Terroir Exam 3

Explain the Appellation Controlee system

Appellation Controlee means "controlled place of origin" and constitutes the guarantee that the wine carrying an Appellation label was made in a locale and under conditions that have the strength of the law behind them. It does not mean that A French wine grower cannot make wine unless his or her vineyard lies within such a local. The Appellation Controlee system is essentially geographic, and its geography is reflected on the bottle's label.

What is the primary grape of Chianti?

Chianti is in Tuscany, in central Italy, and is home to the best-known and most iconic of all Italian wines. Local laws require the wine to have a minimum of 70% Sangiovese (and 80% for the most prestigious Chianti Classico DOCG).

What part of Chianti was given DOCG status, the highest level of Italian wine?

Chianti's most highly regarded wines come from the Chianti Classico zone, which was awarded a separate DOCG status in 1996, along with Chianti Rufina. Chianti Rufina and 6 other Chianti sub-zones come under the Chianti DOCG.

How does China factor into world wine production?

China is rapidly catching up in production as they are now in the top 5 producers as well. In fact, China now has more planted hectares of vines than France. Chinese vineyards now occupy up to 11% of the world's planting for grapes used to produce wine. The growth in China is massive when you consider that in 2000, they had less than 4% of the world's vineyards. The amount of wine and the dollar value of the wine remains dwarfed by France. In fact, at least 85 of the world's most important wines are produced in France.

What are the main grapes grown in Burgundy?

Pinot Noir and Chardonnay Gamay and Aligote are also grown in the region, but produce poorer wines

What are the main grapes grown in Valais

Pinot Noir is king, and Switzerland's favorite white grape Chasselas takes second place

What are the main grapes grown in Champagne

Pinot Noir, Pinot Meunier and Chardonnay

What are the benefits of including stems in fermentation?

Stems can help to drain the juice in a more homogenous way and keep the temperature of the fermentation one or two degrees lower. Stems can also help diminish the negative influence of any fungal infection on the grapes. A physical effect of stems in the ferment is loss of color. The wine gains freshness and purity. Stems raise the pH. Negative effects: greenness

What are the main grapes grown in Cote Rotie?

Syrah

What does the word 'bordeaux' mean in French and how is that meaning fundamental to the terroir of the famous wine-growing region?

'Bordeaux' means "next to the waters." The official Bordeaux viticultural region stretches for 80 miles inland from the Atlantic coast. Bordeaux's climate is moderated by its proximity to the Atlantic Ocean and the presence of various rivers. The region takes its name from the port city of Bordeaux, which serves as its logical and administrative center. Summer temps are around 77F, while winter brings sub-zero temps only rarely. The latitude is half way between the equator and the north pole. The region's long, warm summers are ideal for growing late-ripening grape varieties. The large pine forests to the south protect Bordeaux from the harsh, salty winds coming off the Atlantic Ocean, although there is still a risk of winter air getting trapped and bringing frost.

Requirements for a new AOC

- explain rationale behind request -provide evidence name has a historical reputation -establish wine's close ties to the terroir based on natural and human factors -evidence of distinguishing characteristics of wine -describe procedures involved in cultivation and production -conduct an economic study of the product--market, prices, distribution, etc.

How do average growing season temperatures today compare to those 100 yrs ago, 50 yrs ago, 1000 yrs ago, and to the long-term average for the last 2000 yrs?

--950-1200CE is known as the Medieval warm period. Growing temps were .7-1 degree higher than those of the early to mid-20th century, and on the continent 1-1.4 degrees C higher. English vineyards between 1000-1300 AD covered the southern 1/3 of the country --1600-1850 is known as the Little Ice Age. During the end of the 15th century, much of northern viticulture regions, including Paris, were abandoned because of the cold, wet winters, and shortened growing seasons. The winters during this time were very cold, with persisting anticyclones driving the cold air over the North Atlantic to Scandinavia. The Little Ice Age did have quite warm summers, making European vine growing seasons equal to or warmer than the 20th century average towards the middle of the 16th century, and especially through the 17th century. But, at the end of the 17th century, colder temps made it impossible for grapes to fully ripen. The history of European viticulture speaks of climatic cooling and southerly migration of vine plantings from the Medieval Warm Period down to at least the 19th century. There has been an overall fall of .75 degrees C compared with the warmest historical decades.

Name the categories in each EU country that correspond to PDO (Protected Designation of Origin)

-France: AOC (now AOP) -Italy: DOC and DOCG -Spain: DO and DOCa -Germany: Oba and QmP -Austria: DAC

What is the role of the winemaker in terroir expression?

-Picking: Brix, acidity and pH, phenolic panels -Crush: how hard?, whole berries, complete -maceration, stems or no stems -Cold soak? (must stays cold before addition of yeast) Add SO2 -Inoculate or native yeast? -Choice of fermentation vessel: oak, concrete, stainless steal, picking bins, food-grade plastic -Control temp of ferment, a colder slower ferment produces a better wine -Punch down or pump over(=pour wine onto the fermenting cap) -When to press -Press: how hard, free run (or mix with other runs. Later presses have harsher tannins) Free run is most expressive of the terroir -Malolactic fermentation: did it go through it? Red wine should go through ML, white wine does not have to -Storage: could be oak barrels, and if so need to decide whether new or neutral, oak species, level of toast, grain of the oak -Rack: how often, or battonage (stirring the wine into the lees at the bottom) -Chaptalization -Reverse osmosis, or spinning cone method -Micro-oxygenation -How long to age it

What steps are required to create a new AOC (AOP) in France?

1. Producers organize into a union that will uphold the rules of production at the local level Producers must: 2. Explain the reasons for asking for an AOC 3. Provide evidence that the name (appellation) they are requesting has a historical reputation with consumers known to them 4.establish producer's close tie to the terroir of origin based on natural factors and human factors 5. furnish evidence that will allow an evaluation of how well the product distinguishes itself from other similar products 6. describe an area of production and procedures involved in cultivation or production 7. carry out an economic study of the product Steps: 8. submit request to INAO Regional Office 9. request forwarded to Regional Committee for Review 10. Regional Review of request forwarded to the National Committee 11. National committee names review commission 12. Review commission prepares report on request advising acceptance, postponement or refusal 13. if accepted, expert commission named to establish geographic delimitation 14.National committee approves delimitation and drafts text of legal decision 15. Legal decision signed by ministry of agriculture and published in the official journal (becomes part of French law)

What kinds of regulations to AOC regions have to abide by?

1. the terrain on which AOC wines may and may not be produced 2. the cultivars permitted under certain environmental conditions 3. viticultural practices that must be followed, including pruning methods and limitations on harvests 4. the minimum alcoholic content of the grape, must, and wine 5. viniculture practices, the result of long traditions now codified and inspected by officials and tasters 6. distillation procedures and practices for cognac, Armagnac, and other spirits made in France

How much is suitable viticulture land in the US predicted to shrink by the end of the 21st century?

4.1 million km^2 to 3.5 million km^2

What percent of wine must come from a certain grape for the wine to be labeled as such in the US?

75%

What is the dumb farmer scenario and why must it be taken into account when predicting the economic impacts of global climate change?

A dumb farmer scenario assumes that the farmer will not adapt to climate change. Scientists have predicted changes in grape quality as a result of temperature and climate change, but these predictions assume that farmers will continue to farm as they have been doing

The price of Bordeaux wines has been closely correlated with what particular aspect of climate?

A growing season increase of one degree centigrade results in a 61.6% price increase. Predicted temperature increases for the European wine growing regions for this century are between 1.5 degrees C and 5 degrees C. because of this, the Bordeaux wine region will likely benefit significantly from global warming (if precipitation does not also increase)

What's the benefit of acidity in wine?

Acidity is important in not only producing a clean, fresh taste, and favoring color stability, but is also crucial in proper aging and protection from microbial spoilage

What are techniques for removing alcohol from overly alcoholic wine?

Adding water (which is illegal, but hard to catch) Reverse osmosis The spinning cone: In a vaccum environment, 40 upside-down cones spin the wine into thin liquid films, and cool vapor rises off the wine, carrying the volatiles from the liquid. In the first pass, the ultra-light components consisting of the delicate flavors and aromas is carried off and condensed (the "essence"). It is saved for later in order to be recombined with the wine. The second phase takes off as much alc as you want to remove. Theoretically, you could then recombine the remaining low alcohol wine with the essence and the low-alcohol wine and end up with the same wine you started with.

Up until now, have the effects of global climate change been regarded as generally helpful or hurtful?

An analysis by Nemani suggests that climate change between 1951-1997 over coastal CA may have benefited the premium wine industry. Greatest warming occurred at night and during the spring. Warming was associated with large increases in eastern Pacific sea surface temperatures and rising atmospheric water vapor. There has ben a 20-day reduction in frost occurrence and a 65-day increase in frost-free growing season length.

What is the effect on the viticulture of the shallow granite soils of the Hermitage AOC?

As the intense Rhone sunshine warms the hillside during the day, the granite bedrock stores this heat, encouraging the grapes to ripen more fully than those in less-exposed sites. The effect of the local terroir is the most pronounced on the western side of the hill; it is steeper than the east and enjoys prolonged exposure to the afternoon sunshine.

Explain wine oxidation

As the wine is exposed to oxygen, the key initial reaction is the oxidation of monomeric phenols with a special reactive group to form hydrogen peroxide. Hydrogen peroxide is very reactive and then goes on to interact with other wine components

Why do almost all winemakers add sulfur dioxide to their wine?

At bottling, wines are generally given a small dose of sulfur dioxide to limit oxidation and microbial spoilage (between .8 and 1.5mg/L molecular SO2). Sweet wines are usually sterile. Adding sulfur dioxide used to be recommended bc it was believed to control the growth and metabolism of indigenous members of the grape flora, as well as provide needed protection from must oxidation. Recent research questions this belief, especially in regard to healthy grapes, chilled and macerated at cool temps. Inoculation with Saccharomyces cerevisiae may itself be enough to suppress other yeast strains. In spontaneous fermentation, sulfur dioxide tends to retard the onset of active fermentation. If added, SO2 is usually supplied several hours before yeast inoculation, usually at crushing. During the settling period, the free SO2 content declines.Thus, the antimicrobial effect of SO2 is reduced when, and if, the must is inoculated with one of more cultured yeast strains. "Sulfur dioxide is almost universally used in winemaking to protect wine from microbial spoilage and oxidation" It protects wine by reacting with the initial stages of oxidation in order to limit oxidation effects.

Why are the Brunello vineyards restricted to elevations below 600m?

Brunello is one of Italy's most famous and prestigious wines. All Brunello di Montalcino wine is made exclusively from Sangiovese grapes grown on the slopes around Montalcino. Brunello was formalized as Italy's first DOCG in July 1980, alongside Piedmont's Barolo. In keeping with the regulations of the Brunello's DOCG classification, the vineyards must be planted on hills with good exposure at altitudes not surpassing 1968 ft above sea level. This limit is intended to ensure grapes reach optimal ripeness and flavor before being harvested; any higher than 660 m and the mesoclimate becomes cooler to the point of unreliability. Brunello wine must be made from 100% Sangiovese and aged for at least 4 years. Two years must be in oak, and wines must be bottled for at least 4 months before release.

Describe the terroir of Brunello di Montalcino

Brunello wine is made exclusively from Sangiovese grapes grown on the slopes around Montalcino. The grapes must be planted on hills with good exposure at altitudes not surpassing 1968ft. The climate in Montalcino is one of the warmest and driest in Tuscany, so achieving ripeness is usually not a problem. In good years, the grapes ripen a full week earlier than in Chianti and Montepulciano

What is carbonic maceration?

Carbonic maceration is the process that occurs when intact bunches of red grapes are fermented in a sealed vessel that has first been filled with carbon dioxide. In the absence of oxygen, these intact berries begin an intercellular fermentation process, during which some alcohol is produced, along with a range of other compounds that can affect wine flavor. Once the alcohol reaches about 2%, which is after about a week at typical fermentation temperatures, the berries begin to die. They then release their juice, or are pressed before this happens and a normal fermentation (carried out by yeasts) takes place. The result is typically a relatively pale-colored red wine with low tannin levels and enhanced fruity aromatics.

What is chaptalization?

Chaptalization usually involves the addition of a concentrated sugar solution. It was first advocated by Dr. Chaptal in 1801 to improve the stability and character of wines produced from immature or rain-swollen grapes. It is used when juice sugar content is insufficient to generate the desired alcohol content. Chaptalization is typically illegal in regions or countries where warm growing conditions make the process unnecessary, but it is usually allowed in cool climates where grapes struggle to ripen fully. In chaptalization, sugar is first dissolved in grape juice, and then added near the end of the fermentation process so that it does not disrupt fermentation.

What is the expected impact of global climate change on the distribution of the viticultural areas of North America?

Climate change is expected to shrink viticultural area from 4.1 million km^2 to 3.5 million km^2 by the end of the 21st century. High quality growing areas are expected to be reduced by 81%. Climate change is expected to shift most of the premium wine production north into the high-precipitation/humidity regions of the Pacific Northwest and the Northeast, increasing risk of fungal disease.

What are the most important factors in determining terroir variation?

Climate: (think about vintage variations, which are determined by changes in seasonal temps/precipitation Soil: Soil texture is important because of how it provides water to the plant Soil could also impact chemistry of the wine by determining the microbiota--> controls what occurs during fermentation

What are the main grapes grown in Condrieu?

Condrieu makes white wines exclusively from Viognier. These wines are produced in very small quantities and have a delicate perfume and substantial body

Describe the terroir of Cornas

Cornas is a village in the northern Rhone valley which produces rich, long-lived red wines. The area is blessed with the same steep granite slopes and high sunshine hours as Hermitage, eight miles to the north. Cornas has about 270 acres of vineyards, which are located on the western bank of the Rhone river. the red wines come from an alluvial plateau and a granite ridge. The best wine growing areas in Cornas are located to the west and particularly the northwest of the village, where the sun-baked slopes are protected from the cold north winds that move down the valley. These granite based slopes rise dramatically from the western edge of the village, rapidly reaching heights of 1150 ft. The majority of the vineyards planted on these slopes are terraced for stability and to make viticulture possible. Granite has been identified as being a valuable part of many Rhone terroirs, as it is an efficient heat retainer, provides rapid drainage and is of low fertility, which forces the vines to form deep, strong root systems.

What are pre-fermentation practices?

Destemming--whether to leave the stems or remove them. Maceration with the stems may increase the rate of fermentation Sorting--either manual or machine done Crushing-- crushing typically follows stemming immediately. Crushing the fruit without delay permits fermentation to commence almost immediately (if desired), limits microbial spoilage, and provides better oxidation control (Superextraction)--an alternative to crushing, involves cooling the grapes to -4C followed by warming them to 10C before pressing. Freezing causes both grape-cell rupture and skin splitting. These facilitate the escape of juice during pressing Maceration-- Maceration refers to the release of constituents from the pomace (seeds, skins, and pulp) following crushing. **Maceration is one way in which winemakers can adjust the character of their wines because the style and consumer acceptance of wine can be dramatically altered by the duration and conditions of maceration Pressing Must Clarification--White must typically be clarified before fermentation to favor the retention of fruity character

How do pressed and free-run wines differ?

Free-run wines are made from the juice that flows naturally from the grapes after they have been crushed and then strained. Pressed wines are made from pressing the grape skins in order to squeeze more juice from them. Free-run wines are typically better quality.

What are the main grapes grown in Gigondas?

Gigondas makes Grenach based red and rose wines

What are "oak alternatives"?

If winemakers want micro-oxygenation, but are not using oak barrels, small "micro-bubbles" of oxygen can be fed through a special ceramic device placed at the bottom of the tank. The idea is that this allows winemakers to simulate the slow-controlled oxidation that occurs during barrel-aging for wines that are kept in stainless steel tanks. If a winemaker is looking for the flavor of oak, oak chips, staves, and liquid oak extract can be used to give cheaper wines some oak complexity and flavor. The results are mixed and rarely replicate the characteristic imprint of barrels.

In Germany in the 1700s what might happen to producers if they were caught adding water to their wines?

In 1706 a vintner was executed by hanging for stretching his wine with water

How might the Eu be forced to change their rules to adapt to global climate change and how would those rule changes effect the notion of terroir?

In 1976, the EU created planting rights. In order to plant a new vineyard, the farmer must obtain planting rights from the EU. Northern land, which will soon be prime viticulture land, will not be planted because farmers will not be able to obtain rights. In 2007, the EU proposed to abolish planting rights by 2016, but there has been a lot of opposition to this. To adapt to warming temperatures, the EU might have to change their regulations. Many European wine growing regions only permit certain grape varieties to be grown. Increasing temperatures will force winemakers to change many of the varieties they currently grow. Appellation and designated variety may have to be redefined.

Who can petition the TTB for a new AVA?

In 1978, BATF stated that any interested party could file a petition to establish an American Viticulture Area (AVA)

What and where was the first AVA?

In 1983 the 1973 set of regulations, which included recommendations for the establishment of American "appellations" become compulsory. The first petition for an American appellation came not from California, but from Augusta, Missouri, where a corner of Saint Charles County, containing 40 sq km of land including 35 acres of vineyards, was proposed as an official viticulture area. This proposal was approved in 1980, and Augusta became the first US viticulture area under the new regulations, and the first American appellation.

When did it become illegal to use the names of French wine-growing regions for wines in Oregon, in Washington?

In Aug, 1999, the Washington Wine Quality Alliance formed to ensure that labels reading "Washington wine" be made entirely from grapes grown within the state. The Alliance prohibits the use of the names Burgundy, Champagne, Bordeaux, and Chablis on wine labels In march of 1977, Oregon prohibited the use of semi-generic designations on wine labels. No person may use a semi-generic designation (such as Burgundy, Chablis, and Chianti) of geographic significance or a name that implies a semi-generic designation as a class or type designation on an Oregon wine label.

What is the main difference between the ways the wines are classified in the specific wine classification of Burgundy and Bordeaux?

In Bordeaux, the wine classification system takes into consideration 61 different chateaux from the Medoc and Haut Brion from Pessac Leognan. The wines are classed according to price and quality: First Growth, Second Growth, Third Growth, Fourth Growth, and Fifth Growth. The main difference between classifications in Burgundy vs Bordeaux, is that Bordeaux, with the exception of St Emilion, it is the chateau or producer that is classified, while in Burgundy they classify terroir. In Burgundy, the Grand Cru is the top classified status. Not many vineyards are eligible for Grand Cru status. Premier Cru comes next, and they provide the name of the village first, then the vineyard. next are village wines, which are produced from multiple villages, then regional wines.

How does wine classification differ in Burgundy vs Bordeaux?

In Bordeaux, with the exception of St. Emilion, it is the chateau or produced that is classified. In Burgundy, they classify the terroir.

As of 2012, what are three principal tiers of classification for French wines?

In France, the AOP system's new classifications are: --Vin de France (replacing Vin de Table)--allows the consumer to know much more infor about the wine. Wines with the Vin de France designation sport wine labels that include the type of grape variety used to produce the wine and the specific vintage. Other than the country of France, however, no other info is allowed on location of grape production --Indication Geographic Protegee, or IGP (replacing Vin de Pays)--IGP wines offer growers and producers a myriad of choices as there are no restrictions on grape varieties. Estates are also allowed to blend grapes or wine from multiple appellations --Appellation d'Origine Protegee or AOP (replaces AOC wines)--AOP is intended to replace the previously important AOC classification. Not much else has changed except for name --Organic and biodynamic wines are now certified

How are wine boundaries political?

In France: When France established its complex Appellation Controlee system, this involved delimitation of viticultural areas within which a certain wine quality was assured, and outside of which no such claim could be made. Thus the system created a viticultural map that enormously favored certain French winegrowers and disadvantaged others. Thus the wine laws require the drawing of boundaries, and while the resulting maps may not have political elements (states, provinces, counties), they are very much the result of political negotiation and compromise. Wine and politics are therefore inextricably enmeshed

Outline the hierarchy of terroir classification within the French AOC (AOP) system. How many examples exist of terroirs that have been granted the highest level?

In ascending order of quality, the AC will show region, district, commune, and vineyard. Vineyards with their own appellation are the highest quality within teh AC system. La Romanee in Burgundy is considered by many to be one of France's finest vineyards, and it is its own appellation (as well as being a single vineyard of 2.1 acres) There are 4 main categories of French wine: Vin de Table--these are table wines. The label provides info on the producer and guarantees the wine is from France. There are fewer restrictions Vin de Pays-- Wine is produced from a major, specific, wine growing region. The label also contains where the wine was produced. Few restricitons. Vin Delimitede Qualite Superieure--comprises less than 1% of all French wine. It is similar to AOC wine, but less restrictive in its rules and regulations for grape varieties, terroir, and production techniques. VDQS wines are produced from a recognized are not yet approved as an appellation by the AOC

Global warming has had a more positive effect on the quality and price of European wine relative to New World wine. Why?

In general, while wine growing regions in northern France and Germany will produce better wine quality with increasing temperatures, winegrowing regions in Spain (Rioja), California, and South Australia (Barossa Valley) may suffer from any further warming. For the msot part, Old World wine growing regions are not yet at their limit in terms of heat, whereas many New World regions are already pushing the boundary. Since irrigation is allowed in the New World , it is possible to grow grapes in hot, arid climates. Higher growing season temperatures yield sweeter musts and stronger wines and vice versa. However, at extremely hot temps vine metabolism may be inhibited and may adversely affect wine aroma and color. Many US growing regions already have growing season temps that are above optimum. Webb estimates gross return loses between 9.5% and 52% in Australia by 2050

What led, in the 1800s, to the domination of west-coast wines over midwestern wines in the US domestic marketplace?

In the 1860s, the wine industry of the Eastern United States was thriving as the leading viticultural region in the country, producing 1/3 of the entire US harvest. The Eastern US previaled in terms of popularity until 1869 when the first transcontinental railroad link was established. Consumers, and even Eastern wineries bought the smoother California wines. Because of the onslaught of phylloxera, Eastern US viticulture areas stayed in business, providing American root-stock, until prohibition in 1920.

What are some of the ways, geographically, that wine growers can respond to global climate change?

Increasing temperatures may induce grape growers to move toward the North and South poles or onto higher elevation. This will be costly and also lead to conservation conflicts in land use and freshwater ecosystems. Moving vineyards will displace wildlife and native plants.

French definition of terroir

It's not correct to talk about a place's terroir Terroir must impart a recognizable color, flavor, smell, texture, etc. to a certain consumable product. Cultural terroir also exists: the way things are done in a certain region *terroir included the geography and the flavor, aroma, etc. components it leads to.

What geographic feature has a strong influence on the climate of Vaud?

Lake Geneva. Vaud is one of the 26 administrative regions, and the country's 2nd largest wine region. The famous Lavaux vineyard terraces, which rise steeply up above Lake geneva now enjoy protected status as a UNESCO World Heritage site. The main Vaud vineyard area arches around Lake Geneva, which heavily moderates the climate. Summertime highs reach around 86F, and the lake helps alleviate spring frosts. As the sun passes over the lake during the day, a great deal of light is reflected up to the vineyards above, many of which are terraces carved into the south-facing slopes. The temperate climate and high luminosity is the secret behind Vaud's reliable terroir, although relatively high rainfall dampens conditions.

What is malolactic fermentation

ML fermentation is particularly valuable in cool regions, where reduction in acidity improves the wine's taste characteristics. The more delicate flavor of white wine makes them more susceptible to off flavors that might be produced by ML. Retention of acidity in white wine is desirable. In warm climates, malolactic fermentation is discouraged. ML is the process by which malic acid (tart acid that exists in apples) is converted into lactic acid (smoother acid present in dairy products)

How does the process of maceration and fermentation differ when making white vs red wines?

Maceration refers to the release of nutrients, flavorants, and other constituents from the pomace (seeds, skin, pulp) following crushing. The process is facilitated by the liberation and activation of hydrolytic enzymes from crushed cells. For white wines, maceration is kept to a minimum and seldom lasts more than a few hours. The juice that runs freely from the grapes (free-run) is usually combined with that released by pressing. The free-run and first pressings are usually combined and fermented together. For red wines, maceration is prolonged and occurs simultaneously with alcoholic fermentation. The alcohol generated by yeast action enhances the extraction of anthocyanin and promotes the uptake of tannins from the seeds and skins. After partial or complete fermentation, the free-run is allowed to flow away under gravity. Subsequent pressing extracts press fractions (most of the remaining juice). Press fractions may be incorporated with the free-run in proportions determined by the type and style of wine desired. Rose wines are typically made from red grapes exposed to a short fermentation maceration. The grapes are crushed or gently broken, and the juice left on the pomace at cool temperatures until sufficient color has been extracted.

What is MOG?

Material other than grapes (stems, leaves, grape stalks)

What are the grapes grown in Bordeaux?

Merlot is the dominant red wine grape in Bordeaux, followed by Cabernet Sauvignon and then Cabernet Franc. Petit Verdit, Malbec and Carmenere are also permitted. White grapes are Sauvignon Blanc, Semillon, and Muscadelle

What is the purpose of micro-oxygenation?

Micro-oxygenation is the smaller exposure of wine to oxygen during barrel aging, or aging in a tank with deliberate introduction of small doses of oxygen. It is a winemaking technique for adding very low levels of oxygen to developing wine over an extended period. Micro-oxygenation is said to build optimum structure, reduce herbaceous or vegetal characters, provide color stability, stabilize reductive qualities, and increase suppleness or roundness of the wine. It can make wines more drinkable earlier on. Micro-oxygenated wines don't need to sit for a year before going to market. Microx is good for removing unwanted green characters or sulfides from red wines. It also saves money because oak barrels are expensive. Microx actually introduces more oxygen than barrel aging ever could.

What do you need to include in the proposal for a new AVA?

Name evidence-the proposed name must directly relate to the proposed AVA Boundary evidence-an explanation of why the boundary of a proposed AVA is drawn the way it is Distinguishing features- a narrative description of the distinguishing features of the proposed AVA that supports the proposed name and boundary of the AVA. Could include climate, geology, soils, and physical features Maps and a boundary description

How are wines affected by aging in oak barrels?

Oak barrels have the beneficial effect of exposing the wine to small amounts of oxygen over a long period of time

When did the US introduce Appellation laws?

On January 1, 1983, a set of regulations first announced in 1978 became compulsory and superseded previous legislation. In 1978 BATF (Bureau of Alcohol, tobacco, and firearms) began a massive task; to invite and judge recommendations for the establishment of American "Appellations" so that the United States might ultimately have what so many other wine-producing countries have had for decades: a hierarchy of officially recognized regions whose names will become firmly linked to the character and quality of the wine they produce

How might the governmental classification of wine terroirs promote "Disneyfication"?

One concern is that the concept of the terroir will turn areas of the countryside and their associated customs into living museums, a kind of "Disneyfication." These areas will serve as tourist traps for city-dwellers, and a kind of "rurality under the glass" for the consumption of privileged consumers

What properties must agricultural products possess if they are to meet the criteria for the European Union's PDO designations?

PDO (Protected Designation of Origin)--according to EU definition, PDO products are "produced, processed, and prepared in a given geographic area, using recognized know-how." Their quality and properties are significantly or exclusively determined by their environment, in both natural and human factors.

How does the EU define a PGI product?

PGI stands for Protected Geographical Indication The EU definition of a PGI product is one closely linked to the geographical area in which it is produced, processed or prepared, and which has specific qualities attributable to that geographic area.

What is racking, and what is the purpose of racking wine?

Racking is the process of moving wine from one barrel to another, or moving wine from barrel to tank. This can be accompanied by quite a lot of oxygen pick-up. Some racking stages deliberately involve exposure to oxygen. Racking separates the wine from solids that settle out during spontaneous or induced clarification. The sediment consists primarily of yeast and bacterial cells, grape cell remains, and precipitated tannins, proteins, and potassium tartrate crystals. If these things are left in contact with wine, they can cause the production of off-odors as well as microbial spoilage.

What are the 3 main uses of reverse osmosis?

Removing water from grape must, removing alcohol or volatile acidity from finished wine removing 4-ethyylphenol, a major contributor to the negative flavor impact of Brettanomyces

What is the purpose of using reverse osmosis in winemaking?

Reverse osmosis, in addition to offsetting problems of bad vintage years (such as juice dilution during pre-harvest rains), can concentrate fruit flavors in the wine. Reverse osmosis operates by forcing water out of the juice through a membrane that retains most of the sugars and flavoring components. Unfortunately, important aroma components may be lost during this process as well. Clark Smith was the first to obtain a patent for alcohol reduction using reverse osmosis. Smith believed that grape phenolic maturity is independant from sugar levels. While grape sugar accumulation and acid respiration are highly dependent on climate, the color, aroma synthesis, and tannin evolution occur at more or less the same rate wherever grapes are grown. This means that in warm regions the big problem is that the rapid accumulation of sugars can impose a premature harvest, even though the grapes have not reached phenolic maturity. Using reverse osmosis, you can remove alcohol from the wine if it is too alcoholic. Sugar accumulation occurs through photosynthesis, which takes place during hours of daylight. The development of flavor ripeness occurs via the process of respiration, which is independent of light, but dependent on temperature.

In what fundamental ways do the requirements for an AOC (AOP) differ from those of an AVA?

Rules for an AOC include: The terrain on which AOC wines may and may not be produced, the cultivars permitted under certain environmental conditions, the viticulture practices that must be followed including pruning methods and harvest limitations, the minimum alcohol content of the grape, must and wine, the viticultural practices, the result of long traditions now codified and inspected by officials and tasters, and distillation procedures for Cognac, Armagnac, and other French spirits Rules for AVA: -Name has historical significance, locally or nationally known as referring to the area -boundaries are legitimate -growing conditions such as climate, soil, elevation, and physical features are distinctive

What are the main grapes grown in Brunello di Montalcino?

Sangiovese grapes

Terroir of Vaud

Schist, soil rich in clay with big rock chunks. Unsorted because it's all glacial till wet cold temp keeps vigor in check

Some of the very expensive French wines of excellent quality display "Vin de France", the lowest level of classification on their labels. Why is this?

Some Vin de France wines can be quite good and expensive. This is because some wines are forced to use the Vine de France classification because they violated appellation law. Maybe they included grapes not allowed in the region, or the vineyard management techniques did not conform to AOC regulations.

What are the main grapes grown in Hermitage

Syrah, which produces a rich red wine

What are the main grapes grown in Cornas

Syrah. The wines are powerful and dark, often with supple, ripe tannins

How are German wines ranked?

Table Wine (Tafelwein)--which may bear the name of one of the German wine regions and that of a community, but never a vineyard name (Lage). Stringent government quality tests that apply to higher-ranked wines are not required for Tafelwein. Country Wine (Landwein)--wines are identified by a general, regional. QbA (Qualitatswein bestimmter Anbaughebiete)--Meaning quality wine from designated region. These wines may be sugared during fermentation. They carry the name of the specific vineyard if 85% or more of the grapes have come from that vineyard Qmp (Qualitatswein mit Pradikat)--the highest quality German wines. Name translates to Quality Wine with Affirmation. The winegrower may produce one of 5 kinds of QmP wines, depending on the condition of the grapes, the nature of the ripening season, and the timing of the harvest. Wines must be made with no added sugar

In terms of its effects on french agriculture, has the AOC (AOP) system generally been regarded as a success or a failure?

The AOC system has been remarkably successful in developing the French wine industry, and more recently in supporting a myriad of other products. Presence of an AOC label on a product reflects the completion of a multi-level process of negotiation from the local to the state level. When this is successful, it results in a product that is strongly embedded in its natural, social, cultural, and political dimensions of its territory. Because AOCs have helped maintain agricultural profitability in zones that are considered difficult or marginal, they can be considered an important tool for rural development. They have helped many traditional, historic products remain competitive on the market. They have helped create rural employment.

How are the vineyards of the Valais influenced by the fohn?

The Valais terroir is one of the most dramatic. The valley benefits from its sheltered position below alpine peaks, with the most obvious bonus being from winds, which keeps the area unusually warm and dry considering its altitude. This is known as the fohn effect. Fohn is a warm, dry downslope wind. Many of the vineyards are planted on steep gradients of up to 90%, which creates excellent drainage and increased exposure to sunlight

What is the principal type of wine produced in the beautiful hill country of Prosecco?

The common factor which unites almost all viticultural zones in the north-eastern Veneto is the Glera grape (typically known as Prosecco) and the foaming spumante and semi-sparkling frizzante wines it creates. Prosecco is a sparkling white wine from northeastern Italy, specifically the Veneto and Friuli-Venezia Giulia wine regions. It is also the informal name for the grape variety used to make these wines, which is known officially as Glera. Since July 2009, the name 'Prosecco' has been regulated and protected under DOC law, ensuring that wines labeled with the name come only from specific areas of northeastern Italy.

When and where did the codification of wine regions and wine quality first occur? What prompted the desire for these new rules and regulations?

The effort to protect wine quality by delineating specific wine regions began in France in the early 1900s. French wine was suffering from numerous practices that severely compromised quality, such as overproduction of grapes, the addition of water to stretch the wine, as well as the mixing of sugar and water into a wine. The first law that defined geographic boundaries in regards to wine growing regions came into effect in 1908. It was revised in 1919, and then again in 1927. The law of 1927 added stipulations as to what cultivars could be grown in a given region. The 1937 law that exists today severely restricts how grapes can be grown within a specific region

What is the primary bedrock of Champagne and how does it influence the vines?

The landscape that gave Champagne its name ("open countryside") undulates very gently over the white, calcareous soils of the Paris Basin. This famous chalk is distinct from limestone soils of the French wine regions, being much finer grained and more porous. The looser structure means that its mineral content is more readily absorbed by the vine roots (really?), and it also provides excellent drainage--avoiding the risk of waterlogging. This permeability allows access to the water resources far below, promoting strong root development and ensuring continuous water supply.

How are the boundaries of AVAs created? What criteria govern the placement of those boundaries?

The proposed boundary should be drawn to exclude areas unavailable for viticulture such as National Forests of State recreational areas. The new AVA must have distinguishing features that differentiate the area from what surrounds it in all directions. These might include, climate, geology, soils, and physical features as distinguishing features. These features must effect viticulture within the new region.

What is the dominant rock type in Burgundy?

The soil in Burgundy is limestone, and the landscape is characterized by rolling hills, steep sharp valleys and rocky outcrops. The soils are of immense importance to the character of Burgundy's wines, and bring a "quintessential minerality and complexity" oolitic limestones

How were the soils of Chateauneuf du Pape derived?

The soils are pebbly and sandy, as is common in the southern half of the Rhone valley. They are formed mostly of ancient riverbeds of various ages. The town and its vineyards are located just to the east of the Rhone river. The archetypal Chateauneuf vineyard is strewn with large pebbles known as galets, whose soft, rounded form stands in direct contrast to the gnarly, twisted vine trunks. The climate is Mediterranean and very dry, actually the driest of all the rhone appellations. Rock type is quartzite cobble stones on top of a layer of clay

What is the terroir of Cote Rotie?

The syrah vines are grown on steep, south-east facing slopes. It is the northern most appellation of the Rhone Valley and also one of the smallest. The steep hillside rises from the banks of the River Rhone to 1150 ft. They form 10 narrow ridges no more than 2000 ft wide, each separated by a narrow, tree-lined gully. The ridges run northeast to southwest providing the sun-baked aspects that help to make the appellation's wines so rich and ripe Rock types are: granites, gneiss and schist

Describe the characteristic soil and climate of the Gigondas AOC

The terroir is characterized by a hot, dry Mediterranean climate and by the combination of limestone soils, and rocky, free-draining soils. The appellation covers an area occupying the base and slopes of the Dentelles de Montmirail foothills.

Describe the terroir of Hermitage

The topsoil here is relatively thin compared to that of the valley floor and is made up of a wide variety of types, ranging from sandy gravel in the west to rockier areas higher up and limestone in the center. made up of porphyritic granite susceptible to errosion

What is the trockenbeerenauslese? Do they have to be produced in a particular region to be labeled as such?

The ultimate German wine is the rare trockenbeerenauslese, which translates to "dry berries picked selectively." The term dry refers to the nearly dry, raisin-y grapes from which the wine has been extracted. The wine is made drop by drop from wines that yield barely any juice, resulting in a highly concentrated sweet wine. If frost strikes the fruit, the grapes are immediately harvested to make Eiswein, or in English, Ice Wine.

Why are the yields so low in the vineyards of Condrieu?

The vineyards occupy a nine-mile stretch of the Rhone Valley and are characterized by south and south-east facing granite slopes rising steeply from the riverbanks. This orientation allows the vines to obtain maximum warmth and sunlight in the cooler days of the spring and autumn, resulting in ripe, flavorful wines. The slopes are so steep that the grapes must be hand picked. One drawback of these vineyard sites is that they are particularly exposed to strong northerly winds that move up the Rhone, inflicting significant damage to crops during the flowering period. The average yield here is famously low, making the wines both rare and expensive to produce

What is the principal difference between the cote brune and the cote blonde and the Cote Rotie AOC? What is the meaning of Cote Rotie and why was the name applied?

The wines from Cote Blonde are lighter, fruitier, and more sumptuous and approachable at an earlier age. The Cote Blonde is a hillside covered with lighter-colored sandy soils and a granitic gneiss base. Wines from Cote Brune are made in a more structured, tannic, extracted style to capitalize on the effect of the iron soils and often without the addition of Viognier. The Cote Brune is a slope covered with reddish brown soils, enriched with iron. Cote Rotie means "roasted slope" in French, a highly appropriate name for many of the south-facing vineyards, which benefit from maximum exposure to the sun's rays. Soil is made from granitic schist

describe Veneto's distinguishing regions and the wines made in them

There are roughly 3 geographic regions. In the northwest the foothills of the Alps descend along the eastern edge of Lake Garda. Here, in the cooler, alpine-influenced climate, fresh, crisp whites are made under the Bianco di Custoza and Garda titles, while refreshing, unassuming Bardolino from the shores of Lake Garda makes the case for Veneto's lightest reds. Just east of the lake and north of Verona is Valpolicella and its sub-region Valpantena: the fabled "Valley of Many Cellars" which produced half a million hectoliters of fruity red wine every vintage.

Outline the hierarchy of US wine terroir classification

There are three wine categories in the US: generic, proprietary, and varietal. Generic wines are made in large quantities and meant to be consumed in large volumes. They are highly variable in quality and their label tells the consumer very little. Proprietary wines are identified by a "brand" on the label. A brand-name wine is the product of a particular winery made and identified in a certain consistent way. The varietal wines are wines made with specific cultivars, so that the name of the grape appears on the label to identify the wine. The best varietal wines are frequently blends.

What four biological organisms are crucial to wine production?

Two microbes and two woody plants are crucial to wine production. The microbes are yeast and saccharomyces and the lactic acid bacterium Oenococcus. The two plants are the grapevine Vitis vinifera and the oak tree, Quercus. Of these, two are essential for all wine styles (grapes and yeast), but red wines and some whites need lactic bacteria, and many red and white styles wouldn't be possible without oak. Oak facilitates and is also directly involved in chemical interactions with wine that have positive effects on its flavor and structure.

What are the main grapes grown in Vaud

Vaud is known for its crisp, white Chasselas wines

Describe the geographic transition occupied by Veneto, which lies between Venice and Rome in northern Italy

Veneto is an increasingly important wine region in the northeastern corner of Italy. In terms of geography, culture, and wine styles, it represents a transition between the alpine German-Slavic end of Italy and the warmer, drier more Roman lands to the south. Veneto is smaller than Italy's other wine producing regions, but it produces more wine than any of them.

What are some possible explanations for the warmest vintages being proclaimed the best vintages for the last 20 years?

Warmer vintages produce more sugar (more Brix), which leads to higher alcohol content. Vintage quality for Cabernet Sauvignon and Merlot grape varieties was closely and positively correlated with berry sugar content at harvest and negatively with acid content. Studies indicate that through much of the 20th century these historically adapted varieties ripened less fully than they had once done. The late 20th century warmth is still not as warm as the Medieval Warm Period.

How is global warming expected to influence the problems related to pests and diseases?

Warming temperatures are likely to increase disease and pest pressure on grapevines. Pierce's disease, a bacterium that inhibits a vine's water circulation and ultimately kills the plant, is predicted to move toward the North and South Poles as winter temperatures become more hospitable to its main vector, the glassy-winged sharpshooter. Warmer weather may also promote fungal diseases such as black rot, downy mildew, powdery mildew, phomopsis, and bortrytis. Drier growing conditions, however, may partially or fully curb the detrimental effects of increasing temperatures. Changes to weather patterns and CO2 levels may also effect the development and quality of oak. Higher levels of CO2 are predicted to increase "tree mass" which will increase size and number of conducting vessels in the stems, making it easier for pests and spoilage organisms to get into the barrel.

Cite some examples of how global climate change has already impacted European grape growing

While traditionally European vineyards are not allowed to be irrigated, in recent years the irrigation ban has been loosened in Spain, and in France the INAO has been reviewing the issue.

Besides relocating vineyards to cooler areas, what are some of the ways that wine growers can adapt to the pressures of a warming climate?

Wine growers can plant different varieties more suitable to their new temperature/climate. For example, a grower currently growing Riesling in Germany facing increasing temperatures can plant a different cultivar that requires increased temperatures to ripen. A wine grower in an already warm region has few options. Farmers can adjust the vines' phenological stages and completing certain work, such as picking--independent of the calendar date. Warmer temperatures lead to earlier harvest dates. Scientists have also experimented with drought resistant rootstock and GMO cultivars. Re-orienting rows from north-south to west-east in Australia helped to mitigate drought effects. To offset rising temperatures, farmers can improve soil-water balance through canopy management to provide additional shade so as to reduce sugars and increase acid levels. Farmers can harvest fruit at night and deliver berries more quickly to wineries to assure cooler berry temperatures. Plant winter cover crops to maximize nutrient and water storage. Recycle water and use drip irrigation. To delay the earlier onset of fruit maturation and extend it to the relatively cooler end of the growing season, consider markedly increasing the vine crop load. Use an integrated pest management (IPM) system to combat increased vineyard pests.

Describe Italy's wine classification system

Wine legislation in 1963: The title Denominazione di Origine Controllata (controlled denomination of origin) states that "a place-of-origin name is given to wines made with grapes deriving from grapevines traditionally grown in corresponding districts of production, and processed according to local techniques, fair and constant, of that district."--the law requires that DOC wines are derived from grapes traditionally grown in heartland (classico) regions, and that no hybrids are used. It further provides for vinicultural specification, inspection, certification, and labeling There are 5 quality levels total for Italian wines

What is the principal grape of Chateauneuf du Pape?

Wines are made from the classic Rhone grape trio: Grenache, Syrah, and Mourdvedre. Grenache, however, is the most common in vineyards here

Which wine regions are predicted to be the winners and which the losers as the climate continues to warm?

Winners will be located closer to the North and South poles

How are German wines classified?

by geographic origin and vineyard, but also by degree of ripeness of the grape at the time of picking

Based on lab experiments, what is the predicted response of grapevines to increased concentrations of atmospheric CO2?

experiments have shown that increased levels of CO2 stimulate photosynthesis and plant growth. Vines fumigated with CO2 showed substantial increase in yields, dry biomass, and acidity levels. When examining the impact of elevated CO2 levels combined with higher temperatures and moderate drought conditions, there was a much higher yield variability. Under drier growing conditions, there was no increased grapevine CO2 assimilation.

what are the rules regarding chaptalization in CA?

it is illegal

How much wine does bordeaux produce in one year?

more than 450 million bottles per year

Name the major factors when determining an AOC designation

natural factors: tie to the local environment or ecological niche human factors: particular techniques and know-how confined to that area history: public knowledge of the product as originating in that area, recognition of the association between product and place is consistent and widespread To obtain an AOC, the product must incorporate all three aspects of its terroir and carry them forward to the consumer, but the natural and human factors are decisive

Terroir of Chianti

soils on sedimentary rock high clay content, which is good because the climate is hot and dry surface is hardened clumps of clay

Factors to consider when choosing an oak barrel:

toast level: Barrel-manufacturing process involves heating the staves over a brazier so that they can be bent into shape. manufacturer: oak source: French or American oak Seasoning: before oak is used for barrel construction it must be seasoned. This is to bring its humidity levels into line with where it will be used and to allow some important chemical modifications to occur. Typically takes 2-3 yrs. Normally takes place outdoors.