wines prelim 1 study guide_final

8/17/2019 Wines Prelim 1 Study Guide_final

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LECTURE I & II: COMPONENTS , W INEMAKING , V ITICULTURE , W INE SERVICE , W INE BUYING ____________________

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

• who made the wine

• location of grape/winery (where it was made)

• when it was made/the year the grapes for that wine grew (vintage year)

• what is in the bottle/the type of grape from which the wine was made (grape variety)

• some indication of special handling, ranking or classication (such as AOC)

• type of wine• alcohol content

• year harvested

• year produced

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

! The waiter r !""e#ier $re!e%t! the tt#e t '( )r i%!$e*ti%! " #he point of thisprocedure is to make sure that the bottle is the bottle you ordered! Check the label carefully! $eelthe bottle with you hand to make sure it is the correct temperature! %ast, nod your approval to theserver!

&! The !er+er the% re"+e! the *r a%- $#a*e! it i% )r%t ) '(. " #he purpose of this step isfor you to determine by smelling and visually inspecting the cork, whether the cork is in goodcondition (does not have an unpleasant odor, is not wet and shriveled or dry and crumbly), andwhether the cork seems to be the legitimate cork for that bottle of wine! #here may be a vintageyear or winery name on your cork that is di'erent from that on the label!

! I) '(r wi%e %ee-! -e*a%ti%/, the !er+er wi## -e*a%t at thi! $i%t. " ecant* #o transfer winefrom a bottle to another container, either for the purpose of aerating the wine or to pour a red wineo' its sediment!

+! The !er+er $(r! a !"a## a"(%t ) wi%e i%t '(r /#a!! a%- wait!. " #he purpose of thisstep is for you to take a sni' of the wine, a little sip, and then either nod your approval to the waiteror murmur, its ne!-

0. I) '( - a**e$t the wi%e, the waiter wi## $(r the wi%e i%t '(r /(e!t!1 /#a!!e! a%-the% 2%a##' i%t '(r!.

What are generally accepted reasons for sending a bottle of wine back in a restaurant?! .ot what you ordered&! Corked* npleasant odor of the cork, cork is wet and shriveled, cork is dry and crumbly! 0intage year of winery name on cork is di'erent from that on the label+! npleasant taste"(musty, dank, vinegar)1! efective smells

a! 2ulfur dio3ide"stinging sensation in nasal passageb! 4ydrogen sulde"rotten eggsc! 5ercaptans"essence of skunk and rotting cabbaged! O3idi6ed"bland (loss of 7avor)e! 5aderi6ed"cooked"sherry like with nutty 7avorsf! Corked"musty, moldyg! 2orbate"8ubble gum smellh! 9ediococcus : dirty socks smell

i! Acetobacter can produce ethyl acetate aromas (nail polish remover);!


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• #hese three rules operate independently : book says not to kill yourself trying to rank them interms of importance! 4owever a website said that in order of important the rules go ) ry beforesweet, &) %ight before full, )


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)ressing"

Hrape pulp and skins are presseds>uee6ing out the sugar"rich Guice priorto fermentation! #he Guice is allowed tosettle so that some of the pulp solids

settle out! 'he juice is then pumpedto the fermentation areas to be

made into wine*

A$#I$I5I.#A#=O.

(this step is out of order for red) thewine rich skinsare delicately

pressed to e3tractthe remaining

wine!

• ed wines ferment with Guice, skins, and pulp? white with Gust Guice

• uid? press wine-? must is unfermentedgrape Guice

• 0atting : 9umping the must- into fermentation vessels K 2tainless 2teel K Oak K Ceramic K$iberglass

Cellar Operations* Optional winemaking practices!• %ees 2tirring* this is stirring of the yeast cells to develop body, te3ture, and in some cases, more

alcohol!• 2 %=I (%ees Contact)* this is resting the wine on the dead yeast cells to develop body and te3ture

• 5alolactic $ermentation* this is secondary fermentation when the malic acid in converted to lacticacid giving the wine more body, less harsh acid, comple3ity, 7avor, and aroma while also increasingbiological stability!

Cellar Operations* Optional winemaking practices!• $ining* #he addition of an agent to remove small, suspended particles! uentlytransferred to another container!

• $iltration* #he process of clarifying a wine by passing it through a lter! A wine lter is usuallyconstructed of several porous layers sandwiched together, through which the wine is pumped underpressure! 8esides removing sediment that might make the wine cloudy, ltration is helpful inremoving yeast, bacteria, and other unwanted substances, to stabili6e the wine and to protect itfrom spoilage!

•

2tabili6ation* 5icrobiological stability is achieved by removing, killing, or preventing developmentsof the microbes by use of sulfur dio3ide and other permitted agents such as sorbic acid!• Cold 2tabili6ation* #o prevent tartrate precipitation!

Which +&'&C,-',R.- /grape growing0 and +&1&C,-',R.- /winemaking0 practices eect awine2s concentration( quality( 3avor and price?2ome viticulture practices that a'ect characteristics of wine*

• Hrape variety : #here is a wide price range between di'erent varietals (chardonnay is LDDD"1DD/ton, whereas Chenin 8lanc is L+DD/ton)!

• Age of vine : A'ects yield, intensity, and comple3ity! Moung vines ( yrs) produce basic Guice, butgrapes develop more comple3 7avors with age! 8ut after D"1D yrs the yields start to decline, eventhough concentration of 7avors continues!

• ensity of planting : =ncreased planting increase yield!

• Mield/acre : 9rice increases as the yield per acre declines!• 5icroclimate : 9recipitation, temperature, length of growing season, soil type, topography all

contribute to the personality (terroir) of a wine!• %and and labor costs : A'ects the price of the wine!

2ome viniculture practices that a'ect characteristics of wine*• 2cience of wine making : #he chemistry that goes on during fermentation produces chemicals in

the wine that mimics the smells of other fruits! #herefore, di'erent varietals produce di'erentaromas and 7avors! Also, the riper and sweeter the grapes, the more alcohol it will have!

• I>uipment and facilities :


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fermented in oak barrels is more e3pensive and the oak 7avor is more obvious in the wine(especially if the barrels are newEwhich also increases the price)!

• 9roduction capacity and demand : uantities are the most e3pensive!

• Aging : #he longer a wine ages, the more comple3 7avors develop, and price tends to increase!

What do the various grape components contribute to the 4nished wine?! uet refers tofragrances developed in the wine"making and aging process, produced by the interactions of the aromasubstances with the container, with a small >uantity of o3ygen, and with one another (odors afterfermentation)! #he bou>uet is in7uenced by esters formed during fermentation and developed duringbarrel and bottle aging!


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How does the winemaker shape or adjust various components in wine?• $ortifying


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What defects might one 4nd in a wine?• 2ulfur io3ide : stinging sensation (in nasal passage)

• 4ydrogen 2ulde : rotten eggs

• 5ercaptans : essence of skunk and rotting cabbage

• O3idi6ed : bland (loss of 7avor)

• 5aderi6ed : cooked? sherry like with nutty 7avors

• Corked(#CA) : musty moldy

• ekkera/8rettanomyces : 8aryard, horsey, mousey

• 2orbate : bubble gum smell

• 9ediococcus : dirty socks

• Acetobacter : ethyl acetate aroma (smells like nail polish remover)

• A white wine that is amber or brown is most likely defective!

What happens to wine as it ages?• ed uet!

• =ts tannic, harsh te3ture diminishes and the wine becomes silky!

Which wines bene4t from aging?White"

• Hrand Cru and 9remier Cru white 8urgundies, such as* Corton"Charlemagne, 8atar" and Chevalier"5ontrachets, 5eursault and Chablis Hrand Crus

• Hreat Herman and Austrian ieslings

• Alsace ieslings or Hewur6traminersRed"

• Hrand Cru and 9remier Cru 8urgundies

• California* 8etter Cabernet 2auvignons

• hone* 4ermitage, Cote otie and Cornas

• $iner Champagnes, 2herries, nest dessert wines, sweet 0ouvrays from the %oire 0alley, 0intage9ort and 5adeira

LECTURE III: 3RANCE: AOC, ALSACE , LOIRE _____________________________________________________________

What are the quality levels of 9rench wines available in the market today?

+ins de 'able or +in de 9rance* grapes from all of $rance? simple or ordinary wines? no geographicdesignation? vintage and varietal allowed? formerly vin de table with no vintage or varietal? sell at casualrestaurants (+)+ins de )ays /&:)0" grapes from a section of $rance? country wines produced in large geographic areas,made from vinifera and hybrids? made from vinifera and hybrids? no varietal restrictions? B1 of grapescome from region? have a geographic area attached to the name, reasonably priced ()+ins !elimites ;ualite


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Why and when was the .=C system established?V1, to control certain aspects of grape growing and wine productionin certain geographic areas, regulates place of origin (restrictedgeography), grape varieties (only specic grapes), alcohol content(min and ma3), ma3imum yields (hectoliters per hectar), whenharvest may begin each year, production methods (wine makingchaptali6ation)note* this is done by region by region and the local gov! body has thepower to declassify a producerJs wine

What does the 9rench .=C attempt to regulate?• 9lace of origin (restricted geography)

• Hrape varieties (only specic grapes)

• Alcohol content (minimum and ma3imum)

• 5a3imum yields (hectoliters per hectare)

• #uscadet

• .njou classi4cations* 2avennieres (Chenin blanc), Coteau3 du %ayon, Wuarts de Chaume,8onne6eau3! #he AOC is known for its sweet wines! Chenin 5lanc and Hewur6traminer are popularthere, with fruity, melon, and apple 7avors!

o :rape Chenin blanc


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•


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• #is en bouteille a la )ropriete /#is en bouteille au !omaine0 :estate bottled-, meaning thegrapes are grown, harvested, produced and bottled by those listed on the label

• #is en boutielle )ar : bottled by,- means the wine was bottled by those listed on the label

•


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• 9inot .oir

What are the benchmark wines which .lsace is known for?

What are the labeling requirements and how does one decode an .lsace wine label?• 0arietal label "" DD of that variety must be used to make the wine!

What terms on an .lsace wine label are meaningful and what do they tell us?• AOC status

• +arietal -abel" DD of grape named must be of that particular varietal meaning no blending (i!e!5uscadet)

• Idel6wicker* a blend of white grapes of AOC Alsace without any indication of percentage? 9inot8lanc, 2ylvaner, 9inot Hris, iesling

• Hentil* minimum 1D iesling, 5uscat, 9inot Hris or Hewur6traminer

• +endanges 'ardive* late harvest produce fuller bodied wine, fermented dry, higher alcohol levels,higher sugar levels

•


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• white wines are not generally put through malolactic fermentation (only 9inot .oir is)

• !o not use the .ppellation system in .lsace( so all the grapes grown are varietals

LECTURE IV: 3RANCE: BOR4EAU5 _______________________________________________________________________

What are the .=C levels of 5ordeau6 wines?• egional* AOC 8ordeau3

• 2ub egional* AOC 4aut 5edoc• Commune* AOC 5argau3

• Chateau* Chateau 5argau3

o AB Classi4cation #edoc and !=C* st growth (9remiers crus), &nd growth (deu3iemes crus), rd growth (troisiemescrus), to 1th growth

Cru 8ourgeois, Cru Artisan


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What are the names of the 4ve Chateau6 which hold the 9irst :rowth uality made 8ordeau3 wines the favorite in the 8ritish market!

-


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0ineyards are what receive the ranking ofHrand Cru or 9remier Cru (%A.)

#he Chateau3 receive the rating, not thevineyards(8A.)

Often a vineyard has several owners #he chateau3 owner may add land to theirholdings and increase production

2mall >uantity elatively large production : &D,DDD"+D,DDDcases

2ingle grape variety (monovarietal) A blend of grapesst, &nd, and rd label levels

What impact does 5ordeau6 wine have on the other wine producing regions of the world andthe wine trade in general?8ordeau3 wines drive the market prices, sets the stage for future market of wines, and also producespleasant wines at a reasonable price b! 5any 8ordeau3 wines sold in futures (In 9remeur) " sold & yearsbefore wine is delivered

LECTURE V: 3RANCE: BURGUN4Y , BEAU6OLAIS , R78NE V ALLEY ___________________________________________

What are the classi4cations of 5urgundy and 5eaujolais wines and what 3avor dierences

might one 4nd when comparing them?

5,R:,1!G" 5ased on ratings of vineyards

:rand Cru (great growth)? vineyards• Over hundreds of years 8urgundians have identied certain climats- (or vineyard sites) that

consistently yield grapes which produce great wines! #hese _best vineyard sites_ have been labeledo !+ of production

)remier Cru (rst growth) 1;& vineyards• Other vineyards have been identied as producing e3cellent wines well above the average for a

commune (village)o D! of production

Commune or village wines /1D hl!hect Q11D)? 11 communes

• wines which will vary more in >uality but should provide enGoyable wines which possess thecharacteristics associated with the village they come from!

o ;!B of productionRegional wine! ( 11 hl/hect Q;D1) AOC 8ourgogne

• #he more specic the region the more specic the characteristics of the wine e!g!, a wine labeledCte de 1uits +illages can only be made from grapes grown in the geographic area of the C\tede .uits (the northern part of 8urgundy) as compared to

• .=C 5ourgogne which can be made from grapes coming from any and all parts of 8urgundy!o Chardonnay and pinot noiro 1! of production

Coteau6 5ourguignons (which can include grapes from 8eauGolais"Hamay)• lowest classication? from anywhere in 8urgundy? can be a blend or monovarietal

F2pecic areas are able to produce specic 7avors* this is based on what is called Hout de #erroir or7avor of soil- literally it means taste of soil! As site- increases on classication less wine is produceddecreases thus increasing price

Beaujolais wine classifcation:

• 8eauGolais nouveau are simplest newest wines (come out each #hanksgiving)

• 8eauGolais superieur are slightly more ripe and contain more alcohol

• 8eauGolais villages* wines made from mi3ture of di'erent villages" (V villages)

• Cru 8eauGolais are sturdier/more serious wines? produced from D top villages? highest level of8eauGolais


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• Chateau bottled has no real meaning

Chablis Classifcation

• 9etit Chablis* simple wine comes from area outside of traditional growing area

• Chablis

• Chablis 9remier Cru ($ourchaume)

• Hrand Cru Chablis (%es Clos)* wines from %es Clos vineyard (biggest and most famous vineyard andHran Cru)

What are the most important areas within 5urgundy for white wines?Chablis /Chardonnay0 : cool climate( chalky clay/limestone soil? apple, pear, pineapple, melon#acon#aconnais : mainly whitesCote dJor and Cote Chalonnaise

What are the most important areas within 5urgundy for red wines?Cote dJOr (pinot noir) : cherry, raspberry, velvety8eauGolais (Hamay) : cherry, strawberry, banana

What are the major grape varieties grown in 5urgundy and5eaujolais?

• uantities)• ed

o 9inot .oir : cherry, raspberry, velvetyo Hamay is grown in 8eauGolais : cherry, strawberry,

banana

Regions within 5urgundy"Chablis (chardonnay)Cote dJOr : Cote de .uits (pinot noir)/Cote de 8eaune (pinotnoir/chardonnay)Cote Chalonnaise (bargain burgundies, red/white)

5aconnais (whites) : 9ouilly"$uisse, 2t! 0eran8eauGolais (reds using Hamay grape)

What are the labeling requirements and how does one decode a 5urgundy and 5eaujolais winelabel?

• egional


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• 5is en bouteille a la propriXtX : estate bottled

1egociant wines will state on the label*• 5is en bouteille par : bottled by the rm!

o F 5aison %ouis ^adot, %ouis %atour, 8ouchard 9ere et $ils F

How does 5urgundy2s climate in3uence its wine styles?Continental climate and is often characteri6ed by cold winters and hot summers• uired all lands to be distributed e>ually

among 4eirs over time caused fragmentation of properties and as result is a region of smallvineyards

• B1Ds : classication of 8urgundian wines

• VB1"V11 : renewed e'orts in wine, produced more comple3 wines

What winemaking practices are unique to the 5urgundy and 5eaujolais?8urgundy*

• 5ore growers than producers so small growers sell grapes to negociants, who blend and bottlewine

• 1>:=C&.1'


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• =n $rance, released in .ovember and not consumed after ecember

What are the classi4cations of Rhone wines?• C\tes du h\ne " only displays the region, may be used in the entire wine region, lowest

classication for h\ne AOC wine, used by negociants• C\tes du h\ne"0illages " AOC allowed for V1 communes, higher minimum re>uirement for grape

maturity than basic C\tes du h\ne, higher classication, village name canJt be displayed, fromvineyards surrounding village

• C\tes du h\ne"0illages together with village name

• Cru are " 1 named appellations, display only name of the cru and not C\tes du h\ne, includemost famous h\ne wines, no ocial classication di'erentiating between di'erent crus

• Chateauneuf du )ape : 5O2#


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LECTURE VI: C ALI3ORNIA _______________________________________________________________________________Which individuals had signi4cant impact on the growth of California2s wine industry?C." 9ather Kunipero


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• Heneric label : place name from famous region (such as Champagne, 8urgundy, etc) or a wine style(2herry, 9ort)

• 9roprietary label : made"up name" Chevrignon- =nsignia-? wine doesnJt t varietal label

• #>R&'.:> categoryLgiving merit to the heritage that is 5ordeau6M #ade from 5ordeau6blends

o ed* cab sauv, merlot, cab $ranc, 5albec, 9etit 0erdoto uirement that the grapes grown or wine made by the company onthe bottle

Age worthiness*• whites" Cali whites should be consumed w/in " years of release, and few 2auvignon 8lancs and

Chardonnays will hold for up to 1 years• eds" lighter style reds and even medium to fuller reds at the lower price range are ready to drink

when released or held for &"+ years? fuller bodied higher priced wines (Cabernet 2auvignon/5erlot

blends) can age 1"D? top can age for &D years or more" the premium wines

What are the labeling requirements and regulations for California? >*g* P of grape variety(meaningful controlled terms etc*California


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What are the signature grapes varieties which have made California reputation?ues

How does climate in3uence wine styles produced in various regions?Cannot be too dry or too wet? western part of


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• V1DJs" wine production in hands of a few large wineries and the focus is on Gugs wines and fortiedwines

• V1" r! Yonstantin $rank lands in .M (successfully plants vitis vinifera)

• V;D" rst vinifera released (V;&" vinifera vineyards)

• + wine regions* $inger %akes, %ake Irie, 4udson iver, %ong =sland

Which individuals had signi4cant impact on the growth of 1G


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• 5I=#AHI categoryEgiving merit to the heritage that is 8ordeau3? 5ade from 8ordeau3 blends

• ed" Cabernet 2auvignon, 5erlot, Cabernet $ranc, 5albec, 9etit 0erdot

• uickly(VBD Christmas ay massacre- saw drop from P; to "&+$ in day)! 2loping hillsides drain coldair, helping to prevent frost damage! #he deep lakes act like large tempering devices in fall, winterand spring beneting vines close to the lakes! Cayuga %ake area has D"1 day longer growingseason than the rest of the $inger %akes (the latter is on average VD days) due to lower altitude of


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slopes (BDD`/&;D meters ma3imum) and the lake s̀ depth! Hrowing season is average Z of daysbetween spring and fall frosts! #he $inger %akes averages VD to &D1 days! D,DDD acres planted!BD"VD of .M2 table wine are made in the $inger %akes 1 wineries! iesling and grapes forsparkling wines do well here! A0As "" $inger %akes, established VB;, Cayuga %ake, est! VBB and2eneca %ake (&DD)!

• %ong =sland* 5aritime Climate : by far the warmest .M2 grape growing region since it is surroundedon sides by water, Atlantic Ocean, %= 2ound (north), 9econic 8ay (south)! #he growing season onaverage ranges from &1 to &D days with the .orth $ork having the longer season! 1 wineriesmainly in the .orth $ork subregion with VD acres planted! 5aGor focus is on vinifera varieties*

5erlot, Chardonnay, Cabernet 2auvignon, ed 8lends! A0As : .orth $ork, est! VB;, and #he4amptons on the 2outh $ork, est! VB1! %ong =sland est! &DD• 4udson 0alley* Cool climate tempered by 4udson iver and steep valley that draws maritime air

from the Atlantic Ocean! BD"V; day growing season! 8est known for white hybrids, especially2eyval 8lanc! &B wineries with +D acres! A0A "" 4udson iver egion, est! ^uly VB&, st in .M2!

• %ake Irie* the %ake Irie A0A (VB) spreads across three states* .M, Ohio and 9ennsylvania! Bwineries in the .ew Mork section! #he .ew Mork portion has a cool short growing season between to &DD days! #he lake does tend to prevent the buds from coming out too early in the springand does moderate the temperature in early fall! 2till the climate produces high acidity and lowernatural sugar! #he region is planted to mostly labrusca and is best know for grape Guice! #otalacreage is &D,1DD!

What winemaking practices are unique and legal in 1ew Gork e*g* .cidi4cation( ChaptaliQation(

etc*?• .ew Mork" hybridi6ing

• California/uirements they cantechnically use grapes from any state or country as long as they can say they are bottled- in CA or

wines prelim 1 study guide_final

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