and intense fruitDevelop honey and toast flavors, smoky, petrol aromas in older winesnew oak rarely used
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What makes Riesling suitable for late harvesting and what are the styles?
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Sugars build up slowly and retains acidity well. Styles can be dry, medium, or sweet
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What type of conditions are needed for late harvest riesling?
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Stable, dry, sunny autumn
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What effect does noble rot have on grape and what types of German Riesling is produced?
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Concentrates sugars and acidity (riesling). Trockenbeerenauslese and Beerenauslese
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What are the premium regions for Riesling?
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GermanyAlsaceAustriaAustraliaNew Zealand
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What qualification does a basic Riesling fall under?
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QbAFruity and refreshing with medium sweetness
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What is a Pradikat?
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in germany a wine 'distinction' awarded on the basis of increasing grape ripeness or must weight : either kabinett , spätlese , auslese , beerenauslese , eiswein , or trockenbeerenauslese
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Describe Kabinett wines:
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Light in body, high acidity, green fruit, medium sweetness, light alcohol, can be dry with medium alcohol.
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Describe Spatlese wines:
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Means late harvestMore body and citrus and exotic flavors than Kabinett
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Describe Auslese wines:
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More body, exotic fruits than Spatlese. Highest category to appear as dry wine. Usually medium or sweet
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Describe Trockenbeerenauslese wines:
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Made from noble rot grapes. Ripest and rarest of the Prädikats in Germany.
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What is QmP:
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Qualitätswein mit Prädikat now officially known as Prädikatswein, is Germany's category of usually superior wines
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Describe Beerenauslese wines:
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"Selected harvest of berries"Made from noble rot grapes.low alcohollight/med bodylower must weight requirement vs. TBAintense flavors, dried fruit notesmade from riesling
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What is Eiswein?
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Sweet wine made from frozen grapes
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What are the primary sub-regions in Germany that produce Riesling?
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MoselRheingauRheinhessenPflaz
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Describe Mosel wines and most prestigious vineyards:
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Lighest bodied Rieslings. Kabinett and Spatlese almost always with med sweetness balanced with high acid. Most prestigious vineyards on very steep slopes surroundings villages of Piesport and Bernkastel.
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Describe wines from Rheingau:
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Smaller than Mosel. Kabinett, Spatlese, and Auslese are drier and med bodied
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Desribe wines from Pflaz.
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Large southerly region close to Alsace. Forst and Deidesheim vineyards produce dry and med bodied wines.
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Describe Riesling from Alsace:
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Long, dry, autumn. Wide range of soil typesDry-med bodied, green, citrus fruitsFuller, late harvest also madeBest wines benefit from aging => smoky, honey, with petrol aromas
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Describe Riesling from Austria:
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Med and full-bodied dry, citrus and stone fruit, some smoky/mineral aromas
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What are best regions for Riesling in Australia?
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Clare and Eden ValleyDry, med body, high acid, pronounced citrus fruit, age well => honey and toast, smoky/petrol
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Where is New Zealand Riesling grown and characteristics?
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South IslandDry, high acid, intense green fruit and citrus, most best consumed young
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What are the bulk production areas for Riesling?
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Mostly Germany (blended)Some South Eastern Australia
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Describe Riesling blends:
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Premium wines almost never blendedAustralia sometimes blended with Gewurtz to make fruity, quaffable wines
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How is Riesling typically labeled?
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Mostly varietally labeled.
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What are other varietals with simlar names as Riesling but unrelated?
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Welschriesling, Laski Rizling, OlaszrizlingGrown in Central and East Europe for crisp, light bodied, dry and some sweet
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What is the most widely planted wine grape?
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Airen - mostly used for Brandy.
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Where does Grenache fall in world wide vineyard area?
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Third
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Describe Syrah flavors by climate:
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Small with thick, darkly colored skinsMed high tannin and acidFull bodied, black fruit, dark chocolateModerate Climate: pepper, black fruit, high acid, high tanninHot: Spice, black fruit, med acid, high tanninOther: oak, vegetal, animal, chocolateMany undergo oak treatment
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Describe Grenach flavors by climate:
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Large, thin skins, high sugar levels and low acidSeldom deep in color, usually full-bodiedHot climates: Red fruit, spicy, toffee, used for roses because of thin skin
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What are the primary rose producing areas using grenache?
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Souther Rhone, Southern France, SpainFew benefit from aging, some aged in oak=> add orange hue, dulls fruit, adds savory complexity
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What impact does Grenache have on Syrah in blend and vice versa?
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Grenache added: More alcohol, lower levels of tannin and acid, red fruit, and extra spice flavorsSyrah added: Boosts level of color, tannin and acid, adds dark fruit character
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What grapes do Southern Rhone use?
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Grenache, Syrah, Mourvedre
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Describe Shiraz/Grenache blend from Australia:
|
Full-bodied, fruity red, very soft tannins, ideal serving lightly chilled. South Australia: full-bodied and intense and complex Some have mourvedre (GSM)
|
|
|
What are the classic regions for Syrah:
|
Northern Rhone: Crozes-Hermitage, Hermitage, Cote-RotieSouthern Rhone (blended): Cotes du Rhone, Cotes du Rhone Villages, Chateauneuf-du-Pape
|
|
|
What are the premium regions for Syrah:
|
Australia: Moderate climate: West. Aust, Western and Central VictoriaHot climate: Hunter Valley, Barossa, McLaren Vale
|
|
|
What are the sub-regions in Northern Rhone:
|
Cote-Rotie, Hermitage (rare and expensive), powerful, complex, age-worthyCrozes-Hermitage: larger region, less intense/complex, lower pricesSunlight, good drainage, steep terraces above Rhone River.
|
|
|
Describe Southern Rhone and main sub-regions:
|
No steep slopes, wide, stony plains, hotter and drier than Northern Rhone. Ideal for Grenache. Cotes-du-Rhone => Cotes-du-Rhone VillagesStyles vary widelyCheapest med bodied, light tannin and simple juicy red and peppery spiceBest compare to CNDP
|
|
|
What is most famous appellation in Southern Rhone?
|
Chateauneuf-du-Pape - 13 permitted varieties'Pope's new castle', from the relocation of the papal court to Avignon in the 14th centuryFull-bodied, med tannins, low acid, intense complex character red fruit, spice, and animal
|
|
|
Describe Australian Shiraz compared to Syrah based Rhone wines:
|
Hot climatesFuller-bodied, softer tannins, less acidIntense black fruit, sweet spices, notes of black chocolateUse of oak more overt - smoke, vanilla, coconut
|
|
|
What are the most famous Shiraz regions in Australia?
|
Hunter ValleyMcLaren ValeBarossa Valley (particularly powerful)Western VictoriaWestern Australia
|
|
|
What are the moderate regions for Shiraz in Australia?
|
Western AustraliaCoonawarraWestern VictoriaMore peppery, less full-bodied
|
|
|
Describe Shiraz blending practices in Australia:
|
Common to blend across regionsHelps premium wines of consistent quality and style and larger qty. Sometimes mention origen
|
|
|
Describe Grenache from Spain:
|
Premium regionMost widely planted varietal in SpainBlended in RiojaMost expensive come from Priorat (blended with Carignan, CS, Syrah) - deep colored, full-bodied, very intenseWidely used for Rose
|
|
|
What are bulk production areas for Syrah/Grenche in France?
|
Cotes-du-RhoneProvence, Languedoc, RoussilonMinervois, Corbieres, Fitou, Cotes-du-Rousillon, Languedoc (grenache+ carignan - tough wines with high levels of acid and tannin) Syrah and Mouvedre used to improve quality of better winesVin de Pays Syrah
|
|
|
What are main areas for inexpensive Shiraz in Australia?
|
Riverland, Murray-Darling, Riverina - will not appear on label. Will show South Eastern Australia
|
|
|
What is a common white grape blended with Syrah/Shiraz?
|
Vigonier - fermented together vs blending wineGives smooth texture, adds exotic fruit character
|
|
|
What can cause a wine to be out of condition?
|
renders in appearance - dull and hint of brown, hazinesstoo oldbadly storedcork seal failed (air gets in)
|
|
|
What is most common fault detected in aroma? How do out of condition wines smell?
|
cork taintOOC will be dull and stale, excessive oxidative aromas (toffee, caramel, sherry)
|
|
|
What are the sensitive areas of the tongue and what do they detect?
|
Tannin: GumsSweetness: front of tongueSalt: mid-tongueSour: side of tongueBitter: back of tongue
|
|
|
What characteristics are analyzed in appearance?
|
ClarityIntensityColor
|
|
|
What characteristics are analyzed on the nose?
|
ConditionIntensityAromas: fruit, floral, veg, spice, oak, other
|
|
|
What characteristics are analyzed on the palate?
|
SweetnessAcidityTanninBodyFlavorLength
|
|
|
What are the categories of fruit detected on nose and palate?
|
Citrus, green, stone, red, black, tropical, dried
|
|
|
What are the categories of floral detected on nose and palate?
|
Blossom, flowers
|
|
|
What are the categories of spice detected on nose and palate?
|
Sweet, pungent
|
|
|
What are the categories of vegetal detected on nose and palate?
|
Fresh, cooked, herbaceous, kernel, oak
|
|
|
What are the categories of "other" detected on nose and palate?
|
Animal, autolytic (yeast, bread), dairy, mineral, ripeness
|
|
|
What are main elements to consider when matching food and wine?
|
1. Match Weight/richness (most important)2. Match Flavor intensityMatch acidic foods with high acid wineMatch sweet food with sweet wineAvoid combining oily foods or very salty foods with high tannin red winesMatch or contrast flavor characteristics of food and wine
|
|
|
What do you pair salty foods with?
|
Sweet or high acid wines
|
|
|
What do you pair fatty and oily foods with?
|
High acid wines
|
|
|
How do sour flavors in food impact flavor of wine?
|
Wine tastes less acidic, less vibrant, and less refreshing. Need to match acidity of food with wine.
|
|
|
How do sweet foods impact dry wines?
|
Taste tart and over acidic.
|
|
|
What type of wine must be paired with sweet food?
|
Wine must have similar or greater sweetness.
|
|
|
How does oily fish impact wines with high tannin?
|
Metallic taste.
|
|
|
How does food with high protein content (red meats) impact tannin?
|
Softens
|
|
|
What type of red wine complements white meats?
|
Low tannin - Beaujolais, Valpolicella.
|
|
|
What wines go best with salty foods?
|
Enhanced by touch of sweetness (Port and Stilton). Also crisp, dry light bodied wines (olives, shellfish).
|
|
|
What wines go best with fatty/oily foods?
|
High acid wines (with pate, foie gras). Riesling, unoaked Barbera (duck and goose).
|
|
|
What wines go best with smoked foods?
|
BBQ - oaked redsSmoked Salmon - brut champagneSmoked pork: german riesling with some sweetness
|
|
|
What wines go best with spicy foods?
|
Wines made from very ripe, juicy fruit, unoaked or lightly oaked
|
|
|
How do hot spices impact wine?
|
Reduce sweetness, dry reds more astringent.
|
|
|
What does a vine need to grow grapes?
|
Carbon dioxide, sunlight, water, warmth, and nutrients
|
|
|
What is climate?
|
Weather conditions expected in a typical year (temp, rainfall, sunshine)
|
|
|
How does a hot climate impact wine?
|
More alcohol, fuller body, more tannin, less acid
|
|
|
How does a cool climate impact wine?
|
less alcohol, lighter body, less tannin, more acid
|
|
|
What are the components of a grape and what does each contain?
|
Skin (color, tannin, flavoring compounds)Pulp (water, sugar, acids, flavorings)Stalk (tannin)Bloom (yeasts, bacteria)Seeds (bitter oils)
|
|
|
What elements are required to make wine?
|
Sugar for alcohol, water, acids, flavors, colors, and tannins. All contained in grape.
|
|
|
What are the threats grapes during growing season?
|
Hail (damage skins - rot)High windsfloodslate frosts
|
|
|
What temperature zone has most of the world's vineyards?
|
30-50 degrees from equator
|
|
|
What soils are warmer - dry stony or clay?
|
Dry, stony
|
|
|
What are main factors effecting warmth for grape growing?
|
Climate and weather
|
|
|
What happens if weather is too cool or hot?
|
Sugar production slows or stops
|
|
|
How does vine keep itself cool?
|
Evaporating water through leaves. Occurs more rapidly in hot, dry conditions. Some may shut leaves to prevent plant drying out.
|
|
|
What elements are combined into sugar?
|
Carbon dioxide and water. Sunlight needed.
|
|
|
Do poorer soils result in better quality grapes?
|
Yes. Rich soils go more to leaf growth vs. fruit growth.
|
|
|
What 2 factors affect quality and style of grapes during grape growing season?
|
Degree of care in the vineyard and control of yields.
|
|
|
What vineyard activities help grapes ripen fully?
|
Pruning, controlling number of bunches on each vine, leaf positioning (temp and sunlight)
|
|
|
How do yields impact quality?
|
Lower = riper grapes with more concentrated flavorsAdds cost to wine
|
|
|
What pests and diseases impact grapes?
|
Animals:Fungal disease (mildew, rot)Long-term disease: can effect health of the vine
|
|
|
What are the steps in white wine making process?
|
1. Grapes crushed to break skins2. Stalks removed3. Grapes crushed to remove skins4. Fermentation (juice only, no skins)5. Maturation6. Bottling
|
|
|
What are the steps in red wine making process?
|
1. Grapes crushed to break skins2. Stalks removed3. Ferm - must and skins kept in contact by pumping over (color extraction)4. Press wine and free run (not together but may or may not be blended together5. Maturation6. Bottling
|
|
|
What is the formula for fermentation?
|
Sugar + yeast = alcohol and carbon dioxide. Yeast, added to the grapes converts the natural sugars contained in the grapes (glucose and fructose) into ethanol and carbon dioxide. Carbon dioxide is released from the wine into the air and alcohol remains.
|
|
|
At what temperature are white wine typically fermented?
|
15-20 C for 2-4 weeks.
|
|
|
At what temperature are red wine typically fermented?
|
25-30 C
|
|
|
What is extraction?
|
Process in red wine making during which alcohol extracts colors, flavor compounds, and tannin from the skins.
|
|
|
What is pumping over or punching down?
|
Process during fermentation that keeps juice in contact with the skins => determines amout of color and tannin in wine. 5 days to 2 weeks.
|
|
|
What is free run wine?
|
juice or wine that will drain without pressing from a mass of freshly crushed grapes or from a fermentation vessel
|
|
|
What is press wine?
|
dark red wine squeezed from grape skins, stem fragments, pulp, dead yeast) in a wine press. Generally inferior to free-run wine
|
|
|
At what temperature are rose wine typically fermented?
|
15-20 C.
|
|
|
How long is rose wine kept in contact with skins?
|
12-36 hours
|
|
|
What is the difference between American and French oak?
|
French oak more expensive but has more subtle, toast and nutty flavor. American has sweet coconut and vanilla flavor.
|
|
|
Are reds typically aged in oak barrels?
|
No, impractical (hard to extract skins, stems, etc). More common with premium Chardonnay.
|
|
|
What happens during maturation?
|
Chemical reactions that develop complex flavors. With oxygen softens tannins in red wines (oak is porous and allows air through) and adds flavor. Without oxygen (bottles, cement, stainless steel) do not add any flavors. In bottle fresh fruit changes to cooked, vegetal and animal notes.
|
|
|
What are the factors effecting the cost of wine?
|
cost of vineyard landvineyard work (mechanized) cost of availability of labor/equipmentYield sizeWinery equipmentCost of barrelsAgeingTransport costEfficiency of the distributor/retailerTaxesExchange ratesPackaging
|
|
|
What is vintage?
|
Year in which grapes are harvested.
|
|
|
When is the harvest in northern and southern hemispheres?
|
Southern: Feb-AprilNorthern: Aug-OctSouthern will be 1/2 year older
|
|
|
What are the 2 quality categories in the EU?
|
QWPSR: Quality Wines Produced in Specific RegionTable WinesLimits of area, vinegrowing, winemaking, grape varietiesSystem used in France, Italy, Spain, and Portugal
|
|
|
How does German's quality system differ from other EU countries?
|
They can be graded according to sugar levels in grapes.
|
|
|
What is the difference between Ordinary Table Wine and Table Wine with Geo. Description?
|
Ordinary table wine cannot name variety or vintage on label.
|
|
|
What are France's quality levels from highest to lowest?
|
AOC (appellation d'Origine Controlee)Vin de PaysVin de Table
|
|
|
What are Germany's quality levels from highest to lowest?
|
Pradikatswein (formerly QmP - quality wine with distinction)QbA (Qualitätswein bestimmter Anbaugebiete) - lower level of quality category Deutcher LandweinDeutcher Tafelwein
|
|
|
What is the formula for fermentation?
|
Sugar + yeast = alcohol and carbon dioxide. Yeast, added to the grapes converts the natural sugars contained in the grapes (glucose and fructose) into ethanol and carbon dioxide. Carbon dioxide is released from the wine into the air and alcohol remains.
|
|
|
At what temperature are white wine typically fermented?
|
15-20 C for 2-4 weeks.
|
|
|
At what temperature are red wine typically fermented?
|
25-30 C
|
|
|
What is extraction?
|
Process in red wine making during which alcohol extracts colors, flavor compounds, and tannin from the skins.
|
|
|
What is pumping over or punching down?
|
Process during fermentation that keeps juice in contact with the skins => determines amout of color and tannin in wine. 5 days to 2 weeks.
|
|
|
What is free run wine?
|
juice or wine that will drain without pressing from a mass of freshly crushed grapes or from a fermentation vessel
|
|
|
What is press wine?
|
dark red wine squeezed from grape skins, stem fragments, pulp, dead yeast) in a wine press. Generally inferior to free-run wine
|
|
|
At what temperature are rose wine typically fermented?
|
15-20 C.
|
|
|
How long is rose wine kept in contact with skins?
|
12-36 hours
|
|
|
What is the difference between American and French oak?
|
French oak more expensive but has more subtle, toast and nutty flavor. American has sweet coconut and vanilla flavor.
|
|
|
What are the quality levels in Italy from highest to lowest?
|
DOCG (Denominazione di Origine Controllata e Garantita)DOC (Denominazione di Origine Controllata)IGT (Indicazione Geografica Tipica)Vino de Tavola
|
|
|
What are the quality levels in Spain from highest to lowest?
|
DOC (Denominacion de Origen Calificada)DO (Denominacion de Origen)Vino de la TierraVino de Mesa
|
|
|
What are the quality levels in Portugal from highest to lowest?
|
DOC (Denominacao de Origem Controlada)Vinho RegionalVinho de Mesa
|
|
|
What does it mean on a label to be aged in new barriques?
|
Wine aged in small (225 liters) oak barrels). Will add lots of oak flavor.
|
|
|
What does it mean on a label to be barrel fermented?
|
White wine only. Better integration of oak flavor. More labor, more expensive
|
|
|
What does it mean on a label to be "oaked"?
|
Can be anything from oak barrel to oak staves or chips.
|
|
|
Do QWPSRs allow oak staves or chips?
|
No
|
|
|
What does it mean on a label to be unfined/unfiltered?
|
More likely to have deposits in the bottle as they age. Less likely to be perfectly clear and bright in glass.
|
|
|
What is isinglass?
|
Fining agent from sturgeon. Can't be used in wines labeled as vegetarian.
|
|
|
What does it mean on a label to be organic?
|
Wine made from grapes where synthetic fertilizers, pesticides and herbicides have not been used.
|
|
|
What countries use Reserve/Riserva/Reserva as legal terms?
|
Spain, Italy, Portugal
|
|
|
What does an estate (chateau, domaine, weingut) wine indicate?
|
Only uses grapes grown on its own land
|
|
|
What is a co-operative (cave cooperative, cantina sociale)?
|
winemaking facility whose ownership is shared among grape growers.
|
|
|
What are the flavor characteristics of Chardonnay in each climate?
|
Cool: Green fruit, high natural acidity, dryModerate: Citrus and stone fruit, med/high acid, dryHot: Tropical fruit, med acid, dryOther flavors: Oak, butter, hazelnut, mineral
|
|
|
What are the flavor characteristics of Pinot Noir in each climate?
|
Cool: Vegetal, high acid, low tanninsModerate: Red fruit, med/high acid, low/med tanninOther flavors: Vegetal, animal
|
|
|
What are the classic regions for Chardonnay?
|
Bourgogne, Chablis, Puligny-Montrachet, Meursault, Macon, Pouilly-Fuisse
|
|
|
What are the premium regions for Chardonnay?
|
Australia: New Zealand:California:Chile:Argentina:
|
|
|
Where is Chardonnay grown in Australia?
|
Hunter Valley, Victoria State, Limestone Coast (including Padthway), Adelaide Hills, Margaret River
|
|
|
Where is Chardonnay grown in New Zealand?
|
Hawkes Bay, Gisborne, Marlborough
|
|
|
Where is Chardonnay grown in Chile?
|
Casablanca
|
|
|
Where is Chardonnay grown in California?
|
Coastal Region, Sonoma, Carneros
|
|
|
Where is Chardonnary grown in Argentina?
|
Mendoza
|
|
|
What are the classic regions for Pinot Noir?
|
France: Burgundy, Gevrey-Chambertin, Nuits-Saint-Georges, Beaune, Pommard
|
|
|
What are the premium regions for Pinot Noir?
|
New Zealand: Martinborough, Marlborough, Central OtagoCalifornia: Coastal Region, Sonoma, CarnerosChile: CasablancaSouth Africa: Coastal
|
|
|
What is malolactic fermentation?
|
Conversion of stronger malic acid naturally present in new wine into lactic acid (which has lower acidity) and carbon dioxide. Common in Chard => butter/cream flavors
|
|
|
What are lees?
|
Dead yeast cells left behind after fermentation has finished. Can be stirred through wine to add creamy texture and flavors.
|
|
|
What are typical characteristics of Chardonnay?
|
Full-bodied, weighty, creamy. Best age well, develop honey, nutty, savory complexity
|
|
|
What are the main districts in Burgundy for Chardonnay?
|
Chablis, Cote d'Or, Maconnais
|
|
|
What are characteristics of Chardonnay from Chablis?
|
Cool climate, bone dry wines, high acid, austere, green fruit, citrus notes. Limestone soil, smoky flinty mineral
|
|
|
How are Chablis ranked highest to lowest?
|
Grand cru Chablis (7 vineyards. Premiers crus (40 vineyard names) ChablisPetit Chablis
|
|
|
What is considered the best vineyard for white burgundy?
|
Le Montrachet
|
|
|
How are white burgundy wines from high prestigious villages fermented and aged?
|
small oak barrels and aging in contact with yeast left over from fermentation.
|
|
|
What are characteristics of chardonnay from Maconnais?
|
Large volume, moderate prices, light, fruity (melon, citrus), little or no oak.
|
|
|
What is Pouilly-Fuisse?
|
appellation (AOC) for white wine in the Mâconnais subregion BurgundyFull-bodied, tropical fruit (pineapple, melon), oak flavors
|
|
|
What is classic Australian wine style?
|
Pronounced fruit and oak flavors
|
|
|
What is Chard style of Hunter Valley region (Australia)?
|
Hot region, oaky wines, tropical fruit (melon, fig)
|
|
|
What is Chard style of Adelaide Hills region (Australia)?
|
High acid, aromatic, vegetal, citrus (grapefruit)
|
|
|
What is Chard style of New Zealand?
|
Hawkes Bay, Gisborne, MarlboroughHigh acid, pronounced oak
|
|
|
What is Chard style of California?
|
Slow and long ripening: intense, complex, full-bodied, intense, rich citrus, ripe peach, heavily oaked
|
|
|
What is Chard style of Chile?
|
Slow ripening, banana and melon, barrel ferm and aging
|
|
|
What is Chard style of Argentina?
|
Mendoza - Full intense fruit flavors
|
|
|
Where is Chard grown in South Africa?
|
Walker Bay Ward
|
|
|
Where are high-volume, bulk Chard produced?
|
South Eastern Australia, Western Cape, Cali, Central Valley Chile, Vin de Pays d'Oc, Loire Valley, Southern Italy, Argentina, Hungary
|
|
|
What grapes are typically blended with Chard?
|
Semillon: Adds acidity and refreshing citrus but also helps Chardonnay hit lower price point. Vigonier: Gives peachy, floral characterColombard/Chenin Blanc: South Africa, Cali
|
|
|
What are the bulk/inexpensive regions for Chardonnay?
|
SE Australia, Western Cape, Cali, Central Valley (Chile), Vin de Pays d'Oc, Vin de Pays du Val de Loire, Sicily, Southern Italy, Hungary, Argentina
|
|
|
What are the bulk/inexpensive regions for Pinot Noir?
|
Romania, Central Valley (Chile)
|
|
|
What are characteristics of Pinot Noir based on climate?
|
Cool: vegetal, high acid, low tanninModerate: Red fruit, med/high acid, low/med tanninOther: Vegetal, animal
|
|
|
What happens to Pinot Noir in extreme climates?
|
Too hot: Loses delicate flavor, excessively jammyToo cold: grapes won't ripen, excessive vegetal
|
|
|
What are characteristics of Bourgogne AC?
|
Medium bodied, balance of red fruit and savory aromas, light tannin, med/high acid
|
|
|
What is veraison?
|
Point when grapes stop expanding and colors, sugars, and flavors start to build up as grapes ripen
|
|
|
What are characterstics of Pinot Noir from NZ?
|
Fuller bodied than Burg, lower acid, more intense fruit, spicy notes, red fruit,
|
|
|
Where are most intense NZ pinot noirs from?
|
Martinborough and Central Otago
|
|
|
Where are lighter style NZ pinot noirs from?
|
Marlborough
|
|
|
What are characterstics of Pinot Noir from Germany?
|
Called Spatburgunder. Intensely fruity with very soft tannins
|
|
|
Where are best California Pinot Noir from?
|
Sonoma County (Russian River), Carneros
|
|
|
What are characterstics of Pinot Noir from Cali?
|
full bodied, intensely fruity, animal and veg
|
|
|
Where are best Australia Pinot Noir from?
|
Yarra Valley
|
|
|
Where are best Chile Pinot Noir from?
|
Casablanca Valley
|
|
|
Describe the conditions needed for a vine to produce a healthy crop:
|
Water, sunlight, warmth, nutrients
|
|
|
Describe the effect of grape growing on wine production costs and styles:
|
Pests and diseases, harvest
|
|
|
Describe the environmental factors that influence the conditions to produce healthy grapes:
|
Climates: hot, moderate, coolWeather: vintage, effect of weather on vintage, effect of wine styleSoils and slopes: drainage, nutrients, water, aspect
|
|
|
Describe the effects of maturation on wine production costs and wine styles:
|
type of vessels, effect of oxygen, effect on flavor
|
|
|
Describe the effects of wine making on wine production costs and wine styles:
|
Production: crushing, pressing, fermentatation, types of vessels, temperatureStyles: Red, rose, white, sparkling, fortified, sweet, medium, dry
|
|
|
Describe the characteristics of Riesling by climate type:
|
Cool climates if harvested ripe (vs. over-ripe): Green fruit, floral notes, hint of citrusModerate: Citrus and stone fruit dominant, lime, peach
|
|
|
What helps Riseling age?
|
High acidity and intense fruitDevelop honey and toast flavors, smoky, petrol aromas in older winesnew oak rarely used
|
|
|
What makes Riesling suitable for late harvesting and what are the styles?
|
Sugars build up slowly and retains acidity well. Styles can be dry, medium, or sweet
|
|
|
What type of conditions are needed for late harvest riesling?
|
Stable, dry, sunny autumn
|
|
|
What effect does noble rot have on grape and what types of German Riesling is produced?
|
Concentrates sugars and acidity (riesling). Trockenbeerenauslese and Beerenauslese
|
|
|
What are the premium regions for Riesling?
|
GermanyAlsaceAustriaAustraliaNew Zealand
|
|
|
What qualification does a basic Riesling fall under?
|
QbAFruity and refreshing with medium sweetness
|
|
|
What is a Pradikat?
|
in germany a wine 'distinction' awarded on the basis of increasing grape ripeness or must weight : either kabinett , spätlese , auslese , beerenauslese , eiswein , or trockenbeerenauslese
|
|
|
Describe Kabinett wines:
|
Light in body, high acidity, green fruit, medium sweetness, light alcohol, can be dry with medium alcohol.
|
|
|
Describe Spatlese wines:
|
Means late harvestMore body and citrus and exotic flavors than Kabinett
|
|
|
Describe Auslese wines:
|
More body, exotic fruits than Spatlese. Highest category to appear as dry wine. Usually medium or sweet
|
|
|
Describe Trockenbeerenauslese wines:
|
Made from noble rot grapes. Ripest and rarest of the Prädikats in Germany.
|
|
|
What is QmP:
|
Qualitätswein mit Prädikat now officially known as Prädikatswein, is Germany's category of usually superior wines
|
|
|
Describe Beerenauslese wines:
|
"Selected harvest of berries"Made from noble rot grapes.low alcohollight/med bodylower must weight requirement vs. TBAintense flavors, dried fruit notesmade from riesling
|
|
|
What is Eiswein?
|
Sweet wine made from frozen grapes
|
|
|
What are the primary sub-regions in Germany that produce Riesling?
|
MoselRheingauRheinhessenPflaz
|
|
|
Describe Mosel wines and most prestigious vineyards:
|
Lighest bodied Rieslings. Kabinett and Spatlese almost always with med sweetness balanced with high acid. Most prestigious vineyards on very steep slopes surroundings villages of Piesport and Bernkastel.
|
|
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Describe wines from Rheingau:
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Smaller than Mosel. Kabinett, Spatlese, and Auslese are drier and med bodied
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Desribe wines from Pflaz.
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Large southerly region close to Alsace. Forst and Deidesheim vineyards produce dry and med bodied wines.
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Describe Riesling from Alsace:
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Long, dry, autumn. Wide range of soil typesDry-med bodied, green, citrus fruitsFuller, late harvest also madeBest wines benefit from aging => smoky, honey, with petrol aromas
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Describe Riesling from Austria:
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Med and full-bodied dry, citrus and stone fruit, some smoky/mineral aromas
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What are best regions for Riesling in Australia?
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Clare and Eden ValleyDry, med body, high acid, pronounced citrus fruit, age well => honey and toast, smoky/petrol
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Where is New Zealand Riesling grown and characteristics?
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South IslandDry, high acid, intense green fruit and citrus, most best consumed young
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What are the bulk production areas for Riesling?
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Mostly Germany (blended)Some South Eastern Australia
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Describe Riesling blends:
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Premium wines almost never blendedAustralia sometimes blended with Gewurtz to make fruity, quaffable wines
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How is Riesling typically labeled?
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Mostly varietally labeled.
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What are other varietals with simlar names as Riesling but unrelated?
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Welschriesling, Laski Rizling, OlaszrizlingGrown in Central and East Europe for crisp, light bodied, dry and some sweet
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What is the most widely planted wine grape?
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Airen - mostly used for Brandy.
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Where does Grenache fall in world wide vineyard area?
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Third
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Describe Syrah flavors by climate:
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Small with thick, darkly colored skinsMed high tannin and acidFull bodied, black fruit, dark chocolateModerate Climate: pepper, black fruit, high acid, high tanninHot: Spice, black fruit, med acid, high tanninOther: oak, vegetal, animal, chocolateMany undergo oak treatment
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Describe Grenach flavors by climate:
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Large, thin skins, high sugar levels and low acidSeldom deep in color, usually full-bodiedHot climates: Red fruit, spicy, toffee, used for roses because of thin skin
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What are the primary rose producing areas using grenache?
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Souther Rhone, Southern France, SpainFew benefit from aging, some aged in oak=> add orange hue, dulls fruit, adds savory complexity
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What impact does Grenache have on Syrah in blend and vice versa?
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Grenache added: More alcohol, lower levels of tannin and acid, red fruit, and extra spice flavorsSyrah added: Boosts level of color, tannin and acid, adds dark fruit character
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What grapes do Southern Rhone use?
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Grenache, Syrah, Mourvedre
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Describe Shiraz/Grenache blend from Australia:
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Full-bodied, fruity red, very soft tannins, ideal serving lightly chilled. South Australia: full-bodied and intense and complex Some have mourvedre (GSM)
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What are the classic regions for Syrah:
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Northern Rhone: Crozes-Hermitage, Hermitage, Cote-RotieSouthern Rhone (blended): Cotes du Rhone, Cotes du Rhone Villages, Chateauneuf-du-Pape
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What are the premium regions for Syrah:
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Australia: Moderate climate: West. Aust, Western and Central VictoriaHot climate: Hunter Valley, Barossa, McLaren Vale
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What are the sub-regions in Northern Rhone:
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Cote-Rotie, Hermitage (rare and expensive), powerful, complex, age-worthyCrozes-Hermitage: larger region, less intense/complex, lower pricesSunlight, good drainage, steep terraces above Rhone River.
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Describe Southern Rhone and main sub-regions:
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No steep slopes, wide, stony plains, hotter and drier than Northern Rhone. Ideal for Grenache. Cotes-du-Rhone => Cotes-du-Rhone VillagesStyles vary widelyCheapest med bodied, light tannin and simple juicy red and peppery spiceBest compare to CNDP
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What is most famous appellation in Southern Rhone?
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Chateauneuf-du-Pape - 13 permitted varieties'Pope's new castle', from the relocation of the papal court to Avignon in the 14th centuryFull-bodied, med tannins, low acid, intense complex character red fruit, spice, and animal
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Describe Australian Shiraz compared to Syrah based Rhone wines:
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Hot climatesFuller-bodied, softer tannins, less acidIntense black fruit, sweet spices, notes of black chocolateUse of oak more overt - smoke, vanilla, coconut
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What are the most famous Shiraz regions in Australia?
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Hunter ValleyMcLaren ValeBarossa Valley (particularly powerful)Western VictoriaWestern Australia
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What are the moderate regions for Shiraz in Australia?
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Western AustraliaCoonawarraWestern VictoriaMore peppery, less full-bodied
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Describe Shiraz blending practices in Australia:
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Common to blend across regionsHelps premium wines of consistent quality and style and larger qty. Sometimes mention origen
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Describe Grenache from Spain:
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Premium regionMost widely planted varietal in SpainBlended in RiojaMost expensive come from Priorat (blended with Carignan, CS, Syrah) - deep colored, full-bodied, very intenseWidely used for Rose
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What are bulk production areas for Syrah/Grenche in France?
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Cotes-du-RhoneProvence, Languedoc, RoussilonMinervois, Corbieres, Fitou, Cotes-du-Rousillon, Languedoc (grenache+ carignan - tough wines with high levels of acid and tannin) Syrah and Mouvedre used to improve quality of better winesVin de Pays Syrah
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What are main areas for inexpensive Shiraz in Australia?
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Riverland, Murray-Darling, Riverina - will not appear on label. Will show South Eastern Australia
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What is a common white grape blended with Syrah/Shiraz?
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Vigonier - fermented together vs blending wineGives smooth texture, adds exotic fruit character
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