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212 Cards in this Set
- Front
- Back
Wine is the juice of _____, fermented by ______ and finished into an alcoholic beverage
|
grapes
yeast |
|
T/F, wines made from fruits other than grapes must be specifically labelled as such.
|
true
|
|
what is viniculture?
|
the cultivation or culture of grapes
|
|
what is enology?
|
the science that deals with wine and wine-making
|
|
What wine-growing regions are located at the latitudes of 42 degrees?
|
42 degrees - Southern France, Northern Spain, Northern Indiana, Northern California
(in other words, good regions) |
|
name the genus of grapes; describe its meaning
|
Vitis
a deciduous, woody plant which climbs and supports itself by virtue of tendrils |
|
Name the subgenii of grapes and give its meaning
|
euvitis - true grapes; clusters of fruit
muscadinia - clusters of 2-5 berries; different number of chromosomes |
|
name the species under euvitis
|
vinifera
labrusca aestavalis |
|
what is 'the European grape?'
|
Vitis vinifera
|
|
13 most cultivated varieties of vitis vinifera? (haha, good luck with this one...)
|
Cabernet Sauvignon
Chardonnay Gewurtztraminer Merlot Nebbiolo Pinot Gris Pinot Noir Riesling Sangiovese Saugvignon Blanc Semillon Syrah Zinfandel |
|
Germany's most famous grape variety?
|
Riesling
|
|
Aroma of a Riesling?
|
basically, lots of citrusy fruits, plus mineral and kerosene
|
|
Australia's most popular red variety?
|
Syrah
|
|
Aroma of Syrah (AKA Shiraz)?
|
peppery, spicy, minty, chocolaty, blackberry, ripe-fruited, leathery
|
|
Native American grapes?
|
Vitis labrusca
Vitis aestavalis |
|
where is labrusca found? what is its flavor? what are the major varieties?
|
midwest & east
heavy fruity "grape" flavor (Welch's grape juice) Varieties: niagara, catawba, concord |
|
What are vitis aestavalis used for?
|
-make the best native American grape for dry red wine
-major variety: Norton |
|
French-American hybrids are man-made crosses between ? species, and are cultivated mostly in ?
|
Vitis
cental & eastern US |
|
Examples of French-American hybrids
|
Chambourcin
Marechal Foch Traminette Chardonel Vignoles Seyval Blanc |
|
Give the genetic parentage of the following:
1. Cabernet Sauvignon 2. Chardonnay 3. Syrah 4. Petite Sirah 5. French Colombard 6. Gamay |
1. Sauvignon Blanc * Cabernet Franc
2. Pinot * Gouais 3. Dureza * Mondeuse Blanche 4. Peloursin * Syrah 5. Gouais * Chenin 6. Pinot * Gouais |
|
Composition of Grapes v. Wine
1. Water 2. Sugar 3. Alcohol 4. Acids 5. Minerals 6. Phenolics 7. Volatile Aromas |
Grapes Wine
1.Water 75 86 2.Sugar 22 0.2 3.Alcohol 0 12 4.Acids 0.8 0.6 5.Minerals 0.5 0.2 6.Phenolics 0.8 0.2 7.Volatile Aromas 0 0.04 |
|
Give genus & species of wine yeast
|
Saccharomyces cerevisiae
|
|
What type of wine uses:
Whole cluster pressing & sur lie aging? Must fermentation & carbonic maceration? champagne method & charmat process? late harvest & ice wine? port & sherry? |
white wine
red wine sparkling wine dessert wine fortified wine |
|
In what country is each of the following classification organizations?
AOC (appellation d'origine controlee) QbA (qualitatswein bestimmter anbaugebiete) DOC (denominazione di origine contrallata) DOC (denomiacao de origem controlada) DOCa (denominacion de origen calificada) AVA (american viticultural area) |
France
Germany Italy Portugal Spain USA |
|
What is the AVA?
|
American Viticultural Area (classifies/names wines)
|
|
Varietal Wine v. Appellation
Example? Benefit? Problem |
Varietal:
Example- Chardonnay Benefit- Reputation for new region Problem- anybody can make it anywhere Appellation: Example: Napa Valley Benefit: Distinction among 1000s of wineries Problem: Customers can't distinguish |
|
# of Wineries in US
What percent of wine do the top 5 wineries produce? |
5,970
Top 5 = 72% |
|
Top five wineries in US & number (in millions) of cases sold
|
1. E&J Gallo 62 (22%)
2. Constellation 57 (21%) 3. Wine Group 42 (15%) 4. Bronco 22 (8%) 5. Foster's 16 (6%) |
|
Total number (in millions) of cases of wine sold in the US (in 2006)?
|
276 million cases
|
|
Approximately how much wine is consumed per capita in the US each year?
|
2 - 2.5 gallons per person
|
|
In the US, the increase in wine per capita over the last 30 years has been ?
|
<1%
|
|
The DOW has increased _% over the last 8 years, while the value of the dollar v. euro has decreased _%.
|
8%
-35% |
|
Of the top five wine drinking counties (per capita), which have increased wine consumption over the past 30 years, and which have decreased?
|
1. France - decreased
2. Italy - decreased 3. U.S.A. - INCREASED (+3.6%) 4. Germany - decreased 5. Spain - decreased |
|
Top countries w/ most grape acreage?
(includes table grapes & raisins) |
1. Spain
2. France 3. Italy 4. Turkey 5. China |
|
Top 5 wine-producing countries?
|
1. France
2. Italy 3. Spain 4. USA 5. Argentina |
|
Has wine production been decreasing faster in Europe or on the world overall?
|
Europe (-36% compared to -19% for world overall)
|
|
About how many gallons of wine are made in Europe? In the world?
|
Europe - 5000e6
World - 7000e6 |
|
In terms of percentages, which countries are most rapidly increasing their production of wine?
|
Australia (+261%)
New Zealand (+72%) USA (+46%) |
|
Wine quality depends on what factors?
|
Grapes - 70%
Equipment - 10% Barrels - 10% Winemaker - 5% Provenance - 5% |
|
wine was used by the romans to prevent?
|
dysentery
|
|
wine can help avoid food poisoning by (4 bacteria)?
|
-E.coli O157:H7
Salmonella enteritidis Listeria monocytogenes Campylobacter jejuni |
|
What is the French Paradox?
|
french eat lots of cream, eggs, cheese, and other foods w/ low-density "bad" cholesterol yet have a rate of heart disease that is 1/3 of the US rate
|
|
Compare life expectancies in France, USA, and Saudi Arabia vs. wine consumption in ea.
|
France - 79 (wine- 15.1 gallons per capita)
USA - 77 (2.3 gallons per capita) Saudi Arabia - 72 ("0") |
|
What is the explanation of the French paradox? Give details about how wine works.
Hint: Key word = phenolics |
Oxidized “bad” LDL cholesterol builds-up on walls of arteries, leading to heart attack, stroke
Wine phenolics from grape skins & seeds are anti-oxidants which may block oxidation IF they make it into the blood stream Alcohol uptake can increase “good” HDL cholesterol, protecting against plaque build-up |
|
Limitations of the benefits of phenolics?
|
Works only on a daily wine ration basis
Binge drinking of wine is ineffective |
|
After the 60 Minutes segment on the French Paradox, by what percent did wine consumption increase in the US?
|
44%
|
|
what does the mediterranean diet pyramid include?
|
wine in moderation daily
|
|
1 glass of dry wine has ? calories?
|
105
|
|
how many carbs are in one glass of dry wine?
|
0
(alcohol not considered a carb) |
|
how many ounces are in one serving?
|
5 oz.
|
|
upside of wine consumption
|
protection against heart disease, high blood pressure
reduced platelet aggregation improved vascular dilation/tone certain cancers, (prostate, colon, lung) diabetes (NIIDM) glaucoma/cataract/macular degeneration |
|
downsides of wine
|
alcoholism & abuse
accidents crime medical treatments lost productivity uncollected taxes unpaid health/ SS contributions preventative measures |
|
cancers caused by excessive drinking of alcohol
|
-mouth
-larynx -esophagus -liver -colon -breast -pancreas -lung |
|
top two smoking states in US
|
Kentucky
Indiana (these states also rank 1 & 7 for most cancer deaths, respectively) |
|
Alcohol causes more deaths in ___ (men/women) and prevents more deaths in __ (men/women), leading to an overall greater number of prevented deaths by alcohol than caused by it (but the numbers are close).
|
men
women |
|
How many people are alcohol consumers? Binge drinkers? Alcoholics?
|
1:2
1:5 1:17 |
|
what types of alcohol are consumed the most (percentages)?
|
beer - 87%
wine - 8% spirits - 5% |
|
___% of the population consumes ___% of wine.
|
11
88 |
|
What is the Blood Alcohol Concentration legal limit?
|
0.08%
|
|
How to determine a serving of wine?
|
body weight/100 = # of glasses (5 oz.)
|
|
750mL bottle of wine = ___oz.
|
25 (therefore, 5 servings)
|
|
Odds of dying from heart disease?
|
1:3
|
|
% of students who believe performance is affected by alcohol/drug use.
% of students reporting missing class b/c of drinking. |
95
33 |
|
Who regulates wine?
|
Dept. of Treasury
Tax & Trade Bureau (TTB) NOT the Dept. of HHS or the FDA |
|
Wine excise tax (<14% EtOH)
|
$0.21 per bottle
|
|
Alcohol Excise Tax Revenues (2003)
|
4.4 Billion
|
|
T/F, illegal profits are taxable.
|
True (in 1927, Capone was indicted for income tax evasion)
|
|
What happened on Dec. 5th, 1933?
|
21st Amendment
Repeal of Prohibition |
|
Wine warning label, required by law on every bottle, states what?
|
"According to the Surgeon General, pregnant women shouldn't drink due to risk of birth defects."
"Consuming alcohol impairs ability to drive a car or operate machinery and may cause health problems" "Consumes Sulfites" |
|
New rule proposed by the TTB for wine bottle labeling?
|
“Alcohol Facts” and “Serving Facts” panel on wine labels, which would include a statement of calories, carbohydrates, fat, and protein
|
|
Rules for labeling "100% Organic" wine
|
“100% Organic Wine” cannot include any non-organic substances. No added sulfites.
|
|
Rules for "Organic" wine
|
“Organic Wine” can include up to 5% non-organic agricultural ingredients that are not commercially available in organic form and other substances, including yeast, allowed by 7 CFR 205.605. No added sulfites.
|
|
Rules for "Wine made with Organic Ingredients"
|
“Wine made with Organic Ingredients” can include up to 30 % non-organic ingredients.
Up to 100 mg/L sulfur dioxide. |
|
labels of organic wines must include what?
|
"certified by" statement
(typically certified by a USDA agency) |
|
T/F, Some in France say articles about wine must have an accompanying warning, as on a label.
|
true
|
|
Controversy over pregnant women drinking started in ____, when it was shown that heavy drinking could cause ?.
However, this ignores the fact that... |
1973
Fetal Alcohol Syndrome. FAS is extremely rare, occurring only 3 times in 100,000 births, and then only when the mother drinks abusively throughout her pregnancy. |
|
What are sulfites (chem. formula), and what do they do?
|
SO2 -- sulfur dioxide
1. microbial stability 2. inhibition of browning enzymes 3. binding of acetaldehyde 4. antioxidant activity |
|
Problems w/ sulfites?
|
-5% of asthmatics have severe adverse reaction
-affects 1 in 600 people -does not cause headaches |
|
The average wine contains ? sulfites; the legal limit is ?
|
average- 74 mg/L
limit- 350 mg/L |
|
how to avoid a wine headache?
|
drink one glass of water with every glass of wine
|
|
describe the following parts of the wine tasting protocol:
look swirl smell taste huff spit |
look- color hue/intensity, clarity, effervescence
swirl- release volatile aromas smell- aroma and off odors taste- astringency, acidity, sweetness, bitterness huff- breath out through nose (retronasal smell) spit- to reduce alcohol consumption |
|
parts of sensory evaluation
|
-aroma (by nose)
-taste (by mouth) -retronasal smell (by nose via mouth) |
|
examples of indiscrete terminology, which does not accurately describe wine attributes
|
-elegant
-fleshy -racy -feminine -muscular -round -presumptuous -dumb |
|
characteristics of a wine snob
|
-narrow-minded
-lacks curiosity -limited experience -ego driven -strong opinions |
|
What is a sommelier?
|
Wine steward responsible for ordering, storing, and serving wine
(only ~160 in Indiana... I think) |
|
examples of discrete terminology (AKA "descriptive analysis), used by winemakers, scientists, and judges
|
-raspberry, fresh cut grass, walnuts, chocolate, licorice
|
|
name the 3 sensory evaluation modes
|
-visual
-olfactory -gustatory |
|
Difference between color, hue, and intensity?
|
Color - Two values for evaluation
Hue - what the color is Intensity - how strong the color is |
|
Red Wine Hues?
|
Tawny Brown
Brownish Red Cardinal Red Purplish Red Pink Blush |
|
White Wine Hues?
|
Amber
Gold Greenish Yellow Pale Yellow Water White |
|
Red Wine Intensities?
|
Very Intense Red
Dense (sp?) Red Medium Intense Red Light Red Pale Pink |
|
Pale lemon color ages to tawny amber color through process of ?
|
Oxidation
|
|
Wine clarity descriptors?
|
Brilliant - Clear - Hazy - Cloudy
|
|
Effervescence characteristics - when is it desirable?
|
- Sparkling Wine – desirable
- Still Wine – undesirable (usually) |
|
What is needed for a visual wine evaluation?
|
Clean stemware
Simple, thin glass Good light source Daylight or fluorescent best White background Develop your method |
|
The olfactory mode of evaluation consists of using the nose to evaluate ?
|
Aroma component identity & intensity
|
|
The gustatory mode involves wine evaluation by mouth to determine ?
|
Taste & mouth feel, flavors experienced on the tongue
|
|
2 meanings of "palate?"
|
Roof of the mouth consisting of the hard palate and the soft palate.
The sense of taste (as in: Wines pleasing to the most refined palate.) |
|
def. of primary tastes
|
Unique and specific chemical reactions occurring on taste buds of the tongue, not associated with aroma
|
|
the 5 primary tastes, plus terms used to describe them
|
1. sweetness - Sugar remaining in wine
-Dry, off-dry or semi-dry, sweet 2. Acidity - Tartness from grape acids -Flabby, balanced, crisp, tart 3. Bitterness - Aspirin-like sensation (from seeds) -Delicate to bitter 4. Salty – Rare but possible wine descriptor 5. Umami - “Fifth taste”, possible wine descriptor - Savory, meaty, mouth-filling sensation - Chemically MSG - Most noticeable in high protein foods, e.g. soy |
|
3 characteristics of 'body feel,' and what causes them
|
Body aka “fatness”
-Affected by mannoproteins, alcohol, sugar, tannins, possibly viscosity -Astringency: Puckery feeling -drying sensation throughout mouth and on teeth from grape tannins Temperature: Affects volatility of aroma components and perception of body, astringency and “hotness” due to alcohol |
|
how is 'after taste' defined?
|
Flavor remaining on tongue after the wine has been swallowed
The length of time it is perceived |
|
Ideal Serving temperature
|
Too Cold – below 45ºF (unless sparkling)
Slow evaporation of aroma compounds, weak sensation, wine appears “closed” - Too Hot - above 75ºF Flavor constituents and alcohol evaporate profusely, burning nasal passages |
|
ways of judging wine
|
Hedonic Scales – pleasure vs. pain
Cardinal Scales – numerical score 20/100 Descriptive Analysis – discrete language (e.g. wine aroma wheel) (first two are NOT scientific) |
|
>90% of the world’s wine, table, and raisin grapes are what species???
|
vitis vinifera
|
|
T/F, American species are resistant to phylloxera and mildew.
|
True!!! This is the reason for hybrids & rootstocks.
|
|
What does phylloxera cause?
|
Nodosities, tuberosities, and death
|
|
Indiana is # ___ in wine production in the US.
|
22
|
|
What is terroir?
|
“terroir”… wines from a particular region have a special character that cannot be duplicated
|
|
Roots extend at least __ meters down into the soil and prefer it to be ?
|
2
deep, well-drained, low to moderately fertile soils |
|
Preferred latitudes for growing grapes
|
30-50˚N, 30-40˚S latitude
|
|
Almost all quality wine is made in regions where the year-average temperature ranges from X to X?
|
10-20 degrees C (50-68 degrees F)
|
|
Climate factors affecting grape production
|
Length of the growing season
-Frost-free days -Need at least 150 Site selection (elevation, slope aspect, proximity to large bodies of water) Heat accumulation- Growing Degree Days -Wine style, variety adaptation -Temperatures during the final month (ripening) Relative Humidity and Rainfall |
|
What does growing grapes on slopes help with?
|
heat accumulation
|
|
What do wind machines help with?
|
frost protection
|
|
In Indiana, __ of 34 wineries grow grapes, and __ of these grow vinifera.
|
23
6 |
|
Rank regions of Indiana in terms of grape acerage (north, central, south)
|
1. South
2. North 3. Central |
|
t/f, low yielding vines produce the best wines.
|
true in some cases, but not always
|
|
sunlight exposure is good/bad for grape ripening?
|
good!
|
|
T/F, Grapes are the most widely grown fruit crop worldwide, and there are over 70 species that evolved in the northern hemisphere.
|
True!!
|
|
T/F, Vitis vinifera is “King”, but its production would not be possible without North American grape rootstocks; also, many hybrid varieties are grown in cold areas.
|
All completely TRUE.
|
|
process of winemaking (7 steps)
|
Harvesting
Destemming/Crushing Pressing Fermentations Sulfur Dioxide Barrels/Aging Stabilizing/Filtration Bottling/Corks |
|
definition of wine quality
|
A composite response derived
from all sensory properties and based on previous experience with a wide variety of wines. |
|
Aspects of wine quality
|
Intensity of aroma, bouquet (& color)?
Complexity of aroma and bouquet? Typicity of the wine? Absence of spoilage? A Style you enjoy? |
|
artificial neural networks are based on ?
|
different variables of wine production that determine quality- method is very accurate for determining whether or not the wine of a particular vintage will be good
|
|
a crusher/destemmer sometimes uses a membrane; why?
|
it blows up like a balloon, squeezing out the juice
|
|
what is 'must?'
|
crushed, unfermented skins, seeds, stems
|
|
t/f, whole cluster pressing is a very delicate process.
|
true! it is used for chardonnay
|
|
what percent of juice runs out of the presser freely? what percent has to be pressed out?
|
80%
last 20% is pressed out |
|
what is 'pomace?'
|
pressed skins, seeds, and stems
|
|
Saccharomyces cerevisiae ferments sugar into?
|
alcohol and CO2
|
|
the carbon dioxide gase produced by fermentation is ___ times greater than the volume of the must.
|
55
|
|
Why use barrels? And what is the ideal temperature?
|
Barrel Fermentation aids integration of fruit aromas and oak flavors.
60-65 degrees F |
|
Why use stainless steel barrels? Ideal temperature?
|
White Wines
55-60°Fahrenheit |
|
What is a fermentation bouquet? Give examples.
|
Esters
– Caprate C10 – Laurate C12 – Pelargonate C9 – Caprylate C8 – Myristate C14 Higher alcohols – Phenylethanol |
|
what leads to a buttery flavor?
|
malolactic fermentation
|
|
malolactic fermentation starts with ? and ends with ?, and is performed by ? bacteria
|
malic acid
lactic acid (less tart) Oenococcus oeni |
|
consequences of malolactic fermentation?
|
-reduction of acidity
-increase in fatty components -- perfume like complexity -production of diacetyl |
|
what specific component is responsible for a 'buttery' taste in wine?
|
diacetyl (produced during malolactic fermentation)
|
|
alternatives to oak barrels
|
-wood chips, sticks, or staves
|
|
lifespan of a barrel?
|
4-6 years (have to replace 17-25% of barrels each year)
|
|
what is a "cap" in terms of fermentation?
|
layer of skins and seeds in a fermentation tank (floats above the wine) - has to be punched down
|
|
max temp for wine fermentation/ cap punching?
|
85-90 degrees F
|
|
name of red wine pigments and where found in grapes?
|
Anthocyanins
located in skin! |
|
what are wine 'diamonds?'
|
grape tartrates that are non-soluble in alcohol and are harmless
|
|
how to prevent wine diamonds?
|
cold stabilization- cool and filter out the crystals at ~27 degrees (freezing pt)
|
|
types of wine filters?
|
pad and membrane
|
|
bottling is often done in the presence of ?
|
nitrogen
|
|
most common type of cork
|
bark (natural one piece)
|
|
the musty, moldy off odor known as 'cork taint' is caused by what molecule?
|
2,4,6 Trichloroanisole (TCA)
|
|
ideal temp. for wine storage
|
Whites: 45-55°F
Reds: 55-65°F |
|
ideal humidity for wine storage
|
normal (40-60%)
|
|
bottles should be stored in which direction? light should be high/low?
|
sideways
want it to be DARK |
|
how long to store wines at home?
|
red: 0-10 years
white: 0-3 years |
|
T/F, unfiltered wine is better.
|
NO
|
|
Cork taint is caused by ???
|
bleaching of corks (affects 3-5% of wines)
|
|
Temperatures for serving wines
|
Whites/roses: 45-55 F
Reds: 65-75F Sparkling: 30-45F |
|
White wine making process
|
(Destem – Crush) – Press – Ferment Juice
@ 55-65F |
|
Red wine making process
|
Destem – Crush - Ferment Must - Press
@ 80-90F |
|
who started first commercial wine vineyard in the US?
|
John James DuFour
|
|
3 types of American dessert wines
|
-ice wine
-late harvest wine -passito |
|
legal definition of ice wine
|
ATF Ruling 78-4, 1978 C.B. 61,
allows use of the term "ice wine" for wine made from grapes that were “partially frozen on the vine” |
|
definition of "frozen"
|
Grapes starting to freeze: <32°F
Grapes frozen solid: <12°F Optimum ice wine pressing:16-20°F Canadian definition:18°F (-8°C) |
|
temp. of ice wine juice that's been pressed out
|
20F
|
|
difference between ice wine & late harvest wine?
|
Concentration of sugars, acids and aromas
IW: Partial freezing of the berry’s water and pressing of frozen berries LH: Dehydration of berries via perforation of cell walls by Botrytis fungus |
|
Oh Canada... what is their biggest export?
|
ice wine
|
|
T/F, Canada is the US' biggest export market for ice wine
|
TRUE!!
|
|
What does Botrytis cinerea cause?
|
"Noble rot"
|
|
Cause of Botrytis cinerea/ 'noble rot'?
|
Late-season infections:
relative humidity 92+% free moisture on berry surface temperatures up to 82°F |
|
labeling requirements for late harvest wines
|
the amount of sugar contained in the grapes at the time of harvest and the amount of residual sugar in the finished wine are accurately stated on the label
|
|
why isn't the date of harvest allowed on late harvest wine bottles?
|
it's meaningless b/c of all the factors that affect the grapes
|
|
What makes a wine a 'passito?'
|
Concentration of sugars, acids, aromas
Dehydration of berries by temperature and humidity-controlled drying (basically, temperature-controlled dehydration) |
|
examples of passitos
|
Vin Santo
Amarone Recioto |
|
examples of late harvest wines
|
TrockenBeerenAuslese (Germany & Austria)
Sauterne (France) Tokaji (Hungary) |
|
conditions for Purdue passito drying
|
75ºF/40% r.H.
|
|
% of US wines made in California
|
90%
|
|
regions in California
|
-North coast (Napa valley, Carneros, Mendocino)
-Sierra foothills (Amador) -Central valley -Central coast (Monterey) -South coast |
|
how 'tall' is california?
|
700 miles
|
|
how do the latitudes of CA and France compare?
|
The top of CA is near 42 degrees, which is near the bottom of France.
|
|
# of wineries in CA
|
2,740
|
|
acres of wine grapes in CA
|
~470,000
|
|
Who came up with the idea of "degree days" AKA heat summation?
|
UC Professors
Maynard Amerine and Albert Winkler |
|
what was the name of their publication?
|
Hilgardia
|
|
top 3 wines of CA
|
red:
cabernet sauvignon Zinfandel merlot white: Chardonnay French Colombard Chenin Blanc |
|
In 1976, two new Napa wineries, ? and ?, “beat” some of the “best” French wines in a tasting in Paris held to commemorate the U.S. bicentennial.
|
Stag’s Leap Wine Cellars
Chateau Montelena |
|
What is CA's first AVA (American Viticulture Area)?
|
Napa Valley
|
|
What region of CA has the highest reputation?
|
North Coast (includes Napa and Sonoma)
|
|
What region of CA mass produces wine?
|
Central Valley
|
|
What region of CA has fog to protect grapes?
|
Central Valley
|
|
Are higher/lower elevations better for grapes? Why?
|
Higher
More UV and cooler air |
|
How are 'degree days' determined?
|
count days above 55 degrees and add # of degrees above 55 tog. for each day.
|
|
t/f, varieties grown in CA are also grown in Europe.
|
TRUE!!!
|
|
Why doesn't transplanting work often?
|
Conditions differ
e.g. Varieties selected in Burgundy, where it's cool, can't survive in hot CA! |
|
Why is San Francisco such a good region for growing grapes?
|
MILD temperatures (not too hot or cold)
Low precipitation during growing season |
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What precipitation challenges face Bordeaux?
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Precipitation is low but increases in Sept. & October- don't want rain during harvest!!!
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Napa Valley:
# of wineries # of AVAs (sub-apellations) # of soil types |
271+
14 30 |
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what defines an AVA (sup-appellation)?
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differences in geographic features
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What is Carneros, and what is it known for?
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Part of Napa & Sonoma
Known for sparkling wines (chardonnay & pinot noir used for champagne) |
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Who is Robert Mondavi?
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symbol of Napa Valley
promoted wine and supported universities promoted varietals |
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characteristics of Mendocino (on the North Coast).
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50+ wineries
8 sub-appellations (AVAs); 25% organic vineyards Chardonnay, Sauvignon Blanc, Gewürztraminer, Viognier, Cabernet Sauvignon, Zinfandel, Pinot Noir, Merlot |
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characteristics of Sierra Foothills
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Example: Amador AVA
1,200 - 2,000 ft in elevation 62% Zinfandel (1,933 acres) 22% of vines 60+ years old 25+ wineries |
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Top 5 wineries in CA produce what percentage of wine in CA? In the US?
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= 86%
of CA = 78% of US |
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Name the top 5.
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E&J Gallo
Constellation Brands The Wine Group Bronco Wine Company Fosters Wine Estates |
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Total
US wine production (2007) |
271
million cases |
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Where is E&J Gallo? (what region- don't think too hard!)
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central valley
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Salinas & Carmel Valleys are found where?
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Monterey AVA in Central Coast of CA
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what causes grape vines to die along the south coast?
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Glassy Winged Sharp Shooter =>
Xylella fastidiosa (bacterium) => Pierce’s Disease |
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name Oregon's valleys
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Willamette (north & south)
Umpqua Rogue & Applegate Columbia River Walla walla |
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Top varieties of wine in Oregon?
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red- Pinot Noir
white- Pinot Gris (70% Pinot) |
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T/F, Oregon has a cool coastal climate and many artisan wineries.
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true
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top 3 red/white wines in Washington State
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Red:
Merlot Cabernet Sauvignon Syrah White: Chardonnay Riesling Sauvignon Blanc |
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what 3 warnings must be on a wine bottle?
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-pregnant women
-driving/ operating machinery -contains sulfites |