wine

Bulk aging

aged in large quantities o Maintain consistency o Blending o Manipulating flavors o Material selection

AOP/AOC

all must undergo chemical analysis and pass taste test for typicity- step above IGP o Regional o Sub-regional o Commune/village o Regional "crue" or vineyard classification

Sonoma

cali's burgundy o Temperature Variation Fog Diurnal shift Mountains

Cool fermentation

slow and low Fruit flavors protected

Pinot Grigio/Gris

france o Climate: temperate/cool o Body: light-medium o Acidity: medium-high o Alcohol: medium-high+ o Style: dry o Aging: stainless or oak o Blending: rarely o France: ripe apples, peaches, almonds, cream o Italy: green apple, citrus, mineral, spice o Key regions: France (Alsace), Italy (Trentino-Alto Adige)

Crush

gently breaking skins to release juice; must mix juice and solids

hot fermentation

hot and fast • More flavor, color, complexity • Potential off flavors

carbonation

indicator of colder climates

Sussreserve

portion of selected unfermented grape must, free of microorganisms, to be added to wine as a sweetening component.

Chapatilization

process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation.

Sweet Wine: Techniques for retaining sweetness

1. Inhibiting yeast: remove or kill yeast to stop fermentation and leave sugar 2. Adding sweetness after fermentation: Cane or beet sugar, unfermented grape juice, grape concentration, concentrated grape 3. Late harvest -Higher sugar levels, More concentrated on vine, Cooler climates (RS masks/balances acidity) -Ripe fruit and honey aromas/flavors 4. Noble Rot - Botrytis Cinerea 5. Drying grapes: Late harvested healthy grapes dried after picking 6. Freezing grapes: Healthy grapes frozen on vine -Harvest at night -Water is crystallized and removed during crush Concentrates sugar and acid Intense varietal flavors

Modern world wine advacnements

1800s o Distillation o Cork o Conquest of Americas o Growing, pruning, trellising o Phylloxera (insect): late 1890s outbreak hit all wine regions but Chile Resistant rootstock grafting o 18th Amendment: Prohibition (1920 - 1933)

Australia wine law

1993 appellations recognized •85% rules-GI, Vintage, Varietal •No restrictions on viticulture, vinification

italy

900,000+ vineyards - #1 wine producer (world), #1 wine exporter (to U.S.) - Diversity of terroir o Surrounded by water o 80% hills/mountains o Earthquakes, volcanoes Variety of soil/elevations

italian wine law

BEST: DOCG DOC IGP/IGT VINO WORST:

The Rhone

Northern (10% Rhone production) • Key Grapes: Syrah, viognier • Key Sub Regions: Cote-Rotie and Hermitage • Reds are more important • Erosion is a HUGE issue • Terraced Vineyards Southern (90% Rhone production) • Key Grapes: Grenache • Key Sub Regions: Chateauneuf-du-Pape, Cotes-Du-Rhone, Tavel

Italy: Marsala

Sicily Dry to sweet style used mostly for cooking

Bottle aging

Slow oxidization over time High acidity, alcohol, residual sugar, tannin Robust reds need it

Burgundy

Smaller than Bordeaux (in size) 2 major grapes: Pinot Noir, Chardonnay Minor varietals: Gamay, Aligote Blends = rare

Rioja

Spain Most famous Dry, red wines Climate/Terroir • Dry, continental climate • Cantabrian Mountains • Pyrenees Mountains • Navarra Mountains • 1000 ft above sea level • Diurnal Shift Key Grape: Tempranillo

serving temperatures

Sparkling: well-chilled Sweet/dessert: well-chilled Light/medium-bodied white and rose: chilled Medium/full-bodied oaked white: lightly chilled Light-bodied red: slightly chilled Medium/full-bodied red: briefly chilled

High sugar content

Sugar grows from 2-24%+ with wine (lesser for table wines)

Fortification DURING fermentation

Sweet, high-alcohol wines

wine storage

Temperature: 50-55 degree F Humidity: 50-70% Light: Dark No movement Bottle position: on side, label up

French Terroir

Atlantic Ocean (West): moderate maritime Landes Forest (Southwest): protects from wind and weather Water areas • Dordogne River (R-bank) • Garonne River (L-Bank) • Gironde Estuary (to Atlantic) Soil types • R-Bank: Sand/Clay • L-Bank: Gravel/Sand

Vinho Verde DOC

Key Grape: Alvarinho (25+ authorized) • Grapes harvested early (higher acid, lower alc) Largest DOC Green Wine - to be consumed young • Fresh, bold, fruity, spritzy More reds produced than whites, but few reds exported

duoro

Key Grape: Touriga Nacional (40+ authorized) Climate: Extreme Continental warm, inland river valley Overlays Porto DOC

Force Carbonation

Least expensive, least respected No carbonation from yeast/fermentation Base wine in large tank, CO2 pumped into tank, gas dissolves Largest bubbles, shortest duration

Champagne styles

Non Vintage • 80% of production • Blend of many base wines • Consistency of taste (replicate house style) • Produced every year Vintage • Only in best years (few times a decade) • Unique characteristics, limited supply Blanc de Blancs (Chadonnay only) • Light, crisp Blanc de Noirs (Pinot Noir and Meunier) • White from blanc • Fuller, richer Rose • Blending red wine in cuvee • Allowing skin contact prior to first fermentation Prestige Cuvee • Showpiece champagne of house • Very limited

champagne terroir

White Dirt (Chalk) • Reflects light - helps with ripening • Distinctive mineral aroma Cold, Continental • Shortest growing season • Ripening is hard • Frost is large issue

Fortified wine

"to make stronger" Production process provides aromas/flavors (not grapes) Grapes used are not commonly known/used varietals

griffe law

(1889): defines wine as the product of fermenting fresh grapes and outlines accepted practices and additives

Merlot

(Bordeaux, France) o Climate: warm o Body: medium-full o Acidity: low-medium o Alcohol: medium-high o Style: dry/still o Aging: oak (trad), neutral or stainless o Pigment: medium-high o Tannin: medium-high o Blending: Blends (Bordeaux) o Berries, cherries, dark chocolate, spice, cedar, vanilla, licorice o Key regions: France (Bordeaux R-Bank), Italy (Tuscany-Super Tuscans), California, Washington, Chile

Beaujolais

(between Burgundy and Rhone) o Climate: Warm o Key Grape: Gamay o Style: Simple, fruity wines, most not meant to age o Fermentation: Carbonic maceration

mosel

(key region for fully sweet wines) Key Grape: Riesling Key Soil: Blue Devonian, Red Slate Climate: moderated by river

Sparkling Wine: Methode Champenoise

*Primary fermentation: (Cuvée)* -Typically tank fermented -Base wines blended to create cuvee -Put in its bottle *Secondary fermentation: (Triage)* -Liqueuer de Tirage added (yeast and sugar) -Temporarily capped -Adds more alcohol -Adds all CO2 -Dead yeast falls to bottom and wine ages on lees *Riddling*: constant, gentle motion over time to move lees to the neck of the bottle -Hand or machine *Disgorgement* -Neck of bottle placed in freezing liquid to solidify lees -Bottle cap removed -Dosage added to refill (SWEETENS!!) -Cork, cage, label -Bottle aged

Spain terroir

- Climate/Terroir o Isolated from rest of Europe o Mountainous o Warm Climate - close to Africa o Scarce Rainfall

oregon

- Focus on Pinot Noir - Key regions = west of the cascades o Willamette Valley Large plantings of pinot gris, Riesling, chardonnay Highest number of daylight hours in Oregon

austria

- Key Grapes: o White: Grüner Veltliner o Red: Blaufränkish, Zweigelt - Terroir/Climate o Landlocked o 2/3 of area is alpine terrain o Most vineyards are along the eastern border o Warmer, continental climate o Same latitude as burgundy o Soil: Infertile, well draining, eroded soils o Nieder Österreich Most important sub region for size and reputation (50% of production)

the rhone terroir

- The Rhone o Terroir/Climate River flows south from Swiss Alps to Mediterranean Sea Vineyards on both sides of river Soil: Granitic slopes, sand Galets (large river rocks) Le Mistral Wind - STRONG Warmer climate (Mediterranean influence)

Hungary

- Wine Law o Loosely based on AOC o Rankings based on historic quality of wines - Terroir and Climate o Landlocked o Primarily continental climate White (Tokaji) •Furmint •Hárslevel Red (Egri Bikaver) •Kékfrankos (Blaufränkish) •Kadarka

Washington

- Wineries west of the cascades - Vineyards east of the cascades - Cascades = rainshadow effect - Key Regions o Colombia Valley (shared with Oregon) Grapes: Riesling, Cab Sauv blends

High levels of acid

-Acid decreases with ripeness (3%-1%) -Balance, flavor, feel -Protection from spoilage/bacteria -Key for pairing -Lower acid wines do not age as well -Three types: tartaric: malic: citric:

Port

-Fortified DURING fermentation major skin contact *Bottle aged* -Barrel 1-2 years, decades in bottle -Limited oxidization -Needs decanting *Wood aged* -Barrel aged for decades, little/no bottle aging -Major oxidization -Ready to drink once bottled

Sparkling Wine: Transfer Method

-Starts like traditional method -Secondary fermentation in temporary bottle -Bottles combined into pressurized vessel, clarified, rebottled, dosed

Sparkling wine: Charmat Method

-Steel tank fermentation (pressurized) -Bottled under pressure to retain carbonation from tank -Larger bubbles (that don't last as long) Quicker, less expensive Used to retain delicate fruit flavors (far less yeast contact)

Fermentation

1 yeast eats 1 sugar -> heat, 2 ethanol, 2 carbon dioxide More sugar to begin with = more to convert = more potential alcohol -Sugar: fuel for fermentation Fructose and Glucose Results: Ethanol: Slightly toxic waste product; "burn sensation" CO2: typically allowed to escape Heat: warmer = faster; too hot = off flavors

Germany Wine law

2 main systems 1. Traditional: based on ripeness • Used for fine sweet wines 2. Modern: based on Burgundy (terroir) 1. Anbaugebiet (13)-Large winemaking regions 2. Bereich (39)-Specific subregion 3. Anbaugebiet have 1-93. Grosslage (167)-Large site, collection of adjoining vineyards 4.Einzellage (2658)-Single vineyard

new zealand wine law

2006 - GIs•Loose laws, lots of freedom•No varietal restrictions•Follow EU labeling (85% rule)•Many varietal wines are 100%

wine growing zone

30-50 parallel latitude -temperature fluctuation (diurnal shift)

What is wine?

A fermented beverage produced from the juice of any fruit, usually grapes -Fruit that contains SUGAR -99% of wines are from grapes -95% vitis vinifera

rain shadow effect

A rain shadow is a dry area on the leeward side of a mountainous area. The mountains block the passage of rain-producing weather systems and cast a "shadow" of dryness behind them. -Alsace

France wine law

AOP/AOC Historical, classical wine areas 14 regions Strictest regulations Designation must appear on label Guarantee of production location Anti-innovation

USA wine laws

AVA: American Viticultural Area - variable size - federal and state laws governing minimum percentage of grapes from the area and allowed grape varieties for the AVA to appear on the label - non-AVA wines governed by state or local laws Country/State/US Boundary: must contain 75% of listed origin (location) AVA (American Viticultural Area): must contain 85% of listen origin

sherry solera system

Adding differently aged shit together 4-14 layers •30% of bottom layer bottled each year

AVA

American Viticultural Area must contain 85% of listen origin

Medoc

Bordeaux left bank Key Grapes: cab sauv ALL red, still, dry, BLENDS (WHITE NOT ALLOWED in AOC)

Vine life cycle

Bud break: March Flowering (April-May): tiny flowers appear at end of shoots Fruit set (May-June): grapes begin to form *starts "hangtime" Ripening (June-harvest) Canopy management (May-July): leaf removal, shoot thinning, positioning for ripening Crop thinning (June-July): Removal of unripe, imperfect, excess grape clusters Veraison (July-August): grapes begin to change color and ripen with sugar Harvest (August-October): grapes are picked *ends "hangtime Winter Pruning (Nov-Feb): guide vine; prepare plant for bud break

Pinot Noir

Burgundy o Climate: temperate/cool o Body: light-medium o Acidity: medium-high o Alcohol: medium-high o Style: dry/still, sparkling o Aging: oak o Pigment: light o Tannin: low o Blending: rarely o Translates terroir o Red berries, earth, mushrooms, smoke, tobacco, leather o Key regions: France (Burgundy), Oregon, California (Sonoma, Central Coast), New Zealand

Napa

Cali's bordeaux o Sub AVAs = all premium production (4% of total) Cabernet Sauvignon diurnal shift

Grape vine anatomy

Canopy: shoots, leaves -Managed throughout the vine lifecycle and pruned to control heat, sun exposure, airflow Leaves: photosynthesis -Different varietals have uniquely shaped/patterned leaves (can distinguish varietal) Shoots: where grape clusters grow -From head or cordons of vines Canes: shoots that aren't pruned after the first harvest -Harden and become cordons overtime Cordones: permanent branches

italian label terms

Classico - traditional growing region Riserva - additional aging Superiore - higher alcohol, longer aging, or more specific appellation

Ribera del Duero

Climate/Terroir • Extreme Continental Climate o Hot, dry summers o Cold, harsh winters • Plateau in Duero Valley o Good Drainage o Little Rain Key Grape: Tempranillo

burgundy terroir

Cool, continental climate • No bodies of water to moderate climate • More extremes • Spring/Fall frost, summer hail threats Soil: limestone Many microclimates

1855 Classification

Divided into five crus or "growths" (1st through 5th). Originally based on price of wine in 1855. bordeaux Initial classification of wines (reds/sweet whites)

Fortification after fermentation

Dry, high-alcohol wines

chardonnay

France o Climate: almost all; best in temperate/cool o Body: medium-full o Acidity: low-medium o Alcohol: medium-high o Style: dry, still, sparkling o Aging: stainless or oak o Blending: rarely o Flavors heavily manipulated from production methods o OW: green apple, citrus, olives, nuts, minerals o NW: pears, apple pie, pineapple, toffee, butter, vanilla, spice o Key regions: France (Burgundy, Champagne), California (Napa)

Key Old World Countries

France, Italy, Spain, Germany, Portugal, Austria, Greece, Hungary, Romania - Focus on tradition, art o Laws describe style, not just origin - Cooler climates o Less ripe grapes - Finesse and elegance - Less fruit, more earth, terroir - Labeled by region - Little manipulation

French wine law continued

IGP/PGI 6 regions, 25 departments, 3 zones 80% volume from Languedoc-Rousillon Relaxed restrictions More experimentation

IGP

Indication Geographique Protegee lowest

Prosecco DOC/G

Key Grape - Glera •Charmat Method Clean, fruity Deliberately lacks complexity

Chianti DOCG

Key Grape - Sangiovese Classico - original production area

portugal

Large portion of production is fortified Southern latitude Atlantic Ocean (W/S) Douro and Tagus Rivers - Northern: majority of quality wine production - Southern: rustic wines, sweet fortifieds; warmer conditions

Noble Rot - Botrytis Cinerea

Mold attacks healthy grapes, causing them to shrivel • Concentrated sugars, adds unique flavors • Hand harvested with multiple passes

PDO/DOP

Protected Designation of Origin • Highest classification: "name of controlled origin (protection)" • Many PDOs/country • Most historically important (classic wine regions) • Strictest regulations; smaller areas o Enforced by central government o Determined by regional winemakers • Almost all named for place of production (not variety)

Bordeaux key grapes

R-Bank: Merlot L-Bank: Cabernet Sauvignon

Crianza, Reserva, Gran Reserva

REDS minimum total years: crianza- 2 Reserva- 3 Gran Reserva-5, up to 2 years barrel aged Whites minimum total years: crianza-1.5 Reserva-2 Gran Reserva-4

Judgment of Paris (1976):

Top US vs. FR chardonnay and cab sav -Put CA on quality wine map

Key New World Countries

U.S., Australia, New Zealand, South Africa, Chile, Argentina, Canada, Mexico, Uruguay, China/Asia - Focus on science o Technical Innovation o Experimentation o Manipulation - Warmer climates o Riper grapes - Brute force, more powerful - More fruit, less earth - Labeled by varietal - Heavy manipulation

International varietals

White: Riesling, Sauvignon Blanc, Pinot Gris/Grigio, Chardonnay Red: Pinot Noir, Syrah/Shiraz, Merlot, Cabernet Sauvignon

Yeast types

Wild: free, natural; harder to control, potential off-flavors (OW) Cultured: more control, predictable outcomes; purchased (NW)

Portugal: Madeira

Wines built to survive heat/motion sweet to dry heavily oxidized can be aged for lengthy amount of time •Maderized - lengthy oxygen exposure

Entre-Deux-Mers

bordeaux between banks

Graves

bordeaux left bank Key Grapes: cab sauv, sauv blanc Based blends w/ some Merlot (red) or Semillon (white) Soil: gravel

burgundy key regions

chablis- chardonnay cote de nuis- pinot noir cote beaunne- pinot noir, chardonnay cote chalonaise macconais

Blending

combining of different lots, batches, varieties, vintages, practices, terroir Goal: create a wine that is greater than the sum of its parts

Fermentation

converting juice to wine -White: after pressing -Red: before pressing

order of tasting

light to heavy

Sauvignon Blanc

loire, france o Climate: temperate/cool o Body: light-medium o Acidity: medium-high o Alcohol: medium-high o Style: mostly dry, few dessert o Aging: stainless, some oak (fume) o Blending: both single varietal and blend o OW: fresh cut grass, herbs, cat pee o NW: grapefruit, tropical fruit, gooseberry o Key Regions: France (Loire, Bordeaux, Sauternes), New Zealand (Marlborough)

RIGHT BANK BORDEAUX

merlot clay soil dry, still blends

USA Wine Laws

o 2 types of appellations (mostly geographic appellations) Political boundaries Viticultural: official AVA, viticultural boundaries

Riesling (Germany

o Climate: cool/cold o Acidity: very high o Alcohol: relatively low o Aging: stainless o Blending: rarely • Younger: fruit, mineral floral • Aged: honey, petrol o Key Regions: Germany, France (Alsace)

Cabernet Sauvignon

o Climate: warm o Body: full o Acidity: low-medium o Alcohol: medium-high o Style: dry/still o Aging: oak o Pigment: high o Tannin: high o Blending: single variety or blended (Bordeaux) o Berries, cherries, bell pepper, mint, cedar, vanilla o Key regions: France (Bordeaux L-Bank), Italy (Tuscany-Super Tuscans), California (Napa), Washington, Australia

Syrah/Shiraz

o Climate: warm-hot o Body: medium o Acidity: low-medium o Alcohol: medium-high o Style: dry/still o Aging: oak (trad), neutral or stainless o Pigment: medium o Tannin: moderate o Blending: single variety or blended (Rhone) o Berries, leather, pepper, smoke, meat, gamey, bacon, coffee o Key regions: France (Rhone), Australia (Barossa Valley, McLaren Vale), Claifornia, Washington

types of tasting

o Led tasting: what we do in class o Blind tasting: independent sensory analysis with conclusion based on evidence o Vertical tasting: different vintages of the same wine o Horizonal tasting: same vintage, region, grape, different producers o Industry tasting: held by distributors to educate sellers

Piedmonte

o Most DOC/G appellations o Very traditional o Long lived reds: Nebbiolo key grape: MOSCATO o Climate/terroir 4 distinct seasons (continental climate) Land locked (no maritime influence) Surrounded by mountains on 3 sides Warmer, southern and eastern areas are best Terraced hillside vineyards for max sun exposure

champagne

o Most northern region (cold, high acid) o 1 AOC for whole region

New World Labels

o Must be approved o Required Brand name Bottler's name and address Abv (1.5% in US) Bottle volume Health warning Sulfite declaration o AVA: 85%

glassware

o Red: largest o White/rose: medium o Sparkling: flute o Fortified: smallest o Smaller glass = higher alcohol

old world labels

o Required Wine class/type Producer and/or importer name/address Bottle volume (typ. 750ml) Alcohol level (rounded to .5%) Health warning • Pregnancy • Contains 10+ppm sulfites in bottle • Contains egg or milk residues OPTIONAL Vintage: 85% vintage Reserve/old vines Wine descriptions Food/wine pairing recommendations

Wine Grape anatomy

o Stalks - Tannin o 75% Pulp - sugar, acids, minerals, water o 20% Skin - tannin, color, yeast o 5% Pips - bitter oils

alsace

o Terroir/Climate Between Vosges Mountains and Rhine River Rain Shadow Effect River moderates temp Cool, continental climate Variety of soils Strong German tradition and heritage o Classification 51 Grand Cru Vineyards • 100% of variety listed • Only noble varietals allowed • Vineyard listed on label • < 5% of production 1 official AOP, no AOP subregions o Key Grapes: Riesling, Pinot Blanc, Gewurztraminer, Pinot Gris, Pinot Noir,

Tuscany

o Terroir/Climate Mediterranean Coastline Rolling foothills • Elevation increases W-E (Apennines) Many microclimates and soil types o Key Regions Chianti DOCGs • Key Grape: Sangiovese Drunello di Montalcino DOCG • Key Grape; Sangiovese Toscano IGT: Super Tuscans • Rebellion of DOC producers o Declassified wines • 1980s - most expensive of Tuscany's wines • Driving force behind DOC changes (stricter, higher quality regulation)

Veneto

o Terroir/climate Northwest - Continental • Foothills of the Alps • Lake Garda Southwest - Mediterranean • Flat, fertile soil • Many rivers • Alluvial deposits corvina grape

Ancient Rome

o Viti- and vinicultural improvements (quality) o Spread vines/wine to other Euro countries

Terroir

oClimate -Temperature shifts develop sugar, preserve acid oTerrain -Large bodies of water stabilize temperature -Mountains/rainshadow effect oSoil -Less fertile = better; strain on vine = good -Want good drainage (no wet feet) Tradition: adapt to/maximize terroir

Sherry

oFortified after fermentation Styles: light-intense•dry-sweet (most dry) •All WHITE grapes - Jerez DO •Palomino (95%) •Moscatel •Pedro Ximenez FLOR: film of yeast on the surface of the sherry as it ages (Key determinant between two major styles of Sherry)

pressing

removing grape juice from solid matter o White: before fermentation o Red: after fermentation

flavor

result of inherent chemical compounds and/or a byproduct of viticulture/vinification

Cap management

solids form cap on surface; reduced skin contact, bacterial growth -Punching down: push skins back in wine -Pumping over: juice from bottom pumped to top of tank

Viticulture

the art and science of growing grapes

viniculture

the art and science of making wine

old world wine characteristics

wines are often described as tasting lighter, having less alcohol, having higher acidity, and tasting less fruity less manipulation (oak aging etc) -wild yeast

new world wine characteristics

wines are often described as tasting riper, having higher alcohol, having less acidity, and tasting more fruity more manipulation -cultured yeast

spain wine law

worst- vino de mesa vino de tierra DO DOC or DOQ Vino de Pago Best-

Age

• Whites: get darker with age • Reds: get lighter with age • Bottle aging: slower color change (less oxygen) • Barrel aging: rapid color change (more oxygen) • Residual sugar gets darker in color -pigmentation= thicker skin

body

•Amount of dissolved sugars •Clue to climate •Residual sugar = heavier body The higher the alcohol in a wine, the weightier the mouthfeel, and the fuller the body

Tannin

•Present in seeds, skin, stems, oak •Drying sensation on palate •Natural preservative •Structural element •Adds complexity

Sediment

•White: tartaric crystals •Red: pigment and tannins •Indicator of age (5+ years of aging)