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246 Cards in this Set
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- Back
In the US, (2) certifying bodies for organic growers
|
NOP (National Organic Program) |
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In US, years vineyard must avoid banned chemicals before being certified Organic
|
Three Years |
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Oechsle |
Oechsle= (density-1)X1000 |
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Baumé
|
Measure of potential alcohol primarily used in France. Potential alcohol (ml) per 100ml wine 12° Baumé = 12% alcohol |
|
Estimating ethanol from Brix
|
Ex. 24 Brix= 13.3% potential alcohol |
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Vertical Shoot Positioning |
guyot/cordon, new growth trained upwards braced by additional wires |
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Pergola
|
Canopy management system in which vines grow up supports that hold latticework
|
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Cordon |
Branches holding spurs become as woody as trunk |
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Guyot |
One cane from each vine trained along wire (single guyot), or two canes in opposite directions (double) |
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Cane vs. Spur Pruning |
Spur- leave more canes but trim to allow only 1-2 nodes |
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Wine fault: Leesy or Yeasty
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Okay for sparkling and other sur-lie styles but will overpower fruit flavor of wine when not stylistically desired |
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Wine fault: wet cardboard
|
From cork taint or misuse of filter pads |
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Wine fault: stemmy |
bitter, green odor of grape stems |
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Wine fault: stagnant |
stale water odor |
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Wine fault: sulfur (3 different causes/odors)
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2. H2S (hydrogen sulfide): rotten egg. Sulfur-rich wine made in reductive style (not a lot of O2 contact), sitting too long on lees, screw cap. 3. Mercaptans (sulfur+acid): garlic/onion, same compound used to detect gas leaks. Hard to get rid of |
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Estimate rate of cork taint
|
1-10% |
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Can screwcap/artificial cork wines have TCA contamination? |
Yes- if winery has infection or mold has grown on equipment, can be transferred to wine |
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Five Acids in Wine |
2. Malic- sharp (green apple), used as grape ripens at end stages so higher concentration in cool climate and w/ under ripe grapes. Reduce with MLF 3. Citric- very negligible. Not great choice for acidification b/c of citrus fruit flavor 4. Lactic- converted from malic in grapes by lactic acid bacteria. Softer acid than malic. 5. Succinic- sharp, slightly bitter, salty. Small component of grapes, mostly a fermentation by-product. |
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Autochthonous Varieties
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Not widely transplanted to date, still strong association with a particular region. ex. Nebbiolo |
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5 components of wine and %
|
Alcohol (ethanol, but also methanol, glycerol, fusel): 10-15% Acid: .5-.75% Sugar: up to 18% Phenolic Compounds: small amts |
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International Varieties
|
Found to thrive in a variety of places Exs: Cabernet Sauvignon, Sauvignon blanc, Chardonnay, Merlot, Malbec |
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Hybrid |
cross of DIFFERENT SPECIES Sexual reproduction b/n closely related species. Not fertile but propagated through cuttings |
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Cross/Crossing
|
Offspring of sexual reproduction within a species. ex. Cabernet Sauvignon= cabernet franc X Sauvignon blanc |
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Mutation
|
ex. Pinot gris + Pinot blanc --> mutations of Pinot noir |
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Clone
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grapes slightly different from parent that have shown favorable characteristics and have been propagated asexually.
|
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Variety
|
identifiable group of vines of same species that share characteristics of appearance, flavor, growth. ex) Syrah, Chardonnay |
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Species |
ex: vitis labrusca, vitis vinifera |
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Wine fault: Reductive or Reduction
|
Sulfur aromas: rotten egg/garlic/matches/cabbage Common use term, not scientific descriptor of how this happens Occurs in low O2 conditions |
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Formation of TCA
|
2. Interacts with other compounds (like Chlorine) and produces TCA. 3. leeches into wine. @ lower concentrations: muted wine @ higher concentrations: musty moldy flavor |
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TCA (full name)
|
2, 4, 6 Trichloroanisole |
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"Contains Sulfites" (Labeling Requirement) |
In US, wines destined for interstate commerce and contain >10 ppm SO2
|
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Esters
|
--in wine, largest group of aroma compounds --most desirable at low concentration Ex) ethyl acetate (acetic acid +EtOH) Low conc= fruity, floral High conc= nail polish, varnish |
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Aldehydes
|
--encouraged in sherry and madeira --acetaldehyde gives fine sherry its distinctive aroma |
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Main Phenolic compounds (5)
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1. Anthocyanins- blue/purple/red color, depending on acid (high=red, low=blue) 2. Flavonols- yellow pigments in whites, increase with sunlight (warm climate whites more golden) 3. Tannins- astringent/bitter, skin, seeds, stems, oak. Preserves wine, prevents ox 4. Vanillin- imparted from oak in barrel aging 5. Reservatol- beneficial health effects?, antiox Phenolics mostly in skin/seeds (so more in reds), polymerize over time |
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Effects of residual sugar in wine (3)
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balances acid hides flaws (in low quality wine) |
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% Sugar at harvest |
(roughly even between glucose and fructose) |
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Acids from Fermentation (3)
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Acetic Succinic |
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Wine fault: rubbery |
associated with very low acid wines or excess sulfur |
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Acids from Grapes (3)
|
Malic Citric (minor) |
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Wine fault: Maderization
|
"cooked" or "baked" odor from too much heat or oxidation fault except for wines in which this is conscious style chose (Madeira) |
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Wine fault: oxidized |
wine exposed to O2 ---> O2 dissolves in wine and reacts with phenolic compounds, producing aldehydes and browning (sherry notes) |
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Wine fault: Green |
odor of leaves, resulting from use of underripe grapes |
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Wine fault: "Brett" |
Effect: deaden primary flavor, sweaty horsey, "Band-Aid", medicinal |
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Ascensence ? |
combination of acetic acid and ethyl acetate
|
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Bacterial Wine Faults (5)
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Butyric acid- rancid butter/cheese Lactic acid- sauerkraut/goat (?) smell Ethyl acetate- fingernail polish/glue Geranium- crushed geranium leaves, from incomplete MLF or improper breakdown of sorbic acid preservative |
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Nematode
|
increased problem with shallow rootstocks/ drip irrigation that encourages shallow root network |
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Oidium |
downy mildew |
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Pierce's Disease
|
Spread by insects, primarily sharpshooters which feed on infected vine, spread to others. |
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Marginal Climate
|
Climate in which it is so cool or such a short season that fruit can barely ripen |
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Mediterranean Climate |
Mild wet winters low humidity |
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Continental Climate
|
may have less rain (than maritime) |
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Maritime Climate
|
high rainfall mild temperatures |
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5 geographic factor effecting fruit |
2. Elevation (higher= cooler, windier, less fog, more intense sun) 3. Topography (hills= less frost risk, harder to work, rolling hills= variability) 4. Aspect- more sun on slopes 5. Proximity to water- regulates temps, resists change |
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Rocks and stone
|
larger pieces of solid inorganic matter. Obstacles roots must go around or through |
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Sand |
Very low water retention ability |
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Silt
|
particles of intermediate size |
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Clay
|
very fine particles, fit tight together, hard for water to pass through |
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(6) biggest environmental effects on viticulture
|
2. precipitation- goldilocks 3. Humidity- high= inc risk of fungus/mold 4. Fog- good (cool vineyard), bad (inc humidity) 5. Wind- can reduce humidity but can cause shatter 6. soil- regulates water and should not be too fertile (vines need some stress for good fruit) |
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Climate (micro-, meso-, macro-) |
mesoclimate- conditions of particular vineyard macroclimate- overall regional climate |
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Weather Vs. Climate
|
climate= historical average of a place |
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Translocation
|
the movement of sugar and other compounds from one part of the plant to another, especially from leaves to fruit |
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Transpiration
|
cools vine, highest rate in sunny, hot, windy (moderate), dry conditions |
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Respiration |
breaking down chemicals (such as sugar) to release energy for growth --during veraison vine shifts to metabolizing malic -- for every 18F inc, respiration inc X2 --cool nights good to minimize malic acid loss when photosynthesis not taking place |
|
Aspect
|
(southern aspect in N hemi, northern in S hemi) especially significant in regions away from equator where sun comes in at an angle |
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Optimal conditions for photosynthesis
|
>50F, <95F (Optimum 70-85 F) |
|
#days from budbreak to harvest |
|
|
Veraison |
- Increased size/softness -Increased color - Increased sugar -Decreased acid |
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Millerandage |
|
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Shatter/ Coulure
|
(caused by temp swings, bad weather) |
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Flowering |
Vinifera is self-pollinating |
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Bud Break |
buds emerge from nodes, vulnerable to temp swings at this time. |
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Latitude range of grape growing |
30°-50°
|
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Production lifespan of vines
|
average of 6 years for quality Vigor declines after 20 years, but fruit quality can increase for longer |
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Sustainable viticulture |
--allows for social/economic aspects when choosing best practice --various local programs, no national umbrella org in US yet |
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Biodynamic viticulture
|
--more or less organic, with added metaphysical elements --universe is interconnected and humans can tap into energy using preparations, moon phases -- "leaf days" for harvest, other practices only on "root days" |
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Integrated Pest Management |
only eliminate the bad use natural predators, knowledge of pest life cycle to eliminate with least amount of intervention. |
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Sauvignon Blanc Profile Examples Countries Aroma Acid Alcohol |
Examples: Sancerre, Pouill-Fume, white Bord., Fume Blanc, NZ Countries: France, NZ, Chile, US, S. Africa Aroma: grass, hay, grapefruit, green pepper (cool), asparagus, melon (warm), flint (Loire), gooseberry (NZ), toast/smoke (oak) Acid: Med+ to high Alcohol: Med |
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Chardonnay Profile Examples Countries Aroma Acid Alcohol |
Examples: white burg, champagne, cali style Countries: France, US, Australia Aroma: green apple, melon, pear (cool), tropical (warm), butter (MLF), vanilla/butterscotch/toast (oak) Acid: Med to high Alcohol: Med to high |
|
Muscat Profile Examples Countries Aroma Acid Alcohol |
Examples: S. France, Moscato d'Asti, Australia Countries: Italy, France, Chile, Australia Aroma: musk, honey, orange blossom, floral, apricot, TABLE GRAPES Acid: low to med Alcohol: Med to high |
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Riesling Profile Examples Countries Aroma Acid Alcohol |
Examples: Mosel, Rheingau, Pfalz, Alsace, Finger Lakes (NY), Clare and Eden Valley (Austral), WA Countries: Germany, Australia, France, US Aroma: lime, peach, nectarine, apricot, honeysuckle, wet stone, petrol (dep on age/ripeness), baking spice (w/lots of age) Acid: high to very high Alcohol: very low to high |
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Chenin Blanc Profile Examples Countries Aroma Acid Alcohol |
Examples: NE Italy, Alsace, Oregon Countries: Italy, Germany, France, Australia Aroma: apple, lemon, melon, peach, mineral, almond Acid: low-high Alcohol: med |
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Pinot Gris/Grigio Profile Examples Countries Aroma Acid Alcohol |
Examples: Vouvray, Savennieres, Samur Countries: S. Africa, France (Loire), US (central valley) Aroma: green apple, melon, green plum, citrus blossom, earth, mineral, wet wool, honey/quince (age) Acid: med+ to high Alcohol: med to high |
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Cabernet Sauvignon Profile Examples Countries Aroma Acid Tannin Alcohol |
Examples: Bordeaux, Napa Countries: France, Chile, US, Australia Aroma: blackcurrant, black cherry, eucalyptus, mint, bell pepper (cool), dark chocolate, cedar, vanilla, tobacco (new oak), coffee, caramel, cigar box (age) Acid: med to high Tannin: high Alcohol: high |
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Syrah Profile Examples Countries Aroma Acid Tannin Alcohol |
Examples: Rhone, Australia, Paso Robles Countries: France, US, Australia Aroma: Blackberry, tar, leather, anise, rosemary, black pepper, smoke, lavender, forest floor, earth, dried fruit, smoked meat (age) Acid: low to med Tannin: high Alcohol: high |
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Pinot Noir Profile Examples Countries Aroma Acid Tannin Alcohol |
Examples: Red burg, champagne, NZ, OR, CA Countries: France, US, Germany Aroma: cherry, raspberry, strawberry, earth, violet, lilac, sandalwood, mushroom Acid: med to high Tannin: low to med Alcohol: med |
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Merlot Profile Examples Countries Aroma Acid Tannin Alcohol |
Examples: Red Bordeaux, misc New World Countries: France, US, spain, Italy, Chile Aroma: blueberry, plum, black cherry, mint, coffee, chocolate Acid: med Tannin: med Alcohol: med to high |
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Cabernet Franc Profile Examples Countries Aroma Acid Tannin Alcohol |
Examples: red Bordeaux, Loire, NE Italy, NY, CA Countries: France, Italy, US Aroma: cranberry, strawberry, tobacco, mushroom, bell pepper, tea (cool), raspberry, violet (warm) Acid: med to high Tannin: low to med Alcohol: med |
|
Grenache Profile Examples Countries Aroma Acid Tannin Alcohol |
Examples: S. Rhone, Priorat, Rioja, Navarra, Australia Countries: France, Spain Aroma: strawberry, sour cherry, flowers, blackpepper, cranberry Acid: low to med Tannin: low to med Alcohol: high |
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Semillon Basics
|
Waxy/oily palate low acid |
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Tempranillo Basics
|
Leather, tobacco, chalky dust (winemaking flavor) Strawberry, red cherry, currant, spice (grape flavor) In Spain, blended (with graciano or manzuelo) or varietal wine |
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Gewürztraminer Basics |
first recorded in Italian Alps but now most known in Alsace |
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Trebbiano Basics
|
Neutral white grape commercially important- used in cognac/brandy |
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Pinot Blanc Basics |
AKA pinot bianco in Italy, Weissbugunder in Germany, Austria Aroma: apple, pear, lighter than pinot gris but with exotic fruit |
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Zinfandel Basics
|
Jammy, raspberry/blackberry, raisin Genetically identical to: -Primitivo (Italy) -Tribidrag (Croatia) (EU recognizes primitivo/Zinfandel as synonymous TTB does not) |
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Sangiovese Basics |
Light color High Acid sour cherry and orange peel |
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Malbec Basics
|
Cahors "black wine" New fame in Argentina Deep color, inky black blackberry, plum |
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Nebbiolo Basics |
Major grape of Piedmont (Barolo and Barbaresco) "tar and roses", cherry, blackberry, licorice Benefits from oak and bottle aging |
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Gamay basics |
low tannin fruit forward Beaujolais: made with carbonic maceration Nouveau= cherry, strawberry, banana, red candy Cru= black fruit, raspberry, spice |
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Viognier Basics
|
Viscous/Full Body Med to High alcohol Flowers, peach, tangerine |
|
Aromas from Noble Rot |
Honeysuckle and apricot |
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Muscat Varieties (3) w/ climate preference and quality
|
Muscat Blanc à Petits Grains (best quality) Muscat of Alexandria Muscat Ottenel all warm to hot climate (Ottenel can handle cooler climates) |
|
Origin of Pinot gris
|
"gray pinot" |
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Warm Vs Cool Chardonnay Characteristics
|
Warm: Ripe tropical notes, more alcohol, more body Cool: citrus+green fruit notes, more acid, lighter body |
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Stylistic differences of "pinot gris" and "pinot grigio"
|
Gris (OR, Alsace, Ger): Med+ acid, med to high body, neutral aroma (apple, pear, almond), sometimes residual sugar Grigio (Italy, warmer CA, Austral): med minus acid, higher alcohol, dry (no RS), usually unoaked, neutral aroma. |
|
Climate preferences of Cabernet Sauvignon |
Most planted grape, but doesn't do well in cool areas with early winters as it is late ripening |
|
Name of Chenin Blanc in South Africa |
Steen |
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Pinot Noir climate preferences |
Thrives and can ripen in cooler climates |
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débourbage
|
-to let must adjustments integrate -to let solids settle out of solution -to process another batch/prepare fermentation vessel |
|
acidification
|
usually tartaric, shouldn't effect flavor significantly beyond adding tartness/bringing wine into balance |
|
Chapitalization |
old world- generally not permitted, new world less restrictive Not way to make sweet wine, used to bring alcohol into balance |
|
Pomace
|
can be used as compost or to make marc or grappa (pomace brandies) |
|
Free Run |
contains the most sugar, least tannin best quality |
|
Cold Soak |
-can be used for reds or whites (mainly reds) -extract aroma and phenolics |
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Kosher Wine regulations
|
-after arrival at winery only handled by observant Orthodox male Jews, supervised by Rabbi -no gelatin or egg fining -after bottling can be touched by non-jews without losing kosher status -loses kosher status once opened if touched by non-jews |
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"biodynamic" certification
|
-based more on progress towards goals than strict criteria -sulfur permitted but minimized -less restrictive than USDA organic |
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Organic Wine (EU)
|
30-50% less sulfur than non-organic wine no additives winemaking process must be traceable |
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Organic Wine (USA) |
100% Organic grapes no prohibited substances (sulfur, etc) "Made with Organic Grapes"= 100% organic grapes and <100ppm sulfur |
|
Winemaking techniques for sweet wine production (5)
|
2. Backsweeten (requires filtration) 3. Fortify- add spirits to kill yeast 4. Add large amounts of SO2 5. Pasteurization |
|
Viticultural Techniques for sweet wine productions (4)
|
2. Late Harvest- more sugar, but also less acid. Only good with high acid grapes 3. Drying- raisinated in dry room (ex. reccioto) 4. Freezing- let grapes hang until winter cold enough to freeze (Eiswein) 5. Harvest and press frozen- get sugar concentrated juice |
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Rosé
|
-short maceration -saignée - direct press Fermented @ low temp, usually no MLF, batonnage, oak blush= off-dry Rosé |
|
Direct Press
|
Makes very light Rosé or "vin gris" Grapes crushed and pressed at same time, leading to very pale juice |
|
saignée
|
Makes very light Rosé Rest of batch made into concentrated red wine |
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Carbonic Maceration
|
-enzymatic fermentation w/o added yeast or bacteria -whole unbroken grapes in absence of O2, enzymes in grapes breakdown sugars and create alcohol -Fruit then pressed and rest fermented normally -low tannin wine |
|
Micro-oxygenation
|
bubbling a small amount of O2 into wine in attempt to simulate oxidation effects of oak aging |
|
Most flavor is leached out of oak barrels after ___ years
|
(Progressively less after each year) |
|
Barrique |
Standard barrel, 225L/60gallons |
|
Extended Maceration |
leaving on skins after fermenting, sometimes after cap has collapsed |
|
Red Wine fermentation temperatures
|
60-70 for lighter reds warmer temps extract more phenols |
|
délestage |
-fermention juice drained then sprayed over sunken cap -much more O2 exposure than normal pumpover |
|
Cap Management Techniques (4)
|
2. Pumpover 3. Rack and Return (délestage) 4. Rotofermentation (in rotatable fermentor, computer controlled) |
|
Cap Management
|
Cap= mass of skin/seed/stem @top of vessel Need to break up to: - get phenolics from cap -to prevent acetobacter from growing on cap (will produce acetic acid) |
|
Maceration
|
begins @ or before fermentation and continues through and perhaps after |
|
International white varieties that can stand up to oak aging (2) |
Chardonnay Sauvignon Blanc |
|
Barrel Aging |
new oak adds oak flavor (vanilla, wood, coconut, toast, almonds) |
|
Cold Stabilization |
process to precipitated out tartrates that form at cold temperatures (which are flavorless but present a possible aesthetic issue). Done by chilling wine to 25F for a few weeks, then racking wine off precipitate. |
|
Bentonite Clay |
Protein fining agent |
|
Gelatin and egg whites |
Tannin fining agents
|
|
Fining
|
Adding (usually charged) material to wine that has affinity to compound in wine; will bind and then sink to bottom and can be racked off. |
|
Racking
|
allowing matter to settle, carefully drawing out wine into separate container. May still be necessary to fine or filter |
|
Clarification
|
more common for whites then reds, because of desire to avoid stripping out color and phenolics too. |
|
Sur lie |
letting yeast cells sit with wine for extended time imparts yeasty aroma, creamy texture, increased complexity |
|
batonnage
|
amplifies effect of sur lie aging |
|
Malolactic Fermentation
|
malic acid converts to lactic acid carried out by lactic bacteria sharp test of malic changes to creamier lactic will happen spontaneously in oak |
|
Diacetyl |
byproduct of MLF responsible for "buttery" aroma |
|
Uses of Sulfur |
-prevent oxidization -protect wine -prevent browning |
|
Temperature ceiling of fermentation
|
Yeast will die--> stuck fermentation (even before this can get "cooked" flavor, esp in white grapes) |
|
White wine fermentation temperature |
(10-16C) |
|
Strain of yeast most commonly used in winemaking |
(various strains of this can be used to impact flavor or wine/fermentation kinetics) |
|
Effects of barrel fermentation (3) |
2. oak flavor 3. downplay fruit flavor/aroma |
|
Effects of stainless steel fermentation (3) |
- airtight -temp control |
|
Non Ethanol Fermentation Products (2 main, 7 other) |
Other: glycerol, succinic acid, acetic acid, lactic acid, acetaldehyde, ethyl acetate, other alcohols |
|
% of sugar converted to ethanol |
(rest is other alcohol or acids) |
|
"Crush" |
(sorting, destemming, crushing, etc.) |
|
Partial Fermentation Method
|
Single, incomplete fermentation in 2 parts 1. Ferment part way, rack off lees and store cool 2. Warm up and ferment as needed in pressurized tank --Produces wine with low abv, RS, and less carbonation --Preserves fruit flavor (no lees aging) --Used in Piemonte for Moscato d'Asti and Brachetto d'Acqui. |
|
Split
|
|
|
Half/Demi bottle |
1/2 std bottle (375 ml) |
|
Magnum |
2 std bottles (1.5 L) |
|
Jeroboam |
4 std bottles (3L) |
|
Rehoboam |
6 std bottles (4.5L) |
|
Methuselah |
8 std bottles (6 L) |
|
Salmanazar |
12 std bottles (9L) |
|
Balthazar |
16 std bottles (12 L) |
|
Nebuchadnezzar
|
20 std bottles (15 L) |
|
Transfer Method, Labeling on Bottle |
US- "fermented in bottle" or "bottle fermented" |
|
Transfer Method |
2. Lees aging and second fermentation as in trad method 3. Then transferred to tank 4. dosage added to entire tank 5. Put back in bottle Saves time money, but can match traditional method in quality, though if saving time is a priority probably less lees aging and therefore inferior |
|
Charmat Method (Tank, bulk method) |
1. Ferment base wine. 2. blend in tank 3. added sugar and yeast to tank. 4. seal and ferment
-Emphasizes primary fruit and floral aroma |
|
Allowable Margin of error for sweetness level in champagne
|
As of 2010, +/- 3 g/L |
|
Champagne Sweetness: Doux |
>50g/L (>5%) |
|
Champagne Sweetness: demi-sec |
32-50g/L 3.2-5% |
|
Champagne Sweetness: Extra-dry extra-sec |
12-17 g/L 1.2-1.7% |
|
Champagne Sweetness: Brut
|
<12g/L <1.2 % |
|
Champagne Sweetness: Extra Brut
|
Very Dry <6 g/L <.6% |
|
Champagne Sweetness: Brut nature (aka sans dosage, dosage zero, brut sauvage) |
< 3 g/L <.3% |
|
Dosage
|
wine/sugar added to top off bottle after disgorgement in rosé, red wine may be added (only sparkling wine can make rosé by this method in EU) |
|
Dégorgement
|
traditionally froze neck and shot out yeast plug, now same principle but mechanized |
|
Effect of lees aging in Champagne |
-finer, longer lasting bubbles |
|
Yeast autolysis
|
In sur lie aging, yeast cells die and break down, creating toasty, nutty flavors considered an important component of traditional method wine, and one reason why neutral flavor base wine is used |
|
Effects and timeframe |
-CO2 dissolves into wine teakes a month or more because of high starting alcohol and low cellar temperature |
|
liqueur de tirage |
in traditional method, yeast and sugar method added to still wine and bottled |
|
Assemblage |
blending stage of Champagne, for NV can be different years |
|
Réserve (champagne)
|
wines from prior vintages, held back to be added to make blends (cuvees) in subsequent years |
|
Remuage
|
riddling- turning and inverting bottles slowly to collect yeast in neck for disgorgement |
|
Pupitre
|
Rack used for bottles undergoing riddling (now mostly done using gyropalette) |
|
Prise de mousse
|
the second fermentation in traditional method sparkling wine production |
|
Prestige (champagne) |
the brand's best wine, in theory made from early part of first pressing usually a vintage wine |
|
Notable Production Practices for the base wine in Champagne (7) |
1. Hand harvesting 2. gentle grape treatment (minimizes harsh flavor) 3. whole berry pressing 4. Press fractions vinified separately and blended 5. Must settling 6. stainless steel fermentation (usually, sometimes oak) 7. Usually no MLF (want to keep acid) |
|
Wines other than Champagne using Traditional Method (4)
|
Franciacorta (Italy) Crémant (France, outside of Champagne) Most premium New World sparkling wine |
|
Common Sparkling wine grape in Loire Valley
|
Chenin-blanc |
|
Common Sparkling wine grape in Germany
|
Riesling |
|
Common Sparkling wine grape in Spain
|
Xarel-lo, Macabeo, Parellada |
|
Common Sparkling wine grape in Italy
|
Brachetto Glera (Prosecco) |
|
Common Sparkling wine grape in Australia
|
Pinot Noir Shiraz |
|
Common Sparkling wine grape in USA |
Chardonnay
Pinot Noir |
|
Main grapes of Champagne (3) |
Chardonnay (white)
Pinot Noir (red) Pinot Meunier (red) all work well for high-acid, moderate alcohol, cool climate, yeast-driven style of Champagne |
|
"Champagne" Labeling in USA
|
Grandfathered exceptions could use appended with place name ("California champagne"), but many producers voluntarily have dropped this. |
|
Ancestral Diosie Process
|
Used in Clairette de Die (Rhone) Wine kept at 50F throughout fermentation, first in bulk, then in bottle, to mimic submerging in river Then emptied from bottle (still with RS), clarified, and rebottled |
|
Example of wine produced using Méthode Ancestral |
(From Langeudoc) |
|
Méthode Ancestral/Rurale
|
Bottled and sealed and fermented the rest of the way No disgorgement, remaining sediment |
|
Méthode Champenoise Traditional Method |
2. Added measured amount of sugar/yeast 3. 2nd fermentation in bottle 4. bottle lees aging 5. Disgorged lees 6. Dosage added (optional, but usual) |
|
Vins de Liqueur
|
Ex: Pineau de Charentes AKA mistelle (Fr), mistela (Es), Sifone (It) |
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Vins Doux Naturels |
White examples: Muscat de Beaumes-de-Venise (Rhone) Muscat de Rivesaltes (Roussillon) Red examples: Banyuls, Maury (Roussillon) |
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Solera
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Series of barrels (butts, 600L American oak)) used to age Sherry |
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"Running the scales"
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shifting wine through solera |
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criaderas |
levels/groups of butts (barrels) in solera that hold wine of different ages
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Solera (barrel row) |
grouping containing the oldest wine, also the name for the entire fractional blending system |
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Two main categories of Sherry |
Fino and Oloroso |
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Fino Characteristics |
Aged under Flor Dry high levels of acetaldehyde 15-15.5% abv Some oxidation, less than oloroso |
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Olorose Characteristics
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17-18% abv not as much acetaldehyde as Fino highly oxidative aging older oloroso can go up to 24% abv as water evaporates |
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Flor |
distinctive yeast that thrives in about 15% abv and forms protective layer in some Sherry barrels, protecting from O2 |
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Acetaldehyde formation in Sherry |
Flor consumes remaining sugar and acetic acid (lowering acid of the wine), and then switches to respiration, which makes acetaldehyde (nutty, bruised apple notes) |
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Rutherglen
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made with Muscat heat treatment like Madeira |
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Setubal |
Fortified wine from Portugal made from Muscat |
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Rasteau |
Fortified wine from France made with Grenache |
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Port grape varieties |
75 varieties, usually Touriga Nacional Touriga Franca Tinta Roriz Tinta Barroca Tinta Cão |
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Marvodaphne of Patras
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Greek fortified wine, made from marvodaphne
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Maderia Grape Varieties and Sweetness
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Drier: Sercial, Verdelho |
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Malaga
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Spanish fortified wine, from Pedro Ximenez and Muscat
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Timing of Fortification for wine
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2. After fermentation completes for dry wine (as in fino Sherry) |
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AKA Geographic Indications |
Can be nested Generally, more specificity is better indicator of quality |
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Top 3 Countries for Imports (by Value)
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1. US 2. UK 3. Germany |
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Top 3 Countries for Exports (by Value) |
2. Italy 3. Spain |
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Top 3 Countries for Wine Consumption |
2. US 3. Italy |
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Top 3 Countries for Wine Production |
2. Italy 3. Spain |
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Top 3 Countries for Vineyard Acreage |
2. France 3. Italy |
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Phylloxera |
in 1860s, imported accidently from US to Europe Devastated vineyards Solved by grafting resistant non-vinifera rootstock |
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% of vineyard in EU
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57%
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1st fermented grape beverage (where and when) |
(not vinifera) (Vinifera first used for wine in Caucuses) |
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Global Volume of wine produced annually
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(3 billion cases of wine) |
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% wine produced in Europe |
nearly 60 in EU |
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% wine produced in South America
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% wine produced in North America |
7% |
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%wine produced in Asia |
%5.5 |
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% wine produced in Oceania |
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%wine produced in Africa
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%4 |
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EU Wine Levels
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2. Protected Geographical Indication (PGI) 3. Wine |
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PDO
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Protected Designation of Origin -Top level of EU classification -100% grapes must be from the defined area -Boundaries, yields, varieties, viticultural practices, winemaking, analytical and organoleptic characteristics all regulated. -Can also use tradition terms of individual states (AOC-France, DOC/DOCG-Italy, etc.) |
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PGI
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-at least 85% must come from defined area - less strict regulations than PDO -do not need to be typical for region (despite Italian name for this level), can use varieties not traditional to region - Can use traditional terms on label (ex. Vinho Regional (Portugal), IGT (Italy) |
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Wine (EU level)
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-no geographical indication, can be produced anywhere in the EU -may list grape varieties/vintage if min 85% of that variety and year |
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EU labeling laws for protected place names, vintage, variety
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Vintage: minimum 85% from stated year Variety: minimum 85% from stated varietal (if more than one varietal, 100% must be from those listed, and must be listed in descending order) |
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EU Labeling: Quality Sparkling Wine
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-CO2 from secondary fermentation in a bottle, -subject to disgorgement, -with minimum 9months lees gaining |
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EU Labeling: Aerated Sparkling Wine
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EU Labeling: wine from outside EU |
legally neither quality or table wine, simply "wine" with no geographic indication |
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French equivalent for EU level PDO
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appellation d'origine protégée (AOP) Traditional: appellation d'origine controlee(AOC) |
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French equivalent for EU level PGI
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Traditional: Vin de Pays (VDP) |
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German Equivalent for PDO and PGI
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PDO: Traditional terms: Prädikatswein; Qualitätswein bestimmer Anbaugebiete (QbA) PGI: Traditional term: Deutscher Landwein |
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Italian Equivalent for PDO and PGI
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DOCG/DOC PGI: Indicazione Geografica Pretetta (Traditionally:Indicazione Geografica Tipicia) IGP (Trad: IGT) |