Terroir exam 1

Describe the process of evaluating a wine. What are the important steps in the process and what do they reveal about the wine?

1. evaluate color (orange/brown hue= aged red, variety = thin skin = paler red (pinot noir, grenache), terroir (cooler climate = paler color), vintage (cooler vintage = less concentrated color), winemaker (extraction/skin contact)) 2. evaluate aroma (Volatiles coming from the wine, an excess in alcohol, oxidation (yucky), TCA (chemical that leaches out of corks), aromas correlate with taste) 3. evaluate taste (assess texture, alcohol content, finish)

What are mycorrhizae?

A fungus that grows in association with other plants in some type of symbiotic or parasitic relationship (can be nutrient taking or help the plant with nutrient fixation for example)

What is a "supertaster"? Are supertasters better wine critics?

A supertaster is someone that can perceive more from a tasting than the average person. They literally have more taste receptors. A supertaster doesn't necessarily mean someone is a better wine critic, but surely doesn't hurt.

What is a "closed" wine?

A wine that doesn't have any distinctive tastes or aromas. Missing "oomph"

What parts of the flavor and aroma profile of a wine is most heavily influenced by its PHYSICAL terroir? Which parts influenced the least?

Associated with ripeness; green flavors indicate a lack of ripeness at harvest or a climate that is cooler (green bean/black pepper). If a wine tastes like prunes, it means the wine was ripe at harvest indicating a hotter vintage or a warmer climate. Tannins can mean the wine grew in hotter climates or with high winds due to the thicker skins developed in these areas. The least Terroir influential aspects of flavor and aroma are butteriness, oaky/vanilla flavors.

What is the Great Transatlantic Misunderstanding?

Between europe and north america -- how folks in france view the way the "new world" (technical wines) as at odds with traditional methods of winemaking. But both sides celebrate wines of mass-production and little terroir.

what are the principle phenological stages of grapevines

Bud burst- soil temperature Flowering- air temperature Fruit set- heat accumulation Veraison Dormancy

Where is the temple of terroir?

Burgundy is the true and rightful temple of terroir. No other winegrowing region can claim the cultivation of a single place for such a long, continuous amount of time. also the origin of the notion of terroir. Argued to be the only sensible place to grow pinot noir

What is the affect of cold vs. warm climates on the ripening of grapes? Can cooler be better?

Cooler temperatures tend to slow the sugar accumulation of the grapes during the ripening process and retain more acidity. Hotter climates yield grapes with a higher sugar content and lower acidity. Some wines favor more acidity and are therefore considered cooler climate varieties (e.g. Pinot Noir).

What is indicated by deep color in a wine?

Deep color in wine can reveal the varietals used (wines with thinner skins are paler), the terroir of the wine (cooler climates=paler wines), the vintage (the cooler the year the paler the wine), or the winemaking (extraction, skin-contact).

When did the notion of terroir develop? Who developed it?

Dr. Morelot, a wealthy landowner in burgundy, in 1831.

Why should viticulturalists treat their vines somewhat harshly?

Forces the grape into fruiting stage and focus on the maturation of grapes rather than the growth of the vine

Why might it be beneficial to have low nutrient levels in the shallow part of the soil profile?

Grapevines are evolved to burrow deep in the ground to absorb deep water - if all the nutrients are concentrated in shallow soil, the roots will not burrow very deep and be more susceptible to stress.

How is the notion of individualism at odds with terroir?

Individuals seek to prove themselves by creating something truly their own. This muddles the general qualities that can be expressed by merely letting the grapes interact with the place that they are grown.

Does it make sense to speak of the "terroir of Napa Valley"? Why or why not?

It does not. You shouldn't name a large region as having terroir. It is up to vineyards on an individual level to express terroir.

Are differences in wine favors related purely to differences in the chemical compositions of wines?

No; the same wine can be perceived differently by different people. Personal and situational influences can impact the tasting experience. The taste of wine is highly subjective. Situational and individualized.

How are grapevines propagated?

Mostly through dormant stem cuttings of a vine. Using seeds will result in potential genetic variation.

Does every place have terroir?

Not all sites have terroir. However, there is not a set procedure for how to qualify a place or vineyard as having terroir. It is an intuitive thing, an innate measuring of distinct, recognizable, and repeatable character associated with place.

What is phylloxera? How did it get to Europe? How was it defeated?

Phylloxera is a louse from North America that infests the roots of grapevines. Vinifera is far less resistant than North American vines. The threat of this bug almost wiped out European viticulture from cross-breeding with North American vines which harbored the insect without their knowledge. The problem was solved by grafting vinifera vines to phylloxera-resistant, North American rootstocks.

Do you need to be educated (in wine) to appreciate terroir?

Rather than tasting one person's interpretation of a certain type of wine, the taster must familiarize themselves with multiple interpretations in order to fully grasp the terroir of the region. Therefore, some education in wine is necessary to fully appreciate terroir.

What is the relationship between grape variety and the expression of terroir?

Some grape varietals are more expressive of terroir (ex. Syrah). But also, some varietals do better in some areas but not in others which is also an aspect of terroir.

Is your experience in tasting wine derived solely from the interaction of chemical compounds in the wine with your nose and taste buds? Is tasting subjective? What factors influence the ways in which you experience the sensory components of a wine?

Tasting is highly subjective. It can be heavily affected by your physical and emotional environment. Temperature of wine can also influence the taste of wines (reds should be served slightly cool, whites should be cold but not cooooooold)

What is the ancient origin of the relationship between the concept of terroir and dirt?

Terroir, or "goût de terroir" (the taste of the earth), was originally used to describe the undesirable, earthy taste of an unrefined or poorly-made wine, a clear expression of the land on which it was planted.

Why are young grapes hard, green, and high in acidity and tannins?

The seeds aren't developed enough to spread the plant through the process of being eaten and passed by animals. Therefore they look and taste worse to animals to ensure the seeds are spread at the right time.

What is the source of "buttery" flavors in wine?

The buttery flavors of wine come from a secondary fermentation process. Malolactic fermentation turns malic acid into lactic acid which tastes buttery.

Why are vigorous vines not good for wine quality?

The clusters on vigorous vines have grapes that grow very engorged and too close together (thin skin, less juice). Good grapes are very spaced out so, allowing air flow, even sunlight, and prevention of mildew (thick skin, more juice, ~8-10 clusters per vine)

When do most flavors arise in the wine making process? How are they produced?

The fermentation process and the grape's interaction with yeast which produces alcohol (the secretion of yeast after consuming sugars).

What is the "finish"? What kind of finish characterizes a well-made wine (or one with great terroir)?

The finish of a wine is the aftertaste. Good wines have very long finishes, which is seen in both long aftertaste and residual aroma in the glass.

Why do authors of some of the articles conclude that the concept of terroir is at odds with Anglo-Saxon culture?

The notion of individualism in Anglo-Saxon culture complicates terroir because it motivates people to exercise their own individual voice in their winemaking. This muddles the qualities that would originally be found in wines that simply seek to express terroir.

How does the mouth sense excess alcohol in an unbalanced wine?

The wine tastes "hot", creates a burning sensation in the mouth

Grapes are the sweetest berries on Earth. True or false?

True

What is "homeland" of the grapevine?

Transcaucasia

Has the word terroir always meant what it means now?

Until the early- to mid-20th century, the word terroir (from gout de terroir) itself was used in the pejorative sense to describe a earthen, shoddily crafted wine. Now, with a more refined wine-making process, the influence the environment has on the wine and its observed qualities is seen as a marker of a well-crafted wine.

Which grapevine species are used for wine - why not others?

Vitis vinifera, other species are not used because they taste "foxy" (gross)

What part of the grape contains most of the color, aroma, and flavor constituents?

the skin

What is sensitive Crystalization?

Wine mixed with copper chloride creates crystals which reveal how "healthy" a wine is -- how much organic matter is in the wine.

What is thigmotropism?

a plant's response to touch (seen in vine tendrils)

what is a "clone" in viticulture?

a variety of a variety. Accomplished to minimize genetic variation while controlling the qualities desired from the vine.

What are tannins? How do they get into wine? Which wines have them and which do not? How do they taste? Why are they there - in the plant?

a variety of compounds found in the stems, skins, and seeds of the grapes. leave a dry, puckering sensation in the mouth. Red wines are the only wines that have tannins as they are fermented with the stems and skins. the bitterness of tannins helps keep animals from eating and spreading the grape seeds before they're ripe. Gentle pressing helps to get stem and skin tannins while avoiding crushing the seeds. Grapes harvested earlier/in cooler climates/less ripe have more skin tannins. Tannins help preserve wines because they consume/absorb oxygen

What factors influence the distribution of roots?

amount/timing of rain, soil characteristics, the presence of impermeable layers and types of bedrock in the soil, the rootstock variety, and cultural practices (such as the type of irrigation system).

what is "minerality" what is it not?

does not refer to the geology of the soil. It refers to a tasting profile that seems like minerality. Grapevines do not absorb rocks, soils, or minerals; but they do absorb elements/cations. Catch-all term to describe flavors that can't be defined using organics (i.e. flinty). High acid with sharp flavor in the mouth.

What is the principal source of vanilla flavors in wine?

oak barrel aging

What constitutes water deficit? How does the grapevine respond?

occurs when the plant loses more water via transpiration than it takes up from the soil. The plant will speed up the ripening process because it feels the need to propagate due to water stress.

Is the notion of terroir at odds with science?

scientists often dismiss terroir on the grounds that it is a cultural phenomenon. however the concept is often driven by science. The relationship between place and wine is similar to the relationship between abiotic and biotic aspects of nature. Grapes act differently in different climates.

what is veraison?

the grape color change from green to red

What is a "technical" wine?

uncomplicated wine. Lacking character and terroir. Likely resulting from mass-productioono